- 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: THE SANITIZER DID NOT DISPENSE WHEN RUNNING DISH MACHINE. ADJUST TO 50 TO 75 PPM STRENGTH.10/24 -- A REPAIR TECH. WAS OUT EARLIER TODAY CHECKING SANITIZER, HOWEVER, IT DID NOT MEASURE CORRECTLY AT THIS TIME. AT 2:00 PM THE SANITIZER DISPENSER WAS PRIMED AND CHLORINE SANITIZER CAME OUT AT THE PROPER STRENGTH.,
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE REAR KITCHEN HAND SIINK.
Location: Kitchen (back)
- 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.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE DUMPSTER LID WAS OPEN. CLOSED/CORRECTED -- OK.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL HAND SOAP AT SERVER'S HAND SINK.
Equipment: Hand sink
|
10/24/2014 | Recheck |
- 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: THE SANITIZER DID NOT DISPENSE WHEN RUNNING DISH MACHINE. ADJUST TO 50 TO 75 PPM STRENGTH.
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE REAR KITCHEN HAND SIINK.
Location: Kitchen (back)
- 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.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE DUMPSTER LID WAS OPEN. CLOSED/CORRECTED -- OK.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL HAND SOAP AT SERVER'S HAND SINK.
Equipment: Hand sink
|
10/20/2014 | Routine |
- Minimize contact (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: PROVIDE A HANDLED SCOOP FOR CHIPS. WAITSTAFF USING A BOWL TO SCOOP CHIPS.ENSURE HANDLED SCOOPS ARE NOT IN FOOD - OKAY TO STORE SCOOP OUTSIDE OF CHIP WARMER LIKE ICE SCOOPS FOR THE ICE MACHINE
- 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. THAWING SHRIMP IN A BUS TUB IN THE VEGETEABLE SINK - KITCHEN PERSON IN CHARGE MOVED SHRIMP TO MEAT SINK2. RAW EGGS STORED OVER ONIONS AND CILANTRO - STORE RAW EGGS AWAY FROM VEGETABLES
Location: Kitchen
Equipment: Veg. Sink
- 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. THAWING SHRIMP IN A BUS TUB IN THE VEGETEABLE SINK - KITCHEN PERSON IN CHARGE MOVED SHRIMP TO MEAT SINK2. RAW EGGS STORED OVER ONIONS AND CILANTRO - STORE RAW EGGS AWAY FROM VEGETABLES
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN TABLE WITH CAN OPENER ATTACHMENT
Location: Dry storage
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SMALL PREP TOP COOLER SOILED ON THE OUTSIDE AND INSIDE
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT HOT WATER FAUCET
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: RED QUAT SANITIZER CONCENTRATION 400-500 PPM USE LESS QUAT TABLETS
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: UNUSED OLD STEAM TABLE AND HOMESTYLE EQUIPMENT STORED OUTSIDE - REMOVE IF NOT IN USE
Location: Outdoor storage
- 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: CLEAN WALLS OF TOMATO JUICE
Location: Dry storage
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAWING FROZEN SHRIMP INSIDE SINK WITHOUT RUNNING WATER - KITCHEN PERSON IN CHARGE CORRECTED
Location: Kitchen
Equipment: Meat sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LEFT HANDSINK
Location: Womens restroom
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN SHELVING WITH STEAMER WITH REFRIED BEANS ON THE LOWER SHELF
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN SHELVING WITH STEAMER WITH REFRIED BEANS ON THE LOWER SHELF
Location: Kitchen
Equipment: Can opener
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN SHELVING WITH STEAMER WITH REFRIED BEANS ON THE LOWER SHELF
Location: Kitchen
Equipment: Prep table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BACK KITCHEN HOOD MISSING A LIGHT GUARD - PROVIDE
Location: Cook line
|
03/26/2014 | Recheck |
- Minimize contact (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: PROVIDE A HANDLED SCOOP FOR CHIPS. WAITSTAFF USING A BOWL TO SCOOP CHIPS.ENSURE HANDLED SCOOPS ARE NOT IN FOOD - OKAY TO STORE SCOOP OUTSIDE OF CHIP WARMER LIKE ICE SCOOPS FOR THE ICE MACHINE
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. THAWING SHRIMP IN A BUS TUB IN THE VEGETEABLE SINK - KITCHEN PERSON IN CHARGE MOVED SHRIMP TO MEAT SINK2. RAW EGGS STORED OVER ONIONS AND CILANTRO - STORE RAW EGGS AWAY FROM VEGETABLES
Location: Kitchen
Equipment: Veg. Sink
- 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. THAWING SHRIMP IN A BUS TUB IN THE VEGETEABLE SINK - KITCHEN PERSON IN CHARGE MOVED SHRIMP TO MEAT SINK2. RAW EGGS STORED OVER ONIONS AND CILANTRO - STORE RAW EGGS AWAY FROM VEGETABLES
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN TABLE WITH CAN OPENER ATTACHMENT
Location: Dry storage
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SMALL PREP TOP COOLER SOILED ON THE OUTSIDE AND INSIDE
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT HOT WATER FAUCET
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: RED QUAT SANITIZER CONCENTRATION 400-500 PPM USE LESS QUAT TABLETS
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: UNUSED OLD STEAM TABLE AND HOMESTYLE EQUIPMENT STORED OUTSIDE - REMOVE IF NOT IN USE
