TAQUERIA ACAPULCO, 1707 E MINNESOTA ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: TAQUERIA ACAPULCO
Type: Restaurant
Address: 1707 E MINNESOTA ST, Indianapolis, IN 46203
County: Marion
License #: 203308
Smoking: Smoke Free
Total inspections: 28
Last inspection: 11/10/2014
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Inspection findings

Inspection Date

Type
  • 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: 11.3.14: DESECHE LOS ALIMENTOS EN FRESCO. PRUEBAS MAYONESA A LOS 56 GRADOS FAHRENHEIT. MAYONESA TIENDA EN 41 DEGREES FAHRENHEIT. DENTRO DE LAS PRUEBAS REFRIGERADOR A 60 GRADOS. ENFRIADOR DEBE SER ST 41 GRADOS. DISCARD ALL FOOD IN COLD-TOP COOLER. MAYONAISE TESTING AT 56 dF. STORE MAYONAISE AT 41 DEGREES. AMBIENT TEMPERATURE OF COOLER BELOW COLD-TOP IS 60 dF. COOLER SHOULD BE AT 41 DEGREES. 11.5.14: ALTERNATIVE COOLER BEING USED FOR POTENTIALLY HAZARDOUS FOOD ITEMS. ALLOWING RAW VEGETABLES (NON-POTENTIALLY HAZARDOUS) TO BE STORED IN COLD-TOP PORTION OF COOLER.
    Location: Kitchen
    Equipment: Cold top
  • 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: 11.3.14: LLAME EXTERIMNADOR CON LICENCIA Y EL TRATAMIENTO DE LA COCINA PARA LAS CUCARACHAS. CALL LICENSED EXTERMINATOR AND TREAT KITCHEN FOR COCKROACHES. 11.5.14: SERVICE PROVIDED ON 11.5.14. REVIEWED PEST CONTROL RECEIPT FOR SERVICE. FACILITY WILL AGAIN BE TREATED ON 11.19.14. 11.10.14: NO EVIDENCE OF COCKROACHES. TREATMENT SCHEDULED FOR 11.19.14. MONTHLY SERVICE WILL START AFTER THAT DATE.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 11.3.14: LAVARSE LAS MANOS ANTES DE PREPARAR ALIMENTOS, AL CAMBIAR DE TAREAS, DESPUES DE MANIPULAR CARNE CRUDA, ANTES DE MANIPULAR LOS INGREDIENTES DE TACOS, DESPUES DE MANEJAR EL DINERO Y DESPUES DE USAR EL BANO. WASH HANDS BEFORE PREPARING FOOD, WHEN CHANGING TASKS, BEFORE HANDLING RAW MEAT, BEFORE HANDLING TACO TOPPINGS, AFTER HANDLING MONEY AND AFTER USING THE RESTROOM.
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11.3.14: MANTENGA LAVAMANOS PARA LAVARSE LAS MANOS VACIAS. KEEP HAND SINK EMPTY FOR HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 11.3.14: DRENAJE ESTA OBSTRUIDO EN EL LAVAMANOS. ZUECO CLARO. DRAIN IS CLOGGED AT HAND SINK. CLEAR CLOG.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 11.3.14: USE AGUA CLORO PARA DESINFECTAR LAS SUPERFICIES. UTILICE DURANTE LA MANIPULACION Y PREPARACION DE ALIMENTOS. USE CHLORO WATER TO SANITIZE SURFACES. USE WHILE HANDLING AND PREPARING FOOD.
    Location: Kitchen
  • Additional Requirements (corrected)
    a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
    Correction: Implement additional requirements as written.
    Comments: 11.3.14: MUEVA LA CAJA REGISTRADORA FUERA DE MESA DE PREPARACION MAS FRESCO. MOVE CASH REGISTER OFF OF COOLER PREP TABLE.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 11.3.14: SELLE LAS ABERTURAS ALREDEDOR DE LA PUERTA DE ASTRAS EN EL CUARTO DE ASTRAS PARA EVITAR PLAGAS Y ROEDORES. SEAL OPENINGS AROUND BACK DOOR IN BACK ROOM TO PREVENT PESTS AND RODENTS.
    Location: Back room
  • Solid waste disposal (corrected)
    Solid waste disposed of improperly.
    Correction: Solid waste must be disposed of in approved manner.
    Comments: 11.3.14: DESHAGASE DE LA BASURA EN EL CONTENEDOR DE BASURA COMERCIAL. ACTUALMENTE BASURA SE ALMACENA EN EL SUELO Y LA RECOGIDA DE FUERA DE LAS INSTALACIONES. DISPOSE OF TRASH IN COMMERCIAL DUMPSTER. CURRENTLY, TRASH IS BEING STORED ON GROUND AND COLLECTING OUTSIDE OF FACILITY. 11.5.14: WASTE DUMPSTER ON ORDER. WILL BE DELIVERED ON 11.6.14 OR 11.7.14. RECHECK SET FRO 11.7.14.
  • Waste handling units/capacity (corrected)
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: 11.3.14: USE EL SERVICIO DE CONTENEDOR DE BASURA COMERCIAL PARA LA BASURA RECOGIDA. SIN CONTENEDOR DISPONIBLE. USE COMMERCIAL DUMPSTER SERVICE FOR TRASH PICK-UP. NO DUMPSTER AVAILABLE. 11.5.14: DUMPSTER ON ORDER FOR 11.6.14 OR 11.7.14.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 11.3.14: ELIMINAR TODOS LOS ELEMENTOS UTILIZADOS EN EL CUARTO DE ATRAS. ELIMINAR TODOS LOS ELEMENTOS NO UTILIZADOS EN MESA DE PREPERACION. REMOVE ALL UNUSED ITEMS IN THE BACK ROOM. REMOVE ALL UNUSED ITEMS ON PREP TABLE.
    Location: Back room
  • 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: 11.3.14: DESENGRASAR, LIMPIAR Y DESINFECTAR SUELO DE LA COCINA. DEGREASE, CLEAN AND SANITIZE KITCHEN FLOOR. 11.5.14: IN CLEANING PROCESS.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 11.3.14: ENFRIADOR DE REPARACION. LOS ALIMENTOS NO SE LLEVA A CABO EN FRIO A 41 GRADOS FAHRENHEIT O MENOS. INTERIOR TEMPERATURA AMBIENTE A 60 GRADOS. REPAIR COLD-TOP COOLER. FOOD IS NOT BEING HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. INTERIOR AMBIENT TEMPERATURE AT 60 dF. 11.5.14: COOLER NOT REPAIRED. INTERIOR AMBIENT TEMPERATURE AT 60 dF. NON-POTENTIALLY HAZARDOUS RAW VEGETABLES MAY BE HELD IN THE COLD-TOP PORTION OF THE COOLER. NO POTENTIALLY HAZARDOUS FOOD ITEMS MAY BE STORED IN ANY PART OF COOLER. USE ALTERNATIVE COOLER.
    Location: Kitchen
    Equipment: Cold top
  • 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: 11.3.14: NO GUARDE COMIDA EN LA HABITACION DE ATRAS. LAS CEBOLLAS Y EL ACEITE NO SE PUEDEN ALMACENAR EN EL SUELO. DO NOT STORE FOOD IN BACK ROOM. ONIONS AND OIL CAN NOT BE STORED ON THE FLOOR.
