- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.10/2 -- EMPLOYEE TOOK AND PASSED THE EXAM AND IS NOW WAITING FOR SERV SAFE TO GET HIS CERTIFICATE TO HIM.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
10/20/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.10/2 -- EMPLOYEE TOOK AND PASSED THE EXAM AND IS NOW WAITING FOR SERV SAFE TO GET HIS CERTIFICATE TO HIM.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
10/10/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.10/2 -- EMPLOYEE TOOK AND PASSED THE EXAM AND IS NOW WAITING FOR SERV SAFE TO GET HIS CERTIFICATE TO HIM.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
10/02/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
10/01/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
09/08/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
09/02/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS IN RIGHT SIDE OF STEAM TABLE MEASURED 125 DEGREES --- KEEP 135 F OR ABOVE.
Equipment: Steam table
- 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: IN THE MEAT DEPT. THE CHEESE COOLER MEASURED 51 DEGREES. REPAIR COOLER TO STAY 41 F OR LESS.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE THE CUTTNG BOARDS MORE THOROUGHLY IN MEAT ROOM. TRY A CLEANER SUCH AS BLOCK WHITE.2) CLEAN/SANITIZE INSIDE/BOTTOM SURFACE OF REACH--IN FREEZER --- MEAT DEPT.3) 2 SHELVES IN THE PREP. COOLER WERE RUSTY WITH THE ENAMEL FLAKING OFF. CLEAN AND RESURFACE SHELVES OR REPLACE WITH NEW ONES.
Location: Meat room
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TAQUERIA HAND SINK HAD CONTAINER/UTENSILS SETTING IN IT --- KEEP HAND SINK CLEAR OF ITEMS.
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SCHEDULE ANOTHER EMPLOYEE TO TAKE THE CLASS/EXAM.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IN THE TAQUERIA CLEAN THE OLD FOIL FROM THE LOWER LPREP. TABLE SHELF.2) IN MEAT WALK--IN COOLER REMOVE OLD & SOILED CARDBOARD FROM A COUPLE SHELVES.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN BOTH RESTROOMS --- SOAP IN THE WOMEN'S ROOM.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY HAND SINK DRAIN PIPE IN TAQUERIA.
Equipment: Hand sink
|
08/26/2014 | Routine |
- Thermometer, provided (corrected on site)
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: THERMOMETER MISSING FROM HOT FOODS DISPLAY CASE
Location: Kitchen
Equipment: Warming drawers
|
05/15/2014 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. BBQ Chicken is being held at 102 F.2. Pork is being held at 113 F.
Location: Deli area
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. BBQ Chicken is being held at 102 F.2. Pork is being held at 113 F.
Location: Deli area
- 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.
Comments: BBQ bake beans not date marked.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knive rack soiled. Please clean.
Location: Meat room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Please do not store food in thank you bags.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. True refrigeration soiled. Please clean.2. Mr. Pure cooler soiled. Please clean.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. True refrigeration soiled. Please clean.2. Mr. Pure cooler soiled. Please clean.
Location: Deli area
|
03/20/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. BBQ Chicken is being held at 102 F.2. Pork is being held at 113 F.
Location: Deli area
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. BBQ Chicken is being held at 102 F.2. Pork is being held at 113 F.
Location: Deli area
- 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.
Comments: BBQ bake beans not date marked.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knive rack soiled. Please clean.
Location: Meat room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Please do not store food in thank you bags.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. True refrigeration soiled. Please clean.2. Mr. Pure cooler soiled. Please clean.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. True refrigeration soiled. Please clean.2. Mr. Pure cooler soiled. Please clean.
Location: Deli area
|
03/13/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave (1) sign during inspection
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked bananas wrapped up. Needs to be either hot or cold or made to order in the kitchen. Raw fruits are different from cooked fruits and can now support bacteria in cooked bananas
Location: Sales floor
- 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: Cooked chicken sat out too long on table when a small batch was only being re-heated. Was put in glass reach in cooler during inspection. Keep cold foods cold.
