- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (front)
|
06/20/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER BLADE
Location: Kitchen
Equipment: Can opener
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN, FRONT AND BACK
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW CHICKEN THAWING AT ROOM TEMPERATURE. PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN MAKE TABLE COOLER AND EXTERIOR OF UPRIGHT COOLER
Location: Kitchen
|
06/11/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER BLADE
Location: Kitchen
Equipment: Can opener
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN, FRONT AND BACK
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW CHICKEN THAWING AT ROOM TEMPERATURE. PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN MAKE TABLE COOLER AND EXTERIOR OF UPRIGHT COOLER
Location: Kitchen
|
06/05/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD IN BACK TWO DOOR COOLER WAS HELD AT 49 DEGREES F. PLEASE MONITOR COOLER TEMPERATURE TO MAKE SURE FOOD IS HELD AT 41 DEGREES F OR BELOW
Location: Kitchen (back)
Equipment: Upright cooler
|
02/24/2014 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD IN BACK TWO DOOR COOLER WAS HELD AT 49 DEGREES F. PLEASE MONITOR COOLER TEMPERATURE TO MAKE SURE FOOD IS HELD AT 41 DEGREES F OR BELOW
Location: Kitchen (back)
Equipment: Upright cooler
|
02/18/2014 | Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PLEASE DO NOT WIPE GLOVES ON APRON OR PANTS. CHANGE GLOVES WHEN THEY ARE SOILED.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW ANIMAL PRODUCTS STORED ABOVE UNCOVERED, COOKED NOODLES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT COVER FOOD CONTAINERS WITH CLOTH NAPKINS. USE AN APPROVED LID OR PLASTIC WRAP INSTEAD
Location: Walk-in cooler
|
02/18/2014 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PLEASE DO NOT WIPE GLOVES ON APRON OR PANTS. CHANGE GLOVES WHEN THEY ARE SOILED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW ANIMAL PRODUCTS STORED ABOVE UNCOVERED, COOKED NOODLES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT COVER FOOD CONTAINERS WITH CLOTH NAPKINS. USE AN APPROVED LID OR PLASTIC WRAP INSTEAD
Location: Walk-in cooler
|
02/12/2014 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: CHANGE GLOVES WHEN SOILED, DO NOT WIPE THEM ON CLOTH TOWELS
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE DO NOT EAT OR DRINK WHILE WORKING ON THE COOK LINE OR PREP AREA
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DO NOT STORE FOOD IN PLASTIC GROCERY BAGS
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: DO NOT STORE RAW CHICKEN ABOVE RAW BEEF AND SEAFOOD. RAW CHICKEN NEEDS TO BE STORED BELOW THESE FOODS, AND BELOW ALL COOKED FOOD AND PRODUCE
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN EMPTY.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
11/06/2013 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: CHANGE GLOVES WHEN SOILED, DO NOT WIPE THEM ON CLOTH TOWELS
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE DO NOT EAT OR DRINK WHILE WORKING ON THE COOK LINE OR PREP AREA
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DO NOT STORE FOOD IN PLASTIC GROCERY BAGS
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: DO NOT STORE RAW CHICKEN ABOVE RAW BEEF AND SEAFOOD. RAW CHICKEN NEEDS TO BE STORED BELOW THESE FOODS, AND BELOW ALL COOKED FOOD AND PRODUCE
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN EMPTY.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
10/30/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: CHANGE GLOVES WHEN SOILED, DO NOT WIPE THEM ON CLOTH TOWELS
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE DO NOT EAT OR DRINK WHILE WORKING ON THE COOK LINE OR PREP AREA
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DO NOT STORE FOOD IN PLASTIC GROCERY BAGS
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: DO NOT STORE RAW CHICKEN ABOVE RAW BEEF AND SEAFOOD. RAW CHICKEN NEEDS TO BE STORED BELOW THESE FOODS, AND BELOW ALL COOKED FOOD AND PRODUCE
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN EMPTY.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
10/24/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW EGGS STORED ON TOP OF A BASKET OF COOKED EGG ROLLS IN UPRIGHT COOLER. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN AND SANITIZE
Location: Kitchen
Equipment: Can opener
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE KEEP PERSONAL DRINKS OFF OF PREP TABLES AND FOOD STORAGE AREAS.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP UNDERNEATH BACK DOOR. PLEASE INSTALL A DOOR SWEEP.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM COOK LINE CART
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: OUTSIDE OF UPRIGHT COOLER (the one with the glass doors)2: REACH IN COOLER AND COLD TOP3: BULK FOOD BIN SHELVES
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: OUTSIDE OF UPRIGHT COOLER (the one with the glass doors)2: REACH IN COOLER AND COLD TOP3: BULK FOOD BIN SHELVES
Location: Kitchen
Equipment: Cold top
|
06/17/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW EGGS STORED ON TOP OF A BASKET OF COOKED EGG ROLLS IN UPRIGHT COOLER. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN AND SANITIZE