    Location: Back room
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 11.3.14: DESECHE LOS ALIMENTOS EN FRESCO EN EL COMEDOR DEBIDO A LAS CUCARACHAS. DESECHE LOS ALIMENTOS EN FRESCO EN LA COCINA DEBIDO A SER DESCUBIERTO Y SIN PROTECCION. CUBRA TODOS LOS ALIMENTOS ALMACENANIENTO CON TAPAS. DISCARD FOOD IN COOLER IN DINING ROOM DUE TO ROACHES. DISCARD ALL FOOD IN COOLER IN KITCHEN DUE TO BEING UNCOVERED AND UNPROTECTED. COVER ALL FOOD ITEMS IN STORAGE WITH LIDS.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 11.3.14: LIMPIE Y DISINFECTE HORNO MICROONDAS. CLEAN AND SANITIZE MICROWAVE OVEN.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 11.3.14: PROPORCIONAR TOALLAS DE PAPEL EN LAVAMANOS. PROVIDE PAPER TOWELS AT HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
 11/10/2014Recheck
  • 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: 11.3.14: DESECHE LOS ALIMENTOS EN FRESCO. PRUEBAS MAYONESA A LOS 56 GRADOS FAHRENHEIT. MAYONESA TIENDA EN 41 DEGREES FAHRENHEIT. DENTRO DE LAS PRUEBAS REFRIGERADOR A 60 GRADOS. ENFRIADOR DEBE SER ST 41 GRADOS. DISCARD ALL FOOD IN COLD-TOP COOLER. MAYONAISE TESTING AT 56 dF. STORE MAYONAISE AT 41 DEGREES. AMBIENT TEMPERATURE OF COOLER BELOW COLD-TOP IS 60 dF. COOLER SHOULD BE AT 41 DEGREES. 11.5.14: ALTERNATIVE COOLER BEING USED FOR POTENTIALLY HAZARDOUS FOOD ITEMS. ALLOWING RAW VEGETABLES (NON-POTENTIALLY HAZARDOUS) TO BE STORED IN COLD-TOP PORTION OF COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 11.3.14: LLAME EXTERIMNADOR CON LICENCIA Y EL TRATAMIENTO DE LA COCINA PARA LAS CUCARACHAS. CALL LICENSED EXTERMINATOR AND TREAT KITCHEN FOR COCKROACHES. 11.5.14: SERVICE PROVIDED ON 11.5.14. REVIEWED PEST CONTROL RECEIPT FOR SERVICE. FACILITY WILL AGAIN BE TREATED ON 11.19.14.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 11.3.14: LAVARSE LAS MANOS ANTES DE PREPARAR ALIMENTOS, AL CAMBIAR DE TAREAS, DESPUES DE MANIPULAR CARNE CRUDA, ANTES DE MANIPULAR LOS INGREDIENTES DE TACOS, DESPUES DE MANEJAR EL DINERO Y DESPUES DE USAR EL BANO. WASH HANDS BEFORE PREPARING FOOD, WHEN CHANGING TASKS, BEFORE HANDLING RAW MEAT, BEFORE HANDLING TACO TOPPINGS, AFTER HANDLING MONEY AND AFTER USING THE RESTROOM.
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11.3.14: MANTENGA LAVAMANOS PARA LAVARSE LAS MANOS VACIAS. KEEP HAND SINK EMPTY FOR HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 11.3.14: DRENAJE ESTA OBSTRUIDO EN EL LAVAMANOS. ZUECO CLARO. DRAIN IS CLOGGED AT HAND SINK. CLEAR CLOG.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 11.3.14: USE AGUA CLORO PARA DESINFECTAR LAS SUPERFICIES. UTILICE DURANTE LA MANIPULACION Y PREPARACION DE ALIMENTOS. USE CHLORO WATER TO SANITIZE SURFACES. USE WHILE HANDLING AND PREPARING FOOD.
    Location: Kitchen
  • Additional Requirements (corrected)
    a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
    Correction: Implement additional requirements as written.
    Comments: 11.3.14: MUEVA LA CAJA REGISTRADORA FUERA DE MESA DE PREPARACION MAS FRESCO. MOVE CASH REGISTER OFF OF COOLER PREP TABLE.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 11.3.14: SELLE LAS ABERTURAS ALREDEDOR DE LA PUERTA DE ASTRAS EN EL CUARTO DE ASTRAS PARA EVITAR PLAGAS Y ROEDORES. SEAL OPENINGS AROUND BACK DOOR IN BACK ROOM TO PREVENT PESTS AND RODENTS.
    Location: Back room
  • Solid waste disposal
    Solid waste disposed of improperly.
    Correction: Solid waste must be disposed of in approved manner.
    Comments: 11.3.14: DESHAGASE DE LA BASURA EN EL CONTENEDOR DE BASURA COMERCIAL. ACTUALMENTE BASURA SE ALMACENA EN EL SUELO Y LA RECOGIDA DE FUERA DE LAS INSTALACIONES. DISPOSE OF TRASH IN COMMERCIAL DUMPSTER. CURRENTLY, TRASH IS BEING STORED ON GROUND AND COLLECTING OUTSIDE OF FACILITY. 11.5.14: WASTE DUMPSTER ON ORDER. WILL BE DELIVERED ON 11.6.14 OR 11.7.14. RECHECK SET FRO 11.7.14.
  • Waste handling units/capacity
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: 11.3.14: USE EL SERVICIO DE CONTENEDOR DE BASURA COMERCIAL PARA LA BASURA RECOGIDA. SIN CONTENEDOR DISPONIBLE. USE COMMERCIAL DUMPSTER SERVICE FOR TRASH PICK-UP. NO DUMPSTER AVAILABLE. 11.5.14: DUMPSTER ON ORDER FOR 11.6.14 OR 11.7.14.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 11.3.14: ELIMINAR TODOS LOS ELEMENTOS UTILIZADOS EN EL CUARTO DE ATRAS. ELIMINAR TODOS LOS ELEMENTOS NO UTILIZADOS EN MESA DE PREPERACION. REMOVE ALL UNUSED ITEMS IN THE BACK ROOM. REMOVE ALL UNUSED ITEMS ON PREP TABLE.
    Location: Back room
  • 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: 11.3.14: DESENGRASAR, LIMPIAR Y DESINFECTAR SUELO DE LA COCINA. DEGREASE, CLEAN AND SANITIZE KITCHEN FLOOR. 11.5.14: IN CLEANING PROCESS.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 11.3.14: ENFRIADOR DE REPARACION. LOS ALIMENTOS NO SE LLEVA A CABO EN FRIO A 41 GRADOS FAHRENHEIT O MENOS. INTERIOR TEMPERATURA AMBIENTE A 60 GRADOS. REPAIR COLD-TOP COOLER. FOOD IS NOT BEING HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. INTERIOR AMBIENT TEMPERATURE AT 60 dF. 11.5.14: COOLER NOT REPAIRED. INTERIOR AMBIENT TEMPERATURE AT 60 dF. NON-POTENTIALLY HAZARDOUS RAW VEGETABLES MAY BE HELD IN THE COLD-TOP PORTION OF THE COOLER. NO POTENTIALLY HAZARDOUS FOOD ITEMS MAY BE STORED IN ANY PART OF COOLER. USE ALTERNATIVE COOLER.
    Location: Kitchen
    Equipment: Cold top
  • 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: 11.3.14: NO GUARDE COMIDA EN LA HABITACION DE ATRAS. LAS CEBOLLAS Y EL ACEITE NO SE PUEDEN ALMACENAR EN EL SUELO. DO NOT STORE FOOD IN BACK ROOM. ONIONS AND OIL CAN NOT BE STORED ON THE FLOOR.
    Location: Back room
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 11.3.14: DESECHE LOS ALIMENTOS EN FRESCO EN EL COMEDOR DEBIDO A LAS CUCARACHAS. DESECHE LOS ALIMENTOS EN FRESCO EN LA COCINA DEBIDO A SER DESCUBIERTO Y SIN PROTECCION. CUBRA TODOS LOS ALIMENTOS ALMACENANIENTO CON TAPAS. DISCARD FOOD IN COOLER IN DINING ROOM DUE TO ROACHES. DISCARD ALL FOOD IN COOLER IN KITCHEN DUE TO BEING UNCOVERED AND UNPROTECTED. COVER ALL FOOD ITEMS IN STORAGE WITH LIDS.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 11.3.14: LIMPIE Y DISINFECTE HORNO MICROONDAS. CLEAN AND SANITIZE MICROWAVE OVEN.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 11.3.14: PROPORCIONAR TOALLAS DE PAPEL EN LAVAMANOS. PROVIDE PAPER TOWELS AT HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
 11/05/2014Recheck
  • 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: 11.3.14: DESECHE LOS ALIMENTOS EN FRESCO. PRUEBAS MAYONESA A LOS 56 GRADOS FAHRENHEIT. MAYONESA TIENDA EN 41 DEGREES FAHRENHEIT. DENTRO DE LAS PRUEBAS REFRIGERADOR A 60 GRADOS. ENFRIADOR DEBE SER ST 41 GRADOS. DISCARD ALL FOOD IN COLD-TOP COOLER. MAYONAISE TESTING AT 56 dF. STORE MAYONAISE AT 41 DEGREES. AMBIENT TEMPERATURE OF COOLER BELOW COLD-TOP IS 60 dF. COOLER SHOULD BE AT 41 DEGREES.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 11.3.14: LLAME EXTERIMNADOR CON LICENCIA Y EL TRATAMIENTO DE LA COCINA PARA LAS CUCARACHAS. CALL LICENSED EXTERMINATOR AND TREAT KITCHEN FOR COCKROACHES.
