Penn Station East Coast Subs, 3429 S EAST ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Penn Station East Coast Subs
Type: Restaurant
Address: 3429 S EAST ST, Indianapolis, IN 46227
County: Marion
License #: 104513
Smoking: Smoke Free
Total inspections: 26
Last inspection: 04/28/2011
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Inspection findings

Inspection Date

Type
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
 04/28/2011Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
 03/03/2011Recheck
  • 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. COATED RAW CHICKEN IN BOWL ON PREP TABLE @ 59 DEGREES F. 2. BOWL OF COOKED DUCK ON STOVE, 65 DEGREES F. BOTH DISCARDED BY OWNER.
  • 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: AJAX, 3 IN 1 MOTOR OIL ARE STORED WITH FOOD UTENSILS ON BOTTOM OF SMALL SHELF, NEXT TO PREP TABLE. REMOVE. STORE AWAY FROM FOOD AND EQUIPMENT.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE HANDLED COOKED DUCK WITH BARE HANDS AND PLACED IN CUSTOMERS BOWL.
  • 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: OWNER TOOK ORDERS FROM CUSTOMERS. DID NOT WASH HANDS PRIOR TO HANDLING FOODS. EMPLOYEE TOOK OUT TRASH AND HANDLED FOOD WITHOUT WASHING HANDS.
  • 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 DUCK STORED OVER LO MEIN NOODLES IN WALK IN COOLER. STORE ALL RAW MEATS BELOW ANY FOODS WITH A LOWER COOKING TIME AND TEMPERATURE, OR READY TO EAT FOODS.
    Location: Walk-in cooler
  • 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: CLEAN HANDSINK. KEEP CLEAN AT ALL TIMES.
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 3 IN 1 MOTOR OIL. DO NOT USE ON EQUIPMENT! NOT SAFE FOR FOOD EQUIPMENT.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: PROVIDE A PROBE THERMOMETER. USE PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 2 SQUARE AND 2 ROUND CUTTING BOARDS ARE DARKENED DUE TO INABILITY TO CLEAN FROM SCRATCHES/CUTS FROM KNIVES. REPLACE.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. REMOVE ANY UNUSED EQUIPMENT IN KITCHEN ON SHELVES. (GRINDER AND SLICER). REMOVE IF NOT USING. 2. DISCARD #10 CANS UNDER MOP SINK. DO NOT KEEP TO REUSE.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN HOOD FILTERS ONE FILTER STILL SOILED.
  • 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. CLEAN AROUND WOK GREASE TRAP. NOT CORRECTED2. CLEAN FLOOR UNDER MOP SINK. SOILED. NOT CORRECTED3. CLEAN FLOOR UNDER FRYERS. REMOVE RICE BAG NEXT TO FRYER. DO NOT USE TO CATCH OIL. CORRECTED
  • 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. CLEAN AROUND WOK GREASE TRAP. NOT CORRECTED2. CLEAN FLOOR UNDER MOP SINK. SOILED. NOT CORRECTED3. CLEAN FLOOR UNDER FRYERS. REMOVE RICE BAG NEXT TO FRYER. DO NOT USE TO CATCH OIL. CORRECTED
  • 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. CLEAN AROUND WOK GREASE TRAP. NOT CORRECTED2. CLEAN FLOOR UNDER MOP SINK. SOILED. NOT CORRECTED3. CLEAN FLOOR UNDER FRYERS. REMOVE RICE BAG NEXT TO FRYER. DO NOT USE TO CATCH OIL. CORRECTED
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: NO SANITIZER BUCKET SET UP TO STORE WIPING CLOTHS. ENSURE SANITIZER BUCKET OF BLEACH WATER IS IN PLACE WHEN USING WIPING CLOTHS, FOR STORAGE OF CLOTHS.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. DISCONTINUE REUSING PEANUT BUTTER TUBS FOR FOOD STORAGE. CONTAINERS DO NOT MAINTAIN DURABILITY FOR MULTIPLE USE AND WASH. 2. DISCONTINUE REUSING #10 CANS. DISCARD. USE STAINLESS STEEL PANS OR PLASTIC FOOD GRADE CONTAINERS.
  • 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. REMOVE TOWEL ON WOK SKILLET HANDLE. SOILED. 2. REMOVE CARDBOARD BOXES USED FOR STORAGE- ON BLACK SHELF, ON LOWER SHELF OF PREP TABLE.
  • 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: CONTAINER OF RAW CHICKEN IN CONTAINER, ON THE FLOOR IN FRONT OF STEAM TABLE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE RICE BAGS ON SAUCE CART, IN FRONT OF WOK. SOILED. DISCONTINUE USING BROWN BAGS, FOIL, RICE BAGS AND CARDBOARD ON SAUCE CART. CLEAN CART REGULARLY. 2. SOILED PLASTIC CURTAINS IN WALK IN COOLER. CLEAN3. CLEAN COLD TOP DOORS AND HANDLES.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE SOAP AT ALL TIMES. SOAP MIXED WITH WATER IS NOT SUFFICIENT AMOUNT OF SOAP FOR HANDWASHING. MINIMAL SOAP CONTENT IN DISPENSER.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: RICE SPOON STORED IN WATER. UTENSILS CANNOT BE STORED IN WATER WHEN BEING USED FOR POTENTIALLY HAZARDOUS FOODS.
