- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITZE A SMALLER PREP. COOLER CUTTNG BOARD.-- OK'D.
Location: Main kitchen
- 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.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR -- OR REPLACE BULBS -- IN CEILING LIGHT IN BAR AREA.
Location: Bar
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A FEW SMALLER HOLES IN DRYWALL IN BACK AREA, AND IN STORE ROOM. FILL IN AND SEAL OVER HOLES TO A SMOOTH FINISH.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR/REPLACE URINAL IN MEN'S ROOM.
Location: Mens restroom
|
08/08/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITZE A SMALLER PREP. COOLER CUTTNG BOARD.-- OK'D.
Location: Main kitchen
- 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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR -- OR REPLACE BULBS -- IN CEILING LIGHT IN BAR AREA.
Location: Bar
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A FEW SMALLER HOLES IN DRYWALL IN BACK AREA, AND IN STORE ROOM. FILL IN AND SEAL OVER HOLES TO A SMOOTH FINISH.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR/REPLACE URINAL IN MEN'S ROOM.
Location: Mens restroom
|
07/25/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITZE A SMALLER PREP. COOLER CUTTNG BOARD.-- OK'D.
Location: Main kitchen
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: REPLACE THE ONE URINAL IN MEN'S ROOM.
Location: Mens restroom
- 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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR -- OR REPLACE BULBS -- IN CEILING LIGHT IN BAR AREA.
Location: Bar
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A FEW SMALLER HOLES IN DRYWALL IN BACK AREA, AND IN STORE ROOM. FILL IN AND SEAL OVER HOLES TO A SMOOTH FINISH.
Location: Back room
|
07/15/2014 | Routine |
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.THE THERMOMETER IN WALK--IN COOLER IS NOT ACCURATE -- REPLACE AS NEEDED.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR AND REFINISH SOME DRYWALL AT ONE END OF THE BAR.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN A FEW SHELVES IN THE WALK--IN COOLER (SOME RUST HAS ACCUMULATED).
Location: Walk-in cooler
|
11/25/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...20 LB. PROPANE TANK IN KITCHEN --- REMOVE FROM BUILDING.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: THE DISH MACHINE WAS INSPECTED BY REPAIRMAN AND IT NEEDS A PART --- MAY BE REPAIRED LATER TODAY.5/16 -- THE DISH MACHINE WOULD NOT HEAT UP ENOUGH AND THE WASH CYCLE LASTS TOO LONG. REPAIR AND ADJUST MACHINE TO RUN WASH AND FINAL RINSE CYCLES AT PROPER TIME AND TEMPS. (ACCORDING TO THE DATA PLATE/STICKER ON FRONT OF CONTROL BOX).
Location: Kitchen
- 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: OBTAIN SANITIZER PH TEST STRIPS.
Location: Dish machine area
|
06/06/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...20 LB. PROPANE TANK IN KITCHEN --- REMOVE FROM BUILDING.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: THE DISH MACHINE WAS INSPECTED BY REPAIRMAN AND IT NEEDS A PART --- MAY BE REPAIRED LATER TODAY.5/16 -- THE DISH MACHINE WOULD NOT HEAT UP ENOUGH AND THE WASH CYCLE LASTS TOO LONG. REPAIR AND ADJUST MACHINE TO RUN WASH AND FINAL RINSE CYCLES AT PROPER TIME AND TEMPS. (ACCORDING TO THE DATA PLATE/STICKER ON FRONT OF CONTROL BOX).
Location: Kitchen
- 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: OBTAIN SANITIZER PH TEST STRIPS.
Location: Dish machine area
|
05/23/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...20 LB. PROPANE TANK IN KITCHEN --- REMOVE FROM BUILDING.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: THE DISH MACHINE WAS INSPECTED BY REPAIRMAN AND IT NEEDS A PART --- MAY BE REPAIRED LATER TODAY.5/16 -- THE DISH MACHINE WOULD NOT HEAT UP ENOUGH AND THE WASH CYCLE LASTS TOO LONG. REPAIR AND ADJUST MACHINE TO RUN WASH AND FINAL RINSE CYCLES AT PROPER TIME AND TEMPS. (ACCORDING TO THE DATA PLATE/STICKER ON FRONT OF CONTROL BOX).
Location: Kitchen
- 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: OBTAIN SANITIZER PH TEST STRIPS.
