- 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: Noted cooked beef stored on wire rack in the kitchen at 66.3 degrees Farenheit. Hold cold items at 41 degrees F or below.
Location: Kitchen
Equipment: Wire shelving
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Hot Shot pesticide in old walk in cooler. Remove. Use approved pest control.
- 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. Noted raw meat thawing at room temperature in grocery bags and raw meat being stored in grocery bags in the freezer. Please store in food safe containers. 2. Consume being store in dish soap containers in reach in cooler. Please store in food safe containers.
Location: Kitchen
Equipment: -
- 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: Gap in screen door. Please secure to remove gap.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing below one bay prep sink. Provide cove molding.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Noted hole in ceiling above meat sink in kitchen. Repair to smooth, nonabsorbent, easily cleanable surface.2. Raw wood on wall behind one bay prep sink. Seal or paint to be non absorbent and cleanable3. Raw wood support below rack going over wall by one bay prep sink. Seal or paint to be non absorbent and cleanable. 4. Stained ceiling tiles in dinning area. Please repair any leaks and replace ceiling tiles.
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. Noted hole in ceiling above meat sink in kitchen. Repair to smooth, nonabsorbent, easily cleanable surface.2. Raw wood on wall behind one bay prep sink. Seal or paint to be non absorbent and cleanable3. Raw wood support below rack going over wall by one bay prep sink. Seal or paint to be non absorbent and cleanable. 4. Stained ceiling tiles in dinning area. Please repair any leaks and replace ceiling tiles.
Location: Dining room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.
- 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: Observed raw beef being thawed at room temprature. Thaw meats in refrigeration or under running cold water at 70 degrees or less.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: One bay sink is not secured to wall. Please secure to wall with silicone caulk.
- 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: 1. Noted personal beverage stored in reach in cooler. Pleas store personal beverages/food items seperate from cutomer foods.2. Noted chile peppers stored on floor. Store 6 inches off the floor.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: 1. Noted personal beverage stored in reach in cooler. Pleas store personal beverages/food items seperate from cutomer foods.2. Noted chile peppers stored on floor. Store 6 inches off the floor.
Location: Dining room
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Observed employee washing hands in 3-bay sink in kitchen. Use designated hand sink to wash hands
Location: Kitchen
Equipment: 3-bay
- 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: 1. Wood board used to hang utensils over three bay sink. Seal or paint to be non absorbent and cleanable2. Using chest freezer as prep table. Discontinue.Use prep table for preparing foods.
|
10/22/2014 | 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: Noted cooked beef stored on wire rack in the kitchen at 66.3 degrees Farenheit. Hold cold items at 41 degrees F or below.
Location: Kitchen
Equipment: Wire shelving
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Hot Shot pesticide in old walk in cooler. Remove. Use approved pest control.
- Unapproved food contact materials (corrected on site)
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. Noted raw meat thawing at room temperature in grocery bags and raw meat being stored in grocery bags in the freezer. Please store in food safe containers. 2. Consume being store in dish soap containers in reach in cooler. Please store in food safe containers.
Location: Kitchen
Equipment: -
- 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: Gap in screen door. Please secure to remove gap.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing below one bay prep sink. Provide cove molding.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Noted hole in ceiling above meat sink in kitchen. Repair to smooth, nonabsorbent, easily cleanable surface.2. Raw wood on wall behind one bay prep sink. Seal or paint to be non absorbent and cleanable3. Raw wood support below rack going over wall by one bay prep sink. Seal or paint to be non absorbent and cleanable. 4. Stained ceiling tiles in dinning area. Please repair any leaks and replace ceiling tiles.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Noted hole in ceiling above meat sink in kitchen. Repair to smooth, nonabsorbent, easily cleanable surface.2. Raw wood on wall behind one bay prep sink. Seal or paint to be non absorbent and cleanable3. Raw wood support below rack going over wall by one bay prep sink. Seal or paint to be non absorbent and cleanable. 4. Stained ceiling tiles in dinning area. Please repair any leaks and replace ceiling tiles.
Location: Dining room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.
- 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: Observed raw beef being thawed at room temprature. Thaw meats in refrigeration or under running cold water at 70 degrees or less.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: One bay sink is not secured to wall. Please secure to wall with silicone caulk.
- 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: 1. Noted personal beverage stored in reach in cooler. Pleas store personal beverages/food items seperate from cutomer foods.2. Noted chile peppers stored on floor. Store 6 inches off the floor.
Location: Kitchen (front)
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Noted personal beverage stored in reach in cooler. Pleas store personal beverages/food items seperate from cutomer foods.2. Noted chile peppers stored on floor. Store 6 inches off the floor.
