- 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. Exhaust hood and filters soiled. Hood was set to be cleaned in September. Have hood and filters cleaned.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line in back kitchen Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice leaking from cooling unit inside of walk in freezer. Repair and remove ice.
Location: Walk-in freezer
- 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: 1. Clean knife stored between cold top cooler and prep table. Do not store knives between equipment. Clean and sanitize.
Location: Cook line
|
11/13/2014 | Routine |
| No violation noted during this evaluation. | 11/13/2014 | Non-Illness Complaint |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only " Raid " bug spray in employee mens restroom. Remove from store. Home use only Raid is not approved for use in establishment.
Location: Emp restroom mens
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meats , raw whole egss stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Re using " Sriracha " bottles in kitchen area. Do not re use Sriracha bottles. When contents have been used from bottles of sriracha discard. Use only bottles that are made to be cleaned and sanitized and re used.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Light guards soiled in exhaust hood above cooking equipment. Clean. 2. Top metal shelf above cold top and steam table in kitchen area soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Light guards soiled in exhaust hood above cooking equipment. Clean. 2. Top metal shelf above cold top and steam table in kitchen area soiled. Clean.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens employee restroom. Provide.
Location: Emp restroom mens
Equipment: Hand sink
|
08/05/2014 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only " Raid " bug spray in employee mens restroom. Remove from store. Home use only Raid is not approved for use in establishment.
Location: Emp restroom mens
- 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: 1. Raw meats , raw whole egss stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Re using " Sriracha " bottles in kitchen area. Do not re use Sriracha bottles. When contents have been used from bottles of sriracha discard. Use only bottles that are made to be cleaned and sanitized and re used.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Repair unit and remove ice.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Light guards soiled in exhaust hood above cooking equipment. Clean. 2. Top metal shelf above cold top and steam table in kitchen area soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Light guards soiled in exhaust hood above cooking equipment. Clean. 2. Top metal shelf above cold top and steam table in kitchen area soiled. Clean.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens employee restroom. Provide.
Location: Emp restroom mens
Equipment: Hand sink
|
07/28/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing obsrved in back kitchen area. 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.
Comments: 1. Raw whole eggs stored above containers of soy sauce inside of walk in cooler. Store all raw eggs below and away from all ready to eat food items.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink in main kitchen area blocked by items in front of sink and items stored inside of sink. Remove all items from in front and inside of sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in main kitchen area soiled. Clean and saniitze.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go grocery type bag used to store food inside of walk in freezer and inside of chest freezer. Plastic to go bags are not approved for diirect contact with food items. Use only food grade bags, wraps or containers to store food in .
Location: Walk-in freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go grocery type bag used to store food inside of walk in freezer and inside of chest freezer. Plastic to go bags are not approved for diirect contact with food items. Use only food grade bags, wraps or containers to store food in .
Location: Kitchen
Equipment: Chest freezer
- Glove use (Non-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: 1. Food handlers put on gloves to handle food items in back kitchen area without washing hands. You must wash hands at approved hand sink before putting on gloves to handle food items.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of single service items stored on floor of kitchen area. Remove.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between cold top cooler and prep table. Do not store clean knives between equipment. Clean and sanitize and store in approved manner. 2. Large bowl of cooked rice sitting on top of trash can. Remove, Do not use trash cans as tables. 3. Ice scoop for drink ice at coke tower stored inside of ice. Remove, Do not store scoop in with ice. 4. Ice scoop for ice machine on top of ice machine. Remove and store in ice scoop that is on top of machine.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between cold top cooler and prep table. Do not store clean knives between equipment. Clean and sanitize and store in approved manner. 2. Large bowl of cooked rice sitting on top of trash can. Remove, Do not use trash cans as tables. 3. Ice scoop for drink ice at coke tower stored inside of ice. Remove, Do not store scoop in with ice. 4. Ice scoop for ice machine on top of ice machine. Remove and store in ice scoop that is on top of machine.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between cold top cooler and prep table. Do not store clean knives between equipment. Clean and sanitize and store in approved manner. 2. Large bowl of cooked rice sitting on top of trash can. Remove, Do not use trash cans as tables. 3. Ice scoop for drink ice at coke tower stored inside of ice. Remove, Do not store scoop in with ice. 4. Ice scoop for ice machine on top of ice machine. Remove and store in ice scoop that is on top of machine.
