- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BEEF STEW IN STEAM TABLE AT 94 AND GRILLED CHICKEN AT 111 DEGREES F. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT RECENTLY MADE AND KITCHEN STAFF INSTRUCTED TO REHEAT RAPIDLY.
Location: Kitchen
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED BEEF AND CHICKEN PLACED IN STEAM TABLE AND HOLDING AT 94-111 DEGREES F. REHEAT FOODS RAPIDLY TO 165 DEGREES F AND THEN MAINTAIN THEM AT 135 DEGREES F OR HIGHER.
Location: Kitchen
Equipment: Steam table
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES EGGS COOKED TO ORDER WITH CONSUMER ADVISORY.ESTABLISHMENT MUST POST ON IT'S MENU OR OTHER CONSPICIOUS LOCATION THE FOLLOWING STATEMENT:"CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS"
- 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 CHICKEN OVER BEEF IN COOLER. STORE RAW POULTRY AT THE LOWEST SHELF. COOLER RE-ARRANGED AND CORRECTED ON SITE.HANDED OUT COOLER ORGANIZATIONAL CHART (SPANISH VERSION)
Location: Back room
Equipment: Reach in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKING PIPE OVER SERVICE COUNTER IS DRIPPING ONTO COUNTER AND POSSIBLY CONTAMINATING FOOD. REPAIR LEAK.2. WATER FILTER LINE LEAKING ALL OVER WALL AND SPLASHING ONTO FOOD. REPAIR LEAK.
Location: Service counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKING PIPE OVER SERVICE COUNTER IS DRIPPING ONTO COUNTER AND POSSIBLY CONTAMINATING FOOD. REPAIR LEAK.2. WATER FILTER LINE LEAKING ALL OVER WALL AND SPLASHING ONTO FOOD. REPAIR LEAK.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: WITNESSED DISH BEING WASHED AND RINSED WITH OUT A SANITIZATION STEP. DISCUSSED PROPER USE OF 3 BAY SINK AND HANDED OUT PROPER USE OF 3-BAY SINK PAMPHLET.
Location: Kitchen
Equipment: 3-bay
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: OLD PICKLE JARS USED FOR DRY STORAGE. DISCARD SINGLE USE ITEMS AFTER USE. UTILIZE ONLY APPROVED FOOD CONTAINERS FOR STORAGE.
- 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: UNLABELED CONTAINERS IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO POTS OF COOKED GROUND BEEF AND VEGETABLES PLACED IN ICE WITH NO WATER. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.WATER ADDED TO ICE AND CORRECTED ON SITE.
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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Sales floor
- 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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMEN'S RESTROOM.PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
08/26/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BEEF STEW IN STEAM TABLE AT 94 AND GRILLED CHICKEN AT 111 DEGREES F. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT RECENTLY MADE AND KITCHEN STAFF INSTRUCTED TO REHEAT RAPIDLY.
Location: Kitchen
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED BEEF AND CHICKEN PLACED IN STEAM TABLE AND HOLDING AT 94-111 DEGREES F. REHEAT FOODS RAPIDLY TO 165 DEGREES F AND THEN MAINTAIN THEM AT 135 DEGREES F OR HIGHER.
Location: Kitchen
Equipment: Steam table
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES EGGS COOKED TO ORDER WITH CONSUMER ADVISORY.ESTABLISHMENT MUST POST ON IT'S MENU OR OTHER CONSPICIOUS LOCATION THE FOLLOWING STATEMENT:"CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS"
- 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 CHICKEN OVER BEEF IN COOLER. STORE RAW POULTRY AT THE LOWEST SHELF. COOLER RE-ARRANGED AND CORRECTED ON SITE.HANDED OUT COOLER ORGANIZATIONAL CHART (SPANISH VERSION)
Location: Back room
Equipment: Reach in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKING PIPE OVER SERVICE COUNTER IS DRIPPING ONTO COUNTER AND POSSIBLY CONTAMINATING FOOD. REPAIR LEAK.2. WATER FILTER LINE LEAKING ALL OVER WALL AND SPLASHING ONTO FOOD. REPAIR LEAK.
Location: Service counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKING PIPE OVER SERVICE COUNTER IS DRIPPING ONTO COUNTER AND POSSIBLY CONTAMINATING FOOD. REPAIR LEAK.2. WATER FILTER LINE LEAKING ALL OVER WALL AND SPLASHING ONTO FOOD. REPAIR LEAK.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: WITNESSED DISH BEING WASHED AND RINSED WITH OUT A SANITIZATION STEP. DISCUSSED PROPER USE OF 3 BAY SINK AND HANDED OUT PROPER USE OF 3-BAY SINK PAMPHLET.
Location: Kitchen
Equipment: 3-bay
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: OLD PICKLE JARS USED FOR DRY STORAGE. DISCARD SINGLE USE ITEMS AFTER USE. UTILIZE ONLY APPROVED FOOD CONTAINERS FOR STORAGE.
- 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: UNLABELED CONTAINERS IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO POTS OF COOKED GROUND BEEF AND VEGETABLES PLACED IN ICE WITH NO WATER. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.WATER ADDED TO ICE AND CORRECTED ON SITE.
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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMEN'S RESTROOM.PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
08/19/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BEEF STEW IN STEAM TABLE AT 94 AND GRILLED CHICKEN AT 111 DEGREES F. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT RECENTLY MADE AND KITCHEN STAFF INSTRUCTED TO REHEAT RAPIDLY.
Location: Kitchen
Equipment: Steam table
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED BEEF AND CHICKEN PLACED IN STEAM TABLE AND HOLDING AT 94-111 DEGREES F. REHEAT FOODS RAPIDLY TO 165 DEGREES F AND THEN MAINTAIN THEM AT 135 DEGREES F OR HIGHER.
Location: Kitchen
Equipment: Steam table
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVES EGGS COOKED TO ORDER WITH CONSUMER ADVISORY.ESTABLISHMENT MUST POST ON IT'S MENU OR OTHER CONSPICIOUS LOCATION THE FOLLOWING STATEMENT:"CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS"
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN OVER BEEF IN COOLER. STORE RAW POULTRY AT THE LOWEST SHELF. COOLER RE-ARRANGED AND CORRECTED ON SITE.HANDED OUT COOLER ORGANIZATIONAL CHART (SPANISH VERSION)
Location: Back room
Equipment: Reach in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKING PIPE OVER SERVICE COUNTER IS DRIPPING ONTO COUNTER AND POSSIBLY CONTAMINATING FOOD. REPAIR LEAK.2. WATER FILTER LINE LEAKING ALL OVER WALL AND SPLASHING ONTO FOOD. REPAIR LEAK.
Location: Service counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKING PIPE OVER SERVICE COUNTER IS DRIPPING ONTO COUNTER AND POSSIBLY CONTAMINATING FOOD. REPAIR LEAK.2. WATER FILTER LINE LEAKING ALL OVER WALL AND SPLASHING ONTO FOOD. REPAIR LEAK.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: WITNESSED DISH BEING WASHED AND RINSED WITH OUT A SANITIZATION STEP. DISCUSSED PROPER USE OF 3 BAY SINK AND HANDED OUT PROPER USE OF 3-BAY SINK PAMPHLET.
Location: Kitchen
Equipment: 3-bay
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: OLD PICKLE JARS USED FOR DRY STORAGE. DISCARD SINGLE USE ITEMS AFTER USE. UTILIZE ONLY APPROVED FOOD CONTAINERS FOR STORAGE.
