- 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 HOLDING AT 110 DEGREES ON COOK LINE.HOT FOODS SHOULD BE HELD AT 135 DEGREES F OR HIGHER. ADJUST TEMPERATURE SETTING ON STEAM TABLE TO HOLD RICE AT PROPER TEMPERATURE.
Location: Cook line
- 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: FOOD ITEMS HOLDING BETWEEN 44 AND 45 DEGREES INSIDE WALK IN COOLER.ADJUST/REPAIR COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK 7/8: WALK IN COOLER HOLDING FOODS AT 46 DEGREES F.ADJUST/REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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: BEANS AND RICE ON COOK LINE NOT REHEATED TO THE PROPER TEMPERATURE OF 165 DEGREES F.ENSURE PREVIOUSLY PREPARED FOODS ARE REHEATED TO THE PROPER TEMPERATURE OF 165 DEGREES.
Location: Cook line
- 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 A THERMOMETER INSIDE COOLER CONTAINING SALSA.
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: LIDS MISSING ON LARGE CONTAINER OF CHIPS IN DRY STORAGE AREA.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF BOTTLED BEER COOLER SOILED LOCATED IN THE BAR.
Location: Bar
|
07/16/2014 | 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 HOLDING AT 110 DEGREES ON COOK LINE.HOT FOODS SHOULD BE HELD AT 135 DEGREES F OR HIGHER. ADJUST TEMPERATURE SETTING ON STEAM TABLE TO HOLD RICE AT PROPER TEMPERATURE.
Location: Cook line
- 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: FOOD ITEMS HOLDING BETWEEN 44 AND 45 DEGREES INSIDE WALK IN COOLER.ADJUST/REPAIR COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK 7/8: WALK IN COOLER HOLDING FOODS AT 46 DEGREES F.ADJUST/REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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: BEANS AND RICE ON COOK LINE NOT REHEATED TO THE PROPER TEMPERATURE OF 165 DEGREES F.ENSURE PREVIOUSLY PREPARED FOODS ARE REHEATED TO THE PROPER TEMPERATURE OF 165 DEGREES.
Location: Cook line
- 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 A THERMOMETER INSIDE COOLER CONTAINING SALSA.
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: LIDS MISSING ON LARGE CONTAINER OF CHIPS IN DRY STORAGE AREA.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF BOTTLED BEER COOLER SOILED LOCATED IN THE BAR.
Location: Bar
|
07/08/2014 | 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: FOOD ITEMS HOLDING BETWEEN 44 AND 45 DEGREES INSIDE WALK IN COOLER.ADJUST/REPAIR COOLER TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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: BEANS AND RICE ON COOK LINE NOT REHEATED TO THE PROPER TEMPERATURE OF 165 DEGREES F.ENSURE PREVIOUSLY PREPARED FOODS ARE REHEATED TO THE PROPER TEMPERATURE OF 165 DEGREES.
Location: Cook line
- 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 A THERMOMETER INSIDE COOLER CONTAINING SALSA.
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: LIDS MISSING ON LARGE CONTAINER OF CHIPS IN DRY STORAGE AREA.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF BOTTLED BEER COOLER SOILED LOCATED IN THE BAR.
Location: Bar
|
06/30/2014 | 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: COOK LINE COLD TOP COOLER HOLDING AT 50 DEGREES F.REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK;FOOD ITEMS HOLDING AT 48 DEGREES ON TOP AND 46 DEGREES ON BOTTOM OF COLD TOP COOLER.ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F.
Location: Cook line
- 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: PREVIOUSLY PEPARED AND COOLED QUESO CHEESE SAUCE MAINTAINING 120 DEGREES F IN CROCK POT.REHEAT PRODUCT TO 165 DEGEES.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED SOILED WITH FOOD DEBRIS ON SURFACE BLADES.ENSURE EQUIPMENT IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SURFACE OF LEMON PRESSES PEELING LOCATED IN THE BAR. 2. SURFACE OF SODA MACHINE RACK PEELING.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CONTAINER OF RAISINS AND SUNFLOWER SEEDS STORED OUTSIDE SNEEZE GUARD.STORE EXPOSED UNDER GUARD TO PROTECT FOOD FROM CONTAMINATION.
