- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID IN DRY STORAGE AREA. UTILIZE PESTICIDES THAT ARE APPROVED FOR USE IN FOOD ESTABLISHMENTS ONLY. CAN DISCARDED. CORRECTED ON SITE.
Location: Dry storage
- 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: SANITIZER BUCKET CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE CHLORINE BASED SANITIZER IS BETWEEN 50-100 PPM. BUCKET REFILLED AND CORRECTED ON SITE.
Location: Kitchen
- Drying mop(s) (corrected on site)
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: MOP IN WET MOP SINK IN BACK. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. MOP HUNG UP. CORRECTED ON SITE.
Location: Back room
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SALSA WAS BEING MADE IN A BUCKET ON THE FLOOR. PREP FOOD ON PREP TABLES NOT THE FLOOR. CORRECTED ON SITE.
Location: Kitchen
|
06/12/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooler at 45 on top wells - dial had been hit making cooler warmerit was readjusted
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ensure handle does not touch ice
Location: Wait staff area
|
09/04/2013 | Routine |
- 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: Chemicals stored over plates on shelvingChemicals stored over onion bagsstore chemicals away from food and food contact
Location: Dining room
- 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: Chemicals stored over plates on shelvingChemicals stored over onion bagsstore chemicals away from food and food contact
Location: Wait staff area
- 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: Most hand sinks not workingno hand washing observed
- 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 raw beefin reach in cooler
Location: Cook line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic rackEnsure knives are cleaned and sanitized prior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Bar hand sink stopped up and does not drain2. Dishmachine hand sink has hot water turned offEnsure all hand sinks are in working order at all times
Location: Bar
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Bar hand sink stopped up and does not drain2. Dishmachine hand sink has hot water turned offEnsure all hand sinks are in working order at all times
Location: Dish machine area
Equipment: Hand 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: Utensils in hand sink on cook linedo not store anything on or in anahand sinkuse for handwashing only
Location: Cook line
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: No sanitizer set anywherenor was any available all dayKeep sanitizer buckets set for sanitizing every four hours and wet towel storage
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Spoons stored in utensil bin with mouth food end facing outturn so server accesses the handle of spoons5-9Not done - manager indicates thay grab spoon with a napkin
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door to outside ajarkeep closed or provide a screened door
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Keep dumpster lids closed at all times
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: clean in dumpster area
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Dish machine area
- 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 beef thawing in warm water in vegetable sinkDo not thaw meat where you clean vegetablesDo not thaw in warm waterkeep cool water running on beef as it thaws
Location: Cook line
Equipment: Veg. Sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hand sink near dish machine has hot water turned offrepair
Location: Dish machine area
Equipment: Hand sink
- 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: Bottles of food flavoring for drinks on floor of barstore all jugs off the floor5-8Keep plastic jugs off the ground
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of dishmachine soiledclean regularly
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Inside bottom of freezer soiled - Correctedclean up dried frozen bloodClean spilled salt from food storage shelving - 5-9 Not done
Location: Kitchen
Equipment: Reach in freezer (2door)
- 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 scoops in both ice bins have handles touching iceensure handle which touches hands does not touch ice
Location: Bar
- 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 scoops in both ice bins have handles touching iceensure handle which touches hands does not touch ice
Location: Wait staff area
|
05/08/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemicals stored over plates on shelvingChemicals stored over onion bagsstore chemicals away from food and food contact
Location: Dining room
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemicals stored over plates on shelvingChemicals stored over onion bagsstore chemicals away from food and food contact
Location: Wait staff area
- 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: Most hand sinks not workingno hand washing observed
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken over raw beefin reach in cooler
Location: Cook line
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic rackEnsure knives are cleaned and sanitized prior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Bar hand sink stopped up and does not drain2. Dishmachine hand sink has hot water turned offEnsure all hand sinks are in working order at all times
Location: Bar
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Bar hand sink stopped up and does not drain2. Dishmachine hand sink has hot water turned offEnsure all hand sinks are in working order at all times
Location: Dish machine area
Equipment: Hand 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: Utensils in hand sink on cook linedo not store anything on or in anahand sinkuse for handwashing only
Location: Cook line