- 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: UNLABELED CONTAINERS IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO POTS OF COOKED GROUND BEEF AND VEGETABLES PLACED IN ICE WITH NO WATER. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.WATER ADDED TO ICE AND CORRECTED ON SITE.
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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
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: THERMOMETERS MISSING FROM COOLERS ON SALES FLOOR, CHEST FREEZERS ETC. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMEN'S RESTROOM.PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
08/12/2014 | Routine |
- 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: 1. GRILLED CHICKEN STORED IMPROPERLY ON STEAM TABLE HOLDING AT 123 DEGREES F.STORE CHICKEN IN A DEEP PAN TO MAINTAIN FOOD AT 135 DEGREES F OR HIGHER.2. STUFFED EGG PLANT WITH CHEESE HOLDING AT 110 DEGREES ON STEAM TABLE.MAINTAIN PRODUCT AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: OPENED JAR OF MAYONAISE STORED ON BOTTOM PREP TABLE IN KITCHEN ARE.MAYONAISE SHOULD BE REFRIGERATED AFTER OPENING. DISCARDED.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE SLICING ONIONS AND TOMATOES FOR PICO DE GIO (READY TO EAT)ENSURE GLOVES ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD.
- 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: LARGE CONTAINERS OF COOKED BEANS, MEAT, SHREDDED CHEESE, SALSA, ETC... MISSING DATE MARK.ENSURE ALL PREPARED FOODS ARE MARKED WITH A 7 DAY EXPIRATION DATE. DATE DOTS MUST ALSO INCLUDE THE ACTUAL DATE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FAN GUARDS HEAVILY SOILED LOCATED INSIDE REACH IN TWO DOOR COKE COOLER ON COOK LINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FOOD RESIDUE ON FOOD CONTACT SURFACES OF BLENDERS AND MIXERS LOCATED ON COOK LINE.ENSURE EQUIPMENT IS CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Cook line
- 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: LARGE BOWL AND UTENSILS STORED IN HAND SINK.STORE NOTHING INSIDE HAND SINK. KEEP HAND SINK CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZING SOLUTION TOO STRONG (GREATER THAN 100 PPM) IN BUCKET CONTAINING WET TOWELS.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO EVIDENCE OF CERTIFIED FOOD HANDLER.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT.
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN EQUIPMENT AT THREE COMPARTMENT SINK.DISCONTINUE USE OF SPONGES TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING AIR VENTS SOILED WITH DUST LOCATED IN PREP AREA.CLEAN THOROUGHLY.
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 THERMOMETERS IN ALL REFRIGERATORS AND COOLERS WHERE NEEDED.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: TRAY OF TAMALES STORED UNCOVERED INSIDE CHEST FREEZER.PROVIDE PROTECTIVE COVERING FOR EXPOSED TAMALES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON SURFACE OF GAS RANGE.CLEAN THOROUGHLY.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR CAVITY OF MICROWAVE SOILED.CLEAN AND SANITIZE DAILY.
Location: Kitchen
Equipment: Microwave oven
|
03/14/2014 | 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: 1. GRILLED CHICKEN STORED IMPROPERLY ON STEAM TABLE HOLDING AT 123 DEGREES F.STORE CHICKEN IN A DEEP PAN TO MAINTAIN FOOD AT 135 DEGREES F OR HIGHER.2. STUFFED EGG PLANT WITH CHEESE HOLDING AT 110 DEGREES ON STEAM TABLE.MAINTAIN PRODUCT AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: OPENED JAR OF MAYONAISE STORED ON BOTTOM PREP TABLE IN KITCHEN ARE.MAYONAISE SHOULD BE REFRIGERATED AFTER OPENING. DISCARDED.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE SLICING ONIONS AND TOMATOES FOR PICO DE GIO (READY TO EAT)ENSURE GLOVES ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD.
- 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: LARGE CONTAINERS OF COOKED BEANS, MEAT, SHREDDED CHEESE, SALSA, ETC... MISSING DATE MARK.ENSURE ALL PREPARED FOODS ARE MARKED WITH A 7 DAY EXPIRATION DATE. DATE DOTS MUST ALSO INCLUDE THE ACTUAL DATE.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FAN GUARDS HEAVILY SOILED LOCATED INSIDE REACH IN TWO DOOR COKE COOLER ON COOK LINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FOOD RESIDUE ON FOOD CONTACT SURFACES OF BLENDERS AND MIXERS LOCATED ON COOK LINE.ENSURE EQUIPMENT IS CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Cook line
- 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: LARGE BOWL AND UTENSILS STORED IN HAND SINK.STORE NOTHING INSIDE HAND SINK. KEEP HAND SINK CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZING SOLUTION TOO STRONG (GREATER THAN 100 PPM) IN BUCKET CONTAINING WET TOWELS.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO EVIDENCE OF CERTIFIED FOOD HANDLER.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN EQUIPMENT AT THREE COMPARTMENT SINK.DISCONTINUE USE OF SPONGES TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING AIR VENTS SOILED WITH DUST LOCATED IN PREP AREA.CLEAN THOROUGHLY.
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 THERMOMETERS IN ALL REFRIGERATORS AND COOLERS WHERE NEEDED.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: TRAY OF TAMALES STORED UNCOVERED INSIDE CHEST FREEZER.PROVIDE PROTECTIVE COVERING FOR EXPOSED TAMALES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON SURFACE OF GAS RANGE.CLEAN THOROUGHLY.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR CAVITY OF MICROWAVE SOILED.CLEAN AND SANITIZE DAILY.
Location: Kitchen
Equipment: Microwave oven
|
03/07/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. UPRIGHT ONE DOOR COOLER IN BACK ROOM WHERE ICE MACHINE IS LOCATED IS NOT HOLDING FOODS AT PROPER TEMPERATURE.HOT DOGS MEASURED 48 DEGREES F.HAM MEASURED 48 DEGREES F.CHEESE MEASURED 48 DEGREES F.AIR TEMPERATURE MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Back room
Equipment: Upright cooler
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR SEEDS. SEEDS OFFERED AT TABLES FOR GUESTS TO EAT.PROVIDE A SCOOP WITH A HANDLE.
- 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. CONTAINERS OF SALSA (AND ANY OTHER READY TO EAT FOODS OR COOKED FOODS) IN UPRIGHT COOLER IN COOK LINE/KITCHEN AREA NOT DATE MARKED.DATE MARK ALL READY TO EAT FOODS AND COOKED FOODS WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Cook line
Equipment: Upright cooler
- 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: 1. EXHUAST SYSTEM LAST CLEANED IN AUGUST 2012 ACCORDINGLY TO STICKER. DUE FOR CLEANING IN FEBRUARY 2013. SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UPRIGHT ONE DOOR COOLER IN BACK ROOM WHERE ICE MACHINE IS LOCATED IS NOT HOLDING FOODS AT PROPER TEMPERATURE.HOT DOGS MEASURED 48 DEGREES F.HAM MEASURED 48 DEGREES F.CHEESE MEASURED 48 DEGREES F.AIR TEMPERATURE MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Back room
Equipment: Upright 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: 1. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN BACK ROOM WHERE MOP SINK IS LOCATED.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.***REPEAT VIOATION***
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK BY THREE BAY SINK.***REPEAT VIOLATION***
Location: Three bay area
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. STANDING WATER IN MOP SINK. NOT DRAINING PROPERLY.REPAIR ACCORDINGLY SO WATER IN MOP SINK DRAINS NORMALLY AND TO ELIMINATE STANDING WATER.
