- Hot holding (corrected)
1. Refried beans on cook top in restaurant not being held hot enough. Heat up beans to 135 degrees F or higher before being placed on cook top for hot holding. Beans come from a can. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperaature in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperaature in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected on site)
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperaature in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation (corrected)
1. Chemicals being stored on top of a reach-in freezer. Do not store chemicals above food or food contact surfaces. 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).
- Pests/rodents (corrected)
1. Presence of house flies in facility. Take measures to eliminate house flies. Suggest using sticky traps discretly.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Glove Use (Critical) (corrected)
1. Employees observed putting on more than one pair of food gloves and removing the outside pair when soiled. If food gloves are used then put on one pair only. When food gloves are removed discard. Wash your hands before putting on a new pair of food gloves. Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected)
1. Employees must wash their hand prior to putting on a pair of food glove. Food employees’ hands became contaminated and were not washed to eliminate contamination before touching the food contact surface of food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before touching food or food contact surfaces.
- Food contacting soiled utensils/equipment (corrected)
1. Cooked pork fat being stored in a dirty carboard box that single service items originally came inside. Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
- Cutting surface(s) (corrected)
1. Resurface or discard the yellow cutting board table top located in the meat department near hand sink. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings (corrected)
1. Eliminate the gap located at bottom of exit door in produce prep. area. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids / missing (corrected)
1. Have dumpster company provide a new dumpster with tight fitting lids. Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
- Dumpster lids open (corrected)
1. Close dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items (corrected)
1. Pick up trash on ground around dumpster and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Equipment repair (corrected)
1. Repair or replace the torn door seal on left bottom door on restaurant salad prep. refrigerator. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Unclog the hand sink drain which is locate in produce prep. area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/11/2014 | Recheck |
- Hot holding
1. Refried beans on cook top in restaurant not being held hot enough. Heat up beans to 135 degrees F or higher before being placed on cook top for hot holding. Beans come from a can. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperaature in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperaature in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected on site)
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperaature in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation (corrected)
1. Chemicals being stored on top of a reach-in freezer. Do not store chemicals above food or food contact surfaces. 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).
- Pests/rodents
1. Presence of house flies in facility. Take measures to eliminate house flies. Suggest using sticky traps discretly.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Glove Use (Critical) (corrected)
1. Employees observed putting on more than one pair of food gloves and removing the outside pair when soiled. If food gloves are used then put on one pair only. When food gloves are removed discard. Wash your hands before putting on a new pair of food gloves. Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected)
1. Employees must wash their hand prior to putting on a pair of food glove. Food employees’ hands became contaminated and were not washed to eliminate contamination before touching the food contact surface of food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before touching food or food contact surfaces.
- Food contacting soiled utensils/equipment (corrected)
1. Cooked pork fat being stored in a dirty carboard box that single service items originally came inside. Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
- Cutting surface(s) (corrected)
1. Resurface or discard the yellow cutting board table top located in the meat department near hand sink. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings (corrected)
1. Eliminate the gap located at bottom of exit door in produce prep. area. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids / missing
1. Have dumpster company provide a new dumpster with tight fitting lids. Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
- Dumpster lids open (corrected)
1. Close dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items (corrected)
1. Pick up trash on ground around dumpster and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Equipment repair
1. Repair or replace the torn door seal on left bottom door on restaurant salad prep. refrigerator. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Unclog the hand sink drain which is locate in produce prep. area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/04/2014 | Recheck |
- Hot holding
1. Refried beans on cook top in restaurant not being held hot enough. Heat up beans to 135 degrees F or higher before being placed on cook top for hot holding. Beans come from a can. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperature not in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperature not in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected on site)
1. Salad prep. refrigerator located in restaurant area not cold enough for potentially hazardous food storage. Remove potentially hazardous foods or use ice to maintain at a proper internal temperature not in the danger zone. 2. Walk-in refrigerator next to restaurant not cold enough for potentially hazardous food storage. Take measures to ensure potentially hazardous foods are maintained at an internal temperature not in the danger zone. Move potentially hazardous food to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation
1. Chemicals being stored on top of a reach-in freezer. Do not store chemicals above food or food contact surfaces. 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).