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: No sanitizer set anywherenor was any available all dayKeep sanitizer buckets set for sanitizing every four hours and wet towel storage
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Spoons stored in utensil bin with mouth food end facing outturn so server accesses the handle of spoons
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door to outside ajarkeep closed or provide a screened door
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Keep dumpster lids closed at all times
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: clean in dumpster area
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels throughout facilityno sanitizer set for storage
Location: Dish machine area
- 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: Raw beef thawing in warm water in vegetable sinkDo not thaw meat where you clean vegetablesDo not thaw in warm waterkeep cool water running on beef as it thaws
Location: Cook line
Equipment: Veg. Sink
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hand sink near dish machine has hot water turned offrepair
Location: Dish machine area
Equipment: Hand sink
- 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: Bottles of food flavoring for drinks on floor of barstore all jugs off the floor
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of dishmachine soiledclean regularly
Location: Dish machine area
Equipment: Dishmachine
- 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: Inside bottom of freezer soiledclean up dried frozen bloodClean spilled salt from food storage shelving
Location: Kitchen
Equipment: Reach in freezer (2door)
- 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 scoops in both ice bins have handles touching iceensure handle which touches hands does not touch ice
Location: Bar
- 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 scoops in both ice bins have handles touching iceensure handle which touches hands does not touch ice
Location: Wait staff area
|
05/01/2013 | 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: Meats in ice bucket at 54 degreesice can be used as a temporary measure it ispreferable that the meats be held in a coolerensure more than the bottom of the pan is touching ice
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemicals are in bottles that are labeled with content name
Location: Dish machine area
- 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 in bucket sitting on raw ground beefensure raw chicken is stored below all other foods
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives stored back on magnetic rack soiledensure knives are cleaned and sanitized preior to storage
Location: Cook line
Equipment: Knife/utensil rack
- 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: Cookline hand sink has a scub pad in itdishmachine hand sink had a bucket of utensils in itdo not store anything in or on a hand sink
Location: Cook line
Equipment: Hand 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: Cookline hand sink has a scub pad in itdishmachine hand sink had a bucket of utensils in itdo not store anything in or on a hand sink
Location: Dish machine area
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: Ensure sanitizer bucket is at 50-100 ppm
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide a compressor stand for under ice bin in the barto allow for cleaning1-15On order
Location: Bar
|
01/16/2013 | 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: Meats in ice bucket at 54 degreesice can be used as a temporary measure it ispreferable that the meats be held in a coolerensure more than the bottom of the pan is touching ice
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemicals are in bottles that are labeled with content name
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken in bucket sitting on raw ground beefensure raw chicken is stored below all other foods
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives stored back on magnetic rack soiledensure knives are cleaned and sanitized preior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
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: Cookline hand sink has a scub pad in itdishmachine hand sink had a bucket of utensils in itdo not store anything in or on a hand sink
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: Cookline hand sink has a scub pad in itdishmachine hand sink had a bucket of utensils in itdo not store anything in or on a hand sink
Location: Dish machine area
Equipment: Hand sink
- 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: Ensure sanitizer bucket is at 50-100 ppm
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide a compressor stand for under ice bin in the barto allow for cleaning
Location: Bar
|
01/09/2013 | Routine |
- 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: ENSURE THAT THE MENU HAS ALL FOODS THAT ARE RAW OR UNDERCOOKED (HUEVOS RANCHEROS) MARKED WITH AN ASTERISK AND THE CONSUMER ADVISORY ALSO HAS AN ASTERISK AT THE BOTTOM OF THE PAGE ON THE MENU12-6Ordered on new menu - Menu not delivered yet
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM IS HANGING BELOW THE FLOOD RIM OF THE PRE WASH SINK. THE SPRAY ARM MUST HANG ABOVE THE RIM OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE SPRAY ARM.THERE IS A HOSE ON THE FAUCET OF THE 3-BAY SINK. REMOVE THE HOSE OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE FAUCET.
Location: Dish machine area
Equipment: -
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM IS HANGING BELOW THE FLOOD RIM OF THE PRE WASH SINK. THE SPRAY ARM MUST HANG ABOVE THE RIM OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE SPRAY ARM.THERE IS A HOSE ON THE FAUCET OF THE 3-BAY SINK. REMOVE THE HOSE OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE FAUCET.
