- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 2 dead bug near the service counter. Please call pest control provider asap. Provide copy of invoice. done
Location: Service counter
|
10/03/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed 2 dead bug near the service counter. Please call pest control provider asap. Provide copy of invoice.
Location: Service counter
|
09/22/2014 | Non-Illness Complaint |
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. CLEAN ALL THE SPIECE CONTAINERS AND FOOD CONTAINERS ON THE BOTTOM OF THE PREP TABLE.2. CLEAN ALL THE FOOD CONTAINER ON THE METAL SHELVES IN THE KITCHEN.
Location: Kitchen
Equipment: Prep table
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. CLEAN ALL THE SPIECE CONTAINERS AND FOOD CONTAINERS ON THE BOTTOM OF THE PREP TABLE.2. CLEAN ALL THE FOOD CONTAINER ON THE METAL SHELVES IN THE KITCHEN.
Location: Kitchen
Equipment: Metal shelving
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TRASH CAN USED AS A PREP TABLE. PLEASE DISCONTINUE THIS PROCESS. COS
Location: Kitchen
Equipment: Prep table
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: INSTALL A PAPER TOWEL DISPENSER.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED THROUGHT KITCHEN. UNDERNETH THE EQUIPMENT. PLEASE PULL EQUIPMENT FROM THE WALL THEN CLEAN THE FLOOR.2. WALL HEAVILY SOILED BETWEEN THE WOK AND 3BAY SINK . ALSO COVE MOLDING AND FLOOR SOILED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED THROUGHT KITCHEN. UNDERNETH THE EQUIPMENT. PLEASE PULL EQUIPMENT FROM THE WALL THEN CLEAN THE FLOOR.2. WALL HEAVILY SOILED BETWEEN THE WOK AND 3BAY SINK . ALSO COVE MOLDING AND FLOOR SOILED.
Location: Cook line
|
09/08/2014 | Recheck |
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. CLEAN ALL THE SPIECE CONTAINERS AND FOOD CONTAINERS ON THE BOTTOM OF THE PREP TABLE.2. CLEAN ALL THE FOOD CONTAINER ON THE METAL SHELVES IN THE KITCHEN.
Location: Kitchen
Equipment: Prep table
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. CLEAN ALL THE SPIECE CONTAINERS AND FOOD CONTAINERS ON THE BOTTOM OF THE PREP TABLE.2. CLEAN ALL THE FOOD CONTAINER ON THE METAL SHELVES IN THE KITCHEN.
Location: Kitchen
Equipment: Metal shelving
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TRASH CAN USED AS A PREP TABLE. PLEASE DISCONTINUE THIS PROCESS. COS
Location: Kitchen
Equipment: Prep table
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: INSTALL A PAPER TOWEL DISPENSER.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED THROUGHT KITCHEN. UNDERNETH THE EQUIPMENT. PLEASE PULL EQUIPMENT FROM THE WALL THEN CLEAN THE FLOOR.2. WALL HEAVILY SOILED BETWEEN THE WOK AND 3BAY SINK . ALSO COVE MOLDING AND FLOOR SOILED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED THROUGHT KITCHEN. UNDERNETH THE EQUIPMENT. PLEASE PULL EQUIPMENT FROM THE WALL THEN CLEAN THE FLOOR.2. WALL HEAVILY SOILED BETWEEN THE WOK AND 3BAY SINK . ALSO COVE MOLDING AND FLOOR SOILED.
Location: Cook line
|
08/19/2014 | Routine |
- 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 SOILED AND ANSUL SYSTEM SOILED PLEASE CLEAN
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE WATER DAMAGED CEILING TILE
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. FOOD AND SPIECES CONTAINERS WERE SOILED AND NEED TO BE CLEANED MORE FREQUENTLY.2. REMOVE SOILED CARD BOARD BOX FROMTHE SHELVESINTHE WALK IN.
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. FOOD AND SPIECES CONTAINERS WERE SOILED AND NEED TO BE CLEANED MORE FREQUENTLY.2. REMOVE SOILED CARD BOARD BOX FROMTHE SHELVESINTHE WALK IN.
Location: Kitchen
Equipment: Walk in cooler
|
03/12/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED CEILING TILE IN THE KITCHEN AREA. PAINT AND /OR REPALCE .
Location: Kitchen
|
10/28/2013 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: SPRAY PAINT RUSTED PREP TABLES
Location: Kitchen
Equipment: Prep table
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1.COOKED FOOD NOT DATE MARKED. COOKED FOOD LEFT OVER NIGHT MUST HAVE A THROW AWAY DATE. IF VIOLATION IS REPEAT A FINE MAY BE IMPOSED
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OBSEVERED EMPLOYEE USING THE TRASH CAN AS A PREP TABLE. DON'T USE THE TRASH CAN FOR ANYTHING OTHER THAN STORING TRASH IN IT .
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A STAINLESS HAND SINK.
- 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: THE HAND WASHING FACILITY IS ALSO BEING USED AS A MOP SINK. PLEASE DISCONTINUE AN INSTALL A SEPERATE STAINLESS STEEL HAND SINK.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. EMPLOYEE IS NOT WASHING THEIR HAND CORRECTLY. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANTIZER BUCKET WAS NOT SET UP. SET UP SANITIZER TO CLEAN SURFACE WHEN CONTAMINAATION OCCURS.EXAMPLE: CUTTING RAW CHICKEN
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL NON FUNCTIONAL EQUIPMENT FROM THE FACILTYEXAMPLES: STEREO SYSTEM, AND COOLER EQUIPMENT
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: HOOD VENTS SOILED. PROVIDE PROOF OF PROFESSIONAL CLEANING.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN . PROVIDE A SCREEN DOOR.
