- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARDS ARE VERY DIRTY. DO NOT ALLOW THE BOARDS TO GET SO MANY DEEPER CUTS IN THEM THAT BECOME DIRTY. THEY MUST BE CLEANED MORE THOROUGHLY AND THEN SANITIZED. OR YOU MAY HAVE TO BUY NEW ONES --- REPLACE OLD ONES.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. ANOTHER EMPLOYEE SHOULD TAKE THE CLASS AND EXAM TO GET CERTIFIED.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL PLASTIC GUARDS OVER LIGHT BULBS IN THE MEAT CASE.
Location: Meat room
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: KEEP SANITIZER PH TEST STRIPS AVAILABLE AT 3--BAY SINK.
Location: Meat room
|
10/27/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARDS ARE VERY DIRTY. DO NOT ALLOW THE BOARDS TO GET SO MANY DEEPER CUTS IN THEM THAT BECOME DIRTY. THEY MUST BE CLEANED MORE THOROUGHLY AND THEN SANITIZED. OR YOU MAY HAVE TO BUY NEW ONES --- REPLACE OLD ONES.
Location: Meat room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. ANOTHER EMPLOYEE SHOULD TAKE THE CLASS AND EXAM TO GET CERTIFIED.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL PLASTIC GUARDS OVER LIGHT BULBS IN THE MEAT CASE.
Location: Meat room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: KEEP SANITIZER PH TEST STRIPS AVAILABLE AT 3--BAY SINK.
Location: Meat room
|
10/20/2014 | Routine |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1 DEAD ROACH ROUND DURING INSPECTION INSIDE A BUCKET - DISCARD AND MONITOR FOR PEST ACTIVITYNO OTHER DEAD PESTS FOUND
Location: Back room
|
04/11/2014 | Non-Illness Complaint |
- 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: HAMS, CHEESES, AT 49-50 F. PHFS NEED TO BE MOVED TO A COOLER AT 41 F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: GLASS CLEANER STORED NEXT TO FOOD ON TOP OF COUNTER - KEEP CLEANING CHEMICALS SEPARATE FROM FOOD
Location: Meat counter
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: RESIDENTIAL RAID X 2 - DO NOT USE RESIDENTIAL, MUST USE COMMERCIAL GRADE
Location: Meat room
- 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: GNATS PRESENT--OLD FRUIT NEAR GNATS - DISCARD AND CLEAN
Location: Meat room
- Sewage removal (corrected)
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: COOKING OIL ON THE GROUND - NEEDS TO BE DISCARDED PROPERLY
Location: Outdoor storage
- 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: MEAT DEPARTMENT
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN DRINKS
Location: Meat room
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SAW NEEDS TO BE CLEANED MORE THOROUGLY, OLD MEAT SHAVINGS AND DEBRIS LEFT ON THE BAND SAW
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE LEFT FAUCET
Location: Meat room
Equipment: 3-bay
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. 2-DOOR REACH IN COOLER THERMOMETER STEM BROKEN
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL BELONGINGS STORED IN MEAT PREP AREA (PHONE)
Location: Meat room
- 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.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat room
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE BLEACH PH TEST KIT
Location: Meat room
|
01/09/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: HAMS, CHEESES, AT 49-50 F. PHFS NEED TO BE MOVED TO A COOLER AT 41 F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: GLASS CLEANER STORED NEXT TO FOOD ON TOP OF COUNTER - KEEP CLEANING CHEMICALS SEPARATE FROM FOOD
Location: Meat counter
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: RESIDENTIAL RAID X 2 - DO NOT USE RESIDENTIAL, MUST USE COMMERCIAL GRADE
Location: Meat room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT--OLD FRUIT NEAR GNATS - DISCARD AND CLEAN
Location: Meat room
- Sewage removal
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: COOKING OIL ON THE GROUND - NEEDS TO BE DISCARDED PROPERLY
Location: Outdoor storage
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: MEAT DEPARTMENT
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN DRINKS
Location: Meat room
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SAW NEEDS TO BE CLEANED MORE THOROUGLY, OLD MEAT SHAVINGS AND DEBRIS LEFT ON THE BAND SAW
Location: Meat room
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE LEFT FAUCET
Location: Meat room
Equipment: 3-bay
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. 2-DOOR REACH IN COOLER THERMOMETER STEM BROKEN
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL BELONGINGS STORED IN MEAT PREP AREA (PHONE)
Location: Meat room
- Drying mop(s)
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.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat room
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE BLEACH PH TEST KIT
Location: Meat room
|
12/17/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 04/29/13:PROPANE TANKS ONSITE FOR COOKING - DISCONTINUE USING PROPANE TANKS
- 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 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: Raw chicken and raw beef on same table, need to do it separately
Location: Meat counter
- 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: Foam trayNews paperCell phone
Location: Meat counter
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: No sanitizer set up to wipe down cutting board in the meat to sanitize inbetween different meats
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: 04/29/13:1. RE-USING OLD CARDBOARD BOXES FOR CHICCARONSNEED TO USE A SMOOTH / CLEANABLE / FOOD GRADE CONTAINER FOR STORING CHICCARONS / USE PAPER TOWELS / PARCHMENT PAPER FOR OIL DRAINAGE
Location: Dumpster area
- Waste handling units/design (corrected)
Waste receptacles constructed of unapproved material.
