- 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. Metal pan of cooked chicken held at 95 deg. F on small steam table in kitchen area Hold all hot foods at 135 deg. F or above. 2. Metal pan of cooked rice held at 120 deg. F. on small steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Metal pan of cooked beans held at 123 deg. F. on small steam table in kitchen area. Hold all hot foods at 135 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. Large plastic pan of Small Intestines sititng out at room temperature at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large meat display case next to cash register holding meats at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: -
- 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. Large plastic pan of Small Intestines sititng out at room temperature at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large meat display case next to cash register holding meats at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Meat counter
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " and Roach powder below three bay sink in kitchen area. Remove from store. Home use pesticides are not approved for use in establishment. 2. Bottles of roach powder in bakery area on black plastic cart. Remove from store. Home use pestucudes are not approved for use in establishment.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " and Roach powder below three bay sink in kitchen area. Remove from store. Home use pesticides are not approved for use in establishment. 2. Bottles of roach powder in bakery area on black plastic cart. Remove from store. Home use pestucudes are not approved for use in establishment.
Location: Bakery area
- 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: 1. Large amount of live roaches observed below white reach in freezer in meat cutting area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. NOTE> EXTERMINATER DUE TO COME BACK IN 10 DAYS.
Location: Meat counter
- 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Galvanized metal (corrected)
Improper use of galvanized metal as food contact surface.
Correction: Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.
Comments: 1. Galvanized metal container used for bulk food container in front meat cutting area. Remove from store. Use only approved food grade containers to store food in.
Location: Meat counter
- 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 whole eggs stored above produce in customer area. Store all raw whole eggs below and away from all other food items.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean and sanitize. 2. Hand sink in bakery area soiled. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean and sanitize. 2. Hand sink in bakery area soiled. Clean and sanitize.
Location: Bakery 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: 1. Items stored inside of hand sink in back kitchen area. Remove, Do not store any items inside of hand sink.
Location: Kitchen
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: 1. No sanitizer in wiping towel water. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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: 1. Food stored inside of plastic grocery to type bags in several reach in coolers. To go plastic bags are not approved for direct contact with food items. Use only food grade bags to store food in.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle food items without washing hands first at hand sink with soap and water. You must wash your hands with soap and water before putting on gloves to handle any food items.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Unfolded cardboard boxes on floor between reach in coolers in bakery area. Remove from floor and store in approved manner.
Location: Bakery area
- 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. Metal pots stored on floor in kitchen aera. Remove, clean and sanitize and store in approved manner.
Location: Kitchen
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. Outdoor use only bug electrocution device hanging from ceiling in bakery area. Remove Insect control devices that are used to electrocute pests are not approved.
Location: Back room
- Protected outer openings (corrected)
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: 1. Wood screen door is not tight fititng to door frame. Repair door so as to have no gaps around door and between bottom of door and floor or remove door. 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.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Trash and rubbish behind back of building . Remove all trash and rubbish.
- 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. Deep fry unit is not sitting completely under exhaust hood and fire suppression system. Place deep fry unit under hood and fire supression system.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Wipijng towels soiled in bakery area. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Wipijng towels soiled in bakery area. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Bakery area
- 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. large pot of cooked potentially hazardous food sitting out at room temperature cooling in kitchen area. 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.
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: 1. Thermometer misisng inside of reach in cooler in customer area with raw eggs. Provide.
Location: Sales floor
Equipment: Reach in cooler
- 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. Large metal cooking device used with propane cooker for piq skins in kitchen area by three bay sink. Propane cookers are not approved for use. Remove from store.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Meat counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Bakery area
Equipment: Mixer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Meat counter
- 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. Food sitting on shelving inside of white reach in cooler not coverd or wraped with food grade wrap. food items in pans not covered. Store all food in approved manner. 2. Boxes of food on floor of bakery area. Remove. Store in approved manner.
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.
Comments: 1. Food sitting on shelving inside of white reach in cooler not coverd or wraped with food grade wrap. food items in pans not covered. Store all food in approved manner. 2. Boxes of food on floor of bakery area. Remove. Store in approved manner.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
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: 1. Dough cutting machine in bakery area soiled. Clean.
Location: Bakery 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: 1. Deep fry unit soiled. Clean and sanitize. 2. Proofing oven soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry unit soiled. Clean and sanitize. 2. Proofing oven soiled inside. Clean and sanitize.
Location: Bakery area
Equipment: -
- 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 in bakery area. Provide towels at all times.
Location: Bakery area
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng in kitchen aera. Provide. 2. No light guards in meat cutting area. Provide.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng in kitchen aera. Provide. 2. No light guards in meat cutting area. Provide.
Location: Meat counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop stored inside of ice machine. Do not store scoop inside of ice machine with handle touching ice. Store scoop in approved manner.
Equipment: Ice machine
|
11/06/2014 | Recheck |
| No violation noted during this evaluation. | 11/06/2014 | Non-Illness Complaint |
- 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. Metal pan of cooked chicken held at 95 deg. F on small steam table in kitchen area Hold all hot foods at 135 deg. F or above. 2. Metal pan of cooked rice held at 120 deg. F. on small steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Metal pan of cooked beans held at 123 deg. F. on small steam table in kitchen area. Hold all hot foods at 135 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. Large plastic pan of Small Intestines sititng out at room temperature at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large meat display case next to cash register holding meats at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: -
- 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. Large plastic pan of Small Intestines sititng out at room temperature at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large meat display case next to cash register holding meats at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Meat counter
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " and Roach powder below three bay sink in kitchen area. Remove from store. Home use pesticides are not approved for use in establishment. 2. Bottles of roach powder in bakery area on black plastic cart. Remove from store. Home use pestucudes are not approved for use in establishment.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " and Roach powder below three bay sink in kitchen area. Remove from store. Home use pesticides are not approved for use in establishment. 2. Bottles of roach powder in bakery area on black plastic cart. Remove from store. Home use pestucudes are not approved for use in establishment.
Location: Bakery area
- 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: 1. Large amount of live roaches observed below white reach in freezer in meat cutting area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. NOTE> EXTERMINATER DUE TO COME BACK IN 10 DAYS.
Location: Meat counter
- 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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Galvanized metal (corrected)
Improper use of galvanized metal as food contact surface.
Correction: Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.
Comments: 1. Galvanized metal container used for bulk food container in front meat cutting area. Remove from store. Use only approved food grade containers to store food in.
Location: Meat counter
- 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 whole eggs stored above produce in customer area. Store all raw whole eggs below and away from all other food items.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean and sanitize. 2. Hand sink in bakery area soiled. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean and sanitize. 2. Hand sink in bakery area soiled. Clean and sanitize.
Location: Bakery 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: 1. Items stored inside of hand sink in back kitchen area. Remove, Do not store any items inside of hand sink.
Location: Kitchen
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: 1. No sanitizer in wiping towel water. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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: 1. Food stored inside of plastic grocery to type bags in several reach in coolers. To go plastic bags are not approved for direct contact with food items. Use only food grade bags to store food in.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle food items without washing hands first at hand sink with soap and water. You must wash your hands with soap and water before putting on gloves to handle any food items.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Unfolded cardboard boxes on floor between reach in coolers in bakery area. Remove from floor and store in approved manner.
Location: Bakery area
- 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. Metal pots stored on floor in kitchen aera. Remove, clean and sanitize and store in approved manner.
Location: Kitchen
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. Outdoor use only bug electrocution device hanging from ceiling in bakery area. Remove Insect control devices that are used to electrocute pests are not approved.
Location: Back room
- Protected outer openings (corrected)
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: 1. Wood screen door is not tight fititng to door frame. Repair door so as to have no gaps around door and between bottom of door and floor or remove door. 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.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Trash and rubbish behind back of building . Remove all trash and rubbish.
- 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. Deep fry unit is not sitting completely under exhaust hood and fire suppression system. Place deep fry unit under hood and fire supression system.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Wipijng towels soiled in bakery area. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Wipijng towels soiled in bakery area. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Bakery area
- 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. large pot of cooked potentially hazardous food sitting out at room temperature cooling in kitchen area. 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.
Location: Kitchen
- 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. Thermometer misisng inside of reach in cooler in customer area with raw eggs. Provide.
Location: Sales floor
Equipment: Reach in cooler
- 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. Large metal cooking device used with propane cooker for piq skins in kitchen area by three bay sink. Propane cookers are not approved for use. Remove from store.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Meat counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Bakery area
Equipment: Mixer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer. 6. Small cold top cooler in meat cutting area leaking water from unit. Repair to a sound working condition.
