HONG KONG CHINA BUFFET, 1524 N ILLINOIS ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: HONG KONG CHINA BUFFET
Type: Restaurant
Address: 1524 N ILLINOIS ST, Indianapolis, IN 46202
County: Marion
License #: 200948
Smoking: Smoke Free
Total inspections: 29
Last inspection: 10/21/2014
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Inspection findings

Inspection Date

Type
  • Harborage conditions (corrected)
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Clean basement of all trash, debris, etc. Clean walls and floors of mold and standing water. LIve rats and roaches observed in basement. RECHECK 10/21/14: BASEMENT STILL NEEDS TO BE COMPLETELY CLEANED OF ALL TRASH, DIRT, STANDING WATER. NO RATS SEEN, TWO COCKROACHES THAT APPEAR DAZED.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Live cockroaches observed in kitchen, also mouse and rat droppings.2. Live rats and cockroaches in basement, observed by Rodent Control supervisor Mark Foster. HAVE PROFESSIONAL PEST CONTROL TREAT ESTABLISHMENT.RECHECK 10/21/14: NO RATS OBSERVED IN BASEMENT. STILL SOME ROACHES IN KITCHEN, BASEMENT, DINING ROOM, THAT APPEAR DAZED. PROFDESSIONAL PEST CONTROL WAS OUT YESTERDAY, AND WILL BE BACK AT 10 THIS MORNING FOR ANOTHER TREATMENT.10/21/14, 5PM: PEST CONTROL CONTACTED ME BY PHONE, WAS OUT THIS MORNING, AND WILL BE BACK IN 2 DAYS TO FOLLOW UP AGAIN, AND NOW HAS MONTHLY CONTRACT.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Live cockroaches observed in kitchen, also mouse and rat droppings.2. Live rats and cockroaches in basement, observed by Rodent Control supervisor Mark Foster. HAVE PROFESSIONAL PEST CONTROL TREAT ESTABLISHMENT.RECHECK 10/21/14: NO RATS OBSERVED IN BASEMENT. STILL SOME ROACHES IN KITCHEN, BASEMENT, DINING ROOM, THAT APPEAR DAZED. PROFDESSIONAL PEST CONTROL WAS OUT YESTERDAY, AND WILL BE BACK AT 10 THIS MORNING FOR ANOTHER TREATMENT.10/21/14, 5PM: PEST CONTROL CONTACTED ME BY PHONE, WAS OUT THIS MORNING, AND WILL BE BACK IN 2 DAYS TO FOLLOW UP AGAIN, AND NOW HAS MONTHLY CONTRACT.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all surfaces in kitchen, including areas between appliances, sides of cook line equipment, storage shelves under prep tables, anywhere soil or grease has accumulated. 2. Clean basement of all debris, trash, cobwebs, mold; standing water. RECHECK 10/21/14: KITCHEN HAS BEEN CLEANED, THANK YOU, PLEASE CONTINUE TO CLEAN REGULARLY. STILL NEED TO CLEAN BASEMENT AS DISCUSSED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all surfaces in kitchen, including areas between appliances, sides of cook line equipment, storage shelves under prep tables, anywhere soil or grease has accumulated. 2. Clean basement of all debris, trash, cobwebs, mold; standing water. RECHECK 10/21/14: KITCHEN HAS BEEN CLEANED, THANK YOU, PLEASE CONTINUE TO CLEAN REGULARLY. STILL NEED TO CLEAN BASEMENT AS DISCUSSED.
    Location: Basement
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove all dead pests in establishment, as part of deep cleaning. RECHECK 10/21/14: CONTINUE TO REMOVE DEAD PESTS AS PEST CONTROL CONTINUES TO KILL THEM OFF.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove all dead pests in establishment, as part of deep cleaning. RECHECK 10/21/14: CONTINUE TO REMOVE DEAD PESTS AS PEST CONTROL CONTINUES TO KILL THEM OFF.
    Location: Basement
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Alley/driveway north of restaurant: boxes, food debris, etc, next to grease dumpster. Remove all trash and place in dumpster. Ensure all trash is placed in dumpster every night, not left out.
    Location: -
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Fill holes in sides of building to prevent pest ingress/egress.2. Cover holes in kitchen floor to prevent pest ingress/egress.
    Location: -
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Fill holes in sides of building to prevent pest ingress/egress.2. Cover holes in kitchen floor to prevent pest ingress/egress.
    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: Extreme accumulation of dirt, soil, grease, rodent droppings on floors throughout kitchen, especially underneath appliances and tables. Clean all floors throughout kitchen, moving appliances as needed. Also clean walls up to 18" off of floor, and clean undersides of appliances, also pipes etc.