 03/03/2011Recheck
  • 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. COATED RAW CHICKEN IN BOWL ON PREP TABLE @ 59 DEGREES F. 2. BOWL OF COOKED DUCK ON STOVE, 65 DEGREES F. BOTH DISCARDED BY OWNER.
  • 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: AJAX, 3 IN 1 MOTOR OIL ARE STORED WITH FOOD UTENSILS ON BOTTOM OF SMALL SHELF, NEXT TO PREP TABLE. REMOVE. STORE AWAY FROM FOOD AND EQUIPMENT.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE HANDLED COOKED DUCK WITH BARE HANDS AND PLACED IN CUSTOMERS BOWL.
  • 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: OWNER TOOK ORDERS FROM CUSTOMERS. DID NOT WASH HANDS PRIOR TO HANDLING FOODS. EMPLOYEE TOOK OUT TRASH AND HANDLED FOOD WITHOUT WASHING HANDS.
  • 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 DUCK STORED OVER LO MEIN NOODLES IN WALK IN COOLER. STORE ALL RAW MEATS BELOW ANY FOODS WITH A LOWER COOKING TIME AND TEMPERATURE, OR READY TO EAT FOODS.
    Location: Walk-in cooler
  • 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: CLEAN HANDSINK. KEEP CLEAN AT ALL TIMES.
  • Lubricant specifications
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 3 IN 1 MOTOR OIL. DO NOT USE ON EQUIPMENT! NOT SAFE FOR FOOD EQUIPMENT.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 2 SQUARE AND 2 ROUND CUTTING BOARDS ARE DARKENED DUE TO INABILITY TO CLEAN FROM SCRATCHES/CUTS FROM KNIVES. REPLACE.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. REMOVE ANY UNUSED EQUIPMENT IN KITCHEN ON SHELVES. (GRINDER AND SLICER). REMOVE IF NOT USING. 2. DISCARD #10 CANS UNDER MOP SINK. DO NOT KEEP TO REUSE.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CLEAN HOOD FILTERS
  • 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. CLEAN AROUND WOK GREASE TRAP AND 3-BAY GREASE TRAP. SOILED. 2. CLEAN FLOOR UNDER MOP SINK. SOILED. 3. CLEAN FLOOR UNDER FRYERS. REMOVE RICE BAG NEXT TO FRYER. DO NOT USE TO CATCH OIL.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: NO SANITIZER BUCKET SET UP TO STORE WIPING CLOTHS. ENSURE SANITIZER BUCKET OF BLEACH WATER IS IN PLACE WHEN USING WIPING CLOTHS, FOR STORAGE OF CLOTHS.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. DISCONTINUE REUSING PEANUT BUTTER TUBS FOR FOOD STORAGE. CONTAINERS DO NOT MAINTAIN DURABILITY FOR MULTIPLE USE AND WASH. 2. DISCONTINUE REUSING #10 CANS. DISCARD. USE STAINLESS STEEL PANS OR PLASTIC FOOD GRADE CONTAINERS.
  • 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. REMOVE TOWEL ON WOK SKILLET HANDLE. SOILED. 2. REMOVE CARDBOARD BOXES USED FOR STORAGE- ON BLACK SHELF, ON LOWER SHELF OF PREP TABLE.
  • 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: CONTAINER OF RAW CHICKEN IN CONTAINER, ON THE FLOOR IN FRONT OF STEAM TABLE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE RICE BAGS ON SAUCE CART, IN FRONT OF WOK. SOILED. DISCONTINUE USING BROWN BAGS, FOIL, RICE BAGS AND CARDBOARD ON SAUCE CART. CLEAN CART REGULARLY. 2. SOILED PLASTIC CURTAINS IN WALK IN COOLER. CLEAN3. CLEAN COLD TOP DOORS AND HANDLES.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE SOAP AT ALL TIMES. SOAP MIXED WITH WATER IS NOT SUFFICIENT AMOUNT OF SOAP FOR HANDWASHING. MINIMAL SOAP CONTENT IN DISPENSER.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: RICE SPOON STORED IN WATER. UTENSILS CANNOT BE STORED IN WATER WHEN BEING USED FOR POTENTIALLY HAZARDOUS FOODS.
 02/24/2011Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: RETOOK TEST DECEMBER 20
 01/11/2011Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: RETOOK TEST DECEMBER 20
 12/30/2010Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: RETAKING TEST DECEMBER 13
 12/07/2010Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POULTRY IN BOWL ON GRILL IS NOT BEING HELD AT THE PROPER TEMPERATURE. GRILL MUST BE ON AND HOLDING POTENTIALLY HAZARDOUS FOODS ABOVE 135 DEGREES F.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT WITH READY TO EAT FOOD. PROVIDE GLOVES AND USE WHEN HANDLING READY TO EAT FOOD. GLOVES NOT PROVIDED @ RECHECK. PROVIDE GLOVES FOR HANDLING READY TO EAT FOODS.
