- Smoking distance signage (corrected)
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: PLEASE PROVIDE A NO SMOKING WITHIN 8 FEET OF ENTRANCE WAY SIGNS PER STATE LAW.
- 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: PAN OF RICE AT ROOM TEMPERATURE AT 109 DEG F. TRANSPORTED BACK TO FACILITY FROM CATERING JOB. DISCONTINUE. MUST TRANSPORT ALL HOT FOODS AT 135 DEG fF OR ABOVE. MUST TRANSPORT ALL COLD FOODS AT 41 DEG F OR BELOW. DISPOSED OF ONE PAN OF COOKED RICE AT TIME OF INSPECTION.
Location: Prep area
- 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: 1. VINEGAR AND SEASAME OILS STORED WITH CHEMICALS BELOW HAND SINK IN SERVER AREA. DISCONTINUE. KEEP TOXINS AWAY FROM FOOD.2. OIL STORED WITH SOAP AND CHEMICALS. SEPERATE TOXINS FROM FOOD.3. BAG OF WEED AND FEED BY SERVICE COUNTER. KEEP UNNECESSARY CHEMICALS OUT OF THE ESTABLISHMENT.
Location: Service counter
- 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: 1. VINEGAR AND SEASAME OILS STORED WITH CHEMICALS BELOW HAND SINK IN SERVER AREA. DISCONTINUE. KEEP TOXINS AWAY FROM FOOD.2. OIL STORED WITH SOAP AND CHEMICALS. SEPERATE TOXINS FROM FOOD.3. BAG OF WEED AND FEED BY SERVICE COUNTER. KEEP UNNECESSARY CHEMICALS OUT OF THE ESTABLISHMENT.
Location: Cook line
- 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: 1. VINEGAR AND SEASAME OILS STORED WITH CHEMICALS BELOW HAND SINK IN SERVER AREA. DISCONTINUE. KEEP TOXINS AWAY FROM FOOD.2. OIL STORED WITH SOAP AND CHEMICALS. SEPERATE TOXINS FROM FOOD.3. BAG OF WEED AND FEED BY SERVICE COUNTER. KEEP UNNECESSARY CHEMICALS OUT OF THE ESTABLISHMENT.
Location: Service counter
- 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: EMPLOYEES ARE NOT WASHING THEIR HANDS. ALWAYS WASH HANDS BEFORE HANDLING FOOD AND BETWEEN JOBS.
- 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: DISH MACHINE IS NOT SANITIZING DISHES. REPAIR. MAY SET UP THREE BAY SINK TO WASH-RINSE-SANITIZE-AIR DRY DISHES UNTIL REPAIRS ARE COMPLETE.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1.EMPLOYEE EATING WHILE PREPARING GREEN BEANS IN SERVER AREA. DISCONTINUE. EAT IN APPROVED AREAS. DO NOT EAT WHILE HANDLING FOOD.2. OPEN GLASS OF WATER BY RICE COOKER. EMPLOYEE DRINKS SHOULD BE COVERED WITH A LID AND A STRAW.3. CUP OF WHITE CASTLE COFFEE IN SIDE BOX OF CHICKEN
Location: Service counter
- 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.EMPLOYEE EATING WHILE PREPARING GREEN BEANS IN SERVER AREA. DISCONTINUE. EAT IN APPROVED AREAS. DO NOT EAT WHILE HANDLING FOOD.2. OPEN GLASS OF WATER BY RICE COOKER. EMPLOYEE DRINKS SHOULD BE COVERED WITH A LID AND A STRAW.3. CUP OF WHITE CASTLE COFFEE IN SIDE BOX OF CHICKEN
Location: Prep area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1.EMPLOYEE EATING WHILE PREPARING GREEN BEANS IN SERVER AREA. DISCONTINUE. EAT IN APPROVED AREAS. DO NOT EAT WHILE HANDLING FOOD.2. OPEN GLASS OF WATER BY RICE COOKER. EMPLOYEE DRINKS SHOULD BE COVERED WITH A LID AND A STRAW.3. CUP OF WHITE CASTLE COFFEE IN SIDE BOX OF CHICKEN
Location: Walk-in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. 4 HEAVILY DENTED CANS IN PREP AREA. DO NOT SERVE FOOD FROM DENTED CANS.2. MOLD ON SEVERAL CONTAINERS OF DRINKS IN WALK IN COOLER. DISPOSE OF ALL CONTAINERS WITH MOLD ON THEM
Location: Prep area
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. 4 HEAVILY DENTED CANS IN PREP AREA. DO NOT SERVE FOOD FROM DENTED CANS.2. MOLD ON SEVERAL CONTAINERS OF DRINKS IN WALK IN COOLER. DISPOSE OF ALL CONTAINERS WITH MOLD ON THEM
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Dish machine area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK ON COOKS LINE BLOCKED BY CRATE, SOY SAUCE CONATINERS AND PAN WITH COOKED MEAT. REMOVE ALL ITEMS. DO NOT BLOCK HAND SINK. MUST BE ACCESSIBLE AT ALL TIMES.
Location: Cook line
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: NO DETECTABLE SANITIZER IN SANITIZER BUCKETS. ENSURE SANITIZER CONCENTRATION IS BETWEEN 50-100 PPM BLEACH. BUCKETS REFILLED CORRECTED ON SITE.
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. OPEN FOODS STORED IN NON FOOD GRADE CONTAINERS (WONTON CRISPS, CUT PRODUCE, MEATS, ETC) DISCONTINUE. STORE ALL OPEN FOODS IN FOOD SAFE CONTAINER.2. OPEN FOODS STORED IN GROCERY BAGS IN WALK IN COOLER. DISCONTINUE. STORE ALL FOODS IN FOOD SAFE CONTAINER, WRAP OR BAG, 3. RE-USE OF # 10 CANS. DISCONTINUE. DISPOSE OF CANS AFTER USE.4. HEAVILY RUSTED SCRUB BRUSH BY 4 BAY. DISCARD UTENSIL.
Location: Service counter
- 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. OPEN FOODS STORED IN NON FOOD GRADE CONTAINERS (WONTON CRISPS, CUT PRODUCE, MEATS, ETC) DISCONTINUE. STORE ALL OPEN FOODS IN FOOD SAFE CONTAINER.2. OPEN FOODS STORED IN GROCERY BAGS IN WALK IN COOLER. DISCONTINUE. STORE ALL FOODS IN FOOD SAFE CONTAINER, WRAP OR BAG, 3. RE-USE OF # 10 CANS. DISCONTINUE. DISPOSE OF CANS AFTER USE.4. HEAVILY RUSTED SCRUB BRUSH BY 4 BAY. DISCARD UTENSIL.
Location: Walk-in cooler
- 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. OPEN FOODS STORED IN NON FOOD GRADE CONTAINERS (WONTON CRISPS, CUT PRODUCE, MEATS, ETC) DISCONTINUE. STORE ALL OPEN FOODS IN FOOD SAFE CONTAINER.2. OPEN FOODS STORED IN GROCERY BAGS IN WALK IN COOLER. DISCONTINUE. STORE ALL FOODS IN FOOD SAFE CONTAINER, WRAP OR BAG, 3. RE-USE OF # 10 CANS. DISCONTINUE. DISPOSE OF CANS AFTER USE.4. HEAVILY RUSTED SCRUB BRUSH BY 4 BAY. DISCARD UTENSIL.
Location: Prep area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. EXTRA UNUSED EQUIPMENT IN BACK STORAGE AREA. REMOVE ANYTHING NOT USED IN STORE.2. FOOD, PAPERS, MEDICINES, ETC ALL TOGETHER IN SERVER AREA. REMOVE ALL UNECCASSRY ITEMS. CLEAN AND ORGANIZE FOR SERVER AREA.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. EXTRA UNUSED EQUIPMENT IN BACK STORAGE AREA. REMOVE ANYTHING NOT USED IN STORE.2. FOOD, PAPERS, MEDICINES, ETC ALL TOGETHER IN SERVER AREA. REMOVE ALL UNECCASSRY ITEMS. CLEAN AND ORGANIZE FOR SERVER AREA.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS ARE OPEN. PLEASE KEEP CLOSED.
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: GREASE DRIPPING FROM EXHAUST HOOD. COMPANY DUE JUNE 2014. HAVE CLEANED AND TAGGED.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE DAMAGED AND TORN. REPLACE TILES.2. STAINED CEILING TILES IN SERVER AREA. REPAIR ROOF AND REPLACE WITH WASHABLE CEILING TILES.3. HOLE IN WALL IN EMPLOYEE BATHROOM. REPAIR TO SMOOTH, NON ABSORBENT EASILY CLEANABLE SURFACE.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE DAMAGED AND TORN. REPLACE TILES.2. STAINED CEILING TILES IN SERVER AREA. REPAIR ROOF AND REPLACE WITH WASHABLE CEILING TILES.3. HOLE IN WALL IN EMPLOYEE BATHROOM. REPAIR TO SMOOTH, NON ABSORBENT EASILY CLEANABLE SURFACE.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE DAMAGED AND TORN. REPLACE TILES.2. STAINED CEILING TILES IN SERVER AREA. REPAIR ROOF AND REPLACE WITH WASHABLE CEILING TILES.3. HOLE IN WALL IN EMPLOYEE BATHROOM. REPAIR TO SMOOTH, NON ABSORBENT EASILY CLEANABLE SURFACE.
Location: Emp restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET CLOTH TOWEL ON COUNTER IN SERVER AREA. DISCONTINUE. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.2. WET CLOTH ON COUNTER AND BEING USED TO WIPE UP BLOOD FROM RAW MEAT. MAKE SURE TO SET UP SEPARATE IN PLACE SANITIZER BUCKET TO KEEP TOWEL IN FOR CLEANING AFTER CUTTING RAW MEATS. CORRECTED.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET CLOTH TOWEL ON COUNTER IN SERVER AREA. DISCONTINUE. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.2. WET CLOTH ON COUNTER AND BEING USED TO WIPE UP BLOOD FROM RAW MEAT. MAKE SURE TO SET UP SEPARATE IN PLACE SANITIZER BUCKET TO KEEP TOWEL IN FOR CLEANING AFTER CUTTING RAW MEATS. CORRECTED.
Location: Prep area
- 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. CHUNK OF RAW MEAT THAWING ON PREP SINK. DISCONTINUE. THAW ALL FOODS IN REFRIGERATION, UNDER RUNNING COLD WATER OR IN MICROWAVE OVEN IMMEDIATELY BEFORE USE.2. FOUR BOXES OF RAW MEAT AT ROOM TEMPERATURE. STATED MEAT WAS THAWING PRIOR TO BEING PREPARED. DISCONTINUE. KEEP IN REFRIGERATION UNTIL EMPLOYEE IS ABLE TO PREPARE FOOD.
