- 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: Par-cooked carne asada, etc, on ice at 47-49 degrees. Sitting on top of ice, is not enough to keep cool. Make sure each container is buried in ice so that it will keep food at 41 or below.RECHECK 10/25/14: PAR-COOKED MEATS STILL AT 47-48F. iCE BATH IS NEXT TO HOT WELL, AND UNDERNEATH SHELF WITH HEAT LAMP. USE FEWER PANS TO ALLOW ROOM TO COMPLETELY BURY SIDES OF PANS IN ICE. WILL RE-CHECK IN ONE WEEK. IF STILL TENPERATURE PROBLEMS, WILL NEED TO FIND ANOTHER WAY TO KEEP THESE ITEMS COLD.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs on top shelf of cooler across from cook line, above beer and rice for horchata. Always keep raw eggs under ready to eat or drink foor or drink.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Two door reach-in next to Pepsi cooler: bags of cooked rice and rajas without date mark. Date mark all foods help over 24 hours.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No handles on three bay taps; must use pliers to turn on water. Repair to add handles.2. Prep sink faucet is off; have faucet replaced so that sink is in good worling order.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No handles on three bay taps; must use pliers to turn on water. Repair to add handles.2. Prep sink faucet is off; have faucet replaced so that sink is in good worling order.
Location: Kitchen
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket in kitchen reading at less than 150 ppm. Quat concentrate present, however no test strips to properly measure strength. Closed store until test strips were brought back and sanitizer making was demonstrated in front of me.
Location: Kitchen
- 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: Plastic cup used for scoop in bulk flour bin. Provide scoop with handle that can be stored handle up to prevent bare hand contact.
Location: Kitchen
Equipment: Bulk food containers
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will sign up to take class; gave information sheet.Recheck 10/24/14: owner has registered for class
- 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: Twp removable screens missing from hood. Replace. Owner states a service has been out and they recommended removing a screen temporarily to make sure ventilation works. Parts for permanant fix are on order.
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Big chest freezer by cook line, and small chest freezer next to bathroom, too full and does not seal completely on top; meat on top starting to thaw. Remove top layer of meat so that frozen items can stay frozen.
Location: Kitchen
Equipment: Chest freezer
- 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. Pepsi reach-in cooler: could not locate thermometer. Provide thermometer, or if there is one, leave it where it can be easily seen.2. Two door reach-in next to Pepsi cooler: cannot find thermometer. Provide one placed where it can be easily seen.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Pepsi reach-in cooler: could not locate thermometer. Provide thermometer, or if there is one, leave it where it can be easily seen.2. Two door reach-in next to Pepsi cooler: cannot find thermometer. Provide one placed where it can be easily seen.
Location: Kitchen
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: 1. Pepsi two door reach-in: lettuce and onion sitting directly on rack uncovered. Cover or place all foods in container before placing in cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No soap in employee bathroom; COS2. No soap at kitchen hand sink
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No soap in employee bathroom; COS2. No soap at kitchen hand sink
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in employee bathroom
Location: Restroom
Equipment: Hand sink
- 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.
Comments: No test strips on site. Corrected by going to GFS.
Location: Kitchen
|
10/31/2014 | 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: Par-cooked carne asada, etc, on ice at 47-49 degrees. Sitting on top of ice, is not enough to keep cool. Make sure each container is buried in ice so that it will keep food at 41 or below.RECHECK 10/25/14: PAR-COOKED MEATS STILL AT 47-48F. iCE BATH IS NEXT TO HOT WELL, AND UNDERNEATH SHELF WITH HEAT LAMP. USE FEWER PANS TO ALLOW ROOM TO COMPLETELY BURY SIDES OF PANS IN ICE. WILL RE-CHECK IN ONE WEEK. IF STILL TENPERATURE PROBLEMS, WILL NEED TO FIND ANOTHER WAY TO KEEP THESE ITEMS COLD.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs on top shelf of cooler across from cook line, above beer and rice for horchata. Always keep raw eggs under ready to eat or drink foor or drink.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Two door reach-in next to Pepsi cooler: bags of cooked rice and rajas without date mark. Date mark all foods help over 24 hours.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No handles on three bay taps; must use pliers to turn on water. Repair to add handles.2. Prep sink faucet is off; have faucet replaced so that sink is in good worling order.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No handles on three bay taps; must use pliers to turn on water. Repair to add handles.2. Prep sink faucet is off; have faucet replaced so that sink is in good worling order.
Location: Kitchen
Equipment: Prep sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket in kitchen reading at less than 150 ppm. Quat concentrate present, however no test strips to properly measure strength. Closed store until test strips were brought back and sanitizer making was demonstrated in front of me.
Location: Kitchen
- 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: Plastic cup used for scoop in bulk flour bin. Provide scoop with handle that can be stored handle up to prevent bare hand contact.
Location: Kitchen
Equipment: Bulk food containers
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will sign up to take class; gave information sheet.Recheck 10/24/14: owner has registered for class
- 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: Twp removable screens missing from hood. Replace. Owner states a service has been out and they recommended removing a screen temporarily to make sure ventilation works. Parts for permanant fix are on order.
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Big chest freezer by cook line, and small chest freezer next to bathroom, too full and does not seal completely on top; meat on top starting to thaw. Remove top layer of meat so that frozen items can stay frozen.
