- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: THE FRONT DOOR WAS OPEN WHEN INSPECTION BEGAN. AVOID LETTING FLIES OR OTHER INSECTS INTO THE STORE. DOOR WAS THEN CLOSED. -- OK'D.
|
10/13/2014 | Routine |
| No violation noted during this evaluation. | 04/07/2014 | Non-Illness Complaint |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLER DID NOT WASH HANDS BEFORE PUTTING ON NEW GLOVES
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: ONE (1) DEAD ROACH FOUND ON THE FLOOR IN FRONT OF TAKE OUT COUNTER
Location: Dining room
- 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: KNIFE STORED INBETWEEN COOLERS IN HARD TO CLEAN AREA - MOVED TO MAGNET KNIFE RACK DURING INSPECTION
Location: Cook line
Equipment: Prep Top Cooler
|
03/10/2014 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USED GLOVES LEFT OUT IN MULTIPLE PLACES - DO NOT RE-USE GLOVES. GLOVES ARE DISPOSABLE.USED GLOVES FOUND IN CHICKEN FLOUR MIXTURE / ON PREP TABLE / SAUCES
- 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: OPEN CUP x 1
Location: Cook line
- 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.
Comments: FOOD HANDLER DID NOT WASH WITH SOAP AND HOT WATER AND 5 SECONDS. FOOD HANDLER RE-WASHED HANDS APPROPIATELY
Location: Kitchen (back)
Equipment: Hand sink
- 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: SUGARMSG
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WOK STORED UNDER FRYERSWOK WAS MOVED ABOVE THE 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: CLEAN UNDER THE FRYERS - OIL BUILD UP
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: BLUE TOWEL ON PREP TABLE SURFACEMANAGER PUT INSIDE SANITIZER BUCKET
Location: Cook line
|
11/06/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USED GLOVES LEFT OUT IN MULTIPLE PLACES - DO NOT RE-USE GLOVES. GLOVES ARE DISPOSABLE.USED GLOVES FOUND IN CHICKEN FLOUR MIXTURE / ON PREP TABLE / SAUCES
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN CUP x 1
Location: Cook line
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD HANDLER DID NOT WASH WITH SOAP AND HOT WATER AND 5 SECONDS. FOOD HANDLER RE-WASHED HANDS APPROPIATELY
Location: Kitchen (back)
Equipment: Hand sink
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SUGARMSG
Location: Kitchen (back)
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WOK STORED UNDER FRYERSWOK WAS MOVED ABOVE THE 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: CLEAN UNDER THE FRYERS - OIL BUILD UP
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: BLUE TOWEL ON PREP TABLE SURFACEMANAGER PUT INSIDE SANITIZER BUCKET
Location: Cook line
|
10/30/2013 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: 04/17/13:PROVIDED 8 FEET NO SMOKING SIGNAGE TO MANAGER - POSTED DURING INSPECTION
- 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: 04/10/13:Cooler in temperature danger zone, move foods to other cooler / use ice to keep PHFs cold / Need to bring temperature down quickly
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Residential Raid bug spray, use a Commercial grade bug spray
Location: Back room
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 04/10/13:Mixing bleach and soap in sanitizer bucket
- 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: 04/10/13:1. Thawing fish in vegetable sink, Thaw in meat sink only. 2. Washing fish in 3-bay with dishes inside. Only prep/wash fish in meat sink. Keep seperate
Location: Kitchen
Equipment: Veg. 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: 04/10/13:Rinsing sanitizer towel in handsink. Discontinue. Use 3-bay
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: 04/10/13:Employee washing with cold water and less than 20 seconds
Location: Kitchen
Equipment: Hand sink
- 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: Not sanitizing after washing dishes
Location: Kitchen
Equipment: 3-bay
- 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: Cardboard box used to hold food. Cardboard is not smooth and cleanable
Location: Kitchen
Equipment: Chest freezer
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean woks and utensils stored under the fryers. Do not store on the floor or under cooking equipment
Location: Cook line
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Trash is open2. Grease is open
Location: Dumpster area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 04/10/13:Door propped open. Closed during inspection. Open to bugs and pests entering
Location: Dining room
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: 04/10/13
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 04/10/13:Frozen fish at room temperature
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: No drain plugs x 3
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Faucet is loose, seal to handsink
Location: 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: 04/10/13:Handmade jug scoop - Discontinue / Discarded
Location: Kitchen
Equipment: 3-bay
|
04/17/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 04/10/13:Cooler in temperature danger zone, move foods to other cooler / use ice to keep PHFs cold / Need to bring temperature down quickly
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Residential Raid bug spray, use a Commercial grade bug spray
Location: Back room
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 04/10/13:Mixing bleach and soap in sanitizer bucket