Location: Prep area
- 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: TWO DOOR REACH IN COOLER IN SERVER AREA IS MISSING THERMOMETER. PROVIDE A CLEARLY VISIBLE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: KNIFE SHARPENER ON ROTTING 2X4. REMOVE WOOD FROM KITCHEN.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Emp restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Emp restroom
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FOOD ON THE FLOOR OF THE WALK IN COOLER. STORE 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING RACK IN PREP AREA IS SOILED . PLEASE CLEAN.2. BULK CONTAINERS SOILED . CLEAN
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING RACK IN PREP AREA IS SOILED . PLEASE CLEAN.2. BULK CONTAINERS SOILED . CLEAN
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK PLATE INSIDE ICE MACHINE IS SOILED. CLEAN.
Location: Kitchen (back)
- 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. MICROWAVE OVEN SOILED . PLEASE CLEAN AND SANITIZE.2. TOASTER OVEN ON COOKS LINE IS SOILED. CLEAN.
Location: Kitchen
Equipment: Microwave oven
- 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. MICROWAVE OVEN SOILED . PLEASE CLEAN AND SANITIZE.2. TOASTER OVEN ON COOKS LINE IS 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. FOUR BAY SINK IS LEAKING. REPAIR.2. DISH MACHINE LEAKING BY VACCUUM BREAKER. REPAIR.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FOUR BAY SINK IS LEAKING. REPAIR.2. DISH MACHINE LEAKING BY VACCUUM BREAKER. REPAIR.
Location: Dish machine area
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Cook line
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Prep area
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Dish machine area
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Walk-in cooler
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Walk-in cooler
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Kitchen
- 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: 1. SPOON STORED IN STANDING WATER. DISCONTINUE. STORE ON CLEAN AND SANITIZED SURFACES.2. SCOOP HANDLE DOWN IN DRINK ICE IN SERVER AREA. DISCONTINUE. STORE WITH HANDLE OUT IF DRINK ICE. 3. KNIFE STUCK BETWEEN WALL AND PLUMBING BY 4 BAY SINK. DISCONTINUE. CLEAN AND SANITIZE AND STORE ON CLEANED AND SANITIZED SURFACE.
Location: Kitchen
- 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: 1. SPOON STORED IN STANDING WATER. DISCONTINUE. STORE ON CLEAN AND SANITIZED SURFACES.2. SCOOP HANDLE DOWN IN DRINK ICE IN SERVER AREA. DISCONTINUE. STORE WITH HANDLE OUT IF DRINK ICE. 3. KNIFE STUCK BETWEEN WALL AND PLUMBING BY 4 BAY SINK. DISCONTINUE. CLEAN AND SANITIZE AND STORE ON CLEANED AND SANITIZED SURFACE.
Location: Service counter
- 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: 1. SPOON STORED IN STANDING WATER. DISCONTINUE. STORE ON CLEAN AND SANITIZED SURFACES.2. SCOOP HANDLE DOWN IN DRINK ICE IN SERVER AREA. DISCONTINUE. STORE WITH HANDLE OUT IF DRINK ICE. 3. KNIFE STUCK BETWEEN WALL AND PLUMBING BY 4 BAY SINK. DISCONTINUE. CLEAN AND SANITIZE AND STORE ON CLEANED AND SANITIZED SURFACE.
Location: Prep area
|
07/23/2014 | Recheck |
- 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: PLEASE PROVIDE A NO SMOKING WITHIN 8 FEET OF ENTRANCE WAY SIGNS PER STATE LAW.
- 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: PAN OF RICE AT ROOM TEMPERATURE AT 109 DEG F. TRANSPORTED BACK TO FACILITY FROM CATERING JOB. DISCONTINUE. MUST TRANSPORT ALL HOT FOODS AT 135 DEG fF OR ABOVE. MUST TRANSPORT ALL COLD FOODS AT 41 DEG F OR BELOW. DISPOSED OF ONE PAN OF COOKED RICE AT TIME OF INSPECTION.
Location: Prep area
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. VINEGAR AND SEASAME OILS STORED WITH CHEMICALS BELOW HAND SINK IN SERVER AREA. DISCONTINUE. KEEP TOXINS AWAY FROM FOOD.2. OIL STORED WITH SOAP AND CHEMICALS. SEPERATE TOXINS FROM FOOD.3. BAG OF WEED AND FEED BY SERVICE COUNTER. KEEP UNNECESSARY CHEMICALS OUT OF THE ESTABLISHMENT.
Location: Service counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. VINEGAR AND SEASAME OILS STORED WITH CHEMICALS BELOW HAND SINK IN SERVER AREA. DISCONTINUE. KEEP TOXINS AWAY FROM FOOD.2. OIL STORED WITH SOAP AND CHEMICALS. SEPERATE TOXINS FROM FOOD.3. BAG OF WEED AND FEED BY SERVICE COUNTER. KEEP UNNECESSARY CHEMICALS OUT OF THE ESTABLISHMENT.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. VINEGAR AND SEASAME OILS STORED WITH CHEMICALS BELOW HAND SINK IN SERVER AREA. DISCONTINUE. KEEP TOXINS AWAY FROM FOOD.2. OIL STORED WITH SOAP AND CHEMICALS. SEPERATE TOXINS FROM FOOD.3. BAG OF WEED AND FEED BY SERVICE COUNTER. KEEP UNNECESSARY CHEMICALS OUT OF THE ESTABLISHMENT.
Location: Service counter
- No hand washing (when)
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: EMPLOYEES ARE NOT WASHING THEIR HANDS. ALWAYS WASH HANDS BEFORE HANDLING FOOD AND BETWEEN JOBS.
- 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: DISH MACHINE IS NOT SANITIZING DISHES. REPAIR. MAY SET UP THREE BAY SINK TO WASH-RINSE-SANITIZE-AIR DRY DISHES UNTIL REPAIRS ARE COMPLETE.
Location: Dish machine area
Equipment: Dishmachine
- 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.EMPLOYEE EATING WHILE PREPARING GREEN BEANS IN SERVER AREA. DISCONTINUE. EAT IN APPROVED AREAS. DO NOT EAT WHILE HANDLING FOOD.2. OPEN GLASS OF WATER BY RICE COOKER. EMPLOYEE DRINKS SHOULD BE COVERED WITH A LID AND A STRAW.3. CUP OF WHITE CASTLE COFFEE IN SIDE BOX OF CHICKEN
Location: Service counter
- 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.EMPLOYEE EATING WHILE PREPARING GREEN BEANS IN SERVER AREA. DISCONTINUE. EAT IN APPROVED AREAS. DO NOT EAT WHILE HANDLING FOOD.2. OPEN GLASS OF WATER BY RICE COOKER. EMPLOYEE DRINKS SHOULD BE COVERED WITH A LID AND A STRAW.3. CUP OF WHITE CASTLE COFFEE IN SIDE BOX OF CHICKEN
Location: Prep area
- 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.EMPLOYEE EATING WHILE PREPARING GREEN BEANS IN SERVER AREA. DISCONTINUE. EAT IN APPROVED AREAS. DO NOT EAT WHILE HANDLING FOOD.2. OPEN GLASS OF WATER BY RICE COOKER. EMPLOYEE DRINKS SHOULD BE COVERED WITH A LID AND A STRAW.3. CUP OF WHITE CASTLE COFFEE IN SIDE BOX OF CHICKEN
Location: Walk-in cooler
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. 4 HEAVILY DENTED CANS IN PREP AREA. DO NOT SERVE FOOD FROM DENTED CANS.2. MOLD ON SEVERAL CONTAINERS OF DRINKS IN WALK IN COOLER. DISPOSE OF ALL CONTAINERS WITH MOLD ON THEM
Location: Prep area
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. 4 HEAVILY DENTED CANS IN PREP AREA. DO NOT SERVE FOOD FROM DENTED CANS.2. MOLD ON SEVERAL CONTAINERS OF DRINKS IN WALK IN COOLER. DISPOSE OF ALL CONTAINERS WITH MOLD ON THEM
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.ROLLING RACK IN WALK IN COVERED MOLD AND FOOD DEBRIS. CLEAN AND SANITIZE.2. WIRE SHELVES IN WALK IN ARE SOILED. CLEAN AND SANITIZE.3. TWO BAY SINK IS RUSTED. CLEAN RUST AND SINK.4. BUS TUBS BELOW MEAT PREP AREA HEAVILY SOILED. PLEASE CLEAN.5. AREA WHERE CLEAN DISHES ARE SET HAS SOILED LINERS. CLEAN LINERS.
Location: Dish machine area
- 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: HAND SINK ON COOKS LINE BLOCKED BY CRATE, SOY SAUCE CONATINERS AND PAN WITH COOKED MEAT. REMOVE ALL ITEMS. DO NOT BLOCK HAND SINK. MUST BE ACCESSIBLE AT ALL TIMES.
Location: Cook line
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: NO DETECTABLE SANITIZER IN SANITIZER BUCKETS. ENSURE SANITIZER CONCENTRATION IS BETWEEN 50-100 PPM BLEACH. BUCKETS REFILLED CORRECTED ON SITE.
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. OPEN FOODS STORED IN NON FOOD GRADE CONTAINERS (WONTON CRISPS, CUT PRODUCE, MEATS, ETC) DISCONTINUE. STORE ALL OPEN FOODS IN FOOD SAFE CONTAINER.2. OPEN FOODS STORED IN GROCERY BAGS IN WALK IN COOLER. DISCONTINUE. STORE ALL FOODS IN FOOD SAFE CONTAINER, WRAP OR BAG, 3. RE-USE OF # 10 CANS. DISCONTINUE. DISPOSE OF CANS AFTER USE.4. HEAVILY RUSTED SCRUB BRUSH BY 4 BAY. DISCARD UTENSIL.
Location: Service counter
- 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. OPEN FOODS STORED IN NON FOOD GRADE CONTAINERS (WONTON CRISPS, CUT PRODUCE, MEATS, ETC) DISCONTINUE. STORE ALL OPEN FOODS IN FOOD SAFE CONTAINER.2. OPEN FOODS STORED IN GROCERY BAGS IN WALK IN COOLER. DISCONTINUE. STORE ALL FOODS IN FOOD SAFE CONTAINER, WRAP OR BAG, 3. RE-USE OF # 10 CANS. DISCONTINUE. DISPOSE OF CANS AFTER USE.4. HEAVILY RUSTED SCRUB BRUSH BY 4 BAY. DISCARD UTENSIL.