Location: Meat counter
- 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. Food sitting on shelving inside of white reach in cooler not coverd or wraped with food grade wrap. food items in pans not covered. Store all food in approved manner. 2. Boxes of food on floor of bakery area. Remove. Store in approved manner.
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.
Comments: 1. Food sitting on shelving inside of white reach in cooler not coverd or wraped with food grade wrap. food items in pans not covered. Store all food in approved manner. 2. Boxes of food on floor of bakery area. Remove. Store in approved manner.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
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: 1. Dough cutting machine in bakery area soiled. Clean.
Location: Bakery 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: 1. Deep fry unit soiled. Clean and sanitize. 2. Proofing oven soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry unit soiled. Clean and sanitize. 2. Proofing oven soiled inside. Clean and sanitize.
Location: Bakery area
Equipment: -
- 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 in bakery area. Provide towels at all times.
Location: Bakery area
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: 1. Light guard misisng in kitchen aera. Provide. 2. No light guards in meat cutting area. Provide.
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: 1. Light guard misisng in kitchen aera. Provide. 2. No light guards in meat cutting area. Provide.
Location: Meat counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop stored inside of ice machine. Do not store scoop inside of ice machine with handle touching ice. Store scoop in approved manner.
Equipment: Ice machine
|
10/31/2014 | Recheck |
- 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. Food items not coverd inside of reach in coolers and food that was sitting out. Cover all food items , store in approved containers with lids.
Location: Kitchen
- 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: 1. Hair restraints not being used by food handlers. Provide and use approved hair restraints.
|
10/31/2014 | Non-Illness Complaint 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. Metal pan of cooked chicken held at 95 deg. F on small steam table in kitchen area Hold all hot foods at 135 deg. F or above. 2. Metal pan of cooked rice held at 120 deg. F. on small steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Metal pan of cooked beans held at 123 deg. F. on small steam table in kitchen area. Hold all hot foods at 135 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. Large plastic pan of Small Intestines sititng out at room temperature at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: -
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " and Roach powder below three bay sink in kitchen area. Remove from store. Home use pesticides are not approved for use in establishment. 2. Bottles of roach powder in bakery area on black plastic cart. Remove from store. Home use pestucudes are not approved for use in establishment.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " and Roach powder below three bay sink in kitchen area. Remove from store. Home use pesticides are not approved for use in establishment. 2. Bottles of roach powder in bakery area on black plastic cart. Remove from store. Home use pestucudes are not approved for use in establishment.
Location: Bakery area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Large amount of live roaches observed below white reach in freezer in meat cutting area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Meat counter
- No hand washing (when)
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: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Galvanized metal
Improper use of galvanized metal as food contact surface.
Correction: Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.
Comments: 1. Galvanized metal container used for bulk food container in front meat cutting area. Remove from store. Use only approved food grade containers to store food in.
Location: Meat counter
- 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. Raw whole eggs stored above produce in customer area. Store all raw whole eggs below and away from all other food items.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled, Soiled cooking pots stored inside of sink. Do not store or place any soiled equipment or utensils inside of sink. Two bay sink should be used for food prep only. Clean and sanitize. 2. White reach in cooler / freezer soiled inside in kitchen area. Clean and sanitize. 3. Bottom section of cold top / reach in cooler soiled. Clean and sanitize. 4. Glass door reach in cooler in kitchen area soiled inside including door seals. Clean and sanitize. 5. Meat saw very soiled with dried on food debris. Do not allow saw to sit soiled. You must take saw appart and clean and sanitize every 4 hours while in use. 6. Slicers are soiled with dried on food debris in meat cutting area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 7. Meat grinder soiled with dried on food debris in meat cutitng area. Do not allow to sit soiled. You must take appart and clean and santiize every 4 hours while in use. 8. Both meat display cases are soiled inside. Clean and sanitize both meat cases inside. 9. Large meat cutitng table soiled. Clean and sanitize. 10. All large and small stand mixers in bakery area soiled. Clean and sanitize. 11. All reach in coolers in bakery area soiled inside. Clean and sanitize. 12. Small weight scale soiled in bakery area. Clean and sanitize.
Location: Bakery area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean and sanitize. 2. Hand sink in bakery area soiled. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean and sanitize. 2. Hand sink in bakery area soiled. Clean and sanitize.
Location: Bakery area
Equipment: Hand sink
- Hand sink improper usage
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. Items stored inside of hand sink in back kitchen area. Remove, Do not store any items inside of hand sink.
Location: Kitchen
Equipment: Hand sink
- 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: 1. No sanitizer in wiping towel water. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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: 1. Food stored inside of plastic grocery to type bags in several reach in coolers. To go plastic bags are not approved for direct contact with food items. Use only food grade bags to store food in.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers put on gloves to handle food items without washing hands first at hand sink with soap and water. You must wash your hands with soap and water before putting on gloves to handle any food items.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Unfolded cardboard boxes on floor between reach in coolers in bakery area. Remove from floor and store in approved manner.
Location: Bakery area
- 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. Metal pots stored on floor in kitchen aera. Remove, clean and sanitize and store in approved manner.
Location: Kitchen
- Bug zapper
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. Outdoor use only bug electrocution device hanging from ceiling in bakery area. Remove Insect control devices that are used to electrocute pests are not approved.
Location: Back room
- 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: 1. Wood screen door is not tight fititng to door frame. Repair door so as to have no gaps around door and between bottom of door and floor or remove door. 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.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Trash and rubbish behind back of building . Remove all trash and rubbish.
- 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. Deep fry unit is not sitting completely under exhaust hood and fire suppression system. Place deep fry unit under hood and fire supression system.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Kitchen
- 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: 1. Mold on seal at three bay sink in kitchen area. Clean and remove mold or re caulk. 2. Floor space soiled throughout kitchen area including along all wall and floor junctions and under all equipment. 3. Floor space soiled throughout bakery area including along all wall and floor junctuions and under al equipment.
Location: Bakery area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. Wet towels sitting out in bakery area. Wet towels shall be stored in sanitizer when not in use. 3. Red bucket with no sanitizer water sitting on floor in bakery area. Wet towels shall be stored in sanitizer when not in use.
Location: Bakery area
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Wipijng towels soiled in bakery area. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Wipijng towels soiled in bakery area. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Bakery area
- 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. large pot of cooked potentially hazardous food sitting out at room temperature cooling in kitchen area. 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.
Location: Kitchen
- 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. Thermometer misisng inside of reach in cooler in customer area with raw eggs. Provide.
Location: Sales floor
Equipment: Reach in cooler
- 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. Large metal cooking device used with propane cooker for piq skins in kitchen area by three bay sink. Propane cookers are not approved for use. Remove from store.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer.
Location: Meat counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen areas. Repair all non working lights. 2. Light not working in exhaust hood. Repair all non working lights. 3. Meat reach in cooler has ice inside of unit to help maintain temperature of unit. Remove ice from unit and repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or 4. Lights not working in bakery area. Repair all non working lights. 5. Cover off of stand mixer in bakery area. Replace cover on stand mixer.
Location: Bakery area
Equipment: Mixer
- 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. Food sitting on shelving inside of white reach in cooler not coverd or wraped with food grade wrap. food items in pans not covered. Store all food in approved manner. 2. Boxes of food on floor of bakery area. Remove. Store in approved manner.
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.
Comments: 1. Food sitting on shelving inside of white reach in cooler not coverd or wraped with food grade wrap. food items in pans not covered. Store all food in approved manner. 2. Boxes of food on floor of bakery area. Remove. Store in approved manner.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled. Clean and sanitze. 2. Metal table that flat top grill sits on soiled. Clean and sanitize including bottom shlef. 3. Metal table slicers are siting on in meat cutting area soiled. Clean and sanitize. 4. White wood shelving in meat cutitng area soiled. Clean and sanitize. 5. Space below three door reach in cooler in bakery area soiled. Clean. 6. All metal sheet pan carts in bakery area soiled. Clean and sanitize. 7. Black push cart in bakery area soiled. Clean and sanitize.
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: 1. Dough cutting machine in bakery area soiled. Clean.
Location: Bakery area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry unit soiled. Clean and sanitize. 2. Proofing oven soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fry unit soiled. Clean and sanitize. 2. Proofing oven soiled inside. Clean and sanitize.