Location: Wait staff area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Hood was last cleaned Aug. 2012. Hood must be cleaned every six months.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- 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. Two gray plastic bus tubs of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of sugar on floor of dry storage area. Remove and store in approved manner. 3. Boxes of produce on floor of walk in produce cooler. Remove and store in approved manner.
Location: Walk-in freezer
- 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. Two gray plastic bus tubs of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of sugar on floor of dry storage area. Remove and store in approved manner. 3. Boxes of produce on floor of walk in produce cooler. Remove and store in approved manner.
Location: Dry storage
- 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. Two gray plastic bus tubs of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of sugar on floor of dry storage area. Remove and store in approved manner. 3. Boxes of produce on floor of walk in produce cooler. Remove and store in approved manner.
Location: Walk-in cooler
|
02/28/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing obsrved in back kitchen area. 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.
Comments: 1. Raw whole eggs stored above containers of soy sauce inside of walk in cooler. Store all raw eggs below and away from all ready to eat food items.
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink in main kitchen area blocked by items in front of sink and items stored inside of sink. Remove all items from in front and inside of sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in main kitchen area soiled. Clean and saniitze.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go grocery type bag used to store food inside of walk in freezer and inside of chest freezer. Plastic to go bags are not approved for diirect contact with food items. Use only food grade bags, wraps or containers to store food in .
Location: Walk-in freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go grocery type bag used to store food inside of walk in freezer and inside of chest freezer. Plastic to go bags are not approved for diirect contact with food items. Use only food grade bags, wraps or containers to store food in .
Location: Kitchen
Equipment: Chest freezer
- Glove use (Non-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: 1. Food handlers put on gloves to handle food items in back kitchen area without washing hands. You must wash hands at approved hand sink before putting on gloves to handle food items.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of single service items stored on floor of kitchen area. Remove.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between cold top cooler and prep table. Do not store clean knives between equipment. Clean and sanitize and store in approved manner. 2. Large bowl of cooked rice sitting on top of trash can. Remove, Do not use trash cans as tables. 3. Ice scoop for drink ice at coke tower stored inside of ice. Remove, Do not store scoop in with ice. 4. Ice scoop for ice machine on top of ice machine. Remove and store in ice scoop that is on top of machine.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between cold top cooler and prep table. Do not store clean knives between equipment. Clean and sanitize and store in approved manner. 2. Large bowl of cooked rice sitting on top of trash can. Remove, Do not use trash cans as tables. 3. Ice scoop for drink ice at coke tower stored inside of ice. Remove, Do not store scoop in with ice. 4. Ice scoop for ice machine on top of ice machine. Remove and store in ice scoop that is on top of machine.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between cold top cooler and prep table. Do not store clean knives between equipment. Clean and sanitize and store in approved manner. 2. Large bowl of cooked rice sitting on top of trash can. Remove, Do not use trash cans as tables. 3. Ice scoop for drink ice at coke tower stored inside of ice. Remove, Do not store scoop in with ice. 4. Ice scoop for ice machine on top of ice machine. Remove and store in ice scoop that is on top of machine.
Location: Wait staff area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Hood was last cleaned Aug. 2012. Hood must be cleaned every six months.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- 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. Two gray plastic bus tubs of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of sugar on floor of dry storage area. Remove and store in approved manner. 3. Boxes of produce on floor of walk in produce cooler. Remove and store in approved manner.
Location: Walk-in freezer
- 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. Two gray plastic bus tubs of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of sugar on floor of dry storage area. Remove and store in approved manner. 3. Boxes of produce on floor of walk in produce cooler. Remove and store in approved manner.
Location: Dry storage
- 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. Two gray plastic bus tubs of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of sugar on floor of dry storage area. Remove and store in approved manner. 3. Boxes of produce on floor of walk in produce cooler. Remove and store in approved manner.
