- 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: RAW BEEF SETTING OUT FOR PREP. AND CUTTING WAS GETTING TOO WARM, AS WAS A BOWL OF RAW SHRIMP. MOVE BEEF BACK INTO COOLER. ICE WAS LAYERED OVER THE SHRIMP -- OK'D AT THIS TIME.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF ON WALK--IN COOLER SHELF ABOVE VEGETABLES SHOULD BE SET BELOW/SEPERATE.
Location: 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: CLEAN AREA OF WALK--IN COOLER FLOOR UNDER SHELVES WHERE TILE ARE MISSING. REPLACE FLOOR TILE WHERE NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN INSIDE--LOWER SURFACE IN FRYER.2) CLEAN WALK--IN COOLER DOOR HANDLE AREA SURFACES.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN INSIDE--LOWER SURFACE IN FRYER.2) CLEAN WALK--IN COOLER DOOR HANDLE AREA SURFACES.
|
03/16/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW BEEF SETTING OUT FOR PREP. AND CUTTING WAS GETTING TOO WARM, AS WAS A BOWL OF RAW SHRIMP. MOVE BEEF BACK INTO COOLER. ICE WAS LAYERED OVER THE SHRIMP -- OK'D AT THIS TIME.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF ON WALK--IN COOLER SHELF ABOVE VEGETABLES SHOULD BE SET BELOW/SEPERATE.
Location: 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: CLEAN AREA OF WALK--IN COOLER FLOOR UNDER SHELVES WHERE TILE ARE MISSING. REPLACE FLOOR TILE WHERE NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN INSIDE--LOWER SURFACE IN FRYER.2) CLEAN WALK--IN COOLER DOOR HANDLE AREA SURFACES.
|
03/09/2011 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
02/22/2011 | Recheck |
- 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: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
02/14/2011 | Recheck |
- 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: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
12/28/2010 | Recheck |
- 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: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
12/14/2010 | Recheck |
- 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: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
11/16/2010 | Recheck |
- 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: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
09/24/2010 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK--IN COOLER MEASURED 49 DEGREES AROUND 12:00 P.M. MAKE SURE IT CAN MAINTAIN 41F OR LESS.
Location: Walk-in cooler
- 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 IS NOT DISPENSING PROPERLY. REPAIR/ADJUST AS NEEDED.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DEFROST THE REACH--IN FREEZER.
- 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: BLEACH WAS LACKING IN SANITIZER WIPING CLOTH WATER -- CORRECTED -- OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON JULY 23RD. RENEW BY TAKING CLASS AND EXAM AS SOON AS POSSIBLE.
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: RE--CAULK AND SEAL BACK OF MOP SINK ALONG THE WALL.
|
09/20/2010 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK-IN COLER --- AIR AND FOODS --- MEASURED 47 TO 49 DEGREES. MAINTAIN 41 DEGREES OR LESS.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN PART OF PREP. TABLE SURFACE JUST RIGHT OF THE MICROWAVE ( UNDER THE CLAM--TYPE GRILL ).
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: TWO COOKS, AT THIS TIME, SHOULD HAVE A HAIR RESTRAINT (HAT, VISOR, ETC.).
- 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 OIL/GREASE FROM WALL AND FLOOR BEHIND THE SINGLE BURNER COOKER -- WITH LARGE POT SETTING ON IT.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THE DISHMACHINE HAS A FILM BUILT UP ( AND WATER DEPOSITS, ETC. ). HAVE THE MACHINE CLEANED, INCLUDING THE DRAIN/PLUNGER WELL AREA. WASH CYCLE DETERGENT IS STAYING VERY SUDSY AND NOT BEING RINSED OFF COMPLETELY. ADJUST DETERGENT LEVEL AS NEEDED. THE MACHINE WAS CLEANED -- OK -- HOWEVER, THERE STILL APPEARS TO BE EXCESSIVE SOAP SUDS REMAINING AT THE END OF THE CYCLE. HAVE DETERGENT, ETC. ADJUSTED AS NEEDED.
|
03/05/2010 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK-IN COLER --- AIR AND FOODS --- MEASURED 47 TO 49 DEGREES. MAINTAIN 41 DEGREES OR LESS.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN PART OF PREP. TABLE SURFACE JUST RIGHT OF THE MICROWAVE ( UNDER THE CLAM--TYPE GRILL ).
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: TWO COOKS, AT THIS TIME, SHOULD HAVE A HAIR RESTRAINT (HAT, VISOR, ETC.).