Location: Cook line
Equipment: 3-bay
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL CHEMICALS UNDER DISHMACHINE ON A METAL RACK.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE DRAIN FROM THE 3-BAY SINK INTO THE HUB DRAIN IS LEAKING WATER ON TO THE FLOOR. REPAIR.A PART IS NEEDED FOR THE TOILET IN THE WOMENS RESTROOM. IT IS NOT FLUSHING PROPERLY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE DRAIN FROM THE 3-BAY SINK INTO THE HUB DRAIN IS LEAKING WATER ON TO THE FLOOR. REPAIR.A PART IS NEEDED FOR THE TOILET IN THE WOMENS RESTROOM. IT IS NOT FLUSHING PROPERLY.
Location: Womens restroom
Equipment: -
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR
Location: Emp restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHT BULBS WHERE MISSING OR BURNT OUT: WALK IN COOLER, UNDER HOOD, IN KITCHEN (COOK LINE AND JUST INSIDE KITCHEN)
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHT BULBS WHERE MISSING OR BURNT OUT: WALK IN COOLER, UNDER HOOD, IN KITCHEN (COOK LINE AND JUST INSIDE KITCHEN)
Location: Kitchen
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: GREASE DUMPSTER IS NOT YET ON SITE.
Location: Outdoor storage
- 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: REPAIR THE WALL TO A SMOOTH EASILY CLEANABLE CONDITION JUST INSIDE THE DOORWAY TO THE KITCHEN
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL COVE BASE TO SEAL THE WALL TO THE FLOOR BEHIND THE BAR.
Location: Bar
- 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: CEILING TILES NEED CLEANING.
Location: Kitchen
|
12/06/2012 | Pre-Licensing Recheck |
- 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: ENSURE THAT THE MENU HAS ALL FOODS THAT ARE RAW OR UNDERCOOKED (HUEVOS RANCHEROS) MARKED WITH AN ASTERISK AND THE CONSUMER ADVISORY ALSO HAS AN ASTERISK AT THE BOTTOM OF THE PAGE ON THE MENU
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM IS HANGING BELOW THE FLOOD RIM OF THE PRE WASH SINK. THE SPRAY ARM MUST HANG ABOVE THE RIM OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE SPRAY ARM.THERE IS A HOSE ON THE FAUCET OF THE 3-BAY SINK. REMOVE THE HOSE OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE FAUCET.
Location: Dish machine area
Equipment: -
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM IS HANGING BELOW THE FLOOD RIM OF THE PRE WASH SINK. THE SPRAY ARM MUST HANG ABOVE THE RIM OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE SPRAY ARM.THERE IS A HOSE ON THE FAUCET OF THE 3-BAY SINK. REMOVE THE HOSE OR INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE FAUCET.
Location: Cook line
Equipment: 3-bay
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL CHEMICALS UNDER DISHMACHINE ON A METAL RACK.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE DRAIN FROM THE 3-BAY SINK INTO THE HUB DRAIN IS LEAKING WATER ON TO THE FLOOR. REPAIR.A PART IS NEEDED FOR THE TOILET IN THE WOMENS RESTROOM. IT IS NOT FLUSHING PROPERLY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE DRAIN FROM THE 3-BAY SINK INTO THE HUB DRAIN IS LEAKING WATER ON TO THE FLOOR. REPAIR.A PART IS NEEDED FOR THE TOILET IN THE WOMENS RESTROOM. IT IS NOT FLUSHING PROPERLY.
Location: Womens restroom
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR
Location: Emp restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHT BULBS WHERE MISSING OR BURNT OUT: WALK IN COOLER, UNDER HOOD, IN KITCHEN (COOK LINE AND JUST INSIDE KITCHEN)
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHT BULBS WHERE MISSING OR BURNT OUT: WALK IN COOLER, UNDER HOOD, IN KITCHEN (COOK LINE AND JUST INSIDE KITCHEN)
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: GREASE DUMPSTER IS NOT YET ON SITE.
Location: Outdoor storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR THE WALL TO A SMOOTH EASILY CLEANABLE CONDITION JUST INSIDE THE DOORWAY TO THE KITCHEN
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL COVE BASE TO SEAL THE WALL TO THE FLOOR BEHIND THE BAR.
Location: Bar
- 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: CEILING TILES NEED CLEANING.
Location: Kitchen
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11/28/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about D J's Hot Dog Co, 7035 E 96TH ST, Indianapolis, IN »