- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES. CALL PEST CONTROL.
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1-2. PREP TABLE BOTTOM SHELVES ARE DETERIORATING (RUST). SPRAY PAINT THE BOTTOMS OF THE PREP TABLES.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1-2. PREP TABLE BOTTOM SHELVES ARE DETERIORATING (RUST). SPRAY PAINT THE BOTTOMS OF THE PREP TABLES.
Location: Kitchen
Equipment: Prep table
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN TO GO SACK IN SEVERAL CHEST FREEZER IN THE KITCHEN. DO NOT STORE FOOD IN TO GO SACK. STORE FOOD IN ZIPLOCK BAGS, PLATIC WRAP OR FOIL.
Location: Kitchen
Equipment: Chest freezer
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN TO GO SACK IN SEVERAL CHEST FREEZER IN THE KITCHEN. DO NOT STORE FOOD IN TO GO SACK. STORE FOOD IN ZIPLOCK BAGS, PLATIC WRAP OR FOIL.
Location: Kitchen
Equipment: Chest freezer
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN TO GO SACK IN SEVERAL CHEST FREEZER IN THE KITCHEN. DO NOT STORE FOOD IN TO GO SACK. STORE FOOD IN ZIPLOCK BAGS, PLATIC WRAP OR FOIL.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE BASE OF THE CAN OPEN IS HEAVILY SOILED AN MUST BE CLEANED AFTER USE.
Location: Kitchen
Equipment: Can opener
- 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: FRONT HAND SINK WAS BLOCKED BY A TRAY. PLEASE DO NOT BACK THE HAND SINK .
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. THE FRONT HAND SINK IS SOILED IN THE DRAIN AND AROUND THE COLD AND HOT VALVE. 2. THE HAND SINK LOCATED IN THE BACK KITCHEN IS SOILED AROUND THE HOT AND COLD HAND VALVE.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. THE FRONT HAND SINK IS SOILED IN THE DRAIN AND AROUND THE COLD AND HOT VALVE. 2. THE HAND SINK LOCATED IN THE BACK KITCHEN IS SOILED AROUND THE HOT AND COLD HAND VALVE.
Location: Kitchen (back)
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LARGE STORAGE CONTAINER ARE NOT LABELED WITH FOOD ITEMS COMMON NAME. RICE, FLOUR, ETC
Location: Dry storage
- 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: PLEASE HAVE THE HOOD AND VENT PROFESSIONALLY CLEANED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE MISSING CEILING TILE ABOVE THE WALK IN COOLER.2. REPLACE THE DAMAMGED CEILING TILE IN THE DINNING AREA.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE MISSING CEILING TILE ABOVE THE WALK IN COOLER.2. REPLACE THE DAMAMGED CEILING TILE IN THE DINNING AREA.
Location: Dining room
- 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: 1. THE FLOOR UNDER THE WOK IS SOILED.
Location: Cook line
- 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: 1-3. FLOOR WAS STORED ON THE FLOOR IN SEVERAL LOCATIONS THROUGHOUT THE KITCHEN.
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: 1-3. FLOOR WAS STORED ON THE FLOOR IN SEVERAL LOCATIONS THROUGHOUT THE KITCHEN.
Location: Dry storage
- 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: 1-3. FLOOR WAS STORED ON THE FLOOR IN SEVERAL LOCATIONS THROUGHOUT THE KITCHEN.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN THE CHEST FREEZERS.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SIDE OF THE WOK ARE HEAVILY SOILED.2. THE FRONT AND SIDES OF THE DEEP FRIER IS HEAVILY SOILED.
Location: Cook line
Equipment: Wok
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE SIDE OF THE WOK ARE HEAVILY SOILED.2. THE FRONT AND SIDES OF THE DEEP FRIER IS HEAVILY SOILED.
