- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 06/06/14:OPEN CUP X 1
Location: Service counter
- 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: 06/06/14:1. RAW CHICKEN STORED OVER CRAB RANGOONS2. RAW CHICKEN STORED OVER RAW SHRIMP3. PERSONAL FOOD (FISH) STORED ON TOP OF BROCCOLI4. RAW CHICKEN THAWING ON THE TOP SHELF
Location: Service counter
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 06/06/14:1. RAW CHICKEN STORED OVER CRAB RANGOONS2. RAW CHICKEN STORED OVER RAW SHRIMP3. PERSONAL FOOD (FISH) STORED ON TOP OF BROCCOLI4. RAW CHICKEN THAWING ON THE TOP SHELF
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINER OF BLEACH SITTING INSIDE HANDSINK - DISCONTINUE------------------------06/06/14:BLEACH INSIDE HANDSINK AGAINREPEAT VIOLATION
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: SET UP BLEACH SANITIZER.---------------------------------------------06/12/14:SANITIZER CONCENTRATION AT 10 PPM - ADDED MORE BLEACH DURING INSPECTION
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 06/06/14:USING MENUS TO SOAK OILS FROM EGG ROLLS INSIDE WALK IN COOLERREPEAT VIOLATION---------------------------------------06/12/14:THANK YOU BAGS FOR FOOD STORAGE FOUND IN WALK IN COOLER - DISCONTINUE
Location: Kitchen
Equipment: Walk in cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD FOUND IN BULK STORAGE. CUTTING BOARD IS BLACK AND NOT SMOOTH ANYMORE. RE-SURFACE OR REPLACE
Location: Kitchen (back)
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WET TOWELS ON BACK PREP TABLE. NEEDS TO BE STORED IN SANITIZER OR REMOVED
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: 06/12/14:HOT FRIED RICE COVERED WITH PLASTIC WRAP NEVER COVER FOOD IF COOLING - NEEDS TO BE COOLED MORE EFFECTIVELY COOL RICE ON SHEET PANS LIKE THE NOODLES
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER IS AT 50 F. NEEDS TO COLD HOLD AT 41 F. INTERNAL FOOD TEMPERATURES AT 50 F.
Location: Kitchen
Equipment: Prep Top 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: CONTAINERS OF FOOD STORED ON FLOOR - SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- 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: CLEAN BULK CONTAINERS AND LIDS
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 06/06/14:APRONS ON TOP OF FROZEN CHICKEN, THAWING INSIDE WALK IN COOLER.DO NOT USE APRONS TO COVER RAW MEAT
Location: Kitchen
Equipment: Walk in cooler
- 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: LARGE KNIFE STORED INBETWEEN TABLES WHERE IT IS HARD TO CLEAN DISCONTINUE--------------------------------06/06/14:LARGE KNIFE STORED IN THE SAME SPOT FROM LAST INSPECTION
Location: Kitchen
|
06/12/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 06/06/14:OPEN CUP X 1
Location: Service counter
- 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: 06/06/14:1. RAW CHICKEN STORED OVER CRAB RANGOONS2. RAW CHICKEN STORED OVER RAW SHRIMP3. PERSONAL FOOD (FISH) STORED ON TOP OF BROCCOLI4. RAW CHICKEN THAWING ON THE TOP SHELF
Location: Service counter
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 06/06/14:1. RAW CHICKEN STORED OVER CRAB RANGOONS2. RAW CHICKEN STORED OVER RAW SHRIMP3. PERSONAL FOOD (FISH) STORED ON TOP OF BROCCOLI4. RAW CHICKEN THAWING ON THE TOP SHELF
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CONTAINER OF BLEACH SITTING INSIDE HANDSINK - DISCONTINUE------------------------06/06/14:BLEACH INSIDE HANDSINK AGAINREPEAT VIOLATION
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: SET UP BLEACH SANITIZER.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 06/06/14:USING MENUS TO SOAK OILS FROM EGG ROLLS INSIDE WALK IN COOLERREPEAT VIOLATION
Location: Kitchen
Equipment: Walk in cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD FOUND IN BULK STORAGE. CUTTING BOARD IS BLACK AND NOT SMOOTH ANYMORE. RE-SURFACE OR REPLACE
Location: Kitchen (back)
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WET TOWELS ON BACK PREP TABLE. NEEDS TO BE STORED IN SANITIZER OR REMOVED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER IS AT 50 F. NEEDS TO COLD HOLD AT 41 F. INTERNAL FOOD TEMPERATURES AT 50 F.
