- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
11/07/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
10/09/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
10/01/2014 | 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: MICE DROPPINGS IN BACK ROOM ON SHELVES. REMOVE AND CLEAN. MANAGER STATED PEST CONTROL IS PROVIDED EVERY MONTH.@ RECHECK: OBSERVED MICE DROPPINGS ON BOXES AND SHELVING IN BACK ROOM. CLEAN AND CONTACT PEST CONTROL TO SERVICE. BOX OF NAPKINS DISCARDED.
Location: Back room
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Kitchen
Equipment: Prep table
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Back room
Equipment: Upright 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Sales floor
Equipment: Reach in 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: DATEMARK FOODS IN KITCHEN COOLER AND WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Walk-in 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: DATEMARK FOODS IN KITCHEN COOLER AND WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Back room
Equipment: Upright freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Meat counter
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINK CLEAN AT ALL TIMES. REMOVE FOOD DEBRIS AND CLEAN.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS AND SCOURING PADS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Single Service/Equipment storage (corrected on site)
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: BOX OF SPOONS ON THE FLOOR IN THE KITCHEN. DO NOT STORE PLATES, NAPKINS, UTENSILS ETC., ON THE FLOOR.
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. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGING DOORS.3. CLEAN FLOOR AND SHELVING IN BACK ROOM DUE TO MICE DROPPINGS.
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. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGING DOORS.3. CLEAN FLOOR AND SHELVING IN BACK ROOM DUE TO MICE DROPPINGS.
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: 1. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGING DOORS.3. CLEAN FLOOR AND SHELVING IN BACK ROOM DUE TO MICE DROPPINGS.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FREEZER IS HOLDING AT 40 DEGREES F. REPAIR.
Location: Back room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SECURE HAND SINK IN KITCHEN TO THE WALL. SINK IS PULLING AWAY FROM WALL AND SEALANT IS STRETCHED ACROSS AREA. REMOVE OLD SEALANT, SECURE SINK AND RESEAL TO WALL.
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: 1. BOX OF CHILES STORED ON THE FLOOR IN BACK ROOM.
Location: Back room
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOODS IN WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HAND SINK IN MEAT CUTTING AREA. PROVIDE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: LABEL BREAD CRUMBS AND FAT IN PORTION CONTAINERS. PLEASE USE THE ABOVE INFORMATION FOR THE LABEL.
Location: Meat counter
- 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.
Comments: PROVIDE TEST STRIPS FOR SANITIZER.
Location: Kitchen
|
07/22/2014 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: PLACE SIGNS ON BOTH FRONT AND BACK DOOR.
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: BURN CREAM, FIRST AID KIT AND ISOPROPYL ALCOHOL STORED ON MEAT CUTTING AREA PREP TABLE AND SHELF ABOVE. DISCONTINUE STORING WITH/ABOVE FOODS AND SINGLE USE ITEMS.
Location: Meat counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MICE DROPPINGS IN BACK ROOM ON SHELVES. REMOVE AND CLEAN. MANAGER STATED PEST CONTROL IS PROVIDED EVERY MONTH.@ RECHECK: OBSERVED MICE DROPPINGS ON BOXES AND SHELVING IN BACK ROOM. CLEAN AND CONTACT PEST CONTROL TO SERVICE. BOX OF NAPKINS DISCARDED.
Location: Back room
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Kitchen
Equipment: Prep table
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Back room
Equipment: Upright 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Sales floor
Equipment: Reach in 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: DATEMARK FOODS IN KITCHEN COOLER AND WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Walk-in 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: DATEMARK FOODS IN KITCHEN COOLER AND WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Back room
Equipment: Upright freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Meat counter
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINK CLEAN AT ALL TIMES. REMOVE FOOD DEBRIS AND CLEAN.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS AND SCOURING PADS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE WALK IN COOLER LIGHTS THAT ARE OUT.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected on site)
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: BOX OF SPOONS ON THE FLOOR IN THE KITCHEN. DO NOT STORE PLATES, NAPKINS, UTENSILS ETC., ON THE FLOOR.
