- 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 DID NOT WASH THEIR HANDS BEFORE PUTTING GLOVE ON.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RAW MEAT IS STORED IN TO GO SACK IN THE CHEST FREEZERS IN THE BACK KITCHEN AREA. STORE FOOD IN STORAGE EQUIPMENT DESIGNED FOR THE FREEZER. EXAMPLES ZIPLOCK BAGS PLATIC WRAP AND FOIL.
Location: Kitchen (back)
Equipment: Chest freezer
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RAW MEAT IS STORED IN TO GO SACK IN THE CHEST FREEZERS IN THE BACK KITCHEN AREA. STORE FOOD IN STORAGE EQUIPMENT DESIGNED FOR THE FREEZER. EXAMPLES ZIPLOCK BAGS PLATIC WRAP AND FOIL.
Location: Kitchen (back)
Equipment: Chest freezer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOOD STORED IN THE REACH IN COOLER IS NOT DATE MAKEED.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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: 1. THE MEAT SAW IS HEAVILY SOILED.2. THE MEAT GRINDER IS SOILED .PLEASE CLEAN AND SANITIZE AFTER USE.
Location: Meat counter
- 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: 1. THE MEAT SAW IS HEAVILY SOILED.2. THE MEAT GRINDER IS SOILED .PLEASE CLEAN AND SANITIZE AFTER USE.
Location: Meat counter
- Glove use (Non-Critical) (corrected on site)
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: YOU MUST WASH YOUR HANDS BEFORE PUTTING A PAIR OF GLOVES ON.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIND THE PREP TABLE AT THE MEAT COUNTER IS SOILED AND NOT ABLE TO BE CLEAN. COVER WALL WITH APPROVED MATERIAL.
Location: Meat counter
- 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: THE WALK IN COOLER FLOOR IS SOILED.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. ICE CREAM STORED OPEN IN THE CHEST FREEZER.. 2. COOKED BEEF STORED OPEN IN THE CHEST FREEZER.STORED FOOD COVERED.
Location: Kitchen (back)
Equipment: Chest freezer
- 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: 1. THE TRUE REACH IN COOLER IS SOILED FROM FOOD DEBRIS.PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: SALSA AND GUACAMOLE WERE STORED IN 3 DOOR REACH IN COOLER ON THE SALE FLOOR UN LABELED.
Location: Sales floor
Equipment: Reach in cooler (3 door)
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: SALSA AND GUACAMOLE WERE STORED IN 3 DOOR REACH IN COOLER ON THE SALE FLOOR UN LABELED.
Location: Kitchen (back)
Equipment: Walk in cooler
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: SALSA AND GUACAMOLE WERE STORED IN 3 DOOR REACH IN COOLER ON THE SALE FLOOR UN LABELED.ALSO STORED IN THE WALK IN UNLABELED.
Location: Sales floor
Equipment: Reach in cooler (3 door)
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: SALSA AND GUACAMOLE WERE STORED IN 3 DOOR REACH IN COOLER ON THE SALE FLOOR UN LABELED.ALSO STORED IN THE WALK IN UNLABELED.
Location: Kitchen (back)
Equipment: Walk in cooler
|
11/12/2014 | Routine |
- 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: Knife rack soiled. Please clean and sanitize.
Location: 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.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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.
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
03/12/2014 | Recheck |
- 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: Knife rack soiled. Please clean and sanitize.
Location: 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.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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.
Location: Walk-in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
03/05/2014 | Routine |
- 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.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
09/24/2013 | 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.
Comments: EMPLOYEES EATING IN THE MEAT/DELI AREA. DISCONTINUE THIS PRACTICE.
Location: Deli 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.
Comments: DATE MARKING NEEDS TO BE UTILIZED FOR THE FOODS THAT ARE OPENED OR MADE HERE WITH THE DATE YOU MADE THE PRODUCT.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: CLEAN OUT THE INSIDE OF THE REACH IN FREEZER IN THE BACK ROOM.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE THE ADOBO SAUCE FROM THE GREY TRASH CAN. PROVIDE A FOOD GRADE CONTAINER FOR USE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE THE WOOD SHELVES ATTACHED TO THE MEAT CASE AND REPLACE WITH PLASTIC BOARD.
Location: Deli 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: REMOVE THE MILK CRATES FROM THE WALK IN COOLER BEING USED AS SHELVING. PROVIDE APPROVED SHELVING WITH 6 INCH LEGS..
Location: Walk-in cooler
Equipment: -
- 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: REMOVE THE CINDER BLOCKS FROM UNDER THE CHEST FREEZER. THE FREEZER CAN SIT ON THE GROUND OR PUT IT ON WHEELS/CASTERS.
Location: -
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: RELOCATE THE PAPER TOWEL DISPENSER IN THE DELI AREA TO BE ABOVE THE HANDSINK.INSTALL APAPER TOWEL DISPENSER IN THE RESTROOM.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: RELOCATE THE PAPER TOWEL DISPENSER IN THE DELI AREA TO BE ABOVE THE HANDSINK.INSTALL APAPER TOWEL DISPENSER IN THE RESTROOM.
Location: Deli area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILDS ON THE LIGHTING THATS IN THE MEAT AREA AND THE WALK IN COOLER.
Location: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH THE COLD AND HOT WATER LINES AND THE FAUCET CAPS ON THE 3BAY SINK AND THE HANDSINK SO THE HOT IS ON THE LEFT SIDE.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH THE COLD AND HOT WATER LINES AND THE FAUCET CAPS ON THE 3BAY SINK AND THE HANDSINK SO THE HOT IS ON THE LEFT SIDE.
