- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: THE GREASE DUMPSTER IS IN THE BACK OF THE LOT WITH MUCH TRASH AND LITTER ON AND AROUND IT. CLEAN ALL TRASH FROM TOP OF DUMPSTER AND FROM THE PAVEMENT AROUND IT. PLACE ALL LITTER AND TRASH INTO THE REGULAR DUMPSTER5/12 -- THE GREASE DUMPSTER AREA HAS IMPROVED BUT THE TOP OF THE GREASE DUMPSTER MUST BE SCRAPED AND CLEANED.5/16 -- DISCUSS THE GREASE DUMPSTER WITH MAHONEY TO ARRANGE FOR THEM TO EMPTY IT (AND SERVICE IT). CLEAN ALL GREASE AND FOOD PIECES FROM ON AND NEAR THE DUMPSTER.
Location: Dumpster area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC. 4/17 -- PLASTIC WRAP BEING USED -- PURCHASE PROPER LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
10/20/2014 | Recheck |
- 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: A UTILITY CLOSET AT NORTH END OF MEAT DEPT. HAS NUMEROUS DEAD ROACHES ON THE FLOOR --- CLEAN UP ALL DEAD ROACHES.A FEW BABY AND ONE MEDIUM SIZE ROACH WERE SEEN NEAR THE MEAT ROOM AROUND THE ABOVE CLOSET. USE A PROFESSIONAL PEST CONTROL CONTRACTOR TO TREAT THE ENTIRE STORE. DO NOT USE RESIDENTAL OR HOUSEHOLD ROACH/INSECT SPRAYS OR PRODUCTS.7/22 -- THE CLOSET AREA WAS CLEANED. 2 LIVE ROACHES WERE SEEN, HOWEVER IN OR NEAR CLOSET. CONTINUE TO HAVE A PEST CONTROL CONTRACTOR TREAT THE STORE WHERE NEEDED. 7/31 -- 2 VERY SMALL AND 1 LARGE ROACH SEEN AGAIN AROUND THE NORTH END OF THE MEAT DEPT. HAVE PROFESSIONAL PEST CONTROL CONTRACTOR TREAT AS NEEDED (POSSIBLY FOGGING INSIDE THE CLOSET AREA AS DISCUSSED).8/6 -- 3 ROACHES SEEN IN CLOSET AT RIGHT END OF MEAT ROOM (SIMILAR TO LAST TIME) ONE ALSO SEEN IN PUBLIC RESTROOM.YOU MUST GET A PROFESSIONAL PEST CONTROL COMP. TO COME IN AND FOG AT LEAST IN THIS CLOSET, AND TREAT OTHER SURROUNDING AREAS..
Location: Meat room
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE THE MAIN MEAT ROOM CUTTNG BOARDS, AS WELL AS ONE CUTTNG KNIFE NEAR AND INCLUDING THE TENDERIZER. 7/22 -- IMPROVEMENT WAS MADE WITH THE CUTTING BOARDS,HOWEVER, SOME PARTS -- INCLUDING THE TENDERIZER MACHINE -- SHOULD BE MORE THOROUGHLY CLEANDED/SANITIZED.
Location: Meat room
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Bakery area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Bakery area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BAKERY/TAQUERA HAND SINK W/ NO HOT OR COLD WATER. REPAIR SO THERE IS ADEQUATE HOT AND COLD WATER.
Location: Bakery area
Equipment: Hand sink
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1) IN A BACK STORAGE AREA THERE ARE CANS AND JARS STACKED AROUND AND ELECTRCAL BREAKER BOX. KEEP THE BREAKER BOX ACCESSIBLE. 2) NEAR THE MOP SINK ARE TIRES STACKED ON THE WATER HEATER. REMOVE TIRES FROM THE BUILDING./--- 7/31 --- REPAIR THE OTHER MOP SINK IN THE TAQUERIA AREA SO IT CAN BE USED REGULARLY.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CELING LIGHT BULBS ABOVE RESTROOM HAND SINK.
Location: Restroom
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: SMALL MEAT SCRAPS ON PAVEMENT NEAR THE TRASH DUMPSTER. CLEAN PAVEMENT WHERE NEEDED.