  • Improper hand washing (corrected on site)
    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: DISCONTINUE "HANDWASHING" IN MOP SINK. OWNER CONTINUED TO LEAVE COOK AREA AND RUB HANDS UNDER RUNNING WATER AT MOP SINK. HANDS MUST BE WASHED IN HANDSINK WITH SOAP AND DRIED WITH PAPERTOWELS.
  • 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: OWNER USING MOP SINK TO WASH DISHES WITH DETERGENT. DO NOT USE MOP SINK FOR ANYTHING OTHER THAN MOP WATER. DISCONTINUE HANDWASHING AND MANUAL WAREWASHING.
  • 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 FILTERS ARE SOILED. CLEAN
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: REPLACE COVE MOLDING WHERE MISSING ALONG WALK IN COOLER.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER MOP SINK AND FREEZER. SOILED. CORRECTED2. CLEAN CEILING AND WALL ABOVE BACK DOOR. DUSTY/SOILED. CORRECTED3. CLEAN FLOOR AROUND FRYERS. CORRECTED. CLEAN REGULARLY. 4. CLEAN UNDER SHELVES WHERE SINGLE USE ITEMS AND RICE (IN COOKERS) IS STORED. CORRECTED. CLEAN REGULARLY.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS MUST BE STORED IN SANITIZER BUCKET.
  • 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: IMPROPER THAWING OF SHRIMP AND BREADED CHICKEN. UPON RECHECK, OBSERVED MEAT IN PREP SINK, NOT THAWING PROPERLY.
    Equipment: 2-bay
  • 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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    Location: Walk-in cooler
  • 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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOODS ARE NOT COVERED IN WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN HANDLES ON EXTERIOR OF COLD TOP. NOT CORRECTED. CLEAN UNDERNEATH OF HANDLES, BACK SIDE.2. CLEAN SHELVES OVER BULK CONTAINERS. NOT CORRECTED. CLEAN SHELF REGULARLY.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN HANDLES ON EXTERIOR OF COLD TOP. NOT CORRECTED. CLEAN UNDERNEATH OF HANDLES, BACK SIDE.2. CLEAN SHELVES OVER BULK CONTAINERS. NOT CORRECTED. CLEAN SHELF REGULARLY.
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: USE HANDSINK FOR HANDWASHING ONLY.
    Equipment: Mop sink
 10/20/2010Recheck
  • 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: POULTRY IN BOWL ON GRILL IS NOT BEING HELD AT THE PROPER TEMPERATURE. GRILL MUST BE ON AND HOLDING POTENTIALLY HAZARDOUS FOODS ABOVE 135 DEGREES F.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT WITH READY TO EAT FOOD. PROVIDE GLOVES AND USE WHEN HANDLING READY TO EAT FOOD. GLOVES NOT PROVIDED @ RECHECK. PROVIDE GLOVES FOR HANDLING READY TO EAT FOODS.
  • Improper hand washing (corrected on site)
    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: DISCONTINUE "HANDWASHING" IN MOP SINK. OWNER CONTINUED TO LEAVE COOK AREA AND RUB HANDS UNDER RUNNING WATER AT MOP SINK. HANDS MUST BE WASHED IN HANDSINK WITH SOAP AND DRIED WITH PAPERTOWELS.
  • 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: OWNER USING MOP SINK TO WASH DISHES WITH DETERGENT. DO NOT USE MOP SINK FOR ANYTHING OTHER THAN MOP WATER. DISCONTINUE HANDWASHING AND MANUAL WAREWASHING.
  • 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 FILTERS ARE SOILED. CLEAN
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: REPLACE COVE MOLDING WHERE MISSING ALONG WALK IN COOLER.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER MOP SINK AND FREEZER. SOILED. CORRECTED2. CLEAN CEILING AND WALL ABOVE BACK DOOR. DUSTY/SOILED. CORRECTED3. CLEAN FLOOR AROUND FRYERS. CORRECTED. CLEAN REGULARLY. 4. CLEAN UNDER SHELVES WHERE SINGLE USE ITEMS AND RICE (IN COOKERS) IS STORED. CORRECTED. CLEAN REGULARLY.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS MUST BE STORED IN SANITIZER BUCKET.
  • 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: IMPROPER THAWING OF SHRIMP AND BREADED CHICKEN. UPON RECHECK, OBSERVED MEAT IN PREP SINK, NOT THAWING PROPERLY.
    Equipment: 2-bay
  • 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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    Location: Walk-in cooler
  • 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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN. RECHECK: CONTAINER OF RAW CHICKEN ON THE FLOOR IN FRONT OF WOK. OWNER STATED HE IS FRYING CHICKEN. INFORMED HIM TO PICK UP CONTAINER AND TO NOT STORE ON THE FLOOR. BAG OF CARROTS ON THE FLOOR IN WALK IN COOLER.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOODS ARE NOT COVERED IN WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN HANDLES ON EXTERIOR OF COLD TOP. NOT CORRECTED. CLEAN UNDERNEATH OF HANDLES, BACK SIDE.2. CLEAN SHELVES OVER BULK CONTAINERS. NOT CORRECTED. CLEAN SHELF REGULARLY.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN HANDLES ON EXTERIOR OF COLD TOP. NOT CORRECTED. CLEAN UNDERNEATH OF HANDLES, BACK SIDE.2. CLEAN SHELVES OVER BULK CONTAINERS. NOT CORRECTED. CLEAN SHELF REGULARLY.