    Location: Kitchen
 10/21/2014Non-Illness Complaint Recheck
  • Harborage conditions
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Clean basement of all trash, debris, etc. Clean walls and floors of mold and standing water. LIve rats and roaches observed in basement. RECHECK 10/21/14: BASEMENT STILL NEEDS TO BE COMPLETELY CLEANED OF ALL TRASH, DIRT, STANDING WATER. NO RATS SEEN, TWO COCKROACHES THAT APPEAR DAZED.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Live cockroaches observed in kitchen, also mouse and rat droppings.2. Live rats and cockroaches in basement, observed by Rodent Control supervisor Mark Foster. HAVE PROFESSIONAL PEST CONTROL TREAT ESTABLISHMENT.RECHECK 10/21/14: NO RATS OBSERVED IN BASEMENT. STILL SOME ROACHES IN KITCHEN, BASEMENT, DINING ROOM, THAT APPEAR DAZED. PROFDESSIONAL PEST CONTROL WAS OUT YESTERDAY, AND WILL BE BACK AT 10 THIS MORNING FOR ANOTHER TREATMENT.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Live cockroaches observed in kitchen, also mouse and rat droppings.2. Live rats and cockroaches in basement, observed by Rodent Control supervisor Mark Foster. HAVE PROFESSIONAL PEST CONTROL TREAT ESTABLISHMENT.RECHECK 10/21/14: NO RATS OBSERVED IN BASEMENT. STILL SOME ROACHES IN KITCHEN, BASEMENT, DINING ROOM, THAT APPEAR DAZED. PROFDESSIONAL PEST CONTROL WAS OUT YESTERDAY, AND WILL BE BACK AT 10 THIS MORNING FOR ANOTHER TREATMENT.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all surfaces in kitchen, including areas between appliances, sides of cook line equipment, storage shelves under prep tables, anywhere soil or grease has accumulated. 2. Clean basement of all debris, trash, cobwebs, mold; standing water. RECHECK 10/21/14: KITCHEN HAS BEEN CLEANED, THANK YOU, PLEASE CONTINUE TO CLEAN REGULARLY. STILL NEED TO CLEAN BASEMENT AS DISCUSSED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all surfaces in kitchen, including areas between appliances, sides of cook line equipment, storage shelves under prep tables, anywhere soil or grease has accumulated. 2. Clean basement of all debris, trash, cobwebs, mold; standing water. RECHECK 10/21/14: KITCHEN HAS BEEN CLEANED, THANK YOU, PLEASE CONTINUE TO CLEAN REGULARLY. STILL NEED TO CLEAN BASEMENT AS DISCUSSED.
    Location: Basement
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove all dead pests in establishment, as part of deep cleaning. RECHECK 10/21/14: CONTINUE TO REMOVE DEAD PESTS AS PEST CONTROL CONTINUES TO KILL THEM OFF.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove all dead pests in establishment, as part of deep cleaning. RECHECK 10/21/14: CONTINUE TO REMOVE DEAD PESTS AS PEST CONTROL CONTINUES TO KILL THEM OFF.
    Location: Basement
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Alley/driveway north of restaurant: boxes, food debris, etc, next to grease dumpster. Remove all trash and place in dumpster. Ensure all trash is placed in dumpster every night, not left out.
    Location: -
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Fill holes in sides of building to prevent pest ingress/egress.2. Cover holes in kitchen floor to prevent pest ingress/egress.
    Location: -
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Fill holes in sides of building to prevent pest ingress/egress.2. Cover holes in kitchen floor to prevent pest ingress/egress.
    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: Extreme accumulation of dirt, soil, grease, rodent droppings on floors throughout kitchen, especially underneath appliances and tables. Clean all floors throughout kitchen, moving appliances as needed. Also clean walls up to 18" off of floor, and clean undersides of appliances, also pipes etc.
    Location: Kitchen
 10/21/2014Non-Illness Complaint Recheck
  • Harborage conditions
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Clean basement of all trash, debris, etc. Clean walls and floors of mold and standing water. LIve rats and roaches observed in basement.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Live cockroaches observed in kitchen, also mouse and rat droppings.2. Live rats and cockroaches in basement, observed by Rodent Control supervisor Mark Foster. HAVE PROFESSIONAL PEST CONTROL TREAT ESTABLISHMENT.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Live cockroaches observed in kitchen, also mouse and rat droppings.2. Live rats and cockroaches in basement, observed by Rodent Control supervisor Mark Foster. HAVE PROFESSIONAL PEST CONTROL TREAT ESTABLISHMENT.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all surfaces in kitchen, including areas between appliances, sides of cook line equipment, storage shelves under prep tables, anywhere soil or grease has accumulated. 2. Clean basement of all debris, trash, cobwebs, mold; standing water.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove all dead pests in establishment, as part of deep cleaning.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove all dead pests in establishment, as part of deep cleaning.
