- 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: THE WALK--IN COOLER AIR TEMP. WAS MEASURING 46 TO 47 DEGREES. A FEW FOODS CHECKED MEASURED 45 TO 47 F. HAVE THE COOLER REPAIRED OR ADJUSTED TO MAINTAIN 41 F OR LESS.
Location: Walk-in cooler
- 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: KEEP BLEACH (SANITIZER) WATER AT 1 TBSP. PER GAL. OF WATER SET UP FOR WIPNG CLOTHS --- IN KITCHEN AREA.
Location: Kitchen
- In store label information (corrected on site)
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: TWO FOOD ITEMS IN CONTAINERS NOT LABELED CORRECTLY --- WERE RELABLED PROPERLY -- OK'D.
Location: Kitchen
|
11/13/2014 | Routine |
- 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: Please store eggs at the bottom of cooler.
Location: Walk-in cooler
- 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: Please label all foods that has been already cooked/or has been prepared.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair broken toilet in mens restroom.
Location: Mens restroom
- 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: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
|
06/25/2014 | Recheck |
- 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: Please store eggs at the bottom of cooler.
Location: Walk-in cooler
- 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: Please label all foods that has been already cooked/or has been prepared.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair broken toilet in mens restroom.
Location: Mens restroom
- 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: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
|
03/25/2014 | Recheck |
- 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: Please store eggs at the bottom of cooler.
Location: Walk-in cooler
- 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: Please label all foods that has been already cooked/or has been prepared.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair broken toilet in mens restroom.
Location: Mens restroom
- 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: Kitchen
|
03/18/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked beans in temperature danger zone for over 2 hours - discarded
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: Cold top with ice not at 41 F, need to surround food more with ice
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked chicken at 79 F for 3.5 hours - discarded
Location: Kitchen
- 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: Tortillas - discontinue - must use a utensil (spatula, gloves, tongs, etc...)
- 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: Re-using single disposable gloves - washed gloved hands - discontinue
- 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: No handwashing before putting on new gloves
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using soap and bleach together to sanitize dishes - discontinue - do not mix bleach with soap
- 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: 1. Raw chicken stored with raw beef in same container2. Raw eggs stored over ready to eat foods (tamales)3. Raw chicken stored over ready to eat food (rice)4. Raw fish on drain board of 3bay with dishes inside 3-bay
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Raw chicken stored with raw beef in same container2. Raw eggs stored over ready to eat foods (tamales)3. Raw chicken stored over ready to eat food (rice)4. Raw fish on drain board of 3bay with dishes inside 3-bay
Equipment: 3-bay
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Washing hands at 3-bay without soap, paper towels, and less than 20 seconds
Location: Kitchen
Equipment: 3-bay
- 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: All ready to eat foods:ChickenTamalesRiceBeansetc...
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at both faucets - repair--------------------------------07/19/13:Called contractor to make neccessary repairs
Location: Kitchen
Equipment: 3-bay
- 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: Red sanitizer buckets over 200 ppm (test strip was black) - too strong - added more water and corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizing step after washing and rinsing dishes
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. Thank you bags used for storing food - discontinue2. Styrofoam cup used as a scoop for consumer ice - discontinue - use a handled scoop for consumer ice3. 5-gallon bucket used for sugar - use a food grade container
Location: Kitchen
Equipment: Walk in cooler
- 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. Thank you bags used for storing food - discontinue2. Styrofoam cup used as a scoop for consumer ice - discontinue - use a handled scoop for consumer ice3. 5-gallon bucket used for sugar - use a food grade container
Equipment: Chest freezer
- 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: 1. Wood present in establishment, seal/encapsulate - 07/19/13 YES2. Concrete blocks holding hot water tank - needs to be a smooth, cleanable, non-porous surface3. Potato sack in ceiling tile - replace/provide a smooth, cleanable, non-porous--------------------------------07/19/13:Called a contractor to make repairs for ceiling and hot water tank
Location: Kitchen
Equipment: 3-bay
- 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: 1. Wood present in establishment, seal/encapsulate - 07/19/13 YES2. Concrete blocks holding hot water tank - needs to be a smooth, cleanable, non-porous surface3. Potato sack in ceiling tile - replace/provide a smooth, cleanable, non-porous--------------------------------07/19/13:Called a contractor to make repairs for ceiling and hot water tank
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair holes in prep table for a smooth and cleanable surface2. Prep top cooler being used as a storage area - repair to cold hold at 41 F - no foods stored inside cooler at time of inspection--------------------------------07/19/13:Called contractor for make neccessary repairs
Location: Kitchen (back)
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair holes in prep table for a smooth and cleanable surface2. Prep top cooler being used as a storage area - repair to cold hold at 41 F - no foods stored inside cooler at time of inspection--------------------------------07/19/13:Called contractor for make neccessary repairs
Equipment: Prep Top Cooler
- 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: Shelving (x2) needs to be at least 6 inches - remove floor shelving - need to be able to clean, sweep, mop, monitor for pests, and potentially leaking activity
Location: Kitchen (back)