Location: Bakery area
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bakery area. Provide towels at all times.
Location: Bakery area
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: 1. Light guard misisng in kitchen aera. Provide. 2. No light guards in meat cutting area. Provide.
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: 1. Light guard misisng in kitchen aera. Provide. 2. No light guards in meat cutting area. Provide.
Location: Meat counter
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop stored inside of ice machine. Do not store scoop inside of ice machine with handle touching ice. Store scoop in approved manner.
Equipment: Ice machine
|
10/30/2014 | Routine |
- 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. Food items not coverd inside of reach in coolers and food that was sitting out. Cover all food items , store in approved containers with lids.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. Hair restraints not being used by food handlers. Provide and use approved hair restraints.
|
10/30/2014 | Non-Illness Complaint |
- 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: RICE IN STEAM TABLE IS NOT HOLDING ABOVE 135 DEGREES F. REHEAT TO 165 DEGREES F THEN PLACE IN STEAM TABLE.
Location: Kitchen
Equipment: Steam table
- 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: FLIES IN ESTABLISHMENT DUE TO BACK DOOR BEING OPEN. DO NOT OPEN DOORS TO ESTABLISHMENT TO AVOID PESTS.
Location: Kitchen
- 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: EMPLOYEE TEA ON COLD TOP COOLER WHERE SINGLE PORTION CUPS OF SALSA AND OTHER FOODS ARE STORED. BEVERAGE IS OPEN. OPEN CAN OF MONSTER ENERGY DRINK ON BAKERY SHELVES WITH BAKERY FOOD AND EQUIPMENT. MULTIPLE BOTTLES OF WATER ON SHELVING UNIT IN BAKERY.
Location: Meat counter
- 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: EMPLOYEE TEA ON COLD TOP COOLER WHERE SINGLE PORTION CUPS OF SALSA AND OTHER FOODS ARE STORED. BEVERAGE IS OPEN. OPEN CAN OF MONSTER ENERGY DRINK ON BAKERY SHELVES WITH BAKERY FOOD AND EQUIPMENT. MULTIPLE BOTTLES OF WATER ON SHELVING UNIT IN BAKERY.
Location: Bakery area
- 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: EMPLOYEE TEA ON COLD TOP COOLER WHERE SINGLE PORTION CUPS OF SALSA AND OTHER FOODS ARE STORED. BEVERAGE IS OPEN. OPEN CAN OF MONSTER ENERGY DRINK ON BAKERY SHELVES WITH BAKERY FOOD AND EQUIPMENT. MULTIPLE BOTTLES OF WATER ON SHELVING UNIT IN BAKERY.
Location: Bakery area
- 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: DISCONTINUE STORING EXTRA BREAD FOR BREADING IN CARDBOARD BOXES. USE FOOD GRADE BAGS OR CONTAINERS.
Location: Bakery area
- 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: DATEMARK ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED AND ARE HELD FOR MORE THAN 24 HOURS. (MEAT, RICE, BEANS ETC.)
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contacting soiled utensils/equipment (corrected)
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: ICE SCOOP HANDLE IS TOUCHING ICE. ENSURE TO STORE WITHOUT HANDLE TOUCHING ICE.
Location: Meat counter
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BULK SPICE CONTAINERS ARE HEAVILY SOILED. CLEAN ALL CONTAINERS. 2. BULK FOOD BUCKETS ARE SOILED ON EXTERIOR, IN BAKERY. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BULK SPICE CONTAINERS ARE HEAVILY SOILED. CLEAN ALL CONTAINERS. 2. BULK FOOD BUCKETS ARE SOILED ON EXTERIOR, IN BAKERY. CLEAN THOROUGHLY.
Location: Bakery area
Equipment: Bulk food containers
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN STOPS TO PROPERLY WASH, RINSE AND SANITIZE DISHES. ENSURE TO PROVIDE AT ALL TIMES FOR PROPER WAREWASHING OF EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
- 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: ENSURE IN PLACE SANITIZER (AGUA CON CHLORO) IS PRESENT AT ALL TIMES OF FOOD PREP/HANDLING TO ENSURE PROPER CLEANING OF FOOD CONTACTED SURFACES.
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: ENSURE IN PLACE SANITIZER (AGUA CON CHLORO) IS PRESENT AT ALL TIMES OF FOOD PREP/HANDLING TO ENSURE PROPER CLEANING OF FOOD CONTACTED SURFACES.
Location: Bakery 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: ENSURE IN PLACE SANITIZER (AGUA CON CHLORO) IS PRESENT AT ALL TIMES OF FOOD PREP/HANDLING TO ENSURE PROPER CLEANING OF FOOD CONTACTED SURFACES.
Location: Meat counter
- 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: FIRE SUPPRESSION SYSTEM IS OVERDUE FOR INSPECTION. SCHEDULE INSPECTION AND ENSURE HOOD IS TAGGED.
- 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: LABEL ALL BULK FOODS (SPICES, BAKERY ITEMS)FLOUR AND SUGAR IN BAKERY ARE NOT LABELED.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR IS OPEN. IT IS CURRENTLY RAINING OUTSIDE AND KITCHEN FLOOR IS WET BY DOOR. KEEP DOORS CLOSED AT ALL TIMES.
Location: Kitchen
- Solid waste disposal
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: PROVIDE GREASE DUMPSTER.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD FILTERS SOILED. ENSURE FILTERS ARE CLEANED REGULARLY.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. BACK DOOR FRAME IS DETERIORATED AND SOILED. REMOVE MATERIALS AND REPLACE WITH SMOOTH/EASILY CLEANABLE/NONABSORBANT SURFACE (FRP BOARD).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING VENTS ARE WATER DAMAGED IN KITCHEN, SALES FLOOR AND BETWEEN BAKERY AND MEAT COUNTER AREA. MISSING TILE IN BAKERY NEEDS REPLACED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING VENTS ARE WATER DAMAGED IN KITCHEN, SALES FLOOR AND BETWEEN BAKERY AND MEAT COUNTER AREA. MISSING TILE IN BAKERY NEEDS REPLACED.
Location: Bakery area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING VENTS ARE WATER DAMAGED IN KITCHEN, SALES FLOOR AND BETWEEN BAKERY AND MEAT COUNTER AREA. MISSING TILE IN BAKERY NEEDS REPLACED.
Location: Sales floor
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
Location: Kitchen
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
Location: Bakery area
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
Location: Meat counter
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
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.
Comments: WIPING CLOTHS STORED ON COLD TOP COOLER.
- 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. PROVIDE THERMOMETER IN SLIDING DOOR COOLER. 2. PROVIDE THERMOMETER IN BAKERY REACH IN COOLER. 3. REFRIGERATOR/FREEZER COOLER DOES NOT HAVE A THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- 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. PROVIDE THERMOMETER IN SLIDING DOOR COOLER. 2. PROVIDE THERMOMETER IN BAKERY REACH IN COOLER. 3. REFRIGERATOR/FREEZER COOLER DOES NOT HAVE A THERMOMETER.
Location: Bakery area
Equipment: Reach in cooler
- 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. PROVIDE THERMOMETER IN SLIDING DOOR COOLER. 2. PROVIDE THERMOMETER IN BAKERY REACH IN COOLER. 3. REFRIGERATOR/FREEZER COOLER DOES NOT HAVE A THERMOMETER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: DISCONTINUE USING CRATES AS A TABLE FOR SCALE.
Location: Bakery area
- 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: WOOD SHELVING NEEDS TO BE EITHER PAINTED OR SEALED.
Location: Kitchen
Equipment: Wood shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. 2. REPAIR COLD TOP COOLER TO ELIMINATE CONDENSATION . 3. REPAIR 2 DOOR SLIDING COOLER TO ELIMINATE CONDENSATION.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. 2. REPAIR COLD TOP COOLER TO ELIMINATE CONDENSATION . 3. REPAIR 2 DOOR SLIDING COOLER TO ELIMINATE CONDENSATION.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. 2. REPAIR COLD TOP COOLER TO ELIMINATE CONDENSATION . 3. REPAIR 2 DOOR SLIDING COOLER TO ELIMINATE CONDENSATION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CLEAN AND SEAL 3 BAY SINK TO THE WALL
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Meat counter
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Upright freezer
- 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
Comments: MULTIPLE ITEMS NOT LABELED PROPERLY ON STORE SHELVES. LABEL FREEZE DRIED SHRIMP, PEANUTS ETC.
