- Removable hood filters (corrected)
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters are soiled. Clean filters frequently and thoroughly, especially with more use.
- 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. The ceiling vents in the kitchen are soiled. Clean vents frequently and thoroughly.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There is no caulking provided to seal the space between the wall and 3-bay sink and prep sink. Provide caulking.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There is no caulking provided to seal the space between the wall and 3-bay sink and prep sink. Provide caulking.
Location: Three bay area
Equipment: Prep sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Two containers of cooked chicken were not completely covered in the walk in cooler. Store food in containers so lids can completely cover the food/containers.2. Container of white sauce was stored in the walk in cooler uncovered. 3. Containers of sliced onions and sauces are were stored in the reach in cooler (2 door) in the cook line area.Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Two containers of cooked chicken were not completely covered in the walk in cooler. Store food in containers so lids can completely cover the food/containers.2. Container of white sauce was stored in the walk in cooler uncovered. 3. Containers of sliced onions and sauces are were stored in the reach in cooler (2 door) in the cook line area.Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Two containers of cooked chicken were not completely covered in the walk in cooler. Store food in containers so lids can completely cover the food/containers.2. Container of white sauce was stored in the walk in cooler uncovered. 3. Containers of sliced onions and sauces are were stored in the reach in cooler (2 door) in the cook line area.Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The warmer is soiled inside in the cook line area. Clean and santize warmer.
Location: Cook line
Equipment: -
|
08/14/2014 | Recheck |
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters are soiled. Clean filters frequently and thoroughly, especially with more use.
- 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. The ceiling vents in the kitchen are soiled. Clean vents frequently and thoroughly.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There is no caulking provided to seal the space between the wall and 3-bay sink and prep sink. Provide caulking.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There is no caulking provided to seal the space between the wall and 3-bay sink and prep sink. Provide caulking.
Location: Three bay area
Equipment: Prep sink
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Two containers of cooked chicken were not completely covered in the walk in cooler. Store food in containers so lids can completely cover the food/containers.2. Container of white sauce was stored in the walk in cooler uncovered. 3. Containers of sliced onions and sauces are were stored in the reach in cooler (2 door) in the cook line area.Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Two containers of cooked chicken were not completely covered in the walk in cooler. Store food in containers so lids can completely cover the food/containers.2. Container of white sauce was stored in the walk in cooler uncovered. 3. Containers of sliced onions and sauces are were stored in the reach in cooler (2 door) in the cook line area.Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Two containers of cooked chicken were not completely covered in the walk in cooler. Store food in containers so lids can completely cover the food/containers.2. Container of white sauce was stored in the walk in cooler uncovered. 3. Containers of sliced onions and sauces are were stored in the reach in cooler (2 door) in the cook line area.Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The warmer is soiled inside in the cook line area. Clean and santize warmer.
Location: Cook line
Equipment: -
|
08/11/2014 | Routine |
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters are soiled over the cooke line. Clean thoroughly and frequently to ensure cleanliness, clean more frequently when there is more frequent use.
- Storage of Personal Items (corrected on site)
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: An employee hat was stored on the shelf with food related products. The manager corrected the issue on site and removed that hat and stored in a designated area.
Location: Dry storage
- Cooling methods (corrected on site)
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: A container of chicken that had just been cooked within minutes, was sitting out cooling near the cold top unit near the cook line. The manager corrected the issue on site put the chicken in the walk in cooler to cool properly.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fans in the walk in cooler are soiled with dust build up. Clean thoroughly and regularly to ensure cleanliness and prevent build up.
Location: Walk-in cooler
|
03/26/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Extra CO2 tanks are not restrained behind the large CO2 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The meat slicer in the prep area was soiled. Clean and sanitizer regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- 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: The bleach sanitizer was too strong in the in place sanitizer bucket, near the service counter/food service line area. The manager corrected the issue on site and added water to the sanitzer to lower the concentration to the 50PPM.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Single service scoopers were stored inside the bulk containers of salt, flour, rice, and sugar, with the handle inside the food. The manager corrected the issue on site and removed the scoopers. If stored inside the bulk container, store scoopers with the handle up not touching any food.
Location: Prep area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket in the three bay area. The manager corrected the issue on site and stored the mop hanging to dry.
Location: Three bay area
- 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: There were no labels on 2 bulk containers. The manager corrected the issue on site and labeled the containers. Label all bulk items with the appropriate food item name.
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5 containers of food were stored uncovered in the reach in cooler (2 door) in the cook line area. The manager corrected the issue on site and covered the food with plastic wrappings.
