- 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. BOWL OF BEAN SPROUTS STORED AT ROOM TEMPERATURE IN PREP AREA MEASURED 47 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST COOLER TO HOLD FOODS AT PROPER TEMPERATURE.CORRECTED.
Location: Prep 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: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN KITCHEN AND FRONT SERVICE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- 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: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.CORRECTED - REPAIR TECH FIXED DISHMACHINE,NOTE: ESTABLISHMENT IS GETTING A NEW DISHMACHINE IN ONE WEEK. THIS WAS CONFIRMED BY AUTO-CHLOR REPRESENTATIVE.
Location: Kitchen
Equipment: Dishmachine
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING OLD BRIGHTLY COLORED T-SHIRTS AS WIPING CLOTHS.DISCONTINUE. THESE ARE NOT APPROVED. PROVIDE PROPER WIPING CLOTHS.CORRECTED - DISCARDED.
Location: -
- 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: 1. HAND SINK LOCATION BLOCKED BY STOOL WITH CONTAINER OF GREEN BEANS.DO NOT BLOCK HAND SINK. HAND SINK SHOULD BE EASILY ACCESSIBLE AT ALL TIMES FOR HAND WASHING.CORRECTED.
Location: Kitchen (back)
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: 1. IN PLACE CHLORINE SANITIZER MEASURED 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- 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: 1. MOP STORED WITH MOP HEAD ON THE FLOOR IN DISHMACHINE AREA.STORE ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.CORRECTED.
Location: Dish machine area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. ONE LIGHT SHIELD IN KITCHEN SOILED WITH DEAD PESTS.REMOVE DEAD PESTS. CLEAN LIGHT SHIELD.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE GREASE BUILD UP ON WALLS AND FLOOR IN COOK LINE AREA.CLEAN AND SANITIZE. 2. POOR OVERALL CLEANLINESS IN KITCHEN.THOROUGHLY CLEAN AND SANITIZE WALLS AND FLOORS THROUGHOUT KITCHEN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE GREASE BUILD UP ON WALLS AND FLOOR IN COOK LINE AREA.CLEAN AND SANITIZE. 2. POOR OVERALL CLEANLINESS IN KITCHEN.THOROUGHLY CLEAN AND SANITIZE WALLS AND FLOORS THROUGHOUT KITCHEN.
Location: Kitchen
- 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: 1. CONTAINER OF COOKED RICE NOODLES COOLING AT ROOM TEMPERATURE MEASURED 86 DEGREES F. NOODLES WERE COOKED ONE HOUR AGO.SEE ABOVE FOR PROPER COOLING METHODS.CORRECTED - MOVED TO COOLER.
Location: Cook line
- 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: 1. RAW SQUID AND RAW CHICKEN THAWING AT ROOM TEMPERATURE IN TWO BAY SINK.SEE ABOVE FOR PROPER THAWING METHODS.CORRECTED - THAWING EACH UNDER COOL RUNNING WATER.
Location: Kitchen
Equipment: 2-bay
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. SIX CHAFING DISHES WITH STERNOS SET UP ON TABLE IN DINING ROOM AS A BUFFET. THIS IS SET UP EVERY THURSDAY.PROVIDE APPROVED BUFFET EQUIPMENT. CHAFING DISHES AND STERNOS ARE NOT APPROVED AS A BUFFET SYSTEM.
Location: Dining room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. STAINLESS STEEL SHEET BEHIND COOK LINE IS COMING OFF OF WALL.RESEAL TO THE WALL.
Location: Cook line
- 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Kitchen (back)
- 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Kitchen (back)
Equipment: Upright 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Dish machine area
- 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OR UPRIGHT FREEZER IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
|
11/06/2014 | 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: 1. COOKED RICE NOODLES OUT AT ROOM TEMPERATURE ON COOK LINE MEASURED 48 DEGREES F.2. BOWL OF BEAN SPROUTS STORED AT ROOM TEMPERATURE IN PREP AREA MEASURED 51 DEGREES F.3. TWO BAGS OF BEEN SPROUTS MEASURED 51 DEGREES F IN PRODUCE COOLER. COOLER THERMOMETER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST COOLER TO HOLD FOODS AT PROPER TEMPERATURE.CORRECTED.
