- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: SANITIZER (CHLORINE BLEACH WITH WATER) IS TOO STRONG. ENSURE PROPER AMOUNT OF BLEACH IS BEING USED. USE TEST STRIPS AND ENSURE SANITIZER IS 50-100 PPM.
Location: Meat counter
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN HAND SINK. KEEP CLEAN AT ALL TIMES
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHTS OR REPAIR LIGHT FIXTURE IN BACK KITCHEN BY BACK DOORS.2. REPLACE LIGHT UNDER HOOD IN FRONT KITCHEN.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHTS OR REPAIR LIGHT FIXTURE IN BACK KITCHEN BY BACK DOORS.2. REPLACE LIGHT UNDER HOOD IN FRONT KITCHEN.
Location: Kitchen (front)
- 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: CLEAN HOOD FILTERS. SOILED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL MISSING AND DAMAGED CEILING TILES.
Location: Sales floor
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL MISSING AND DAMAGED CEILING TILES.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL IN OLD BAKERY AREA IS SOILED. CLEAN.
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.
Comments: PROVIDE THERMOMETER IN MONSTER ENERGY DRINK COOLER BEING USED FOR FOODS IN KITCHEN.
Location: Kitchen
Equipment: Raetone freezer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE FOIL FROM BOTTOM SHELF OF PREP TABLE.2. REMOVE FOIL FROM TABLE IN BACK BY CHEST FREEZER/OLD BAKERY AREA3. REMOVE FOIL FROM BOTTOM OF MONSTER ENERGY DRINK COOLER.
Location: -
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE FOIL FROM BOTTOM SHELF OF PREP TABLE.2. REMOVE FOIL FROM TABLE IN BACK BY CHEST FREEZER/OLD BAKERY AREA3. REMOVE FOIL FROM BOTTOM OF MONSTER ENERGY DRINK COOLER.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE FOIL FROM BOTTOM SHELF OF PREP TABLE.2. REMOVE FOIL FROM TABLE IN BACK BY CHEST FREEZER/OLD BAKERY AREA3. REMOVE FOIL FROM BOTTOM OF MONSTER ENERGY DRINK 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: THE FOLLOWING FOODS ARE BEING STORED ON THE FLOOR:BAGS OF ONIONSBAG OF BREAD CRUMBS100 LB BAGS OF RICE AND BEANSBAG OF SALTDO NOT STORE FOODS ON THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CHICHARRONES ARE NOT PROTECTED. STORED OPEN ON TOP OF MEAT COUNTER COOLER, ON TRAY. STORE INSIDE A ENCLOSED CONTAINER.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PAPER TOWEL HOLDER AT MEAT COUNTER HAND SINK IS SOILED. CLEAN.
Location: Meat counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS IN HOLDER AT HAND SINK IN BACK.2. PAPER TOWELS WILL NOT DISPENSE FROM PAPER TOWEL HOLDER AT MEAT COUNTER HAND SINK
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS IN HOLDER AT HAND SINK IN BACK.2. PAPER TOWELS WILL NOT DISPENSE FROM PAPER TOWEL HOLDER AT MEAT COUNTER HAND SINK
Location: Meat counter
- 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: STORE PANS AND TONGS FOR BAKERY ITEMS IN BAKERY CASE. PANS AND TONGS ARE CURRENTLY STORED ON A WOODEN TRAY ON THE SALES FLOOR, EXPOSED AND NOT PROTECTED FROM HANDLING IMPROPERLY, COUGHING OR SNEEZING ON BY THE PUBLIC. PROTECT FOOD EQUIPMENT/UTENSILS.
Location: Sales floor
|
04/08/2014 | Recheck |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: SANITIZER (CHLORINE BLEACH WITH WATER) IS TOO STRONG. ENSURE PROPER AMOUNT OF BLEACH IS BEING USED. USE TEST STRIPS AND ENSURE SANITIZER IS 50-100 PPM.
Location: Meat counter
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN HAND SINK. KEEP CLEAN AT ALL TIMES
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHTS OR REPAIR LIGHT FIXTURE IN BACK KITCHEN BY BACK DOORS.2. REPLACE LIGHT UNDER HOOD IN FRONT KITCHEN.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHTS OR REPAIR LIGHT FIXTURE IN BACK KITCHEN BY BACK DOORS.2. REPLACE LIGHT UNDER HOOD IN FRONT KITCHEN.
Location: Kitchen (front)
- 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: CLEAN HOOD FILTERS. SOILED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL MISSING AND DAMAGED CEILING TILES.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL MISSING AND DAMAGED CEILING TILES.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL IN OLD BAKERY AREA IS SOILED. CLEAN.
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.
Comments: PROVIDE THERMOMETER IN MONSTER ENERGY DRINK COOLER BEING USED FOR FOODS IN KITCHEN.
Location: Kitchen
Equipment: Raetone 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. REMOVE FOIL FROM BOTTOM SHELF OF PREP TABLE.2. REMOVE FOIL FROM TABLE IN BACK BY CHEST FREEZER/OLD BAKERY AREA3. REMOVE FOIL FROM BOTTOM OF MONSTER ENERGY DRINK COOLER.
Location: -
- 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: THE FOLLOWING FOODS ARE BEING STORED ON THE FLOOR:BAGS OF ONIONSBAG OF BREAD CRUMBS100 LB BAGS OF RICE AND BEANSBAG OF SALTDO NOT STORE FOODS ON THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CHICHARRONES ARE NOT PROTECTED. STORED OPEN ON TOP OF MEAT COUNTER COOLER, ON TRAY. STORE INSIDE A ENCLOSED CONTAINER.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PAPER TOWEL HOLDER AT MEAT COUNTER HAND SINK IS SOILED. CLEAN.
Location: Meat counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS IN HOLDER AT HAND SINK IN BACK.2. PAPER TOWELS WILL NOT DISPENSE FROM PAPER TOWEL HOLDER AT MEAT COUNTER HAND SINK
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS IN HOLDER AT HAND SINK IN BACK.2. PAPER TOWELS WILL NOT DISPENSE FROM PAPER TOWEL HOLDER AT MEAT COUNTER HAND SINK
Location: Meat counter
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE PANS AND TONGS FOR BAKERY ITEMS IN BAKERY CASE. PANS AND TONGS ARE CURRENTLY STORED ON A WOODEN TRAY ON THE SALES FLOOR, EXPOSED AND NOT PROTECTED FROM HANDLING IMPROPERLY, COUGHING OR SNEEZING ON BY THE PUBLIC. PROTECT FOOD EQUIPMENT/UTENSILS.