- 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 OIL/GREASE FROM WALL AND FLOOR BEHIND THE SINGLE BURNER COOKER -- WITH LARGE POT SETTING ON IT.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THE DISHMACHINE HAS A FILM BUILT UP ( AND WATER DEPOSITS, ETC. ). HAVE THE MACHINE CLEANED, INCLUDING THE DRAIN/PLUNGER WELL AREA. WASH CYCLE DETERGENT IS STAYING VERY SUDSY AND NOT BEING RINSED OFF COMPLETELY. ADJUST DETERGENT LEVEL AS NEEDED.
|
03/01/2010 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Walk in cooler not holding food at proper temperature. Do not store potentially hazardous food in cooler until criteria is maintained. Food moved from cooler. Do not store food in front of fan and block air flow,Storing food on counters. FOOD MUST BE KEPT ABOVE 135 OR BELOW 41 DEGREES AT ALL TIMES.
Location: Walk-in cooler
- 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: Walk in cooler not holding food at proper temperature. Do not store potentially hazardous food in cooler until criteria is maintained. Food moved from cooler. Do not store food in front of fan and block air flow,Storing food on counters. FOOD MUST BE KEPT ABOVE 135 OR BELOW 41 DEGREES AT ALL TIMES.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs above other food. Remove. Store below. Discussed proper storage practice, cooking temperatures, bacterial load, etc...
Location: Walk-in cooler
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cooked chicken at 50 degrees F in walk in cooler since night before. Person in charge discarded. Properly cool food and monitor food and cooler temperatures.
Location: Walk-in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean the soiled ventilation fan covers in restrooms.
Location: Restroom
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in restrooms.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in restrooms.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof appears to be leaking in kitchen area. Repair roof and change tiles. When changing tiles use smooth and easily cleanable tiles.
- 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 the soiled wall behind cook area.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Using large container to cool food. Cool in 2-3 inches depth for food. Food discarded by person in charage. Value of $10.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wood board above stove.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean and defrost reach in freezer.Repair walk in cooler to 41 degrees and below.
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean and defrost reach in freezer.Repair walk in cooler to 41 degrees and below.
Location: Walk-in cooler
- 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: Onion bag.
Location: Walk-in cooler
|
11/06/2009 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Walk in cooler not holding food at proper temperature. Do not store potentially hazardous food in cooler until criteria is maintained. Food moved from cooler. Do not store food in front of fan and block air flow,Storing food on counters. FOOD MUST BE KEPT ABOVE 135 OR BELOW 41 DEGREES AT ALL TIMES.
Location: Walk-in cooler
- 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: Walk in cooler not holding food at proper temperature. Do not store potentially hazardous food in cooler until criteria is maintained. Food moved from cooler. Do not store food in front of fan and block air flow,Storing food on counters. FOOD MUST BE KEPT ABOVE 135 OR BELOW 41 DEGREES AT ALL TIMES.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw beef stored on cooked noodles. Remove. Store below.
Location: Walk-in cooler
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cooked chicken at 50 degrees F in walk in cooler since night before. Person in charge discarded. Properly cool food and monitor food and cooler temperatures.
Location: Walk-in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean the soiled ventilation fan covers in restrooms.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in restrooms.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof appears to be leaking in kitchen area. Repair roof and change tiles. When changing tiles use smooth and easily cleanable tiles.
- 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 the soiled wall behind cook area.
- 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: Using large container to cool food. Cool in 2-3 inches depth for food. Food discarded by person in charage. Value of $10.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wood board above stove.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean and defrost reach in freezer.Repair walk in cooler to 41 degrees and below.
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean and defrost reach in freezer.Repair walk in cooler to 41 degrees and below.
Location: Walk-in cooler
- 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.
Comments: Onion bag.
Location: Walk-in cooler
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10/30/2009 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF AND CHICKEN HAD BEEN IN THE SAME PAN WITH ONLY SOME PLASIC WRAP BETWEEN THEM. KEEP BETTER SEPERATION BETWEEN RAW FOODS. THIS WAS CORRECTED. O.K.'D.
Location: Walk-in cooler
- 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: WIPING CLOTH WATER WAS WITHOUT BLEACH. WAS CORRECTED -- O.K.'D
Location: Cook line
- 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: KEEP THE BAG OF ONIONS IN THE WALK---IN 6" OR MORE OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LEFT DOOR HANDLE OF THE PREP. COOLER. REMOVE OLD TAPE.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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06/01/2009 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Do not store food on unit.
