- 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: MAINTAIN HOT FOODS AT 135 DEGREES FAHRENHEIT. RICE AND PASTA TESTED AT 80-90 DEGREES FAHRENHEIT AND DISCARDED. CHICKEN IN SAUCE AT 87 dF. EMPLOYEE STATED HE JUST MADE IT. PUT CHICKEN AND SAUCE BACK ON STOVE TO REHEAT TO 165 dF, HOLD AT 135 dF.
Location: Kitchen
Equipment: Prep 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: 4/29/2014: COCKROACHES NOTED DURING INSPECTION. CLEAN AND SANITIZE KITCHEN. SEEK PROFESSIONAL PEST CONTROL OPERATOR SERVICES TO EXTERMINATE PESTS. 4/29/2014: PEST CONTROL SERVICES PROVIDED. WILL MONITOR SITUATION. CONTINUE WEEKLY PEST CONTROL TREATMENT. ONCE ISSUE RESOLVED, MAINTAIN MONTHLY PEST CONTROL.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 4/29/2014: ORGANIZE AND DESIGNATE COOLERS FOR: RAW MEAT AND CHICKEN, COOKED ITEMS, FRUITS AND VEGETABLES.5/13/2014: STORE RAW PORK, MEAT AND CHICKEN ACCORDING TO POTENTIAL HAZARD AT COLD-TOP COOLER IN BACK KITCHEN. CURRENTLY, RAW ANIMAL PRODUCTS STORED ABOVE READY-TO-EAT SAUCES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 4/29/2014: ORGANIZE AND DESIGNATE COOLERS FOR: RAW MEAT AND CHICKEN, COOKED ITEMS, FRUITS AND VEGETABLES.5/13/2014: STORE RAW PORK, MEAT AND CHICKEN ACCORDING TO POTENTIAL HAZARD AT COLD-TOP COOLER IN BACK KITCHEN. CURRENTLY, RAW ANIMAL PRODUCTS STORED ABOVE READY-TO-EAT SAUCES.
Location: Kitchen (back)
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/13/2014: CLEAN AND SANITIZE SCALE ABOVE SMALL 2-DOOR COOLER NEXT TO MEAT COUNTER/COOLER. CLEAN/SANITIZE BETWEEN USES.
Location: Meat counter
- 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: 5/13/2014: MAINTAIN SANITIZER AT 3-BAY SINK BETWEEN 50-100 PPM. CHANGE IN-PLACE SANITIZER WHEN WATER BECOMES CLOUDY, OR MORE OFTEN AS NEEDED.
Location: Service counter
Equipment: 3-bay
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: 4/29/2014: PROVIDE ANOTHER CERTIFIED FOOD HANDLER ON STAFF WHO WORKS IN THE FACILITY A MINIMUM OF 40 HOURS PER WEEK. CONTINUAL MULTIPLE CRITICAL VIOLATIONS. FACILITY IS NOT BEING MAINTAINED. 5/13/2014: DISCUSSED WITH OWNER. WILL GIVE CHANCE FOR OWNER TO TRAIN EMPLOYEE ON FOOD SAFETY AND SANITATION ISSUES. FUTURE SANITATION AND CRITICAL FOOD SAFETY VIOLATIONS WILL REQUIRE EMPLOYEE BECOME A CERTIFIED FOOD HANDLER.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 5/13/2014: RESURFACE CUTTING BOARDS AT MEAT COUNTER. IF UNABLE TO RESURFACE, REPLACE CUTTING BOARDS. REPLACE LARGE CUTTING BOARDS WITH SMALLER WHITE CUTTING BOARDS THAT CAN BE WASHED, RINSED AND SANITIZED AT THE 3-BAY SINK DAILY.
Location: Meat counter
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 5/13/2014: RESURFACE CUTTING BOARDS AT MEAT COUNTER. IF UNABLE TO RESURFACE, REPLACE CUTTING BOARDS. REPLACE LARGE CUTTING BOARDS WITH SMALLER WHITE CUTTING BOARDS THAT CAN BE WASHED, RINSED AND SANITIZED AT THE 3-BAY SINK DAILY.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/13/2014: REPLACE LIGHT BULBS ON SALES FLOOR, IN MIDDLE AND BACK KITCHEN AREAS.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/13/2014: REPLACE LIGHT BULBS ON SALES FLOOR, IN MIDDLE AND BACK KITCHEN AREAS.
Location: Sales floor
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: EMPTY GREASE DUMPSTER WITHIN 24 HOURS. DUMPSTER IS COMPLETELY FULL AND GREASE IS BEING STORED IN LARGE POTS IN KITCHEN. DUMPSTER PICK-UP IS TO BE MAINTAINED ON A REGULAR SCHEDULE. DO NOT LET DUMPSTER REACH CAPACITY.
Location: Outdoor storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 4/29/2014: REMOVE ALL NON WORKING EQUIPMENT AND ALL UNUSED ITEMS.5/13/2014: SOME EQUIPMENT REMOVED. MOST CLUTTER AND UNUSED ITEMS REMOVED. CONTINUE TO REMOVE UNUSED ITEMS AND EQUIPMENT. OWNER IS GOING TO TRANSFER EXTRA-LARGE 3-DOOR COOLER FROM MEAT CUTTING AREA TO PRODUCE AREA BY FRONT DOOR. REMOVING CURRENT CASE HOLDING PRODUCE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 5/13/2014: ROOF LEAKS IN BACK KITCHEN. REPLACE CEILING TILES. WILL CONTACT PROPERTY OWNER AND INFORM ROOF NEEDS REPAIRED.
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: 4/29/2014: CLEAN AND SANITIZE ALL CEILINGS, WALLS AND FLOORS.5/13/2014: CLEANING AND SANITIZING PERFORMED. CONTINUE TO MAINTAIN FACILITY AND CLEAN/SANITIZE ALL EQUIPMENT, WALLS, FLOORS AND CEILINGS ON DAILY BASIS.
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: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Meat counter
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Walk-in cooler
Equipment: Reach in cooler (2 door)
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 5/13/2014: ELEVATE BOXES OF TORTILLAS AT LEAST 6 INCHES.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT INCLUDING: HAND SINKS, COOK LINE, SHEL.VES, STOVE, GRILL, OVEN, REFRIGERATORS.5/13/2014: DEFROST REACH-IN FREEZERS ON SALES FLOOR. REMOVE CONTENTS TO ANOTHER FREEZER WHILE CLEANING.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL HAND SINKS.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 4/29/2014: PROVIDE HAND TOWELS AT ALL HAND SINKS.CHANGE HAND TOWEL DISPENSERS. CURRENT HAND TOWEL DISPENSERS ARE NOT WORKING.5/13/2014: PROVIDE HAND TOWELS IN RESTROOM.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 4/29/2014: PROVIDE HAND TOWELS AT ALL HAND SINKS.CHANGE HAND TOWEL DISPENSERS. CURRENT HAND TOWEL DISPENSERS ARE NOT WORKING.5/13/2014: PROVIDE HAND TOWELS IN RESTROOM.
Location: Restroom
Equipment: Hand sink
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 5/13/2014: LABEL (1) CHEESE, (2) RED SAUCE, (3) PEPITAS/SEEDS, (4) BREAD CRUMBS AND (5) MOLE CONTAINERS WITH COMMON NAME. HAVE VENDOR LABEL PEACH DESSERT IN YOGURT COOLER WITH (1) COMMON NAME, (2) INGREDIENTS IN DESCENDING ORDER BY WEIGHT, (3) QUANTITY/WEIGHT OF CONTENTS AND (4) NAME/ADDRESS OF BUSINESS WHERE MADE.