Location: Sales floor
|
04/01/2014 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RECHECK: 10/30/131. HAND SINK IN BACK KITCHEN IS BLOCKED BY MULTIPLE DISHES BEING STACKED INSIDE. 2. HAND SINK IN FRONT KITCHEN IS BLOCKED BY CRATES OF PRODUCE. REMOVE PRODUCE FROM FLOOR. DO NOT STORE NEXT TO HAND SINK TO AVOID CONTAMINATION. DO NOT BLOCK HAND SINKS. MUST ALLOW EMPLOYEES TO ACCESS AT ANY TIME FOR HANDWASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RECHECK: 10/30/131. HAND SINK IN BACK KITCHEN IS BLOCKED BY MULTIPLE DISHES BEING STACKED INSIDE. 2. HAND SINK IN FRONT KITCHEN IS BLOCKED BY CRATES OF PRODUCE. REMOVE PRODUCE FROM FLOOR. DO NOT STORE NEXT TO HAND SINK TO AVOID CONTAMINATION. DO NOT BLOCK HAND SINKS. MUST ALLOW EMPLOYEES TO ACCESS AT ANY TIME FOR HANDWASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING. RECHECK: 10/30/2013REPEAT VIOLATION. KNIFE AND FOOD DEBRIS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Meat counter
Equipment: -
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING. RECHECK: 10/30/2013REPEAT VIOLATION. KNIFE AND FOOD DEBRIS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (back)
Equipment: -
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (front)
Equipment: -
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN DRY STORAGE/BACK KITCHEN.
Location: Dry storage
- 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: BACK DOOR KNOB DOES NOT FIT DOOR. GAP ABOVE DOOR KNOB ALLOWS FOR PEST ENTRY.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EQUIPMENT NOT IN USE IN KITCHEN -UPRIGHT FREEZER IN CENTER OF KITCHEN
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- 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: PROVIDE THERMOMETER IN COLD TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST UPRIGHT FREEZER IN BAKERY. HEAVY ICE BUILDUP. SOILED. ADDED AT RECHECK ON 10/30/13
Location: Bakery area
Equipment: Upright freezer
- 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: RECHECK: 10/30/13ONIONS AND WHEAT FLOUR BAGS STORED ON THE FLOOR IN THE DRY STORAGE AREA. BOX OF LIMES WITH CRATE OF TOMATOES ON TOP OF, STORED ON THE FLOOR IN FRONT OF HAND SINK. DO NOT STORE ON FLOOR. DO NOT BLOCK HAND SINK. DISCONTINUE STORING ANY FOOD DIRECTLY ON THE FLOOR WHETHER IN BOXES, BAGS OR CRATES. ALL FOOD MUST BE 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARD AT CLEAN END HAS PRODUCE STORED ON SINK. REMOVE.ALL THREE SINKS ON 3 BAY CONTAIN DIRTY DISHES. REMOVE. DIRTY DISHES SHALL ONLY BE STORED ON DRAINBOARD NEXT TO WASH SINK WITH SOAP AND WATER. KEEP SINKS CLEAN AT ALL TIMES.
Location: Kitchen (front)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE FLOOR DRAINS ARE FLUSHED TO ALLOW FOR 3 BAY SINK AT KITCHEN TO DRAIN PROPERLY WITHOUT BACKING UP ONTO SALES FLOOR AT END OF MEAT COUNTER.
Location: Kitchen (front)
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
11/07/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT IS EXPERIENCING A SEWAGE BACK UP. THE LINES ARE CLOGGED AND WATER IS NOT ABLE TO DRAIN PROPERLY WITHOUT COMING UP THE DRAIN AT THE END OF THE MEAT COUNTER, ONTO THE FLOOR OF THE ESTABLISHMENT. THE MANAGER PREVIOUSLY STATED THE DRAINS HAVE BEEN LOOKED AT BY PLUMBERS BUT HAVE NEVER BEEN REPAIRED. AT THIS TIME THE ESTABLISHMENT IS CLOSED DUE TO THE SEWAGE BACKUP, WHICH IS OCCURING AT THE END OF THE MEAT COUNTER AND ONTO THE SALES FLOOR. CONTACT A REPAIR PERSON AND ENSURE THE LINES ARE REPAIRED TO ALLOW FOR WATER TO DRAIN PROPERLY THROUGH THE INTERNAL PLUMBING LINES INTO THE SEWER SYSTEM AND NOT INTO THE ESTABLISHMENT, VIA FLOOR DRAINS. ALL WATER FROM 3 BAY SINK AND AND ALL OTHER SINKS AND RESTROOMS MUST PROPERLY TRAVEL THROUGH PLUMBING. ENSURE IF AT ANY TIME A FLOOR DRAIN HAS WATER COMING UP THROUGH THE DRAIN THAT A REPAIR PERSON IS CALLED IMMEDIATELY TO CORRECT. DISCONTINUE OPERATING UNTIL PLUMBING IS REPAIRED. WASTEWATER/SEWAGE WATER IS A HEALTH HAZARD AND FOOD HANDLING AND PREPARATION CANNOT OCCUR DURING THE PRESENSE OF WASTEWATER. ESTABLISHMENT IS TO REMAIN CLOSED AND IS NOT TO REOPEN WITHOUT THE PERMISSION OF THE MARION COUNTY PUBLIC HEALTH DEPARTMENT. PLEASE CONTACT INSPECTOR OR OUR OFFICE WHEN PLUMBING HAS BEEN REPAIRED. OFFICE: 317-221-2222INSPECTOR PROVIDED CARD FOR BUSINESS NUMBER AS WELL.OPERATING DURING THE TIME OF CLOSURE WILL RESULT IN A CITATION.
Location: Meat counter
|
10/31/2013 | Recheck |
- 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: RECHECK: 10/30/13THREE ROWS EXTENDING THE LENGTH OF THE HOOD SYSTEM IN BACK KITCHEN, ATTACHED TO THE BAKERY, WITH PORK SKINS DRYING ON ROPE. DISCARD. DISCONTINUE THIS PRACTICE. DRY IN A TEMPERATURE CONTROLLED ENVIRONMENT, EITHER 41 DEGREES F OR BELOW. OR 135 DEGREES OR ABOVE. (IE. WALK IN COOLER OR OVEN)
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING. RECHECK: 10/30/13 ENSURE PEST CONTROL IS ALSO TREATING FOR FRUIT FLIES IN ESTABLISHMENT. PROVIDE INVOICE AT ADDITIONAL RECHECK.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING. RECHECK: 10/30/13 ENSURE PEST CONTROL IS ALSO TREATING FOR FRUIT FLIES IN ESTABLISHMENT. PROVIDE INVOICE AT ADDITIONAL RECHECK.
Location: Kitchen (back)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FLYING INSECTS SPRAY. DO NOT USE. ENSURE PEST CONTROL COMPANY TREATS FOR FLYING INSECTS. REMOVE PESTICIDE FROM ESTABLISHMENT.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RECHECK: 10/30/131. MULTIPLE LOAFS OF BREAD WITH FRUIT FLIES/GNATS FEEDING ON.INSTRUCTED MANAGER TO DISCARD BREAD. COVER FOODS AT ALL TIMES. 2. INSECTS FOUND INSIDE OF DRY MILK PRODUCT, INSIDE CONTAINER. DISCARD. FOOD IS CONTAMINATED WITH INSECTS.TREAT FOR FRUIT FLIES/GNATS.
