WAH WAH CHINESE REST., 2732 WESTLANE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: WAH WAH CHINESE REST.
Type: Restaurant
Address: 2732 WESTLANE RD, Indianapolis, IN 46268
County: Marion
License #: 11462
Smoking: Smoke Free
Total inspections: 21
Last inspection: 09/24/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 09/24/2014Non-Illness Complaint
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: PREVIOUSLY COOKED FRIED RICE IN RICE COOKER AT 44 DEGREES F. REHEAT RICE RAPIDLY OR STORE UNDER REFRIGERATION.
    Location: Kitchen
    Equipment: Rice cooker
  • 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: BAG OF CHILI POWDER STORED WITH DEGREASERS AND TOOLS ETC. KEEP FOOD PRODUCTS AND TOXINS SEPERATE.ITEMS MOVED CORRECTED ON SITE.
    Location: Kitchen
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: CAN OF RAID ANT SPRAY IN KITCHEN. UTILZE CHEMICALS THAT ARE APPROVED FOR FOOD SERVICE ESTABLISHMENTS ONLY. CAN DISCARDED CORRECTED ON SITE.
    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: 1.COCKROACHES INSIDE ESTABLISHMENT. COCKROACHES INSIDE BULK FOOD CONTAINERS. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE. SOME BULK FOOD PRODUCT WAS DISCARDED.2. FRUIT FLIES IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
    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: 1.COCKROACHES INSIDE ESTABLISHMENT. COCKROACHES INSIDE BULK FOOD CONTAINERS. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE. SOME BULK FOOD PRODUCT WAS DISCARDED.2. FRUIT FLIES IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED KNIVES IN KNIFE RACK. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: JARS OF SPICES AND OTHER FOOD PRODUCTS RE-USED FOR OTHER FOOD STORAGE. DISCARD SINGLE SERVICE CONTAINERS AFTER USE AND STORE FOOD IN APPROVED CONTAINERS ONLY.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: BOTTOM OF PREP TOP COOLER SOILED AND FULL OF COCKROACH CARCASSES. CLEAN COOLER AND REMOVE ALL CARCASSES.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: LOOSE TRASH, TIRES AND JUNK BY DUMPSTER. CLEAN AREA AND STORE ALL REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • 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: VENTILATION HOOD SOILED. CLEAN AND SERVICE VENT HOOD.
    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: MISSING CEILING TILES IN KITCHEN. REPLACE MISSING TILES.
    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.WALLS AND FLOORS AT COOK LINE ARE SOILED.CLEAN WALLS AND FLOORS.2. FLOOR IN WALK IN COOLER IS SOILED. CLEAN FLOOR.
    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.WALLS AND FLOORS AT COOK LINE ARE SOILED.CLEAN WALLS AND FLOORS.2. FLOOR IN WALK IN COOLER IS SOILED. CLEAN FLOOR.
    Location: Walk-in cooler
  • 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: PORK THAWING IN TUB OF WATER ON TABLE. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.MOVED TO PREP SINK WITH RUNNING WATER CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Prep table
  • 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: MISSING THERMOMETERS AT SERVICE COUNTER CHEST FREEZER, WALK IN FREEZER, AND SMALL REACH IN COOLER AT COOK LINE.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Service counter
    Equipment: Chest freezer
  • 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: MISSING THERMOMETERS AT SERVICE COUNTER CHEST FREEZER, WALK IN FREEZER, AND SMALL REACH IN COOLER AT COOK LINE.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: MISSING THERMOMETERS AT SERVICE COUNTER CHEST FREEZER, WALK IN FREEZER, AND SMALL REACH IN COOLER AT COOK LINE.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Randell cooler
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 1. OLD PLYWOOD USED FOR LIDS ON BULK CONTAINERS. USE AN APPROVED FOOD GRADE MATERIAL.2. WOOD BLOCKS USED TO PROP UP CHEST FREEZER BY SERVICE COUNTER. DISCARD WOOD AND USE LEG EXTENDERS IF NEEDED.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 1. OLD PLYWOOD USED FOR LIDS ON BULK CONTAINERS. USE AN APPROVED FOOD GRADE MATERIAL.2. WOOD BLOCKS USED TO PROP UP CHEST FREEZER BY SERVICE COUNTER. DISCARD WOOD AND USE LEG EXTENDERS IF NEEDED.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DOOR FOR WALK IN FREEZER DOES NOT SEAL AND IS LEAKING WATER ONTO THE FLOOR. REPAIR DOOR SEAL AND LEAK.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: HAND SINK NEEDS TO BE SEALED/CAULKED TO THE WALL.
    Location: Kitchen
    Equipment: Hand sink
  • 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: UNCOVERED FOODS IN WALK IN COOLER AND FREEZER.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.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: UNCOVERED FOODS IN WALK IN COOLER AND FREEZER.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.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SMALL REACH IN COOLER AT COOK LINE IS SOILED. CLEAN COOLER.
    Location: Cook line
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: COOKING EQUIPMENT IS SOILED WITH GREASE. CLEAN ALL EQUIPMENT.
    Location: Cook line
    Equipment: Wok
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FAUCET FOR 3 BAY SINK IS LEAKING. REPAIR LEAK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: SINGLE SERVICE SOUP BOWLS USED FOR SCOOPS IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.BOWLS REMOVED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Bulk food containers
 08/19/2014Recheck
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: PREVIOUSLY COOKED FRIED RICE IN RICE COOKER AT 44 DEGREES F. REHEAT RICE RAPIDLY OR STORE UNDER REFRIGERATION.
    Location: Kitchen
    Equipment: Rice cooker
  • Toxic material(s) separation (corrected on site)
    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: BAG OF CHILI POWDER STORED WITH DEGREASERS AND TOOLS ETC. KEEP FOOD PRODUCTS AND TOXINS SEPERATE.ITEMS MOVED CORRECTED ON SITE.
    Location: Kitchen
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: CAN OF RAID ANT SPRAY IN KITCHEN. UTILZE CHEMICALS THAT ARE APPROVED FOR FOOD SERVICE ESTABLISHMENTS ONLY. CAN DISCARDED CORRECTED ON SITE.
    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: 1.COCKROACHES INSIDE ESTABLISHMENT. COCKROACHES INSIDE BULK FOOD CONTAINERS. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE. SOME BULK FOOD PRODUCT WAS DISCARDED.2. FRUIT FLIES IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
    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: 1.COCKROACHES INSIDE ESTABLISHMENT. COCKROACHES INSIDE BULK FOOD CONTAINERS. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE. SOME BULK FOOD PRODUCT WAS DISCARDED.2. FRUIT FLIES IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED KNIVES IN KNIFE RACK. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: JARS OF SPICES AND OTHER FOOD PRODUCTS RE-USED FOR OTHER FOOD STORAGE. DISCARD SINGLE SERVICE CONTAINERS AFTER USE AND STORE FOOD IN APPROVED CONTAINERS ONLY.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: BOTTOM OF PREP TOP COOLER SOILED AND FULL OF COCKROACH CARCASSES. CLEAN COOLER AND REMOVE ALL CARCASSES.
    Location: Kitchen
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: LOOSE TRASH, TIRES AND JUNK BY DUMPSTER. CLEAN AREA AND STORE ALL REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • 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: VENTILATION HOOD SOILED. CLEAN AND SERVICE VENT HOOD.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MISSING CEILING TILES IN KITCHEN. REPLACE MISSING TILES.