Location: Cook line
Equipment: Deep fryer
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Kitchen
Equipment: Steam table
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Dry storage
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Cook line
Equipment: Cold top
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Dry storage
Equipment: Metal shelving
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Three bay area
Equipment: Metal shelving
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Kitchen
Equipment: Prep table
- 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: 1. THE COCA COLA COOLER IN FRONT IS EXTREMELY SOILED WITH MOLD AND FOOD DEBRIS. REMOVE THE SHELVES TO CLEAN THEM.2. THE STEAM TABLE IS SOILED IN THE INTERIOR. ANY EQUIPMENT NOT BEING USED MUST KEPT CLEAN. 3. DRY STORAGE CONTAINERS OF FLOUR RICE ETC. ARE NOT BEING CLEAN ON A REGULAR BASIS. CLEAN THE CONTAINERS AND LIDS MORE FREQUENTLY.4. THE COLD TOP COOLER IS SOILED ON INTERIOR AND EXTERTIOR SURFACES.5. DRY STORAGE SHEVLING IN THE BACK KITCHEN IS SOILED. 6. WALL ATTACHED SHELVING ABOVE THE 3 BAY SINK IS SOILED. 7-8. THE BOTTOMS OF BOTH PREP TABLES ARE HEAVILY SOILED WITH FOOD DEBRIS.PLEASE CLEAN THE EQUIPMENT MORE FREQUENTLY INCORPERATE A CLEANING SCHEDULE.
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1-2. BOTH RICE COOKERS ARE SOILED AND NOT BE MAINTAINED CLEAN.MUST BE CLEANED AT LEAST EVERY 24HRS
Location: Cook line
Equipment: Rice cooker
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1-2. BOTH RICE COOKERS ARE SOILED AND NOT BE MAINTAINED CLEAN.MUST BE CLEANED AT LEAST EVERY 24HRS
Location: Kitchen
Equipment: Rice cooker
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
|
11/11/2014 | Routine |
- 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.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of prep table soiled. Clean top of prep table.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Side of smoker soiled. Clean the side of smoker in kitchen.2. Chest freezer soiled. Clean and sanitize chest freezer.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Side of smoker soiled. Clean the side of smoker in kitchen.2. Chest freezer soiled. Clean and sanitize chest freezer.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled. Clean microwave.
Location: Kitchen
- Restrooms accessible (corrected)
Toilet room(s) not conveniently located and/or accessible.
Correction: Toilet room(s) shall be conveniently located and accessible to employees during all hours of operation.
Location: Dining room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove unnecessary litter in back of kitchen along with card board barrels inside of kitchen. Any equipment that is not opearable needs to be removed from the establishment. Remove all MSG card board barrels inside of kitchen area. MSG barrels can not be reused.2. Remove tape from top of chest freezer in kitchen.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove unnecessary litter in back of kitchen along with card board barrels inside of kitchen. Any equipment that is not opearable needs to be removed from the establishment. Remove all MSG card board barrels inside of kitchen area. MSG barrels can not be reused.2. Remove tape from top of chest freezer in kitchen.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Do not store utensils on nail.
Location: Kitchen
- 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: Ventilation/hood system soiled. Clean grease build up off hood system.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cold molding in restroom behind toilet in restroom.
Location: Restroom
- 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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: Shrimp thawing out at room temperature. Used approved methods from above when thawing out food.
Location: Kitchen
|
07/11/2014 | Non-Illness Complaint Recheck |
- 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.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of prep table soiled. Clean top of prep table.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Side of smoker soiled. Clean the side of smoker in kitchen.2. Chest freezer soiled. Clean and sanitize chest freezer.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Side of smoker soiled. Clean the side of smoker in kitchen.2. Chest freezer soiled. Clean and sanitize chest freezer.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled. Clean microwave.
Location: Kitchen
- Restrooms accessible
Toilet room(s) not conveniently located and/or accessible.
Correction: Toilet room(s) shall be conveniently located and accessible to employees during all hours of operation.