- Pests/rodents
1. Presence of house flies in facility. Take measures to eliminate house flies. Suggest using sticky traps discretly.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Glove Use (Critical)
1. Employees observed putting on more than one pair of food gloves and removing the outside pair when soiled. If food gloves are used then put on one pair only. When food gloves are removed discard. Wash your hands before putting on a new pair of food gloves. Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when)
1. Employees must wash their hand prior to putting on a pair of food glove. Food employees’ hands became contaminated and were not washed to eliminate contamination before touching the food contact surface of food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before touching food or food contact surfaces.
- Food contacting soiled utensils/equipment
1. Cooked pork fat being stored in a dirty carboard box that single service items originally came inside. Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
- Cutting surface(s)
1. Resurface or discard the yellow cutting board table top located in the meat department near hand sink. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Eliminate the gap located at bottom of exit door in produce prep. area. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids open
1. Close dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
1. Pick up trash on ground around dumpster and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Plumbing system/ repair (Non-Critical)
1. Unclog the hand sink drain which is locate in produce prep. area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
08/26/2014 | Routine |
| No violation noted during this evaluation. | 07/29/2014 | Illness Complaint |
| No violation noted during this evaluation. | 04/23/2014 | Illness Complaint |
- Hot holding (corrected)
1. Refried beans in restaurant not being held hot enogh. 2. Carnitas in restarurant area not being held hot enough. THIS IS A REPEAT CRITICAL VIOLATION. A CITATION HAS BEEN ISSUED. Use a probe thermometer to monitor internal temperatures of potentially hardous foods. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected)
1. Refried beans in restaurant not being held hot enogh. 2. Carnitas in restarurant area not being held hot enough. THIS IS A REPEAT CRITICAL VIOLATION. A CITATION HAS BEEN ISSUED. Use a probe thermometer to monitor internal temperatures of potentially hardous foods. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Toxic material(s) separation (corrected)
1. 3 in 1 oil being stored above prep. table in service meat area. 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).
- Pests/rodents (corrected)
1. Mouse droppings present in warehouse area near onion rack. 2. Mouse droppings present in produce prep. area. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
1. Mouse droppings present in warehouse area near onion rack. 2. Mouse droppings present in produce prep. area. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- No hand washing (when) (corrected)
1. Employee in service meat department did not wash his hands before putting on food gloves. Food employees must wash hands before putting on food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Lubricant specifications (corrected)
1. 3 in 1 oil being used in service meat area on slicer. Only use food grade lubricants on machines use to prepare food such as band saws, grinders and slicers. Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
- Probe thermometer (corrected)
1. Provide a probe thermometer in the restaurant. No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s) (corrected)
1. Wet mops setting on floor in men's restroom. Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Cutting surface(s) (corrected)
1. Resurface the yellow cutting boards in restaurant area. 2. Resurface cutting boards in the service meat department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
1. Resurface the yellow cutting boards in restaurant area. 2. Resurface cutting boards in the service meat department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Eliminate gaps in Northeast warehouse double doors to prevent mice from entering. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids open (corrected)
1. Close dumpster lids when not being loaded or emptied. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Physical facility repair (corrected)
1. Repair any roof leaks and provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the fan guards on refrigeration unit in walk-in produce refrigerator. 2. Clean the fan guards on refrigeration unit in walk-in meat refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the fan guards on refrigeration unit in walk-in produce refrigerator. 2. Clean the fan guards on refrigeration unit in walk-in meat refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
1. Provide drain stops for 3 compartment sink in restaurant area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food on display (corrected)
1. Containers of Jalopenos in restraurant not protected. Protect self serve food while on display. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Light shields (corrected)
1. Lights in carnitta display cases must be shielded. 2. Provide a shield on lights in the pork rhine case.Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Light shields
1. Lights in carnitta display cases must be shielded. 2. Provide a shield on lights in the pork rhine case.Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line on 3 compartment sink in restaurant area so it does not leak. 2. Repair the leak in 3 compartment sink drain line located in rendering area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line on 3 compartment sink in restaurant area so it does not leak. 2. Repair the leak in 3 compartment sink drain line located in rendering area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
03/04/2014 | Recheck |
- Hot holding (corrected)
1. Refried beans in restaurant not being held hot enogh. 2. Carnitas in restarurant area not being held hot enough. THIS IS A REPEAT CRITICAL VIOLATION. A CITATION HAS BEEN ISSUED. Use a probe thermometer to monitor internal temperatures of potentially hardous foods. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding
1. Refried beans in restaurant not being held hot enogh. 2. Carnitas in restarurant area not being held hot enough. THIS IS A REPEAT CRITICAL VIOLATION. A CITATION HAS BEEN ISSUED. Use a probe thermometer to monitor internal temperatures of potentially hardous foods. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Toxic material(s) separation (corrected)
1. 3 in 1 oil being stored above prep. table in service meat area. 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).
