- 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: Prep top cooler holding foods on top at 50 deg F. Moved to 2 door cooler foods placed in cooler this morning. Disposed of whole fish and 3 bags of meat at 55 deg F. Repair to hold at 41 deg F or below. Thermostat changed to 8 reset to 4. If cooler goes to 41 deg F or below may use again.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace broken floor tiles in back
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide paper towel holder for bar.
|
05/08/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding foods on top at 50 deg F. Moved to 2 door cooler foods placed in cooler this morning. Disposed of whole fish and 3 bags of meat at 55 deg F. Repair to hold at 41 deg F or below. Thermostat changed to 8 reset to 4. If cooler goes to 41 deg F or below may use again.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace broken floor tiles in back
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide paper towel holder for bar.
|
05/06/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler holding foods on top at 50 deg F. Moved to 2 door cooler foods placed in cooler this morning. Disposed of whole fish and 3 bags of meat at 55 deg F. Repair to hold at 41 deg F or below. Thermostat changed to 8 reset to 4. If cooler goes to 41 deg F or below may use again.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace broken floor tiles in back
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide paper towel holder for bar.
|
04/29/2014 | Routine |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Provide one bay vegetable prep sink with drain board. Secure sink to wall and place silicone caulk.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipment after finished with repairs.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Kitchen
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Provide enough hot and cold holding equipment to meet menu demands.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to be able to take food temperatures.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide lighting with light guards at bar over sink.
Location: Bar
- Ventilation provided (corrected on site)
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: Finish installing exhaust hood and ansul system. Have approved by fire marshals. Note: Browning finishing hood and gas lines. After fire marshal approves hood system set up may operate all equipment and be approved to open.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing at bar.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed. CORRECTED2.Finish providing floor tiles in kitchen and bar where needed. CORRECTED3. Put ceiling tiles back in kitchen when done with wiring or before opening.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed. CORRECTED2.Finish providing floor tiles in kitchen and bar where needed. CORRECTED3. Put ceiling tiles back in kitchen when done with wiring or before opening.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed. CORRECTED2.Finish providing floor tiles in kitchen and bar where needed. CORRECTED3. Put ceiling tiles back in kitchen when done with wiring or before opening.
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: Clean floors and walls as needed after finishing construction.
|
02/17/2014 | Pre-Licensing Recheck |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Provide one bay vegetable prep sink with drain board. Secure sink to wall and place silicone caulk.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipment after finished with repairs.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Kitchen
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Provide enough hot and cold holding equipment to meet menu demands.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to be able to take food temperatures.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide lighting with light guards at bar.
- 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: Finish installing exhaust hood and ansul system. Have approved by fire marshals.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing at bar.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed.2.Finish providing floor tiles in kitchen and bar where needed.3. Put ceiling tiles back in kitchen when done with wiring or before opening.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed.2.Finish providing floor tiles in kitchen and bar where needed.3. Put ceiling tiles back in kitchen when done with wiring or before opening.
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: Clean floors and walls as needed after finishing construction.
|
01/22/2014 | Pre-Licensing Recheck |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Provide one bay vegetable prep sink with drain board. Secure sink to wall and place silicone caulk.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipment after finished with repairs.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Kitchen
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Provide enough hot and cold holding equipment to meet menu demands.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to be able to take food temperatures.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide lighting with light guards at bar.
- 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: Finish installing exhaust hood and ansul system. Have approved by fire marshals.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing at bar.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed.2.Finish providing floor tiles in kitchen and bar where needed.3. Put ceiling tiles back in kitchen when done with wiring or before opening.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed.2.Finish providing floor tiles in kitchen and bar where needed.3. Put ceiling tiles back in kitchen when done with wiring or before opening.
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: Clean floors and walls as needed after finishing construction.
|
01/21/2014 | Pre-Licensing Recheck |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Remove pot of molded food substance on chest freezer.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Provide unscented bleach for sanitizer.
Location: Kitchen
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Provide one bay vegetable prep sink with drain board. Secure sink to wall and place silicone caulk.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal three bay sink to wall with silicone caulk.
Location: Kitchen
- 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: Do not store food or drinks on the floor. Store 6 inches off the floor.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipment after finished with repairs.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar and kitchen hand sinks.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sinks.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide bleach test kit for sanitizer.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood doors from shelves in back. Paint 2X4's. Will have to replace wooden shelving if cleaning problems occur.
Location: Kitchen
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Provide enough hot and cold holding equipment to meet menu demands.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to be able to take food temperatures.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide lighting with light guards at bar.
Location: Bar
- 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: Finish installing exhaust hood and ansul system. Have approved by fire marshals.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing at bar.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed.2.Finish providing floor tiles in kitchen and bar where needed.3. Put ceiling tiles back in kitchen when done with wiring or before opening.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Finish wall at bar to be smooth non absorbent and easy to clean. May add access panels if around plumbing if needed.2.Finish providing floor tiles in kitchen and bar where needed.3. Put ceiling tiles back in kitchen when done with wiring or before opening.
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: Clean floors and walls as needed after finishing construction.
|
12/31/2013 | Pre-Licensing Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Remove pot with molded food substance from chest freezer.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipment when done with repairs.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Provide unscented bleach for sanitizer.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Gap between bar equipment and wall. Finish off wall at bar to be smooth, non absorbent and easily cleanable. Secure 4 bay sink to the wall and seal with silicone caulk. 2. Seal 3 bay kitchen sink to the wall with silicone caulk.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Gap between bar equipment and wall. Finish off wall at bar to be smooth, non absorbent and easily cleanable. Secure 4 bay sink to the wall and seal with silicone caulk. 2. Seal 3 bay kitchen sink to the wall with silicone caulk.
Location: Kitchen
- 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: Do not store food or drinks on the floor. Store 6 inches off the floor.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for kitchen hand sink.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar and kitchen hand sink.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide bleach test strips.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood doors from shelves in back. Paint 2x4's. Will have to replace wooden shelving if cleaning problems occurr.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove old unused equipment. Remove construction equipment when done with remodel.
Location: Kitchen
- 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: Finish installing exhaust hood and ansul system. Have fire marshals approve after complete.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Gap between bar equipment and wall. Finish off wall at bar to be smooth, non absorbent and easily cleanable. Secure 4 bay sink to the wall and seal with silicone caulk. 2. Provide floor tiles where missing in kitchen, by mop sink, and in bar areas.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Gap between bar equipment and wall. Finish off wall at bar to be smooth, non absorbent and easily cleanable. Secure 4 bay sink to the wall and seal with silicone caulk. 2. Provide floor tiles where missing in kitchen, by mop sink, and in bar areas.
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: Clean floors, walls and ceilings as needed after doing construction.
|
12/20/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TAQUERIA THE EAGLE (EL AGUILA TAQUERIA), 124 S GIRLS SCHOOL RD, Indianapolis, IN »