Location: Walk-in cooler
|
02/20/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine is not sanitizing at final rinse, detergent is not working at machine or rinse agent. Repair machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Employee drink missing a lid and straw in kitchen area. Provide.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs , fish, raw meat stored above onions etc inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags used to store food items inside of walk in freezer. To go plastic bags are not approved for direct contact with food. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in freezer
- 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. Mold above dish machine work sink. Clean and remove mold.
Location: Dish machine area
- 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. Bag of Tempura batter on floor of dry stock area. Remove and store in approved manner.
Location: Back room
- 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: 1. Top of diah machine soiled. Clean. 2. Top metal shelf above cold top prep cooler in main kitchen area soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Top of diah machine soiled. Clean. 2. Top metal shelf above cold top prep cooler in main kitchen area soiled. Clean.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towles at hand sink in main kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet in poor repair at three bay sink. Repair to a sound working conditon.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner.
Location: Kitchen
Equipment: Ice machine
|
09/24/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine is not sanitizing at final rinse, detergent is not working at machine or rinse agent. Repair machine to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. Employee drink missing a lid and straw in kitchen area. Provide.
Location: Kitchen
- 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: 1. Raw whole eggs , fish, raw meat stored above onions etc inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags used to store food items inside of walk in freezer. To go plastic bags are not approved for direct contact with food. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in freezer
- 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. Mold above dish machine work sink. Clean and remove mold.
Location: Dish machine area
- 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. Bag of Tempura batter on floor of dry stock area. Remove and store in approved manner.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Top of diah machine soiled. Clean. 2. Top metal shelf above cold top prep cooler in main kitchen area soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Top of diah machine soiled. Clean. 2. Top metal shelf above cold top prep cooler in main kitchen area soiled. Clean.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towles at hand sink in main kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet in poor repair at three bay sink. Repair to a sound working conditon.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Ice scoop on top of ice machine. Remove and store in approved manner.
Location: Kitchen
Equipment: Ice machine
|
09/17/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked shrimp etc. sitting out at room temperature on cooks line at 78 deg. F Do not sit potentially hazardous foods out at room temperature, Either hold hot at 135 deg. F or above or hold hot at 41 deg. F or below after using approved methods to cool hot foods.
Location: Cook line
- 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: 1. Employee drinks misisng a lid. Provide lids and straws for all employee drinks or remove from kitchen and prep areas.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Metal strainer inside of hand sink in bar area. Remove, Do not use hand sink for any purpose other than hand washing.
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between prep table and cold top cooler. Remove, Do not store between equipment. Clean and sanitize.
Location: Cook line
- 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. Boxes of food on floor of walk in cooler and walk in freezer. Remove and store on approved shelving.
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. Boxes of food on floor of walk in cooler and walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Duck tape used to repair drain pipes at three bay sink and dishmachine work sink. Remove tape, Use approved materials to repair
Location: Dish machine area
|
04/23/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked shrimp sitting out at room temperature at 78 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool hot foods. NOTE > REPEAT VIOLATON.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition so as to sanitize at final rinse.
Location: Dish machine area
Equipment: Dishmachine
|
04/23/2013 | Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked shrimp etc. sitting out at room temperature on cooks line at 78 deg. F Do not sit potentially hazardous foods out at room temperature, Either hold hot at 135 deg. F or above or hold hot at 41 deg. F or below after using approved methods to cool hot foods.
Location: Cook line
- 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: 1. Employee drinks misisng a lid. Provide lids and straws for all employee drinks or remove from kitchen and prep areas.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Metal strainer inside of hand sink in bar area. Remove, Do not use hand sink for any purpose other than hand washing.
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in space between prep table and cold top cooler. Remove, Do not store between equipment. Clean and sanitize.
Location: Cook line
- 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. Boxes of food on floor of walk in cooler and walk in freezer. Remove and store on approved shelving.