Location: Bakery area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RECHECK: 10/30/131. HAND SINK IN BACK KITCHEN IS BLOCKED BY MULTIPLE DISHES BEING STACKED INSIDE. 2. HAND SINK IN FRONT KITCHEN IS BLOCKED BY CRATES OF PRODUCE. REMOVE PRODUCE FROM FLOOR. DO NOT STORE NEXT TO HAND SINK TO AVOID CONTAMINATION. DO NOT BLOCK HAND SINKS. MUST ALLOW EMPLOYEES TO ACCESS AT ANY TIME FOR HANDWASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RECHECK: 10/30/131. HAND SINK IN BACK KITCHEN IS BLOCKED BY MULTIPLE DISHES BEING STACKED INSIDE. 2. HAND SINK IN FRONT KITCHEN IS BLOCKED BY CRATES OF PRODUCE. REMOVE PRODUCE FROM FLOOR. DO NOT STORE NEXT TO HAND SINK TO AVOID CONTAMINATION. DO NOT BLOCK HAND SINKS. MUST ALLOW EMPLOYEES TO ACCESS AT ANY TIME FOR HANDWASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING. RECHECK: 10/30/2013REPEAT VIOLATION. KNIFE AND FOOD DEBRIS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Meat counter
Equipment: -
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING. RECHECK: 10/30/2013REPEAT VIOLATION. KNIFE AND FOOD DEBRIS IN HAND SINK. DISCONTINUE USING FOR ANYTHING OTHER THAN HANDWASHING.
Location: Meat counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (back)
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (front)
Equipment: -
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN DRY STORAGE/BACK KITCHEN.
Location: Dry storage
- 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: BACK DOOR KNOB DOES NOT FIT DOOR. GAP ABOVE DOOR KNOB ALLOWS FOR PEST ENTRY.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EQUIPMENT NOT IN USE IN KITCHEN -UPRIGHT FREEZER IN CENTER OF KITCHEN
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- 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: PROVIDE THERMOMETER IN COLD TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST UPRIGHT FREEZER IN BAKERY. HEAVY ICE BUILDUP. SOILED. ADDED AT RECHECK ON 10/30/13
Location: Bakery area
Equipment: Upright freezer
- 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: RECHECK: 10/30/13ONIONS AND WHEAT FLOUR BAGS STORED ON THE FLOOR IN THE DRY STORAGE AREA. BOX OF LIMES WITH CRATE OF TOMATOES ON TOP OF, STORED ON THE FLOOR IN FRONT OF HAND SINK. DO NOT STORE ON FLOOR. DO NOT BLOCK HAND SINK. DISCONTINUE STORING ANY FOOD DIRECTLY ON THE FLOOR WHETHER IN BOXES, BAGS OR CRATES. ALL FOOD MUST BE 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARD AT CLEAN END HAS PRODUCE STORED ON SINK. REMOVE.ALL THREE SINKS ON 3 BAY CONTAIN DIRTY DISHES. REMOVE. DIRTY DISHES SHALL ONLY BE STORED ON DRAINBOARD NEXT TO WASH SINK WITH SOAP AND WATER. KEEP SINKS CLEAN AT ALL TIMES.
Location: Kitchen (front)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE FLOOR DRAINS ARE FLUSHED TO ALLOW FOR 3 BAY SINK AT KITCHEN TO DRAIN PROPERLY WITHOUT BACKING UP ONTO SALES FLOOR AT END OF MEAT COUNTER.
Location: Kitchen (front)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
10/30/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING. PROVIDE INVOICE AT ADDITIONAL RECHECK.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING. PROVIDE INVOICE AT ADDITIONAL RECHECK.
Location: Kitchen (back)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FLYING INSECTS SPRAY. DO NOT USE. ENSURE PEST CONTROL COMPANY TREATS FOR FLYING INSECTS. REMOVE PESTICIDE FROM ESTABLISHMENT.
Location: Kitchen (back)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING.
Location: Meat counter
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (back)
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (front)
Equipment: -
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN DRY STORAGE/BACK KITCHEN.
Location: Dry storage
- 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: BACK DOOR KNOB DOES NOT FIT DOOR. GAP ABOVE DOOR KNOB ALLOWS FOR PEST ENTRY.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EQUIPMENT NOT IN USE IN KITCHEN. (SMALL ICE CREAM FREEZER AND UPRIGHT FREEZER. BAKERY OVENS. NO LONGER USING AS BAKERY)
Location: Kitchen (back)
- 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.
Comments: DO NOT STORE STYROFOAM CONTAINERS ON FLOOR IN KITCHEN.
Location: Kitchen (front)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- 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: PROVIDE THERMOMETER IN COLD TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL ON LOWER PREP TABLE SHELF.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BEHIND 3 BAY IN BACK KITCHEN. CLEAN ABOVE SINK BEFORE APPLYING SEALANT.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Meat counter
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT KITCHEN HAND SINK, WHERE COOK LINE IS LOCATED. COOK NOT PROPERLY WASHING HANDS/NO HAND WASHING. PROVIDE SOAP AT ALL TIMES, AT ALL HAND SINKS. REPAIR DISPENSER IN CUSTOMER RESTROOM. SOAP IS NOT DISPENSING.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT KITCHEN HAND SINK, WHERE COOK LINE IS LOCATED. COOK NOT PROPERLY WASHING HANDS/NO HAND WASHING. PROVIDE SOAP AT ALL TIMES, AT ALL HAND SINKS. REPAIR DISPENSER IN CUSTOMER RESTROOM. SOAP IS NOT DISPENSING.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL TIMES
Location: Emp restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL TIMES
Location: Meat counter
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARD AT CLEAN END HAS PRODUCE STORED ON SINK. REMOVE.ALL THREE SINKS ON 3 BAY CONTAIN DIRTY DISHES. REMOVE. DIRTY DISHES SHALL ONLY BE STORED ON DRAINBOARD NEXT TO WASH SINK WITH SOAP AND WATER. KEEP SINKS CLEAN AT ALL TIMES.
Location: Kitchen (front)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE FLOOR DRAINS ARE FLUSHED TO ALLOW FOR 3 BAY SINK AT KITCHEN TO DRAIN PROPERLY WITHOUT BACKING UP ONTO SALES FLOOR AT END OF MEAT COUNTER.
Location: Kitchen (front)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
10/18/2013 | 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: MEAT WITH VEGETABLES STORED IN POT ON STOVE NOT HELD HOT ENOUGH. REHEATED TO APPROXIMATELY 180 DEGREES F.CORRECTED.
Location: Kitchen (front)
Equipment: Stove
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING.
Location: Kitchen (back)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FLYING INSECTS SPRAY. DO NOT USE. ENSURE PEST CONTROL COMPANY TREATS FOR FLYING INSECTS. REMOVE PESTICIDE FROM ESTABLISHMENT.