- Pests/rodents (corrected)
1. Mouse droppings present in warehouse area near onion rack. 2. Mouse droppings present in produce prep. area. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Mouse droppings present in warehouse area near onion rack. 2. Mouse droppings present in produce prep. area. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- No hand washing (when) (corrected)
1. Employee in service meat department did not wash his hands before putting on food gloves. Food employees must wash hands before putting on food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Lubricant specifications (corrected)
1. 3 in 1 oil being used in service meat area on slicer. Only use food grade lubricants on machines use to prepare food such as band saws, grinders and slicers. Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
- Probe thermometer (corrected)
1. Provide a probe thermometer in the restaurant. No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s) (corrected)
1. Wet mops setting on floor in men's restroom. Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Cutting surface(s) (corrected)
1. Resurface the yellow cutting boards in restaurant area. 2. Resurface cutting boards in the service meat department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface the yellow cutting boards in restaurant area. 2. Resurface cutting boards in the service meat department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Eliminate gaps in Northeast warehouse double doors to prevent mice from entering. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids open
1. Close dumpster lids when not being loaded or emptied. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Physical facility repair (corrected)
1. Repair any roof leaks and provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the fan guards on refrigeration unit in walk-in produce refrigerator. 2. Clean the fan guards on refrigeration unit in walk-in meat refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the fan guards on refrigeration unit in walk-in produce refrigerator. 2. Clean the fan guards on refrigeration unit in walk-in meat refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
1. Provide drain stops for 3 compartment sink in restaurant area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food on display (corrected)
1. Containers of Jalopenos in restraurant not protected. Protect self serve food while on display. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Light shields
1. Lights in carnitta display cases must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Light shields
1. Lights in carnitta display cases must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line on 3 compartment sink in restaurant area so it does not leak. 2. Repair the leak in 3 compartment sink drain line located in rendering area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line on 3 compartment sink in restaurant area so it does not leak. 2. Repair the leak in 3 compartment sink drain line located in rendering area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
02/25/2014 | Recheck |
- Hot holding
1. Refried beans in restaurant not being held hot enogh. 2. Carnitas in restarurant area not being held hot enough. Use a probe thermometer to monitor internal temperatures of potentially hardous foods. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding
1. Refried beans in restaurant not being held hot enogh. 2. Carnitas in restarurant area not being held hot enough. Use a probe thermometer to monitor internal temperatures of potentially hardous foods. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Toxic material(s) separation
1. 3 in 1 oil being stored above prep. table in service meat area. 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).