Location: Dining room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove unnecessary litter in back of kitchen along with card board barrels inside of kitchen. Any equipment that is not opearable needs to be removed from the establishment. Remove all MSG card board barrels inside of kitchen area. MSG barrels can not be reused.2. Remove tape from top of chest freezer in kitchen.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove unnecessary litter in back of kitchen along with card board barrels inside of kitchen. Any equipment that is not opearable needs to be removed from the establishment. Remove all MSG card board barrels inside of kitchen area. MSG barrels can not be reused.2. Remove tape from top of chest freezer in kitchen.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Do not store utensils on nail.
Location: Kitchen
- 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: Ventilation/hood system soiled. Clean grease build up off hood system.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cold molding in restroom behind toilet in restroom.
Location: Restroom
- 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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: 1. Floor soiled under grease fryer. Clean floor under grease fryer.2. Floor soiled under cold top. Clean floor under cold top.3. Floor behind chest freezer soiled. Clean floor and remove food debris along with plastic behind chest freezer.4. Floor under wok soiled. Clean floor under wok.
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: Shrimp thawing out at room temperature. Used approved methods from above when thawing out food.
Location: Kitchen
|
07/02/2014 | Non-Illness Complaint |
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
06/12/2014 | Non-Illness Complaint Recheck |
- 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).
Location: Kitchen
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
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 (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
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: Please do not store food boxes on walk in cooler floor.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/05/2014 | Recheck |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
06/05/2014 | Non-Illness Complaint |
- 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).
Location: Kitchen
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
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 (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
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: Please do not store food boxes on walk in cooler floor.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
05/30/2014 | Routine |
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- 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.
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.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Leak in hand sink in kitchen.
Location: Kitchen
|
02/06/2014 | 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.
Location: Kitchen
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- 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.
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.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Leak in hand sink in kitchen.
Location: Kitchen
|
01/29/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink is not draining properly. Repair or replace the drain to hand sink.
Location: Kitchen
- 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.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- 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.
Location: Kitchen
- Open doors and windows (corrected)
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.
Location: Dining room
- 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: 1. Floor soiled under 2 bay sink. Please clean.2.
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: 1. Floor soiled under 2 bay sink. Please clean.2.
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: Please thaw shrimp under running water.
- 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.
Location: Walk-in cooler
|
10/22/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink is not draining properly. Repair or replace the drain to hand sink.
Location: Kitchen
- 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.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- 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.
Location: Kitchen
- Open doors and windows
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.
Location: Dining room
- 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: 1. Floor soiled under 2 bay sink. Please clean.2.
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: 1. Floor soiled under 2 bay sink. Please clean.2.
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: Please thaw shrimp under running water.
- 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.
Location: Walk-in cooler
|
10/15/2013 | 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: LARGE QUANTITY OF SHRIMP BEING PROCESSED AT PREP TABLE. TEMPERATURE OF SHRIMP AT 54 DEGREES FAHRENHEIT. DISCARDED. PROCESS SHRIMP IN SMALLER QUANTITIES AND MAINTAIN TEMPERATURE AT 41 DEGREES FAHRENHEIT. MOVE PRODUCT IN AND OUT OF REFRIGERATION QUICKLY.
Location: Kitchen
Equipment: Prep table
- 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: PLASTIC TRAYS STACKED ON HAND SINK. DO NOT USE HAND SINK FOR ANYTHING OTHER THEN HAND WASHING. KEEP ALL EQUIPMENT AWAY FROM HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS ABOVE COOK LINE AREA.
Location: Cook line
- 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: CLEAN FLOORS AND WALLS AROUND CHEST FREEZERS. CLEAN FLOORS, WALLS AND SHELVES IN DRY STORAGE AREA.
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: CLEAN FLOORS AND WALLS AROUND CHEST FREEZERS. CLEAN FLOORS, WALLS AND SHELVES IN DRY STORAGE AREA.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN IN-PLACE SANITIZER BUCKET WHEN NOT IN USE OR PLACE IN SOILED LINEN STORAGE. SOILED TOWELS MUST BE PLACED IN SOILED LINEN STORAGE.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOOD ITEMS IN WALK-IN COOLER. KEEP COVERED WHILE IN STORAGE.
