- 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: 10/20/2014: STORE BOTTLE OF BLEACH IN APPROVED AREA WITH OTHER CHEMICALS. STORE AWAY FROM FOOD AND FOOD RELATED ITEMS. BLEACH STORED ON LOWER SHELF OF PREP TABLE WITH FOOD ITEMS AND SAUCES. CORRECTED DURING INSPECTION.
Location: Three bay area
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: 10/20/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. CURRENTLY SANITIZER TESTING AT 200+ PPM. CORRECTED DURING INSPECTION.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 10/20/2014: CHANGE METAL PANS ON COLD-TOP WHEN CONTAINER BECOMES EMPTY. DO NOT CONTINUE TO FILL METAL PANS DAY AFTER DAY WITHOUT WASHING/RINSING/SANITIZING. METAL PANS SOILED WITH DRIED FOOD DEBRIS BUILD-UP.
Location: Cook line
Equipment: Cold top
- 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: 10/20/2014: CLEAN AND SANITIZE FLOOR UNDERNEATH WOKS AND FRYERS. FLOOR IS COVERED WITH GREASE AND FOOD DEBRIS BUILD-UP.
Location: Cook line
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 10/20/2014: RINSE BROCCOLI UNDER RUNNING WATER PRIOR TO CUTTING FOR FOOD SERVICE. DO NOT USE DIRECTLY FROM CARDBOARD DELIVERY BOX.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 10/20/2014: CLEAN AND SANITIZE COLD-TOP AND INTERIOR AND EXTERIOR OF COLD-TOP COOLER ON COOK LINE. COOLER IS SOILED.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/20/2014: MAINTAIN HAND TOWELS AT HAND SINK AT ALL TIMES FOR PROPER HAND WASHING. CORRECTED DURING INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
10/28/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 10/20/2014: STORE BOTTLE OF BLEACH IN APPROVED AREA WITH OTHER CHEMICALS. STORE AWAY FROM FOOD AND FOOD RELATED ITEMS. BLEACH STORED ON LOWER SHELF OF PREP TABLE WITH FOOD ITEMS AND SAUCES. CORRECTED DURING INSPECTION.
Location: Three bay area
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: 10/20/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. CURRENTLY SANITIZER TESTING AT 200+ PPM. CORRECTED DURING INSPECTION.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 10/20/2014: CHANGE METAL PANS ON COLD-TOP WHEN CONTAINER BECOMES EMPTY. DO NOT CONTINUE TO FILL METAL PANS DAY AFTER DAY WITHOUT WASHING/RINSING/SANITIZING. METAL PANS SOILED WITH DRIED FOOD DEBRIS BUILD-UP.
Location: Cook line
Equipment: Cold top
- 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: 10/20/2014: CLEAN AND SANITIZE FLOOR UNDERNEATH WOKS AND FRYERS. FLOOR IS COVERED WITH GREASE AND FOOD DEBRIS BUILD-UP.
Location: Cook line
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 10/20/2014: RINSE BROCCOLI UNDER RUNNING WATER PRIOR TO CUTTING FOR FOOD SERVICE. DO NOT USE DIRECTLY FROM CARDBOARD DELIVERY BOX.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 10/20/2014: CLEAN AND SANITIZE COLD-TOP AND INTERIOR AND EXTERIOR OF COLD-TOP COOLER ON COOK LINE. COOLER IS SOILED.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 10/20/2014: MAINTAIN HAND TOWELS AT HAND SINK AT ALL TIMES FOR PROPER HAND WASHING. CORRECTED DURING INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
10/20/2014 | Routine |
- 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: IN PLACE SANITIZER CONCENTRATION TOO HIGH.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN UNDERNEATH LID OF COOLER
Location: Kitchen
- 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: PLEASE CLEAN BULK FOOD STORAGE BINS
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: PLEASE STORE FLOUR AND RICE SCOOPS WITH THE HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
04/15/2014 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TOO HIGH.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN UNDERNEATH LID OF COOLER
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE FLOUR AND RICE SCOOPS WITH THE HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
04/09/2014 | Routine |
- 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: IN PLACE SANITIZER SOLUTION TOO STRONG (200+ppm)
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
|
12/10/2013 | Recheck |
- 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: IN PLACE SANITIZER SOLUTION TOO STRONG (200+ppm)
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
|
12/04/2013 | Routine |
- 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: LIVE COCKROACH OBSERVED IN KITCHEN.Establishment provided invoice from pest control service dated July 6 2013 and currently receives service every 2 weeks. Recommend increasing frequency of service if problem persists.