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. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGING DOORS.3. CLEAN FLOOR AND SHELVING IN BACK ROOM DUE TO MICE DROPPINGS.
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. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGING DOORS.3. CLEAN FLOOR AND SHELVING IN BACK ROOM DUE TO MICE DROPPINGS.
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: 1. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGING DOORS.3. CLEAN FLOOR AND SHELVING IN BACK ROOM DUE TO MICE DROPPINGS.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FREEZER IS HOLDING AT 40 DEGREES F. REPAIR.
Location: Back room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SECURE HAND SINK IN KITCHEN TO THE WALL. SINK IS PULLING AWAY FROM WALL AND SEALANT IS STRETCHED ACROSS AREA. REMOVE OLD SEALANT, SECURE SINK AND RESEAL TO WALL.
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: 1. BOX OF CHILES STORED ON THE FLOOR IN BACK ROOM.
Location: Back room
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOODS IN WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HAND SINK IN MEAT CUTTING AREA. PROVIDE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: LABEL BREAD CRUMBS AND FAT IN PORTION CONTAINERS. PLEASE USE THE ABOVE INFORMATION FOR THE LABEL.
Location: Meat counter
- 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.
Comments: PROVIDE TEST STRIPS FOR SANITIZER.
Location: Kitchen
|
07/15/2014 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: PLACE SIGNS ON BOTH FRONT AND BACK DOOR.
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: BURN CREAM, FIRST AID KIT AND ISOPROPYL ALCOHOL STORED ON MEAT CUTTING AREA PREP TABLE AND SHELF ABOVE. DISCONTINUE STORING WITH/ABOVE FOODS AND SINGLE USE ITEMS.
Location: Meat counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MICE DROPPINGS IN BACK ROOM ON SHELVES. REMOVE AND CLEAN. MANAGER STATED PEST CONTROL IS PROVIDED EVERY OTHER WEEK.
Location: Back room
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Kitchen
Equipment: Prep table
- 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Back room
Equipment: Upright 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. REMOVE CARDBOARD FROM SHELVING IN WALK IN COOLER. 2. REMOVE TOWELS FROM UNDER CUTTING BOARDS IN KITCHEN. PROVIDE RUBBER MATTING THAT CAN BE CLEANED AND SANITIZED. 3. REMOVE CARDBOARD ON BOTTOM OF FREEZER. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED. 4. FOIL UNDER PRODUCE HAS BEEN PLACED ON TOP OF SOILED PIECES OF FOIL. DISCONTINUE USING FOIL TO LINE SHELVING.
Location: Sales floor
Equipment: Reach in 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: DATEMARK FOODS IN KITCHEN COOLER AND WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Walk-in 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: DATEMARK FOODS IN KITCHEN COOLER AND WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Back room
Equipment: Upright freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING BOARD AND INTERIOR OF COLD TOP COOLER IS SOILED. 2. PREP TABLE WHERE CUTTING BOARD AND MICROWAVE ARE STORED IS SOILED. 3. UPRIGHT FREEZER IN BACK IS SOILED INSIDE. CLEAN. (REMOVE CARDBOARD)4. LOWER PREP SHELF IN MEAT CUTTING AREA IS CLUTTERED AND SOILED. CLEAN. REMOVE ANY RAW MEAT PIECES THAT FALL ONTO FLOOR, CONTAINERS, BOXES OR EQUIPMENT. 5. CLEAN MICROWAVE MORE FREQUENTLY. SOILED. 6. TRACKS ON MEAT CASE WHERE DOORS SLIDE TO OPEN AND CLOSE, ARE HEAVILY SOILED. CLEAN DAILY. 5.