Location: Kitchen
Equipment: Chest freezer
- 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. Pepsi reach-in cooler: could not locate thermometer. Provide thermometer, or if there is one, leave it where it can be easily seen.2. Two door reach-in next to Pepsi cooler: cannot find thermometer. Provide one placed where it can be easily seen.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Pepsi reach-in cooler: could not locate thermometer. Provide thermometer, or if there is one, leave it where it can be easily seen.2. Two door reach-in next to Pepsi cooler: cannot find thermometer. Provide one placed where it can be easily seen.
Location: Kitchen
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: 1. Pepsi two door reach-in: lettuce and onion sitting directly on rack uncovered. Cover or place all foods in container before placing in cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No soap in employee bathroom; COS2. No soap at kitchen hand sink
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No soap in employee bathroom; COS2. No soap at kitchen hand sink
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in employee bathroom
Location: Restroom
Equipment: Hand sink
- 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.
Comments: No test strips on site. Corrected by going to GFS.
Location: Kitchen
|
10/24/2014 | 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: Par-cooked carne asada, etc, on ice at 47-49 degrees. Sitting on top of ice, is not enough to keep cool. Make sure each container is buried in ice so that it will keep food at 41 or below.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs on top shelf of cooler across from cook line, above beer and rice for horchata. Always keep raw eggs under ready to eat or drink foor or drink.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Two door reach-in next to Pepsi cooler: bags of cooked rice and rajas without date mark. Date mark all foods help over 24 hours.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No handles on three bay taps; must use pliers to turn on water. Repair to add handles.2. Prep sink faucet is off; have faucet replaced so that sink is in good worling order.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No handles on three bay taps; must use pliers to turn on water. Repair to add handles.2. Prep sink faucet is off; have faucet replaced so that sink is in good worling order.
Location: Kitchen
Equipment: Prep sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer bucket in kitchen reading at less than 150 ppm. Quat concentrate present, however no test strips to properly measure strength. Closed store until test strips were brought back and sanitizer making was demonstrated in front of me.
Location: Kitchen
- 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: Plastic cup used for scoop in bulk flour bin. Provide scoop with handle that can be stored handle up to prevent bare hand contact.
Location: Kitchen
Equipment: Bulk food containers
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will sign up to take class; gave information sheet.
- 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: Twp removable screens missing from hood. Replace. Owner states a service has been out and they recommended removing a screen temporarily to make sure ventilation works. Parts for permanant fix are on order.
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: Big chest freezer by cook line, and small chest freezer next to bathroom, too full and does not seal completely on top; meat on top starting to thaw. Remove top layer of meat so that frozen items can stay frozen.
Location: Kitchen
Equipment: Chest freezer
- 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. Pepsi reach-in cooler: could not locate thermometer. Provide thermometer, or if there is one, leave it where it can be easily seen.2. Two door reach-in next to Pepsi cooler: cannot find thermometer. Provide one placed where it can be easily seen.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Pepsi reach-in cooler: could not locate thermometer. Provide thermometer, or if there is one, leave it where it can be easily seen.2. Two door reach-in next to Pepsi cooler: cannot find thermometer. Provide one placed where it can be easily seen.
Location: Kitchen
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: 1. Pepsi two door reach-in: lettuce and onion sitting directly on rack uncovered. Cover or place all foods in container before placing in cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No soap in employee bathroom; COS2. No soap at kitchen hand sink
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No soap in employee bathroom; COS2. No soap at kitchen hand sink
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels in employee bathroom
Location: Restroom
Equipment: Hand sink
- No test kit (corrected on site)
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.
Comments: No test strips on site. Corrected by going to GFS.
Location: Kitchen
|
10/16/2014 | Routine |
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: TACO WOODEN BOARD. NEED TO PROVIDE A NON-POROUS, SMOOTH, CLEANABLE SURFACE FOR MAKING FRESH SOFT TACOS
Location: Kitchen
- Table mounted equipment (corrected)
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: NEED TO SUPPORT CHEST FREEZERS 6 INCHES AND HIGHER (WHEELS OKAY)DO NOT USE THE WOOD BOARDS TO LIFT OFF THE FLOOR
Location: Kitchen
Equipment: Chest freezer
- Table mounted equipment
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: NEED TO SUPPORT CHEST FREEZERS 6 INCHES AND HIGHER (WHEELS OKAY)DO NOT USE THE WOOD BOARDS TO LIFT OFF THE FLOOR
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
|
07/11/2014 | Pre-Licensing Recheck |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: TACO WOODEN BOARD. NEED TO PROVIDE A NON-POROUS, SMOOTH, CLEANABLE SURFACE FOR MAKING FRESH SOFT TACOS
Location: Kitchen
- Table mounted equipment
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: NEED TO SUPPORT CHEST FREEZERS 6 INCHES AND HIGHER (WHEELS OKAY)DO NOT USE THE WOOD BOARDS TO LIFT OFF THE FLOOR
Location: Kitchen
Equipment: Chest freezer
- Table mounted equipment
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: NEED TO SUPPORT CHEST FREEZERS 6 INCHES AND HIGHER (WHEELS OKAY)DO NOT USE THE WOOD BOARDS TO LIFT OFF THE FLOOR
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
|
07/09/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LOS MOLCAJETES TAQUERIA, 2440 LAFAYETTE RD, Indianapolis, IN »