- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: CAN SITTING ON TOP OF CAKE
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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.
Location: Kitchen
Equipment: Walk in cooler
|
03/06/2014 | Routine |
- 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: 1. Dough sitting on soiled shelving without a tray. Clean shelving and put dough on a clean and sanitized tray
Location: Walk-in cooler
Equipment: Wire shelving
- 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. 5-gal bucket and quart pail inside handsink2. Using handsink to fill water for dough - discontinue - only for handwashing
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: #10 can of pineapple - need to use food grade containers after opening #10 cans - metal cans can rust and degrade
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal items stored in baking prep area - moved during inspection to purse
Location: Prep area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Divider is soiled with oil, flour, old pastry debris
Location: Kitchen
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: Cold medicine stored on bench table with bakery ingredients. Moved to first aid box
Location: Kitchen
Equipment: Prep table
|
06/07/2013 | Recheck |
- 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: 1. Dough sitting on soiled shelving without a tray. Clean shelving and put dough on a clean and sanitized tray
Location: Walk-in cooler
Equipment: Wire shelving
- 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: 1. 5-gal bucket and quart pail inside handsink2. Using handsink to fill water for dough - discontinue - only for handwashing
Location: Kitchen
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: #10 can of pineapple - need to use food grade containers after opening #10 cans - metal cans can rust and degrade
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal items stored in baking prep area - moved during inspection to purse
Location: Prep area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Divider is soiled with oil, flour, old pastry debris
Location: Kitchen
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: Cold medicine stored on bench table with bakery ingredients. Moved to first aid box
Location: Kitchen
Equipment: Prep table
|
06/03/2013 | 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: Drinks x 3
Location: Kitchen
Equipment: Prep table
- 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: Tongs x 2Serrated bread knife
Location: Kitchen (front)
Equipment: Hand sink
- Packaging integrity (corrected on site)
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: Corn dented cans x 2. Do not use.
Location: Kitchen
Equipment: Wire shelving
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12/18/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Sales floor
Equipment: Reach in freezer (2door)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
06/13/2012 | Recheck |
- 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.
Location: Sales floor
Equipment: Reach in freezer (2door)
- 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
- 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
Equipment: Walk in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
06/05/2012 | Routine |
- 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: Open drinks stored on food shelving. Store in a different area.
Location: Bakery area
- 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: Box sitting on top of hand sink and metal tongs inside hand sink. Do not store or sit items on or in hand sink.
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (front)
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. Box of decorative rose petals for cakes stored below shelving. 2. Boxes of food containers stored on floor in storage area. Store above 6 inches.3. Containers of frosting stored on floor. Store on prep top bottom shelving.
Location: Bakery area
- 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: Tray on shelving near 3-bay utensil tray is soiled. Clean.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Sales floor
Equipment: -
- 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.
Location: Bakery area
|
12/16/2011 | Recheck |
- 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: Open drinks stored on food shelving. Store in a different area.
Location: Bakery area
- 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: Box sitting on top of hand sink and metal tongs inside hand sink. Do not store or sit items on or in hand sink.
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (front)
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of decorative rose petals for cakes stored below shelving. 2. Boxes of food containers stored on floor in storage area. Store above 6 inches.3. Containers of frosting stored on floor. Store on prep top bottom shelving.
Location: Bakery area
- 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: Tray on shelving near 3-bay utensil tray is soiled. Clean.
Location: Bakery area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Sales floor
Equipment: -
- 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.
Location: Bakery area
|
12/12/2011 | Recheck |
- 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: Open drinks stored on food shelving. Store in a different area.
Location: Bakery area
- 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: Box sitting on top of hand sink and metal tongs inside hand sink. Do not store or sit items on or in hand sink.
Location: Bakery area
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of decorative rose petals for cakes stored below shelving. 2. Boxes of food containers stored on floor in storage area. Store above 6 inches.3. Containers of frosting stored on floor. Store on prep top bottom shelving.
Location: Bakery area
- 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: Tray on shelving near 3-bay utensil tray is soiled. Clean.
Location: Bakery area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- 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.
Location: Bakery area
|
12/09/2011 | Routine |
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