Location: Back room
Equipment: Mop sink
|
08/13/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. UPRIGHT ONE DOOR COOLER IN BACK ROOM WHERE ICE MACHINE IS LOCATED IS NOT HOLDING FOODS AT PROPER TEMPERATURE.HOT DOGS MEASURED 48 DEGREES F.HAM MEASURED 48 DEGREES F.CHEESE MEASURED 48 DEGREES F.AIR TEMPERATURE MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Back room
Equipment: Upright cooler
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CUP AS SCOOP FOR SEEDS. SEEDS OFFERED AT TABLES FOR GUESTS TO EAT.PROVIDE A SCOOP WITH A HANDLE.
- 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. CONTAINERS OF SALSA (AND ANY OTHER READY TO EAT FOODS OR COOKED FOODS) IN UPRIGHT COOLER IN COOK LINE/KITCHEN AREA NOT DATE MARKED.DATE MARK ALL READY TO EAT FOODS AND COOKED FOODS WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Cook line
Equipment: Upright cooler
- 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: 1. EXHUAST SYSTEM LAST CLEANED IN AUGUST 2012 ACCORDINGLY TO STICKER. DUE FOR CLEANING IN FEBRUARY 2013. SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UPRIGHT ONE DOOR COOLER IN BACK ROOM WHERE ICE MACHINE IS LOCATED IS NOT HOLDING FOODS AT PROPER TEMPERATURE.HOT DOGS MEASURED 48 DEGREES F.HAM MEASURED 48 DEGREES F.CHEESE MEASURED 48 DEGREES F.AIR TEMPERATURE MEASURED 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Back room
Equipment: Upright cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF ONIONS STORED DIRECLTY ON THE FLOOR IN BACK ROOM WHERE MOP SINK IS LOCATED.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.***REPEAT VIOATION***
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK BY THREE BAY SINK.***REPEAT VIOLATION***
Location: Three bay area
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. STANDING WATER IN MOP SINK. NOT DRAINING PROPERLY.REPAIR ACCORDINGLY SO WATER IN MOP SINK DRAINS NORMALLY AND TO ELIMINATE STANDING WATER.
Location: Back room
Equipment: Mop sink
|
08/05/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. CUPS AND BOWLS USED AS SCOOPS IN ALL BULK STORAGE AND FOOD STORAGE CONTAINERS. MUST USE A SCOOP WITH A HANDLE TO MINIMIZE BARE HAND CONTACT WITH THESE FOOD ITEMS.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW MEAT STORED ABOVE CONTAINERS OF WHITE SAUCE AND RED SAUCE IN THE UPRIGHT COOLERS IN THE DRY STORAGE AREA.PLEASE STORE ALL READY TO EAT FOODS AND PRODUCE ABOVE RAW ANIMAL PRODUCTS TO PREVENT CONTAMINATION.
Location: Dry storage
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TRAYS OF COOKED INTESTINES IN UPRIGHT COOLER ACROSS FROM MOP SINK NOT DATE MARKED.PLEASE LABEL ALL READY TO EAT OR COOKED FOODS WITH THE DATE MADE OR THE DISCARD DATE.
Location: Kitchen
Equipment: Upright cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED THREE BAY WITH THE FIRST TWO BAYS FILLED WITH DISHES. EMPLOYEE RINSING DISHES WITH SPRAY ARM IN SECOND BAY AND THEN DIPPING IN THIRD BAY (WITH CHLORINE BLEACH SANITIZING SOLUTION), SCRUBBING DISHES, RINSING AND THEN AIR DRYING.PLEASE FOLLOW CORRECT THREE BAY WARE WASHING PROCEDURE. DO NOT PILE DISHES IN MULTIPLE BAYS OF THE THREE BAY SINK.REMOVE EXCESS DEBRIS -> WASH (WITH DETERGENT/DISH SOAP) -> RINSE (WATER ONLY) -> SANITIZE (CHLORINE BLEACH OR QUAT AMMONIUM) -> AIR DRY
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER IN WAIT STAFF AREA NOT MEASURING.PLEASE ENSURE IN PLACE SANITIZER IS AT PROPER CONCENTRATION. CHANGE IN PLACE SANITIZER EVERY 4 HOURS.CHLORINE BLEACH = 50 PPMQUAT AMMONIUM = 200 PPM
Location: Wait staff 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: 1. NO THERMOMETER IN URIGHT COOLER HOLDING EGGS ACROSS FROM MOP SINK.PLEASE PROVIDE.
Location: Kitchen
Equipment: Upright cooler
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. TRASH BAGS USED TO HOLD TAMALES IN CHEST FREEZER.TRASH BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. DISCONTINUE USE. USE ONLY FOOD GRADE CONTAINERS AND BAGS.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF ONIONS STORED DIRECTLY ON THE FLOOR JUST OUTSIDE OF DRY STORAGE ROOM.2. BOX OF TAMARIND AND BAG OF FLOUR STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE ROOM.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT PROVIDED AT HAND SINK IN THE KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: 1. OBSERVED THREE BAY WITH THE FIRST TWO BAYS FILLED WITH DISHES. EMPLOYEE RINSING DISHES WITH SPRAY ARM IN SECOND BAY AND THEN DIPPING IN THIRD BAY (WITH CHLORINE BLEACH SANITIZING SOLUTION), SCRUBBING DISHES, RINSING AND THEN AIR DRYING.PLEASE FOLLOW CORRECT THREE BAY WARE WASHING PROCEDURE. DO NOT PILE DISHES IN MULTIPLE BAYS OF THE THREE BAY SINK.REMOVE EXCESS DEBRIS -> WASH (WITH DETERGENT/DISH SOAP) -> RINSE (WATER ONLY) -> SANITIZE (CHLORINE BLEACH OR QUAT AMMONIUM) -> AIR DRY
Location: Kitchen
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: 1. OBSERVED THREE BAY WITH THE FIRST TWO BAYS FILLED WITH DISHES. EMPLOYEE RINSING DISHES WITH SPRAY ARM IN SECOND BAY AND THEN DIPPING IN THIRD BAY (WITH CHLORINE BLEACH SANITIZING SOLUTION), SCRUBBING DISHES, RINSING AND THEN AIR DRYING.PLEASE FOLLOW CORRECT THREE BAY WARE WASHING PROCEDURE. DO NOT PILE DISHES IN MULTIPLE BAYS OF THE THREE BAY SINK.REMOVE EXCESS DEBRIS -> WASH (WITH DETERGENT/DISH SOAP) -> RINSE (WATER ONLY) -> SANITIZE (CHLORINE BLEACH OR QUAT AMMONIUM) -> AIR DRY
Location: Kitchen
Equipment: 3-bay
- 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: 1. ICE SCOOP STORED IN ICE MACHINE WITH HANDLE TOUCHING ICE.PLEASE STORE OUTSIDE OF ICE MACHING ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE VERTICALLY SO HANDLE DOES NOT COME INTO CONTACT WITH ICE.
Location: Kitchen
Equipment: Ice machine
|
02/21/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. CUPS AND BOWLS USED AS SCOOPS IN ALL BULK STORAGE AND FOOD STORAGE CONTAINERS. MUST USE A SCOOP WITH A HANDLE TO MINIMIZE BARE HAND CONTACT WITH THESE FOOD ITEMS.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW MEAT STORED ABOVE CONTAINERS OF WHITE SAUCE AND RED SAUCE IN THE UPRIGHT COOLERS IN THE DRY STORAGE AREA.PLEASE STORE ALL READY TO EAT FOODS AND PRODUCE ABOVE RAW ANIMAL PRODUCTS TO PREVENT CONTAMINATION.
