EL GIGANTE, 2720 WESTLANE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: EL GIGANTE
Type: Grocery
Address: 2720 WESTLANE RD, Indianapolis, IN 46268
County: Marion
License #: 200356
Smoking: Smoke Free
Total inspections: 24
Last inspection: 09/17/2014
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Inspection findings

Inspection Date

Type
  • 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: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
  • 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: EMPLOYEE DRINK IN AN OPEN CUP ON TOP OF FOOD PRODUCT IN SODA COOLER. 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.
    Location: Walk-in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CUT PIECES OF BEEF STORED ON A SOILED ROLLING CART IN WALK IN COOLER. CEASE THIS BEHAVIOR IMMEDIATELY. STORE RAW MEAT IN APPROVED FOOD GRADE CONTAINER.
    Location: Walk-in cooler
  • 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: CACTUS PEELS DISCARDED INTO HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. ALL VEGETABLE PREPERATION SHOULD BE DONE IN A PREP SINK.
    Location: Produce room
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 DENTED CAN OF JALAPENOS AND 1 DENTED CAN OF ENCHILADA SAUCE ON SALES FLOOR. DO NOT SELL FOOD FROM DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
    Location: Sales floor
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: SOILED MEAT GRINDER STORED ON TOP OF BEEF CASES IN WALK IN COOLER. CLEAN AND SANITIZE MEAT GRINDER AND STORE IN AN APPROPRIATE PLACE.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MISSING CEILING TILES IN WOMEN'S RESTROOM. REPLACE CEILING TILES.
    Location: Womens restroom
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Meat counter
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: THERMOMETERS MISSING FROM MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DISPLAY CASE COOLER AT MEAT COUNTER HAS HEAVY ICE BUILD UP AND IS DRIPPING ON THE FOOD. REPAIR/DEFROST COOLER.
    Location: Meat counter
    Equipment: Reach in 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: CRATE OF CACTUS LYING ON THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER SUPPLIED TO MEN'S RESTROOM AND SINK. SUPPLY HOT WATER TO HAND SINK OF AT LEAST 110 DEGREES F.THERE ARE TWO HAND SINKS IN THE RESTROOM AND 1 IS FULLY FUNCTIONAL.
    Location: Mens restroom
    Equipment: Hand sink
 09/17/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
  • 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: EMPLOYEE DRINK IN AN OPEN CUP ON TOP OF FOOD PRODUCT IN SODA COOLER. 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.
    Location: Walk-in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CUT PIECES OF BEEF STORED ON A SOILED ROLLING CART IN WALK IN COOLER. CEASE THIS BEHAVIOR IMMEDIATELY. STORE RAW MEAT IN APPROVED FOOD GRADE CONTAINER.
    Location: Walk-in cooler
  • 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: CACTUS PEELS DISCARDED INTO HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. ALL VEGETABLE PREPERATION SHOULD BE DONE IN A PREP SINK.
    Location: Produce room
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 DENTED CAN OF JALAPENOS AND 1 DENTED CAN OF ENCHILADA SAUCE ON SALES FLOOR. DO NOT SELL FOOD FROM DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
    Location: Sales floor
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: SOILED MEAT GRINDER STORED ON TOP OF BEEF CASES IN WALK IN COOLER. CLEAN AND SANITIZE MEAT GRINDER AND STORE IN AN APPROPRIATE PLACE.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MISSING CEILING TILES IN WOMEN'S RESTROOM. REPLACE CEILING TILES.
    Location: Womens restroom
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Meat counter
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: THERMOMETERS MISSING FROM MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DISPLAY CASE COOLER AT MEAT COUNTER HAS HEAVY ICE BUILD UP AND IS DRIPPING ON THE FOOD. REPAIR/DEFROST COOLER.
    Location: Meat counter
    Equipment: Reach in 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: CRATE OF CACTUS LYING ON THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER SUPPLIED TO MEN'S RESTROOM AND SINK. SUPPLY HOT WATER TO HAND SINK OF AT LEAST 110 DEGREES F.THERE ARE TWO HAND SINKS IN THE RESTROOM AND 1 IS FULLY FUNCTIONAL.
    Location: Mens restroom
    Equipment: Hand sink
 08/27/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
  • 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: EMPLOYEE DRINK IN AN OPEN CUP ON TOP OF FOOD PRODUCT IN SODA COOLER. 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.
    Location: Walk-in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CUT PIECES OF BEEF STORED ON A SOILED ROLLING CART IN WALK IN COOLER. CEASE THIS BEHAVIOR IMMEDIATELY. STORE RAW MEAT IN APPROVED FOOD GRADE CONTAINER.
    Location: Walk-in cooler
  • 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: CACTUS PEELS DISCARDED INTO HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. ALL VEGETABLE PREPERATION SHOULD BE DONE IN A PREP SINK.
    Location: Produce room
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 DENTED CAN OF JALAPENOS AND 1 DENTED CAN OF ENCHILADA SAUCE ON SALES FLOOR. DO NOT SELL FOOD FROM DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
    Location: Sales floor
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: SOILED MEAT GRINDER STORED ON TOP OF BEEF CASES IN WALK IN COOLER. CLEAN AND SANITIZE MEAT GRINDER AND STORE IN AN APPROPRIATE PLACE.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MISSING CEILING TILES IN WOMEN'S RESTROOM. REPLACE CEILING TILES.
    Location: Womens restroom
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Meat counter
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: THERMOMETERS MISSING FROM MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DISPLAY CASE COOLER AT MEAT COUNTER HAS HEAVY ICE BUILD UP AND IS DRIPPING ON THE FOOD. REPAIR/DEFROST COOLER.
    Location: Meat counter
    Equipment: Reach in 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: CRATE OF CACTUS LYING ON THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER SUPPLIED TO MEN'S RESTROOM AND SINK. SUPPLY HOT WATER TO HAND SINK OF AT LEAST 110 DEGREES F.THERE ARE TWO HAND SINKS IN THE RESTROOM AND 1 IS FULLY FUNCTIONAL.
    Location: Mens restroom
    Equipment: Hand sink
 08/14/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
  • 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: EMPLOYEE DRINK IN AN OPEN CUP ON TOP OF FOOD PRODUCT IN SODA COOLER. 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.
