- 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: A SMALLER PIECE OF COOKED CHICKEN WAS NOT BEING HELD AT 135 F OR ABOVE. REHEAT TO 165 DEGREES -- THEN HOLD AT 135 F OR MORE.
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: MAINTAIN PREP. COOLER AT OR BELOW 41 F.5/22 -- LOWER AREA OF COOLER MEASURED 48 F --- MUST BE 41 F OR LESS.5/29 -- MEASURED 46 F AT THIS TIME. REPAIRMAN WAS OUT TODAY BUT DID NOT REPAIR THE COOLER, EVEN THOUGH HE WORKED ON IT. FURTHER REPAIR OR ADJUSTMENT IS NEEDED.6/3 -- LOWER COMPARTMENT MEASURED 51 F. REPAIRMAN TO BE BACK OUT TO REPAIR (TRIED BEFORE).6/6 -- COOLER HAS BEEN TAKEN OUT OF SERVICE --- IS BEING REMOVED FROM KITCHEN AT THIS TIME.
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: MAINTAIN PREP. COOLER AT OR BELOW 41 F.5/22 -- LOWER AREA OF COOLER MEASURED 48 F --- MUST BE 41 F OR LESS.5/29 -- MEASURED 46 F AT THIS TIME. REPAIRMAN WAS OUT TODAY BUT DID NOT REPAIR THE COOLER, EVEN THOUGH HE WORKED ON IT. FURTHER REPAIR OR ADJUSTMENT IS NEEDED.6/3 -- LOWER COMPARTMENT MEASURED 51 F. REPAIRMAN TO BE BACK OUT TO REPAIR (TRIED BEFORE).6/6 -- COOLER HAS BEEN TAKEN OUT OF SERVICE --- IS BEING REMOVED FROM KITCHEN AT THIS TIME.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Location: Meat room
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: RESTORE HOT WATER TO THE RESTROOM.
Location: Restroom
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOME LTTER AND CARDBOARD AND PIECES OF WOOD FROM BEHND THE BUILDING.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Meat counter
|
06/06/2014 | 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: A SMALLER PIECE OF COOKED CHICKEN WAS NOT BEING HELD AT 135 F OR ABOVE. REHEAT TO 165 DEGREES -- THEN HOLD AT 135 F OR MORE.
Location: Kitchen
- 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: MAINTAIN PREP. COOLER AT OR BELOW 41 F.5/22 -- LOWER AREA OF COOLER MEASURED 48 F --- MUST BE 41 F OR LESS.5/29 -- MEASURED 46 F AT THIS TIME. REPAIRMAN WAS OUT TODAY BUT DID NOT REPAIR THE COOLER, EVEN THOUGH HE WORKED ON IT. FURTHER REPAIR OR ADJUSTMENT IS NEEDED.6/3 -- LOWER COMPARTMENT MEASURED 51 F. REPAIRMAN TO BE BACK OUT TO REPAIR (TRIED BEFORE).
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Location: Meat room
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: RESTORE HOT WATER TO THE RESTROOM.
Location: Restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOME LTTER AND CARDBOARD AND PIECES OF WOOD FROM BEHND THE BUILDING.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Meat counter
|
06/03/2014 | 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: A SMALLER PIECE OF COOKED CHICKEN WAS NOT BEING HELD AT 135 F OR ABOVE. REHEAT TO 165 DEGREES -- THEN HOLD AT 135 F OR MORE.
Location: Kitchen
- 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: MAINTAIN PREP. COOLER AT OR BELOW 41 F.5/22 -- LOWER AREA OF COOLER MEASURED 48 F --- MUST BE 41 F OR LESS.5/29 -- MEASURED 46 F AT THIS TIME. REPAIRMAN WAS OUT TODAY BUT DID NOT REPAIR THE COOLER, EVEN THOUGH HE WORKED ON IT. FURTHER REPAIR OR ADJUSTMENT IS NEEDED.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Location: Meat room
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: RESTORE HOT WATER TO THE RESTROOM.
Location: Restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOME LTTER AND CARDBOARD AND PIECES OF WOOD FROM BEHND THE BUILDING.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Meat counter
|
05/29/2014 | 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: A SMALLER PIECE OF COOKED CHICKEN WAS NOT BEING HELD AT 135 F OR ABOVE. REHEAT TO 165 DEGREES -- THEN HOLD AT 135 F OR MORE.