Location: Kitchen
Equipment: Prep Top 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: CONTAINERS OF FOOD STORED ON FLOOR - SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- 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: CLEAN BULK CONTAINERS AND LIDS
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 06/06/14:APRONS ON TOP OF FROZEN CHICKEN, THAWING INSIDE WALK IN COOLER.DO NOT USE APRONS TO COVER RAW MEAT
Location: Kitchen
Equipment: Walk in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: LARGE KNIFE STORED INBETWEEN TABLES WHERE IT IS HARD TO CLEAN DISCONTINUE--------------------------------06/06/14:LARGE KNIFE STORED IN THE SAME SPOT FROM LAST INSPECTION
Location: Kitchen
|
06/06/2014 | Recheck |
- 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: CONTAINER OF BLEACH SITTING INSIDE HANDSINK - DISCONTINUE
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: SET UP BLEACH SANITIZER.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD FOUND IN BULK STORAGE. CUTTING BOARD IS BLACK AND NOT SMOOTH ANYMORE. RE-SURFACE OR REPLACE
Location: Kitchen (back)
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WET TOWELS ON BACK PREP TABLE. NEEDS TO BE STORED IN SANITIZER OR REMOVED
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER IS AT 50 F. NEEDS TO COLD HOLD AT 41 F. INTERNAL FOOD TEMPERATURES AT 50 F.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: CONTAINERS OF FOOD STORED ON FLOOR - SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- 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: CLEAN BULK CONTAINERS AND LIDS
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: LARGE KNIFE STORED INBETWEEN TABLES WHERE IT IS HARD TO CLEAN DISCONTINUE
Location: Kitchen
|
05/29/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FRIED RICE CONTAINER NOT KEPT IN COOLER AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: WHILE SEPARATING COOKED FRIED RICE, COOK USED HANDS WITH A SCOOP TO PUT INTO SMALLER CONTAINERS. FRIED RICE WILL BE COOKED AGAIN, BUT THE TEMPERATURE OF THE RICE WAS IN THE TEMPEPERATURE DANGER ZONE. THE PRE-COOKED FRIED RICE WILL BE COOKED AGAIN, BUT USE UTENSILS TO HELP SCOOP RICE INTO SMALLER CONTAINERS.JUST WASHING HANDS IS NOT ENOUGH TO PROTECT CONSUMERS. MUST WASH HANDS AND USE GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 01/30/14:Thawing frozen raw chicken above cooked shrimp, cooked chicken, and onions. Moved chicken to the lowest shelving
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Fork inside handsink - Discontinue
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: IN-PLACE SANITIZER NOT SET UP BEFORE INSPECTION. NEED TO ALWAYS HAVE SANITIZER ON HAND TO CLEAN SURFACES, NOT JUST AT NIGHT AND OPENING.
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IS SOILED WITH OLD FOOD SPILLS - CLEAN------------------------------01/30/14:Cleaning the WIC during inspection
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOLING LARGE BUS TUB OF FRIED RICE AND NOT STIRRING, COOLING AT ROOM TEMPERATUREBUS TUB HAS TOO MUCH RICE AND NOT COOLING EFFECTIVELYCOOK SPLIT RICE INTO THREE (3) CONTAINERS AND PUT IN WALK IN COOLER DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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. SHELVING IS SOILED WITH OLD FOOD DEBRIS - CLEAN UP OLD FOOD DEBRIS2. CLEAN LIDS OF BULK CONTAINERS (SUGARS, FLOURS, ETC...) - YES 01/30/14----------------------------01/30/14:Cleaning the shelving in the WIC during inspection
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
Equipment: Hand sink
|
01/30/2014 | 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: FRIED RICE CONTAINER NOT KEPT IN COOLER AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: WHILE SEPARATING COOKED FRIED RICE, COOK USED HANDS WITH A SCOOP TO PUT INTO SMALLER CONTAINERS. FRIED RICE WILL BE COOKED AGAIN, BUT THE TEMPERATURE OF THE RICE WAS IN THE TEMPEPERATURE DANGER ZONE. THE PRE-COOKED FRIED RICE WILL BE COOKED AGAIN, BUT USE UTENSILS TO HELP SCOOP RICE INTO SMALLER CONTAINERS.JUST WASHING HANDS IS NOT ENOUGH TO PROTECT CONSUMERS. MUST WASH HANDS AND USE GLOVES
- 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: Fork inside handsink - Discontinue
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: IN-PLACE SANITIZER NOT SET UP BEFORE INSPECTION. NEED TO ALWAYS HAVE SANITIZER ON HAND TO CLEAN SURFACES, NOT JUST AT NIGHT AND OPENING.