Location: Dry storage
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TRAYS OF COOKED INTESTINES IN UPRIGHT COOLER ACROSS FROM MOP SINK NOT DATE MARKED.PLEASE LABEL ALL READY TO EAT OR COOKED FOODS WITH THE DATE MADE OR THE DISCARD DATE.
Location: Kitchen
Equipment: Upright cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. OBSERVED THREE BAY WITH THE FIRST TWO BAYS FILLED WITH DISHES. EMPLOYEE RINSING DISHES WITH SPRAY ARM IN SECOND BAY AND THEN DIPPING IN THIRD BAY (WITH CHLORINE BLEACH SANITIZING SOLUTION), SCRUBBING DISHES, RINSING AND THEN AIR DRYING.PLEASE FOLLOW CORRECT THREE BAY WARE WASHING PROCEDURE. DO NOT PILE DISHES IN MULTIPLE BAYS OF THE THREE BAY SINK.REMOVE EXCESS DEBRIS -> WASH (WITH DETERGENT/DISH SOAP) -> RINSE (WATER ONLY) -> SANITIZE (CHLORINE BLEACH OR QUAT AMMONIUM) -> AIR DRY
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER IN WAIT STAFF AREA NOT MEASURING.PLEASE ENSURE IN PLACE SANITIZER IS AT PROPER CONCENTRATION. CHANGE IN PLACE SANITIZER EVERY 4 HOURS.CHLORINE BLEACH = 50 PPMQUAT AMMONIUM = 200 PPM
Location: Wait staff 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: 1. NO THERMOMETER IN URIGHT COOLER HOLDING EGGS ACROSS FROM MOP SINK.PLEASE PROVIDE.
Location: Kitchen
Equipment: Upright cooler
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. PLASTIC GROCERY BAGS USED TO STORE PEPPERS AND BEANS IN UPRIGHT COOLERS NEAR MOP SINK AREA,2. PLASTIC GROCERY BAG USED TO STORE CACTUS IN UPRIGHT COOLER IN KITCHEN ACROSS FROM COOK LINE.3. PLASTIC GROCERY BAG USED TO HOLD TAMALES IN STEAM TABLE IN KITCHEN.4. TRASH BAGS USED TO HOLD TAMALES IN CHEST FREEZER.PLASTIC GROCERY BAGS AND TRASH BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. DISCONTINUE USE. USE ONLY FOOD GRADE CONTAINERS AND BAGS.
Location: Kitchen
- 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. BAG OF ONIONS STORED DIRECTLY ON THE FLOOR JUST OUTSIDE OF DRY STORAGE ROOM.2. BOX OF TAMARIND AND BAG OF FLOUR STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE ROOM.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO HAND SOAP PROVIDED AT HAND SINK IN THE KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT PROVIDED AT HAND SINK IN THE KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: 1. OBSERVED THREE BAY WITH THE FIRST TWO BAYS FILLED WITH DISHES. EMPLOYEE RINSING DISHES WITH SPRAY ARM IN SECOND BAY AND THEN DIPPING IN THIRD BAY (WITH CHLORINE BLEACH SANITIZING SOLUTION), SCRUBBING DISHES, RINSING AND THEN AIR DRYING.PLEASE FOLLOW CORRECT THREE BAY WARE WASHING PROCEDURE. DO NOT PILE DISHES IN MULTIPLE BAYS OF THE THREE BAY SINK.REMOVE EXCESS DEBRIS -> WASH (WITH DETERGENT/DISH SOAP) -> RINSE (WATER ONLY) -> SANITIZE (CHLORINE BLEACH OR QUAT AMMONIUM) -> AIR DRY
Location: Kitchen
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: 1. OBSERVED THREE BAY WITH THE FIRST TWO BAYS FILLED WITH DISHES. EMPLOYEE RINSING DISHES WITH SPRAY ARM IN SECOND BAY AND THEN DIPPING IN THIRD BAY (WITH CHLORINE BLEACH SANITIZING SOLUTION), SCRUBBING DISHES, RINSING AND THEN AIR DRYING.PLEASE FOLLOW CORRECT THREE BAY WARE WASHING PROCEDURE. DO NOT PILE DISHES IN MULTIPLE BAYS OF THE THREE BAY SINK.REMOVE EXCESS DEBRIS -> WASH (WITH DETERGENT/DISH SOAP) -> RINSE (WATER ONLY) -> SANITIZE (CHLORINE BLEACH OR QUAT AMMONIUM) -> AIR DRY
Location: Kitchen
Equipment: 3-bay
- 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: 1. ICE SCOOP STORED IN ICE MACHINE WITH HANDLE TOUCHING ICE.PLEASE STORE OUTSIDE OF ICE MACHING ON A SMOOTH AND EASILY CLEANABLE SURFACE OR INSIDE ICE MACHINE VERTICALLY SO HANDLE DOES NOT COME INTO CONTACT WITH ICE.
Location: Kitchen
Equipment: Ice machine
|
02/14/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pot of cooked rice sitting out at room temperature on top of steam table. Place rice inside of pans on top of stream table. Do not sit pot of food on top of steam table. Foods will not remain hot unless they are in pans provided by the unit. 2. Metal pot ot tamales siitting out at room temperature on top fo steam table. Do not sti pot on top of steam tabel. Hold tamales in pans on top of steam table or on top of stove or insdie of oven. You must hold all hot foods at 135 deg. F or above.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands before handling food items. Wash hands with soap and water before doing any food prep. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw. Provide a lid for all drinks in food prep areas.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken being preped at two bay vegetable prep sink. Do not prep raw chicken at vegetable prep sink. Use sanitizer section of three bay sink to prep all meats,seafoods, poultry. Three bay sink should be free of all soiled utensils etc. be cleaned and sanitized before and after use for food prep.
Location: Kitchen
Equipment: 2-bay
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored insdie of hand sink in kitchen area. Remove, Do not store or use hand sink for no other purpose other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Utensils and equipment not being sanitized after washing. Wash, rinse , sanitize all equipment and utensils after washing. NOTE > SET THREE BAY SINK USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE ---------------- 3 SANITIZE---------- AIR DRY.wash= water + soap rinse = water only sanitize = water + sanitizer ( bleach is approved sanitizer )
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags being used to store meat inside of chest freezer in back room. Grocery bags are not food grade. Use only food grade bags, wraps, containers to stroe food itmes in. 2. Small wood cutting board being used to cut onions, limes . Wood is not approved for use as a cutting board. Surfaces that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Back room
Equipment: Chest freezer
- 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. Plastic grocery bags being used to store meat inside of chest freezer in back room. Grocery bags are not food grade. Use only food grade bags, wraps, containers to stroe food itmes in. 2. Small wood cutting board being used to cut onions, limes . Wood is not approved for use as a cutting board. Surfaces that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before putting on gloves for food prep. Wash hands at approved hand sink with soap and water before using golves in food prep.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cutting boards stoerd on floor by two bay sink in kitchen area. Remove, Clean and sanitize and store in approved manner, do not store on floor. 2. Plastic bus tub of clean utensils and equipment stored on floor by three bay sink. Remove and store in approved manner. CORRECTED 3. Ice scoop for small cooer used to hold drink ice has handle touching ice. Store ice scoop so that handle does not touch ice. CORRECTED
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: 1. Thermometer missing insie of " Coke " two door reach in cooler. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Foil on shelving inside of two door " Coke " reach in cooler. Do not lilne shelves with foil.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters are not installed in exhaust hood above cooking equipment. Replace filters.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
08/16/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pot of cooked rice sitting out at room temperature on top of steam table. Place rice inside of pans on top of stream table. Do not sit pot of food on top of steam table. Foods will not remain hot unless they are in pans provided by the unit. 2. Metal pot ot tamales siitting out at room temperature on top fo steam table. Do not sti pot on top of steam tabel. Hold tamales in pans on top of steam table or on top of stove or insdie of oven. You must hold all hot foods at 135 deg. F or above.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands before handling food items. Wash hands with soap and water before doing any food prep. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw. Provide a lid for all drinks in food prep areas.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken being preped at two bay vegetable prep sink. Do not prep raw chicken at vegetable prep sink. Use sanitizer section of three bay sink to prep all meats,seafoods, poultry. Three bay sink should be free of all soiled utensils etc. be cleaned and sanitized before and after use for food prep.
