EL PUERTO, 4955 S EMERSON AVE, Beech Grove, IN - Restaurant inspection findings and violations

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Business Info

Name: EL PUERTO
Type: Restaurant
Address: 4955 S EMERSON AVE, Beech Grove, IN 46203
County: Marion
License #: 97392
Smoking: Smoke Free
Total inspections: 20
Last inspection: 05/05/2011

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Inspection findings

Inspection Date

Type

  • 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: RICE, BEANS, GROUND BEEF AND BEEF NOT PROPERLY REHEATED PRIOR TO PLACING IN HOT HOLDING. REHEAT ALL FOOD ITEMS TO 165 DEGREES FAHRENHEIT PRIOR TO PLACING IN HOT HOLDING. HOLD AT 135 DEGREES FAHRENHEIT. CORRECTED ON SIGHT. RICE=76.5 DEGREES BEANS=109-117 DEGREESGROUND BEEF=128 DEGREESBEEF=101-108 DEGREES
  • 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 TOUCHING TACO SALAD SHELLS WITH BARE HANDS. USE GLOVES OR UTENSILS WHEN HANDLING READY-TO-EAT FOOD ITEMS. CORRECTED ON SIGHT.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. EMPLOYEE AT CHIP STATION USING GLOVES TO ACCESS, CHIPS, SALSA FROM THE REACH-IN COOLER AND SALSA CUPS FROM THE CABINET BELOW THE CHIPS. REACH-IN COOLER AND CABINET ARE TOUCHED WITH BARE HANDS BY OTHER EMPLOYEES. USE GLOVES TO ACCESS CHIPS ONLY THEN REMOVE. SUGGEST USING A SCOOP TO ACCESS CHIPS. 2. EMPLOYEE REUSING SAME PAIR OF GLOVES AT CHIP STATION TO ACCESS CHIPS.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE USING GLOVES AT CHIP STATION NOT WASHING HANDS PRIOR TO PUTTING ON GLOVES. CORRECTED ON SIGHT.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: SAME CUTTING BOARD USED TO CUT OPEN PACKAGES OF RAW CHICKEN AND RAW BEEF. SEPERATE CUTTING BOARDS MUST BE USED TO PREVENT CROSS CONTAMINATION.
  • 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: PROVIDE SEPERATE SANITIZER FOR RAW CHICKEN CUTTING BOARD AND KNIFE.
  • 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: BACK DOOR PROPPED OPEN WITH NO SCREEN TO PROTECT THE OPENING. PROVIDE SCREEN DOOR OR KEEP DOOR CLOSED.
  • 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: SPOONS AND FORKS STORED WITH LIP-MOUTH CONTACT SURFACE UP. BARE HANDS CONTAMINATE LIP-MOUTH CONTACT SURFACE WHEN ACCESSING. STORE UTENSILS WITH HANDLES UP AND LIP-MOUTH CONTACT SURFACE DOWN.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HANDLES ON COLD-TOP REACH-IN COOLER LOOSE. SECURE HANDLES.
  • 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 LETTUCE STORED ON FLOOR OF WALK-IN COOLER. ELEVATE 6 INCHES.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD ITEMS IN WALK-IN COOLER ARE UNCOVERED. FOOD ITEMS IN REACH-IN FREEZERS ARE UNCOVERED. PROVIDE CONTAINERS OR PLASTIC WRAP FOR ALL FOOD ITEMS.
05/05/2011Recheck
  • 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: RICE, BEANS, GROUND BEEF AND BEEF NOT PROPERLY REHEATED PRIOR TO PLACING IN HOT HOLDING. REHEAT ALL FOOD ITEMS TO 165 DEGREES FAHRENHEIT PRIOR TO PLACING IN HOT HOLDING. HOLD AT 135 DEGREES FAHRENHEIT. CORRECTED ON SIGHT. RICE=76.5 DEGREES BEANS=109-117 DEGREESGROUND BEEF=128 DEGREESBEEF=101-108 DEGREES
  • 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 TOUCHING TACO SALAD SHELLS WITH BARE HANDS. USE GLOVES OR UTENSILS WHEN HANDLING READY-TO-EAT FOOD ITEMS. CORRECTED ON SIGHT.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. EMPLOYEE AT CHIP STATION USING GLOVES TO ACCESS, CHIPS, SALSA FROM THE REACH-IN COOLER AND SALSA CUPS FROM THE CABINET BELOW THE CHIPS. REACH-IN COOLER AND CABINET ARE TOUCHED WITH BARE HANDS BY OTHER EMPLOYEES. USE GLOVES TO ACCESS CHIPS ONLY THEN REMOVE. SUGGEST USING A SCOOP TO ACCESS CHIPS. 2. EMPLOYEE REUSING SAME PAIR OF GLOVES AT CHIP STATION TO ACCESS CHIPS.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE USING GLOVES AT CHIP STATION NOT WASHING HANDS PRIOR TO PUTTING ON GLOVES. CORRECTED ON SIGHT.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: SAME CUTTING BOARD USED TO CUT OPEN PACKAGES OF RAW CHICKEN AND RAW BEEF. SEPERATE CUTTING BOARDS MUST BE USED TO PREVENT CROSS CONTAMINATION.
  • 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: PROVIDE SEPERATE SANITIZER FOR RAW CHICKEN CUTTING BOARD AND KNIFE.
  • 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: BACK DOOR PROPPED OPEN WITH NO SCREEN TO PROTECT THE OPENING. PROVIDE SCREEN DOOR OR KEEP DOOR CLOSED.
  • 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: SPOONS AND FORKS STORED WITH LIP-MOUTH CONTACT SURFACE UP. BARE HANDS CONTAMINATE LIP-MOUTH CONTACT SURFACE WHEN ACCESSING. STORE UTENSILS WITH HANDLES UP AND LIP-MOUTH CONTACT SURFACE DOWN.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HANDLES ON COLD-TOP REACH-IN COOLER LOOSE. SECURE HANDLES.
  • 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 LETTUCE STORED ON FLOOR OF WALK-IN COOLER. ELEVATE 6 INCHES.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD ITEMS IN WALK-IN COOLER ARE UNCOVERED. FOOD ITEMS IN REACH-IN FREEZERS ARE UNCOVERED. PROVIDE CONTAINERS OR PLASTIC WRAP FOR ALL FOOD ITEMS.
04/28/2011Routine
No violation noted during this evaluation. 01/10/2011Recheck
  • 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: BEANS AND RICE IN HOT HOLDING NOT PROPERLY REHEATED PRIOR TO SERVING. RICE AT 60.6 DEGREES FAHRENHEIT, BEANS AT 76.3 DEGREES FAHRENHEIT. ALL ITEMS STORED IN WALK-IN COOLER OVER NIGHT SHALL BE REHEATED TO 165 DEGREES FAHRENHEIT BEFORE PLACING IN HOT HOLDING.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW EGGS STORED ABOVE LESS POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER. STORE EGGS BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS. 2. RAW CHICKEN STORED ABOVE BOXES OF TORTILLAS. STORE RAW CHICKEN BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
  • 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: NO IN-PLACE SANITIZER SET UP IN KITCHEN BEING USED DURING FOOD HANDLING AND PREPERATION. CORRECTED ON SIGHT.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT BULBS NEED REPLACED IN HOOD/EXHAUST SYSTEM.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1. SEAL HAND SINK TO WALL.2. SEAL 3-BAY SINK TO WALL. 3. SEAL 1-BAY PREP SINK TO WALL. 4. SEAL HAND SINK IN WOMEN'S RESTROOM TO WALL.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DRAIN STOPPER AT FAR RIGHT SINK AT 3-BAY NEEDS REPAIR.