Location: Dumpster area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR TWO HOLES IN A WALL AT ONE END OF THE MEAT DEPT.7/22/14 -- HOLES HAVE BEEN PATCHED. PAINT OVER AREAS AS NEEDED.
Location: Meat room
- 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.
Location: Bakery area
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.BOTH MOP SINKS
Comments: THERE IS A MOP SINK BUT IT WAS FULL OF BOXES OR OTHER EQUPMENT. KEEP THE MOP SINK CLEAR OF OBJECTS. --- 7/22 --- IMPROVED / BUT CONTINUE TO WORK ON THIS.8/6 -- BOTH MOP SINKS WERE BLOCKED. CLEAR UP THE ONE IN THE TAQUERIA AND PATCH OR SEAL THE CRACK IN BOTTOM.
Location: Back room
- 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: INSTALL LIDS ON TWO BULK INGREIDIENT BINS (FLOUR, ETC. BINS) IN BAKERY --- AND LABEL
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Bakery area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Bakery area
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: HAVE DRAIN STOPPERS FOR THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE REST ROOM HAND SINK WAS CLOGGED --- WAS CLEANED OUT AT THS TME --- OK'D.
Location: Restroom
Equipment: Hand sink
|
08/13/2014 | 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: A UTILITY CLOSET AT NORTH END OF MEAT DEPT. HAS NUMEROUS DEAD ROACHES ON THE FLOOR --- CLEAN UP ALL DEAD ROACHES.A FEW BABY AND ONE MEDIUM SIZE ROACH WERE SEEN NEAR THE MEAT ROOM AROUND THE ABOVE CLOSET. USE A PROFESSIONAL PEST CONTROL CONTRACTOR TO TREAT THE ENTIRE STORE. DO NOT USE RESIDENTAL OR HOUSEHOLD ROACH/INSECT SPRAYS OR PRODUCTS.7/22 -- THE CLOSET AREA WAS CLEANED. 2 LIVE ROACHES WERE SEEN, HOWEVER IN OR NEAR CLOSET. CONTINUE TO HAVE A PEST CONTROL CONTRACTOR TREAT THE STORE WHERE NEEDED. 7/31 -- 2 VERY SMALL AND 1 LARGE ROACH SEEN AGAIN AROUND THE NORTH END OF THE MEAT DEPT. HAVE PROFESSIONAL PEST CONTROL CONTRACTOR TREAT AS NEEDED (POSSIBLY FOGGING INSIDE THE CLOSET AREA AS DISCUSSED).8/6 -- 3 ROACHES SEEN IN CLOSET AT RIGHT END OF MEAT ROOM (SIMILAR TO LAST TIME) ONE ALSO SEEN IN PUBLIC RESTROOM.YOU MUST GET A PROFESSIONAL PEST CONTROL COMP. TO COME IN AND FOG AT LEAST IN THIS CLOSET, AND TREAT OTHER SURROUNDING AREAS..
Location: Meat room
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE THE MAIN MEAT ROOM CUTTNG BOARDS, AS WELL AS ONE CUTTNG KNIFE NEAR AND INCLUDING THE TENDERIZER. 7/22 -- IMPROVEMENT WAS MADE WITH THE CUTTING BOARDS,HOWEVER, SOME PARTS -- INCLUDING THE TENDERIZER MACHINE -- SHOULD BE MORE THOROUGHLY CLEANDED/SANITIZED.
Location: Meat room
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Bakery area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Bakery area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BAKERY/TAQUERA HAND SINK W/ NO HOT OR COLD WATER. REPAIR SO THERE IS ADEQUATE HOT AND COLD WATER.
Location: Bakery area
Equipment: Hand sink
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1) IN A BACK STORAGE AREA THERE ARE CANS AND JARS STACKED AROUND AND ELECTRCAL BREAKER BOX. KEEP THE BREAKER BOX ACCESSIBLE. 2) NEAR THE MOP SINK ARE TIRES STACKED ON THE WATER HEATER. REMOVE TIRES FROM THE BUILDING./--- 7/31 --- REPAIR THE OTHER MOP SINK IN THE TAQUERIA AREA SO IT CAN BE USED REGULARLY.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CELING LIGHT BULBS ABOVE RESTROOM HAND SINK.