    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.WALLS AND FLOORS AT COOK LINE ARE SOILED.CLEAN WALLS AND FLOORS.2. FLOOR IN WALK IN COOLER IS SOILED. CLEAN FLOOR.
    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.WALLS AND FLOORS AT COOK LINE ARE SOILED.CLEAN WALLS AND FLOORS.2. FLOOR IN WALK IN COOLER IS SOILED. CLEAN FLOOR.
    Location: Walk-in cooler
  • 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: PORK THAWING IN TUB OF WATER ON TABLE. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.MOVED TO PREP SINK WITH RUNNING WATER CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Prep table
  • 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: MISSING THERMOMETERS AT SERVICE COUNTER CHEST FREEZER, WALK IN FREEZER, AND SMALL REACH IN COOLER AT COOK LINE.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Service counter
    Equipment: Chest freezer
  • 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: MISSING THERMOMETERS AT SERVICE COUNTER CHEST FREEZER, WALK IN FREEZER, AND SMALL REACH IN COOLER AT COOK LINE.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: MISSING THERMOMETERS AT SERVICE COUNTER CHEST FREEZER, WALK IN FREEZER, AND SMALL REACH IN COOLER AT COOK LINE.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Cook line
    Equipment: Randell cooler
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 1. OLD PLYWOOD USED FOR LIDS ON BULK CONTAINERS. USE AN APPROVED FOOD GRADE MATERIAL.2. WOOD BLOCKS USED TO PROP UP CHEST FREEZER BY SERVICE COUNTER. DISCARD WOOD AND USE LEG EXTENDERS IF NEEDED.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 1. OLD PLYWOOD USED FOR LIDS ON BULK CONTAINERS. USE AN APPROVED FOOD GRADE MATERIAL.2. WOOD BLOCKS USED TO PROP UP CHEST FREEZER BY SERVICE COUNTER. DISCARD WOOD AND USE LEG EXTENDERS IF NEEDED.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DOOR FOR WALK IN FREEZER DOES NOT SEAL AND IS LEAKING WATER ONTO THE FLOOR. REPAIR DOOR SEAL AND LEAK.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: HAND SINK NEEDS TO BE SEALED/CAULKED TO THE WALL.
    Location: Kitchen
    Equipment: Hand sink
  • 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: UNCOVERED FOODS IN WALK IN COOLER AND FREEZER.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.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: UNCOVERED FOODS IN WALK IN COOLER AND FREEZER.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.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SMALL REACH IN COOLER AT COOK LINE IS SOILED. CLEAN COOLER.
    Location: Cook line
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: COOKING EQUIPMENT IS SOILED WITH GREASE. CLEAN ALL EQUIPMENT.
    Location: Cook line
    Equipment: Wok
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FAUCET FOR 3 BAY SINK IS LEAKING. REPAIR LEAK.
    Location: Kitchen
    Equipment: 3-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: SINGLE SERVICE SOUP BOWLS USED FOR SCOOPS IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.BOWLS REMOVED CORRECTED ON SITE.
    Location: Kitchen
    Equipment: Bulk food containers
 08/12/2014Routine
No violation noted during this evaluation. 06/26/2014Non-Illness Complaint
  • 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. CONTAINER OF RAW SHELL EGGS OUT AT ROOM TEMPERATURE IN COOK LINE ARE MEASURED 56 DEGREES F. SURFACE TEMP.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
    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: 1. TUB OF RAW CHICKEN STORED ON BOX OF RAW BEEF IN WALK IN COOLER.STORE RAW CHICKEN BELOW RAW BEEF TO PREVENT CROSS CONTAMINATION.STORAGE REMINDER (FROM BOTTOM TO TOP): CHICKEN AND POULTRY, GROUND MEATS, WHOLE MEATS AND SEAFOOD AND EGGS, READY TO EAT FOODS AND PRODUCE.***REPEAT VIOLATION***
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPENER BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.DO NOT STORE ANYTHING ON OR IN HAND SINK. ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HAND WASHING AT ALL TIMES.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. TUBS OF COOKED CHICKEN WINGS, BREADED CHICKEN, ETC. IN WALK IN COOLER NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LATER THAN 7 DAYS.
    Location: Walk-in cooler
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. CHILD OF EMPLOYEE IN KITCHEN AREA AT TIME OF INSPECTION. CHILDS BED IN DRY GOODS STORAGE ROOM.PERSONS UNNECCESSARY TO THE RETAIL FOOD ESTABLISHMENT OPERATION ARE NOT ALLOWED IN THE FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS.
  • Storage of Personal Items (corrected)
    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: 1. EMPLOYEE JACKETS HANGING ON SHELVING IN BACK ROOM WHERE SINGLE SERVICE ITEMS AND DRY GOODS ARE STORED.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Back room
  • Private home/ sleeping quarters (corrected)
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDS BED LOCATED IN DRY GOODS STORAGE ROOM.REMOVE.***REPEAT VIOLATION***
    Location: Back room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. OBSERVED ONE DEAD ROACH IN SERVICE COUNTER AREA.REMOVE. CLEAN AND SANITIZE CONTACT AREA.
    Location: Service counter
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDS BED LOCATED IN DRY GOODS STORAGE ROOM.REMOVE.***REPEAT VIOLATION***
    Location: Back room
  • 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. COOKED RICE IN LARGE BOWL OUT AT ROOM TEMPERATURE TO COOL MEASURED 87 DEGREES F. WAS TOLD IT WAS COOKED LESS THAN AN HOUR AGO.2. BOWL OF COOKED NOODLES OUT AT ROOM TEMPERATURE TO COOL MEASURED 54 DEGREES F. WAS TOLD THEY WERE COOKED LESS THAN AN HOUR AGO.SEE ABOVE FOR APPROVED COOLING METHODS.SUGGESTION: SPREAD RICE OUT ON SHEET PANS TO COOL QUICKLY AND EFFECTIVELY.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOX OF BEEF STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. PROVIDE SOAP AT HAND SINK IN MENS RESTROOM.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN WOMEN'S RESTROOM.
    Location: Womens restroom
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. USING SCOOP MADE OUT OF OLD MILK CARTON FOR RICE.DISCARD. PROVIDE AN APPROVED, DURABLE SCOOP WITH A HANDLE. ***REPEAT VIOLATION***
    Location: Kitchen
 03/10/2014Recheck
  • 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. CONTAINER OF RAW SHELL EGGS OUT AT ROOM TEMPERATURE IN COOK LINE ARE MEASURED 56 DEGREES F. SURFACE TEMP.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
    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: 1. TUB OF RAW CHICKEN STORED ON BOX OF RAW BEEF IN WALK IN COOLER.STORE RAW CHICKEN BELOW RAW BEEF TO PREVENT CROSS CONTAMINATION.STORAGE REMINDER (FROM BOTTOM TO TOP): CHICKEN AND POULTRY, GROUND MEATS, WHOLE MEATS AND SEAFOOD AND EGGS, READY TO EAT FOODS AND PRODUCE.***REPEAT VIOLATION***
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TABLE MOUNTED CAN OPENER BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.DO NOT STORE ANYTHING ON OR IN HAND SINK. ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HAND WASHING AT ALL TIMES.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. TUBS OF COOKED CHICKEN WINGS, BREADED CHICKEN, ETC. IN WALK IN COOLER NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LATER THAN 7 DAYS.