Location: Outdoor storage
- 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: CLEAN WALLS OF TOMATO JUICE
Location: Dry storage
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAWING FROZEN SHRIMP INSIDE SINK WITHOUT RUNNING WATER - KITCHEN PERSON IN CHARGE CORRECTED
Location: Kitchen
Equipment: Meat sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LEFT HANDSINK
Location: Womens restroom
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN SHELVING WITH STEAMER WITH REFRIED BEANS ON THE LOWER SHELF
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN SHELVING WITH STEAMER WITH REFRIED BEANS ON THE LOWER SHELF
Location: Kitchen
Equipment: Can opener
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN SHELVING WITH STEAMER WITH REFRIED BEANS ON THE LOWER SHELF
Location: Kitchen
Equipment: Prep table
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BACK KITCHEN HOOD MISSING A LIGHT GUARD - PROVIDE
Location: Cook line
|
03/20/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave two (2) signs during inspection
- 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 chorizo stored above ready to eat chicken2. Raw fish stored above ready to eat sauces
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Buckets supporting plumbing, remove to be able to clean, sweep, and mop.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Buckets supporting plumbing, remove to be able to clean, sweep, and mop.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal handsink faucets x 2
Location: Womens restroom
Equipment: Hand sink
- 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. Tamales on floor2. Pot of cheese on floor
Location: Walk-in freezer
- 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. Tamales on floor2. Pot of cheese on floor
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
08/16/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave two (2) signs during inspection
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chorizo stored above ready to eat chicken2. Raw fish stored above ready to eat sauces
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Buckets supporting plumbing, remove to be able to clean, sweep, and mop.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Buckets supporting plumbing, remove to be able to clean, sweep, and mop.
Location: Bar
Equipment: 4-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal handsink faucets x 2
Location: Womens restroom
Equipment: Hand sink
- Food storage (corrected on site)
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. Tamales on floor2. Pot of cheese on floor
Location: Walk-in freezer
- Food storage (corrected on site)
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. Tamales on floor2. Pot of cheese on floor
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
08/08/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Steam table electrical cord stored in water
- 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: Queso, lettuce
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Dish racks in front of handsink
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sani bucket inside handsink
Location: Dish machine area
Equipment: Hand sink
- 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: Chile Verde 03/19/13Verde 03/19/13Colorodo 03/20/13Should have been discarded 03/26/13 and 03/27/13
Location: Kitchen
Equipment: Walk in cooler
|
04/09/2013 | Recheck |
- Electrical service (corrected on site)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Steam table electrical cord stored in water
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Queso, lettuce
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Dish racks in front of handsink
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sani bucket inside handsink
Location: Dish machine area
Equipment: Hand sink
- Date marking (corrected on site)
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: Chile Verde 03/19/13Verde 03/19/13Colorodo 03/20/13Should have been discarded 03/26/13 and 03/27/13
Location: Kitchen
Equipment: Walk in cooler
|
04/01/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon & knife inside handsink
Location: Kitchen (back)
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bag for mushrooms
Location: Kitchen
Equipment: Prep Top Cooler
- Thermometer accuracy
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: Dessert cooler
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Salt & Garlic
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shield cracked
Location: Dry storage
- 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: Orange quat test kit for blue tablets
Location: Kitchen
|
11/20/2012 | 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: 1. Ground beef for tacos2. TamalesRe-heated to 165
Location: Kitchen
Equipment: Flat grill
- 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: Foods removed to a cooler at 41 F.