  • 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. FOOD CONTAINERS STORED DIRECTLY ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES. 2. FAN UNIT LEAKING ONTO FOOD CONTAINERS. STORE FOOD CONTAINERS WHERE PROTECTED.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HAND TOWELS AT ONLY HAND SINK IN KITCHEN. CORRECTED ON SIGHT.
  • 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: ICE SCOOP HANDLE IN CONTACT WITH ICE AT WAIT STATION FOUNTAIN SODA SYSTEM. ICE SCOOP SHALL BE STORED SO HANDLE DOES NOT CONTACT ICE FOR CONSUMPTION. CORRECTED ON SIGHT.
01/03/2011Routine
  • 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: Rice did not meet the proper temperature.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
  • 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 steaks were stored above cooked meat balls.
  • 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: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Pop nossels soiled.
    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.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove wood from under small cooler.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair door to ice machine.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
08/16/2010Recheck
  • 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: Rice did not meet the proper temperature.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
  • 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 steaks were stored above cooked meat balls.
  • 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: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Pop nossels soiled.
    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.
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove wood from under small cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair door to ice machine.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
08/09/2010Routine
  • 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: SOUR CREAM AND GUACAMOLE HELD COLD ON TOP OF MAKE TABLE ARE NOT HELD COLD, AT 41 DEGREES OR BELOW. SOUR CREAM AND GUACAMOLE READING 44-45 DEGREES WHEN TESTED. NOTE: FOOD ITEMS HELD IN REACH-IN, LOWER PART OF COOLER, IS AT PROPER TEMPERATURE (40 DEGREES AND BELOW). INTERNAL THERMOMETER PLACED IN WARMEST PART OF COOLER READING 40 DEGREES FAHRENHEIT.
    Location: Cook line
    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: (1) EMPLOYEE ON COOK LINE PICKED UP LETTUCE TOPPING WITH BARE HAND AND PLACED ON HOT PLATE OF FOOD. (2) EMPLOYEE RUNNING DISH MACHINE/WASHING DISHES COUGHED INTO BARE HAND, THEN PROCEEDED TO TOUCH TORTILLAS WARMING ON FLAT GRILL WITH SAME BARE HAND. TOLD BY MANAGER THAT EMPLOYEE WAS MAKING FOOD FOR HIMSELF. EXPLAINED THAT HE CONTAMINATED UTENSILS ON HOT HOLDING WHEN HE CONTINUED TO PLATE FOOD. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOODS. RETRAIN EMPLOYEES ON WHEN GLOVES AND UTENSILS SHOULD BE USED. REPEAT VIOLATION. CITATION ISSUED. 1/29/10: GLOVES BEING USED BY ALL STAFF IN KITCHEN, HOWEVER MORE TRAINING NEEDED ON WHEN TO CHANGE GLOVES, WHEN TO USE GLOVES.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE COUGHED INTO BARE HANDS, THEN HANDLED TORTILLAS ON FLAT GRILL. HANDS BECAME CONTAMINATED AND SHOULD HAVE IMMEDIATELY BEEN WASHED BEFORE HANDLING FOOD ON GRILL. RETRAIN EMPLOYEES ON WHEN TO WASH HANDS. 1/29/10: WILL MONITOR BEHAVIOR DURING FUTURE INSPECTIONS.
  • Employee not reporting symptoms (corrected)
    Employee not reporting illness symptoms to the person-in-charge.
    Correction: Employees shall report information concerning illness symptoms to the person-in-charge.
    Comments: EMPLOYEE COUGHING, TOUCHING FOOD WITH BARE HANDS (BARE HANDS USED TO COVER COUGH).
  • Person-in-charge not restricting employee (corrected)
    Person-in-charge did not restrict food employee activities to prevent disease transmission, foodborne illness, or foodborne outbreak.
    Correction: Person-in-charge shall restrict work activities of food employees to prevent disease transmission, foodborne illness, or foodborne outbreak.
    Comments: EMPLOYEE COUGHING, TOUCHING FOOD WITH BARE HANDS (BARE HANDS USED TO COVER COUGH).
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: MULTIPLE DRINK CUPS IN KITCHEN, SITTING ON FOOD HOLDING AND HANDLING, AND PREPERATION EQUIPMENT. NO LIDS, NO STRAWS. REPEAT VIOLATION. CITATION ISSUED.
  • 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) NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED AND SERVED. BUCKETS OF SANITIZER SHALL BE SET-UP AND IN USE ANY TIME FOOD IS BEING HANDLED OR PREPARED IN KITCHEN. REPEAT VIOLATION. CITATION ISSUED. (2) IN-PLACE SANITIZER CONCENTRATION IN SERVER WAIT STATION TOO HIGH, 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY.
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: (1) DRAIN BOARD AT DISH MACHINE HAS BEEN RESURFACED WITH STEEL SHEET AND SEALED WITH SEALANT MATERIAL AROUND STEEL SHEET THAT IS NOT EASILY CLEANABLE AND SMOOTH. SEALANT MATERIAL TRAPPING MOISTURE AND DEBRIS. REMOVE CURRENT SEALANT AND REPLACE SURFACE SO SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (2) MAGNETIC KNIFE RACK ABOVE PREP SINK IS MADE OF WOOD. REPLACE WITH RIGID PLASTIC OR METAL EQUIPMENT THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (3/22/2010 CORRECTED)(3) UNDERSIDE OF COUNTER TOP AT KITCHEN SERVICE WINDOW IS DETERIORATING, PARTICLE WOOD EXPOSED. NOT SMOOTH AND EASILY CLEANABLE. COUNTER HANGS OVER OPEN CONTAINERS OF MEAT, POULTRY, BEANS, ETC., ON HOT HOLDING. SEAL COUNTER TOP OR REPLACE SO SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (4) REMOVE CARDBOARD COVERED WITH FOIL HOLDING DRINK LIDS IN SERVER AREA. REPLACE WITH RIGID PLASTIC OR METAL CONTAINERS THAT ARE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (CORRECTED 3/22/2010)
03/22/2010Recheck
  • 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: SOUR CREAM AND GUACAMOLE HELD COLD ON TOP OF MAKE TABLE ARE NOT HELD COLD, AT 41 DEGREES OR BELOW. SOUR CREAM AND GUACAMOLE READING 44-45 DEGREES WHEN TESTED. NOTE: FOOD ITEMS HELD IN REACH-IN, LOWER PART OF COOLER, IS AT PROPER TEMPERATURE (40 DEGREES AND BELOW). INTERNAL THERMOMETER PLACED IN WARMEST PART OF COOLER READING 40 DEGREES FAHRENHEIT.