Location: Sales floor
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: ENSURE 3 BAY SINK REMAINS CLEAN AT ALL TIMES. AT THIS TIME, THERE ARE SOILED DISHES IN EACH SINK AND IT IS UNKNOWN WHICH SIDE IS PURPOSED FOR CLEAN DISHES. CLEAN 3 BAY SINK AND ENSURE A DESIGNATED DRAINBOARD IS USED FOR SOILED DISHES AND DISCONTINUE STACKING IN 3BAY SINK .
Location: Kitchen
Equipment: 3-bay
|
06/25/2014 | 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: RICE IN STEAM TABLE IS NOT HOLDING ABOVE 135 DEGREES F. REHEAT TO 165 DEGREES F THEN PLACE IN STEAM TABLE.
Location: Kitchen
Equipment: Steam table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES IN ESTABLISHMENT DUE TO BACK DOOR BEING OPEN. DO NOT OPEN DOORS TO ESTABLISHMENT TO AVOID PESTS.
Location: Kitchen
- 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: EMPLOYEE TEA ON COLD TOP COOLER WHERE SINGLE PORTION CUPS OF SALSA AND OTHER FOODS ARE STORED. BEVERAGE IS OPEN. OPEN CAN OF MONSTER ENERGY DRINK ON BAKERY SHELVES WITH BAKERY FOOD AND EQUIPMENT. MULTIPLE BOTTLES OF WATER ON SHELVING UNIT IN BAKERY.
Location: Meat counter
- 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: EMPLOYEE TEA ON COLD TOP COOLER WHERE SINGLE PORTION CUPS OF SALSA AND OTHER FOODS ARE STORED. BEVERAGE IS OPEN. OPEN CAN OF MONSTER ENERGY DRINK ON BAKERY SHELVES WITH BAKERY FOOD AND EQUIPMENT. MULTIPLE BOTTLES OF WATER ON SHELVING UNIT IN BAKERY.
Location: Bakery area
- 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: EMPLOYEE TEA ON COLD TOP COOLER WHERE SINGLE PORTION CUPS OF SALSA AND OTHER FOODS ARE STORED. BEVERAGE IS OPEN. OPEN CAN OF MONSTER ENERGY DRINK ON BAKERY SHELVES WITH BAKERY FOOD AND EQUIPMENT. MULTIPLE BOTTLES OF WATER ON SHELVING UNIT IN BAKERY.
Location: Bakery area
- 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: DISCONTINUE STORING EXTRA BREAD FOR BREADING IN CARDBOARD BOXES. USE FOOD GRADE BAGS OR CONTAINERS.
Location: Bakery area
- 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: DATEMARK ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED AND ARE HELD FOR MORE THAN 24 HOURS. (MEAT, RICE, BEANS ETC.)
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contacting soiled utensils/equipment
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: ICE SCOOP HANDLE IS TOUCHING ICE. ENSURE TO STORE WITHOUT HANDLE TOUCHING ICE.
Location: Meat counter
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BULK SPICE CONTAINERS ARE HEAVILY SOILED. CLEAN ALL CONTAINERS. 2. BULK FOOD BUCKETS ARE SOILED ON EXTERIOR, IN BAKERY. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BULK SPICE CONTAINERS ARE HEAVILY SOILED. CLEAN ALL CONTAINERS. 2. BULK FOOD BUCKETS ARE SOILED ON EXTERIOR, IN BAKERY. CLEAN THOROUGHLY.
Location: Bakery area
Equipment: Bulk food containers
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN STOPS TO PROPERLY WASH, RINSE AND SANITIZE DISHES. ENSURE TO PROVIDE AT ALL TIMES FOR PROPER WAREWASHING OF EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
- 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: ENSURE IN PLACE SANITIZER (AGUA CON CHLORO) IS PRESENT AT ALL TIMES OF FOOD PREP/HANDLING TO ENSURE PROPER CLEANING OF FOOD CONTACTED SURFACES.
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: ENSURE IN PLACE SANITIZER (AGUA CON CHLORO) IS PRESENT AT ALL TIMES OF FOOD PREP/HANDLING TO ENSURE PROPER CLEANING OF FOOD CONTACTED SURFACES.
Location: Bakery 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: ENSURE IN PLACE SANITIZER (AGUA CON CHLORO) IS PRESENT AT ALL TIMES OF FOOD PREP/HANDLING TO ENSURE PROPER CLEANING OF FOOD CONTACTED SURFACES.
Location: Meat counter
- 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: FIRE SUPPRESSION SYSTEM IS OVERDUE FOR INSPECTION. SCHEDULE INSPECTION AND ENSURE HOOD IS TAGGED.
- Bulk labeling
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: LABEL ALL BULK FOODS (SPICES, BAKERY ITEMS)FLOUR AND SUGAR IN BAKERY ARE NOT LABELED.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR IS OPEN. IT IS CURRENTLY RAINING OUTSIDE AND KITCHEN FLOOR IS WET BY DOOR. KEEP DOORS CLOSED AT ALL TIMES.
Location: Kitchen
- Solid waste disposal
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: PROVIDE GREASE DUMPSTER.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD FILTERS SOILED. ENSURE FILTERS ARE CLEANED REGULARLY.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. BACK DOOR FRAME IS DETERIORATED AND SOILED. REMOVE MATERIALS AND REPLACE WITH SMOOTH/EASILY CLEANABLE/NONABSORBANT SURFACE (FRP BOARD).
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING VENTS ARE WATER DAMAGED IN KITCHEN, SALES FLOOR AND BETWEEN BAKERY AND MEAT COUNTER AREA. MISSING TILE IN BAKERY NEEDS REPLACED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING VENTS ARE WATER DAMAGED IN KITCHEN, SALES FLOOR AND BETWEEN BAKERY AND MEAT COUNTER AREA. MISSING TILE IN BAKERY NEEDS REPLACED.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING VENTS ARE WATER DAMAGED IN KITCHEN, SALES FLOOR AND BETWEEN BAKERY AND MEAT COUNTER AREA. MISSING TILE IN BAKERY NEEDS REPLACED.
Location: Sales floor
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
Location: Kitchen
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
Location: Bakery area
- 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: 1. FLOOR IS SOILED IN KITCHEN. RAIN WATER, CONDENSATION FROM COOLERS LEAKING ONTO FLOOR AND FOOD DEBRIS ON THE KITCHEN FLOOR. 2. BAKERY FLOOR IS SOILED UNDER CRATES. DISCONTINUE USING CRATES FOR STORAGE OF FOOD. PROVIDE DUNAGE RACKS OR ADDITIONAL SHELVING. 3. CLEAN FLOOR IN MEAT COUNTER AREA. 4. BACK DOOR, WALL NEXT TO BACK DOOR AND SIDE OF COOLER/FREEZER COMBO IS SOILED DUE TO SPLASH FROM TRASH CAN. CLEAN REGULARLY.
Location: Meat counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON COLD TOP COOLER.
- 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. PROVIDE THERMOMETER IN SLIDING DOOR COOLER. 2. PROVIDE THERMOMETER IN BAKERY REACH IN COOLER. 3. REFRIGERATOR/FREEZER COOLER DOES NOT HAVE A THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- 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. PROVIDE THERMOMETER IN SLIDING DOOR COOLER. 2. PROVIDE THERMOMETER IN BAKERY REACH IN COOLER. 3. REFRIGERATOR/FREEZER COOLER DOES NOT HAVE A THERMOMETER.
Location: Bakery area
Equipment: Reach in cooler
- 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. PROVIDE THERMOMETER IN SLIDING DOOR COOLER. 2. PROVIDE THERMOMETER IN BAKERY REACH IN COOLER. 3. REFRIGERATOR/FREEZER COOLER DOES NOT HAVE A THERMOMETER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: DISCONTINUE USING CRATES AS A TABLE FOR SCALE.
Location: Bakery area
- 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: WOOD SHELVING NEEDS TO BE EITHER PAINTED OR SEALED.