Location: Kitchen (back)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING.
Location: Meat counter
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (back)
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (front)
Equipment: -
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN DRY STORAGE/BACK KITCHEN.
Location: Dry storage
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KNOB ON BACK DOOR DOES NOT FIT DOOR AND HAS A GAP ABOVE, ALLOWING FOR POSSIBLE PEST ENTRY. PROVIDE NEW KNOB THAT FITS DOOR.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EQUIPMENT NOT IN USE IN KITCHEN. (SMALL ICE CREAM FREEZER AND UPRIGHT FREEZER. BAKERY OVENS. NO LONGER USING AS BAKERY)
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: DO NOT STORE STYROFOAM CONTAINERS ON FLOOR IN KITCHEN.
Location: Kitchen (front)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE TOWELS IN SANITIZER (AGUA CON CHLORO) WHEN NOT USING.
Location: Kitchen (front)
- 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: PROVIDE THERMOMETER IN COLD TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL ON LOWER PREP TABLE SHELF.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BEHIND 3 BAY IN BACK KITCHEN. CLEAN ABOVE SINK BEFORE APPLYING SEALANT.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Meat counter
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT KITCHEN HAND SINK, WHERE COOK LINE IS LOCATED. COOK NOT PROPERLY WASHING HANDS/NO HAND WASHING. PROVIDE SOAP AT ALL TIMES, AT ALL HAND SINKS. REPAIR DISPENSER IN CUSTOMER RESTROOM. SOAP IS NOT DISPENSING.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT KITCHEN HAND SINK, WHERE COOK LINE IS LOCATED. COOK NOT PROPERLY WASHING HANDS/NO HAND WASHING. PROVIDE SOAP AT ALL TIMES, AT ALL HAND SINKS. REPAIR DISPENSER IN CUSTOMER RESTROOM. SOAP IS NOT DISPENSING.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL TIMES
Location: Emp restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL TIMES
Location: Meat counter
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARD AT CLEAN END HAS PRODUCE STORED ON SINK. REMOVE.ALL THREE SINKS ON 3 BAY CONTAIN DIRTY DISHES. REMOVE. DIRTY DISHES SHALL ONLY BE STORED ON DRAINBOARD NEXT TO WASH SINK WITH SOAP AND WATER. KEEP SINKS CLEAN AT ALL TIMES.
Location: Kitchen (front)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE FLOOR DRAINS ARE FLUSHED TO ALLOW FOR 3 BAY SINK AT KITCHEN TO DRAIN PROPERLY WITHOUT BACKING UP ONTO SALES FLOOR AT END OF MEAT COUNTER.
Location: Kitchen (front)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
10/11/2013 | 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: MEAT WITH VEGETABLES STORED IN POT ON STOVE NOT HELD HOT ENOUGH. REHEATED TO APPROXIMATELY 180 DEGREES F.CORRECTED.
Location: Kitchen (front)
Equipment: Stove
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. NUMEROUS FLIES IN ESTABLISHMENT2. MICE DROPPINGS ON DRY STORAGE SHELVES IN BACK KITCHEN. CONTACT PEST CONTROL. CLEAN SHELVING.
Location: Kitchen (back)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FLYING INSECTS SPRAY. DO NOT USE. ENSURE PEST CONTROL COMPANY TREATS FOR FLYING INSECTS. REMOVE PESTICIDE FROM ESTABLISHMENT.
Location: Kitchen (back)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MEAT COUNTER HAND SINK SOILED IN BASE AND ON HANDLES. KEEP CLEAN AND ENCOURAGE EMPLOYEES TO USE HAND SINK FOR HAND WASHING.
Location: Meat counter
Equipment: -
- 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: EMPLOYEE USED HANDSINK TO WASH HANDS WHERE SOAP IS NOT PROVIDED. SOAP MUST BE USED FOR PROPER HANDWASHING. PROVIDE SOAP AT ALL TIMES.
Location: Kitchen (front)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (back)
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CLEAN OUT GREASE TRAPS
Location: Kitchen (front)
Equipment: -
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN DRY STORAGE/BACK KITCHEN.
Location: Dry storage
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KNOB ON BACK DOOR DOES NOT FIT DOOR AND HAS A GAP ABOVE, ALLOWING FOR POSSIBLE PEST ENTRY. PROVIDE NEW KNOB THAT FITS DOOR.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EQUIPMENT NOT IN USE IN KITCHEN. (SMALL ICE CREAM FREEZER AND UPRIGHT FREEZER. BAKERY OVENS. NO LONGER USING AS BAKERY)
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: DO NOT STORE STYROFOAM CONTAINERS ON FLOOR IN KITCHEN.
Location: Kitchen (front)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING WHERE MISSING.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ALL WATER DAMAGED CEILING TILES
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER HOOD EQUIPMENT. SOILED FROM COOKING CHICHARRONES.2. CLEAN CEILING VENT INSIDE KITCHEN, BY ENTRANCE FROM MEAT COUNTER.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE TOWELS IN SANITIZER (AGUA CON CHLORO) WHEN NOT USING.
Location: Kitchen (front)
- 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: PROVIDE THERMOMETER IN COLD TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL ON LOWER PREP TABLE SHELF.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BEHIND 3 BAY IN BACK KITCHEN. CLEAN ABOVE SINK BEFORE APPLYING SEALANT.
Location: Kitchen (back)
Equipment: 3-bay
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL GREASE COVERED. GREASE IS USED FOR COOKING PORK SKINS. GREASE IS CONSIDERED FOOD. DO NOT ALLOW TO BE EXPOSED TO PESTS OR ANY OTHER CONTAMINATION.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DEFROST AND CLEAN CHEST FREEZER BY BACK DOOR. REMOVE IF NOT USING.2. CLEAN LARGE FAN IN BACK KITCHEN. 3.CLEAN SHELVING IN DRY STORAGE DUE TO MICE DROPPINGS.4. CLEAN BAKERY PREP TABLE, BLACK CART AND ALL RACKS ON WHEELS USED FOR BAKERY. MANAGER STATED BAKERY IS NO LONGER BEING USED. DO NOT STORE EQUIPMENT SOILED. CLEAN ALL EQUIPMENT. 5. CLEAN BACK OF CHEST FREEZER IN MEAT CUTTING AREA. RAW MEAT ON BACK OF FREEZER.
Location: Meat counter
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT KITCHEN HAND SINK, WHERE COOK LINE IS LOCATED. COOK NOT PROPERLY WASHING HANDS/NO HAND WASHING. PROVIDE SOAP AT ALL TIMES, AT ALL HAND SINKS. REPAIR DISPENSER IN CUSTOMER RESTROOM. SOAP IS NOT DISPENSING.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT PROVIDED AT KITCHEN HAND SINK, WHERE COOK LINE IS LOCATED. COOK NOT PROPERLY WASHING HANDS/NO HAND WASHING. PROVIDE SOAP AT ALL TIMES, AT ALL HAND SINKS. REPAIR DISPENSER IN CUSTOMER RESTROOM. SOAP IS NOT DISPENSING.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL TIMES
Location: Emp restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL TIMES
Location: Meat counter
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARD AT CLEAN END HAS PRODUCE STORED ON SINK. REMOVE.ALL THREE SINKS ON 3 BAY CONTAIN DIRTY DISHES. REMOVE. DIRTY DISHES SHALL ONLY BE STORED ON DRAINBOARD NEXT TO WASH SINK WITH SOAP AND WATER. KEEP SINKS CLEAN AT ALL TIMES.