Location: Walk-in cooler
- 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. OPEN FOODS STORED IN NON FOOD GRADE CONTAINERS (WONTON CRISPS, CUT PRODUCE, MEATS, ETC) DISCONTINUE. STORE ALL OPEN FOODS IN FOOD SAFE CONTAINER.2. OPEN FOODS STORED IN GROCERY BAGS IN WALK IN COOLER. DISCONTINUE. STORE ALL FOODS IN FOOD SAFE CONTAINER, WRAP OR BAG, 3. RE-USE OF # 10 CANS. DISCONTINUE. DISPOSE OF CANS AFTER USE.4. HEAVILY RUSTED SCRUB BRUSH BY 4 BAY. DISCARD UTENSIL.
Location: Prep area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. EXTRA UNUSED EQUIPMENT IN BACK STORAGE AREA. REMOVE ANYTHING NOT USED IN STORE.2. FOOD, PAPERS, MEDICINES, ETC ALL TOGETHER IN SERVER AREA. REMOVE ALL UNECCASSRY ITEMS. CLEAN AND ORGANIZE FOR SERVER AREA.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. EXTRA UNUSED EQUIPMENT IN BACK STORAGE AREA. REMOVE ANYTHING NOT USED IN STORE.2. FOOD, PAPERS, MEDICINES, ETC ALL TOGETHER IN SERVER AREA. REMOVE ALL UNECCASSRY ITEMS. CLEAN AND ORGANIZE FOR SERVER AREA.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS ARE OPEN. PLEASE KEEP CLOSED.
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: GREASE DRIPPING FROM EXHAUST HOOD. COMPANY DUE JUNE 2014. HAVE CLEANED AND TAGGED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE DAMAGED AND TORN. REPLACE TILES.2. STAINED CEILING TILES IN SERVER AREA. REPAIR ROOF AND REPLACE WITH WASHABLE CEILING TILES.3. HOLE IN WALL IN EMPLOYEE BATHROOM. REPAIR TO SMOOTH, NON ABSORBENT EASILY CLEANABLE SURFACE.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE DAMAGED AND TORN. REPLACE TILES.2. STAINED CEILING TILES IN SERVER AREA. REPAIR ROOF AND REPLACE WITH WASHABLE CEILING TILES.3. HOLE IN WALL IN EMPLOYEE BATHROOM. REPAIR TO SMOOTH, NON ABSORBENT EASILY CLEANABLE SURFACE.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE DAMAGED AND TORN. REPLACE TILES.2. STAINED CEILING TILES IN SERVER AREA. REPAIR ROOF AND REPLACE WITH WASHABLE CEILING TILES.3. HOLE IN WALL IN EMPLOYEE BATHROOM. REPAIR TO SMOOTH, NON ABSORBENT EASILY CLEANABLE SURFACE.
Location: Emp restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED BELOW DUNAGE. MOVE DUNAGE RACKS AND CLEAN.2. FLOOR SOILED IN WALK IN COOLER. CLEAN FLOOR BELOW AND AROUND EQUIPMENT IN WALK IN COOLER.3. FLOOR SOILED AND HAS GREASE BUILD UP BELOW EQUIPMENT ON COOKS LINE. MOVE EQUIPMENT AND CLEAN FLOOR.4. FLOOR SOILED IN WALK IN FREEZER. CLEAN5. FAN GUARDS AND CEILING SOILED IN WALK IN COOLER. CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET CLOTH TOWEL ON COUNTER IN SERVER AREA. DISCONTINUE. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.2. WET CLOTH ON COUNTER AND BEING USED TO WIPE UP BLOOD FROM RAW MEAT. MAKE SURE TO SET UP SEPARATE IN PLACE SANITIZER BUCKET TO KEEP TOWEL IN FOR CLEANING AFTER CUTTING RAW MEATS. CORRECTED.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET CLOTH TOWEL ON COUNTER IN SERVER AREA. DISCONTINUE. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.2. WET CLOTH ON COUNTER AND BEING USED TO WIPE UP BLOOD FROM RAW MEAT. MAKE SURE TO SET UP SEPARATE IN PLACE SANITIZER BUCKET TO KEEP TOWEL IN FOR CLEANING AFTER CUTTING RAW MEATS. CORRECTED.
Location: Prep area
- 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. CHUNK OF RAW MEAT THAWING ON PREP SINK. DISCONTINUE. THAW ALL FOODS IN REFRIGERATION, UNDER RUNNING COLD WATER OR IN MICROWAVE OVEN IMMEDIATELY BEFORE USE.2. FOUR BOXES OF RAW MEAT AT ROOM TEMPERATURE. STATED MEAT WAS THAWING PRIOR TO BEING PREPARED. DISCONTINUE. KEEP IN REFRIGERATION UNTIL EMPLOYEE IS ABLE TO PREPARE FOOD.
Location: Prep area
- 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: TWO DOOR REACH IN COOLER IN SERVER AREA IS MISSING THERMOMETER. PROVIDE A CLEARLY VISIBLE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: KNIFE SHARPENER ON ROTTING 2X4. REMOVE WOOD FROM KITCHEN.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Emp restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Emp restroom
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. TOILET IS BROKEN IN EMPLOYEE BATHROOM. REPLACE.2. FACUET HANDLES BROKEN IN EMPLOYEE BATHROOM. REPLACE.3. BENT SHELF IN WALK IN FREEZER. REPLACE.4. ICE FORMING ON COOLING UNIT IN WALK IN FREEZER AND DRIPPING ONTO FOOD. REMOVE CARD BOARD AND REPAIR FREEZER.5. TRASH BAG TIED ON BACK OF ICE MACHINE WITH STRING. REMOVE. REPAIR IN APPROVED MANNER WITH EASILY CLEANABLE NON ABSORBENT SUBSTANCE.
Location: Dish machine area
- 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: BOXES OF FOOD ON THE FLOOR OF THE WALK IN COOLER. STORE 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING RACK IN PREP AREA IS SOILED . PLEASE CLEAN.2. BULK CONTAINERS SOILED . CLEAN
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING RACK IN PREP AREA IS SOILED . PLEASE CLEAN.2. BULK CONTAINERS SOILED . CLEAN
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK PLATE INSIDE ICE MACHINE IS SOILED. CLEAN.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE OVEN SOILED . PLEASE CLEAN AND SANITIZE.2. TOASTER OVEN ON COOKS LINE IS SOILED. CLEAN.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE OVEN SOILED . PLEASE CLEAN AND SANITIZE.2. TOASTER OVEN ON COOKS LINE IS 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. FOUR BAY SINK IS LEAKING. REPAIR.2. DISH MACHINE LEAKING BY VACCUUM BREAKER. REPAIR.
Location: Prep area
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Cook line
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Prep area
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Dish machine area
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Walk-in cooler
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Walk-in cooler
- 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. CARD BOARD USE AS OR LINING SHELF ON COOKS LINE REMOVE. USE NON ABSORBENT DURABLE SUBSTANCE FOR SHELVING. 2. WOOD BOARD ON TOP OF OLD FRYER. REMOVE, DO NOT USE WOOD IN KITCHEN.3. ROPE HANGING FROM MIXER IN MEAT PREP AREA. DISCONTINUE USE OF ROPE.DISCONTINUE USE OF ROPE ON CO2 TANKS. USE A CHAIN OR BUNGEE CORD.4. CLOCK ON MAKESHIFT CARDBOARD SHELF. REMOVE SHELF.5. PIECE OF PLYWOOD USED FOR LID HEAVILY SOILED. PLEASE USE A PROPER LID FOR POT.6. STRINGS TIED TO SEVERAL DISH RACKS. REMOVE ALL STRING. REPLACE BROKEN EQUIPMENT IF NEEDED. 7. OLD BEVERAGE CRATES USED AS SHELVING. DISCONTINUE USE. PROVIDE APPROVED EASILY CLEANABLE METAL OR HEAVY PLASTIC DUNAGE RACKS OR SHELVING WHERE NEEDED.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SPOON STORED IN STANDING WATER. DISCONTINUE. STORE ON CLEAN AND SANITIZED SURFACES.2. SCOOP HANDLE DOWN IN DRINK ICE IN SERVER AREA. DISCONTINUE. STORE WITH HANDLE OUT IF DRINK ICE. 3. KNIFE STUCK BETWEEN WALL AND PLUMBING BY 4 BAY SINK. DISCONTINUE. CLEAN AND SANITIZE AND STORE ON CLEANED AND SANITIZED SURFACE.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SPOON STORED IN STANDING WATER. DISCONTINUE. STORE ON CLEAN AND SANITIZED SURFACES.2. SCOOP HANDLE DOWN IN DRINK ICE IN SERVER AREA. DISCONTINUE. STORE WITH HANDLE OUT IF DRINK ICE. 3. KNIFE STUCK BETWEEN WALL AND PLUMBING BY 4 BAY SINK. DISCONTINUE. CLEAN AND SANITIZE AND STORE ON CLEANED AND SANITIZED SURFACE.
Location: Service counter
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SPOON STORED IN STANDING WATER. DISCONTINUE. STORE ON CLEAN AND SANITIZED SURFACES.2. SCOOP HANDLE DOWN IN DRINK ICE IN SERVER AREA. DISCONTINUE. STORE WITH HANDLE OUT IF DRINK ICE. 3. KNIFE STUCK BETWEEN WALL AND PLUMBING BY 4 BAY SINK. DISCONTINUE. CLEAN AND SANITIZE AND STORE ON CLEANED AND SANITIZED SURFACE.
Location: Prep area
|
07/16/2014 | 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: 1. SEVERAL CANS OF KETCHUP AND WATER CHESTNUTS HEAVILY DENTED.ENSURE ALL PACKAGING IS IN GOOD CONDITION.
- 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: 1. REUSING TOFU CONTAINERS TO HOLD RAW MEAT, ORANGES, AND LEMONS IN COLD HOLDING DRAWER.DISCONTINUE. PROVIDE DURABLE FOOD GRADE CONTAINERS.
- 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. WALK IN FREEZER SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Walk-in freezer
|
03/10/2014 | 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: 1. SEVERAL CANS OF KETCHUP AND WATER CHESTNUTS HEAVILY DENTED.ENSURE ALL PACKAGING IS IN GOOD CONDITION.
- 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: 1. REUSING TOFU CONTAINERS TO HOLD RAW MEAT, ORANGES, AND LEMONS IN COLD HOLDING DRAWER.DISCONTINUE. PROVIDE DURABLE FOOD GRADE CONTAINERS.