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: RAW CHICKEN STORED ABOVE COOKED FOOD IN REACH IN COOLER
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE COOKED FOOD IN REACH IN COOLER
Location: Kitchen
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: OBSERVED EMPLOYEE GO TO RESTROOM WHILE WEARING HIS APRON.DO NOT WEAR APRONS, GLOVES, OR HAIR COVERINGS INTO THE RESTROOM
- 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: PLEASE PROVIDE A NEW DOOR SWEEP FOR THE BACK DOOR.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENTS ABOVE COOK LINE
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBARD FROM SHELVES
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER UNLESS THEY ARE COVERED
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PREP TABLE SHELF (near where the flour bins are)PLEASE CLEAN WALK IN COOLER SHELVES
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PREP TABLE SHELF (near where the flour bins are)PLEASE CLEAN WALK IN COOLER SHELVES
Location: 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: PLEASE DO NOT STORE UTENSILS IN SPACE BETWEEN SINK AND WALL
Location: Kitchen
|
07/31/2013 | Recheck |
- 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: LIVE COCKROACH OBSERVED IN KITCHEN.Establishment provided invoice from pest control service dated July 6 2013 and currently receives service every 2 weeks. Recommend increasing frequency of service if problem persists.
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: RAW CHICKEN STORED ABOVE COOKED FOOD IN REACH IN COOLER
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE COOKED FOOD IN REACH IN COOLER
Location: Kitchen
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: OBSERVED EMPLOYEE GO TO RESTROOM WHILE WEARING HIS APRON.DO NOT WEAR APRONS, GLOVES, OR HAIR COVERINGS INTO THE RESTROOM
- 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: PLEASE PROVIDE A NEW DOOR SWEEP FOR THE BACK DOOR.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENTS ABOVE COOK LINE
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBARD FROM SHELVES
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER UNLESS THEY ARE COVERED
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PREP TABLE SHELF (near where the flour bins are)PLEASE CLEAN WALK IN COOLER SHELVES
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PREP TABLE SHELF (near where the flour bins are)PLEASE CLEAN WALK IN COOLER SHELVES
Location: 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: PLEASE DO NOT STORE UTENSILS IN SPACE BETWEEN SINK AND WALL
Location: Kitchen
|
07/25/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE COCKROACH OBSERVED IN KITCHEN.Establishment provided invoice from pest control service dated July 6 2013 and currently receives service every 2 weeks. Recommend increasing frequency of service if problem persists.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE PRODUCE AND COOKED FOOD IN WALK IN COOLER
Location: Walk-in cooler
- Soiled outer clothing (corrected on site)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: OBSERVED EMPLOYEE GO TO RESTROOM WHILE WEARING HIS APRON.DO NOT WEAR APRONS, GLOVES, OR HAIR COVERINGS INTO THE RESTROOM
- 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: PLEASE PROVIDE A NEW DOOR SWEEP FOR THE BACK DOOR.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENTS ABOVE COOK LINE
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBARD FROM SHELVES
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE DO NOT STACK CONTAINERS OF FOOD ON TOP OF EACH OTHER UNLESS THEY ARE COVERED
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PREP TABLE SHELF (near where the flour bins are)PLEASE CLEAN WALK IN COOLER SHELVES
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PREP TABLE SHELF (near where the flour bins are)PLEASE CLEAN WALK IN COOLER SHELVES
Location: Walk-in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE DO NOT STORE UTENSILS IN SPACE BETWEEN SINK AND WALL
Location: Kitchen
|
07/18/2013 | Routine |
- 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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD DUE FOR CLEANING MARCH 2, 2013. PLEASE CALL FOR SERVICE
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM WIRE SHELVES
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD CONTAINERS STORED ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INSIDE OF UPRIGHT FREEZER
Location: Kitchen (back)
Equipment: Upright freezer
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE CLOTH NAPKINS TO WRAP OR COVER FOOD
Location: Walk-in cooler
|
03/12/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION TOO HIGH
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD DUE FOR CLEANING MARCH 2, 2013. PLEASE CALL FOR SERVICE
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM WIRE SHELVES
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD CONTAINERS STORED ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INSIDE OF UPRIGHT FREEZER