Location: Restroom
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: SMALL MEAT SCRAPS ON PAVEMENT NEAR THE TRASH DUMPSTER. CLEAN PAVEMENT WHERE NEEDED.
Location: Dumpster area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR TWO HOLES IN A WALL AT ONE END OF THE MEAT DEPT.7/22/14 -- HOLES HAVE BEEN PATCHED. PAINT OVER AREAS AS NEEDED.
Location: Meat room
- 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.
Location: Bakery area
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.BOTH MOP SINKS
Comments: THERE IS A MOP SINK BUT IT WAS FULL OF BOXES OR OTHER EQUPMENT. KEEP THE MOP SINK CLEAR OF OBJECTS. --- 7/22 --- IMPROVED / BUT CONTINUE TO WORK ON THIS.8/6 -- BOTH MOP SINKS WERE BLOCKED. CLEAR UP THE ONE IN THE TAQUERIA AND PATCH OR SEAL THE CRACK IN BOTTOM.
Location: Back room
- 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: INSTALL LIDS ON TWO BULK INGREIDIENT BINS (FLOUR, ETC. BINS) IN BAKERY --- AND LABEL
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Bakery area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Bakery area
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: HAVE DRAIN STOPPERS FOR THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE REST ROOM HAND SINK WAS CLOGGED --- WAS CLEANED OUT AT THS TME --- OK'D.
Location: Restroom
Equipment: Hand sink
|
08/06/2014 | 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: A UTILITY CLOSET AT NORTH END OF MEAT DEPT. HAS NUMEROUS DEAD ROACHES ON THE FLOOR --- CLEAN UP ALL DEAD ROACHES.A FEW BABY AND ONE MEDIUM SIZE ROACH WERE SEEN NEAR THE MEAT ROOM AROUND THE ABOVE CLOSET. USE A PROFESSIONAL PEST CONTROL CONTRACTOR TO TREAT THE ENTIRE STORE. DO NOT USE RESIDENTAL OR HOUSEHOLD ROACH/INSECT SPRAYS OR PRODUCTS.7/22 -- THE CLOSET AREA WAS CLEANED. 2 LIVE ROACHES WERE SEEN, HOWEVER IN OR NEAR CLOSET. CONTINUE TO HAVE A PEST CONTROL CONTRACTOR TREAT THE STORE WHERE NEEDED. 7/31 -- 2 VERY SMALL AND 1 LARGE ROACH SEEN AGAIN AROUND THE NORTH END OF THE MEAT DEPT. HAVE PROFESSIONAL PEST CONTROL CONTRACTOR TREAT AS NEEDED (POSSIBLY FOGGING INSIDE THE CLOSET AREA AS DISCUSSED).
Location: Meat room
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE THE MAIN MEAT ROOM CUTTNG BOARDS, AS WELL AS ONE CUTTNG KNIFE NEAR AND INCLUDING THE TENDERIZER. 7/22 -- IMPROVEMENT WAS MADE WITH THE CUTTING BOARDS,HOWEVER, SOME PARTS -- INCLUDING THE TENDERIZER MACHINE -- SHOULD BE MORE THOROUGHLY CLEANDED/SANITIZED.
Location: Meat room
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Bakery area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Bakery area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BAKERY/TAQUERA HAND SINK W/ NO HOT OR COLD WATER. REPAIR SO THERE IS ADEQUATE HOT AND COLD WATER.
Location: Bakery area
Equipment: Hand sink
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1) IN A BACK STORAGE AREA THERE ARE CANS AND JARS STACKED AROUND AND ELECTRCAL BREAKER BOX. KEEP THE BREAKER BOX ACCESSIBLE. 2) NEAR THE MOP SINK ARE TIRES STACKED ON THE WATER HEATER. REMOVE TIRES FROM THE BUILDING./--- 7/31 --- REPAIR THE OTHER MOP SINK IN THE TAQUERIA AREA SO IT CAN BE USED REGULARLY.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CELING LIGHT BULBS ABOVE RESTROOM HAND SINK.
Location: Restroom
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: SMALL MEAT SCRAPS ON PAVEMENT NEAR THE TRASH DUMPSTER. CLEAN PAVEMENT WHERE NEEDED.