    Location: Cook line
    Equipment: Make table cooler
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: (1) EMPLOYEE ON COOK LINE PICKED UP LETTUCE TOPPING WITH BARE HAND AND PLACED ON HOT PLATE OF FOOD. (2) EMPLOYEE RUNNING DISH MACHINE/WASHING DISHES COUGHED INTO BARE HAND, THEN PROCEEDED TO TOUCH TORTILLAS WARMING ON FLAT GRILL WITH SAME BARE HAND. TOLD BY MANAGER THAT EMPLOYEE WAS MAKING FOOD FOR HIMSELF. EXPLAINED THAT HE CONTAMINATED UTENSILS ON HOT HOLDING WHEN HE CONTINUED TO PLATE FOOD. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOODS. RETRAIN EMPLOYEES ON WHEN GLOVES AND UTENSILS SHOULD BE USED. REPEAT VIOLATION. CITATION ISSUED. 1/29/10: GLOVES BEING USED BY ALL STAFF IN KITCHEN, HOWEVER MORE TRAINING NEEDED ON WHEN TO CHANGE GLOVES, WHEN TO USE GLOVES.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE COUGHED INTO BARE HANDS, THEN HANDLED TORTILLAS ON FLAT GRILL. HANDS BECAME CONTAMINATED AND SHOULD HAVE IMMEDIATELY BEEN WASHED BEFORE HANDLING FOOD ON GRILL. RETRAIN EMPLOYEES ON WHEN TO WASH HANDS. 1/29/10: WILL MONITOR BEHAVIOR DURING FUTURE INSPECTIONS.
  • Employee not reporting symptoms (corrected)
    Employee not reporting illness symptoms to the person-in-charge.
    Correction: Employees shall report information concerning illness symptoms to the person-in-charge.
    Comments: EMPLOYEE COUGHING, TOUCHING FOOD WITH BARE HANDS (BARE HANDS USED TO COVER COUGH).
  • Person-in-charge not restricting employee (corrected)
    Person-in-charge did not restrict food employee activities to prevent disease transmission, foodborne illness, or foodborne outbreak.
    Correction: Person-in-charge shall restrict work activities of food employees to prevent disease transmission, foodborne illness, or foodborne outbreak.
    Comments: EMPLOYEE COUGHING, TOUCHING FOOD WITH BARE HANDS (BARE HANDS USED TO COVER COUGH).
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: MULTIPLE DRINK CUPS IN KITCHEN, SITTING ON FOOD HOLDING AND HANDLING, AND PREPERATION EQUIPMENT. NO LIDS, NO STRAWS. REPEAT VIOLATION. CITATION ISSUED.
  • 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) NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED AND SERVED. BUCKETS OF SANITIZER SHALL BE SET-UP AND IN USE ANY TIME FOOD IS BEING HANDLED OR PREPARED IN KITCHEN. REPEAT VIOLATION. CITATION ISSUED. (2) IN-PLACE SANITIZER CONCENTRATION IN SERVER WAIT STATION TOO HIGH, 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY.
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: (1) DRAIN BOARD AT DISH MACHINE HAS BEEN RESURFACED WITH STEEL SHEET AND SEALED WITH SEALANT MATERIAL AROUND STEEL SHEET THAT IS NOT EASILY CLEANABLE AND SMOOTH. SEALANT MATERIAL TRAPPING MOISTURE AND DEBRIS. REMOVE CURRENT SEALANT AND REPLACE SURFACE SO SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (2) MAGNETIC KNIFE RACK ABOVE PREP SINK IS MADE OF WOOD. REPLACE WITH RIGID PLASTIC OR METAL EQUIPMENT THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (3) UNDERSIDE OF COUNTER TOP AT KITCHEN SERVICE WINDOW IS DETERIORATING, PARTICLE WOOD EXPOSED. NOT SMOOTH AND EASILY CLEANABLE. COUNTER HANGS OVER OPEN CONTAINERS OF MEAT, POULTRY, BEANS, ETC., ON HOT HOLDING. SEAL COUNTER TOP OR REPLACE SO SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (4) REMOVE CARDBOARD COVERED WITH FOIL HOLDING DRINK LIDS IN SERVER AREA. REPLACE WITH RIGID PLASTIC OR METAL CONTAINERS THAT ARE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
01/29/2010Recheck
  • 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: SOUR CREAM AND GUACAMOLE HELD COLD ON TOP OF MAKE TABLE ARE NOT HELD COLD, AT 41 DEGREES OR BELOW. SOUR CREAM AND GUACAMOLE READING 44-45 DEGREES WHEN TESTED. NOTE: FOOD ITEMS HELD IN REACH-IN, LOWER PART OF COOLER, IS AT PROPER TEMPERATURE (40 DEGREES AND BELOW). INTERNAL THERMOMETER PLACED IN WARMEST PART OF COOLER READING 40 DEGREES FAHRENHEIT.
    Location: Cook line
    Equipment: Make table cooler
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: (1) EMPLOYEE ON COOK LINE PICKED UP LETTUCE TOPPING WITH BARE HAND AND PLACED ON HOT PLATE OF FOOD. (2) EMPLOYEE RUNNING DISH MACHINE/WASHING DISHES COUGHED INTO BARE HAND, THEN PROCEEDED TO TOUCH TORTILLAS WARMING ON FLAT GRILL WITH SAME BARE HAND. TOLD BY MANAGER THAT EMPLOYEE WAS MAKING FOOD FOR HIMSELF. EXPLAINED THAT HE CONTAMINATED UTENSILS ON HOT HOLDING WHEN HE CONTINUED TO PLATE FOOD. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOODS. RETRAIN EMPLOYEES ON WHEN GLOVES AND UTENSILS SHOULD BE USED. REPEAT VIOLATION. CITATION ISSUED.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE COUGHED INTO BARE HANDS, THEN HANDLED TORTILLAS ON FLAT GRILL. HANDS BECAME CONTAMINATED AND SHOULD HAVE IMMEDIATELY BEEN WASHED BEFORE HANDLING FOOD ON GRILL. RETRAIN EMPLOYEES ON WHEN TO WASH HANDS.
  • Employee not reporting symptoms
    Employee not reporting illness symptoms to the person-in-charge.
    Correction: Employees shall report information concerning illness symptoms to the person-in-charge.
    Comments: EMPLOYEE COUGHING, TOUCHING FOOD WITH BARE HANDS (BARE HANDS USED TO COVER COUGH).
  • Person-in-charge not restricting employee
    Person-in-charge did not restrict food employee activities to prevent disease transmission, foodborne illness, or foodborne outbreak.
    Correction: Person-in-charge shall restrict work activities of food employees to prevent disease transmission, foodborne illness, or foodborne outbreak.
    Comments: EMPLOYEE COUGHING, TOUCHING FOOD WITH BARE HANDS (BARE HANDS USED TO COVER COUGH).
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: MULTIPLE DRINK CUPS IN KITCHEN, SITTING ON FOOD HOLDING AND HANDLING, AND PREPERATION EQUIPMENT. NO LIDS, NO STRAWS. REPEAT VIOLATION. CITATION ISSUED.
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: (1) NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED AND SERVED. BUCKETS OF SANITIZER SHALL BE SET-UP AND IN USE ANY TIME FOOD IS BEING HANDLED OR PREPARED IN KITCHEN. REPEAT VIOLATION. CITATION ISSUED. (2) IN-PLACE SANITIZER CONCENTRATION IN SERVER WAIT STATION TOO HIGH, 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY.