- 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. WALK IN FREEZER SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Walk-in freezer
|
02/28/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. CHEMICAL SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Cook line
- 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: 1. CHEMICAL SPRAY BOTTLE STORED DIRECLTY NEXT TO CLEAN PLATES ON SHELVING IN COOK LINE AREA.STORE ALL CHEMICALS AWY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Cook line
- 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: AUGUST 26:1. SEVERAL FRUIT FLIES/GNATS FLYING AROUND FLOOR GRATE NEAR ICE MACHINE.SEPTEMBER 4:1. SEVERAL FRUIT FLIES/GNATS IN PREP AREA.SEPTEMBER 12:1. SEVERAL FRUIT FLIES/GNATS IN PREP AREA NEAR SOY SAUCE CONTAINERS.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- 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 CHICKEN STORED OVER RAW RED MEAT IN WALK IN COOLER.STORE ALL RAW CHICKEN BELOW RAW RED MEAT. SEE HANDOUT ON PROPER FOOD STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN WAITSTAFF AREA HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Upright 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. HAND SINK LOCATION BLOCKED BY SOY SAUCE BUCKETS IN COOK LINE AREA.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- 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: AUGUST 26:1. THREE CANS OF KETCHUP HEAVILY DENTED.SEPTEMBER 4:1. TWO CANS OF WATER CHESTNUTS HEAVILY DENTED ALONG THE SEAM.DISCARD. ENSURE PACKAGING IS IN GOOD CONDITION.
Location: Kitchen
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Cook line
Equipment: Upright cooler
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR.***REPEAT VIOLATION***
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Walk-in freezer
Equipment: Walk in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN WALK IN COOLER.REPLACE BULB TO PROVIDE ADEQUATE LIGHTING.
Location: Walk-in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY SWATTER STORED HANGING ON WALL OVER HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK AND FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. CLEAN WOK STORED DIRECLTY ON THE FLOOR IN COOK LINE AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
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 IN COOK LINE AREA HEAVILY SOILED.2. FLOOR AND PIPES UNDERNEATH COOK LINE EQUIPMENT SOILED.3. WALLS AROUND DISH MACHINE AREA SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. SEVERAL CEILING TILES WATER DAMAGED.REPLACE.***REPEAT VIOLATION***
Location: Cook line
- 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. TUB OF RICE OUT AT ROOM TEMPERATURE TO COOL. MEASURED 122-127 DEGREES F.2. LARGE CONTAINER OF RECENTLY MADE GARLIC AND OIL MIXTURE MEASURED 74 DEGREES F IN WALK IN COOLER.3. LARGE PIECES OF MEAT RECENTLY COOKED, STACKED ON SHEET PAN AND PARTIALLY COVERED IN WALK IN COOLER. SEE ABOVE FOR PROPER COOLING METHODS. GARLIC AND OIL NEEDS TO BE COOLED DOWN OR PUT IN SMALLER CONTAINERS IF TEMPERATURE IF ELEVATED THAT DRAMATICALLY DURING PREP. MEAT NEEDS TO BE PORTIONED INTO SMALLER PIECES OR STORED IN AN UNSTACKED MANNER ON SHEET PAN AND UNCOVERED TO ALLOW THE ESCAPE OF HEAT.***REPEAT VIOLATION***
- 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF TOFU STORED DIRECLTY ON TOP OF BOWL OF CABBAGE.DO NOT STACK CONTAINERS OF FOODS ON TOP OF OTHER FOOD PRODUCTS. PROVIDE LIDS IF WANTING TO STACK FOODS TO PREVENT CONTAMINATION OF FOOD ITEM.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD ON INTERIOR PLATE OF ICE MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE TRASH CAN IN CLOSE PROXIMETY TO HAND SINK ON COOK LINE.***REPEAT VIOLATION***
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SPRAYING WATER.REPAIR ACCORDINGLY.
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: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Wait staff area
|
09/26/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. CHEMICAL SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Cook line
- 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: 1. CHEMICAL SPRAY BOTTLE STORED DIRECLTY NEXT TO CLEAN PLATES ON SHELVING IN COOK LINE AREA.STORE ALL CHEMICALS AWY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: AUGUST 26:1. SEVERAL FRUIT FLIES/GNATS FLYING AROUND FLOOR GRATE NEAR ICE MACHINE.SEPTEMBER 4:1. SEVERAL FRUIT FLIES/GNATS IN PREP AREA.SEPTEMBER 12:1. SEVERAL FRUIT FLIES/GNATS IN PREP AREA NEAR SOY SAUCE CONTAINERS.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- 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 CHICKEN STORED OVER RAW RED MEAT IN WALK IN COOLER.STORE ALL RAW CHICKEN BELOW RAW RED MEAT. SEE HANDOUT ON PROPER FOOD STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN WAITSTAFF AREA HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Upright 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. HAND SINK LOCATION BLOCKED BY SOY SAUCE BUCKETS IN COOK LINE AREA.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- 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: AUGUST 26:1. THREE CANS OF KETCHUP HEAVILY DENTED.SEPTEMBER 4:1. TWO CANS OF WATER CHESTNUTS HEAVILY DENTED ALONG THE SEAM.DISCARD. ENSURE PACKAGING IS IN GOOD CONDITION.
Location: Kitchen
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Cook line
Equipment: Upright cooler
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR.***REPEAT VIOLATION***
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Walk-in freezer
Equipment: Walk in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN WALK IN COOLER.REPLACE BULB TO PROVIDE ADEQUATE LIGHTING.
Location: Walk-in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY SWATTER STORED HANGING ON WALL OVER HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK AND FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. CLEAN WOK STORED DIRECLTY ON THE FLOOR IN COOK LINE AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
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 IN COOK LINE AREA HEAVILY SOILED.2. FLOOR AND PIPES UNDERNEATH COOK LINE EQUIPMENT SOILED.3. WALLS AROUND DISH MACHINE AREA SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. SEVERAL CEILING TILES WATER DAMAGED.REPLACE.***REPEAT VIOLATION***
Location: Cook line
- 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. TUB OF RICE OUT AT ROOM TEMPERATURE TO COOL. MEASURED 122-127 DEGREES F.2. LARGE CONTAINER OF RECENTLY MADE GARLIC AND OIL MIXTURE MEASURED 74 DEGREES F IN WALK IN COOLER.3. LARGE PIECES OF MEAT RECENTLY COOKED, STACKED ON SHEET PAN AND PARTIALLY COVERED IN WALK IN COOLER. SEE ABOVE FOR PROPER COOLING METHODS. GARLIC AND OIL NEEDS TO BE COOLED DOWN OR PUT IN SMALLER CONTAINERS IF TEMPERATURE IF ELEVATED THAT DRAMATICALLY DURING PREP. MEAT NEEDS TO BE PORTIONED INTO SMALLER PIECES OR STORED IN AN UNSTACKED MANNER ON SHEET PAN AND UNCOVERED TO ALLOW THE ESCAPE OF HEAT.***REPEAT VIOLATION***
- 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF TOFU STORED DIRECLTY ON TOP OF BOWL OF CABBAGE.DO NOT STACK CONTAINERS OF FOODS ON TOP OF OTHER FOOD PRODUCTS. PROVIDE LIDS IF WANTING TO STACK FOODS TO PREVENT CONTAMINATION OF FOOD ITEM.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD ON INTERIOR PLATE OF ICE MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE TRASH CAN IN CLOSE PROXIMETY TO HAND SINK ON COOK LINE.***REPEAT VIOLATION***
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SPRAYING WATER.REPAIR ACCORDINGLY.
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: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Wait staff area
|
09/12/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. CHEMICAL SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Cook line
- 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: 1. CHEMICAL SPRAY BOTTLE STORED DIRECLTY NEXT TO CLEAN PLATES ON SHELVING IN COOK LINE AREA.STORE ALL CHEMICALS AWY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: AUGUST 26:1. SEVERAL FRUIT FLIES/GNATS FLYING AROUND FLOOR GRATE NEAR ICE MACHINE.SEPTEMBER 4:1. SEVERAL FRUIT FLIES/GNATS IN PREP AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- 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 CHICKEN STORED OVER RAW RED MEAT IN WALK IN COOLER.STORE ALL RAW CHICKEN BELOW RAW RED MEAT. SEE HANDOUT ON PROPER FOOD STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN WAITSTAFF AREA HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Upright 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. HAND SINK LOCATION BLOCKED BY SOY SAUCE BUCKETS IN COOK LINE AREA.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected on site)
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: AUGUST 26:1. THREE CANS OF KETCHUP HEAVILY DENTED.SEPTEMBER 4:1. TWO CANS OF WATER CHESTNUTS HEAVILY DENTED ALONG THE SEAM.DISCARD. ENSURE PACKAGING IS IN GOOD CONDITION.
Location: Kitchen
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Cook line
Equipment: Upright cooler
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR.***REPEAT VIOLATION***
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Walk-in freezer
Equipment: Walk in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN WALK IN COOLER.REPLACE BULB TO PROVIDE ADEQUATE LIGHTING.
Location: Walk-in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY SWATTER STORED HANGING ON WALL OVER HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK AND FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. CLEAN WOK STORED DIRECLTY ON THE FLOOR IN COOK LINE AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
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 IN COOK LINE AREA HEAVILY SOILED.2. FLOOR AND PIPES UNDERNEATH COOK LINE EQUIPMENT SOILED.3. WALLS AROUND DISH MACHINE AREA SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. SEVERAL CEILING TILES WATER DAMAGED.REPLACE.***REPEAT VIOLATION***
Location: Cook line
- 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. TUB OF RICE OUT AT ROOM TEMPERATURE TO COOL. MEASURED 122-127 DEGREES F.2. LARGE CONTAINER OF RECENTLY MADE GARLIC AND OIL MIXTURE MEASURED 74 DEGREES F IN WALK IN COOLER.3. LARGE PIECES OF MEAT RECENTLY COOKED, STACKED ON SHEET PAN AND PARTIALLY COVERED IN WALK IN COOLER. SEE ABOVE FOR PROPER COOLING METHODS. GARLIC AND OIL NEEDS TO BE COOLED DOWN OR PUT IN SMALLER CONTAINERS IF TEMPERATURE IF ELEVATED THAT DRAMATICALLY DURING PREP. MEAT NEEDS TO BE PORTIONED INTO SMALLER PIECES OR STORED IN AN UNSTACKED MANNER ON SHEET PAN AND UNCOVERED TO ALLOW THE ESCAPE OF HEAT.***REPEAT VIOLATION***
- 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF TOFU STORED DIRECLTY ON TOP OF BOWL OF CABBAGE.DO NOT STACK CONTAINERS OF FOODS ON TOP OF OTHER FOOD PRODUCTS. PROVIDE LIDS IF WANTING TO STACK FOODS TO PREVENT CONTAMINATION OF FOOD ITEM.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG HAND SINK IN COOK LINE AREA HEAVILY MOLDED. 2. CAULKING ALONG DISHMACHINE HEAVILY SOILED AND MOLDED.3. CAULKING ALONG TWO BAY PREP SINK HEAVILY SOILED AND MOLDED.REMOVE AND RECAULK/SEAL TO THE WALL.4. DOOR GASKETS AND DOOR OF UPRIGHT COOLER ON COOK LINE SOILED.5. TOP OF DISHMACHINE SOILED.6. EXTERIOR AND INTERIOR OF WALK IN COOLER DOOR SOILED. 7. DOOR GASKETS OF WALK IN COOLER SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG HAND SINK IN COOK LINE AREA HEAVILY MOLDED. 2. CAULKING ALONG DISHMACHINE HEAVILY SOILED AND MOLDED.3. CAULKING ALONG TWO BAY PREP SINK HEAVILY SOILED AND MOLDED.REMOVE AND RECAULK/SEAL TO THE WALL.4. DOOR GASKETS AND DOOR OF UPRIGHT COOLER ON COOK LINE SOILED.5. TOP OF DISHMACHINE SOILED.6. EXTERIOR AND INTERIOR OF WALK IN COOLER DOOR SOILED. 7. DOOR GASKETS OF WALK IN COOLER SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Upright cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD ON INTERIOR PLATE OF ICE MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE TRASH CAN IN CLOSE PROXIMETY TO HAND SINK ON COOK LINE.***REPEAT VIOLATION***
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SPRAYING WATER.REPAIR ACCORDINGLY.