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. COOKED RICE NOODLES OUT AT ROOM TEMPERATURE ON COOK LINE MEASURED 48 DEGREES F.2. BOWL OF BEAN SPROUTS STORED AT ROOM TEMPERATURE IN PREP AREA MEASURED 51 DEGREES F.3. TWO BAGS OF BEEN SPROUTS MEASURED 51 DEGREES F IN PRODUCE COOLER. COOLER THERMOMETER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST COOLER TO HOLD FOODS AT PROPER TEMPERATURE.CORRECTED.
Location: Prep area
- 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. COOKED RICE NOODLES OUT AT ROOM TEMPERATURE ON COOK LINE MEASURED 48 DEGREES F.2. BOWL OF BEAN SPROUTS STORED AT ROOM TEMPERATURE IN PREP AREA MEASURED 51 DEGREES F.3. TWO BAGS OF BEEN SPROUTS MEASURED 51 DEGREES F IN PRODUCE COOLER. COOLER THERMOMETER MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST COOLER TO HOLD FOODS AT PROPER TEMPERATURE.CORRECTED.
Location: Kitchen
Equipment: Upright cooler
- 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. OBSERVED SEVERAL FRUIT FLIES/GNATS IN KITCHEN AND FRONT SERVICE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- 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: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.CORRECTED - REPAIR TECH FIXED DISHMACHINE,NOTE: ESTABLISHMENT IS GETTING A NEW DISHMACHINE IN ONE WEEK. THIS WAS CONFIRMED BY AUTO-CHLOR REPRESENTATIVE.
Location: Kitchen
Equipment: Dishmachine
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING OLD BRIGHTLY COLORED T-SHIRTS AS WIPING CLOTHS.DISCONTINUE. THESE ARE NOT APPROVED. PROVIDE PROPER WIPING CLOTHS.CORRECTED - DISCARDED.
Location: -
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK LOCATION BLOCKED BY STOOL WITH CONTAINER OF GREEN BEANS.DO NOT BLOCK HAND SINK. HAND SINK SHOULD BE EASILY ACCESSIBLE AT ALL TIMES FOR HAND WASHING.CORRECTED.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. IN PLACE CHLORINE SANITIZER MEASURED 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- Drying mop(s) (corrected on site)
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: 1. MOP STORED WITH MOP HEAD ON THE FLOOR IN DISHMACHINE AREA.STORE ON MOP RACK OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.CORRECTED.
Location: Dish machine area
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. ONE LIGHT SHIELD IN KITCHEN SOILED WITH DEAD PESTS.REMOVE DEAD PESTS. CLEAN LIGHT SHIELD.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE GREASE BUILD UP ON WALLS AND FLOOR IN COOK LINE AREA.CLEAN AND SANITIZE. 2. POOR OVERALL CLEANLINESS IN KITCHEN.THOROUGHLY CLEAN AND SANITIZE WALLS AND FLOORS THROUGHOUT KITCHEN.
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: 1. EXCESSIVE GREASE BUILD UP ON WALLS AND FLOOR IN COOK LINE AREA.CLEAN AND SANITIZE. 2. POOR OVERALL CLEANLINESS IN KITCHEN.THOROUGHLY CLEAN AND SANITIZE WALLS AND FLOORS THROUGHOUT KITCHEN.
Location: Kitchen
- 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: 1. CONTAINER OF COOKED RICE NOODLES COOLING AT ROOM TEMPERATURE MEASURED 86 DEGREES F. NOODLES WERE COOKED ONE HOUR AGO.SEE ABOVE FOR PROPER COOLING METHODS.CORRECTED - MOVED TO COOLER.
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. RAW SQUID AND RAW CHICKEN THAWING AT ROOM TEMPERATURE IN TWO BAY SINK.SEE ABOVE FOR PROPER THAWING METHODS.CORRECTED - THAWING EACH UNDER COOL RUNNING WATER.
Location: Kitchen
Equipment: 2-bay
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. SIX CHAFING DISHES WITH STERNOS SET UP ON TABLE IN DINING ROOM AS A BUFFET. THIS IS SET UP EVERY THURSDAY.PROVIDE APPROVED BUFFET EQUIPMENT. CHAFING DISHES AND STERNOS ARE NOT APPROVED AS A BUFFET SYSTEM.