Location: Kitchen
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. 2. REPAIR COLD TOP COOLER TO ELIMINATE CONDENSATION . 3. REPAIR 2 DOOR SLIDING COOLER TO ELIMINATE CONDENSATION.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. 2. REPAIR COLD TOP COOLER TO ELIMINATE CONDENSATION . 3. REPAIR 2 DOOR SLIDING COOLER TO ELIMINATE CONDENSATION.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. 2. REPAIR COLD TOP COOLER TO ELIMINATE CONDENSATION . 3. REPAIR 2 DOOR SLIDING COOLER TO ELIMINATE CONDENSATION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CLEAN AND SEAL 3 BAY SINK TO THE WALL
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Meat counter
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE IS SOILED. CLEAN. 2. CLEAN UNDER AND AROUND ALL EQUIPMENT UNDER HOOD. GREASE BUILD UP/SOILED. 3. SHELF UNDER MICROWAVE IS SOILED WITH FOOD DEBRIS. CLEAN.4. CLEAN MICROWAVE IN KITCHEN. SOILED.5. CLEAN REFRIGERATOR/FREEZER COMBO. SOILED.6. CLEAN REACH IN COOLER IN KITCHEN, WITH SLIDING DOORS. TRACK WHERE DOORS SLIDE IS SOILED. 7. CLEAN ICE MACHINE IN KITCHEN, SOILED INSIDE. 8. CLEAN UPRIGHT FREEZER, SOILED INSIDE. 9. CLEAN CHEST FREEZER IN BAKERY WHERE PLATANOS ARE STORED. SOILED. DO NOT STORE BROKEN LIGHT FIXTURE WITH FLOURESCENT BULB ON TOP OF FREEZER.
Location: Kitchen
Equipment: Upright freezer
- 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
Comments: MULTIPLE ITEMS NOT LABELED PROPERLY ON STORE SHELVES. LABEL FREEZE DRIED SHRIMP, PEANUTS ETC.
Location: Sales floor
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: ENSURE 3 BAY SINK REMAINS CLEAN AT ALL TIMES. AT THIS TIME, THERE ARE SOILED DISHES IN EACH SINK AND IT IS UNKNOWN WHICH SIDE IS PURPOSED FOR CLEAN DISHES. CLEAN 3 BAY SINK AND ENSURE A DESIGNATED DRAINBOARD IS USED FOR SOILED DISHES AND DISCONTINUE STACKING IN 3BAY SINK .
Location: Kitchen
Equipment: 3-bay
|
06/11/2014 | Routine |
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED RICE AND COOKED CHICKEN PLACED IN HOT HOLDING AT TEMPERATURES BELOW 135 dF. RICE AND CHICKEN WERE JUST PULLED FROM THE WALK-IN COOLER AND PLACED IN HOT HOLDING. FOOD WAS NOT REHEATED TO 165 dF BEFORE HOT HOLDING AT 135 dF. FOOD ITEMS MUST BE REHEATED TO 165 dF BEFORE PLACING INTO THE STEAM TABLE. THE STEAM TABLE CAN NOT BE USED TO REHEAT FOOD ITEMS.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED RICE AND COOKED CHICKEN PLACED IN HOT HOLDING AT TEMPERATURES BELOW 135 dF. RICE AND CHICKEN WERE JUST PULLED FROM THE WALK-IN COOLER AND PLACED IN HOT HOLDING. FOOD WAS NOT REHEATED TO 165 dF BEFORE HOT HOLDING AT 135 dF. FOOD ITEMS MUST BE REHEATED TO 165 dF BEFORE PLACING INTO THE STEAM TABLE. THE STEAM TABLE CAN NOT BE USED TO REHEAT FOOD ITEMS.
Location: Cook line
Equipment: Steam table
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. TRAIN EMPLOYEES ON PROPER GLOVE USE, INCLUDING HAND WASHING PROCEDURES.
- 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: STORE PERSONAL ITEMS IN STORAGE LOCATION AWAY FROM FOOD AND FOOD HANDLING.
Location: Kitchen
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: SANITIZED EQUIPMENT STACKED TOGETHER TO DRY. STACK EQUIPMENT TO ALLOW PROPER AIR DRYING.
Location: Three bay area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST HOOD FILTERS ARE SOILED. CLEAN AND SANITIZE AS OFTEN AS NEEDED TO MAINTAIN IN CLEAN CONDITION.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN IN-PLACE SANITIZER BUCKET WHEN NOT IN USE OR PLACE IN SOILED LINEN STORAGE. DO NOT ALLOW WET CLOTHS TO LAY AROUND ON FOOD HANDLING TABLES AND CUTTING BOARDS. WET CLOTHS SPREAD BACTERIA.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE SCOOP HANDLE OUT OF THE ICE AT THE ICE BIN. HANDLE OF SCOOP IS CONTAMINATED BY HANDS, WHICH THEN TOUCHES THE ICE AND CONTAMINATING IT.
Location: Wait staff area
Equipment: Ice bin
|
12/13/2013 | Recheck |
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED RICE AND COOKED CHICKEN PLACED IN HOT HOLDING AT TEMPERATURES BELOW 135 dF. RICE AND CHICKEN WERE JUST PULLED FROM THE WALK-IN COOLER AND PLACED IN HOT HOLDING. FOOD WAS NOT REHEATED TO 165 dF BEFORE HOT HOLDING AT 135 dF. FOOD ITEMS MUST BE REHEATED TO 165 dF BEFORE PLACING INTO THE STEAM TABLE. THE STEAM TABLE CAN NOT BE USED TO REHEAT FOOD ITEMS.
Location: Cook line
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: COOKED RICE AND COOKED CHICKEN PLACED IN HOT HOLDING AT TEMPERATURES BELOW 135 dF. RICE AND CHICKEN WERE JUST PULLED FROM THE WALK-IN COOLER AND PLACED IN HOT HOLDING. FOOD WAS NOT REHEATED TO 165 dF BEFORE HOT HOLDING AT 135 dF. FOOD ITEMS MUST BE REHEATED TO 165 dF BEFORE PLACING INTO THE STEAM TABLE. THE STEAM TABLE CAN NOT BE USED TO REHEAT FOOD ITEMS.
Location: Cook line
Equipment: Steam table
- No hand washing (when)
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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. TRAIN EMPLOYEES ON PROPER GLOVE USE, INCLUDING HAND WASHING PROCEDURES.
- 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: STORE PERSONAL ITEMS IN STORAGE LOCATION AWAY FROM FOOD AND FOOD HANDLING.
Location: Kitchen
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: SANITIZED EQUIPMENT STACKED TOGETHER TO DRY. STACK EQUIPMENT TO ALLOW PROPER AIR DRYING.
Location: Three bay area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST HOOD FILTERS ARE SOILED. CLEAN AND SANITIZE AS OFTEN AS NEEDED TO MAINTAIN IN CLEAN CONDITION.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN IN-PLACE SANITIZER BUCKET WHEN NOT IN USE OR PLACE IN SOILED LINEN STORAGE. DO NOT ALLOW WET CLOTHS TO LAY AROUND ON FOOD HANDLING TABLES AND CUTTING BOARDS. WET CLOTHS SPREAD BACTERIA.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE SCOOP HANDLE OUT OF THE ICE AT THE ICE BIN. HANDLE OF SCOOP IS CONTAMINATED BY HANDS, WHICH THEN TOUCHES THE ICE AND CONTAMINATING IT.
Location: Wait staff area
Equipment: Ice bin
|
12/04/2013 | 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: ESTABLISHMENT NEEDS CLEANED THOROUGHLY. PRESENCE OF DEAD AND DYING ROACHES ON THE FLOOR. PROVIDE PEST CONTROL SERVICES IMMEDIATELY, IN ADDITION TO THE REGULAR MONTLY PREVENTATIVE SERVICE. PROVIDE PEST CONTROL INVOICE AT RECHECK.
Location: Kitchen
- 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: ESTABLISHMENT NEEDS CLEANED THOROUGHLY. PRESENCE OF DEAD AND DYING ROACHES ON THE FLOOR. PROVIDE PEST CONTROL SERVICES IMMEDIATELY, IN ADDITION TO THE REGULAR MONTLY PREVENTATIVE SERVICE. PROVIDE PEST CONTROL INVOICE AT RECHECK.
Location: Sales floor
- 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 CHICKEN STORED OVER RAW BEEF.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: COOKED FOODS IN GLASS DOOR COOLER ARE NOT DATEMARKED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT UNDER HOOD. REPLACE.2. LIGHTS OUT ABOVE COLD TOP/COOK AREA. REPLACE. NOT ENOUGH LIGHTING.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT UNDER HOOD. REPLACE.2. LIGHTS OUT ABOVE COLD TOP/COOK AREA. REPLACE. NOT ENOUGH LIGHTING.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: MULTIPLE DEAD COCKROACHES IN BACK OF KITCHEN/BAKERY. REMOVE DEAD PESTS AND CONTACT PEST CONTROL IMMEDIATELY.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: MULTIPLE DEAD COCKROACHES IN BACK OF KITCHEN/BAKERY. REMOVE DEAD PESTS AND CONTACT PEST CONTROL IMMEDIATELY.