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: (1) DRAIN BOARD AT DISH MACHINE HAS BEEN RESURFACED WITH STEEL SHEET AND SEALED WITH SEALANT MATERIAL AROUND STEEL SHEET THAT IS NOT EASILY CLEANABLE AND SMOOTH. SEALANT MATERIAL TRAPPING MOISTURE AND DEBRIS. REMOVE CURRENT SEALANT AND REPLACE SURFACE SO SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (2) MAGNETIC KNIFE RACK ABOVE PREP SINK IS MADE OF WOOD. REPLACE WITH RIGID PLASTIC OR METAL EQUIPMENT THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (3) UNDERSIDE OF COUNTER TOP AT KITCHEN SERVICE WINDOW IS DETERIORATING, PARTICLE WOOD EXPOSED. NOT SMOOTH AND EASILY CLEANABLE. COUNTER HANGS OVER OPEN CONTAINERS OF MEAT, POULTRY, BEANS, ETC., ON HOT HOLDING. SEAL COUNTER TOP OR REPLACE SO SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. (4) REMOVE CARDBOARD COVERED WITH FOIL HOLDING DRINK LIDS IN SERVER AREA. REPLACE WITH RIGID PLASTIC OR METAL CONTAINERS THAT ARE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
01/28/2010Routine
  • 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: QUESO, RICE, GROUND BEEF NOT HELD AT PROPER TEMPERATURE ON HOT HOLDING UNIT. HOLD HOT FOOD ITEMS AT 135 DEGREES OR ABOVE. NOTE: ISSUE WITH REHEATING. FOOD CAN NOT BE PLACED FROM COLD HOLDING INTO HOT HOLDING UNIT WITHOUT FIRST REHEATING FOOD PROPERLY. FOOD MUST BE REHEATED TO 165 DEGREES FAHRENHEIT FOR 15 SECONDS BEFORE PLACING INTO HOT HOLDING.
  • 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) MILK HELD AT 52.7 DEGREES FAHRENHEIT IN DRAFT BEER COOLER. STORE MILK AT 41 DEGREES OR BELOW AND MAINTAIN. REPAIR OR REPLACE DRAFT BEER COOLER TO HOLD FOOD/BEVERAGE AT 41 DEGREES OR BELOW. (CORRECTED: COOLER TEMPERATURE READING 40 DEGREES FAHRENHEIT. MILK MOVED FROM COOLER)(2) BEVERAGE-AIR TWO DOOR REACH-IN/COLD TOP COOLER (HOLDING TOPPINGS: LETTUCE, SOUR CREAM, GUACAMOLE, SALSA) IS HOLDING FOOD BETWEEN 47 - 53 DEGREES FAHRENHEIT. FOOD SHALL BE MAINTAINED AT 41 DEGREES OR BELOW. REPLACE COOLER (HAVE REPAIRED MULTIPLE TIMES, NEED TO REPLACE). GASKETS LOOSE ON DOORS, MOTOR COVERED IN ICE. (WILL MONITOR...CAN'T VERIFY IF CORRECTED. SOME FRESHLY MADE ITEMS ARE READING 44-45 DEGREES, SOUR CREAM READING 40 DEGREES BUT IT WAS PULLED FROM THE WALK-IN COOLER. SAME COOLER IN PLACE. ICE REMOVED FROM FAN UNIT.)(3) MILLER LITE SLIDING DOOR COOLER HOLDING FOOD AT 45 DEGREES AND ABOVE. REPLACE COOLER TO HOLD FOOD AT 41 DEGREES OR BELOW. COOLER IS A BEER STYLE COOLER AND CAN NOT BE FURTHER ADJUSTED BELOW 45 DEGREES. GLASS DOOR IS CRACKED AND SPLIT. (NEW COOLER IN KITCHEN TO REPLACE THIS ONE, HOWEVER MILLER LITE COOLER STILL BEING USED. FOOD TEMPERATURES BETWEEN 46-47 DEGREES FAHRENHEIT).
  • 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: REHEAT ALL FOODS FOR HOT HOLDING TO 165 DEGREES FAHRENHEIT BEFORE PLACING INTO HOT HOLDING UNIT (MAINTAIN AT 135 DEGREES OR ABOVE). NOTE:QUESO, RICE, GROUND BEEF11/16/09: GROUND BEEF AT 57 DEGREES FAHRENHEIT. REFRIED BEANS AT 63 DEGREES FAHRENHEIT.
  • 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: FRUIT FLIES AT SODA SYSTEM DRAIN. CLEAN DRAIN WITH HOT WATER AND SOAP, SCRUB WITH SCRUB BRUSH, THEN FLUSH WITH BOILING WATER. WASH SODA SYSTEM DRAIN TRAY WITH SOAP AND HOT WATER, FLUSH WITH BOILING WATER DAILY AND MAINTAIN. 11/16/09: FRUIT FLIES STILL PRESENT AT SODA SYSTEM DRAIN.
  • 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 ONION SITTING ON CUTTING BOARD WITH KNIFE AND ANOTHER KNIFE WITH OBVIOUS RAW MEAT RESIDUE ON IT. ASSUMING CUTTING BOARD WAS USED TO CUT RAW MEAT.
  • 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: CUTTING BOARD AND KNIVE USED TO CUT RAW CHICKEN NOT SANITIZED AFTER USE. LEFT TO SIT ON PREP TABLE TO BE USED AGAIN. 11/16/09: NO IN-PLACE SANITIZER SET-UP AND BEING USED IN KITCHEN.
  • 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: 11/16/09: NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED.
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: KITCHEN STAFF WEARING SAME SET OF GLOVES DURING VARIOUS TASKS, NEVER REMOVING, WASHING HANDS AND REPLACING GLOVES BETWEEN TASKS. KITCHEN STAFF NEED TO BE TRAINED ON PROPER GLOVE USE, FOOD HANDLING AND HANDWASHING. 11/16/09: NO HAND TOWELS AT ONLY HAND SINK IN KITCHEN. ALL EMPLOYEES WEARING GLOVES IN KITCHEN. DID NOT OBSERVE NEED TO CHANGE GLOVES AT TIME OF INSPECTION. WILL MONITOR ---- CAN NOT VERIFY WHETHER BEHAVIOR HAS BEEN CHANGED.
  • Wiping cloth(s) / separate cloth(s) (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
    Comments: ONE BUCKET OF IN-PLACE SANITIZER SET-UP IN KITCHEN. HANDLING RAW MEATS, RAW VEGETABLES AND COOKED FOODS. SEPERATE SANITIZER BUCKET AND CLOTH IS NEEDED FOR RAW MEAT AREAS, EQUIPMENT AND UTENSILS. 11/16/09: NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: WOOD SHELVING HOLDING DRINKWARE MUST BE SMOOTH AND EASILY CLEANABLE. SEAL WOOD SO SMOOTH AND NON-ABSORBENT, AND EASILY CLEANABLE. DISCONTINUE USING WOOD SURFACES IN ANY KITCHEN OR WAIT STAFF AREA. 11/16/09: SEALED WOOD SHELVING WITH PAINT.
  • 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: CARDBOARD BOXES COVERED IN ALUMINUM FOIL AND USED TO HOLD DRINKING CUPS AND NAPKINS. PROVIDE RIGID PLASTIC OR METAL CONTAINER OR TRAY FOR HOLDING CUPS AND NAPKINS. CONTAINERS MUST BE SMOOTH AND EASILY CLEANABLE (ABLE TO BE WASHED, RINSED AND SANITIZED IN THREE-BAY OR DISHMACHINE).
