CARNICERIA GUANAJUATO #3, 5210 PIKE PLAZA RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CARNICERIA GUANAJUATO #3
Type: Grocery
Address: 5210 PIKE PLAZA RD, Indianapolis, IN 46254
County: Marion
License #: 202339
Smoking: Smoke Free
Total inspections: 51
Last inspection: 11/03/2014
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Inspection findings

Inspection Date

Type
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not done 7/24/14 not done --- (9/22 -- not done).ELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done 7/24/14 ok
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE. 10/20 -- THEY ARE LOOKING FOR A SMALL COMMERCIAL ELECTRIC STOVE. 11/3 -- STLL NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bakery area
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE. 10/20 -- THEY ARE LOOKING FOR A SMALL COMMERCIAL ELECTRIC STOVE. 11/3 -- STLL NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE. 10/20 -- THEY ARE LOOKING FOR A SMALL COMMERCIAL ELECTRIC STOVE. 11/3 -- STLL NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Service counter
    Equipment: Ice bin
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.10/20 -- EXAMINED INDIVIDUAL LIGHT FXTURE IN DRINK SERVICE AREA AND IT HAS A THICK PLASTIC LENSE -- WON'T SHATTER.
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.10/20 -- EXAMINED INDIVIDUAL LIGHT FXTURE IN DRINK SERVICE AREA AND IT HAS A THICK PLASTIC LENSE -- WON'T SHATTER.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)10/20 -- THE HOOD (AND GAS STOVE UNDER IT) ARE NOT IN USE AT THIS POINT.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 11/03/2014Pre-Licensing Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not done 7/24/14 not done --- (9/22 -- not done).ELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done 7/24/14 ok
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE. 10/20 -- THEY ARE LOOKING FOR A SMALL COMMERCIAL ELECTRIC STOVE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bakery area
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE. 10/20 -- THEY ARE LOOKING FOR A SMALL COMMERCIAL ELECTRIC STOVE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE. 10/20 -- THEY ARE LOOKING FOR A SMALL COMMERCIAL ELECTRIC STOVE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.10/20 -- EXAMINED INDIVIDUAL LIGHT FXTURE IN DRINK SERVICE AREA AND IT HAS A THICK PLASTIC LENSE -- WON'T SHATTER.
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.10/20 -- EXAMINED INDIVIDUAL LIGHT FXTURE IN DRINK SERVICE AREA AND IT HAS A THICK PLASTIC LENSE -- WON'T SHATTER.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)10/20 -- THE HOOD (AND GAS STOVE UNDER IT) ARE NOT IN USE AT THIS POINT.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 10/20/2014Pre-Licensing Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not done 7/24/14 not done --- (9/22 -- not done).ELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done 7/24/14 ok
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bakery area
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 10/02/2014Pre-Licensing Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not done 7/24/14 not done --- (9/22 -- not done).ELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done 7/24/14 ok
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bakery area
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS. 9/22 -- NOT DONE.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN. -- 7/24 -- OK.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 09/22/2014Pre-Licensing Recheck
  • Raw animal foods / cooking (corrected)
    Raw animal food(s) not cooked to heat all parts to proper temperature(s).
    Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
    Comments: THE STRIPS OF RAW PORK (CHICHARON) OUT AT ROOM TEMP. MUST BE COOKED OFF OR PLACED IN A WALK--N COOLER.
    Location: Meat room
  • 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: THE COOKED PORK IN DISPLAY WARMER MEASURED 93 DEGREES AT 2:50 P.M. DISCARD MEAT INTO TRASH CONTAINER.
    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: THE DISPLAY COOLER WITH DRINKABLE YOGURT, ETC. MEASURED IN SEVERAL SPOTS (50 TO 51 DEGREES). MUST MAINTAIN 41 F OR LESS. MOVE PRODUCT TO A WALK--IN COOLER AS NEEDED.7/24 -- COOLER MEASURED 45 TO 46 F --- TOP SHELF OVER-STACKED BLOCKING SOME AIR FLOW. REMOVE TOP ROW OF PRODUCT.7/31 -- IN MIDDLE OF COOLER ON MIDDLE SHELF TEMP. MEASURED 47 DEGREES. ON TOP SHELF REMOVE TOP ROW OF PRODUCT TO IMPROVE AIR FLOW.8/5 -- AIR FLOW IS STILL OBSTRUCTED FROM TOP ROW OF DRINKABLE YOGURT. (TOP AT 41 F -- 2ND FROM TOP 43 F -- 3RD FROM TOP 51 F -- BOTTOM 52 F ). REMOVE TOP ROW AS PREVIOUSLY INSTRUCTED. 8/5 -- C.O.S.
    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: THE DISPLAY COOLER WITH DRINKABLE YOGURT, ETC. MEASURED IN SEVERAL SPOTS (50 TO 51 DEGREES). MUST MAINTAIN 41 F OR LESS. MOVE PRODUCT TO A WALK--IN COOLER AS NEEDED.7/24 -- COOLER MEASURED 45 TO 46 F --- TOP SHELF OVER-STACKED BLOCKING SOME AIR FLOW. REMOVE TOP ROW OF PRODUCT.7/31 -- IN MIDDLE OF COOLER ON MIDDLE SHELF TEMP. MEASURED 47 DEGREES. ON TOP SHELF REMOVE TOP ROW OF PRODUCT TO IMPROVE AIR FLOW.8/5 -- AIR FLOW IS STILL OBSTRUCTED FROM TOP ROW OF DRINKABLE YOGURT. (TOP AT 41 F -- 2ND FROM TOP 43 F -- 3RD FROM TOP 51 F -- BOTTOM 52 F ). REMOVE TOP ROW AS PREVIOUSLY INSTRUCTED. 8/5 -- C.O.S.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: IN TOMALE STATION REMOVE A CAN OF RESIDENTIAL RAID --- USE PROFESSIONAL PEST CONTROL CHEMICALS/SERVICE.
    Location: Kitchen (front)
  • 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: A PREVOUSLY ORDERED HAND SINK FOR THE MIDDLE WALL AREA OF THE MEAT ROOM WAS NEVER INSTALLED. NSTALL AND CONNECT SINK AS DISCUSSED.
    Location: Meat room
    Equipment: Hand sink
  • Toxic storage (Non-Critical) (corrected)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: A SPRAY BOTTLE OF A CLEANER ON MEAT DEPT. SHELF AND 2 BOTTLES N TAQUERIA WERE MOVED TO ANOTHER LOCATION AWAY FROM FOOD, UTENSILS, ETC.
    Location: Meat room
  • 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: IN TAQUERIA DRINK STATION AN EMPLOYEE PURSE ON SHELF NEXT TO SINGLE SERVICE ITEMS, SHOULD BE STORED SEPERATE FROM FOOD OR UTENSILS.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 2 HOLES IN WALL LEFT OF THE PRODUCE CUTTING TABLE. REPAIR/SEAL WALL SURFACE. 7/31 -- KEEP WORKING ON THESE 2 SPOTS.
    Location: Produce room
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: A FEW SHEETS OF SOILED (USED) CARDBOARD NEAR PRODUCE CUTTING TABLE BUT BEHIND A NEARBY SHELF UNIT. DISCARD CARDBOARD.
    Location: Produce room
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Location: Bakery area
    Equipment: Reach in cooler (2 door)
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Equipment: Reach in cooler
  • Environmental contamination (corrected)
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: OLD CORK BOARD ON WALL ABOVE BARRELL OF CHIPS--REMOVE BOARD SO CORK WILL NOT FLAKE OFF ONTO CHIPS.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ONE PREP. TABLE IN MEAT DEPT.HAS A DIRTY LOWER SHELF. CLEAN SHELF.
    Location: Meat room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT THE DRINK STATIION, AS WELL AS AT HAND SINK IN TOMALE STATION.
 08/05/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not done 7/24/14 not doneELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done 7/24/14 ok
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bakery area
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 07/31/2014Pre-Licensing Recheck
  • Raw animal foods / cooking (corrected)
    Raw animal food(s) not cooked to heat all parts to proper temperature(s).
    Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
    Comments: THE STRIPS OF RAW PORK (CHICHARON) OUT AT ROOM TEMP. MUST BE COOKED OFF OR PLACED IN A WALK--N COOLER.
    Location: Meat room
  • 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: THE COOKED PORK IN DISPLAY WARMER MEASURED 93 DEGREES AT 2:50 P.M. DISCARD MEAT INTO TRASH CONTAINER.
    Location: Sales floor
  • 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: THE DISPLAY COOLER WITH DRINKABLE YOGURT, ETC. MEASURED IN SEVERAL SPOTS (50 TO 51 DEGREES). MUST MAINTAIN 41 F OR LESS. MOVE PRODUCT TO A WALK--IN COOLER AS NEEDED.7/24 -- COOLER MEASURED 45 TO 46 F --- TOP SHELF OVER-STACKED BLOCKING SOME AIR FLOW. REMOVE TOP ROW OF PRODUCT.7/31 -- IN MIDDLE OF COOLER ON MIDDLE SHELF TEMP. MEASURED 47 DEGREES. ON TOP SHELF REMOVE TOP ROW OF PRODUCT TO IMPROVE AIR FLOW.
    Location: Sales floor
  • 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: THE DISPLAY COOLER WITH DRINKABLE YOGURT, ETC. MEASURED IN SEVERAL SPOTS (50 TO 51 DEGREES). MUST MAINTAIN 41 F OR LESS. MOVE PRODUCT TO A WALK--IN COOLER AS NEEDED.7/24 -- COOLER MEASURED 45 TO 46 F --- TOP SHELF OVER-STACKED BLOCKING SOME AIR FLOW. REMOVE TOP ROW OF PRODUCT.7/31 -- IN MIDDLE OF COOLER ON MIDDLE SHELF TEMP. MEASURED 47 DEGREES. ON TOP SHELF REMOVE TOP ROW OF PRODUCT TO IMPROVE AIR FLOW.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: IN TOMALE STATION REMOVE A CAN OF RESIDENTIAL RAID --- USE PROFESSIONAL PEST CONTROL CHEMICALS/SERVICE.
    Location: Kitchen (front)
  • 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: A PREVOUSLY ORDERED HAND SINK FOR THE MIDDLE WALL AREA OF THE MEAT ROOM WAS NEVER INSTALLED. NSTALL AND CONNECT SINK AS DISCUSSED.
    Location: Meat room
    Equipment: Hand sink
  • Toxic storage (Non-Critical) (corrected)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: A SPRAY BOTTLE OF A CLEANER ON MEAT DEPT. SHELF AND 2 BOTTLES N TAQUERIA WERE MOVED TO ANOTHER LOCATION AWAY FROM FOOD, UTENSILS, ETC.
    Location: Meat room
  • 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: IN TAQUERIA DRINK STATION AN EMPLOYEE PURSE ON SHELF NEXT TO SINGLE SERVICE ITEMS, SHOULD BE STORED SEPERATE FROM FOOD OR UTENSILS.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 2 HOLES IN WALL LEFT OF THE PRODUCE CUTTING TABLE. REPAIR/SEAL WALL SURFACE. 7/31 -- KEEP WORKING ON THESE 2 SPOTS.
    Location: Produce room
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: A FEW SHEETS OF SOILED (USED) CARDBOARD NEAR PRODUCE CUTTING TABLE BUT BEHIND A NEARBY SHELF UNIT. DISCARD CARDBOARD.
    Location: Produce room
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Location: Bakery area
    Equipment: Reach in cooler (2 door)
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Equipment: Reach in cooler
  • Environmental contamination (corrected)
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: OLD CORK BOARD ON WALL ABOVE BARRELL OF CHIPS--REMOVE BOARD SO CORK WILL NOT FLAKE OFF ONTO CHIPS.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ONE PREP. TABLE IN MEAT DEPT.HAS A DIRTY LOWER SHELF. CLEAN SHELF.
    Location: Meat room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT THE DRINK STATIION, AS WELL AS AT HAND SINK IN TOMALE STATION.
 07/31/2014Recheck
  • Raw animal foods / cooking (corrected)
    Raw animal food(s) not cooked to heat all parts to proper temperature(s).
    Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
    Comments: THE STRIPS OF RAW PORK (CHICHARON) OUT AT ROOM TEMP. MUST BE COOKED OFF OR PLACED IN A WALK--N COOLER.
    Location: Meat room
  • 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: THE COOKED PORK IN DISPLAY WARMER MEASURED 93 DEGREES AT 2:50 P.M. DISCARD MEAT INTO TRASH CONTAINER.
    Location: Sales floor
  • 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: THE DISPLAY COOLER WITH DRINKABLE YOGURT, ETC. MEASURED IN SEVERAL SPOTS (50 TO 51 DEGREES). MUST MAINTAIN 41 F OR LESS. MOVE PRODUCT TO A WALK--IN COOLER AS NEEDED.7/24 -- COOLER MEASURED 45 TO 46 F --- TOP SHELF OVER-STACKED BLOCKING SOME AIR FLOW. REMOVE TOP ROW OF PRODUCT.
    Location: Sales floor
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: IN TOMALE STATION REMOVE A CAN OF RESIDENTIAL RAID --- USE PROFESSIONAL PEST CONTROL CHEMICALS/SERVICE.
    Location: Kitchen (front)
  • 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: A PREVOUSLY ORDERED HAND SINK FOR THE MIDDLE WALL AREA OF THE MEAT ROOM WAS NEVER INSTALLED. NSTALL AND CONNECT SINK AS DISCUSSED.
    Location: Meat room
    Equipment: Hand sink
  • Toxic storage (Non-Critical) (corrected)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: A SPRAY BOTTLE OF A CLEANER ON MEAT DEPT. SHELF AND 2 BOTTLES N TAQUERIA WERE MOVED TO ANOTHER LOCATION AWAY FROM FOOD, UTENSILS, ETC.
    Location: Meat room
  • 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: IN TAQUERIA DRINK STATION AN EMPLOYEE PURSE ON SHELF NEXT TO SINGLE SERVICE ITEMS, SHOULD BE STORED SEPERATE FROM FOOD OR UTENSILS.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 2 HOLES IN WALL LEFT OF THE PRODUCE CUTTING TABLE. REPAIR/SEAL WALL SURFACE.
    Location: Produce 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: A FEW SHEETS OF SOILED (USED) CARDBOARD NEAR PRODUCE CUTTING TABLE BUT BEHIND A NEARBY SHELF UNIT. DISCARD CARDBOARD.
    Location: Produce room
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Equipment: Reach in cooler (2 door)
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Equipment: Reach in cooler
  • Environmental contamination
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: OLD CORK BOARD ON WALL ABOVE BARRELL OF CHIPS--REMOVE BOARD SO CORK WILL NOT FLAKE OFF ONTO CHIPS.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ONE PREP. TABLE IN MEAT DEPT.HAS A DIRTY LOWER SHELF. CLEAN SHELF.
    Location: Meat room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT THE DRINK STATIION, AS WELL AS AT HAND SINK IN TOMALE STATION.