- Pests/rodents
1. Mouse droppings present in warehouse area near onion rack. 2. Mouse droppings present in produce prep. area. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Mouse droppings present in warehouse area near onion rack. 2. Mouse droppings present in produce prep. area. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- No hand washing (when)
1. Employee in service meat department did not wash his hands before putting on food gloves. Food employees must wash hands before putting on food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Lubricant specifications
1. 3 in 1 oil being used in service meat area on slicer. Only use food grade lubricants on machines use to prepare food such as band saws, grinders and slicers. Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
- Probe thermometer
1. Provide a probe thermometer in the restaurant. No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s)
1. Wet mops setting on floor in men's restroom. Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Cutting surface(s)
1. Resurface the yellow cutting boards in restaurant area. 2. Resurface cutting boards in the service meat department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface the yellow cutting boards in restaurant area. 2. Resurface cutting boards in the service meat department. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Eliminate gaps in Northeast warehouse double doors to prevent mice from entering. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids open
1. Close dumpster lids when not being loaded or emptied. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Physical facility repair
1. Repair any roof leaks and provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the fan guards on refrigeration unit in walk-in produce refrigerator. 2. Clean the fan guards on refrigeration unit in walk-in meat refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the fan guards on refrigeration unit in walk-in produce refrigerator. 2. Clean the fan guards on refrigeration unit in walk-in meat refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Provide drain stops for 3 compartment sink in restaurant area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food on display
1. Containers of Jalopenos in restraurant not protected. Protect self serve food while on display. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Light shields
1. Lights in carnitta display cases must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Light shields
1. Lights in carnitta display cases must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line on 3 compartment sink in restaurant area so it does not leak. 2. Repair the leak in 3 compartment sink drain line located in rendering area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line on 3 compartment sink in restaurant area so it does not leak. 2. Repair the leak in 3 compartment sink drain line located in rendering area. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
02/18/2014 | Routine |
- Hot holding (corrected)
1. Refried beans located on restaurant grill top not being held hot enough. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- No hand washing (when) (corrected)
1. Food employees in meat department did not wash their hands before putting on food gloves. Food employees must have clean hands before touching food or food contact surfaces. The outside of food glove is a food contact surface.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Drying mop(s) (corrected)
1. Wet mops being stored in restroom setting on the floor. Hand up wet mops to air dry when not in use. Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Dumpster lids / missing (corrected)
Outside dumpster has broken lid. Have dumpster company provide a dumpster with tight fitting lids.
Correction: Provide lids and/or doors in good repair on dumpster.
- Dumpster / pick up frequency (corrected)
1. Dumpsters full. Dumpster lids will not close tightly because they are too full. Have dumpsters picked up more frequently or provide more dumpster capacity. Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
- Floors, walls, ceilings cleanability (corrected)
1. Repair the floor in service meat area to a smooth easily cleanable condition. 2. Repair floor in restaurant area to a smooth easily cleanable condition. 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.
- Floors, walls, ceilings cleanability (corrected)
1. Repair the floor in service meat area to a smooth easily cleanable condition. 2. Repair floor in restaurant area to a smooth easily cleanable condition. 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.
- Physical facility repair (corrected)
1. Repair the roof so no leaks are present. Replace any water stained ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Hand sink temperature (corrected)
1. Repair the hot water on hand sink in produce prep. room to function properly as designed. Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Produce room
Equipment: Hand sink
- Equipment repair (corrected)
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Meat room
- Equipment repair (corrected)
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
- Equipment repair (corrected)
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Main ice maker ice bin soiled. Remove ice from ice bin and clean inside top of ice bin of soil. 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: Kitchen (back)
- Hand sink/soap (corrected)
1. Hand sink in restaurant not supplied with hand sanitizer only. No hand soap provided at hand sink.
Correction: Provide soap.
- Light shields (corrected)
1. Provide a shield on light missing a shield in service meat department. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- In use utensil storage (corrected)
1. Clean knives in service meat department being stored in crack between back of prep. table and wall. Store in a clean cleanable place only. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
11/06/2013 | Recheck |
- Hot holding (corrected)
1. Refried beans located on restaurant grill top not being held hot enough. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- No hand washing (when) (corrected)
1. Food employees in meat department did not wash their hands before putting on food gloves. Food employees must have clean hands before touching food or food contact surfaces. The outside of food glove is a food contact surface.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Drying mop(s) (corrected)
1. Wet mops being stored in restroom setting on the floor. Hand up wet mops to air dry when not in use. Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Dumpster lids / missing
Outside dumpster has broken lid. Have dumpster company provide a dumpster with tight fitting lids.
Correction: Provide lids and/or doors in good repair on dumpster.
- Dumpster / pick up frequency (corrected)
1. Dumpsters full. Dumpster lids will not close tightly because they are too full. Have dumpsters picked up more frequently or provide more dumpster capacity. Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
- Floors, walls, ceilings cleanability
1. Repair the floor in service meat area to a smooth easily cleanable condition. 2. Repair floor in restaurant area to a smooth easily cleanable condition. 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.
- Floors, walls, ceilings cleanability
1. Repair the floor in service meat area to a smooth easily cleanable condition. 2. Repair floor in restaurant area to a smooth easily cleanable condition. 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.
