- 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: CAN OF SPRAY PAINT STORED NEXT TO PEANUT BUTTER.
Location: Expo line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE WITH LIQUID INSIDE NOT LABELED. TOLD IT WAS 409. PLEASE LABEL ALL BOTTLES.
Location: Kitchen
- 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: FRUIT FLIES PRESENT THROUGHOUT RESTAURANT. PLEASE CALL PEST CONTROL COMPANY TO ADDRESS THE ISSUE.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS ON DIFFERENT SHELVES IN COOLER ABOVE AND AROUND FOOD. PLEASE HAVE A DESIGNATED AREA FOR EMPLOYEE DRINKS AWAY FROM FOOD.
Location: Expo line
Equipment: Reach in cooler (2 door)
- 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: HAND SINK USED TO FILL TEA OR COFFEE POT. A HAND WASHING FACILITY MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS USED TO COVER FOOD AS A LID OR TO AVOID SPILLS. THANK YOU BAGS ARE NOT APPROVED FOR DIRECT CONTACT WITH FOOD. PLEASE REMOVE.
Location: Kitchen
- 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: SEVERAL ITEMS IN THE KITCHEN, IN THE COOLERS AND FREEZER ARE IN REUSED CONTAINERS SUCH AS THE OLD GARLIC CONTAINERS THAT ARE REUSED THROUGHOUT. SOME CONTAINERS HAVE THE LABEL TORN OFF BUT THIS IS ALSO UNACCEPTABLE. PLEASE PURCHASE FOOD GRADE CONTAINERS TO STORE FOOD.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING IN BUCKET. PLEASE HANG MOP ON HOOK TO DRY.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTH ON SHELF.
Location: Expo line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. PANS LINED WITH FOIL. PLEASE REMOVE FOIL FROM PANS.2. SHELVES OVER STOVE LINED WITH FOIL. PLEASE REMOVE FOIL FROM SHELVES.
Location: Expo line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. PANS LINED WITH FOIL. PLEASE REMOVE FOIL FROM PANS.2. SHELVES OVER STOVE LINED WITH FOIL. PLEASE REMOVE FOIL FROM SHELVES.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. SODA MACHINE SOILED.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. SODA MACHINE SOILED.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HANDSINK IN PREP AREA.
Location: Prep area
Equipment: Hand sink
|
08/19/2014 | Recheck |
- 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: CAN OF SPRAY PAINT STORED NEXT TO PEANUT BUTTER.
Location: Expo line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE WITH LIQUID INSIDE NOT LABELED. TOLD IT WAS 409. PLEASE LABEL ALL BOTTLES.
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: FRUIT FLIES PRESENT THROUGHOUT RESTAURANT. PLEASE CALL PEST CONTROL COMPANY TO ADDRESS THE ISSUE.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS ON DIFFERENT SHELVES IN COOLER ABOVE AND AROUND FOOD. PLEASE HAVE A DESIGNATED AREA FOR EMPLOYEE DRINKS AWAY FROM FOOD.
Location: Expo line
Equipment: Reach in cooler (2 door)
- 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: HAND SINK USED TO FILL TEA OR COFFEE POT. A HAND WASHING FACILITY MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS USED TO COVER FOOD AS A LID OR TO AVOID SPILLS. THANK YOU BAGS ARE NOT APPROVED FOR DIRECT CONTACT WITH FOOD. PLEASE REMOVE.
Location: Kitchen
- 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: SEVERAL ITEMS IN THE KITCHEN, IN THE COOLERS AND FREEZER ARE IN REUSED CONTAINERS SUCH AS THE OLD GARLIC CONTAINERS THAT ARE REUSED THROUGHOUT. SOME CONTAINERS HAVE THE LABEL TORN OFF BUT THIS IS ALSO UNACCEPTABLE. PLEASE PURCHASE FOOD GRADE CONTAINERS TO STORE FOOD.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING IN BUCKET. PLEASE HANG MOP ON HOOK TO DRY.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTH ON SHELF.
Location: Expo line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. PANS LINED WITH FOIL. PLEASE REMOVE FOIL FROM PANS.2. SHELVES OVER STOVE LINED WITH FOIL. PLEASE REMOVE FOIL FROM SHELVES.