    Location: Walk-in cooler
  • Duties of Person-in-charge / Employee Knowledge (corrected on site)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. CHILD OF EMPLOYEE IN KITCHEN AREA AT TIME OF INSPECTION. CHILDS BED IN DRY GOODS STORAGE ROOM.PERSONS UNNECCESSARY TO THE RETAIL FOOD ESTABLISHMENT OPERATION ARE NOT ALLOWED IN THE FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS.
  • Storage of Personal Items
    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: 1. EMPLOYEE JACKETS HANGING ON SHELVING IN BACK ROOM WHERE SINGLE SERVICE ITEMS AND DRY GOODS ARE STORED.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Back room
  • Private home/ sleeping quarters
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDS BED LOCATED IN DRY GOODS STORAGE ROOM.REMOVE.***REPEAT VIOLATION***
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. OBSERVED ONE DEAD ROACH IN SERVICE COUNTER AREA.REMOVE. CLEAN AND SANITIZE CONTACT AREA.
    Location: Service counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDS BED LOCATED IN DRY GOODS STORAGE ROOM.REMOVE.***REPEAT VIOLATION***
    Location: Back room
  • Cooling methods
    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. COOKED RICE IN LARGE BOWL OUT AT ROOM TEMPERATURE TO COOL MEASURED 87 DEGREES F. WAS TOLD IT WAS COOKED LESS THAN AN HOUR AGO.2. BOWL OF COOKED NOODLES OUT AT ROOM TEMPERATURE TO COOL MEASURED 54 DEGREES F. WAS TOLD THEY WERE COOKED LESS THAN AN HOUR AGO.SEE ABOVE FOR APPROVED COOLING METHODS.SUGGESTION: SPREAD RICE OUT ON SHEET PANS TO COOL QUICKLY AND EFFECTIVELY.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOX OF BEEF STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. PROVIDE SOAP AT HAND SINK IN MENS RESTROOM.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN WOMEN'S RESTROOM.
    Location: Womens restroom
    Equipment: Hand sink
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. USING SCOOP MADE OUT OF OLD MILK CARTON FOR RICE.DISCARD. PROVIDE AN APPROVED, DURABLE SCOOP WITH A HANDLE. ***REPEAT VIOLATION***
    Location: Kitchen
 03/03/2014Routine
  • 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: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR RICE IN RICE COOKER.PROVIDE SCOOP WITH HANDLE.
  • 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: 1. RAW SHRIMP STORED OVER SAUCES IN WALK IN COOLER,2. RAW CHICKEN STORED OVER LETTUCE IN WALK IN COOLER.3. RAW SHRIMP STORED OVER PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO AVOID CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.REMOVE. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. GLOVES STORED IN HAND SINK.REMOVE. DO NOT STORE ANYTHING IN HAND SINK. SHOULD BE USED FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE TO TAKE EXAM/CLASS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE (EX. SUGAR, FLOUR).DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS (EX. SUGAR, FLOUR, ETC.)
    Location: Kitchen
  • Private home/ sleeping quarters (corrected)
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
    Location: Three bay area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Mens restroom
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Womens restroom
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDRENS CLOTHING HANGING ON BAR OVER THREE BAY SINK.REMOVE FROM ESTABLISHMENT. DO NOT WASH CHILDRENS CLOTHING IN THREE BAY SINK.2. CHILDRENS TOYS AND BIKES IN MENS RESTROOM.3. PLASTIC KIDDIE POOL IN KITCHEN. 4. CHILDRENS BED INBETWEEN KITCHEN AND SERVICE COUNTER.REMOVE FROM ESTABLISHMENT.5. TOOLS AND NON FOOD EQUIPMENT STORED ON SHELVING BELOW PREP TABLE STORED NEXT TO FOOD UTENSILS.REMOVE ALL ITEMS NOT NECESSARY TO FOOD ESTABLISHMENT.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. LIGHT SHIELD HANGING DOWN FROM CEILING.REPAIR ACCORDINGLY.
    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 AND DEBRIS BUILD UP UNDERNEATH COOK LINE EQUIPMENT.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top 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. OPENED BAG OF FLOUR IN KITCHEN.STORE IN CONTAINER WITH LID. LABEL CONTAINER. PROVIDE SCOOP WITH HANDLE.2. SALT MIXTURE IN CONTAINER WITHOUT LID.PROVIDE LID OR COVERING TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. SPIDER WEBS AND DEBRIS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS AVAILABLE AT HAND SINK.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. USING TWO BAY FOR WAREWASHING.DISCONTINUE. WAREWASHING MUST BE DONE AT THREE BAY SINK.REMINDER ON WAREWASHING PROCEDURE: REMOVE EXCESS DEBRIS, WASH WITH SOAP, RINSE WITH WATER, SANITIZE WITH BLEACH WATER
    Location: Kitchen
    Equipment: 2-bay
 11/01/2013Recheck
  • 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: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR RICE IN RICE COOKER.PROVIDE SCOOP WITH HANDLE.
  • 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: 1. RAW SHRIMP STORED OVER SAUCES IN WALK IN COOLER,2. RAW CHICKEN STORED OVER LETTUCE IN WALK IN COOLER.3. RAW SHRIMP STORED OVER PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO AVOID CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.REMOVE. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. GLOVES STORED IN HAND SINK.REMOVE. DO NOT STORE ANYTHING IN HAND SINK. SHOULD BE USED FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE TO TAKE EXAM/CLASS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE (EX. SUGAR, FLOUR).DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS (EX. SUGAR, FLOUR, ETC.)
    Location: Kitchen
  • Private home/ sleeping quarters (corrected)
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
    Location: Three bay area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Mens restroom
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Womens restroom
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDRENS CLOTHING HANGING ON BAR OVER THREE BAY SINK.REMOVE FROM ESTABLISHMENT. DO NOT WASH CHILDRENS CLOTHING IN THREE BAY SINK.2. CHILDRENS TOYS AND BIKES IN MENS RESTROOM.3. PLASTIC KIDDIE POOL IN KITCHEN. 4. CHILDRENS BED INBETWEEN KITCHEN AND SERVICE COUNTER.REMOVE FROM ESTABLISHMENT.5. TOOLS AND NON FOOD EQUIPMENT STORED ON SHELVING BELOW PREP TABLE STORED NEXT TO FOOD UTENSILS.REMOVE ALL ITEMS NOT NECESSARY TO FOOD ESTABLISHMENT.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. LIGHT SHIELD HANGING DOWN FROM CEILING.REPAIR ACCORDINGLY.
    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 AND DEBRIS BUILD UP UNDERNEATH COOK LINE EQUIPMENT.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top 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. OPENED BAG OF FLOUR IN KITCHEN.STORE IN CONTAINER WITH LID. LABEL CONTAINER. PROVIDE SCOOP WITH HANDLE.2. SALT MIXTURE IN CONTAINER WITHOUT LID.PROVIDE LID OR COVERING TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. SPIDER WEBS AND DEBRIS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS AVAILABLE AT HAND SINK.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. USING TWO BAY FOR WAREWASHING.DISCONTINUE. WAREWASHING MUST BE DONE AT THREE BAY SINK.REMINDER ON WAREWASHING PROCEDURE: REMOVE EXCESS DEBRIS, WASH WITH SOAP, RINSE WITH WATER, SANITIZE WITH BLEACH WATER
    Location: Kitchen
    Equipment: 2-bay
 10/15/2013Recheck
  • 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: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR RICE IN RICE COOKER.PROVIDE SCOOP WITH HANDLE.