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: FLOOR IS SOILED WITH OLD FOOD SPILLS - CLEAN
Location: Walk-in cooler
- 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: COOLING LARGE BUS TUB OF FRIED RICE AND NOT STIRRING, COOLING AT ROOM TEMPERATUREBUS TUB HAS TOO MUCH RICE AND NOT COOLING EFFECTIVELYCOOK SPLIT RICE INTO THREE (3) CONTAINERS AND PUT IN WALK IN COOLER DURING INSPECTIONREPEAT VIOLATION
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: 1. SHELVING IS SOILED WITH OLD FOOD DEBRIS - CLEAN UP OLD FOOD DEBRIS2. CLEAN LIDS OF BULK CONTAINERS (SUGARS, FLOURS, ETC...)
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
Equipment: Hand sink
|
01/22/2014 | Routine |
- 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 on site)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
|
08/13/2013 | Non-Illness Complaint Recheck |
- Dumpster lids open
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.
Location: Dumpster area
|
08/06/2013 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: Large container of fried rice made at 8:30 pm 06/12/13 did not reach 41 F. - Owner states they will eat the fried rice for lunch, will not be served to customers
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over onions
Location: Kitchen
Equipment: Walk in cooler
- 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: After cook prepped raw chicken, did not wash hands with soap and dry hands properly
Location: Kitchen
Equipment: 3-bay
- 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: 06/20/13:Sanitizer test strip black, too strong, add more water
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: Bleach sanitizer not set up before inspection.- Owner made sanitizer and tested concentration during inspection
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair screen door to seal, open for pests to enter establishment
Location: Kitchen (back)
- 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: 06/20/13:Frozen shrimp in standing water, need to be stored in cooler or under running water- Inspector helped put under running water
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Cook mixed raw chicken then washed hands at 3-bay --------------------------------------06/20/13:Washing hands at 3-bay
Location: Kitchen
Equipment: 3-bay
|
06/25/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: Large container of fried rice made at 8:30 pm 06/12/13 did not reach 41 F. - Owner states they will eat the fried rice for lunch, will not be served to customers
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over onions
Location: Kitchen
Equipment: Walk in cooler
- 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: After cook prepped raw chicken, did not wash hands with soap and dry hands properly
Location: Kitchen
Equipment: 3-bay
- 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: 06/20/13:Sanitizer test strip black, too strong, add more water
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: Bleach sanitizer not set up before inspection.- Owner made sanitizer and tested concentration during inspection
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair screen door to seal, open for pests to enter establishment
Location: Kitchen (back)
- 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: 06/20/13:Frozen shrimp in standing water, need to be stored in cooler or under running water- Inspector helped put under running water
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Cook mixed raw chicken then washed hands at 3-bay --------------------------------------06/20/13:Washing hands at 3-bay
Location: Kitchen
Equipment: 3-bay
|
06/20/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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: Large container of fried rice made at 8:30 pm 06/12/13 did not reach 41 F. - Owner states they will eat the fried rice for lunch, will not be served to customers
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over onions
Location: Kitchen
Equipment: Walk in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: After cook prepped raw chicken, did not wash hands with soap and dry hands properly
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Bleach sanitizer not set up before inspection.- Owner made sanitizer and tested concentration during inspection
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair screen door to seal, open for pests to enter establishment
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Cook mixed raw chicken then washed hands at 3-bay
Location: Kitchen
Equipment: 3-bay
|
06/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ginger and fresh garlic sauce2. Main prep cooler at 49 F
Location: Cook line
- 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. Ginger and fresh garlic sauce2. Main prep cooler at 49 F
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating inside kitchen prep area. Discontinue
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli - 03/01/13 YES2. Raw fish stored over cabbage - 03/01/13 YES3. Same tongs used to touch all meats - 03/01/13 YES4. Raw eggs stored behind pre-cooked meats - 03/07/13 YES-------------------------------------------03/01/13:1. Raw chicken and pork stored over onions. 2. Raw eggs stored behind pre-cooked beef on prep top cooler on the top3. Improper usage of 1-bay sink, storing sanitizer in vegetable sink and washing shrimp inside vegetable sink. Discontinue.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli - 03/01/13 YES2. Raw fish stored over cabbage - 03/01/13 YES3. Same tongs used to touch all meats - 03/01/13 YES4. Raw eggs stored behind pre-cooked meats - 03/07/13 YES-------------------------------------------03/01/13:1. Raw chicken and pork stored over onions. 2. Raw eggs stored behind pre-cooked beef on prep top cooler on the top3. Improper usage of 1-bay sink, storing sanitizer in vegetable sink and washing shrimp inside vegetable sink. Discontinue.
