- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked rice in bowl on counter at 49 deg F. Hold at 41 deg F or below before cooking. Note: heated in microwave oven to heat and then placed in steam well. Make sure to take temperatures of food after cooking to ensure it is reheated to 165 deg F or above and hold hot at 135 deg F or above.Make sure to stir foods heated in microwave oven to distribute heat evenly to product.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw chicken in bowl on counter at 43 deg F. Hold in refrigeration prior to cooking while marinading. Note Moved to refrigeration during inspection.2. Mini reach in cooler on counter is at 43 deg F. Repair to hold foods at 41 deg F or below. Probe thermometer in cooler stuck in ice. Make sure to place thermometer in warmest part of cooler for more accurate temperature.3. Breaded pork/beef product - thin sliced at room temperature at 55.9 deg F. Disposed of at time of inspection. Hold at 41 deg F or below before cooking. All foods are cooked fresh to order.4. Raw beef in container below breaded product at room temperature at 47.7 deg F. Moved to reach in cooler during inspection.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Unapproved pest control device hanging in kitchen area. Please remove.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing at all. Employee wearing gloves for all jobs (except running cash register). Please wash hands always before putting on gloves, when changing jobs and before handling any foods.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Cilantro on dish sink by hand sink while clean and dirty dishes are in three bay sink. Discontinue. Make sure all dishes are off three bay sink before preparaing (washing) vegetables.2. Provide splash gaurd between hand sink and three bay dish sink.
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean dishes in third bay of dish sink. Dirty dishes in first two bays of dish sink. Remove clean dishes after washing to prevent possible contamination from dirty dishes.
Location: Kitchen
Equipment: 3-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: Bag of lettuce in hand sink blocking it from use. Do not store anything in or on hand sink. Make sure hand sink can be accessed at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Cut raw beef in non food grade shoe box container in beverage air cooler. Discontinue. Make sure all containers holding raw meats are food safe.
Location: Kitchen
Equipment: Reach in cooler
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels below cutting board. Remove. Can use cleanable rubber matting if needed to prevent board from slipping.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Provide. 2. Reach in one door stand freezer has ice build up. Please thaw for easier cleaning. 3. Water pooling in bottom of beverage air cooler. Repair and remove water.
Location: Kitchen
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Provide. 2. Reach in one door stand freezer has ice build up. Please thaw for easier cleaning. 3. Water pooling in bottom of beverage air cooler. Repair and remove water.
Location: Back room
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open pan of breading stored on low shelf next to trash can. Please cover to protect from possible contamination.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelves in counter are soiled. Please clean.
Location: Kitchen
|
07/10/2014 | 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: Cooked rice in bowl on counter at 49 deg F. Hold at 41 deg F or below before cooking. Note: heated in microwave oven to heat and then placed in steam well. Make sure to take temperatures of food after cooking to ensure it is reheated to 165 deg F or above and hold hot at 135 deg F or above.Make sure to stir foods heated in microwave oven to distribute heat evenly to product.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw chicken in bowl on counter at 43 deg F. Hold in refrigeration prior to cooking while marinading. Note Moved to refrigeration during inspection.2. Mini reach in cooler on counter is at 43 deg F. Repair to hold foods at 41 deg F or below. Probe thermometer in cooler stuck in ice. Make sure to place thermometer in warmest part of cooler for more accurate temperature.3. Breaded pork/beef product - thin sliced at room temperature at 55.9 deg F. Disposed of at time of inspection. Hold at 41 deg F or below before cooking. All foods are cooked fresh to order.4. Raw beef in container below breaded product at room temperature at 47.7 deg F. Moved to reach in cooler during inspection.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Unapproved pest control device hanging in kitchen area. Please remove.
Location: Kitchen
- 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: No hand washing at all. Employee wearing gloves for all jobs (except running cash register). Please wash hands always before putting on gloves, when changing jobs and before handling any foods.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Cilantro on dish sink by hand sink while clean and dirty dishes are in three bay sink. Discontinue. Make sure all dishes are off three bay sink before preparaing (washing) vegetables.2. Provide splash gaurd between hand sink and three bay dish sink.
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean dishes in third bay of dish sink. Dirty dishes in first two bays of dish sink. Remove clean dishes after washing to prevent possible contamination from dirty dishes.
Location: Kitchen
Equipment: 3-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: Bag of lettuce in hand sink blocking it from use. Do not store anything in or on hand sink. Make sure hand sink can be accessed at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Cut raw beef in non food grade shoe box container in beverage air cooler. Discontinue. Make sure all containers holding raw meats are food safe.
Location: Kitchen
Equipment: Reach in cooler
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels below cutting board. Remove. Can use cleanable rubber matting if needed to prevent board from slipping.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Provide. 2. Reach in one door stand freezer has ice build up. Please thaw for easier cleaning. 3. Water pooling in bottom of beverage air cooler. Repair and remove water.
Location: Kitchen
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Provide. 2. Reach in one door stand freezer has ice build up. Please thaw for easier cleaning. 3. Water pooling in bottom of beverage air cooler. Repair and remove water.
Location: Back room
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open pan of breading stored on low shelf next to trash can. Please cover to protect from possible contamination.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelves in counter are soiled. Please clean.
Location: Kitchen
|
07/03/2014 | Routine |
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Cook line
|
04/23/2014 | Pre-Licensing Recheck |
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Cook line
|
04/14/2014 | Pre-Licensing Recheck |
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Cook line
|
04/07/2014 | Pre-Licensing Recheck |
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN DECEMBER OF 2012)
Location: Cook line
|
03/28/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ANTOJITOS MORELIA, 2504 W WASHINGTON ST, Indianapolis, IN »