- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1 GALLON CONTAINER OF ORTHO HOME DEFENSE PESTICIDE INSIDE ESTABLISHMENT. UTILIZE CHEMICALS THAT ARE APPROVED FOR FOOD ESTABLISHMENTS ONLY.CONTAINER REMOVED CORRECTED ONSITE.
Location: Back room
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT IS SERVING HUEVOS RANCHEROS (EGGS COOKED OVER EASY) WITH NO CONSUMER ADVISORY POSTED.ESTABLISHMENT NEEDS TO POST A CONSUMER ADVISORY ON THEIR MENU OR MENU BOARD STATING:"CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS"
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: BLEACH IN SANITIZER BUCKET AND 3 BAY SINK CONCENTRATION WAS TO STRONG AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50- 100 PPM.QUATERNARY AMMONIA COMPOUNDS SHOULD BE BETWEEN 150- 400 PPM. IN PLACE SANITIZER REPLACED AND CORRECTED ON SITE. 3 BAY SWITCHED TO QUAT SANITIZER AND CORRECTED ON SITE.
- 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 SHELL EGGS STORED OVER VEGETABLES AND COOKED FOODS. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS WAS GIVEN OUT. (SPANISH VERSION)CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: OLD SOUR CREAM TUBS USED FOR SPICE STORAGE. STORE FOOD PRODUCT IN APPROVED CONTAINERS ONLY.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED WITH GREASE BUILD UP. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Cook line
- Thermometer, provided (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: 2014-08-26T14:57:09.0000000-04:00
Comments: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- Thermometer, provided (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: 2014-08-26T14:57:09.0000000-04:00
Comments: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- 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 FOR MOP SINK IS LEAKING AT THE VACUUM BREAKER. REPAIR LEAK.
Location: Back room
Equipment: Mop sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN SUPPLIED IN WOMEN'S RESTROOM.PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
- 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: SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. USE A SCOOP WITH A HANDLE.CORRECTED ON SITE.
Location: Back room
Equipment: Bulk food containers
|
08/26/2014 | Recheck |
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1 GALLON CONTAINER OF ORTHO HOME DEFENSE PESTICIDE INSIDE ESTABLISHMENT. UTILIZE CHEMICALS THAT ARE APPROVED FOR FOOD ESTABLISHMENTS ONLY.CONTAINER REMOVED CORRECTED ONSITE.
Location: Back room
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT IS SERVING HUEVOS RANCHEROS (EGGS COOKED OVER EASY) WITH NO CONSUMER ADVISORY POSTED.ESTABLISHMENT NEEDS TO POST A CONSUMER ADVISORY ON THEIR MENU OR MENU BOARD STATING:"CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS"
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: BLEACH IN SANITIZER BUCKET AND 3 BAY SINK CONCENTRATION WAS TO STRONG AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50- 100 PPM.QUATERNARY AMMONIA COMPOUNDS SHOULD BE BETWEEN 150- 400 PPM. IN PLACE SANITIZER REPLACED AND CORRECTED ON SITE. 3 BAY SWITCHED TO QUAT SANITIZER AND CORRECTED ON SITE.
- 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 SHELL EGGS STORED OVER VEGETABLES AND COOKED FOODS. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS WAS GIVEN OUT. (SPANISH VERSION)CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: OLD SOUR CREAM TUBS USED FOR SPICE STORAGE. STORE FOOD PRODUCT IN APPROVED CONTAINERS ONLY.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED WITH GREASE BUILD UP. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Cook line
- 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: THERMOMETERS MISSING FROM CHEST FREEZERS IN KITCHEN AND BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Chest freezer
- 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: THERMOMETERS MISSING FROM CHEST FREEZERS IN KITCHEN AND BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Chest freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET FOR MOP SINK IS LEAKING AT THE VACUUM BREAKER. REPAIR LEAK.
Location: Back room
Equipment: Mop sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN SUPPLIED IN WOMEN'S RESTROOM.PROVIDE A COVERED TRASH CAN.
Location: Womens 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: SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. USE A SCOOP WITH A HANDLE.CORRECTED ON SITE.