    Location: Basement
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Alley/driveway north of restaurant: boxes, food debris, etc, next to grease dumpster. Remove all trash and place in dumpster. Ensure all trash is placed in dumpster every night, not left out.
    Location: -
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Fill holes in sides of building to prevent pest ingress/egress.2. Cover holes in kitchen floor to prevent pest ingress/egress.
    Location: -
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Fill holes in sides of building to prevent pest ingress/egress.2. Cover holes in kitchen floor to prevent pest ingress/egress.
    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: Extreme accumulation of dirt, soil, grease, rodent droppings on floors throughout kitchen, especially underneath appliances and tables. Clean all floors throughout kitchen, moving appliances as needed. Also clean walls up to 18" off of floor, and clean undersides of appliances, also pipes etc.
    Location: Kitchen
 10/20/2014Non-Illness Complaint
  • 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
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen (back)
  • 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 unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Dented cans of food on dry storage area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can opener soiled. Please clean.
    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
  • 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
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: Boxes stored on the floor. Please do not store food boxes on the floor.
    Location: Kitchen
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Restroom
 06/03/2014Recheck
  • 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
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen (back)
  • 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 unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Dented cans of food on dry storage area.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can opener soiled. Please clean.
    Location: Kitchen
  • Chemical sanitizer concentration
    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
  • 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
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: Boxes stored on the floor. Please do not store food boxes on the floor.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Restroom
 05/27/2014Routine
  • 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).
    Comments: Peroxide is being store on the bottom of the prep table.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Dining room
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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 (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. Floor soiled under woks. Please clean and sanitize.2. Floor soiled under grease fryer.
    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 woks. Please clean and sanitize.2. Floor soiled under grease fryer.
    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.
    Location: Kitchen (back)
  • 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
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of True refrigeration unit soiled. Please clean.2. Bottom of prep table soiled. Please clean and sanitize.
    Location: Kitchen
  • First aid storage (Non-Critical) (corrected)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Location: Kitchen
 02/06/2014Recheck
  • 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).
    Comments: Peroxide is being store on the bottom of the prep table.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • Chemical sanitizer concentration
    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
  • Chemical sanitizer concentration
    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: Dining room
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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 (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. Floor soiled under woks. Please clean and sanitize.2. Floor soiled under grease fryer.
    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 woks. Please clean and sanitize.2. Floor soiled under grease fryer.
    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.
    Location: Kitchen (back)
  • 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
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of True refrigeration unit soiled. Please clean.2. Bottom of prep table soiled. Please clean and sanitize.
    Location: Kitchen
  • First aid storage (Non-Critical)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Location: Kitchen
 01/30/2014Routine
No violation noted during this evaluation. 12/13/2013Non-Illness Complaint
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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
  • 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.
    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
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom of true freezer soiled. Please clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 11/21/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • 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.
  • 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.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Chemical sanitizer concentration
    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
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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
  • 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.
    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
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom of true freezer soiled. Please clean.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 11/14/2013Routine
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Dining room
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT/PEST SPRAY STORED ON DINING ROOM COUNTER-TOP--REMOVE FROM ESTABLISHMENT. USE ONLY APPROVED PEST CONTROL SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER ONLY (ESTABLISHMENT CURRENTLY USES ARAB PEST CONTROL SERVICES).
    Location: Dining room
  • 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: OPEN EMPLOYEE DRINK STORED ON FOOD PREP TABLE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Dry storage
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Rice cooker
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: True freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    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.
    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: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    Location: Kitchen
  • 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 BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
    Location: Kitchen
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: KITCHEN TABLE-MOUNTED CAN OPENER--DISCARDED.
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    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.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Dining room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Cook line
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: DO NOT STORE TRAYS OF FOOD ON TOP OF TRASH BINS DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
    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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Kitchen (back)
  • 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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Dining room
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOOR OPEN.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY EQUIPMENT, ITEMS, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND SEPTEMBER 2011).
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR OR RESURFACE DAMAGED KITCHEN COOK-LINE (WOOD) FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Restroom
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED NOODLES STORED INSIDE WALK-IN-COOLER COVERED AT 62 F.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Chest freezer
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Cook line
    Equipment: Cold top
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Dry storage
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
    Equipment: Cold top
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Prep sink
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    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: REPAIR KITCHEN MOP SINK LEAKS, PROVIDE PROPER BACK FLOW DEVICE AND ENSURE MOPSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Mop sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Mens restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Knife/utensil rack
 10/16/2013Recheck
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Dining room
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT/PEST SPRAY STORED ON DINING ROOM COUNTER-TOP--REMOVE FROM ESTABLISHMENT. USE ONLY APPROVED PEST CONTROL SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER ONLY (ESTABLISHMENT CURRENTLY USES ARAB PEST CONTROL SERVICES).