Location: Meat counter
Equipment: Reach in cooler (2 door)
- 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: 5/13/2014: LABEL (1) CHEESE, (2) RED SAUCE, (3) PEPITAS/SEEDS, (4) BREAD CRUMBS AND (5) MOLE CONTAINERS WITH COMMON NAME. HAVE VENDOR LABEL PEACH DESSERT IN YOGURT COOLER WITH (1) COMMON NAME, (2) INGREDIENTS IN DESCENDING ORDER BY WEIGHT, (3) QUANTITY/WEIGHT OF CONTENTS AND (4) NAME/ADDRESS OF BUSINESS WHERE MADE.
Location: Sales floor
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 5/13/2014: PROVIDE COLD WATER AT MOP SINK IN MIDDLE KITCHEN AREA.
Location: Kitchen
Equipment: Mop sink
|
05/20/2014 | Recheck |
- 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: MAINTAIN HOT FOODS AT 135 DEGREES FAHRENHEIT. RICE AND PASTA TESTED AT 80-90 DEGREES FAHRENHEIT AND DISCARDED. CHICKEN IN SAUCE AT 87 dF. EMPLOYEE STATED HE JUST MADE IT. PUT CHICKEN AND SAUCE BACK ON STOVE TO REHEAT TO 165 dF, HOLD AT 135 dF.
Location: Kitchen
Equipment: Prep 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: 4/29/2014: COCKROACHES NOTED DURING INSPECTION. CLEAN AND SANITIZE KITCHEN. SEEK PROFESSIONAL PEST CONTROL OPERATOR SERVICES TO EXTERMINATE PESTS. 4/29/2014: PEST CONTROL SERVICES PROVIDED. WILL MONITOR SITUATION. CONTINUE WEEKLY PEST CONTROL TREATMENT. ONCE ISSUE RESOLVED, MAINTAIN MONTHLY PEST CONTROL.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 4/29/2014: ORGANIZE AND DESIGNATE COOLERS FOR: RAW MEAT AND CHICKEN, COOKED ITEMS, FRUITS AND VEGETABLES.5/13/2014: STORE RAW PORK, MEAT AND CHICKEN ACCORDING TO POTENTIAL HAZARD AT COLD-TOP COOLER IN BACK KITCHEN. CURRENTLY, RAW ANIMAL PRODUCTS STORED ABOVE READY-TO-EAT SAUCES.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 4/29/2014: ORGANIZE AND DESIGNATE COOLERS FOR: RAW MEAT AND CHICKEN, COOKED ITEMS, FRUITS AND VEGETABLES.5/13/2014: STORE RAW PORK, MEAT AND CHICKEN ACCORDING TO POTENTIAL HAZARD AT COLD-TOP COOLER IN BACK KITCHEN. CURRENTLY, RAW ANIMAL PRODUCTS STORED ABOVE READY-TO-EAT SAUCES.
Location: Kitchen (back)
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/13/2014: CLEAN AND SANITIZE SCALE ABOVE SMALL 2-DOOR COOLER NEXT TO MEAT COUNTER/COOLER. CLEAN/SANITIZE BETWEEN USES.
Location: Meat counter
- 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: 5/13/2014: MAINTAIN SANITIZER AT 3-BAY SINK BETWEEN 50-100 PPM. CHANGE IN-PLACE SANITIZER WHEN WATER BECOMES CLOUDY, OR MORE OFTEN AS NEEDED.
Location: Service counter
Equipment: 3-bay
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: 4/29/2014: PROVIDE ANOTHER CERTIFIED FOOD HANDLER ON STAFF WHO WORKS IN THE FACILITY A MINIMUM OF 40 HOURS PER WEEK. CONTINUAL MULTIPLE CRITICAL VIOLATIONS. FACILITY IS NOT BEING MAINTAINED. 5/13/2014: DISCUSSED WITH OWNER. WILL GIVE CHANCE FOR OWNER TO TRAIN EMPLOYEE ON FOOD SAFETY AND SANITATION ISSUES. FUTURE SANITATION AND CRITICAL FOOD SAFETY VIOLATIONS WILL REQUIRE EMPLOYEE BECOME A CERTIFIED FOOD HANDLER.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 5/13/2014: RESURFACE CUTTING BOARDS AT MEAT COUNTER. IF UNABLE TO RESURFACE, REPLACE CUTTING BOARDS. REPLACE LARGE CUTTING BOARDS WITH SMALLER WHITE CUTTING BOARDS THAT CAN BE WASHED, RINSED AND SANITIZED AT THE 3-BAY SINK DAILY.
Location: Meat counter
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 5/13/2014: RESURFACE CUTTING BOARDS AT MEAT COUNTER. IF UNABLE TO RESURFACE, REPLACE CUTTING BOARDS. REPLACE LARGE CUTTING BOARDS WITH SMALLER WHITE CUTTING BOARDS THAT CAN BE WASHED, RINSED AND SANITIZED AT THE 3-BAY SINK DAILY.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/13/2014: REPLACE LIGHT BULBS ON SALES FLOOR, IN MIDDLE AND BACK KITCHEN AREAS.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 5/13/2014: REPLACE LIGHT BULBS ON SALES FLOOR, IN MIDDLE AND BACK KITCHEN AREAS.
Location: Sales floor
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: EMPTY GREASE DUMPSTER WITHIN 24 HOURS. DUMPSTER IS COMPLETELY FULL AND GREASE IS BEING STORED IN LARGE POTS IN KITCHEN. DUMPSTER PICK-UP IS TO BE MAINTAINED ON A REGULAR SCHEDULE. DO NOT LET DUMPSTER REACH CAPACITY.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 4/29/2014: REMOVE ALL NON WORKING EQUIPMENT AND ALL UNUSED ITEMS.5/13/2014: SOME EQUIPMENT REMOVED. MOST CLUTTER AND UNUSED ITEMS REMOVED. CONTINUE TO REMOVE UNUSED ITEMS AND EQUIPMENT. OWNER IS GOING TO TRANSFER EXTRA-LARGE 3-DOOR COOLER FROM MEAT CUTTING AREA TO PRODUCE AREA BY FRONT DOOR. REMOVING CURRENT CASE HOLDING PRODUCE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 5/13/2014: ROOF LEAKS IN BACK KITCHEN. REPLACE CEILING TILES. WILL CONTACT PROPERTY OWNER AND INFORM ROOF NEEDS REPAIRED.
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: 4/29/2014: CLEAN AND SANITIZE ALL CEILINGS, WALLS AND FLOORS.5/13/2014: CLEANING AND SANITIZING PERFORMED. CONTINUE TO MAINTAIN FACILITY AND CLEAN/SANITIZE ALL EQUIPMENT, WALLS, FLOORS AND CEILINGS ON DAILY BASIS.
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: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Meat counter
Equipment: Reach in cooler (2 door)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 5/13/2014: PROVIDE THERMOMETERS IN THE FOLLOWING COOLERS:(1) SMALL 2-DOOR COOLER BY MEAT COOLER/COUNTER(2) 2-DOOR COOLER NEXT TO STAND-UP FREEZER, NEXT TO WALK-IN COOLER
Location: Walk-in cooler
Equipment: Reach in cooler (2 door)
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 5/13/2014: ELEVATE BOXES OF TORTILLAS AT LEAST 6 INCHES.