    Location: Walk-in cooler
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: CUT PIECES OF BEEF STORED ON A SOILED ROLLING CART IN WALK IN COOLER. CEASE THIS BEHAVIOR IMMEDIATELY. STORE RAW MEAT IN APPROVED FOOD GRADE CONTAINER.
    Location: Walk-in cooler
  • 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: CACTUS PEELS DISCARDED INTO HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. ALL VEGETABLE PREPERATION SHOULD BE DONE IN A PREP SINK.
    Location: Produce room
    Equipment: Hand sink
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1 DENTED CAN OF JALAPENOS AND 1 DENTED CAN OF ENCHILADA SAUCE ON SALES FLOOR. DO NOT SELL FOOD FROM DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
    Location: Sales floor
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: SOILED MEAT GRINDER STORED ON TOP OF BEEF CASES IN WALK IN COOLER. CLEAN AND SANITIZE MEAT GRINDER AND STORE IN AN APPROPRIATE PLACE.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MISSING CEILING TILES IN WOMEN'S RESTROOM. REPLACE CEILING TILES.
    Location: Womens restroom
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Meat counter
  • 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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: THERMOMETERS MISSING FROM MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.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 MEAT DISPLAY CASE, JUICE COOLER, DAIRY COOLER, WALK IN COOLER AND SMALL ICE CREAM FREEZER BY MEAT COUNTER.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DISPLAY CASE COOLER AT MEAT COUNTER HAS HEAVY ICE BUILD UP AND IS DRIPPING ON THE FOOD. REPAIR/DEFROST COOLER.
    Location: Meat counter
    Equipment: Reach in 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: CRATE OF CACTUS LYING ON THE FLOOR. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Produce room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER SUPPLIED TO MEN'S RESTROOM AND SINK. SUPPLY HOT WATER TO HAND SINK OF AT LEAST 110 DEGREES F.THERE ARE TWO HAND SINKS IN THE RESTROOM AND 1 IS FULLY FUNCTIONAL.
    Location: Mens restroom
    Equipment: Hand sink
 08/06/2014Routine
  • 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: 1. SEVERAL USED GLOVES STORED IN REACH IN MEAT DISPLAY CASE. GLOVES MUST BE DISCARDED AFTER EACH USE. HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. FOOD DEBRIS IN HAND SINK IN TACQUERIA.ENSURE HAND SINK IS CLEAN 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: 1. RAW MEAT STORED IN GROCERY BAG IN REACH IN MEAT DISPLAY COOLER.USE ONLY FOOD GRADE BAGS AND CONTAINERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1. MOP STORED IN MOP WATER WHEN NOT IN USE IN BACK ROOM.STORE HANGING OR A WAY THAT FACILITATES DRYING.
    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: 1. RAW CHICKEN STORED IN TUB ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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 IN WOMENS RESTROOM.
    Location: Womens restroom
    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. FAUCET DOES NOT SHUT OFF COMPLETELY AT THREE BAY SINK IN TACQUERIA.REPAIR ACCORDINGLY TO PREVENT CONTINUAL DRIPPING.
    Location: Kitchen
    Equipment: 3-bay
 03/10/2014Recheck
  • Glove Use (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. SEVERAL USED GLOVES STORED IN REACH IN MEAT DISPLAY CASE. GLOVES MUST BE DISCARDED AFTER EACH USE. HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. FOOD DEBRIS IN HAND SINK IN TACQUERIA.ENSURE HAND SINK IS CLEAN 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: 1. RAW MEAT STORED IN GROCERY BAG IN REACH IN MEAT DISPLAY COOLER.USE ONLY FOOD GRADE BAGS AND CONTAINERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1. MOP STORED IN MOP WATER WHEN NOT IN USE IN BACK ROOM.STORE HANGING OR A WAY THAT FACILITATES DRYING.
    Location: Back room
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. RAW CHICKEN STORED IN TUB ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN WOMENS RESTROOM.
    Location: Womens restroom
    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. FAUCET DOES NOT SHUT OFF COMPLETELY AT THREE BAY SINK IN TACQUERIA.REPAIR ACCORDINGLY TO PREVENT CONTINUAL DRIPPING.
    Location: Kitchen
    Equipment: 3-bay
 03/03/2014Routine
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: OBSERVED SEVERAL CIGARETTE BUTTS IN THE UPSTAIRS AREA OF THE BACK ROOM, ON THE STAIRS, AND BY THE BACK DOOR. ALSO OBSERVED LIGHTERS AND CIGARETTE PACKS. DO NOT SMOKE WITHIN THE ESTABLISHMENT OR WITHIN 8 FEET OF ANY ENTRANCE. DISCARD ALL CIGARETTE BUTTS. DISCONTINUE BEHAVIOR. FAILURE TO DO SO WILL RESULT IN A CITATION.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE LIVE COCKROACH ON SIDE OF CHEST FREEZER IN MEAT COUNTER AREA.2. OBSERVED FLIES IN TACQUERIA.LOCATE SOURCE OF INFESTATION AND ELIMINIATE.
    Location: Meat counter
  • 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. BOXES OF RAW CHICKEN STORED OVER BOXES OF BEEF IN WALK IN COOLER.STORE IN APPROVED MANNER TO PREVENT CROSS CONTAMINATION.PROVIDED HANDOUT IN SPANISH ON PROPER FOOD STORAGE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. AS REACH IN DISPLAY MEAT COOLER IS DEFROSTING, LIQUID IS DRIPPING ONTO CONTAINERS OF CHEESE AND PACKAGES OF MEAT.ROUTE CONDENSATION IN A WAY THAT PREVENTS LEAKING ONTO FOOD AND SO THAT IT GOES TO A DRAIN.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
    Equipment: Upright freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
  • 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. FOOD DEBRIS IN HAND SINK IN TACQUERIA.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. USING TRASH BAGS TO COVER CONTAINERS OF CHICHARRONES (PIG SKINS) IN BACK ROOM.USE ONLY FOOD GRADE BAGS AND MATERIALS. TRASH BAGS ARE NOT APPROVED.
    Location: Back room
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. ALL FOOD EMPLOYEES SHOULD BE WEARING HAIR RESTRAINTS.SEE ABOVE.
  • Minimize contact (Non-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 DISPOSABLE PLASTIC CONTAINER AS SCOOP FOR BAG OF SALT IN BACK ROOM.PROVIDE A SCOOP WITH A HANDLE.
