| No violation noted during this evaluation. | 09/03/2014 | Illness Complaint |
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE CARDBOARD BEING USED AS CONTAINER FOR SINGLE USE ITEMS (SOUP CONTAINERS)2. DISCARD PLASTIC SCOOPS, MADE FROM PLASTIC BOTTLES, IN KITCHEN.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE CARDBOARD BEING USED AS CONTAINER FOR SINGLE USE ITEMS (SOUP CONTAINERS)2. DISCARD PLASTIC SCOOPS, MADE FROM PLASTIC BOTTLES, IN KITCHEN.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL CART IN WALK IN COOLER, WITH PLASTIC SHELVES.2. CLEAN SIDE OF DEEP FRYER. SOILED FROM GREASE.3. CLEAN INTERIOR OF ICE MACHINE.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL CART IN WALK IN COOLER, WITH PLASTIC SHELVES.2. CLEAN SIDE OF DEEP FRYER. SOILED FROM GREASE.3. CLEAN INTERIOR OF ICE MACHINE.
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN METAL CART IN WALK IN COOLER, WITH PLASTIC SHELVES.2. CLEAN SIDE OF DEEP FRYER. SOILED FROM GREASE.3. CLEAN INTERIOR OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
05/12/2014 | Routine |
- 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: BULK FOOD ITEMS NOT LABELED.MARKER REMOVED FROM WASHING CONTAINERS. LABEL AGAIN AFTER WASHING.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: METAL SHELVING IS RUSTED AND NEEDS REFINISHED.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BEHIND SPRAYER SINK
Location: Kitchen
|
11/08/2013 | 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: RAW CHICKEN TESTING AT 48 - 54 DEGREES FAHRENHEIT AT COLD-TOP COOLER ON COOKLINE. LID IS LEFT CONTINUALLY OPEN DUE TO CONSTANT COOKING FOR BUFFET. LOWER COOLER IS TESTING AT 40 DEGREES FAHRENHEIT. KEEP COOLER LID CLOSED WHEN POSSIBLE. DO NOT FILL COLD-TOP CONTAINERS MORE THEN HALF FULL WITH FOOD ITEMS. DISCARD CHICKEN AND REPLACE WITH FRESH PRODUCT.
Location: Cook line
Equipment: Cold top
- 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: EMPLOYEES HANDLING INGREDIENTS FOR STIR FRY WITH BARE HANDS. USE TONG OR OTHER UTENSIL TO HANDLE FOOD ITEMS.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM STORAGE SHELVES IN PREP AREA AND BY THE COOKLINE.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM STORAGE SHELVES IN PREP AREA AND BY THE COOKLINE.
Location: Prep area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD CONTAINERS PLACED IN STORAGE WITH NO LIDS OR WRAP TO COVER. FOOD ITEMS BEING PROCESSED IN PREP AREA WERE LEFT UNWRAPPED OR COVERED WHILE BREAKING FROM TASK. COVER ALL CONTAINERS WHEN NOT IN USE.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD CONTAINERS PLACED IN STORAGE WITH NO LIDS OR WRAP TO COVER. FOOD ITEMS BEING PROCESSED IN PREP AREA WERE LEFT UNWRAPPED OR COVERED WHILE BREAKING FROM TASK. COVER ALL CONTAINERS WHEN NOT IN USE.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD CONTAINERS PLACED IN STORAGE WITH NO LIDS OR WRAP TO COVER. FOOD ITEMS BEING PROCESSED IN PREP AREA WERE LEFT UNWRAPPED OR COVERED WHILE BREAKING FROM TASK. COVER ALL CONTAINERS WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC PINT CARRY OUT CONTAINERS BEING USED AS UTENSILS IN DRY INGREDIENTS AND AT RICE COOKER. USE UTENSILS THAT ARE RIGID METAL OR PLASTIC AND THAT HAVE A HANDLE.
Location: Kitchen
Equipment: Bulk food containers
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC PINT CARRY OUT CONTAINERS BEING USED AS UTENSILS IN DRY INGREDIENTS AND AT RICE COOKER. USE UTENSILS THAT ARE RIGID METAL OR PLASTIC AND THAT HAVE A HANDLE.