Location: Kitchen (back)
Equipment: Upright freezer
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE CLOTH NAPKINS TO WRAP OR COVER FOOD
Location: Walk-in cooler
|
03/05/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE TRANSFER COOKED FOOD WITH BARE HANDS INTO CONTAINER TO BE SERVED
- 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: IN-PLACE SANITIZER CONCENTRATION WAS TOO LOW. PLEASE DO NOT MIX SANITIZER SOLUTION WITH SOAP OR DETERGENT
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE NAPKINS TO WRAP OR COVER FOOD
Location: Kitchen
|
11/08/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE TRANSFER COOKED FOOD WITH BARE HANDS INTO CONTAINER TO BE SERVED
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION WAS TOO LOW. PLEASE DO NOT MIX SANITIZER SOLUTION WITH SOAP OR DETERGENT
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE NAPKINS TO WRAP OR COVER FOOD
Location: Kitchen
|
11/01/2012 | Routine |
- 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: PLEASE DO NOT STORE FOOD IN PLASTIC GROCERY BAGS. STORE IN PLASTIC FREEZER BAGS INSTEAD
Location: 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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN. PLEASE KEEP DOORS CLOSED TO PROTECT AGAINST THE ENTRY OF PESTS7/25**Please repair hole in back door*
Location: Back room
- 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: PLEASE CLEAN FLOOR BENEATH AND BEHIND COOK LINE EQUIPMENT
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELF IN BEVERAGE AREA
Location: Kitchen (front)
Equipment: Wire shelving
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE CLOTHS OR TOWELS TO COVER OR WRAP FOOD
- 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: PLEASE DO NOT STORE UTENSILS IN THE SPACE BETWEEN EQUIPMENT OR TABLES
Location: Kitchen
|
07/25/2012 | Recheck |
- 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: PLEASE DO NOT STORE FOOD IN PLASTIC GROCERY BAGS. STORE IN PLASTIC FREEZER BAGS INSTEAD
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION TOO HIGH.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN. PLEASE KEEP DOORS CLOSED TO PROTECT AGAINST THE ENTRY OF PESTS
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOOR BENEATH AND BEHIND COOK LINE EQUIPMENT
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: CONTAINERS OF FOOD ON FLOOR IN WALK-IN COOLER
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELF IN BEVERAGE AREA
Location: Kitchen (front)
Equipment: Wire shelving
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE CLOTHS OR TOWELS TO COVER OR WRAP FOOD
- 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: PLEASE DO NOT STORE UTENSILS IN THE SPACE BETWEEN EQUIPMENT OR TABLES
Location: Kitchen
|
07/17/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: RAW CHICKEN IN MAKE TABLE COOLER AT 54 DEGREES F.*3/23: Raw meats in make table cooler were at 52 degrees F. Until the cooler can be repaired or replaced, do the following: 1) Store smaller amounts of food in the upper part of the make table cooler. The pans are very, very full, and smaller amounts of food will stay cooler.2) Use ice3) Keep the cooler lid closed4) If possible, store food in the reach-in cooler below the make table, which was at 40 degrees F.
Location: Kitchen
Equipment: Make table cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED RICE WITH BARE HANDS WHILE FILLING RICE BOWL. WHEN HOLDING BOWLS OR OTHER SERVING DISHES, PLEASE MAKE SURE THAT EMPLOYEES' BARE HANDS DO NOT CONTACT FOOD OR THE FOOD CONTACT SURFACE OF THE DISH.
- 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: SANITIZER CONCENTRATION TOO HIGH (200+ppm).
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED IN ICE BIN
Location: Kitchen (front)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE MAKE SURE TO LABEL ALL FOOD CONTAINERS
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIVES STORED IN CRACK BETWEEN WALL AND EQUIPMENT. DO NOT STORE UTENSILS HERE
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MAKE TABLE COOLER (upper part) NOT MAINTAINING TEMPERATURES OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LOWER SHELF OF PREP TABLE
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: CLOTH NAPKIN USED TO COVER NOODLES.
Location: 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: PLEASE STORE FLOUR SCOOP WITH HANDLE UP SO IT IS NOT TOUCHING THE FOOD
Location: Kitchen
|
03/30/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: RAW CHICKEN IN MAKE TABLE COOLER AT 54 DEGREES F.*3/23: Raw meats in make table cooler were at 52 degrees F. Until the cooler can be repaired or replaced, do the following: 1) Store smaller amounts of food in the upper part of the make table cooler. The pans are very, very full, and smaller amounts of food will stay cooler.2) Use ice3) Keep the cooler lid closed4) If possible, store food in the reach-in cooler below the make table, which was at 40 degrees F.
