- 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: LOWER PREP. COOLER AT 48 DEGREES. A PAN OF RAW CHICKEN WAS TRANSFERRED TO WALK--IN COOLER. OK'D
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH SETTING ON BEER KEG COOLER SHOULD BE MOVED TO CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WATER TEMP. -- WASH-- WAS 100 DEGREES. RUN WITH TEMP. BETWEEN 120 F AND 140 F.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE FOIL FROM THE SHELF BELOW THE STEAM TABLE.
Location: Cook line
|
07/09/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LOWER PREP. COOLER AT 48 DEGREES. A PAN OF RAW CHICKEN WAS TRANSFERRED TO WALK--IN COOLER. OK'D
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH SETTING ON BEER KEG COOLER SHOULD BE MOVED TO CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WATER TEMP. -- WASH-- WAS 100 DEGREES. RUN WITH TEMP. BETWEEN 120 F AND 140 F.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE FOIL FROM THE SHELF BELOW THE STEAM TABLE.
Location: Cook line
|
07/01/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE FLOOR DRAIN IN MEN'S ROOM BACKED UP WHEN TOILET WAS FLUSHED. CLEAN/REPAIR DRAIN LINE AS NEEDED.
Location: Mens restroom
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THE HOT FOODS PROBE THERMOMETER HAD TO BE CALLIBRATED (ADJUSTED) TO BE ACCURATE. CORRECTED -- OK.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS
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: REPLACE THE 3--BAY SINK FAUCET. (FIXTURE).
Location: Dish machine area
Equipment: 3-bay
|
01/03/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE FLOOR DRAIN IN MEN'S ROOM BACKED UP WHEN TOILET WAS FLUSHED. CLEAN/REPAIR DRAIN LINE AS NEEDED.
Location: Mens restroom
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THE HOT FOODS PROBE THERMOMETER HAD TO BE CALLIBRATED (ADJUSTED) TO BE ACCURATE. CORRECTED -- OK.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN AND WOMEN'S ROOM HAND SINKS
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: REPLACE THE 3--BAY SINK FAUCET. (FIXTURE).
Location: Dish machine area
Equipment: 3-bay
|
12/31/2013 | Routine |
| No violation noted during this evaluation. | 10/03/2013 | Non-Illness Complaint |
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE BACK OF THE EVAPORATOR COIL OF FAN UNIT IN WALK--IN COOLER IS DIRTY ( WITH A MAT OF DUST ). CLEAN AREA FOR BETTER AIR CIRCULATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 2 MIDDLE SHELVES IN THE WALK--IN.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE 3 EXHAUST HOOD LIGHT COVERS (GUARDS).
Location: Cook line
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can. -- IN THE WOMEN'S RESTROOM.
Location: Womens restroom
|
08/05/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE BACK OF THE EVAPORATOR COIL OF FAN UNIT IN WALK--IN COOLER IS DIRTY ( WITH A MAT OF DUST ). CLEAN AREA FOR BETTER AIR CIRCULATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 2 MIDDLE SHELVES IN THE WALK--IN.
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: REPLACE 3 EXHAUST HOOD LIGHT COVERS (GUARDS).
Location: Cook line
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can. -- IN THE WOMEN'S RESTROOM.
Location: Womens restroom
|
07/29/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE BACK OF THE EVAPORATOR COIL OF FAN UNIT IN WALK--IN COOLER IS DIRTY ( WITH A MAT OF DUST ). CLEAN AREA FOR BETTER AIR CIRCULATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 2 MIDDLE SHELVES IN THE WALK--IN.
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: REPLACE 3 EXHAUST HOOD LIGHT COVERS (GUARDS).
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can. -- IN THE WOMEN'S RESTROOM.
Location: Womens restroom
|
07/19/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LEFT SIDE OF THE STEAM TABLE HAD FOODS AT AROUND 115 DEGREES. THIS WAS TURNED UP TO KEEP FOODS AT LEAST 135 DEGREES.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ONE LARGE PAN OF REFRIED BEANS IN WALK--IN COOLER MEASURED 58 DEGREES AND HAD TO BE SET IN ICE WATER (IN COOLER) TO SHORTEN THE COOL--DOWN TIME. MUST GET WARM FOODS FROM 135 F TO 41 F IN 6 HOURS OR LESS.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHIINE SANITIZER WAS VERY LOW AND NOT DISPENSING PROPERLY. REPLACE BUCKET OF SANITIZER AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR OR REPLACE THE 3--BAY SINK FAUCET. IT LEAKS BADLY AND IS HARD TO CONTROL.
Location: Dish machine area
Equipment: 3-bay
|
03/29/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LEFT SIDE OF THE STEAM TABLE HAD FOODS AT AROUND 115 DEGREES. THIS WAS TURNED UP TO KEEP FOODS AT LEAST 135 DEGREES.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ONE LARGE PAN OF REFRIED BEANS IN WALK--IN COOLER MEASURED 58 DEGREES AND HAD TO BE SET IN ICE WATER (IN COOLER) TO SHORTEN THE COOL--DOWN TIME. MUST GET WARM FOODS FROM 135 F TO 41 F IN 6 HOURS OR LESS.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHIINE SANITIZER WAS VERY LOW AND NOT DISPENSING PROPERLY. REPLACE BUCKET OF SANITIZER AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR OR REPLACE THE 3--BAY SINK FAUCET. IT LEAKS BADLY AND IS HARD TO CONTROL.