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: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Wait staff area
|
09/04/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. CHEMICAL SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CHEMICAL SPRAY BOTTLE STORED DIRECLTY NEXT TO CLEAN PLATES ON SHELVING IN COOK LINE AREA.STORE ALL CHEMICALS AWY FROM FOOD AND FOOD CONTACT SURFACES.***REPEAT VIOLATION***
Location: Cook line
- 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. SEVERAL FRUIT FLIES/GNATS FLYING AROUND FLOOR GRATE NEAR ICE MACHINE.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- 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 CHICKEN STORED OVER RAW RED MEAT IN WALK IN COOLER.STORE ALL RAW CHICKEN BELOW RAW RED MEAT. SEE HANDOUT ON PROPER FOOD STORAGE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN WAITSTAFF AREA HEAVILY SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Upright 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. HAND SINK LOCATION BLOCKED BY SOY SAUCE BUCKETS IN COOK LINE AREA.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Cook line
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 ON COOK LINE HEAVILY SOILED.2. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Kitchen
Equipment: Hand sink
- 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: 1. THREE CANS OF KETCHUP HEAVILY DENTED.DISCARD. ENSURE PACKAGING IS IN GOOD CONDITION.
Location: Kitchen
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Cook line
Equipment: Upright cooler
- 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. FOODS IN UPRIGHT COOLER ON COOK LINE AND WALK IN COOLER NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS BEING HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. USE TEST STRIPS TO MONITOR.***REPEAT VIOLATION***
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
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. GROCERY TO-GO BAGS BEING USED TO STORE FOOD (EX. NOODLES AND MEAT) IN PREP TOP COOLER ACROSS FROM COOK LINE AND WALK IN FREEZER.DISCONTINUE. USE ONLY FOOD GRADE BAGS AND CONTAINERS.
Location: Walk-in freezer
Equipment: Walk in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN WALK IN COOLER.REPLACE BULB TO PROVIDE ADEQUATE LIGHTING.
Location: Walk-in cooler
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. FLY SWATTER STORED HANGING ON WALL OVER HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK AND FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. CLEAN WOK STORED DIRECLTY ON THE FLOOR IN COOK LINE AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
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 IN COOK LINE AREA HEAVILY SOILED.2. FLOOR AND PIPES UNDERNEATH COOK LINE EQUIPMENT SOILED.3. WALLS AROUND DISH MACHINE AREA SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. SEVERAL CEILING TILES WATER DAMAGED.REPLACE.***REPEAT VIOLATION***
Location: Cook line
- 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. TUB OF RICE OUT AT ROOM TEMPERATURE TO COOL. MEASURED 122-127 DEGREES F.2. LARGE CONTAINER OF RECENTLY MADE GARLIC AND OIL MIXTURE MEASURED 74 DEGREES F IN WALK IN COOLER.3. LARGE PIECES OF MEAT RECENTLY COOKED, STACKED ON SHEET PAN AND PARTIALLY COVERED IN WALK IN COOLER. SEE ABOVE FOR PROPER COOLING METHODS. GARLIC AND OIL NEEDS TO BE COOLED DOWN OR PUT IN SMALLER CONTAINERS IF TEMPERATURE IF ELEVATED THAT DRAMATICALLY DURING PREP. MEAT NEEDS TO BE PORTIONED INTO SMALLER PIECES OR STORED IN AN UNSTACKED MANNER ON SHEET PAN AND UNCOVERED TO ALLOW THE ESCAPE OF HEAT.***REPEAT VIOLATION***
- 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: 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. CONTAINER OF PEANUTS AND CASHEWS IN DRY GOODS STORAGE NOT COVERED.PROVIDE CONTAINER WITH LID. COVER TO PREVENT CONTAMINATION.2. FOODS IN WALK IN COOLER NOT COVERED (EX. CHICKEN, RICE, ETC.).PROVIDE LID OR COVERING (EX. PLASTIC WRAP).3. CONTAINER OF CASHEWS STORED DIRECLTY ON THE FLOOR IN DRY STORAGE AREA.4. SEVERAL BOXES OF FOOD STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF TOFU STORED DIRECLTY ON TOP OF BOWL OF CABBAGE.DO NOT STACK CONTAINERS OF FOODS ON TOP OF OTHER FOOD PRODUCTS. PROVIDE LIDS IF WANTING TO STACK FOODS TO PREVENT CONTAMINATION OF FOOD ITEM.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG HAND SINK IN COOK LINE AREA HEAVILY MOLDED. 2. CAULKING ALONG DISHMACHINE HEAVILY SOILED AND MOLDED.3. CAULKING ALONG TWO BAY PREP SINK HEAVILY SOILED AND MOLDED.REMOVE AND RECAULK/SEAL TO THE WALL.4. DOOR GASKETS AND DOOR OF UPRIGHT COOLER ON COOK LINE SOILED.5. TOP OF DISHMACHINE SOILED.6. EXTERIOR AND INTERIOR OF WALK IN COOLER DOOR SOILED. 7. DOOR GASKETS OF WALK IN COOLER SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG HAND SINK IN COOK LINE AREA HEAVILY MOLDED. 2. CAULKING ALONG DISHMACHINE HEAVILY SOILED AND MOLDED.3. CAULKING ALONG TWO BAY PREP SINK HEAVILY SOILED AND MOLDED.REMOVE AND RECAULK/SEAL TO THE WALL.4. DOOR GASKETS AND DOOR OF UPRIGHT COOLER ON COOK LINE SOILED.5. TOP OF DISHMACHINE SOILED.6. EXTERIOR AND INTERIOR OF WALK IN COOLER DOOR SOILED. 7. DOOR GASKETS OF WALK IN COOLER SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Upright cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD ON INTERIOR PLATE OF ICE MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE TRASH CAN IN CLOSE PROXIMETY TO HAND SINK ON COOK LINE.***REPEAT VIOLATION***
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SPRAYING WATER.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Kitchen
Equipment: Bulk food containers
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SCOOP STORED DIRECLTY IN FLOUR WITH HANDLE TOUCHING PRODUCT IN BULK STORAGE CONTAINER.STORE SCOOP OUTSIDE OF PRODUCT OR VERTICALLY SO HANDLE DOES NOT COME IN CONTACT WITH FOOD.2. SEVERAL UTENSILS STORED IN CONTAINER OF WATER IN WAITSTAFF AREA.DISCONTINUE.
Location: Wait staff area
|
08/26/2013 | Routine |
- 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: 1. SPRAY BOTTLE OF 409 STORED DIRECTLY NEXT TO CLEAN PLATES ON LOWER SHELF OF TABLE ACROSS FROM COOK LINE.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CHEMICAL SANITIZER NOT PRESENT/NOT AT PROPER CONCENTRATION.PLEASE CALL TO HAVE DISH MACHINE SERVICED. UNTIL DISH MACHINE CHEMICAL SANITIZER IS AT PROPER CONCENTRATION, USE THE 3 BAY SINK FOR ALL WARE WASHING.USE TEST STRIPS TO MONITOR CHEMICAL CONCENTRATION OF DISH MACHINE AND 3 BAY SINK. ***3 BAY SINK WARE WASHING REMINDER: REMOVE ALL DEBRIS, WASH, RINSE, SANITIZE, AIR DRY***
Location: Dish machine area
Equipment: Dishmachine
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. MACHETE ON PREP TABLE IN BACK KITCHEN AREA.MACHETE'S ARE NOT FOOD GRADE OR APPROVED TO BE IN THE KITCHEN. PLEASE DISCARD.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FLOOR GRATE IN FRONT OF ICE MACHINE IS BROKEN AND SEVERAL DIFFERENT PIECES ARE BEING USED THAT ARE NOT SMOOTH AND EASILY CLEANABLE AND ARE COLLECTING DEBRIS.PLEASE REPLACE (ONE PIECE) TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.
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 BUILD UP OF SOIL AND DEBRIS UNDERNEATH COOK LINE EQUIPMENT.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Cook line
- 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: 1. NO THERMOMETER PROVIDED IN UPRIGHT COOLER NEXT TO COOK LINE.PLEASE PROVIDE.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEAD BUGS IN LIGHT SHIELD OVER COOK LINE. PLEASE REMOVE BUGS AND CLEAN AND SANITIZE LIGHT SHIELD.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. NO TRASH CAN IN CLOSE PROXIMETY TO HAND SINK ON COOK LINE.PLEASE PROVIDE.
Location: Cook line
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD IS BROKEN/CRACKED IN WALK IN COOLER.PLEASE REPLACE.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. ICE SCOOP STORED DIRECLTY IN ICE IN ICE MACHINE WITH HANDLE TOUCHING ICE.PLEASE STORE OUTSIDE OF ICE MACHINE OR IN ICE MACHINE IN A VERTICAL POSITION SO HANDLE DOES NOT COME INTO CONTACT WITH ICE.