Correction: Receptacles shall be durable, cleanable, insect resistant, rodent resistant, leakproof and nonabsorbant.
Comments: 04/29/13: NO GREASE DUMPSTER ONSITE5-GALLON BUCKET WITH COOKING OIL / GREASE - OPEN CONTAINER FOR PESTS / RODENTS / SPILLAGE GREASE NEEDS TO BE DISPOSED OF PROPERLY - TAKE TO RESTAURANT FOR PROPER DISPOSAL
- 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: 04/29/13:1. OLD BOXES OF MEAT PRODUCTS - ALREADY ATTRACTING PESTS2. OLD ROTTING FOOD DEBRIS ON THE GROUND
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: 04/29/13:WALK IN COOLER FLOOR SOILED WITH CABBAGE LEAVES AND DEBRIS
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 04/29/13:KEEP CLOTH IN SANITIZER WHEN NOT IN USE - EMPLOYEE IS STORING THE TOWEL AFTER WIPING OFF CUTTING BOARD AND THEN RINSING THE BLOOD OFF. KEEP TOWEL INSIDE SANITIZER AFTER WIPING DOWNCHANGE SANITIZER MORE OFTEN WHEN SOILED
Location: Meat counter
- 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: 04/29/13:FRESH ONIONS ON THE FLOOR, FLOOR IS SOILED
Location: Outdoor storage
Equipment: Walk in cooler
|
04/30/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 04/29/13:PROPANE TANKS ONSITE FOR COOKING - DISCONTINUE USING PROPANE TANKS
- 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 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: Raw chicken and raw beef on same table, need to do it separately
Location: Meat counter
- 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: Foam trayNews paperCell phone
Location: Meat counter
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: No sanitizer set up to wipe down cutting board in the meat to sanitize inbetween different meats
Location: Meat counter
- 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: 04/29/13:1. RE-USING OLD CARDBOARD BOXES FOR CHICCARONSNEED TO USE A SMOOTH / CLEANABLE / FOOD GRADE CONTAINER FOR STORING CHICCARONS / USE PAPER TOWELS / PARCHMENT PAPER FOR OIL DRAINAGE
Location: Dumpster area
- Waste handling units/design
Waste receptacles constructed of unapproved material.
Correction: Receptacles shall be durable, cleanable, insect resistant, rodent resistant, leakproof and nonabsorbant.
Comments: 04/29/13: NO GREASE DUMPSTER ONSITE5-GALLON BUCKET WITH COOKING OIL / GREASE - OPEN CONTAINER FOR PESTS / RODENTS / SPILLAGE GREASE NEEDS TO BE DISPOSED OF PROPERLY - TAKE TO RESTAURANT FOR PROPER DISPOSAL
- 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
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 04/29/13:1. OLD BOXES OF MEAT PRODUCTS - ALREADY ATTRACTING PESTS2. OLD ROTTING FOOD DEBRIS ON THE GROUND
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: 04/29/13:WALK IN COOLER FLOOR SOILED WITH CABBAGE LEAVES AND DEBRIS
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 04/29/13:KEEP CLOTH IN SANITIZER WHEN NOT IN USE - EMPLOYEE IS STORING THE TOWEL AFTER WIPING OFF CUTTING BOARD AND THEN RINSING THE BLOOD OFF. KEEP TOWEL INSIDE SANITIZER AFTER WIPING DOWNCHANGE SANITIZER MORE OFTEN WHEN SOILED
Location: Meat counter
- 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: 04/29/13:FRESH ONIONS ON THE FLOOR, FLOOR IS SOILED
Location: Outdoor storage
Equipment: Walk in cooler
|
04/29/2013 | Recheck |
- 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 new 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: Raw chicken and raw beef on same table, need to do it separately
Location: Meat counter
- 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: Foam trayNews paperCell phone
Location: Meat counter
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: No sanitizer set up to wipe down cutting board in the meat to sanitize inbetween different meats
Location: Meat counter
- 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
|
04/24/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1Cups need lids and straws or a personal cup with a covering for coffee
Location: Meat counter
Equipment: Prep table
- 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: Stuff inside handsink. Handsinks are for hands, not for holding stuff11/02/12:Knife inside
Location: Meat counter
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 2
Location: Sales floor
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water available
Location: Womens restroom
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Keep personal employee's lunch stored somewhere not in a prep area.