- Physical facility repair
1. Repair the roof so no leaks are present. Replace any water stained ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Hand sink temperature
1. Repair the hot water on hand sink in produce prep. room to function properly as designed. Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Produce room
Equipment: Hand sink
- Equipment repair
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Meat room
- Equipment repair
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
- Equipment repair
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
1. Main ice maker ice bin soiled. Remove ice from ice bin and clean inside top of ice bin of soil. 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: Kitchen (back)
- Hand sink/soap (corrected)
1. Hand sink in restaurant not supplied with hand sanitizer only. No hand soap provided at hand sink.
Correction: Provide soap.
- Light shields
1. Provide a shield on light missing a shield in service meat department. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- In use utensil storage (corrected)
1. Clean knives in service meat department being stored in crack between back of prep. table and wall. Store in a clean cleanable place only. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
10/16/2013 | Recheck |
- Hot holding
1. Refried beans located on restaurant grill top not being held hot enough. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- No hand washing (when)
1. Food employees in meat department did not wash their hands before putting on food gloves. Food employees must have clean hands before touching food or food contact surfaces. The outside of food glove is a food contact surface.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Drying mop(s)
1. Wet mops being stored in restroom setting on the floor. Hand up wet mops to air dry when not in use. Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Dumpster lids / missing
Outside dumpster has broken lid. Have dumpster company provide a dumpster with tight fitting lids.
Correction: Provide lids and/or doors in good repair on dumpster.
- Dumpster / pick up frequency
1. Dumpsters full. Dumpster lids will not close tightly because they are too full. Have dumpsters picked up more frequently or provide more dumpster capacity. Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
- Floors, walls, ceilings cleanability
1. Repair the floor in service meat area to a smooth easily cleanable condition. 2. Repair floor in restaurant area to a smooth easily cleanable condition. 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.
- Floors, walls, ceilings cleanability
1. Repair the floor in service meat area to a smooth easily cleanable condition. 2. Repair floor in restaurant area to a smooth easily cleanable condition. 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.
- Physical facility repair
1. Repair the roof so no leaks are present. Replace any water stained ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Hand sink temperature
1. Repair the hot water on hand sink in produce prep. room to function properly as designed. Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Produce room
Equipment: Hand sink
- Equipment repair
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Meat room
- Equipment repair
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
- Equipment repair
1. All 3 compartment sinks must be equiped with approved drain stops. Three utensil sinks present. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
1. Main ice maker ice bin soiled. Remove ice from ice bin and clean inside top of ice bin of soil. 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: Kitchen (back)
- Hand sink/soap
1. Hand sink in restaurant not supplied with hand sanitizer only. No hand soap provided at hand sink.
Correction: Provide soap.
- Light shields
1. Provide a shield on light missing a shield in service meat department. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- In use utensil storage
1. Clean knives in service meat department being stored in crack between back of prep. table and wall. Store in a clean cleanable place only. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
10/08/2013 | Routine |
| No violation noted during this evaluation. | 09/24/2013 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of flies in facility.
Correction: Exterminate flies using approved methods and elimination of harborage conditions.
- No hand washing (when) (corrected)
1. Hand sink in produce department being used for storage, no soap and no hand drying aids. Employees preparing food. 2. Hand sink in meat department no supplied with hand washing aids. Several employees handling food. Food gloves being put on without washing hands first. 3. Hand sink in rendering kitchen not supplied with soap and hand drying aids. 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 and before handling food contact surfaces such as food gloves and food.
- Unapproved food contact materials (corrected)
1. Meat being stored in contact with shopping carts. This not approved. 2. Meat being stored in contact with a used cardboard box. This is not approved. Only clean single service or sanitized ware must be used. 3. Bread in restaurant area being stored in contact with used shell egg boxes. This is unapproved. Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
- Unapproved food contact materials (corrected)
1. Meat being stored in contact with shopping carts. This not approved. 2. Meat being stored in contact with a used cardboard box. This is not approved. Only clean single service or sanitized ware must be used. 3. Bread in restaurant area being stored in contact with used shell egg boxes. This is unapproved. Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
- Unapproved food contact materials (corrected)
1. Meat being stored in contact with shopping carts. This not approved. 2. Meat being stored in contact with a used cardboard box. This is not approved. Only clean single service or sanitized ware must be used. 3. Bread in restaurant area being stored in contact with used shell egg boxes. This is unapproved. Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
- Hand sink improper usage (corrected)