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: USE HANDSINK FOR HANDWASHING ONLY.
    Equipment: Mop sink
 10/13/2010Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT WITH READY TO EAT FOOD. PROVIDE GLOVES AND USE WHEN HANDLING READY TO EAT FOOD.
  • Improper hand washing (corrected on site)
    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: DISCONTINUE "HANDWASHING" IN MOP SINK. OWNER CONTINUED TO LEAVE COOK AREA AND RUB HANDS UNDER RUNNING WATER AT MOP SINK. HANDS MUST BE WASHED IN HANDSINK WITH SOAP AND DRIED WITH PAPERTOWELS.
  • 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: OWNER USING MOP SINK TO WASH DISHES WITH DETERGENT. DO NOT USE MOP SINK FOR ANYTHING OTHER THAN MOP WATER. DISCONTINUE HANDWASHING AND MANUAL WAREWASHING.
  • 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 FILTERS ARE SOILED. CLEAN
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: REPLACE COVE MOLDING WHERE MISSING ALONG WALK IN COOLER.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER MOP SINK AND FREEZER. SOILED. 2. CLEAN CEILING AND WALL ABOVE BACK DOOR. DUSTY/SOILED. 3. CLEAN FLOOR AROUND FRYERS.4. CLEAN UNDER SHELVES WHERE SINGLE USE ITEMS AND RICE (IN COOKERS) IS STORED.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS MUST BE STORED IN SANITIZER BUCKET.
  • 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: IMPROPER THAWING OF SHRIMP AND BREADED CHICKEN.
    Equipment: 2-bay
  • 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: REMOVE PAPER SACK FROM CART WHERE FOOD CONTAINERS USED FOR WOK ARE STORED.
  • 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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN.
    Location: Walk-in cooler
  • 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: CONTAINER OF FOOD ON THE FLOOR IN WALK IN COOLERBAGS OF CABBAGE ON THE FLOOR IN KITCHEN.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOODS ARE NOT COVERED IN WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN HANDLES ON EXTERIOR OF COLD TOP. 2. CLEAN SHELVES OVER BULK CONTAINERS.
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: USE HANDSINK FOR HANDWASHING ONLY.
    Equipment: Mop sink
 10/05/2010Routine
  • 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: BOURBON CHICKEN DISCARDED. 64 DEGREES FAHRENHEIT.EGG ROLLS AND CHICKEN ON PREP TABLE. FOODS MUST BE KEPT BELOW 41 DEGREES F.
  • 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. DO NOT REUSE #10 CANS. CANS UNDER 3-BAY SINK, IN COLD TOP, ON TABLE WHERE CUTTING BOARD IS USED, ON CART IN FRONT OF WOK. PROVIDE CONTAINERS. AFTER FOOD IS REMOVED FROM CANS, DISCARD. 2. DO NOT REUSE SUGAR BAGS IN CHEST FREEZER.
  • 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: WOOD SHELF IN WALK IN COOLER MUST BE PAINTED OR REPLACED. BARE WOOD IS EXPOSED WHERE PAINT IS MISSING. WOOD CANNOT BE CLEANED PROPERLY.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CONTAINERS ON CART USED FOR STORING INGREDIENTS USED IN FOOD IN WOK, ARE SOILED. CLEAN CONTAINERS REGULARLY. 2. SODA NOZZLES ARE SOILED. CLEAN REGULARLY.
  • 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: SANITIZER MUST BE PROVIDED TO STORE WIPING CLOTHS IN.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OWNER FAILED TEST. OWNER WILL BE CLOSING ESTABLISHMENT FOR TWO MONTHS, WHILE OUT OF THE COUNTRY. RETAKING EXAM 11/15/10
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: SQUARE CUTTING BOARDS ARE NO LONGER ABLE TO BE PROPERLY CLEANED. REPLACE.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT OUT OVER PREP TABLE, NEAR WALK IN COOLER. REPLACE.
  • 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 FILTERS MUST BE CLEANED REGULARLY. HOOD CLEANING IS SEPARATE. FILTERS MUST BE CLEANED WEEKLY, AT LEAST. COMPANY TO BEGIN CHANGING OUT SOILED FILTERS WITH CLEAN FILTERS JUNE 4.
  • 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. CLEAN FLOOR UNDER MOP SINK.2. CLEAN FLOOR UNDER CHEST FREEZER NEXT TO MOP SINK. 3. CLEAN FLOOR AROUND GREASE TRAP. 4. CLEAN FLOOR UNDER FRYERS AND SHELF NEXT TO FRYERS.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: ON COLD TOP AND WOK.NO SANITIZER TO STORE IN.
  • 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: REMOVE WOOD FROM SHELF-BY HANDSINK. WOOD IS NOT AN APPROVED MATERIAL FOR KITCHENS.
  • Food on floor (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.
