- 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: A SMALL CONTAINER OF BEAN SPROUTS AND A NUMBER OF EGGS SETTING OUT AT ROOM TEMP. HAD TO BE MOVED INTO A COOLER --- KEEP POTENTIALLY HAZARDOUS COLD FOODS 41 DEGREES OR LESS.
- 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.
- 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: THE WIPING CLOTH BLEACH WATER WAS VERY STRONG --- WATER WAS ADDED --- CORRECTED ON SITE.--
Location: Cook line
- 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: 1) ONE CHOPPER HAD BLADE BETWEEN LEFT SIDE OF PREP. COOLER AND A PREP. TABLE. KEEP BLADES FREE OF POSSIBLE CROSS--CONTAMINATION.2) A ROUND CUTTING BOARD ON PLATFORM BY REAR HAND SINK SHOULD BE STORED 6" OR MORE OFF THE FLOOR.3) CLEAN THE LOWER SHELF WHERE INGREDIENTS ARE STORED ON THE COOK--LINE.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN ALONG THE BOTTOM EDGE OF THE EXHAUST FILTERS WHERE SMALL DRIPS ARE VISIBLE. SCHEDULE TO HAVE A HOOD CLEANING COMPANY CLEAN HOOD AND DUCTS .
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: A CARDBOARD BOX IN WALK--IN COOLER, WITH SAUCES IN IT, SHOULD BE REPLACED WITH ONE MADE OF PLASTIC.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE RESTROOM TOILET THOROUGHLY.
Location: Restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER WOULD ONLY REACH 109 DEGREES IN SINKS. RAISE WATER TEMP. 10 DEGREES OR SO.
Location: Kitchen
|
06/11/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: A SMALL CONTAINER OF BEAN SPROUTS AND A NUMBER OF EGGS SETTING OUT AT ROOM TEMP. HAD TO BE MOVED INTO A COOLER --- KEEP POTENTIALLY HAZARDOUS COLD FOODS 41 DEGREES OR LESS.
- 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.
- 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: THE WIPING CLOTH BLEACH WATER WAS VERY STRONG --- WATER WAS ADDED --- CORRECTED ON SITE.--
Location: Cook line
- 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: 1) ONE CHOPPER HAD BLADE BETWEEN LEFT SIDE OF PREP. COOLER AND A PREP. TABLE. KEEP BLADES FREE OF POSSIBLE CROSS--CONTAMINATION.2) A ROUND CUTTING BOARD ON PLATFORM BY REAR HAND SINK SHOULD BE STORED 6" OR MORE OFF THE FLOOR.3) CLEAN THE LOWER SHELF WHERE INGREDIENTS ARE STORED ON THE COOK--LINE.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN ALONG THE BOTTOM EDGE OF THE EXHAUST FILTERS WHERE SMALL DRIPS ARE VISIBLE. SCHEDULE TO HAVE A HOOD CLEANING COMPANY CLEAN HOOD AND DUCTS .
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: A CARDBOARD BOX IN WALK--IN COOLER, WITH SAUCES IN IT, SHOULD BE REPLACED WITH ONE MADE OF PLASTIC.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE RESTROOM TOILET THOROUGHLY.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER WOULD ONLY REACH 109 DEGREES IN SINKS. RAISE WATER TEMP. 10 DEGREES OR SO.
Location: Kitchen
|
06/04/2014 | Routine |
- 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: MOVE A COUPLE JACKETS/SWEATSHIRTS FROM A FOOD STORAGE SHELF (ON BOTTLES OF VINEGAR) AND HANG THEM UP IN AREA SEPERATE AND AWAY FROM FOOD OR UTENSILS.
Location: Kitchen (back)
- 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: LABEL THE LARGER, GRAY BULK BARRELLS IN ENGLISH, AS WELL AS CHINESE --- (SUCH AS SUGAR, SALT, CORNSTARCH, ETC.).
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: REPLACE THE LIDS ON 3 CARDBOARD BARRELLS IN STORE ROOM AREA.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOILED CARDBOARD FROM A LOWER SHELF NEAR AND UNDER A RICE WARMER -- IN COOK--LINE AREA.
Location: Cook line
|
11/14/2013 | Recheck |
- 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: MOVE A COUPLE JACKETS/SWEATSHIRTS FROM A FOOD STORAGE SHELF (ON BOTTLES OF VINEGAR) AND HANG THEM UP IN AREA SEPERATE AND AWAY FROM FOOD OR UTENSILS.