Location: Kitchen
Equipment: Can opener
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE KEEP PERSONAL DRINKS OFF OF PREP TABLES AND FOOD STORAGE AREAS.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP UNDERNEATH BACK DOOR. PLEASE INSTALL A DOOR SWEEP.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM COOK LINE CART
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: OUTSIDE OF UPRIGHT COOLER (the one with the glass doors)2: REACH IN COOLER AND COLD TOP3: BULK FOOD BIN SHELVES
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: OUTSIDE OF UPRIGHT COOLER (the one with the glass doors)2: REACH IN COOLER AND COLD TOP3: BULK FOOD BIN SHELVES
Location: Kitchen
Equipment: Cold top
|
06/10/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW EGGS STORED ON TOP OF A BASKET OF COOKED EGG ROLLS IN UPRIGHT COOLER. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN AND SANITIZE
Location: Kitchen
Equipment: Can opener
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE KEEP PERSONAL DRINKS OFF OF PREP TABLES AND FOOD STORAGE AREAS.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP UNDERNEATH BACK DOOR. PLEASE INSTALL A DOOR SWEEP.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM COOK LINE CART
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: OUTSIDE OF UPRIGHT COOLER (the one with the glass doors)2: REACH IN COOLER AND COLD TOP3: BULK FOOD BIN SHELVES
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: OUTSIDE OF UPRIGHT COOLER (the one with the glass doors)2: REACH IN COOLER AND COLD TOP3: BULK FOOD BIN SHELVES
Location: Kitchen
Equipment: Cold top
|
06/03/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE RAW CHICKEN. PLEASE KEEP RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Kitchen
Equipment: Upright cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN HANDSINK. HANDSINK MUST BE KEPT FREE OF ITEMS AT ALL TIMESTHIS IS A RECURRING VIOLATION
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DO NOT REUSE CARDBOARD EGG CARTONS OR CARDBOARD PIECES
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE KEEP RICE IN CLOSED BAGS OR BINS
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES IN PREP AREA
Location: Prep area
Equipment: Wire shelving
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1: PLEASE DO NOT USE CUT BOTTLES AS FOOD SCOOPS2: PLEASE DISCARD ANY PLASTIC FOOD CONTAINERS THAT BECOME HEAVILY CRACKED. DO NOT USE DUCT TAPE TO REPAIR
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1: PLEASE DO NOT USE CUT BOTTLES AS FOOD SCOOPS2: PLEASE DISCARD ANY PLASTIC FOOD CONTAINERS THAT BECOME HEAVILY CRACKED. DO NOT USE DUCT TAPE TO REPAIR
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS LIKE RICE AND FLOUR
Location: Kitchen
|
01/23/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE RAW CHICKEN. PLEASE KEEP RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Kitchen
Equipment: Upright cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ITEMS STORED IN HANDSINK. HANDSINK MUST BE KEPT FREE OF ITEMS AT ALL TIMESTHIS IS A RECURRING VIOLATION
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DO NOT REUSE CARDBOARD EGG CARTONS OR CARDBOARD PIECES
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE KEEP RICE IN CLOSED BAGS OR BINS
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES IN PREP AREA
Location: Prep area
Equipment: Wire shelving
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1: PLEASE DO NOT USE CUT BOTTLES AS FOOD SCOOPS2: PLEASE DISCARD ANY PLASTIC FOOD CONTAINERS THAT BECOME HEAVILY CRACKED. DO NOT USE DUCT TAPE TO REPAIR
Location: Kitchen
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1: PLEASE DO NOT USE CUT BOTTLES AS FOOD SCOOPS2: PLEASE DISCARD ANY PLASTIC FOOD CONTAINERS THAT BECOME HEAVILY CRACKED. DO NOT USE DUCT TAPE TO REPAIR
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS LIKE RICE AND FLOUR
Location: Kitchen
|
01/14/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW FOOD BELOW COOKED FOOD
Location: Kitchen
Equipment: Upright cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DISHES STACKED IN HANDSINK. PLEASE USE SINK ONLY FOR WASHING HANDS
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
11/20/2012 | Illness Complaint Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW FOOD BELOW COOKED FOOD
Location: Kitchen
Equipment: Upright cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DISHES STACKED IN HANDSINK. PLEASE USE SINK ONLY FOR WASHING HANDS
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
11/13/2012 | Illness Complaint |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: PLEASE DO NOT STORE DISHES OR OTHER ITEMS IN THE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF CHICKEN AND ONIONS ON FLOOR. PLEASE STORE OFF THE FLOOR
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR FOODS LIKE FLOUR, SUGAR, ETC.
Location: Kitchen
|
10/08/2012 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: PLEASE DO NOT STORE DISHES OR OTHER ITEMS IN THE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF CHICKEN AND ONIONS ON FLOOR. PLEASE STORE OFF THE FLOOR
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR FOODS LIKE FLOUR, SUGAR, ETC.
