- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL ONE SPRAY BOTTLE (WITH YELLOW CLEANER IN IT) THAT IS IN THE DISH ROOM.
Location: Dish machine area
- Minimize contact (Non-Critical) (corrected)
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.
Comments: USE SCOOPS OR CUPS WITH HANDLES IN THE BULK CONTAINERS.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 BULK CONTAINERS ON COOK--LINE (GARLIC AND CUMIN) IN ENGLISH AND 4 CONTAINERS IN THE BACK ON TOP SHELF.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 BULK CONTAINERS ON COOK--LINE (GARLIC AND CUMIN) IN ENGLISH AND 4 CONTAINERS IN THE BACK ON TOP SHELF.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4 SHELVES IN PARTICULAR IN WALK--IN COOLER ARE RUSTY AND FLAKING OFF PARTICLES ONTO FOOD BELOW. SHELVES MUST BE THOROUGHLY CLEANED, SCRAPED AND/OR WIRE--BRUSHED TO A CLEAN CONDITION.
Location: Walk-in cooler
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10/14/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL ONE SPRAY BOTTLE (WITH YELLOW CLEANER IN IT) THAT IS IN THE DISH ROOM.
Location: Dish machine area
- 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.
Comments: USE SCOOPS OR CUPS WITH HANDLES IN THE BULK CONTAINERS.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 BULK CONTAINERS ON COOK--LINE (GARLIC AND CUMIN) IN ENGLISH AND 4 CONTAINERS IN THE BACK ON TOP SHELF.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 BULK CONTAINERS ON COOK--LINE (GARLIC AND CUMIN) IN ENGLISH AND 4 CONTAINERS IN THE BACK ON TOP SHELF.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4 SHELVES IN PARTICULAR IN WALK--IN COOLER ARE RUSTY AND FLAKING OFF PARTICLES ONTO FOOD BELOW. SHELVES MUST BE THOROUGHLY CLEANED, SCRAPED AND/OR WIRE--BRUSHED TO A CLEAN CONDITION.
Location: Walk-in cooler
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10/08/2014 | Routine |
- 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.
Comments: THE WALK--IN COOLER MEASURED 48 TO 49 DEGREES AIR TEMP. -- A COUPLE FOOD ITEMS WERE AT 50 TO 51 F. REPAIR COOLER TO 41 DEGREES OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A CAN OF SPRAY PAINT ON A REAR KITCHEN SHELF HAD TO BE MOVED SEPERATE AND AWAY FROM FOOD/UTENSIL AREA. --- OK'D.
Location: Kitchen (back)
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AN EMPLOYEE JACKET HANGING ALONGSIDE FOOD ITEMS --- MOVE TO SEPERATE AREA. --- OK'D
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE A THERMOMETER IN THE REACH--IN FREEZER IN THE REAR.
Location: Kitchen (back)
Equipment: reach in freezer
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03/31/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE WALK--IN COOLER MEASURED 48 TO 49 DEGREES AIR TEMP. -- A COUPLE FOOD ITEMS WERE AT 50 TO 51 F. REPAIR COOLER TO 41 DEGREES OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A CAN OF SPRAY PAINT ON A REAR KITCHEN SHELF HAD TO BE MOVED SEPERATE AND AWAY FROM FOOD/UTENSIL AREA. --- OK'D.
Location: Kitchen (back)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: AN EMPLOYEE JACKET HANGING ALONGSIDE FOOD ITEMS --- MOVE TO SEPERATE AREA. --- OK'D
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE A THERMOMETER IN THE REACH--IN FREEZER IN THE REAR.
Location: Kitchen (back)
Equipment: reach in freezer
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03/28/2014 | Routine |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO WATER TO RESTAURANT DUE TO A WATER MAIN BREAK ON W. 38TH ST.
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
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02/18/2014 | Non-Illness Complaint Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO WATER TO RESTAURANT DUE TO A WATER MAIN BREAK ON W. 38TH ST.
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
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02/17/2014 | Non-Illness Complaint |
- Ventilation health hazard (corrected)
Ventilation system creating a public health hazard or nuisance or unlawful discharge.
Correction: If vented outside, ventilation systems may not create a: (1) public health hazard; (2) nuisance; or (3) unlawful discharge.
Comments: REPLACE THE RUSTED--OUT WATER HEATER VENT PIPE, AS INDICATED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN SOME SURFACES INSIDE THE LOWER FRYER.2) CLEAN ONE SHELF ON THE RIGHT SIDE AND TWO IN THE BACK OF THE WALK--IN COOLER.