    Location: Dining room
  • 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: OPEN EMPLOYEE DRINK STORED ON FOOD PREP TABLE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Dry storage
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Rice cooker
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: True freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    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.
    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: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    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.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
    Location: Kitchen
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: KITCHEN TABLE-MOUNTED CAN OPENER--DISCARDED.
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    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.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Dining room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Cook line
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: DO NOT STORE TRAYS OF FOOD ON TOP OF TRASH BINS DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
    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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Kitchen (back)
  • 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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Dining room
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY EQUIPMENT, ITEMS, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND SEPTEMBER 2011).
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR OR RESURFACE DAMAGED KITCHEN COOK-LINE (WOOD) FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Restroom
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED NOODLES STORED INSIDE WALK-IN-COOLER COVERED AT 62 F.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Chest freezer
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Cook line
    Equipment: Cold top
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Dry storage
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
    Equipment: Cold top
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Prep sink
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    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: REPAIR KITCHEN MOP SINK LEAKS, PROVIDE PROPER BACK FLOW DEVICE AND ENSURE MOPSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Mop sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Mens restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Knife/utensil rack
 09/25/2013Recheck
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Dining room
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT/PEST SPRAY STORED ON DINING ROOM COUNTER-TOP--REMOVE FROM ESTABLISHMENT. USE ONLY APPROVED PEST CONTROL SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER ONLY (ESTABLISHMENT CURRENTLY USES ARAB PEST CONTROL SERVICES).
    Location: Dining room
  • 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: OPEN EMPLOYEE DRINK STORED ON FOOD PREP TABLE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Dry storage
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Rice cooker
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: True freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    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.
    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: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: KITCHEN TABLE-MOUNTED CAN OPENER--DISCARDED.
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    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.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Dining room
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Cook line
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: DO NOT STORE TRAYS OF FOOD ON TOP OF TRASH BINS DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
    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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Kitchen (back)
  • 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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Dining room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY EQUIPMENT, ITEMS, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND SEPTEMBER 2011).
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR OR RESURFACE DAMAGED KITCHEN COOK-LINE (WOOD) FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Restroom
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED NOODLES STORED INSIDE WALK-IN-COOLER COVERED AT 62 F.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Chest freezer
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Cook line
    Equipment: Cold top
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Dry storage
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
    Equipment: Cold top
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Prep sink
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    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: REPAIR KITCHEN MOP SINK LEAKS, PROVIDE PROPER BACK FLOW DEVICE AND ENSURE MOPSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Mop sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Mens restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Knife/utensil rack
 09/10/2013Recheck
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Dining room
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT/PEST SPRAY STORED ON DINING ROOM COUNTER-TOP--REMOVE FROM ESTABLISHMENT. USE ONLY APPROVED PEST CONTROL SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER ONLY (ESTABLISHMENT CURRENTLY USES ARAB PEST CONTROL SERVICES).
    Location: Dining room
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Dry storage
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Rice cooker
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).CONTINUE TO WORK ON CLEANING KITCHEN EQUIPMENT SUCH AS SIDES OF DEEP FRYERS.
    Location: Kitchen
    Equipment: True freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    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.
    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: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    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: DO NOT RE-USE TIN CANS FOR FOOD STORAGE IN ESTABLISHMENT. ONLY USE APPROVED FOOD GRADE FOOD STORAGE CONTAINERS OR WRAPPINGS (EX. NSF APPROVED).
    Location: Kitchen
    Equipment: Cold top
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Utensils - poor repair - calibration (corrected on site)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: KITCHEN TABLE-MOUNTED CAN OPENER--DISCARDED.
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    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.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW) AND EMPLOYEE MONSTER ENERGY DRINK STORED INSIDE KITCHEN CHEST FREEZER.EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Dining room
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Cook line
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: DO NOT STORE TRAYS OF FOOD ON TOP OF TRASH BINS DURING FOOD PREP--DISCONTINUE THIS BEHAVIOR.
    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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Kitchen (back)
  • 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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Dining room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY EQUIPMENT, ITEMS, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND SEPTEMBER 2011).
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR OR RESURFACE DAMAGED KITCHEN COOK-LINE (WOOD) FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Restroom
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED NOODLES STORED INSIDE WALK-IN-COOLER COVERED AT 62 F.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Chest freezer
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Cook line
    Equipment: Cold top
  • 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 NEW THERMOMETERS INSIDE WALK-IN-COOLER AND CHEST FREEZER (CURRENT THERMOMETERS ARE BROKEN).