Location: Kitchen
Equipment: 2-bay
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Items stored insdie of hand sink in kitchen area. Remove, Do not store or use hand sink for no other purpose other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Utensils and equipment not being sanitized after washing. Wash, rinse , sanitize all equipment and utensils after washing. NOTE > SET THREE BAY SINK USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE ---------------- 3 SANITIZE---------- AIR DRY.wash= water + soap rinse = water only sanitize = water + sanitizer ( bleach is approved sanitizer )
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags being used to store meat inside of chest freezer in back room. Grocery bags are not food grade. Use only food grade bags, wraps, containers to stroe food itmes in. 2. Small wood cutting board being used to cut onions, limes . Wood is not approved for use as a cutting board. Surfaces that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Back room
Equipment: Chest freezer
- 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. Plastic grocery bags being used to store meat inside of chest freezer in back room. Grocery bags are not food grade. Use only food grade bags, wraps, containers to stroe food itmes in. 2. Small wood cutting board being used to cut onions, limes . Wood is not approved for use as a cutting board. Surfaces that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before putting on gloves for food prep. Wash hands at approved hand sink with soap and water before using golves in food prep.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cutting boards stoerd on floor by two bay sink in kitchen area. Remove, Clean and sanitize and store in approved manner, do not store on floor. 2. Plastic bus tub of clean utensils and equipment stored on floor by three bay sink. Remove and store in approved manner. CORRECTED 3. Ice scoop for small cooer used to hold drink ice has handle touching ice. Store ice scoop so that handle does not touch ice. CORRECTED
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: 1. Thermometer missing insie of " Coke " two door reach in cooler. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Foil on shelving inside of two door " Coke " reach in cooler. Do not lilne shelves with foil.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters are not installed in exhaust hood above cooking equipment. Replace filters.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
08/09/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pot of cooked rice sitting out at room temperature on top of steam table. Place rice inside of pans on top of stream table. Do not sit pot of food on top of steam table. Foods will not remain hot unless they are in pans provided by the unit.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands before handling food items. Wash hands with soap and water before doing any food prep. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking
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: 1. Employee drink missing a lid and straw. Provide a lid for all drinks in food prep areas.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken being preped at two bay vegetable prep sink. Do not prep raw chicken at vegetable prep sink. Use sanitizer section of three bay sink to prep all meats,seafoods, poultry. Three bay sink should be free of all soiled utensils etc. be cleaned and sanitized before and after use for food prep.
Location: Kitchen
Equipment: 2-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Utensils and equipment not being sanitized after washing. Wash, rinse , sanitize all equipment and utensils after washing. NOTE > SET THREE BAY SINK USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE ---------------- 3 SANITIZE---------- AIR DRY.wash= water + soap rinse = water only sanitize = water + sanitizer ( bleach is approved sanitizer )
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags being used to store meat inside of chest freezer in back room. Grocery bags are not food grade. Use only food grade bags, wraps, containers to stroe food itmes in. 2. Small wood cutting board being used to cut chicken. Wood is not approved for use as a cutting board. Surfaces that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Back room
Equipment: Chest freezer
- 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. Plastic grocery bags being used to store meat inside of chest freezer in back room. Grocery bags are not food grade. Use only food grade bags, wraps, containers to stroe food itmes in. 2. Small wood cutting board being used to cut chicken. Wood is not approved for use as a cutting board. Surfaces that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before putting on gloves for food prep. Wash hands at approved hand sink with soap and water before using golves in food prep.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pot lids, cutting boards stoerd on top fo grease trap in kitchen area. Remove, Clean and sanitize and store in approved manner. 2. Plastic bus tub of clean utensils and equipment stored on floor by three bay sink. Remove and store in approved manner. 3. Ice scoop for small cooer used to hold drink ice has handle touching ice. Store ice scoop so that handle does not touch ice.
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: 1. Thermometer missing insie of " Coke " two door reach in cooler. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Foil on shelving inside of two door " Coke " reach in cooler. Do not lilne shelves with foil.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters are not installed in exhaust hood above cooking equipment. Replace filters.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
08/01/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Two large pans of cooked beans that were cooked on 3-15-12 at 68 to 74 deg. F. Use approved cooling methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 2. Pan of cooked pork skins and pork coolin at room temperature in back stock area. Use approved methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Back room
Equipment: Reach in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Two large pans of cooked beans that were cooked on 3-15-12 at 68 to 74 deg. F. Use approved cooling methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 2. Pan of cooked pork skins and pork coolin at room temperature in back stock area. Use approved methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Back room
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two large pans of cooked beans at 68 to 74 deg. F. inside of reach in cooler in back stock room due to improper cooling. Beans were cooked yesterday. Use apporved cooling methods to cool hot foods. NOTE > BEANS WERE DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked pork skins and pork sitting out ar room temperature cooling. Use approved methods to cool hot foods. Do not sit out at room temperature. NOTE > PORK WAS DISCARDED
Location: Back room
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two large pans of cooked beans at 68 to 74 deg. F. inside of reach in cooler in back stock room due to improper cooling. Beans were cooked yesterday. Use apporved cooling methods to cool hot foods. NOTE > BEANS WERE DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked pork skins and pork sitting out ar room temperature cooling. Use approved methods to cool hot foods. Do not sit out at room temperature. NOTE > PORK WAS DISCARDED
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of " Turbo Air " brand reach in cooler in back stock area. Store all raw meats below and away from all other food itmes. 2. Sevaral raw meats, chicken stored above ready to eat food items insdie of " Coke " reach in cooler in front kitchen area. Store all raw meats. chicken , seafood, raw whole eggs below and away from all other food items. 3. Raw chicken preped at vegetable prep sink. Do not prep any meats chicken , fish/ seafood at vegetable prep sink Vegetable prep sink shoiuld only be used for vegetable prep only. Wash and sanitize sink
Location: Back room
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of " Turbo Air " brand reach in cooler in back stock area. Store all raw meats below and away from all other food itmes. 2. Sevaral raw meats, chicken stored above ready to eat food items insdie of " Coke " reach in cooler in front kitchen area. Store all raw meats. chicken , seafood, raw whole eggs below and away from all other food items. 3. Raw chicken preped at vegetable prep sink. Do not prep any meats chicken , fish/ seafood at vegetable prep sink Vegetable prep sink shoiuld only be used for vegetable prep only. Wash and sanitize sink
Location: Kitchen (front)
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of " Turbo Air " brand reach in cooler in back stock area. Store all raw meats below and away from all other food itmes. 2. Sevaral raw meats, chicken stored above ready to eat food items insdie of " Coke " reach in cooler in front kitchen area. Store all raw meats. chicken , seafood, raw whole eggs below and away from all other food items. 3. Raw chicken preped at vegetable prep sink. Do not prep any meats chicken , fish/ seafood at vegetable prep sink Vegetable prep sink shoiuld only be used for vegetable prep only. Wash and sanitize sink
Location: Kitchen (back)
Equipment: Veg. Sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Plastic container sitting insdie of hand sink in kitchen area. Remove Do not store any items in hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer water in thee bay sink for sanitizing utensils. Set up three bay sink using all three compartments of three bay sink. NOTE > SET THREE BAY SINK UP 1. WASH ------------------------- 2. RINSE ----------------------- 3. SANITIZE. ------------ AIR DY. wash = soap+ water rinse = water only Sanitize = water + bleach.