Location: Meat counter
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood to push meat through grinder, replace with a food grade contact utensil.
Location: Meat room
Equipment: ------------ Miscellaneous -----------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 2x4 wood used to help support shelf. Wood is not okay to use.
Location: Meat counter
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
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. Labels for creama2. Oil for tamales
Location: Meat counter
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
|
11/02/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1Cups need lids and straws or a personal cup with a covering for coffee
Location: Meat counter
Equipment: Prep table
- 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: Stuff inside handsink. Handsinks are for hands, not for holding stuff
Location: Meat counter
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 2
Location: Sales floor
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water available
Location: Womens restroom
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Keep personal employee's lunch stored somewhere not in a prep area.
Location: Meat counter
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood to push meat through grinder, replace with a food grade contact utensil.
Location: Meat room
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 2x4 wood used to help support shelf. Wood is not okay to use.
Location: Meat counter
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- In store label information (corrected on site)
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. Labels for creama2. Oil for tamales
Location: Meat counter
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
|
10/26/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches and gnats. Eliminate/exterminate.
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: Grocery bags used as food storage bags. Discontinue use.
Equipment: Upright 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: Raw bacon and eggs stored above other food. Store below.
Location: Sales floor
Equipment: Reach in cooler
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Meat in direct contact with cooler shelving. Protect food - wrap.
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife on knife rack. Clean.
Location: Meat counter
- 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: Large trash can in front of hand sink. Remove.
- 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: In -use knife stored on hand sink. Remove.
Location: Meat counter
- 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: Wiping hands on cloth towel. Use as above.
- 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: Use bleach water to sanitize cutting boards, etc...
Location: Meat counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: Cutting boards and wrapping station cutting board.
Location: Meat counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Utility 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: Clean the soiled fans and fanguard/area in restrooms and walk in cooler.
Location: Walk-in cooler
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Round wood tree piece and other wood in prep area. Discontinue use.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Meat counter
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelving above 3-bay soiled. Clean.
Location: Meat counter
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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
- 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.
|
04/03/2012 | 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: 03/05/12:Hot food display case not hot enough to hold at 135 F. Reheated back up to 165:1. Rice at 1102. Chicken at 1243. Pork at 115
Location: Meat counter
Equipment: ----- Cooking Equip/Holding -----
- 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 uo5. 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 sotred 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 room
Equipment: Reach in freezer (2door)
- 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 sotred 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
- 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 sotred 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 sotred 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: 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. Label dates!!
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: Cholor too strong. Added water to dilute. Use test strips to monitor concentration
Location: Meat room
Equipment: -
- 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: 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 (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: Kitchen
|
03/14/2012 | Recheck |
- 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: 1. Windex on counter where meat is being prepped2. Lighter fluid stored in same area with food
Location: Meat room
- 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: 1. Windex on counter where meat is being prepped2. Lighter fluid stored in same area with food
Location: Sales floor
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks, food, and coat stored in meat prep area
Location: Meat room
- 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 with beef2. Meat display case, put a divider to separate poultry from pork
Location: Meat room
Equipment: Reach in cooler
- 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.
Location: Meat room
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 4
Location: Sales floor
- 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: Change chicken cardboard boxes to plastic boxes with lids to hold water and meats
Location: Meat room
- 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.
Location: Back room
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Meat room
- 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.
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.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, Ice build up2. Chicken water on bottom of reach in freezer3. Water in bottom of meat display cooler
Location: Meat room
Equipment: Reach in freezer (3door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1, Ice build up2. Chicken water on bottom of reach in freezer3. Water in bottom of meat display cooler
Equipment: Display freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Meat trays on the floor2. Canned fod on the floor3. Pout pork at least 6 inches above bottom of reach in cooler
Location: Meat counter
- 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. Meat trays on the floor2. Canned fod on the floor3. Pout pork at least 6 inches above bottom of reach in cooler
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. Meat trays on the floor2. Canned fod on the floor3. Pout pork at least 6 inches above bottom of reach in cooler
Location: Meat room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Meat room
|
03/05/2012 | 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).
Location: Sales floor
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks, food, and coat stored in meat prep area
Location: Meat room
- 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 with beef2. Meat display case, put a divider to separate poultry from pork
Location: Meat room
Equipment: Reach in cooler
- 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.
Location: Meat room
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 4
Location: Sales floor
- 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).