Location: Meat counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT INCLUDING: HAND SINKS, COOK LINE, SHEL.VES, STOVE, GRILL, OVEN, REFRIGERATORS.5/13/2014: DEFROST REACH-IN FREEZERS ON SALES FLOOR. REMOVE CONTENTS TO ANOTHER FREEZER WHILE CLEANING.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL HAND SINKS.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 4/29/2014: PROVIDE HAND TOWELS AT ALL HAND SINKS.CHANGE HAND TOWEL DISPENSERS. CURRENT HAND TOWEL DISPENSERS ARE NOT WORKING.5/13/2014: PROVIDE HAND TOWELS IN RESTROOM.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 4/29/2014: PROVIDE HAND TOWELS AT ALL HAND SINKS.CHANGE HAND TOWEL DISPENSERS. CURRENT HAND TOWEL DISPENSERS ARE NOT WORKING.5/13/2014: PROVIDE HAND TOWELS IN RESTROOM.
Location: Restroom
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 5/13/2014: LABEL (1) CHEESE, (2) RED SAUCE, (3) PEPITAS/SEEDS, (4) BREAD CRUMBS AND (5) MOLE CONTAINERS WITH COMMON NAME. HAVE VENDOR LABEL PEACH DESSERT IN YOGURT COOLER WITH (1) COMMON NAME, (2) INGREDIENTS IN DESCENDING ORDER BY WEIGHT, (3) QUANTITY/WEIGHT OF CONTENTS AND (4) NAME/ADDRESS OF BUSINESS WHERE MADE.
Location: Meat counter
Equipment: Reach in cooler (2 door)
- 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: 5/13/2014: LABEL (1) CHEESE, (2) RED SAUCE, (3) PEPITAS/SEEDS, (4) BREAD CRUMBS AND (5) MOLE CONTAINERS WITH COMMON NAME. HAVE VENDOR LABEL PEACH DESSERT IN YOGURT COOLER WITH (1) COMMON NAME, (2) INGREDIENTS IN DESCENDING ORDER BY WEIGHT, (3) QUANTITY/WEIGHT OF CONTENTS AND (4) NAME/ADDRESS OF BUSINESS WHERE MADE.
Location: Sales floor
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 5/13/2014: PROVIDE COLD WATER AT MOP SINK IN MIDDLE KITCHEN AREA.
Location: Kitchen
Equipment: Mop sink
|
05/13/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MAINTAIN HOT FOODS AT 135 DEGREES FAHRENHEIT. RICE AND PASTA TESTED AT 80-90 DEGREES FAHRENHEIT AND DISCARDED. CHICKEN IN SAUCE AT 87 dF. EMPLOYEE STATED HE JUST MADE IT. PUT CHICKEN AND SAUCE BACK ON STOVE TO REHEAT TO 165 dF, HOLD AT 135 dF.
Location: Kitchen
Equipment: Prep 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: COCKROACHES NOTED DURING INSPECTION. CLEAN AND SANITIZE KITCHEN. SEEK PROFESSIONAL PEST CONTROL OPERATOR SERVICES TO EXTERMINATE PESTS.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ORGANIZE AND DESIGNATE COOLERS FOR: RAW MEAT AND CHICKEN, COOKED ITEMS, FRUITS AND VEGETABLES.
Location: Kitchen
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: PROVIDE ANOTHER CERTIFIED FOOD HANDLER ON STAFF WHO WORKS IN THE FACILITY A MINIMUM OF 40 HOURS PER WEEK. CONTINUAL MULTIPLE CRITICAL VIOLATIONS. FACILITY IS NOT BEING MAINTAINED.
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: EMPTY GREASE DUMPSTER WITHIN 24 HOURS. DUMPSTER IS COMPLETELY FULL AND GREASE IS BEING STORED IN LARGE POTS IN KITCHEN. DUMPSTER PICK-UP IS TO BE MAINTAINED ON A REGULAR SCHEDULE. DO NOT LET DUMPSTER REACH CAPACITY.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL NON WORKING EQUIPMENT AND ALL UNUSED ITEMS.
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: CLEAN AND SANITIZE ALL CEILINGS, WALLS AND FLOORS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT INCLUDING: HAND SINKS, COOK LINE, SHEL.VES, STOVE, GRILL, OVEN, REFRIGERATORS
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT ALL HAND SINKS.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.CHANGE HAND TOWEL DISPENSERS. CURRENT HAND TOWEL DISPENSERS ARE NOT WORKING.
Location: Kitchen
|
04/29/2014 | 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: ROACHES FOUND THROUGHOUT KITCHEN, IN STAND-UP COOLER, AND UNDER EQUIPMENT. CLEAN AND SANITIZE FLOORS, WALLS AND EQUIPMENT, REMOVE UNUSED EQUIPMENT. REMOVE ALL AREAS OF CLUTTER. WASH EQUIPMENT BEFORE LEAVING AT NIGHT, DO NOT LEAVE SOILED DISHES OVER NIGHT. TAKE TRASH OUT BEFORE LEAVING AT NIGHT. CONTACT PEST CONTROL TECHNICIAN FOR AGGRESSIVE SERVICE.
Location: Kitchen
- 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 PRIOR TO PUTTING ON GLOVES. WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED EQUIPMENT AND OTHER UNUSED ITEMS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED EQUIPMENT AND OTHER UNUSED ITEMS.
Location: Service 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: CLEAN AND SANITIZE FLOORS AND WALLS THROUGHOUT KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STRONG ODOR INSIDE WALK-IN COOLER. REMOVE ALL FOOD AND SHELVING. THOROUGHLY CLEAN AND SANITIZE. CLEAN AND SANITIZE SHELVING. MONITOR FOOD PACKAGING FOR TEARS AND MAINTAIN DISCARD DATES.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK BY SERVICE COUNTER AND 3-BAY SINK.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BACK OF KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
- Three bay size requirement (corrected)
Compartments of the utensil washing sink are not large enough to accommodate dishware.
Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
Comments: DISCONTINUE USING EQUIPMENT LARGER THAN THE 3-BAY SINKS.
Location: Kitchen (back)
Equipment: 3-bay
|
10/23/2013 | 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: ROACHES FOUND THROUGHOUT KITCHEN, IN STAND-UP COOLER, AND UNDER EQUIPMENT. CLEAN AND SANITIZE FLOORS, WALLS AND EQUIPMENT, REMOVE UNUSED EQUIPMENT. REMOVE ALL AREAS OF CLUTTER. WASH EQUIPMENT BEFORE LEAVING AT NIGHT, DO NOT LEAVE SOILED DISHES OVER NIGHT. TAKE TRASH OUT BEFORE LEAVING AT NIGHT. CONTACT PEST CONTROL TECHNICIAN FOR AGGRESSIVE SERVICE.
Location: Kitchen
- 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 PRIOR TO PUTTING ON GLOVES. WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED EQUIPMENT AND OTHER UNUSED ITEMS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED EQUIPMENT AND OTHER UNUSED ITEMS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOORS AND WALLS THROUGHOUT KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STRONG ODOR INSIDE WALK-IN COOLER. REMOVE ALL FOOD AND SHELVING. THOROUGHLY CLEAN AND SANITIZE. CLEAN AND SANITIZE SHELVING. MONITOR FOOD PACKAGING FOR TEARS AND MAINTAIN DISCARD DATES.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK BY SERVICE COUNTER AND 3-BAY SINK.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BACK OF KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
- Three bay size requirement
Compartments of the utensil washing sink are not large enough to accommodate dishware.
Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
Comments: DISCONTINUE USING EQUIPMENT LARGER THAN THE 3-BAY SINKS.
Location: Kitchen (back)
Equipment: 3-bay
|
10/16/2013 | 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: INSECTS FOUND IN BACK KITCHEN AREA. CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY SERVICED. AGGRESSIVE TREATMENT MAY BE NECESSARY.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STRONG ODOR IN MEAT/POULTRY CASE. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DRAINING SLOW. CLEAR CLOG AND MAINTAIN.
Location: Service counter
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: NO SANITIZER AVAILABLE FOR 3-BAY SINK OR IN-PLACE SANITIZER.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY NON-FUNCTIONING EQUIPMENT FROM FRONT AND BACK KITCHEN AREAS.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY NON-FUNCTIONING EQUIPMENT FROM FRONT AND BACK KITCHEN AREAS.
Location: Kitchen (front)
- 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: SAUSAGE DRYING IN BACK KITCHEN IN OPEN AIR. NO COVERINGS OR CONTAINERS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3-BAY SINKS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
Equipment: 3-bay
- 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: JELLO PACKAGES NOT LABELED WITH ANY INFORMATION. PROVIDE INFORMATION AS LISTED ABOVE.
Location: Service counter
|
06/18/2013 | 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: INSECTS FOUND IN BACK KITCHEN AREA. CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY SERVICED. AGGRESSIVE TREATMENT MAY BE NECESSARY.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STRONG ODOR IN MEAT/POULTRY CASE. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK DRAINING SLOW. CLEAR CLOG AND MAINTAIN.
Location: Service counter
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: NO SANITIZER AVAILABLE FOR 3-BAY SINK OR IN-PLACE SANITIZER.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY NON-FUNCTIONING EQUIPMENT FROM FRONT AND BACK KITCHEN AREAS.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY NON-FUNCTIONING EQUIPMENT FROM FRONT AND BACK KITCHEN AREAS.
Location: Kitchen (front)
- 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: SAUSAGE DRYING IN BACK KITCHEN IN OPEN AIR. NO COVERINGS OR CONTAINERS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3-BAY SINKS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
Equipment: 3-bay
- 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: JELLO PACKAGES NOT LABELED WITH ANY INFORMATION. PROVIDE INFORMATION AS LISTED ABOVE.
Location: Service counter
|
06/10/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REMOVE ELECTRICAL CORDS THAT ARE HANGING OVERHEAD NEAR THE PASTRIES. INSTALL EXTRA OUTLETS AS NEEDED.
- 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: COCK ROACH SEEN AT GREASE TRAP. HIRE TECHNICIAN FOR SERVICE. AGGRESSIVE ACTION MAY BE NEEDED.
- 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: DO NOT USE CARDBOARD AS FOOD CONTAINERS. REMOVE PORK RINDS FROM CARDBOARD BOX.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SCALE AT MEAT COUNTER IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BAG OF LAUNDRY DETERGENT PLACED IN HAND SINK AT FRONT COUNTER. REMOVE. KEEP HAND SINK FREE AND CLEAR, USE FOR HANDWASHING ONLY.
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAKS UNDER HAND SINK AND 3-BAY SINK AT THE FRONT COUNTER. 2. HAND SINK AT FRONT COUNTER CLOGGED. REPAIR AND MAINTAIN. 3. HAVE GREASE TRAP CLEANED.
Location: Three bay area
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: HANG MOPS TO DRY. DO NOT STORE IN MOP SINK.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY ITEMS FROM KITCHEN, STORAGE AND SALES AREAS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN HOOD EXHAUST SYSTEM.
Location: Kitchen (back)
- 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: SEAL TOP OF BACK DOOR.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE DOOR SEAL ON THE WALK-IN COOLER.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1.REMOVE CACTUS FROM FLOOR. 2.REMOVE CHICKEN FROM FLOOR IN WALK-IN COOLER.
Location: Meat counter
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Sales floor
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOORS ON COOLER ARE SOILED. CLEAN, SANITIZE, AND MAINTAIN.
Location: Meat counter
|
02/28/2013 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REMOVE ELECTRICAL CORDS THAT ARE HANGING OVERHEAD NEAR THE PASTRIES. INSTALL EXTRA OUTLETS AS NEEDED.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCK ROACH SEEN AT GREASE TRAP. HIRE TECHNICIAN FOR SERVICE. AGGRESSIVE ACTION MAY BE NEEDED.
- 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: DO NOT USE CARDBOARD AS FOOD CONTAINERS. REMOVE PORK RINDS FROM CARDBOARD BOX.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SCALE AT MEAT COUNTER IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BAG OF LAUNDRY DETERGENT PLACED IN HAND SINK AT FRONT COUNTER. REMOVE. KEEP HAND SINK FREE AND CLEAR, USE FOR HANDWASHING ONLY.
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAKS UNDER HAND SINK AND 3-BAY SINK AT THE FRONT COUNTER. 2. HAND SINK AT FRONT COUNTER CLOGGED. REPAIR AND MAINTAIN. 3. HAVE GREASE TRAP CLEANED.
Location: Three bay area
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: HANG MOPS TO DRY. DO NOT STORE IN MOP SINK.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY ITEMS FROM KITCHEN, STORAGE AND SALES AREAS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN HOOD EXHAUST SYSTEM.
Location: Kitchen (back)
- 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: SEAL TOP OF BACK DOOR.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE DOOR SEAL ON THE WALK-IN COOLER.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1.REMOVE CACTUS FROM FLOOR. 2.REMOVE CHICKEN FROM FLOOR IN WALK-IN COOLER.
Location: Meat counter
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Sales floor
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOORS ON COOLER ARE SOILED. CLEAN, SANITIZE, AND MAINTAIN.
Location: Meat counter
|
02/19/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REMOVE ELECTRICAL CORDS THAT ARE HANGING OVERHEAD NEAR THE PASTRIES. INSTALL EXTRA OUTLETS AS NEEDED.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCK ROACH SEEN AT GREASE TRAP. HIRE TECHNICIAN FOR SERVICE. AGGRESSIVE ACTION MAY BE NEEDED.
- 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: DO NOT USE CARDBOARD AS FOOD CONTAINERS. REMOVE PORK RINDS FROM CARDBOARD BOX.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SCALE AT MEAT COUNTER IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BAG OF LAUNDRY DETERGENT PLACED IN HAND SINK AT FRONT COUNTER. REMOVE. KEEP HAND SINK FREE AND CLEAR, USE FOR HANDWASHING ONLY.
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR PLUMBING LEAKS UNDER HAND SINK AND 3-BAY SINK AT THE FRONT COUNTER. 2. HAND SINK AT FRONT COUNTER CLOGGED. REPAIR AND MAINTAIN. 3. HAVE GREASE TRAP CLEANED.
Location: Three bay area
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: HANG MOPS TO DRY. DO NOT STORE IN MOP SINK.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNNECESSARY ITEMS FROM KITCHEN, STORAGE AND SALES AREAS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN HOOD EXHAUST SYSTEM.
Location: Kitchen (back)
- 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: SEAL TOP OF BACK DOOR.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE DOOR SEAL ON THE WALK-IN COOLER.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1.REMOVE CACTUS FROM FLOOR. 2.REMOVE CHICKEN FROM FLOOR IN WALK-IN COOLER.