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. Boxes of food on floor of walk in cooler and walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Duck tape used to repair drain pipes at three bay sink and dishmachine work sink. Remove tape, Use approved materials to repair
Location: Dish machine area
|
04/16/2013 | Routine |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked shrimp sitting out at room temperature at 78 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool hot foods. NOTE > REPEAT VIOLATON.
Location: Cook line
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition so as to sanitize at final rinse.
Location: Dish machine area
Equipment: Dishmachine
|
04/16/2013 | Illness Complaint |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Rice used to make sushi not marked with time to show what time rice was made and when it is to be dicarded.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked shrimp sitting out at room temperature on deep fry unit and in sushi area. Either hold cooked shrimp hot at 135 deg. F. or above or use time to control product. If you are going to use time to control shrimp. Shrimp shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
Equipment: Deep fryer
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw chicken on top of cold top on cooks line in kitchen held at 44 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. Can of Straw Mushroom on shelving in kitchen very dented. Discard can. Do not use cans of food that have large dents in cans.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Wood cutitng boards stored on floor in sushi area. Remove, Clean and sanitize, and store in approved manner.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Sushi rice is stored to close to hand sink in sushi area, Rice may become contaminated by water when sink is used for hand washing and rice is blocking access to hand sink. Move rice to approved location.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Duck tape used to cover top of steam table on cooks line in kitchen. Remove duck tape , Use approved material to cover hole in table. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Foill on bottom shelves of prep table that has towel warmer on top. Remove foil. Do not line with foil.
Location: Kitchen
Equipment: Steam table
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Duck tape used to cover top of steam table on cooks line in kitchen. Remove duck tape , Use approved material to cover hole in table. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Foill on bottom shelves of prep table that has towel warmer on top. Remove foil. Do not line with foil.
Location: Kitchen
Equipment: Prep table
- 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. Boxes of food on floor of walk in freezer. Remove food from floor of freezer and store in approved manner.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Metal shelf above three bay sink soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in sushi area. Provide.
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink in bar. Repair so as to provide hot water at hand sink.
Location: Bar
Equipment: Hand sink
|
02/26/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Rice used to make sushi not marked with time to show what time rice was made and when it is to be dicarded.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked shrimp sitting out at room temperature on deep fry unit and in sushi area. Either hold cooked shrimp hot at 135 deg. F. or above or use time to control product. If you are going to use time to control shrimp. Shrimp shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
Equipment: Deep fryer
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw chicken on top of cold top on cooks line in kitchen held at 44 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. Can of Straw Mushroom on shelving in kitchen very dented. Discard can. Do not use cans of food that have large dents in cans.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Wood cutitng boards stored on floor in sushi area. Remove, Clean and sanitize, and store in approved manner.
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Sushi rice is stored to close to hand sink in sushi area, Rice may become contaminated by water when sink is used for hand washing and rice is blocking access to hand sink. Move rice to approved location.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Duck used to cover top of steam table on cooks line in kitchen. Remove duck tape , Use approved material to cover hole in table. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Foill on bottom shelves of prep table that has towel warmer on top. Remove foil. Do not line with foil.
Location: Kitchen
Equipment: Steam table
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Duck used to cover top of steam table on cooks line in kitchen. Remove duck tape , Use approved material to cover hole in table. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Foill on bottom shelves of prep table that has towel warmer on top. Remove foil. Do not line with foil.
Location: Kitchen
Equipment: Prep table
- 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. Boxes of food on floor of walk in freezer. Remove food from floor of freezer and store in approved manner.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Metal shelf above three bay sink soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of dish machine soiled. Clean. 2. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in sushi area. Provide.
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink in bar. Repair so as to provide hot water at hand sink.
Location: Bar
Equipment: Hand sink
|
02/19/2013 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dishmachine not sanitizing at final rinse. Repair to a sound working condition so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Rice cooker to close to hand sink in kitchen area. Move away so as to prevent contamination. 2. Clean knives stored between cold top prep cooler and one bay sink in kitchen area. Remove, Do not store knives in space between equipment between use. Clean and sanitize knives.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Frost built up inside of walk in freezer, door not closing all the way. Repair door, Remove frost.