Location: Meat room
Equipment: Reach in cooler
- Drying mop(s)
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.
Location: Back room
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Meat room
- 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.
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.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up2. Chicken water on bottom of reach in freezer3. Water in bottom of meat display cooler
Location: Meat room
Equipment: Reach in freezer (3door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up2. Chicken water on bottom of reach in freezer3. Water in bottom of meat display cooler
Equipment: Display freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Meat trays on the floor2. Canned food on floor.3. Put pork at least 6 inches above bottom of reach in cooler
Location: Meat counter
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Meat trays on the floor2. Canned food on floor.3. Put pork at least 6 inches above bottom of reach in cooler
Location: Sales floor
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Meat trays on the floor2. Canned food on floor.3. Put pork at least 6 inches above bottom of reach in cooler
Location: Meat room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
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
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Meat room
Equipment: 3-bay
|
02/28/2012 | Recheck |
- 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 uo5. 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 sotred 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 room
Equipment: Reach in freezer (2door)
- 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 sotred 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
- 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 sotred 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 sotred 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: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Tongue made 02/20/12. Label dates!!
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected on site)
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: Cholor too strong. Added water to dilute. Use test strips to monitor concentration
Location: Meat room
Equipment: -
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
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: Meat counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
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 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
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels
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
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
|
02/21/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches and gnats. Eliminate/exterminate.
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: Grocery bags used as food storage bags. Discontinue use.
Equipment: Upright 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: Raw bacon and eggs stored above other food. Store below.
Location: Sales floor
Equipment: Reach in cooler
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Meat in direct contact with cooler shelving. Protect food - wrap.
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife on knife rack. Clean.
Location: Meat counter
- 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: Large trash can in front of hand sink. Remove.
- 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: In -use knife stored on hand sink. Remove.
Location: Meat counter
- 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: Wiping hands on cloth towel. Use as above.
- 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: Use bleach water to sanitize cutting boards, etc...
Location: Meat counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: Cutting boards and wrapping station cutting board.
Location: Meat counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Utility 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: Clean the soiled fans and fanguard/area in restrooms and walk in cooler.
Location: Walk-in cooler
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Round wood tree piece and other wood in prep area. Discontinue use.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Meat counter
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelving above 3-bay soiled. Clean.
Location: Meat counter
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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
- 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.
|
02/15/2012 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches and gnats. Eliminate/exterminate.
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: Grocery bags used as food storage bags. Discontinue use.
Equipment: Upright 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: Raw bacon and eggs stored above other food. Store below.
Location: Sales floor
Equipment: Reach in cooler
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Meat in direct contact with cooler shelving. Protect food - wrap.
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife on knife rack. Clean.
Location: Meat counter
- 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: Large trash can in front of hand sink. Remove.
- 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: In -use knife stored on hand sink. Remove.
Location: Meat counter
- 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: Wiping hands on cloth towel. Use as above.
- 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: Use bleach water to sanitize cutting boards, etc...
Location: Meat counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: Cutting boards and wrapping station cutting board.
Location: Meat counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Utility 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: Clean the soiled fans and fanguard/area in restrooms and walk in cooler.
Location: Walk-in cooler
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Round wood tree piece and other wood in prep area. Discontinue use.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Meat counter
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelving above 3-bay soiled. Clean.
Location: Meat counter
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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
- 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.
|
01/10/2012 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches and gnats. Eliminate/exterminate.
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: Grocery bags used as food storage bags. Discontinue use.
Equipment: Upright 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: Raw bacon and eggs stored above other food. Store below.
Location: Sales floor
Equipment: Reach in cooler
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Meat in direct contact with cooler shelving. Protect food - wrap.
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife on knife rack. Clean.
Location: Meat counter
- 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: Large trash can in front of hand sink. Remove.
- 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: In -use knife stored on hand sink. Remove.
Location: Meat counter
- 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: Wiping hands on cloth towel. Use as above.
- 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: Use bleach water to sanitize cutting boards, etc...
Location: Meat counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: Cutting boards and wrapping station cutting board.
Location: Meat counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide appropriate wall material around mop sink and seal opening.Re-seal gaps in wall in walk in cooler.
Location: Utility 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: Clean the soiled fans and fanguard/area in restrooms and walk in cooler.
Location: Walk-in cooler
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Round wood tree piece and other wood in prep area. Discontinue use.
Location: Meat counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Meat counter
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost chest freezer.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelving above 3-bay soiled. Clean.
Location: Meat counter
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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
- 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.
|
12/02/2011 | Recheck |
Restaurant representatives - add corrected or new information about CARNICERIA EL MICHOACANO, 6240 W 34TH ST, Indianapolis, IN »