- Smoking observed (corrected on site)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: Cigarettes, ashtray, and loose cigarette ashes on table in kitchen. DO NOT SMOKE IN KITCHEN. ONLY SMOKE OUTSIDE, AT LEAST 8 FEET FROM KITCHEN.
- Food contact cleaning frequency (corrected on site)
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: Scoops in bags of flour with soiled handles. Corrected on site by removing and cleaning. Store clean scoops in container, do not store in bag.
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: Frozen whole ducks thawing in still water. Corrected on site by turning on tap. Ducks temperature OK at 32-38.
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: Scoops stored in bags of flour. Store in clean container instead.
Location: Kitchen
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10/14/2014 | Routine |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: SMOKING CITATION GIVEN DURING INSPECTION
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PREVIOUS SMOKING SIGN REMOVED FROM ENTRANCESIGNAGE GIVEN DURING INSPECTION
- 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: EGG ROLLS SITTING OUT AT LEAST 2 HOURS - NEED TO DISCARD EGGROLLS AND PUT BACK IN COOLER WHEN NOT IN USE.
Location: Cook line
- 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 CHICKEN STORED ABOVE RAW BEEF - OWNER CORRECTED DURING INSPECTION
Location: Walk-in cooler
- Unapproved food contact materials (corrected on site)
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: 02/26/14:MENUS FOR EGGROLLS
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING WATER DAMAGE KLEAN RESTORATION CONTRACTOR
Location: Kitchen (back)
- 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: COVERING HOT FOOD AND PUTTING INSIDE WALK IN COOLER - DISCONTINUE
Location: Walk-in cooler
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02/26/2014 | Recheck |
- Smoking observed (corrected on site)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: SMOKING CITATION GIVEN DURING INSPECTION
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PREVIOUS SMOKING SIGN REMOVED FROM ENTRANCESIGNAGE GIVEN DURING INSPECTION
- 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: EGG ROLLS SITTING OUT AT LEAST 2 HOURS - NEED TO DISCARD EGGROLLS AND PUT BACK IN COOLER WHEN NOT IN USE.
Location: Cook line
- 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 CHICKEN STORED ABOVE RAW BEEF - OWNER CORRECTED DURING INSPECTION
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING WATER DAMAGE KLEAN RESTORATION CONTRACTOR
Location: Kitchen (back)
- Cooling methods (corrected on site)
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: COVERING HOT FOOD AND PUTTING INSIDE WALK IN COOLER - DISCONTINUE
Location: Walk-in cooler
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02/19/2014 | Routine |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: Smoking within 6 feet
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: Did not observe employee wash hands after smoking then prepping food-Wash hands after taking breaks (smoking, eating, drinking)
- 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 stored after vegetables and beef -Moved chicken to the front2. One pair of tongs used to handle all raw meats - Use different tongs to handle different meats3. Prepping raw chicken at 3-bay with dirty dishes in sinks - Do one task at a time and sanitize 3-bay after prepping chicken
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Food stored in Subway bag, do not re-use- changed bags during inspection
Location: Kitchen
Equipment: Reach in freezer (2door)
- 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: Personal food stored in with white rice- DO NOT SELL RICE - MAKE NEW WHITE RICEWARNING GIVEN
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: Old food debris and grease buildup below fryers-Clean
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Washing hands at 2-bay.- Discontinue
Location: Kitchen
Equipment: 2-bay
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07/02/2013 | Recheck |
- Smoking Distance (corrected on site)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: Smoking within 6 feet
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: Did not observe employee wash hands after smoking then prepping food-Wash hands after taking breaks (smoking, eating, drinking)
- 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: 1. Raw chicken stored after vegetables and beef -Moved chicken to the front2. One pair of tongs used to handle all raw meats - Use different tongs to handle different meats3. Prepping raw chicken at 3-bay with dirty dishes in sinks - Do one task at a time and sanitize 3-bay after prepping chicken
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected on site)
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: Food stored in Subway bag, do not re-use- changed bags during inspection
Location: Kitchen
Equipment: Reach in freezer (2door)
- 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: Personal food stored in with white rice- DO NOT SELL RICE - MAKE NEW WHITE RICEWARNING GIVEN
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: Old food debris and grease buildup below fryers-Clean
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Washing hands at 2-bay.- Discontinue
Location: Kitchen
Equipment: 2-bay
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06/26/2013 | 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: GARLIC AND OIL IN TEMPERATURE DANGER ZONE.REPEAT VIOLATION. DISCONTINUE THIS PRACTICE
Location: Cook line
Equipment: Prep Top Cooler
- 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: EATING IN PREP AREA, DISCONTINUE EATING FOOD INSIDE KITCHEN
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: ONLY RINSED RICE SCOOP. NO SANITIZING STEP
Location: Kitchen
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK AT THE RIGHT FAUCET OF THE 3-BAY. REPAIR LEAK
Location: Kitchen
Equipment: 3-bay
- 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: 1. KNIFE STORED IN BETWEEN PREP COOLERS WHERE IT IS NOT EASILY CLEANABLE. STORE ON KNIFE RACK. DISCONTINUE REPEAT VIOLATION2. RICE SPOON STORED IN WATER. STORE DRY / IN FOOD / IN 135 F WATER-----------------------------------------02/20/13:Butcher knife stored inbetween prep tables where it is hard to clean.
