- Warning Signs (corrected on site)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: FIRE SUPRESSION SYSTEM HAS ACCUMULATED GREASE RESIDUE. PLEASE CLEAN MORE FREQUENTLY.
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. BOTTOM SURFACE SOIL IN THE UPRIGHT FREEZER. PLEASE CLEAN.2. REMOVE THE SOLIED CARDBOARD FROM THE BOTTOM OF THE STEAM TABLE.
Location: Kitchen (back)
Equipment: Upright freezer
- 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. BOTTOM SURFACE SOIL IN THE UPRIGHT FREEZER. PLEASE CLEAN.2. REMOVE THE SOLIED CARDBOARD FROM THE BOTTOM OF THE STEAM TABLE.
Location: Kitchen
Equipment: Steam table
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HIS HANDS AT THE 3-BAY SINK. PLEASE WASH HANDS AT DESIGNATED HAND SINK.
Location: Three bay area
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD WAS CRACKED. PLEASE REPLACE.
Location: Cook line
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05/12/2014 | Routine |
- 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 WAS STORED ABOVE CUT PRODUCE IN THE WALK I N COOLER. PLEASE STORE RAW CHICKEN ON BOTTOM SHEVLE TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF TO GO CONTAINER WERE STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR.
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: HOOD VENTS AND THE FIRE SUPPRESSION SYSTEM ARE HEAVILY SOILED FROM AN ACCUMULATION OF GREASE
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT. PULL COOKLINE EQUIPMENT FROM WALL AN CLEAN THE FLOOR.
Location: Cook line
- 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: A CONTIANER OF FOOD WAS STORED ON THE FLOOR IN THE WALK I N. STORE 6 INCHES ABOVE THE FLOOR
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: REMOVE SOILED CARD BOARD FROM PREP TABLE BOTTOM SHELVE. CLEAN AND SANTIZE.
Location: Kitchen
Equipment: Prep table
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12/10/2013 | Routine |
- 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: PAN OF RAW MEAT THAWING WAS STORED OVER RAW PRODUCE. STORE SERPERATED TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF TO GO CONTAINERS WERE STORED ON THE FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PREP TABLES BOTTOM SURFACES ARE SOILED FROM ACCUMULATED FOOD DEBRIS THROUGHT OUT THE KITCHEN.2. CLEAN SURFACE BETWEEN THE DEEP FRIER AND WOX.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PREP TABLES BOTTOM SURFACES ARE SOILED FROM ACCUMULATED FOOD DEBRIS THROUGHT OUT THE KITCHEN.2. CLEAN SURFACE BETWEEN THE DEEP FRIER AND WOX.
Location: Kitchen
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08/27/2013 | 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: PLEASE WASH YOUR HANDS AFTER RETURNING TO THE KITCHEN FROM THE RESTROOMS.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYE CUTTING ROASTED PORK WITH HIS BARE HANDS. PLEASE USE GLOVES.
- 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: CLEAN THE VENT FILTER AND ACCUMULATED GREASE FROM THE HOOD.
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: BULK CONTAINER OF ROASTED CHICKEN WAS STORED ON THE FLOOR. STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: STORE MEAT COMPLETELY COVERED IN THE WHITE UPRIGHT FREEZER IN THE BACK KITCHEN AREA
Location: Kitchen
Equipment: Upright freezer
- 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: LADLE STORED IN THE CONTAINER OF SAUSE IN THE WALK IN COOLER. COS
Location: Kitchen
Equipment: Walk in cooler
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04/08/2013 | 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: PLEASE WASH YOUR HANDS AFTER RETURNING TO THE KITCHEN FROM THE RESTROOMS.
- 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.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYE CUTTING ROASTED PORK WITH HIS BARE HANDS. PLEASE USE GLOVES.
- 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: CLEAN THE VENT FILTER AND ACCUMULATED GREASE FROM THE HOOD.
Location: Cook line
- 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: BULK CONTAINER OF ROASTED CHICKEN WAS STORED ON THE FLOOR. STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: STORE MEAT COMPLETELY COVERED IN THE WHITE UPRIGHT FREEZER IN THE BACK KITCHEN AREA
Location: Kitchen
Equipment: Upright freezer
- 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: LADLE STORED IN THE CONTAINER OF SAUSE IN THE WALK IN COOLER. COS
Location: Kitchen
Equipment: Walk in cooler
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04/01/2013 | Routine |
- 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: EGGS STORED OVER READY TO EAT FOOD IN THE WALK IN
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE MAKING EGG ROLLS USING A SOILED TRASH CAN FILLED WITH TRASH AS A PREP TABLE. DISCONTINUE THIS PRACTICE .
Location: Kitchen
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USE TONG ,GLOVE OR PLASTIC WRAP TO HANDLE NON COOKED FOOD.
- 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: HOOD VENTS ARE SOILED
Location: Cook line
- 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: 1. PAN OF RICE STORED ON THE FLOOR IN WALK IN COOLER 2. 2 PANS OF SHRIMP STORED ON THE FLOOR INTHE WALK IN COOLER
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. PAN OF RICE STORED ON THE FLOOR IN WALK IN COOLER 2. 2 PANS OF SHRIMP STORED ON THE FLOOR INTHE WALK IN COOLER
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE SOILED FOIL FROM WOK2. REMOVE SOILED CARD BOARD FROM PREP TABLE
Location: Cook line
Equipment: Wok
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE SOILED FOIL FROM WOK2. REMOVE SOILED CARD BOARD FROM PREP TABLE
Location: Kitchen
Equipment: Prep table
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12/27/2012 | Routine |
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Pan of chicken stored uncovered in the freezer store food completely wrapped or in a covered container
Location: Kitchen (back)
Equipment: Upright freezer
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08/28/2012 | Routine |
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: Comet stored under the prep table. Cos
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.
- 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: Hood vent are soiled. Please clean
Location: Kitchen
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04/09/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Chest freezer
- 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.
- 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: Hood vent heavily soiled.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Walk in cooler
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12/20/2011 | Routine |
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