Location: Kitchen (front)
Equipment: 3-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
10/08/2013 | Routine |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES ARE MISSING ABOVE SALES FLOOR.ENSURE OWNER CONTACTS THE BUILDING OWNER TO REPAIR ROOF.5/1/13: EMPLOYEES STATED ROOF REPAIRED. ENSURE TO REPLACE CEILING TILES.
Location: Kitchen
|
05/01/2013 | Recheck |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES ARE MISSING ABOVE SALES FLOOR.ENSURE OWNER CONTACTS THE BUILDING OWNER TO REPAIR ROOF.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN.2. WALK IN COOLER COOLER FLOOR IS SOILED. CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN.2. WALK IN COOLER COOLER FLOOR IS SOILED. CLEAN.
Location: Walk-in cooler
- 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: PROVIDE THEMOMETER IN "MONSTER" COOLER IN KITCHEN.PROVIDE THEMOMETER IN CHURRO COOLER.
Location: Bakery area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THEMOMETER IN "MONSTER" COOLER IN KITCHEN.PROVIDE THEMOMETER IN CHURRO COOLER.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL HAND SINKS.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL HAND SINKS.
Location: Bakery area
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: COOK WASHED HANDS IN 3 BAY SINK. USE HAND SINK WITH HOT WATER, USE SOAP AND PAPERTOWELS, FOR HANDWASHING.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IS LEAKING AT FAUCET.
Location: Meat counter
Equipment: Hand sink
|
04/16/2013 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BOX ON TOP OF HAND SINK.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES ARE MISSING ABOVE SALES FLOOR.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN.2. WALK IN COOLER COOLER FLOOR IS SOILED. CLEAN.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN.2. WALK IN COOLER COOLER FLOOR IS SOILED. CLEAN.
Location: Walk-in cooler
- 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: PROVIDE THEMOMETER IN "MONSTER" COOLER IN KITCHEN.PROVIDE THEMOMETER IN CHURRO COOLER.
Location: Bakery area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THEMOMETER IN "MONSTER" COOLER IN KITCHEN.PROVIDE THEMOMETER IN CHURRO COOLER.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL HAND SINKS.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL HAND SINKS.
Location: Bakery area
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: COOK WASHED HANDS IN 3 BAY SINK. USE HAND SINK WITH HOT WATER, USE SOAP AND PAPERTOWELS, FOR HANDWASHING.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IS LEAKING AT FAUCET.
Location: Meat counter
Equipment: Hand sink
|
04/09/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY PRESENCE OF GNATS. ENSURE TO PROVIDE PEST CONTROL. DO NOT USE RAID! REMOVE RAID CANS AND DO NOT USE IN FOOD ESTABLISHMENT.
Location: Bakery area
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FOR FLYING INSECTS. REMOVE.DO NOT USE IN FOOD ESTABLISHMENT.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MIXER AFTER EACH USE. CLEAN ROLL PRESS AFTER EACH USE.
Location: Bakery area
Equipment: Mixer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CHAIR IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK. @ RECHECK, STYROFOAM CONTAINERS AND BAG OF BREAD IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HAND SINKS CLEAN AT ALL TIMES.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HAND SINKS CLEAN AT ALL TIMES.
Location: Meat counter
- Lubricant specifications (corrected)
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: REMOVE ENGINE DEGREASER AND WD-40 FROM MEAT COUNTER PREP TABLE. DO NOT USE THESE LUBRICANTS ON FOOD EQUIPMENT/FOOD CONTACT SURFACES. DO NOT USE ON SLICER OR MEAT SAW. USE FOOD GRADE LUBRICANT.
Location: Meat counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DOES NOT HAVE HOT OR COLD WATER. REPAIR TO ENSURE BOTH HOT AND COLD WATER ARE PROVIDED.
Location: Meat counter
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TURN CUTTING BOARD OVER AND DISCONTINUE USING SIDE WITH DEEP SCORING AND SCRATCHES.
Location: Meat counter
- 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: LABEL ALL BULK SPICES ON SHELF BEHIND SLICER. LABEL ALL FLOUR, SUGAR, SESAME SEEDS, SPRINKLES ETC., IN BAKERY.
Location: Meat counter
- 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: LABEL ALL BULK SPICES ON SHELF BEHIND SLICER. LABEL ALL FLOUR, SUGAR, SESAME SEEDS, SPRINKLES ETC., IN BAKERY.
Location: Bakery area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING PANELS ARE MISSING AND OR WATER DAMAGED. REPLACE.
Location: Bakery area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING PANELS ARE MISSING AND OR WATER DAMAGED. REPLACE.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Bakery area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Back room
- 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: BOXES OF FOOD ON THE FLOOR IN BACK ROOM.
Location: Back room
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BULK FOODS STORED IN BAKERY ARE NOT COVERED. COVER TO PROTECT.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK IN BAKERY. PROVIDE.
Location: Bakery area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELDS ARE MISSING/BROKEN. REPLACE.
Location: Bakery area
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: CLEAN OUT GREASE TRAP REGULARLY.STRONG ODOR FROM TRAP. CLEAN OUT.
|
12/03/2012 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY PRESENCE OF GNATS. ENSURE TO PROVIDE PEST CONTROL. DO NOT USE RAID! REMOVE RAID CANS AND DO NOT USE IN FOOD ESTABLISHMENT.
Location: Bakery area
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FOR FLYING INSECTS. REMOVE.DO NOT USE IN FOOD ESTABLISHMENT.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MIXER AFTER EACH USE. CLEAN ROLL PRESS AFTER EACH USE.
Location: Bakery area
Equipment: Mixer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CHAIR IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK. @ RECHECK, STYROFOAM CONTAINERS AND BAG OF BREAD IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HAND SINKS CLEAN AT ALL TIMES.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HAND SINKS CLEAN AT ALL TIMES.
Location: Meat counter
- Lubricant specifications (corrected)
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: REMOVE ENGINE DEGREASER AND WD-40 FROM MEAT COUNTER PREP TABLE. DO NOT USE THESE LUBRICANTS ON FOOD EQUIPMENT/FOOD CONTACT SURFACES. DO NOT USE ON SLICER OR MEAT SAW. USE FOOD GRADE LUBRICANT.
Location: Meat counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DOES NOT HAVE HOT OR COLD WATER. REPAIR TO ENSURE BOTH HOT AND COLD WATER ARE PROVIDED.