Location: Dumpster area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR TWO HOLES IN A WALL AT ONE END OF THE MEAT DEPT.7/22/14 -- HOLES HAVE BEEN PATCHED. PAINT OVER AREAS AS NEEDED.
Location: Meat room
- 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.
Location: Bakery area
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: THERE IS A MOP SINK BUT IT WAS FULL OF BOXES OR OTHER EQUPMENT. KEEP THE MOP SINK CLEAR OF OBJECTS. --- 7/22 --- IMPROVED / BUT CONTINUE TO WORK ON THIS.
Location: Back room
- 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: INSTALL LIDS ON TWO BULK INGREIDIENT BINS (FLOUR, ETC. BINS) IN BAKERY --- AND LABEL
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Bakery area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Bakery area
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: HAVE DRAIN STOPPERS FOR THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE REST ROOM HAND SINK WAS CLOGGED --- WAS CLEANED OUT AT THS TME --- OK'D.
Location: Restroom
Equipment: Hand sink
|
07/31/2014 | 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: A UTILITY CLOSET AT NORTH END OF MEAT DEPT. HAS NUMEROUS DEAD ROACHES ON THE FLOOR --- CLEAN UP ALL DEAD ROACHES.A FEW BABY AND ONE MEDIUM SIZE ROACH WERE SEEN NEAR THE MEAT ROOM AROUND THE ABOVE CLOSET. USE A PROFESSIONAL PEST CONTROL CONTRACTOR TO TREAT THE ENTIRE STORE. DO NOT USE RESIDENTAL OR HOUSEHOLD ROACH/INSECT SPRAYS OR PRODUCTS.7/22 -- THE CLOSET AREA WAS CLEANED. 2 LIVE ROACHES WERE SEEN, HOWEVER IN OR NEAR CLOSET. CONTINUE TO HAVE A PEST CONTROL CONTRACTOR TREAT THE STORE WHERE NEEDED.
Location: Meat room
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE THE MAIN MEAT ROOM CUTTNG BOARDS, AS WELL AS ONE CUTTNG KNIFE NEAR AND INCLUDING THE TENDERIZER. 7/22 -- IMPROVEMENT WAS MADE WITH THE CUTTING BOARDS,HOWEVER, SOME PARTS -- INCLUDING THE TENDERIZER MACHINE -- SHOULD BE MORE THOROUGHLY CLEANDED/SANITIZED.
Location: Meat room
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Bakery area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Bakery area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BAKERY/TAQUERA HAND SINK W/ NO HOT OR COLD WATER. REPAIR SO THERE IS ADEQUATE HOT AND COLD WATER.
Location: Bakery area
Equipment: Hand sink
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1) IN A BACK STORAGE AREA THERE ARE CANS AND JARS STACKED AROUND AND ELECTRCAL BREAKER BOX. KEEP THE BREAKER BOX ACCESSIBLE. 2) NEAR THE MOP SINK ARE TIRES STACKED ON THE WATER HEATER. REMOVE TIRES FROM THE BUILDING./
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CELING LIGHT BULBS ABOVE RESTROOM HAND SINK.
Location: Restroom
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: SMALL MEAT SCRAPS ON PAVEMENT NEAR THE TRASH DUMPSTER. CLEAN PAVEMENT WHERE NEEDED.
Location: Dumpster area
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR TWO HOLES IN A WALL AT ONE END OF THE MEAT DEPT.7/22/14 -- HOLES HAVE BEEN PATCHED. PAINT OVER AREAS AS NEEDED.
Location: Meat room
- 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.
Location: Bakery area
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: THERE IS A MOP SINK BUT IT WAS FULL OF BOXES OR OTHER EQUPMENT. KEEP THE MOP SINK CLEAR OF OBJECTS. --- 7/22 --- IMPROVED / BUT CONTINUE TO WORK ON THIS.
Location: Back room
- 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: INSTALL LIDS ON TWO BULK INGREIDIENT BINS (FLOUR, ETC. BINS) IN BAKERY --- AND LABEL
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Bakery area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Bakery area
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: HAVE DRAIN STOPPERS FOR THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE REST ROOM HAND SINK WAS CLOGGED --- WAS CLEANED OUT AT THS TME --- OK'D.