Location: Sales floor
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE ALL CEILING TILES THAT ARE WATER DAMAGED.
Location: Bakery area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE ALL CEILING TILES THAT ARE WATER DAMAGED.
Location: Sales floor
- 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: 1. FLOOR IN KITCHEN IS SOILED WITH FOOD DEBRIS, RAW MEAT. REMOVE FOOD DEBRIS REGULARLY. FLOOR IS ALSO WET. KEEP FLOOR CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. FLOOR BY BACK DOOR FREEZER AND COOLER IS HEAVILY SOILED. DEAD/DYING COCKROACHES ON FLOOR. REMOVE. CLEAN FLOOR THROUGHOUT BACK ROOM THOROUGHLY PRIOR TO CALLING PEST CONTROL. 3. CLEAN FLOOR THOROUGHLY IN BAKERY. ENSURE ALL FOOD IS REMOVED FROM THE FLOOR, PRIOR TO MOPPING.
Location: Kitchen
- 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: 1. FLOOR IN KITCHEN IS SOILED WITH FOOD DEBRIS, RAW MEAT. REMOVE FOOD DEBRIS REGULARLY. FLOOR IS ALSO WET. KEEP FLOOR CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. FLOOR BY BACK DOOR FREEZER AND COOLER IS HEAVILY SOILED. DEAD/DYING COCKROACHES ON FLOOR. REMOVE. CLEAN FLOOR THROUGHOUT BACK ROOM THOROUGHLY PRIOR TO CALLING PEST CONTROL. 3. CLEAN FLOOR THOROUGHLY IN BAKERY. ENSURE ALL FOOD IS REMOVED FROM THE FLOOR, PRIOR TO MOPPING.
Location: Kitchen (back)
- 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: 1. FLOOR IN KITCHEN IS SOILED WITH FOOD DEBRIS, RAW MEAT. REMOVE FOOD DEBRIS REGULARLY. FLOOR IS ALSO WET. KEEP FLOOR CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. FLOOR BY BACK DOOR FREEZER AND COOLER IS HEAVILY SOILED. DEAD/DYING COCKROACHES ON FLOOR. REMOVE. CLEAN FLOOR THROUGHOUT BACK ROOM THOROUGHLY PRIOR TO CALLING PEST CONTROL. 3. CLEAN FLOOR THOROUGHLY IN BAKERY. ENSURE ALL FOOD IS REMOVED FROM THE FLOOR, PRIOR TO MOPPING.
Location: Bakery 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: 1. PROVIDE THERMOMETER IN SALSA COOLER. 2. PROVIDE THERMOMETER IN COOLER WITH EGGS, ON SALES FLOOR.3. PROVIDE THERMOMETER IN 4 DOOR COOLER WHERE MEAT IS STORED.
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: 1. PROVIDE THERMOMETER IN SALSA COOLER. 2. PROVIDE THERMOMETER IN COOLER WITH EGGS, ON SALES FLOOR.3. PROVIDE THERMOMETER IN 4 DOOR COOLER WHERE MEAT IS STORED.
Location: Sales floor
- 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. PROVIDE THERMOMETER IN SALSA COOLER. 2. PROVIDE THERMOMETER IN COOLER WITH EGGS, ON SALES FLOOR.3. PROVIDE THERMOMETER IN 4 DOOR COOLER WHERE MEAT IS STORED.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST FREEZER (WHERE FRUIT IS STORED)
Location: Kitchen
Equipment: Upright 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. OPEN BAGS OF BAKERY INGREDIENTS MUST BE STORED IN FOOD GRADE CONTAINERS. OPEN BAGS OF DRY GOODS, OPEN CONTAINER OF CHOPPED NUTS, ETC. ALL FOODS NEED TO BE COVERED AND PROTECTED DUE TO PRESENCE OF PESTS; ROACHES.2. BOXES OF FOOD ON FLOOR. DELIVERED THE PREVIOUS DAY. DO NOT LEAVE DELIVERED FOOD STORED ON THE FLOOR.
Location: Bakery area
- 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. OPEN BAGS OF BAKERY INGREDIENTS MUST BE STORED IN FOOD GRADE CONTAINERS. OPEN BAGS OF DRY GOODS, OPEN CONTAINER OF CHOPPED NUTS, ETC. ALL FOODS NEED TO BE COVERED AND PROTECTED DUE TO PRESENCE OF PESTS; ROACHES.2. BOXES OF FOOD ON FLOOR. DELIVERED THE PREVIOUS DAY. DO NOT LEAVE DELIVERED FOOD STORED ON THE FLOOR.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF GLASS 2 DOOR COOLER. TRACK WHERE DOORS SLIDE IS SOILED. 2. CLEAN INTERIOR OF MEAT SAW AFTER EACH USE. SOILED.3. CLEAN 4 DOOR STAINLESS COOLER (WHERE RAW MEAT IS STORED) ON INTERIOR, EXTERIOR AND GASKETS. HEAVILY SOILED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF GLASS 2 DOOR COOLER. TRACK WHERE DOORS SLIDE IS SOILED. 2. CLEAN INTERIOR OF MEAT SAW AFTER EACH USE. SOILED.3. CLEAN 4 DOOR STAINLESS COOLER (WHERE RAW MEAT IS STORED) ON INTERIOR, EXTERIOR AND GASKETS. HEAVILY SOILED.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF GLASS 2 DOOR COOLER. TRACK WHERE DOORS SLIDE IS SOILED. 2. CLEAN INTERIOR OF MEAT SAW AFTER EACH USE. SOILED.3. CLEAN 4 DOOR STAINLESS COOLER (WHERE RAW MEAT IS STORED) ON INTERIOR, EXTERIOR AND GASKETS. HEAVILY SOILED.
Location: Kitchen (back)
|
06/20/2013 | 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: ESTABLISHMENT NEEDS CLEANED THOROUGHLY. PRESENCE OF DEAD AND DYING ROACHES ON THE FLOOR. PROVIDE PEST CONTROL SERVICES IMMEDIATELY, IN ADDITION TO THE REGULAR MONTLY PREVENTATIVE SERVICE. PROVIDE PEST CONTROL INVOICE AT RECHECK.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT NEEDS CLEANED THOROUGHLY. PRESENCE OF DEAD AND DYING ROACHES ON THE FLOOR. PROVIDE PEST CONTROL SERVICES IMMEDIATELY, IN ADDITION TO THE REGULAR MONTLY PREVENTATIVE SERVICE. PROVIDE PEST CONTROL INVOICE AT RECHECK.
Location: Sales floor
- 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 CHICKEN STORED OVER RAW BEEF.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: COOKED FOODS IN GLASS DOOR COOLER ARE NOT DATEMARKED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT UNDER HOOD. REPLACE.2. LIGHTS OUT ABOVE COLD TOP/COOK AREA. REPLACE. NOT ENOUGH LIGHTING.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT UNDER HOOD. REPLACE.2. LIGHTS OUT ABOVE COLD TOP/COOK AREA. REPLACE. NOT ENOUGH LIGHTING.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: MULTIPLE DEAD COCKROACHES IN BACK OF KITCHEN/BAKERY. REMOVE DEAD PESTS AND CONTACT PEST CONTROL IMMEDIATELY.
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: MULTIPLE DEAD COCKROACHES IN BACK OF KITCHEN/BAKERY. REMOVE DEAD PESTS AND CONTACT PEST CONTROL IMMEDIATELY.
Location: Sales floor
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE ALL CEILING TILES THAT ARE WATER DAMAGED.
Location: Bakery area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE ALL CEILING TILES THAT ARE WATER DAMAGED.
Location: Sales floor
- 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: 1. FLOOR IN KITCHEN IS SOILED WITH FOOD DEBRIS, RAW MEAT. REMOVE FOOD DEBRIS REGULARLY. FLOOR IS ALSO WET. KEEP FLOOR CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. FLOOR BY BACK DOOR FREEZER AND COOLER IS HEAVILY SOILED. DEAD/DYING COCKROACHES ON FLOOR. REMOVE. CLEAN FLOOR THROUGHOUT BACK ROOM THOROUGHLY PRIOR TO CALLING PEST CONTROL. 3. CLEAN FLOOR THOROUGHLY IN BAKERY. ENSURE ALL FOOD IS REMOVED FROM THE FLOOR, PRIOR TO MOPPING.
