| No violation noted during this evaluation. | 07/08/2014 | 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: 1. Plastic container of fried rice inside of walk in cooler at 46 deg. F Due to improper cooling. Use approved methods to cool all hot foods. Hold all cold foods at 41deg. F or below.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Plastic container of fried rice inside of walk in cooler at 46 deg. F . due to improper cooling. Use approved methods to cool all hot foods. Potentially Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Plastic container of fried rice at 46 deg. F Due to improper cooling method. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION. HOT FOODS NEED TO BE PLACED ON SHALLOW METAL SHEET PANS AND PLACED INSIDE OF WALK IN COOLER TO COOL, DO NOT COOL AT ROOM TEMPERATURE. DO NOT COVER HOT FOODS UNTILL FOOD HAS REACHED 41 DEG. F. OR BELOW. AFTER HOT FOODS HAVE BEEN COOLED TO 41 DEG. F. OR BELOW YOU MAY PLACE IN LAGER CONTAINERS AND COVERD.
Location: Walk-in cooler
- 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: 1. Plastic containers of cooked chicken not covered inisde of walk in cooeler. Cover all food items after they have been cooled.
Location: Walk-in cooler
|
01/21/2014 | 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: 1. Plastic container of fried rice inside of walk in cooler at 46 deg. F Due to improper cooling. Use approved methods to cool all hot foods. Hold all cold foods at 41deg. F or below.
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Plastic container of fried rice inside of walk in cooler at 46 deg. F . due to improper cooling. Use approved methods to cool all hot foods. Potentially Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Plastic container of fried rice at 46 deg. F Due to improper cooling method. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION. HOT FOODS NEED TO BE PLACED ON SHALLOW METAL SHEET PANS AND PLACED INSIDE OF WALK IN COOLER TO COOL, DO NOT COOL AT ROOM TEMPERATURE. DO NOT COVER HOT FOODS UNTILL FOOD HAS REACHED 41 DEG. F. OR BELOW. AFTER HOT FOODS HAVE BEEN COOLED TO 41 DEG. F. OR BELOW YOU MAY PLACE IN LAGER CONTAINERS AND COVERD.
Location: Walk-in cooler
- 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: 1. Plastic containers of cooked chicken not covered inisde of walk in cooeler. Cover all food items after they have been cooled.
Location: Walk-in cooler
|
01/14/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken sitting out at room temperature on cooks line at 80 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below.
Location: Cook line
- 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: 1. To go plastic bags used to store food items inside of chest freezer. To go plastic bags are not approved for direct contact with food. Use only food grade plastic bags to store food in.
Location: Kitchen
Equipment: Chest freezer
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No probe thermometer for checking food temperatures. Provide a working probe thermometer.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Cardboard boxes that raw chicken came in being re used. Discard boxes after chicken has been removed from box. Do not re use. 2. # 10 metal cans being re used. Discard all metal cans after contents have been used from can. Do not wash and re use.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No saniitzer in wiping towel water. Provide approved sanitizer for in place sanitizing water.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two plastic pans of cooked rice sitting out at room temperature on cooks line. Do not cool hot foods at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Large metal bowl of cooked rice cooling inside of walk in cooler at 90 deg. F. Do not place large amounts of hot food in large bowl to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 3. Four plastic containers of cooked chicken cooling inside of walk in cooler at 89 deg. F. Do not place large amounts of hot food in container to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 4. Metal pan of fried chicken cooling insdie of walk in cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > ALL VIOLATONS NOTED ABOVE ARE REPEAT VIOLATIONS. NOTE > All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. use a prope thermometer to check on cooling to ensure that hot foods are being cooled correctly.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two plastic pans of cooked rice sitting out at room temperature on cooks line. Do not cool hot foods at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Large metal bowl of cooked rice cooling inside of walk in cooler at 90 deg. F. Do not place large amounts of hot food in large bowl to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 3. Four plastic containers of cooked chicken cooling inside of walk in cooler at 89 deg. F. Do not place large amounts of hot food in container to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 4. Metal pan of fried chicken cooling insdie of walk in cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > ALL VIOLATONS NOTED ABOVE ARE REPEAT VIOLATIONS. NOTE > All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. use a prope thermometer to check on cooling to ensure that hot foods are being cooled correctly.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two plastic pans of cooked rice sitting out at room temperature on cooks line. Do not cool hot foods at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Large metal bowl of cooked rice cooling inside of walk in cooler at 90 deg. F. Do not place large amounts of hot food in large bowl to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 3. Four plastic containers of cooked chicken cooling inside of walk in cooler at 89 deg. F. Do not place large amounts of hot food in container to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 4. Metal pan of fried chicken cooling insdie of walk in cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > ALL VIOLATONS NOTED ABOVE ARE REPEAT VIOLATIONS. NOTE > All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. use a prope thermometer to check on cooling to ensure that hot foods are being cooled correctly.