Location: Walk-in cooler
|
07/31/2013 | 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: LARGE QUANTITY OF SHRIMP BEING PROCESSED AT PREP TABLE. TEMPERATURE OF SHRIMP AT 54 DEGREES FAHRENHEIT. DISCARDED. PROCESS SHRIMP IN SMALLER QUANTITIES AND MAINTAIN TEMPERATURE AT 41 DEGREES FAHRENHEIT. MOVE PRODUCT IN AND OUT OF REFRIGERATION QUICKLY.
Location: Kitchen
Equipment: Prep table
- 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: PLASTIC TRAYS STACKED ON HAND SINK. DO NOT USE HAND SINK FOR ANYTHING OTHER THEN HAND WASHING. KEEP ALL EQUIPMENT AWAY FROM HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS ABOVE COOK LINE AREA.
Location: Cook line
- 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: CLEAN FLOORS AND WALLS AROUND CHEST FREEZERS. CLEAN FLOORS, WALLS AND SHELVES IN DRY STORAGE AREA.
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: CLEAN FLOORS AND WALLS AROUND CHEST FREEZERS. CLEAN FLOORS, WALLS AND SHELVES IN DRY STORAGE AREA.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN IN-PLACE SANITIZER BUCKET WHEN NOT IN USE OR PLACE IN SOILED LINEN STORAGE. SOILED TOWELS MUST BE PLACED IN SOILED LINEN STORAGE.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOOD ITEMS IN WALK-IN COOLER. KEEP COVERED WHILE IN STORAGE.
Location: Walk-in cooler
|
07/23/2013 | 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: 4/4/13Raw chicken and beef stored over garlic and potatoes in walk in cooler. Store raw chicken and beef below other ready to eat foods. _____________________________________Raw chicken and beef stored over lo mein noodels in walk in cooler. Store raw chicken below other raw meats, and store noodles above all raw meats.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wok range top soiled.
Location: Cook line
Equipment: -
- 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: Plastic single service cups being used as scoops for bulk flour. Use an approved utensil with a handle for bulk flour.
Location: Dry storage
Equipment: Bulk food containers
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Used Ziploc plastic bags observed hanging from wire shelf for reuse. Do not reuse any single service items.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: No labels on bulk containers of flour in dry storage area.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Trash and litter observed on ground near dumpster.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Unused grease dumpster full of trash and debris behind establishment. Remove dumpster or restore to good working condition.
Location: Dumpster area
- 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: Grill vent covers soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Dry storage
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Cook line
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink.
Location: Kitchen (front)
|
04/11/2013 | 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: 4/4/13Raw chicken and beef stored over garlic and potatoes in walk in cooler. Store raw chicken and beef below other ready to eat foods. _____________________________________Raw chicken and beef stored over lo mein noodels in walk in cooler. Store raw chicken below other raw meats, and store noodles above all raw meats.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wok range top soiled.
Location: Cook line
Equipment: -
- 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: Plastic single service cups being used as scoops for bulk flour. Use an approved utensil with a handle for bulk flour.
Location: Dry storage
Equipment: Bulk food containers
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Used Ziploc plastic bags observed hanging from wire shelf for reuse. Do not reuse any single service items.
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: No labels on bulk containers of flour in dry storage area.
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Trash and litter observed on ground near dumpster.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Unused grease dumpster full of trash and debris behind establishment. Remove dumpster or restore to good working condition.
Location: Dumpster area
- 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: Grill vent covers soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Dry storage
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Cook line
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink.
Location: Kitchen (front)
|
04/04/2013 | Recheck |
- 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: Raw chicken and beef stored over lo mein noodels in walk in cooler. Store raw chicken below other raw meats, and store noodles above all raw meats.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wok range top soiled.
Location: Cook line
Equipment: -
- 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: Plastic single service cups being used as scoops for bulk flour. Use an approved utensil with a handle for bulk flour.