Location: Kitchen
Equipment: Ice machine
|
03/25/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. SPRAY BOTTLE OF 409 STORED DIRECTLY NEXT TO CLEAN PLATES ON LOWER SHELF OF TABLE ACROSS FROM COOK LINE.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE CHEMICAL SANITIZER NOT PRESENT/NOT AT PROPER CONCENTRATION.PLEASE CALL TO HAVE DISH MACHINE SERVICED. UNTIL DISH MACHINE CHEMICAL SANITIZER IS AT PROPER CONCENTRATION, USE THE 3 BAY SINK FOR ALL WARE WASHING.USE TEST STRIPS TO MONITOR CHEMICAL CONCENTRATION OF DISH MACHINE AND 3 BAY SINK. ***3 BAY SINK WARE WASHING REMINDER: REMOVE ALL DEBRIS, WASH, RINSE, SANITIZE, AIR DRY***
Location: Dish machine area
Equipment: Dishmachine
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. MACHETE ON PREP TABLE IN BACK KITCHEN AREA.MACHETE'S ARE NOT FOOD GRADE OR APPROVED TO BE IN THE KITCHEN. PLEASE DISCARD.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FLOOR GRATE IN FRONT OF ICE MACHINE IS BROKEN AND LARGE PIECES ARE MISSING.PLEASE REPLACE.
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 BUILD UP OF SOIL AND DEBRIS UNDERNEATH COOK LINE EQUIPMENT.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEAD BUGS IN LIGHT SHIELD OVER COOK LINE. PLEASE REMOVE BUGS AND CLEAN AND SANITIZE LIGHT SHIELD.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE IN KITCHEN.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. NO TRASH CAN IN CLOSE PROXIMETY TO HAND SINK ON COOK LINE.PLEASE PROVIDE.
Location: Cook line
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD IS BROKEN AND FALLING DOWN IN WALK IN COOLER.PLEASE REPLACE.
Location: Walk-in cooler
Equipment: Walk in cooler
|
03/15/2013 | Routine |
| No violation noted during this evaluation. | 11/29/2012 | Non-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. RIGHT END MAKE TABLE - FOOD ON TOP AT IMPROPER TEMPERATURE. ASSESS FUNCTION.
Location: Cook line
Equipment: Make table 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. SMALL FLIES. PLEASE ELIMINATE.
Location: Dish machine area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Walk-in 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. CLEAN THE SOILED DRAWER WITH KNIVES IN BACK AREA, UTENSIL CONTAINER ABOVE 3-BAY SINK.
Location: Kitchen (back)
- 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. EX FOOD CANS - DO NOT RE-USE.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. PANS HANGING ON WALL, STORED OVER/NEAR HAND SINK - REMOVE/SEPARATE.
Location: Cook line
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. IN FOOD PATH - NEAR PREP TABLE.
Location: Prep area
- 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. CLEAN SOILED FLOOR/WALL IN ABOVE AREAS, ESPECIALLY BENEATH EQUIPMENT. ENSURE DRAINS ARE CLEANED. IN ADDITION, CLEAN THE FLOOR BENEATH RICE BAGS.
Location: Walk-in cooler
- 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. CLEAN SOILED FLOOR/WALL IN ABOVE AREAS, ESPECIALLY BENEATH EQUIPMENT. ENSURE DRAINS ARE CLEANED. IN ADDITION, CLEAN THE FLOOR BENEATH RICE BAGS.
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. CLEAN SOILED FLOOR/WALL IN ABOVE AREAS, ESPECIALLY BENEATH EQUIPMENT. ENSURE DRAINS ARE CLEANED. IN ADDITION, CLEAN THE FLOOR BENEATH RICE BAGS.
Location: Dish machine area
- 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. COOLING LARGE PAN OF RICE IN COOLER DRAWER. DISCONTINUE.
Location: Cook line
Equipment: Cooler drawers
- 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. PROVIDE FOR BLEACH.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WITH DRAWERS, ENSURE FOOD ON TOP MAINTAINS PROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL DISHMACHINE AREA AND 2-BAY SINK TO THE WALL WITH SILICONE SEALER.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. STORE FOOD OFF THE FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
10/18/2012 | 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. RIGHT END MAKE TABLE - FOOD ON TOP AT IMPROPER TEMPERATURE. ASSESS FUNCTION.
Location: Cook line
Equipment: Make table cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. PLEASE ELIMINATE.
Location: Dish machine area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
Location: Kitchen (back)
- 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.
Location: Walk-in 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. CLEAN THE SOILED DRAWER WITH KNIVES IN BACK AREA, UTENSIL CONTAINER ABOVE 3-BAY SINK.
Location: Kitchen (back)
- 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. EX FOOD CANS - DO NOT RE-USE.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. PANS HANGING ON WALL, STORED OVER/NEAR HAND SINK - REMOVE/SEPARATE.
Location: Cook line
- Bug zapper (corrected on site)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. IN FOOD PATH - NEAR PREP TABLE.
Location: Prep area
- 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 SOILED FLOOR/WALL IN ABOVE AREAS, ESPECIALLY BENEATH EQUIPMENT. ENSURE DRAINS ARE CLEANED. IN ADDITION, CLEAN THE FLOOR BENEATH RICE BAGS.
Location: Walk-in cooler
- 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 SOILED FLOOR/WALL IN ABOVE AREAS, ESPECIALLY BENEATH EQUIPMENT. ENSURE DRAINS ARE CLEANED. IN ADDITION, CLEAN THE FLOOR BENEATH RICE BAGS.
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. CLEAN SOILED FLOOR/WALL IN ABOVE AREAS, ESPECIALLY BENEATH EQUIPMENT. ENSURE DRAINS ARE CLEANED. IN ADDITION, CLEAN THE FLOOR BENEATH RICE BAGS.
Location: Dish machine area
- 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. COOLING LARGE PAN OF RICE IN COOLER DRAWER. DISCONTINUE.
Location: Cook line
Equipment: Cooler drawers
- 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. PROVIDE FOR BLEACH.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WITH DRAWERS, ENSURE FOOD ON TOP MAINTAINS PROPER TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL DISHMACHINE AREA AND 2-BAY SINK TO THE WALL WITH SILICONE SEALER.
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. STORE FOOD OFF THE FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
10/11/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Crab Rangoon held at 95 deg. F. Hold hot at 135 deg. F. or above.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two pans of cooked rice sitting out at room temperature at 67 to 72 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET. 2. Combination reach in cooler / cold top cooler on cooks line holding potentially hazardous foods at 75 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET
Location: Kitchen (back)
- 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. Two pans of cooked rice sitting out at room temperature at 67 to 72 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET. 2. Combination reach in cooler / cold top cooler on cooks line holding potentially hazardous foods at 75 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET
Location: Cook line
Equipment: Cold top
- 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: 1. Food handlers not washing hands on cooks line. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Employee drink missing a lid in back kitchen area. Provide lid.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade 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. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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. Rice was stored in plastic bus tub lined with cloth. Do not line pans with cloth. Cloth is not approved for contact with food. 2. Plastic grocery bags used for direct contact with food items inside of walk in freezer. Grocery bags area not approved for use inside of walk in freezer. Use only food grade bags, wraps, containers to store food items in. 3. Single use metal cans that had Bamboo shoots are being re-used to store shrimp inside of walk in cooler. Do not re - use metal cans. Once original contents of can are used discard can. Metal cans are not approved to be re-washed and re-used to store food in.
Location: Kitchen (back)
- 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. Rice was stored in plastic bus tub lined with cloth. Do not line pans with cloth. Cloth is not approved for contact with food. 2. Plastic grocery bags used for direct contact with food items inside of walk in freezer. Grocery bags area not approved for use inside of walk in freezer. Use only food grade bags, wraps, containers to store food items in. 3. Single use metal cans that had Bamboo shoots are being re-used to store shrimp inside of walk in cooler. Do not re - use metal cans. Once original contents of can are used discard can. Metal cans are not approved to be re-washed and re-used to store food in.
Location: Walk-in freezer
- 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. Rice was stored in plastic bus tub lined with cloth. Do not line pans with cloth. Cloth is not approved for contact with food. 2. Plastic grocery bags used for direct contact with food items inside of walk in freezer. Grocery bags area not approved for use inside of walk in freezer. Use only food grade bags, wraps, containers to store food items in. 3. Single use metal cans that had Bamboo shoots are being re-used to store shrimp inside of walk in cooler. Do not re - use metal cans. Once original contents of can are used discard can. Metal cans are not approved to be re-washed and re-used to store food in.
Location: Walk-in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Two white cutting boards stored on floor in back kitchen area. Do not store on floor. Store in approved manner. Clean and sanitize cutting boards.
Location: Kitchen (back)
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap between bottom of back door and floor. Repair door so as to prevent rodent entry.
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: 1. Floor soiled inside of walk in freezer. Clean floor. 2. Floor space soiled below all equipment on cooks line. Clean all soiled foor space.
Location: Walk-in freezer
- 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. Floor soiled inside of walk in freezer. Clean floor. 2. Floor space soiled below all equipment on cooks line. Clean all soiled foor space.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Several wiping towels soiled throughout kitchen area. Keep all wiping towels clean.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of rice cooling inside of walk in freezer. Use approved methods to cool all hot foods. 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.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Several pull out cooler drawers on cooks line repaired using tape and string. Tape and string is not approved materials to repair units. Repairs must be made using approved materials that provide a surface that is smooth and easily cleanable. 2. Cloth towels inside of bottom section of two door reach in cooler in wait staff area. Remove towels. Repair unit if need for any water leaks.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Several pull out cooler drawers on cooks line repaired using tape and string. Tape and string is not approved materials to repair units. Repairs must be made using approved materials that provide a surface that is smooth and easily cleanable. 2. Cloth towels inside of bottom section of two door reach in cooler in wait staff area. Remove towels. Repair unit if need for any water leaks.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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 and contaners of food on floor of walk in freezer. Remove from floor. 2. Food items not covered in walk in freezer. Cover all foods once foods are cooled. 3. Food items not covered in walk in cooler. Cover all foods once foods are cooled.
Location: Walk-in freezer
- 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 and contaners of food on floor of walk in freezer. Remove from floor. 2. Food items not covered in walk in freezer. Cover all foods once foods are cooled. 3. Food items not covered in walk in cooler. Cover all foods once foods are cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal can rack in back kitchen area soiled. Clean. 2. Metal cart used to hold wood bowls soiled in kitchen area. Clean. 3. Top of old exhaust hood above equipment that is not used soiled. Clean. 4. Metal push cart soiled on cooks line. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal can rack in back kitchen area soiled. Clean. 2. Metal cart used to hold wood bowls soiled in kitchen area. Clean. 3. Top of old exhaust hood above equipment that is not used soiled. Clean. 4. Metal push cart soiled on cooks line. Clean.
Location: Cook line
- 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. Small toaster overn soiled on cooks line. Clean.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide soap at all times.
Location: Cook line
Equipment: Hand sink
|
06/07/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Crab Rangoon held at 95 deg. F. Hold hot at 135 deg. F. or above.