  • 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JANUARY 2012. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.SCHEDULE.JULY 16: SCHEDULED FOR THIS WEEK.JULY 23: SCHEDULED FOR THURSDAY.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD BUGS ON FLOOR BEHIND CHEST FREEZERS IN MEAT COUNTER AREA.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
    Location: Meat counter
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. PROVIDE COVE MOLDING ALONG THE PERIMETER OF THE WALK IN COOLER WHERE IT IS MISSING.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: 3-bay
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Meat counter
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Back room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK ROOM AREA BEHIND MEAT COUNTER.PROVIDE.***REPEAT VIOLATION***
    Location: Back room
    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. FAUCET AT THREE BAY SINK IN TACQUERIA DOES NOT SHUT COMPLETELY OFF. CONTINUALLY LEAKING.REPAIR ACCORDINGLY SO THAT WATER CAN BE COMPLETELY TURNED OFF AND TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
 08/01/2013Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: OBSERVED SEVERAL CIGARETTE BUTTS IN THE UPSTAIRS AREA OF THE BACK ROOM, ON THE STAIRS, AND BY THE BACK DOOR. ALSO OBSERVED LIGHTERS AND CIGARETTE PACKS. DO NOT SMOKE WITHIN THE ESTABLISHMENT OR WITHIN 8 FEET OF ANY ENTRANCE. DISCARD ALL CIGARETTE BUTTS. DISCONTINUE BEHAVIOR. FAILURE TO DO SO WILL RESULT IN A CITATION.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE LIVE COCKROACH ON SIDE OF CHEST FREEZER IN MEAT COUNTER AREA.2. OBSERVED FLIES IN TACQUERIA.LOCATE SOURCE OF INFESTATION AND ELIMINIATE.
    Location: Meat counter
  • 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. BOXES OF RAW CHICKEN STORED OVER BOXES OF BEEF IN WALK IN COOLER.STORE IN APPROVED MANNER TO PREVENT CROSS CONTAMINATION.PROVIDED HANDOUT IN SPANISH ON PROPER FOOD STORAGE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. AS REACH IN DISPLAY MEAT COOLER IS DEFROSTING, LIQUID IS DRIPPING ONTO CONTAINERS OF CHEESE AND PACKAGES OF MEAT.ROUTE CONDENSATION IN A WAY THAT PREVENTS LEAKING ONTO FOOD AND SO THAT IT GOES TO A DRAIN.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
    Equipment: Upright freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
  • 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. FOOD DEBRIS IN HAND SINK IN TACQUERIA.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. USING TRASH BAGS TO COVER CONTAINERS OF CHICHARRONES (PIG SKINS) IN BACK ROOM.USE ONLY FOOD GRADE BAGS AND MATERIALS. TRASH BAGS ARE NOT APPROVED.
    Location: Back room
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. ALL FOOD EMPLOYEES SHOULD BE WEARING HAIR RESTRAINTS.SEE ABOVE.
  • Minimize contact (Non-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 DISPOSABLE PLASTIC CONTAINER AS SCOOP FOR BAG OF SALT IN BACK ROOM.PROVIDE A SCOOP WITH A HANDLE.
  • 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JANUARY 2012. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.SCHEDULE.JULY 16: SCHEDULED FOR THIS WEEK.JULY 23: SCHEDULED FOR THURSDAY.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD BUGS ON FLOOR BEHIND CHEST FREEZERS IN MEAT COUNTER AREA.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
    Location: Meat counter
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. PROVIDE COVE MOLDING ALONG THE PERIMETER OF THE WALK IN COOLER WHERE IT IS MISSING.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: 3-bay
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Meat counter
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Back room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK ROOM AREA BEHIND MEAT COUNTER.PROVIDE.***REPEAT VIOLATION***
    Location: Back room
    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. FAUCET AT THREE BAY SINK IN TACQUERIA DOES NOT SHUT COMPLETELY OFF. CONTINUALLY LEAKING.REPAIR ACCORDINGLY SO THAT WATER CAN BE COMPLETELY TURNED OFF AND TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
 07/23/2013Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: OBSERVED SEVERAL CIGARETTE BUTTS IN THE UPSTAIRS AREA OF THE BACK ROOM, ON THE STAIRS, AND BY THE BACK DOOR. ALSO OBSERVED LIGHTERS AND CIGARETTE PACKS. DO NOT SMOKE WITHIN THE ESTABLISHMENT OR WITHIN 8 FEET OF ANY ENTRANCE. DISCARD ALL CIGARETTE BUTTS. DISCONTINUE BEHAVIOR. FAILURE TO DO SO WILL RESULT IN A CITATION.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE LIVE COCKROACH ON SIDE OF CHEST FREEZER IN MEAT COUNTER AREA.2. OBSERVED FLIES IN TACQUERIA.LOCATE SOURCE OF INFESTATION AND ELIMINIATE.
    Location: Meat counter
  • 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. BOXES OF RAW CHICKEN STORED OVER BOXES OF BEEF IN WALK IN COOLER.STORE IN APPROVED MANNER TO PREVENT CROSS CONTAMINATION.PROVIDED HANDOUT IN SPANISH ON PROPER FOOD STORAGE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. AS REACH IN DISPLAY MEAT COOLER IS DEFROSTING, LIQUID IS DRIPPING ONTO CONTAINERS OF CHEESE AND PACKAGES OF MEAT.ROUTE CONDENSATION IN A WAY THAT PREVENTS LEAKING ONTO FOOD AND SO THAT IT GOES TO A DRAIN.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
    Equipment: Upright freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
  • 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. FOOD DEBRIS IN HAND SINK IN TACQUERIA.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    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: 1. USING TRASH BAGS TO COVER CONTAINERS OF CHICHARRONES (PIG SKINS) IN BACK ROOM.USE ONLY FOOD GRADE BAGS AND MATERIALS. TRASH BAGS ARE NOT APPROVED.
    Location: Back room
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. ALL FOOD EMPLOYEES SHOULD BE WEARING HAIR RESTRAINTS.SEE ABOVE.
  • Minimize contact (Non-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 DISPOSABLE PLASTIC CONTAINER AS SCOOP FOR BAG OF SALT IN BACK ROOM.PROVIDE A SCOOP WITH A HANDLE.