Location: Kitchen
Equipment: Prep table
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked beans cooling within the 2 hour cooling time, was cooked at 9-930. Cooked beans are re-heated to 165 F during inspection, use the thermometer to monitor temperatures,Use ice and cool in smaller portions in the walk in cooler
Location: Kitchen
Equipment: Stove
- 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: Flys seen during inspectionRecommend : using a sticky fly paper - Install in non-food prep areas - under the sinks, near the exit doors
Location: Kitchen
- 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: Flys seen during inspectionRecommend : using a sticky fly paper - Install in non-food prep areas - under the sinks, near the exit doors
Location: Meat counter
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bowl used to scoop cooked beans - use a handled scoop
- 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: Raw eggs stored over ready to eat food
Location: Kitchen
Equipment: Prep Top 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: Kitchen
Equipment: Reach in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing is not connected and plumbs into an open bucket
Location: Kitchen
Equipment: 2-bay
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mops stored in soiled water during inspection, keep out of soiled water when not in use
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Salt
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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: 1. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
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: 1. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
Location: Chemical 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: 1. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
Location: Meat counter
- 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. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
Location: Restroom
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soiled water collecting inside prep top cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean surfaces and handles more often2. Clean bottom shelf of meat cutting table
Location: Meat counter
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean surfaces and handles more often2. Clean bottom shelf of meat cutting table
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean surfaces and handles more often2. Clean bottom shelf of meat cutting table
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Equipment: Flat grill
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: CheeseCremaREPEAT VIOLATION
Location: Sales floor
Equipment: Walk in cooler
|
08/15/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave (1) sign during inspection
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked bananas wrapped up. Needs to be either hot or cold or made to order in the kitchen. Raw fruits are different from cooked fruits and can now support bacteria in cooked bananas
Location: Sales floor
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken sat out too long on table when a small batch was only being re-heated. Was put in glass reach in cooler during inspection. Keep cold foods cold.
Location: Kitchen
Equipment: Prep table
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked beans cooling within the 2 hour cooling time, was cooked at 9-930. Cooked beans are re-heated to 165 F during inspection, use the thermometer to monitor temperatures,Use ice and cool in smaller portions in the walk in cooler
Location: Kitchen
Equipment: Stove
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flys seen during inspectionRecommend : using a sticky fly paper - Install in non-food prep areas - under the sinks, near the exit doors
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flys seen during inspectionRecommend : using a sticky fly paper - Install in non-food prep areas - under the sinks, near the exit doors
Location: Meat counter
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bowl used to scoop cooked beans - use a handled scoop
- 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: Raw eggs stored over ready to eat food
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected on site)
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
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing is not connected and plumbs into an open bucket
Location: Kitchen
Equipment: 2-bay
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mops stored in soiled water during inspection, keep out of soiled water when not in use
Location: Kitchen (back)
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Salt
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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: 1. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
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: 1. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
Location: Chemical 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: 1. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
Location: Meat counter
- 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. Grease receptacle has a lot of grease around it, clean and determine if grease receptacle is leaking2. Grease buildup under the stove and flat grills, clean floors more often3. Grease splatter and soiled walls behind flat grill, clean walls more often4. Dead cockroach found near the restrooms, sweep and monitor for active pests
Location: Restroom
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soiled water collecting inside prep top cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean surfaces and handles more often2. Clean bottom shelf of meat cutting table
Location: Meat counter
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean surfaces and handles more often2. Clean bottom shelf of meat cutting table
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean surfaces and handles more often2. Clean bottom shelf of meat cutting table
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Equipment: Flat grill
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: CheeseCremaREPEAT VIOLATION
Location: Sales floor
Equipment: Walk in cooler
|
08/08/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: KITCHEN:1. Chicket at 118-1202. Beef at 112-1203. Pork at 125-1304. Fish at 120-125SALES:1. Corn at 115-118ALL RE-HEATED TO 165 F BEFORE SELLING TO CUSTOMERSTHEY DO NOT FILL WITH HOT WATER TO HOT HOLD / USE A HIGHER TEMPERATURE SETTING TO HOT HOLD AT 135 F
Location: Kitchen
Equipment: Warming drawers
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Window cleaner stored next to single use products, store with chemicals
