- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE SIGNAGE TO MANAGER TO POST AT ENTRANCE DURING INSPECTION
- 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: 1. STEAK STORED AFTER LETTUCE AND ONIONS ON TOP OF COOLER. NEED TO PUT STEAK FIRST THEN LETTUCE
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: OBSERVED WAITRESS WASH HANDS IN THE WASH BAY AND NO SOAP
Location: Kitchen
Equipment: 3-bay
- 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: SUGAR
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: BOX OF GARLIC STORED UNDER THE 3-BAY, WAS MOVED
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WAITRESS WASH HANDS AT 3-BAY INSTEAD OF HANDSINK
Location: Kitchen
Equipment: 3-bay
|
07/22/2014 | Routine |
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Assess water damage and repair properly to prevent future leaks (possible ice and freezing and melting, structurally compromised, etc...)
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: Water stained and damaged ceiling tiles - tiles will be replaced this week ---Do not use the soft ceiling tiles, replace with smooth, cleanable ceiling tiles
Location: Kitchen
|
02/03/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) SIGN DURING INSPECTION
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Assess water damage and repair properly to prevent future leaks (possible ice and freezing and melting, structurally compromised, etc...)
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: Water stained and damaged ceiling tiles - tiles will be replaced this week ---Do not use the soft ceiling tiles, replace with smooth, cleanable ceiling tiles
Location: Kitchen
|
01/30/2014 | Recheck |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Assess water damage and repair properly to prevent future leaks (possible ice and freezing and melting, structurally compromised, etc...)
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: Water stained and damaged ceiling tiles - tiles will be replaced this week ---Do not use the soft ceiling tiles, replace with smooth, cleanable ceiling tiles
Location: Kitchen
|
01/21/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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 over tomatillos, cooked beans
Location: Outdoor storage
Equipment: Walk in cooler
|
06/18/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage
- 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 over tomatillos, cooked beans
Location: Outdoor storage
Equipment: Walk in cooler
|
06/17/2013 | 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: Can use ice to keep foods cold in cooler or move foods to 3-door reach in cooler-Meats-Cooked, ready to eat foods
Location: Kitchen
Equipment: Prep Top Cooler
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Clams
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Using portion cups to scoop salsa verde, switched to a ladle
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Milk residue leftover
Location: Kitchen
Equipment: Can opener
|
02/18/2013 | 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: Can use ice to keep foods cold in cooler or move foods to 3-door reach in cooler-Meats-Cooked, ready to eat foods
Location: Kitchen
Equipment: Prep Top Cooler
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Clams
Location: Kitchen
- Unapproved food contact materials (corrected on site)
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: Using portion cups to scoop salsa verde, switched to a ladle
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Milk residue leftover
Location: Kitchen
Equipment: Can opener
|
02/14/2013 | Routine |
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consumir carnes crudas o poco cocidas, las aves de corral, mariscos, pescados, mariscos o huevos pueden aumentar su riesgo de enfermedades transmitidas por alimentos"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- Transferring foods between customers (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consumir carnes crudas o poco cocidas, las aves de corral, mariscos, pescados, mariscos o huevos pueden aumentar su riesgo de enfermedades transmitidas por alimentos"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- 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 eggs stored on top shelf above ready to eat foods. Store below ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Kitchen
Equipment: Prep Top Cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Waitstaff - sanitizer too strong - sanitizer test strip turned black2. Cookline - sanitizer from the day before, must be changed at least every 4 hours.
Location: Wait staff area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Waitstaff - sanitizer too strong - sanitizer test strip turned black2. Cookline - sanitizer from the day before, must be changed at least every 4 hours.
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: One fire extinguisher tagged 2009 and arrow pointing to "Needs Recharged" - Update
- 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: Personal medication stored with garlic. Keep seperate.
Location: Kitchen
- 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.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Rice sitting on chest freezer - moved rice to small pans with ice, make sure food cooling properly with enough ice and water
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: Raw pork chub sitting on drainboard of 3-bay at room temperature. Was put in cooler
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal FRP wall along seams to be a smooth surface
Location: Kitchen
|
11/14/2012 | Recheck |
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consumir carnes crudas o poco cocidas, las aves de corral, mariscos, pescados, mariscos o huevos pueden aumentar su riesgo de enfermedades transmitidas por alimentos"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- Transferring foods between customers
Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
Comments: 3 cup onion, salsa needs to be discarded after each table use. Cannot put back in cooler for the next customer. Needs to be new product each time. Suggest putting in smaller amounts in cups.
- 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 eggs stored on top shelf above ready to eat foods. Store below ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Kitchen
Equipment: Prep Top 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: 1. Waitstaff - sanitizer too strong - sanitizer test strip turned black2. Cookline - sanitizer from the day before, must be changed at least every 4 hours.
Location: Wait staff area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Waitstaff - sanitizer too strong - sanitizer test strip turned black2. Cookline - sanitizer from the day before, must be changed at least every 4 hours.
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: One fire extinguisher tagged 2009 and arrow pointing to "Needs Recharged" - Update
- 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: Personal medication stored with garlic. Keep seperate.
Location: Kitchen
- 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.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Rice sitting on chest freezer - moved rice to small pans with ice, make sure food cooling properly with enough ice and water
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: Raw pork chub sitting on drainboard of 3-bay at room temperature. Was put in cooler
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal FRP wall along seams to be a smooth surface
Location: Kitchen
|
11/02/2012 | Recheck |
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consumir carnes crudas o poco cocidas, las aves de corral, mariscos, pescados, mariscos o huevos pueden aumentar su riesgo de enfermedades transmitidas por alimentos"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- 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 eggs stored on top shelf above ready to eat foods. Store below ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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.