Location: Meat counter
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TURN CUTTING BOARD OVER AND DISCONTINUE USING SIDE WITH DEEP SCORING AND SCRATCHES.
Location: Meat counter
- 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: LABEL ALL BULK SPICES ON SHELF BEHIND SLICER. LABEL ALL FLOUR, SUGAR, SESAME SEEDS, SPRINKLES ETC., IN BAKERY.
Location: Meat counter
- 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: LABEL ALL BULK SPICES ON SHELF BEHIND SLICER. LABEL ALL FLOUR, SUGAR, SESAME SEEDS, SPRINKLES ETC., IN BAKERY.
Location: Bakery area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING PANELS ARE MISSING AND OR WATER DAMAGED. REPLACE.
Location: Bakery area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING PANELS ARE MISSING AND OR WATER DAMAGED. REPLACE.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Bakery area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Back room
- 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: BOXES OF FOOD ON THE FLOOR IN BACK ROOM.
Location: Back room
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BULK FOODS STORED IN BAKERY ARE NOT COVERED. COVER TO PROTECT.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK IN BAKERY. PROVIDE.
Location: Bakery area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELDS ARE MISSING/BROKEN. REPLACE.
Location: Bakery area
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: CLEAN OUT GREASE TRAP REGULARLY.STRONG ODOR FROM TRAP. CLEAN OUT.
|
11/26/2012 | 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: BEEF IN PAN ON PREP TABLE. DO NOT STORE COOKED MEAT ON TABLE. POTENTIALLY HAZARDOUS FOODS MUST EITHER BE STORED IN COOLER OR HELD HOT ABOVE 135 DEGREES F. BEANS IN PAN ON STOVE, 121 DEGREES F. ONLY PILOT LIGHT ON. DO NOT HOLD FOODS IN PAN WITH HEAT OFF. HOLD ABOVE 135 DEGREES F.
Location: Kitchen
Equipment: Flat grill
- 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: BEEF IN PAN ON PREP TABLE. DO NOT STORE COOKED MEAT ON TABLE. POTENTIALLY HAZARDOUS FOODS MUST EITHER BE STORED IN COOLER OR HELD HOT ABOVE 135 DEGREES F. BEANS IN PAN ON STOVE, 121 DEGREES F. ONLY PILOT LIGHT ON. DO NOT HOLD FOODS IN PAN WITH HEAT OFF. HOLD ABOVE 135 DEGREES F.
Equipment: Stove
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY PRESENCE OF GNATS. ENSURE TO PROVIDE PEST CONTROL. DO NOT USE RAID! REMOVE RAID CANS AND DO NOT USE IN FOOD ESTABLISHMENT.
Location: Bakery area
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID FOR FLYING INSECTS. REMOVE.DO NOT USE IN FOOD ESTABLISHMENT.
Location: Bakery area
- 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: DO NOT STORE RAW EGGS OVER SALSAS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MIXER AFTER EACH USE. CLEAN ROLL PRESS AFTER EACH USE.
Location: Bakery area
Equipment: Mixer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CHAIR IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HAND SINKS CLEAN AT ALL TIMES.
Location: Bakery area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP ALL HAND SINKS CLEAN AT ALL TIMES.
Location: Meat counter
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN STOPPERS MUST BE PROVIDED FOR 3 BAY SINKS AT ALL TIMES FOR PROPER WASH/ RINSE/SANITIZE OF DISHES AND EQUIPMENT. NO DISHMACHINE AVAILABLE TO USE AS ALTERNATIVE. REPEAT VIOLATION OF NO DRAIN STOPS IN FUTURE INSPECTIONS WILL RESULT IN CLOSURE OF ESTABLISHMENT. INFORMED MANAGER EMPLOYEE WOULD NEED TO IMMEDIATELY PURCHASE DRAIN STOPS.
Location: Bakery area
Equipment: 3-bay
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN STOPPERS MUST BE PROVIDED FOR 3 BAY SINKS AT ALL TIMES FOR PROPER WASH/ RINSE/SANITIZE OF DISHES AND EQUIPMENT. NO DISHMACHINE AVAILABLE TO USE AS ALTERNATIVE. REPEAT VIOLATION OF NO DRAIN STOPS IN FUTURE INSPECTIONS WILL RESULT IN CLOSURE OF ESTABLISHMENT. INFORMED MANAGER EMPLOYEE WOULD NEED TO IMMEDIATELY PURCHASE DRAIN STOPS.
Location: Kitchen
Equipment: 3-bay
- Lubricant specifications
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: REMOVE ENGINE DEGREASER AND WD-40 FROM MEAT COUNTER PREP TABLE. DO NOT USE THESE LUBRICANTS ON FOOD EQUIPMENT/FOOD CONTACT SURFACES. DO NOT USE ON SLICER OR MEAT SAW. USE FOOD GRADE LUBRICANT.
Location: Meat counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DOES NOT HAVE HOT OR COLD WATER. REPAIR TO ENSURE BOTH HOT AND COLD WATER ARE PROVIDED.
Location: Meat counter
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
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: DO NOT STORE PHONE AND MP3 PLAYER ON COLD TOP. SANITIZE AND STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: TURN CUTTING BOARD OVER AND DISCONTINUE USING SIDE WITH DEEP SCORING AND SCRATCHES.
Location: Meat counter
- Bulk labeling
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: LABEL ALL BULK SPICES ON SHELF BEHIND SLICER. LABEL ALL FLOUR, SUGAR, SESAME SEEDS, SPRINKLES ETC., IN BAKERY.
Location: Meat counter
- Bulk labeling
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: LABEL ALL BULK SPICES ON SHELF BEHIND SLICER. LABEL ALL FLOUR, SUGAR, SESAME SEEDS, SPRINKLES ETC., IN BAKERY.
Location: Bakery area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING PANELS ARE MISSING AND OR WATER DAMAGED. REPLACE.
Location: Bakery area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING PANELS ARE MISSING AND OR WATER DAMAGED. REPLACE.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Bakery area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN KITCHEN, UNDER PREP TABLE BENEATH FLAT GRILL. SOILED. 2. CLEAN FLOOR IN BAKERY AND BACK AREA.3. CLEAN FLOOR UNDER MOP SINK AND 3 BAY SINK IN BACK ROOM. MULTIPLE GNATS. REMOVE SOILED CARDBOARD. DO NOT USE CARDBOARD ON FLOOR. MOP MORE FREQUENTLY.
Location: Back room
- 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: BOXES OF FOOD ON THE FLOOR IN BACK ROOM.
Location: Back room
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ALL BULK FOODS STORED IN BAKERY ARE NOT COVERED. COVER TO PROTECT.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP TABLE UNDER FLAT GRILL2. CLEAN MEAT CASE DOORS, HANDLES AND TRACK AT THE BOTTOM WHERE DOORS SLIDE BACK AND FORTH. 3. CLEAN PREP TABLES IN BAKERY. 4. LARGE FAN IN BAKERY NEEDS CLEANED. 5. FAN GUARDS ARE HEAVILY SOILED. CLEAN.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK IN BAKERY. PROVIDE.