 07/24/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not done 7/24/14 not doneELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done 7/24/14 ok
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbed 7/24/14 New hand sink has been installed and is operable with soap and paper towels. okINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bakery area
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 07/24/2014Pre-Licensing Recheck
No violation noted during this evaluation. 07/21/2014Non-Illness Complaint
  • Raw animal foods / cooking
    Raw animal food(s) not cooked to heat all parts to proper temperature(s).
    Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
    Comments: THE STRIPS OF RAW PORK (CHICHARON) OUT AT ROOM TEMP. MUST BE COOKED OFF OR PLACED IN A WALK--N COOLER.
    Location: Meat room
  • 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: THE COOKED PORK IN DISPLAY WARMER MEASURED 93 DEGREES AT 2:50 P.M. DISCARD MEAT INTO TRASH CONTAINER.
    Location: Sales floor
  • 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: THE DISPLAY COOLER WITH DRINKABLE YOGURT, ETC. MEASURED IN SEVERAL SPOTS (50 TO 51 DEGREES). MUST MAINTAIN 41 F OR LESS. MOVE PRODUCT TO A WALK--IN COOLER AS NEEDED.
    Location: Sales floor
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: IN TOMALE STATION REMOVE A CAN OF RESIDENTIAL RAID --- USE PROFESSIONAL PEST CONTROL CHEMICALS/SERVICE.
    Location: Kitchen (front)
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: A PREVOUSLY ORDERED HAND SINK FOR THE MIDDLE WALL AREA OF THE MEAT ROOM WAS NEVER INSTALLED. NSTALL AND CONNECT SINK AS DISCUSSED.
    Location: Meat room
    Equipment: Hand sink
  • Toxic storage (Non-Critical)
    Improper storage or display of toxic material(s) for retail sale.
    Correction: Poisonous or toxic materials shall be stored to prevent contamination.
    Comments: A SPRAY BOTTLE OF A CLEANER ON MEAT DEPT. SHELF AND 2 BOTTLES N TAQUERIA WERE MOVED TO ANOTHER LOCATION AWAY FROM FOOD, UTENSILS, ETC.
    Location: Meat room
  • 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: IN TAQUERIA DRINK STATION AN EMPLOYEE PURSE ON SHELF NEXT TO SINGLE SERVICE ITEMS, SHOULD BE STORED SEPERATE FROM FOOD OR UTENSILS.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 2 HOLES IN WALL LEFT OF THE PRODUCE CUTTING TABLE. REPAIR/SEAL WALL SURFACE.
    Location: Produce 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: A FEW SHEETS OF SOILED (USED) CARDBOARD NEAR PRODUCE CUTTING TABLE BUT BEHIND A NEARBY SHELF UNIT. DISCARD CARDBOARD.
    Location: Produce room
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Equipment: Reach in cooler (2 door)
  • 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: KEEP THERMOMETER VISIBLE IN BAKERY 2--DOOR COOLER AND IN THE RED COOLER IN DRINK STATION, AND IN SMALL COOLER BY TORTILLA DIISPLAY.
    Equipment: Reach in cooler
  • Environmental contamination
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: OLD CORK BOARD ON WALL ABOVE BARRELL OF CHIPS--REMOVE BOARD SO CORK WILL NOT FLAKE OFF ONTO CHIPS.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ONE PREP. TABLE IN MEAT DEPT.HAS A DIRTY LOWER SHELF. CLEAN SHELF.
    Location: Meat room
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT THE DRINK STATIION, AS WELL AS AT HAND SINK IN TOMALE STATION.
 07/21/2014Routine
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN. 5/7/14 okSWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIA 5/7/14 not doneELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR 5/7/14 not done
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbedINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Bakery area
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbedINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.5/7/14 soap ok paper towels are present but not on dispenser.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers. 5/7/14 still not plumbedINSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIA. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels. 5/7/14 soap & paper towels ok
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bakery area
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active. 5/7/14 A bar has been constructed but is not finished. Plans have not been submitted to our office. Stop all construction on the bar and submit plans to our office for review and approval.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 05/07/2014Pre-Licensing Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE ELECTRICAL EXTENSION CORDS USED IN THE TAMALE, BAKERY, AND BAR AREAS AND SOME LOSE WIRES RUNNING ALONG FRONT COUNTER OF THE TAQUERIA DRINK STATION. THESE SHOULD BE REPLACED WITH PERMANET WIRING.
  • 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: THE WARMER IN FRONT OF THE END OF THE MEAT DEPT. HAD COOKED PORK PIECES ONLY AT 120 DEGREES. KEEP WARMER TURNED UP SO PORK WILL STAY AT OR ABOVE 135 F.3/12 -- WARMER WAS TURNED UP -- OK'D.4/8/14 -- AT AROUND 3:30 PM THE PORK MEASURED FROM 95 TO 112 DEGREES IN THE WARMER. ISSUING A CITATION FOR THIS AT THIS TIME. (REPEAT PROBLEM).
    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: 1) IN FRONT TAMALE AREA SOME CONTAINERS OF CUT MELON WERE AT ROOM TEMP. --- WERE THEN MOVED INTO COOLER --- CORRECTED -- OK'D.2) 12 DOZEN RAW EGGS SETTING OUT TOO LONG ON BAKERY TABLE. RETURN SOONER TO COOLER.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Bakery area
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Produce room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT SPRAY IN CAKE DECORATING AREA IS ONLY INTENDED FOR HOME USE. USE ONLY APPROVED SPRAYS OR BAIT FROM LICENSED PEST CONTROL WORKERS.
    Location: Bakery area
  • 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: JUST BEHIND THE BAKERY DECORATING ROOM IN THE WAREHOUSE AREA, MOUSE DROPPINGS WERE SEEN. TAKE MEASURES TO BAIT OR TRAP (TREAT) FOR MICE. 4/8/14 -- IN ONE AREA NEXT TO A SHIPPNG/RECEIVING ROOM WERE FOUND A NUMBER OF MOUSE DROPPINGS (PROBABLY OLDER DROPPINGS FROM PRIOR MONTHS) CLEAN ALL DROPPINGS FROM THE FLOOR.
    Location: Bakery area
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    Location: Meat room
    Equipment: Ice machine
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    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: IN SMALLER TAQUERIA WALK--IN COOLER SOME RAW CHICKEN STORED ABOVE FISH --- MOVE CHICKEN SEPERATE FROM OR BELOW THE FISH.
    Location: Walk-in cooler
  • 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: PEPPERS STORED IN BLACK TRASH BAGS IN TAQUERIA AREA. STORE ONLY IN FOOD--GRADE PLASTIC BAGS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN/SANITIZE CAN OPENER BLADE AS NEEDED.
    Location: Bakery area
    Equipment: Can opener
  • 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: 1) KEEP THE AREA AROUND MEAT ROOM HAND SINK CLEAR 2) ALSO FOR BACK KITCHEN OF TAQUERIA -- KEEP SINK CLEAR AND ACCESSIBLE --- AND FOR COOK--LINE AREA HAND SINK. (3/13 -- AT THE END OF THE TAQUERIA COOK--LINE THE TRASH CONTAINER IS TOO LARGE, AS IT PARTIALLY BLOCKS THE HAND SINK.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN --- AND ROUTINELY USE ! ! --- THE HAND SINK IN THE PRODUCE PREP. AREA.
    Location: Produce room
    Equipment: Hand sink
  • 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: KEEP HAND SINKS CLEAR OF OBJECTS -- FRONT TAMALE STATION.
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s). ( LACK OF DRAIN STOPPERS FOR MEAT CUTTING 3--BAY SINK ). KEEP STOPPERS AVAILABLE.
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.4/8/14 -- SINKS OK EXCEPT THEY NEED HOT WATER.
    Location: Produce room
    Equipment: 2-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.4/8/14 -- SINKS OK EXCEPT THEY NEED HOT WATER.
    Equipment: Hand sink
  • 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: KEEP SANITIZER ( OR BLEACH ) AVAILABLE AT 3--BAY SINK IN BACK BAKERY AREA.
    Location: Bakery area
  • 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: USE A STANDARD SCOOP FOR ICE IN MEAT ROOM ICE MACHINE.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: USED METAL CANS SHOULD NOT BE USED FOR FOOD PREP. IN CAKE DECORATING AREA.
  • Unapproved employee eating/smoking area (corrected)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: AN EMPLOYEE DRINK ( OPEN CAN OF RED BULL ) IN FRONT MEAT CUTTING AREA SHOULD BE KEPT IN SEPERATE AREA AWAY FROM FOOD/UTENSILS.
    Location: Meat room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) BOXES OF SINGLE SERVICE ITEMS IN BAKERY SHOULD BE 6" OR MORE OFF FLOOR.2) AT THE DRINK STATION (AT SOUTH END OF TAQUERIA) SOME BOXES OF SINGLE SERVICE ITEMS (FOR FOOD OF DRINK) SHOULD BE 6" OR MORE OFF THE FLOOR.
    Location: Bakery 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: IN THE SELF SERVE PORK RINE AREA AND PORK WARMER, MAKE SURE THERE ARE ENOUGH TONGS AVAILABLE.
    Location: Sales floor
  • 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: REPLACE THE METAL CAN WITH A CUP OR SCOOP WITH HANDLE FOR THE CHOCOLATE CHIPS.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN WAREHOUSE AREA BEHIND THE CAKE DECORATING ROOM, IN CORNER OF WALLS BY MOUSE DROPPINGS LOCATION, SEAL OVER THE GAP TO ELIMINATE POSSIBLE MOUSE ENRY.
    Location: Bakery 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) CLEAN SOME SPILLED CHOCOLATE CHIPS, FLOUR AND SUGAR FROM WAREHOUSE FLOOR JUST BEHIND CAKE DECORATING ROOM. -- OK'D 4/8.2) CLEAN THE OUTER DOOR OF THE BAKERY DECORATING ROOM. -- OK'D 4/8.3) CLEAN CEILING ABOVE TAMALE AREA WHERE SOMETHING SPLASHED UP AND ONTO CEILING SURFACE. -- OK'DE 4/8.4) IN KITCHEN BEHIND TAQUERIA AREA, CLEAN UPPER WALL SURFACES WHERE OILS/GREASE HAS ACCUMULATED --- THAT SHOULD HAVE BEEN PULLED UP AND OUT OF THE EXHAUST HOOD.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: KEEP MOIST WIPING CLOTHS IN BLEACH (SANITIZER) WATER BETWEEN USE -- TAQUERIA AREA.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: A LARGE POT OF COOKED BEEF TONGUES COOLING AT ROOM TEMP. MEASURED 96 DEGREES AT THIS TIME. PLACE THESE INSTEAD ON SHEET TRAYS IN ONE LAYER AND PUT INTO WALK--IN COOLER SO THEY WILL CHILL DOWN MUCH MORE QUICKLY.4/8/14 -- A LARGE, DEEP PAN OF COOKED PORK SETTING ON REAR TABLE IN TAQUERIA AREA MEASURED 92 DEGREES. BEEN SETTING OUT COVERED WITH FOIL FOR ABOUT ONE HOUR. COOL IN SMALLER QUANTITIES AND NOT COVERED UNTIL TEMP. LOWERS MORE QUICKLY IN COOLER.
  • 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: WARMER TEMPS. FOR COOKED PORK IMPROVED. ONE HALF OF WARMER HAD PORK AT APPRX. 140 F. OTHER HALF PORK AT AROUND 120 TO 125 F. CUSTOMERS GENERALLY SERVE THEMSELVES AND OCCASIONALLY DO NOT SHUT THE DOORS ALL THE WAY.
  • 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: IN THE LARGE WALK--IN COOLER BY BAKERY, REMOVE CARDBOARD LINING MANY SHELVES AND USE PLASTIC PANEL MATERIAL INSTEAD.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) BAG OF FLOUR SHOULD BE KEPT 6" OR MORE OFF FLOOR.2) SOME BAKING CHOCOLATE IN BACK OF BAKERY DECORATING AREA SHOULD BE WRAPPED OR SET IN CONTAINER W/ LID.3) IN SMALL WALK--IN COOLER BY TAQUERIA SEVERAL FOODS SHOULD BE COVERED WHEN NOT BEING USED.4) SOME CONTAINERS OF FOOD AND BAGS OF ICE IN MAIN TQAUERIA WALK--IN SHOULD BE 6" OR MORE OFF FLOOR.5) IN BAR AREA KEEP A BAG OF SUGAR 6" OR MORE OFF FLOOR.
    Location: Bakery area
  • Environmental contamination (corrected)
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: A CORK (BULLETIN) BOARD ABOVE BAKERY DECORATING TABLE SHOULD BE REMOVED.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN PARTS OF THE LARGE PRODUCE PREP. TABLE WHERE NEEDED. 2) CLEAN PREP. TABLES IN CAKE DECORATING AREA -- AS NEEDED. THIS INCLUDES PEELING OFF THE PLASTIC COATING ON STAINLESS STEEL SHELF OF PREP. TABLE AND THE WALL SHELF ABOVE THE PREP. TABLE.3) CLEAN TOP OF MEAT ROOM ICE MACHINE.
    Location: Produce room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1) KEEP SOAP AVAILABLE AT THE PRODUCE AREA HAND SINK. -- 4/8/14 -- OK'D2) TAQUERIA COOK--LINE SOAP DISPENSER AT SOUTH END HAS SUPPLY LINES OR HOSES BLOCKING IT. KEEP CLEAR AS NEEDED.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Service counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Produce room
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) IN THE BAR AREA MOVE THE SOAP AND TOWEL DISPENSERS OVER TO THE RIGHT A FEW FEET TO THE ACTUAL HAND SINK LOCATION.2) ALSO REMOVE SOAP DISPENSER THAT IS ABOVE 3-BAY SINK IN BAKERY.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SOME CEILING LIGHT BULBS IN THE DRINK STATION AREA (TAQUERIA) SHOULD HAVE GUARDS OVER THE BULBS.
  • Unapproved warewashing (corrected)
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: DO NOT WASH UTENILS IN THE ONE BAY SINK IN CAKE DECORATING AREA. USE THE 3--BAY SINK.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Service counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Meat room
    Equipment: 2-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE CREAM SCOOPS IN FRONT BAKEY AREA SHOULD BE IN A DIPPER WELL (WITH RUNNING WATER) BETWEEN USE.
    Location: Bakery area
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: MANY LEMON JUICE BOTTLES HAVE BEEN USED FOR SAUCES AFTER BEING EMPTIED AND RINSED OUT. HOWEVER, FOOD AND DRINK CONTAINERS INTENDED TO BE USED ONCE (CALLED SINGLE SERVICE CONTAINERS) SHOULD NOT BE RE--USED FOR OTHER FOODS OR DRINK.
    Location: Bar
 04/24/2014Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE ELECTRICAL EXTENSION CORDS USED IN THE TAMALE, BAKERY, AND BAR AREAS AND SOME LOSE WIRES RUNNING ALONG FRONT COUNTER OF THE TAQUERIA DRINK STATION. THESE SHOULD BE REPLACED WITH PERMANET WIRING.
