- 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: ONE FULL PAN OF COOKED PORK SETTNG UNDER THE GRILL MEASURED ABOUT 100 DEGREES. THIS AND OTHER COOKED MEATS, CHICKEN, ETC. THAT ARE USED FOR CUSTOMER'S ORDERS, SHOULD BE HELD OR KEPT HOT AT 135 DEGREES OR MORE UNTIL SERVED OR SOLD. (MAYBE USING A SMALL STEAM TABLE OR OTHER WARMER WTH LID)
Location: Cook line
- 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: THE HAND SINK WAS PARTALLY BLOCKED. KEEP TRASH CONTAINER AND OTHER ITEMS CLEAR OF SINK.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A WATER BOTTLE INSIDE ICE MACHINE ALONG WITH A PLASTIC CONTAINER --- SHOULD BE REMOVED. USE A CUP OR SCOOP WTH A HANDLE TO DISPENSE ICE.
Equipment: Ice machine
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07/22/2014 | 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: ONE FULL PAN OF COOKED PORK SETTNG UNDER THE GRILL MEASURED ABOUT 100 DEGREES. THIS AND OTHER COOKED MEATS, CHICKEN, ETC. THAT ARE USED FOR CUSTOMER'S ORDERS, SHOULD BE HELD OR KEPT HOT AT 135 DEGREES OR MORE UNTIL SERVED OR SOLD. (MAYBE USING A SMALL STEAM TABLE OR OTHER WARMER WTH LID)
Location: Cook line
- 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: THE HAND SINK WAS PARTALLY BLOCKED. KEEP TRASH CONTAINER AND OTHER ITEMS CLEAR OF SINK.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A WATER BOTTLE INSIDE ICE MACHINE ALONG WITH A PLASTIC CONTAINER --- SHOULD BE REMOVED. USE A CUP OR SCOOP WTH A HANDLE TO DISPENSE ICE.
Equipment: Ice machine
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07/15/2014 | 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: SOME COOKED STEAK (DICED) IN A PAN NEXT TO THE GRILL HAD TO BE HEATED BACK UP ABOVE 135 DEGREES. CORRECTED -- OK.
Location: Kitchen
Equipment: Flat grill
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE MUST TAKE A FOOD SAFETY CLASS AND EXAM TO GET CERTIFIED.
|
01/10/2014 | 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: SOME COOKED STEAK (DICED) IN A PAN NEXT TO THE GRILL HAD TO BE HEATED BACK UP ABOVE 135 DEGREES. CORRECTED -- OK.
Location: Kitchen
Equipment: Flat grill
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE MUST TAKE A FOOD SAFETY CLASS AND EXAM TO GET CERTIFIED.
|
11/18/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOME COOKED STEAK (DICED) IN A PAN NEXT TO THE GRILL HAD TO BE HEATED BACK UP ABOVE 135 DEGREES. CORRECTED -- OK.
Location: Kitchen
Equipment: Flat grill
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE MUST TAKE A FOOD SAFETY CLASS AND EXAM TO GET CERTIFIED.
|
10/21/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOME COOKED STEAK (DICED) IN A PAN NEXT TO THE GRILL HAD TO BE HEATED BACK UP ABOVE 135 DEGREES. CORRECTED -- OK.
Location: Kitchen
Equipment: Flat grill
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE MUST TAKE A FOOD SAFETY CLASS AND EXAM TO GET CERTIFIED.
|
10/07/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - ONE PROPANE TANK INSIDE. THESE SHOULD NOT BE USED INSIDE THE BUILDING. FOR OUTSIDE USE --- STORE TANK IN SHED.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: KEEP BLEACH WATER FOR WIPING CLOTHS AT 1 TBSP. BLEACH PER GALLON OF WATER. -- CORRECTED -- OK.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN 2 CEILING LIGHTS IN KITCHEN.
Location: Kitchen
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09/05/2013 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - ONE PROPANE TANK INSIDE. THESE SHOULD NOT BE USED INSIDE THE BUILDING. FOR OUTSIDE USE --- STORE TANK IN SHED.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: KEEP BLEACH WATER FOR WIPING CLOTHS AT 1 TBSP. BLEACH PER GALLON OF WATER. -- CORRECTED -- OK.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN 2 CEILING LIGHTS IN KITCHEN.
Location: Kitchen
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08/22/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TORTAS EL GUERO, 3818 N HIGH SCHOOL RD, Indianapolis, IN »