Location: Restroom
Equipment: Hand sink
|
07/22/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: THE GREASE DUMPSTER IS IN THE BACK OF THE LOT WITH MUCH TRASH AND LITTER ON AND AROUND IT. CLEAN ALL TRASH FROM TOP OF DUMPSTER AND FROM THE PAVEMENT AROUND IT. PLACE ALL LITTER AND TRASH INTO THE REGULAR DUMPSTER5/12 -- THE GREASE DUMPSTER AREA HAS IMPROVED BUT THE TOP OF THE GREASE DUMPSTER MUST BE SCRAPED AND CLEANED.5/16 -- DISCUSS THE GREASE DUMPSTER WITH MAHONEY TO ARRANGE FOR THEM TO EMPTY IT (AND SERVICE IT). CLEAN ALL GREASE AND FOOD PIECES FROM ON AND NEAR THE DUMPSTER.
Location: Dumpster area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC. 4/17 -- PLASTIC WRAP BEING USED -- PURCHASE PROPER LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
07/17/2014 | 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: A UTILITY CLOSET AT NORTH END OF MEAT DEPT. HAS NUMEROUS DEAD ROACHES ON THE FLOOR --- CLEAN UP ALL DEAD ROACHES.A FEW BABY AND ONE MEDIUM SIZE ROACH WERE SEEN NEAR THE MEAT ROOM AROUND THE ABOVE CLOSET. USE A PROFESSIONAL PEST CONTROL CONTRACTOR TO TREAT THE ENTIRE STORE. DO NOT USE RESIDENTAL OR HOUSEHOLD ROACH/INSECT SPRAYS OR PRODUCTS.
Location: Meat room
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE THE MAIN MEAT ROOM CUTTNG BOARDS, AS WELL AS ONE CUTTNG KNIFE NEAR AND INCLUDING THE TENDERIZER.
Location: Meat room
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Bakery area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Bakery area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BAKERY/TAQUERA HAND SINK W/ NO HOT OR COLD WATER. REPAIR SO THERE IS ADEQUATE HOT AND COLD WATER.
Location: Bakery area
Equipment: Hand sink
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1) IN A BACK STORAGE AREA THERE ARE CANS AND JARS STACKED AROUND AND ELECTRCAL BREAKER BOX. KEEP THE BREAKER BOX ACCESSIBLE. 2) NEAR THE MOP SINK ARE TIRES STACKED ON THE WATER HEATER. REMOVE TIRES FROM THE BUILDING./
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CELING LIGHT BULBS ABOVE RESTROOM HAND SINK.
Location: Restroom
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: SMALL MEAT SCRAPS ON PAVEMENT NEAR THE TRASH DUMPSTER. CLEAN PAVEMENT WHERE NEEDED.
Location: Dumpster area
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR TWO HOLES IN A WALL AT ONE END OF THE MEAT DEPT.
Location: Meat room
- Hand sink temperature
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.
Location: Bakery area
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: THERE IS A MOP SINK BUT IT WAS FULL OF BOXES OR OTHER EQUPMENT. KEEP THE MOP SINK CLEAR OF OBJECTS.
Location: Back room
- 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: INSTALL LIDS ON TWO BULK INGREIDIENT BINS (FLOUR, ETC. BINS) IN BAKERY --- AND LABEL
Location: Bakery area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Bakery area
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Bakery area
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: HAVE DRAIN STOPPERS FOR THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE REST ROOM HAND SINK WAS CLOGGED --- WAS CLEANED OUT AT THS TME --- OK'D.
Location: Restroom
Equipment: Hand sink
|
07/17/2014 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: THE GREASE DUMPSTER IS IN THE BACK OF THE LOT WITH MUCH TRASH AND LITTER ON AND AROUND IT. CLEAN ALL TRASH FROM TOP OF DUMPSTER AND FROM THE PAVEMENT AROUND IT. PLACE ALL LITTER AND TRASH INTO THE REGULAR DUMPSTER5/12 -- THE GREASE DUMPSTER AREA HAS IMPROVED BUT THE TOP OF THE GREASE DUMPSTER MUST BE SCRAPED AND CLEANED.5/16 -- DISCUSS THE GREASE DUMPSTER WITH MAHONEY TO ARRANGE FOR THEM TO EMPTY IT (AND SERVICE IT). CLEAN ALL GREASE AND FOOD PIECES FROM ON AND NEAR THE DUMPSTER.