    Location: Kitchen
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 11.3.14: LAVARSE LAS MANOS ANTES DE PREPARAR ALIMENTOS, AL CAMBIAR DE TAREAS, DESPUES DE MANIPULAR CARNE CRUDA, ANTES DE MANIPULAR LOS INGREDIENTES DE TACOS, DESPUES DE MANEJAR EL DINERO Y DESPUES DE USAR EL BANO. WASH HANDS BEFORE PREPARING FOOD, WHEN CHANGING TASKS, BEFORE HANDLING RAW MEAT, BEFORE HANDLING TACO TOPPINGS, AFTER HANDLING MONEY AND AFTER USING THE RESTROOM.
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES. CLEAN AND SANITIZE ALL PARTS OF THE THREE COOLERS.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 11.3.14: MANTENGA LAVAMANOS PARA LAVARSE LAS MANOS VACIAS. KEEP HAND SINK EMPTY FOR HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 11.3.14: DRENAJE ESTA OBSTRUIDO EN EL LAVAMANOS. ZUECO CLARO. DRAIN IS CLOGGED AT HAND SINK. CLEAR CLOG.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 11.3.14: USE AGUA CLORO PARA DESINFECTAR LAS SUPERFICIES. UTILICE DURANTE LA MANIPULACION Y PREPARACION DE ALIMENTOS. USE CHLORO WATER TO SANITIZE SURFACES. USE WHILE HANDLING AND PREPARING FOOD.
    Location: Kitchen
  • Additional Requirements
    a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
    Correction: Implement additional requirements as written.
    Comments: 11.3.14: MUEVA LA CAJA REGISTRADORA FUERA DE MESA DE PREPARACION MAS FRESCO. MOVE CASH REGISTER OFF OF COOLER PREP TABLE.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 11.3.14: SELLE LAS ABERTURAS ALREDEDOR DE LA PUERTA DE ASTRAS EN EL CUARTO DE ASTRAS PARA EVITAR PLAGAS Y ROEDORES. SEAL OPENINGS AROUND BACK DOOR IN BACK ROOM TO PREVENT PESTS AND RODENTS.
    Location: Back room
  • Solid waste disposal
    Solid waste disposed of improperly.
    Correction: Solid waste must be disposed of in approved manner.
    Comments: 11.3.14: DESHAGASE DE LA BASURA EN EL CONTENEDOR DE BASURA COMERCIAL. ACTUALMENTE BASURA SE ALMACENA EN EL SUELO Y LA RECOGIDA DE FUERA DE LAS INSTALACIONES. DISPOSE OF TRASH IN COMMERCIAL DUMPSTER. CURRENTLY, TRASH IS BEING STORED ON GROUND AND COLLECTING OUTSIDE OF FACILITY.
  • Waste handling units/capacity
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: 11.3.14: USE EL SERVICIO DE CONTENEDOR DE BASURA COMERCIAL PARA LA BASURA RECOGIDA. SIN CONTENEDOR DISPONIBLE. USE COMMERCIAL DUMPSTER SERVICE FOR TRASH PICK-UP. NO DUMPSTER AVAILABLE.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 11.3.14: ELIMINAR TODOS LOS ELEMENTOS UTILIZADOS EN EL CUARTO DE ATRAS. ELIMINAR TODOS LOS ELEMENTOS NO UTILIZADOS EN MESA DE PREPERACION. REMOVE ALL UNUSED ITEMS IN THE BACK ROOM. REMOVE ALL UNUSED ITEMS ON PREP TABLE.
    Location: Back room
  • 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: 11.3.14: DESENGRASAR, LIMPIAR Y DESINFECTAR SUELO DE LA COCINA. DEGREASE, CLEAN AND SANITIZE KITCHEN FLOOR.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 11.3.14: ENFRIADOR DE REPARACION. LOS ALIMENTOS NO SE LLEVA A CABO EN FRIO A 41 GRADOS FAHRENHEIT O MENOS. INTERIOR TEMPERATURA AMBIENTE A 60 GRADOS. REPAIR COLD-TOP COOLER. FOOD IS NOT BEING HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. INTERIOR AMBIENT TEMPERATURE AT 60 dF.
    Location: Kitchen
    Equipment: Cold top
  • 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: 11.3.14: NO GUARDE COMIDA EN LA HABITACION DE ATRAS. LAS CEBOLLAS Y EL ACEITE NO SE PUEDEN ALMACENAR EN EL SUELO. DO NOT STORE FOOD IN BACK ROOM. ONIONS AND OIL CAN NOT BE STORED ON THE FLOOR.
    Location: Back room
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 11.3.14: DESECHE LOS ALIMENTOS EN FRESCO EN EL COMEDOR DEBIDO A LAS CUCARACHAS. DESECHE LOS ALIMENTOS EN FRESCO EN LA COCINA DEBIDO A SER DESCUBIERTO Y SIN PROTECCION. CUBRA TODOS LOS ALIMENTOS ALMACENANIENTO CON TAPAS. DISCARD FOOD IN COOLER IN DINING ROOM DUE TO ROACHES. DISCARD ALL FOOD IN COOLER IN KITCHEN DUE TO BEING UNCOVERED AND UNPROTECTED. COVER ALL FOOD ITEMS IN STORAGE WITH LIDS.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 11.3.14: LIMPIE Y DESINFECTE TODAS LAS PARTES DE TRES ENFRIADORES, CONGELADOR HORIZONTAL, 3 FREGADERO BAHIA, LAVAMANOS. CLEAN AND SANITIZE ALL PARTS OF THREE COOLERS, CHEST FREEZER, 3-BAY SINK AND HAND SINK.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 11.3.14: LIMPIE Y DISINFECTE HORNO MICROONDAS. CLEAN AND SANITIZE MICROWAVE OVEN.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 11.3.14: PROPORCIONAR TOALLAS DE PAPEL EN LAVAMANOS. PROVIDE PAPER TOWELS AT HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
 11/03/2014Routine
  • 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: 6/19/2014: EVIDENCE OF INSECTS IN KITCHEN AREA. CONTRACT PEST CONTROL PROVIDER AND HAVE FACILITY AGGRESSIVELY TREATED.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 6/24/2014: DO NOT PREPARE RAW BEEF OR OTHER RAW ANIMAL FOODS ON CUTTING BOARD AT COLD-TOP COOLER. COLD-TOP COOLER IS FOR READY-TO-EAT FOODS ONLY.
    Location: Kitchen
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 6/24/2014: REMOVE CASH REGISTER FROM COLD-TOP CUTTING BOARD. STORE CASH REGISTER IN AN AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/24/2014: CLEAN AND SANITIZE CUTTING BOARD AT COLD-TOP COOLER. CUTTING BOARD SOILED WITH BLOOD FROM RAW BEEF.
    Location: Kitchen
    Equipment: Cold top
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 6/19/2014: EMPTY AND CLEAN GREASE TRAP LOCATED AT 3-BAY SINK. MAINTAIN ON REGULAR BASIS. MAINTAIN LOGS. SUGGEST CONTRACTING AN OUTSIDE SERVICE TO MAINTAIN GREASE TRAP.
    Location: Three bay area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Flat grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Stove
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Receptacles/cleaning (corrected)
    No cleaning implements provided to clean trash can.
    Correction: Provide approved cleaning implements.
    Comments: 6/19/2014: CLEAN AND SANITIZE TRASH CANS AS NEEDED. DO NOT ALLOW TRASH CANS TO COLLECT FOOD DEBRIS AND BUILD-UP.
  • Refuse removal (corrected)
    Trash removed in an unapproved manner.
    Correction: Remove all trash, recyclables, and returnables in an approved manner.
    Comments: 6/19/2014: EMPTY ALL TRASH CANS EVERY NIGHT BEFORE CLOSING AND PLACE IN DUMPSTER. REPLACE LINERS IN TRASH CANS AND COVER WITH LIDS FOR OVER NIGHT STORAGE.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 6/19/2014: KEEP LIDS ON TRASH CANS WHEN NOT IN USE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 6/19/2014: REMOVE ALL UNUSED ITEMS FROM BACK ROOM AND KITCHEN AREAS. CLUTTER PROVIDES HARBORAGE FOR INSECTS.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 6/19/2014: REMOVE ALL UNUSED ITEMS FROM BACK ROOM AND KITCHEN AREAS. CLUTTER PROVIDES HARBORAGE FOR INSECTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 6/19/2014: CLEAN AND SANITIZE FILTERS AT EXHAUST HOOD SYSTEM. HAVE EXHAUST HOOD SYSTEM SERVICED.