Location: Expo line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. PANS LINED WITH FOIL. PLEASE REMOVE FOIL FROM PANS.2. SHELVES OVER STOVE LINED WITH FOIL. PLEASE REMOVE FOIL FROM SHELVES.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. SODA MACHINE SOILED.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.2. SODA MACHINE SOILED.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HANDSINK IN PREP AREA.
Location: Prep area
Equipment: Hand sink
|
08/12/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Potentially hazardous food items stored on the cold top cutting board and on the wire shelving by the cook line.1) Cooked shrimp at 114 degrees F 2) Cooked chicken at 122 degrees F 3) Egg noodles at 92 degrees F Hold all potentially hazardous foods at temperatures above 135 degrees F or below 41 degrees F.
Location: Cook line
Equipment: Cold top
- 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: No thermometer provided in the home style reach in cooler in the back of the kitchen.
Location: Kitchen (back)
Equipment: Reach 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: Packages of dried peppers stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Single serve employee yogurt stored in the in the ice bin of the ice machine that is used for beverage ice.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the back kitchen hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- 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: Soiled knives stored on the knife rack in the prep area. do not store soiled knives on the rack with clean knives to prevent contamination.
Location: Prep area
Equipment: Knife/utensil rack
|
02/26/2014 | Recheck |
- 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: Potentially hazardous food items stored on the cold top cutting board and on the wire shelving by the cook line.1) Cooked shrimp at 114 degrees F 2) Cooked chicken at 122 degrees F 3) Egg noodles at 92 degrees F Hold all potentially hazardous foods at temperatures above 135 degrees F or below 41 degrees F.
Location: Cook line
Equipment: Cold top
- 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: No thermometer provided in the home style reach in cooler in the back of the kitchen.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food storage (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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Packages of dried peppers stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Single serve employee yogurt stored in the in the ice bin of the ice machine that is used for beverage ice.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the back kitchen hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- 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: Soiled knives stored on the knife rack in the prep area. do not store soiled knives on the rack with clean knives to prevent contamination.
Location: Prep area
Equipment: Knife/utensil rack
|
02/12/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw egg mixture stored next to the cook line in an ice bucket was holding at 50 degrees F. Store raw egg mixture in the cold top cooler to ensure it is held at 41 degrees F or below.
Location: Cook line
- 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: Chemical sanitizer in the dishmachine was not at the proper concentration. Service technician was contacted during the inspection. Until the machine is repaired sanitize all dishes in the 3-bay sink.
Location: Kitchen (back)
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over raw fish and pork in the Hoshizaki reach in cooler. Store raw chicken below all other raw meats.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door screen is detached from the door frame. Resecure screen to the door frame to prevent pest entry.
Location: Kitchen (back)
- 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: No thermometer provided in the residential style Roper cooler.
Location: Kitchen (back)
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Prep table shelf and the bottom shelf of the wire rack next to the cook line are lined with cardboard. Do not line shelves with cardboard. 2) Wooden stand holding the rice cooker on the cook line. Bare wood is not an approved material for equipment. Paint or seal wood, or replace with a steel stand.
Location: Kitchen
Equipment: Prep table
- 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) Prep table shelf and the bottom shelf of the wire rack next to the cook line are lined with cardboard. Do not line shelves with cardboard. 2) Wooden stand holding the rice cooker on the cook line. Bare wood is not an approved material for equipment. Paint or seal wood, or replace with a steel stand.
Location: Cook line
Equipment: Wire shelving
- 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) Prep table shelf and the bottom shelf of the wire rack next to the cook line are lined with cardboard. Do not line shelves with cardboard. 2) Wooden stand holding the rice cooker on the cook line. Bare wood is not an approved material for equipment. Paint or seal wood, or replace with a steel stand.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink is sealed to the wall with packing tape. Seal the hand sink to the wall with caulk.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Shelf over the stove observed soiled. Clean shelf every 24 hours. 2) Frigidaire upright freezer observed soiled. Clean the door, door gasket, and bottom shelf of the freezer.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Shelf over the stove observed soiled. Clean shelf every 24 hours. 2) Frigidaire upright freezer observed soiled. Clean the door, door gasket, and bottom shelf of the freezer.