  • 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: THE WARMER IN FRONT OF THE END OF THE MEAT DEPT. HAD COOKED PORK PIECES ONLY AT 120 DEGREES. KEEP WARMER TURNED UP SO PORK WILL STAY AT OR ABOVE 135 F.3/12 -- WARMER WAS TURNED UP -- OK'D.4/8/14 -- AT AROUND 3:30 PM THE PORK MEASURED FROM 95 TO 112 DEGREES IN THE WARMER. ISSUING A CITATION FOR THIS AT THIS TIME. (REPEAT PROBLEM).
    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: 1) IN FRONT TAMALE AREA SOME CONTAINERS OF CUT MELON WERE AT ROOM TEMP. --- WERE THEN MOVED INTO COOLER --- CORRECTED -- OK'D.2) 12 DOZEN RAW EGGS SETTING OUT TOO LONG ON BAKERY TABLE. RETURN SOONER TO COOLER.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Bakery area
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Produce room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT SPRAY IN CAKE DECORATING AREA IS ONLY INTENDED FOR HOME USE. USE ONLY APPROVED SPRAYS OR BAIT FROM LICENSED PEST CONTROL WORKERS.
    Location: Bakery area
  • 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: JUST BEHIND THE BAKERY DECORATING ROOM IN THE WAREHOUSE AREA, MOUSE DROPPINGS WERE SEEN. TAKE MEASURES TO BAIT OR TRAP (TREAT) FOR MICE. 4/8/14 -- IN ONE AREA NEXT TO A SHIPPNG/RECEIVING ROOM WERE FOUND A NUMBER OF MOUSE DROPPINGS (PROBABLY OLDER DROPPINGS FROM PRIOR MONTHS) CLEAN ALL DROPPINGS FROM THE FLOOR.
    Location: Bakery area
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    Location: Meat room
    Equipment: Ice machine
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    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: IN SMALLER TAQUERIA WALK--IN COOLER SOME RAW CHICKEN STORED ABOVE FISH --- MOVE CHICKEN SEPERATE FROM OR BELOW THE FISH.
    Location: Walk-in cooler
  • 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: PEPPERS STORED IN BLACK TRASH BAGS IN TAQUERIA AREA. STORE ONLY IN FOOD--GRADE PLASTIC BAGS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN/SANITIZE CAN OPENER BLADE AS NEEDED.
    Location: Bakery area
    Equipment: Can opener
  • 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: 1) KEEP THE AREA AROUND MEAT ROOM HAND SINK CLEAR 2) ALSO FOR BACK KITCHEN OF TAQUERIA -- KEEP SINK CLEAR AND ACCESSIBLE --- AND FOR COOK--LINE AREA HAND SINK. (3/13 -- AT THE END OF THE TAQUERIA COOK--LINE THE TRASH CONTAINER IS TOO LARGE, AS IT PARTIALLY BLOCKS THE HAND SINK.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN --- AND ROUTINELY USE ! ! --- THE HAND SINK IN THE PRODUCE PREP. AREA.
    Location: Produce room
    Equipment: Hand sink
  • 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: KEEP HAND SINKS CLEAR OF OBJECTS -- FRONT TAMALE STATION.
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s). ( LACK OF DRAIN STOPPERS FOR MEAT CUTTING 3--BAY SINK ). KEEP STOPPERS AVAILABLE.
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.4/8/14 -- SINKS OK EXCEPT THEY NEED HOT WATER.
    Location: Produce room
    Equipment: 2-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.4/8/14 -- SINKS OK EXCEPT THEY NEED HOT WATER.
    Equipment: Hand sink
  • 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: KEEP SANITIZER ( OR BLEACH ) AVAILABLE AT 3--BAY SINK IN BACK BAKERY AREA.
    Location: Bakery area
  • 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: USE A STANDARD SCOOP FOR ICE IN MEAT ROOM ICE MACHINE.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: USED METAL CANS SHOULD NOT BE USED FOR FOOD PREP. IN CAKE DECORATING AREA.
  • Unapproved employee eating/smoking area (corrected)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: AN EMPLOYEE DRINK ( OPEN CAN OF RED BULL ) IN FRONT MEAT CUTTING AREA SHOULD BE KEPT IN SEPERATE AREA AWAY FROM FOOD/UTENSILS.
    Location: Meat room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) BOXES OF SINGLE SERVICE ITEMS IN BAKERY SHOULD BE 6" OR MORE OFF FLOOR.2) AT THE DRINK STATION (AT SOUTH END OF TAQUERIA) SOME BOXES OF SINGLE SERVICE ITEMS (FOR FOOD OF DRINK) SHOULD BE 6" OR MORE OFF THE FLOOR.
    Location: Bakery 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: IN THE SELF SERVE PORK RINE AREA AND PORK WARMER, MAKE SURE THERE ARE ENOUGH TONGS AVAILABLE.
    Location: Sales floor
  • 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: REPLACE THE METAL CAN WITH A CUP OR SCOOP WITH HANDLE FOR THE CHOCOLATE CHIPS.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN WAREHOUSE AREA BEHIND THE CAKE DECORATING ROOM, IN CORNER OF WALLS BY MOUSE DROPPINGS LOCATION, SEAL OVER THE GAP TO ELIMINATE POSSIBLE MOUSE ENRY.
    Location: Bakery 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) CLEAN SOME SPILLED CHOCOLATE CHIPS, FLOUR AND SUGAR FROM WAREHOUSE FLOOR JUST BEHIND CAKE DECORATING ROOM. -- OK'D 4/8.2) CLEAN THE OUTER DOOR OF THE BAKERY DECORATING ROOM. -- OK'D 4/8.3) CLEAN CEILING ABOVE TAMALE AREA WHERE SOMETHING SPLASHED UP AND ONTO CEILING SURFACE. -- OK'DE 4/8.4) IN KITCHEN BEHIND TAQUERIA AREA, CLEAN UPPER WALL SURFACES WHERE OILS/GREASE HAS ACCUMULATED --- THAT SHOULD HAVE BEEN PULLED UP AND OUT OF THE EXHAUST HOOD.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: KEEP MOIST WIPING CLOTHS IN BLEACH (SANITIZER) WATER BETWEEN USE -- TAQUERIA AREA.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: A LARGE POT OF COOKED BEEF TONGUES COOLING AT ROOM TEMP. MEASURED 96 DEGREES AT THIS TIME. PLACE THESE INSTEAD ON SHEET TRAYS IN ONE LAYER AND PUT INTO WALK--IN COOLER SO THEY WILL CHILL DOWN MUCH MORE QUICKLY.4/8/14 -- A LARGE, DEEP PAN OF COOKED PORK SETTING ON REAR TABLE IN TAQUERIA AREA MEASURED 92 DEGREES. BEEN SETTING OUT COVERED WITH FOIL FOR ABOUT ONE HOUR. COOL IN SMALLER QUANTITIES AND NOT COVERED UNTIL TEMP. LOWERS MORE QUICKLY IN COOLER.
  • 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: WARMER TEMPS. FOR COOKED PORK IMPROVED. ONE HALF OF WARMER HAD PORK AT APPRX. 140 F. OTHER HALF PORK AT AROUND 120 TO 125 F. CUSTOMERS GENERALLY SERVE THEMSELVES AND OCCASIONALLY DO NOT SHUT THE DOORS ALL THE WAY.
  • 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: IN THE LARGE WALK--IN COOLER BY BAKERY, REMOVE CARDBOARD LINING MANY SHELVES AND USE PLASTIC PANEL MATERIAL INSTEAD.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) BAG OF FLOUR SHOULD BE KEPT 6" OR MORE OFF FLOOR.2) SOME BAKING CHOCOLATE IN BACK OF BAKERY DECORATING AREA SHOULD BE WRAPPED OR SET IN CONTAINER W/ LID.3) IN SMALL WALK--IN COOLER BY TAQUERIA SEVERAL FOODS SHOULD BE COVERED WHEN NOT BEING USED.4) SOME CONTAINERS OF FOOD AND BAGS OF ICE IN MAIN TQAUERIA WALK--IN SHOULD BE 6" OR MORE OFF FLOOR.5) IN BAR AREA KEEP A BAG OF SUGAR 6" OR MORE OFF FLOOR.
    Location: Bakery area
  • Environmental contamination (corrected)
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: A CORK (BULLETIN) BOARD ABOVE BAKERY DECORATING TABLE SHOULD BE REMOVED.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN PARTS OF THE LARGE PRODUCE PREP. TABLE WHERE NEEDED. 2) CLEAN PREP. TABLES IN CAKE DECORATING AREA -- AS NEEDED. THIS INCLUDES PEELING OFF THE PLASTIC COATING ON STAINLESS STEEL SHELF OF PREP. TABLE AND THE WALL SHELF ABOVE THE PREP. TABLE.3) CLEAN TOP OF MEAT ROOM ICE MACHINE.
    Location: Produce room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1) KEEP SOAP AVAILABLE AT THE PRODUCE AREA HAND SINK. -- 4/8/14 -- OK'D2) TAQUERIA COOK--LINE SOAP DISPENSER AT SOUTH END HAS SUPPLY LINES OR HOSES BLOCKING IT. KEEP CLEAR AS NEEDED.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Service counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Produce room
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) IN THE BAR AREA MOVE THE SOAP AND TOWEL DISPENSERS OVER TO THE RIGHT A FEW FEET TO THE ACTUAL HAND SINK LOCATION.2) ALSO REMOVE SOAP DISPENSER THAT IS ABOVE 3-BAY SINK IN BAKERY.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SOME CEILING LIGHT BULBS IN THE DRINK STATION AREA (TAQUERIA) SHOULD HAVE GUARDS OVER THE BULBS.
  • Unapproved warewashing (corrected)
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: DO NOT WASH UTENILS IN THE ONE BAY SINK IN CAKE DECORATING AREA. USE THE 3--BAY SINK.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Service counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Meat room
    Equipment: 2-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE CREAM SCOOPS IN FRONT BAKEY AREA SHOULD BE IN A DIPPER WELL (WITH RUNNING WATER) BETWEEN USE.
    Location: Bakery area
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: MANY LEMON JUICE BOTTLES HAVE BEEN USED FOR SAUCES AFTER BEING EMPTIED AND RINSED OUT. HOWEVER, FOOD AND DRINK CONTAINERS INTENDED TO BE USED ONCE (CALLED SINGLE SERVICE CONTAINERS) SHOULD NOT BE RE--USED FOR OTHER FOODS OR DRINK.
    Location: Bar
 04/17/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN.SWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIAELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels.
    Location: Bakery area
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels.
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS. 4/8/14 New hand sink is in place but is not plumbed yet. Also no soap or paper towel dispensers.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.4/8/14 Splashguard is in place but no soap or paper towels.
    Location: Service counter
  • Sewage system/direct connection (corrected)
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bakery area
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION. (OK 4/8/14)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 04/08/2014Pre-Licensing Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE ELECTRICAL EXTENSION CORDS USED IN THE TAMALE, BAKERY, AND BAR AREAS AND SOME LOSE WIRES RUNNING ALONG FRONT COUNTER OF THE TAQUERIA DRINK STATION. THESE SHOULD BE REPLACED WITH PERMANET WIRING.
  • 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: THE WARMER IN FRONT OF THE END OF THE MEAT DEPT. HAD COOKED PORK PIECES ONLY AT 120 DEGREES. KEEP WARMER TURNED UP SO PORK WILL STAY AT OR ABOVE 135 F.3/12 -- WARMER WAS TURNED UP -- OK'D.4/8/14 -- AT AROUND 3:30 PM THE PORK MEASURED FROM 95 TO 112 DEGREES IN THE WARMER. ISSUING A CITATION FOR THIS AT THIS TIME. (REPEAT PROBLEM).
    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: 1) IN FRONT TAMALE AREA SOME CONTAINERS OF CUT MELON WERE AT ROOM TEMP. --- WERE THEN MOVED INTO COOLER --- CORRECTED -- OK'D.2) 12 DOZEN RAW EGGS SETTING OUT TOO LONG ON BAKERY TABLE. RETURN SOONER TO COOLER.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Bakery area
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Produce room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT SPRAY IN CAKE DECORATING AREA IS ONLY INTENDED FOR HOME USE. USE ONLY APPROVED SPRAYS OR BAIT FROM LICENSED PEST CONTROL WORKERS.
    Location: Bakery area
  • 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: JUST BEHIND THE BAKERY DECORATING ROOM IN THE WAREHOUSE AREA, MOUSE DROPPINGS WERE SEEN. TAKE MEASURES TO BAIT OR TRAP (TREAT) FOR MICE. 4/8/14 -- IN ONE AREA NEXT TO A SHIPPNG/RECEIVING ROOM WERE FOUND A NUMBER OF MOUSE DROPPINGS (PROBABLY OLDER DROPPINGS FROM PRIOR MONTHS) CLEAN ALL DROPPINGS FROM THE FLOOR.
    Location: Bakery area
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    Location: Meat room
    Equipment: Ice machine
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    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: IN SMALLER TAQUERIA WALK--IN COOLER SOME RAW CHICKEN STORED ABOVE FISH --- MOVE CHICKEN SEPERATE FROM OR BELOW THE FISH.
    Location: Walk-in cooler
  • 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: PEPPERS STORED IN BLACK TRASH BAGS IN TAQUERIA AREA. STORE ONLY IN FOOD--GRADE PLASTIC BAGS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN/SANITIZE CAN OPENER BLADE AS NEEDED.
    Location: Bakery area
    Equipment: Can opener
  • 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: 1) KEEP THE AREA AROUND MEAT ROOM HAND SINK CLEAR 2) ALSO FOR BACK KITCHEN OF TAQUERIA -- KEEP SINK CLEAR AND ACCESSIBLE --- AND FOR COOK--LINE AREA HAND SINK. (3/13 -- AT THE END OF THE TAQUERIA COOK--LINE THE TRASH CONTAINER IS TOO LARGE, AS IT PARTIALLY BLOCKS THE HAND SINK.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN --- AND ROUTINELY USE ! ! --- THE HAND SINK IN THE PRODUCE PREP. AREA.
    Location: Produce room
    Equipment: Hand sink
  • 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: KEEP HAND SINKS CLEAR OF OBJECTS -- FRONT TAMALE STATION.
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s). ( LACK OF DRAIN STOPPERS FOR MEAT CUTTING 3--BAY SINK ). KEEP STOPPERS AVAILABLE.
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.4/8/14 -- SINKS OK EXCEPT THEY NEED HOT WATER.
    Location: Produce room
    Equipment: 2-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.4/8/14 -- SINKS OK EXCEPT THEY NEED HOT WATER.
    Equipment: Hand sink
  • 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: KEEP SANITIZER ( OR BLEACH ) AVAILABLE AT 3--BAY SINK IN BACK BAKERY AREA.
    Location: Bakery area
  • 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: USE A STANDARD SCOOP FOR ICE IN MEAT ROOM ICE MACHINE.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: USED METAL CANS SHOULD NOT BE USED FOR FOOD PREP. IN CAKE DECORATING AREA.
  • Unapproved employee eating/smoking area (corrected)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: AN EMPLOYEE DRINK ( OPEN CAN OF RED BULL ) IN FRONT MEAT CUTTING AREA SHOULD BE KEPT IN SEPERATE AREA AWAY FROM FOOD/UTENSILS.