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LARGE WHITE REACH-IN FREEZER IS DETERIORATING ON INTERIOR AND EXTERIOR. REPLACE. 11/16/09: CORRECTED. NEW CHEST STYLE FREEZER IN PLACE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AIR EXHAUST VENTS IN KITCHEN ARE HEAVILY SOILED AND NEED CLEANED. CLEAN AND MAINTAIN. HEAVILY SOILED WITH DEBRIS HANGING DOWN ---- POTENTIALLY FOOD CONTAMINATE. VENTS DIRECTLY OVER FOOD STORAGE AND PREPERATION AREAS.
  • 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: SODA NOZZLES ARE HEAVILY SOILED AND STICKY WITH SYRUP. CLEAN DAILY AND MAINTAIN DRAIN TRAIN AND ALL SURFACES.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 11/16/09: ONLY HAND SINK IN KITCHEN/WAIT STAFF AREA (BESIDES RESTROOM HAND SINKS) DOES NOT HAVE PAPER TOWELS. REPEAT VIOLATION.
  • 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: 11/16/09: ICE SCOOP BURIED IN ICE AT SODA SYSTEM ICE BIN. USING DRINKING CUPS AS SCOOP WHEN FILLING FOR DRINKS. REPEAT VIOLATION.
11/30/2009Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: QUESO, RICE, GROUND BEEF NOT HELD AT PROPER TEMPERATURE ON HOT HOLDING UNIT. HOLD HOT FOOD ITEMS AT 135 DEGREES OR ABOVE. NOTE: ISSUE WITH REHEATING. FOOD CAN NOT BE PLACED FROM COLD HOLDING INTO HOT HOLDING UNIT WITHOUT FIRST REHEATING FOOD PROPERLY. FOOD MUST BE REHEATED TO 165 DEGREES FAHRENHEIT FOR 15 SECONDS BEFORE PLACING INTO HOT HOLDING.
  • 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) MILK HELD AT 52.7 DEGREES FAHRENHEIT IN DRAFT BEER COOLER. STORE MILK AT 41 DEGREES OR BELOW AND MAINTAIN. REPAIR OR REPLACE DRAFT BEER COOLER TO HOLD FOOD/BEVERAGE AT 41 DEGREES OR BELOW. (CORRECTED: COOLER TEMPERATURE READING 40 DEGREES FAHRENHEIT. MILK MOVED FROM COOLER)(2) BEVERAGE-AIR TWO DOOR REACH-IN/COLD TOP COOLER (HOLDING TOPPINGS: LETTUCE, SOUR CREAM, GUACAMOLE, SALSA) IS HOLDING FOOD BETWEEN 47 - 53 DEGREES FAHRENHEIT. FOOD SHALL BE MAINTAINED AT 41 DEGREES OR BELOW. REPLACE COOLER (HAVE REPAIRED MULTIPLE TIMES, NEED TO REPLACE). GASKETS LOOSE ON DOORS, MOTOR COVERED IN ICE. (WILL MONITOR...CAN'T VERIFY IF CORRECTED. SOME FRESHLY MADE ITEMS ARE READING 44-45 DEGREES, SOUR CREAM READING 40 DEGREES BUT IT WAS PULLED FROM THE WALK-IN COOLER. SAME COOLER IN PLACE. ICE REMOVED FROM FAN UNIT.)(3) MILLER LITE SLIDING DOOR COOLER HOLDING FOOD AT 45 DEGREES AND ABOVE. REPLACE COOLER TO HOLD FOOD AT 41 DEGREES OR BELOW. COOLER IS A BEER STYLE COOLER AND CAN NOT BE FURTHER ADJUSTED BELOW 45 DEGREES. GLASS DOOR IS CRACKED AND SPLIT. (NEW COOLER IN KITCHEN TO REPLACE THIS ONE, HOWEVER MILLER LITE COOLER STILL BEING USED. FOOD TEMPERATURES BETWEEN 46-47 DEGREES FAHRENHEIT).
  • Improper reheating
    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: REHEAT ALL FOODS FOR HOT HOLDING TO 165 DEGREES FAHRENHEIT BEFORE PLACING INTO HOT HOLDING UNIT (MAINTAIN AT 135 DEGREES OR ABOVE). NOTE:QUESO, RICE, GROUND BEEF11/16/09: GROUND BEEF AT 57 DEGREES FAHRENHEIT. REFRIED BEANS AT 63 DEGREES FAHRENHEIT.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES AT SODA SYSTEM DRAIN. CLEAN DRAIN WITH HOT WATER AND SOAP, SCRUB WITH SCRUB BRUSH, THEN FLUSH WITH BOILING WATER. WASH SODA SYSTEM DRAIN TRAY WITH SOAP AND HOT WATER, FLUSH WITH BOILING WATER DAILY AND MAINTAIN. 11/16/09: FRUIT FLIES STILL PRESENT AT SODA SYSTEM DRAIN.
  • 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 ONION SITTING ON CUTTING BOARD WITH KNIFE AND ANOTHER KNIFE WITH OBVIOUS RAW MEAT RESIDUE ON IT. ASSUMING CUTTING BOARD WAS USED TO CUT RAW MEAT.
  • 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: CUTTING BOARD AND KNIVE USED TO CUT RAW CHICKEN NOT SANITIZED AFTER USE. LEFT TO SIT ON PREP TABLE TO BE USED AGAIN. 11/16/09: NO IN-PLACE SANITIZER SET-UP AND BEING USED IN KITCHEN.
  • 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: 11/16/09: NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED.
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: KITCHEN STAFF WEARING SAME SET OF GLOVES DURING VARIOUS TASKS, NEVER REMOVING, WASHING HANDS AND REPLACING GLOVES BETWEEN TASKS. KITCHEN STAFF NEED TO BE TRAINED ON PROPER GLOVE USE, FOOD HANDLING AND HANDWASHING. 11/16/09: NO HAND TOWELS AT ONLY HAND SINK IN KITCHEN. ALL EMPLOYEES WEARING GLOVES IN KITCHEN. DID NOT OBSERVE NEED TO CHANGE GLOVES AT TIME OF INSPECTION. WILL MONITOR ---- CAN NOT VERIFY WHETHER BEHAVIOR HAS BEEN CHANGED.
  • Wiping cloth(s) / separate cloth(s)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
    Comments: ONE BUCKET OF IN-PLACE SANITIZER SET-UP IN KITCHEN. HANDLING RAW MEATS, RAW VEGETABLES AND COOKED FOODS. SEPERATE SANITIZER BUCKET AND CLOTH IS NEEDED FOR RAW MEAT AREAS, EQUIPMENT AND UTENSILS. 11/16/09: NO IN-PLACE SANITIZER SET-UP IN KITCHEN. FOOD BEING PREPARED.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: WOOD SHELVING HOLDING DRINKWARE MUST BE SMOOTH AND EASILY CLEANABLE. SEAL WOOD SO SMOOTH AND NON-ABSORBENT, AND EASILY CLEANABLE. DISCONTINUE USING WOOD SURFACES IN ANY KITCHEN OR WAIT STAFF AREA. 11/16/09: SEALED WOOD SHELVING WITH PAINT.
  • 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: CARDBOARD BOXES COVERED IN ALUMINUM FOIL AND USED TO HOLD DRINKING CUPS AND NAPKINS. PROVIDE RIGID PLASTIC OR METAL CONTAINER OR TRAY FOR HOLDING CUPS AND NAPKINS. CONTAINERS MUST BE SMOOTH AND EASILY CLEANABLE (ABLE TO BE WASHED, RINSED AND SANITIZED IN THREE-BAY OR DISHMACHINE).