    Comments: LARGE BULK CONTAINER OF SUGAR UNDER SHELF. NO LID. PROVIDE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOAP DISPENSER AT HANDSINK IS HEAVILY SOILED ON TOP OF PUMP. CLEAN OR REPLACE PUMP. 2. CLEAN LID ON COLD TOP. 3. CLEAN CART IN FRONT OF WOK. REMOVE BAGS USED AS LINER FOR CART. 4. WASH CART, IN FRONT OF WOK. HEAVILY SOILED. CLEAN REGULARLY. 5. CLEAN SHELF NEXT TO FRYER. HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. 6. CLEAN ALL EQUIPMENT UNDER HOOD. WOK AND FRYERS. CLEAN BETWEEN WOK AND OVEN; CLEAN BETWEEN WOK AND FRYERS.
  • Grease trap/location (corrected)
    Grease trap not properly located.
    Correction: A grease trap shall be located to be easily accessible for cleaning.
    Comments: CLEAN OUT GREASE TRAP.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE IN ICE. STORE ICE SCOOP HANDLE AWAY FROM ICE.
 08/12/2010Recheck
  • 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: BOURBON CHICKEN DISCARDED. 64 DEGREES FAHRENHEIT.EGG ROLLS AND CHICKEN ON PREP TABLE. FOODS MUST BE KEPT BELOW 41 DEGREES F.
  • 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. DO NOT REUSE #10 CANS. CANS UNDER 3-BAY SINK, IN COLD TOP, ON TABLE WHERE CUTTING BOARD IS USED, ON CART IN FRONT OF WOK. PROVIDE CONTAINERS. AFTER FOOD IS REMOVED FROM CANS, DISCARD. 2. DO NOT REUSE SUGAR BAGS IN CHEST FREEZER.
  • 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: WOOD SHELF IN WALK IN COOLER MUST BE PAINTED OR REPLACED. BARE WOOD IS EXPOSED WHERE PAINT IS MISSING. WOOD CANNOT BE CLEANED PROPERLY.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CONTAINERS ON CART USED FOR STORING INGREDIENTS USED IN FOOD IN WOK, ARE SOILED. CLEAN CONTAINERS REGULARLY. 2. SODA NOZZLES ARE SOILED. CLEAN REGULARLY.
  • 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: SANITIZER MUST BE PROVIDED TO STORE WIPING CLOTHS IN.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: SQUARE CUTTING BOARDS ARE NO LONGER ABLE TO BE PROPERLY CLEANED. REPLACE.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT OUT OVER PREP TABLE, NEAR WALK IN COOLER. REPLACE.
  • 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 FILTERS MUST BE CLEANED REGULARLY. HOOD CLEANING IS SEPARATE. FILTERS MUST BE CLEANED WEEKLY, AT LEAST. COMPANY TO BEGIN CHANGING OUT SOILED FILTERS WITH CLEAN FILTERS JUNE 4.
  • 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. CLEAN FLOOR UNDER MOP SINK.2. CLEAN FLOOR UNDER CHEST FREEZER NEXT TO MOP SINK. 3. CLEAN FLOOR AROUND GREASE TRAP. 4. CLEAN FLOOR UNDER FRYERS AND SHELF NEXT TO FRYERS.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: ON COLD TOP AND WOK.NO SANITIZER TO STORE IN.
  • 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: REMOVE WOOD FROM SHELF-BY HANDSINK. WOOD IS NOT AN APPROVED MATERIAL FOR KITCHENS.
  • Food on floor (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.
    Comments: LARGE BULK CONTAINER OF SUGAR UNDER SHELF. NO LID. PROVIDE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOAP DISPENSER AT HANDSINK IS HEAVILY SOILED ON TOP OF PUMP. CLEAN OR REPLACE PUMP. 2. CLEAN LID ON COLD TOP. 3. CLEAN CART IN FRONT OF WOK. REMOVE BAGS USED AS LINER FOR CART. 4. WASH CART, IN FRONT OF WOK. HEAVILY SOILED. CLEAN REGULARLY. 5. CLEAN SHELF NEXT TO FRYER. HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. 6. CLEAN ALL EQUIPMENT UNDER HOOD. WOK AND FRYERS. CLEAN BETWEEN WOK AND OVEN; CLEAN BETWEEN WOK AND FRYERS.
  • Grease trap/location (corrected)
    Grease trap not properly located.
    Correction: A grease trap shall be located to be easily accessible for cleaning.
    Comments: CLEAN OUT GREASE TRAP.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE IN ICE. STORE ICE SCOOP HANDLE AWAY FROM ICE.
 05/26/2010Recheck
  • 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: BOURBON CHICKEN DISCARDED. 64 DEGREES FAHRENHEIT.EGG ROLLS AND CHICKEN ON PREP TABLE. FOODS MUST BE KEPT BELOW 41 DEGREES F.
  • 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. DO NOT REUSE #10 CANS. CANS UNDER 3-BAY SINK, IN COLD TOP, ON TABLE WHERE CUTTING BOARD IS USED, ON CART IN FRONT OF WOK. PROVIDE CONTAINERS. AFTER FOOD IS REMOVED FROM CANS, DISCARD. 2. DO NOT REUSE SUGAR BAGS IN CHEST FREEZER.