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: No handwashing before putting on gloves------------------------------04/04/13:Cooks not washing hands before putting on new gloves
- 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: 1. Chicken feet stored on top of beef2. Raw chorizo stored over tortilla flour in cooler, store flour above raw meats
Location: Meat counter
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemicals stored inside handsink
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: Sanitizer at 0 ppm in kitchenNo sanitizer set up in meat sectionBoth corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Soiled cutting board, meat saw, slicer, not sanitized after being used
Location: Meat counter
- 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: To go containers being used as scoops, no handles on containers. Use handled scoops/ladles to get food.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hat x 1
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Stuff on the floor, unorganized. Clean, may hide rodents/pests, floors cannot be swept/mopped
Location: Emp restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Bloody wet towel sitting out on table at room temperature, needs to be kept in sanitizer at all times
Location: Meat room
- Thermometer, provided (corrected on site)
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: No thermometer in hot foods case, put an extra thermometer inside during inspection---------------------------04/08/13:Thermometer not inside hot holding case. Thermometer was placed inside during re-check inspection
Location: Kitchen
Equipment: Warming drawers
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Queso unlabled
Location: Sales floor
Equipment: Reach in cooler
|
04/08/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: KITCHEN:1. Chicket at 118-1202. Beef at 112-1203. Pork at 125-1304. Fish at 120-125SALES:1. Corn at 115-118ALL RE-HEATED TO 165 F BEFORE SELLING TO CUSTOMERSTHEY DO NOT FILL WITH HOT WATER TO HOT HOLD / USE A HIGHER TEMPERATURE SETTING TO HOT HOLD AT 135 F
Location: Kitchen
Equipment: Warming drawers
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Window cleaner stored next to single use products, store with chemicals
Location: Kitchen
- No hand washing (when) (corrected on site)
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: No handwashing before putting on gloves------------------------------04/04/13:Cooks not washing hands before putting on new gloves
- 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: 1. Chicken feet stored on top of beef2. Raw chorizo stored over tortilla flour in cooler, store flour above raw meats
Location: Meat counter
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemicals stored inside handsink
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: Sanitizer at 0 ppm in kitchenNo sanitizer set up in meat sectionBoth corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Soiled cutting board, meat saw, slicer, not sanitized after being used
Location: Meat counter
- 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: To go containers being used as scoops, no handles on containers. Use handled scoops/ladles to get food.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hat x 1
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Stuff on the floor, unorganized. Clean, may hide rodents/pests, floors cannot be swept/mopped
Location: Emp restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Bloody wet towel sitting out on table at room temperature, needs to be kept in sanitizer at all times
Location: Meat room
- 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: No thermometer in hot foods case, put an extra thermometer inside during inspection
Location: Kitchen
Equipment: Warming drawers
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Queso unlabled
Location: Sales floor
Equipment: Reach in cooler
|
04/04/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: KITCHEN:1. Chicket at 118-1202. Beef at 112-1203. Pork at 125-1304. Fish at 120-125SALES:1. Corn at 115-118ALL RE-HEATED TO 165 F BEFORE SELLING TO CUSTOMERSTHEY DO NOT FILL WITH HOT WATER TO HOT HOLD / USE A HIGHER TEMPERATURE SETTING TO HOT HOLD AT 135 F
Location: Kitchen
Equipment: Warming drawers
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Window cleaner stored next to single use products, store with chemicals
Location: Kitchen
- No hand washing (when) (corrected on site)
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: No handwashing before putting on gloves
- 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: 1. Chicken feet stored on top of beef2. Raw chorizo stored over tortilla flour in cooler, store flour above raw meats
Location: Meat counter
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemicals stored inside handsink
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer at 0 ppm in kitchenNo sanitizer set up in meat sectionBoth corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Soiled cutting board, meat saw, slicer, not sanitized after being used
Location: Meat counter
- 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: To go containers being used as scoops, no handles on containers. Use handled scoops/ladles to get food.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hat x 1
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Stuff on the floor, unorganized. Clean, may hide rodents/pests, floors cannot be swept/mopped
Location: Emp restroom
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Bloody wet towel sitting out on table at room temperature, needs to be kept in sanitizer at all times
Location: Meat room
- Thermometer, provided (corrected on site)
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: No thermometer in hot foods case, put an extra thermometer inside during inspection
Location: Kitchen
Equipment: Warming drawers
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Queso unlabled
Location: Sales floor
Equipment: Reach in cooler
|
03/28/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Tamales on sales floor at room temperature. Need to keep hot in warmer or sell in restaurant section. Re-heated to 165 F2. Chicken at 99-109 F. Reheated to 165 F
Location: Sales floor
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Tamales on sales floor at room temperature. Need to keep hot in warmer or sell in restaurant section. Re-heated to 165 F2. Chicken at 99-109 F. Reheated to 165 F
Location: Kitchen
Equipment: Warming drawers
- 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: Cut papaya and cantaloupe at room temperature. Sitting out at least 20 minutes, put in reach in cooler.
