| No violation noted during this evaluation. | 10/30/2014 | Routine |
| No violation noted during this evaluation. | 05/13/2014 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Chicken not date marked.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
|
10/16/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Tamales being held at 128 degrees F in a catering hot box. Ensure tamales are held at 135 degrees or higher or discard after 4 hours.
Location: Kitchen
Equipment: -
- 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 eggs stored over cooked pork in the reach in cooler. Store raw eggs below all other ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Chemical sanitizer in the 3-bay sink was not at the proper concentration.
Location: Kitchen
Equipment: 3-bay
- 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 bucket not at the proper concentration.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) Mop sink not attached and sealed to the wall.2) Hand sink not sealed to the wall3) 3-bay sink not sealed to the wallSecure and seal all sinks to the wall.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) Mop sink not attached and sealed to the wall.2) Hand sink not sealed to the wall3) 3-bay sink not sealed to the wallSecure and seal all sinks to the wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) Mop sink not attached and sealed to the wall.2) Hand sink not sealed to the wall3) 3-bay sink not sealed to the wallSecure and seal all sinks to the wall.
Location: Kitchen
Equipment: 3-bay
- 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: No test strips provided for quat sanitizer.
Location: Kitchen
|
06/20/2013 | 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: Tamales being held at 128 degrees F in a catering hot box. Ensure tamales are held at 135 degrees or higher or discard after 4 hours.
Location: Kitchen
Equipment: -
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored over cooked pork in the reach in cooler. Store raw eggs below all other ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Chemical sanitizer in the 3-bay sink was not at the proper concentration.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket not at the proper concentration.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) Mop sink not attached and sealed to the wall.2) Hand sink not sealed to the wall3) 3-bay sink not sealed to the wallSecure and seal all sinks to the wall.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) Mop sink not attached and sealed to the wall.2) Hand sink not sealed to the wall3) 3-bay sink not sealed to the wallSecure and seal all sinks to the wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1) Mop sink not attached and sealed to the wall.2) Hand sink not sealed to the wall3) 3-bay sink not sealed to the wallSecure and seal all sinks to the wall.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No test strips provided for quat sanitizer.
Location: Kitchen
|
06/13/2013 | Routine |
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: SPRAY ARM IS HANGING BELOW THE FLOOD RIM OF THE VEG SINK. SHORTEN THE SPRAY ARM SO THAT IT HANGS ABOVE THE FLOOD RIM OR INSTALL A VACUUM BREAKER ON THE WATER LINE. (OWNER SAYS A NEW FAUCET WILL REPLACE THE SPRAY ARM).
Location: Kitchen
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Veg. Sink
- 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.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOORS.
Location: Emp restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. FINISH THE INSIDE DOORWAY IN THE RESTROOM.2. FINISH THE FLOOR AROUND THE FLOOR DRAIN AND WATER METER SO THAT IT IS NOT A SOIL TRAP OR TRIP HAZARD.,
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL OR TILE COVE BASE AT FLOOR/WALL JUNCTION
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL VINYL OR TILE COVE BASE AT FLOOR/WALL JUNCTION
Location: Emp restroom
|
05/14/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TLAOLLI, 2830 E WASHINGTON ST, Indianapolis, IN »