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LARGE WHITE REACH-IN FREEZER IS DETERIORATING ON INTERIOR AND EXTERIOR. REPLACE. 11/16/09: CORRECTED. NEW CHEST STYLE FREEZER IN PLACE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AIR EXHAUST VENTS IN KITCHEN ARE HEAVILY SOILED AND NEED CLEANED. CLEAN AND MAINTAIN. HEAVILY SOILED WITH DEBRIS HANGING DOWN ---- POTENTIALLY FOOD CONTAMINATE. VENTS DIRECTLY OVER FOOD STORAGE AND PREPERATION AREAS.
  • 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: SODA NOZZLES ARE HEAVILY SOILED AND STICKY WITH SYRUP. CLEAN DAILY AND MAINTAIN DRAIN TRAIN AND ALL SURFACES.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 11/16/09: ONLY HAND SINK IN KITCHEN/WAIT STAFF AREA (BESIDES RESTROOM HAND SINKS) DOES NOT HAVE PAPER TOWELS. REPEAT VIOLATION.
  • 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: 11/16/09: ICE SCOOP BURIED IN ICE AT SODA SYSTEM ICE BIN. USING DRINKING CUPS AS SCOOP WHEN FILLING FOR DRINKS. REPEAT VIOLATION.
11/16/2009Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: QUESO, RICE, GROUND BEEF NOT HELD AT PROPER TEMPERATURE ON HOT HOLDING UNIT. HOLD HOT FOOD ITEMS AT 135 DEGREES OR ABOVE. NOTE: ISSUE WITH REHEATING. FOOD CAN NOT BE PLACED FROM COLD HOLDING INTO HOT HOLDING UNIT WITHOUT FIRST REHEATING FOOD PROPERLY. FOOD MUST BE REHEATED TO 165 DEGREES FAHRENHEIT FOR 15 SECONDS BEFORE PLACING INTO HOT HOLDING.
  • 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) MILK HELD AT 52.7 DEGREES FAHRENHEIT IN DRAFT BEER COOLER. STORE MILK AT 41 DEGREES OR BELOW AND MAINTAIN. REPAIR OR REPLACE DRAFT BEER COOLER TO HOLD FOOD/BEVERAGE AT 41 DEGREES OR BELOW. (2) BEVERAGE-AIR TWO DOOR REACH-IN/COLD TOP COOLER (HOLDING TOPPINGS: LETTUCE, SOUR CREAM, GUACAMOLE, SALSA) IS HOLDING FOOD BETWEEN 47 - 53 DEGREES FAHRENHEIT. FOOD SHALL BE MAINTAINED AT 41 DEGREES OR BELOW. REPLACE COOLER (HAVE REPAIRED MULTIPLE TIMES, NEED TO REPLACE). GASKETS LOOSE ON DOORS, MOTOR COVERED IN ICE. (3) MILLER LITE SLIDING DOOR COOLER HOLDING FOOD AT 45 DEGREES AND ABOVE. REPLACE COOLER TO HOLD FOOD AT 41 DEGREES OR BELOW. COOLER IS A BEER STYLE COOLER AND CAN NOT BE FURTHER ADJUSTED BELOW 45 DEGREES. GLASS DOOR IS CRACKED AND SPLIT.
  • Improper reheating
    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: REHEAT ALL FOODS FOR HOT HOLDING TO 165 DEGREES FAHRENHEIT BEFORE PLACING INTO HOT HOLDING UNIT (MAINTAIN AT 135 DEGREES OR ABOVE). NOTE:QUESO, RICE, GROUND BEEF
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES AT SODA SYSTEM DRAIN. CLEAN DRAIN WITH HOT WATER AND SOAP, SCRUB WITH SCRUB BRUSH, THEN FLUSH WITH BOILING WATER. WASH SODA SYSTEM DRAIN TRAY WITH SOAP AND HOT WATER, FLUSH WITH BOILING WATER DAILY AND MAINTAIN.
  • 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 ONION SITTING ON CUTTING BOARD WITH KNIFE AND ANOTHER KNIFE WITH OBVIOUS RAW MEAT RESIDUE ON IT. ASSUMING CUTTING BOARD WAS USED TO CUT RAW MEAT.
  • 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: CUTTING BOARD AND KNIVE USED TO CUT RAW CHICKEN NOT SANITIZED AFTER USE. LEFT TO SIT ON PREP TABLE TO BE USED AGAIN.
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: KITCHEN STAFF WEARING SAME SET OF GLOVES DURING VARIOUS TASKS, NEVER REMOVING, WASHING HANDS AND REPLACING GLOVES BETWEEN TASKS. KITCHEN STAFF NEED TO BE TRAINED ON PROPER GLOVE USE, FOOD HANDLING AND HANDWASHING.
  • Wiping cloth(s) / separate cloth(s)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
    Comments: ONE BUCKET OF IN-PLACE SANITIZER SET-UP IN KITCHEN. HANDLING RAW MEATS, RAW VEGETABLES AND COOKED FOODS. SEPERATE SANITIZER BUCKET AND CLOTH IS NEEDED FOR RAW MEAT AREAS, EQUIPMENT AND UTENSILS.
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: WOOD SHELVING HOLDING DRINKWARE MUST BE SMOOTH AND EASILY CLEANABLE. SEAL WOOD SO SMOOTH AND NON-ABSORBENT, AND EASILY CLEANABLE. DISCONTINUE USING WOOD SURFACES IN ANY KITCHEN OR WAIT STAFF AREA.
  • 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: CARDBOARD BOXES COVERED IN ALUMINUM FOIL AND USED TO HOLD DRINKING CUPS AND NAPKINS. PROVIDE RIGID PLASTIC OR METAL CONTAINER OR TRAY FOR HOLDING CUPS AND NAPKINS. CONTAINERS MUST BE SMOOTH AND EASILY CLEANABLE (ABLE TO BE WASHED, RINSED AND SANITIZED IN THREE-BAY OR DISHMACHINE).
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LARGE WHITE REACH-IN FREEZER IS DETERIORATING ON INTERIOR AND EXTERIOR. REPLACE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: AIR EXHAUST VENTS IN KITCHEN ARE HEAVILY SOILED AND NEED CLEANED. CLEAN AND MAINTAIN. HEAVILY SOILED WITH DEBRIS HANGING DOWN ---- POTENTIALLY FOOD CONTAMINATE. VENTS DIRECTLY OVER FOOD STORAGE AND PREPERATION AREAS.
  • 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: SODA NOZZLES ARE HEAVILY SOILED AND STICKY WITH SYRUP. CLEAN DAILY AND MAINTAIN DRAIN TRAIN AND ALL SURFACES.
09/29/2009Routine
  • 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: RICE, BEANS, GROUND BEEF, AND SHREDDED CHICKEN HELD AT 110 - 120 DEGREES FAHRENHEIT. HOT FOODS MUST BE HELD AT 135 DEGREES OR ABOVE. (DISCARDED FOOD. PUT FRESH IN PLACE.) 6/4/09: TEMPERATURE OF HOT FOODS AT 138 DEGREES FAHRENHEIT AND ABOVE.