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: INSTALL A SELF CLOSING DEVICE ON THE RESTROOM DOOR.
Location: Restroom
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PROVIDE A SCOOP WITH A HANDLE FOR THE ADOBE SAUCE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: KIDS IN THE MEAT/DELI AREA NO CHILDREN ALLOWED IN THE MEAT AREA.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ALL THE BURNT OUT LIGHTS INH THE SALES FLOOR.INSTALL ADDITIONAL LIGHTING IN THE WALK IN COOLER AND IN THE BACK STORE ROOM.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL THE UNNECESSARY EQUIPMENT FROM THE BACK ROOM,THE CABINET SITTING ON THE MEAT CASE AND ANY UNUSED ITEMS IN THE BACK ROOM.
Location: Deli area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: INSTALL A COVER PLATE FOR THE OPEN ELECTRICAL BOX IN THE CEILING IN THE MEAT AREA.
- 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.
Location: Back room
Equipment: Chest freezer
|
04/24/2013 | Pre-Licensing Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL THE UNNECESSARY EQUIPMENT FROM THE BACK ROOM,THE CABINET SITTING ON THE MEAT CASE AND ANY UNUSED ITEMS IN THE BACK ROOM.
Location: Deli area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE THE ADOBO SAUCE FROM THE GREY TRASH CAN. PROVIDE A FOOD GRADE CONTAINER FOR USE.
Location: Walk-in cooler
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE THE WOOD SHELVES ATTACHED TO THE MEAT CASE AND REPLACE WITH PLASTIC BOARD.
Location: Deli 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: REMOVE THE MILK CRATES FROM THE WALK IN COOLER BEING USED AS SHELVING. PROVIDE APPROVED SHELVING WITH 6 INCH LEGS..
Location: Walk-in cooler
- 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: REMOVE THE CINDER BLOCKS FROM UNDER THE CHEST FREEZER. THE FREEZER CAN SIT ON THE GROUND OR PUT IT ON WHEELS/CASTERS.
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: INSTALL APAPER TOWEL DISPENSER IN THE RESTROOM.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH THE COLD AND HOT WATER LINES AND THE FAUCET CAPS ON THE 3BAY SINK AND THE HANDSINK SO THE HOT IS ON THE LEFT SIDE.
Equipment: 3-bay
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: INSTALL A SELF CLOSING DEVICE ON THE RESTROOM DOOR.
Location: Restroom
|
04/24/2013 | Routine |
- 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: EMPLOYEES EATING IN THE MEAT/DELI AREA. DISCONTINUE THIS PRACTICE.
Location: Deli 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: DATE MARKING NEEDS TO BE UTILIZED FOR THE FOODS THAT ARE OPENED OR MADE HERE WITH THE DATE YOU MADE THE PRODUCT.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected on site)
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: CLEAN OUT THE INSIDE OF THE REACH IN FREEZER IN THE BACK ROOM.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE THE ADOBO SAUCE FROM THE GREY TRASH CAN. PROVIDE A FOOD GRADE CONTAINER FOR USE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE THE WOOD SHELVES ATTACHED TO THE MEAT CASE AND REPLACE WITH PLASTIC BOARD.
Location: Deli 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: REMOVE THE MILK CRATES FROM THE WALK IN COOLER BEING USED AS SHELVING. PROVIDE APPROVED SHELVING WITH 6 INCH LEGS..
Location: Walk-in cooler
Equipment: -
- 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: REMOVE THE CINDER BLOCKS FROM UNDER THE CHEST FREEZER. THE FREEZER CAN SIT ON THE GROUND OR PUT IT ON WHEELS/CASTERS.
Location: -
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: RELOCATE THE PAPER TOWEL DISPENSER IN THE DELI AREA TO BE ABOVE THE HANDSINK.INSTALL APAPER TOWEL DISPENSER IN THE RESTROOM.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: RELOCATE THE PAPER TOWEL DISPENSER IN THE DELI AREA TO BE ABOVE THE HANDSINK.INSTALL APAPER TOWEL DISPENSER IN THE RESTROOM.
Location: Deli area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILDS ON THE LIGHTING THATS IN THE MEAT AREA AND THE WALK IN COOLER.
Location: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH THE COLD AND HOT WATER LINES AND THE FAUCET CAPS ON THE 3BAY SINK AND THE HANDSINK SO THE HOT IS ON THE LEFT SIDE.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH THE COLD AND HOT WATER LINES AND THE FAUCET CAPS ON THE 3BAY SINK AND THE HANDSINK SO THE HOT IS ON THE LEFT SIDE.
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: INSTALL A SELF CLOSING DEVICE ON THE RESTROOM DOOR.
Location: Restroom
- 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: PROVIDE A SCOOP WITH A HANDLE FOR THE ADOBE SAUCE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: KIDS IN THE MEAT/DELI AREA NO CHILDREN ALLOWED IN THE MEAT AREA.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ALL THE BURNT OUT LIGHTS INH THE SALES FLOOR.INSTALL ADDITIONAL LIGHTING IN THE WALK IN COOLER AND IN THE BACK STORE ROOM.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL THE UNNECESSARY EQUIPMENT FROM THE BACK ROOM,THE CABINET SITTING ON THE MEAT CASE AND ANY UNUSED ITEMS IN THE BACK ROOM.
Location: Deli area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: INSTALL A COVER PLATE FOR THE OPEN ELECTRICAL BOX IN THE CEILING IN THE MEAT AREA.
- 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.
Location: Back room
Equipment: Chest freezer
|
04/09/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Los Mexicanas LLC, 414 S SHERMAN DR, Indianapolis, IN »