Location: Meat counter
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Sales floor
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOODS FOUND IN MULTIPLE COOLERS. KEEP ALL FOODS COVERED WHILE IN STORAGE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOORS ON COOLER ARE SOILED. CLEAN, SANITIZE, AND MAINTAIN.
Location: Meat counter
|
02/04/2013 | Routine |
- Toxic material(s) separation (corrected)
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: CHEMICALS STORED ON SAME SHELF AS RAW ONIONS AND POTATOES. KEEP CHEMICALS SEPERATE FROM FOOD ITEMS.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT SERVICE COUNTER IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
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: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- 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: CLEAN EQUIPMENT STORED DIRECTLY ON FLOOR IN BACK KITCHEN. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BUCKET MISSING LID. PROVIDE LID AND KEEP COVERED WHEN NOT IN USE.
Location: Kitchen (back)
- 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. CLEAN AND SANITIZE HOOD FILTERS AND HAVE EXHAUST HOOD SYSTEM SERVICED.
Location: Kitchen (back)
- 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: SEAL EXPOSED DRY WALL AROUND WALK-IN COOLER.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE 3-BAY SINKS AFTER EACH USE. SANITIZER BAY SOILED.
Location: Kitchen (back)
Equipment: 3-bay
|
10/01/2012 | Recheck |
- Toxic material(s) separation (corrected)
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: CHEMICALS STORED ON SAME SHELF AS RAW ONIONS AND POTATOES. KEEP CHEMICALS SEPERATE FROM FOOD ITEMS.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT SERVICE COUNTER IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
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: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- 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: CLEAN EQUIPMENT STORED DIRECTLY ON FLOOR IN BACK KITCHEN. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BUCKET MISSING LID. PROVIDE LID AND KEEP COVERED WHEN NOT IN USE.
Location: Kitchen (back)
- 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. CLEAN AND SANITIZE HOOD FILTERS AND HAVE EXHAUST HOOD SYSTEM SERVICED.
Location: Kitchen (back)
- 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: SEAL EXPOSED DRY WALL AROUND WALK-IN COOLER.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE 3-BAY SINKS AFTER EACH USE. SANITIZER BAY SOILED.
Location: Kitchen (back)
Equipment: 3-bay
|
09/24/2012 | Recheck |
- Toxic material(s) separation
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: CHEMICALS STORED ON SAME SHELF AS RAW ONIONS AND POTATOES. KEEP CHEMICALS SEPERATE FROM FOOD ITEMS.
Location: Kitchen (front)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT SERVICE COUNTER IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- 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: CLEAN EQUIPMENT STORED DIRECTLY ON FLOOR IN BACK KITCHEN. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE BUCKET MISSING LID. PROVIDE LID AND KEEP COVERED WHEN NOT IN USE.
Location: Kitchen (back)
- 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. CLEAN AND SANITIZE HOOD FILTERS AND HAVE EXHAUST HOOD SYSTEM SERVICED.
Location: Kitchen (back)
- 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: SEAL EXPOSED DRY WALL AROUND WALK-IN COOLER.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE 3-BAY SINKS AFTER EACH USE. SANITIZER BAY SOILED.
Location: Kitchen (back)
Equipment: 3-bay
|
09/17/2012 | Routine |
- Toxic storage (Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: BOTTLE OF RAID MAX STORED WITH RAW VEGETABLES ON WIRE RACK. DO NOT STORE CHEMICALS WITH FOOD ITEMS.
Location: Kitchen (back)
- 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: ROACH INFESTATION. LIVE ROACHES INSIDE AND OUTSIDE OF EQUIPMENT. DEAD ROACHES FOUND ON THE FLOOR IN MULTIPLE PLACES. FACILITY IS CLOSED UNTIL IT IS CLEANED, ITEMS REPAIRED, AND AN EXTERMINATOR HAS PERFORMED SERVICE. 5/30/2012: CONTINUING TO HAVE EXTERMINATOR WORK ON ISSUE. EXTERMINATOR TAKING AGGRESSIVE ACTION. PERFORMED SERVICE ON 5/29/2012 AND WILL BE BACK ON 6/4/2012. WILL RECHECK IN 2 WEEKS, 6/14/2012. 6/14/2012: CONTINUING AGGRESSIVE EXTERMINATION SCHEDULE. MANY IMPROVEMENTS MADE TO PREVENT HARBORAGE. NO FURTHER FOLLOW-UP AT THIS TIME.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MEAT IS BEING DRYED ON A WIRE RACK WITH A RESIDENTIAL STYLE FAN. DISCONTINUE CURRENT PROCEDURE FOR DRYING MEAT. USE AN APPROVED METHOD OF DRYING MEAT.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKS ONTO THE FLOOR WHEN THE FAUCET IS TURNED ON AT THE MOP SINK. LARGE LEAK. REPAIR PLUMBING AND SEAL SINK TO WALL. HOT AND COLD WATER MUST BE PROVIDED FOR THE USE OF THE MOP BUCKET.
Location: Kitchen
Equipment: Mop sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MAINTENANCE TOOLS SPREAD THROUGHOUT KITCHEN AND BACK KITCHEN. ORGANIZE TOOLS, KEEP THE ONES NEEDED, AND REMOVE THE REST FROM THE FACILITY. REMOVE WHITE CHEST FREEZER FROM KITCHEN. EQUIPMENT IS NOT BEING USED.REMOVE COLD-TOP 2-DOOR REACH-IN COOLER IN BACK KITCHEN. EQUIPMENT DOES NOT HOLD PROPER TEMPERATURE AND IS NOT USED.
Location: Kitchen
- Solid waste disposal (corrected)
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: BUCKETS OF GREASE AND OIL STORED ON THE FLOOR IN MULTIPLE LOCATIONS WITH NO LIDS. PROVIDE LIDS FOR CONTAINERS THAT SEAL COMPLETELY, KEEPING PESTS AND RODENTS OUT.
Location: Kitchen (back)
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR OR REPLACE COVE MOLDING AROUND WALK-IN COOLER. 5/30/2012: PARTIAL COVE MOLDING IN PLACE. COVE MOLDING ON RIGHT SIDE OF WALK-IN COOLER NEEDS INSTALLED.
Location: Kitchen
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Meat counter
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Kitchen (back)
Equipment: 3-bay
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Kitchen (back)
Equipment: Flat grill
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BUCKET OF CHORIZO UNCOVERED IN WALK-IN COOLER. COVER ALL FOOD ITEMS WHEN IN STORAGE. TWO FOOD ITEMS STACKED ON TOP OF EACH OTHER WITH NO COVERING IN THE FREEZER.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BACK KITCHEN. MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
06/14/2012 | Recheck |
- Toxic storage (Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: BOTTLE OF RAID MAX STORED WITH RAW VEGETABLES ON WIRE RACK. DO NOT STORE CHEMICALS WITH FOOD ITEMS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ROACH INFESTATION. LIVE ROACHES INSIDE AND OUTSIDE OF EQUIPMENT. DEAD ROACHES FOUND ON THE FLOOR IN MULTIPLE PLACES. FACILITY IS CLOSED UNTIL IT IS CLEANED, ITEMS REPAIRED, AND AN EXTERMINATOR HAS PERFORMED SERVICE. 5/30/2012: CONTINUING TO HAVE EXTERMINATOR WORK ON ISSUE. EXTERMINATOR TAKING AGGRESSIVE ACTION. PERFORMED SERVICE ON 5/29/2012 AND WILL BE BACK ON 6/4/2012. WILL RECHECK IN 2 WEEKS, 6/14/2012.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MEAT IS BEING DRYED ON A WIRE RACK WITH A RESIDENTIAL STYLE FAN. DISCONTINUE CURRENT PROCEDURE FOR DRYING MEAT. USE AN APPROVED METHOD OF DRYING MEAT.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKS ONTO THE FLOOR WHEN THE FAUCET IS TURNED ON AT THE MOP SINK. LARGE LEAK. REPAIR PLUMBING AND SEAL SINK TO WALL. HOT AND COLD WATER MUST BE PROVIDED FOR THE USE OF THE MOP BUCKET.