    Location: Cook line
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Back room
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Kitchen
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Dining room
 07/01/2014Non-Illness Complaint 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: 6/19/2014: EVIDENCE OF INSECTS IN KITCHEN AREA. CONTRACT PEST CONTROL PROVIDER AND HAVE FACILITY AGGRESSIVELY TREATED.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 6/24/2014: DO NOT PREPARE RAW BEEF OR OTHER RAW ANIMAL FOODS ON CUTTING BOARD AT COLD-TOP COOLER. COLD-TOP COOLER IS FOR READY-TO-EAT FOODS ONLY.
    Location: Kitchen
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 6/24/2014: REMOVE CASH REGISTER FROM COLD-TOP CUTTING BOARD. STORE CASH REGISTER IN AN AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/24/2014: CLEAN AND SANITIZE CUTTING BOARD AT COLD-TOP COOLER. CUTTING BOARD SOILED WITH BLOOD FROM RAW BEEF.
    Location: Kitchen
    Equipment: Cold top
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 6/19/2014: EMPTY AND CLEAN GREASE TRAP LOCATED AT 3-BAY SINK. MAINTAIN ON REGULAR BASIS. MAINTAIN LOGS. SUGGEST CONTRACTING AN OUTSIDE SERVICE TO MAINTAIN GREASE TRAP.
    Location: Three bay area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Flat grill
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Stove
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Receptacles/cleaning (corrected)
    No cleaning implements provided to clean trash can.
    Correction: Provide approved cleaning implements.
    Comments: 6/19/2014: CLEAN AND SANITIZE TRASH CANS AS NEEDED. DO NOT ALLOW TRASH CANS TO COLLECT FOOD DEBRIS AND BUILD-UP.
  • Refuse removal (corrected)
    Trash removed in an unapproved manner.
    Correction: Remove all trash, recyclables, and returnables in an approved manner.
    Comments: 6/19/2014: EMPTY ALL TRASH CANS EVERY NIGHT BEFORE CLOSING AND PLACE IN DUMPSTER. REPLACE LINERS IN TRASH CANS AND COVER WITH LIDS FOR OVER NIGHT STORAGE.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 6/19/2014: KEEP LIDS ON TRASH CANS WHEN NOT IN USE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 6/19/2014: REMOVE ALL UNUSED ITEMS FROM BACK ROOM AND KITCHEN AREAS. CLUTTER PROVIDES HARBORAGE FOR INSECTS.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 6/19/2014: REMOVE ALL UNUSED ITEMS FROM BACK ROOM AND KITCHEN AREAS. CLUTTER PROVIDES HARBORAGE FOR INSECTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 6/19/2014: CLEAN AND SANITIZE FILTERS AT EXHAUST HOOD SYSTEM. HAVE EXHAUST HOOD SYSTEM SERVICED.
    Location: Cook line
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Back room
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Kitchen
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Dining room
 06/24/2014Non-Illness Complaint 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: 6/19/2014: EVIDENCE OF INSECTS IN KITCHEN AREA. CONTRACT PEST CONTROL PROVIDER AND HAVE FACILITY AGGRESSIVELY TREATED.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 6/19/2014: EMPTY AND CLEAN GREASE TRAP LOCATED AT 3-BAY SINK. MAINTAIN ON REGULAR BASIS. MAINTAIN LOGS. SUGGEST CONTRACTING AN OUTSIDE SERVICE TO MAINTAIN GREASE TRAP.
    Location: Three bay area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Flat grill
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Stove
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/19/2014: CLEAN AND SANITIZE ALL INTERIORS AND EXTERIORS OF EQUIPMENT IN DINING ROOM AND KITCHEN.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Receptacles/cleaning
    No cleaning implements provided to clean trash can.
    Correction: Provide approved cleaning implements.
    Comments: 6/19/2014: CLEAN AND SANITIZE TRASH CANS AS NEEDED. DO NOT ALLOW TRASH CANS TO COLLECT FOOD DEBRIS AND BUILD-UP.
  • Refuse removal
    Trash removed in an unapproved manner.
    Correction: Remove all trash, recyclables, and returnables in an approved manner.
    Comments: 6/19/2014: EMPTY ALL TRASH CANS EVERY NIGHT BEFORE CLOSING AND PLACE IN DUMPSTER. REPLACE LINERS IN TRASH CANS AND COVER WITH LIDS FOR OVER NIGHT STORAGE.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 6/19/2014: KEEP LIDS ON TRASH CANS WHEN NOT IN USE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 6/19/2014: REMOVE ALL UNUSED ITEMS FROM BACK ROOM AND KITCHEN AREAS. CLUTTER PROVIDES HARBORAGE FOR INSECTS.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 6/19/2014: REMOVE ALL UNUSED ITEMS FROM BACK ROOM AND KITCHEN AREAS. CLUTTER PROVIDES HARBORAGE FOR INSECTS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 6/19/2014: CLEAN AND SANITIZE FILTERS AT EXHAUST HOOD SYSTEM. HAVE EXHAUST HOOD SYSTEM SERVICED.
    Location: Cook line
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Back room
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Kitchen
  • 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: 6/19/2014: CLEAN AND SANITIZE ALL FLOORS AND WALLS IN BACK ROOM, KITCHEN AND DINING AREAS. MOVE EQUIPMENT AND CLEAN UNDER AND AROUND ALL EQUIPMENT.
    Location: Dining room
 06/19/2014Non-Illness Complaint
  • Unlicensed Facility (corrected)
    Facility has not obtained a valid food license.
    Correction: Obtain a valid food license.
    Comments: 3/21/2014: OBTAIN A VALID FOOD LICENSE. FACILITY WAS CLOSED ON 3/19/2014 FOR NOT PAYING LICENSE FEE FOR 2014. PLEASE PAY $540.00 IMMEDIATELY TO MCPHD OFFICES. NO FOOD SERVICE ALLOWED AT THIS TIME. KITCHEN CAN NOT OPEN UNTIL LICENSE PAID FOR.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/21/2014: HAVE HOOD EXHAUST SERVICED AND APPROVED. MAINTAIN.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/21/2014: REMOVE ALL EXTRA ITEMS CAUSING CLUTTER IN KITCHEN AND BACK ROOM. MAINTAIN. ORGANIZED ITEMS BEING USED.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/21/2014: REMOVE ALL EXTRA ITEMS CAUSING CLUTTER IN KITCHEN AND BACK ROOM. MAINTAIN. ORGANIZED ITEMS BEING USED.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 3/21/2014: CLEAN AND SANITIZE HOOD EXHUAST SYSTEM FILTERS. MAINTAIN.
    Location: Kitchen
  • 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: 3/21/2014: CLEAN AND SANITIZE FLOORS AND WALLS THROUGH OUT FACILITY.
    Location: Kitchen
  • 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: 3/21/2014: CLEAN AND SANITIZE FLOORS AND WALLS THROUGH OUT FACILITY.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3/21/2014: CLEAN AND SANITIZE ALL INTERIORS, EXTERIORS AND SHELVING IN COOLERS AND FREEZER. CLEAN TRASH CANS. MAINTAIN.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3/21/2014: CLEAN AND SANITIZE ALL INTERIORS, EXTERIORS AND SHELVING IN COOLERS AND FREEZER. CLEAN TRASH CANS. MAINTAIN.
    Location: Dining room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/21/2014: REPAIR LEAKING TOILET IN WOMEN'S RESTROOM. MAINTAIN.
    Location: Womens restroom
 04/07/2014Recheck
  • Unlicensed Facility
    Facility has not obtained a valid food license.
    Correction: Obtain a valid food license.
    Comments: 3/21/2014: OBTAIN A VALID FOOD LICENSE. FACILITY WAS CLOSED ON 3/19/2014 FOR NOT PAYING LICENSE FEE FOR 2014. PLEASE PAY $540.00 IMMEDIATELY TO MCPHD OFFICES. NO FOOD SERVICE ALLOWED AT THIS TIME. KITCHEN CAN NOT OPEN UNTIL LICENSE PAID FOR.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/21/2014: HAVE HOOD EXHAUST SERVICED AND APPROVED. MAINTAIN.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/21/2014: REMOVE ALL EXTRA ITEMS CAUSING CLUTTER IN KITCHEN AND BACK ROOM. MAINTAIN. ORGANIZED ITEMS BEING USED.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/21/2014: REMOVE ALL EXTRA ITEMS CAUSING CLUTTER IN KITCHEN AND BACK ROOM. MAINTAIN. ORGANIZED ITEMS BEING USED.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 3/21/2014: CLEAN AND SANITIZE HOOD EXHUAST SYSTEM FILTERS. MAINTAIN.