1. Hand sink in produce preparation area being used for storage. 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.
- Air gap (corrected)
The hose nozzles is in 3 compartment sink in redering kitchen. Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition. Cutting board in produce preparation area needs resurfaced or discarded.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Produce room
- Protected outer openings (corrected)
Ware house doors must be screened, equiped with an air curtain or closed when not in use. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Thermometer, provided (corrected)
All cold and hot holding equipment which contains potentially hazardous food must have accurate thermometers conspicuously located. 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.
- Equipment repair (corrected)
All 3 compartment sinks need 3 approved drain stops. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/soap (corrected)
No hand soap provided at hand sink. 1. No soap at hand sink in produce preparation area. 2. No soap at hand sink in meat department.
Correction: Provide soap.
- Hand sink/soap (corrected)
No hand soap provided at hand sink. 1. No soap at hand sink in produce preparation area. 2. No soap at hand sink in meat department.
Correction: Provide soap.
- Hand sink/soap (corrected)
No hand soap provided at hand sink. 1. No soap at hand sink in produce preparation area. 2. No soap at hand sink in meat department.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. 1. No hand drying aids at hand sink in produce department. 2. No hand drying provisions at hand sink in meat department. 3. No hand drying aids at hand sink in rendering kitchen.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. 1. No hand drying aids at hand sink in produce department. 2. No hand drying provisions at hand sink in meat department. 3. No hand drying aids at hand sink in rendering kitchen.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. 1. No hand drying aids at hand sink in produce department. 2. No hand drying provisions at hand sink in meat department. 3. No hand drying aids at hand sink in rendering kitchen.
Correction: Provide approved hand drying provisions.
- Single Service Storage (corrected)
Do not set boxes of cups in the restaurant on the floor. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
05/23/2013 | Recheck |
- Pests/rodents
Presence of flies in facility.
Correction: Exterminate flies using approved methods and elimination of harborage conditions.
- No hand washing (when)
1. Hand sink in produce department being used for storage, no soap and no hand drying aids. Employees preparing food. 2. Hand sink in meat department no supplied with hand washing aids. Several employees handling food. Food gloves being put on without washing hands first. 3. Hand sink in rendering kitchen not supplied with soap and hand drying aids. 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 and before handling food contact surfaces such as food gloves and food.
- Unapproved food contact materials
1. Meat being stored in contact with shopping carts. This not approved. 2. Meat being stored in contact with a used cardboard box. This is not approved. Only clean single service or sanitized ware must be used. 3. Bread in restaurant area being stored in contact with used shell egg boxes. This is unapproved. Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
- Unapproved food contact materials
1. Meat being stored in contact with shopping carts. This not approved. 2. Meat being stored in contact with a used cardboard box. This is not approved. Only clean single service or sanitized ware must be used. 3. Bread in restaurant area being stored in contact with used shell egg boxes. This is unapproved. Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
- Unapproved food contact materials
1. Meat being stored in contact with shopping carts. This not approved. 2. Meat being stored in contact with a used cardboard box. This is not approved. Only clean single service or sanitized ware must be used. 3. Bread in restaurant area being stored in contact with used shell egg boxes. This is unapproved. Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
- Hand sink improper usage
1. Hand sink in produce preparation area being used for storage. 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.
- Air gap
The hose nozzles is in 3 compartment sink in redering kitchen. Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
- Cutting surface(s)
Cutting surface(s) in poor condition. Cutting board in produce preparation area needs resurfaced or discarded.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Produce room
- Protected outer openings
Ware house doors must be screened, equiped with an air curtain or closed when not in use. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Thermometer, provided
All cold and hot holding equipment which contains potentially hazardous food must have accurate thermometers conspicuously located. 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.
- Equipment repair
All 3 compartment sinks need 3 approved drain stops. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/soap
No hand soap provided at hand sink. 1. No soap at hand sink in produce preparation area. 2. No soap at hand sink in meat department.
Correction: Provide soap.
- Hand sink/soap
No hand soap provided at hand sink. 1. No soap at hand sink in produce preparation area. 2. No soap at hand sink in meat department.