Location: Sales floor
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Table cleaner and wood cleaner stored with food under chicarons
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: No handwashing when putting on gloves - meat dept and kitchen
- 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: Wooden cutting board sitting inside handsink
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: Sanitizer white - added more bleach
Location: Meat room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. Kitchen2. Meat Department
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Spoons food surface facing up. Turn upside down to touch handles only.
Location: Sales floor
- 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. Rice2. Salt
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: 1. Queso2. Creama
Location: Sales floor
Equipment: Reach in cooler
|
12/03/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Tamales on sales floor at room temperature. Need to keep hot in warmer or sell in restaurant section. Re-heated to 165 F2. Chicken at 99-109 F. Reheated to 165 F
Location: Sales floor
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Tamales on sales floor at room temperature. Need to keep hot in warmer or sell in restaurant section. Re-heated to 165 F2. Chicken at 99-109 F. Reheated to 165 F
Location: Kitchen
Equipment: Warming drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cut papaya and cantaloupe at room temperature. Sitting out at least 20 minutes, put in reach in cooler.
Location: Sales floor
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Table cleaner and wood cleaner stored with food under chicarons
Location: Kitchen
- No hand washing (when) (corrected on site)
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: No handwashing when putting on gloves - meat dept and kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Wooden cutting board sitting inside handsink
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer white - added more bleach
Location: Meat room
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. Kitchen2. Meat Department
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Spoons food surface facing up. Turn upside down to touch handles only.
Location: Sales floor
- 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: 1. Rice2. Salt
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: 1. Queso2. Creama
Location: Sales floor
Equipment: Reach in cooler
|
11/26/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BEHIND THE BUILDING THE SEWER DRAIN PIPE CLEAN--OUT SHOULD HAVE A CAP INSTALLED.
|
09/25/2012 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken re-heated to 165 F
Location: Kitchen
Equipment: Warming drawers
- 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: 1. Eggs in glass reach in cooler2. Chicken with beef and pork in display meat cooler. Seperate poultry from meats
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Eggs in glass reach in cooler2. Chicken with beef and pork in display meat cooler. Seperate poultry from meats
Location: Meat counter
Equipment: Cooler/freezer combo
- 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: 1. Eggs in glass reach in cooler2. Chicken with beef and pork in display meat cooler. Seperate poultry from meats
Equipment: Cooler drawers
- 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: Chicken blood, soiled water
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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.
Comments: Beef
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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: Wood cutting board
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: SPOONS
Location: Sales floor
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: TONGS FOR CORN
Location: Sales floor
- 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.
Location: Kitchen
Equipment: Prep Top Cooler
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: DRIED FRUITS07/20/12:Cheeses, creama, etc...
Location: Sales floor
|
07/27/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken re-heated to 165 F
Location: Kitchen
Equipment: Warming drawers
- 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: 1. Eggs in glass reach in cooler2. Chicken with beef and pork in display meat cooler. Seperate poultry from meats
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Eggs in glass reach in cooler2. Chicken with beef and pork in display meat cooler. Seperate poultry from meats
Location: Meat counter
Equipment: Cooler/freezer combo
- 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: 1. Eggs in glass reach in cooler2. Chicken with beef and pork in display meat cooler. Seperate poultry from meats
Equipment: Cooler drawers
- 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: Chicken blood, soiled water
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking (corrected on site)
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.
Comments: Beef
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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: Wood cutting board
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: SPOONS
Location: Sales floor
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: TONGS FOR CORN
Location: Sales floor
- 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.
Location: Kitchen
Equipment: Prep Top Cooler
- In store packaging (corrected on site)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: DRIED FRUITS07/20/12:Cheeses, creama, etc...