Location: Bakery area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELDS ARE MISSING/BROKEN. REPLACE.
Location: Bakery area
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: CLEAN OUT GREASE TRAP REGULARLY.STRONG ODOR FROM TRAP. CLEAN OUT.
|
11/14/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK BLOCKED BY LARGE STOCK POT. DO NOT STORE ON HAND SINK. KEEP CLEAR FOR HANDWASHING.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK BLOCKED BY LARGE STOCK POT. DO NOT STORE ON HAND SINK. KEEP CLEAR FOR HANDWASHING.
- 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: NO SANITIZER AT MEAT COUNTER OR IN KITCHEN. USE TO CLEAN/SANITIZE FOOD CONTACT SURFACES.
- 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: NO SANITIZER AT MEAT COUNTER OR IN KITCHEN. USE TO CLEAN/SANITIZE FOOD CONTACT SURFACES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY AUGUST 17, 2012.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TWO LIGHTS OUT UNDER HOOD. REPLACE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. NO COLD WATER PROVIDED AT HAND SINK. PROVIDE TO ALLOW EMPLOYEES TO WASH THEIR HANDS LONG ENOUGH WITHOUT WATER BEING TOO HOT. 2. NO COLD WATER HANDLE ON 3 BAY SINK. REPLACE. ADDITIONAL 3BAY SINK IN BACK ROOM
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. NO COLD WATER PROVIDED AT HAND SINK. PROVIDE TO ALLOW EMPLOYEES TO WASH THEIR HANDS LONG ENOUGH WITHOUT WATER BEING TOO HOT. 2. NO COLD WATER HANDLE ON 3 BAY SINK. REPLACE. ADDITIONAL 3BAY SINK IN BACK ROOM
Location: Kitchen
Equipment: 3-bay
|
06/06/2012 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE, WITH YELLOW CHEMICAL, WITH NAME OF CLEANER.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING IN KITCHEN. EMPLOYEES MUST EAT AT COUNTER OR TABLE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE FLY TRAP, WITH DEAD FLIES, HANGING ABOVE OVEN AND MEAT COUNTER COOLER. DEAD FLIES COULD CONTAMINATE FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK BLOCKED BY LARGE STOCK POT. DO NOT STORE ON HAND SINK. KEEP CLEAR FOR HANDWASHING.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK BLOCKED BY LARGE STOCK POT. DO NOT STORE ON HAND SINK. KEEP CLEAR FOR HANDWASHING.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN HAND SINK.
Location: Meat counter
- 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: NO SANITIZER AT MEAT COUNTER OR IN KITCHEN. USE TO CLEAN/SANITIZE FOOD CONTACT SURFACES.
- 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: NO SANITIZER AT MEAT COUNTER OR IN KITCHEN. USE TO CLEAN/SANITIZE FOOD CONTACT SURFACES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY AUGUST 17, 2012.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TWO LIGHTS OUT UNDER HOOD. REPLACE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STYROFOAM TRAYS ON THE FLOOR IN BACK ROOM. KEEP OFF THE FLOOR.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. NO COLD WATER PROVIDED AT HAND SINK. PROVIDE TO ALLOW EMPLOYEES TO WASH THEIR HANDS LONG ENOUGH WITHOUT WATER BEING TOO HOT. 2. NO COLD WATER HANDLE ON 3 BAY SINK. REPLACE. ADDITIONAL 3BAY SINK IN BACK ROOM
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. NO COLD WATER PROVIDED AT HAND SINK. PROVIDE TO ALLOW EMPLOYEES TO WASH THEIR HANDS LONG ENOUGH WITHOUT WATER BEING TOO HOT. 2. NO COLD WATER HANDLE ON 3 BAY SINK. REPLACE. ADDITIONAL 3BAY SINK IN BACK ROOM
Location: Kitchen
Equipment: 3-bay
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05/30/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE, WITH YELLOW CHEMICAL, WITH NAME OF CLEANER.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING IN KITCHEN. EMPLOYEES MUST EAT AT COUNTER OR TABLE.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE FLY TRAP, WITH DEAD FLIES, HANGING ABOVE OVEN AND MEAT COUNTER COOLER. DEAD FLIES COULD CONTAMINATE FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK BLOCKED BY LARGE STOCK POT. DO NOT STORE ON HAND SINK. KEEP CLEAR FOR HANDWASHING.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN HAND SINK.
Location: Meat counter
- 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: NO SANITIZER AT MEAT COUNTER OR IN KITCHEN. USE TO CLEAN/SANITIZE FOOD CONTACT SURFACES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY AUGUST 17, 2012.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: TWO LIGHTS OUT UNDER HOOD. REPLACE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STYROFOAM TRAYS ON THE FLOOR IN BACK ROOM. KEEP OFF THE FLOOR.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER PROVIDED AT HAND SINK. PROVIDE TO ALLOW EMPLOYEES TO WASH THEIR HANDS LONG ENOUGH WITHOUT WATER BEING TOO HOT.
Location: Kitchen
Equipment: Hand sink
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05/17/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CHEMICALS STORED WITH FOOD ITEMS IN KITCHEN. CORRECTED ON SITE. 2. GLASS CLEANER STORED ON PREP TABLE WITH FOODS, IN BAKERY.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CHEMICALS STORED WITH FOOD ITEMS IN KITCHEN. CORRECTED ON SITE. 2. GLASS CLEANER STORED ON PREP TABLE WITH FOODS, IN BAKERY.
- 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. DISCONTINUE USING LARGE TRASH BAGS FOR COVERING FOODS. PROVIDE PLASTIC WRAP. 2. DISCONTINUE USING PLASTIC GROCERY SACKS FOR FOOD STORAGE. USE APPROVED FOOD CONTAINERS OR BAGS.
- 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 FISH STORED ON BOTTOM SHELF UNDER RAW CHICKEN AND RAW BEEF. REORGANIZE AND DO NOT STORE FISH/SEAFOOD BELOW BEEF, PORK OR CHICKEN. PROVIDING EDUCATIONAL FORMS.
- 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: 1. NO DATEMARKING OF FOODS IN WALK IN COOLER OR COLD TOP. DATE FOODS WHEN PREPARED/STORED. 2. COOKED, DICED MEAT IN GROCERY SACKS ON SHELF IN WALK IN COOLER IS NOT DATEMARKED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTAINERS CONTAINING SPICES, ON SHELF BY HOOD, ARE NOT CLEAN. CLEAN AND SANITIZE CONTAINERS AND LIDS.
- 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: PROVIDE SANITIZER BUCKET FOR KITCHEN. BLEACH WATER SHOULD BE PROVIDED TO ENSURE FOOD CONTACT SURFACES ARE CLEANED AND SANITIZED REGULARLY.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE HIGHER WATTAGE BULB IN WALK IN COOLER. NOT ENOUGH LIGHT PROVIDED. 2. LIGHTS OUT IN MILK COOLER, ON SALES FLOOR. REPLACE.