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
    Equipment: Cold top
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN--CORRECTED.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT--CORRECTED.SOILED WALK-IN-COOLER FANGUARDS.
    Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Prep sink
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: PROPERLY CLEAN AND SANITIZE ALL UTENSILS AFTER USE.
    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: REPAIR KITCHEN MOP SINK LEAKS, PROVIDE PROPER BACK FLOW DEVICE AND ENSURE MOPSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Mop sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Toilet paper (corrected on site)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Mens restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Knife/utensil rack
 08/16/2013Recheck
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Cook line
    Equipment: Cold top
  • 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: DISCONTINUE STORING PARTIALLY COOKED FOODS AT ROOM TEMPERATURE THAT ARE FURTHER COOKED LATER ON COOK-LINE (EX. EGG ROLLS); KEEP FOODS EITHER HOT (135 F OR ABOVE) OR COLD (41 F OR BELOW).KITCHEN COLD-TOP UNIT: SHRIMP AT 69 F, CHICKEN AT 43 F, CHICKEN AT 51--REPAIR UNIT.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Dining room
  • 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).
    Comments: KEEP CHEMICALS STORED SEPERATELY PROPERLY AT KITCHEN AND DINING ROOM INTERIOR STORAGE CABINETS.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT/PEST SPRAY STORED ON DINING ROOM COUNTER-TOP--REMOVE FROM ESTABLISHMENT. USE ONLY APPROVED PEST CONTROL SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER ONLY (ESTABLISHMENT CURRENTLY USES ARAB PEST CONTROL SERVICES).
    Location: Dining room
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Dry storage
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
    Equipment: Rice cooker
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN EQUIPMENT AND ABOVE ITEMS (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand 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.
    Location: Kitchen
    Equipment: Hand sink
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Utensils - poor repair - calibration (corrected on site)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: KITCHEN TABLE-MOUNTED CAN OPENER--DISCARDED.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW).EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    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.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW).EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL DRINK STORED ON COOK-LINE SHELVING--REMOVE (EX. MT. DEW).EMPLOYEE PERSONAL SHOES STORED INSIDE DINING ROOM STORAGE CABINETS WITH FOOD, UTENSILS AND SINGLE-SERVICE USE ITEMS--REMOVE.
    Location: Dining room
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES; NOT BARE SOILED COUNTER-TOP OR SHELVING.
    Location: Cook line
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Kitchen (back)
  • 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: REMOVE OR REPAIR KITCHEN SCREEN DOOR; PROVIDE NEW SCREEN DOOR AND ENSURE NO GAPS/OPENINGS AT TOP, SIDES OR BOTTOM OF DOOR.PROVIDE PROPER DOOR SWEEPS/SEALS AT BACK KITCHEN AND DINING ROOM SIDE DOORS.
    Location: Dining room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY EQUIPMENT, ITEMS, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH 2011 AND SEPTEMBER 2011).
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR OR RESURFACE DAMAGED KITCHEN COOK-LINE (WOOD) FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES (ABOVE LOCATIONS); INCLUDING RESTROOMS.
    Location: Restroom
  • 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: COOKED NOODLES STORED INSIDE WALK-IN-COOLER COVERED AT 80 F (PREPARED 11:00 AM).
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Kitchen
    Equipment: Chest freezer
  • 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: Kitchen
    Equipment: Walk in cooler
  • 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: Cook line
    Equipment: Cold top
  • 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: Dining room
    Equipment: Cooler/freezer combo
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: SOME KITCHEN PREP TABLE SHELVING AND DRY FOOD STORAGE SHELVING ARE WOODEN--ELMINATE WOODEN SHELVING. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES FOR SHELVING.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.REPLACE OR RESURFACE ALL RUSTED DAMAGED SHELVING IN ESTABLISHMENT (INCLUDING PREP TABLES); DISCONTINUE USE OF WOODEN SHELVING. PURCHASE NEW FOOD GRADE STORAGE SHELVING IF NEEDED.ALL SHELVING MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Cook line
    Equipment: Cold top
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT WALK-IN-COOLER AT LEAST 6 INCHES.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT.SOILED WALK-IN-COOLER FANGUARDS.
    Location: Dry storage
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CLEAN, SANITIZE AND ORGANIZE KITCHEN.CLEAN AND ORGANIZE WALK-IN COOLER DRY STORAGE UNIT.SOILED WALK-IN-COOLER FANGUARDS.
    Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Ice machine
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR KITCHEN MOP SINK LEAKS, PROVIDE PROPER BACK FLOW DEVICE AND ENSURE MOPSINK IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER.