Location: Kitchen
- 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: 1. FLOOR IN KITCHEN IS SOILED WITH FOOD DEBRIS, RAW MEAT. REMOVE FOOD DEBRIS REGULARLY. FLOOR IS ALSO WET. KEEP FLOOR CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. FLOOR BY BACK DOOR FREEZER AND COOLER IS HEAVILY SOILED. DEAD/DYING COCKROACHES ON FLOOR. REMOVE. CLEAN FLOOR THROUGHOUT BACK ROOM THOROUGHLY PRIOR TO CALLING PEST CONTROL. 3. CLEAN FLOOR THOROUGHLY IN BAKERY. ENSURE ALL FOOD IS REMOVED FROM THE FLOOR, PRIOR TO MOPPING.
Location: Kitchen (back)
- 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: 1. FLOOR IN KITCHEN IS SOILED WITH FOOD DEBRIS, RAW MEAT. REMOVE FOOD DEBRIS REGULARLY. FLOOR IS ALSO WET. KEEP FLOOR CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. FLOOR BY BACK DOOR FREEZER AND COOLER IS HEAVILY SOILED. DEAD/DYING COCKROACHES ON FLOOR. REMOVE. CLEAN FLOOR THROUGHOUT BACK ROOM THOROUGHLY PRIOR TO CALLING PEST CONTROL. 3. CLEAN FLOOR THOROUGHLY IN BAKERY. ENSURE ALL FOOD IS REMOVED FROM THE FLOOR, PRIOR TO MOPPING.
Location: Bakery 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: 1. PROVIDE THERMOMETER IN SALSA COOLER. 2. PROVIDE THERMOMETER IN COOLER WITH EGGS, ON SALES FLOOR.3. PROVIDE THERMOMETER IN 4 DOOR COOLER WHERE MEAT IS STORED.
Location: Kitchen
- 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. PROVIDE THERMOMETER IN SALSA COOLER. 2. PROVIDE THERMOMETER IN COOLER WITH EGGS, ON SALES FLOOR.3. PROVIDE THERMOMETER IN 4 DOOR COOLER WHERE MEAT IS STORED.
Location: Sales floor
- 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. PROVIDE THERMOMETER IN SALSA COOLER. 2. PROVIDE THERMOMETER IN COOLER WITH EGGS, ON SALES FLOOR.3. PROVIDE THERMOMETER IN 4 DOOR COOLER WHERE MEAT IS STORED.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST FREEZER (WHERE FRUIT IS STORED)
Location: Kitchen
Equipment: Upright freezer
- 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. OPEN BAGS OF BAKERY INGREDIENTS MUST BE STORED IN FOOD GRADE CONTAINERS. OPEN BAGS OF DRY GOODS, OPEN CONTAINER OF CHOPPED NUTS, ETC. ALL FOODS NEED TO BE COVERED AND PROTECTED DUE TO PRESENCE OF PESTS; ROACHES.2. BOXES OF FOOD ON FLOOR. DELIVERED THE PREVIOUS DAY. DO NOT LEAVE DELIVERED FOOD STORED ON THE FLOOR.
Location: Bakery area
- 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. OPEN BAGS OF BAKERY INGREDIENTS MUST BE STORED IN FOOD GRADE CONTAINERS. OPEN BAGS OF DRY GOODS, OPEN CONTAINER OF CHOPPED NUTS, ETC. ALL FOODS NEED TO BE COVERED AND PROTECTED DUE TO PRESENCE OF PESTS; ROACHES.2. BOXES OF FOOD ON FLOOR. DELIVERED THE PREVIOUS DAY. DO NOT LEAVE DELIVERED FOOD STORED ON THE FLOOR.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF GLASS 2 DOOR COOLER. TRACK WHERE DOORS SLIDE IS SOILED. 2. CLEAN INTERIOR OF MEAT SAW AFTER EACH USE. SOILED.3. CLEAN 4 DOOR STAINLESS COOLER (WHERE RAW MEAT IS STORED) ON INTERIOR, EXTERIOR AND GASKETS. HEAVILY SOILED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF GLASS 2 DOOR COOLER. TRACK WHERE DOORS SLIDE IS SOILED. 2. CLEAN INTERIOR OF MEAT SAW AFTER EACH USE. SOILED.3. CLEAN 4 DOOR STAINLESS COOLER (WHERE RAW MEAT IS STORED) ON INTERIOR, EXTERIOR AND GASKETS. HEAVILY SOILED.
Location: Meat counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR OF GLASS 2 DOOR COOLER. TRACK WHERE DOORS SLIDE IS SOILED. 2. CLEAN INTERIOR OF MEAT SAW AFTER EACH USE. SOILED.3. CLEAN 4 DOOR STAINLESS COOLER (WHERE RAW MEAT IS STORED) ON INTERIOR, EXTERIOR AND GASKETS. HEAVILY SOILED.
Location: Kitchen (back)
|
06/13/2013 | Routine |
- 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: REMOVE TAMALES FROM GROCERY SACKS. USE FOOD GRADE CONTAINERS OR FOOD GRADE BAGS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 TAMALES AND BEEF IN COOLER. 2. RAW CHICKEN OVER BEEF IN BACK STAINLESS COOLER. STORE RAW CHICKEN ON THE BOTTOM, ENSURING TO NOT CROSS CONTAMINATE OTHER FOODS.
- 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 TAMALES AND BEEF IN COOLER. 2. RAW CHICKEN OVER BEEF IN BACK STAINLESS COOLER. STORE RAW CHICKEN ON THE BOTTOM, ENSURING TO NOT CROSS CONTAMINATE OTHER FOODS.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER EXHAUST HOOD.
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: 1. PROVIDE THERMOMETER IN BAKERY COOLER. 2. PROVIDE THERMOMETER IN SALES FLOOR COOLER, NEXT TO PRODUCE.
Location: Bakery 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: 1. PROVIDE THERMOMETER IN BAKERY COOLER. 2. PROVIDE THERMOMETER IN SALES FLOOR COOLER, NEXT TO PRODUCE.
Location: Sales floor
- 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: GRANULATED SUGAR BAG ON THE FLOOR. STORE ALL FOOD OFF THE FLOOR AND CLOSE PACKAGING.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BOTTOM SHELF OF PREP TABLE IN KITCHEN, NEXT TO COOKING EQUIPMENT.
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: Kitchen
|
02/14/2013 | Recheck |
- 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: REMOVE TAMALES FROM GROCERY SACKS. USE FOOD GRADE CONTAINERS OR FOOD GRADE BAGS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 TAMALES AND BEEF IN COOLER. 2. RAW CHICKEN OVER BEEF IN BACK STAINLESS COOLER. STORE RAW CHICKEN ON THE BOTTOM, ENSURING TO NOT CROSS CONTAMINATE OTHER FOODS.
- 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 TAMALES AND BEEF IN COOLER. 2. RAW CHICKEN OVER BEEF IN BACK STAINLESS COOLER. STORE RAW CHICKEN ON THE BOTTOM, ENSURING TO NOT CROSS CONTAMINATE OTHER FOODS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER EXHAUST HOOD.
Location: Kitchen
- 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. PROVIDE THERMOMETER IN BAKERY COOLER. 2. PROVIDE THERMOMETER IN SALES FLOOR COOLER, NEXT TO PRODUCE.
Location: Bakery 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: 1. PROVIDE THERMOMETER IN BAKERY COOLER. 2. PROVIDE THERMOMETER IN SALES FLOOR COOLER, NEXT TO PRODUCE.
Location: Sales floor
- 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: GRANULATED SUGAR BAG ON THE FLOOR. STORE ALL FOOD OFF THE FLOOR AND CLOSE PACKAGING.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BOTTOM SHELF OF PREP TABLE IN KITCHEN, NEXT TO COOKING EQUIPMENT.
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: Kitchen
|
02/07/2013 | Routine |
- 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: DISCONTINUE USING "GRACIAS" BAGS. ENSURE TO USE PLASTIC WRAP OR FOOD GRADE BAGS.