Location: Kitchen
|
10/01/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL. PLEASE STORE AT 41 DEGREES F OR BELOW.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW CHICKEN.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOOD.
Location: Kitchen
Equipment: Upright cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: AFTER A DISH OR UTENSIL IS WASHED, IT MUST BE SANITIZED IN THE 3-BAY SINK.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: EMPLOYEE DID NOT SANITIZE CUTTING BOARD AFTER RINSING IT WITH WATER (it had just been used to cut raw chicken)
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP BENEATH BACK DOOR COULD POTENTIALLY ALLOW PESTS TO ENTER.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE DO NOT THAW AT ROOM TEMPERATURE.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DO NOT RE-USE CARDBOARD EGG CARTONS; YOU SHOULD THROW THE CARTON AWAY WHEN IT IS EMPTY
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR DRY FOODS LIKE SUGAR AND RICE
Location: Dry storage
|
05/29/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL. PLEASE STORE AT 41 DEGREES F OR BELOW.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW CHICKEN.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOOD.
Location: Kitchen
Equipment: Upright cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: AFTER A DISH OR UTENSIL IS WASHED, IT MUST BE SANITIZED IN THE 3-BAY SINK.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: EMPLOYEE DID NOT SANITIZE CUTTING BOARD AFTER RINSING IT WITH WATER (it had just been used to cut raw chicken)
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP BENEATH BACK DOOR COULD POTENTIALLY ALLOW PESTS TO ENTER.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE DO NOT THAW AT ROOM TEMPERATURE.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DO NOT RE-USE CARDBOARD EGG CARTONS; YOU SHOULD THROW THE CARTON AWAY WHEN IT IS EMPTY
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR DRY FOODS LIKE SUGAR AND RICE
Location: Dry storage
|
05/22/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-OIL MIXTURE ON COOK LINE WITHOUT TEMPERATURE CONTROL. PLEASE KEEP GARLIC-OIL AT 41 DEGREES F OR BELOW.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE WAS HANDLING RAW CHICKEN AT START OF INSPECTION, THEN BEGAN CLEANING KITCHEN WITHOUT WASHING HANDS IN BETWEEN
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1: RAW CHICKEN ON PREP TABLE BEING PREPARED NEXT TO CARDBOARD BOXES OF PRODUCE ON PREP TABLE.2: RAW ANIMAL PRODUCTS (RAW CHICKEN, RAW BEEF, AND RAW EGGS) STORED ABOVE COOKED FOODS IN THE UPRIGHT COOLER AND REACH-IN COOLER
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DISHES STORED IN HANDSINK; SINK WAS NOT ACCESSIBLE FOR HANDWASHING
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE DISHES IN THE HANDSINK
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: COOK'S APRON WAS HEAVILY STAINED AND SOILED.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: MEAT THAWING IN SINK. IF THAWING THIS WAY, FOOD NEEDS TO BE SUBMERGED UNDER RUNNING WATER
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DO NOT RE-USE CARDBOARD EGG CARTONS. THROW THEM AWAY WHEN THEY ARE EMPTY
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELF ABOVE SOUPS
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN CRACK BETWEEN EQUIPMENT. DO NOT STORE UTENSILS HERE
|
01/30/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-OIL MIXTURE ON COOK LINE WITHOUT TEMPERATURE CONTROL. PLEASE KEEP GARLIC-OIL AT 41 DEGREES F OR BELOW.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE WAS HANDLING RAW CHICKEN AT START OF INSPECTION, THEN BEGAN CLEANING KITCHEN WITHOUT WASHING HANDS IN BETWEEN
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1: RAW CHICKEN ON PREP TABLE BEING PREPARED NEXT TO CARDBOARD BOXES OF PRODUCE ON PREP TABLE.2: RAW ANIMAL PRODUCTS (RAW CHICKEN, RAW BEEF, AND RAW EGGS) STORED ABOVE COOKED FOODS IN THE UPRIGHT COOLER AND REACH-IN COOLER
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DISHES STORED IN HANDSINK; SINK WAS NOT ACCESSIBLE FOR HANDWASHING
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE DISHES IN THE HANDSINK
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: COOK'S APRON WAS HEAVILY STAINED AND SOILED.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: MEAT THAWING IN SINK. IF THAWING THIS WAY, FOOD NEEDS TO BE SUBMERGED UNDER RUNNING WATER
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DO NOT RE-USE CARDBOARD EGG CARTONS. THROW THEM AWAY WHEN THEY ARE EMPTY
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELF ABOVE SOUPS
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN CRACK BETWEEN EQUIPMENT. DO NOT STORE UTENSILS HERE
|
01/23/2012 | Routine |
Restaurant representatives - add corrected or new information about CHEER KING STAR, 5402 E WASHINGTON ST, Indianapolis, IN »