    Location: Kitchen
    Equipment: Mop sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN IN-PLACE SANITIZER BUCKETS, KITCHEN 3-BAY SINKS, AND KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: KNIVES STORED IN BETWEEN COLD-TOP UNITS ON COOK-LINE--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Knife/utensil rack
 08/07/2013Routine
No violation noted during this evaluation. 06/19/2013Non-Illness Complaint
  • 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: General Tso's chicken, Dumplings, Sweet and Sour chicken, and chicken wings observed stored on shelving at 55, 57, and 63 degrees F.
    Location: Kitchen (front)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Rat droppings observed under dishmachine area.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Employees observed touching fried rice with bare hands while cooking.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: No glove use observed.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees observed not washing hands prior to resuming cooking.
  • 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: Cigarette butts observed on floor next to hand sink.
    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: Raw chicken and pork stored over cooked chicken wings and other ready to eat foods. Store raw meats below all ready to eat foods.
    Location: Walk-in cooler
  • 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 at proper concentration.
    Location: Kitchen
    Equipment: -
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hair restraints observed on any employees.
  • Hood system design and/or installation (corrected)
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Vents on outside of grill hood are blocked with cardboard.
    Location: Cook line
  • 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: 1.) Grill hood vent covers soiled. 2.) Air vents on outside of grill hood soiled.
    Location: Cook line
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1.) Bare plywood used to repair floor in kitchen. Cover plywood with approved covering to allow for durability and easy cleaning. 2.) Damaged flooring in walk in cooler. Repair flooring surface to be smooth and easily cleanable.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1.) Bare plywood used to repair floor in kitchen. Cover plywood with approved covering to allow for durability and easy cleaning. 2.) Damaged flooring in walk in cooler. Repair flooring surface to be smooth and easily cleanable.
    Location: Walk-in cooler
  • 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: Gap observed under back outside door. Repair or replace weathstripping at the bottom of the door.
    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.) Floors under fryers observed soiled. Clean.2.) Floors under prep table observed soiled. Clean.3. Floors under 3 bay sink observed soiled. Clean.
    Location: Kitchen (front)
  • 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.) Floors under fryers observed soiled. Clean.2.) Floors under prep table observed soiled. Clean.3. Floors under 3 bay sink observed soiled. 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.
    Comments: No thermometer present in dining room reach in cooler. Provide.
    Location: Dining room
    Equipment: Reach 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: Carrots and buckets stored on floor of walk in cooler. Store all food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Lower shelf of prep table soiled.
    Location: Kitchen
    Equipment: Metal shelving
  • 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)
 04/12/2013Recheck
  • 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: General Tso's chicken, Dumplings, Sweet and Sour chicken, and chicken wings observed stored on shelving at 55, 57, and 63 degrees F.
    Location: Kitchen (front)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Rat droppings observed under dishmachine area.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Employees observed touching fried rice with bare hands while cooking.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: No glove use observed.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees observed not washing hands prior to resuming cooking.
  • 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: Cigarette butts observed on floor next to hand sink.
    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: Raw chicken and pork stored over cooked chicken wings and other ready to eat foods. Store raw meats below all ready to eat foods.
    Location: Walk-in cooler
  • 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 at proper concentration.
    Location: Kitchen
    Equipment: -
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hair restraints observed on any employees.
  • Hood system design and/or installation (corrected)
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Vents on outside of grill hood are blocked with cardboard.
    Location: Cook line
  • 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: 1.) Grill hood vent covers soiled. 2.) Air vents on outside of grill hood soiled.
    Location: Cook line
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1.) Bare plywood used to repair floor in kitchen. Cover plywood with approved covering to allow for durability and easy cleaning. 2.) Damaged flooring in walk in cooler. Repair flooring surface to be smooth and easily cleanable.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1.) Bare plywood used to repair floor in kitchen. Cover plywood with approved covering to allow for durability and easy cleaning. 2.) Damaged flooring in walk in cooler. Repair flooring surface to be smooth and easily cleanable.
    Location: Walk-in cooler
  • 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: Gap observed under back outside door. Repair or replace weathstripping at the bottom of the door.
    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.) Floors under fryers observed soiled. Clean.2.) Floors under prep table observed soiled. Clean.3. Floors under 3 bay sink observed soiled. Clean.
    Location: Kitchen (front)
  • 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.) Floors under fryers observed soiled. Clean.2.) Floors under prep table observed soiled. Clean.3. Floors under 3 bay sink observed soiled. 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.
    Comments: No thermometer present in dining room reach in cooler. Provide.
    Location: Dining room
    Equipment: Reach 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: Carrots and buckets stored on floor of walk in cooler. Store all food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Lower shelf of prep table soiled.
