- 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. GARLIC AND OIL IN THE TEMPERATURE DANGER ZONE2. LARGE CONTAINER OF GENERAL TSOS CHICKEN SITTING ON COUNTER AT ROOM TEMPERATURE. KEEP COLD AT ALL TIMES
Location: Cook line
- 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: EGG ROLLS COOKED AT 12:00 PM AND AT 1:45 PM THE TEMPERATURE WAS ONLY AT 109 F, MANAGER PUT EGG ROLLS INSIDE THE WALK IN COOLER AND CHECKED THE TEMPERATURE AT 2:10, THE TEMPERATURE WAS ONLY AT 80 F.MANAGER CHOSE TO RE-FRY THE EGG ROLLS AT 170 F AND START COOLING AGAIN. DIRECTED MANAGER TO PUT EGG ROLLS IN A SINGLE LAYER AND COOL WITH AN ELECTRONIC FAN TO RELEASE HEAT
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: OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING 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: BOX OF RAW EGGS STORED OVER CREAM CHEESE
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD NEEDS TO BE RE-SURFACED, HEAVY MOLD BUILDUP
Location: Kitchen
- 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.
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: MANAGER STATED THEY DO NOT WASH, RINSE, AND SANITIZE DISHES. MUST WASH, RINSE, AND SANITIZE DISHES AT ALL TIMES. NO SANITIZER BUCKETS SET UP TO CLEAN AND SANITIZE THROUGHOUT THE DAY
Location: Kitchen
Equipment: 3-bay
- 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: CARDBOARD BOXES BEING USED FOR COOKED EGGROLLS. HAD MANAGER MOVE EGG ROLLS TO SHEET PANSMENU FOUND TO SOAK OILS FROM EGG ROLLS
Location: Kitchen
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food 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: RE-USING CARDBOARD TO LINE SHELVING IN PREP COOLERS, PREP TABLES, AND SHELVING IN WALK IN COOLERCARDBOARD CANNOT BE REUSED, IT IS POROUS. DISCONTINUE USING CARDBOARD
- 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 WITH CUSTOMER FOOD. KEEP SEPARATE
Location: Walk-in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOODS NOT CLEANED SINCE 2013. NEEDS TO BE CLEANED EVERY 6 MONTHS
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5 GALLON BUCKETS OF CELERY AND CARROTS NOT COVERED
Location: Kitchen
Equipment: Walk in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOIL LINING THE RICE COOKER. DO NOT USE FOIL TO COVER THE RICE COOKER, CLEAN
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: OBSERVED HANDWASHING WITHOUT SOAP AND THE SOAP WASN'T PRESENT AT THE HANDSINK. NO SOAP AVAILABLE UNTIL 1:30 PM
Location: Kitchen
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: OBSERVED FOOD HANDLER WASHING HANDS AT THE 3-BAY
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT BULB IS NOT GUARDED. PROVIDE A LIGHT GUARD
Location: Kitchen
Equipment: Walk in cooler
- 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: ONLY HAD QUAT TEST KITS - NEED TO PROVIDE A CHLORINE PH TEST KIT
Location: Kitchen
|
10/01/2014 | 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.
Comments: 1. GARLIC AND OIL IN THE TEMPERATURE DANGER ZONE2. LARGE CONTAINER OF GENERAL TSOS CHICKEN SITTING ON COUNTER AT ROOM TEMPERATURE. KEEP COLD AT ALL TIMES
Location: Cook line
- Cooling time (corrected on site)
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: EGG ROLLS COOKED AT 12:00 PM AND AT 1:45 PM THE TEMPERATURE WAS ONLY AT 109 F, MANAGER PUT EGG ROLLS INSIDE THE WALK IN COOLER AND CHECKED THE TEMPERATURE AT 2:10, THE TEMPERATURE WAS ONLY AT 80 F.MANAGER CHOSE TO RE-FRY THE EGG ROLLS AT 170 F AND START COOLING AGAIN. DIRECTED MANAGER TO PUT EGG ROLLS IN A SINGLE LAYER AND COOL WITH AN ELECTRONIC FAN TO RELEASE HEAT
Location: Kitchen
- 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: OBSERVED FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING GLOVES
- 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: BOX OF RAW EGGS STORED OVER CREAM CHEESE
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD NEEDS TO BE RE-SURFACED, HEAVY MOLD BUILDUP
Location: Kitchen
- 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.