Location: Dumpster area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC. 4/17 -- PLASTIC WRAP BEING USED -- PURCHASE PROPER LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
05/16/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: THE GREASE DUMPSTER IS IN THE BACK OF THE LOT WITH MUCH TRASH AND LITTER ON AND AROUND IT. CLEAN ALL TRASH FROM TOP OF DUMPSTER AND FROM THE PAVEMENT AROUND IT. PLACE ALL LITTER AND TRASH INTO THE REGULAR DUMPSTER5/12 -- THE GREASE DUMPSTER AREA HAS IMPROVED BUT THE TOP OF THE GREASE DUMPSTER MUST BE SCRAPED AND CLEANED.
Location: Dumpster area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC. 4/17 -- PLASTIC WRAP BEING USED -- PURCHASE PROPER LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
05/12/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: THE GREASE DUMPSTER IS IN THE BACK OF THE LOT WITH MUCH TRASH AND LITTER ON AND AROUND IT. CLEAN ALL TRASH FROM TOP OF DUMPSTER AND FROM THE PAVEMENT AROUND IT. PLACE ALL LITTER AND TRASH INTO THE REGULAR DUMPSTER.
Location: Dumpster area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC. 4/17 -- PLASTIC WRAP BEING USED -- PURCHASE PROPER LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
05/05/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC. 4/17 -- PLASTIC WRAP BEING USED -- PURCHASE PROPER LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS). 4/17 -- FINISH CLEANING A BOTTOM SHELF (REMOVE AVACADOES AND OTHER OUT--DATED FOODS FROM SHELVES).
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
04/17/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS).
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS).
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEAT ROOM HAND SINK.
Location: Meat room
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
04/08/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE HERE MUST TAKE A CLASS AND EXAM TO GET A CERTIFICATE (AS A CERTIFIED FOOD HANDLER).
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.1/31/14 -- FOIL IS BEING USED ON THE 2 BINS. INSTEAD USE FITTED LIDS MADE OF METAL OR PLASTIC.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS).
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED. --( CORRECTED -- OK).2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER. -- (FINISH CLEANING 2 LOWER SHELVES -- SHELF LINERS).
Location: Walk-in cooler
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
01/31/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN/SANITIZE THE BAKER'S TABLE MORE ROUTINELY.
Location: Bakery area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE BAKERY AREA HAND SINK AS NEEDED.
Location: Bakery area
- 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: MEAT DEPT. HAND SINK HAD ITEMS SETTING IN IT LIKE IPOD AND SPEAKERS. KEEP SINK CLEAR OF OBJECTS -- USE FOR HAND WASHING ONLY.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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.
Comments: KEEP BLEACH AROUND 3--BAY SINK IN MEAT DEPT. FOR SANITIZING CUTTING BOARD, ETC.
Location: Meat room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE 2 LIGHT BULBS IN THE EXHAUST HOOD.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: RE--SECURE PARTS OF THE SHEET METAL ON THE COOK--LINE WALL UNDER EXHAUST HOOD.
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH OFF THE NEW DRYWALL NEAR THE FRONT BAKERY AREA.
Location: Bakery area
- 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 WALK--IN COOLER FLOOR WHERE NEEDED.
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: KEEP LIDS ON THE FLOUR AND SUGAR BINS WHEN NOT IN USE.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED.2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MIXER AS NEEDED.2) CLEAN SEVERAL SHELVES IN THE WALK--IN COOLER.
Location: Walk-in cooler
- 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: KEEP SANITIZER PH TEST STRIPS AVAILABLE AROUND 3--BAY SINK.
Location: Meat room
|
01/27/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: .
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: USE THE VEGETABLE SINK FOR FRUIT AND VEGETABLE WASHING ONLY. STORE ALL POTS AND PANS ABOVE ON AVAILABLE STORAGE RACKS.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: -COVER THE ICING WITH PLASTIC WRAP.- COVER THE SUGAR WITH PLASTIC WRAP.- COVER THE BULK BINS CONTAINING FLOWER AND SUGAR BY THE BAKERY AREA. BINS ARE MISSING LIDS.