Location: Cook line
Equipment: Deep fryer
- 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 THE PROPER SANITIZER PH TEST STRIPS FOR CHECKING STRENGTH OF BLEACH WATER.10/30 -- PH TEST STRIPS NOT THE RIGHT KIND FOR BLEACH. OBTAIN WHITE -- COLORED STRIPS.
Location: Dish machine area
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10/30/2013 | Recheck |
- Ventilation health hazard
Ventilation system creating a public health hazard or nuisance or unlawful discharge.
Correction: If vented outside, ventilation systems may not create a: (1) public health hazard; (2) nuisance; or (3) unlawful discharge.
Comments: REPLACE THE RUSTED--OUT WATER HEATER VENT PIPE, AS INDICATED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN SOME SURFACES INSIDE THE LOWER FRYER.2) CLEAN ONE SHELF ON THE RIGHT SIDE AND TWO IN THE BACK OF THE WALK--IN COOLER.
Location: Cook line
Equipment: Deep fryer
- 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 THE PROPER SANITIZER PH TEST STRIPS FOR CHECKING STRENGTH OF BLEACH WATER.
Location: Dish machine area
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10/28/2013 | Routine |
- 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.
Comments: TWO PANS OF THE COOKED CHICKEN HAD BEEN PLACED IN WALK--IN COOLER IN THE PAST HOUR OR TWO. (NOT EXACTLY DETERMINED). THEY TESTED AT 95 TO 115 DEGREES AND THE COOK PLACED BOTH PANS ON ICE AND SET BACK INTO WALK--IN. THIS WILL CHILL CHICKENDOWN TO 41 F OR LESS IN REQUIRED TIME.
Location: Walk-in cooler
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07/02/2013 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO PANS OF THE COOKED CHICKEN HAD BEEN PLACED IN WALK--IN COOLER IN THE PAST HOUR OR TWO. (NOT EXACTLY DETERMINED). THEY TESTED AT 95 TO 115 DEGREES AND THE COOK PLACED BOTH PANS ON ICE AND SET BACK INTO WALK--IN. THIS WILL CHILL CHICKENDOWN TO 41 F OR LESS IN REQUIRED TIME.
Location: Walk-in cooler
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06/25/2013 | Illness Complaint |
- 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: ON THE WALL TO THE LEFT OF THE DISHMACHINE, TRIM OFF A FEW PIECES OF FOAM INSULLATION.
Location: Dish machine area
- 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.
Comments: RAW CHICKEN IN PLASTIC BAG IN REAR ONE--BAY SINK SHOULD BE THAWED UNDER COOL RUNNING WATER.
Location: Back room
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06/18/2013 | Recheck |
- 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: ON THE WALL TO THE LEFT OF THE DISHMACHINE, TRIM OFF A FEW PIECES OF FOAM INSULLATION.
Location: Dish machine area
- 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.
Comments: RAW CHICKEN IN PLASTIC BAG IN REAR ONE--BAY SINK SHOULD BE THAWED UNDER COOL RUNNING WATER.
Location: Back room
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06/13/2013 | Routine |
- 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: KEEP THE HANDLE OF THE SERVER'S ICE SCOOP UP AND OUT OF THE ICE BETWEEN USE.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR --- OR REPLACE BULBS --- IN CEILING LIGHT IN CORNER OF DISHROOM.2) ADJUST OR REPAIR THE CEILING LIGHTS IN MEN'S ROOM THAT ARE FLICKERING.
Location: Dish machine area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: MAKE SURE THAT THE DISHMACHINE WASH TEMP. IS BETWEEN 120 AND 140 DEGREES. IT WAS 110 TO 115 F AT THIS TIME.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Comments: REFRIED BEANS IN SHALLOW PANS (WHICH IS GOOD) BUT THEY WERE BEING STACKED 3 OR 4 HIGH IN WALK--IN COOLER. THE MIDDLE PANS WILL NOT COOL QUICKLY ENOUGH. KEEP PANS SEPERATE UNTIL CLOSE TO 41 DEGREES. -- CORRECTED --OK. ONE EMPLOYEE SHOULD WRITE DOWN THE TEMPERATURE OF THE FOOD IN THE PANS AND THE TIME THEY GO IN TO THE COOLER. COOLING SHOULD GO FROM 135 F TO 41 F IN NO MORE THAN 6 HOURS.
Location: Walk-in cooler
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02/15/2013 | Recheck |
- 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: KEEP THE HANDLE OF THE SERVER'S ICE SCOOP UP AND OUT OF THE ICE BETWEEN USE.