Location: Kitchen
Equipment: Walk in freezer
|
10/09/2012 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dishmachine not sanitizing at final rinse. Repair to a sound working condition so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Rice cooker to close to hand sink in kitchen area. Move away so as to prevent contamination. 2. Clean knives stored between cold top prep cooler and one bay sink in kitchen area. Remove, Do not store knives in space between equipment between use. Clean and sanitize knives.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Frost built up inside of walk in freezer, door not closing all the way. Repair door, Remove frost.
Location: Kitchen
Equipment: Walk in freezer
|
09/27/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw beef & chicken in the cold top was 44-50 F.2) Battered shrimp was on the prep table at 67-71 F. Discontinue storing at room temperature. Discard.
Location: Main 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: 1) Raw beef & chicken in the cold top was 44-50 F.2) Battered shrimp was on the prep table at 67-71 F. Discontinue storing at room temperature. Discard.
Location: Cook line
- 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: Employee was drinking from on open cup. Provide a cup with a lid & straw or on insulated cup with an open/close valve for hot drinks.
Location: Expo line
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1) A metal scouring pad & hand soap was stored in the hand sink. Discontinue this practice. Provide a wall-mounted soap dispenser (not over electric outlet).2) There is a metal strainer in the bar hand sink. Never store anything in a hand sink. Do not use a hand sink as a dump sink.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1) A metal scouring pad & hand soap was stored in the hand sink. Discontinue this practice. Provide a wall-mounted soap dispenser (not over electric outlet).2) There is a metal strainer in the bar hand sink. Never store anything in a hand sink. Do not use a hand sink as a dump sink.
Location: Bar
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: An employee washed his hands with no soap in the food prep sink on the cook line.
Location: Cook line
- 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: The extinguishing system for the exhaust hoods have expired. Have system inspected.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: The stove is covered in foil & cardboard. Remove foil & cardboard.
Location: Cook line
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Be sure all hand sinks have trash cans.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: An employee washed his hands in the cooking food prep sink.
Location: Cook line
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: Raw beef in the cold top was wrapped in a red towel. Discontinue this practice.
Location: Main kitchen
|
04/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw beef & chicken in the cold top was 44-50 F.2) Battered shrimp was on the prep table at 67-71 F. Discontinue storing at room temperature. Discard.
Location: Main kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Raw beef & chicken in the cold top was 44-50 F.2) Battered shrimp was on the prep table at 67-71 F. Discontinue storing at room temperature. Discard.
Location: Cook line
- 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: Employee was drinking from on open cup. Provide a cup with a lid & straw or on insulated cup with an open/close valve for hot drinks.
Location: Expo line
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1) A metal scouring pad & hand soap was stored in the hand sink. Discontinue this practice. Provide a wall-mounted soap dispenser (not over electric outlet).2) There is a metal strainer in the bar hand sink. Never store anything in a hand sink. Do not use a hand sink as a dump sink.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1) A metal scouring pad & hand soap was stored in the hand sink. Discontinue this practice. Provide a wall-mounted soap dispenser (not over electric outlet).2) There is a metal strainer in the bar hand sink. Never store anything in a hand sink. Do not use a hand sink as a dump sink.
Location: Bar
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: An employee washed his hands with no soap in the food prep sink on the cook line.
Location: Cook line
- 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: The extinguishing system for the exhaust hoods have expired. Have system inspected.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: The stove is covered in foil & cardboard. Remove foil & cardboard.
Location: Cook line
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Be sure all hand sinks have trash cans.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: An employee washed his hands in the cooking food prep sink.
Location: Cook line
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: Raw beef in the cold top was wrapped in a red towel. Discontinue this practice.
Location: Main kitchen
|
04/19/2012 | Routine |
- Consumer advisory (corrected on site)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Place a Consumer advisory on the menus & all sides of the sushi bar for those items that can ordered raw or under cooked.
- 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: The extinguishing system for the exhaust hood has expired.
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: There are boxes of seaweed on the floor (next to produce walk in cooler).
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
12/12/2011 | Routine |
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