    Location: Kitchen
  • 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: 3/21/2014: CLEAN AND SANITIZE FLOORS AND WALLS THROUGH OUT FACILITY.
    Location: Kitchen
  • 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: 3/21/2014: CLEAN AND SANITIZE FLOORS AND WALLS THROUGH OUT FACILITY.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3/21/2014: CLEAN AND SANITIZE ALL INTERIORS, EXTERIORS AND SHELVING IN COOLERS AND FREEZER. CLEAN TRASH CANS. MAINTAIN.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3/21/2014: CLEAN AND SANITIZE ALL INTERIORS, EXTERIORS AND SHELVING IN COOLERS AND FREEZER. CLEAN TRASH CANS. MAINTAIN.
    Location: Dining room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/21/2014: REPAIR LEAKING TOILET IN WOMEN'S RESTROOM. MAINTAIN.
    Location: Womens restroom
 03/28/2014Recheck
  • Unlicensed Facility
    Facility has not obtained a valid food license.
    Correction: Obtain a valid food license.
    Comments: 3/21/2014: OBTAIN A VALID FOOD LICENSE. FACILITY WAS CLOSED ON 3/19/2014 FOR NOT PAYING LICENSE FEE FOR 2014. PLEASE PAY $540.00 IMMEDIATELY TO MCPHD OFFICES. NO FOOD SERVICE ALLOWED AT THIS TIME. KITCHEN CAN NOT OPEN UNTIL LICENSE PAID FOR.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/21/2014: HAVE HOOD EXHAUST SERVICED AND APPROVED. MAINTAIN.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/21/2014: REMOVE ALL EXTRA ITEMS CAUSING CLUTTER IN KITCHEN AND BACK ROOM. MAINTAIN. ORGANIZED ITEMS BEING USED.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/21/2014: REMOVE ALL EXTRA ITEMS CAUSING CLUTTER IN KITCHEN AND BACK ROOM. MAINTAIN. ORGANIZED ITEMS BEING USED.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 3/21/2014: CLEAN AND SANITIZE HOOD EXHUAST SYSTEM FILTERS. MAINTAIN.
    Location: Kitchen
  • 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: 3/21/2014: CLEAN AND SANITIZE FLOORS AND WALLS THROUGH OUT FACILITY.
    Location: Kitchen
  • 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: 3/21/2014: CLEAN AND SANITIZE FLOORS AND WALLS THROUGH OUT FACILITY.
    Location: Dining room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3/21/2014: CLEAN AND SANITIZE ALL INTERIORS, EXTERIORS AND SHELVING IN COOLERS AND FREEZER. CLEAN TRASH CANS. MAINTAIN.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3/21/2014: CLEAN AND SANITIZE ALL INTERIORS, EXTERIORS AND SHELVING IN COOLERS AND FREEZER. CLEAN TRASH CANS. MAINTAIN.
    Location: Dining room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/21/2014: REPAIR LEAKING TOILET IN WOMEN'S RESTROOM. MAINTAIN.
    Location: Womens restroom
 03/21/2014Recheck
No violation noted during this evaluation. 03/07/2014Recheck
No violation noted during this evaluation. 03/05/2014Routine
  • 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: SOUR CREAM AND OTHER FOOD ITEMS TESTING AT 47-49 DEGREES FAHRENHEIT AT COLD-TOP. DISCARD SOUR CREAM, REPLACE WITH FRESH PRODUCT. MAINTAIN COLD FOOD TEMPERATURES AT 41 DEGREES OR BELOW.
    Location: Kitchen
    Equipment: Cold top
  • 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: ROACHES FOUND IN COOK LINE AREA, ON FLOOR AND WALLS. CLEAN AND SANITIZE ALL EQUIPMENT AND PHYSICAL FACILITY. REMOVE ALL EXTRA EQUIPMENT AND UNNEEDED ITEMS. CONTACT PEST CONTROL SERVICES FOR AGRESSIVE TREATMENT. CONTINUE TREATMENT UNTIL ISSUE RESOLVED.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: OWNER RINSED HANDS IN 3-BAY SINK AND WIPED HANDS ON APRON. HANDS SHALL BE PROPERLY WASHED AND DRIED FOLLOWING PROCEDURES.
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN SANITIZER AT 50-100 PPM.
    Location: Kitchen
    Equipment: Prep table
  • 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: STORE EQUIPMENT AT LEAST 6 INCHES OFF OF FLOOR.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE UNNEEDED EQUIPMENT AND OTHE ITEMS FROM BACK ROOM.
    Location: Back room
  • Condiments contamination (corrected)
    Condiment(s) not protected from contamination.
    Correction: Condiments shall be protected from contamination.
    Comments: SMALL BOWLS OF SAUCES WITH SPOONS PLACED ON TABLES FOR CUSTOMER USE. FOOD ITEM CAN BE CONTAMINATED IN MULTIPLE WAYS. PROVIDE PROTECTIVE CONTAINERS FOR SAUCES.
    Location: Kitchen
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF SALSA, CONTAINERS OF RAW MEAT AND POULTRY AND OTHER FOOD ITEMS STORED IN COOLER WITHOUT LIDS OR PLASTIC WRAP. COVER ALL FOOD ITEMS WHEN IN STORAGE.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3-BAY USED TO RINSE HANDS. USE DESIGNATED HAND SINK FOR HAND WASHING.
    Location: Kitchen
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CLEAN, SANITIZE AND MAINTAIN SINKS AT 3-BAY.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAN AND MAINTAIN GREASE TRAP AS OFTEN AS NEEDED TO MAINTAIN PROPER WATER FLOW.
    Location: Kitchen
    Equipment: 3-bay
 11/06/2013Recheck
  • 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: SOUR CREAM AND OTHER FOOD ITEMS TESTING AT 47-49 DEGREES FAHRENHEIT AT COLD-TOP. DISCARD SOUR CREAM, REPLACE WITH FRESH PRODUCT. MAINTAIN COLD FOOD TEMPERATURES AT 41 DEGREES OR BELOW.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ROACHES FOUND IN COOK LINE AREA, ON FLOOR AND WALLS. CLEAN AND SANITIZE ALL EQUIPMENT AND PHYSICAL FACILITY. REMOVE ALL EXTRA EQUIPMENT AND UNNEEDED ITEMS. CONTACT PEST CONTROL SERVICES FOR AGRESSIVE TREATMENT. CONTINUE TREATMENT UNTIL ISSUE RESOLVED.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: OWNER RINSED HANDS IN 3-BAY SINK AND WIPED HANDS ON APRON. HANDS SHALL BE PROPERLY WASHED AND DRIED FOLLOWING PROCEDURES.
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN SANITIZER AT 50-100 PPM.
    Location: Kitchen
    Equipment: Prep table
  • 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: STORE EQUIPMENT AT LEAST 6 INCHES OFF OF FLOOR.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE UNNEEDED EQUIPMENT AND OTHE ITEMS FROM BACK ROOM.
    Location: Back room
  • Condiments contamination (corrected)
    Condiment(s) not protected from contamination.
    Correction: Condiments shall be protected from contamination.
    Comments: SMALL BOWLS OF SAUCES WITH SPOONS PLACED ON TABLES FOR CUSTOMER USE. FOOD ITEM CAN BE CONTAMINATED IN MULTIPLE WAYS. PROVIDE PROTECTIVE CONTAINERS FOR SAUCES.
    Location: Kitchen
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF SALSA, CONTAINERS OF RAW MEAT AND POULTRY AND OTHER FOOD ITEMS STORED IN COOLER WITHOUT LIDS OR PLASTIC WRAP. COVER ALL FOOD ITEMS WHEN IN STORAGE.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3-BAY USED TO RINSE HANDS. USE DESIGNATED HAND SINK FOR HAND WASHING.
    Location: Kitchen
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CLEAN, SANITIZE AND MAINTAIN SINKS AT 3-BAY.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAN AND MAINTAIN GREASE TRAP AS OFTEN AS NEEDED TO MAINTAIN PROPER WATER FLOW.