Correction: Provide soap.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink. 1. No soap at hand sink in produce preparation area. 2. No soap at hand sink in meat department.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink. 1. No hand drying aids at hand sink in produce department. 2. No hand drying provisions at hand sink in meat department. 3. No hand drying aids at hand sink in rendering kitchen.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
No hand drying provisions at hand sink. 1. No hand drying aids at hand sink in produce department. 2. No hand drying provisions at hand sink in meat department. 3. No hand drying aids at hand sink in rendering kitchen.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
No hand drying provisions at hand sink. 1. No hand drying aids at hand sink in produce department. 2. No hand drying provisions at hand sink in meat department. 3. No hand drying aids at hand sink in rendering kitchen.
Correction: Provide approved hand drying provisions.
- Single Service Storage
Do not set boxes of cups in the restaurant on the floor. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
05/16/2013 | Routine |
- Hot holding (corrected)
1. The seasoned cooked pork in display case near Restaurant area is not being maintained hot enough. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. The natural shredded cheese in salad prep. refrigerator located in Restaurant is not cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic labeling (corrected)
1. Spray bottle labeled Windex containg a clear liquid present in walk-in Meat department refrigerator. Label contents of spray bottle accurately. Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Toxic labeling (corrected)
1. Spray bottle labeled Windex containg a clear liquid present in walk-in Meat department refrigerator. Label contents of spray bottle accurately. Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Toxic material(s) separation (corrected)
1. Spray bottle labeled Windex hanging on shelf above food in the walk-in Meat department refrigerator. 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).
- Non sewage liquid drainage (corrected)
1. Do not drain the Glacier water station liquid discarge in the 2 compartment sink located in Produce prep. area. Drain into the mop sink of other approve drain. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
1. Resurface or discard the cutting boards on prep. table under O.J. machine in Restaurant area. 2. Resurface or replace the yellow cutting boards on prep. table located in Meat dept. service area. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard the cutting boards on prep. table under O.J. machine in Restaurant area. 2. Resurface or replace the yellow cutting boards on prep. table located in Meat dept. service area. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair (corrected)
1. Provide ceiling tiles where missing inside store near patron restrooms and in Men's restroom. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the filters in exaust hood over grill located in Restaurant area. 2. Clean the clear plastic curtains located between Rendering kitchen and dry storage area of soil. 3. Clean the fan guards in walk-in Produce refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the filters in exaust hood over grill located in Restaurant area. 2. Clean the clear plastic curtains located between Rendering kitchen and dry storage area of soil. 3. Clean the fan guards in walk-in Produce refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the filters in exaust hood over grill located in Restaurant area. 2. Clean the clear plastic curtains located between Rendering kitchen and dry storage area of soil. 3. Clean the fan guards in walk-in Produce refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in front of store custard and caked refrigerator. 2. Provide a thermometer in the 2 door True refrigerator with stainless steel doors in Restaurant area. 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in front of store custard and caked refrigerator. 2. Provide a thermometer in the 2 door True refrigerator with stainless steel doors in Restaurant area. 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.
- Equipment repair
1. Provide at least 3 approved drain stops for all 3 compartment sink in Rendering area and service Meat dept. area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink located in Rendering area. 2. No hand drying provisions at hand sink in West men's restroom.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink located in Rendering area. 2. No hand drying provisions at hand sink in West men's restroom.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line on 3 compartment sink located in Restaurant area so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
01/09/2013 | Recheck |
- Hot holding
1. The seasoned cooked pork in display case near Restaurant area is not being maintained hot enough. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding
1. The natural shredded cheese in salad prep. refrigerator located in Restaurant is not cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic labeling
1. Spray bottle labeled Windex containg a clear liquid present in walk-in Meat department refrigerator. Label contents of spray bottle accurately. Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Toxic material(s) separation
1. Spray bottle labeled Windex hanging on shelf above food in the walk-in Meat department refrigerator. 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).