Location: Back room
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN CONTAINER AND PACKAGES NOT DESIGNED TO BE STORED IN OR REUSED.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD IN THE REFRIGERATOR WAS STORED UNCOVERED.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE , DEEEP FRIER HEAVILY SOILED
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE , DEEEP FRIER HEAVILY SOILED
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE , DEEEP FRIER HEAVILY SOILED
Location: Kitchen
Equipment: Steam table
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. EMPLOYEE WASHED HIS HANDS AT THE 3 BAY SINK. HAND WASHING MUST ONLY BE DONE AT THE HAND SINK .
Location: Kitchen
Equipment: 3-bay
|
07/02/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: SPRAY PAINT RUSTED PREP TABLES
Location: Kitchen
Equipment: Prep table
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1.COOKED FOOD NOT DATE MARKED. COOKED FOOD LEFT OVER NIGHT MUST HAVE A THROW AWAY DATE. IF VIOLATION IS REPEAT A FINE MAY BE IMPOSED
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OBSEVERED EMPLOYEE USING THE TRASH CAN AS A PREP TABLE. DON'T USE THE TRASH CAN FOR ANYTHING OTHER THAN STORING TRASH IN IT .
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A STAINLESS HAND SINK.
- 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: THE HAND WASHING FACILITY IS ALSO BEING USED AS A MOP SINK. PLEASE DISCONTINUE AN INSTALL A SEPERATE STAINLESS STEEL HAND SINK.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. EMPLOYEE IS NOT WASHING THEIR HAND CORRECTLY. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANTIZER BUCKET WAS NOT SET UP. SET UP SANITIZER TO CLEAN SURFACE WHEN CONTAMINAATION OCCURS.EXAMPLE: CUTTING RAW CHICKEN
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL NON FUNCTIONAL EQUIPMENT FROM THE FACILTYEXAMPLES: STEREO SYSTEM, AND COOLER EQUIPMENT
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 SOILED. PROVIDE PROOF OF PROFESSIONAL CLEANING.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN . PROVIDE A SCREEN DOOR.
Location: Back room
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN CONTAINER AND PACKAGES NOT DESIGNED TO BE STORED IN OR REUSED.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD IN THE REFRIGERATOR WAS STORED UNCOVERED.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE , DEEEP FRIER HEAVILY SOILED
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE , DEEEP FRIER HEAVILY SOILED
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE , DEEEP FRIER HEAVILY SOILED
Location: Kitchen
Equipment: Steam table
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. EMPLOYEE WASHED HIS HANDS AT THE 3 BAY SINK. HAND WASHING MUST ONLY BE DONE AT THE HAND SINK .
Location: Kitchen
Equipment: 3-bay
|
06/19/2013 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CHICKEN STORED IN TO GO SACKS IN THE FREEZER. STORAGE IN FOOD GRADE BAGS
Location: Kitchen
Equipment: Upright 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: REMOVE SOILED CARD BOARD FROM SHELVES
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- 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: OUTER SURFACES ON THE DISH MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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: ONIONS STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- 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: PLASTIC CONTAINER OF SHRIMP THAWING ON 3 BAY. USE RUN NING WATER WHEN THAWING
Location: Kitchen
Equipment: 3-bay
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CLEAN FOOD STORAGE LIDS
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
03/04/2013 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CHICKEN STORED IN TO GO SACKS IN THE FREEZER. STORAGE IN FOOD GRADE BAGS
Location: Kitchen
Equipment: Upright 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: REMOVE SOILED CARD BOARD FROM SHELVES
Location: Walk-in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CLEAN FOOD STORAGE LIDS
- 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: PLASTIC CONTAINER OF SHRIMP THAWING ON 3 BAY. USE RUN NING WATER WHEN THAWING
Location: Kitchen
Equipment: 3-bay
- 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: ONIONS STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: OUTER SURFACES ON THE DISH MACHINE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
02/25/2013 | Routine |
- 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: BULK RICE CONTAINER WAS UNLABELED . COS
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 VENT SOILED
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 BOTTOM SURFACE.
Location: Kitchen
Equipment: Upright freezer
|
10/26/2012 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove soiled card board from shelving in the walk in cooler. Replace with new.
Location: Kitchen
Equipment: Walk in cooler
- 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 shrimp stored over ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Cooked for stored in the refrigrater with no date of discard.
Location: Kitchen
Equipment: Reach in cooler
- 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: Personal items stored in metal cabinet with food and utensils.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Frozen meat stored in a to go plastic sack.
Location: Kitchen
Equipment: reach 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: Onion and a bucket of brussel sprouts stored on the floor in the walk in
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Steam table
|
06/19/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove soiled card board from shelving in the walk in cooler. Replace with new.
Location: Kitchen
Equipment: Walk in cooler
- 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 shrimp stored over ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Cooked for stored in the refrigrater with no date of discard.
Location: Kitchen
Equipment: Reach in cooler
- 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: Personal items stored in metal cabinet with food and utensils.
Location: Kitchen
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Frozen meat stored in a to go plastic sack.
Location: Kitchen
Equipment: reach 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: Onion and a bucket of brussel sprouts stored on the floor in the walk in
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Steam table
|
06/08/2012 | Routine |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked noodles stored in a to go sack in the reach in Store food in storage bag examples: freezer bags, plastic wrap , and foil
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: The rice container and also the contains of sugar and other foods stored in the soy sause bucket were not labeled.
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: Grease from the hood is accumulating on the wall. Please clean and sanitize
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: Ice machine outer surface was soiled.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
|
02/08/2012 | Routine |
Restaurant representatives - add corrected or new information about LONG THANH, 5707 E 71ST ST, Indianapolis, IN »