    Location: Kitchen
    Equipment: 3-bay
 10/30/2013Recheck
  • 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: SOUR CREAM AND OTHER FOOD ITEMS TESTING AT 47-49 DEGREES FAHRENHEIT AT COLD-TOP. DISCARD SOUR CREAM, REPLACE WITH FRESH PRODUCT. MAINTAIN COLD FOOD TEMPERATURES AT 41 DEGREES OR BELOW.
    Location: Kitchen
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ROACHES FOUND IN COOK LINE AREA, ON FLOOR AND WALLS. CLEAN AND SANITIZE ALL EQUIPMENT AND PHYSICAL FACILITY. REMOVE ALL EXTRA EQUIPMENT AND UNNEEDED ITEMS. CONTACT PEST CONTROL SERVICES FOR AGRESSIVE TREATMENT. CONTINUE TREATMENT UNTIL ISSUE RESOLVED.
    Location: Cook line
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: OWNER RINSED HANDS IN 3-BAY SINK AND WIPED HANDS ON APRON. HANDS SHALL BE PROPERLY WASHED AND DRIED FOLLOWING PROCEDURES.
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN SANITIZER AT 50-100 PPM.
    Location: Kitchen
    Equipment: Prep table
  • 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: STORE EQUIPMENT AT LEAST 6 INCHES OFF OF FLOOR.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE UNNEEDED EQUIPMENT AND OTHE ITEMS FROM BACK ROOM.
    Location: Back room
  • Condiments contamination
    Condiment(s) not protected from contamination.
    Correction: Condiments shall be protected from contamination.
    Comments: SMALL BOWLS OF SAUCES WITH SPOONS PLACED ON TABLES FOR CUSTOMER USE. FOOD ITEM CAN BE CONTAMINATED IN MULTIPLE WAYS. PROVIDE PROTECTIVE CONTAINERS FOR SAUCES.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF SALSA, CONTAINERS OF RAW MEAT AND POULTRY AND OTHER FOOD ITEMS STORED IN COOLER WITHOUT LIDS OR PLASTIC WRAP. COVER ALL FOOD ITEMS WHEN IN STORAGE.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3-BAY USED TO RINSE HANDS. USE DESIGNATED HAND SINK FOR HAND WASHING.
    Location: Kitchen
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CLEAN, SANITIZE AND MAINTAIN SINKS AT 3-BAY.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAN AND MAINTAIN GREASE TRAP AS OFTEN AS NEEDED TO MAINTAIN PROPER WATER FLOW.
    Location: Kitchen
    Equipment: 3-bay
 10/23/2013Routine
  • Transferring foods between customers (corrected)
    Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
    Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
    Comments: UNCOVERED DISHES OF SALSA TRANSFERRED BETWEEN CUSTOMERS. SALSAS MAY EASILY BECOME CONTAMINATED. PROVIDE INDIVIDUAL SALSAS FOR CUSTOMERS.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT WITH TORTILLA SHELLS AND TACO TOPPINGS. WASH HANDS AND USE GLOVES TO HANDLE READY-TO-EAT FOODS.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: HANDS CONTAMINATED FROM HANDLING FOOD ITEMS BARE HANDED. EMPLOYEE DID NOT WASH HANDS AND CONTINUED TO HANDLE FOOD ITEMS. WASH HANDS WHEN SOILED. WEAR GLOVES TO HANDLE FOOD.
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: CORN TORTILLAS STORED AT HAND SINK. MOVE FOOD ITEMS TO PROPER STORAGE.
    Location: Kitchen
    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.
    Comments: HANDS WERE RINSED IN 3-BAY SINK AND WIPED ON APRON TO DRY. FOLLOW PROPER HAND WASHING PROCEDURES.
    Location: Three bay area
    Equipment: 3-bay
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 10/1/2013: CERTIFICATE UPDATED.
  • Sponges (corrected)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: SPONGE USED TO WIPE CUTTING BOARD AND PREP TABLE. DISCARD. DO NOT USE SPONGES IN THE KITCHEN.
    Location: Kitchen
  • 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: FLOOR AND WALLS IN KITCHEN ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EQUIPMENT IN KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Restroom doors open (corrected)
    Toilet room door(s) not kept closed.
    Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
    Comments: KEEP RESTROOM DOORS CLOSED WHEN NOT IN USE. REPAIR OR REPLACE SELF-CLOSURE DEVICE.
    Location: Sales floor
 10/01/2013Recheck
  • Transferring foods between customers (corrected)
    Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
    Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
    Comments: UNCOVERED DISHES OF SALSA TRANSFERRED BETWEEN CUSTOMERS. SALSAS MAY EASILY BECOME CONTAMINATED. PROVIDE INDIVIDUAL SALSAS FOR CUSTOMERS.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT WITH TORTILLA SHELLS AND TACO TOPPINGS. WASH HANDS AND USE GLOVES TO HANDLE READY-TO-EAT FOODS.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: HANDS CONTAMINATED FROM HANDLING FOOD ITEMS BARE HANDED. EMPLOYEE DID NOT WASH HANDS AND CONTINUED TO HANDLE FOOD ITEMS. WASH HANDS WHEN SOILED. WEAR GLOVES TO HANDLE FOOD.
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: CORN TORTILLAS STORED AT HAND SINK. MOVE FOOD ITEMS TO PROPER STORAGE.
    Location: Kitchen
    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.
    Comments: HANDS WERE RINSED IN 3-BAY SINK AND WIPED ON APRON TO DRY. FOLLOW PROPER HAND WASHING PROCEDURES.
    Location: Three bay area
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Sponges (corrected)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: SPONGE USED TO WIPE CUTTING BOARD AND PREP TABLE. DISCARD. DO NOT USE SPONGES IN THE KITCHEN.
    Location: Kitchen
  • 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: FLOOR AND WALLS IN KITCHEN ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EQUIPMENT IN KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Restroom doors open (corrected)
    Toilet room door(s) not kept closed.
    Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
    Comments: KEEP RESTROOM DOORS CLOSED WHEN NOT IN USE. REPAIR OR REPLACE SELF-CLOSURE DEVICE.
    Location: Sales floor
 06/18/2013Recheck
  • Transferring foods between customers
    Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
    Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
    Comments: UNCOVERED DISHES OF SALSA TRANSFERRED BETWEEN CUSTOMERS. SALSAS MAY EASILY BECOME CONTAMINATED. PROVIDE INDIVIDUAL SALSAS FOR CUSTOMERS.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE HAND CONTACT WITH TORTILLA SHELLS AND TACO TOPPINGS. WASH HANDS AND USE GLOVES TO HANDLE READY-TO-EAT FOODS.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: HANDS CONTAMINATED FROM HANDLING FOOD ITEMS BARE HANDED. EMPLOYEE DID NOT WASH HANDS AND CONTINUED TO HANDLE FOOD ITEMS. WASH HANDS WHEN SOILED. WEAR GLOVES TO HANDLE FOOD.
  • Unsafe food (Critical)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: CORN TORTILLAS STORED AT HAND SINK. MOVE FOOD ITEMS TO PROPER STORAGE.
    Location: Kitchen
    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.
    Comments: HANDS WERE RINSED IN 3-BAY SINK AND WIPED ON APRON TO DRY. FOLLOW PROPER HAND WASHING PROCEDURES.
    Location: Three bay area
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Sponges
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: SPONGE USED TO WIPE CUTTING BOARD AND PREP TABLE. DISCARD. DO NOT USE SPONGES IN THE KITCHEN.
    Location: Kitchen
  • 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: FLOOR AND WALLS IN KITCHEN ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EQUIPMENT IN KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Restroom doors open
    Toilet room door(s) not kept closed.
    Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
    Comments: KEEP RESTROOM DOORS CLOSED WHEN NOT IN USE. REPAIR OR REPLACE SELF-CLOSURE DEVICE.
    Location: Sales floor
 06/11/2013Routine
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE USING BARE HANDS TO APPLY TOPPINGS TO TORTAS AND TACOS. WASH HANDS AND USE GLOVES OR OTHER UTENSIL TO HANDLE READY-TO-EAT FOODS.
  • Transferring foods between customers (corrected)
    Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
    Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
    Comments: SMALL BOWLS OF SALSA BEING USED CONTINUALLY WITH CUSTOMERS. NEW BOWLS OF SALSA ARE NOT MADE FOR EACH CUSTOMER. DISCONTINUE TRANSFERING SALSA BETWEEN CUSTOMERS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3-BAY SINK BEING USED FOR THAWING. ALL 3-BAYS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
    Equipment: 3-bay
  • 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.