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips (white)------------------------07/19/13:Purchased Quat test strip - not the right kind of pH test kit
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: 07/19/13:Sugar
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean stock pot (top side) touching floor - discontinue
Location: Kitchen
- 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: Last date hoods were cleaned 09/2012 - need to be cleaned every 6 months - update asap----------------------------07/19/13:Called contractor to set an appt
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot foods covered with plastic wrap, lids on, small large batches
Location: Kitchen
- 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: Kitchen
Equipment: Chest freezer
|
07/26/2013 | Pre-Licensing Recheck |
- 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: Cooked beans in temperature danger zone for over 2 hours - discarded
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: Cold top with ice not at 41 F, need to surround food more with ice
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked chicken at 79 F for 3.5 hours - discarded
Location: Kitchen
- 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: Tortillas - discontinue - must use a utensil (spatula, gloves, tongs, etc...)
- 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: Re-using single disposable gloves - washed gloved hands - discontinue
- 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: No handwashing before putting on new gloves
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using soap and bleach together to sanitize dishes - discontinue - do not mix bleach with soap
- 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: 1. Raw chicken stored with raw beef in same container2. Raw eggs stored over ready to eat foods (tamales)3. Raw chicken stored over ready to eat food (rice)4. Raw fish on drain board of 3bay with dishes inside 3-bay
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Raw chicken stored with raw beef in same container2. Raw eggs stored over ready to eat foods (tamales)3. Raw chicken stored over ready to eat food (rice)4. Raw fish on drain board of 3bay with dishes inside 3-bay
Equipment: 3-bay
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Washing hands at 3-bay without soap, paper towels, and less than 20 seconds
Location: Kitchen
Equipment: 3-bay
- 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: All ready to eat foods:ChickenTamalesRiceBeansetc...
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at both faucets - repair--------------------------------07/19/13:Called contractor to make neccessary repairs
Location: Kitchen
Equipment: 3-bay
- 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: Red sanitizer buckets over 200 ppm (test strip was black) - too strong - added more water and corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizing step after washing and rinsing dishes
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. Thank you bags used for storing food - discontinue2. Styrofoam cup used as a scoop for consumer ice - discontinue - use a handled scoop for consumer ice3. 5-gallon bucket used for sugar - use a food grade container
Location: Kitchen
Equipment: Walk in cooler
- 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. Thank you bags used for storing food - discontinue2. Styrofoam cup used as a scoop for consumer ice - discontinue - use a handled scoop for consumer ice3. 5-gallon bucket used for sugar - use a food grade container
Equipment: Chest freezer
- 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: 1. Wood present in establishment, seal/encapsulate - 07/19/13 YES2. Concrete blocks holding hot water tank - needs to be a smooth, cleanable, non-porous surface3. Potato sack in ceiling tile - replace/provide a smooth, cleanable, non-porous--------------------------------07/19/13:Called a contractor to make repairs for ceiling and hot water tank
Location: Kitchen
Equipment: 3-bay
- 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: 1. Wood present in establishment, seal/encapsulate - 07/19/13 YES2. Concrete blocks holding hot water tank - needs to be a smooth, cleanable, non-porous surface3. Potato sack in ceiling tile - replace/provide a smooth, cleanable, non-porous--------------------------------07/19/13:Called a contractor to make repairs for ceiling and hot water tank
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair holes in prep table for a smooth and cleanable surface2. Prep top cooler being used as a storage area - repair to cold hold at 41 F - no foods stored inside cooler at time of inspection--------------------------------07/19/13:Called contractor for make neccessary repairs
Location: Kitchen (back)
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair holes in prep table for a smooth and cleanable surface2. Prep top cooler being used as a storage area - repair to cold hold at 41 F - no foods stored inside cooler at time of inspection--------------------------------07/19/13:Called contractor for make neccessary repairs
Equipment: Prep Top Cooler
- 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: Shelving (x2) needs to be at least 6 inches - remove floor shelving - need to be able to clean, sweep, mop, monitor for pests, and potentially leaking activity
Location: Kitchen (back)
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips (white)------------------------07/19/13:Purchased Quat test strip - not the right kind of pH test kit
Location: Kitchen
Equipment: 3-bay
- 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: 07/19/13:Sugar
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean stock pot (top side) touching floor - discontinue
Location: Kitchen
- 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: Last date hoods were cleaned 09/2012 - need to be cleaned every 6 months - update asap----------------------------07/19/13:Called contractor to set an appt
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot foods covered with plastic wrap, lids on, small large batches
Location: Kitchen
- 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: Kitchen
Equipment: Chest freezer
|
07/19/2013 | Pre-Licensing Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked beans in temperature danger zone for over 2 hours - discarded
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cold top with ice not at 41 F, need to surround food more with ice
Location: Kitchen
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked chicken at 79 F for 3.5 hours - discarded
Location: Kitchen
- 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: Tortillas - discontinue - must use a utensil (spatula, gloves, tongs, etc...)