  • 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) SOUR CREAM AND GUACAMOLE HELD AT 60 DEGREES FAHRENHEIT. HOLD AT 41 DEGREES OR BELOW. (DISCARDED AND FRESH PUT IN PLACE).(2) CHILI RELLONO STORED AT ROOM TEMPERATURE. STORE AT 41 DEGREES OR BELOW. (CORRECTED 6/4/09. STORED IN REFRIGERATOR).6/4/09: SOUR CREAM AND GUACAMOLE READING 44 - 46 DEGREES FAHRENHEIT. FOODS STORED ON INSIDE OF COOLER (RAW SHRIMP, CHEESE) READ 43 - 44 DEGREES FAHRENHEIT. COULD BE DUE TO KEEPING COVER OPEN ON COLD TOP PORTION OF REFRIGERATION UNIT. HAVE UNIT SERVICED. ADJUST SO TEMPERATURE OF FOOD MAINTAINED AT 41 DEGREES FAHRENHEIT OR BELOW. 7/7/09: TEMPERATURE OF REACH-IN/COLD TOP READING 40-41 INSIDE UNIT, 42 ON COLD TOP HOLDING SOUR CREAM AND GUACAMOLE. TEMPERATURE DIFFERENCES DURING PREVIOUS INSPECTIONS MAY BE DUE TO OPENING/CLOSING OF COOLER DURING BUSY PERIODS.
  • 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: FRUIT FLIES/GNATS PRESENT IN MULTIPLE AREAS AND ON FOOD. CONTRACT PEST CONTROL SERVICES AND HAVE SERVICE PERFORMED MONTHLY. KEEP FOOD COVERED AND SECURED, KEEP FLOOR AND SINK DRAINS CLEAN, COVER TRASH CANS. (MULTIPLE FRUIT FLIES ON RAW TOMATOES, GREEN PEPPERS AND ONIONS SITTING OUT ON COUNTER. HAD FOOD THROWN AWAY.)6/4/09: PEST CONTROL TREATMENT SERVICED ON MAY 31, 2009. REVIEWED PAPERWORK FROM ARAB PEST CONTROL SERVICE. CONTINUE SERVICE AND FOLLOW CORRECTIVE ACTION AS SUGGESTED BY PEST CONTROL TECHNICIAN. (1) STEAM CLEAN FACILITY.(2) REPAIR COVE MOLDING/BASE BOARDS. (3) SEAL OFF SHELF IN SERVER STATION.
  • 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: BARE HANDS USED TO PREPARE PLATES OF FOOD. FOOD ITEMS HANDLED WITH BARE HANDS AND THEN PUT IN OVEN (TO MELT CHEESE). END TEMPERATURE EQUALED 120 DEGREES FAHRENHEIT. GLOVES MUST BE WORN WHEN HANDLING FOOD ITEMS DIRECTLY.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER WHO WILL TRAIN ALL OTHER STAFF IN FACILITY AND VERIFY FOOD SANITATION AND SAFE FOOD HANDLING IS BEING PRACTICED.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: PROVIDE LIDS FOR TRASH CANS IN MAIN KITCHEN. (FLY/GNAT PROBLEM, FEEDING OFF OF FOOD WASTE IN TRASH CANS)6/4/09: ALL TRASH CANS IN KITCHEN NOW HAVE LIDS AND ARE BEING USED.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO HAND SOAP AT MAIN HANDSINK IN KITCHEN. PROVIDE SOAP AND MAINTAIN.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HANDTOWELS AT MAIN HANDSINK IN KITCHEN. PROVIDE TOWELS AND MAINTAIN.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MONITOR GREASE TRAP WEEKLY AND EMPTY AS NEEDED (AT LEAST MONTHLY). MAINTAIN RECORDS/RECEIPTS/DOCUMENTS OF CLEANING/GREASE REMOVAL.
  • 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: DRINKING CUP BEING USED FOR ICE SCOOP. STORED DIRECTLY, COMPLETELY SUBMERGED IN ICE. USE ICE SCOOP AND STORE PROPERLY.
07/07/2009Recheck
  • 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: RICE, BEANS, GROUND BEEF, AND SHREDDED CHICKEN HELD AT 110 - 120 DEGREES FAHRENHEIT. HOT FOODS MUST BE HELD AT 135 DEGREES OR ABOVE. (DISCARDED FOOD. PUT FRESH IN PLACE.) 6/4/09: TEMPERATURE OF HOT FOODS AT 138 DEGREES FAHRENHEIT AND ABOVE.
  • 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) SOUR CREAM AND GUACAMOLE HELD AT 60 DEGREES FAHRENHEIT. HOLD AT 41 DEGREES OR BELOW. (DISCARDED AND FRESH PUT IN PLACE).(2) CHILI RELLONO STORED AT ROOM TEMPERATURE. STORE AT 41 DEGREES OR BELOW. (CORRECTED 6/4/09. STORED IN REFRIGERATOR).6/4/09: SOUR CREAM AND GUACAMOLE READING 44 - 46 DEGREES FAHRENHEIT. FOODS STORED ON INSIDE OF COOLER (RAW SHRIMP, CHEESE) READ 43 - 44 DEGREES FAHRENHEIT. COULD BE DUE TO KEEPING COVER OPEN ON COLD TOP PORTION OF REFRIGERATION UNIT. HAVE UNIT SERVICED. ADJUST SO TEMPERATURE OF FOOD MAINTAINED AT 41 DEGREES FAHRENHEIT OR BELOW.
  • 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: FRUIT FLIES/GNATS PRESENT IN MULTIPLE AREAS AND ON FOOD. CONTRACT PEST CONTROL SERVICES AND HAVE SERVICE PERFORMED MONTHLY. KEEP FOOD COVERED AND SECURED, KEEP FLOOR AND SINK DRAINS CLEAN, COVER TRASH CANS. (MULTIPLE FRUIT FLIES ON RAW TOMATOES, GREEN PEPPERS AND ONIONS SITTING OUT ON COUNTER. HAD FOOD THROWN AWAY.)6/4/09: PEST CONTROL TREATMENT SERVICED ON MAY 31, 2009. REVIEWED PAPERWORK FROM ARAB PEST CONTROL SERVICE. CONTINUE SERVICE AND FOLLOW CORRECTIVE ACTION AS SUGGESTED BY PEST CONTROL TECHNICIAN. (1) STEAM CLEAN FACILITY.(2) REPAIR COVE MOLDING/BASE BOARDS. (3) SEAL OFF SHELF IN SERVER STATION.
  • 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: BARE HANDS USED TO PREPARE PLATES OF FOOD. FOOD ITEMS HANDLED WITH BARE HANDS AND THEN PUT IN OVEN (TO MELT CHEESE). END TEMPERATURE EQUALED 120 DEGREES FAHRENHEIT. GLOVES MUST BE WORN WHEN HANDLING FOOD ITEMS DIRECTLY.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER WHO WILL TRAIN ALL OTHER STAFF IN FACILITY AND VERIFY FOOD SANITATION AND SAFE FOOD HANDLING IS BEING PRACTICED.
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: PROVIDE LIDS FOR TRASH CANS IN MAIN KITCHEN. (FLY/GNAT PROBLEM, FEEDING OFF OF FOOD WASTE IN TRASH CANS)6/4/09: ALL TRASH CANS IN KITCHEN NOW HAVE LIDS AND ARE BEING USED.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO HAND SOAP AT MAIN HANDSINK IN KITCHEN. PROVIDE SOAP AND MAINTAIN.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HANDTOWELS AT MAIN HANDSINK IN KITCHEN. PROVIDE TOWELS AND MAINTAIN.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MONITOR GREASE TRAP WEEKLY AND EMPTY AS NEEDED (AT LEAST MONTHLY). MAINTAIN RECORDS/RECEIPTS/DOCUMENTS OF CLEANING/GREASE REMOVAL.