  • 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: 1. RAW SHRIMP STORED OVER SAUCES IN WALK IN COOLER,2. RAW CHICKEN STORED OVER LETTUCE IN WALK IN COOLER.3. RAW SHRIMP STORED OVER PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO AVOID CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.REMOVE. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. GLOVES STORED IN HAND SINK.REMOVE. DO NOT STORE ANYTHING IN HAND SINK. SHOULD BE USED FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE TO TAKE EXAM/CLASS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE (EX. SUGAR, FLOUR).DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS (EX. SUGAR, FLOUR, ETC.)
    Location: Kitchen
  • Private home/ sleeping quarters (corrected)
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
    Location: Three bay area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Mens restroom
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Womens restroom
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDRENS CLOTHING HANGING ON BAR OVER THREE BAY SINK.REMOVE FROM ESTABLISHMENT. DO NOT WASH CHILDRENS CLOTHING IN THREE BAY SINK.2. CHILDRENS TOYS AND BIKES IN MENS RESTROOM.3. PLASTIC KIDDIE POOL IN KITCHEN. 4. CHILDRENS BED INBETWEEN KITCHEN AND SERVICE COUNTER.REMOVE FROM ESTABLISHMENT.5. TOOLS AND NON FOOD EQUIPMENT STORED ON SHELVING BELOW PREP TABLE STORED NEXT TO FOOD UTENSILS.REMOVE ALL ITEMS NOT NECESSARY TO FOOD ESTABLISHMENT.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. LIGHT SHIELD HANGING DOWN FROM CEILING.REPAIR ACCORDINGLY.
    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 AND DEBRIS BUILD UP UNDERNEATH COOK LINE EQUIPMENT.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top 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. OPENED BAG OF FLOUR IN KITCHEN.STORE IN CONTAINER WITH LID. LABEL CONTAINER. PROVIDE SCOOP WITH HANDLE.2. SALT MIXTURE IN CONTAINER WITHOUT LID.PROVIDE LID OR COVERING TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. SPIDER WEBS AND DEBRIS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS AVAILABLE AT HAND SINK.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. USING TWO BAY FOR WAREWASHING.DISCONTINUE. WAREWASHING MUST BE DONE AT THREE BAY SINK.REMINDER ON WAREWASHING PROCEDURE: REMOVE EXCESS DEBRIS, WASH WITH SOAP, RINSE WITH WATER, SANITIZE WITH BLEACH WATER
    Location: Kitchen
    Equipment: 2-bay
 09/30/2013Recheck
  • 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
  • Private home/ sleeping quarters (corrected)
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
 08/28/2013Non-Illness Complaint Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR RICE IN RICE COOKER.PROVIDE SCOOP WITH HANDLE.
  • 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: 1. RAW SHRIMP STORED OVER SAUCES IN WALK IN COOLER,2. RAW CHICKEN STORED OVER LETTUCE IN WALK IN COOLER.3. RAW SHRIMP STORED OVER PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO AVOID CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.REMOVE. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. GLOVES STORED IN HAND SINK.REMOVE. DO NOT STORE ANYTHING IN HAND SINK. SHOULD BE USED FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE TO TAKE EXAM/CLASS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE (EX. SUGAR, FLOUR).DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS (EX. SUGAR, FLOUR, ETC.)
    Location: Kitchen
  • Private home/ sleeping quarters (corrected)
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
    Location: Three bay area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Mens restroom
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Womens restroom
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDRENS CLOTHING HANGING ON BAR OVER THREE BAY SINK.REMOVE FROM ESTABLISHMENT. DO NOT WASH CHILDRENS CLOTHING IN THREE BAY SINK.2. CHILDRENS TOYS AND BIKES IN MENS RESTROOM.3. PLASTIC KIDDIE POOL IN KITCHEN. 4. CHILDRENS BED INBETWEEN KITCHEN AND SERVICE COUNTER.REMOVE FROM ESTABLISHMENT.5. TOOLS AND NON FOOD EQUIPMENT STORED ON SHELVING BELOW PREP TABLE STORED NEXT TO FOOD UTENSILS.REMOVE ALL ITEMS NOT NECESSARY TO FOOD ESTABLISHMENT.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. LIGHT SHIELD HANGING DOWN FROM CEILING.REPAIR ACCORDINGLY.
    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 AND DEBRIS BUILD UP UNDERNEATH COOK LINE EQUIPMENT.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top 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. OPENED BAG OF FLOUR IN KITCHEN.STORE IN CONTAINER WITH LID. LABEL CONTAINER. PROVIDE SCOOP WITH HANDLE.2. SALT MIXTURE IN CONTAINER WITHOUT LID.PROVIDE LID OR COVERING TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. SPIDER WEBS AND DEBRIS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS AVAILABLE AT HAND SINK.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. USING TWO BAY FOR WAREWASHING.DISCONTINUE. WAREWASHING MUST BE DONE AT THREE BAY SINK.REMINDER ON WAREWASHING PROCEDURE: REMOVE EXCESS DEBRIS, WASH WITH SOAP, RINSE WITH WATER, SANITIZE WITH BLEACH WATER
    Location: Kitchen
    Equipment: 2-bay
 08/28/2013Recheck
  • 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
  • Private home/ sleeping quarters
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
 08/21/2013Non-Illness Complaint
  • 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: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top 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. LIVE ROACH ON FRY BASKET IN THREE BAY SINK,2. SEVERAL LIVE ROACHES INSIDE HOMESTYLE IGLOO COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE. WORK WITH A PEST CONTROL COMPANY TO ELIMINAT PESTS.
    Location: Three bay area
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR RICE IN RICE COOKER.PROVIDE SCOOP WITH HANDLE.
  • 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: 1. RAW SHRIMP STORED OVER SAUCES IN WALK IN COOLER,2. RAW CHICKEN STORED OVER LETTUCE IN WALK IN COOLER.3. RAW SHRIMP STORED OVER PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO AVOID CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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. PIECE OF WOOD ON TOP OF HAND SINK BASIN.REMOVE. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. GLOVES STORED IN HAND SINK.REMOVE. DO NOT STORE ANYTHING IN HAND SINK. SHOULD BE USED FOR HANDWASHING ONLY.
    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. USING GROCERY BAGS TO STORE MEATS IN WALK IN FREEZER.2. USING GROCERY BAG TO STORE BREADED CHICKEN IN CHEST FREEZER IN SERVICE COUNTER AREA.DISCONTINUE USE. PROVIDE FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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. USING GROCERY BAGS TO STORE MEATS IN WALK IN FREEZER.2. USING GROCERY BAG TO STORE BREADED CHICKEN IN CHEST FREEZER IN SERVICE COUNTER AREA.DISCONTINUE USE. PROVIDE FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
    Location: Service counter
    Equipment: Chest freezer
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE EXPIRED IN MAY.PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE TO TAKE EXAM/CLASS.