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: WOOD SHELF IN WALK IN COOLER MUST BE PAINTED OR REPLACED. BARE WOOD IS EXPOSED WHERE PAINT IS MISSING. WOOD CANNOT BE CLEANED PROPERLY.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CONTAINERS ON CART USED FOR STORING INGREDIENTS USED IN FOOD IN WOK, ARE SOILED. CLEAN CONTAINERS REGULARLY. 2. SODA NOZZLES ARE SOILED. CLEAN REGULARLY.
  • 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: SANITIZER MUST BE PROVIDED TO STORE WIPING CLOTHS IN.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: SQUARE CUTTING BOARDS ARE NO LONGER ABLE TO BE PROPERLY CLEANED. REPLACE.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT OUT OVER PREP TABLE, NEAR WALK IN COOLER. REPLACE.
  • 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 FILTERS MUST BE CLEANED REGULARLY. HOOD CLEANING IS SEPARATE. FILTERS MUST BE CLEANED WEEKLY, AT LEAST.
  • 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. CLEAN FLOOR UNDER MOP SINK.2. CLEAN FLOOR UNDER CHEST FREEZER NEXT TO MOP SINK. 3. CLEAN FLOOR AROUND GREASE TRAP. 4. CLEAN FLOOR UNDER FRYERS AND SHELF NEXT TO FRYERS.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: ON COLD TOP AND WOK.NO SANITIZER TO STORE IN.
  • 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: REMOVE WOOD FROM SHELF-BY HANDSINK. WOOD IS NOT AN APPROVED MATERIAL FOR KITCHENS.
  • Food on floor
    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.
    Comments: LARGE BULK CONTAINER OF SUGAR UNDER SHELF. NO LID. PROVIDE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOAP DISPENSER AT HANDSINK IS HEAVILY SOILED ON TOP OF PUMP. CLEAN OR REPLACE PUMP. 2. CLEAN LID ON COLD TOP. 3. CLEAN CART IN FRONT OF WOK. REMOVE BAGS USED AS LINER FOR CART. 4. WASH CART, IN FRONT OF WOK. HEAVILY SOILED. CLEAN REGULARLY. 5. CLEAN SHELF NEXT TO FRYER. HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. 6. CLEAN ALL EQUIPMENT UNDER HOOD. WOK AND FRYERS. CLEAN BETWEEN WOK AND OVEN; CLEAN BETWEEN WOK AND FRYERS.
  • Grease trap/location
    Grease trap not properly located.
    Correction: A grease trap shall be located to be easily accessible for cleaning.
    Comments: CLEAN OUT GREASE TRAP.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE IN ICE. STORE ICE SCOOP HANDLE AWAY FROM ICE.
 05/18/2010Routine
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: OWNER PREPARED SOUP AND RICE AND DIDN'T TURN ON STEAM TABLE. SOUP WAS STILL ABOVE PROPER TEMPERATURE, RICE HAD TO BE REHEATED, IN WOK TO ABOVE 165 DEGREES FAHRENHEIT. STEAM TABLE IS ON NOW.
  • Time vs. temperature (corrected on site)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: EGG ROLLS AND CHICKEN. CANNOT LEAVE OUT FROM LUNCH UNTIL 3 P.M. IN CONTAINERS NEXT TO FRYER.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN NOZZLES REGULARLY
    Equipment: Soda machine
  • 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. CLEAN FLOOR BENEATH EQUIPMENT UNDER HOOD AND UNDER TABLE NEXT TO FRYER. 2. CLEAN WALL, FRAME AND DOOR-ENTRANCE TO KITCHEN. DUSTY.
    Location: -
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STORE TOWELS IN SANITIZER WATER WHEN NOT USING.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN MICROWAVE2. CLEAN TABLE NEXT TO FRYER3. CLEAN PEPPER AND SESAME SEED SHAKERS. (CORRECTED ON SITE)4. CLEAN PLASTIC CURTAIN IN WALK IN COOLER.5. CLEAN FAN GUARDS IN WALK IN COOLER. 6. CLEAN LIGHT FIXTURE IN WALK IN COOLER.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAN OUT GREASE TRAP, REGULARLY
    Equipment: -
 01/19/2010Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: OWNER PREPARED SOUP AND RICE AND DIDN'T TURN ON STEAM TABLE. SOUP WAS STILL ABOVE PROPER TEMPERATURE, RICE HAD TO BE REHEATED, IN WOK TO ABOVE 165 DEGREES FAHRENHEIT. STEAM TABLE IS ON NOW.
  • Time vs. temperature (corrected on site)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: EGG ROLLS AND CHICKEN. CANNOT LEAVE OUT FROM LUNCH UNTIL 3 P.M. IN CONTAINERS NEXT TO FRYER.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN NOZZLES REGULARLY
    Equipment: Soda machine
  • 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. CLEAN FLOOR BENEATH EQUIPMENT UNDER HOOD AND UNDER TABLE NEXT TO FRYER. 2. CLEAN WALL, FRAME AND DOOR-ENTRANCE TO KITCHEN. DUSTY.
