- 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. Combination cold top / reach in cooler holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below. Repair unit if needed.
Location: Cook line
Equipment: Make table cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top shelf of shelving above prep table and cold top prep cooler soiled. Clean. 2. Bottom shelf of small table rice cooker sits on soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top shelf of shelving above prep table and cold top prep cooler soiled. Clean. 2. Bottom shelf of small table rice cooker sits on soiled. Clean.
Location: Kitchen
|
08/08/2014 | 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. Combination cold top / reach in cooler holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below. Repair unit if needed.
Location: Cook line
Equipment: Make table cooler
- 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 sititng out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top shelf of shelving above prep table and cold top prep cooler soiled. Clean. 2. Bottom shelf of small table rice cooker sits on soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top shelf of shelving above prep table and cold top prep cooler soiled. Clean. 2. Bottom shelf of small table rice cooker sits on soiled. Clean.
Location: Kitchen
|
07/31/2014 | 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. Cooked egg rolls sitting out at room temperature at 58 deg. F . Do not sit out at room temperature. Hold at 41 deg. F or below inside of reach in cooler across from deep fry units.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters professionally cleaned. NOTE > FILTERS WERE DUE TO BE CLEANED IN FEB. OF 2013.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below and around deep fry unts. Clean all soiled floor space.
Location: Cook line
- 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. Cardboard on top of work table on cooks line. Do not line with cardboard. 2. Cardboard on metal shelving in dry stock area. Do not line shelving using cardboard. 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. 3. Home made wood table by back door. Home made wood table is not apprpved for use in store. Remove from store. 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.
Location: Cook line
- 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. Cardboard on top of work table on cooks line. Do not line with cardboard. 2. Cardboard on metal shelving in dry stock area. Do not line shelving using cardboard. 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. 3. Home made wood table by back door. Home made wood table is not apprpved for use in store. Remove from store. 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.
Location: Back room
- 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. Lid not on bulk food container in dry stock room. Keep lid on container when not in use.
Location: Dry storage
|
02/20/2014 | 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. Cooked egg rolls sitting out at room temperature at 58 deg. F . Do not sit out at room temperature. Hold at 41 deg. F or below inside of reach in cooler across from deep fry units.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters professionally cleaned. NOTE > FILTERS WERE DUE TO BE CLEANED IN FEB. OF 2013.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below and around deep fry unts. Clean all soiled floor space.
Location: Cook line
- 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. Cardboard on top of work table on cooks line. Do not line with cardboard. 2. Cardboard on metal shelving in dry stock area. Do not line shelving using cardboard. 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. 3. Home made wood table by back door. Home made wood table is not apprpved for use in store. Remove from store. 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.
Location: Cook line
- 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. Cardboard on top of work table on cooks line. Do not line with cardboard. 2. Cardboard on metal shelving in dry stock area. Do not line shelving using cardboard. 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. 3. Home made wood table by back door. Home made wood table is not apprpved for use in store. Remove from store. 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.
Location: Back room
- 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. Lid not on bulk food container in dry stock room. Keep lid on container when not in use.
Location: Dry storage
|
02/13/2014 | 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. Two large plastic containers of cooked chicken sitting out at room temperature in kitchen area. Do not sit out. Use approved methods to cool all hot foods. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of WD-40 oil on bottom shelf of work table in kitchen area. Remove, Do not store WD-40 oil in kitchen or dry stock areas.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Dry storage
- 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. Wiping towel rinsed out at hand sink in kitchen area. Do not use hand sink to wash out wiping towels. Hand sink should only be used for hand washing.
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. To go plastic bags used to store food items inside of walk in freezer. To go plastic bags not approved for direct contact with food. Ues only food grade bags, wraps, containers to store food in.
Location: Walk-in freezer
- 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. Large metal can being re used to store different food items inside of bottom section of cold top cooler. Do not re use metal cans, once orginal contents of can are used discard can.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strips hanging by food prep areas. Remvoe, Only hang flie strips by back door area away from food prep areas.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
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: 1. Large plastic containers of cooked chicken sititng out at room temperature at 89 to 121 deg. F. Due to improper cooling. Use approved methods to cool all hot foods. 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. All hot foods need to be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with cardboard.