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Bar:1 Sani tablet + soap. 1 Sani tablet only.
- 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: Chips
Location: Cook line
- 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 chicken over mushrooms2. Raw eggs over salsa
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer accuracy
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: Replaced broken thermometer
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. Salt2. Garlic
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light x 1
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: Coca cola 1 door reach in cooler by chips
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sanitizer tube loose, sprays water
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/14/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Ground beef for tacos2. TamalesRe-heated to 165
Location: Kitchen
Equipment: Flat grill
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Foods removed to a cooler at 41 F.
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Bar:1 Sani tablet + soap. 1 Sani tablet only.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Chips
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken over mushrooms2. Raw eggs over salsa
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer accuracy
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: Replaced broken thermometer
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. Salt2. Garlic
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light x 1
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thermometer, provided (corrected on site)
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: Coca cola 1 door reach in cooler by chips
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sanitizer tube loose, sprays water
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/07/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drink
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over ready to eat food.
Location: Cook line
Equipment: Prep Top Cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Steak knives blades sticking up. Blades corrected.
Location: Wait staff area
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01/20/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: restrain co2 tanks in store room with chain or bungee cord
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: repair bar hand sink to working condition
Location: Bar
Equipment: Hand 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: Repair water flow to bar hand sink
Location: Bar
Equipment: Hand sink
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Seal wood legs or replace with non absorbent material in server area
Location: Wait staff area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all hand sinks, 3bay, veg and meat sinks backs to wall
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all hand sinks, 3bay, veg and meat sinks backs to wall
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all hand sinks, 3bay, veg and meat sinks backs to wall
Location: Prep area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. provide splash guard between veg and meat sink2. provide splash guard between two by sink and hand sink in dish machine area
Location: Prep area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Reverse all affected sinks hot to left side
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: install mop rack at mop sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Add light to back hood and also in walk in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. repair cook line floor at grates/drainsone is too high one has significant dip in floor2. Provide plumbing rings at plumbing wall gaps
Location: Cook line
- 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: clean walk in cooler ceiling walls and floors
Location: Walk-in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hot water too hot at all hand sinkslower to 100-110
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01/06/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: restrain co2 tanks in store room with chain or bungee cord
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: repair bar hand sink to working condition
Location: Bar
Equipment: Hand 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: Repair water flow to bar hand sink
Location: Bar
Equipment: Hand sink
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Seal wood legs or replace with non absorbent material in server area
Location: Wait staff area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all hand sinks, 3bay, veg and meat sinks backs to wall
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all hand sinks, 3bay, veg and meat sinks backs to wall
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all hand sinks, 3bay, veg and meat sinks backs to wall
Location: Prep area
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. provide splash guard between veg and meat sink2. provide splash guard between two by sink and hand sink in dish machine area
Location: Prep area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Reverse all affected sinks hot to left side
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: install mop rack at mop sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Add light to back hood and also in walk in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. repair cook line floor at grates/drainsone is too high one has significant dip in floor2. Provide plumbing rings at plumbing wall gaps
Location: Cook line
- 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: clean walk in cooler ceiling walls and floors
Location: Walk-in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hot water too hot at all hand sinkslower to 100-110
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12/01/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about RIVIERA MAYA BAR AND GRILL, 6929 W 38TH ST, Indianapolis, IN »