    Location: -
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: STORE TOWELS IN SANITIZER WATER WHEN NOT USING.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN MICROWAVE2. CLEAN TABLE NEXT TO FRYER3. CLEAN PEPPER AND SESAME SEED SHAKERS. (CORRECTED ON SITE)4. CLEAN PLASTIC CURTAIN IN WALK IN COOLER.5. CLEAN FAN GUARDS IN WALK IN COOLER. 6. CLEAN LIGHT FIXTURE IN WALK IN COOLER.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAN OUT GREASE TRAP, REGULARLY
    Equipment: -
 01/12/2010Routine
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: EGGS OVER TOMATOES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SODA NOZZLES MORE REGULARLY
  • 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: NO SANITIZER BUCKET.
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
  • 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: DO NOT COOL AT ROOM TEMPERATURE
  • Thawing (corrected on site)
    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: RUN COLD WATER OVER FROZEN FOODS
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Stove
 09/28/2009Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: EGGS OVER TOMATOES.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SODA NOZZLES MORE REGULARLY
  • 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: NO SANITIZER BUCKET.
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
  • 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: DO NOT COOL AT ROOM TEMPERATURE
  • Thawing (corrected on site)
    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: RUN COLD WATER OVER FROZEN FOODS
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN SHELF UNDER SLICERCLEAN INSIDE AND OUTSIDE OF MICROWAVECLEAN WOOD SHELF NEXT TO FRYERCLEAN SIDE OF STOVE
    Equipment: Stove
 09/18/2009Routine
  • CO2 tanks unrestrained (corrected on site)
    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 ...
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Internal temperature on thermometer (after being opened and closed continuously) was 55 degrees F. Foods in cold top were 44 degrees Fahrenheit. Unit was on #2 Instructed them to keep unit on #4 to ensure temperature maintains below 41 degrees F, even at peak times.
  • 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 live cockroach on stainless steel back of ventilation hood. Provide pest control.Contacted Orkin, due to service within the next day or so. Recheck in 3 days.Orkin serviced 6/3/09. Invoice provided.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee beverages on cold top. One cup no lid or straw. Store elsewhere, must use a lid and straw.
  • Food contacting soiled utensils/equipment (corrected on site)
    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: Wash, rinse and sanitize all equipment!
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Knife used for cutting raw meat used to cut bokchoy. Do not cross contaminate. Bokchoy is not cooked to a hot temperature, exceeding raw beef temperature.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor beneath freezers and 3-bay; also corner by mop sink and freezer. Soiled.
  • Thawing (corrected on site)
    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: Frozen meats in 2-bay not under running water when thawing.
    Equipment: 2-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle in ice machine. Store outside of machine to prevent from scoop falling over when ice is low and handle touching ice.
 06/05/2009Recheck
  • CO2 tanks unrestrained (corrected on site)
    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 ...
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Internal temperature on thermometer (after being opened and closed continuously) was 55 degrees F. Foods in cold top were 44 degrees Fahrenheit. Unit was on #2 Instructed them to keep unit on #4 to ensure temperature maintains below 41 degrees F, even at peak times.
  • 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 live cockroach on stainless steel back of ventilation hood. Provide pest control.Contacted Orkin, due to service within the next day or so. Recheck in 3 days.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee beverages on cold top. One cup no lid or straw. Store elsewhere, must use a lid and straw.
  • 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: Wash, rinse and sanitize all equipment!
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Knife used for cutting raw meat used to cut bokchoy. Do not cross contaminate. Bokchoy is not cooked to a hot temperature, exceeding raw beef temperature.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor beneath freezers and 3-bay; also corner by mop sink and freezer. Soiled.
  • Thawing (corrected on site)
    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: Frozen meats in 2-bay not under running water when thawing.
    Equipment: 2-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle in ice machine. Store outside of machine to prevent from scoop falling over when ice is low and handle touching ice.
 06/02/2009Recheck
  • CO2 tanks unrestrained (corrected on site)
    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 ...
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Internal temperature on thermometer (after being opened and closed continuously) was 55 degrees F. Foods in cold top were 44 degrees Fahrenheit. Unit was on #2 Instructed them to keep unit on #4 to ensure temperature maintains below 41 degrees F, even at peak times.
  • 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 live cockroach on stainless steel back of ventilation hood. Provide pest control.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee beverages on cold top. One cup no lid or straw. Store elsewhere, must use a lid and straw.
  • 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: Wash, rinse and sanitize all equipment!
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Knife used for cutting raw meat used to cut bokchoy. Do not cross contaminate. Bokchoy is not cooked to a hot temperature, exceeding raw beef temperature.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor beneath freezers and 3-bay; also corner by mop sink and freezer. Soiled.
  • Thawing (corrected on site)
    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: Frozen meats in 2-bay not under running water when thawing.
    Equipment: 2-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle in ice machine. Store outside of machine to prevent from scoop falling over when ice is low and handle touching ice.
 05/26/2009Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open cup on cold top. Discarded. Cups must have a lid and straw and cannot be stored on cold top or anywhere that it may contaminate food or food equipment.
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Discontinue mop sink for food. Mop sink is for mop water only.
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Due to pipe freezing problem. Holes cut into wall above kitchen area. Cover or replace drywall to prevent contamination.Met with Jim Unverzagt, property owner, to discuss missing drywall in kitchen. Contractors to install vent covers to ensure pipes do not freeze in these areas again.