Location: Buffet
|
02/26/2014 | 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: COOK LINE COLD TOP COOLER HOLDING AT 50 DEGREES F.REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK;FOOD ITEMS HOLDING AT 48 DEGREES ON TOP AND 46 DEGREES ON BOTTOM OF COLD TOP COOLER.ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F.
Location: Cook line
- 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: PREVIOUSLY PEPARED AND COOLED QUESO CHEESE SAUCE MAINTAINING 120 DEGREES F IN CROCK POT.REHEAT PRODUCT TO 165 DEGEES.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED SOILED WITH FOOD DEBRIS ON SURFACE BLADES.ENSURE EQUIPMENT IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SURFACE OF LEMON PRESSES PEELING LOCATED IN THE BAR. 2. SURFACE OF SODA MACHINE RACK PEELING.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CONTAINER OF RAISINS AND SUNFLOWER SEEDS STORED OUTSIDE SNEEZE GUARD.STORE EXPOSED UNDER GUARD TO PROTECT FOOD FROM CONTAMINATION.
Location: Buffet
|
02/17/2014 | 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: COOK LINE COLD TOP COOLER HOLDING AT 50 DEGREES F.REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: PREVIOUSLY PEPARED AND COOLED QUESO CHEESE SAUCE MAINTAINING 120 DEGREES F IN CROCK POT.REHEAT PRODUCT TO 165 DEGEES.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED SOILED WITH FOOD DEBRIS ON SURFACE BLADES.ENSURE EQUIPMENT IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SURFACE OF LEMON PRESSES PEELING LOCATED IN THE BAR. 2. SURFACE OF SODA MACHINE RACK PEELING.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CONTAINER OF RAISINS AND SUNFLOWER SEEDS STORED OUTSIDE SNEEZE GUARD.STORE EXPOSED UNDER GUARD TO PROTECT FOOD FROM CONTAMINATION.
Location: Buffet
|
02/10/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST COVERING SOME AREAS ON SHELVING INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELF.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF THE REACH IN COLD TOP PREP COOLER ON COOK LINE.CLEAR DRAIN LINE.
Location: Cook line
|
09/26/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST COVERING SOME AREAS ON SHELVING INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELF.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF THE REACH IN COLD TOP PREP COOLER ON COOK LINE.CLEAR DRAIN LINE.
Location: Cook line
|
09/19/2013 | 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: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F AND WALK IN COOLER HOLDING FOOD AT 48 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F AND WALK IN COOLER HOLDING FOOD AT 48 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES STORED ON MAGNETIC STRIP SOILED WITH RUS IN PREP AREA. RUST RESIDUE ON BLADES.CLEAN MAGNETIC STRIP ON A DAILY BASIS TO PREVENT RUST FORMATION AND POSSIBLE CROSS CONTAMINATION.
Location: Prep area
|
05/16/2013 | 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: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F AND WALK IN COOLER HOLDING FOOD AT 48 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F AND WALK IN COOLER HOLDING FOOD AT 48 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES STORED ON MAGNETIC STRIP SOILED WITH RUS IN PREP AREA. RUST RESIDUE ON BLADES.CLEAN MAGNETIC STRIP ON A DAILY BASIS TO PREVENT RUST FORMATION AND POSSIBLE CROSS CONTAMINATION.
Location: Prep area
|
05/09/2013 | 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: COLD TOP COOLER ON COOK LINE CONTAINING RAW MEAT PRODUCT ON INTERIORF, SOUR CREAM, SHREDDED CHEESE, ETC... HOLDING AT 48 DEGREES F. REPAIR/ADJUST COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER
Location: Cook line
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS SWARMING IN DRY STORAGE AREA. ELIMINATE BREEDING GROUNDS FOR GNATS.
Location: Dry storage
- 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: TUB OF CILANTRO STORED ON SHELF NEXT TO TRAYS OF RAW SHELL EGGS (SOME CRACKED). STORE CILANTRO ABOVE READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: CLEAN BOWLS AND PLATES STORED ON CART NEXT TO HAND SINK LOCATED NEAR DISH MACHINE. STORE CLEAN DISH WARE IN ANOTHER LOCATION.
Location: Cook line
- 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: THERMOMETER NOT AVAILABLE IN SMALL COLD TOP COOLER ON COOK LINE AND INSIDE WALK IN COOLER. PROVIDE VISIBLE THERMOMETERS INSIDE BOTH COOLERS.