Location: Dry storage
Equipment: Bulk food containers
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Used Ziploc plastic bags observed hanging from wire shelf for reuse. Do not reuse any single service items.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: No labels on bulk containers of flour in dry storage area.
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Trash and litter observed on ground near dumpster.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Unused grease dumpster full of trash and debris behind establishment. Remove dumpster or restore to good working condition.
Location: Dumpster area
- 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: Grill vent covers soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Dry storage
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Wire shelving in dry storage area soiled. 2.) Steel shelves under both prep tables are soiled. 3.) Plumbing around wok rang is soiled. Clean grease and food debris from around wok range.
Location: Cook line
Equipment: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink.
Location: Kitchen (front)
|
03/28/2013 | Routine |
- 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.
Comments: EMPLOYEE RINSED HANDS OFF IN 3-BAY SINK AFTER HANDS CONTAMINATED. HANDS ARE TO BE WASHED AT THE DESIGNATED HAND SINK. DO NOT USE THE 3-BAY SINK FOR HANDS.
Location: Kitchen
Equipment: 3-bay
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM KITCHEN.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: Wood shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING AT 3-BAY SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
11/26/2012 | Recheck |
- Improper hand washing
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.
Comments: EMPLOYEE RINSED HANDS OFF IN 3-BAY SINK AFTER HANDS CONTAMINATED. HANDS ARE TO BE WASHED AT THE DESIGNATED HAND SINK. DO NOT USE THE 3-BAY SINK FOR HANDS.
Location: Kitchen
Equipment: 3-bay
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM KITCHEN.
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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: Wood shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING AT 3-BAY SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
11/15/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS IN DRY GOODS STORAGE AREA. CLEAN AND SANITIZE ALL AFFECTED EQUIPMENT, FLOOR AND WALLS. CONTACT PEST CONTROL FOR TREATMENT. TREAT FACILITY MORE FREQUENTLY UNTIL ISSUE IS RESOLVED.
Location: Dry storage
|
09/10/2012 | Non-Illness Complaint |
- 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: DISCONTINUE USING PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE FOOD GRADE SEALABLE BAGS OR CONTAINERS WITH LIDS.
Location: Kitchen (front)
Equipment: reach in freezer
- 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: REMOVE FOOD TRAYS FROM HAND SINK. DO NOT USE HAND SINK TO HOLD EQUIPMENT. HAND SINK IS FOR HAND WASHING ONLY.
Location: Kitchen (front)
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: 1. CLEAN AND SANITIZE FLOORS AND WALLS IN BULK DRY GOODS AREA. 2. CLEAN AND SANITIZE WALLS AND FLOORS BEHIND CHEST FREEZERS.
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: 1. CLEAN AND SANITIZE FLOORS AND WALLS IN BULK DRY GOODS AREA. 2. CLEAN AND SANITIZE WALLS AND FLOORS BEHIND CHEST FREEZERS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVES ABOVE 3-BAY SINK ARE SOILED. CLEAN AND SANITIZE SHELVES.
Location: Three bay area
Equipment: Wire shelving
|
07/23/2012 | Recheck |
- 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: DISCONTINUE USING PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE FOOD GRADE SEALABLE BAGS OR CONTAINERS WITH LIDS.
Location: Kitchen (front)
Equipment: reach in freezer
- 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: REMOVE FOOD TRAYS FROM HAND SINK. DO NOT USE HAND SINK TO HOLD EQUIPMENT. HAND SINK IS FOR HAND WASHING ONLY.
Location: Kitchen (front)
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: 1. CLEAN AND SANITIZE FLOORS AND WALLS IN BULK DRY GOODS AREA. 2. CLEAN AND SANITIZE WALLS AND FLOORS BEHIND CHEST FREEZERS.
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: 1. CLEAN AND SANITIZE FLOORS AND WALLS IN BULK DRY GOODS AREA. 2. CLEAN AND SANITIZE WALLS AND FLOORS BEHIND CHEST FREEZERS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVES ABOVE 3-BAY SINK ARE SOILED. CLEAN AND SANITIZE SHELVES.