Location: Kitchen (back)
Equipment: Upright freezer
- 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: Soiled knife stored on the knife rack with clean knives for reuse. Do not store soiled utensils with clean utensils to prevent contamination.
Location: Kitchen
Equipment: Knife/utensil rack
|
10/15/2013 | 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 egg mixture stored next to the cook line in an ice bucket was holding at 50 degrees F. Store raw egg mixture in the cold top cooler to ensure it is held at 41 degrees F or below.
Location: Cook line
- 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: Chemical sanitizer in the dishmachine was not at the proper concentration. Service technician was contacted during the inspection. Until the machine is repaired sanitize all dishes in the 3-bay sink.
Location: Kitchen (back)
Equipment: Dishmachine
- 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 chicken stored over raw fish and pork in the Hoshizaki reach in cooler. Store raw chicken below all other raw meats.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door screen is detached from the door frame. Resecure screen to the door frame to prevent pest entry.
Location: Kitchen (back)
- Thermometer, provided (corrected on site)
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: No thermometer provided in the residential style Roper cooler.
Location: Kitchen (back)
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Prep table shelf and the bottom shelf of the wire rack next to the cook line are lined with cardboard. Do not line shelves with cardboard. 2) Wooden stand holding the rice cooker on the cook line. Bare wood is not an approved material for equipment. Paint or seal wood, or replace with a steel stand.
Location: Kitchen
Equipment: Prep table
- 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) Prep table shelf and the bottom shelf of the wire rack next to the cook line are lined with cardboard. Do not line shelves with cardboard. 2) Wooden stand holding the rice cooker on the cook line. Bare wood is not an approved material for equipment. Paint or seal wood, or replace with a steel stand.
Location: Cook line
Equipment: Wire shelving
- 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) Prep table shelf and the bottom shelf of the wire rack next to the cook line are lined with cardboard. Do not line shelves with cardboard. 2) Wooden stand holding the rice cooker on the cook line. Bare wood is not an approved material for equipment. Paint or seal wood, or replace with a steel stand.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink is sealed to the wall with packing tape. Seal the hand sink to the wall with caulk.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Shelf over the stove observed soiled. Clean shelf every 24 hours. 2) Frigidaire upright freezer observed soiled. Clean the door, door gasket, and bottom shelf of the freezer.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Shelf over the stove observed soiled. Clean shelf every 24 hours. 2) Frigidaire upright freezer observed soiled. Clean the door, door gasket, and bottom shelf of the freezer.
Location: Kitchen (back)
Equipment: Upright freezer
- 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: Soiled knife stored on the knife rack with clean knives for reuse. Do not store soiled utensils with clean utensils to prevent contamination.
Location: Kitchen
Equipment: Knife/utensil rack
|
10/08/2013 | Routine |
- 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: COOKED CHICKEN AND BEEF INSIDE THE STEAM TABLE MEASURED BETWEEN 129-131 DEGREES F. OWNER STATES STEAM TABLE THERMOSTAT WAS TURNED DOWN APPROXIMATELY 30 MINUTES PRIOR TO FOLLOW-UP INSPECTION. KEEP HOT POTENTIALLY HAZARDOUS FOODS AT 135 DEGREES F OR ABOVE AT ALL TIMES.
Location: Cook line
- 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) BEAN SPROUTS AT ROOM TEMPERATURE ON THE COOK LINE MEASURED 72 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PLACE ITEMS BACK INSIDE THE COOLER UNIT BETWEEN SERVICE.(2) RAW EGGS IN THE ICE BATH AT THE SIDE OF THE COOK LINE MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF FOOD CONTAINERS TO MAINTAIN PROPER COLD HOLDING TEMPERATURE.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE OBSERVED PREPARING RAW CHICKEN SKEWERS WITH GLOVED HANDS, THEN USED A WET TOWEL TO WIPE GLOVES OFF BEFORE PREPARING RAW PORK AND RAW BEEF. GLOVES MUST BE USED FOR ONE TASK ONLY. GLOVES MUST BE REMOVED AND HANDS MUST BE PROPERLY WASHED BETWEEN TASKS.