Location: Sales floor
|
07/20/2012 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: SPOONS
Location: Sales floor
- Self service utensils
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: TONGS FOR CORN
Location: Sales floor
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: DRIED FRUITS
Location: Sales floor
|
07/19/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Need to turn up heat setting to hold at least 135 FRe-heated back to 165 F to killany potential pathogens while foods were in danger zone for 1 hour1. Rice at 1102. Chicken at 1243. Porkat 115
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CANNOT SELL TAMALES ON THE SALES FLOOR:1. In the customer area2. No way to keep it hot3. No serving utensils4. Cannot have a plu in grill to heat up5. No way to protect food
Location: Sales floor
- 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: Kitchen Prep Top Cooler:1. Raw beet stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Location: Meat room
Equipment: Reach in cooler
- 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: Kitchen Prep Top Cooler:1. Raw beet stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Equipment: Walk in cooler
- 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: Kitchen Prep Top Cooler:1. Raw beet stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Kitchen Prep Top Cooler:1. Raw beet stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Meat room
Equipment: Slicer
- 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.
Comments: Tongue made 02/20/12. Label dates!!
Location: Kitchen
Equipment: Prep Top 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: Chloro too strong. Added water to dilute. Use test strips to monitor concentration.
Location: Meat room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: Hot food display case
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Prep Top 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: Plastic cups on the floor. Store on shelving.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Salsa
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. Cheese2. Cream
Location: Sales floor
Equipment: Walk in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Meat 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.
Location: Meat room
Equipment: 3-bay
|
03/12/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Need to turn up the heat setting to hold at 135. Re-heated back up to 165 F to kill any potential pathogens while foods were in danger zone in 1 hour1. Rice at 110 F2. Chicken at 124 F3. Pork at 115 F
Location: Kitchen
Equipment: Warming drawers
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CANNOT SELL TAMALES ON THE SALES FLOOR:1. In the customer area2. No way to keep it hot3. No serving utensils4. Cannot have a plug in grill to heat up5. No way to protect food
Location: Sales floor
- 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: Ktchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Location: Meat room
Equipment: Reach in cooler
- 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: Ktchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Equipment: Walk in cooler
- 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: Ktchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Ktchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Raw chicken stored over sausage
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.
Comments: Tongue made 02/20/12
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Meat room
Equipment: Slicer
- 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: Chloro too strong. Added water to dilute. Use test strips to monitor concentration.
Location: Meat room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: Hot food display case
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Meat room
Equipment: Prep Top 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: Plastic cups on the floor. Store on shelving.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Salsa
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. Cheese2. Cream
Location: Sales floor
Equipment: Walk in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Meat 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.
Location: Kitchen
Equipment: -
|
03/05/2012 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CANNOT SELL TAMALES ON THE SALES FLOOR:1. In the customer area2. No way to keep it hot3. No serving utensils4. Cannot have a plug-in grill to heat up5. No way to protect food
Location: Sales floor
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Location: Kitchen
Equipment: Reach in cooler
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Location: Meat counter
Equipment: Reach in cooler (2 door)
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Equipment: Walk 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.
Comments: Tongue made 2/20/12 - label dates!!
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Meat room
Equipment: Slicer
- 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: Chloro too strong. Added water to dilute. Use test strips to monitor concentration
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Lots of water on the bottom
Location: Kitchen
Equipment: Prep Top 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: Plastic side cups on the floor. Store on shelving.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Salsa
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. Cheese2. Cream
Location: Sales floor
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Meat 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.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Cardboard/litter behind trash.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: Hot food display case
Location: Kitchen
Equipment: Warming drawers
|
02/28/2012 | Non-Illness Complaint Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CANNOT SELL TAMALES ON THE SALES FLOOR:1. In the customer area2. No way to keep it hot3. No serving utensils4. Cannot have a plug-in grill to heat up5. No way to protect food
Location: Sales floor
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Location: Kitchen
Equipment: Reach in cooler
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Location: Meat counter
Equipment: Reach in cooler (2 door)
- 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: Kitchen Prep Top Cooler:1. Raw beef stored over ready to eat foods (tongue, fish taco)Kitchen glass reach in Cooler:2. Eggs stored over squash, salsasMeat Department reach in cooler:3. Raw chicken stored over beefWalk in cooler:4. Chicken stored over sausage
Equipment: Walk 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.
Comments: Tongue made 2/20/12 - label dates!!