Location: Dish machine area
Equipment: 3-bay
|
03/22/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LEFT SIDE OF THE STEAM TABLE HAD FOODS AT AROUND 115 DEGREES. THIS WAS TURNED UP TO KEEP FOODS AT LEAST 135 DEGREES.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ONE LARGE PAN OF REFRIED BEANS IN WALK--IN COOLER MEASURED 58 DEGREES AND HAD TO BE SET IN ICE WATER (IN COOLER) TO SHORTEN THE COOL--DOWN TIME. MUST GET WARM FOODS FROM 135 F TO 41 F IN 6 HOURS OR LESS.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHIINE SANITIZER WAS VERY LOW AND NOT DISPENSING PROPERLY. REPLACE BUCKET OF SANITIZER AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR OR REPLACE THE 3--BAY SINK FAUCET. IT LEAKS BADLY AND IS HARD TO CONTROL.
Location: Dish machine area
Equipment: 3-bay
|
03/20/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - PROPANE TANK SETTING ON KITCHEN FLOOR.
Correction: PROPANE TANKS SHOULD NOT BE STORED INSIDE THE ESTABLISHMENT.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPLACE SANITIZER FOR THE DISHMACHINE.
Location: Kitchen (back)
Equipment: Dishmachine
- 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: ONE COOK WAS WITHOUT A HAIR RESTRAINT. WEAR A HAT, NET, ETC. IF PREPARING, COOKING OR HANDLING FOODS.
|
11/29/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - PROPANE TANK SETTING ON KITCHEN FLOOR.
Correction: PROPANE TANKS SHOULD NOT BE STORED INSIDE THE ESTABLISHMENT.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPLACE SANITIZER FOR THE DISHMACHINE.
Location: Kitchen (back)
Equipment: Dishmachine
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ONE COOK WAS WITHOUT A HAIR RESTRAINT. WEAR A HAT, NET, ETC. IF PREPARING, COOKING OR HANDLING FOODS.
|
11/26/2012 | Routine |
- 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: ONE ROACH WAS SEEN IN AREA OF THE BEER COOLER COMPRESSOR/CONDENSOR. INSPECT THIS AREA AND TREAT AS NEEDED. HAVE PEST CONTROL COMPANY INSPECT/TREAT KITCHEN AND OTHER SURROUNDING AREAS OF ESTABLISHMENT AS NEEDED.6/21 -- PEST CONTROL COMP. TREATED HERE ON MON.6/18 AND WED.6/20. NO SIGN OF ROACHES AT THIS TIME.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: HAVE DISHMACHINE SANITIZER DISPENSER ADJUSTED OR REPAIRED SO IT MAINTAINS 50 TO 75 PPM STRENGTH.
Location: Dish machine area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP BLEACH WIPING CLOTH WATER IN THE COOK--LINE AREA.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- 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.
Location: Kitchen
|
06/21/2012 | Recheck |
- 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: ONE ROACH SEEN IN COMPRESSOR AREA OF BEER COOLER. INSPECT AREA AND HAVE TREATED ALONG WITH OTHER AREAS OF ESTABLISHMENT.6/21 -- PEST CONTROL CO. TREATED NEEDED AREAS. -- INVOICE SEEN.
Location: Kitchen
|
06/21/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE ROACH SEEN IN COMPRESSOR AREA OF BEER COOLER. INSPECT AREA AND HAVE TREATED ALONG WITH OTHER AREAS OF ESTABLISHMENT.
Location: Kitchen
|
06/15/2012 | Non-Illness Complaint |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE ROACH WAS SEEN IN AREA OF THE BEER COOLER COMPRESSOR/CONDENSOR. INSPECT THIS AREA AND TREAT AS NEEDED. HAVE PEST CONTROL COMPANY INSPECT/TREAT KITCHEN AND OTHER SURROUNDING AREAS OF ESTABLISHMENT AS NEEDED.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: HAVE DISHMACHINE SANITIZER DISPENSER ADJUSTED OR REPAIRED SO IT MAINTAINS 50 TO 75 PPM STRENGTH.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- 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.
Location: Kitchen
|
06/15/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL 2 SPRAY BOTTLES HANGING ON SIDE OF DISHMACHINE.
Location: Dish machine area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER FOR DISHMACHINE WAS NOT STRONG ENOUGH. RENEW OR REPLACE SUPPLY OF SANITIZER AS NEEDED.
Location: Dish machine area
- 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: REPLACAE THERMOMETER IN PREP. COOLER.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DURING THIS INSPECTION IT WAS NOTICED THAT THE WATER HEATER PILOT LIGHT WENT OUT AND HAD TO BE RELIT. MAKE SURE WATER HEATER STAYS ON FOR CONSISTENT HOT WATER.
Location: Kitchen (back)
|
02/28/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL 2 SPRAY BOTTLES HANGING ON SIDE OF DISHMACHINE.
Location: Dish machine area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER FOR DISHMACHINE WAS NOT STRONG ENOUGH. RENEW OR REPLACE SUPPLY OF SANITIZER AS NEEDED.
Location: Dish machine area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACAE THERMOMETER IN PREP. COOLER.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DURING THIS INSPECTION IT WAS NOTICED THAT THE WATER HEATER PILOT LIGHT WENT OUT AND HAD TO BE RELIT. MAKE SURE WATER HEATER STAYS ON FOR CONSISTENT HOT WATER.
Location: Kitchen (back)
|
02/22/2012 | Routine |
Restaurant representatives - add corrected or new information about El Hidalguense Mexican Restaurant, 5035 W 71ST ST, Indianapolis, IN »