Location: Kitchen
Equipment: 3-bay
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands. Wash hands at hand sink with soap and water before using gloves for food prep.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean cutting boards on floor by thee bay sink area. Clean pot on floor. below two bay sink. Remove from floor. Do not store any items on floor. Clean and saniitzae cutting boards and pots.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pans of cooked beans at 68 and 74 deg. F. inside of reach in cooler in back stock room area due to improper cooling methods. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Pan of cooked pork siting out at room temperature in back stock room. Do not sit any potentially hazardous food items out at room temperature. Use approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Back room
Equipment: Reach in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pans of cooked beans at 68 and 74 deg. F. inside of reach in cooler in back stock room area due to improper cooling methods. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Pan of cooked pork siting out at room temperature in back stock room. Do not sit any potentially hazardous food items out at room temperature. Use approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out in bucket of standing water inside of two bay sink Use approved methos to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: Veg. Sink
- 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: 1. Thermometers missing insdie of reach in cooler in back store room and insdie of " Coke " reach in cooler. Provide working thermometers.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pans that have clean utensils stoed insdie are soiled inside. Clean meta pans tha are being used to store clean utensils.
Location: Kitchen (back)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards at three bay sink soiled. Clean.
Location: Kitchen (back)
Equipment: 3-bay
|
03/23/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Two large pans of cooked beans that were cooked on 3-15-12 at 68 to 74 deg. F. Use approved cooling methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 2. Pan of cooked pork skins and pork coolin at room temperature in back stock area. Use approved methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Back room
Equipment: Reach in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Two large pans of cooked beans that were cooked on 3-15-12 at 68 to 74 deg. F. Use approved cooling methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. 2. Pan of cooked pork skins and pork coolin at room temperature in back stock area. Use approved methods to cool hot foods. Potentialy Hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Back room
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two large pans of cooked beans at 68 to 74 deg. F. inside of reach in cooler in back stock room due to improper cooling. Beans were cooked yesterday. Use apporved cooling methods to cool hot foods. NOTE > BEANS WERE DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked pork skins and pork sitting out ar room temperature cooling. Use approved methods to cool hot foods. Do not sit out at room temperature. NOTE > PORK WAS DISCARDED
Location: Back room
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two large pans of cooked beans at 68 to 74 deg. F. inside of reach in cooler in back stock room due to improper cooling. Beans were cooked yesterday. Use apporved cooling methods to cool hot foods. NOTE > BEANS WERE DISCARDED AT TIME OF INSPECTION. 2. Pan of cooked pork skins and pork sitting out ar room temperature cooling. Use approved methods to cool hot foods. Do not sit out at room temperature. NOTE > PORK WAS DISCARDED
Location: Back room
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of " Turbo Air " brand reach in cooler in back stock area. Store all raw meats below and away from all other food itmes. 2. Sevaral raw meats, chicken stored above ready to eat food items insdie of " Coke " reach in cooler in front kitchen area. Store all raw meats. chicken , seafood, raw whole eggs below and away from all other food items. 3. Raw chicken preped at vegetable prep sink. Do not prep any meats chicken , fish/ seafood at vegetable prep sink Vegetable prep sink shoiuld only be used for vegetable prep only. Wash and sanitize sink
Location: Back room
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of " Turbo Air " brand reach in cooler in back stock area. Store all raw meats below and away from all other food itmes. 2. Sevaral raw meats, chicken stored above ready to eat food items insdie of " Coke " reach in cooler in front kitchen area. Store all raw meats. chicken , seafood, raw whole eggs below and away from all other food items. 3. Raw chicken preped at vegetable prep sink. Do not prep any meats chicken , fish/ seafood at vegetable prep sink Vegetable prep sink shoiuld only be used for vegetable prep only. Wash and sanitize sink
Location: Kitchen (front)
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat food items inside of " Turbo Air " brand reach in cooler in back stock area. Store all raw meats below and away from all other food itmes. 2. Sevaral raw meats, chicken stored above ready to eat food items insdie of " Coke " reach in cooler in front kitchen area. Store all raw meats. chicken , seafood, raw whole eggs below and away from all other food items. 3. Raw chicken preped at vegetable prep sink. Do not prep any meats chicken , fish/ seafood at vegetable prep sink Vegetable prep sink shoiuld only be used for vegetable prep only. Wash and sanitize sink
Location: Kitchen (back)
Equipment: Veg. Sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Plastic container sitting insdie of hand sink in kitchen area. Remove Do not store any items in hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer water in thee bay sink for sanitizing utensils. Set up three bay sink using all three compartments of three bay sink. NOTE > SET THREE BAY SINK UP 1. WASH ------------------------- 2. RINSE ----------------------- 3. SANITIZE. ------------ AIR DY. wash = soap+ water rinse = water only Sanitize = water + bleach.
Location: Kitchen
Equipment: 3-bay
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands. Wash hands at hand sink with soap and water before using gloves for food prep.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean cutting boards on floor by thee bay sink area. Clean pot on floor. below two bay sink. Remove from floor. Do not store any items on floor. Clean and saniitzae cutting boards and pots.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pans of cooked beans at 68 and 74 deg. F. inside of reach in cooler in back stock room area due to improper cooling methods. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Pan of cooked pork siting out at room temperature in back stock room. Do not sit any potentially hazardous food items out at room temperature. Use approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Back room
Equipment: Reach in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pans of cooked beans at 68 and 74 deg. F. inside of reach in cooler in back stock room area due to improper cooling methods. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 2. Pan of cooked pork siting out at room temperature in back stock room. Do not sit any potentially hazardous food items out at room temperature. Use approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Back room
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out in bucket of standing water inside of two bay sink Use approved methos to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: Veg. Sink
- 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: 1. Thermometers missing insdie of reach in cooler in back store room and insdie of " Coke " reach in cooler. Provide working thermometers.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal pans that have clean utensils stoed insdie are soiled inside. Clean meta pans tha are being used to store clean utensils.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain boards at three bay sink soiled. Clean.