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED AND COVERED DRINKS OBSERVED NEAR THE SERVER AREA AND ON THE BACK PREP TABLE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: ICE AND FOOD DEBRIS OBSERVED INSIDE THE HAND SINK IN THE PREP AREA. DISCONTINUE PUTTING ANY ITEMS IN THE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Prep area
Equipment: Hand sink
- 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 WATER CONTAINER IN THE BACK PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
- 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: FROZEN RAW PORK AND RAW BEEF OBSERVED THAWING IN ROOM TEMPERATURE WATER IN A 5 GALLON BUCKET INSIDE THE TWO-COMPARTMENT PREP SINK. THAW FROZEN PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: 2-bay
- 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.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE AND THE IN-PLACE BLEACH WATER CONTAINERS. PROVIDE. NOTE: TEST KIT ON ORDER PER OWNER.
- 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: CASE OF POTATOES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE UPRIGHT TWO-DOOR COOLER NEAR THE STEAM TABLE. CLEAN THOROUGHLY.
Location: Wait staff area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE UPRIGHT TWO-DOOR COOLER NEAR THE STEAM TABLE. CLEAN THOROUGHLY.
Location: Prep area
Equipment: Upright cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE PREP AREA. PROVIDE.
Location: Prep area
- 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: HOT WATER HOLDING RICE SCOOPS ON THE COOK LINE MEASURED 127 DEGREES F. MAINTAIN HOT WATER AT 135 DEGREES F OR ABOVE.
Location: Cook line
|
06/25/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED CHICKEN AND BEEF INSIDE FOOD CONTAINERS ON THE PREP COOLER MEASURED BETWEEN 122-129 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE. KEEP FOOD ITEMS INSIDE STEAM TABLE.
Location: Cook line
- 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: (1) BEAN SPROUTS AT ROOM TEMPERATURE ON THE COOK LINE MEASURED 72 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PLACE ITEMS BACK INSIDE THE COOLER UNIT BETWEEN SERVICE.(2) RAW EGGS IN THE ICE BATH AT THE SIDE OF THE COOK LINE MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ENSURE ICE SURROUNDS THE BOTTOM AND SIDES OF FOOD CONTAINERS TO MAINTAIN PROPER COLD HOLDING TEMPERATURE.
Location: Cook line
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE OBSERVED PREPARING RAW CHICKEN SKEWERS WITH GLOVED HANDS, THEN USED A WET TOWEL TO WIPE GLOVES OFF BEFORE PREPARING RAW PORK AND RAW BEEF. GLOVES MUST BE USED FOR ONE TASK ONLY. GLOVES MUST BE REMOVED AND HANDS MUST BE PROPERLY WASHED BETWEEN TASKS.
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: UNCOVERED AND COVERED DRINKS OBSERVED NEAR THE SERVER AREA AND ON THE BACK PREP TABLE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Hand sink improper usage (corrected on site)
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: ICE AND FOOD DEBRIS OBSERVED INSIDE THE HAND SINK IN THE PREP AREA. DISCONTINUE PUTTING ANY ITEMS IN THE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Prep area
Equipment: Hand sink
- 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 WATER CONTAINER IN THE BACK PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
- 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: FROZEN RAW PORK AND RAW BEEF OBSERVED THAWING IN ROOM TEMPERATURE WATER IN A 5 GALLON BUCKET INSIDE THE TWO-COMPARTMENT PREP SINK. THAW FROZEN PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: 2-bay
- 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.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE AND THE IN-PLACE BLEACH WATER CONTAINERS. PROVIDE.
- 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: CASE OF POTATOES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE SODA MACHINE AND COFFEE MAKER. CLEAN THOROUGHLY.(2) DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE UPRIGHT TWO-DOOR COOLER NEAR THE STEAM TABLE. CLEAN THOROUGHLY.
Location: Wait staff area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE SODA MACHINE AND COFFEE MAKER. CLEAN THOROUGHLY.(2) DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE UPRIGHT TWO-DOOR COOLER NEAR THE STEAM TABLE. CLEAN THOROUGHLY.
Location: Prep area
Equipment: Upright cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE PREP AREA. PROVIDE.
Location: Prep area
- 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: HOT WATER HOLDING RICE SCOOPS ON THE COOK LINE MEASURED 127 DEGREES F. MAINTAIN HOT WATER AT 135 DEGREES F OR ABOVE.