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli - 03/01/13 YES2. Raw fish stored over cabbage - 03/01/13 YES3. Same tongs used to touch all meats - 03/01/13 YES4. Raw eggs stored behind pre-cooked meats - 03/07/13 YES-------------------------------------------03/01/13:1. Raw chicken and pork stored over onions. 2. Raw eggs stored behind pre-cooked beef on prep top cooler on the top3. Improper usage of 1-bay sink, storing sanitizer in vegetable sink and washing shrimp inside vegetable sink. Discontinue.
Location: Kitchen
Equipment: Veg. 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: 03/07/13:Large spoon and fork inside handsink, looks rinsed. DISCONTINUE USING THE HANDSINK FOR OTHER PURPOSES BESIDES HANDWASHING
Location: Kitchen
Equipment: Hand sink
- 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: 03/01/13:No soap, no paper towels, and no hot water used. Dried hands on apron
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: 03/01/13:SANITIZER TEST STRIP WAS BLACK
Location: Kitchen
Equipment: Veg. Sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Reach in freezer (2door)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
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).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. Fire Extinguisher 2010 tags2. Ansul system 2010 tags
- 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: Store personal foods seperate from customer foods
Location: Walk-in cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board needs to be cleaned
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Fried chicken2. Covering fried rice while still hot
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: 03/01/13:Washed hands in 3-bay after touching chicken. Wash hands at handsink only
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1-bay leaks
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Rice spoon in room temperature water2. Knife stored inbetween
Location: Kitchen
Equipment: Rice cooker
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Rice spoon in room temperature water2. Knife stored inbetween
Location: Kitchen
Equipment: Prep table
|
03/07/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ginger and fresh garlic sauce2. Main prep cooler at 49 F
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ginger and fresh garlic sauce2. Main prep cooler at 49 F
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating inside kitchen prep area. Discontinue
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli - 03/01/13 YES2. Raw fish stored over cabbage - 03/01/13 YES3. Same tongs used to touch all meats - 03/01/13 YES4. Raw eggs stored behind pre-cooked meats-------------------------------------------03/01/13:1. Raw chicken and pork stored over onions. 2. Raw eggs stored behind pre-cooked beef on prep top cooler on the top3. Improper usage of 1-bay sink, storing sanitizer in vegetable sink and washing shrimp inside vegetable sink. Discontinue.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli - 03/01/13 YES2. Raw fish stored over cabbage - 03/01/13 YES3. Same tongs used to touch all meats - 03/01/13 YES4. Raw eggs stored behind pre-cooked meats-------------------------------------------03/01/13:1. Raw chicken and pork stored over onions. 2. Raw eggs stored behind pre-cooked beef on prep top cooler on the top3. Improper usage of 1-bay sink, storing sanitizer in vegetable sink and washing shrimp inside vegetable sink. Discontinue.
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli - 03/01/13 YES2. Raw fish stored over cabbage - 03/01/13 YES3. Same tongs used to touch all meats - 03/01/13 YES4. Raw eggs stored behind pre-cooked meats-------------------------------------------03/01/13:1. Raw chicken and pork stored over onions. 2. Raw eggs stored behind pre-cooked beef on prep top cooler on the top3. Improper usage of 1-bay sink, storing sanitizer in vegetable sink and washing shrimp inside vegetable sink. Discontinue.