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE (EX. SUGAR, FLOUR).DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS (EX. SUGAR, FLOUR, ETC.)
    Location: Kitchen
  • Private home/ sleeping quarters
    Private home, living or sleeping areas, used as a retail establishment.
    Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
    Comments: 1. CHILDRENS BED LOCATED IN BETWEEN KITCHEN AND SERVCICE COUNTER AREA.REMOVE.
  • 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 STRIP HUNG OVER 3 BAY SINK.REMOVE. DO NOT HANG FLY STRIP OVER FOOD AND FOOD CONTACT SURFACES.
    Location: Three bay area
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Mens restroom
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD PESTS ON FLOOR THROUGHT THE ESTABLISHMENT (UNDER 3 BAY, UNDER 2 BAY, UNDER COOK LINE, BATHROOMS, ETC.).2. DEAD PEST ON SHELVING OF PREP AREA.3. DEAD PEST IN MIDDLE BAY OF THREE BAY SINK.4. SPIDER WEBS AND DEAD PESTS AROUND DOORWAY FOR BACK DOOR.5. DEAD PESTS INSIDE LIGHT SHIELDS IN KITCHEN.REMOVE ALL DEAD PESTS. THOROUGHLY CLEAN AND SANITIZE ALL CONTACT AREAS. WORK WITH A PEST CONTROL COMPANY TO ELIMINATE PEST ISSUE.
    Location: Womens restroom
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. CHILDRENS CLOTHING HANGING ON BAR OVER THREE BAY SINK.REMOVE FROM ESTABLISHMENT. DO NOT WASH CHILDRENS CLOTHING IN THREE BAY SINK.2. CHILDRENS TOYS AND BIKES IN MENS RESTROOM.3. PLASTIC KIDDIE POOL IN KITCHEN. 4. CHILDRENS BED INBETWEEN KITCHEN AND SERVICE COUNTER.REMOVE FROM ESTABLISHMENT.5. TOOLS AND NON FOOD EQUIPMENT STORED ON SHELVING BELOW PREP TABLE STORED NEXT TO FOOD UTENSILS.REMOVE ALL ITEMS NOT NECESSARY TO FOOD ESTABLISHMENT.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. LIGHT SHIELD HANGING DOWN FROM CEILING.REPAIR ACCORDINGLY.
    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 AND DEBRIS BUILD UP UNDERNEATH COOK LINE EQUIPMENT.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PREP TOP COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GARLIC AND OIL MIXTURE MEASURED 48 DEGREES F.2. RAW CHICKEN MEASURED 50 DEGREES F,3. RAW SHRIMP MEASURED 47 DEGREES F.ENSURE PREP TOP COOLER CAN HOLD POTENTIALLY HAZARDOUS FOODS COLD AT PROPER TEMPERATURE OF 41 DEGREES F.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. OPENED BAG OF FLOUR IN KITCHEN.STORE IN CONTAINER WITH LID. LABEL CONTAINER. PROVIDE SCOOP WITH HANDLE.2. SALT MIXTURE IN CONTAINER WITHOUT LID.PROVIDE LID OR COVERING TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS. SPIDER WEBS AND DEBRIS.
    Location: Kitchen
    Equipment: Bulk food containers
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS AVAILABLE AT HAND SINK.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. USING TWO BAY FOR WAREWASHING.DISCONTINUE. WAREWASHING MUST BE DONE AT THREE BAY SINK.REMINDER ON WAREWASHING PROCEDURE: REMOVE EXCESS DEBRIS, WASH WITH SOAP, RINSE WITH WATER, SANITIZE WITH BLEACH WATER
    Location: Kitchen
    Equipment: 2-bay
 08/21/2013Routine
  • 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. GARLIC AND OIL MIXTURES, MEAT-BASED SAUCES, ETC.. MUST BE KEPT COLD AND CANNOT BE HELD AT ROOM TEMPERATURE.
    Location: Cook line
    Equipment: Rolling cart
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING HANDS BETWEEN CHANGES IN DUTIES. WASH HANDS FREQUENTLY.
  • 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. TEA CUPS ON SHELVING.
    Location: Cook line
    Equipment: Metal shelving
  • 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). GROCERY BAGS USED AS FOOD STORAGE BAGS DISCONTINUE PRACTICE.
    Location: Walk-in freezer
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Cook line
    Equipment: Metal shelving
  • 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. MANY ITEMS STORED IN HAND SINK. REMOVE. KEEP FREE AND CLEAR.
    Location: Cook line
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. CUT-OFF PLASTIC JUGS, CARDBOARD, PAPER SACKS, PLASTIC SACKS. DO NOT RE-USE.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination. STORE PLASTIC WARE SO THAT THEY ARE FACED ONE WAY AND LIP SURFACES ARE NOT HANDLED.
  • 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. RAW SHRIMP THAWING ON COUNTER.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF COOK'S LINE EQUIPMENT.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
 03/20/2013Recheck
  • 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. GARLIC AND OIL MIXTURES, MEAT-BASED SAUCES, ETC.. MUST BE KEPT COLD AND CANNOT BE HELD AT ROOM TEMPERATURE.
    Location: Cook line
    Equipment: Rolling cart
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING HANDS BETWEEN CHANGES IN DUTIES. WASH HANDS FREQUENTLY.
  • 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. TEA CUPS ON SHELVING.
    Location: Cook line
    Equipment: Metal shelving
  • 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). GROCERY BAGS USED AS FOOD STORAGE BAGS DISCONTINUE PRACTICE.
    Location: Walk-in freezer
  • 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.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Cook line
    Equipment: Metal shelving
  • 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. MANY ITEMS STORED IN HAND SINK. REMOVE. KEEP FREE AND CLEAR.
    Location: Cook line
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. CUT-OFF PLASTIC JUGS, CARDBOARD, PAPER SACKS, PLASTIC SACKS. DO NOT RE-USE.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination. STORE PLASTIC WARE SO THAT THEY ARE FACED ONE WAY AND LIP SURFACES ARE NOT HANDLED.
  • 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. RAW SHRIMP THAWING ON COUNTER.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF COOK'S LINE EQUIPMENT.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
 03/08/2013Routine
  • 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. EX. RICE. PROPERLY COOL AND HOLD FOOD UNDER TEMPERATURE CONTROL.
    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. TRAY OF COOKED PEANUTS NEXT TO PAN OF RAW, BREADED CHICKEN. PERSON IN CHARGE DISCARDED PEANUTS.
    Location: Kitchen
    Equipment: 3-bay
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer. EMPLOYEE NOT USING SOAP WHEN HAND WASHING. USE SOAP.
    Location: Kitchen
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. SMALL CHILD IN PREP AREA. DISCONTINUE PRACTICE.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. EX. FOOD BOXES, CANS, AND EGG CARTONS, MODIEFIED FOOD JUGS.
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. FACE PLASTIC WARE SO EATING SURFACES ARE NOT HANDLED.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen
  • 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. DO NOT PROP FRONT DOOR OPEN.
    Location: Dining room
  • 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. CLEAN THE FLOOR BY SMOKER (corrected 11/2), FLOOR BENEATH 3-BAY SINK (corrected 1/2), AND CEILING TILES.
    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. RICE COOLING IN LARGE CONTAINER ON COUNTER AND IN LARGE CONTAINERS IN THE WALK IN COOLER. PLEASE SEE ABOVE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. WIRE SHELVING ABOVE 3-BAY SINK.