Location: Kitchen (back)
- 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: LABEL THE LARGER, GRAY BULK BARRELLS IN ENGLISH, AS WELL AS CHINESE --- (SUCH AS SUGAR, SALT, CORNSTARCH, ETC.).
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: REPLACE THE LIDS ON 3 CARDBOARD BARRELLS IN STORE ROOM AREA.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOILED CARDBOARD FROM A LOWER SHELF NEAR AND UNDER A RICE WARMER -- IN COOK--LINE AREA.
Location: Cook line
|
11/07/2013 | Routine |
- 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: APPRX. 10 UNCOOKED EGGS SETTING OUT ON COOK--LINE HAD TO BE DISCDARDED. KEEP EGGS COLDER -- SETTING OUT FOR SHORTER PERIODS.
Location: Cook line
- 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.REPLACE THE THERMOMETER IN THE FRONT REACH--IN COOLER.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: TOWARD THE BACK OF THE KITCHEN BY STORAGE SHELVES 2 CARDBOARD LIDS FOR BARRELLS ARE IN POOR CONDITION. REPLACE LIDS (TYPICALLY WITH PLASTIC.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.--- THE WALK--IN SHELF ON LEFT SIDE AND IN THE BACK. CLEAN OFF ANY RUST.
Location: Walk-in cooler
|
06/18/2013 | Routine |
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: THREE 32 OZ. CANS OF LOBSTER MEAT ARE SWELLED OR BULGING OUT ON ENDS (TOP AND BOTTOM) OF CANS. DISCARD CANS -- DO NOT USE.
Location: Kitchen (back)
Equipment: reach in freezer
- 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: KEEP THE REAR HAND SINK CLEAR AND USEABLE AT ALL TIMES.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN SOME EXHAUST HOOD FILTERS. SCHEDULE HOOD CLEANING SOON.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: DO NOT KEEP RE--USING CANS THAT FOODS CAME IN TO STORE OTHER FOODS IN.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE WORN AND SOILED CARDBOARD FROM BOTTOM SHELF (FRONT TABLE ON COOK--LINE).
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: REPLACE DOOR CLOSER FOR EMPLOYEE RESTROOM.
Location: Emp restroom
|
02/26/2013 | Recheck |
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: THREE 32 OZ. CANS OF LOBSTER MEAT ARE SWELLED OR BULGING OUT ON ENDS (TOP AND BOTTOM) OF CANS. DISCARD CANS -- DO NOT USE.
Location: Kitchen (back)
Equipment: reach in freezer
- 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: KEEP THE REAR HAND SINK CLEAR AND USEABLE AT ALL TIMES.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN SOME EXHAUST HOOD FILTERS. SCHEDULE HOOD CLEANING SOON.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: DO NOT KEEP RE--USING CANS THAT FOODS CAME IN TO STORE OTHER FOODS IN.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE WORN AND SOILED CARDBOARD FROM BOTTOM SHELF (FRONT TABLE ON COOK--LINE).
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: REPLACE DOOR CLOSER FOR EMPLOYEE RESTROOM.
Location: Emp restroom
|
02/19/2013 | Routine |
- 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: KEEP FRONT HAND SINK FREE OF OBJECTS.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: THE COOK--LINE WIPING CLOTH SANITIZER WATER SHOULD NOT HAVE SOAP ADDED TO IT.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN A RETURN AIR VENT IN REAR KITCHEN CEILING.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE LIGHT SWITCH COVER PLATE AND SURROUNDING WALL SURFACE IN EMPLOYEES RESTROOM.
Location: Emp restroom
- 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: A RELATIVELY LARGE NUMBER OF RAW SHRIMP (WITH SHELL) WAS BEING SHELLED AND SET INTO A PAN OF WATER. TOO MANY SHRIMP WERE BEING WORKED ON AND TEMP. WAS TOO HIGH --- BOTH SHRIMP IN SHELL AND THOSE FINISHED. ABOUT HALF THE SHRIMP WERE PLACED IN COOLER AND/OR FREEZER SO LESS PRODUCT WAS SETTING OUT AT ROOM TEMP.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) REMOVE USED--SOILED CARDBOARD FROM SMALL SHELF OF TABLE ON COOK--LINE.2) CLEAN THE SMALL SPACE DOWN-BETWEEN THE PREP. COOLER AND TABLE TO THE RIGHT.
Location: Cook line
|
09/20/2012 | Recheck |
- 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: KEEP FRONT HAND SINK FREE OF OBJECTS.