  • 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JANUARY 2012. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.SCHEDULE.JULY 16: SCHEDULED FOR THIS WEEK.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD BUGS ON FLOOR BEHIND CHEST FREEZERS IN MEAT COUNTER AREA.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
    Location: Meat counter
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. PROVIDE COVE MOLDING ALONG THE PERIMETER OF THE WALK IN COOLER WHERE IT IS MISSING.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: 3-bay
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Meat counter
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Back room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK ROOM AREA BEHIND MEAT COUNTER.PROVIDE.***REPEAT VIOLATION***
    Location: Back room
    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. FAUCET AT THREE BAY SINK IN TACQUERIA DOES NOT SHUT COMPLETELY OFF. CONTINUALLY LEAKING.REPAIR ACCORDINGLY SO THAT WATER CAN BE COMPLETELY TURNED OFF AND TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
 07/16/2013Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: OBSERVED SEVERAL CIGARETTE BUTTS IN THE UPSTAIRS AREA OF THE BACK ROOM, ON THE STAIRS, AND BY THE BACK DOOR. ALSO OBSERVED LIGHTERS AND CIGARETTE PACKS. DO NOT SMOKE WITHIN THE ESTABLISHMENT OR WITHIN 8 FEET OF ANY ENTRANCE. DISCARD ALL CIGARETTE BUTTS. DISCONTINUE BEHAVIOR. FAILURE TO DO SO WILL RESULT IN A CITATION.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED ONE LIVE COCKROACH ON SIDE OF CHEST FREEZER IN MEAT COUNTER AREA.2. OBSERVED FLIES IN TACQUERIA.LOCATE SOURCE OF INFESTATION AND ELIMINIATE.
    Location: Meat counter
  • 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. BOXES OF RAW CHICKEN STORED OVER BOXES OF BEEF IN WALK IN COOLER.STORE IN APPROVED MANNER TO PREVENT CROSS CONTAMINATION.PROVIDED HANDOUT IN SPANISH ON PROPER FOOD STORAGE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. AS REACH IN DISPLAY MEAT COOLER IS DEFROSTING, LIQUID IS DRIPPING ONTO CONTAINERS OF CHEESE AND PACKAGES OF MEAT.ROUTE CONDENSATION IN A WAY THAT PREVENTS LEAKING ONTO FOOD AND SO THAT IT GOES TO A DRAIN.
    Location: Meat counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Meat counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
    Equipment: Upright freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SEVERAL KNIVES IN KNIFE RACK IN MEAT COUNTER AREA ARE SOILED WITH FOOD DEBRIS.IMPROVE CLEANING AND SANITIZING.2. BOTTOM OF UPRIGHT FREEZER HOLDING CORN HUSKS ON SALES FLOOR HAS SEVERAL INCHES OF ICE BUILD UP.REMOVE ICE. CLEAN AND SANITIZE.***REPEAT VIOLATION***3. DEFROST ICE CREAM FREEZERS NEAR CASH REGISTERS.
    Location: Sales floor
  • 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. FOOD DEBRIS IN HAND SINK IN TACQUERIA.DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. URINAL IN THE MENS RESTROOM IS CLOGGED AND DOES NOT FLUSH.2. TWO TOILETS IN WOMEN'S RESTROOM ARE CLOGGED AND DO NOT FLUSH. 3. HAND SINK IN WOMEN'S RESTROOM NOT PROVIDING HOT OR COLD RUNNING WATER. 4. PIPES NOT CONNECTED TO BASIN OF HAND SINK IN THE BACK. WHEN HAND SINK IS TURNED ON WATER FLOODS THE FLOOR.REPAIR ACCORDINGLY.
    Location: Meat room
    Equipment: -
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. URINAL IN THE MENS RESTROOM IS CLOGGED AND DOES NOT FLUSH.2. TWO TOILETS IN WOMEN'S RESTROOM ARE CLOGGED AND DO NOT FLUSH. 3. HAND SINK IN WOMEN'S RESTROOM NOT PROVIDING HOT OR COLD RUNNING WATER. 4. PIPES NOT CONNECTED TO BASIN OF HAND SINK IN THE BACK. WHEN HAND SINK IS TURNED ON WATER FLOODS THE FLOOR.REPAIR ACCORDINGLY.
    Location: Womens restroom
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. URINAL IN THE MENS RESTROOM IS CLOGGED AND DOES NOT FLUSH.2. TWO TOILETS IN WOMEN'S RESTROOM ARE CLOGGED AND DO NOT FLUSH. 3. HAND SINK IN WOMEN'S RESTROOM NOT PROVIDING HOT OR COLD RUNNING WATER. 4. PIPES NOT CONNECTED TO BASIN OF HAND SINK IN THE BACK. WHEN HAND SINK IS TURNED ON WATER FLOODS THE FLOOR.REPAIR ACCORDINGLY.
    Location: Womens restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. URINAL IN THE MENS RESTROOM IS CLOGGED AND DOES NOT FLUSH.2. TWO TOILETS IN WOMEN'S RESTROOM ARE CLOGGED AND DO NOT FLUSH. 3. HAND SINK IN WOMEN'S RESTROOM NOT PROVIDING HOT OR COLD RUNNING WATER. 4. PIPES NOT CONNECTED TO BASIN OF HAND SINK IN THE BACK. WHEN HAND SINK IS TURNED ON WATER FLOODS THE FLOOR.REPAIR ACCORDINGLY.
    Location: Back room
    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: 1. USING TRASH BAGS TO COVER CONTAINERS OF CHICHARRONES (PIG SKINS) IN BACK ROOM.USE ONLY FOOD GRADE BAGS AND MATERIALS. TRASH BAGS ARE NOT APPROVED.
    Location: Back room
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. ALL FOOD EMPLOYEES SHOULD BE WEARING HAIR RESTRAINTS.SEE ABOVE.
  • Minimize contact (Non-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 DISPOSABLE PLASTIC CONTAINER AS SCOOP FOR BAG OF SUGAR IN BACK ROOM.PROVIDE A SCOOP WITH A HANDLE.
  • 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JANUARY 2012. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.SCHEDULE.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. DEAD BUGS ON FLOOR BEHIND CHEST FREEZERS IN MEAT COUNTER AREA.REMOVE. THOROUGHLY CLEAN AND SANITIZE CONTACT SURFACES.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. PROVIDE COVE MOLDING ALONG THE PERIMETER OF THE WALK IN COOLER WHERE IT IS MISSING.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. HAND SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED.2. THREE BAY SINK IN THE MEAT COUNTER AREA NEEDS TO BE RESEALED/RECAULKED. CURRENT CAULKING IS HEAVILY MOLDED.