Location: Cook line
Equipment: Reach in cooler (2 door)
|
11/25/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Extra CO2 tanks are not restrained behind the large CO2 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The meat slicer in the prep area was soiled. Clean and sanitizer regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The bleach sanitizer was too strong in the in place sanitizer bucket, near the service counter/food service line area. The manager corrected the issue on site and added water to the sanitzer to lower the concentration to the 50PPM.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Single service scoopers were stored inside the bulk containers of salt, flour, rice, and sugar, with the handle inside the food. The manager corrected the issue on site and removed the scoopers. If stored inside the bulk container, store scoopers with the handle up not touching any food.
Location: Prep area
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket in the three bay area. The manager corrected the issue on site and stored the mop hanging to dry.
Location: Three bay area
- Bulk labeling (corrected on site)
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: There were no labels on 2 bulk containers. The manager corrected the issue on site and labeled the containers. Label all bulk items with the appropriate food item name.
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5 containers of food were stored uncovered in the reach in cooler (2 door) in the cook line area. The manager corrected the issue on site and covered the food with plastic wrappings.
Location: Cook line
Equipment: Reach in cooler (2 door)
|
11/15/2013 | Routine |
- Pests/rodents
One large roach and two small roaches observed in kitchen. Facility had been treated by pest control this morning before inspection.*Did not observe any roaches or pests on follow up inspection.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Interior of ice machine has slight slime like build up.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.Insulaiton in cold top lid is coming loose. Reseal.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Cold top
|
06/13/2013 | Recheck |
- Pests/rodents
One large roach and two small roaches observed in kitchen. Facility had been treated by pest control this morning before inspection.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled
Food contact surface(s) soiled.Interior of ice machine has slight slime like build up.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.Insulaiton in cold top lid is coming loose. Reseal.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Cold top
|
06/06/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Breaded, cooked chicken in pan on top of cold top under no temperature control. Product temperature at 74 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.Cell phone observed on preparation table in kitchen.
Correction: Protect food from all sources of contamination.
Location: Kitchen (back)
Equipment: Prep table
|
02/13/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Breaded, cooked chicken in pan on top of cold top under no temperature control. Product temperature at 74 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.Cell phone observed on preparation table in kitchen.
Correction: Protect food from all sources of contamination.
Location: Kitchen (back)
Equipment: Prep table
|
02/02/2013 | Routine |
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.Thermometer missing in two door reach in (sushi cooler).
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Interior of three door reach in cooler on cook line has food and mold build up in door gasket. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
|
02/01/2013 | Recheck |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.Thermometer missing in two door reach in (sushi cooler).
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Interior of three door reach in cooler on cook line has food and mold build up in door gasket. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
|
01/25/2013 | Routine |
| No violation noted during this evaluation. | 01/23/2013 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.Sushi rice in a rice warmer at 104 degrees F. Rice is acidified but facility does not have pH meter anymore.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.Provide detailed written procedures from corporate office. Maintain rice at 135 degrees F or above until fully calibrated pH meter is obtained and detailed procedures are received by health department to review.Fax procedures to (317) 221-3070 Attn: Staci Small
Location: Kitchen (back)
Equipment: Rice cooker
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.Sushi rice in a rice warmer at 104 degrees F. Rice is acidified but facility does not have pH meter anymore.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.Provide detailed written procedures from corporate office. Maintain rice at 135 degrees F or above until fully calibrated pH meter is obtained and detailed procedures are received by health department to review.Fax procedures to (317) 221-3070 Attn: Staci Small
Location: -
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Cold top unit maintaining product from 46-49 degrees F. Currently only non potentially hazardous ingredients are stored in the cold top. Do not store potentially hazardous items in cold top until it is maintaining 41 degrees F. or below. Unit was turned down during inspection.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
Equipment: Cold top
|
09/28/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.Sushi rice in a rice warmer at 104 degrees F. Rice is acidified but facility does not have pH meter anymore.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.Provide detailed written procedures from corporate office. Maintain rice at 135 degrees F or above until fully calibrated pH meter is obtained and detailed procedures are received by health department to review.Fax procedures to (317) 221-3070 Attn: Staci Small
Location: Kitchen (back)
Equipment: Rice cooker
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.Sushi rice in a rice warmer at 104 degrees F. Rice is acidified but facility does not have pH meter anymore.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.Provide detailed written procedures from corporate office. Maintain rice at 135 degrees F or above until fully calibrated pH meter is obtained and detailed procedures are received by health department to review.Fax procedures to (317) 221-3070 Attn: Staci Small
Location: -
Equipment: -
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Cold top unit maintaining product from 46-49 degrees F. Currently only non potentially hazardous ingredients are stored in the cold top. Do not store potentially hazardous items in cold top until it is maintaining 41 degrees F. or below. Unit was turned down during inspection.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
Equipment: Cold top
|
09/21/2012 | Routine |
| No violation noted during this evaluation. | 05/18/2012 | Routine |
| No violation noted during this evaluation. | 01/30/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 12/06/2011 | Routine |
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