Location: Expo line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR --- OR REPLACE BULBS --- IN CEILING LIGHT IN CORNER OF DISHROOM.2) ADJUST OR REPAIR THE CEILING LIGHTS IN MEN'S ROOM THAT ARE FLICKERING.
Location: Dish machine area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: MAKE SURE THAT THE DISHMACHINE WASH TEMP. IS BETWEEN 120 AND 140 DEGREES. IT WAS 110 TO 115 F AT THIS TIME.
Location: Dish machine area
Equipment: Dishmachine
- Thawing (corrected on site)
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.
Comments: REFRIED BEANS IN SHALLOW PANS (WHICH IS GOOD) BUT THEY WERE BEING STACKED 3 OR 4 HIGH IN WALK--IN COOLER. THE MIDDLE PANS WILL NOT COOL QUICKLY ENOUGH. KEEP PANS SEPERATE UNTIL CLOSE TO 41 DEGREES. -- CORRECTED --OK. ONE EMPLOYEE SHOULD WRITE DOWN THE TEMPERATURE OF THE FOOD IN THE PANS AND THE TIME THEY GO IN TO THE COOLER. COOLING SHOULD GO FROM 135 F TO 41 F IN NO MORE THAN 6 HOURS.
Location: Walk-in cooler
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02/07/2013 | Routine |
- 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 SMOOTHING OVER AND PAINTING THE WALL ACROSS FROM WALK--IN --- USING AN ENAMEL PAINT (AS A SEMI--GLOSS OR THE LIKE).
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THOROUGHLY CLEAN THE 2 MIDDLE SHELVES ON THE RIGHT SIDE OF THE WALK--IN COOLER.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL A GUARD OVER THE LIGHT BULB IN WALK--IN COOLER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR THE COLD FAUCET OF THE REAR 1--BAY PREP. SINK. (BOTH HOT & COLD ARE NEEDED).2) SECURE/SEAL BETTER THE GREASE TRAP LID.
Location: Back room
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09/17/2012 | Recheck |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH SMOOTHING OVER AND PAINTING THE WALL ACROSS FROM WALK--IN --- USING AN ENAMEL PAINT (AS A SEMI--GLOSS OR THE LIKE).
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THOROUGHLY CLEAN THE 2 MIDDLE SHELVES ON THE RIGHT SIDE OF THE WALK--IN COOLER.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL A GUARD OVER THE LIGHT BULB IN WALK--IN COOLER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR THE COLD FAUCET OF THE REAR 1--BAY PREP. SINK. (BOTH HOT & COLD ARE NEEDED).2) SECURE/SEAL BETTER THE GREASE TRAP LID.
Location: Back room
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08/16/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A SMALLER PAN OF WARM RICE IN THE WALK--IN COOLER HAD LID ON IT. KEEP LID OFF UNTIL IT COOLS DOWN TO 41 DEGREES.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: ONE CAN OF WD40 ON REAR TABLE AND A CAN OF INSECTICIDE ON DISHROOM HAND SINK SHOULD BE STORED IN A SEPERATE AREA AWAY FROM FOOD OR UTENSIL AREAS. CORRECTED -- OK.
Location: Kitchen (back)
- 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.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE 2 MIDDLE SHELVES IN THE WALK--IN COOLER ( ON THE RIGHT SIDE ) SHOULD BE CLEANED THOROUGHLY.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. SWITCH HOT AND COLD HANDLES OF BOTH 3--BAY SINK FAUCETS.
Correction: Plumbing system(s) shall be repaired and maintained.
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03/14/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A SMALLER PAN OF WARM RICE IN THE WALK--IN COOLER HAD LID ON IT. KEEP LID OFF UNTIL IT COOLS DOWN TO 41 DEGREES.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: ONE CAN OF WD40 ON REAR TABLE AND A CAN OF INSECTICIDE ON DISHROOM HAND SINK SHOULD BE STORED IN A SEPERATE AREA AWAY FROM FOOD OR UTENSIL AREAS. CORRECTED -- OK.
Location: Kitchen (back)
- 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.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE 2 MIDDLE SHELVES IN THE WALK--IN COOLER ( ON THE RIGHT SIDE ) SHOULD BE CLEANED THOROUGHLY.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. SWITCH HOT AND COLD HANDLES OF BOTH 3--BAY SINK FAUCETS.
Correction: Plumbing system(s) shall be repaired and maintained.
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03/07/2012 | Routine |
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