Location: Meat counter
Equipment: Reach in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINK CLEAN AT ALL TIMES. REMOVE FOOD DEBRIS AND CLEAN.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS AND SCOURING PADS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SOILED FOOD CONTACT SURFACES MUST BE CLEANED WITH AN APPROVED SANITIZER AT THE PROPER CONCENTRATION. BLEACH IS USED AT THIS ESTABLISHMENT. ENSURE BLEACH WATER BUCKETS ARE PROVIDED IN BOTH MEAT CUT AREA AND KITCHEN. AT THE TIME OF INSPECTION, NO SANITIZER/WATER WAS PROVIDED FOR CLEANING. OWNER PREPARED FOR BOTH AREAS OF FOOD HANDLING/PREP.
Location: Kitchen
- 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: SOILED FOOD CONTACT SURFACES MUST BE CLEANED WITH AN APPROVED SANITIZER AT THE PROPER CONCENTRATION. BLEACH IS USED AT THIS ESTABLISHMENT. ENSURE BLEACH WATER BUCKETS ARE PROVIDED IN BOTH MEAT CUT AREA AND KITCHEN. AT THE TIME OF INSPECTION, NO SANITIZER/WATER WAS PROVIDED FOR CLEANING. OWNER PREPARED FOR BOTH AREAS OF FOOD HANDLING/PREP.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE WALK IN COOLER LIGHTS THAT ARE OUT.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected on site)
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: BOX OF SPOONS ON THE FLOOR IN THE KITCHEN. DO NOT STORE PLATES, NAPKINS, UTENSILS ETC., ON THE FLOOR.
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. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGIND DOORS.
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. CLEAN WALL AND FLOOR BEHIND TRASH CAN IN KITCHEN. SOILED. 2. CLEAN SOILED SWINGIND DOORS.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FREEZER IS HOLDING AT 40 DEGREES F. REPAIR.
Location: Back room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SECURE HAND SINK IN KITCHEN TO THE WALL. SINK IS PULLING AWAY FROM WALL AND SEALANT IS STRETCHED ACROSS AREA. REMOVE OLD SEALANT, SECURE SINK AND RESEAL TO WALL.
Location: Kitchen
- 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 CHILES STORED ON THE FLOOR IN BACK ROOM.
Location: Back room
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOODS IN WALK IN COOLER. (LAMB, BEANS, SHRIMP SOUP, CERVICHE, RICE AND BEANS)
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MICE DROPPINGS FROM SHELVING IN BACK ROOM.
Location: Back room
Equipment: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HAND SINK IN MEAT CUTTING AREA. PROVIDE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: LABEL BREAD CRUMBS AND FAT IN PORTION CONTAINERS. PLEASE USE THE ABOVE INFORMATION FOR THE LABEL.
Location: Meat counter
- 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.
Comments: PROVIDE TEST STRIPS FOR SANITIZER.
Location: Kitchen
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07/08/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAK IN RESTROOM. 2. REPAIR TOILET IN RESTROOM.
Location: Restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAK IN RESTROOM. 2. REPAIR TOILET IN RESTROOM.
Location: Restroom
- 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: REMOVE FOIL FROM HOOD EQUIPMENT.
Location: Kitchen
Equipment: Flat grill
- 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: REMOVE FOIL FROM HOOD EQUIPMENT.
Location: Kitchen
Equipment: Char-grill
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD
Location: Kitchen
- 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: PROVIDE THERMOMETER FOR FREEZER USED FOR BEEF.
Location: Back room
Equipment: reach in freezer
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03/28/2014 | Pre-Licensing Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAK IN RESTROOM. 2. REPAIR TOILET IN RESTROOM.
Location: Restroom
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAK IN RESTROOM. 2. REPAIR TOILET IN RESTROOM.
Location: Restroom
- 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: REMOVE FOIL FROM HOOD EQUIPMENT.
Location: Kitchen
Equipment: Flat grill
- 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: REMOVE FOIL FROM HOOD EQUIPMENT.
Location: Kitchen
Equipment: Char-grill
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD
Location: Kitchen
- 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: PROVIDE THERMOMETER FOR FREEZER USED FOR BEEF.
Location: Back room
Equipment: reach in freezer
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03/24/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CARNICERIA EL COMPADRE, 711 E THOMPSON RD, Indianapolis, IN »