Location: Kitchen
Equipment: Rice cooker
- 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: RICE PADDLE STORED IN CONTAINER OF STAGNANT WATER. STORE PADDLE IN DRY CONTAINER WITH NO WATER OR IN DIPPER WELL WITH CONTINUOUSLY MOVING WATER.
Location: Kitchen
Equipment: Rice cooker
|
05/28/2013 | 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: RAW CHICKEN TESTING AT 48 - 54 DEGREES FAHRENHEIT AT COLD-TOP COOLER ON COOKLINE. LID IS LEFT CONTINUALLY OPEN DUE TO CONSTANT COOKING FOR BUFFET. LOWER COOLER IS TESTING AT 40 DEGREES FAHRENHEIT. KEEP COOLER LID CLOSED WHEN POSSIBLE. DO NOT FILL COLD-TOP CONTAINERS MORE THEN HALF FULL WITH FOOD ITEMS. DISCARD CHICKEN AND REPLACE WITH FRESH PRODUCT.
Location: Cook line
Equipment: Cold top
- 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: EMPLOYEES HANDLING INGREDIENTS FOR STIR FRY WITH BARE HANDS. USE TONG OR OTHER UTENSIL TO HANDLE FOOD ITEMS.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM STORAGE SHELVES IN PREP AREA AND BY THE COOKLINE.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM STORAGE SHELVES IN PREP AREA AND BY THE COOKLINE.
Location: Prep area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD CONTAINERS PLACED IN STORAGE WITH NO LIDS OR WRAP TO COVER. FOOD ITEMS BEING PROCESSED IN PREP AREA WERE LEFT UNWRAPPED OR COVERED WHILE BREAKING FROM TASK. COVER ALL CONTAINERS WHEN NOT IN USE.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD CONTAINERS PLACED IN STORAGE WITH NO LIDS OR WRAP TO COVER. FOOD ITEMS BEING PROCESSED IN PREP AREA WERE LEFT UNWRAPPED OR COVERED WHILE BREAKING FROM TASK. COVER ALL CONTAINERS WHEN NOT IN USE.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD CONTAINERS PLACED IN STORAGE WITH NO LIDS OR WRAP TO COVER. FOOD ITEMS BEING PROCESSED IN PREP AREA WERE LEFT UNWRAPPED OR COVERED WHILE BREAKING FROM TASK. COVER ALL CONTAINERS WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC PINT CARRY OUT CONTAINERS BEING USED AS UTENSILS IN DRY INGREDIENTS AND AT RICE COOKER. USE UTENSILS THAT ARE RIGID METAL OR PLASTIC AND THAT HAVE A HANDLE.
Location: Kitchen
Equipment: Bulk food containers
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC PINT CARRY OUT CONTAINERS BEING USED AS UTENSILS IN DRY INGREDIENTS AND AT RICE COOKER. USE UTENSILS THAT ARE RIGID METAL OR PLASTIC AND THAT HAVE A HANDLE.
Location: Kitchen
Equipment: Rice cooker
- 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: RICE PADDLE STORED IN CONTAINER OF STAGNANT WATER. STORE PADDLE IN DRY CONTAINER WITH NO WATER OR IN DIPPER WELL WITH CONTINUOUSLY MOVING WATER.
Location: Kitchen
Equipment: Rice cooker
|
05/20/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN WALK IN COOLER IS SOILED. CLEAN.SHELVING WILL NEED REFINISHED, DUE TO RUST.
Location: Walk-in cooler
Equipment: Metal shelving
|
01/04/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BULK CONTAINERS (LIDS)
|
08/24/2012 | Routine |
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD ON TOP SHELF IN COOLER.
Location: Walk-in 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: REMOVE CORN STARCH, OR ANY OTHER DRY INGREDIENTS ORIGINALLY IN BAGS, AND PLACE IN BULK CONTAINER/SEALED CONTAINER.
Location: Kitchen
|
04/19/2012 | Routine |
| No violation noted during this evaluation. | 12/02/2011 | Routine |
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