Location: Walk-in cooler
- 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. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with 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: 1. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
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. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving above cold top cooler and prep table soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fry unit soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Cook washing hands at one bay vegetable prep sink. Do not wash hands at one bay sink or three bay sink. All hand washing should be done at hand sink in kitchen area. Use hot water, soap and towels to wash hands. Dry hands using paper towels.
Location: Kitchen
Equipment: Veg. 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. Hot water faucet at three bay sink leaking. Repair faucet to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
08/21/2013 | 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. Two large plastic containers of cooked chicken sitting out at room temperature in kitchen area. Do not sit out. Use approved methods to cool all hot foods. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of WD-40 oil on bottom shelf of work table in kitchen area. Remove, Do not store WD-40 oil in kitchen or dry stock areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Dry storage
- 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. Wiping towel rinsed out at hand sink in kitchen area. Do not use hand sink to wash out wiping towels. Hand sink should only be used for hand washing.
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. To go plastic bags used to store food items inside of walk in freezer. To go plastic bags not approved for direct contact with food. Ues only food grade bags, wraps, containers to store food in.
Location: Walk-in freezer
- 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. Large metal can being re used to store different food items inside of bottom section of cold top cooler. Do not re use metal cans, once orginal contents of can are used discard can.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strips hanging by food prep areas. Remvoe, Only hang flie strips by back door area away from food prep areas.
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: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
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 sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
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: 1. Large plastic containers of cooked chicken sititng out at room temperature at 89 to 121 deg. F. Due to improper cooling. Use approved methods to cool all hot foods. 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. All hot foods need to be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with cardboard.
Location: Walk-in cooler
- 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. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with 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: 1. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
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. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving above cold top cooler and prep table soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fry unit soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Cook washing hands at one bay vegetable prep sink. Do not wash hands at one bay sink or three bay sink. All hand washing should be done at hand sink in kitchen area. Use hot water, soap and towels to wash hands. Dry hands using paper towels.
Location: Kitchen
Equipment: Veg. 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. Hot water faucet at three bay sink leaking. Repair faucet to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
08/20/2013 | 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. Two large plastic containers of cooked chicken sitting out at room temperature in kitchen area. Do not sit out. Use approved methods to cool all hot foods. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of WD-40 oil on bottom shelf of work table in kitchen area. Remove, Do not store WD-40 oil in kitchen or dry stock areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Dry storage
- 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. Wiping towel rinsed out at hand sink in kitchen area. Do not use hand sink to wash out wiping towels. Hand sink should only be used for hand washing.
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. To go plastic bags used to store food items inside of walk in freezer. To go plastic bags not approved for direct contact with food. Ues only food grade bags, wraps, containers to store food in.
Location: Walk-in freezer
- 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. Large metal can being re used to store different food items inside of bottom section of cold top cooler. Do not re use metal cans, once orginal contents of can are used discard can.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strips hanging by food prep areas. Remvoe, Only hang flie strips by back door area away from food prep areas.
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: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
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 sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
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: 1. Large plastic containers of cooked chicken sititng out at room temperature at 89 to 121 deg. F. Due to improper cooling. Use approved methods to cool all hot foods. 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. All hot foods need to be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with cardboard.
Location: Walk-in cooler
- 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. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with 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: 1. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
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. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving above cold top cooler and prep table soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fry unit soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Cook washing hands at one bay vegetable prep sink. Do not wash hands at one bay sink or three bay sink. All hand washing should be done at hand sink in kitchen area. Use hot water, soap and towels to wash hands. Dry hands using paper towels.
Location: Kitchen
Equipment: Veg. 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. Hot water faucet at three bay sink leaking. Repair faucet to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
08/13/2013 | 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. Two large plastic containers of cooked chicken sitting out at room temperature in kitchen area. Do not sit out. Use approved methods to cool all hot foods. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal bowl of cooked pasta sititng on top of cold top cooler. Do not place foods on top of unit, all food must be inside pans provided by unit. Hold all cold foods at 41 deg. F or below. 2. Metal bowl of raw whole eggs sititng out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold eggs at 41 deg. f. or below.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of WD-40 oil on bottom shelf of work table in kitchen area. Remove, Do not store WD-40 oil in kitchen or dry stock areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Bulk food containers soiled in dry stock area. Clean.