    Location: Meat room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) BOXES OF SINGLE SERVICE ITEMS IN BAKERY SHOULD BE 6" OR MORE OFF FLOOR.2) AT THE DRINK STATION (AT SOUTH END OF TAQUERIA) SOME BOXES OF SINGLE SERVICE ITEMS (FOR FOOD OF DRINK) SHOULD BE 6" OR MORE OFF THE FLOOR.
    Location: Bakery 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: IN THE SELF SERVE PORK RINE AREA AND PORK WARMER, MAKE SURE THERE ARE ENOUGH TONGS AVAILABLE.
    Location: Sales floor
  • 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: REPLACE THE METAL CAN WITH A CUP OR SCOOP WITH HANDLE FOR THE CHOCOLATE CHIPS.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN WAREHOUSE AREA BEHIND THE CAKE DECORATING ROOM, IN CORNER OF WALLS BY MOUSE DROPPINGS LOCATION, SEAL OVER THE GAP TO ELIMINATE POSSIBLE MOUSE ENRY.
    Location: Bakery 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) CLEAN SOME SPILLED CHOCOLATE CHIPS, FLOUR AND SUGAR FROM WAREHOUSE FLOOR JUST BEHIND CAKE DECORATING ROOM. -- OK'D 4/8.2) CLEAN THE OUTER DOOR OF THE BAKERY DECORATING ROOM. -- OK'D 4/8.3) CLEAN CEILING ABOVE TAMALE AREA WHERE SOMETHING SPLASHED UP AND ONTO CEILING SURFACE. -- OK'DE 4/8.4) IN KITCHEN BEHIND TAQUERIA AREA, CLEAN UPPER WALL SURFACES WHERE OILS/GREASE HAS ACCUMULATED --- THAT SHOULD HAVE BEEN PULLED UP AND OUT OF THE EXHAUST HOOD.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: KEEP MOIST WIPING CLOTHS IN BLEACH (SANITIZER) WATER BETWEEN USE -- TAQUERIA AREA.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: A LARGE POT OF COOKED BEEF TONGUES COOLING AT ROOM TEMP. MEASURED 96 DEGREES AT THIS TIME. PLACE THESE INSTEAD ON SHEET TRAYS IN ONE LAYER AND PUT INTO WALK--IN COOLER SO THEY WILL CHILL DOWN MUCH MORE QUICKLY.4/8/14 -- A LARGE, DEEP PAN OF COOKED PORK SETTING ON REAR TABLE IN TAQUERIA AREA MEASURED 92 DEGREES. BEEN SETTING OUT COVERED WITH FOIL FOR ABOUT ONE HOUR. COOL IN SMALLER QUANTITIES AND NOT COVERED UNTIL TEMP. LOWERS MORE QUICKLY IN COOLER.
  • 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: IN THE LARGE WALK--IN COOLER BY BAKERY, REMOVE CARDBOARD LINING MANY SHELVES AND USE PLASTIC PANEL MATERIAL INSTEAD.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) BAG OF FLOUR SHOULD BE KEPT 6" OR MORE OFF FLOOR.2) SOME BAKING CHOCOLATE IN BACK OF BAKERY DECORATING AREA SHOULD BE WRAPPED OR SET IN CONTAINER W/ LID.3) IN SMALL WALK--IN COOLER BY TAQUERIA SEVERAL FOODS SHOULD BE COVERED WHEN NOT BEING USED.4) SOME CONTAINERS OF FOOD AND BAGS OF ICE IN MAIN TQAUERIA WALK--IN SHOULD BE 6" OR MORE OFF FLOOR.5) IN BAR AREA KEEP A BAG OF SUGAR 6" OR MORE OFF FLOOR.
    Location: Bakery area
  • Environmental contamination (corrected)
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: A CORK (BULLETIN) BOARD ABOVE BAKERY DECORATING TABLE SHOULD BE REMOVED.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN PARTS OF THE LARGE PRODUCE PREP. TABLE WHERE NEEDED. 2) CLEAN PREP. TABLES IN CAKE DECORATING AREA -- AS NEEDED. THIS INCLUDES PEELING OFF THE PLASTIC COATING ON STAINLESS STEEL SHELF OF PREP. TABLE AND THE WALL SHELF ABOVE THE PREP. TABLE.3) CLEAN TOP OF MEAT ROOM ICE MACHINE.
    Location: Produce room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1) KEEP SOAP AVAILABLE AT THE PRODUCE AREA HAND SINK. -- 4/8/14 -- OK'D2) TAQUERIA COOK--LINE SOAP DISPENSER AT SOUTH END HAS SUPPLY LINES OR HOSES BLOCKING IT. KEEP CLEAR AS NEEDED.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Service counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Produce room
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) IN THE BAR AREA MOVE THE SOAP AND TOWEL DISPENSERS OVER TO THE RIGHT A FEW FEET TO THE ACTUAL HAND SINK LOCATION.2) ALSO REMOVE SOAP DISPENSER THAT IS ABOVE 3-BAY SINK IN BAKERY.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SOME CEILING LIGHT BULBS IN THE DRINK STATION AREA (TAQUERIA) SHOULD HAVE GUARDS OVER THE BULBS.
  • Unapproved warewashing (corrected)
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: DO NOT WASH UTENILS IN THE ONE BAY SINK IN CAKE DECORATING AREA. USE THE 3--BAY SINK.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Service counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT. -- (4/8/14) -- STILL NOT DONE.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Meat room
    Equipment: 2-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE CREAM SCOOPS IN FRONT BAKEY AREA SHOULD BE IN A DIPPER WELL (WITH RUNNING WATER) BETWEEN USE.
    Location: Bakery area
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: MANY LEMON JUICE BOTTLES HAVE BEEN USED FOR SAUCES AFTER BEING EMPTIED AND RINSED OUT. HOWEVER, FOOD AND DRINK CONTAINERS INTENDED TO BE USED ONCE (CALLED SINGLE SERVICE CONTAINERS) SHOULD NOT BE RE--USED FOR OTHER FOODS OR DRINK.
    Location: Bar
 04/08/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN.SWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIAELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.
    Location: Bakery area
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY. 3/12/14 New hand sink has been installed but does not have soap and paper towel dispensers yet.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS. 3/12/14 New hand sink has been installed but does not have soap and papaer towel dispensers yet. Also needs a splashguard on the right side.
    Location: Service counter
  • Sewage system/direct connection
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bakery area
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL. 3/12/14 No plans have been submitted yet but no new construction is active.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Bakery area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.3/12/14 UNFINISHED DRYWALL BEHIND GRILL AND FRYERS UNDER THE ADDED ON HOOD IN TAQUERIA. INSTALL STAINLESS STEEL AND PROPERLY FINISH THE WALL TO BE EASILY CLEANABLE.
    Location: Cook line
 03/12/2014Pre-Licensing Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE ELECTRICAL EXTENSION CORDS USED IN THE TAMALE, BAKERY, AND BAR AREAS AND SOME LOSE WIRES RUNNING ALONG FRONT COUNTER OF THE TAQUERIA DRINK STATION. THESE SHOULD BE REPLACED WITH PERMANET WIRING.
  • 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: THE WARMER IN FRONT OF THE END OF THE MEAT DEPT. HAD COOKED PORK PIECES ONLY AT 120 DEGREES. KEEP WARMER TURNED UP SO PORK WILL STAY AT OR ABOVE 135 F.3/12 -- WARMER WAS TURNED UP -- OK'D.
    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: 1) IN FRONT TAMALE AREA SOME CONTAINERS OF CUT MELON WERE AT ROOM TEMP. --- WERE THEN MOVED INTO COOLER --- CORRECTED -- OK'D.2) 12 DOZEN RAW EGGS SETTING OUT TOO LONG ON BAKERY TABLE. RETURN SOONER TO COOLER.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Bakery area
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Service counter
  • 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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Produce room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT SPRAY IN CAKE DECORATING AREA IS ONLY INTENDED FOR HOME USE. USE ONLY APPROVED SPRAYS OR BAIT FROM LICENSED PEST CONTROL WORKERS.
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: JUST BEHIND THE BAKERY DECORATING ROOM IN THE WAREHOUSE AREA, MOUSE DROPPINGS WERE SEEN. TAKE MEASURES TO BAIT OR TRAP (TREAT) FOR MICE.
    Location: Bakery area
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    Location: Meat room
    Equipment: Ice machine
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    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: IN SMALLER TAQUERIA WALK--IN COOLER SOME RAW CHICKEN STORED ABOVE FISH --- MOVE CHICKEN SEPERATE FROM OR BELOW THE FISH.
    Location: Walk-in cooler
  • 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: PEPPERS STORED IN BLACK TRASH BAGS IN TAQUERIA AREA. STORE ONLY IN FOOD--GRADE PLASTIC BAGS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN/SANITIZE CAN OPENER BLADE AS NEEDED.
    Location: Bakery area
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1) KEEP THE AREA AROUND MEAT ROOM HAND SINK CLEAR 2) ALSO FOR BACK KITCHEN OF TAQUERIA -- KEEP SINK CLEAR AND ACCESSIBLE --- AND FOR COOK--LINE AREA HAND SINK. (3/13 -- AT THE END OF THE TAQUERIA COOK--LINE THE TRASH CONTAINER IS TOO LARGE, AS IT PARTIALLY BLOCKS THE HAND SINK.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN --- AND ROUTINELY USE ! ! --- THE HAND SINK IN THE PRODUCE PREP. AREA.
    Location: Produce room
    Equipment: Hand sink
  • 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: KEEP HAND SINKS CLEAR OF OBJECTS -- FRONT TAMALE STATION.
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s). ( LACK OF DRAIN STOPPERS FOR MEAT CUTTING 3--BAY SINK ). KEEP STOPPERS AVAILABLE.
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.
    Location: Produce room
    Equipment: 2-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.
    Equipment: Hand sink
  • 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: KEEP SANITIZER ( OR BLEACH ) AVAILABLE AT 3--BAY SINK IN BACK BAKERY AREA.
    Location: Bakery area
  • 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: USE A STANDARD SCOOP FOR ICE IN MEAT ROOM ICE MACHINE.
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: USED METAL CANS SHOULD NOT BE USED FOR FOOD PREP. IN CAKE DECORATING AREA.
  • Unapproved employee eating/smoking area (corrected)
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: AN EMPLOYEE DRINK ( OPEN CAN OF RED BULL ) IN FRONT MEAT CUTTING AREA SHOULD BE KEPT IN SEPERATE AREA AWAY FROM FOOD/UTENSILS.
    Location: Meat room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) BOXES OF SINGLE SERVICE ITEMS IN BAKERY SHOULD BE 6" OR MORE OFF FLOOR.2) AT THE DRINK STATION (AT SOUTH END OF TAQUERIA) SOME BOXES OF SINGLE SERVICE ITEMS (FOR FOOD OF DRINK) SHOULD BE 6" OR MORE OFF THE FLOOR.
    Location: Bakery 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: IN THE SELF SERVE PORK RINE AREA AND PORK WARMER, MAKE SURE THERE ARE ENOUGH TONGS AVAILABLE.
    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: REPLACE THE METAL CAN WITH A CUP OR SCOOP WITH HANDLE FOR THE CHOCOLATE CHIPS.
    Location: Bakery area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN WAREHOUSE AREA BEHIND THE CAKE DECORATING ROOM, IN CORNER OF WALLS BY MOUSE DROPPINGS LOCATION, SEAL OVER THE GAP TO ELIMINATE POSSIBLE MOUSE ENRY.
    Location: Bakery 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) CLEAN SOME SPILLED CHOCOLATE CHIPS, FLOUR AND SUGAR FROM WAREHOUSE FLOOR JUST BEHIND CAKE DECORATING ROOM.2) CLEAN THE OUTER DOOR OF THE BAKERY DECORATING ROOM.3) CLEAN CEILING ABOVE TAMALE AREA WHERE SOMETHING SPLASHED UP AND ONTO CEILING SURFACE.4) IN KITCHEN BEHIND TAQUERIA AREA, CLEAN UPPER WALL SURFACES WHERE OILS/GREASE HAS ACCUMULATED --- THAT SHOULD HAVE BEEN PULLED UP AND OUT OF THE EXHAUST HOOD.
    Location: Bakery area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: KEEP MOIST WIPING CLOTHS IN BLEACH (SANITIZER) WATER BETWEEN USE -- TAQUERIA AREA.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: A LARGE POT OF COOKED BEEF TONGUES COOLING AT ROOM TEMP. MEASURED 96 DEGREES AT THIS TIME. PLACE THESE INSTEAD ON SHEET TRAYS IN ONE LAYER AND PUT INTO WALK--IN COOLER SO THEY WILL CHILL DOWN MUCH MORE QUICKLY.
  • 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: IN THE LARGE WALK--IN COOLER BY BAKERY, REMOVE CARDBOARD LINING MANY SHELVES AND USE PLATIC PANEL MATERIAL INSTEAD.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) BAG OF FLOUR SHOULD BE KEPT 6" OR MORE OFF FLOOR.2) SOME BAKING CHOCOLATE IN BACK OF BAKERY DECORATING AREA SHOULD BE WRAPPED OR SET IN CONTAINER W/ LID.3) IN SMALL WALK--IN COOLER BY TAQUERIA SEVERAL FOODS SHOULD BE COVERED WHEN NOT BEING USED.4) SOME CONTAINERS OF FOOD AND BAGS OF ICE IN MAIN TQAUERIA WALK--IN SHOULD BE 6" OR MORE OFF FLOOR.5) IN BAR AREA KEEP A BAG OF SUGAR 6" OR MORE OFF FLOOR.
    Location: Bakery area
  • Environmental contamination
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: A CORK (BULLETIN) BOARD ABOVE BAKERY DECORATING TABLE SHOULD BE REMOVED.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN PARTS OF THE LARGE PRODUCE PREP. TABLE WHERE NEEDED. 2) CLEAN PREP. TABLES IN CAKE DECORATING AREA -- AS NEEDED. THIS INCLUDES PEELING OFF THE PLASTIC COATING ON STAINLESS STEEL SHELF OF PREP. TABLE AND THE WALL SHELF ABOVE THE PREP. TABLE.3) CLEAN TOP OF MEAT ROOM ICE MACHINE.
    Location: Produce room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1) KEEP SOAP AVAILABLE AT THE PRODUCE AREA HAND SINK.2) TAQUERIA COOK--LINE SOAP DISPENSER AT SOUTH END HAS SUPPLY LINES OR HOSES BLOCKING IT. KEEP CLEAR AS NEEDED.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Service counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Produce room
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) IN THE BAR AREA MOVE THE SOAP AND TOWEL DISPENSERS OVER TO THE RIGHT A FEW FEET TO THE ACTUAL HAND SINK LOCATION.2) ALSO REMOVE SOAP DISPENSER THAT IS ABOVE 3-BAY SINK IN BAKERY.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SOME CEILING LIGHT BULBS IN THE DRINK STATION AREA (TAQUERIA) SHOULD HAVE GUARDS OVER THE BULBS.