Location: Walk-in cooler
- 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: 1. Foil below micro wave oven on cooks line. Remove. Do not line shelf with foil.
Location: Cook line
|
08/09/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken sitting out at room temperature on cooks line at 80 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below.
Location: Cook line
- 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: 1. To go plastic bags used to store food items inside of chest freezer. To go plastic bags are not approved for direct contact with food. Use only food grade plastic bags to store food in.
Location: Kitchen
Equipment: Chest freezer
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No probe thermometer for checking food temperatures. Provide a working probe thermometer.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Cardboard boxes that raw chicken came in being re used. Discard boxes after chicken has been removed from box. Do not re use. 2. # 10 metal cans being re used. Discard all metal cans after contents have been used from can. Do not wash and re use.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No saniitzer in wiping towel water. Provide approved sanitizer for in place sanitizing water.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two plastic pans of cooked rice sitting out at room temperature on cooks line. Do not cool hot foods at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Large metal bowl of cooked rice cooling inside of walk in cooler at 90 deg. F. Do not place large amounts of hot food in large bowl to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 3. Four plastic containers of cooked chicken cooling inside of walk in cooler at 89 deg. F. Do not place large amounts of hot food in container to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 4. Metal pan of fried chicken cooling insdie of walk in cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > ALL VIOLATONS NOTED ABOVE ARE REPEAT VIOLATIONS. NOTE > All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. use a prope thermometer to check on cooling to ensure that hot foods are being cooled correctly.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two plastic pans of cooked rice sitting out at room temperature on cooks line. Do not cool hot foods at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Large metal bowl of cooked rice cooling inside of walk in cooler at 90 deg. F. Do not place large amounts of hot food in large bowl to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 3. Four plastic containers of cooked chicken cooling inside of walk in cooler at 89 deg. F. Do not place large amounts of hot food in container to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 4. Metal pan of fried chicken cooling insdie of walk in cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > ALL VIOLATONS NOTED ABOVE ARE REPEAT VIOLATIONS. NOTE > All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. use a prope thermometer to check on cooling to ensure that hot foods are being cooled correctly.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two plastic pans of cooked rice sitting out at room temperature on cooks line. Do not cool hot foods at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Large metal bowl of cooked rice cooling inside of walk in cooler at 90 deg. F. Do not place large amounts of hot food in large bowl to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 3. Four plastic containers of cooked chicken cooling inside of walk in cooler at 89 deg. F. Do not place large amounts of hot food in container to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 4. Metal pan of fried chicken cooling insdie of walk in cooler. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > ALL VIOLATONS NOTED ABOVE ARE REPEAT VIOLATIONS. NOTE > All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. use a prope thermometer to check on cooling to ensure that hot foods are being cooled correctly.
Location: Walk-in cooler
- 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: 1. Foil below micro wave oven on cooks line. Remove. Do not line shelf with foil.
Location: Cook line
|
08/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken in red plasitc container sitting out at room temperature at 72 deg. F. Do not allow to sit out at room temperature. Either hold hot at 135 deg. F or above or cool using approved methods and hold cold at 41 deg. F or below.l 2. Cooked fried rice sitting out at room temperature at 102 deg. F. Do not allow to sit out at room temperature. Either hold hot at 135 deg. F. or above or cool using approved methods and hold cold at 41 deg. F. or below. NOTE > ABOVE VIOLATIONS ARE REPEAT VIOLATONS. IF NOTED ON ANY FUTURE INSPECTION A $100.00 CITATION WILL BE GIVEN.
Location: Kitchen
- 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: 1. No sanitizer in last compartment of three bay sink ( sanitizer section ) Insure that three bay sink is set up using all three compartments of sink. 1. WASH -------------- 2. RINSE --------------- 3 SANITIZE ---------- AIR DRYwash=soap+water rinse = water sanitize = water + blech. NOTE > WHEN THREE BAY SINK IS SET UP MAINTAINE WASH, RINSE, SANITIZE WATER CLEAN.
