| No violation noted during this evaluation. | 02/04/2016 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food (tamales 52.7F, tomato puree 51.8F) not held at proper temperature in kitchen make table cooler. Person In Charge discarded food.
- In-use utensils, between-use storage
Observation: Ice scoop and rice scoops stored in container without handle pointing up. Person In Charge adjusted scoops to proper orientation.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on counter. Person In Charge moved cloths into sanitizer bucket.
- Handwashing signage
Observation: No handwashing reminder sign posted in bar area or west end of kitchen area.
- Outer openings are protected
Observation: The back service door has a large gap on bottom.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food (refried beans, tamales, sauces, cooked beef) held more than 24 hours not labeled with date prepared. Person In Charge voluntarily discarded food of uncertain date
- Safe, unadulterated, honestly presented
Observation: Pepper and cucumber in kitchen cooler adulterated. Person In Charge voluntarily discarded food.
- Poisonous or toxic materials used and applied
Observation: Raid Ant & Roach spray pesticide used at establishment (label does not state that it is for use in a food establishment). Person In Charge removed spray from establishment.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Kitchen ventilation hood system does not have filters installed. Person In Charge stated they were removed to clean, but not put back into hood.
- Common name-working containers
Observation: Multi-purpose sprayer and pump grease (degreaser) not labeled. Person In Charge labeled containers.
- Bare hand contact with ready to eat foods
Observation: Employee has bare hand contact with cheese and lettuce as it is added to food. Person In Charge spoke with employee and explained the requirement to wear gloves during food plating (or to use tongs).
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer solution setup or used before food preparation began today. Person In Charge had employee make solution at proper concentration.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometers in kitchen coolers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build-up on top of the oven and stove (below hood ventilation).
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable manner that employees are notified of Employee Health Reporting requirements.
- Hand drying provided
Observation: No towels available at handsink on west end of kitchen area. Person In Charge acquired more towels for handsink.
- Cleanability of floors, walls, and ceilings
Observation: Women's restroom is not easily cleanable
- Test kit provided and used to measure sanitizing solution concentration
Observation: No (chlorine) test strips available.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established bodily fluids cleanup procedure.
- Food storage - preventing contamination from the premises
Observation: Food (raw whole and cut vegetables) stored under cooler fan is contaminated with water collecting inside/around cooler fan.
- Handwashing cleanser, availability
Observation: No soap/cleanser available at bar area handsink.
|
01/19/2016 | Regular |
- Physical facilities maintained in good repair
Observation:Standing water on the floor was observed under the 3 compartment sink today.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw fish stored above ready to eat food in the reach in prep cooler on the main prep line. CORRECTED AT TIME OF INSPECTION. Establishment must submit a Letter of Correction to this department by 4/21/14 detailing how this violation will be prevented in the future.
- Outer openings are protected
Observation:The back exterior service door is not tight fitting-large gap underneath allowing for adequate space for pest entry.
- Using a handwashing sink- operation and maintenance
Observation:Oranges stored in the bar handsink. Oranges were disposed of by the manager. CORRECTED AT TIME OF INSPECTION.
- Toilets and urinals provided according to law
Observation:Men's restroom is closed for use while establishment remodels this restroom, so the establishment is using the previously designated women's restroom as a single restroom for both men and women to use. Establishment serves liquor. IAC 31.1(13) requires "separate toilet facilities for men and women shall be provided in establishments which seat 50 or more people or in establishments which serve beer or alcoholic beverages." Maximum occupancy for the establishment is 161.
|
04/11/2014 | Physical Recheck |
- Toilets and urinals provided according to law
Observation:Men's restroom is closed for use while establishment remodels this restroom, so the establishment is using the previously designated women's restroom as a uni-sex restroom with a lockable entrance door. Establishment serves liquor. IAC 31.1(13) requires "separate toilet facilities for men and women shall be provided in establishments which seat 50 or more people or in establishments which serve beer or alcoholic beverages".
- Single use glove use
Observation:Food handler used gloved hands to scoop up raw meat for placement on the grill and without disposing of gloves and washing hands, the food handler used the same gloved hands to touch a tortilla for direct service to customers. Corrected at time of inspection. Utensils are not used for scooping raw meats.
- Outer openings are protected
Observation:The back exterior service door is not tight fitting-large gap underneath allowing for adequate space for pest entry.
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meat stored above open can of food in the reach in cooler on the prep line. Raw meat stored in a container above a container of queso in the walkin cooler. Both corrected at time of inspection.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handsink that is installed in the remodeled area of the 3 compartment sink and food prep area in the back area does not have any plumbing and is the only handwashing sink fixture in this area. Handsink must be operational with hot and cold running water within 10 days.
- Physical facilities maintained in good repair
Observation:Standing water on the floor was observed in the following locations: walkin cooler, by the ice machine, and under the 3 compartment sink.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Homemade sauce stored in the walkin cooler past the 7 day date mark. Product was disposed of by the manager. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation:Menu items that are served raw/undercooked are not identified as required by the Food Code:DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
|
04/01/2014 | Routine |
| No violation noted during this evaluation. | 01/09/2014 | Illness Complaint |
- Outer openings are protected
Observed a gap (approximately 2 inches) under the southside service door.
- Cleanability of floors, walls, and ceilings
A walk in cooler was removed from the establishment and a new walkin cooler and freezer installed in a different location. The door frame is not finished and the threshold is not installed creating surfaces that are not easily cleanable. The walls in this back food storage area where a new walkin cooler was installedare not easily cleanable and ceiling tiles have not been installed.
- Disclosure of menu items offered or served raw or undercooked
Fresh oysters on the shell are not identified on the menu with an asterick to indicate the consumer advisory pertains to this menu item.
- Food storage - preventing contamination from the premises
Observed dirty pans stored on the floor by the 3 compartment sink.
- Common name-working containers
Observed Windex stored in a a chemical spray bottle with the manufacturer information for the chemical "Awesome". Corrected at time of inspection.
- Handwashing sinks-Numbers, capacities, location, and placement
The establishment removed the wall where the handsink was located in the dishmachine area and there is not any other handwashing provided in this area. Handsink must be installed in an easily accessible location in the Dishwashing/back prep area within 10 days.
- When to wash
Food handlers and bartenders are not washing their hands prior to handling food/putting on gloves, scooping ice, or serving beverages.
- Hand drying provided
Hand drying (towels) was not provided at any of the 3 handsinks at the time of inspection nor the bar handsink. Paper towels were provided at the 3 handsinks in the kitchen by the end of the inspection.
- Roasts held at a temperature of 130°F or above
Homemade salsa stored in refrigerator in wait staff area at 50 F. Manager states they will store the salsa surrounded in ice inside the refrigeration unit during operating hours until the unit can be repaired.
- Eating, drinking, or using tobacco
Observed two open employee beverage containers in food prep and food storage areas. Corrected at time of inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Chemical sanitizing dishmachine is not dispensing sanitizer. All dishes must be manually sanitized until the dishmachine is repaired.
- Multiuse food contact surfaces are constructed of safe materials
Observed tortilla chips stored in two non-food grade garbage cans (without food grade liners).
|
09/24/2013 | Routine |
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