- 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: W. ash after conducting other activities and before preparing food.
- 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: Do not use floor, water softener, or cardboard as prep surfaces
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: metal cans
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal / paint
Location: Wait staff area
- 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: behind/ under cooking equipment / walls in dish washing area
Location: Kitchen
- 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.
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.
Comments: freezers and cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -top of unit- food at 55° F. Don't store potentially hazardous food on unit until 41° F and below is maintained. Repair/ replace.-Defrost freezer
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -top of unit- food at 55° F. Don't store potentially hazardous food on unit until 41° F and below is maintained. Repair/ replace.-Defrost freezer
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: seal sinks to wall
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: dish machine & traysShelvingmop bucketpackaged bean container
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: dish machine & traysShelvingmop bucketpackaged bean container
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Small wok cooking area
- 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: Shopping bags-use food storage bags
|
02/17/2009 | Recheck |
- 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: Do not store food on unit.
- 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: W. ash after conducting other activities and before preparing food.
- 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: Do not use floor, water softener, or cardboard as prep surfaces
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: metal cans
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal / paint
Location: Wait staff area
- 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: behind/ under cooking equipment / walls in dish washing area
Location: Kitchen
- 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.
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.
Comments: freezers and cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -top of unit- food at 55° F. Don't store potentially hazardous food on unit until 41° F and below is maintained. Repair/ replace.-Defrost freezer
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -top of unit- food at 55° F. Don't store potentially hazardous food on unit until 41° F and below is maintained. Repair/ replace.-Defrost freezer
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: seal sinks to wall
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: dish machine & traysShelvingmop bucketpackaged bean container
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: dish machine & traysShelvingmop bucketpackaged bean container
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Small wok cooking area
- 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: Shopping bags-use food storage bags
|
02/10/2009 | Recheck |
- 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: use temperature control and monitor cooling units
- No hand washing (when) (corrected on site)
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: W. ash after conducting other activities and before preparing food.
- 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: Do not use floor, water softener, or cardboard as prep surfaces
- 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.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: metal cans
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal / paint
Location: Wait staff area
- 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: behind/ under cooking equipment / walls in dish washing area
Location: Kitchen
- 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.
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.
Comments: freezers and cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -top of unit- food at 55° F. Don't store potentially hazardous food on unit until 41° F and below is maintained. Repair/ replace.-Defrost freezer
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -top of unit- food at 55° F. Don't store potentially hazardous food on unit until 41° F and below is maintained. Repair/ replace.-Defrost freezer
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: seal sinks to wall
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: dish machine & traysShelvingmop bucketpackaged bean container
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: dish machine & traysShelvingmop bucketpackaged bean container
Equipment: Metal shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Small wok cooking area
- 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: Shopping bags-use food storage bags
|
01/30/2009 | Routine |
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Metal shelving
|
08/11/2008 | Recheck |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Large white rice storage container
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor area behind the plate storage rack under pick up window front area of kitchen; Floor cleaning under cooking equipment and around water heater in kitchen; Wall cleaning above three bay sink in back of kitchen; Floor cleaning under customer counter area as needed.
Location: Kitchen (front)
- 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 area behind the plate storage rack under pick up window front area of kitchen; Floor cleaning under cooking equipment and around water heater in kitchen; Wall cleaning above three bay sink in back of kitchen; Floor cleaning under customer counter area as needed.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor area behind the plate storage rack under pick up window front area of kitchen; Floor cleaning under cooking equipment and around water heater in kitchen; Wall cleaning above three bay sink in back of kitchen; Floor cleaning under customer counter area as needed.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the following: Slash guard interior of ice machine; Exterior surface of grease trap at back area of kitchen; Ceiling area of the walk in cooler (visible dust); Clean storage shelving of prep tables in kitchen/prep area.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the following: Slash guard interior of ice machine; Exterior surface of grease trap at back area of kitchen; Ceiling area of the walk in cooler (visible dust); Clean storage shelving of prep tables in kitchen/prep area.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the following: Slash guard interior of ice machine; Exterior surface of grease trap at back area of kitchen; Ceiling area of the walk in cooler (visible dust); Clean storage shelving of prep tables in kitchen/prep area.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the following: Slash guard interior of ice machine; Exterior surface of grease trap at back area of kitchen; Ceiling area of the walk in cooler (visible dust); Clean storage shelving of prep tables in kitchen/prep area.
Location: Prep area
Equipment: Metal shelving
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08/01/2008 | Routine |
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