Location: Kitchen (back)
Equipment: 3-bay
|
03/16/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE IN HOT HOLDER AT 95 DEGREESHOLD AT 135 OR HOTTERREMOVE PLASTIC WRAP AS TO ALLOW RICE TO ACCESS HEAT
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEANS 52 SALSA 48 IN COOLER WHERE HOT BEANS WERE PUT TO COOLITEMS AT ROOM TEMPERATUREPEPERS, CHICKEN, PAPOOSA - ASSORTED INGREDIENTS AT 52ALL COLD FOODS MUST BE HELD AT 41 OR COLDER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SAME GLOVES USED FOR MULTIPLE PURPOSES WITHOUTHAND WASH OR CHANGECHANGE GLOVES WITH EACH FUNTION CHANGE
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED WITH EACH GLOVE CHANGEHANDS MUST BE WASHED EVERYTIME GLOVES ARE APPLIED
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK ON BOTTOM SHELF OF PREP TABLE WITH OTHER FOODSPROVIDE A LID AND A STRAW TO ALL EMPLOYEE DRINKS12-1One drink open on coffee counter
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ITEMS DISCARDED FOR UNSAFE CONDITIONSBEANSCHILI PEPPPERSGREEN SALSAPUPUSASTAMALE CORN HUSKS STORED IN WATER IN BUCKET USED TO HOLD DISH SOAPDO NOT USE CHEMICAL CONTAINERS FOR FOOD AT ANY TIME
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BACK ROOM COOLER - RAW SHELL EGGS STORED OVER PRODUCE2. KITCHEN - PREP TABLE HAS RAW CHICKEN AND COOKED PEPPERS IN SAME AREA
Location: Dry storage
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BACK ROOM COOLER - RAW SHELL EGGS STORED OVER PRODUCE2. KITCHEN - PREP TABLE HAS RAW CHICKEN AND COOKED PEPPERS IN SAME AREA
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARKINGNOT BEING DONE CONTINUOUSLY OR EFFECTIVELYLABEL FOOD WITH NAME AND DATE FOOD WAS MADE OR DATE FOOD SHALL BE DISCARDED7 DAY REQUIREMENT
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FACILITY IS USING BACK ROOM AS PREP AREAFACILITY HAD BEEN INSTRUCTED ON 9/30 - 10/17 - 10/24 TO REMOVE ALL FOOD AND EQUIPMENT FROM THIS AREATHEY ADDED A DRY STORAGE ROOM HOWEVER ADDED AND LEFT FOODS IN THIS AREAREMOVE SLICERREMOVE TABLEREMOVE ONIONS ANY AND ALL FOOD ITEMS
Location: Back room
- Improper labeling of packaged food (Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: IF FLAN IS MADE IN STORELABEL WITH STORE ADDRESS AND NAMELIST INGREDIENTS
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: hree bay not setr correctlydishes not being sanitizedwent over procedures
Location: Three bay area
- 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: GALVANIZED POT USED AS SCOOP IN BEANSDISCARD SCOOP USE APPROVED FOOD UTENSILS ONLY
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER FOR THIS LOCATIONCURRENTLY HAVE CFH CERT. FROM TIENDA MORELOS PROVIDE A NEW CERTIFIED FOOD HANDLER
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: FACILITY HAS ADDED TO MENU IN HUGE DEGREEFACILITY DOES NOT HAVE ENOUGH COOLER/HEATING UNITS TO ENSURE SAFE FOODS
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CLOTHES HANGING ON FOOD AND EQUIPMENT STORAGE SHELVESSTORE AWAY FROM FOOD AND FOOD CONTACT ITEMS
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: PROVIDE A MOP RACK
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT SWITCH FOR DRY STORAGE NOT ACCESSIBLE FROM INSIDE THIS FACILITYENSURE FACILITY CAN TURN LIGHT ON IN DRY STORAGEREPAIR LIGHT IN 2 DOOR SLIDING COOLER
Location: Dry storage
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE A SWEEP TO BACK DOOR AS THERE IS A GAP
Location: Back room
- 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: ALL STYRO CARRY OUT CONTAINERS, GLASSWARE - UTENSILS- BEVERAGE MACHINES ETC...ARE ALL AVAILABLE FOR CUSTOMER ACCESSEQUIPMENT MUSST BE STORED IN A WAY THAT CUSTOMERS CANNOT TOUCH. 12-1awaiting cabinet for glassware
Location: Kitchen
- 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: ALL STYRO CARRY OUT CONTAINERS, GLASSWARE - UTENSILS- BEVERAGE MACHINES ETC...ARE ALL AVAILABLE FOR CUSTOMER ACCESSEQUIPMENT MUSST BE STORED IN A WAY THAT CUSTOMERS CANNOT TOUCH. 12-1awaiting cabinet for glassware
Location: Dining room
- 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: DOORWAY TO DRY STORAGE HAS RAW WOODSEAL WOODREMOVE CARPET FROM DRY STORAGE ROOM
Location: Dry storage
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW CHICKEN OUT AT ROOM TEMPERATURE APPEAR TO BE THAWINGTHAW IN COOLER OR UNDER RUNNING WATER
Location: Back room
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE POT OF BEANS IN REACH IN COOLER AT 51 DEGREESBEANS COOKED YESTERDAY AND STORED TO COOL IN REACH INREACH IN COOLERS ARE NOT DESIGNED TO COOL FOODS AT HOT TEMPERATURESPOTS ARE TO LARGE TO COOL FOODS IN TIMEUSE SMALLER CONTAINERS, AND AN ICE BATH12-1Watch how long hot beans are kept on countertransfer to shallow pans
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FACILITY HAS FOOD BAGS, FOOD BOXES ETX STORED ON FLOOR THROUGHOUTKEEP ALL FOOD UP ATLEAST 6 INCHES
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: FACILITY HAS FOOD BAGS, FOOD BOXES ETX STORED ON FLOOR THROUGHOUTKEEP ALL FOOD UP ATLEAST 6 INCHES
Location: Dry storage
- 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: FACILITY HAS FOOD BAGS, FOOD BOXES ETX STORED ON FLOOR THROUGHOUTKEEP ALL FOOD UP ATLEAST 6 INCHES
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: IN USE FOOD ITEMS STORED ON SOILED PLATES AND EQUIPMENTSTORE FOOD IN SAFE MANNER
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: IF FLAN COMES FROM ANOTHER LICENSED FACILITY PROVIDE LABEL WITH THE OTHER STORES INFORMATION AND INGREDIENTS LISTED
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: TWO BAY VEGETABLE SINK BEING USED FOR SOILED DISHESTRASH CAN ALSO STORED WITHINDISCONTINUESINK IS TO BE USED FOR VEGETABLE PREP ONLY
Location: Three bay area
- 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: ICE SCOOP IN IGLOO TO HOLD ICESCOOP HANDLE LYING IN ICEKEEP HANDLE OUT OF ICE
Location: Dining room
|
12/09/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: prep cooler not onhave cooler turned on at follow up
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 10-24CHEMICALS STORED ON SINGLE SERVICE SHELVINGKEEP CHEMICALS IN DESIGNATED AREA WHEN NOT IN USE
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Coo cutting cucumber with bare handsprovide glove or utensil to deter ability to handle foods without future cooking10-24BARE HAND NOTED AGAIN, EMPLOYEE CUTTING CARROTSAND ALL EMPLOYEES APPLED GLOVES WITHOUT HAND WASHING
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 10-24GLOVES APPLIED WITHOUT HAND WASHHANDS MUST BE WASHED WITH EACH GLOVE CHANGE11-23observed
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 10-24NO HAND WASH NOTED WITH GLOVE CHANGES OR ANY OTHER TIME DURING INSPECTION11-23observed
- 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: 9-30Employee drinks notedprovide non breakable cups with lid and straw10-23observed
Location: Kitchen
- 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: 10-24RAW CHICKEN STORED OVER RAW BEEF AND PORK IN COOKS SLIDING GLASS COOLERSTORE RAW CHICKEN BELOW ALL OTHER FOODS11-23observed
Location: Kitchen
- 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: Large pots of cooked product not marked with name or date madeensure food is maked with date made or 7 day discard date10-24NO DATE MARKING NOTED ON ANY FOODS11-23observed