Location: Kitchen
Equipment: Mop sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MAINTENANCE TOOLS SPREAD THROUGHOUT KITCHEN AND BACK KITCHEN. ORGANIZE TOOLS, KEEP THE ONES NEEDED, AND REMOVE THE REST FROM THE FACILITY. REMOVE WHITE CHEST FREEZER FROM KITCHEN. EQUIPMENT IS NOT BEING USED.REMOVE COLD-TOP 2-DOOR REACH-IN COOLER IN BACK KITCHEN. EQUIPMENT DOES NOT HOLD PROPER TEMPERATURE AND IS NOT USED.
Location: Kitchen
- Solid waste disposal (corrected)
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: BUCKETS OF GREASE AND OIL STORED ON THE FLOOR IN MULTIPLE LOCATIONS WITH NO LIDS. PROVIDE LIDS FOR CONTAINERS THAT SEAL COMPLETELY, KEEPING PESTS AND RODENTS OUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR OR REPLACE COVE MOLDING AROUND WALK-IN COOLER. 5/30/2012: PARTIAL COVE MOLDING IN PLACE. COVE MOLDING ON RIGHT SIDE OF WALK-IN COOLER NEEDS INSTALLED.
Location: Kitchen
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Meat counter
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Kitchen (back)
Equipment: 3-bay
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Kitchen (back)
Equipment: Flat grill
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BUCKET OF CHORIZO UNCOVERED IN WALK-IN COOLER. COVER ALL FOOD ITEMS WHEN IN STORAGE. TWO FOOD ITEMS STACKED ON TOP OF EACH OTHER WITH NO COVERING IN THE FREEZER.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BACK KITCHEN. MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
05/31/2012 | Recheck |
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: BOTTLE OF RAID MAX STORED WITH RAW VEGETABLES ON WIRE RACK. DO NOT STORE CHEMICALS WITH FOOD ITEMS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ROACH INFESTATION. LIVE ROACHES INSIDE AND OUTSIDE OF EQUIPMENT. DEAD ROACHES FOUND ON THE FLOOR IN MULTIPLE PLACES. FACILITY IS CLOSED UNTIL IT IS CLEANED, ITEMS REPAIRED, AND AN EXTERMINATOR HAS PERFORMED SERVICE.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: MEAT IS BEING DRYED ON A WIRE RACK WITH A RESIDENTIAL STYLE FAN. DISCONTINUE CURRENT PROCEDURE FOR DRYING MEAT. USE AN APPROVED METHOD OF DRYING MEAT.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKS ONTO THE FLOOR WHEN THE FAUCET IS TURNED ON AT THE MOP SINK. LARGE LEAK. REPAIR PLUMBING AND SEAL SINK TO WALL. HOT AND COLD WATER MUST BE PROVIDED FOR THE USE OF THE MOP BUCKET.
Location: Kitchen
Equipment: Mop sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MAINTENANCE TOOLS SPREAD THROUGHOUT KITCHEN AND BACK KITCHEN. ORGANIZE TOOLS, KEEP THE ONES NEEDED, AND REMOVE THE REST FROM THE FACILITY. REMOVE WHITE CHEST FREEZER FROM KITCHEN. EQUIPMENT IS NOT BEING USED.REMOVE COLD-TOP 2-DOOR REACH-IN COOLER IN BACK KITCHEN. EQUIPMENT DOES NOT HOLD PROPER TEMPERATURE AND IS NOT USED.
Location: Kitchen
- Solid waste disposal
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: BUCKETS OF GREASE AND OIL STORED ON THE FLOOR IN MULTIPLE LOCATIONS WITH NO LIDS. PROVIDE LIDS FOR CONTAINERS THAT SEAL COMPLETELY, KEEPING PESTS AND RODENTS OUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR OR REPLACE COVE MOLDING AROUND WALK-IN COOLER.
Location: Kitchen
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Meat counter
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Kitchen (back)
Equipment: 3-bay
- 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: REMOVE CARDBOARD FROM SHELVES ON THE MEAT CUTTING PREP TABLE. DISCONTINUE USING SPONGES AT THE 3-BAY SINK. REMOVE ALUMINUM FOIL FROM AROUND FLAT-TOP GRILL.
Location: Kitchen (back)
Equipment: Flat grill
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BUCKET OF CHORIZO UNCOVERED IN WALK-IN COOLER. COVER ALL FOOD ITEMS WHEN IN STORAGE. TWO FOOD ITEMS STACKED ON TOP OF EACH OTHER WITH NO COVERING IN THE FREEZER.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BACK KITCHEN. MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
|
05/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEAT AND VEGETABLES TESTING AT 52-54 DEGREES FAHRENHEIT. MEAT, CHEESE AND ANY DAIRY WERE DISCARDED. HAVE COOLER SERVICED TO MAINTAIN FOOD ITEM TEMPERATURES AT 41 DEGREES OR BELOW. DISCONTINUE USING COOLER FOR POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen (back)
Equipment: Cold top
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: D-CON FOUND SITTING ON TOP OF GREASE TRAP. DO NOT SELF TREAT FACILITY. HIRE AN EXTERMINATOR AND HAVE BUILDING SERVICED FOR INSECTS AND RODENTS.
Location: Kitchen (front)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW SHRIMP AND FISH IN STAND UP REFRIGERATOR COMBO. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SCALE IS SOILED. CLEAN AND SANITIZE. USE BUTCHERS PAPER OR SANITIZE BETWEEN EACH USE.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AT ALL TIMES. DO NOT USE AS A DUMP SINK.
Location: Kitchen (back)
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: KEEP HAND SINKS CLEAN AT ALL TIMES. DO NOT USE AS A DUMP SINK.
Location: Womens restroom
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: TOOLS STORED IN HAND SINK IN BACK KITCHEN. HAND SINKS ARE FOR HAND WASHING ONLY. DO NOT USE FOR ANY OTHER PURPOSE.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: ELEVATE PLUMBING LINES AT LEAST 6 INCHES OFF THE FLOOR. UNDER THE 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING IS LEAKING ABOVE GREASE TRAP AND BELOW HAND SINK AND 3-BAY. REPAIR LEAK AND MAINTAIN.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER. 3/1/2012: EXAM TAKEN AND PASSED. CERTIFICATE RECEIVED. NOT LOCATED IN THE STORE.