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. Two pans of cooked rice sitting out at room temperature at 67 to 72 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET. 2. Combination reach in cooler / cold top cooler on cooks line holding potentially hazardous foods at 75 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET
Location: Kitchen (back)
- 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. Two pans of cooked rice sitting out at room temperature at 67 to 72 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET. 2. Combination reach in cooler / cold top cooler on cooks line holding potentially hazardous foods at 75 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION. SEE DISPOSTION SHEET
Location: Cook line
Equipment: Cold top
- No hand washing (when)
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: 1. Food handlers not washing hands on cooks line. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Employee drink missing a lid in back kitchen area. Provide lid.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade 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. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow slicer to sit soiled. Clean and sanitize after use. 2. Outsides of all graw bulk food containers soiled. Clean and sanitize. 3. Utensil drawer including utensils inside of drawer soiled at prep table tha slicer sits on. Clean and sanitize all utensils and drawer. 4. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- 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. Rice was stored in plastic bus tub lined with cloth. Do not line pans with cloth. Cloth is not approved for contact with food. 2. Plastic grocery bags used for direct contact with food items inside of walk in freezer. Grocery bags area not approved for use inside of walk in freezer. Use only food grade bags, wraps, containers to store food items in. 3. Single use metal cans that had Bamboo shoots are being re-used to store shrimp inside of walk in cooler. Do not re - use metal cans. Once original contents of can are used discard can. Metal cans are not approved to be re-washed and re-used to store food in.
Location: Kitchen (back)
- 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. Rice was stored in plastic bus tub lined with cloth. Do not line pans with cloth. Cloth is not approved for contact with food. 2. Plastic grocery bags used for direct contact with food items inside of walk in freezer. Grocery bags area not approved for use inside of walk in freezer. Use only food grade bags, wraps, containers to store food items in. 3. Single use metal cans that had Bamboo shoots are being re-used to store shrimp inside of walk in cooler. Do not re - use metal cans. Once original contents of can are used discard can. Metal cans are not approved to be re-washed and re-used to store food in.
Location: 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. Rice was stored in plastic bus tub lined with cloth. Do not line pans with cloth. Cloth is not approved for contact with food. 2. Plastic grocery bags used for direct contact with food items inside of walk in freezer. Grocery bags area not approved for use inside of walk in freezer. Use only food grade bags, wraps, containers to store food items in. 3. Single use metal cans that had Bamboo shoots are being re-used to store shrimp inside of walk in cooler. Do not re - use metal cans. Once original contents of can are used discard can. Metal cans are not approved to be re-washed and re-used to store food in.
Location: Walk-in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Two white cutting boards stored on floor in back kitchen area. Do not store on floor. Store in approved manner. Clean and sanitize cutting boards.
Location: Kitchen (back)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap between bottom of back door and floor. Repair door so as to prevent rodent entry.
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: 1. Floor soiled inside of walk in freezer. Clean floor. 2. Floor space soiled below all equipment on cooks line. Clean all soiled foor space.
Location: Walk-in freezer
- 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. Floor soiled inside of walk in freezer. Clean floor. 2. Floor space soiled below all equipment on cooks line. Clean all soiled foor space.
Location: Cook line
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Several wiping towels soiled throughout kitchen area. Keep all wiping towels clean.
Location: Kitchen
- 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. Large plastic bus tub of rice cooling inside of walk in freezer. Use approved methods to cool all hot foods. 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.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Several pull out cooler drawers on cooks line repaired using tape and string. Tape and string is not approved materials to repair units. Repairs must be made using approved materials that provide a surface that is smooth and easily cleanable. 2. Cloth towels inside of bottom section of two door reach in cooler in wait staff area. Remove towels. Repair unit if need for any water leaks.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Several pull out cooler drawers on cooks line repaired using tape and string. Tape and string is not approved materials to repair units. Repairs must be made using approved materials that provide a surface that is smooth and easily cleanable. 2. Cloth towels inside of bottom section of two door reach in cooler in wait staff area. Remove towels. Repair unit if need for any water leaks.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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 and contaners of food on floor of walk in freezer. Remove from floor. 2. Food items not covered in walk in freezer. Cover all foods once foods are cooled. 3. Food items not covered in walk in cooler. Cover all foods once foods are cooled.
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 and contaners of food on floor of walk in freezer. Remove from floor. 2. Food items not covered in walk in freezer. Cover all foods once foods are cooled. 3. Food items not covered in walk in cooler. Cover all foods once foods are cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal can rack in back kitchen area soiled. Clean. 2. Metal cart used to hold wood bowls soiled in kitchen area. Clean. 3. Top of old exhaust hood above equipment that is not used soiled. Clean. 4. Metal push cart soiled on cooks line. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal can rack in back kitchen area soiled. Clean. 2. Metal cart used to hold wood bowls soiled in kitchen area. Clean. 3. Top of old exhaust hood above equipment that is not used soiled. Clean. 4. Metal push cart soiled on cooks line. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small toaster overn soiled on cooks line. Clean.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide soap at all times.
Location: Cook line
Equipment: Hand sink
|
05/31/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 taks by coke in box system not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken sitting out at room temperature at 52 to 57 deg. F. Do not allow cooked chicken to sit out at room temperature.
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 chicken sitting out at room temperature at 52 to 57 deg. F. Do not allow cooked chicken to sit out at room temperature.
Location: -
Equipment: -
- 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. 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature. 2. Raw whole ducks sitting out at room temperature hanging above 4 bay sink. Do not sit ducks out at room temperature. Hold cold at 41 deg. F. or below until ready to cook. 3. Cooked chicken on top of cold top on cooks line held at 69 deg. F. Hold all cold food at 41 deg. F. or below. Cool cooked chicken using approved methods before placing on top of cold top unit. Do not use cold top to cool hot foods.
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. 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature. 2. Raw whole ducks sitting out at room temperature hanging above 4 bay sink. Do not sit ducks out at room temperature. Hold cold at 41 deg. F. or below until ready to cook. 3. Cooked chicken on top of cold top on cooks line held at 69 deg. F. Hold all cold food at 41 deg. F. or below. Cool cooked chicken using approved methods before placing on top of cold top unit. Do not use cold top to cool hot foods.
Location: Kitchen (back)
- 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. 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature. 2. Raw whole ducks sitting out at room temperature hanging above 4 bay sink. Do not sit ducks out at room temperature. Hold cold at 41 deg. F. or below until ready to cook. 3. Cooked chicken on top of cold top on cooks line held at 69 deg. F. Hold all cold food at 41 deg. F. or below. Cool cooked chicken using approved methods before placing on top of cold top unit. Do not use cold top to cool hot foods.
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: 1. Food handlers not washing hands at approved hand sink with soap and water. Wash hands before handling any food itmes.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition so as to saniitze at final rinse.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean containers and lids. 2. Large stand mixer on back prep table soiled. Clean. 3. All prep tables in back kitchen area and cooks line soiled including bottom shelves of tables. Clean and sanitize. 4. Can opener soiled. Clean and sanitize. 5. Utensil drawer at prep table slicer sits on soiled inside. Clean and sanitize. 6. Metal cart on wheels in front of cooking woik soiled including all small metal pans of spices etc on top of cart. Clean and sanitize. 7. LId to small cold top soiled next to old flat top cooking grill. 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. Outsides of all bulk food containers soiled. Clean containers and lids. 2. Large stand mixer on back prep table soiled. Clean. 3. All prep tables in back kitchen area and cooks line soiled including bottom shelves of tables. Clean and sanitize. 4. Can opener soiled. Clean and sanitize. 5. Utensil drawer at prep table slicer sits on soiled inside. Clean and sanitize. 6. Metal cart on wheels in front of cooking woik soiled including all small metal pans of spices etc on top of cart. Clean and sanitize. 7. LId to small cold top soiled next to old flat top cooking grill. Clean and sanitize.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean containers and lids. 2. Large stand mixer on back prep table soiled. Clean. 3. All prep tables in back kitchen area and cooks line soiled including bottom shelves of tables. Clean and sanitize. 4. Can opener soiled. Clean and sanitize. 5. Utensil drawer at prep table slicer sits on soiled inside. Clean and sanitize. 6. Metal cart on wheels in front of cooking woik soiled including all small metal pans of spices etc on top of cart. Clean and sanitize. 7. LId to small cold top soiled next to old flat top cooking grill. Clean and sanitize.
Location: Cook line
- 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. Access to hand sink blocked by containers and itmes stored in hand sink. Do not store items inside of hand sink, Do not block access to hand sink for hand washing.
Location: Cook line
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 soiled on cooks line. Clean.
Location: Cook line
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: 1. Employee washed slicer parts without sanitizing them after washing. Use approved methods to santize equipment after washing.
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. Number 10 metal cans beinmg re-used to store food and items in. Do not re-use metal cans. Once product that in came in cans is used discard cans. 2. Plasticd grocery bags used to store food directly in. Grocery bags are not approved for use in direct contact with food items. Use only food grade bags or wraps or containers to stoer food in. 3. Small plastic containers that had tofu in being re-used. Do not re use. Discard when contents are used.
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: 1. Lid to cold top on floor of cooks line. Remove and store in apopoved manner. Clean and sanitize lid. 2. Clean utensils stored in can of water on cooks line on top of lid to cold top. Do not store untensils in standing water. Store utensils out and clean and sanitize every 4 hours. 3. White cutting boards on floor of kitchen area. Remove and store in aporoved manner off ot floor. Clean and sanitize boards. 4. Cooking wok stored on floor on cooks line. Remove. Clean and sanitize. Do not store on floor.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lid to cold top on floor of cooks line. Remove and store in apopoved manner. Clean and sanitize lid. 2. Clean utensils stored in can of water on cooks line on top of lid to cold top. Do not store untensils in standing water. Store utensils out and clean and sanitize every 4 hours. 3. White cutting boards on floor of kitchen area. Remove and store in aporoved manner off ot floor. Clean and sanitize boards. 4. Cooking wok stored on floor on cooks line. Remove. Clean and sanitize. Do not store on floor.
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: 1. Exhaust hood and filters soiled. Clean.
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. Floor space soiled below all equipment on cooks line. Clean. 2. Floor space soiled in dish machine area. Clean. 3. Floor soiled by coke in box system. Clean.
- 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. Floor space soiled below all equipment on cooks line. Clean. 2. Floor space soiled in dish machine area. Clean. 3. Floor soiled by coke in box system. Clean.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sititng out on cooks line and in back kitchen areas. Store in apoproved manner.