Location: Dry storage
- 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. Wiping towel rinsed out at hand sink in kitchen area. Do not use hand sink to wash out wiping towels. Hand sink should only be used for hand washing.
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. To go plastic bags used to store food items inside of walk in freezer. To go plastic bags not approved for direct contact with food. Ues only food grade bags, wraps, containers to store food in.
Location: Walk-in freezer
- 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. Large metal can being re used to store different food items inside of bottom section of cold top cooler. Do not re use metal cans, once orginal contents of can are used discard can.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strips hanging by food prep areas. Remvoe, Only hang flie strips by back door area away from food prep areas.
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: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving in dry stock room. Clean floor. 2. Floor soiled below deep fry units. Clean.
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 sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
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: 1. Large plastic containers of cooked chicken sititng out at room temperature at 89 to 121 deg. F. Due to improper cooling. Use approved methods to cool all hot foods. 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. All hot foods need to be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with cardboard.
Location: Walk-in cooler
- 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. Cardboard on shelving inside of walk in cooler.Remove, Do not line any shelving with cardboard. 2. Cardboard on top of two door reach in cooler on cooks line. Remove. Do not line with 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: 1. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
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. Bag of ice on floor of walk in freezer. Remove from floor. 2. Lid off of bulk container or rice. Keep lid on when not in use.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving above cold top cooler and prep table soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fry unit soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Cook washing hands at one bay vegetable prep sink. Do not wash hands at one bay sink or three bay sink. All hand washing should be done at hand sink in kitchen area. Use hot water, soap and towels to wash hands. Dry hands using paper towels.
Location: Kitchen
Equipment: Veg. 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. Hot water faucet at three bay sink leaking. Repair faucet to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
08/06/2013 | 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer soiled. Clean and sanitize after each use, take blade guard off when cleaning. Do not allow to sit soiled.
Location: Kitchen (back)
Equipment: Slicer
- 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 soiled in kitchen area including faucet handles. Clean.
Location: Kitchen
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. Meat cleaver stored between prep table and wall in back kitchen area. Do not store knives etc. between equipment and wall.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled by dish machine, three bay sink and prep table area. Clean all soiled wall space.
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. Wet wiping towels sititng out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving above cold top prep cooler. Remove, Do not line with cardboard or foil etc.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled on outside of machine. Clean.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand sink missing hand soap at hand sink.Provide soap.
Location: Kitchen
Equipment: Hand sink
|
03/22/2013 | 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat slicer soiled. Clean and sanitize after each use, take blade guard off when cleaning. Do not allow to sit soiled.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area including faucet handles. Clean.
Location: Kitchen
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. Meat cleaver stored between prep table and wall in back kitchen area. Do not store knives etc. between equipment and wall.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled by dish machine, three bay sink and prep table area. Clean all soiled wall space.
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. Wet wiping towels sititng out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving above cold top prep cooler. Remove, Do not line with cardboard or foil etc.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled on outside of machine. Clean.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand sink missing hand soap at hand sink.Provide soap.
Location: Kitchen
Equipment: Hand sink
|
03/14/2013 | 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: 1. Cooked shrimp and chicken sitting out at room temperature cooling. Do not sit hot foods out at room temperature to cool.
Location: Kitchen (back)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Hot Shot " ant spary in back room. Do not use home use only ant spray in store. Home use pesticdes are not approved for use in store.
Location: Back room
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw. Provide both a lid and straw for all drinks in kitchen and stock areas or remove all drinks from kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All bulk food containers soiled in dry stock room. Clean.
Location: Dry storage
Equipment: Bulk food containers
- 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. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food. Provide food grade bags, wraps, containers etc. to store food in. 2. Large metal tin cans that had food items in being re-used to store different food items in. Do not re-use metal cans. Once contents of can have been used discard. 3. Plastic bowl being used to scoop rice into carton. Do not use bowl as a scoop. Provide approved scoop with handle to handle rice.