Location: Kitchen (back)
Equipment: 3-bay
|
04/30/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken in red plasitc container sitting out at room temperature at 72 deg. F. Do not allow to sit out at room temperature. Either hold hot at 135 deg. F or above or cool using approved methods and hold cold at 41 deg. F or below.l 2. Cooked fried rice sitting out at room temperature at 102 deg. F. Do not allow to sit out at room temperature. Either hold hot at 135 deg. F. or above or cool using approved methods and hold cold at 41 deg. F. or below. NOTE > ABOVE VIOLATIONS ARE REPEAT VIOLATONS. IF NOTED ON ANY FUTURE INSPECTION A $100.00 CITATION WILL BE GIVEN.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
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: 1. No sanitizer in last compartment of three bay sink ( sanitizer section ) Insure that three bay sink is set up using all three compartments of sink. 1. WASH -------------- 2. RINSE --------------- 3 SANITIZE ---------- AIR DRYwash=soap+water rinse = water sanitize = water + blech. NOTE > WHEN THREE BAY SINK IS SET UP MAINTAINE WASH, RINSE, SANITIZE WATER CLEAN.
Location: Kitchen (back)
Equipment: 3-bay
|
04/23/2013 | 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: 1. Small metal pan of cooked pasta on top of cold top unit. Do not sit pans on top of unit. All food must be in pans that sit down into unit. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Bottle ofdish soap at vegetable prep sink. Remove, Do not store at vegetable prep sink.
Location: Kitchen
- 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small blender soiled. Clean and Sanitize.
Location: Kitchen
- 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: 1. Access to hand sink blocked by items. Remove all items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Employee washed container without sanitizing after washing. All utnesils , equipment must be washed, rinsed and sanitized. Set three bay sink up using all three compartments of sink. 1. WASH -------------- 2. RINSE ----------------- 3 SANITIZE----------- AIR DRY. wash= soap + water rinse = water sanitze + water+ bleach. ( PROVIDE BLEACH SANITZER BETWEEN 50 AND 100 PARTS PER. MILLION ) CHECK USING TEST STRIPS. )
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: 1. Grocery / to go plastic bags used to store frozen foods inside of chest freezer, tall white reach in freezer and inside of walk in cooler. Do not use to go / grocery bags for direct contact with foods. Grocery / to go bags are not food grade. Use only food grade bags, wraps, containers to store food items in .
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: 1. Cardboad on shelving above cold top and equipment on cooks line. Do not line with cardboard. 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.
Location: Cook line
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer. Provide Chlorine test strips for checking sanitizer / bleach.
Location: Expo line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between cold top and prep table in space between equipment. Remove, Do not store between equipment.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Pan of cooked rice cooling at room temperature. Do not set foods out at room temperature to cool and use smaller shallow pans to cool hot foods in. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
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: 1. Sheet pans of raw frozen chicken thawing out at room temperature in kichen area. Do not thaw frozen foods at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
|
03/12/2013 | Pre-Licensing 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: 1. Small metal pan of cooked pasta on top of cold top unit. Do not sit pans on top of unit. All food must be in pans that sit down into unit. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Bottle ofdish soap at vegetable prep sink. Remove, Do not store at vegetable prep sink.
Location: Kitchen
- No hand washing (when)
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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small blender soiled. Clean and Sanitize.
Location: Kitchen
- 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: 1. Access to hand sink blocked by items. Remove all items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
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: 1. Employee washed container without sanitizing after washing. All utnesils , equipment must be washed, rinsed and sanitized. Set three bay sink up using all three compartments of sink. 1. WASH -------------- 2. RINSE ----------------- 3 SANITIZE----------- AIR DRY. wash= soap + water rinse = water sanitze + water+ bleach. ( PROVIDE BLEACH SANITZER BETWEEN 50 AND 100 PARTS PER. MILLION ) CHECK USING TEST STRIPS. )
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: 1. Grocery / to go plastic bags used to store frozen foods inside of chest freezer, tall white reach in freezer and inside of walk in cooler. Do not use to go / grocery bags for direct contact with foods. Grocery / to go bags are not food grade. Use only food grade bags, wraps, containers to store food items in .
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: 1. Cardboad on shelving above cold top and equipment on cooks line. Do not line with cardboard. 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.
Location: Cook line
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer. Provide Chlorine test strips for checking sanitizer / bleach.
Location: Expo line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between cold top and prep table in space between equipment. Remove, Do not store between equipment.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Pan of cooked rice cooling at room temperature. Do not set foods out at room temperature to cool and use smaller shallow pans to cool hot foods in. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
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: 1. Sheet pans of raw frozen chicken thawing out at room temperature in kichen area. Do not thaw frozen foods at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
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03/05/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CHINA DRAGON, 2304 E COUNTY LINE RD, Indianapolis, IN »