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Meat room
Equipment: Slicer
- 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: Chloro too strong. Added water to dilute. Use test strips to monitor concentration
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Lots of water on the bottom
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Plastic side cups on the floor. Store on shelving.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Salsa
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. Cheese2. Cream
Location: Sales floor
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Meat 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.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Cardboard/litter behind trash.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: Hot food display case
Location: Kitchen
Equipment: Warming drawers
|
02/21/2012 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: JUG OF CLEANER STORED ON CHICKEN BOX. REMOVE.
Location: Walk-in cooler
- 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.
Location: Meat counter
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
- 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: EMPLOYEES MUST USE SOAP TO WASH HANDS.
Location: Meat counter
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: NESTED MOP SINKS. REMOVE PLASTIC MOP SINK.
Location: Utility room
Equipment: Mop sink
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL FROM SURFACES IN RESTAURANT AND MEAT DEPARTMENT.REMOVE TRASH BAG FROM SIDE OF STAINLESS STEEL TABLE AT END OF KITCHEN.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE TRAP AT MEAT COUNTER IS SEATED PRECARIOUSLY ON BRICKS. REPAIR.2. REACH IN DISPLAY COOLER AT MEAT COUNTER - FRONT IS IN DISREPAIR. REPAIR. corrected3. SAW HELD TOGETHER WITH PLASTIC WRAP. REPAIR. (ALSO REMOVE PLASTIC WRAP LOOPED AROUND THE INTERIOR OF THE WALK IN COOLER. corrected
Location: Meat counter
Equipment: ------------ Miscellaneous -----------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE TRAP AT MEAT COUNTER IS SEATED PRECARIOUSLY ON BRICKS. REPAIR.2. REACH IN DISPLAY COOLER AT MEAT COUNTER - FRONT IS IN DISREPAIR. REPAIR. corrected3. SAW HELD TOGETHER WITH PLASTIC WRAP. REPAIR. (ALSO REMOVE PLASTIC WRAP LOOPED AROUND THE INTERIOR OF THE WALK IN COOLER. corrected
Location: Meat counter
Equipment: Reach in cooler (4 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE TRAP AT MEAT COUNTER IS SEATED PRECARIOUSLY ON BRICKS. REPAIR.2. REACH IN DISPLAY COOLER AT MEAT COUNTER - FRONT IS IN DISREPAIR. REPAIR. corrected3. SAW HELD TOGETHER WITH PLASTIC WRAP. REPAIR. (ALSO REMOVE PLASTIC WRAP LOOPED AROUND THE INTERIOR OF THE WALK IN COOLER. corrected
Location: Meat counter
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL RESTROOM HANDSINKS TO WALL.
Location: Restroom
Equipment: Hand sink
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PIGSKINS. PROVIDE COVERINGS.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED EXTERIORS OF FREEZERS AND THE SHELVING IN THE WALK IN COOLER.
Location: Meat counter
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED EXTERIORS OF FREEZERS AND THE SHELVING IN THE WALK IN COOLER.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE, ON DISPENSERS - AT ALL HAND SINKS.
Location: Meat counter
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PRODUCE CASE.
Location: Sales floor
- 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 HANDLE OF MEAT COUNTER HAND SINK FAUCET IS IN DISREPAIR. REPAIR.2. HOT WATER HANDLE AND WATER FLOW AT MOP SINK IS IN DISREPAIR. REPAIR.3. REPAIR LEAK IN WOMEN'S RESTROOM HAND SINK FAUCET.
Location: Meat counter
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 HANDLE OF MEAT COUNTER HAND SINK FAUCET IS IN DISREPAIR. REPAIR.2. HOT WATER HANDLE AND WATER FLOW AT MOP SINK IS IN DISREPAIR. REPAIR.3. REPAIR LEAK IN WOMEN'S RESTROOM HAND SINK FAUCET.
Location: Womens restroom
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PROVIDE SCOOPS WITH HANDLES IN FOOD CONTAINERS.
- 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: ACCORDING TO TAG, HOOD NEEDS TO BE SERVICED.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD CONTAINERS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE OLD/UNUSED ICE MACHINE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE FLOOR TILES IN DISREPAIR THROUGHOUT FACILITY.RESEAL FLOOR OF WALK IN COOLER.WOMEN'S RESTROOM WALL IN DISREPAIR. REPAIR.
- 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 THE VENTILATION FANGUARD IN RESTROOMS.