Location: Dining room
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Observed employee washing hands in 3-bay sink in kitchen. Use designated hand sink to wash hands
Location: Kitchen
Equipment: 3-bay
- 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: 1. Wicker baskets used for chile peppers. Please use non absorbent easily cleanable equipment or utensils. 2. Wood board used to hang utensils over three bay sink. Seal or paint to be non absorbent and cleanable3. Using chest freezer as prep table. Discontinue.Use prep table for preparing foods.
|
10/15/2014 | Routine |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: HOT SHOT BUG SPRAY STORED AT BACK KITCHEN FURNACE LOCATION--REMOVE FROM PREMISES.USE ONLY APPROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW SHELL EGGS BELOW READY-TO-EAT FOODS AT CASHIER LOCATION COOLER UNIT.
Location: Service counter
Equipment: Reach in cooler
- 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: CLEAN AND SANITIZE INTERIOR OF KITCHEN HOOD SYSTEM VENTS WHERE NEEDED.
Location: Kitchen
|
05/21/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZING KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
|
01/16/2014 | Routine |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: REPAIR ROOF LEAKS.
- 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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION HOURS.MAINTAIN SANITIZER BUCKET AT KITCHEN AND DINING ROOM LOCATION.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. DRINKS
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE SOILED SHELVING (EX. CUPS).
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OF SHELVING.
Location: Kitchen
- 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: HAVE FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MAY OF 2012)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS AND HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONAL CLEANED.PROVIDE INVOICE OF PROFESSIONAL CLEANING ON RECHECK INSPECTION DATE.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CASHIER LOCATION.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND ORGANIZE KITCHEN DRY STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
|
06/26/2013 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: REPAIR ROOF LEAKS.
- 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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION HOURS.MAINTAIN SANITIZER BUCKET AT KITCHEN AND DINING ROOM LOCATION.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. DRINKS
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE SOILED SHELVING (EX. CUPS).
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OF SHELVING.
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: HAVE FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MAY OF 2012)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS AND HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONAL CLEANED.PROVIDE INVOICE OF PROFESSIONAL CLEANING ON RECHECK INSPECTION DATE.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT CASHIER LOCATION.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND ORGANIZE KITCHEN DRY STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
|
06/19/2013 | Routine |
| No violation noted during this evaluation. | 05/21/2013 | Recheck |
- 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: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOOD WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Service counter
Equipment: Reach in cooler
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS FOR WIPING TOWELS AND CHANGE AT LEAST EVERY 2 HOURS.(MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT)
Location: Kitchen
- 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: DO NOT STORE FOODS IN TRASH BAGS; STORE FOODS IN FOOD GRADE CONTAINERS AND/OR WRAPPINGS.
Location: Dining room
Equipment: Reach in cooler
- Unapproved food contact materials (corrected on site)
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: DO NOT STORE FOODS IN TRASH BAGS; STORE FOODS IN FOOD GRADE CONTAINERS AND/OR WRAPPINGS.
Location: Kitchen
Equipment: Chest freezer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MINI REACH-IN-FREEZER AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: reach in freezer
- 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: KEEP FOODS COVERED PROPERLY IN REFRIGERATION UNITS.KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
Equipment: Reach in cooler
- 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: KEEP FOODS COVERED PROPERLY IN REFRIGERATION UNITS.KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE DEPENDING ON WHICH TYPE OF SANITIZER ESTABLISHMENT CHOOSES TO USE.(YOU CAN PURCHASE AT GORDON'S FOOD SERVICE (GFS)).
Location: Kitchen
|
11/07/2012 | Recheck |
- 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: FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOOD WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Service counter
Equipment: Reach in cooler
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS FOR WIPING TOWELS AND CHANGE AT LEAST EVERY 2 HOURS.(MAINTAIN AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT)
Location: Kitchen
- 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: DO NOT STORE FOODS IN TRASH BAGS; STORE FOODS IN FOOD GRADE CONTAINERS AND/OR WRAPPINGS.
Location: Dining room
Equipment: Reach in cooler
- 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: DO NOT STORE FOODS IN TRASH BAGS; STORE FOODS IN FOOD GRADE CONTAINERS AND/OR WRAPPINGS.
Location: Kitchen
Equipment: Chest freezer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT MINI REACH-IN-FREEZER AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: reach in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY IN REFRIGERATION UNITS.KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY IN REFRIGERATION UNITS.KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE DEPENDING ON WHICH TYPE OF SANITIZER ESTABLISHMENT CHOOSES TO USE.(YOU CAN PURCHASE AT GORDON'S FOOD SERVICE (GFS)).
Location: Kitchen
|
09/27/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT CASHIER LOCATION WHERE MISSING.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH THE HOT AND COLD WATER AT KITCHEN MOPSINK (HOT WATER MUST BE ON LEFT SIDE AND COLD WATER ON RIGHT SIDE).
Location: Kitchen
Equipment: Mop sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHEMICAL SANITIZER THAT ESTABLISHMENT CHOOSES TO USE (EX. CHLORINE OR QUAT).ALSO PROVIDE SANITIZER AT ESTABLISHMENT AND MAINTAIN AT ALL TIMES (EX. CHLORINE OR QUAT).
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DINING ROOM CEILING.
Location: Dining room
|
09/05/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BIRRIERIA ANDRADE, 2135 W WASHINGTON ST, Indianapolis, IN »