Location: Dining room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. STAINLESS STEEL SHEET BEHIND COOK LINE IS COMING OFF OF WALL.RESEAL TO THE WALL.
Location: Cook line
- 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Kitchen (back)
- 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Kitchen (back)
Equipment: Upright 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Dish machine area
- 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: 1. ONE BAG OF ONIONS STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.2. SEVERAL FOOD CONTAINERS NOT COVERED IN UPRIGHT COOLER.PROVIDE A LID OR COVER FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING TO PREVENT CONTAMINATION.3. TWO CONTAINERS OF RICE NOODLES STORED UNDERNEATH DIRTY SIDE OF DISHMACHINE AND NEXT TO TRASH CAN.DO NOT STORE ANY FOODS UNDERNEATH DISHMACHINE. STORE IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION.4. TWO STOCK POTS OF SAUCES WERE STORED ON CLEAN DRAIN BOARD OF DISHMACHINE TO COOL.DO NOT STORE ON CLEAN DRAIN BOARD OF DISHMACHINE. CORRECTED
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN ON SHELF IN BACK KITCHEN IS SOILED WITH DUST.2. BOTTOM INTERIOR OR UPRIGHT FREEZER IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN ON SHELF IN BACK KITCHEN IS SOILED WITH DUST.2. BOTTOM INTERIOR OR UPRIGHT FREEZER IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
|
10/30/2014 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. CRATES USED TO STORE PRODUCE ARE HEAVILY SOILED.REMOVE. PROVIDE APPROVED, EASILY CLEANABLE FOOD STORAGE CONTAINERS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CRATES USED TO STORE PRODUCE ARE HEAVILY SOILED.REMOVE. PROVIDE APPROVED, EASILY CLEANABLE FOOD STORAGE CONTAINERS.
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.
Comments: 1. HAND SINK LOCATION BLOCKED BY WOODEN STOOL.ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. COLD WATER NOT AVAILABLE AT HAND SINK IN KITCHEN.HAND SINK MUST BE ABLE TO PROVIDE HOT AND COLD RUNNING WATER.
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: 1. GREEN BEANS STORED IN PAPER SACK IN UPRIGHT COOLER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Kitchen
Equipment: Upright cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY STRIPS HUNG NEXT TO BEVERAGE STATION, BY THREE BAY SINK, AND BY HAND SINK.REMOVE. FLY STRIPS CAN ONLY BE HUNG IN AREAS AWAY FROM FOOD OR FOOD CONTACT SURFACES.2. FLY SWATTER HUNG OVER THREE BAY SINK AND OVER HAND SINK.REMOVE. STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: 1. RAW CHICKEN THAWING IN THREE BAY SINK IN BOWL OF WATER.MUST THAW UNDER REFRIGERATION OR FULLY SUBMERGED UNDER COOL RUNNING WATER.
Location: Kitchen
Equipment: 3-bay
|
08/15/2014 | Illness Complaint Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. CRATES USED TO STORE PRODUCE ARE HEAVILY SOILED.REMOVE. PROVIDE APPROVED, EASILY CLEANABLE FOOD STORAGE CONTAINERS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CRATES USED TO STORE PRODUCE ARE HEAVILY SOILED.REMOVE. PROVIDE APPROVED, EASILY CLEANABLE FOOD STORAGE CONTAINERS.
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.
Comments: 1. HAND SINK LOCATION BLOCKED BY WOODEN STOOL.ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. COLD WATER NOT AVAILABLE AT HAND SINK IN KITCHEN.HAND SINK MUST BE ABLE TO PROVIDE HOT AND COLD RUNNING WATER.
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: 1. GREEN BEANS STORED IN PAPER SACK IN UPRIGHT COOLER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Kitchen
Equipment: Upright cooler
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY STRIPS HUNG NEXT TO BEVERAGE STATION, BY THREE BAY SINK, AND BY HAND SINK.REMOVE. FLY STRIPS CAN ONLY BE HUNG IN AREAS AWAY FROM FOOD OR FOOD CONTACT SURFACES.2. FLY SWATTER HUNG OVER THREE BAY SINK AND OVER HAND SINK.REMOVE. STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: 1. RAW CHICKEN THAWING IN THREE BAY SINK IN BOWL OF WATER.MUST THAW UNDER REFRIGERATION OR FULLY SUBMERGED UNDER COOL RUNNING WATER.