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 04/10/13:1. Thawing fish in vegetable sink, Thaw in meat sink only. 2. Washing fish in 3-bay with dishes inside. Only prep/wash fish in meat sink. Keep seperate
Location: Kitchen
Equipment: Veg. Sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 04/10/13:Rinsing sanitizer towel in handsink. Discontinue. Use 3-bay
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 04/10/13:Employee washing with cold water and less than 20 seconds
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: Not sanitizing after washing dishes
Location: Kitchen
Equipment: 3-bay
- 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: Cardboard box used to hold food. Cardboard is not smooth and cleanable
Location: Kitchen
Equipment: Chest freezer
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean woks and utensils stored under the fryers. Do not store on the floor or under cooking equipment
Location: Cook line
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Trash is open2. Grease is open
Location: Dumpster area
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 04/10/13:Door propped open. Closed during inspection. Open to bugs and pests entering
Location: Dining room
- Frozen temperatures (corrected on site)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: 04/10/13
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 04/10/13:Frozen fish at room temperature
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: No drain plugs x 3
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Faucet is loose, seal to handsink
Location: Restroom
Equipment: Hand sink
- Durability / utensils and equipment (corrected on site)
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: 04/10/13:Handmade jug scoop - Discontinue / Discarded
Location: Kitchen
Equipment: 3-bay
|
04/10/2013 | Recheck |
- 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: Residential Raid bug spray, use a Commercial grade bug spray
Location: Back room
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: Not sanitizing after washing dishes
Location: Kitchen
Equipment: 3-bay
- 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: Cardboard box used to hold food. Cardboard is not smooth and cleanable
Location: Kitchen
Equipment: Chest freezer
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean woks and utensils stored under the fryers. Do not store on the floor or under cooking equipment
Location: Cook line
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Trash is open2. Grease is open
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: No drain plugs x 3
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Faucet is loose, seal to handsink
Location: Restroom
Equipment: Hand sink
|
04/02/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cords removed
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using soap and bleach together.Only use bleach and water
- 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: 2 take out boxes with food stored inside handsink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water turned off at the shut off because it leaks. Need to repair and turn on hot water at faucet
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water turned off at the shut off because it leaks. Need to repair and turn on hot water at faucet
Location: Kitchen (front)
Equipment: Hand sink
- 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: Half eaten dessert stored in reach in freezer. Keep personal items seperate from customer food.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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: Update hood cleaning
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: Frozen shrimp thawing in water without running water. Water was turned on to thaw properly and then someone turned off the water. Ensure water is running to thaw properly
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood weight is damaged. Needs to be smooth and cleanable. Wood block was splintering
Location: Kitchen
Equipment: Mixer
- 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.
Location: Kitchen
Equipment: Can opener
- 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: Knives stored inbetween 1-bay and 2-bay sinks. Moved the knifes to the magnet rack
Location: Kitchen
Equipment: 2-bay
|
12/12/2012 | Recheck |
- Electrical service (corrected on site)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cords removed
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using soap and bleach together.Only use bleach and water
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 2 take out boxes with food stored inside handsink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water turned off at the shut off because it leaks. Need to repair and turn on hot water at faucet
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water turned off at the shut off because it leaks. Need to repair and turn on hot water at faucet
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Half eaten dessert stored in reach in freezer. Keep personal items seperate from customer food.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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: Update hood cleaning