  • Thawing (corrected on site)
    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: Frozen chicken in prep sink. Thaw under running water.
  • 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: Remove cardboard box used to store tools in kitchen. Cannot clean and sanitize cardboard. Box is exposed to spills and splash.
  • Food on floor (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all chest freezers-exterior.2. Clean interior wall of walk-in cooler at entrance and top of plastic curtain. 3. Clean floors behind and beneath all equipment. 4. Clean fan guards in walk in cooler.5. Clean lower shelf on prep table.6. Clean lower shelf on small shelving unit. 7. Clean floor inside walk-in cooler at entrance-threshold.
    Location: Kitchen
 02/20/2009Recheck
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open cup on cold top. Discarded. Cups must have a lid and straw and cannot be stored on cold top or anywhere that it may contaminate food or food equipment.
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Discontinue mop sink for food. Mop sink is for mop water only.
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Due to pipe freezing problem. Holes cut into wall above kitchen area. Cover or replace drywall to prevent contamination.
  • Thawing (corrected on site)
    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: Frozen chicken in prep sink. Thaw under running water.
  • 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: Remove cardboard box used to store tools in kitchen. Cannot clean and sanitize cardboard. Box is exposed to spills and splash.
  • Food on floor (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all chest freezers-exterior.2. Clean interior wall of walk-in cooler at entrance and top of plastic curtain. 3. Clean floors behind and beneath all equipment. 4. Clean fan guards in walk in cooler.5. Clean lower shelf on prep table.6. Clean lower shelf on small shelving unit. 7. Clean floor inside walk-in cooler at entrance-threshold.
    Location: Kitchen
 02/12/2009Routine
  • 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 ...
  • 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: Mice droppings on shelf below handsink. Mice droppings on prep table with microwave.Clean and sanitize both. Provide pest control services and provide invoice at recheck.10/7/08 Need to see pest control invoice.Orkin serviced 10/21/08.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    Location: Kitchen
  • 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.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Clean exhaust filters.
    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. Clean ceiling vents in kitchen.2. Clean ceiling vents in dining room.3. Clean around door (wall) in 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: Remove shelf under handsink. Wood is deteriorated. Place cleaners on floor or on plastic shelf or in plastic crate.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Walk-in cooler
 10/27/2008Recheck
  • 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 ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mice droppings on shelf below handsink. Mice droppings on prep table with microwave.Clean and sanitize both. Provide pest control services and provide invoice at recheck.10/7/08 Need to see pest control invoice.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    Location: Kitchen
  • 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.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Clean exhaust filters.
    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. Clean ceiling vents in kitchen.2. Clean ceiling vents in dining room.3. Clean around door (wall) in 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: Remove shelf under handsink. Wood is deteriorated. Place cleaners on floor or on plastic shelf or in plastic crate.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Walk-in cooler
 10/17/2008Recheck
  • 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 ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mice droppings on shelf below handsink. Mice droppings on prep table with microwave.Clean and sanitize both. Provide pest control services and provide invoice at recheck.10/7/08 Need to see pest control invoice.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    Location: Kitchen
  • 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.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Clean exhaust filters.
    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. Clean ceiling vents in kitchen.2. Clean ceiling vents in dining room.3. Clean around door (wall) in 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: Remove shelf under handsink. Wood is deteriorated. Place cleaners on floor or on plastic shelf or in plastic crate.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler. Corrected2. Clean prep table (where microwave is) due to mice droppings. Sanitize. Corrected3. Clean shelves in walk-in cooler. Corrected4. Clean fanguard in walk-in cooler. 10/7/08 Clean fan guards more.
    Location: Walk-in cooler
 10/07/2008Recheck
  • 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 ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mice droppings on shelf below handsink. Mice droppings on prep table with microwave.Clean and sanitize both. Provide pest control services and provide invoice at recheck.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mice droppings on shelf below handsink. Mice droppings on prep table with microwave.Clean and sanitize both. Provide pest control services and provide invoice at recheck.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    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: Remove cardboard: 1. Above steam table on shelf. 2. Above and below microwave. Cardboard cannot be cleaned and sanitized.
    Location: Kitchen
  • 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.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Clean exhaust filters.
    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. Clean ceiling vents in kitchen.2. Clean ceiling vents in dining room.3. Clean around door (wall) in 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: Remove shelf under handsink. Wood is deteriorated. Place cleaners on floor or on plastic shelf or in plastic crate.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler.2. Clean prep table (where microwave is) due to mice droppings. Sanitize.3. Clean shelves in walk-in cooler.4. Clean fanguard in walk-in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler.2. Clean prep table (where microwave is) due to mice droppings. Sanitize.3. Clean shelves in walk-in cooler.4. Clean fanguard in walk-in cooler.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler.2. Clean prep table (where microwave is) due to mice droppings. Sanitize.3. Clean shelves in walk-in cooler.4. Clean fanguard in walk-in cooler.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean front of walk-in cooler.2. Clean prep table (where microwave is) due to mice droppings. Sanitize.3. Clean shelves in walk-in cooler.4. Clean fanguard in walk-in cooler.
    Location: Walk-in cooler
 09/29/2008Routine

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