Location: Kitchen
Equipment: 3-bay
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08/08/2014 | Illness Complaint |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
Equipment: Hand sink
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03/25/2014 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE CUTTING VEGETABLES WITH THEIR BARE HANDS. WHEN CUTTING VEGETABLE AND OTHER POTENTIALLY HAZARDOUS FOOD PLEASE USE GLOVES
- 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: KENMORE UPRIGHT FREEZER IS SOILED FROM ANIMAL BLOOD.
Location: Kitchen
Equipment: Upright freezer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD AND FIRE SUPRESSION SYSTEMS ARE HEAVILY SOILED FROM AN ACCUMULATIONS OF GREASE RESIDUE. PLEASE HAVE PROFESSIONALLY CLEANED.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FROZEN VEGETABLES WERE STORED UNCOVED IN ZIP LOCK BAGS IN THE FREEZER.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THE WALL ATTACHED SHELVING IS SOILED FROM DUST, DEBRIS, AND FOOD RESIDUE. PLEASE CLEAN THESES AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: Wire shelving
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08/27/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE CUTTING VEGETABLES WITH THEIR BARE HANDS. WHEN CUTTING VEGETABLE AND OTHER POTENTIALLY HAZARDOUS FOOD PLEASE USE GLOVES
- 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: KENMORE UPRIGHT FREEZER IS SOILED FROM ANIMAL BLOOD.
Location: Kitchen
Equipment: Upright freezer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD AND FIRE SUPRESSION SYSTEMS ARE HEAVILY SOILED FROM AN ACCUMULATIONS OF GREASE RESIDUE. PLEASE HAVE PROFESSIONALLY CLEANED.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FROZEN VEGETABLES WERE STORED UNCOVED IN ZIP LOCK BAGS IN THE FREEZER.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL THE WALL ATTACHED SHELVING IS SOILED FROM DUST, DEBRIS, AND FOOD RESIDUE. PLEASE CLEAN THESES AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: Wire shelving
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08/08/2013 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee cutting carrots was not wearing a hair net. cos
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents were soiled .
Location: Kitchen
- Unsafe food (Non-Critical)
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: Meat stored in to go sacks in the upright freezer.
Location: Kitchen
Equipment: Upright freezer
- 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: Upright Frigidaire in back kitchen area is soiled at the bottom from an accumulation food debris.
Location: Kitchen (back)
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01/04/2013 | Routine |
- 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: Plastic bowl stored in the hand sink. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: Wall behine the stove is soiled from grease accumulation.
Location: Cook line
- 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: Limes srtored in a bucket on the floor under the sink. Dont not store food on the floor
Location: Kitchen
Equipment: 3-bay
- 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: White metal shelving attached to wall is soiled from dust and debris. Please clean and sanitize more frequently.
Location: Kitchen
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: White metal shelving attached to wall is soiled from dust and debris. Please clean and sanitize more frequently.
Location: Kitchen
Equipment: Wire shelving
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Only use the hand sink for hand washing. Prep sink shall be used for food prep only
Location: Kitchen
Equipment: 2-bay
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07/24/2012 | Recheck |
- 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: Plastic bowl stored in the hand sink. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: Wall behine the stove is soiled from grease accumulation.
Location: Cook line
- 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: Limes srtored in a bucket on the floor under the sink. Dont not store food on the floor
Location: Kitchen
Equipment: 3-bay
- 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: White metal shelving attached to wall is soiled from dust and debris. Please clean and sanitize more frequently.
Location: Kitchen
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: White metal shelving attached to wall is soiled from dust and debris. Please clean and sanitize more frequently.
Location: Kitchen
Equipment: Wire shelving
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Only use the hand sink for hand washing. Prep sink shall be used for food prep only
Location: Kitchen
Equipment: 2-bay
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06/19/2012 | Routine |
- 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
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Hood and ceiling vents were soiled. Please clean and sanitize
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Noted: accumulated dust on metal shelving in kitchen area.
Location: Kitchen
Equipment: Metal shelving
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12/06/2011 | Routine |
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