    Location: Kitchen
    Equipment: Metal shelving
  • 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)
 04/05/2013Recheck
  • 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: General Tso's chicken, Dumplings, Sweet and Sour chicken, and chicken wings observed stored on shelving at 55, 57, and 63 degrees F.
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Rat droppings observed under dishmachine area.
    Location: Kitchen
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Employees observed touching fried rice with bare hands while cooking.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: No glove use observed.
  • 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.
    Comments: Employees observed not washing hands prior to resuming cooking.
  • 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: Cigarette butts observed on floor next to hand sink.
    Location: Kitchen
  • Chemical sanitizer concentration
    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 at proper concentration.
    Location: Kitchen
    Equipment: -
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hair restraints observed on any employees.
  • Hood system design and/or installation
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Vents on outside of grill hood are blocked with cardboard.
    Location: Cook line
  • 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: 1.) Grill hood vent covers soiled. 2.) Air vents on outside of grill hood soiled.
    Location: Cook line
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1.) Bare plywood used to repair floor in kitchen. Cover plywood with approved covering to allow for durability and easy cleaning. 2.) Damaged flooring in walk in cooler. Repair flooring surface to be smooth and easily cleanable.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1.) Bare plywood used to repair floor in kitchen. Cover plywood with approved covering to allow for durability and easy cleaning. 2.) Damaged flooring in walk in cooler. Repair flooring surface to be smooth and easily cleanable.
    Location: Walk-in cooler
  • 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: Gap observed under back outside door. Repair or replace weathstripping at the bottom of the door.
    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.) Floors under fryers observed soiled. Clean.2.) Floors under prep table observed soiled. Clean.3. Floors under 3 bay sink observed soiled. Clean.
    Location: Kitchen (front)
  • 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.) Floors under fryers observed soiled. Clean.2.) Floors under prep table observed soiled. Clean.3. Floors under 3 bay sink observed soiled. 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.
    Comments: No thermometer present in dining room reach in cooler. Provide.
    Location: Dining room
    Equipment: Reach 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: Carrots and buckets stored on floor of walk in cooler. Store all food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Lower shelf of prep table soiled.
    Location: Kitchen
    Equipment: Metal shelving
  • 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)
 03/29/2013Routine
  • 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: Fresh garlic and oil mixture in the temperature danger zone. Discarded. Discontinue storing garlic and oil at room temperature------------------------------------02/28/13:Garlic at 52 F.
    Location: Cook line
    Equipment: Prep table
  • 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. USING MENUS TO SOAK OILS FROM FRIED FOODS2. USING MENUS TO LINE CONTAINERSDISCONTINUE USING MENUS. -----------------------------------------------------02/28/13:USING MENUS AGAIN TO LINE SHEET PAN FOR FRIED CHICKEN------------------------------------------03/06/13:CARDBOARD BOX WITH WONTON CHIPS. DISCONTINUE USING CARDBOARD - POROUS/NON-CLEANABLE. USE A FOOD GRADE, SMOOTH, AND CLEANABLE MATERIAL
    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.
    Comments: 02/28/13:Garlic nesting on celery. Do not stack containers on open food
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 02/28/13:Knife stored inbetween table and prep cooler. Do not store utensils in hard to clean areas
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hats x 5------------------------03/06/13:No hats x 3
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: Cutting board cracked, discontinue using.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: MAKING CRAB RANGOONS IN THE DINING AREA. DISCONTINUE. ONLY PREPARE FOODS IN THE KITCHEN.
    Location: Deli area
 03/06/2013Non-Illness Complaint 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: Fresh garlic and oil mixture in the temperature danger zone. Discarded. Discontinue storing garlic and oil at room temperature------------------------------------02/28/13:Garlic at 52 F.
    Location: Cook line
    Equipment: Prep table
  • 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. USING MENUS TO SOAK OILS FROM FRIED FOODS2. USING MENUS TO LINE CONTAINERSDISCONTINUE USING MENUS. -----------------------------------------------------02/28/13:USING MENUS AGAIN TO LINE SHEET PAN FOR FRIED CHICKEN
    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.
    Comments: 02/28/13:Garlic nesting on celery. Do not stack containers on open food
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 02/28/13:Knife stored inbetween table and prep cooler. Do not store utensils in hard to clean areas
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hats x 5
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: Cutting board cracked, discontinue using.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: MAKING CRAB RANGOONS IN THE DINING AREA. DISCONTINUE. ONLY PREPARE FOODS IN THE KITCHEN.