    Location: Prep area
    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. RICE CONTAINER.
    Location: Prep area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks. DO NOT WASH HANDS AT THE VEGETABLE SINK.
    Location: Prep area
    Equipment: Veg. Sink
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s). SOAP MUST BE RINSED FROM SURFACES IN KITCHEN.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. ENSURE DRAIN FROM STEAM TABLE IS PLACED BACK OVER THE FLOOR DRAIN.
    Equipment: Steam table
  • 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.
 11/02/2012Recheck
  • 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. EX. RICE. PROPERLY COOL AND HOLD FOOD UNDER TEMPERATURE CONTROL.
    Location: Cook line
  • 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. TRAY OF COOKED PEANUTS NEXT TO PAN OF RAW, BREADED CHICKEN. PERSON IN CHARGE DISCARDED PEANUTS.
    Location: Kitchen
    Equipment: 3-bay
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer. EMPLOYEE NOT USING SOAP WHEN HAND WASHING. USE SOAP.
    Location: Kitchen
  • Duties of Person-in-charge / Employee Knowledge
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. SMALL CHILD IN PREP AREA. DISCONTINUE PRACTICE.
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. EX. FOOD BOXES, CANS, AND EGG CARTONS, MODIEFIED FOOD JUGS.
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. FACE PLASTIC WARE SO EATING SURFACES ARE NOT HANDLED.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen
  • 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. DO NOT PROP FRONT DOOR OPEN.
    Location: Dining room
  • 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. CLEAN THE FLOOR BY SMOKER, FLOOR BENEATH 3-BAY SINK, AND CEILING TILES.
    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. RICE COOLING IN LARGE CONTAINER ON COUNTER AND IN LARGE CONTAINERS IN THE WALK IN COOLER. PLEASE SEE ABOVE.
    Location: Prep area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. WIRE SHELVING ABOVE 3-BAY SINK.
    Location: Prep area
    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. RICE CONTAINER.
    Location: Prep area
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks. DO NOT WASH HANDS AT THE VEGETABLE SINK.
    Location: Prep area
    Equipment: Veg. Sink
  • Improper rinsing of utensil(s) and equipment
    Washed equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s). SOAP MUST BE RINSED FROM SURFACES IN KITCHEN.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. ENSURE DRAIN FROM STEAM TABLE IS PLACED BACK OVER THE FLOOR DRAIN.
    Equipment: Steam table
  • 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.
 10/25/2012Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers soiled. Clean. 2. Bottom section of cold top cooler on cooks line soield.Clean and sanitize.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers soiled. Clean. 2. Bottom section of cold top cooler on cooks line soield.Clean and sanitize.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Employee washing utensils at two bay sink without saniitzing. Do not use two bay sink for any ware washing. Use only three bay sink. NOTE > WENT OVER PROPER USE OF THREE BAY SINK AND HOW TO WASH AND SANIITIZE EQUIPMENT AT TIME OF INSPECTION.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Use Soy Sauce boxes used to store egg rolls inside of walk in cooler. Cardboard boxes are not approved for use in food contact. Discard boxes and provide food grade containers to store egg rolls.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    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: 1. Personal items stored on dry stock shelving. Remove all personal items from dry stock shelving.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish outside of establishment by back door area. Remove and dispose of trash and rubbish in approved manner.
  • 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 frozen chicken and raw frozen shrimp thawing out in standing water at three bay sink. Use approved methods to thaw all frozen foods. Do not thaw frozen foods in standing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > WHEN USING THREE BAY SINK FOR FOOD PREP CLEAN AND SANITIZE THREE BAY SINK BEFORE AND AFTER USE BEFORE USING SINK AGAIN FOR UTENSIL WASHING. SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE -------------- 3 SANITIZE ----------- AIR DRY wash = water + soap rinse = water sanitize = water + bleach. note > provide bleach at 100 parts per mill. using test strips.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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. Large cooler in kitchen area has cloth towel on top of cooler. Remove towel. Do not place towels on top of cooler. 2. Cardboard on floor of walk in cooler. Remove, Do not line with cardboard. 3. Used egg carton boxes used to sit items on inside of walk in cooler. Do not re-use egg cartons. Once eggs area removed / used from cartons discard.
    Location: Kitchen
  • 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. Large cooler in kitchen area has cloth towel on top of cooler. Remove towel. Do not place towels on top of cooler. 2. Cardboard on floor of walk in cooler. Remove, Do not line with cardboard. 3. Used egg carton boxes used to sit items on inside of walk in cooler. Do not re-use egg cartons. Once eggs area removed / used from cartons discard.
    Location: Walk-in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1. Drain line from cooling unit in ceiling unit draining into three bay sink. Do not drain waste water into three bay sink. Run drain lilne to approved drain. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 3. Food on floor of walk in cooler. Remove from floor and store on approved shelving. CORRECTED 4. Bag of rice on floor of dry storage room. Remove. CORRECTED
    Location: Walk-in freezer
  • 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. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 3. Food on floor of walk in cooler. Remove from floor and store on approved shelving. CORRECTED 4. Bag of rice on floor of dry storage room. Remove. CORRECTED
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 3. Food on floor of walk in cooler. Remove from floor and store on approved shelving. CORRECTED 4. Bag of rice on floor of dry storage room. Remove. CORRECTED
    Location: Dry storage
  • 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. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 3. Food on floor of walk in cooler. Remove from floor and store on approved shelving. CORRECTED 4. Bag of rice on floor of dry storage room. Remove. CORRECTED
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small table that rice cooker sits on on cooks line soiled. Clean. 2. Shelf below large prep table on cooks line soiled. Clean and sanitize. 3. All metal shelving above cold top and steam table on cooks line soiled. Clean and sanitize. 4. Small metal cart in front of cooking equipment soiled. Clean.
    Location: Cook line
  • 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. Hot water faucet leaking at three bay sink. Repair faucet to a sound working condition.
    Location: Kitchen (back)
    Equipment: 3-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: 1. No chlorine test strips for checking sanitizer water for wiping towels and three bay sink. Provide.
    Location: Kitchen
 06/20/2012Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers soiled. Clean. 2. Bottom section of cold top cooler on cooks line soield.Clean and sanitize.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers soiled. Clean. 2. Bottom section of cold top cooler on cooks line soield.Clean and sanitize.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Employee washing utensils at two bay sink without saniitzing. Do not use two bay sink for any ware washing. Use only three bay sink. NOTE > WENT OVER PROPER USE OF THREE BAY SINK AND HOW TO WASH AND SANIITZE EQUIPMENT AT TIME OF INSPECTION.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Use Soy Sauce boxes used to store egg rolls inside of walk in cooler Cardboard boxes are not approved for use in food contact. Discard boxes and provide food grade containers to store egg rolls.
    Location: Walk-in cooler
  • Storage of Personal Items
    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: 1. Personal items stored on dry stock shelving. Remove all personal items from dry stock shelving.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish outside of establishment by back door area. Remove and dispose of trash and rubbish in approved manner.