Location: Cook line
Equipment: Cold top
- 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: THERMOMETER NOT AVAILABLE IN SMALL COLD TOP COOLER ON COOK LINE AND INSIDE WALK IN COOLER. PROVIDE VISIBLE THERMOMETERS INSIDE BOTH COOLERS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF PEELED TOMATOES DENTED ON RIM STORED ON RACK IN DRY STORAGE. REMOVE DENTED CAN FROM RACK AND DO NOT USE IN FOOD PRODUCTION.
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: PANS OF FROZEN FOOD (CHICKEN, BEANS, ETC..) STORED ON THE FLOOR INSIDE WALK IN FREEZER. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BUCKET OFPEPPERS AND BOTTLED SEASONINGS STORED IN DRY STORAGE AREA WITHOUT LIDS. GNATS SWARMING IN AREA. KEEP ALL FOODS COVERED TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
01/23/2013 | 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: COLD TOP COOLER ON COOK LINE CONTAINING RAW MEAT PRODUCT ON INTERIORF, SOUR CREAM, SHREDDED CHEESE, ETC... HOLDING AT 48 DEGREES F. REPAIR/ADJUST COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS SWARMING IN DRY STORAGE AREA. ELIMINATE BREEDING GROUNDS FOR GNATS.
Location: Dry storage
- 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: TUB OF CILANTRO STORED ON SHELF NEXT TO TRAYS OF RAW SHELL EGGS (SOME CRACKED). STORE CILANTRO ABOVE READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: CLEAN BOWLS AND PLATES STORED ON CART NEXT TO HAND SINK LOCATED NEAR DISH MACHINE. STORE CLEAN DISH WARE IN ANOTHER LOCATION.
Location: Cook line
- 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: THERMOMETER NOT AVAILABLE IN SMALL COLD TOP COOLER ON COOK LINE AND INSIDE WALK IN COOLER. PROVIDE VISIBLE THERMOMETERS INSIDE BOTH COOLERS.
Location: Cook line
Equipment: Cold top
- 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: THERMOMETER NOT AVAILABLE IN SMALL COLD TOP COOLER ON COOK LINE AND INSIDE WALK IN COOLER. PROVIDE VISIBLE THERMOMETERS INSIDE BOTH COOLERS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF PEELED TOMATOES DENTED ON RIM STORED ON RACK IN DRY STORAGE. REMOVE DENTED CAN FROM RACK AND DO NOT USE IN FOOD PRODUCTION.
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: PANS OF FROZEN FOOD (CHICKEN, BEANS, ETC..) STORED ON THE FLOOR INSIDE WALK IN FREEZER. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BUCKET OFPEPPERS AND BOTTLED SEASONINGS STORED IN DRY STORAGE AREA WITHOUT LIDS. GNATS SWARMING IN AREA. KEEP ALL FOODS COVERED TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED WITH SLIME MOLD. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
01/15/2013 | Routine |
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: PROVIDE EXHAUST CLEANING AND FIRE SUPPRESSION INSPECTION FOR THE HOOD SYSTEM.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG MOP ON RACK TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: HOT FOOD STORED EXPOSED ON BUFFET LINE WITHOUT A SNEEZE GUARD. PROVIDE PROTECTIVE COVERING TO PROTECT FOOD FROM CONTAMINATION.
Location: Dining room
|
10/09/2012 | Recheck |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: PROVIDE EXHAUST CLEANING AND FIRE SUPPRESSION INSPECTION FOR THE HOOD SYSTEM.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG MOP ON RACK TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: HOT FOOD STORED EXPOSED ON BUFFET LINE WITHOUT A SNEEZE GUARD. PROVIDE PROTECTIVE COVERING TO PROTECT FOOD FROM CONTAMINATION.