    Comments: EMPLOYEE RINSING OFF HANDS IN 3-BAY SINK, NO SOAP OR TOWELS USED. PROPERLY WASH HANDS WHEN THEY BECOME CONTAMINATED OR WHEN YOU RETURN TO THE KITCHEN.
    Location: Kitchen
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: CUTTING BOARD AT COLD-TOP COOLER IS SOILED AND NOT BEING CLEANED/SANITIZED BETWEEN USES.
    Location: Kitchen
    Equipment: Cold top
  • 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: CLEAN EQUIPMENT STORED ON TOP OF GREASE TRAP AT 3-BAY SINK. STORE EQUIPMENT IN SANITARY LOCATION.
    Location: Three bay 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • 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: SEALED BAG OF RAW CHICKEN SITTING IN CONTAINER OF WATER AT 3-BAY SINK. FOLLOW PROPER THAWING PROCEDURES.
    Location: Kitchen
    Equipment: 3-bay
  • 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: BOXES OF MEAT STACKED ON THE KITCHEN FLOOR BY THE 3-BAY SINK. REMOVE FROM FLOOR AND ELEVATE AT LEAST 6 INCHES. TEMPERATURES TESTED PROPERLY.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Three bay area
 02/28/2013Recheck
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE USING BARE HANDS TO APPLY TOPPINGS TO TORTAS AND TACOS. WASH HANDS AND USE GLOVES OR OTHER UTENSIL TO HANDLE READY-TO-EAT FOODS.
  • Transferring foods between customers (corrected)
    Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
    Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
    Comments: SMALL BOWLS OF SALSA BEING USED CONTINUALLY WITH CUSTOMERS. NEW BOWLS OF SALSA ARE NOT MADE FOR EACH CUSTOMER. DISCONTINUE TRANSFERING SALSA BETWEEN CUSTOMERS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3-BAY SINK BEING USED FOR THAWING. ALL 3-BAYS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
    Equipment: 3-bay
  • 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.
    Comments: EMPLOYEE RINSING OFF HANDS IN 3-BAY SINK, NO SOAP OR TOWELS USED. PROPERLY WASH HANDS WHEN THEY BECOME CONTAMINATED OR WHEN YOU RETURN TO THE KITCHEN.
    Location: Kitchen
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: CUTTING BOARD AT COLD-TOP COOLER IS SOILED AND NOT BEING CLEANED/SANITIZED BETWEEN USES.
    Location: Kitchen
    Equipment: Cold top
  • 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: CLEAN EQUIPMENT STORED ON TOP OF GREASE TRAP AT 3-BAY SINK. STORE EQUIPMENT IN SANITARY LOCATION.
    Location: Three bay 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • 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: SEALED BAG OF RAW CHICKEN SITTING IN CONTAINER OF WATER AT 3-BAY SINK. FOLLOW PROPER THAWING PROCEDURES.
    Location: Kitchen
    Equipment: 3-bay
  • 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: BOXES OF MEAT STACKED ON THE KITCHEN FLOOR BY THE 3-BAY SINK. REMOVE FROM FLOOR AND ELEVATE AT LEAST 6 INCHES. TEMPERATURES TESTED PROPERLY.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Three bay area
 02/19/2013Recheck
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE USING BARE HANDS TO APPLY TOPPINGS TO TORTAS AND TACOS. WASH HANDS AND USE GLOVES OR OTHER UTENSIL TO HANDLE READY-TO-EAT FOODS.
  • Transferring foods between customers
    Opened, unprotected containers of non-potentially hazardous foods transferred between customers.
    Correction: Only unopened or protected containers such as crackers or ketchup bottles may be transferred between customers
    Comments: SMALL BOWLS OF SALSA BEING USED CONTINUALLY WITH CUSTOMERS. NEW BOWLS OF SALSA ARE NOT MADE FOR EACH CUSTOMER. DISCONTINUE TRANSFERING SALSA BETWEEN CUSTOMERS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 3-BAY SINK BEING USED FOR THAWING. ALL 3-BAYS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
    Equipment: 3-bay
  • 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.
    Comments: EMPLOYEE RINSING OFF HANDS IN 3-BAY SINK, NO SOAP OR TOWELS USED. PROPERLY WASH HANDS WHEN THEY BECOME CONTAMINATED OR WHEN YOU RETURN TO THE KITCHEN.
    Location: Kitchen
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: CUTTING BOARD AT COLD-TOP COOLER IS SOILED AND NOT BEING CLEANED/SANITIZED BETWEEN USES.
    Location: Kitchen
    Equipment: Cold top
  • 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: CLEAN EQUIPMENT STORED ON TOP OF GREASE TRAP AT 3-BAY SINK. STORE EQUIPMENT IN SANITARY LOCATION.
    Location: Three bay 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • 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: SEALED BAG OF RAW CHICKEN SITTING IN CONTAINER OF WATER AT 3-BAY SINK. FOLLOW PROPER THAWING PROCEDURES.
    Location: Kitchen
    Equipment: 3-bay
  • 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: BOXES OF MEAT STACKED ON THE KITCHEN FLOOR BY THE 3-BAY SINK. REMOVE FROM FLOOR AND ELEVATE AT LEAST 6 INCHES. TEMPERATURES TESTED PROPERLY.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
 02/11/2013Routine
  • 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: 1. Cold top unit holding cold foods at 48 to 52 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Prep table that micro wave sits on soiled. Clean and sanitize. 2. White reach in cooler / freezer on cooks line soiled. Clean.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Prep table that micro wave sits on soiled. Clean and sanitize. 2. White reach in cooler / freezer on cooks line soiled. Clean.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1, Hand sink soiled in kitchen area. Remove all items from hand sink not needed for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Black trash bag used to store bread in. Trash bags are not allowed to store food in. Use only food grade bags.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Small hole in door in back stock area. Repair hole to prevent rodent entry.
    Location: Back room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: 1. Small prep fry unit on prep table deep fry unit must be under exhaust hood. Move under exhaust hood.
    Location: Kitchen
  • 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: 1. Floor soiled in back stock room. Clean.
    Location: Back room
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: 1. Soiled wiping towels sitting out. Keep all wiping towels clean and stored in sanitizer water when not in use.
    Location: Kitchen
  • 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: 1. Bag of frozen beef thawing out in 3 bay sink at room temperature. Thaw frozen meats in cooler at 41 deg. F or below or under cool running water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezer on cooks line soiled inside. Clean and defrost.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Steam table soiled. Clean.
    Location: Kitchen
    Equipment: Steam table
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in mens restroom. Provide.
    Location: Mens restroom
    Equipment: Hand sink
  • 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. Cold water not working at handsink in kitchen area. Repair.
    Location: Kitchen
 11/07/2012Recheck
  • 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: 1. Cold top unit holding cold foods at 48 to 52 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Prep table that micro wave sits on soiled. Clean and sanitize. 2. White reach in cooler / freezer on cooks line soiled. Clean.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Prep table that micro wave sits on soiled. Clean and sanitize. 2. White reach in cooler / freezer on cooks line soiled. Clean.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1, Hand sink soiled in kitchen area. Remove all items from hand sink not needed for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Black trash bag used to store bread in. Trash bags are not allowed to store food in. Use only food grade bags.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Small hole in door in back stock area. Repair hole to prevent rodent entry.
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: 1. Small prep fry unit on prep table deep fry unit must be under exhaust hood. Move under exhaust hood.
    Location: Kitchen
  • 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: 1. Floor soiled in back stock room. Clean.
    Location: Back room
  • Wiping cloths / clean
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: 1. Soiled wiping towels sitting out. Keep all wiping towels clean and stored in sanitizer water when not in use.
    Location: Kitchen
  • 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: 1. Bag of frozen beef thawing out in 3 bay sink at room temperature. Thaw frozen meats in cooler at 41 deg. F or below or under cool running water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezer on cooks line soiled inside. Clean and defrost.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Steam table soiled. Clean.
    Location: Kitchen
    Equipment: Steam table
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap at hand sink in mens restroom. Provide.
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water not working at handsink in kitchen area. Repair.
    Location: Kitchen
 10/30/2012Routine
  • 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: METAL PAN ON TOP OF GREASE TRAP UNDER THE 3-BAY SINK. DO NOT STORE EQUIPMENT ON TOP OF THE GREASE TRAP. STORE EQUIPMENT ON SHELVES OR DRAIN BOARD. CORRECTED ON SIGHT.