  • Unapproved warewashing
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: DO NOT WASH UTENILS IN THE ONE BAY SINK IN CAKE DECORATING AREA. USE THE 3--BAY SINK.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Service counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Meat room
    Equipment: 2-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE CREAM SCOOPS IN FRONT BAKEY AREA SHOULD BE IN A DIPPER WELL (WITH RUNNING WATER) BETWEEN USE.
    Location: Bakery area
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: MANY LEMON JUICE BOTTLES HAVE BEEN USED FOR SAUCES AFTER BEING EMPTIED AND RINSED OUT. HOWEVER, FOOD AND DRINK CONTAINERS INTENDED TO BE USED ONCE (CALLED SINGLE SERVICE CONTAINERS) SHOULD NOT BE RE--USED FOR OTHER FOODS OR DRINK.
    Location: Bar
 03/12/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE ELECTRICAL EXTENSION CORDS USED IN THE TAMALE, BAKERY, AND BAR AREAS AND SOME LOSE WIRES RUNNING ALONG FRONT COUNTER OF THE TAQUERIA DRINK STATION. THESE SHOULD BE REPLACED WITH PERMANET WIRING.
  • 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: THE WARMER IN FRONT OF THE END OF THE MEAT DEPT. HAD COOKED PORK PIECES ONLY AT 120 DEGREES. KEEP WARMER TURNED UP SO PORK WILL STAY AT OR ABOVE 135 F.
    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: 1) IN FRONT TAMALE AREA SOME CONTAINERS OF CUT MELON WERE AT ROOM TEMP. --- WERE THEN MOVED INTO COOLER --- CORRECTED -- OK'D.2) 12 DOZEN RAW EGGS SETTING OUT TOO LONG ON BAKERY TABLE. RETURN SOONER TO COOLER.
    Location: Service counter
  • Toxic material(s) separation
    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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Bakery area
  • Toxic material(s) separation
    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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Service counter
  • Toxic material(s) separation
    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) CLEANSER AND/OR WINDEX BOTTLES SETTING IN OR NEAR FOOD OR UTENSILS IN BAKERY AND TAMALE AREAS --- STORE SUCH BOTTLES SEPERATE/AWAY FROM FOOD OR UTENSIL AREAS. 2) REMOVE BOTLE OF FINGER NAIL POLISH REMOVER FROM SHELF OF PRODUCE TABLE.3) REMOVE ONE OR MORE CLEANSERS/TOXICS FROM END PREP. TABLE IN FRONT OF MEAT CUTING AREA.4) KEEP SPRAY BOTTLE OF BLEACH WATER IN KITCHEN OF TAQUERIA SEPERATE FROM FOOD AND/OR UTENSIL AREAS.5) OVEN CLEANER AT END OF COOK--LINE SHOULD BE KEPT SEPERATE FROM FOOD/UTENSILS.
    Location: Produce room
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID INSECT SPRAY IN CAKE DECORATING AREA IS ONLY INTENDED FOR HOME USE. USE ONLY APPROVED SPRAYS OR BAIT FROM LICENSED PEST CONTROL WORKERS.
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: JUST BEHIND THE BAKERY DECORATING ROOM IN THE WAREHOUSE AREA, MOUSE DROPPINGS WERE SEEN. TAKE MEASURES TO BAIT OR TRAP (TREAT) FOR MICE.
    Location: Bakery area
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    Location: Meat room
    Equipment: Ice machine
  • 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: 1) DO NOT STORE EMPLOYEE DRINK BOTTLES, ETC. IN THE MEAT ROOM ICE BIN.2) TAQUERIA EMPLOYEE DRINKS SHOULD HAVE LIDS AND STRAWS.
    Location: Meat room
  • 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: IN SMALLER TAQUERIA WALK--IN COOLER SOME RAW CHICKEN STORED ABOVE FISH --- MOVE CHICKEN SEPERATE FROM OR BELOW THE FISH.
    Location: Walk-in cooler
  • Packaging integrity
    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: PEPPERS STORED IN BLACK TRASH BAGS IN TAQUERIA AREA. STORE ONLY IN FOOD--GRADE PLASTIC BAGS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN/SANITIZE CAN OPENER BLADE AS NEEDED.
    Location: Bakery area
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1) KEEP THE AREA AROUND MEAT ROOM HAND SINK CLEAR 2) ALSO FOR BACK KITCHEN OF TAQUERIA -- KEEP SINK CLEAR AND ACCESSIBLE --- AND FOR COOK--LINE AREA HAND SINK.
    Location: Meat room
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN --- AND ROUTINELY USE ! ! --- THE HAND SINK IN THE PRODUCE PREP. AREA.
    Location: Produce room
    Equipment: Hand sink
  • 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: KEEP HAND SINKS CLEAR OF OBJECTS -- FRONT TAMALE STATION.
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s). ( LACK OF DRAIN STOPPERS FOR MEAT CUTTING 3--BAY SINK ). KEEP STOPPERS AVAILABLE.
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.
    Location: Produce room
    Equipment: 2-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: RE--INSTALL THE FAUCET FIXTURE ON THE PRODUCE AREA 2--BAY SINK AND RESTORE HOT AND COLD WATER TO BOTH SINKS AS NEEDED.
    Equipment: Hand sink
  • 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: KEEP SANITIZER ( OR BLEACH ) AVAILABLE AT 3--BAY SINK IN BACK BAKERY AREA.
    Location: Bakery area
  • 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: USE A STANDARD SCOOP FOR ICE IN MEAT ROOM ICE MACHINE.
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: USED METAL CANS SHOULD NOT BE USED FOR FOOD PREP. IN CAKE DECORATING AREA.
  • Unapproved employee eating/smoking area
    Unapproved location for designated employee area.
    Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
    Comments: AN EMPLOYEE DRINK ( OPEN CAN OF RED BULL ) IN FRONT MEAT CUTTING AREA SHOULD BE KEPT IN SEPERATE AREA AWAY FROM FOOD/UTENSILS.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) BOXES OF SINGLE SERVICE ITEMS IN BAKERY SHOULD BE 6" OR MORE OFF FLOOR.2) AT THE DRINK STATION (AT SOUTH END OF TAQUERIA) SOME BOXES OF SINGLE SERVICE ITEMS (FOR FOOD OF DRINK) SHOULD BE 6" OR MORE OFF THE FLOOR.
    Location: Bakery area
  • 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: IN THE SELF SERVE PORK RINE AREA AND PORK WARMER, MAKE SURE THERE ARE ENOUGH TONGS AVAILABLE.
    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: REPLACE THE METAL CAN WITH A CUP OR SCOOP WITH HANDLE FOR THE CHOCOLATE CHIPS.
    Location: Bakery area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN WAREHOUSE AREA BEHIND THE CAKE DECORATING ROOM, IN CORNER OF WALLS BY MOUSE DROPPINGS LOCATION, SEAL OVER THE GAP TO ELIMINATE POSSIBLE MOUSE ENRY.
    Location: Bakery 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) CLEAN SOME SPILLED CHOCOLATE CHIPS, FLOUR AND SUGAR FROM WAREHOUSE FLOOR JUST BEHIND CAKE DECORATING ROOM.2) CLEAN THE OUTER DOOR OF THE BAKERY DECORATING ROOM.3) CLEAN CEILING ABOVE TAMALE AREA WHERE SOMETHING SPLASHED UP AND ONTO CEILING SURFACE.4) IN KITCHEN BEHIND TAQUERIA AREA, CLEAN UPPER WALL SURFACES WHERE OILS/GREASE HAS ACCUMULATED --- THAT SHOULD HAVE BEEN PULLED UP AND OUT OF THE EXHAUST HOOD.
    Location: Bakery area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: KEEP MOIST WIPING CLOTHS IN BLEACH (SANITIZER) WATER BETWEEN USE -- TAQUERIA AREA.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: A LARGE POT OF COOKED BEEF TONGUES COOLING AT ROOM TEMP. MEASURED 96 DEGREES AT THIS TIME. PLACE THESE INSTEAD ON SHEET TRAYS IN ONE LAYER AND PUT INTO WALK--IN COOLER SO THEY WILL CHILL DOWN MUCH MORE QUICKLY.
  • 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: IN THE LARGE WALK--IN COOLER BY BAKERY, REMOVE CARDBOARD LINING MANY SHELVES AND USE PLATIC PANEL MATERIAL INSTEAD.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) BAG OF FLOUR SHOULD BE KEPT 6" OR MORE OFF FLOOR.2) SOME BAKING CHOCOLATE IN BACK OF BAKERY DECORATING AREA SHOULD BE WRAPPED OR SET IN CONTAINER W/ LID.3) IN SMALL WALK--IN COOLER BY TAQUERIA SEVERAL FOODS SHOULD BE COVERED WHEN NOT BEING USED.4) SOME CONTAINERS OF FOOD AND BAGS OF ICE IN MAIN TQAUERIA WALK--IN SHOULD BE 6" OR MORE OFF FLOOR.5) IN BAR AREA KEEP A BAG OF SUGAR 6" OR MORE OFF FLOOR.
    Location: Bakery area
  • Environmental contamination
    Unpackaged food contaminated by environmental contaminants.
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
    Comments: A CORK (BULLETIN) BOARD ABOVE BAKERY DECORATING TABLE SHOULD BE REMOVED.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN PARTS OF THE LARGE PRODUCE PREP. TABLE WHERE NEEDED. 2) CLEAN PREP. TABLES IN CAKE DECORATING AREA -- AS NEEDED. THIS INCLUDES PEELING OFF THE PLASTIC COATING ON STAINLESS STEEL SHELF OF PREP. TABLE AND THE WALL SHELF ABOVE THE PREP. TABLE.3) CLEAN TOP OF MEAT ROOM ICE MACHINE.
    Location: Produce room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1) KEEP SOAP AVAILABLE AT THE PRODUCE AREA HAND SINK.2) TAQUERIA COOK--LINE SOAP DISPENSER AT SOUTH END HAS SUPPLY LINES OR HOSES BLOCKING IT. KEEP CLEAR AS NEEDED.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Service counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL PAPER TOWELS AT TAMALE AND PRODUCE HAND SINKS, AS WELL AS AT TAQUERIA BACK KITCHEN.
    Location: Produce room
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) IN THE BAR AREA MOVE THE SOAP AND TOWEL DISPENSERS OVER TO THE RIGHT A FEW FEET TO THE ACTUAL HAND SINK LOCATION.2) ALSO REMOVE SOAP DISPENSER THAT IS ABOVE 3-BAY SINK IN BAKERY.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SOME CEILING LIGHT BULBS IN THE DRINK STATION AREA (TAQUERIA) SHOULD HAVE GUARDS OVER THE BULBS.
  • Unapproved warewashing
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: DO NOT WASH UTENILS IN THE ONE BAY SINK IN CAKE DECORATING AREA. USE THE 3--BAY SINK.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Service counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) DRAIN STOPPERS MISSING IN TAMALE AND BAKERY AREAS. SUPPLY DRAIN STOPPES FOR 3--BAY SINKS.2) FRONT TAMALE HAND SINK DRAIN --- REPAIR MINOR LEAK.3) RESTORE COLD WATER TO THE 2--BAY SINK (REPAIR FAUCET AS NEEDED ) IN MEAT DEPT.4) REPAIR HOT WATER FAUCET LEAK AT HAND SINK IN MEAT CUTTING AREA (LEFT END BY 3--BAY).
    Location: Meat room
    Equipment: 2-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE CREAM SCOOPS IN FRONT BAKEY AREA SHOULD BE IN A DIPPER WELL (WITH RUNNING WATER) BETWEEN USE.
    Location: Bakery area
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: MANY LEMON JUICE BOTTLES HAVE BEEN USED FOR SAUCES AFTER BEING EMPTIED AND RINSED OUT. HOWEVER, FOOD AND DRINK CONTAINERS INTENDED TO BE USED ONCE (CALLED SINGLE SERVICE CONTAINERS) SHOULD NOT BE RE--USED FOR OTHER FOODS OR DRINK.
    Location: Bar
 02/27/2014Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK. 1/21 -- 3--BAY SINK IS TO STAY & A SMALL HAND SINK IS TO BE ADDED A FEW FT. AWAY (MGT. LOOKING FOR THE PROPER SINK).2/14 -- HAND SINK WAS JUST ORDERED.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.1/9 -- THE FIRE SUPPRESSANT SYSTEM IS TO BE INSTALLED BY 360 SERVICES ON MON.1/13.2/21 -- SUPPRESSANT SYSTEM HAS BEEN INSTALLED.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 02/27/2014Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: THERE ARE EXTENSION CORDS USED AS PERMANENT WIRING THROUGHOUT THE STORE: BAKERY, TAQUERIA, DRINK AREA, CHICHARONE AREA, ETC. DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS USING A LICENSED CONTRACTOR FOR EQUIPMENT THAT NEEDS TO BE PLUGGED IN.SWITCHPLATE MISSING ON EXHAUST HOOD SWITCH: TAQUERIAELECTRIC PANEL BOX DOES NOT HAVE A COVER AND HAS EXPOSED WIRES. REPAIR
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS.
    Location: Bakery area
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: INSTALL A HAND SINK IN THE DECORATING ROOM OF THE BAKERY.INSTALL A HAND SINK IN THE MIDDLE OF THE MEAT CUTTING ROOM. THERE IS A HAND SINK ON EITHER END OF THE MEAT ROOM BUT THEY ARE AT LEAST 80 FEET AWAY FROM EACH OTHER. THERE MUST BE A HAND SINK WITHIN 25 FEET OF ALL FOOD PREP AREAS.INSTALL A HAND SINK IN THE DRINK AREA NEXT TO THE TAQUERIS.
    Location: Service counter
  • Sewage system/direct connection
    A direct connection exists between a sewage system and equipment drain.
    Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
    Comments: THERE IS A DIRECT CONNECTION ON THE DRAIN FROM THE DIPPER WELL TO THE SEWER. PROVIDE AN OPEN SITE DRAIN,
    Location: Bakery area
    Equipment: Dipper well
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bakery area
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Bar
    Equipment: Ice bin
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: HOMESTYLE STOVE IN THE BAKERY IS NOT APPROVED. REMOVE HOMESTYLE STOVE. THIS WAS CITED IN PREVIOUS INSPECTIONS.DISCONTINUE USING INSULATED COOLERS AS ICE BINS. THEY ARE NOT DESIGNED FOR THIS USE. PROVIDE APPROVED STAINLESS STEEL ICE BINS WITH AN APPROVED OPEN SITE DRAIN.
    Location: Service counter
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT GUARDS MISSING ON OVERHEAD LIGHTS IN BAKERY AND IN DRINK AREA.
    Location: Service counter
  • Drainage system design/installation
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: THE DRAIN LINE FROM THE DIPPER WELL IS CORREGATED. THE DRAIN MUST BE SMOOTH.
    Location: Bakery area
    Equipment: Dipper well
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: SUBMIT PLANS FOR NEW BAR AREA. THERE SHALL BE NO MORE REMODELING WITHOUT PLAN SUBMITTAL AND APPROVAL.
