- 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. Hot and spicy pork tamales at steam unit held at 129 deg. F. Chipotle chicken held at 123 deg. F Hold all hot foods at 135 deg. F or above. Reheat all left over foods to 165 deg. F or above.
Location: Kitchen
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three pans of cooked chorizo sitting out at room temperature at 72 deg. F due to improper cooling. Do not cool hot foods at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHORIZO WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop stored on top of ice machine. Do not store scoop on top of machine. Store in approved manner.
Location: Kitchen (back)
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. One gas cooking unit is not under exhaust hood. Move unit under hood.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Three pans of cooked chorizo sitting out at room temperature at 72 deg. F due to improper cooling. Do not cool hot foods at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHORIZO WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood skid inside of walk in cooler. Remove. Wood skids are not approved in walk in cooler.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink by three bay sink.Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
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07/01/2014 | 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: 1. Hot and spicy pork tamales at steam unit held at 129 deg. F. Chipotle chicken held at 123 deg. F Hold all hot foods at 135 deg. F or above. Reheat all left over foods to 165 deg. F or above.
Location: Kitchen
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three pans of cooked chorizo sitting out at room temperature at 72 deg. F due to improper cooling. Do not cool hot foods at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHORIZO WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop stored on top of ice machine. Do not store scoop on top of machine. Store in approved manner.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. One gas cooking unit is not under exhaust hood. Move unit under hood.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Three pans of cooked chorizo sitting out at room temperature at 72 deg. F due to improper cooling. Do not cool hot foods at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHORIZO WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood skid inside of walk in cooler. Remove. Wood skids are not approved in walk in cooler.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink by three bay sink.Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
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06/24/2014 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL
Location: Kitchen
Equipment: Veg. Sink
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: RAISE SHELF UNDER STEAMERS TO PROVIDE 6" CLEARANCE.
Location: Kitchen
- 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: HOOD TEST SCHEDULED FOR TODAY OR TOMORROW.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL THRESHOLD AT BACK DOOR TO SEAL GAP.
Location: Back room
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06/05/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about THE TAMALE PLACE, 1155 STOP 11 RD, Indianapolis, IN »