Location: Restroom
- 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 FUNCTIONING THERMOMETER IN ALL COOLERS AND FREEZERS.
|
01/25/2012 | Pre-Licensing Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: JUG OF CLEANER STORED ON CHICKEN BOX. REMOVE.
Location: Walk-in cooler
- 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.
Location: Meat counter
Equipment: Knife/utensil rack
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
- Improper hand washing (corrected on site)
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: EMPLOYEES MUST USE SOAP TO WASH HANDS.
Location: Meat counter
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: NESTED MOP SINKS. REMOVE PLASTIC MOP SINK.
Location: Utility room
Equipment: Mop sink
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL FROM SURFACES IN RESTAURANT AND MEAT DEPARTMENT.REMOVE TRASH BAG FROM SIDE OF STAINLESS STEEL TABLE AT END OF KITCHEN.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE TRAP AT MEAT COUNTER IS SEATED PRECARIOUSLY ON BRICKS. REPAIR.2. REACH IN DISPLAY COOLER AT MEAT COUNTER - FRONT IS IN DISREPAIR. REPAIR.3. SAW HELD TOGETHER WITH PLASTIC WRAP. REPAIR. (ALSO REMOVE PLASTIC WRAP LOOPED AROUND THE INTERIOR OF THE WALK IN COOLER.
Location: Meat counter
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE TRAP AT MEAT COUNTER IS SEATED PRECARIOUSLY ON BRICKS. REPAIR.2. REACH IN DISPLAY COOLER AT MEAT COUNTER - FRONT IS IN DISREPAIR. REPAIR.3. SAW HELD TOGETHER WITH PLASTIC WRAP. REPAIR. (ALSO REMOVE PLASTIC WRAP LOOPED AROUND THE INTERIOR OF THE WALK IN COOLER.
Location: Meat counter
Equipment: Reach in cooler (4 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE TRAP AT MEAT COUNTER IS SEATED PRECARIOUSLY ON BRICKS. REPAIR.2. REACH IN DISPLAY COOLER AT MEAT COUNTER - FRONT IS IN DISREPAIR. REPAIR.3. SAW HELD TOGETHER WITH PLASTIC WRAP. REPAIR. (ALSO REMOVE PLASTIC WRAP LOOPED AROUND THE INTERIOR OF THE WALK IN COOLER.
Location: Meat counter
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL RESTROOM HANDSINKS TO WALL.
Location: Restroom
Equipment: Hand sink
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PIGSKINS. PROVIDE COVERINGS.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED EXTERIORS OF FREEZERS AND THE SHELVING IN THE WALK IN COOLER.
Location: Meat counter
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED EXTERIORS OF FREEZERS AND THE SHELVING IN THE WALK IN COOLER.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE, ON DISPENSERS - AT ALL HAND SINKS.
Location: Meat counter
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PRODUCE CASE.
Location: Sales floor
- 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 HANDLE OF MEAT COUNTER HAND SINK FAUCET IS IN DISREPAIR. REPAIR.2. HOT WATER HANDLE AND WATER FLOW AT MOP SINK IS IN DISREPAIR. REPAIR.3. REPAIR LEAK IN WOMEN'S RESTROOM HAND SINK FAUCET.
Location: Meat counter
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 HANDLE OF MEAT COUNTER HAND SINK FAUCET IS IN DISREPAIR. REPAIR.2. HOT WATER HANDLE AND WATER FLOW AT MOP SINK IS IN DISREPAIR. REPAIR.3. REPAIR LEAK IN WOMEN'S RESTROOM HAND SINK FAUCET.
Location: Womens restroom
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PROVIDE SCOOPS WITH HANDLES IN FOOD CONTAINERS.
- 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: ACCORDING TO TAG, HOOD NEEDS TO BE SERVICED.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD CONTAINERS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE OLD/UNUSED ICE MACHINE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE FLOOR TILES IN DISREPAIR THROUGHOUT FACILITY.RESEAL FLOOR OF WALK IN COOLER.WOMEN'S RESTROOM WALL IN DISREPAIR. REPAIR.
- 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 THE VENTILATION FANGUARD IN RESTROOMS.
Location: Restroom
- 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 FUNCTIONING THERMOMETER IN ALL COOLERS AND FREEZERS.
|
01/18/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CARNICERIA EL MICHOACANO #2, 4711 W 34TH ST, Indianapolis, IN »