  • 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: THE EXHAUST HOODS IN THE BAKERY HAVE NOT YET BEEN APPROVED BY THE FIRE MARSHAL AND/OR BUILDING INSPECTOR. ALSO, THE FIRE SUPPRESSION NOZZLES ARE NOT IN THE PROPER POSITION.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE A MINIMUM 70 FOOTCANDLES OF LIGHT AT ALL FOOD PREP SURFACES IN THE BAKERY.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: CEILING TILES MISSING IN BAKERY. INSTALL MISSING CEILING TILESALSO, TEXTURED CEILING IN BAKERY IS NOT APPROVED. RESURFACE CEILING TO SMOOTH, WASHABLE NONABSORBENT CONDITION.THE FLOOR IN THE BAKERY IS NOT SMOOTH AND EASILY CLEANABLE. RESURFACE FLOOR TO SMOOTH, WASHABLE AND NONABSORBENT CONIDITION.
    Location: Bakery area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THERE IS PLYWOOD AND CARDBOARD BEHIND THE OVEN IN THE DECORATING AREA. INSTALL APPROPRIATE WALLS BEHIND THE OVEN - NO WOOD. THE WALL MUST BE SMOOTH, WASHABLE, NONABSORBENT.
    Location: Bakery area
 02/27/2014Pre-Licensing
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK. 1/21 -- 3--BAY SINK IS TO STAY & A SMALL HAND SINK IS TO BE ADDED A FEW FT. AWAY (MGT. LOOKING FOR THE PROPER SINK).2/14 -- HAND SINK WAS JUST ORDERED.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.1/9 -- THE FIRE SUPPRESSANT SYSTEM IS TO BE INSTALLED BY 360 SERVICES ON MON.1/13.2/21 -- SUPPRESSANT SYSTEM HAS BEEN INSTALLED.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 02/18/2014Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK. 1/21 -- 3--BAY SINK IS TO STAY & A SMALL HAND SINK IS TO BE ADDED A FEW FT. AWAY (MGT. LOOKING FOR THE PROPER SINK).2/14 -- HAND SINK WAS JUST ORDERED.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.1/9 -- THE FIRE SUPPRESSANT SYSTEM IS TO BE INSTALLED BY 360 SERVICES ON MON.1/13.2/21 -- SUPPRESSANT SYSTEM HAS BEEN INSTALLED.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 01/31/2014Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK. 1/21 -- 3--BAY SINK IS TO STAY & A SMALL HAND SINK IS TO BE ADDED A FEW FT. AWAY (MGT. LOOKING FOR THE PROPER SINK).
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.1/9 -- THE FIRE SUPPRESSANT SYSTEM IS TO BE INSTALLED BY 360 SERVICES ON MON.1/13.2/21 -- SUPPRESSANT SYSTEM HAS BEEN INSTALLED.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 01/21/2014Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.1/9 -- THE FIRE SUPPRESSANT SYSTEM IS TO BE INSTALLED BY 360 SERVICES ON MON.1/13.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 01/15/2014Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.1/9 -- THE FIRE SUPPRESSANT SYSTEM IS TO BE INSTALLED BY 360 SERVICES ON MON.1/13.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 01/09/2014Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.12/31 -- ONE FRYER AND HALF THE GRILL MUST NOT BE USED UNTIL HOOD IS FULLY OPERATIONAL.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 12/31/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 12/30/2013Recheck
No violation noted during this evaluation. 12/30/2013Non-Illness Complaint
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.12/18 -- FINISH SCRUBBING & SANITIZING PART OF ONE CUTTING BOARD (AROUND AREA WHERE PORK AND BEEF ARE CUT).
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).12/18 -- CONTINUE WITH PLANS TO SWITCH BAR 3--BAY FOR AN UNDER--COUNTER DISHMACHINE AND ADDING A HAND SINK.
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: THE NEW 10 FT. LONG EXHAUST HOOD IN THE TAQUERIA IS NOT WIRED YET FOR FAN MOTOR NOR IS FIRE SUPPRESSANT FIXTURES INSTALLED. DO NOT USE THE FRYER OR LEFT HALF OF THE GRILL CURRENTLY UNDER THE HOOD---UNTIL HOOD IS OPERATING PROPERLY.
    Location: Cook line
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 12/18/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.12/9 -- 3 OF THE 4 CUTTING BOARDS LOOKED GOOD. ONE BOARD SHOULD BE TURNED WITH SMOOTHER SIDE UP.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 12/09/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 11/22/2013Recheck
  • 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: THE TABLE-TOP SELF--SERVE WARMER FOR COOKED PORK HAD TO BE TURNED UP FOR THE BASE TO MAINTAIN 135 DEGREES. SOME MEAT MEASURED 125 TO 130 F.
    Location: Sales floor
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.11/18 -- IF YOU CANNOT TURN THESE CUTTING BOARDS OVER THEN SAND THEM DOWN TO A SMOOTHER SURFACE, WHICH WILL BE EASIER TO CLEAN AND SANITIZE.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).
    Location: Bar
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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: LABEL THE BULK SALT CONTAINER BEHIND LARGE PREP. TABLE IN PORK SKIN FRYING ROOM.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery 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: CLEAN TAQUERIA WALK--IN COOLER FLOOR UNDER SKID.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 11/18/2013Recheck
  • 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: THE TABLE-TOP SELF--SERVE WARMER FOR COOKED PORK HAD TO BE TURNED UP FOR THE BASE TO MAINTAIN 135 DEGREES. SOME MEAT MEASURED 125 TO 130 F.
    Location: Sales floor
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).
    Location: Bar
  • 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: BEHIND A LARGE TABLE IN THE PORK SKINS FRYING ROOM IS A CONTAINER OF SLAT WHICH SHOULD HAVE A CUP OR SCOOP WITH A HANDLE IN IT -- TO REPLACE STYROFOAM CUP.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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: LABEL THE BULK SALT CONTAINER BEHIND LARGE PREP. TABLE IN PORK SKIN FRYING ROOM.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IMPROVE THE LIGHTING IN THE 3--BAY SINK AND DISHMACHINE AREA (AS BY ADDING PERHAPS A FLOURESCENT LIGHT FIXTURE ABOVE 3--BAY AND NEAR DI9SHMACHINE).
    Location: Three bay area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery 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: CLEAN TAQUERIA WALK--IN COOLER FLOOR UNDER SKID.
  • 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: PLACE A THERMOMETER IN THE PREP. COOLER (NEAR THE COKE COOLER).
    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: A BUCKET OF RAW SHRIMP IN TAQUERIA WALK--IN COOLER (BY THE DOOR) SHOULD BE COVERED WITH A LID.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 11/13/2013Recheck
  • 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: THE TABLE-TOP SELF--SERVE WARMER FOR COOKED PORK HAD TO BE TURNED UP FOR THE BASE TO MAINTAIN 135 DEGREES. SOME MEAT MEASURED 125 TO 130 F.
    Location: Sales floor
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).
    Location: Bar
  • 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: BEHIND A LARGE TABLE IN THE PORK SKINS FRYING ROOM IS A CONTAINER OF SLAT WHICH SHOULD HAVE A CUP OR SCOOP WITH A HANDLE IN IT -- TO REPLACE STYROFOAM CUP.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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 THE BULK SALT CONTAINER BEHIND LARGE PREP. TABLE IN PORK SKIN FRYING ROOM.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IMPROVE THE LIGHTING IN THE 3--BAY SINK AND DISHMACHINE AREA (AS BY ADDING PERHAPS A FLOURESCENT LIGHT FIXTURE ABOVE 3--BAY AND NEAR DI9SHMACHINE).
    Location: Three bay area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery 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: CLEAN TAQUERIA WALK--IN COOLER FLOOR UNDER SKID.
  • 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: PLACE A THERMOMETER IN THE PREP. COOLER (NEAR THE COKE COOLER).
    Equipment: Prep Top Cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: A BUCKET OF RAW SHRIMP IN TAQUERIA WALK--IN COOLER (BY THE DOOR) SHOULD BE COVERED WITH A LID.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 11/11/2013Recheck
  • 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: THE TABLE-TOP SELF--SERVE WARMER FOR COOKED PORK HAD TO BE TURNED UP FOR THE BASE TO MAINTAIN 135 DEGREES. SOME MEAT MEASURED 125 TO 130 F.
    Location: Sales floor
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 4 CUTTING BOARDS IN MEAT ROOM IN AREA WHERE PORK AND BEEF ARE CUT SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED WHERE THERE ARE DEEPER CUTS IN THE BOARDS.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A HAND SINK MUST BE ADDED BEHIND THE BAR --- (SUPPLIED WITH SOAP AND PAPER TOWEL).
    Location: Bar
  • 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: BEHIND A LARGE TABLE IN THE PORK SKINS FRYING ROOM IS A CONTAINER OF SLAT WHICH SHOULD HAVE A CUP OR SCOOP WITH A HANDLE IN IT -- TO REPLACE STYROFOAM CUP.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: DO NOT DO ANYMORE WORK ON THE NEW BAKERY AREA. A DETAILED DRAWING (TO SCALE -- WITH MEASUREMENTS) MUST FIRST BE SUBMITTED TO OUR OFFICE FOR REVIEW AND APPROVAL. PROPER BUILDING/CONSTRUCTION PERMITS FROM THE CITY SHOULD ALSO BE ON FILE AS NEEDED -- (WITH THE APPROPRIATE DEPTS.).
  • Plans unapproved
    Establishment began construction and/or operation prior to plan approval.
    Correction: Plans shall have approval prior to construction and operation.
  • 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 THE BULK SALT CONTAINER BEHIND LARGE PREP. TABLE IN PORK SKIN FRYING ROOM.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IMPROVE THE LIGHTING IN THE 3--BAY SINK AND DISHMACHINE AREA (AS BY ADDING PERHAPS A FLOURESCENT LIGHT FIXTURE ABOVE 3--BAY AND NEAR DI9SHMACHINE).
    Location: Three bay area
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: THE LARGE PRODUCE PREP. TABLE WAS MOVED TO ANOTHER LOCATION AROUND 30 TO 40 FT. AWAY. CERTAIN WALLS WITH HOLES IN THEM NEARBY SHOULD BE REPAIRED AND RESURFACED SO THEY ARE SMOOTH AND EASY TO CLEAN.
    Location: Bakery 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: CLEAN TAQUERIA WALK--IN COOLER FLOOR UNDER SKID.
  • 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: PLACE A THERMOMETER IN THE PREP. COOLER (NEAR THE COKE COOLER).
    Equipment: Prep Top Cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: A BUCKET OF RAW SHRIMP IN TAQUERIA WALK--IN COOLER (BY THE DOOR) SHOULD BE COVERED WITH A LID.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UNDER ONE OF THE MEAT CASE SCALES IS A METAL SUPPORT OR BRACE WHICH SHOULD BE CLEANED ON THE INSIDE. (NEAR THE PORK CHOPS IN DISPLAY COOLER).
    Location: Meat counter
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT BAKERY (PREP. AREA) HAND SINK.
    Location: Bakery area
 11/06/2013Routine
  • 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: IN THE BAKERY SALES CASES 7 FLIES WERE SEEN ALL ON THE LIGHT FIXTURES THAT ARE MOUNTED ON THE UPPER SURFACES OF THE CASES. PULL ALL PRODUCT AND REMOVE FLIES --- WIPE DOWN LIGHT FIXTURES BEFORE PLACING BAKED GOODS BACK INTO CASE.
    Location: Bakery area
 09/09/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN THE BAKERY SALES CASES 7 FLIES WERE SEEN ALL ON THE LIGHT FIXTURES THAT ARE MOUNTED ON THE UPPER SURFACES OF THE CASES. PULL ALL PRODUCT AND REMOVE FLIES --- WIPE DOWN LIGHT FIXTURES BEFORE PLACING BAKED GOODS BACK INTO CASE.
    Location: Bakery area
 09/04/2013Non-Illness Complaint
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises.
    Correction: ...
    Comments: Large propane gas tank used as heat source for tamales. Discontinue use immediately (tank removed)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Cook line
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Cook line
  • 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: CHEMICALS STORED ON ICE MACHINE AT MEAT COUNTER. DISCONTINUE PRACTICE.
    Location: Meat counter
  • 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: SMALL FLIES IN BAKERY AREA. EXTERMINATE/ADDRESS SOURCE.
    Location: Bakery area
  • 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: EMPLOYEES NOT WASHING HANDS BEFORE APPLYING GLOVES, BETWEEN HANDLING DIFFERENT KINDS OF MEAT, BEFORE RETURNING TO PREPARATION ACTIVITIES.
  • 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. OPEN EMPLOYEE DRINKS THROUGHOUT PREP AND COOK AREAS. DISCONTINUE PRACTICE. 6/28 SEVERAL OPEN DRINKS ON PREP TABLE IN PORK COOKING ROOM AND EMPLOYEE EATING.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: TRASH BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
    Location: Kitchen (front)
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PERSON IN CHARGE DISCARDED APPROXIMATELY 3LB OF GORDITA MEAT MIXTURE MADE AT 10AM AND AT 90 DEGREES F. MONITOR FOOD AND KEEP EITHER HOT OR COLD.
    Location: Cook line
    Equipment: Stove
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Meat counter
    Equipment: Prep table
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (back)
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (front)
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    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.
    Comments: 1) PRODUCE ROOM PREP TABLE.
    Location: Produce room
    Equipment: Prep table
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: NO HAND WASHING SINK IN FRONT AREA WHERE TAMALE AND CORN PREPARATION ASSEMBLY IS OCCURING. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Produce room
  • 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: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(1)s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1) BAKERY DEPARTMENT NOT SANITIZING EQUIPMENT AFTER CLEANING. SANITIZE IMMEDIATELY.
    Location: Bakery area
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: TAMALE, FRUIT, AND OTHER PREPARATION AND SERVING AREA IN FRONT OF STORE.
  • 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: BAKERY MIXER ARM STORED ON FLOOR. CLEAN AND SANITIZE AND THEN STORE ON OTHER SURFACE. EX. PREP TABLE.
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting. LIGHTS OUT IN VENTILATION HOODS.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: HOME STYLE STOVE IN BAKERY AREA AND PER PERSON IN CHARGE, IT IS NOT USED. PLEASE REMOVE.
    Location: Bakery area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) PRODUCE CONTAINERS STORED ON FLOOR.
    Location: Produce room
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: EMPLOYEES COOLING LARGE AMOUNTS OF COOKED MEAT ON COUNTERS. SEE ABOVE.
    Location: Cook line
  • Mop sink (corrected)
    MOP SINK USED TO WASH EQUIPMENT AT MEAT COUNTER.
    Correction: MOP SINK SHALL NOT BE USED TO WASH EQUIPMENT. DISCONTINUE. 6/28 INSTALL MOP SINK FOR BAKERY AREA.
    Location: Meat counter
    Equipment: Mop sink
  • Mop sink (corrected)
    MOP SINK USED TO WASH EQUIPMENT AT MEAT COUNTER.
