| 177 |
Food storage |
Food stored in unprotected manner. |
Non-Critical |
1.Raw shrimp was being peeled in a bowl on the floor. Never prepare or store foods on the floor. Always use your prep tables or sinks.Shrimp moved, corrected on site.2. Rice bags on floor. Store all food at least 6 inches off of the floor. |
| 190 |
Cooling methods |
Food(s) cooling without utilizing proper cooling methods. |
Non-Critical |
Cooked general tso chicken cooling on sheet tray on a cart at room temperature. Chicken measured at 82 degrees F. Cook stated chicken cooked 1/2 hour ago.Cooked foods shall be cooled under refrgeration. Chicken moved to walk in cooler. |
| 217 |
Durability / utensils and equipment |
Equipment and/or utensil(s) not durable. |
Non-Critical |
Foil covering racks of toaster oven at sushi bar. Remove foil it is fragile and may contaminate food. Clean rack as necessary. |
| 242 |
Single-service reuse |
Single service and single use articles reused. |
Non-Critical |
1. Used cardboard box that was originally for tofu used to store raw green beans.2. Used cardboard egg flats used to store pots and pans, etc.Discard cardboard after it's first use. Never use cardboard that had raw animal food in it for any other purpose. |
| 254 (a) |
Thermometer accuracy |
Thermometer(s) do not meet accuracy requirements. |
Non-Critical |
Dial thermometer for walk in freezer reading at 30 degrees F. Internal temperature of walk in measured at - 9.4 degrees F.Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use. |
| 295 (c) |
Non food contact surface cleaning frequency |
Non-food contact surface(s) soiled. |
Non-Critical |
Cabinet of 1st prep top cooler soiled. Clean thoroughly. |
| 297 |
Non potentially hazardous food contact surface(s) soiled |
Non-potentially hazardous food contact surface(s) soiled. |
Non-Critical |
Ice chute at ice machine soiled. Clean and sanitize. |
| 298 |
Baking/cooking equipment soiled |
Food contact surfaces of baking and/or cooking equipment soiled. |
Non-Critical |
Sides of fryers soiled. Clean all surfaces by deep fryers thoroughly. |
| 342 (a) |
Hand sink temperature |
Hand washing facility water temperature below 100 degrees F. |
Non-Critical |
Maximum hot water temperature measured at 87 degrees F at cook line hand sink. You must have hot running water of at least 100 degrees F at all hand sinks. |
| 392 |
Dumpster lids open |
Dumpster and/or waste handling units not covered. |
Non-Critical |
All dumpster lids left open. Keep lids closed to prevent pest entry. |
| 395 |
Soiled dumpsters and receptacles |
Waste handling units not clean or improperly cleaned. |
Non-Critical |
Grease recycling bin soiled. Clean and degrease recycling bin and make sure all used cooking grease is disposed of inside dumpster. |
| 417 (b) |
Storage of Personal Items |
Improper storage of personal item(s) with food or food contact item(s). |
Non-Critical |
Car keys and smart phone directly next to cutting boatrd at sushi bar. Store personal items away from food prep areas. |
| 421 (b) |
First aid storage (Non-Critical) |
First aid supplies stored improperly. |
Non-Critical |
Open first aid kit and medicines stored directly over prep table.First aid supplies shall be stored in a kit or container that is located to prevent contamination. |
| 431 (a) |
Walls, floors, etc/soiled |
Physical structure, walls, floors, and/or ceilings soiled. |
Non-Critical |
1. Walls and floors by cooking equipment soiled. Especially by fryers.2. Walls and floors by dish machine soiled.Clean these surfaces thoroughly. |
| 118 (a) (1) |
No certified food handler |
No certified food handler per 410 IAC 7-22. |
Critical |
Listed certified food handler has expired. Provide another certified food handler. |
| 187 (a) (2) |
Cold holding |
Potentially hazardous cold foods not held at proper temperatures. |
Critical |
Raw pooled eggs measured at 54 degrees F on cart at cook line. Eggs were submerged in ice but most ice was melted.Make sure to maintain this food at 41 degrees F or below. |
| 294 |
Chemical sanitizer concentration |
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. |
Critical |
No in place sanitizer set up at sushi bar. You must have a wiping cloth bucket set up with bleach and water at 50-100 ppm chlorine while food is being prepared.Sanitizer bucket set up at 50 ppm chlorine, corrected on site. |
| 296 |
Food contact cleaning frequency |
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. |
Critical |
1. Meat slicer soiled.2. Dough hook and mixing bowl soiled.Clean and sanitize every 4 hours. |
| 345 (b) |
Hand sink improper usage |
Hand washing facility used for purposes other than hand washing. |
Critical |
Utensils stored in hand sink by sushi bar. Never store or wash utensils at a hand sink. Use hand sink for hand washing only. |