    Location: Meat counter
    Equipment: 3-bay
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Meat counter
  • 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. SEVERAL CONTAINERS OF SPICES (EX. OREGANO) STORED ON SHELVING WITHOUT LIDS.PROVIDE LIDS TO PREVENT AGAINST CONTAMINATION.2. OPENED BAG OF SUGAR STORED ON TABLE IN BACK ROOM.PROVIDE A CONTAINER WITH A LID.
    Location: Back room
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK ROOM AREA BEHIND MEAT COUNTER.PROVIDE.***REPEAT VIOLATION***
    Location: Back room
    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. FAUCET AT THREE BAY SINK IN TACQUERIA DOES NOT SHUT COMPLETELY OFF. CONTINUALLY LEAKING.REPAIR ACCORDINGLY SO THAT WATER CAN BE COMPLETELY TURNED OFF AND TO PREVENT LEAKING.
    Location: Kitchen
    Equipment: 3-bay
 07/09/2013Routine
  • 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 BACON STORED ABOVE SLICED CHEESE AND RAW SHELL EGGS STORED ABOVE 'CORN SOPAS' AND 'YELLOW CORN FOR TORITALLAS' IN UPRIGHT COOLER ON SALES FLOOR NEXT TO PRODUCE AREA.2. RAW SHELL EGGS STORED ABOVE CUT LETTUCE AND RAW CHICKEN STORED ABOVE GROUND/CUT RED MEAT IN UPRIGHT COOLER IN THE KITCHEN OF THE TAQUERIA.PLEASE STORE ALL RAW MEATS AND RAW SHELL EGGS BELOW READY TO EAT FOODS. PLEASE STORE RAW POULTRY PRODUCTS BELOW RAW GROUND OR WHOLE RED MEAT PRODUCTS1-15-13: RAW BACON STORED ABOVE CHEESE AND READY TO EAT PRODUCTS IN UPRIGHT COOLER NEAR PRODUCE AREA. PLEASE STORE RAW BACON BELOW READY TO EAT FOODS..
    Location: Sales floor
    Equipment: Upright cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM OF UPRIGHT FREEZER ON SALES FLOOR HOLDING BANANA LEAVES HEAVILY COATED WITH SEVERAL INCHES OF ICE THAT IS COMING INTO CONTACT WITH FOOD PRODUCTS.PLEASE REMOVE ICE BUILD UP AND THOROUGHLY CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: Upright freezer
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CAN OF LA PREFERIDA GABANZOS HEAVILY DENTED.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
    Location: Sales floor
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. No hot water at hand sinks and three bay sinks in produce dept., front meat cutting area , kitchen area. Provide hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Location: Meat counter
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. No hot water at hand sinks and three bay sinks in produce dept., front meat cutting area , kitchen area. Provide hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Location: Kitchen
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. No hot water at hand sinks and three bay sinks in produce dept., front meat cutting area , kitchen area. Provide hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Location: Produce 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: BAG OF CARROTS STORED ON FLOOR IN PRODUCE AREA.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HAND TOWELS OR HAND DRYING PROVISIONS AT HAND SINK IN BACK ROOM BEHIND MEAT COUNTER.PLEASE PROVIDE.
    Location: Kitchen (back)
    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. Water leaking from supply line to hand sink in kitchen area. Repair to a sound working conditon.
    Location: Kitchen
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: TRASH CANS IN WOMEN'S RESTROOM NOT COVERED.PLEASE PROVIDE COVERED TRASH CANS IN THE WOMEN'S RESTROOM.
    Location: Womens restroom
 01/22/2013Recheck
  • 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 BACON STORED ABOVE SLICED CHEESE AND RAW SHELL EGGS STORED ABOVE 'CORN SOPAS' AND 'YELLOW CORN FOR TORITALLAS' IN UPRIGHT COOLER ON SALES FLOOR NEXT TO PRODUCE AREA.2. RAW SHELL EGGS STORED ABOVE CUT LETTUCE AND RAW CHICKEN STORED ABOVE GROUND/CUT RED MEAT IN UPRIGHT COOLER IN THE KITCHEN OF THE TAQUERIA.PLEASE STORE ALL RAW MEATS AND RAW SHELL EGGS BELOW READY TO EAT FOODS. PLEASE STORE RAW POULTRY PRODUCTS BELOW RAW GROUND OR WHOLE RED MEAT PRODUCTS1-15-13: RAW BACON STORED ABOVE CHEESE AND READY TO EAT PRODUCTS IN UPRIGHT COOLER NEAR PRODUCE AREA. PLEASE STORE RAW BACON BELOW READY TO EAT FOODS..
    Location: Sales floor
    Equipment: Upright cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM OF UPRIGHT FREEZER ON SALES FLOOR HOLDING BANANA LEAVES HEAVILY COATED WITH SEVERAL INCHES OF ICE THAT IS COMING INTO CONTACT WITH FOOD PRODUCTS.PLEASE REMOVE ICE BUILD UP AND THOROUGHLY CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: Upright freezer
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CAN OF LA PREFERIDA GABANZOS HEAVILY DENTED.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
    Location: Sales floor
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. No hot water at hand sinks and three bay sinks in produce dept., front meat cutting area , kitchen area. Provide hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Location: Meat counter
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. No hot water at hand sinks and three bay sinks in produce dept., front meat cutting area , kitchen area. Provide hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Location: Kitchen
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. No hot water at hand sinks and three bay sinks in produce dept., front meat cutting area , kitchen area. Provide hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Location: Produce 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: BAG OF CARROTS STORED ON FLOOR IN PRODUCE AREA.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HAND TOWELS OR HAND DRYING PROVISIONS AT HAND SINK IN BACK ROOM BEHIND MEAT COUNTER.PLEASE PROVIDE.
    Location: Kitchen (back)
    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. Water leaking from supply line to hand sink in kitchen area. Repair to a sound working conditon.
    Location: Kitchen
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: TRASH CANS IN WOMEN'S RESTROOM NOT COVERED.PLEASE PROVIDE COVERED TRASH CANS IN THE WOMEN'S RESTROOM.