  • 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 frozen chicken and raw frozen shrimp thawing out in standing water at three bay sink. Use approved methods to thaw all frozen foods. Do not thaw frozen foods in standing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > WHEN USING THREE BAY SINK FOR FOOD PREP CLEAN AND SANITIZE THREE BAY SINK BEFORE AND AFTER USE BEFORE USING SINK AGAIN FOR UTENSIL WASHING. SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE -------------- 3 SANITIZE ----------- AIR DRY wash = water + soap rince = water sanitize = water + bleach. note > provide bleach at 100 parts per mill. using test strips.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Large cooler in kitchen area has cloth towel on top of cooler. Remvove towel. Do not place towels on top of cooler. 2. Cardboard on floor of walk in cooler. Remove, Do not line with cardboard. 3. Used egg carton boxes used to sit items on inside of walk in cooler. Don not re use egg cartons. Once eggs area removed / used from cartons discard.
    Location: Kitchen
  • 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. Large cooler in kitchen area has cloth towel on top of cooler. Remvove towel. Do not place towels on top of cooler. 2. Cardboard on floor of walk in cooler. Remove, Do not line with cardboard. 3. Used egg carton boxes used to sit items on inside of walk in cooler. Don not re use egg cartons. Once eggs area removed / used from cartons discard.
    Location: Walk-in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1. Drain line from cooing unit in ceiling unit draining into three bay sink. Do not drain waste water into three bay sink. Run drain lilne to approved drain. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food on floor of walk in cooer. Remove from floor and store on approved shelving. 3. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 4. Bag of rice on floor of dry storage room. Remove.
    Location: Walk-in freezer
  • 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. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food on floor of walk in cooer. Remove from floor and store on approved shelving. 3. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 4. Bag of rice on floor of dry storage room. Remove.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer, food not covered inside of walk in cooler. Cover all food and remove all boxes of food from floor. 2. Food on floor of walk in cooer. Remove from floor and store on approved shelving. 3. Food items not coverd in walk in cooler. Cover all foods unless hot foods are cooling, then cover after cooled. 4. Bag of rice on floor of dry storage room. Remove.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small table that rice cooker sits on on cooks line soiled. Clean. 2. Shelf below large prep table on cooks line soiled. Clean and sanitize. 3. All metal shelving above cold top and steam table on cooks line soiled. Clean and sanitize. 4. Small metal cart in front of cooking equipment soiled. Clean.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hot wate faucet leaking at three bay sink. Repair faucet to a sound working condition.
    Location: Kitchen (back)
    Equipment: 3-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: 1. No chlorine tsst strips for checking sanitizer water for wiping towels and three bay sink. Provide.
    Location: Kitchen
 06/13/2012Routine
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    Location: Cook line
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    Location: Cook line
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    Location: Cook line
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    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 holding potentially hazardous food items at 45 to 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: 1. Can of coke on cooks line. All drinks must be in a cup with a lid and straw. Provide or remove drink from food prep areas.
    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: 1. Boxes that had raw chicken inside are being re-used to store cooked food items on cooks line and inside of walk in cooler. Do not re-use boxes that any food items come in . Cardboard boxes are not approved for re-use or for food storage. Cooked foods are being cross contaminated by placing cooked food back into boxes that raw chicken was packed in. Use only food grade containers to store food in. NOTE > REPEAT VIOLATION. 2. Raw meat thawing inside of two bay vegetable prep sink. Do not use vegetable prep sink to prep any meats, chicken , fish or seafood. All meat prep should be done in sanitizer section of three bay sink that has been cleaned and sanitized with no ware washing being done while food prep is being done. Clean and sanitize three bay sink after use for food prep. Clean and sanitize vegetable prep sink. 3. Raw chicken stored above vegetables inside of walk in cooler. Do not store raw meats above vegetables. Store all raw meats below and away from all other food items.
    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: 1. Boxes that had raw chicken inside are being re-used to store cooked food items on cooks line and inside of walk in cooler. Do not re-use boxes that any food items come in . Cardboard boxes are not approved for re-use or for food storage. Cooked foods are being cross contaminated by placing cooked food back into boxes that raw chicken was packed in. Use only food grade containers to store food in. NOTE > REPEAT VIOLATION. 2. Raw meat thawing inside of two bay vegetable prep sink. Do not use vegetable prep sink to prep any meats, chicken , fish or seafood. All meat prep should be done in sanitizer section of three bay sink that has been cleaned and sanitized with no ware washing being done while food prep is being done. Clean and sanitize three bay sink after use for food prep. Clean and sanitize vegetable prep sink. 3. Raw chicken stored above vegetables inside of walk in cooler. Do not store raw meats above vegetables. Store all raw meats below and away from all other food items.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Boxes that had raw chicken inside are being re-used to store cooked food items on cooks line and inside of walk in cooler. Do not re-use boxes that any food items come in . Cardboard boxes are not approved for re-use or for food storage. Cooked foods are being cross contaminated by placing cooked food back into boxes that raw chicken was packed in. Use only food grade containers to store food in. NOTE > REPEAT VIOLATION. 2. Raw meat thawing inside of two bay vegetable prep sink. Do not use vegetable prep sink to prep any meats, chicken , fish or seafood. All meat prep should be done in sanitizer section of three bay sink that has been cleaned and sanitized with no ware washing being done while food prep is being done. Clean and sanitize three bay sink after use for food prep. Clean and sanitize vegetable prep sink. 3. Raw chicken stored above vegetables inside of walk in cooler. Do not store raw meats above vegetables. Store all raw meats below and away from all other food items.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • 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.. Food scoop made from plastic bottle that food came in. Remove from store. Home made food scoops are not approved for use. 2. Home made cabage press by mop sink. Remove from establishment. NOTE > REPEAT VIOLATION. PRESS WAS REMOVED FROM ESTABLISHMENT AT LAST ROUTINE INSPECTON. HOME MADE FOOD PROCESSING EQUIPMEANT IS NOT APPROVED. 3. Bags that rice came in are being re-used to store food items inside of walk in cooler. Do not re-use rice bags. Once rice is used from bag discard.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled. Have hood professionaly cleaned and taged.
    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. All floor space soiled in kitchen area. Clean all floor space in kitchen area including along all wall and floor junctions.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wiping towels stoerd on meat smoker and on fire supressiion device in kitchen area by rice cooker. Remove,
    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. Beef thawing in standing water inside of vegetable prep sink. Do not thaw meats in standing water. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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. Home made table used to hold pan of cooked fried rice on cooks line. Remove home made table from establishment. Wood is not approved for use in kitchen. NOTE > REPEAT VIOLATOIN FROM LAST INSPECTION. 2. Foil on small table that rice cooker sits. Remove foil. Do not line shelving with foil. 3. Plywood board at three bay sink. Remvoe from store. Wood is not approved for this use. NOTE > REPEAT VIOLATON. 4. Egg cartons being re-used in kitchen. Do not re-use egg cartons. 5. Metal cans that had food items inside being re-used to store utensils in. Do not re-use cans. Discard cans after product has been used.