Location: Dish machine area
|
05/16/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...20 LB. PROPANE TANK IN KITCHEN --- REMOVE FROM BUILDING.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: THE DISH MACHINE WAS INSPECTED BY REPAIRMAN AND IT NEEDS A PART --- MAY BE REPAIRED LATER TODAY.
Location: Kitchen
- 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: OBTAIN SANITIZER PH TEST STRIPS.
Location: Dish machine area
|
05/09/2013 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- 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: A COUPLE PANS OF RAW CHICKEN IN WALK--IN COOLER STORED ABOVE RAW BEEF AND PRODUCE --- SHOULD BE STORED SEPERATE/BELOW THESE FOODS.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THE WATER HEATER APPEARS TO NEED REPAIRS --- OR REPLACEMENT. A PLUMBER IS INSPECTING IT AT THIS TIME.
Location: Kitchen (back)
- 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 A CONTAINER OF SANITIZER WATER ( 1 TBSP. PER GAL. OF WATER ) FOR WIPING CLOTHS FOR CUTTING BOARDS, ETC.
Location: Cook line
- 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: ICE SCOOPS IN ICE MACHINE AND BAR ICE BIN SHOULD BE STORED WITH HANDLES UP AND OUT OF THE ICE.
Location: Bar
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME SMALLER HOLES IN THE DRYWALL TO THE RIGHT OF THE STORE ROOM DOORWAY.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
10/03/2012 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- 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: A COUPLE PANS OF RAW CHICKEN IN WALK--IN COOLER STORED ABOVE RAW BEEF AND PRODUCE --- SHOULD BE STORED SEPERATE/BELOW THESE FOODS.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THE WATER HEATER APPEARS TO NEED REPAIRS --- OR REPLACEMENT. A PLUMBER IS INSPECTING IT AT THIS TIME.
Location: Kitchen (back)
- 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: KEEP A CONTAINER OF SANITIZER WATER ( 1 TBSP. PER GAL. OF WATER ) FOR WIPING CLOTHS FOR CUTTING BOARDS, ETC.
Location: Cook line
- 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: ICE SCOOPS IN ICE MACHINE AND BAR ICE BIN SHOULD BE STORED WITH HANDLES UP AND OUT OF THE ICE.
Location: Bar
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME SMALLER HOLES IN THE DRYWALL TO THE RIGHT OF THE STORE ROOM DOORWAY.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Location: Dish machine area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
10/02/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises
Correction: REMOVE PROPANE TANK AND COOKER FROM FACILITY.
- 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.
Location: Cook line
Equipment: Make table 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. RAW CHICKEN AND BEEF STORED ABOVE VEGETABLES. STORE BELOW.
Location: Walk-in cooler
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. SERVICED TAGS SAYS 2006 - SERVICE HOOD.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dry storage
- 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. TAG FROM HOOD CLEANING MISSING FROM HOOD.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. DO NOT THAW AT ROOM TEMPERATURE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LARGE MAKE TABLE COOLER FOOD AT 48-50 DEGREES F. DO NOT KEEP FOOD IN UNIT UNTIL REPAIRED.HOOD MISSING A FILTER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LARGE MAKE TABLE COOLER FOOD AT 48-50 DEGREES F. DO NOT KEEP FOOD IN UNIT UNTIL REPAIRED.HOOD MISSING A FILTER.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
|
03/30/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises
Correction: REMOVE PROPANE TANK AND COOKER FROM FACILITY.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Make table cooler
- 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. RAW CHICKEN AND BEEF STORED ABOVE VEGETABLES. STORE BELOW.
Location: Walk-in cooler
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. SERVICED TAGS SAYS 2006 - SERVICE HOOD.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dry storage
- 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. TAG FROM HOOD CLEANING MISSING FROM HOOD.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. DO NOT THAW AT ROOM TEMPERATURE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LARGE MAKE TABLE COOLER FOOD AT 48-50 DEGREES F. DO NOT KEEP FOOD IN UNIT UNTIL REPAIRED.HOOD MISSING A FILTER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LARGE MAKE TABLE COOLER FOOD AT 48-50 DEGREES F. DO NOT KEEP FOOD IN UNIT UNTIL REPAIRED.HOOD MISSING A FILTER.
Location: Cook line
Equipment: ------------ Miscellaneous -----------
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
|
03/23/2012 | Routine |
Restaurant representatives - add corrected or new information about COSTA BRAVA MEXICAN RESTAURANT, 3837 N HIGH SCHOOL RD, Indianapolis, IN »