    Location: Three bay area
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BOXES OF COFFEE AND TEA STORED UNDERNEATH SOAP DISPENSER AT HAND SINK. DO NOT STORE FOOD ITEMS UNDERNEATH THE SOAP DISPENSER. SOAP MIGHT DRIP ONTO THE FOOD. CORRECTED ON SIGHT.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING: 1. INTERIORS OF BOTH REFRIGERATORS, KITCHEN AND SALES FLOOR.2. TILE FLOOR IN KITCHEN. 3. 3-BAY SINK. 4. PREP TABLE AREA.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING: 1. INTERIORS OF BOTH REFRIGERATORS, KITCHEN AND SALES FLOOR.2. TILE FLOOR IN KITCHEN. 3. 3-BAY SINK. 4. PREP TABLE AREA.
    Location: Sales floor
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING: 1. INTERIORS OF BOTH REFRIGERATORS, KITCHEN AND SALES FLOOR.2. TILE FLOOR IN KITCHEN. 3. 3-BAY SINK. 4. PREP TABLE AREA.
    Location: Kitchen
 05/31/2012Recheck
  • Improper storage location (corrected on site)
    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: METAL PAN ON TOP OF GREASE TRAP UNDER THE 3-BAY SINK. DO NOT STORE EQUIPMENT ON TOP OF THE GREASE TRAP. STORE EQUIPMENT ON SHELVES OR DRAIN BOARD. CORRECTED ON SIGHT.
    Location: Three bay area
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: BOXES OF COFFEE AND TEA STORED UNDERNEATH SOAP DISPENSER AT HAND SINK. DO NOT STORE FOOD ITEMS UNDERNEATH THE SOAP DISPENSER. SOAP MIGHT DRIP ONTO THE FOOD. CORRECTED ON SIGHT.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING: 1. INTERIORS OF BOTH REFRIGERATORS, KITCHEN AND SALES FLOOR.2. TILE FLOOR IN KITCHEN. 3. 3-BAY SINK. 4. PREP TABLE AREA.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING: 1. INTERIORS OF BOTH REFRIGERATORS, KITCHEN AND SALES FLOOR.2. TILE FLOOR IN KITCHEN. 3. 3-BAY SINK. 4. PREP TABLE AREA.
    Location: Sales floor
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING: 1. INTERIORS OF BOTH REFRIGERATORS, KITCHEN AND SALES FLOOR.2. TILE FLOOR IN KITCHEN. 3. 3-BAY SINK. 4. PREP TABLE AREA.
    Location: Kitchen
 05/18/2012Routine
  • 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: DEAD COCKROACHES FOUND IN KITCHEN. CONTACT AN EXTERMINATOR AND SET UP MONTHLY SERVICE. TAKE ALL TRASH OUT AT NIGHT WHEN CLOSING. PUT ALL FOOD ITEMS INTO PROPER STORAGE LOCATIONS. PROVIDE LIDS AND WRAP FOR ALL FOOD CONTAINERS. CLEAN AND SANITIZE FLOORS. REMOVE FOOD DEBRIS. 3/08/2012: WILL CONTINUE TO MONITOR ISSUE. NO INSECTS FOUND DURING INSPECTION. 3/23/2012: WILL CONTINUE TO MONITOR ISSUE. NO EVIDENCE OF INSECTS OR RODENTS.
    Location: Kitchen
  • 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN AND SANITIZE FLOOR EVERY NIGHT BEFORE CLOSING.
    Location: Kitchen
  • 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: CHICKEN IMPROPERLY THAWING IN 3-BAY SINK. RAW FROZEN CHICKEN SITTING IN A BAG IN THE 3-BAY SINK WITHOUT WATER RUNNING. CORRECTED ON SIGHT. WATER TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected on site)
    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: BAGS OF MASA STORED AT HAND SINK. CORRECTED ON SIGHT, MASA MOVED TO A STORAGE SHELF. DO NOT STORE FOOD AROUND THE HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cold top
 04/26/2012Recheck
  • 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: DEAD COCKROACHES FOUND IN KITCHEN. CONTACT AN EXTERMINATOR AND SET UP MONTHLY SERVICE. TAKE ALL TRASH OUT AT NIGHT WHEN CLOSING. PUT ALL FOOD ITEMS INTO PROPER STORAGE LOCATIONS. PROVIDE LIDS AND WRAP FOR ALL FOOD CONTAINERS. CLEAN AND SANITIZE FLOORS. REMOVE FOOD DEBRIS. 3/08/2012: WILL CONTINUE TO MONITOR ISSUE. NO INSECTS FOUND DURING INSPECTION. 3/23/2012: WILL CONTINUE TO MONITOR ISSUE. NO EVIDENCE OF INSECTS OR RODENTS.
    Location: Kitchen
  • 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN AND SANITIZE FLOOR EVERY NIGHT BEFORE CLOSING.
    Location: Kitchen
  • 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: CHICKEN IMPROPERLY THAWING IN 3-BAY SINK. RAW FROZEN CHICKEN SITTING IN A BAG IN THE 3-BAY SINK WITHOUT WATER RUNNING. CORRECTED ON SIGHT. WATER TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected on site)
    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: BAGS OF MASA STORED AT HAND SINK. CORRECTED ON SIGHT, MASA MOVED TO A STORAGE SHELF. DO NOT STORE FOOD AROUND THE HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cold top
 03/23/2012Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: DEAD COCKROACHES FOUND IN KITCHEN. CONTACT AN EXTERMINATOR AND SET UP MONTHLY SERVICE. TAKE ALL TRASH OUT AT NIGHT WHEN CLOSING. PUT ALL FOOD ITEMS INTO PROPER STORAGE LOCATIONS. PROVIDE LIDS AND WRAP FOR ALL FOOD CONTAINERS. CLEAN AND SANITIZE FLOORS. REMOVE FOOD DEBRIS. 3/08/2012: WILL CONTINUE TO MONITOR ISSUE. NO INSECTS FOUND DURING INSPECTION.
    Location: Kitchen
  • 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN AND SANITIZE FLOOR EVERY NIGHT BEFORE CLOSING.
    Location: Kitchen
  • 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: CHICKEN IMPROPERLY THAWING IN 3-BAY SINK. RAW FROZEN CHICKEN SITTING IN A BAG IN THE 3-BAY SINK WITHOUT WATER RUNNING. CORRECTED ON SIGHT. WATER TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected on site)
    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: BAGS OF MASA STORED AT HAND SINK. CORRECTED ON SIGHT, MASA MOVED TO A STORAGE SHELF. DO NOT STORE FOOD AROUND THE HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cold top
 03/08/2012Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: DEAD COCKROACHES FOUND IN KITCHEN. CONTACT AN EXTERMINATOR AND SET UP MONTHLY SERVICE. TAKE ALL TRASH OUT AT NIGHT WHEN CLOSING. PUT ALL FOOD ITEMS INTO PROPER STORAGE LOCATIONS. PROVIDE LIDS AND WRAP FOR ALL FOOD CONTAINERS. CLEAN AND SANITIZE FLOORS. REMOVE FOOD DEBRIS.
    Location: Kitchen
  • 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: KITCHEN FLOOR HEAVILY SOILED. CLEAN AND SANITIZE FLOOR EVERY NIGHT BEFORE CLOSING.
    Location: Kitchen
  • 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: CHICKEN IMPROPERLY THAWING IN 3-BAY SINK. RAW FROZEN CHICKEN SITTING IN A BAG IN THE 3-BAY SINK WITHOUT WATER RUNNING. CORRECTED ON SIGHT. WATER TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected on site)
    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: BAGS OF MASA STORED AT HAND SINK. CORRECTED ON SIGHT, MASA MOVED TO A STORAGE SHELF. DO NOT STORE FOOD AROUND THE HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD STORED IN COLD STORAGE WITHOUT LIDS OR PLASTIC WRAP. PROVIDE LIDS OR PLASTIC WRAP FOR ALL OPEN FOOD ITEMS IN STORAGE.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Dining room
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INSIDE ALL COOLERS. CLEAN AND SANITIZE INTERIOR OF FREEZERS. CLEAN AND SANITIZE LID OF CHEST FREEZER.
    Location: Kitchen
    Equipment: Cold top
 02/24/2012Routine

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