Location: Cook line
|
06/18/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS BY THE BACK DOOR OBSERVED UNRESTRAINED. SECURE TANKS WITH CABLE AS PROVIDED.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED SHRIMP AND CHICKEN IN THE STEAM TABLE ON THE PREP TABLE MEASURED 118-120 DEGREES F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Cook line
- 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: BEAN SPROUTS IN METAL BOWL ON THE CUTTING BOARD OF THE COLD TOP COOLER UNIT ON THE COOK LINE AND INSIDE THE COLD TOP MEASURED BETWEEN 46-48 DEGREES F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: LIVE GERMAN COCKROACHES (4) OBSERVED ON THE WALL, FLOOR, AND CEILING ABOVE THE THREE-COMPARTMENT SINK AND AROUND THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Dish machine area
- 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: LIVE GERMAN COCKROACHES (4) OBSERVED ON THE WALL, FLOOR, AND CEILING ABOVE THE THREE-COMPARTMENT SINK AND AROUND THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Three bay area
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUPS OBSERVED ON THE BACK PREP TABLE AND ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUPS OBSERVED ON THE BACK PREP TABLE AND ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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 TILAPIA OBSERVED STORED ABOVE TOFU AND CRAB RANGOON IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED ON THE STORAGE SHELVING NEAR THE THREE-COMPARTMENT SINK. SPONGES MAY NOT BE USED IN CONTACT WITH FOOD CONTACT SURFACES. DISCONTINUE USE.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD ROACHES OBSERVED INSIDE THE LIGHT SHIELDS IN THE BACK DRY STORAGE AND DISH MACHINE AREA. REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
Location: Back room
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS THROUGHOUT THE BACK OF THE HOUSE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS ON THE UPRIGHT COOLER UNIT NEAR THE STEAM TABLE OBSERVED SEVERELY TORN. REPLACE -- ON ORDER PER OWNER.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE COLD TOP COOLER UNIT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE BACK PREP AREA HAND SINK. PROVIDE.
Location: Prep area
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BOTTLES AND CANS OF BURN RELIEF SPRAY AND ALOE OBSERVED STORED WITH FOOD AND PAPER PRODUCTS ON THE SHELVING ABOVE THE COLD TOP COOLER UNIT ON THE COOK LINE. STORE FIRST AID SUPPLIES IN A CONTAINER AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: HOT WATER IN CROCK POT USED TO HOLD SCOOPS FOR COOKED RICE MEASURED 97 DEGREES F. HOT WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135 DEGREES F.
Location: Cook line
- 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: HOT WATER IN CROCK POT USED TO HOLD SCOOPS FOR COOKED RICE MEASURED 97 DEGREES F. HOT WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135 DEGREES F.
Location: Prep area
|
02/21/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS BY THE BACK DOOR OBSERVED UNRESTRAINED. SECURE TANKS WITH CABLE AS PROVIDED.
- 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: COOKED SHRIMP AND CHICKEN IN THE STEAM TABLE ON THE PREP TABLE MEASURED 118-120 DEGREES F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Cook line
- 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: BEAN SPROUTS IN METAL BOWL ON THE CUTTING BOARD OF THE COLD TOP COOLER UNIT ON THE COOK LINE AND INSIDE THE COLD TOP MEASURED BETWEEN 46-48 DEGREES F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: LIVE GERMAN COCKROACHES (4) OBSERVED ON THE WALL, FLOOR, AND CEILING ABOVE THE THREE-COMPARTMENT SINK AND AROUND THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Dish machine area
- 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: LIVE GERMAN COCKROACHES (4) OBSERVED ON THE WALL, FLOOR, AND CEILING ABOVE THE THREE-COMPARTMENT SINK AND AROUND THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Three bay area
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUPS OBSERVED ON THE BACK PREP TABLE AND ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUPS OBSERVED ON THE BACK PREP TABLE AND ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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 TILAPIA OBSERVED STORED ABOVE TOFU AND CRAB RANGOON IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED ON THE STORAGE SHELVING NEAR THE THREE-COMPARTMENT SINK. SPONGES MAY NOT BE USED IN CONTACT WITH FOOD CONTACT SURFACES. DISCONTINUE USE.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD ROACHES OBSERVED INSIDE THE LIGHT SHIELDS IN THE BACK DRY STORAGE AND DISH MACHINE AREA. REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
Location: Back room
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS THROUGHOUT THE BACK OF THE HOUSE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS ON THE UPRIGHT COOLER UNIT NEAR THE STEAM TABLE OBSERVED SEVERELY TORN. REPLACE -- ON ORDER PER OWNER.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE COLD TOP COOLER UNIT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE BACK PREP AREA HAND SINK. PROVIDE.