    Correction: MOP SINK SHALL NOT BE USED TO WASH EQUIPMENT. DISCONTINUE. 6/28 INSTALL MOP SINK FOR BAKERY AREA.
    Location: Bakery area
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Kitchen
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP.
    Location: Kitchen (back)
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) WALK IN MEAT COOLER - ICE TO COOL FOOD STORED ON FLOOR. STORE ON SHELVING. PROVIDE ADDITIONAL SHELVING.2) WALK IN RESTAURANT COOLER - CONTAINERS OF FOOD STORED ON FLOOR THROUGHOUT - PROVIDE ADDITIONAL SHELVING.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: WALK IN DISPLAY COOLER - HOLDING OPEN BAKERY SHEET PANS WITH FOOD BELOW BOXES AND OTHER ITEMS.
    Location: Walk-in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: FOOD IN TAMALE AREA AT FRONT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • 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.
    Location: Produce room
    Equipment: Prep sink
  • 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.
    Location: Meat counter
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) REMOVE SOAP FROM FAR END OF 3-BAY SINK AND PROVIDE ABOVE THE HAND SINK.
    Location: Bakery area
    Equipment: 3-bay
  • 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: PROVIDE COMPLETE LABEL ON ITEMS PACKAGED IN STORE.
    Location: Sales floor
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Location: Meat counter
    Equipment: Prep sink
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: NO HAND SINK IN BAR AND DISH WASHING SINK EQUIPED WITH SOAP. PROVIDE HAND SINK OR WASH GLASSWARE IN RESTAURANT AREA 3-BAY OR DISHWASHER. 6/20 PER MANAGER, SINKS WILL BE USED FOR HAND WASHING ONLY UNTIL A DISHMACHINE CAN BE INSTALLED. EQUIPMENT WILL BE WASHED IN RESTAURANT EQUIPMENT. 6/28 OBSERVED BAKERY EMPLOYEE CLEANING MOP IN DISH WASHING SINK. DISCONTINUE PRACTICE.
    Location: Bar
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: NO HAND SINK IN BAR AND DISH WASHING SINK EQUIPED WITH SOAP. PROVIDE HAND SINK OR WASH GLASSWARE IN RESTAURANT AREA 3-BAY OR DISHWASHER. 6/20 PER MANAGER, SINKS WILL BE USED FOR HAND WASHING ONLY UNTIL A DISHMACHINE CAN BE INSTALLED. EQUIPMENT WILL BE WASHED IN RESTAURANT EQUIPMENT. 6/28 OBSERVED BAKERY EMPLOYEE CLEANING MOP IN DISH WASHING SINK. DISCONTINUE PRACTICE.
    Location: Bakery area
  • 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) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    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) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    Location: Kitchen (back)
  • 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
  • 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
  • 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: Bakery area
 07/05/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Kitchen (back)
  • 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: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Cook line
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP. 6/28 CORRECTED.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE. CORRECTED.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES. 4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC.. CORRECTED.
    Location: Cook line
  • 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: CHEMICALS STORED ON ICE MACHINE AT MEAT COUNTER. DISCONTINUE PRACTICE.
    Location: Meat counter
  • 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: SMALL FLIES IN BAKERY AREA. EXTERMINATE/ADDRESS SOURCE.
    Location: Bakery area
  • 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: EMPLOYEES NOT WASHING HANDS BEFORE APPLYING GLOVES, BETWEEN HANDLING DIFFERENT KINDS OF MEAT, BEFORE RETURNING TO PREPARATION ACTIVITIES.
  • 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. OPEN EMPLOYEE DRINKS THROUGHOUT PREP AND COOK AREAS. DISCONTINUE PRACTICE. 6/28 SEVERAL OPEN DRINKS ON PREP TABLE IN PORK COOKING ROOM AND EMPLOYEE EATING.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: TRASH BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
    Location: Kitchen (front)
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PERSON IN CHARGE DISCARDED APPROXIMATELY 3LB OF GORDITA MEAT MIXTURE MADE AT 10AM AND AT 90 DEGREES F. MONITOR FOOD AND KEEP EITHER HOT OR COLD.
    Location: Cook line
    Equipment: Stove
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Meat counter
    Equipment: Prep table
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (back)
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (front)
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    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.
    Comments: 1) PRODUCE ROOM PREP TABLE.
    Location: Produce room
    Equipment: Prep table
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: NO HAND WASHING SINK IN FRONT AREA WHERE TAMALE AND CORN PREPARATION ASSEMBLY IS OCCURING. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Produce room
  • 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: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(1)s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1) BAKERY DEPARTMENT NOT SANITIZING EQUIPMENT AFTER CLEANING. SANITIZE IMMEDIATELY.
    Location: Bakery area
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: TAMALE, FRUIT, AND OTHER PREPARATION AND SERVING AREA IN FRONT OF STORE.
  • 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: BAKERY MIXER ARM STORED ON FLOOR. CLEAN AND SANITIZE AND THEN STORE ON OTHER SURFACE. EX. PREP TABLE.
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting. LIGHTS OUT IN VENTILATION HOODS.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: HOME STYLE STOVE IN BAKERY AREA AND PER PERSON IN CHARGE, IT IS NOT USED. PLEASE REMOVE.
    Location: Bakery area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) PRODUCE CONTAINERS STORED ON FLOOR.
    Location: Produce room
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: EMPLOYEES COOLING LARGE AMOUNTS OF COOKED MEAT ON COUNTERS. SEE ABOVE.
    Location: Cook line
  • Mop sink (corrected)
    MOP SINK USED TO WASH EQUIPMENT AT MEAT COUNTER.
    Correction: MOP SINK SHALL NOT BE USED TO WASH EQUIPMENT. DISCONTINUE. 6/28 INSTALL MOP SINK FOR BAKERY AREA.
    Location: Meat counter
    Equipment: Mop sink
  • Mop sink
    MOP SINK USED TO WASH EQUIPMENT AT MEAT COUNTER.
    Correction: MOP SINK SHALL NOT BE USED TO WASH EQUIPMENT. DISCONTINUE. 6/28 INSTALL MOP SINK FOR BAKERY AREA.
    Location: Bakery area
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Kitchen
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP.
    Location: Kitchen (back)
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) WALK IN MEAT COOLER - ICE TO COOL FOOD STORED ON FLOOR. STORE ON SHELVING. PROVIDE ADDITIONAL SHELVING.2) WALK IN RESTAURANT COOLER - CONTAINERS OF FOOD STORED ON FLOOR THROUGHOUT - PROVIDE ADDITIONAL SHELVING.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: WALK IN DISPLAY COOLER - HOLDING OPEN BAKERY SHEET PANS WITH FOOD BELOW BOXES AND OTHER ITEMS.
    Location: Walk-in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: FOOD IN TAMALE AREA AT FRONT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • 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.
    Location: Produce room
    Equipment: Prep sink
  • 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.
    Location: Meat counter
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) REMOVE SOAP FROM FAR END OF 3-BAY SINK AND PROVIDE ABOVE THE HAND SINK.
    Location: Bakery area
    Equipment: 3-bay
  • 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: PROVIDE COMPLETE LABEL ON ITEMS PACKAGED IN STORE.
    Location: Sales floor
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Location: Meat counter
    Equipment: Prep sink
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: NO HAND SINK IN BAR AND DISH WASHING SINK EQUIPED WITH SOAP. PROVIDE HAND SINK OR WASH GLASSWARE IN RESTAURANT AREA 3-BAY OR DISHWASHER. 6/20 PER MANAGER, SINKS WILL BE USED FOR HAND WASHING ONLY UNTIL A DISHMACHINE CAN BE INSTALLED. EQUIPMENT WILL BE WASHED IN RESTAURANT EQUIPMENT. 6/28 OBSERVED BAKERY EMPLOYEE CLEANING MOP IN DISH WASHING SINK. DISCONTINUE PRACTICE.
    Location: Bar
  • Three bay : inappropriate use (corrected on site)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: NO HAND SINK IN BAR AND DISH WASHING SINK EQUIPED WITH SOAP. PROVIDE HAND SINK OR WASH GLASSWARE IN RESTAURANT AREA 3-BAY OR DISHWASHER. 6/20 PER MANAGER, SINKS WILL BE USED FOR HAND WASHING ONLY UNTIL A DISHMACHINE CAN BE INSTALLED. EQUIPMENT WILL BE WASHED IN RESTAURANT EQUIPMENT. 6/28 OBSERVED BAKERY EMPLOYEE CLEANING MOP IN DISH WASHING SINK. DISCONTINUE PRACTICE.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    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) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    Location: Kitchen (back)
  • 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
  • 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
  • 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: Bakery area
 06/28/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Kitchen (back)
  • 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: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Cook line
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Cook line
  • 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: CHEMICALS STORED ON ICE MACHINE AT MEAT COUNTER. DISCONTINUE PRACTICE.
    Location: Meat counter
  • 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: SMALL FLIES IN BAKERY AREA. EXTERMINATE/ADDRESS SOURCE.
    Location: Bakery area
  • 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: EMPLOYEES NOT WASHING HANDS BEFORE APPLYING GLOVES, BETWEEN HANDLING DIFFERENT KINDS OF MEAT, BEFORE RETURNING TO PREPARATION ACTIVITIES.
  • 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. OPEN EMPLOYEE DRINKS THROUGHOUT PREP AND COOK AREAS. DISCONTINUE PRACTICE.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: TRASH BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
    Location: Kitchen (front)
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PERSON IN CHARGE DISCARDED APPROXIMATELY 3LB OF GORDITA MEAT MIXTURE MADE AT 10AM AND AT 90 DEGREES F. MONITOR FOOD AND KEEP EITHER HOT OR COLD.
    Location: Cook line
    Equipment: Stove
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Meat counter
    Equipment: Prep table
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (back)
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (front)
  • 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) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    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.
    Comments: 1) PRODUCE ROOM PREP TABLE.
    Location: Produce room
    Equipment: Prep table
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: NO HAND WASHING SINK IN FRONT AREA WHERE TAMALE AND CORN PREPARATION ASSEMBLY IS OCCURING. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Produce room
  • 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: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(1)s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1) BAKERY DEPARTMENT NOT SANITIZING EQUIPMENT AFTER CLEANING. SANITIZE IMMEDIATELY.
    Location: Bakery area
  • 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: BAKERY MIXER ARM STORED ON FLOOR. CLEAN AND SANITIZE AND THEN STORE ON OTHER SURFACE. EX. PREP TABLE.
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting. LIGHTS OUT IN VENTILATION HOODS.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: HOME STYLE STOVE IN BAKERY AREA AND PER PERSON IN CHARGE, IT IS NOT USED. PLEASE REMOVE.
    Location: Bakery area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) PRODUCE CONTAINERS STORED ON FLOOR.
    Location: Produce room
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: EMPLOYEES COOLING LARGE AMOUNTS OF COOKED MEAT ON COUNTERS. SEE ABOVE.
    Location: Cook line
  • Mop sink (corrected)
    MOP SINK USED TO WASH EQUIPMENT AT MEAT COUNTER.
    Correction: MOP SINK SHALL NOT BE USED TO WASH EQUIPMENT. DISCONTINUE.
    Location: Meat counter
    Equipment: Mop sink
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Kitchen
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP.
    Location: Cook line
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT IMPROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE OR ON TOP.
    Location: Kitchen (back)
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) WALK IN MEAT COOLER - ICE TO COOL FOOD STORED ON FLOOR. STORE ON SHELVING. PROVIDE ADDITIONAL SHELVING.2) WALK IN RESTAURANT COOLER - CONTAINERS OF FOOD STORED ON FLOOR THROUGHOUT - PROVIDE ADDITIONAL SHELVING.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: WALK IN DISPLAY COOLER - HOLDING OPEN BAKERY SHEET PANS WITH FOOD BELOW BOXES AND OTHER ITEMS.
    Location: Walk-in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: FOOD IN TAMALE AREA AT FRONT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • 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.
    Location: Produce room
    Equipment: Prep sink
  • 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.
    Location: Meat counter
    Equipment: Ice machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) REMOVE SOAP FROM FAR END OF 3-BAY SINK AND PROVIDE ABOVE THE HAND SINK.
    Location: Bakery area
    Equipment: 3-bay
  • 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: PROVIDE COMPLETE LABEL ON ITEMS PACKAGED IN STORE.
    Location: Sales floor
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Location: Meat counter
    Equipment: Prep sink
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: NO HAND SINK IN BAR AND DISH WASHING SINK EQUIPED WITH SOAP. PROVIDE HAND SINK OR WASH GLASSWARE IN RESTAURANT AREA 3-BAY OR DISHWASHER. 6/20 PER MANAGER, SINKS WILL BE USED FOR HAND WASHING ONLY UNTIL A DISHMACHINE CAN BE INSTALLED. EQUIPMENT WILL BE WASHED IN RESTAURANT EQUIPMENT.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    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) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    Location: Kitchen (back)
  • 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
  • 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
  • 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: Bakery area
 06/20/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Kitchen (back)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Cook line
    Equipment: Make table cooler
  • 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: 1) SIDE AREA MAKE TABLE COOLER AT RESTAURANT FOOD NOT AT PROPER TEMPERATURE. ENSURE NO GAPS BETWEEN PANS ON TOP.2) RAW MEAT HANGING FROM POLES ATTACHED TO VENTILATION HOOD (80 DEGREES F) IN PORK COOKING AREA. DISCONTINUE PRACTICE.3) COOK'S LINE MAKE TABLE COOLER FOOD ON TOP NOT AT PROPER TEMPERATURE. REPAIR TO HOLD AT 41 AND BELOW AT ALL TIMES.4) COOK'S LINE- MANY FOOD ITEMS ON STOVES (NOT ON) AND COUNTERS WITH NO TEMPERATURE CONTROL. BEANS, CACTI, MEAT MIXTURES, COOKED ONIONS, ETC..
    Location: Cook line
  • 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: CHEMICALS STORED ON ICE MACHINE AT MEAT COUNTER. DISCONTINUE PRACTICE.
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SMALL FLIES IN BAKERY AREA. EXTERMINATE/ADDRESS SOURCE.
    Location: Bakery area
  • 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: EMPLOYEES NOT WASHING HANDS BEFORE APPLYING GLOVES, BETWEEN HANDLING DIFFERENT KINDS OF MEAT, BEFORE RETURNING TO PREPARATION ACTIVITIES.
  • 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. OPEN EMPLOYEE DRINKS THROUGHOUT PREP AND COOK AREAS. DISCONTINUE PRACTICE.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: TRASH BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
    Location: Kitchen (front)
  • 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: PERSON IN CHARGE DISCARDED APPROXIMATELY 3LB OF GORDITA MEAT MIXTURE MADE AT 10AM AND AT 90 DEGREES F. MONITOR FOOD AND KEEP EITHER HOT OR COLD.