    Location: Womens restroom
 01/15/2013Recheck
  • 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 BACON STORED ABOVE SLICED CHEESE AND RAW SHELL EGGS STORED ABOVE 'CORN SOPAS' AND 'YELLOW CORN FOR TORITALLAS' IN UPRIGHT COOLER ON SALES FLOOR NEXT TO PRODUCE AREA.2. RAW SHELL EGGS STORED ABOVE CUT LETTUCE AND RAW CHICKEN STORED ABOVE GROUND/CUT RED MEAT IN UPRIGHT COOLER IN THE KITCHEN OF THE TAQUERIA.PLEASE STORE ALL RAW MEATS AND RAW SHELL EGGS BELOW READY TO EAT FOODS. PLEASE STORE RAW POULTRY PRODUCTS BELOW RAW GROUND OR WHOLE RED MEAT PRODUCTS.
    Location: Sales floor
    Equipment: Upright cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM OF UPRIGHT FREEZER ON SALES FLOOR HOLDING BANANA LEAVES HEAVILY COATED WITH SEVERAL INCHES OF ICE THAT IS COMING INTO CONTACT WITH FOOD PRODUCTS.PLEASE REMOVE ICE BUILD UP AND THOROUGHLY CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: Upright freezer
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CAN OF LA PREFERIDA GABANZOS HEAVILY DENTED.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
    Location: Sales floor
  • 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: BAG OF CARROTS STORED ON FLOOR IN PRODUCE AREA.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
    Location: Sales floor
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO HAND TOWELS OR HAND DRYING PROVISIONS AT HAND SINK IN BACK ROOM BEHIND MEAT COUNTER.PLEASE PROVIDE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: TRASH CANS IN WOMEN'S RESTROOM NOT COVERED.PLEASE PROVIDE COVERED TRASH CANS IN THE WOMEN'S RESTROOM.
    Location: Womens restroom
 01/08/2013Routine
  • 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. Sour cream held at 49 deg. F. on top of cold top unit Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > DO NOT PLACE SOUR CREAM IN A SEPERATE CONTAINER ON TOP OF COLD TOP UNIT, PLACE SOUR CREAM IN MEATL PAN ONLY
    Location: Kitchen
    Equipment: Cold top
  • 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 whole eggs stored above ready to eat food items inside of glass 2 door reach in cooler in kitchen area. Place raw eggs below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Produce room
    Equipment: Hand sink
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Walk-in cooler
  • 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 used to store food items inside inside of chest freezers in meat cutting area. Plastic grocery bags are not food grade. Use only food grade bags, wraps or containers to store food in.
    Location: Meat counter
    Equipment: Chest freezer
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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. Pots stored on floor of back kitchen area. Remove from floor and store in approved manner.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old dispaly coolers in back room. Remove from store if not goig to be used.
    Location: Back room
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: 1. Electronic bug unit in meat cutting area. Remvoe Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Location: Meat counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging down in meat cutting area above equipment. Move strips.
    Location: Meat counter
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    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. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Meat counter
    Equipment: 3-bay
  • 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 hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. 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. No hand towels at hand sink in kitchen area. Provide hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. Provide.
    Location: Produce room
    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. Hot water not working at one faucet at three bay sink on meat cutting line. Repair faucet.
    Location: Meat counter
    Equipment: 3-bay
 09/26/2012Recheck
  • 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. Sour cream held at 49 deg. F. on top of cold top unit Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > DO NOT PLACE SOUR CREAM IN A SEPERATE CONTAINER ON TOP OF COLD TOP UNIT, PLACE SOUR CREAM IN MEATL PAN ONLY
    Location: Kitchen
    Equipment: Cold top
  • 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 whole eggs stored above ready to eat food items inside of glass 2 door reach in cooler in kitchen area. Place raw eggs below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Produce room
    Equipment: Hand sink
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Walk-in cooler
  • 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 used to store food items inside inside of chest freezers in meat cutting area. Plastic grocery bags are not food grade. Use only food grade bags, wraps or containers to store food in.
    Location: Meat counter
    Equipment: Chest freezer
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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. Pots stored on floor of back kitchen area. Remove from floor and store in approved manner.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old dispaly coolers in back room. Remove from store if not goig to be used.
    Location: Back room
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: 1. Electronic bug unit in meat cutting area. Remvoe Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Location: Meat counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging down in meat cutting area above equipment. Move strips.
    Location: Meat counter
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    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. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Meat counter
    Equipment: 3-bay
  • 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 hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. 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. No hand towels at hand sink in kitchen area. Provide hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. Provide.
    Location: Produce room
    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. Hot water not working at one faucet at three bay sink on meat cutting line. Repair faucet.
    Location: Meat counter
    Equipment: 3-bay
 09/04/2012Recheck
  • 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. Sour cream held at 49 deg. F. on top of cold top unit Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > DO NOT PLACE SOUR CREAM IN A SEPERATE CONTAINER ON TOP OF COLD TOP UNIT, PLACE SOUR CREAM IN MEATL PAN ONLY
    Location: Kitchen
    Equipment: Cold top
  • 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 whole eggs stored above ready to eat food items inside of glass 2 door reach in cooler in kitchen area. Place raw eggs below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Produce room
    Equipment: Hand sink
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Walk-in cooler
  • 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 used to store food items inside inside of chest freezers in meat cutting area. Plastic grocery bags are not food grade. Use only food grade bags, wraps or containers to store food in.
    Location: Meat counter
    Equipment: Chest freezer
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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. Pots stored on floor of back kitchen area. Remove from floor and store in approved manner.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old dispaly coolers in back room. Remove from store if not goig to be used.
    Location: Back room
  • Bug zapper
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: 1. Electronic bug unit in meat cutting area. Remvoe Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Location: Meat counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging down in meat cutting area above equipment. Move strips.
    Location: Meat counter
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    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. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Meat counter
    Equipment: 3-bay
  • 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 hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. 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. No hand towels at hand sink in kitchen area. Provide hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. Provide.
    Location: Produce room
    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. Hot water not working at one faucet at three bay sink on meat cutting line. Repair faucet.
    Location: Meat counter
    Equipment: 3-bay
 08/14/2012Recheck
  • 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. Sour cream held at 49 deg. F. on top of cold top unit Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > DO NOT PLACE SOUR CREAM IN A SEPERATE CONTAINER ON TOP OF COLD TOP UNIT, PLACE SOUR CREAM IN MEATL PAN ONLY
    Location: Kitchen
    Equipment: Cold top
  • 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 whole eggs stored above ready to eat food items inside of glass 2 door reach in cooler in kitchen area. Place raw eggs below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Produce room
    Equipment: Hand sink
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart. CORRECTED
    Location: Walk-in cooler
  • 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 used to store food items inside inside of chest freezers in meat cutting area. Plastic grocery bags are not food grade. Use only food grade bags, wraps or containers to store food in.