Location: Dining room
|
09/20/2012 | 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: COOKED RICE HOLDING AT 124 DEGREES F ON STEAM TABLE LOCATED ON COOK LINE. MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP HOLDING FOOD AT 46 DEGREES F: WALK IN HOLDING FOOD BETWEEN 46 AND 47 DEGREES F. REPAIR/ADJUST COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP HOLDING FOOD AT 46 DEGREES F: WALK IN HOLDING FOOD BETWEEN 46 AND 47 DEGREES F. REPAIR/ADJUST COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING IN THE VICINITY BELOW SODA FOUNTAIN IN THE BAR AREA. SYRUP/WATER LEAKING FROM WASTE/SUPPLY LINES WITH WATER AND SYRUP ACCUMULATING ON FLOOR BELOW. TRASH AND DEBRI IN SAME AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. ELIMINATE WATER POOLS. KEEP AREA CLEAN AND DRY ESPECIALLY OVER NIGHT. PROVIDE PEST CONTROL IF NECESSARY.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE IN DISH MACHINE AREA WITHOUT A LIDS AND STRAW. PROVIDE A LID AND STRAW TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM STORAGE SHELF LOCATED INSIDE THE WALK IN COOLER SOILED WITH RUST. RESURFACE OR REPLACE SHELF IF RUST CANNOT BE REMOVED.2. LIP STICK PRESENT ON RIM OF TWO MARGARITA GLASSES STORED ON BAR RACK. ENSURE ALL GLASS WARE HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BUCKETS OF SANITIZING SOLUTION CONCENTRATION CONTAINING WET TOWELS WEAK LOCATED ON COOK LINE AND NONE PRESENT IN WAIT STAFF. MAINTAIN SOLUTIONS AT THE PROPER CONCENTRATION TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BUCKETS OF SANITIZING SOLUTION CONCENTRATION CONTAINING WET TOWELS WEAK LOCATED ON COOK LINE AND NONE PRESENT IN WAIT STAFF. MAINTAIN SOLUTIONS AT THE PROPER CONCENTRATION TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Wait staff area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN AND SANITIZED PLATES STORED ON SHELF NEXT TO THE HAND SINK NEAR DISH MACHINE. STORE PLATES AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. STEEL PLATE LOCATED AT THE BASE OF THE WALK IN COOLER DOOR SEPARATED FROM THE WALL. SEAL GAP.2. WATER POOLING BETWEEN FLOOR TILES LOCATED ON FLOOR ON THE LEFT SIDE OF THE KEG COOLER. PROVIDE GROUT WHERE NEEDED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: SYRUP BUILD UP AND RESIDUE ON FLOOR AND BASE OF EQUIPMENT.PROVIDE GENERAL CLEANING TO THE FLOOR AND EQUIPMENT WHERE NEEDED IN THE BAR.
Location: Bar
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05/18/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED RICE HOLDING AT 124 DEGREES F ON STEAM TABLE LOCATED ON COOK LINE. MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: COLD TOP HOLDING FOOD AT 46 DEGREES F: WALK IN HOLDING FOOD BETWEEN 46 AND 47 DEGREES F. REPAIR/ADJUST COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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: COLD TOP HOLDING FOOD AT 46 DEGREES F: WALK IN HOLDING FOOD BETWEEN 46 AND 47 DEGREES F. REPAIR/ADJUST COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING IN THE VICINITY BELOW SODA FOUNTAIN IN THE BAR AREA. SYRUP/WATER LEAKING FROM WASTE/SUPPLY LINES WITH WATER AND SYRUP ACCUMULATING ON FLOOR BELOW. TRASH AND DEBRI IN SAME AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. ELIMINATE WATER POOLS. KEEP AREA CLEAN AND DRY ESPECIALLY OVER NIGHT. PROVIDE PEST CONTROL IF NECESSARY.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE IN DISH MACHINE AREA WITHOUT A LIDS AND STRAW. PROVIDE A LID AND STRAW TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM STORAGE SHELF LOCATED INSIDE THE WALK IN COOLER SOILED WITH RUST. RESURFACE OR REPLACE SHELF IF RUST CANNOT BE REMOVED.2. LIP STICK PRESENT ON RIM OF TWO MARGARITA GLASSES STORED ON BAR RACK. ENSURE ALL GLASS WARE HAS BEEN CLEANED THOROUGHLY BEFORE STORAGE.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BUCKETS OF SANITIZING SOLUTION CONCENTRATION CONTAINING WET TOWELS WEAK LOCATED ON COOK LINE AND NONE PRESENT IN WAIT STAFF. MAINTAIN SOLUTIONS AT THE PROPER CONCENTRATION TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BUCKETS OF SANITIZING SOLUTION CONCENTRATION CONTAINING WET TOWELS WEAK LOCATED ON COOK LINE AND NONE PRESENT IN WAIT STAFF. MAINTAIN SOLUTIONS AT THE PROPER CONCENTRATION TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Wait staff area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN AND SANITIZED PLATES STORED ON SHELF NEXT TO THE HAND SINK NEAR DISH MACHINE. STORE PLATES AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. STEEL PLATE LOCATED AT THE BASE OF THE WALK IN COOLER DOOR SEPARATED FROM THE WALL. SEAL GAP.2. WATER POOLING BETWEEN FLOOR TILES LOCATED ON FLOOR ON THE LEFT SIDE OF THE KEG COOLER. PROVIDE GROUT WHERE NEEDED.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: SYRUP BUILD UP AND RESIDUE ON FLOOR AND BASE OF EQUIPMENT.PROVIDE GENERAL CLEANING TO THE FLOOR AND EQUIPMENT WHERE NEEDED IN THE BAR.