Location: Kitchen
- 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: MAINTAIN PREP. COOLER AT OR BELOW 41 F.5/22 -- LOWER AREA OF COOLER MEASURED 48 F --- MUST BE 41 F OR LESS.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Location: Meat room
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: RESTORE HOT WATER TO THE RESTROOM.
Location: Restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOME LTTER AND CARDBOARD AND PIECES OF WOOD FROM BEHND THE BUILDING.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Meat counter
|
05/22/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A SMALLER PIECE OF COOKED CHICKEN WAS NOT BEING HELD AT 135 F OR ABOVE. REHEAT TO 165 DEGREES -- THEN HOLD AT 135 F OR MORE.
Location: Kitchen
- 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: MAINTAIN PREP. COOLER AT OR BELOW 41.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: RESTORED HOT WATER TO THE RESTROOM.
Location: Restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOME LTTER AND CARDBOARD AND PIECES OF WOOD FROM BEHND THE BUILDING.
Location: Bar
- 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: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Meat counter
|
05/19/2014 | Routine |
- 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: PREP. COOLER TOP FOODS AT 46 DEGREES. LOWER AIR TEMP. AT 51 F AT THIS TIME. MAINTIAN AT 41 F OR LESS.9/11 -- FOODS THAT ARE POTENTIALLY HAZARDOUS (MEAT, CHEESE, HOT DOGS, SOUR CREAM, ETC.) WERE MOVED TO A BETTER COOLER AT THIS TIME.
Location: Kitchen
Equipment: Prep Top 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 AND SANITIZE CUTTING SURFACES OF THE BAND SAW.
Location: Back room
- 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: BLEACH WIPING CLOTH WATER WAS NEEDED. WAS SET UP -- OK'D.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL A LIGHT FIXTURE ABOVE THE BAND SAW TO IMPROVE LIGHTING.
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A TRIM STRIP ON THE BOTTOM OF THE BACK DOOR TO ELIMINATE SPACE UNDER THE DOOR.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.INSTALL A THERMOMETER IN THE PREP. COOLER.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE OUTSIDE OF THE BAND SAW.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL ONE LIGHT GUARD ON A BULB IN LEFT END OF PRODUCE COOLER.
Location: Sales floor
|
09/11/2013 | 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: PREP. COOLER TOP FOODS AT 46 DEGREES. LOWER AIR TEMP. AT 51 F AT THIS TIME. MAINTIAN AT 41 F OR LESS.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: CLEAN AND SANITIZE CUTTING SURFACES OF THE BAND SAW.
Location: Back room
- 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: BLEACH WIPING CLOTH WATER WAS NEEDED. WAS SET UP -- OK'D.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL A LIGHT FIXTURE ABOVE THE BAND SAW TO IMPROVE LIGHTING.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A TRIM STRIP ON THE BOTTOM OF THE BACK DOOR TO ELIMINATE SPACE UNDER THE DOOR.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.INSTALL A THERMOMETER IN THE PREP. COOLER.
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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE OUTSIDE OF THE BAND SAW.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL ONE LIGHT GUARD ON A BULB IN LEFT END OF PRODUCE COOLER.
Location: Sales floor
|
09/05/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.AN EXTENSION CORD IS BEING USED FOR THE MEAT CASE. INSTALL MORE PERMANENT WIRING TO ELIMINATE EXTENSION CORD.
- 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.3/6/13 -- A LARGE POT OF SOUP WITH PORK & OTHER INGREDIENTS IN IT WAS AT AROUND 118 F. RAISE AND KEEP 135 F OR MORE WHEN BEING SERVED TO CUSTOMERS.
Comments: 1) THE CHICKEN SOUP ON STOVE TOP AT AROUND 118 DEGREES --- AS IT IS TO BE SERVED TO CUSTOMERS PER ORDER --- SHOULD BE KEPT AT OR ABOVE 135 F. LEFTOVERS COOLED TO 41 F IN 6 HRS. OR LESS.2) KEEP TOMALES UP FRONT ON A WARMER SO THEY WILL STAY AT LEAST 135 DEGREES.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize --- THE INSIDE OF THE MICROWAVE.
Location: Kitchen
|
03/12/2013 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.AN EXTENSION CORD IS BEING USED FOR THE MEAT CASE. INSTALL MORE PERMANENT WIRING TO ELIMINATE EXTENSION CORD.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.3/6/13 -- A LARGE POT OF SOUP WITH PORK & OTHER INGREDIENTS IN IT WAS AT AROUND 118 F. RAISE AND KEEP 135 F OR MORE WHEN BEING SERVED TO CUSTOMERS.