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. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food. Provide food grade bags, wraps, containers etc. to store food in. 2. Large metal tin cans that had food items in being re-used to store different food items in. Do not re-use metal cans. Once contents of can have been used discard. 3. Plastic bowl being used to scoop rice into carton. Do not use bowl as a scoop. Provide approved scoop with handle to handle rice.
Location: Kitchen
- 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. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food. Provide food grade bags, wraps, containers etc. to store food in. 2. Large metal tin cans that had food items in being re-used to store different food items in. Do not re-use metal cans. Once contents of can have been used discard. 3. Plastic bowl being used to scoop rice into carton. Do not use bowl as a scoop. Provide approved scoop with handle to handle rice.
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 knives stored in space between equipment on cooks line. Remove, Do not store knives between equipment.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ice built up on floor of wak in freezer. Remvoe ice.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area, Do not sit wet towels out.Store in approved manner. Wet towels shall be stored in sanitizer when not in use.
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: 1. Cooked shrimp and cooked chicken sitting out at room temperature to cool. Use approved methods to cool hot foods. 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.
Location: Kitchen (back)
- 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. Egg cartons being re-used to store items on . Do not re-use egg cartons. Once eggs have been removed from cartons discard carton. 2. Plastic wrap lining shelf above prep table. Remvoe plastic wrap, Do not line shelves. 3. Plastic wrap and foil on bottom shelf ot steam table. Remove. Do not line shelves.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving that bulk food containers sit on soiled. Clean. 2. Bottom shelf of prep table can opener is attached to soiled. Clean. 3. Bottom shelf of table that rice cooker sits soiled. Clean. 4. Bottom shelf of large prep table on cooks line soiled. Clean.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving that bulk food containers sit on soiled. Clean. 2. Bottom shelf of prep table can opener is attached to soiled. Clean. 3. Bottom shelf of table that rice cooker sits soiled. Clean. 4. Bottom shelf of large prep table on cooks line soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving that bulk food containers sit on soiled. Clean. 2. Bottom shelf of prep table can opener is attached to soiled. Clean. 3. Bottom shelf of table that rice cooker sits soiled. Clean. 4. Bottom shelf of large prep table on cooks line soiled. Clean.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water dripping from faucet at three bay snk. Repair to a sound working condition. 2. No hot water at one bay sink in kitchen arrea. Repair hot water.
Location: Kitchen (back)
Equipment: 3-bay
- 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. Hot water dripping from faucet at three bay snk. Repair to a sound working condition. 2. No hot water at one bay sink in kitchen arrea. Repair hot water.
Location: Kitchen
|
10/10/2012 | 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. Cooked shrimp and chicken sitting out at room temperature cooling. Do not sit hot foods out at room temperature to cool.
Location: Kitchen (back)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Hot Shot " ant spary in back room. Do not use home use only ant spray in store. Home use pesticdes are not approved for use in store.
Location: Back room
- 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 lid and straw. Provide both a lid and straw for all drinks in kitchen and stock areas or remove all drinks from kitchen.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All bulk food containers soiled in dry stock room. Clean.
Location: Dry storage
Equipment: Bulk food containers
- 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. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food. Provide food grade bags, wraps, containers etc. to store food in. 2. Large metal tin cans that had food items in being re-used to store different food items in. Do not re-use metal cans. Once contents of can have been used discard. 3. Plastic bowl being used to scoop rice into carton. Do not use bowl as a scoop. Provide approved scoop with handle to handle rice.
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. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food. Provide food grade bags, wraps, containers etc. to store food in. 2. Large metal tin cans that had food items in being re-used to store different food items in. Do not re-use metal cans. Once contents of can have been used discard. 3. Plastic bowl being used to scoop rice into carton. Do not use bowl as a scoop. Provide approved scoop with handle to handle rice.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food inside of walk in freezer. Grocery bags are not approved for direct contact with food. Provide food grade bags, wraps, containers etc. to store food in. 2. Large metal tin cans that had food items in being re-used to store different food items in. Do not re-use metal cans. Once contents of can have been used discard. 3. Plastic bowl being used to scoop rice into carton. Do not use bowl as a scoop. Provide approved scoop with handle to handle rice.