    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. Home made table used to hold pan of cooked fried rice on cooks line. Remove home made table from establishment. Wood is not approved for use in kitchen. NOTE > REPEAT VIOLATOIN FROM LAST INSPECTION. 2. Foil on small table that rice cooker sits. Remove foil. Do not line shelving with foil. 3. Plywood board at three bay sink. Remvoe from store. Wood is not approved for this use. NOTE > REPEAT VIOLATON. 4. Egg cartons being re-used in kitchen. Do not re-use egg cartons. 5. Metal cans that had food items inside being re-used to store utensils in. Do not re-use cans. Discard cans after product has been used.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wood shelving soiled that bulk food containers sit on. Clean. 2. Bottom shelves of all prep tables soiled. Clean. 3. Metal shelving above cold top cooler on cooks line soiled. Clean. 4. Old reach in cooler next to deep fry units soiled inside. Clean. 5. Chest freezer by front counter soiled inside. Clean and defrost.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Meat smoker soiled inside and out. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in mens restroom Provide.
    Location: Mens restroom
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 1. Three bay sink soiled. Clean.
    Location: Kitchen (back)
    Equipment: 3-bay
 02/28/2012Recheck
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    Location: Cook line
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    Location: Cook line
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    Location: Cook line
  • 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. Cooked chicen held at 54 deg. F. at room tempearature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 2. Coooked egg rolls sitting out at room temperatrue at 57 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 3. Cooke fried rice sittiing out ar room tempeature at 70 deg. F. on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. 4 All soups held at 77 to 80 deg. F. at steam table. Hold all hot foods at 135 deg. F. or above. 5 Fried chicen held at room temperature on cooks line. Hold all hot foods at 135 deg F. or above, Do not set potentially hazardous foods out at room temperatrue. NOTE >. ALL VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATONS FROM LAST INSPECITON.
    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 holding potentially hazardous food items at 45 to 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: 1. Can of coke on cooks line. All drinks must be in a cup with a lid and straw. Provide or remove drink from food prep areas.
    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: 1. Boxes that had raw chicken inside are being re-used to store cooked food items on cooks line and inside of walk in cooler. Do not re-use boxes that any food items come in . Cardboard boxes are not approved for re-use or for food storage. Cooked foods are being cross contaminated by placing cooked food back into boxes that raw chicken was packed in. Use only food grade containers to store food in. NOTE > REPEAT VIOLATION. 2. Raw meat thawing inside of two bay vegetable prep sink. Do not use vegetable prep sink to prep any meats, chicken , fish or seafood. All meat prep should be done in sanitizer section of three bay sink that has been cleaned and sanitized with no ware washing being done while food prep is being done. Clean and sanitize three bay sink after use for food prep. Clean and sanitize vegetable prep sink. 3. Raw chicken stored above vegetables inside of walk in cooler. Do not store raw meats above vegetables. Store all raw meats below and away from all other food items.
    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: 1. Boxes that had raw chicken inside are being re-used to store cooked food items on cooks line and inside of walk in cooler. Do not re-use boxes that any food items come in . Cardboard boxes are not approved for re-use or for food storage. Cooked foods are being cross contaminated by placing cooked food back into boxes that raw chicken was packed in. Use only food grade containers to store food in. NOTE > REPEAT VIOLATION. 2. Raw meat thawing inside of two bay vegetable prep sink. Do not use vegetable prep sink to prep any meats, chicken , fish or seafood. All meat prep should be done in sanitizer section of three bay sink that has been cleaned and sanitized with no ware washing being done while food prep is being done. Clean and sanitize three bay sink after use for food prep. Clean and sanitize vegetable prep sink. 3. Raw chicken stored above vegetables inside of walk in cooler. Do not store raw meats above vegetables. Store all raw meats below and away from all other food items.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Boxes that had raw chicken inside are being re-used to store cooked food items on cooks line and inside of walk in cooler. Do not re-use boxes that any food items come in . Cardboard boxes are not approved for re-use or for food storage. Cooked foods are being cross contaminated by placing cooked food back into boxes that raw chicken was packed in. Use only food grade containers to store food in. NOTE > REPEAT VIOLATION. 2. Raw meat thawing inside of two bay vegetable prep sink. Do not use vegetable prep sink to prep any meats, chicken , fish or seafood. All meat prep should be done in sanitizer section of three bay sink that has been cleaned and sanitized with no ware washing being done while food prep is being done. Clean and sanitize three bay sink after use for food prep. Clean and sanitize vegetable prep sink. 3. Raw chicken stored above vegetables inside of walk in cooler. Do not store raw meats above vegetables. Store all raw meats below and away from all other food items.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bulk food containers soiled. Clean inside and out. 2. Prep top / reach in cooler soiled inside and out. Clean and sanitize. 3. Metal cart in front of cooking equipment soiled. Clean. 4. Slicer soiled. Clean and sanitize. 5. Small blender soiled. Clean and sanitize. 6. Can opener soiled. Clean and sanitize. 7. Meat grinder soiled. Clean and sanitize. 8. Knife holder soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • 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.. Food scoop made from plastic bottle that food came in. Remove from store. Home made food scoops are not approved for use. 2. Home made cabage press by mop sink. Remove from establishment. NOTE > REPEAT VIOLATION. PRESS WAS REMOVED FROM ESTABLISHMENT AT LAST ROUTINE INSPECTON. HOME MADE FOOD PROCESSING EQUIPMEANT IS NOT APPROVED. 3. Bags that rice came in are being re-used to store food items inside of walk in cooler. Do not re-use rice bags. Once rice is used from bag discard.
    Location: Kitchen
  • 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. Exhaust hood and filters soiled. Have hood professionaly cleaned and taged.
    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. All floor space soiled in kitchen area. Clean all floor space in kitchen area including along all wall and floor junctions.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wiping towels stoerd on meat smoker and on fire supressiion device in kitchen area by rice cooker. Remove,
    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. Beef thawing in standing water inside of vegetable prep sink. Do not thaw meats in standing water. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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. Home made table used to hold pan of cooked fried rice on cooks line. Remove home made table from establishment. Wood is not approved for use in kitchen. NOTE > REPEAT VIOLATOIN FROM LAST INSPECTION. 2. Foil on small table that rice cooker sits. Remove foil. Do not line shelving with foil. 3. Plywood board at three bay sink. Remvoe from store. Wood is not approved for this use. NOTE > REPEAT VIOLATON. 4. Egg cartons being re-used in kitchen. Do not re-use egg cartons. 5. Metal cans that had food items inside being re-used to store utensils in. Do not re-use cans. Discard cans after product has been used.
    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. Home made table used to hold pan of cooked fried rice on cooks line. Remove home made table from establishment. Wood is not approved for use in kitchen. NOTE > REPEAT VIOLATOIN FROM LAST INSPECTION. 2. Foil on small table that rice cooker sits. Remove foil. Do not line shelving with foil. 3. Plywood board at three bay sink. Remvoe from store. Wood is not approved for this use. NOTE > REPEAT VIOLATON. 4. Egg cartons being re-used in kitchen. Do not re-use egg cartons. 5. Metal cans that had food items inside being re-used to store utensils in. Do not re-use cans. Discard cans after product has been used.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wood shelving soiled that bulk food containers sit on. Clean. 2. Bottom shelves of all prep tables soiled. Clean. 3. Metal shelving above cold top cooler on cooks line soiled. Clean. 4. Old reach in cooler next to deep fry units soiled inside. Clean. 5. Chest freezer by front counter soiled inside. Clean and defrost.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Meat smoker soiled inside and out. Clean.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in mens restroom Provide.
    Location: Mens restroom
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 1. Three bay sink soiled. Clean.
    Location: Kitchen (back)
    Equipment: 3-bay
 02/17/2012Routine

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