Location: Kitchen
Equipment: Veg. Sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 03/01/13:No soap, no paper towels, and no hot water used. Dried hands on apron
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: 03/01/13:SANITIZER TEST STRIP WAS BLACK
Location: Kitchen
Equipment: Veg. Sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Reach in freezer (2door)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
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).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. Fire Extinguisher 2010 tags2. Ansul system 2010 tags
- 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: Store personal foods seperate from customer foods
Location: Walk-in cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board needs to be cleaned
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: 1. Fried chicken2. Covering fried rice while still hot
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: 03/01/13:Washed hands in 3-bay after touching chicken. Wash hands at handsink only
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1-bay leaks
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Rice spoon in room temperature water2. Knife stored inbetween
Location: Kitchen
Equipment: Rice cooker
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Rice spoon in room temperature water2. Knife stored inbetween
Location: Kitchen
Equipment: Prep table
|
03/01/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ginger and fresh garlic sauce2. Main prep cooler at 49 F
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ginger and fresh garlic sauce2. Main prep cooler at 49 F
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating inside kitchen prep area. Discontinue
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli2. Raw fish stored over cabbage3. Same tongs used to touch all meats4. Raw eggs stored behind pre-cooked meats
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork products stored over broccoli2. Raw fish stored over cabbage3. Same tongs used to touch all meats4. Raw eggs stored behind pre-cooked meats
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Reach in freezer (2door)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
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).
Comments: 1. #10 can bamboo shoots2. Thank you bags used to hold foods
Location: Kitchen
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. Fire Extinguisher 2010 tags2. Ansul system 2010 tags
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Store personal foods seperate from customer foods
Location: Walk-in cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board needs to be cleaned
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: 1. Fried chicken2. Covering fried rice while still hot
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1-bay leaks
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Rice spoon in room temperature water2. Knife stored inbetween
Location: Kitchen
Equipment: Rice cooker
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Rice spoon in room temperature water2. Knife stored inbetween
Location: Kitchen
Equipment: Prep table
|
02/25/2013 | Routine |
| No violation noted during this evaluation. | 10/09/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED OVER BEEFRAW CHICKEN STORED OVER GARLIC
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED OVER BEEFRAW CHICKEN STORED OVER GARLIC
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRINDER HAS OLD DEBRIS
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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: FORK
Location: Kitchen
Equipment: Hand sink
- 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: RE-USING THANK YOU BAGS - DISCONTINUE USING THANK YOU BAGSREPEAT VIOLATION
Location: Kitchen
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).
Comments: RE-USING THANK YOU BAGS - DISCONTINUE USING THANK YOU BAGSREPEAT VIOLATION
Location: Kitchen
Equipment: Walk in cooler
- 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: RE-USING THANK YOU BAGS - DISCONTINUE USING THANK YOU BAGSREPEAT VIOLATION
Location: Kitchen
Equipment: Reach in cooler
- 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: RE-USING THANK YOU BAGS - DISCONTINUE USING THANK YOU BAGSREPEAT VIOLATION
Location: Kitchen
Equipment: reach in freezer
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHER 2010 - UPDATE TO 2012 - UPDATE ONCE A YEAR
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: NAIL CLIPPER
Location: Service counter
- Single Service/Equipment storage (corrected on site)
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: BOX OF TO GO CONTAINERSBOX OF LIDS
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING - REPLACE CEILING TILES X 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: CLEAN WALL BY 3-BAY
Location: Kitchen (back)
- 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: RICE SPOON IN WATER - DISCONTINUEREPEAT VIOLATION
Location: Kitchen
Equipment: Rice cooker
|
10/02/2012 | 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: PTC:1. Raw chicken behind raw beefWIC:2. Raw chicken stored over raw shrimp3. Raw chicken stored over onions
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PTC:1. Raw chicken behind raw beefWIC:2. Raw chicken stored over raw shrimp3. Raw chicken stored over onions
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Rice cooker lid and utensil inside.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Food contact surfaces not sanitized
Location: Kitchen
Equipment: 3-bay
- 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: Food contact surfaces not sanitized
Location: Kitchen
Equipment: Prep table
- 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: Thank you bags used to hold foods. Replace bags with food grade bags
Location: Kitchen
Equipment: reach in 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).
