- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service containers stored on the floor in the dry storage area. Food containers must be stored at least 6 inches above the floor.
Location: Dry storage
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11/21/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK FOR THE KEG COOLER OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH CHAIN PROVIDED.
- 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: BLUE CHEESE DIP ON THE STEAM TABLE MEASURED 127 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Kitchen
Equipment: Steam table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED LABELED SANITIZER AT THE SERVER STATION. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CONTAINERS OF HAND SOAP OBSERVED STORED ABOVE POTATO CHIPS AND SINGLE-USE FOOD CONTAINERS IN THE DRY STORAGE AREA. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dry storage
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CORNED BEEF AND CAPACOLA IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER OBSERVED WITH DATES OF 5/22. DISCARD FOOD PRODUCTS AFTER A MAXIMUM HOLD TIME OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CORNED BEEF AND CAPACOLA IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER OBSERVED WITH DATES OF 5/22. DISCARD FOOD PRODUCTS AFTER A MAXIMUM HOLD TIME OF 7 DAYS.
Equipment: Walk in cooler
- 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: GAP OBSERVED AT THE LOWER RIGHT CORNER OF THE SIDE DOOR IN THE DINING AREA. PROVIDE NEW DOOR SEAL/SWEEP TO PREVENT PEST ENTRY.
Location: Dining room
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR OBSERVED PROPPED OPEN. KEEP DOOR CLOSED OR INSTALL SCREEN DOOR TO PREVENT PEST ENTRY.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LARGE HOLE OBSERVED IN THE FLOOR OF THE WALK-IN COOLER. REPAIR TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STANDING WATER OBSERVED IN THE BOTTOM OF THE REACH-IN COOLER IN THE KITCHEN. REMOVE.
Location: Kitchen
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED ON THE BACK LEDGE OF THE FOUR-COMPARTMENT SINK AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: 4-bay
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06/06/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK FOR THE KEG COOLER OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH CHAIN PROVIDED.
- 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: BLUE CHEESE DIP ON THE STEAM TABLE MEASURED 127 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Kitchen
Equipment: Steam table
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED LABELED SANITIZER AT THE SERVER STATION. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CONTAINERS OF HAND SOAP OBSERVED STORED ABOVE POTATO CHIPS AND SINGLE-USE FOOD CONTAINERS IN THE DRY STORAGE AREA. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dry storage
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CORNED BEEF AND CAPACOLA IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER OBSERVED WITH DATES OF 5/22. DISCARD FOOD PRODUCTS AFTER A MAXIMUM HOLD TIME OF 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CORNED BEEF AND CAPACOLA IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER OBSERVED WITH DATES OF 5/22. DISCARD FOOD PRODUCTS AFTER A MAXIMUM HOLD TIME OF 7 DAYS.
Equipment: Walk in cooler
- 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: GAP OBSERVED AT THE LOWER RIGHT CORNER OF THE SIDE DOOR IN THE DINING AREA. PROVIDE NEW DOOR SEAL/SWEEP TO PREVENT PEST ENTRY.
Location: Dining room
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR OBSERVED PROPPED OPEN. KEEP DOOR CLOSED OR INSTALL SCREEN DOOR TO PREVENT PEST ENTRY.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LARGE HOLE OBSERVED IN THE FLOOR OF THE WALK-IN COOLER. REPAIR TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STANDING WATER OBSERVED IN THE BOTTOM OF THE REACH-IN COOLER IN THE KITCHEN. REMOVE.
Location: Kitchen
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED ON THE BACK LEDGE OF THE FOUR-COMPARTMENT SINK AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: 4-bay
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05/30/2013 | Routine |
- 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.
Location: Prep area
- 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: Prep area
Equipment: Reach in cooler
- 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.
Location: Bar
- 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.
Location: Bar
Equipment: Soda gun & holster
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- 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: EXHAUST HOOD FILTER OBSERVED IN PIECES INSIDE THE HOOD SYSTEM. REPLACE.
- 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: Cook line
- 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: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Location: Dish machine area
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04/04/2013 | Pre-Licensing Recheck |
- Eating, drinking, smoking (corrected on site)
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: COVERED DRINK CUP OBSERVED STORED ON THE PREP TABLE. STORE COVERED DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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: NO DATES OBSERVED ON OPEN PACKAGES OF SLICED HAM AND HOT DOGS INSIDE THE REACH-IN COOLER IN THE PREP AREA. PROPERLY DATE PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Prep area
Equipment: Reach in cooler
- 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: RAW WOOD OBSERVED ON THE WALL AREA ABOVE THE HAND SINK AT THE BAR. SEAL/PAINT WOOD TO PROVIDE A SMOOTH AND NON-ABSORBENT SURFACE.
Location: Bar
- 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: EXCESSIVE BUILD-UP OBSERVED INSIDE THE SODA GUN HOLSTER AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: DOOR CLOSURE OBSERVED NOT FUNCTIONING PROPERLY ON THE WOMEN'S RESTROOM DOOR. REPAIR/REPLACE.
Location: Womens restroom
- 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: EXHAUST HOOD FILTER OBSERVED IN PIECES INSIDE THE HOOD SYSTEM. REPLACE.
- 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.
Comments: (1) SPRAY BOTTLE OF TRUFFLE OIL OBSERVED AT THE COOK LINE WITH NO LABEL. PROPERLY LABEL ALL FOOD CONTAINERS.(2) BULK SUGAR CONTAINER OBSERVED IN THE DRY STORAGE AREA WITH NO LABEL. PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Cook line
- 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.
Comments: (1) SPRAY BOTTLE OF TRUFFLE OIL OBSERVED AT THE COOK LINE WITH NO LABEL. PROPERLY LABEL ALL FOOD CONTAINERS.(2) BULK SUGAR CONTAINER OBSERVED IN THE DRY STORAGE AREA WITH NO LABEL. PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: GAPS OBSERVED WHERE THE PIPE CHASES ENTER THE WALLS UNDER THE DISH MACHINE AREA AND UNDER THE THREE-COMPARTMENT SINK. SEAL AREAS TO PREVENT PEST ENTRY/HARBORAGE.
Location: Dish machine area
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03/28/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about La Jolla Mexican Cantina, 921 BROAD RIPPLE AVE, Indianapolis, IN »