Comments: 1) THE CHICKEN SOUP ON STOVE TOP AT AROUND 118 DEGREES --- AS IT IS TO BE SERVED TO CUSTOMERS PER ORDER --- SHOULD BE KEPT AT OR ABOVE 135 F. LEFTOVERS COOLED TO 41 F IN 6 HRS. OR LESS.2) KEEP TOMALES UP FRONT ON A WARMER SO THEY WILL STAY AT LEAST 135 DEGREES.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize --- THE INSIDE OF THE MICROWAVE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE LIGHT BULB IN EXHAUST HOOD.
Location: Cook line
- 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 (BAGS OF REDDISH--BROWN COLORED BEANS).
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: A FEW LIGHTS IN THE MEAT CASE AND IN THE PRODUCE CASE SHOULD HAVE CLEAR SHIELDS OR GUARDS OVER THEM.
Location: Meat room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: A FEW LIGHTS IN THE MEAT CASE AND IN THE PRODUCE CASE SHOULD HAVE CLEAR SHIELDS OR GUARDS OVER THEM.
Location: Sales floor
|
03/06/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.AN EXTENSION CORD IS BEING USED FOR THE MEAT CASE. INSTALL MORE PERMANENT WIRING TO ELIMINATE EXTENSION CORD.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) THE CHICKEN SOUP ON STOVE TOP AT AROUND 118 DEGREES --- AS IT IS TO BE SERVED TO CUSTOMERS PER ORDER --- SHOULD BE KEPT AT OR ABOVE 135 F. LEFTOVERS COOLED TO 41 F IN 6 HRS. OR LESS.2) KEEP TOMALES UP FRONT ON A WARMER SO THEY WILL STAY AT LEAST 135 DEGREES.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize --- THE INSIDE OF THE MICROWAVE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE LIGHT BULB IN EXHAUST HOOD.
Location: Cook line
- 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 (BAGS OF REDDISH--BROWN COLORED BEANS).
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: A FEW LIGHTS IN THE MEAT CASE AND IN THE PRODUCE CASE SHOULD HAVE CLEAR SHIELDS OR GUARDS OVER THEM.
Location: Meat room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: A FEW LIGHTS IN THE MEAT CASE AND IN THE PRODUCE CASE SHOULD HAVE CLEAR SHIELDS OR GUARDS OVER THEM.
Location: Sales floor
|
02/27/2013 | 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: STEAM TABLE MUST BE ABLE TO HOLD FOODS AT OR ABOVE 135 DEGREES.
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: MAKE SURE TO SET UP BLEACH WATER FOR FINAL RINSE (3RD SINK) IN 3--BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN 2 WALK--IN COOLER SHELVES (IN PARTICULAR) ON LEFT SIDE OF COOLER.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: SECURE THE PLASTIC CEILING LIGHT GUARD (COVER) OVER ONE FIXTURE.
Location: Kitchen
|
06/11/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: STEAM TABLE MUST BE ABLE TO HOLD FOODS AT OR ABOVE 135 DEGREES.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
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: MAKE SURE TO SET UP BLEACH WATER FOR FINAL RINSE (3RD SINK) IN 3--BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN 2 WALK--IN COOLER SHELVES (IN PARTICULAR) ON LEFT SIDE OF COOLER.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: SECURE THE PLASTIC CEILING LIGHT GUARD (COVER) OVER ONE FIXTURE.
Location: Kitchen
|
06/04/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - A 20 LB. PROPANE TANK IN STORE ROOM. --- SUCH TANKS MUST NOT BE STORED WITHIN THE BUILDING.
Correction: Remove tank(s) , etc ...
- 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 AND SANITIZE THE CUTTING BOARD ON TABLE IN STORE ROOM. THERE ARE MANY CUT MARKS THAT ARE SOILED, REQUIRING DEEPER CLEANING. ALSO COULD SAND THE BOARD DOWN TO ELIMINATE MOST CUT MARKS.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR OR RESTORE HOT WATER TO HAND SINK FAUCET IN RESTROOM.
Location: Restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP A THERMOMETER IN WALK--IN COOLER.
|
12/15/2011 | Recheck |
Restaurant representatives - add corrected or new information about TIENDA MORELOS #4, 5324 W 38TH ST, Indianapolis, IN »