- Personal items (corrected)
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: EMPLOYEE WEIGHT LOSS PILLS AND POWDER FIBER MIX ON PREP SHELF WITH FOOD AND UTENSILS/EQUIPMENT. DO NOT STORE WITH CUSTOMER FOOD OR UTENSILS/EQUIPMENT.
- 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.
Comments: STYROFOAM TRAYS ON THE FLOOR IN BAKERY. STORE OFF THE FLOOR.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BAKERY FLOOR SOILED. CLEAN ENTIRE ROOM. CLEAN BEHIND OVEN.
- 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: NO THERMOMETER IN MEAT CASE. PROVIDE
- 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: PLASTIC CONTAINERS IN COLD TOP COOLER ARE NOT FOR FOOD STORAGE. ENSURE CONTAINERS ARE FOOD GRADE.RESTAURANT SUPPLY COMPANIES SELL PROPER FOOD EQUIPMENT.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR COLD TOP LID TO AVOID CONTAMINATION.
- 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: 1. CRATE OF ONIONS AND PEPPERS ON FLOOR UNDER PREP TABLE.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. FOOD UNCOVERED IN COLD TOP. 2. SUGAR AND FLOUR UNCOVERED IN BAKERY. PLACE IN FOOD GRADE CONTAINERS. LABEL.3. COOKED COW TONGUE NOT COVERED IN WALK IN COOLER.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP EXTERIOR AND INTERIOR. CLEAN GASKETS ON COLD TOP COOLER. 2. CLEAN TABLE NEXT TO COLD TOP. 3. THREE BAY SINK IN KITCHEN FOR MANUAL WAREWASH OF DISHES, IS SOILED4. CLEAN TRACK ON MEAT CASE, WHERE DOORS SLIDE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP EXTERIOR AND INTERIOR. CLEAN GASKETS ON COLD TOP COOLER. 2. CLEAN TABLE NEXT TO COLD TOP. 3. THREE BAY SINK IN KITCHEN FOR MANUAL WAREWASH OF DISHES, IS SOILED4. CLEAN TRACK ON MEAT CASE, WHERE DOORS SLIDE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP EXTERIOR AND INTERIOR. CLEAN GASKETS ON COLD TOP COOLER. 2. CLEAN TABLE NEXT TO COLD TOP. 3. THREE BAY SINK IN KITCHEN FOR MANUAL WAREWASH OF DISHES, IS SOILED4. CLEAN TRACK ON MEAT CASE, WHERE DOORS SLIDE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP EXTERIOR AND INTERIOR. CLEAN GASKETS ON COLD TOP COOLER. 2. CLEAN TABLE NEXT TO COLD TOP. 3. THREE BAY SINK IN KITCHEN FOR MANUAL WAREWASH OF DISHES, IS SOILED4. CLEAN TRACK ON MEAT CASE, WHERE DOORS SLIDE.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK AT MEAT COUNTER. PROVIDE.
|
12/16/2011 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CHEMICALS STORED WITH FOOD ITEMS IN KITCHEN. CORRECTED ON SITE. 2. GLASS CLEANER STORED ON PREP TABLE WITH FOODS, IN BAKERY.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. CHEMICALS STORED WITH FOOD ITEMS IN KITCHEN. CORRECTED ON SITE. 2. GLASS CLEANER STORED ON PREP TABLE WITH FOODS, IN BAKERY.
- 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. DISCONTINUE USING LARGE TRASH BAGS FOR COVERING FOODS. PROVIDE PLASTIC WRAP. 2. DISCONTINUE USING PLASTIC GROCERY SACKS FOR FOOD STORAGE. USE APPROVED FOOD CONTAINERS OR BAGS.
- 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: RAW FISH STORED ON BOTTOM SHELF UNDER RAW CHICKEN AND RAW BEEF. REORGANIZE AND DO NOT STORE FISH/SEAFOOD BELOW BEEF, PORK OR CHICKEN. PROVIDING EDUCATIONAL FORMS.
- 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: 1. NO DATEMARKING OF FOODS IN WALK IN COOLER OR COLD TOP. DATE FOODS WHEN PREPARED/STORED. 2. COOKED, DICED MEAT IN GROCERY SACKS ON SHELF IN WALK IN COOLER IS NOT DATEMARKED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTAINERS CONTAINING SPICES, ON SHELF BY HOOD, ARE NOT CLEAN. CLEAN AND SANITIZE CONTAINERS AND LIDS.
- 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: PROVIDE SANITIZER BUCKET FOR KITCHEN. BLEACH WATER SHOULD BE PROVIDED TO ENSURE FOOD CONTACT SURFACES ARE CLEANED AND SANITIZED REGULARLY.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE HIGHER WATTAGE BULB IN WALK IN COOLER. NOT ENOUGH LIGHT PROVIDED. 2. LIGHTS OUT IN MILK COOLER, ON SALES FLOOR. REPLACE.
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: EMPLOYEE WEIGHT LOSS PILLS AND POWDER FIBER MIX ON PREP SHELF WITH FOOD AND UTENSILS/EQUIPMENT. DO NOT STORE WITH CUSTOMER FOOD OR UTENSILS/EQUIPMENT.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STYROFOAM TRAYS ON THE FLOOR IN BAKERY. STORE OFF THE FLOOR.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BAKERY FLOOR SOILED. CLEAN ENTIRE ROOM. CLEAN BEHIND OVEN.
- 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: NO THERMOMETER IN MEAT CASE. PROVIDE
- 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: PLASTIC CONTAINERS IN COLD TOP COOLER ARE NOT FOR FOOD STORAGE. ENSURE CONTAINERS ARE FOOD GRADE.RESTAURANT SUPPLY COMPANIES SELL PROPER FOOD EQUIPMENT.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR COLD TOP LID TO AVOID CONTAMINATION.
- 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: 1. CRATE OF ONIONS AND PEPPERS ON FLOOR UNDER PREP TABLE.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. FOOD UNCOVERED IN COLD TOP. 2. SUGAR AND FLOUR UNCOVERED IN BAKERY. PLACE IN FOOD GRADE CONTAINERS. LABEL.3. COOKED COW TONGUE NOT COVERED IN WALK IN COOLER.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COLD TOP EXTERIOR AND INTERIOR. CLEAN GASKETS ON COLD TOP COOLER. 2. CLEAN TABLE NEXT TO COLD TOP. 3. THREE BAY SINK IN KITCHEN FOR MANUAL WAREWASH OF DISHES, IS SOILED4. CLEAN TRACK ON MEAT CASE, WHERE DOORS SLIDE.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK AT MEAT COUNTER. PROVIDE.
|
12/08/2011 | Routine |
Restaurant representatives - add corrected or new information about TIENDA MORELOS #8, 3817 S EAST ST, Indianapolis, IN »