- 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. CONTAINER OF COOKED RICE OUT AT ROOM TEMPERATURE ACROSS FROM COOK LINE MEASURED 128 DEGREES F.ENSURE ALL POTENTIALLYL HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM IN WAITSTAFF AREA.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE AT LEAST EVERY 4 HOURS.
Location: Wait staff area
- 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. COOKED TOFU STORED IN GROCERY BAG IN UPRIGHT COOLER.USE ONLY FOOD GRADE BAGS AND CONTAINERS. DISCONTINUE USE OF GROCERY BAGS.
Location: Kitchen
Equipment: Upright 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: 1. MOLD ON WALL BEHIND DISHMACHINE.CLEAN AND SANITIZE.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WIPING CLOTHS STORED ON PREP SURFACES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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. SLIME MOLD ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
06/27/2014 | 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. CONTAINER OF COOKED RICE OUT AT ROOM TEMPERATURE ACROSS FROM COOK LINE MEASURED 128 DEGREES F.ENSURE ALL POTENTIALLYL HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM IN WAITSTAFF AREA.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE AT LEAST EVERY 4 HOURS.
Location: Wait staff area
- 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. COOKED TOFU STORED IN GROCERY BAG IN UPRIGHT COOLER.USE ONLY FOOD GRADE BAGS AND CONTAINERS. DISCONTINUE USE OF GROCERY BAGS.
Location: Kitchen
Equipment: Upright 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: 1. MOLD ON WALL BEHIND DISHMACHINE.CLEAN AND SANITIZE.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WIPING CLOTHS STORED ON PREP SURFACES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SLIME MOLD ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
06/19/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Co2 tanks unrestrainedensure all are restrained full or empty
- 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: Noodles cooked off and held at room temperatureREMEMBER as we have discussed this many timesthe noodles must be cooled correctly and held on ice or in coolerREPEAT VIOLATIONPrep cooler across from woks holding at 48-50 degreescheck dial and or call for repairhold at 41 or below
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: Noodles cooked off and held at room temperatureREMEMBER as we have discussed this many timesthe noodles must be cooled correctly and held on ice or in coolerREPEAT VIOLATIONPrep cooler across from woks holding at 48-50 degreescheck dial and or call for repairhold at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating on prep table while prep n siteeat in areas not used for food prep
Location: Prep area
- 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: Facility has begun storing under shelving againdo not store extra items on floor anywhere in facility
Location: Kitchen (back)
- 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: Do not store rice spoons in room temperature waterUse hot water or store dry
Location: Kitchen
|
12/11/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Co2 tanks unrestrainedensure all are restrained full or empty
- 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: Noodles cooked off and held at room temperatureREMEMBER as we have discussed this many timesthe noodles must be cooled correctly and held on ice or in coolerREPEAT VIOLATIONPrep cooler across from woks holding at 48-50 degreescheck dial and or call for repairhold at 41 or below
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: Noodles cooked off and held at room temperatureREMEMBER as we have discussed this many timesthe noodles must be cooled correctly and held on ice or in coolerREPEAT VIOLATIONPrep cooler across from woks holding at 48-50 degreescheck dial and or call for repairhold at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- 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 eating on prep table while prep n siteeat in areas not used for food prep
Location: Prep area
- 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: Facility has begun storing under shelving againdo not store extra items on floor anywhere in facility
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store rice spoons in room temperature waterUse hot water or store dry
Location: Kitchen
|
12/03/2013 | Routine |
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk white bins
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all items from under shelving clean area and do not store items there any longer
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floors under all shelving
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Please allow cooling noodles to set in ice bathtry stainless steel pans and add water to ice
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/09/2013 | Recheck |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk white bins
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all items from under shelving clean area and do not store items there any longer
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floors under all shelving
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Please allow cooling noodles to set in ice bathtry stainless steel pans and add water to ice
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/02/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken in bus tub at 66 degrees - do not leave that amount of chicken out through lunchTake out smaller portions and leave the rest refrigeratedREPEAT
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label glass cleaner bottle with content name
Location: Wait staff area
- 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: cook used bare hands to put spring roll on platealways use utensil or gloves with ready to eat foodsCitation will be given at next observance od bare hand contact
- 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 coffee cup on shelf over prep tableprovide lid and straw and do not use glassware
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: Server bleach bucket has no/low sanitizerensure 5-0-100 ppm in buckets
Location: Wait staff area
- 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: Move items and wooden shelf under three bay and clean floor
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean outside of bulk bins
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean iside of large two door freezer
Location: Kitchen
Equipment: Reach in freezer (2door)
|
02/15/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken in bus tub at 66 degrees - do not leave that amount of chicken out through lunchTake out smaller portions and leave the rest refrigeratedREPEAT
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label glass cleaner bottle with content name
Location: Wait staff area
- 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: cook used bare hands to put spring roll on platealways use utensil or gloves with ready to eat foodsCitation will be given at next observance od bare hand contact
- 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: Open employee coffee cup on shelf over prep tableprovide lid and straw and do not use glassware
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: Server bleach bucket has no/low sanitizerensure 5-0-100 ppm in buckets
Location: Wait staff area
- 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: Move items and wooden shelf under three bay and clean floor
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean outside of bulk bins
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean iside of large two door freezer
Location: Kitchen
Equipment: Reach in freezer (2door)
|
02/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Too much raw chicken sitting out to be cooked - as cooked chicken sits at room temperature awaiting to go into woks with mealsplease keep refrigerated and pull only what is to be used immediately
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.