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen shrimp thawing in water without running water. Water was turned on to thaw properly and then someone turned off the water. Ensure water is running to thaw properly
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
- Fixed equipment spacing/sealing (corrected on site)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood weight is damaged. Needs to be smooth and cleanable. Wood block was splintering
Location: Kitchen
Equipment: Mixer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Kitchen
Equipment: Can opener
- 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: Knives stored inbetween 1-bay and 2-bay sinks. Moved the knifes to the magnet rack
Location: Kitchen
Equipment: 2-bay
|
12/05/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: X 2
- 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: DRINK X 1
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH OVER LETTUCE
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: STUFF INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 0 PPM
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIVES AND HONE STORED INBETWEEN SINKS
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: T-SHIRT BAG INTO DRAIN. EXTEND PLUMBING TO DRAIN PROPERLY
Location: Kitchen
Equipment: 3-bay
|
07/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: X 2
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DRINK X 1
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FISH OVER LETTUCE
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: STUFF INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 0 PPM
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIVES AND HONE STORED INBETWEEN SINKS
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: T-SHIRT BAG INTO DRAIN. EXTEND PLUMBING TO DRAIN PROPERLY
Location: Kitchen
Equipment: 3-bay
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07/17/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ENSURE FOOD ITEMS ARE PLACED INSIDE COOLER TO ALLOW COOL AIR TO CIRCULATE - NOT NESTED ON TOP.2. POTENTIALLY HAZARDOUS FOOD EX. FRIES, WINGS, ETC.. MUST BE KEPT AT 41 AND BELOW OR HOT HELD AFTER COOKING AT 135 DEGREES f AND ABOVE - AT ALL TIMES.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ENSURE FOOD ITEMS ARE PLACED INSIDE COOLER TO ALLOW COOL AIR TO CIRCULATE - NOT NESTED ON TOP.2. POTENTIALLY HAZARDOUS FOOD EX. FRIES, WINGS, ETC.. MUST BE KEPT AT 41 AND BELOW OR HOT HELD AFTER COOKING AT 135 DEGREES f AND ABOVE - AT ALL TIMES.
Location: Cook line
Equipment: Prep table
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: ENSURE BREADING MIXTURES ARE SIFTED AT LEAST EVERY 4 HOURS OR KEPT AT 41 DEGREES F AND BELOW.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NOT WASHING HANDS BEFORE APPLYING GLOVES. WASH HANDS BEFORE APPLYING GLOVES AND BETWEEN GLOVE CHANGES.
- 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: EATING ON PREP TABLE. EAT IN DINING ROOM ONLY.
Location: Cook line
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SMALL PREP TABLE WITH CROCK POT.
Location: Cook line
Equipment: Prep table
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: PAPER BAGS - DO NOT RE-USE.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS SHOULD BE IN YOUR HAND OR IN THE SANITIZER SOLUTION.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WINGS AND OTHER FOOD ITEMS MUST BE COOLED USING ONE OF THE ABOVE METHODS.
Location: Cook line
Equipment: Prep table
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: Reach in cooler (2 door)
|
03/15/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ENSURE FOOD ITEMS ARE PLACED INSIDE COOLER TO ALLOW COOL AIR TO CIRCULATE - NOT NESTED ON TOP.2. POTENTIALLY HAZARDOUS FOOD EX. FRIES, WINGS, ETC.. MUST BE KEPT AT 41 AND BELOW OR HOT HELD AFTER COOKING AT 135 DEGREES f AND ABOVE - AT ALL TIMES.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ENSURE FOOD ITEMS ARE PLACED INSIDE COOLER TO ALLOW COOL AIR TO CIRCULATE - NOT NESTED ON TOP.2. POTENTIALLY HAZARDOUS FOOD EX. FRIES, WINGS, ETC.. MUST BE KEPT AT 41 AND BELOW OR HOT HELD AFTER COOKING AT 135 DEGREES f AND ABOVE - AT ALL TIMES.
Location: Cook line
Equipment: Prep table
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: ENSURE BREADING MIXTURES ARE SIFTED AT LEAST EVERY 4 HOURS OR KEPT AT 41 DEGREES F AND BELOW.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NOT WASHING HANDS BEFORE APPLYING GLOVES. WASH HANDS BEFORE APPLYING GLOVES AND BETWEEN GLOVE CHANGES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EATING ON PREP TABLE. EAT IN DINING ROOM ONLY.
Location: Cook line
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SMALL PREP TABLE WITH CROCK POT.
Location: Cook line
Equipment: Prep table
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: PAPER BAGS - DO NOT RE-USE.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS SHOULD BE IN YOUR HAND OR IN THE SANITIZER SOLUTION.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: WINGS AND OTHER FOOD ITEMS MUST BE COOLED USING ONE OF THE ABOVE METHODS.
Location: Cook line
Equipment: Prep table
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: Reach in cooler (2 door)
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03/08/2012 | Routine |
Restaurant representatives - add corrected or new information about WINGS & SEAFOOD MARKET, 5623 W 38TH ST, Indianapolis, IN »