- Glove Use (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: Re-using single disposable gloves - washed gloved hands - discontinue
- 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: No handwashing before putting on new gloves
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using soap and bleach together to sanitize dishes - discontinue - do not mix bleach with soap
- 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 chicken stored with raw beef in same container2. Raw eggs stored over ready to eat foods (tamales)3. Raw chicken stored over ready to eat food (rice)4. Raw fish on drain board of 3bay with dishes inside 3-bay
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored with raw beef in same container2. Raw eggs stored over ready to eat foods (tamales)3. Raw chicken stored over ready to eat food (rice)4. Raw fish on drain board of 3bay with dishes inside 3-bay
Equipment: 3-bay
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Washing hands at 3-bay without soap, paper towels, and less than 20 seconds
Location: Kitchen
Equipment: 3-bay
- 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: All ready to eat foods:ChickenTamalesRiceBeansetc...
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at both faucets - repair
Location: Kitchen
Equipment: 3-bay
- 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: Red sanitizer buckets over 200 ppm (test strip was black) - too strong - added more water and corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizing step after washing and rinsing dishes
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. Thank you bags used for storing food - discontinue2. Styrofoam cup used as a scoop for consumer ice - discontinue - use a handled scoop for consumer ice3. 5-gallon bucket used for sugar - use a food grade container
Location: Kitchen
Equipment: Walk in cooler
- 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. Thank you bags used for storing food - discontinue2. Styrofoam cup used as a scoop for consumer ice - discontinue - use a handled scoop for consumer ice3. 5-gallon bucket used for sugar - use a food grade container
Equipment: Chest freezer
- 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: 1. Wood present in establishment, seal/encapsulate2. Concrete blocks holding hot water tank - needs to be a smooth, cleanable, non-porous surface3. Potato sack in ceiling tile - replace/provide a smooth, cleanable, non-porous
Location: Kitchen
Equipment: 3-bay
- 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: 1. Wood present in establishment, seal/encapsulate2. Concrete blocks holding hot water tank - needs to be a smooth, cleanable, non-porous surface3. Potato sack in ceiling tile - replace/provide a smooth, cleanable, non-porous
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair holes in prep table for a smooth and cleanable surface2. Prep top cooler being used as a storage area - repair to cold hold at 41 F - no foods stored inside cooler at time of inspection
Location: Kitchen (back)
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair holes in prep table for a smooth and cleanable surface2. Prep top cooler being used as a storage area - repair to cold hold at 41 F - no foods stored inside cooler at time of inspection
Equipment: Prep Top 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: Shelving (x2) needs to be at least 6 inches - remove floor shelving - need to be able to clean, sweep, mop, monitor for pests, and potentially leaking activity
Location: Kitchen (back)
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Chlorine test strips (white)
Location: Kitchen
Equipment: 3-bay
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean stock pot (top side) touching floor - discontinue
Location: Kitchen
- 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: Last date hoods were cleaned 09/2012 - need to be cleaned every 6 months - update asap
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot foods covered with plastic wrap, lids on, small large batches
Location: Kitchen
- 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: Kitchen
Equipment: Chest freezer
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07/12/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about PUPUSERIA EL PULGARCITO RESTAURANT, 5410 W 34TH ST, Indianapolis, IN »