Location: Cook line
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: THE COOK--LINE WIPING CLOTH SANITIZER WATER SHOULD NOT HAVE SOAP ADDED TO IT.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN A RETURN AIR VENT IN REAR KITCHEN CEILING.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE LIGHT SWITCH COVER PLATE AND SURROUNDING WALL SURFACE IN EMPLOYEES RESTROOM.
Location: Emp restroom
- 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: A RELATIVELY LARGE NUMBER OF RAW SHRIMP (WITH SHELL) WAS BEING SHELLED AND SET INTO A PAN OF WATER. TOO MANY SHRIMP WERE BEING WORKED ON AND TEMP. WAS TOO HIGH --- BOTH SHRIMP IN SHELL AND THOSE FINISHED. ABOUT HALF THE SHRIMP WERE PLACED IN COOLER AND/OR FREEZER SO LESS PRODUCT WAS SETTING OUT AT ROOM TEMP.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) REMOVE USED--SOILED CARDBOARD FROM SMALL SHELF OF TABLE ON COOK--LINE.2) CLEAN THE SMALL SPACE DOWN-BETWEEN THE PREP. COOLER AND TABLE TO THE RIGHT.
Location: Cook line
|
09/13/2012 | 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) PREP. COOLER TOP FOODS MEASURED 53 TO 55 DEGREES -- AS WAS THE AIR TEMP. IN BOTTOM COMPARTMENT. KEEP FOODS AT OR BELOW 41 DEGREES.2) SOME EGG ROLLS & SWEET AND SOUR CHICKEN WERE SETTING OUT TOO LONG AND HAD TO BE RETURNED TO COOLER. WATCH TIME AND TEMP. OF THESE CAREFULLY.
Location: Cook line
Equipment: Cold top
- 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: KEEP THE REAR HAND SINK CLEAR OF OBJECTS.
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.ONE CHOPPER WITH BLADE STORED DOWN BETWEEN PREP. COOLER AND TABLE TOP. STORE CHOPPERS, KNIVES, ETC. SO BLADES DO NOT TOUCH UNCLEAN SURFACES.
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: SOME SHELVES IN WALK--IN COOLER SHOULD HAVE CARDBOARD REMOVED AND/OR REPLACED WITH SHELF LINER MATERIAL SUCH AS PLASTIC PANEL.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap. -- (AT REAR HAND SINK).
Location: Kitchen
|
05/04/2012 | 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.
Comments: 1) PREP. COOLER TOP FOODS MEASURED 53 TO 55 DEGREES -- AS WAS THE AIR TEMP. IN BOTTOM COMPARTMENT. KEEP FOODS AT OR BELOW 41 DEGREES.2) SOME EGG ROLLS & SWEET AND SOUR CHICKEN WERE SETTING OUT TOO LONG AND HAD TO BE RETURNED TO COOLER. WATCH TIME AND TEMP. OF THESE CAREFULLY.
Location: Cook line
Equipment: Cold top
- 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: KEEP THE REAR HAND SINK CLEAR OF OBJECTS.
Location: Kitchen (back)
- 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.ONE CHOPPER WITH BLADE STORED DOWN BETWEEN PREP. COOLER AND TABLE TOP. STORE CHOPPERS, KNIVES, ETC. SO BLADES DO NOT TOUCH UNCLEAN SURFACES.
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: SOME SHELVES IN WALK--IN COOLER SHOULD HAVE CARDBOARD REMOVED AND/OR REPLACED WITH SHELF LINER MATERIAL SUCH AS PLASTIC PANEL.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap. -- (AT REAR HAND SINK).
Location: Kitchen
|
05/01/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WIPING CLOTH BLEACH WATER TOO STRONG AT FIRST --- WAS CORRECTED. -- OK.
Location: Cook line
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: OBTAIN A PROBE TYPE THERMOMETER -- USE ON COOK--LINE PRIMARILY -- TO CHECK FOOD TEMPS. AS NEEDED.
- 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 WALK--IN COOLER FAN GUARDS AND THE CEILING IN FRONT.
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: KEEP BAG OF ONIONS IN REAR KITCHEN 6" OR MORE OFF THE FLOOR.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOME WORN AND SOILED CARDBOARD FROM A WALK--IN COOLER SHELF.
Location: Walk-in cooler
|
12/16/2011 | Routine |
Restaurant representatives - add corrected or new information about WONDER WU, 5612 GEORGETOWN RD, Indianapolis, IN »