    Location: Meat counter
    Equipment: Chest freezer
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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. Pots stored on floor of back kitchen area. Remove from floor and store in approved manner.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old dispaly coolers in back room. Remove from store if not goig to be used.
    Location: Back room
  • Bug zapper
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: 1. Electronic bug unit in meat cutting area. Remvoe Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Location: Meat counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging down in meat cutting area above equipment. Move strips.
    Location: Meat counter
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Produce room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Meat counter
    Equipment: 3-bay
  • 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 hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. 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. No hand towels at hand sink in kitchen area. Provide hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. Provide.
    Location: Produce room
    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. Hot water not working at one faucet at three bay sink on meat cutting line. Repair faucet.
    Location: Meat counter
    Equipment: 3-bay
 08/07/2012Recheck
  • 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. Sour cream, mayo, held at 49 to 50 deg. F. on top of cold top prep cooler and 44 deg. F in pull out drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > DO NOT PLACE SOUR CREAM IN A SEPERATE CONTAINER ON TOP OF COLD TOP UNIT, PLACE SOUR CREAM IN MEATL PAN ONLY
    Location: Kitchen
    Equipment: Cold top
  • 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 whole eggs stored above ready to eat food items inside of glass 2 door reach in cooler in kitchen area. Place raw eggs below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart.
    Location: Produce room
    Equipment: Hand sink
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small white cutting board soiled in produce prep area. Clean and sanitize or replace if needed. 2. Meatal cart soiled that has meat hanging on cart drying inside of walk in cooler. Clean and sanitize cart.
    Location: Walk-in cooler
  • 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 used to store food items inside inside of chest freezers in meat cutting area. Plastic grocery bags are not food grade. Use only food grade bags, wraps or containers to store food in.
    Location: Meat counter
    Equipment: Chest freezer
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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. Pots stored on floor of back kitchen area. Remove from floor and store in approved manner.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old dispaly coolers in back room. Remove from store if not goig to be used.
    Location: Back room
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging down in meat cutting area above equipment. Move strips.
    Location: Meat counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles missing below three bay sink. Replace all missing floor tiles. 2. Door frame in poor repair going from meat cutting area to back area. Repair door frame so as to provide a surface that is smooth and easily cleanable. 3. Raw wood below hand sink in produce pre prep area. Paint or seal raw wood.
    Location: Produce room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One drain stop misisng at three bay sink in kitchen area. Provide. 2. Drain stops missing at three bay sink in meat cutting area. Provide stops. NOTE > SET THREE BAY SINKS UP USING ALL THREE COMPARTMENTS. 1. WASH --------------- 2. RINSE -------------------- 3 SANITIZE.---------- AIR DRY wash = soap + water rinse = water saniitze = water + sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • 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 hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. Provide.
    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 hand towels at all times 2. No hand towels at hand sink in vegetable prep area in back room. Provide.
    Location: Produce room
    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. Hot water not working at one faucet at three bay sink on meat cutting line. Repair faucet.
    Location: Meat counter
    Equipment: 3-bay
 07/31/2012Routine
  • 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. Potentially hazardous foods held at 45 deg. F. on top of cold top prep cooler in kitchen area. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not touch ready to eat foods with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
  • 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 egss stored above salsa inside of glass door reach in cooler. Store raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Vegetable prep sink in back room soiled. Clean and sanitize.
    Equipment: Veg. Sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water ran out at all sinks in establishment. Repair or replace hot water heater so as to provide hot water at all times.
  • 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. Raw meat stored inside of plastic grocery bags. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store meat in. 2. Small plastic container used as food scoop inside of pot of beans inside of walk in cooler. Provide approved scoop with a handle for beans. NOTE > INSURE THAT LARGE STOCK POT OF BEANS IS COOLED USING APPROVED METHODS. DO NOT PLACE HOT BEANS IN LARGE POT INSIDE OF WALK IN COOLER TO COOL. PLACE HOT FOODS IN SHALLOW PANS FILLED NOT MORE THAN 2 INCHES DEEP INSIDE OF WALK IN COOLER TO COOL.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Car tires in back stock room. Remove from store.
    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: 1. Thermometers missing inside of 5 door reach in cooler in customer area and inside of 2 door reach in cooler in customer area next to white reach in freezer. Provide thermometers.
  • 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. Boxes of food , bags of potatoes, etc. on floor of walk in cooler for produce. Remove from floor and store on approved shelving.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light inside of produce walk in cooler. Replace.
    Location: Walk-in cooler
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: 1. Hot and cold water preasure at hand sink in kitchen area is to low. Repair so as to provide sufficient water preasure for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 07/31/2012Recheck
  • 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. Potentially hazardous foods held at 45 deg. F. on top of cold top prep cooler in kitchen area. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not touch ready to eat foods with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
  • 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 egss stored above salsa inside of glass door reach in cooler. Store raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Vegetable prep sink in back room soiled. Clean and sanitize.
    Equipment: Veg. Sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water ran out at all sinks in establishment. Repair or replace hot water heater so as to provide hot water at all times.
  • 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. Raw meat stored inside of plastic grocery bags. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store meat in. 2. Small plastic container used as food scoop inside of pot of beans inside of walk in cooler. Provide approved scoop with a handle for beans. NOTE > INSURE THAT LARGE STOCK POT OF BEANS IS COOLED USING APPROVED METHODS. DO NOT PLACE HOT BEANS IN LARGE POT INSIDE OF WALK IN COOLER TO COOL. PLACE HOT FOODS IN SHALLOW PANS FILLED NOT MORE THAN 2 INCHES DEEP INSIDE OF WALK IN COOLER TO COOL.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Car tires in back stock room. Remove from store.
    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: 1. Thermometers missing inside of 5 door reach in cooler in customer area and inside of 2 door reach in cooler in customer area next to white reach in freezer. Provide thermometers.
  • 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. Boxes of food , bags of potatoes, etc. on floor of walk in cooler for produce. Remove from floor and store on approved shelving.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light inside of produce walk in cooler. Replace.