Location: Bar
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05/11/2012 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE DID NOT WASH HANDS AFTER REMOVING A PAIR OF FOOD SERVICE GLOVES AND THEN REAPPLYING A NEW SET. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGES AND BEFORE APPLYING A FRESH SET.
- Unapproved food contact materials (corrected on site)
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: FLOUR TORTILLAS REMOVED FROM ORIGINAL PACKAGING STORED IN GROCERY BAGS ON COOK LINE. USE FOOD APPROVED STORAGE BAGS OR RETAIN TORTILLAS IN ORIGINAL PACKAGE.
- 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: CONTAINER OF CHEESE SAUCE STORED COVERED MAINTAINING 95 DEGREES F PREPARED ONE HOUR PRIOR TOSTORAGE INSIDE WALK IN COOLER. ENSURE HOT FOODS ARE VENTED DURING COOLING PROCESS AND COOLED FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 DEGREES WITHIN FOUR MORE HOURS USING PROPER GUIDELINES.
Location: Walk-in cooler
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED NEAR DISH MACHINE.
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD EMPLOYEE WASHED HANDS AT THREE COMPARTMENT SINK. ENSURE EMPLOYEES WASH HANDS AT DESIGNATED HAND SINKS. THREE COMPARTMENT SINK SHOULD BE UTILIZED FOR WASHING EQUIPMENT AND DISHES.
Location: Kitchen
- 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 HANDLE TOUCHING ICE IN BIN LOCATED IN KITCHEN AREA. STORE SCOOP WITH HANDLE ABOVE ICE OR IN A CLEAN CONTAINER IN BETWEEN USE.
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01/26/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE DID NOT WASH HANDS AFTER REMOVING A PAIR OF FOOD SERVICE GLOVES AND THEN REAPPLYING A NEW SET. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGES AND BEFORE APPLYING A FRESH SET.
- Unapproved food contact materials (corrected on site)
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: FLOUR TORTILLAS REMOVED FROM ORIGINAL PACKAGING STORED IN GROCERY BAGS ON COOK LINE. USE FOOD APPROVED STORAGE BAGS OR RETAIN TORTILLAS IN ORIGINAL PACKAGE.
- 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: CONTAINER OF CHEESE SAUCE STORED COVERED MAINTAINING 95 DEGREES F PREPARED ONE HOUR PRIOR TOSTORAGE INSIDE WALK IN COOLER. ENSURE HOT FOODS ARE VENTED DURING COOLING PROCESS AND COOLED FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 DEGREES WITHIN FOUR MORE HOURS USING PROPER GUIDELINES.
Location: Walk-in cooler
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED NEAR DISH MACHINE.
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD EMPLOYEE WASHED HANDS AT THREE COMPARTMENT SINK. ENSURE EMPLOYEES WASH HANDS AT DESIGNATED HAND SINKS. THREE COMPARTMENT SINK SHOULD BE UTILIZED FOR WASHING EQUIPMENT AND DISHES.
Location: Kitchen
- 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: ICE SCOOP HANDLE TOUCHING ICE IN BIN LOCATED IN KITCHEN AREA. STORE SCOOP WITH HANDLE ABOVE ICE OR IN A CLEAN CONTAINER IN BETWEEN USE.
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01/20/2012 | Routine |
Restaurant representatives - add corrected or new information about CHILE VERDE, 7369 N SHADELAND AVE, Indianapolis, IN »