Comments: Thank you bags used to hold foods. Replace bags with food grade bags
Location: Kitchen
Equipment: Chest freezer
- 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 last cleaned in the winter (approximately, unsure of last cleaning date), overdue
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door open with no screened door to protect kitchen
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked chicken in large bus tub covered2. Cooked rice in large bus tub covered
Location: Kitchen
Equipment: Walk in cooler
- 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 under 3-bay thawing.
Location: Kitchen
Equipment: 3-bay
- 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: Rice spoon inside water. HOT WATER OR NO WATER
Location: Kitchen
Equipment: Rice cooker
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05/18/2012 | 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: PTC:1. Raw chicken behind raw beefWIC:2. Raw chicken stored over raw shrimp3. Raw chicken stored over onions
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PTC:1. Raw chicken behind raw beefWIC:2. Raw chicken stored over raw shrimp3. Raw chicken stored over onions
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Rice cooker lid and utensil inside.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Food contact surfaces not sanitized
Location: Kitchen
Equipment: 3-bay
- 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: Food contact surfaces not sanitized
Location: Kitchen
Equipment: Prep table
- 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: Thank you bags used to hold foods. Replace bags with food grade bags
Location: Kitchen
Equipment: reach in 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).
Comments: Thank you bags used to hold foods. Replace bags with food grade bags
Location: Kitchen
Equipment: Chest freezer
- 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 last cleaned in the winter (approximately, unsure of last cleaning date), overdue
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Door open with no screened door to protect kitchen
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked chicken in large bus tub covered2. Cooked rice in large bus tub covered
Location: Kitchen
Equipment: Walk in cooler
- 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: Shrimp under 3-bay thawing.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon inside water. HOT WATER OR NO WATER
Location: Kitchen
Equipment: Rice cooker
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05/09/2012 | 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: Prep Top Cooler:1. Raw eggs stored over ready to eat foods. Store eggs below ready to eat foods.Walk In Cooler:1. Raw chicken stored over brown sauce, napa cabbage, over raw beef, pot stickers/onions, cream cheese in various places inside the WIC.2. Raw chicken dripping over shrimp
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Prep Top Cooler:1. Raw eggs stored over ready to eat foods. Store eggs below ready to eat foods.Walk In Cooler:1. Raw chicken stored over brown sauce, napa cabbage, over raw beef, pot stickers/onions, cream cheese in various places inside the WIC.2. Raw chicken dripping over shrimp
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Lid and fork inside hand sink.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
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).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
Location: Kitchen (back)
Equipment: reach in 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).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
Location: Kitchen (back)
Equipment: Prep table
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board
Location: Kitchen (back)
- 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: Sugar, flour, etc...
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.
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: Walk in Cooler:1. Broccoli on floor2. Shrimp3. Celery4. Noodles
Location: Kitchen (back)
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen (back)
Equipment: Reach in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
Equipment: -
- 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.
Location: Kitchen (back)
Equipment: 3-bay
- 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: Rice spoon stored in water. Store dry.
Location: Cook line
Equipment: Rice cooker
|
01/10/2012 | 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: Prep Top Cooler:1. Raw eggs stored over ready to eat foods. Store eggs below ready to eat foods.Walk In Cooler:1. Raw chicken stored over brown sauce, napa cabbage, over raw beef, pot stickers/onions, cream cheese in various places inside the WIC.2. Raw chicken dripping over shrimp
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Prep Top Cooler:1. Raw eggs stored over ready to eat foods. Store eggs below ready to eat foods.Walk In Cooler:1. Raw chicken stored over brown sauce, napa cabbage, over raw beef, pot stickers/onions, cream cheese in various places inside the WIC.2. Raw chicken dripping over shrimp
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Lid and fork inside hand sink.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
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).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Take out bags used to store food. Use food grade approved bags to store foods.2. Canned foods x 4. After opening canned foods, transfer to a food grade container. 3. Butter container storing knives.
Location: Kitchen (back)
Equipment: Prep table
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board
Location: Kitchen (back)
- 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: Sugar, flour, etc...
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: 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: Walk in Cooler:1. Broccoli on floor2. Shrimp3. Celery4. Noodles
Location: Kitchen (back)
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen (back)
Equipment: Reach in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
Equipment: -
- 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.
Location: Kitchen (back)
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon stored in water. Store dry.
Location: Cook line
Equipment: Rice cooker
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01/04/2012 | Routine |
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