Location: Three bay area
Equipment: Wire shelving
|
07/13/2012 | Routine |
- 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).
Location: Kitchen (back)
Equipment: Chest freezer
- 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).
Location: Kitchen (front)
Equipment: reach in freezer
- 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: FOOD TRAYS STACKED ON TOP OF FRONT HAND SINK. TRAYS REMOVED. CORRECTED ON SIGHT.
Location: Kitchen (front)
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 IN-PLACE SANITIZER SET UP IN KITCHEN DURING FOOD PREPERATION AND HANDLING. CORRECTED ON SITE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ROOF LEAKING BY FIRE SUPPRESSION SYSTEM. LANDLORD HAS AGREED TO REPAIR. 3/19/2012: CEILING TILE REPLACED.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL 2-BAY SINK AND 3-BAY SINK.
Location: Kitchen (front)
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL 2-BAY SINK AND 3-BAY SINK.
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN PLACED IN STORAGE. KEEP LIDS ON DRY GOODS CONTAINERS WHEN NOT IN USE.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN PLACED IN STORAGE. KEEP LIDS ON DRY GOODS CONTAINERS WHEN NOT IN USE.
Location: Kitchen (back)
Equipment: Wire shelving
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN PLACED IN STORAGE. KEEP LIDS ON DRY GOODS CONTAINERS WHEN NOT IN USE.
Location: Kitchen (back)
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Rice cooker
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (front)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Wood shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT FRONT OR BACK HAND SINK. TOWELS PROVIDED. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT FRONT OR BACK HAND SINK. TOWELS PROVIDED. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Hand sink
|
03/19/2012 | Recheck |
- 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).
Location: Kitchen (back)
Equipment: Chest freezer
- 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).
Location: Kitchen (front)
Equipment: reach in freezer
- 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: FOOD TRAYS STACKED ON TOP OF FRONT HAND SINK. TRAYS REMOVED. CORRECTED ON SIGHT.
Location: Kitchen (front)
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 IN-PLACE SANITIZER SET UP IN KITCHEN DURING FOOD PREPERATION AND HANDLING. CORRECTED ON SITE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ROOF LEAKING BY FIRE SUPPRESSION SYSTEM. LANDLORD HAS AGREED TO REPAIR.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL 2-BAY SINK AND 3-BAY SINK.
Location: Kitchen (front)
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL 2-BAY SINK AND 3-BAY SINK.
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN PLACED IN STORAGE. KEEP LIDS ON DRY GOODS CONTAINERS WHEN NOT IN USE.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN PLACED IN STORAGE. KEEP LIDS ON DRY GOODS CONTAINERS WHEN NOT IN USE.
Location: Kitchen (back)
Equipment: Wire shelving
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN PLACED IN STORAGE. KEEP LIDS ON DRY GOODS CONTAINERS WHEN NOT IN USE.
Location: Kitchen (back)
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Rice cooker
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (front)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT.
Location: Kitchen (back)
Equipment: Wood shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT FRONT OR BACK HAND SINK. TOWELS PROVIDED. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT FRONT OR BACK HAND SINK. TOWELS PROVIDED. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Hand sink
|
03/12/2012 | Routine |
- 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: Clean the vent covers in the Coca-Cola 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: Clean the exhaust hood filters under the exhaust hood.
- 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: Clean the floor in hard to reach areas.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometers for the chest freezers.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cover all foods in the walk in cooler.
|
12/12/2011 | Recheck |
- 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: Clean the vent covers in the Coca-Cola 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: Clean the exhaust hood filters under the exhaust hood.
- 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: Clean the floor in hard to reach areas.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometers for the chest freezers.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cover all foods in the walk in cooler.
|
12/05/2011 | Routine |
Restaurant representatives - add corrected or new information about GENERAL TSO'S INN, 642 TWIN AIRE DR, Indianapolis, IN »