- 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: LARGE EQUIPMENT STORED ON THE FLOOR. ELEVATE 6 INCHES.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN LIGHT FIXTURES. BACK KITCHEN.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REPLACE FLOOR IN WALK-IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LOCK DOES NOT WORK ON WOMEN'S RESTROOM DOOR. 2. REPAIR COLD-TOP COOLER TO MAINTAIN FOOD ITEMS AT 41 DEGREES OR BELOW. BACK KITCHEN. DO NOT USE UNTIL REPAIRED. 3/1/2012: COLD-TOP MAINTAINING A TEMPERATURE OF 50 DEGREES FAHRENHEIT. ONLY VEGETABLES AND CITRUS BEING STORED IN THIS COOLER. NO LONGER USING FOR MEAT OR DAIRY.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LOCK DOES NOT WORK ON WOMEN'S RESTROOM DOOR. 2. REPAIR COLD-TOP COOLER TO MAINTAIN FOOD ITEMS AT 41 DEGREES OR BELOW. BACK KITCHEN. DO NOT USE UNTIL REPAIRED. 3/1/2012: COLD-TOP MAINTAINING A TEMPERATURE OF 50 DEGREES FAHRENHEIT. ONLY VEGETABLES AND CITRUS BEING STORED IN THIS COOLER. NO LONGER USING FOR MEAT OR DAIRY.
Location: Kitchen (back)
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: ELEVATE ONIONS OFF OF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE WOMEN'S RESTROOM. MAINTAIN IN CLEAN CONDITION.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN WOMEN'S RESTROOM.
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03/01/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEAT AND VEGETABLES TESTING AT 52-54 DEGREES FAHRENHEIT. MEAT, CHEESE AND ANY DAIRY WERE DISCARDED. HAVE COOLER SERVICED TO MAINTAIN FOOD ITEM TEMPERATURES AT 41 DEGREES OR BELOW. DISCONTINUE USING COOLER FOR POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen (back)
Equipment: Cold top
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: D-CON FOUND SITTING ON TOP OF GREASE TRAP. DO NOT SELF TREAT FACILITY. HIRE AN EXTERMINATOR AND HAVE BUILDING SERVICED FOR INSECTS AND RODENTS.
Location: Kitchen (front)
- 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 ABOVE RAW SHRIMP AND FISH IN STAND UP REFRIGERATOR COMBO. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SCALE IS SOILED. CLEAN AND SANITIZE. USE BUTCHERS PAPER OR SANITIZE BETWEEN EACH USE.
Location: Kitchen (front)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AT ALL TIMES. DO NOT USE AS A DUMP SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AT ALL TIMES. DO NOT USE AS A DUMP SINK.
Location: Womens restroom
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: TOOLS STORED IN HAND SINK IN BACK KITCHEN. HAND SINKS ARE FOR HAND WASHING ONLY. DO NOT USE FOR ANY OTHER PURPOSE.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: ELEVATE PLUMBING LINES AT LEAST 6 INCHES OFF THE FLOOR. UNDER THE 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING IS LEAKING ABOVE GREASE TRAP AND BELOW HAND SINK AND 3-BAY. REPAIR LEAK AND MAINTAIN.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER.
- 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: LARGE EQUIPMENT STORED ON THE FLOOR. ELEVATE 6 INCHES.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN LIGHT FIXTURES. BACK KITCHEN.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REPLACE FLOOR IN WALK-IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LOCK DOES NOT WORK ON WOMEN'S RESTROOM DOOR. 2. REPAIR COLD-TOP COOLER TO MAINTAIN FOOD ITEMS AT 41 DEGREES OR BELOW. BACK KITCHEN. DO NOT USE UNTIL REPAIRED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LOCK DOES NOT WORK ON WOMEN'S RESTROOM DOOR. 2. REPAIR COLD-TOP COOLER TO MAINTAIN FOOD ITEMS AT 41 DEGREES OR BELOW. BACK KITCHEN. DO NOT USE UNTIL REPAIRED.
Location: Kitchen (back)
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: ELEVATE ONIONS OFF OF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE WOMEN'S RESTROOM. MAINTAIN IN CLEAN CONDITION.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT ALL HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVERED TRASH CAN IN WOMEN'S RESTROOM.
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02/22/2012 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USE OF EXTENSION CORDS, AS APPLICABLE.
- Toxic material(s) separation (corrected)
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: CHEMICALS STORED ON AND ABOVE FREEZER. REMOVE.
Location: Kitchen (front)
- 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: TRASH BAGS USED AS FOOD BAGS. DISCONTINUE.
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 CHORIZO STORED ABOVE MILK. STORE BELOW.2. RAW CHICKEN STORED ABOVE OTHER MEAT. STORE BELOW.
Location: Sales floor
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHORIZO STORED ABOVE MILK. STORE BELOW.2. RAW CHICKEN STORED ABOVE OTHER MEAT. STORE BELOW.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: ITEMS STORED IN BOTH HAND SINKS. KEEP FREE AND CLEAR.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: ITEMS STORED IN BOTH HAND SINKS. KEEP FREE AND CLEAR.
Location: Meat counter
- 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: ENSURE THAT LUNCH MEAT, ETC.. IS PROPERLY DATEMARKED.
Location: Meat counter
Equipment: ----------------- Coolers ----------------
- 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. BRICKS IN COOKER. REMOVE.2. WOOD BLOCK BENEATH CHEESE COOLER. REMOVE. CORRECTED 9/163. PLASTIC CRATE, WOOD BOARD USED AS SHELVING. DISCONTINUE. CORRECTED 9/164. PROVIDE METAL OR PLASTIC SHELVING TO STORE EQUIPMENT.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. BRICKS IN COOKER. REMOVE.2. WOOD BLOCK BENEATH CHEESE COOLER. REMOVE. CORRECTED 9/163. PLASTIC CRATE, WOOD BOARD USED AS SHELVING. DISCONTINUE. CORRECTED 9/164. PROVIDE METAL OR PLASTIC SHELVING TO STORE EQUIPMENT.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RIGHT SIDE RESTROOM HAND SINK IS IN DISREPAIR. REMOVE. CORRECTED 9/162. ELIMINATE GAP BETWEEN HOOD FILTERS.3. 4-DOOR COOLER HAS WATER IN THE BOTTOM. REPAIR. CORRECTED 10/114. DEFROST AND CLEAN CHEST FREEZER IN MEAT AREA. CORRECTED 9/16
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RIGHT SIDE RESTROOM HAND SINK IS IN DISREPAIR. REMOVE. CORRECTED 9/162. ELIMINATE GAP BETWEEN HOOD FILTERS.3. 4-DOOR COOLER HAS WATER IN THE BOTTOM. REPAIR. CORRECTED 10/114. DEFROST AND CLEAN CHEST FREEZER IN MEAT AREA. CORRECTED 9/16
Location: Kitchen (front)
Equipment: Reach in cooler (4 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RIGHT SIDE RESTROOM HAND SINK IS IN DISREPAIR. REMOVE. CORRECTED 9/162. ELIMINATE GAP BETWEEN HOOD FILTERS.3. 4-DOOR COOLER HAS WATER IN THE BOTTOM. REPAIR. CORRECTED 10/114. DEFROST AND CLEAN CHEST FREEZER IN MEAT AREA. CORRECTED 9/16
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: PROVIDE CASTORS/WHEELS FOR HOMESTYLE COOLER AND FREEZERS.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: STEAM TABLE NOT TURNED ON NEAR MEAT COUNTER AT THE TIME OF INSPECTION. BEFORE USE, ENSURE FUNCTION AND ADEQUATE SNEEZEGUARD PROTECTION. ACCORDING TO OWNER, STEAM TABLE WILL NOT BE USED AT THIS TIME.
Location: Meat counter
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PROVIDE SEPARATE ONE-BAY STAINLESS STEEL VEGETABLE PREPARATION SINK WITH DRAINBOARD IN KITCHEN AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN THE SOILED FAN ON PREP TABLE.2. CLEAN THE FANGUARD OF THE WALK IN COOLER.