Location: Kitchen
Equipment: Prep table
- 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: 1. KNIFE STORED IN BETWEEN PREP COOLERS WHERE IT IS NOT EASILY CLEANABLE. STORE ON KNIFE RACK. DISCONTINUE REPEAT VIOLATION2. RICE SPOON STORED IN WATER. STORE DRY / IN FOOD / IN 135 F WATER-----------------------------------------02/20/13:Butcher knife stored inbetween prep tables where it is hard to clean.
Location: Kitchen
Equipment: Rice cooker
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02/20/2013 | 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 AND OIL IN TEMPERATURE DANGER ZONE.REPEAT VIOLATION. DISCONTINUE THIS PRACTICE
Location: Cook line
Equipment: Prep Top Cooler
- Eating, drinking, smoking
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: EATING IN PREP AREA, DISCONTINUE EATING FOOD INSIDE KITCHEN
Location: Kitchen
- 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: ONLY RINSED RICE SCOOP. NO SANITIZING STEP
Location: Kitchen
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK AT THE RIGHT FAUCET OF THE 3-BAY. REPAIR LEAK
Location: Kitchen
Equipment: 3-bay
- 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: 1. KNIFE STORED IN BETWEEN PREP COOLERS WHERE IT IS NOT EASILY CLEANABLE. STORE ON KNIFE RACK. DISCONTINUE REPEAT VIOLATION2. RICE SPOON STORED IN WATER. STORE DRY / IN FOOD / IN 135 F WATER
Location: Kitchen
Equipment: Prep table
- 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: 1. KNIFE STORED IN BETWEEN PREP COOLERS WHERE IT IS NOT EASILY CLEANABLE. STORE ON KNIFE RACK. DISCONTINUE REPEAT VIOLATION2. RICE SPOON STORED IN WATER. STORE DRY / IN FOOD / IN 135 F WATER
Location: Kitchen
Equipment: Rice cooker
|
02/13/2013 | 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: GARLIC AND OIL IN TEMPERATURE DANGER ZONE - DISCARDED
Location: Cook line
Equipment: Prep table
- 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 FOODS PLACED BEHIND VEGETABLES - PUT RAW FOODS (CHICKEN, BEEF, PORK, SHRIMP) IN FRONT2. PORK OVER READY TO EAT CHICKEN AND SHRIMP
Location: Kitchen
Equipment: Prep Top 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: 1. RAW FOODS PLACED BEHIND VEGETABLES - PUT RAW FOODS (CHICKEN, BEEF, PORK, SHRIMP) IN FRONT2. PORK OVER READY TO EAT CHICKEN AND SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- 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: OPENED KETCHUP CAN - AFTER OPENING CANS DISCARD AND TRANSFER FOOD INTO A FOOD GRADE CONTAINER
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Equipment: Prep table
|
10/17/2012 | 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 AND OIL IN TEMPERATURE DANGER ZONE - DISCARDED
Location: Cook line
Equipment: Prep table
- 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: 1. RAW FOODS PLACED BEHIND VEGETABLES - PUT RAW FOODS (CHICKEN, BEEF, PORK, SHRIMP) IN FRONT2. PORK OVER READY TO EAT CHICKEN AND SHRIMP
Location: Kitchen
Equipment: Prep Top 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: 1. RAW FOODS PLACED BEHIND VEGETABLES - PUT RAW FOODS (CHICKEN, BEEF, PORK, SHRIMP) IN FRONT2. PORK OVER READY TO EAT CHICKEN AND SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- Durability / utensils and equipment
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: OPENED KETCHUP CAN - AFTER OPENING CANS DISCARD AND TRANSFER FOOD INTO A FOOD GRADE CONTAINER
Location: Kitchen
Equipment: Prep Top Cooler
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10/10/2012 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. PROVIDE STAINLESS STEEL SPLASH GUARD BETWEEN VEGETABLE SINK AND MOP SINK. 9/19 ELIMINATE SHARP EDGES/ENDS.
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 43 DEGREES F. ENSURE HOLDS AT 41 DEGREES.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL METAL BACKSPLASH AND VEGETABLE SINK TO THE WALL WITH SILICONE SEALER.
Equipment: Veg. Sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL METAL BACKSPLASH AND VEGETABLE SINK TO THE WALL WITH SILICONE SEALER.
Equipment: ------------ Miscellaneous -----------
- 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. BLEACH HAS WHITE STRIPS.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. PROVIDE HANGAR FOR MOPS - CURRENTLY ATTACHED TO EQUIPMENT SHELVING.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. HOOD AND WALK IN COOLER.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. HOOD AND WALK IN COOLER.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. SEAL FLOOR/CABINET AREAS IN FRONT COUNTER AREA.
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09/19/2012 | Pre-Licensing Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. PROVIDE STAINLESS STEEL SPLASH GUARD BETWEEN VEGETABLE SINK AND MOP SINK.
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 43 DEGREES F. ENSURE HOLDS AT 41 DEGREES.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL METAL BACKSPLASH AND VEGETABLE SINK TO THE WALL WITH SILICONE SEALER.
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL METAL BACKSPLASH AND VEGETABLE SINK TO THE WALL WITH SILICONE SEALER.
Equipment: ------------ Miscellaneous -----------
- 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. BLEACH HAS WHITE STRIPS.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. PROVIDE HANGAR FOR MOPS - CURRENTLY ATTACHED TO EQUIPMENT SHELVING.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. HOOD AND WALK IN COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. HOOD AND WALK IN COOLER.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. SEAL FLOOR/CABINET AREAS IN FRONT COUNTER AREA.
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09/18/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FEI DA CHINESE RESTAURANT, 3002 W 16TH ST, Indianapolis, IN »