    Location: Cook line
    Equipment: Stove
  • 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: 1) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Meat counter
    Equipment: Prep table
  • 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: 1) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (back)
  • 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: 1) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    Location: Kitchen (front)
  • 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: 1) RAW PORK AND BEEF CUT ON SAME CUTTING BOARD AS RAW CHICKEN. SEPARATE ACTIVITIES ON DIFFERENT CUTTING BOARDS.2) RAW MEAT STORED ABOVE READY TO EAT FOOD THROUGHOUT ESTABLISHMENT. EX. RAW MEAT ABOVE SALSA, RAW MEAT ABOVE CHEESE, RAW MEAT ABOVE COOKED FOOD. STORE BELOW.
    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.
    Comments: 1) PRODUCE ROOM PREP TABLE.
    Location: Produce room
    Equipment: Prep table
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: NO HAND WASHING SINK IN FRONT AREA WHERE TAMALE AND CORN PREPARATION ASSEMBLY IS OCCURING. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Produce room
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) DISHMACHINE NOT READING PROPER CONCENTRATION. USE 3-BAY TO SANITIZE UNTIL REPAIRED.2) IN-PLACE SANTIZER NOT AT PROPER CONCENTRATION. CHANGE OUT MORE FREQUENTLY AND MONITOR WITH TEST STRIPS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(1)s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1) BAKERY DEPARTMENT NOT SANITIZING EQUIPMENT AFTER CLEANING. SANITIZE IMMEDIATELY.
    Location: Bakery area
  • 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: BAKERY MIXER ARM STORED ON FLOOR. CLEAN AND SANITIZE AND THEN STORE ON OTHER SURFACE. EX. PREP TABLE.
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting. LIGHTS OUT IN VENTILATION HOODS.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: HOME STYLE STOVE IN BAKERY AREA AND PER PERSON IN CHARGE, IT IS NOT USED. PLEASE REMOVE.
    Location: Bakery area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) PRODUCE CONTAINERS STORED ON FLOOR.
    Location: Produce room
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: EMPLOYEES COOLING LARGE AMOUNTS OF COOKED MEAT ON COUNTERS. SEE ABOVE.
    Location: Cook line
  • Mop sink (corrected on site)
    MOP SINK USED TO WASH EQUIPMENT AT MEAT COUNTER.
    Correction: MOP SINK SHALL NOT BE USED TO WASH EQUIPMENT. DISCONTINUE.
    Location: Meat counter
    Equipment: Mop sink
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1) MEAT COUNTER'S REACH IN COOLERS.
    Location: Kitchen
    Equipment: Make table cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: COOKS LINE MAKE TABLE COOLER AT 48 DEGREES ON TOP. REPAIR UNIT.
    Location: Cook line
    Equipment: Make table cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL TO WALL WITH SILICONE SEALER.
    Location: Meat counter
    Equipment: 3-bay
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) WALK IN MEAT COOLER - ICE TO COOL FOOD STORED ON FLOOR. STORE ON SHELVING. PROVIDE ADDITIONAL SHELVING.2) WALK IN RESTAURANT COOLER - CONTAINERS OF FOOD STORED ON FLOOR THROUGHOUT - PROVIDE ADDITIONAL SHELVING.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: WALK IN DISPLAY COOLER - HOLDING OPEN BAKERY SHEET PANS WITH FOOD BELOW BOXES AND OTHER ITEMS.
    Location: Walk-in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: FOOD IN TAMALE AREA AT FRONT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. DISCONTINUE USE OF AREA.
    Location: Sales floor
  • 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.
    Location: Produce room
    Equipment: Prep sink
  • 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.
    Location: Meat counter
    Equipment: Ice machine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bakery area
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: 1) REMOVE SOAP FROM FAR END OF 3-BAY SINK AND PROVIDE ABOVE THE HAND SINK.
    Location: Bakery area
    Equipment: 3-bay
  • 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: PROVIDE COMPLETE LABEL ON ITEMS PACKAGED IN STORE.
    Location: Sales floor
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Location: Meat counter
    Equipment: Prep sink
  • Three bay : inappropriate use
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: NO HAND SINK IN BAR AND DISH WASHING SINK EQUIPED WITH SOAP. PROVIDE HAND SINK OR WASH GLASSWARE IN RESTAURANT AREA 3-BAY OR DISHWASHER.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    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) LEAK BENEATH MEAT COUNTER HAND SINK. REPAIR.2) OPEN PIPE IN BACK PORK SKIN COOKING AREA. REPAIR.
    Location: Kitchen (back)
  • 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
  • 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
  • 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: Bakery area
 06/03/2013Routine
  • 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) TAQUERIA STEAM TABLE CHICKEN MEASURED 118 DEGREES AND REFRIED BEANS 125 F. KEEP THESE AT 135 F OR HIGHER.2) THE CUSTOMER SELF--SERVE PORK WARMER (AT NORTH END OF MEAT DEPT) WAS AT 108 DEGREES. KEEP PORK PIECES AT OR ABOVE 135 F.
    Equipment: Steam table
  • 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: KEEP BLEACH WATER SET UP FOR WIPING CLOTHS ON TAQUERIA COOK--LINE. USE 1 TBSP. PER GAL. OF WATER.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SEVERAL MEAT CASE SLIDING DOORS, MAINLY IN THE BEEF AREA, SHOULD BE THOROUGHLY CLEANED.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) HAVE THE APPROPRIATE DRAIN STOPPERS FOR THE SECONDARY 3--BAY SINK IN TAQUERIA AREA2) KEEP A COVER ON THE FLOOR DRAIN IN BACK MEAT DEPT. AREA.12/19/12 -- THIS SECONDARY 3--BAY SINK IS GOING TO BE REPLACED WITH A DISH MACHINE PROBABLY IN THE NEXT FEW DAYS.
    Equipment: 3-bay
 12/19/2012Recheck
  • 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: 1) TAQUERIA STEAM TABLE CHICKEN MEASURED 118 DEGREES AND REFRIED BEANS 125 F. KEEP THESE AT 135 F OR HIGHER.2) THE CUSTOMER SELF--SERVE PORK WARMER (AT NORTH END OF MEAT DEPT) WAS AT 108 DEGREES. KEEP PORK PIECES AT OR ABOVE 135 F.
    Equipment: Steam table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CERTAIN SECTIONS OF CUTTING BOARDS, MAINLY IN THE BEEF SECTION OF MEAT DEPT., SHOULD BE MORE THOROUGHLY CLEANED AND SANITIZED WHERE CUT MARKS ARE DEEPER IN THE BOARDS.
    Location: Meat room
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KEEP BLEACH WATER SET UP FOR WIPING CLOTHS ON TAQUERIA COOK--LINE. USE 1 TBSP. PER GAL. OF WATER.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN THE FLOOR UNDER 3--BAY SINK (PARTICULARLY AROUND FLOOR DRAIN) IN BACK COOKING ROOM.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SEVERAL MEAT CASE SLIDING DOORS, MAINLY IN THE BEEF AREA, SHOULD BE THOROUGHLY CLEANED.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) HAVE THE APPROPRIATE DRAIN STOPPERS FOR THE SECONDARY 3--BAY SINK IN TAQUERIA AREA2) KEEP A COVER ON THE FLOOR DRAIN IN BACK MEAT DEPT. AREA.
    Equipment: 3-bay
 12/11/2012Routine
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: AT THE NORTH END OF THE MEAT CUTTING AREA THE BACK DELIVERY DOOR WAS LEFT OPEN FOR TOO LONG, EVEN THOUGH THERE ARE PLASTIC CURTAINS OVER DOORWAYS. SOME OF THE CURTAIN STRIPS ARE TORN AND TOO SHORT. FLIES MAY ENTER FROM OUTSIDE INTO THE MEAT DEPT. AND/OR GENERAL STORE AREA. KEEP OUTER DOORS CLOSED AS MUCH AS POSSIBLE. (CORRECTED ON SITE).-- OK.
    Location: Meat room
 09/14/2012Non-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: A VERY LARGE BARRELL OF RAW CHICKEN SETTING AT ROOM TEMP. WAS RELATIVELY COOL BUT WAS TOO MUCH CHICKEN OUT AT ONE TIME TO SAFELY CUT AND/OR PREP. IT. KEEP LESS RAW CHICKEN OUT AT ANY ONE TIME.
    Location: Kitchen (back)
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: SOAP DISPENSER AT SOUTH END COOK--LINE HAND SINK BLOCKED BY WIRES/EXTENSION CORDS. KEEP SOAP AVAILABLE.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP PAPER TOWELS AVAILABLE AT THE SOUTH END COOK--LINE HAND SINK.
    Location: Cook line
 09/05/2012Non-Illness Complaint 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: A VERY LARGE BARRELL OF RAW CHICKEN SETTING AT ROOM TEMP. WAS RELATIVELY COOL BUT WAS TOO MUCH CHICKEN OUT AT ONE TIME TO SAFELY CUT AND/OR PREP. IT. KEEP LESS RAW CHICKEN OUT AT ANY ONE TIME.
    Location: Kitchen (back)
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: SOAP DISPENSER AT SOUTH END COOK--LINE HAND SINK BLOCKED BY WIRES/EXTENSION CORDS. KEEP SOAP AVAILABLE.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP PAPER TOWELS AVAILABLE AT THE SOUTH END COOK--LINE HAND SINK.
    Location: Cook line
 08/31/2012Non-Illness Complaint
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: A CAN OF INSECTICIDE IN BAR AREA --- WAS MOVED TO SAFER LOCATION -- OK'D.
    Location: Bar
  • 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: BAKERY PREP. ROOM HAND SINK HAD A BUCKET AND/OR OTHER UTENSIL IN IT. KEEP SINK CLEAR OF ITEMS.
    Location: Bakery area
  • 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: USE BLEACH WATER FOR WIPING CLOTHS BETWEEN USE.
    Location: Cook line
  • 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: THE CAKE DECORATOR SHOULD WEAR A HAIR RESTRAINT (CAP, VISOR, ETC.) WHEN WORKING WITH ( OR DECORATING ) CAKES OR OTHER PASTRIES.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN THE TAQUERIA EXHAUST HOOD REPLACE 2 LIGHT BULBS.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE PAVEMENT BETWEEN AND AROUND THE 2 GREASE DUMPSTERS. ONE OF THEM NEEDS A GRATE UNDER THE LID TO BLOCK OUT PIECES OF FOOD OR TRASH. ONLY DUMP COOKING OILS/.GREASE INTO THE GREASE DUMPSTERS.
    Location: Dumpster area
  • Walls, floors, etc/soiled (corrected on site)
    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 RIGHT--HAND PROOFER FLOOR TOWARD THE BACK.
    Location: Bakery area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: IN TAQUERIA MAIN WALK--IN COOLER 2 SMALL PANS OF COOKED PORK WERE AROUND 80 DEGREES AND TIGHTLY COVERED WITH FOIL. PRE--CHILL SUCH FOODS 1ST ON ICE, THEN SET IN WALK--IN WITH FOIL FOLDED BACK SO AS NOT TO COVER THIGHTLY UNTIL FOOD IS COOLED DOWN CLOSE TO 41 DEGREES.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN INSIDE--LOWER CABINET AREA OF THE MIDDLE FRYER.2) CLEAN THE CAN OPENER BASE.3) CLEAN THE LOWER SHELF OF THE PRODUCE PREP. TABLE.
    Location: Cook line
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REFILL SOAP AT THE COOK--LINE CENTRAL HAND SINK.
    Location: Cook line
 07/06/2012Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: A CAN OF INSECTICIDE IN BAR AREA --- WAS MOVED TO SAFER LOCATION -- OK'D.
    Location: Bar
  • 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: BAKERY PREP. ROOM HAND SINK HAD A BUCKET AND/OR OTHER UTENSIL IN IT. KEEP SINK CLEAR OF ITEMS.
    Location: Bakery area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: USE BLEACH WATER FOR WIPING CLOTHS BETWEEN USE.
    Location: Cook line
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: THE CAKE DECORATOR SHOULD WEAR A HAIR RESTRAINT (CAP, VISOR, ETC.) WHEN WORKING WITH ( OR DECORATING ) CAKES OR OTHER PASTRIES.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN THE TAQUERIA EXHAUST HOOD REPLACE 2 LIGHT BULBS.
  • 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 RIGHT--HAND PROOFER FLOOR TOWARD THE BACK.
    Location: Bakery area
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: IN TAQUERIA MAIN WALK--IN COOLER 2 SMALL PANS OF COOKED PORK WERE AROUND 80 DEGREES AND TIGHTLY COVERED WITH FOIL. PRE--CHILL SUCH FOODS 1ST ON ICE, THEN SET IN WALK--IN WITH FOIL FOLDED BACK SO AS NOT TO COVER THIGHTLY UNTIL FOOD IS COOLED DOWN CLOSE TO 41 DEGREES.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN INSIDE--LOWER CABINET AREA OF THE MIDDLE FRYER.2) CLEAN THE CAN OPENER BASE.3) CLEAN THE LOWER SHELF OF THE PRODUCE PREP. TABLE.
    Location: Cook line
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REFILL SOAP AT THE COOK--LINE CENTRAL HAND SINK.
    Location: Cook line
 06/27/2012Routine
  • 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: QUARTER--CHICKEN IN TAQUERIA STEAM TABLE MEASURED 106 DEGREES. KEEP AT OR ABOVE 135F.2/29 -- HALF CHICKEN AT 130 DEGREES --- WAS TURNED UP -- CORRECTED -- OK.
    Equipment: Steam table
  • 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: IN THE MAIN BAKERY PREP. AREA WHERE 3--BAY SINK IS LOCATED A SEPERATE HAND SINK MUST BE INSTALLED. (THE BEST LOCATION LOOKS TO BE JUST TO THE RIGHT OF 3--BAY). IT WILL BE USED FOR WASHING HANDS ONLY. 3--BAY SINK TO BE USED ONLY FOR WASHING UTENSILS
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1) REPLACE A FEW CEILING LIGHT BULBS IN PRODUCE WALK--IN COOLER.2) REPLACE 4 LIGHT BULBS IN TAQUERIA EXHAUST HOOD.
    Location: Walk-in cooler
  • 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 FLOOR IN MEAT WALK--IN FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE LOWER SHELF OF THE MAIN PREP. TABLE IN TAQUERIA.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ONE LIGHT GUARD (COVER) IN TAQUERIA EXHAUST HOOD.
 02/29/2012Recheck
  • 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: QUARTER--CHICKEN IN TAQUERIA STEAM TABLE MEASURED 106 DEGREES. KEEP AT OR ABOVE 135F.
    Equipment: Steam table
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN THE MAIN BAKERY PREP. AREA WHERE 3--BAY SINK IS LOCATED A SEPERATE HAND SINK MUST BE INSTALLED. (THE BEST LOCATION LOOKS TO BE JUST TO THE RIGHT OF 3--BAY). IT WILL BE USED FOR WASHING HANDS ONLY. 3--BAY SINK TO BE USED ONLY FOR WASHING UTENSILS
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE A FEW CEILING LIGHT BULBS IN PRODUCE WALK--IN COOLER.
    Location: Walk-in cooler
  • 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 FLOOR IN MEAT WALK--IN FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE LOWER SHELF OF THE MAIN PREP. TABLE IN TAQUERIA.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ONE LIGHT GUARD (COVER) IN TAQUERIA EXHAUST HOOD.
 02/21/2012Routine

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