Location: Kitchen (back)
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Sales floor
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: EMPLOYEE WASHING HANDS AT 3-BAY SINK. DISCONTINUE PRACTICE.
Location: Meat counter
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PROVIDE COVERS OVER PARTS OF FLOOR DRAINS. CORRECTED2. MEAT COUNTER - COOLER HAS DRAIN LINE THAT APPEARS TO BE DRAINING ON FLOOR. PROPERLY DRAIN. CORRECTED 9/273. COLD WATER AT HAND SINK AT MEAT COUNTER APPEARS TO BE NONFUNCTIONAL. REPAIR. CORRECTED 9/274. ELECTRICAL CORD HOLDING PIPE BELOW 3-BAY SINK IN MEAT AREA. REMOVE AND USE PROPER PLUMBING MATERIALS. CORRECTED 9/165. WATER LINES TO 3-BAY SINK IN KITCHEN ARE ON FLOOR. RAISE.6. MEAT AREA HAND SINK AND LEFT RESTROOM HAND SINKS ARE SLOW TO DRAIN. REPAIR TO DRAIN FREELY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PROVIDE COVERS OVER PARTS OF FLOOR DRAINS. CORRECTED2. MEAT COUNTER - COOLER HAS DRAIN LINE THAT APPEARS TO BE DRAINING ON FLOOR. PROPERLY DRAIN. CORRECTED 9/273. COLD WATER AT HAND SINK AT MEAT COUNTER APPEARS TO BE NONFUNCTIONAL. REPAIR. CORRECTED 9/274. ELECTRICAL CORD HOLDING PIPE BELOW 3-BAY SINK IN MEAT AREA. REMOVE AND USE PROPER PLUMBING MATERIALS. CORRECTED 9/165. WATER LINES TO 3-BAY SINK IN KITCHEN ARE ON FLOOR. RAISE.6. MEAT AREA HAND SINK AND LEFT RESTROOM HAND SINKS ARE SLOW TO DRAIN. REPAIR TO DRAIN FREELY.
Location: Meat counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PROVIDE COVERS OVER PARTS OF FLOOR DRAINS. CORRECTED2. MEAT COUNTER - COOLER HAS DRAIN LINE THAT APPEARS TO BE DRAINING ON FLOOR. PROPERLY DRAIN. CORRECTED 9/273. COLD WATER AT HAND SINK AT MEAT COUNTER APPEARS TO BE NONFUNCTIONAL. REPAIR. CORRECTED 9/274. ELECTRICAL CORD HOLDING PIPE BELOW 3-BAY SINK IN MEAT AREA. REMOVE AND USE PROPER PLUMBING MATERIALS. CORRECTED 9/165. WATER LINES TO 3-BAY SINK IN KITCHEN ARE ON FLOOR. RAISE.6. MEAT AREA HAND SINK AND LEFT RESTROOM HAND SINKS ARE SLOW TO DRAIN. REPAIR TO DRAIN FREELY.
Location: Restroom
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST KIT FOR BLEACH WATER SANITIZER.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: SCHEDULED TO BE SERVICED JUNE 2010.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: SEPARATE EMPLOYEE FOOD ITEMS FROM THAT FOR CUSTOMERS.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: EX. AROUND WALK IN COOLER, UN-USED EQUIOPMENT, EQUIPMENT/ITEMS NOT APPLICABLE TO OPERATION.
- 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 MOP(S) TO DRY WHEN NOT IN USE. PROVIDE DEVICE TO HANG MOPS.
- 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. ENSURE VENTILATION IS PRESENT AND FUNCTIONING IN BOTH RESTROOMS.
Location: Restroom
- 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: SCHEDULED TO BE CLEANED ACCORDING TO TAG ON 12/10.
Location: Kitchen (back)
- 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: SEAL THE WOODEN SCREEN DOOR.
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: BARE WIRE HANGING OUT OF WALK IN COOLER WALL.
Location: Walk-in cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE IN DISREPAIR/MISSING ALONG WALLS EX. KITCHEN, FRONT ROOM, NEAR WALK IN COOLER.
- Studs, joists and rafters (corrected)
Studs, joists, and rafters exposed to moisture.
Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
Comments: FINISH WALL AREA ALONG SIDE OF WALK IN COOLER.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FINISH WALL BY REAR EXIT DOOR. CORRECTED 9/162. SEAL HOLES AND GAPS IN WALLS. EX. BENEATH AND NEAR 3-BAY SINKS IN KITCHEN AREA.3. SEAL CEMENT FLOOR AREAS WHERE PAINT HAS WORN OFF.4. NUMEROUS CEILING TILES SHOW SIGNS OF WATER DAMAGE AND RECENT REPLACEMENT OF TILES. REPAIR THE ROOF AND SHOW DOCUMENTATION OF REPAIR. 9/16 MOST CORRECTED.5. REPAIR RUSTED FLOOR IN WALK IN COOLER AND ENSURE THAT METAL FLASHING IS INSTALLED IN THE OUTSIDE WHERE THE WALL MEETS THE WALL OF THE COOLER.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FINISH WALL BY REAR EXIT DOOR. CORRECTED 9/162. SEAL HOLES AND GAPS IN WALLS. EX. BENEATH AND NEAR 3-BAY SINKS IN KITCHEN AREA.3. SEAL CEMENT FLOOR AREAS WHERE PAINT HAS WORN OFF.4. NUMEROUS CEILING TILES SHOW SIGNS OF WATER DAMAGE AND RECENT REPLACEMENT OF TILES. REPAIR THE ROOF AND SHOW DOCUMENTATION OF REPAIR. 9/16 MOST CORRECTED.5. REPAIR RUSTED FLOOR IN WALK IN COOLER AND ENSURE THAT METAL FLASHING IS INSTALLED IN THE OUTSIDE WHERE THE WALL MEETS THE WALL OF THE COOLER.
Location: Sales floor
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. FINISH WALL BY REAR EXIT DOOR. CORRECTED 9/162. SEAL HOLES AND GAPS IN WALLS. EX. BENEATH AND NEAR 3-BAY SINKS IN KITCHEN AREA.3. SEAL CEMENT FLOOR AREAS WHERE PAINT HAS WORN OFF.4. NUMEROUS CEILING TILES SHOW SIGNS OF WATER DAMAGE AND RECENT REPLACEMENT OF TILES. REPAIR THE ROOF AND SHOW DOCUMENTATION OF REPAIR. 9/16 MOST CORRECTED.5. REPAIR RUSTED FLOOR IN WALK IN COOLER AND ENSURE THAT METAL FLASHING IS INSTALLED IN THE OUTSIDE WHERE THE WALL MEETS THE WALL OF THE COOLER.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE SOILED FLOOR AREAS BENEATH EQUIPMENT, ETC.. IN KITCHEN.
Location: Kitchen (back)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: LEFT RESTROOM HAND SINK HOT WATER IS NONFUNCTIONAL. PROVIDE/REPAIR.
Location: Restroom
Equipment: Hand sink
- 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: CURRENTLY NOT USING MAKE TABLE COOLER. UNIT IS TURNED OFF AND NO FOOD IS STORED IN IT.
Equipment: Make table cooler
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12/20/2011 | Pre-Licensing Recheck |
Restaurant representatives - add corrected or new information about TIENDA MEXICANA FLORES, 1443 PROSPECT ST, Indianapolis, IN »