Location: Back room
Equipment: Bulk food containers
|
08/19/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REFRIED BEANS IN BAG IN ICE WATER BATH MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REMINDER: WHEN USING ICE WATER BATH TO KEEP FOODS COLD, USE EQUAL PARTS ICE AND WATER AND ENSURE THAT ALL SIDES OF THE FOOD PRODUCT CONTAINER ARE IN CONTACT WITH ICE WATER BATH FOR EFFICIENT COOLING.-----------------------------------------05/02/14:1. FOOD HANDLER USING AN ICE CONTAINER WITH PUPSA FILLINGS SITTING ON TOP OF ICE. NEED TO SUBMERGE CONTAINERS IN ICE TO SURROUND CONTAINERS
Location: Kitchen
- 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. REFRIED BEANS IN BAG IN ICE WATER BATH MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REMINDER: WHEN USING ICE WATER BATH TO KEEP FOODS COLD, USE EQUAL PARTS ICE AND WATER AND ENSURE THAT ALL SIDES OF THE FOOD PRODUCT CONTAINER ARE IN CONTACT WITH ICE WATER BATH FOR EFFICIENT COOLING.-----------------------------------------05/02/14:1. FOOD HANDLER USING AN ICE CONTAINER WITH PUPSA FILLINGS SITTING ON TOP OF ICE. NEED TO SUBMERGE CONTAINERS IN ICE TO SURROUND CONTAINERS
- 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: 05/02/14:BARE HAND CONTACT WITH PUPUSASDISCUSSED WITH PIC ABOUT FOOD HANDLER TOUCHING PUPUPAS AFTER IT WAS COOKED
- 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- Food equipment classification standards. (corrected)
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: 1. HOMESTYLE COOLER/FREEZER COMBO IS NOT APPROVED FOR COMMERCIAL USE. REMOVE. PROVIDE COMMERCIAL GRADE COOLERS AND FREEZERS. ***REPEAT VIOLATION FROM LAST INSPECTION***
Location: Kitchen
Equipment: Cooler/freezer combo
|
05/12/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REFRIED BEANS IN BAG IN ICE WATER BATH MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REMINDER: WHEN USING ICE WATER BATH TO KEEP FOODS COLD, USE EQUAL PARTS ICE AND WATER AND ENSURE THAT ALL SIDES OF THE FOOD PRODUCT CONTAINER ARE IN CONTACT WITH ICE WATER BATH FOR EFFICIENT COOLING.-----------------------------------------05/02/14:1. FOOD HANDLER USING AN ICE CONTAINER WITH PUPSA FILLINGS SITTING ON TOP OF ICE. NEED TO SUBMERGE CONTAINERS IN ICE TO SURROUND CONTAINERS
Location: Kitchen
- 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: 05/02/14:BARE HAND CONTACT WITH PUPUSASDISCUSSED WITH PIC ABOUT FOOD HANDLER TOUCHING PUPUPAS AFTER IT WAS COOKED
- 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. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- Food equipment classification standards. (corrected)
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: 1. HOMESTYLE COOLER/FREEZER COMBO IS NOT APPROVED FOR COMMERCIAL USE. REMOVE. PROVIDE COMMERCIAL GRADE COOLERS AND FREEZERS. ***REPEAT VIOLATION FROM LAST INSPECTION***
Location: Kitchen
Equipment: Cooler/freezer combo
|
05/02/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REFRIED BEANS IN BAG IN ICE WATER BATH MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REMINDER: WHEN USING ICE WATER BATH TO KEEP FOODS COLD, USE EQUAL PARTS ICE AND WATER AND ENSURE THAT ALL SIDES OF THE FOOD PRODUCT CONTAINER ARE IN CONTACT WITH ICE WATER BATH FOR EFFICIENT COOLING.