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: MANAGER STATED THEY DO NOT WASH, RINSE, AND SANITIZE DISHES. MUST WASH, RINSE, AND SANITIZE DISHES AT ALL TIMES. NO SANITIZER BUCKETS SET UP TO CLEAN AND SANITIZE THROUGHOUT THE DAY
Location: Kitchen
Equipment: 3-bay
- 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: CARDBOARD BOXES BEING USED FOR COOKED EGGROLLS. HAD MANAGER MOVE EGG ROLLS TO SHEET PANSMENU FOUND TO SOAK OILS FROM EGG ROLLS
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food 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: RE-USING CARDBOARD TO LINE SHELVING IN PREP COOLERS, PREP TABLES, AND SHELVING IN WALK IN COOLERCARDBOARD CANNOT BE REUSED, IT IS POROUS. DISCONTINUE USING CARDBOARD
- Storage of Personal Items
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 WITH CUSTOMER FOOD. KEEP SEPARATE
Location: Walk-in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOODS NOT CLEANED SINCE 2013. NEEDS TO BE CLEANED EVERY 6 MONTHS
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5 GALLON BUCKETS OF CELERY AND CARROTS NOT COVERED
Location: Kitchen
Equipment: Walk in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOIL LINING THE RICE COOKER. DO NOT USE FOIL TO COVER THE RICE COOKER, CLEAN
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: OBSERVED HANDWASHING WITHOUT SOAP AND THE SOAP WASN'T PRESENT AT THE HANDSINK. NO SOAP AVAILABLE UNTIL 1:30 PM
Location: Kitchen
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: OBSERVED FOOD HANDLER WASHING HANDS AT THE 3-BAY
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT BULB IS NOT GUARDED. PROVIDE A LIGHT GUARD
Location: Kitchen
Equipment: Walk in cooler
- 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: ONLY HAD QUAT TEST KITS - NEED TO PROVIDE A CHLORINE PH TEST KIT
Location: Kitchen
|
09/17/2014 | Routine |
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Door open. Keep door closed or provide a screen door.
Location: Sales floor
|
06/12/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/16/2014 | Non-Illness Complaint |
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: FOOD IS BEING STORED IN TO GO SACKS. PLEASE STORED FOOD IN THR APPROVED MANNER . USE FOIL, PLASTIC WRAP, ZIPLOCK BAGS ETC TO STORE FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: THE HOOD VENTS AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE RESIDUE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: WOODEN SHELVING SOILED FORM FLOUR AND OTHER DRY GOODS. PLEASE CLEAN MOORE FREQUENTLY.
Location: Kitchen
Equipment: Wood shelving
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE USED WRONG SINK TO WASH THEIR HANDS. COS USE THE HAND SINK FOR HAND WASHING
Location: Kitchen
Equipment: 3-bay
|
04/23/2014 | Recheck |
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: FOOD IS BEING STORED IN TO GO SACKS. PLEASE STORED FOOD IN THR APPROVED MANNER . USE FOIL, PLASTIC WRAP, ZIPLOCK BAGS ETC TO STORE FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: THE HOOD VENTS AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE RESIDUE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: WOODEN SHELVING SOILED FORM FLOUR AND OTHER DRY GOODS. PLEASE CLEAN MOORE FREQUENTLY.
Location: Kitchen
Equipment: Wood shelving
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE USED WRONG SINK TO WASH THEIR HANDS. COS USE THE HAND SINK FOR HAND WASHING
Location: Kitchen
Equipment: 3-bay
|
04/11/2014 | Routine |
- 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: PLEASE ENSURE COOKED CHICKEN IS BEING COOLED DOWN USING THE PROPER TIME FRAME.
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: SEVERAL PAIRS OF GLOVES WERE STORED INTHE HAND SINK. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. DO NOT DUMP, DO NOT GET WATER TO FILL A BUCKET OR PITCHER.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER BUCKET SET UP.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER FACET IS LEAKING. PLEASE HAVE REPAIRED ASAP.
Location: Kitchen
Equipment: Veg. Sink
- 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: NO TEST STRIP
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: IN USE KNIVES WERE STORE IN BETWEEN THE PREP TABLE AND COLD TOP COOLER . PLEASE STORE KNIVES INTHE APPROVED MANNER
Location: Kitchen
Equipment: Prep table
- 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: INSTALL A WEATHER TRIP ALONG THE BOTTOM OF THE BACK DOOR
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FUNACE PIPE IS LEAK FROM THE CEILING .REPAIR LEAKING PIPE FROM FURNACE EQUIPMENT ASAP.
Location: Kitchen (back)
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: INSTALL A MOP SINK.
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: COOKED CHICKEN COOLING AT ROOM TEMPERATURE. PLEASE USE ONE OF THE ABOVE METHODS TO COOLER FOOD.
Location: Kitchen
|
02/18/2014 | Pre-Licensing Recheck |
- Cooling time (corrected on site)
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: PLEASE ENSURE COOKED CHICKEN IS BEING COOLED DOWN USING THE PROPER TIME FRAME.
Location: Kitchen
- 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: SEVERAL PAIRS OF GLOVES WERE STORED INTHE HAND SINK. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. DO NOT DUMP, DO NOT GET WATER TO FILL A BUCKET OR PITCHER.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER BUCKET SET UP.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER FACET IS LEAKING. PLEASE HAVE REPAIRED ASAP.
Location: Kitchen
Equipment: Veg. Sink
- 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: NO TEST STRIP
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: IN USE KNIVES WERE STORE IN BETWEEN THE PREP TABLE AND COLD TOP COOLER . PLEASE STORE KNIVES INTHE APPROVED MANNER
Location: Kitchen
Equipment: Prep table
- 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: INSTALL A WEATHER TRIP ALONG THE BOTTOM OF THE BACK DOOR
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FUNACE PIPE IS LEAK FROM THE CEILING .REPAIR LEAKING PIPE FROM FURNACE EQUIPMENT ASAP.
Location: Kitchen (back)
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: INSTALL A MOP SINK.
Location: Kitchen
- 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: COOKED CHICKEN COOLING AT ROOM TEMPERATURE. PLEASE USE ONE OF THE ABOVE METHODS TO COOLER FOOD.
Location: Kitchen
|
02/10/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about First Wok, 6219 ALLISONVILLE RD, Indianapolis, IN »