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 knives stored in space between equipment on cooks line. Remove, Do not store knives between equipment.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ice built up on floor of wak in freezer. Remvoe ice.
Location: Walk-in freezer
- 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 in kitchen area, Do not sit wet towels out.Store in approved manner. Wet towels shall be stored in sanitizer when not in use.
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: 1. Cooked shrimp and cooked chicken sitting out at room temperature to cool. Use approved methods to cool hot foods. 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.
Location: Kitchen (back)
- 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. Egg cartons being re-used to store items on . Do not re-use egg cartons. Once eggs have been removed from cartons discard carton. 2. Plastic wrap lining shelf above prep table. Remvoe plastic wrap, Do not line shelves. 3. Plastic wrap and foil on bottom shelf ot steam table. Remove. Do not line shelves.
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: 1. Bag of food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving that bulk food containers sit on soiled. Clean. 2. Bottom shelf of prep table can opener is attached to soiled. Clean. 3. Bottom shelf of table that rice cooker sits soiled. Clean. 4. Bottom shelf of large prep table on cooks line soiled. Clean.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving that bulk food containers sit on soiled. Clean. 2. Bottom shelf of prep table can opener is attached to soiled. Clean. 3. Bottom shelf of table that rice cooker sits soiled. Clean. 4. Bottom shelf of large prep table on cooks line soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving that bulk food containers sit on soiled. Clean. 2. Bottom shelf of prep table can opener is attached to soiled. Clean. 3. Bottom shelf of table that rice cooker sits soiled. Clean. 4. Bottom shelf of large prep table on cooks line soiled. Clean.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water dripping from faucet at three bay snk. Repair to a sound working condition. 2. No hot water at one bay sink in kitchen arrea. Repair hot water.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water dripping from faucet at three bay snk. Repair to a sound working condition. 2. No hot water at one bay sink in kitchen arrea. Repair hot water.
Location: Kitchen
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10/03/2012 | 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: The cheese in the large metal bowl is 50-51 F. Finish prepping or move to the walk in cooler.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken was over Lo mein noodles. Store raw chicken below all other food. Organize walk in so raw meat & chicken are on separate shelves from cooked foods.
Location: Walk-in cooler
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A trash can was used to store a large pan of cheese. Do not use trash cans to store containers of food.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Dry storage
- 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 has expired.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The smoker is soiled inside & outside.
Location: Kitchen
|
05/24/2012 | 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: The cheese in the large metal bowl is 50-51 F. Finish prepping or move to the walk in cooler.
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: Raw chicken was over Lo mein noodles. Store raw chicken below all other food. Organize walk in so raw meat & chicken are on separate shelves from cooked foods.
Location: Walk-in cooler
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A trash can was used to store adage pan of cheese. Do not use trash cans to store containers of food.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Dry storage
- 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 has expired.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The smoker is soiled inside & outside.
Location: Kitchen
|
05/17/2012 | 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) Lo-mein noodles on the prep table are 62-63 F. Discard. Do not cool foods on the prep table at room temperature. Always place hot foods either in on ice bath or in a refrigerator to cool.2) Cooked chicken in the prep table at 62-63 F. Discard.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Make sure the sink is cleaned & sanitized before using to thaw food.
Comments: Frozen shrimp are in a bus tub of water on the prep table. Thaw frozen food under running water or in a refrigerator.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the exteriors of the smoker & woks.
Location: Cook line
|
01/17/2012 | 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) Lo-mein noodles on the prep table are 62-63 F. Discard. Do not cool foods on the prep table at room temperature. Always place hot foods either in on ice bath or in a refrigerator to cool.2) Cooked chicken in the prep table at 62-63 F. Discard.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Make sure the sink is cleaned & sanitized before using to thaw food.
Comments: Frozen shrimp are in a bus tub of water on the prep table. Thaw frozen food under running water or in a refrigerator.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the exteriors of the smoker & woks.
Location: Cook line
|
01/10/2012 | Routine |
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