    Location: Walk-in cooler
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: 1. Hot and cold water preasure at hand sink in kitchen area is to low. Repair so as to provide sufficient water preasure for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 05/23/2012Recheck
  • 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. Potentially hazardous foods held at 45 deg. F. on top of cold top prep cooler in kitchen area. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not touch ready to eat foods with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
  • 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 egss stored above salsa inside of glass door reach in cooler. Store raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Vegetable prep sink in back room soiled. Clean and sanitize.
    Equipment: Veg. Sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water ran out at all sinks in establishment. Repair or replace hot water heater so as to provide hot water at all times.
  • 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. Raw meat stored inside of plastic grocery bags. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store meat in. 2. Small plastic container used as food scoop inside of pot of beans inside of walk in cooler. Provide approved scoop with a handle for beans. NOTE > INSURE THAT LARGE STOCK POT OF BEANS IS COOLED USING APPROVED METHODS. DO NOT PLACE HOT BEANS IN LARGE POT INSIDE OF WALK IN COOLER TO COOL. PLACE HOT FOODS IN SHALLOW PANS FILLED NOT MORE THAN 2 INCHES DEEP INSIDE OF WALK IN COOLER TO COOL.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Car tires in back stock room. Remove from store.
    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: 1. Thermometers missing inside of 5 door reach in cooler in customer area and inside of 2 door reach in cooler in customer area next to white reach in freezer. Provide thermometers.
  • 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. Boxes of food , bags of potatoes, etc. on floor of walk in cooler for produce. Remove from floor and store on approved shelving.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light inside of produce walk in cooler. Replace.
    Location: Walk-in cooler
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: 1. Hot and cold water preasure at hand sink in kitchen area is to low. Repair so as to provide sufficient water preasure for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 05/02/2012Recheck
  • 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. Potentially hazardous foods held at 45 deg. F. on top of cold top prep cooler in kitchen area. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not touch ready to eat foods with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
  • 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 egss stored above salsa inside of glass door reach in cooler. Store raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Vegetable prep sink in back room soiled. Clean and sanitize.
    Equipment: Veg. Sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water ran out at all sinks in establishment. Repair or replace hot water heater so as to provide hot water at all times.
  • 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. Raw meat stored inside of plastic grocery bags. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store meat in. 2. Small plastic container used as food scoop inside of pot of beans inside of walk in cooler. Provide approved scoop with a handle for beans. NOTE > INSURE THAT LARGE STOCK POT OF BEANS IS COOLED USING APPROVED METHODS. DO NOT PLACE HOT BEANS IN LARGE POT INSIDE OF WALK IN COOLER TO COOL. PLACE HOT FOODS IN SHALLOW PANS FILLED NOT MORE THAN 2 INCHES DEEP INSIDE OF WALK IN COOLER TO COOL.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Car tires in back stock room. Remove from store.
    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: 1. Thermometers missing inside of 5 door reach in cooler in customer area and inside of 2 door reach in cooler in customer area next to white reach in freezer. Provide thermometers.
  • 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. Boxes of food , bags of potatoes, etc. on floor of walk in cooler for produce. Remove from floor and store on approved shelving.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light inside of produce walk in cooler. Replace.
    Location: Walk-in cooler
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: 1. Hot and cold water preasure at hand sink in kitchen area is to low. Repair so as to provide sufficient water preasure for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 04/03/2012Recheck
  • 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. Potentially hazardous foods held at 45 deg. F. on top of cold top prep cooler in kitchen area. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not touch ready to eat foods with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
  • 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 egss stored above salsa inside of glass door reach in cooler. Store raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Vegetable prep sink in back room soiled. Clean and sanitize.
    Equipment: Veg. Sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water ran out at all sinks in establishment. Repair or replace hot water heater so as to provide hot water at all times.
  • 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. Raw meat stored inside of plastic grocery bags. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store meat in. 2. Small plastic container used as food scoop inside of pot of beans inside of walk in cooler. Provide approved scoop with a handle for beans. NOTE > INSURE THAT LARGE STOCK POT OF BEANS IS COOLED USING APPROVED METHODS. DO NOT PLACE HOT BEANS IN LARGE POT INSIDE OF WALK IN COOLER TO COOL. PLACE HOT FOODS IN SHALLOW PANS FILLED NOT MORE THAN 2 INCHES DEEP INSIDE OF WALK IN COOLER TO COOL.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Car tires in back stock room. Remove from store.
    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: 1. Thermometers missing inside of 5 door reach in cooler in customer area and inside of 2 door reach in cooler in customer area next to white reach in freezer. Provide thermometers.
  • 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. Boxes of food , bags of potatoes, etc. on floor of walk in cooler for produce. Remove from floor and store on approved shelving.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light inside of produce walk in cooler. Replace.
    Location: Walk-in cooler
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: 1. Hot and cold water preasure at hand sink in kitchen area is to low. Repair so as to provide sufficient water preasure for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 03/19/2012Recheck
  • 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. Potentially hazardous foods held at 45 deg. F. on top of cold top prep cooler in kitchen area. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Do not touch ready to eat foods with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
  • 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 egss stored above salsa inside of glass door reach in cooler. Store raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Vegetable prep sink in back room soiled. Clean and sanitize.
    Equipment: Veg. Sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water ran out at all sinks in establishment. Repair or replace hot water heater so as to provide hot water at all times.
  • 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. Raw meat stored inside of plastic grocery bags. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store meat in. 2. Small plastic container used as food scoop inside of pot of beans inside of walk in cooler. Provide approved scoop with a handle for beans. NOTE > INSURE THAT LARGE STOCK POT OF BEANS IS COOLED USING APPROVED METHODS. DO NOT PLACE HOT BEANS IN LARGE POT INSIDE OF WALK IN COOLER TO COOL. PLACE HOT FOODS IN SHALLOW PANS FILLED NOT MORE THAN 2 INCHES DEEP INSIDE OF WALK IN COOLER TO COOL.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Car tires in back stock room. Remove from store.
    Location: Back room
  • 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 inside of 5 door reach in cooler in customer area and inside of 2 door reach in cooler in customer area next to white reach in freezer. Provide thermometers.
  • 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. Boxes of food , bags of potatoes, etc. on floor of walk in cooler for produce. Remove from floor and store on approved shelving.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard missing on light inside of produce walk in cooler. Replace.
    Location: Walk-in cooler
  • Water pressure
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: 1. Hot and cold water preasure at hand sink in kitchen area is to low. Repair so as to provide sufficient water preasure for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 03/12/2012Routine

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