- 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: NO DATEMARKING ON COOKED PHF IN COLD TOP OR 2 DOOR COOLER IN KITCHEN. USE OR DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: NO DATEMARKING ON COOKED PHF IN COLD TOP OR 2 DOOR COOLER IN KITCHEN. USE OR DISCARD WITHIN 7 DAYS.
Equipment: Cold top
- 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: ENSURE CHLORINE SANITIZER IS NOT EXCEEDING 50-100 PPM.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD
- 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: SWEEP FLOOR IN DRY STORAGE.
Location: Dry storage
- 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.
Equipment: Cold top
- 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: STORE FOOD/SPICES OFF THE FLOOR.
Location: Dry storage
|
08/01/2012 | Recheck |
- 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: DISCONTINUE USING "GRACIAS" BAGS. ENSURE TO USE PLASTIC WRAP OR FOOD GRADE BAGS.
- 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: NO DATEMARKING ON COOKED PHF IN COLD TOP OR 2 DOOR COOLER IN KITCHEN. USE OR DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: NO DATEMARKING ON COOKED PHF IN COLD TOP OR 2 DOOR COOLER IN KITCHEN. USE OR DISCARD WITHIN 7 DAYS.
Equipment: Cold top
- 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: ENSURE CHLORINE SANITIZER IS NOT EXCEEDING 50-100 PPM.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD
- 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: SWEEP FLOOR IN DRY STORAGE.
Location: Dry storage
- 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.
Equipment: Cold top
- 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: STORE FOOD/SPICES OFF THE FLOOR.
Location: Dry storage
|
07/19/2012 | Routine |
- 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: WHEN PLACING GLOVES ON HANDS, ENSURE TO WASH HANDS FIRST. EMPLOYEE HANDLING RAW MEAT AND PLACING GLOVES ON HANDS TO COOK.EMPLOYEE HANDLING MONEY AND PLACING GLOVES ON HANDS TO PREPARE TAMALES.
- 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: COOKED MEAT BELOW RAW CHICKEN. STORE ALL RAW ANIMAL PROTEINS ON BOTTOM SHELF.
Location: Kitchen
Equipment: Cold top
- 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.
Comments: HANG DRY MOPS OR TURN UPSIDE DOWN OVER MOP SINK. PROVIDE MOP HOLDER, IF NEEDED.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE/SECURE HANDLE ON SLIDING COOLER DOOR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE. THANK YOU BAGS ARE TORN AND FOOD IS EXPOSED, NOT PROTECTED.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DOOR DOOR COOLER DOORS. 2. CLEAN TRACK WHERE DOORS SLIDE ON TWO DOOR COOLER. SOILED. 3. CLEAN INTERIOR OF 4 DOOR COOLER IN BACK ROOM.4. CLEAN TOP OF CHEST FREEZER IN BACK ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DOOR DOOR COOLER DOORS. 2. CLEAN TRACK WHERE DOORS SLIDE ON TWO DOOR COOLER. SOILED. 3. CLEAN INTERIOR OF 4 DOOR COOLER IN BACK ROOM.4. CLEAN TOP OF CHEST FREEZER IN BACK ROOM.
Location: Back room
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL TIMES.NEW WALL SOAP DISPENSER. SOAP INSERTS ORDERED.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT HAND SINKS AT ALL TIMES
Location: Meat counter
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: TOILET PAPER PROVIDED. PROVIDE HOLDER FOR TOILET PAPER.
- 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: ICE SCOOP HANDLE IN ICE.
Location: Meat counter
Equipment: Ice machine
|
03/19/2012 | Recheck |
- 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: WHEN PLACING GLOVES ON HANDS, ENSURE TO WASH HANDS FIRST. EMPLOYEE HANDLING RAW MEAT AND PLACING GLOVES ON HANDS TO COOK.EMPLOYEE HANDLING MONEY AND PLACING GLOVES ON HANDS TO PREPARE TAMALES.
- 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: COOKED MEAT BELOW RAW CHICKEN. STORE ALL RAW ANIMAL PROTEINS ON BOTTOM SHELF.
Location: Kitchen
Equipment: Cold top
- 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.
Comments: HANG DRY MOPS OR TURN UPSIDE DOWN OVER MOP SINK. PROVIDE MOP HOLDER, IF NEEDED.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE/SECURE HANDLE ON SLIDING COOLER DOOR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE. THANK YOU BAGS ARE TORN AND FOOD IS EXPOSED, NOT PROTECTED.
Location: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DOOR DOOR COOLER DOORS. 2. CLEAN TRACK WHERE DOORS SLIDE ON TWO DOOR COOLER. SOILED. 3. CLEAN INTERIOR OF 4 DOOR COOLER IN BACK ROOM.4. CLEAN TOP OF CHEST FREEZER IN BACK ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DOOR DOOR COOLER DOORS. 2. CLEAN TRACK WHERE DOORS SLIDE ON TWO DOOR COOLER. SOILED. 3. CLEAN INTERIOR OF 4 DOOR COOLER IN BACK ROOM.4. CLEAN TOP OF CHEST FREEZER IN BACK ROOM.
Location: Back room
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL TIMES.NEW WALL SOAP DISPENSER. SOAP INSERTS ORDERED.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT HAND SINKS AT ALL TIMES
Location: Meat counter
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: TOILET PAPER PROVIDED. PROVIDE HOLDER FOR TOILET PAPER.
- 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: ICE SCOOP HANDLE IN ICE.
Location: Meat counter
Equipment: Ice machine
|
03/06/2012 | Routine |
- 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: PASTOR STORED AT 102 DEGREES F. REHEATED, PLACED IN SHALLOW PAN. STORED IN REFRIGERATION. ASADA STORED AT 67.5 DEGREES F. DISCARDED. ENSURE FOODS ARE STORED IN COOLER AND REHEATED TO ORDER.IF FOODS ARE HELD HOT, ENSURE TO HOLD ABOVE 135 DEGREES F.
- 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: PASTOR STORED AT 102 DEGREES F. REHEATED, PLACED IN SHALLOW PAN. STORED IN REFRIGERATION. ASADA STORED AT 67.5 DEGREES F. DISCARDED. ENSURE FOODS ARE STORED IN COOLER AND REHEATED TO ORDER.IF FOODS ARE HELD HOT, ENSURE TO HOLD ABOVE 135 DEGREES F.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS AWAY FROM BAGS USED TO CARRY FOOD TO-GO.
- Cooling methods (corrected on site)
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: REFRIED BEANS STORED IN DEEP METAL PAN. REMOVED AND PLACED IN SHALLOW PAN FOR PROPER COOLING. READ CORRECTIVE ACTIONS LISTED ABOVE FOR EXAMPLES OF PROPER COOLING.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF FREEZER, ABOVE COOLER ON REFRIGERATOR.
- 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: ICE SCOOP HANDLE IN ICE. STORE WITH HANDLE OUT OR STORE IN CLEAN/SANITIZED CONTAINER.
|
12/06/2011 | 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.
Comments: PASTOR STORED AT 102 DEGREES F. REHEATED, PLACED IN SHALLOW PAN. STORED IN REFRIGERATION. ASADA STORED AT 67.5 DEGREES F. DISCARDED. ENSURE FOODS ARE STORED IN COOLER AND REHEATED TO ORDER.IF FOODS ARE HELD HOT, ENSURE TO HOLD ABOVE 135 DEGREES F.
- 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: PASTOR STORED AT 102 DEGREES F. REHEATED, PLACED IN SHALLOW PAN. STORED IN REFRIGERATION. ASADA STORED AT 67.5 DEGREES F. DISCARDED. ENSURE FOODS ARE STORED IN COOLER AND REHEATED TO ORDER.IF FOODS ARE HELD HOT, ENSURE TO HOLD ABOVE 135 DEGREES F.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS AWAY FROM BAGS USED TO CARRY FOOD TO-GO.
- Cooling methods (corrected on site)
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: REFRIED BEANS STORED IN DEEP METAL PAN. REMOVED AND PLACED IN SHALLOW PAN FOR PROPER COOLING. READ CORRECTIVE ACTIONS LISTED ABOVE FOR EXAMPLES OF PROPER COOLING.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF FREEZER, ABOVE COOLER ON REFRIGERATOR.
- 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: ICE SCOOP HANDLE IN ICE. STORE WITH HANDLE OUT OR STORE IN CLEAN/SANITIZED CONTAINER.
|
11/29/2011 | Routine |
Restaurant representatives - add corrected or new information about TIENDA LA PIEDAD, 3940 S KEYSTONE AVE, Indianapolis, IN »