Comments: open employee drink in glass cup with no lidprovide lid and straw and use plastic or styro foam cup
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Ensure wet mops are inverted or hung to drydo not set wet mops head down on floor or in bucket
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.
Comments: Box of chili's on floorKeep all food items stored up on shelving
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean freezers in seperate room inside and gaskets - DONEclean off shelving in back of kitchen - Improved but still cluttered
Location: Kitchen
|
10/25/2012 | 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: Too much raw chicken sitting out to be cooked - as cooked chicken sits at room temperature awaiting to go into woks with mealsplease keep refrigerated and pull only what is to be used immediately
Location: Kitchen
- 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 in glass cup with no lidprovide lid and straw and use plastic or styro foam cup
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Ensure wet mops are inverted or hung to drydo not set wet mops head down on floor or in bucket
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.
Comments: Box of chili's on floorKeep all food items stored up on shelving
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean freezers in seperate room inside and gasketsclean off shelving in back of kitchen
Location: Kitchen
|
10/19/2012 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all chemical bottles with toxin name
Location: Wait staff area
- 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: Dishmachine not distributing chlorinecalll repairuse three bay method until repaired
Location: Dish machine area
Equipment: Dishmachine
- 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: Servers rinsing towels in hand sink use mop sink for rinsinguse hand sink for hand wash only
Location: Wait staff area
Equipment: Hand sink
- 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: Employee rinsed mandolin to clean and storeit must be washed in soap rinsed and sanitized
Location: Kitchen
Equipment: 3-bay
- 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: Too many bags of chicken thawing at room temperature on cooklinerefrigerate until needed
Location: Cook line
|
06/07/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all chemical bottles with toxin name
Location: Wait staff area
- 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: Dishmachine not distributing chlorinecalll repairuse three bay method until repaired
Location: Dish machine area
Equipment: Dishmachine
- 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: Servers rinsing towels in hand sink use mop sink for rinsinguse hand sink for hand wash only
Location: Wait staff area
Equipment: Hand sink
- 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: Employee rinsed mandolin to clean and storeit must be washed in soap rinsed and sanitized
Location: Kitchen
Equipment: 3-bay
- 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: Too many bags of chicken thawing at room temperature on cooklinerefrigerate until needed
Location: Cook line
|
05/31/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Please restrain all co2 tanks with chain or bungee
- 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: Dish machine not distributing chlorinerepairuse three bay method until repaired1-11Dishwasher distributing below 50 ppmrepair or adjuct to 50ppm minimum
Location: Kitchen
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: 1-11Open empolyee drink with no lid in a glass cupcover with lid and straw use non-breakable cup
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 ground pork over tofu in cooks coolerkeep raw below ready to eat
Location: Cook line
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
- 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: Hats hanging on dish storage tablehang personal items away from food contact items
Location: Kitchen
- 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: ensure handle does not touch consumer ice
Location: Wait staff area
Equipment: Ice machine
|
01/18/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Please restrain all co2 tanks with chain or bungee
- 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: Dish machine not distributing chlorinerepairuse three bay method until repaired1-11Dishwasher distributing below 50 ppmrepair or adjuct to 50ppm minimum
Location: Kitchen
Equipment: Dishmachine
- 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: 1-11Open empolyee drink with no lid in a glass cupcover with lid and straw use non-breakable cup
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 ground pork over tofu in cooks coolerkeep raw below ready to eat
Location: Cook line
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
- 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: Hats hanging on dish storage tablehang personal items away from food contact items
Location: Kitchen
- 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: ensure handle does not touch consumer ice
Location: Wait staff area
Equipment: Ice machine
|
01/11/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Please restrain all co2 tanks with chain or bungee
- 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: Dish machine not distributing chlorinerepairuse three bay method until repaired
Location: Kitchen
Equipment: Dishmachine
- 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 ground pork over tofu in cooks coolerkeep raw below ready to eat
Location: Cook line
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
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: Hats hanging on dish storage tablehang personal items away from food contact items
Location: Kitchen
- 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: ensure handle does not touch consumer ice
Location: Wait staff area
Equipment: Ice machine
|
01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about JASMINE THAI, 4825 E 96TH ST, Indianapolis, IN »