    Location: Deli area
 02/28/2013Non-Illness Complaint 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: Fresh garlic and oil mixture in the temperature danger zone. Discarded. Discontinue storing garlic and oil at room temperature
    Location: Cook line
    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: 1. USING MENUS TO SOAK OILS FROM FRIED FOODS2. USING MENUS TO LINE CONTAINERSDISCONTINUE USING MENUS.
    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
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hats x 5
  • Utensils - poor repair - calibration
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: Cutting board cracked, discontinue using.
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: MAKING CRAB RANGOONS IN THE DINING AREA. DISCONTINUE. ONLY PREPARE FOODS IN THE KITCHEN.
    Location: Deli area
 02/21/2013Non-Illness Complaint
  • 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: Please do not store eggs above ready to eat foods in walk in cooler.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can opener soiled. Please clean.
    Location: Kitchen
  • 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.
    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
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
  • 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
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Prep table soiled next to grease fryer. Please clean and sanitize.
    Location: Kitchen
 11/15/2012Recheck
  • 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: Please do not store eggs above ready to eat foods in walk in cooler.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can opener soiled. Please clean.
    Location: Kitchen
  • Chemical sanitizer concentration
    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
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
  • 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
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Prep table soiled next to grease fryer. Please clean and sanitize.
    Location: Kitchen
 11/08/2012Routine
No violation noted during this evaluation. 07/12/2012Non-Illness Complaint
  • 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: Dining room
  • 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
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace missing floor tiles in kitchen.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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.
    Comments: Food tray should not be stored on the floor in kitchen.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of reach in freezer soiled. Please clean.2. Metal shelves soiled. Please clean
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of reach in freezer soiled. Please clean.2. Metal shelves soiled. Please clean
    Location: Kitchen (back)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    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.
    Location: Kitchen (back)
 07/02/2012Recheck
  • 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: Dining room
  • 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
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace missing floor tiles in kitchen.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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.
    Comments: Food tray should not be stored on the floor in kitchen.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of reach in freezer soiled. Please clean.2. Metal shelves soiled. Please clean
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of reach in freezer soiled. Please clean.2. Metal shelves soiled. Please clean
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen (back)
 06/22/2012Routine
  • 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: Please store eggs at the bottom of shelf in walk in cooler.
    Location: Walk-in cooler
  • 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
  • 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: Dining room
  • 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: 1. Please do not store personal jackets on food related articles.2. Please do not store rubbing alcohol or chemical on prep table in kitchen.
    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.
    Comments: 1. Please do not store personal jackets on food related articles.2. Please do not store rubbing alcohol or chemical on prep table in kitchen.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Mens restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tiles missing in walk in cooler.
    Location: Walk-in cooler
  • 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: Floor soiled under cook line. Please clean.
    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: Chicken thawing out at room temperature. Used one of the aboove approved methods to thaw out food.
    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.
  • 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: 1. Broccoli and cerly boxes are being stored on the floor in walk in cooler.2. Bag of bread crums are being stored on hot water heater in back of kitchen.
    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: 1. Broccoli and cerly boxes are being stored on the floor in walk in cooler.2. Bag of bread crums are being stored on hot water heater in back of kitchen.
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Foods are uncovered in reach in true refrigeration units, Cover all foods in coolers and freezers.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of true regfrigeration unit soiled. Please clean.2. Tops to flour containers soiled. Please clean and sanitize containers tops.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of true regfrigeration unit soiled. Please clean.2. Tops to flour containers soiled. Please clean and sanitize containers tops.
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Location: Kitchen
 03/01/2012Recheck
  • 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: Please store eggs at the bottom of shelf in walk in cooler.
    Location: Walk-in cooler
  • 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
  • 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: Dining room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Please do not store personal jackets on food related articles.2. Please do not store rubbing alcohol or chemical on prep table in kitchen.
    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.
    Comments: 1. Please do not store personal jackets on food related articles.2. Please do not store rubbing alcohol or chemical on prep table in kitchen.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Mens restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tiles missing in walk in cooler.
    Location: Walk-in cooler
  • 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 soiled under cook line. Please clean.
    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: Chicken thawing out at room temperature. Used one of the aboove approved methods to thaw out food.
    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.
  • 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: 1. Broccoli and cerly boxes are being stored on the floor in walk in cooler.2. Bag of bread crums are being stored on hot water heater in back of kitchen.
    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: 1. Broccoli and cerly boxes are being stored on the floor in walk in cooler.2. Bag of bread crums are being stored on hot water heater in back of kitchen.
    Location: Kitchen (back)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Foods are uncovered in reach in true refrigeration units, Cover all foods in coolers and freezers.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of true regfrigeration unit soiled. Please clean.2. Tops to flour containers soiled. Please clean and sanitize containers tops.
    Location: Kitchen
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Location: Kitchen
 02/23/2012Routine

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