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.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- 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: 1. HOMESTYLE COOLER/FREEZER COMBO IS NOT APPROVED FOR COMMERCIAL USE. REMOVE. PROVIDE COMMERCIAL GRADE COOLERS AND FREEZERS. ***REPEAT VIOLATION FROM LAST INSPECTION***
Location: Kitchen
Equipment: Cooler/freezer combo
|
04/24/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF MEAT AND CHEESE MIXTURE, PORK MIXTURE,REFRIED BEANS, ETC FOR PUPUSAS OUT AT ROOM TEMPERATURE.ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. SWITCH THE HOT AND COLD WATER ON THE FAUCETS AT THREE BAY SINK, EMPLOYEE RESTROOM HAND SINK, AND KITCHEN HAND SINK.. PLUMBING CODE REQUIRES THAT THE HOT BE ON THE LEFT.2. INSTALL A HOT AND COLD WATER MIXING FAUCET AT MOP SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. SWITCH THE HOT AND COLD WATER ON THE FAUCETS AT THREE BAY SINK, EMPLOYEE RESTROOM HAND SINK, AND KITCHEN HAND SINK.. PLUMBING CODE REQUIRES THAT THE HOT BE ON THE LEFT.2. INSTALL A HOT AND COLD WATER MIXING FAUCET AT MOP SINK.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. SWITCH THE HOT AND COLD WATER ON THE FAUCETS AT THREE BAY SINK, EMPLOYEE RESTROOM HAND SINK, AND KITCHEN HAND SINK.. PLUMBING CODE REQUIRES THAT THE HOT BE ON THE LEFT.2. INSTALL A HOT AND COLD WATER MIXING FAUCET AT MOP SINK.
Location: Kitchen
Equipment: Hand sink
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: 1. PROVIDE A VACUUM BREAKER/BACK FLOW PREVENTION DEVICE FOR MOP SINK.
Location: Back room
Equipment: Mop sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. QUAT SANITIZER AT THREE BAY SINK MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO MONITOR. CHANGE AT LEAST EVERY 4 HOURS.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAG TO STORE TAMALES AND FROZEN FOODS IN CHEST FREEZER IN KITCHEN AND BACK ROOM.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAG TO STORE TAMALES AND FROZEN FOODS IN CHEST FREEZER IN KITCHEN AND BACK ROOM.
Location: Back room
- 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: 1. HOMESTYLE COOLER/FREEZER COMBO IS NOT APPROVED FOR COMMERCIAL USE. HOLDING FOODS AT 49 DEGREES F.REMOVE. PROVIDE COMMERCIAL GRADE COOLERS AND FREEZER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. INTERIOR OF CHEST FREEZER IN BACK ROOM IN POOR REPAIR.REPAIR OR REPLACE.3. THREE BAY SINK BEING HELD UP BY BASEBALL BAT. REPAIR AND PROVIDE PROPER LEGS FOR THREE BAY SINK.
Location: Back room
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. INTERIOR OF CHEST FREEZER IN BACK ROOM IN POOR REPAIR.REPAIR OR REPLACE.3. THREE BAY SINK BEING HELD UP BY BASEBALL BAT. REPAIR AND PROVIDE PROPER LEGS FOR THREE BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: 1. PROVIDE SELF CLOSURE DEVICES FOR EMPLOYEE RESTROOM AND MEN'S RESTROOM.
Location: Emp restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: 1. PROVIDE SELF CLOSURE DEVICES FOR EMPLOYEE RESTROOM AND MEN'S RESTROOM.
Location: Mens restroom
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. REUSING CONTAINERS OF SOUR CREAM TO STORE FOODS (EX. FOODS IN COOLER AND FOODS IN DRY GOODS STORAGE).DO NOT RESUSE SINGLE SERVICE CONTAINERS. USE ONLY FOOD-GRADE CONTAINERS.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PEPTO STORED ON SHELVING UNIT WITH DRY GOODS.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. BROKEN FLAT TOP GRILL AND BROKEN CHEST FREEZER IN BACK AREA.REPAIR OR REMOVE FROM ESTABLISHMENT.2. ORGANIZE BACK ROOM AREA AND DISCARD ANY UNNECESSARY EQUIPMENT OR ITEMS.3. REMOVE EXTRA DOOR IN EMPLOYEE BATHROOM.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WALL BEHIND THREE BAY SINK IS WARPED AND IN POOR REPAIR.REPAIR ACCORDINGLY TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Three bay area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. THAWING MEAT AT ROOM TEMPERATURE.SEE ABOVE FOR PROPER THAWING METHODS. PROVIDED HANDOUT.