Location: Kitchen
Equipment: Prep Top 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: 1. Waitstaff - sanitizer too strong - sanitizer test strip turned black2. Cookline - sanitizer from the day before, must be changed at least every 4 hours.
Location: Wait staff area
- 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: 1. Waitstaff - sanitizer too strong - sanitizer test strip turned black2. Cookline - sanitizer from the day before, must be changed at least every 4 hours.
Location: Cook line
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: One fire extinguisher tagged 2009 and arrow pointing to "Needs Recharged" - Update
- Storage of Personal Items (corrected on site)
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: Personal medication stored with garlic. Keep seperate.
Location: Kitchen
- Bulk labeling (corrected on site)
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.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Rice sitting on chest freezer - moved rice to small pans with ice, make sure food cooling properly with enough ice and water
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: Raw pork chub sitting on drainboard of 3-bay at room temperature. Was put in cooler
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal FRP wall along seams to be a smooth surface
Location: Kitchen
|
10/26/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TONGUE AT 115 F.CHIRIZO AT 48 F.
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TONGUE AT 115 F.CHIRIZO AT 48 F.
Location: Kitchen
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: ENSURE THAT FOODS THAT ARE TAKEN OUT OF REFRIGERATION UNIT THAT IS INTENDED TO BE HELD HOT AT KITCHEN STEAM TABLE IS REHEATED FIRST TO AT LEAST 165 F BEFORE PLACING FOOD AT STEAM TABLE THAT SHOULD BE HELD AT 135 F OR HIGHER. STEAM TABLES SHOULD BE USED ONLY TO HOLD FOODS AT A HOT-HOLDING TEMPERATURE OF 135 F OR GREATER NOT TO HEAT-UP FOODS.
Location: Kitchen
Equipment: Steam table
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Outdoor storage
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Outdoor storage
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Knife/utensil rack
- 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.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 134 F); ADJUST AND/OR REPAIR TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 134 F); ADJUST AND/OR REPAIR TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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 BUCKETS AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE, USE TEST STRIPS AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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 BUCKETS AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE, USE TEST STRIPS AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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 BUCKETS AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE, USE TEST STRIPS AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
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: DISCONTINUE USE OF STYROFOAM CUPS TO DISPENSE OUT DRINKS AT CASHIER LOCATION BEVERAGE STORAGE COOLER.PROVIDE SCOOP OR UTENSIL WITH PROPER HANDLE TO DISPENSE FOODS AND BEVERAGES PROPERLY.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM CEILING.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES IN ESTABLISHMENT WHERE NEEDED.
Location: Dining room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES IN ESTABLISHMENT WHERE NEEDED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED FLOOR TILE AT KITCHEN FLOORS; ALL FLOORS MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALL SURFACES.
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: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER AND AT OUTSIDE WALK-IN-COOLER.
Location: Kitchen
Equipment: reach in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER AND AT OUTSIDE WALK-IN-COOLER.
Location: Outdoor storage
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
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04/24/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TONGUE AT 115 F.CHIRIZO AT 48 F.
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TONGUE AT 115 F.CHIRIZO AT 48 F.
Location: Kitchen
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: ENSURE THAT FOODS THAT ARE TAKEN OUT OF REFRIGERATION UNIT THAT IS INTENDED TO BE HELD HOT AT KITCHEN STEAM TABLE IS REHEATED FIRST TO AT LEAST 165 F BEFORE PLACING FOOD AT STEAM TABLE THAT SHOULD BE HELD AT 135 F OR HIGHER. STEAM TABLES SHOULD BE USED ONLY TO HOLD FOODS AT A HOT-HOLDING TEMPERATURE OF 135 F OR GREATER NOT TO HEAT-UP FOODS.
Location: Kitchen
Equipment: Steam table
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Outdoor storage
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Outdoor storage
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF OUTSIDE WALK-IN-COOLER SURFACES AND SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Knife/utensil rack
- 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.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 134 F); ADJUST AND/OR REPAIR TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 134 F); ADJUST AND/OR REPAIR TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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 BUCKETS AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE, USE TEST STRIPS AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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 BUCKETS AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE, USE TEST STRIPS AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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 BUCKETS AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE, USE TEST STRIPS AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF STYROFOAM CUPS TO DISPENSE OUT DRINKS AT CASHIER LOCATION BEVERAGE STORAGE COOLER.PROVIDE SCOOP OR UTENSIL WITH PROPER HANDLE TO DISPENSE FOODS AND BEVERAGES PROPERLY.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM CEILING.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES IN ESTABLISHMENT WHERE NEEDED.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES IN ESTABLISHMENT WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED FLOOR TILE AT KITCHEN FLOORS; ALL FLOORS MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN WALL SURFACES.
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: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER AND AT OUTSIDE WALK-IN-COOLER.
Location: Kitchen
Equipment: reach in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER AND AT OUTSIDE WALK-IN-COOLER.
Location: Outdoor storage
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
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04/17/2012 | Routine |
Restaurant representatives - add corrected or new information about EL PASTORCITO #2, 13 BEACHWAY DR, Indianapolis, IN »