  • 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: DRINKING CUP BEING USED FOR ICE SCOOP. STORED DIRECTLY, COMPLETELY SUBMERGED IN ICE. USE ICE SCOOP AND STORE PROPERLY.
06/04/2009Recheck
No violation noted during this evaluation. 05/19/2009Non-Illness Complaint
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: RICE, BEANS, GROUND BEEF, AND SHREDDED CHICKEN HELD AT 110 - 120 DEGREES FAHRENHEIT. HOT FOODS MUST BE HELD AT 135 DEGREES OR ABOVE. (DISCARDED FOOD. PUT FRESH IN PLACE.)
  • 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) SOUR CREAM AND GUACAMOLE HELD AT 60 DEGREES FAHRENHEIT. HOLD AT 41 DEGREES OR BELOW. (DISCARDED AND FRESH PUT IN PLACE).(2) CHILI RELLONO STORED AT ROOM TEMPERATURE. STORE AT 41 DEGREES OR BELOW.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES/GNATS PRESENT IN MULTIPLE AREAS AND ON FOOD. CONTRACT PEST CONTROL SERVICES AND HAVE SERVICE PERFORMED MONTHLY. KEEP FOOD COVERED AND SECURED, KEEP FLOOR AND SINK DRAINS CLEAN, COVER TRASH CANS. (MULTIPLE FRUIT FLIES ON RAW TOMATOES, GREEN PEPPERS AND ONIONS SITTING OUT ON COUNTER. HAD FOOD THROWN AWAY.)
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HANDS USED TO PREPARE PLATES OF FOOD. FOOD ITEMS HANDLED WITH BARE HANDS AND THEN PUT IN OVEN (TO MELT CHEESE). END TEMPERATURE EQUALED 120 DEGREES FAHRENHEIT. GLOVES MUST BE WORN WHEN HANDLING FOOD ITEMS DIRECTLY.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER WHO WILL TRAIN ALL OTHER STAFF IN FACILITY AND VERIFY FOOD SANITATION AND SAFE FOOD HANDLING IS BEING PRACTICED.
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: PROVIDE LIDS FOR TRASH CANS IN MAIN KITCHEN. (FLY/GNAT PROBLEM, FEEDING OFF OF FOOD WASTE IN TRASH CANS)
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO HAND SOAP AT MAIN HANDSINK IN KITCHEN. PROVIDE SOAP AND MAINTAIN.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HANDTOWELS AT MAIN HANDSINK IN KITCHEN. PROVIDE TOWELS AND MAINTAIN.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MONITOR GREASE TRAP WEEKLY AND EMPTY AS NEEDED (AT LEAST MONTHLY). MAINTAIN RECORDS/RECEIPTS/DOCUMENTS OF CLEANING/GREASE REMOVAL.
  • 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: DRINKING CUP BEING USED FOR ICE SCOOP. STORED DIRECTLY, COMPLETELY SUBMERGED IN ICE. USE ICE SCOOP AND STORE PROPERLY.
05/19/2009Routine
  • Disposal into ground waters (corrected)
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: Evidence of grease flowing into storm drain. No grease dumpster, but trap inside.Buckets of grease sitting out by back door.Discontinue sitting buckets of grease outside back door. Clean-up grease outside back door and maintain. Provide grease dumpster for disposal. Set-up contract for grease collection/disposal.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Chili rellenos sitting out on plate at room temperature ------- no cover and no temperature control. Keep chili rellenos in hot holding (135 °F or above) or in cold holding (41° F or below) until ordered and prepared for service.
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Sour cream2. Guacamole3. Prepared foods in walk-in cooler (rice, beans, etc.)
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food. Foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Raw chicken2. Raw shrimp3. Raw meat
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No hot water at mop sink faucet. Repair so that hot water is available at mop sink.2. No hot water at vegetable prep sink. Repair so that hot water available at prep sink.
  • Wet cleaning (corrected)
    Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
    Correction: Food contact surface(s) shall be effectively washed.
    Comments: Equipment heavily soiled:1. Knives above 1-bay sink heavily soiled. Clean and maintain. Knives shall be cleaned after soiling and not hung up on knife rack dirty.2. Slicer heavily soiled. Clean and maintain.
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Fly strip hanging directly above glass/drinkware in kitchen. Do not place fly strips above dishware, drinkware, pots/pans or any food contact surfaces.
  • 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. Wall behind/above 3-bay sink heavily soiled. Clean and maintain.2. Wall behind/above 1-bay prep sink. Clean and maintain.
  • 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: Two large pans of rice sitting out with lids on counter (Was going to put them in the cooler as is).
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: No thermometer provided in:1. Beer keg refrigerator (holding milk).2. Refrigerator with cold holding (lettuce, sour cream, raw chicken, raw shrimp).
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Foods stored in pans without lids in refrigerators and on hot/cold holding lines. Provide lids for all foods in (1) storage, (2) refrigerators and (3) cold/hot holding.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leaking at 3-bay sink. Repair or replace faucet.
01/21/2009Recheck
  • Disposal into ground waters
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: Evidence of grease flowing into storm drain. No grease dumpster, but trap inside.Buckets of grease sitting out by back door.Discontinue sitting buckets of grease outside back door. Clean-up grease outside back door and maintain. Provide grease dumpster for disposal. Set-up contract for grease collection/disposal.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Chili rellenos sitting out on plate at room temperature ------- no cover and no temperature control. Keep chili rellenos in hot holding (135 °F or above) or in cold holding (41° F or below) until ordered and prepared for service.
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Sour cream2. Guacamole3. Prepared foods in walk-in cooler (rice, beans, etc.)
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food. Foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Raw chicken2. Raw shrimp3. Raw meat
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No hot water at mop sink faucet. Repair so that hot water is available at mop sink.2. No hot water at vegetable prep sink. Repair so that hot water available at prep sink.
  • Wet cleaning
    Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
    Correction: Food contact surface(s) shall be effectively washed.
    Comments: Equipment heavily soiled:1. Knives above 1-bay sink heavily soiled. Clean and maintain. Knives shall be cleaned after soiling and not hung up on knife rack dirty.2. Slicer heavily soiled. Clean and maintain.
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Fly strip hanging directly above glass/drinkware in kitchen. Do not place fly strips above dishware, drinkware, pots/pans or any food contact surfaces.
  • 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. Wall behind/above 3-bay sink heavily soiled. Clean and maintain.2. Wall behind/above 1-bay prep sink. Clean and maintain.
  • 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: Two large pans of rice sitting out with lids on counter (Was going to put them in the cooler as is).
  • 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: No thermometer provided in:1. Beer keg refrigerator (holding milk).2. Refrigerator with cold holding (lettuce, sour cream, raw chicken, raw shrimp).
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Foods stored in pans without lids in refrigerators and on hot/cold holding lines. Provide lids for all foods in (1) storage, (2) refrigerators and (3) cold/hot holding.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leaking at 3-bay sink. Repair or replace faucet.
01/12/2009Routine
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Cold top refrigeration checked at 48*F, must maintain 41* F correct immediately!
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
  • 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.
  • 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.
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
06/30/2008Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Cold top refrigeration checked at 48*F, must maintain 41* F correct immediately!
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
  • 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.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
  • Food contacting soiled utensils/equipment (corrected on site)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
  • Wiping cloths / clean (corrected on site)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
06/23/2008Routine

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