Location: Cook line
- 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. Two plaxtic bus tubs of cooked rice inside of walk in cooler held at 46 deg. F due to improper cooling method. Use approved methods to cool all hot foods. 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.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to store 2 litter bottles of pop inside of walk in cooler. Do not use cardboard to store items in. 2. Cardboard used to line old flat top grill on cooks line. Do not use cardboard.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to store 2 litter bottles of pop inside of walk in cooler. Do not use cardboard to store items in. 2. Cardboard used to line old flat top grill on cooks line. Do not use cardboard.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of produce on floor of walk in cooler. Remvove from floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above one bay sink in back kitchen area soiled. Clean. 2. Metal shelf / old warming unit above cold top on cooks line soiled. Clean. 3. All work tables in dishmachine area soiled. Clean. 4. Meta cart with wood lids soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above one bay sink in back kitchen area soiled. Clean. 2. Metal shelf / old warming unit above cold top on cooks line soiled. Clean. 3. All work tables in dishmachine area soiled. Clean. 4. Meta cart with wood lids soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above one bay sink in back kitchen area soiled. Clean. 2. Metal shelf / old warming unit above cold top on cooks line soiled. Clean. 3. All work tables in dishmachine area soiled. Clean. 4. Meta cart with wood lids soiled. Clean.
Location: Dish machine area
- 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. Side of deep fry unit soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled cracked on cooks line. Replace 2. Light guard in poor repair hanging down in walk in cooler. Repair. 3. Light guard misisng in exhaust hood. Provide.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled cracked on cooks line. Replace 2. Light guard in poor repair hanging down in walk in cooler. Repair. 3. Light guard misisng in exhaust hood. Provide.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled cracked on cooks line. Replace 2. Light guard in poor repair hanging down in walk in cooler. Repair. 3. Light guard misisng in exhaust hood. Provide.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. 4 bay sink soiled. Clean.
Location: Kitchen (back)
Equipment: 4-bay
|
01/26/2012 | Recheck |
- 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. Pans of cooked chicken sitting out at room temperature at 52 to 57 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature.
Location: Cook line
- 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. Two plastic bus tubs of cooked rice inside of walk in cooler at 46 deg. F. Containers had lids on rice preventing proper cooling. Use appoved methods to cool all hot foods. 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.NOTE > ALL HOT FOODS MUST BE COOLED FROM 135 DEG. F. TO 70 DEG. F IN TWO HOURS AND FORM 70 DEG. F TO 41 DEG. F. IN 4 ADDITIONAL HOURS.
Location: Walk-in cooler
|
01/26/2012 | Illness Complaint Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 taks by coke in box system not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 chicken sitting out at room temperature at 52 to 57 deg. F. Do not allow cooked chicken to sit out at room temperature.
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 chicken sitting out at room temperature at 52 to 57 deg. F. Do not allow cooked chicken to sit out at room temperature.
Location: -
Equipment: -
- 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. 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature. 2. Raw whole ducks sitting out at room temperature hanging above 4 bay sink. Do not sit ducks out at room temperature. Hold cold at 41 deg. F. or below until ready to cook. 3. Cooked chicken on top of cold top on cooks line held at 69 deg. F. Hold all cold food at 41 deg. F. or below. Cool cooked chicken using approved methods before placing on top of cold top unit. Do not use cold top to cool hot foods.
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. 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature. 2. Raw whole ducks sitting out at room temperature hanging above 4 bay sink. Do not sit ducks out at room temperature. Hold cold at 41 deg. F. or below until ready to cook. 3. Cooked chicken on top of cold top on cooks line held at 69 deg. F. Hold all cold food at 41 deg. F. or below. Cool cooked chicken using approved methods before placing on top of cold top unit. Do not use cold top to cool hot foods.
Location: Kitchen (back)
- 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. 1. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature. 2. Raw whole ducks sitting out at room temperature hanging above 4 bay sink. Do not sit ducks out at room temperature. Hold cold at 41 deg. F. or below until ready to cook. 3. Cooked chicken on top of cold top on cooks line held at 69 deg. F. Hold all cold food at 41 deg. F. or below. Cool cooked chicken using approved methods before placing on top of cold top unit. Do not use cold top to cool hot foods.
Location: Cook line
- No hand washing (when)
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: 1. Food handlers not washing hands at approved hand sink with soap and water. Wash hands before handling any food itmes.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition so as to saniitze at final rinse.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean containers and lids. 2. Large stand mixer on back prep table soiled. Clean. 3. All prep tables in back kitchen area and cooks line soiled including bottom shelves of tables. Clean and sanitize. 4. Can opener soiled. Clean and sanitize. 5. Utensil drawer at prep table slicer sits on soiled inside. Clean and sanitize. 6. Metal cart on wheels in front of cooking woik soiled including all small metal pans of spices etc on top of cart. Clean and sanitize. 7. LId to small cold top soiled next to old flat top cooking grill. 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. Outsides of all bulk food containers soiled. Clean containers and lids. 2. Large stand mixer on back prep table soiled. Clean. 3. All prep tables in back kitchen area and cooks line soiled including bottom shelves of tables. Clean and sanitize. 4. Can opener soiled. Clean and sanitize. 5. Utensil drawer at prep table slicer sits on soiled inside. Clean and sanitize. 6. Metal cart on wheels in front of cooking woik soiled including all small metal pans of spices etc on top of cart. Clean and sanitize. 7. LId to small cold top soiled next to old flat top cooking grill. Clean and sanitize.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers soiled. Clean containers and lids. 2. Large stand mixer on back prep table soiled. Clean. 3. All prep tables in back kitchen area and cooks line soiled including bottom shelves of tables. Clean and sanitize. 4. Can opener soiled. Clean and sanitize. 5. Utensil drawer at prep table slicer sits on soiled inside. Clean and sanitize. 6. Metal cart on wheels in front of cooking woik soiled including all small metal pans of spices etc on top of cart. Clean and sanitize. 7. LId to small cold top soiled next to old flat top cooking grill. Clean and sanitize.
Location: Cook line
- 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. Access to hand sink blocked by containers and itmes stored in hand sink. Do not store items inside of hand sink, Do not block access to hand sink for hand washing.
Location: Cook line
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 soiled on cooks line. Clean.
Location: Cook line
Equipment: Hand sink
- 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 washed slicer parts without sanitizing them after washing. Use approved methods to santize equipment after washing.
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. Number 10 metal cans beinmg re-used to store food and items in. Do not re-use metal cans. Once product that in came in cans is used discard cans. 2. Plasticd grocery bags used to store food directly in. Grocery bags are not approved for use in direct contact with food items. Use only food grade bags or wraps or containers to stoer food in. 3. Small plastic containers that had tofu in being re-used. Do not re use. Discard when contents are used.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lid to cold top on floor of cooks line. Remove and store in apopoved manner. Clean and sanitize lid. 2. Clean utensils stored in can of water on cooks line on top of lid to cold top. Do not store untensils in standing water. Store utensils out and clean and sanitize every 4 hours. 3. White cutting boards on floor of kitchen area. Remove and store in aporoved manner off ot floor. Clean and sanitize boards. 4. Cooking wok stored on floor on cooks line. Remove. Clean and sanitize. Do not store on floor.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lid to cold top on floor of cooks line. Remove and store in apopoved manner. Clean and sanitize lid. 2. Clean utensils stored in can of water on cooks line on top of lid to cold top. Do not store untensils in standing water. Store utensils out and clean and sanitize every 4 hours. 3. White cutting boards on floor of kitchen area. Remove and store in aporoved manner off ot floor. Clean and sanitize boards. 4. Cooking wok stored on floor on cooks line. Remove. Clean and sanitize. Do not store on floor.
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: 1. Exhaust hood and filters soiled. Clean.
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. Floor space soiled below all equipment on cooks line. Clean. 2. Floor space soiled in dish machine area. Clean. 3. Floor soiled by coke in box system. Clean.
- 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. Floor space soiled below all equipment on cooks line. Clean. 2. Floor space soiled in dish machine area. Clean. 3. Floor soiled by coke in box system. Clean.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sititng out on cooks line and in back kitchen areas. Store in apoproved manner.
Location: Cook line
- 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. Two plaxtic bus tubs of cooked rice inside of walk in cooler held at 46 deg. F due to improper cooling method. Use approved methods to cool all hot foods. 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.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to store 2 litter bottles of pop inside of walk in cooler. Do not use cardboard to store items in. 2. Cardboard used to line old flat top grill on cooks line. Do not use cardboard.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to store 2 litter bottles of pop inside of walk in cooler. Do not use cardboard to store items in. 2. Cardboard used to line old flat top grill on cooks line. Do not use cardboard.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of produce on floor of walk in cooler. Remvove from floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above one bay sink in back kitchen area soiled. Clean. 2. Metal shelf / old warming unit above cold top on cooks line soiled. Clean. 3. All work tables in dishmachine area soiled. Clean. 4. Meta cart with wood lids soiled. Clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above one bay sink in back kitchen area soiled. Clean. 2. Metal shelf / old warming unit above cold top on cooks line soiled. Clean. 3. All work tables in dishmachine area soiled. Clean. 4. Meta cart with wood lids soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above one bay sink in back kitchen area soiled. Clean. 2. Metal shelf / old warming unit above cold top on cooks line soiled. Clean. 3. All work tables in dishmachine area soiled. Clean. 4. Meta cart with wood lids soiled. Clean.
Location: Dish machine area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Side of deep fry unit soiled. Clean.
Location: Cook line
Equipment: Deep fryer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled cracked on cooks line. Replace 2. Light guard in poor repair hanging down in walk in cooler. Repair. 3. Light guard misisng in exhaust hood. Provide.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled cracked on cooks line. Replace 2. Light guard in poor repair hanging down in walk in cooler. Repair. 3. Light guard misisng in exhaust hood. Provide.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled cracked on cooks line. Replace 2. Light guard in poor repair hanging down in walk in cooler. Repair. 3. Light guard misisng in exhaust hood. Provide.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. 4 bay sink soiled. Clean.
Location: Kitchen (back)
Equipment: 4-bay
|
01/19/2012 | Routine |
- 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. Pans of cooked chicken sitting out at room temperature at 52 to 57 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above.
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. Plastic container of cooked rice sitting out at room temperature at end of cooks line at 90 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F. or above or hold cold at 41 deg. F. or below. Do not sit out at room temperature.
Location: Cook line
- 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. Two plastic bus tubs of cooked rice inside of walk in cooler at 46 deg. F. Containers had lids on rice preventing proper cooling. Use appoved methods to cool all hot foods. 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.NOTE > ALL HOT FOODS MUST BE COOLED FROM 135 DEG. F. TO 70 DEG. F IN TWO HOURS AND FORM 70 DEG. F TO 41 DEG. F. IN 4 ADDITIONAL HOURS.
Location: Walk-in cooler
|
01/19/2012 | Illness Complaint |
Restaurant representatives - add corrected or new information about YEN CHING, 9150 MICHIGAN RD, Indianapolis, IN »