Location: Kitchen
Equipment: Make table cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED RICE WITH BARE HANDS WHILE FILLING RICE BOWL. WHEN HOLDING BOWLS OR OTHER SERVING DISHES, PLEASE MAKE SURE THAT EMPLOYEES' BARE HANDS DO NOT CONTACT FOOD OR THE FOOD CONTACT SURFACE OF THE DISH.
- 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: SANITIZER CONCENTRATION TOO HIGH (200+ppm).
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED IN ICE BIN
Location: Kitchen (front)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE MAKE SURE TO LABEL ALL FOOD CONTAINERS
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIVES STORED IN CRACK BETWEEN WALL AND EQUIPMENT. DO NOT STORE UTENSILS HERE
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MAKE TABLE COOLER (upper part) NOT MAINTAINING TEMPERATURES OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LOWER SHELF OF PREP TABLE
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: CLOTH NAPKIN USED TO COVER NOODLES.
Location: 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: PLEASE STORE FLOUR SCOOP WITH HANDLE UP SO IT IS NOT TOUCHING THE FOOD
Location: Kitchen
|
03/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: RAW CHICKEN IN MAKE TABLE COOLER AT 54 DEGREES F.2: GARLIC-IN-OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL (67 DEGREES F)
Location: Kitchen
Equipment: Make table cooler
- 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: RAW CHICKEN IN MAKE TABLE COOLER AT 54 DEGREES F.2: GARLIC-IN-OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL (67 DEGREES F)
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED RICE WITH BARE HANDS WHILE FILLING RICE BOWL. WHEN HOLDING BOWLS OR OTHER SERVING DISHES, PLEASE MAKE SURE THAT EMPLOYEES' BARE HANDS DO NOT CONTACT FOOD OR THE FOOD CONTACT SURFACE OF THE DISH.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER CONCENTRATION TOO HIGH (200+ppm).
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED IN ICE BIN
Location: Kitchen (front)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE MAKE SURE TO LABEL ALL FOOD CONTAINERS
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: KNIVES STORED IN CRACK BETWEEN WALL AND EQUIPMENT. DO NOT STORE UTENSILS HERE
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: UPRIGHT COOLER AND MAKE TABLE COOLER NOT MAINTAINING TEMPERATURES OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: UPRIGHT COOLER AND MAKE TABLE COOLER NOT MAINTAINING TEMPERATURES OF 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LOWER SHELF OF PREP TABLE
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: CLOTH NAPKIN USED TO COVER NOODLES.
Location: Walk-in cooler
- 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: PLEASE STORE FLOUR SCOOP WITH HANDLE UP SO IT IS NOT TOUCHING THE FOOD
Location: Kitchen
|
03/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-IN-OIL ON CART WITHOUT TEMPERATURE CONTROL. GARLIC-IN-OIL NEEDS TO BE KEPT AT OR BELOW 41 DEGREES F.
- 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: CLOTH TOWELS AND CLOTH NAPKINS BEING USED TO COVER FOODS.2: FOOD STORED IN PLASTIC GROCERY BAGS IN WALK-IN COOLER.PLEASE DISCONTINUE USE.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN IN REACH-IN COOLER STORED ABOVE TOFU.
- 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: IN-PLACE SANITIZER AT TOO HIGH A CONCENTRATION
- 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: PLEASE DO NOT STORE KNIVES IN SPACE BETWEEN WALL AND EQIUPMENT.
|
12/16/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-IN-OIL ON CART WITHOUT TEMPERATURE CONTROL. GARLIC-IN-OIL NEEDS TO BE KEPT AT OR BELOW 41 DEGREES F.
- 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: CLOTH TOWELS AND CLOTH NAPKINS BEING USED TO COVER FOODS.2: FOOD STORED IN PLASTIC GROCERY BAGS IN WALK-IN COOLER.PLEASE DISCONTINUE USE.
- 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: RAW CHICKEN IN REACH-IN COOLER STORED ABOVE TOFU.
- 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: IN-PLACE SANITIZER AT TOO HIGH A CONCENTRATION
- 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: PLEASE DO NOT STORE KNIVES IN SPACE BETWEEN WALL AND EQIUPMENT.
|
12/08/2011 | Routine |
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