Location: Prep area
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BOTTLES AND CANS OF BURN RELIEF SPRAY AND ALOE OBSERVED STORED WITH FOOD AND PAPER PRODUCTS ON THE SHELVING ABOVE THE COLD TOP COOLER UNIT ON THE COOK LINE. STORE FIRST AID SUPPLIES IN A CONTAINER AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: HOT WATER IN CROCK POT USED TO HOLD SCOOPS FOR COOKED RICE MEASURED 97 DEGREES F. HOT WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135 DEGREES F.
Location: Cook line
- 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: HOT WATER IN CROCK POT USED TO HOLD SCOOPS FOR COOKED RICE MEASURED 97 DEGREES F. HOT WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135 DEGREES F.
Location: Prep area
|
02/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS BY THE BACK DOOR OBSERVED UNRESTRAINED. SECURE TANKS WITH CABLE AS PROVIDED.
- 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: COOKED SHRIMP IN METAL PAN OUT AT ROOM TEMPERATURE ON THE CUTTING BOARD OF THE COLD TOP COOLER UNIT ON THE COOK LINE MEASURED 131 DEGREES F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE. PROVIDE ADDITIONAL STEAM TABLE TO HOLD PRODUCTS AS NECESSARY.
Location: Cook line
- 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: BEAN SPROUTS IN METAL BOWL ON THE CUTTING BOARD OF THE COLD TOP COOLER UNIT ON THE COOK LINE AND INSIDE THE COLD TOP MEASURED BETWEEN 46-48 DEGREES F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACHES (4) OBSERVED ON THE WALL, FLOOR, AND CEILING ABOVE THE THREE-COMPARTMENT SINK AND AROUND THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACHES (4) OBSERVED ON THE WALL, FLOOR, AND CEILING ABOVE THE THREE-COMPARTMENT SINK AND AROUND THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE COCKROACHES FROM THE ESTABLISHMENT. CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Three bay area
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: UNCOVERED DRINK CUPS OBSERVED ON THE BACK PREP TABLE AND ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: UNCOVERED DRINK CUPS OBSERVED ON THE BACK PREP TABLE AND ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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 TILAPIA OBSERVED STORED ABOVE TOFU AND CRAB RANGOON IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED ON THE STORAGE SHELVING NEAR THE THREE-COMPARTMENT SINK. SPONGES MAY NOT BE USED IN CONTACT WITH FOOD CONTACT SURFACES. DISCONTINUE USE.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: SEVERAL DEAD ROACHES OBSERVED INSIDE THE LIGHT SHIELDS IN THE BACK DRY STORAGE AND DISH MACHINE AREA. REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
Location: Back room
- 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: EXCESSIVE DUST BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS THROUGHOUT THE BACK OF THE HOUSE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS ON THE UPRIGHT COOLER UNIT NEAR THE STEAM TABLE OBSERVED SEVERELY TORN. REPLACE.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE COLD TOP COOLER UNIT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED ON THE INTERIOR PLASTIC PANEL OF THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE BACK PREP AREA HAND SINK. PROVIDE.
Location: Prep area
- First aid storage (Non-Critical)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BOTTLES AND CANS OF BURN RELIEF SPRAY AND ALOE OBSERVED STORED WITH FOOD AND PAPER PRODUCTS ON THE SHELVING ABOVE THE COLD TOP COOLER UNIT ON THE COOK LINE. STORE FIRST AID SUPPLIES IN A CONTAINER AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: HOT WATER IN CROCK POT USED TO HOLD SCOOPS FOR COOKED RICE MEASURED 97 DEGREES F. HOT WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135 DEGREES F.
Location: Cook line
- 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: HOT WATER IN CROCK POT USED TO HOLD SCOOPS FOR COOKED RICE MEASURED 97 DEGREES F. HOT WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135 DEGREES F.