Location: Bakery area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: -COVER THE ICING WITH PLASTIC WRAP.- COVER THE SUGAR WITH PLASTIC WRAP.- COVER THE BULK BINS CONTAINING FLOWER AND SUGAR BY THE BAKERY AREA. BINS ARE MISSING LIDS.
Location: Bakery area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: -COVER THE ICING WITH PLASTIC WRAP.- COVER THE SUGAR WITH PLASTIC WRAP.- COVER THE BULK BINS CONTAINING FLOWER AND SUGAR BY THE BAKERY AREA. BINS ARE MISSING LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELVES IN THE WALKIN COOLER . SHELVES HAVE BLOOD RUNOFF FROM MEAT STORED.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AND PAPER TOWELS FOR ALL HAND SINKS
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE SOAP AND PAPER TOWELS FOR ALL HAND SINKS
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILD IN THE HOOD.
Location: Kitchen (back)
Equipment: Hobart cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FIX THE HOT WATER SIDE OF THE HANDSINK BY THE BAKERY AREA NEAR THE WATER HEATER.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: RERPLACE BURNT OUT LIGHTS IN THE HOOD.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL NONWORKING EQUIPMENT, POP CRATES, DISPLAY CASES, TOOLS AND ANY UNNECESSARY ITEMS FOR THE ESTABLISHMENT.
- Perimeter walls and/or roof
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: SEVERAL CEILING TILES ARE CLEARLY DAMAGED DUE TO POSSIBLE ROOF LEAKS. REPAIR THE ROOF TO ELIMINATE LEAKS AND REPLACE THE TILES.
- 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 FLOORS BY THE THREE BAY SINK, THE HAND SINK NEAR THE BAKERY. CLEAN FLOORS BY THE EMPLOYEE RESTROOMS.
|
01/27/2014 | Pre-Licensing Recheck |
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: USE THE VEGETABLE SINK FOR FRUIT AND VEGETABLE WASHING ONLY. STORE ALL POTS AND PANS ABOVE ON AVAILABLE STORAGE RACKS.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: -COVER THE ICING WITH PLASTIC WRAP.- COVER THE SUGAR WITH PLASTIC WRAP.- COVER THE BULK BINS CONTAINING FLOWER AND SUGAR BY THE BAKERY AREA. BINS ARE MISSING LIDS.
Location: Bakery area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: -COVER THE ICING WITH PLASTIC WRAP.- COVER THE SUGAR WITH PLASTIC WRAP.- COVER THE BULK BINS CONTAINING FLOWER AND SUGAR BY THE BAKERY AREA. BINS ARE MISSING LIDS.
Location: Bakery area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: -COVER THE ICING WITH PLASTIC WRAP.- COVER THE SUGAR WITH PLASTIC WRAP.- COVER THE BULK BINS CONTAINING FLOWER AND SUGAR BY THE BAKERY AREA. BINS ARE MISSING LIDS.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELVES IN THE WALKIN COOLER . SHELVES HAVE BLOOD RUNOFF FROM MEAT STORED.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AND PAPER TOWELS FOR ALL HAND SINKS
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE SOAP AND PAPER TOWELS FOR ALL HAND SINKS
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILD IN THE HOOD.
Location: Kitchen (back)
Equipment: Hobart cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FIX THE HOT WATER SIDE OF THE HANDSINK BY THE BAKERY AREA NEAR THE WATER HEATER.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: RERPLACE BURNT OUT LIGHTS IN THE HOOD.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL NONWORKING EQUIPMENT, POP CRATES, DISPLAY CASES, TOOLS AND ANY UNNECESSARY ITEMS FOR THE ESTABLISHMENT.
- Perimeter walls and/or roof
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: SEVERAL CEILING TILES ARE CLEARLY DAMAGED DUE TO POSSIBLE ROOF LEAKS. REPAIR THE ROOF TO ELIMINATE LEAKS AND REPLACE THE TILES.
- 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 FLOORS BY THE THREE BAY SINK, THE HAND SINK NEAR THE BAKERY. CLEAN FLOORS BY THE EMPLOYEE RESTROOMS.
|
11/07/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LA CAMPOS, 5518 GEORGETOWN RD, Indianapolis, IN »