Location: Back room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal back of mop sink to wall with silicone
Location: Back room
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 10-24FACILITY NOW ALLOWS FOR CONSUMER ACCESS TO UTENSILSKEEP UTENSILS PROTECTED FROM CONTAMINATION11-23facility added more unprotected items
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: provide plastic curtain or some other device to keep customers from touching equipment9-30Still working on this10-17Facility has not protected shelving and has now added a coolera wall or barrier must be installed to protect from customer contamination10-24FACILITY HAS DONE NOTHING TO PROTECT SUPPLIES, EQUIPMENT IN AREANEAR RESTROOMTHEY SEEM TO BE ADDING MORE ITEMS TO AREA RATHER THAN REDESIGNING AREA TO PROTECTITEMS AS WAS WRITTEN AT OPEN INSPECTION11-23facility added a room however also added equipment a prep table to open area
Location: Back room
- 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: ensure all coolers and freezers have thermometers
|
12/01/2011 | Pre-Licensing Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE IN HOT HOLDER AT 95 DEGREESHOLD AT 135 OR HOTTERREMOVE PLASTIC WRAP AS TO ALLOW RICE TO ACCESS HEAT
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEANS 52 SALSA 48 IN COOLER WHERE HOT BEANS WERE PUT TO COOLITEMS AT ROOM TEMPERATUREPEPERS, CHICKEN, PAPOOSA - ASSORTED INGREDIENTS AT 52ALL COLD FOODS MUST BE HELD AT 41 OR COLDER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SAME GLOVES USED FOR MULTIPLE PURPOSES WITHOUTHAND WASH OR CHANGECHANGE GLOVES WITH EACH FUNTION CHANGE
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED WITH EACH GLOVE CHANGEHANDS MUST BE WASHED EVERYTIME GLOVES ARE APPLIED
- 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: OPEN EMPLOYEE DRINK ON BOTTOM SHELF OF PREP TABLE WITH OTHER FOODSPROVIDE A LID AND A STRAW TO ALL EMPLOYEE DRINKS12-1One drink open on coffee counter
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ITEMS DISCARDED FOR UNSAFE CONDITIONSBEANSCHILI PEPPPERSGREEN SALSAPUPUSASTAMALE CORN HUSKS STORED IN WATER IN BUCKET USED TO HOLD DISH SOAPDO NOT USE CHEMICAL CONTAINERS FOR FOOD AT ANY TIME
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BACK ROOM COOLER - RAW SHELL EGGS STORED OVER PRODUCE2. KITCHEN - PREP TABLE HAS RAW CHICKEN AND COOKED PEPPERS IN SAME AREA
Location: Dry storage
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BACK ROOM COOLER - RAW SHELL EGGS STORED OVER PRODUCE2. KITCHEN - PREP TABLE HAS RAW CHICKEN AND COOKED PEPPERS IN SAME AREA
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARKINGNOT BEING DONE CONTINUOUSLY OR EFFECTIVELYLABEL FOOD WITH NAME AND DATE FOOD WAS MADE OR DATE FOOD SHALL BE DISCARDED7 DAY REQUIREMENT
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FACILITY IS USING BACK ROOM AS PREP AREAFACILITY HAD BEEN INSTRUCTED ON 9/30 - 10/17 - 10/24 TO REMOVE ALL FOOD AND EQUIPMENT FROM THIS AREATHEY ADDED A DRY STORAGE ROOM HOWEVER ADDED AND LEFT FOODS IN THIS AREAREMOVE SLICERREMOVE TABLEREMOVE ONIONS ANY AND ALL FOOD ITEMS
Location: Back room
- Improper labeling of packaged food (Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: IF FLAN IS MADE IN STORELABEL WITH STORE ADDRESS AND NAMELIST INGREDIENTS
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: hree bay not setr correctlydishes not being sanitizedwent over procedures
Location: Three bay area
- 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: GALVANIZED POT USED AS SCOOP IN BEANSDISCARD SCOOP USE APPROVED FOOD UTENSILS ONLY
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER FOR THIS LOCATIONCURRENTLY HAVE CFH CERT. FROM TIENDA MORELOS PROVIDE A NEW CERTIFIED FOOD HANDLER
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: FACILITY HAS ADDED TO MENU IN HUGE DEGREEFACILITY DOES NOT HAVE ENOUGH COOLER/HEATING UNITS TO ENSURE SAFE FOODS
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CLOTHES HANGING ON FOOD AND EQUIPMENT STORAGE SHELVESSTORE AWAY FROM FOOD AND FOOD CONTACT ITEMS
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: PROVIDE A MOP RACK
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT SWITCH FOR DRY STORAGE NOT ACCESSIBLE FROM INSIDE THIS FACILITYENSURE FACILITY CAN TURN LIGHT ON IN DRY STORAGEREPAIR LIGHT IN 2 DOOR SLIDING COOLER
Location: Dry storage
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE A SWEEP TO BACK DOOR AS THERE IS A GAP
Location: Back room
- 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: ALL STYRO CARRY OUT CONTAINERS, GLASSWARE - UTENSILS- BEVERAGE MACHINES ETC...ARE ALL AVAILABLE FOR CUSTOMER ACCESSEQUIPMENT MUSST BE STORED IN A WAY THAT CUSTOMERS CANNOT TOUCH. 12-1awaiting cabinet for glassware
Location: Kitchen
- 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: ALL STYRO CARRY OUT CONTAINERS, GLASSWARE - UTENSILS- BEVERAGE MACHINES ETC...ARE ALL AVAILABLE FOR CUSTOMER ACCESSEQUIPMENT MUSST BE STORED IN A WAY THAT CUSTOMERS CANNOT TOUCH. 12-1awaiting cabinet for glassware
Location: Dining room
- 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: DOORWAY TO DRY STORAGE HAS RAW WOODSEAL WOODREMOVE CARPET FROM DRY STORAGE ROOM
Location: Dry storage
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW CHICKEN OUT AT ROOM TEMPERATURE APPEAR TO BE THAWINGTHAW IN COOLER OR UNDER RUNNING WATER
Location: Back room
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE POT OF BEANS IN REACH IN COOLER AT 51 DEGREESBEANS COOKED YESTERDAY AND STORED TO COOL IN REACH INREACH IN COOLERS ARE NOT DESIGNED TO COOL FOODS AT HOT TEMPERATURESPOTS ARE TO LARGE TO COOL FOODS IN TIMEUSE SMALLER CONTAINERS, AND AN ICE BATH12-1Watch how long hot beans are kept on countertransfer to shallow pans
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FACILITY HAS FOOD BAGS, FOOD BOXES ETX STORED ON FLOOR THROUGHOUTKEEP ALL FOOD UP ATLEAST 6 INCHES
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: FACILITY HAS FOOD BAGS, FOOD BOXES ETX STORED ON FLOOR THROUGHOUTKEEP ALL FOOD UP ATLEAST 6 INCHES
Location: Dry storage
- 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: FACILITY HAS FOOD BAGS, FOOD BOXES ETX STORED ON FLOOR THROUGHOUTKEEP ALL FOOD UP ATLEAST 6 INCHES
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: IN USE FOOD ITEMS STORED ON SOILED PLATES AND EQUIPMENTSTORE FOOD IN SAFE MANNER
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: IF FLAN COMES FROM ANOTHER LICENSED FACILITY PROVIDE LABEL WITH THE OTHER STORES INFORMATION AND INGREDIENTS LISTED
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: TWO BAY VEGETABLE SINK BEING USED FOR SOILED DISHESTRASH CAN ALSO STORED WITHINDISCONTINUESINK IS TO BE USED FOR VEGETABLE PREP ONLY
Location: Three bay area
- 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: ICE SCOOP IN IGLOO TO HOLD ICESCOOP HANDLE LYING IN ICEKEEP HANDLE OUT OF ICE
Location: Dining room
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12/01/2011 | Recheck |
Restaurant representatives - add corrected or new information about Tandoori King, 7940 MICHIGAN RD, Indianapolis, IN »