Location: Prep area
|
02/07/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain all Co2 tanks.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked shrimp held at room temperature at 110 deg. F on work table on cooks line Pans of cooked chicken, beef sitting out at room temperature.. Provide a steam unit etc. so as to hold all potentially hazardous food items at 135 deg. F or above. Do not sit pans of potentially hazardous foods out at room temp.
Location: Cook line
- 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. Cold top / reach in cooler accross from cooking equipment holding cold food items at 45 deg. F. in bottom section of unit. Repair so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- 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: 1. A roach was observed by two bay sink in back kitchen area. Exterminate roaches using approved methods.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Plastic container of utensils stored on floor on cooks line. Remove.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Several ceiling tiles out of place in kitchen and back areas. Replace ceiling tiles.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on work table on cooks line. Do not sit wet towels out. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil linning bottom shelves of work tables throughout establishment. Remove foil. Do not line shelves with foil.
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Two litter bottle of pop stored in wiith drink ice at soft drink tower in wait staff area. Do not store or place any items in with drink ice.
Location: Wait staff area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in back area by two bay vegetable prep sink. Provide soap.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain for back hand sink by two bay vegetable prep sink not draining into floor drain. Repair so that water does not spill onto floor.
Location: Back room
Equipment: Hand sink
|
08/24/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain all Co2 tanks.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked shrimp held at room temperature at 110 deg. F on work table on cooks line Pans of cooked chicken, beef sitting out at room temperature.. Provide a steam unit etc. so as to hold all potentially hazardous food items at 135 deg. F or above. Do not sit pans of potentially hazardous foods out at room temp.
Location: Cook line
- 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. Cold top / reach in cooler accross from cooking equipment holding cold food items at 45 deg. F. in bottom section of unit. Repair so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. A roach was observed by two bay sink in back kitchen area. Exterminate roaches using approved methods.
Location: Back room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Plastic container of utensils stored on floor on cooks line. Remove.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Several ceiling tiles out of place in kitchen and back areas. Replace ceiling tiles.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on work table on cooks line. Do not sit wet towels out. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil linning bottom shelves of work tables throughout establishment. Remove foil. Do not line shelves with foil.
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: 1. Two litter bottle of pop stored in wiith drink ice at soft drink tower in wait staff area. Do not store or place any items in with drink ice.
Location: Wait staff area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in back area by two bay vegetable prep sink. Provide soap.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain for back hand sink by two bay vegetable prep sink not draining into floor drain. Repair so that water does not spill onto floor.
Location: Back room
Equipment: Hand sink
|
08/16/2012 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Please use ice baths to cool food properly.
- 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.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please do not store purses on food related items.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- No test kit (corrected)
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.
|
03/22/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Please use ice baths to cool food properly.
- 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.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please do not store purses on food related items.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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.
|
03/15/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken held in a bowl at 114 degrees F.
Location: Cook line
- 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 chicken being cut for prep temped at 43 degrees F, 51 degrees F, and 56 degrees F. Ensure that once a small portion of chicken has been cut it is put directly into the cooler so that it does not become too warm.
Location: Kitchen (back)
- 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: Baby cockroach and gnats observed in the back of the kitchen.Best Pest Management comes routinely every 2 weeks for pest control. Receipts were provided for 11/8/11 and 11/23/11.
Location: Kitchen (back)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by a table with cucumbers and stools on top of it.
Location: Kitchen (back)
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermomoter in upright cooler in the kitchen is not working. Provide a working, calibrated thermometer.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Protected outer openings (corrected on site)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Keep the velrco screen together to prevent pest entry. If it is left open then it is not effective.
Location: Kitchen (back)
- 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: Ground beef being thawed sitting at room temperature.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Newspaper and magazine pages used as liner. DISCONTINUE. You may use foil like you do on the prep tables as long as you keep it clean and change it regularly.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: chest freezer needs to be defrosted.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Chest freezer soiled. Cloean and sanitize.
Location: Kitchen (back)
Equipment: Chest freezer
- 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: Utensils stored in a mini crock pot filled with water held at 74 degrees F. Sitting water must be held at 135 degrees F or above.
Location: Cook line
|
11/28/2011 | Recheck |
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