Location: Kitchen
|
02/25/2014 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF MEAT AND CHEESE MIXTURE, PORK MIXTURE,REFRIED BEANS, ETC FOR PUPUSAS OUT AT ROOM TEMPERATURE.ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. SWITCH THE HOT AND COLD WATER ON THE FAUCETS AT THREE BAY SINK, EMPLOYEE RESTROOM HAND SINK, AND KITCHEN HAND SINK.. PLUMBING CODE REQUIRES THAT THE HOT BE ON THE LEFT.2. INSTALL A HOT AND COLD WATER MIXING FAUCET AT MOP SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. SWITCH THE HOT AND COLD WATER ON THE FAUCETS AT THREE BAY SINK, EMPLOYEE RESTROOM HAND SINK, AND KITCHEN HAND SINK.. PLUMBING CODE REQUIRES THAT THE HOT BE ON THE LEFT.2. INSTALL A HOT AND COLD WATER MIXING FAUCET AT MOP SINK.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. SWITCH THE HOT AND COLD WATER ON THE FAUCETS AT THREE BAY SINK, EMPLOYEE RESTROOM HAND SINK, AND KITCHEN HAND SINK.. PLUMBING CODE REQUIRES THAT THE HOT BE ON THE LEFT.2. INSTALL A HOT AND COLD WATER MIXING FAUCET AT MOP SINK.
Location: Kitchen
Equipment: Hand sink
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: 1. PROVIDE A VACUUM BREAKER/BACK FLOW PREVENTION DEVICE FOR MOP SINK.
Location: Back room
Equipment: Mop sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. QUAT SANITIZER AT THREE BAY SINK MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO MONITOR. CHANGE AT LEAST EVERY 4 HOURS.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAG TO STORE TAMALES AND FROZEN FOODS IN CHEST FREEZER IN KITCHEN AND BACK ROOM.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING GROCERY BAG TO STORE TAMALES AND FROZEN FOODS IN CHEST FREEZER IN KITCHEN AND BACK ROOM.
Location: Back room
- 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: 1. HOMESTYLE COOLER/FREEZER COMBO IS NOT APPROVED FOR COMMERCIAL USE. HOLDING FOODS AT 49 DEGREES F.REMOVE. PROVIDE COMMERCIAL GRADE COOLERS AND FREEZER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. INTERIOR OF CHEST FREEZER IN BACK ROOM IN POOR REPAIR.REPAIR OR REPLACE.3. THREE BAY SINK BEING HELD UP BY BASEBALL BAT. REPAIR AND PROVIDE PROPER LEGS FOR THREE BAY SINK.
Location: Back room
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. INTERIOR OF CHEST FREEZER IN BACK ROOM IN POOR REPAIR.REPAIR OR REPLACE.3. THREE BAY SINK BEING HELD UP BY BASEBALL BAT. REPAIR AND PROVIDE PROPER LEGS FOR THREE BAY SINK.
Location: Kitchen
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: 1. PROVIDE SELF CLOSURE DEVICES FOR EMPLOYEE RESTROOM AND MEN'S RESTROOM.
Location: Emp restroom
- 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: 1. PROVIDE SELF CLOSURE DEVICES FOR EMPLOYEE RESTROOM AND MEN'S RESTROOM.
Location: Mens restroom
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. REUSING CONTAINERS OF SOUR CREAM TO STORE FOODS (EX. FOODS IN COOLER AND FOODS IN DRY GOODS STORAGE).DO NOT RESUSE SINGLE SERVICE CONTAINERS. USE ONLY FOOD-GRADE CONTAINERS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PEPTO STORED ON SHELVING UNIT WITH DRY GOODS.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. BROKEN FLAT TOP GRILL AND BROKEN CHEST FREEZER IN BACK AREA.REPAIR OR REMOVE FROM ESTABLISHMENT.2. ORGANIZE BACK ROOM AREA AND DISCARD ANY UNNECESSARY EQUIPMENT OR ITEMS.3. REMOVE EXTRA DOOR IN EMPLOYEE BATHROOM.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WALL BEHIND THREE BAY SINK IS WARPED AND IN POOR REPAIR.REPAIR ACCORDINGLY TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Three bay area
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. THAWING MEAT AT ROOM TEMPERATURE.SEE ABOVE FOR PROPER THAWING METHODS. PROVIDED HANDOUT.
Location: Kitchen
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01/21/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about PUPUSERIA CASA MARIA, 7363 MICHIGAN RD, Indianapolis, IN »