- Non sewage liquid drainage
1. Do not drain the Glacier water station liquid discarge in the 2 compartment sink located in Produce prep. area. Drain into the mop sink of other approve drain. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s)
1. Resurface or discard the cutting boards on prep. table under O.J. machine in Restaurant area. 2. Resurface or replace the yellow cutting boards on prep. table located in Meat dept. service area. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard the cutting boards on prep. table under O.J. machine in Restaurant area. 2. Resurface or replace the yellow cutting boards on prep. table located in Meat dept. service area. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical facility repair
1. Provide ceiling tiles where missing inside store near patron restrooms and in Men's restroom. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the filters in exaust hood over grill located in Restaurant area. 2. Clean the clear plastic curtains located between Rendering kitchen and dry storage area of soil. 3. Clean the fan guards in walk-in Produce refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the filters in exaust hood over grill located in Restaurant area. 2. Clean the clear plastic curtains located between Rendering kitchen and dry storage area of soil. 3. Clean the fan guards in walk-in Produce refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the filters in exaust hood over grill located in Restaurant area. 2. Clean the clear plastic curtains located between Rendering kitchen and dry storage area of soil. 3. Clean the fan guards in walk-in Produce refrigerator of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in front of store custard and caked refrigerator. 2. Provide a thermometer in the 2 door True refrigerator with stainless steel doors in Restaurant area. 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.
- Thermometer, provided
1. Provide a thermometer in front of store custard and caked refrigerator. 2. Provide a thermometer in the 2 door True refrigerator with stainless steel doors in Restaurant area. 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.
- Equipment repair
1. Provide at least 3 approved drain stops for all 3 compartment sink in Rendering area and service Meat dept. area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/towels
1. No hand drying provisions at hand sink located in Rendering area. 2. No hand drying provisions at hand sink in West men's restroom.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
1. No hand drying provisions at hand sink located in Rendering area. 2. No hand drying provisions at hand sink in West men's restroom.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line on 3 compartment sink located in Restaurant area so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
01/02/2013 | Routine |
- Cold holding (corrected)
1. Shredded cheese on top of salad prep. refrigerator not cold enough. 2. Tripe setting out at room temperature. Both in restaurant. 3. Cut melon in produce room not being refrigerated. Monitor internal temperature and take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Cold holding (corrected)
1. Shredded cheese on top of salad prep. refrigerator not cold enough. 2. Tripe setting out at room temperature. Both in restaurant. 3. Cut melon in produce room not being refrigerated. Monitor internal temperature and take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Cold holding (corrected)
1. Shredded cheese on top of salad prep. refrigerator not cold enough. 2. Tripe setting out at room temperature. Both in restaurant. 3. Cut melon in produce room not being refrigerated. Monitor internal temperature and take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Produce room
- Pests/rodents (corrected)
1. Fruit flies present on orange juicer in restaurant. 2. House flies present throughout. Presence of pests in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
1. Fruit flies present on orange juicer in restaurant. 2. House flies present throughout. Presence of pests in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination (corrected)
1. Raw bacon setting on top of cooked ham and cooked shrimp in meat department display case. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact cleaning frequency (corrected)
1. Clean the orange juicer. Sereral fruit flies sitting on juicer. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Hand sink improper usage (corrected)
1. Do not use the hand sink in restaurant for storage. Peeler being stored in hand sink. 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.
- Single-service reuse (corrected)
1. Do not use styrofoam cups to dispense salsa in restaurant. Use an approved utensil only to dispense salsa. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Dumpster lids open
Dumpster and/or waste handling units not covered. Close lids on dumpster when not in use.
Correction: Cover all dumpsters and waste handling units.
- Equipment repair (corrected)
1. Provide approve drain stops for all ware washing sinks. Three stoppers for each ware washing sink. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food storage (corrected)
1. Box of oranges setting on floor in restaurant area. Do not set on the floor. Keep up off the floor at least 6 inches. 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.
- Hand sink/towels (corrected)
1. and 2. No hand drying provisions at hand sinks in produce department and restaurant.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected)
1. and 2. No hand drying provisions at hand sinks in produce department and restaurant.
Correction: Provide approved hand drying provisions.
Location: Produce room
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line on 3 compartment sink in restaurant so it does not leak. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly. Clean in use peeler being stored in hand sink and hanging on paper towel holder in restaurant. Store in a clean area only.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
- Single Service Storage (corrected)
1. Do not set boxes of styrofoam cups on the floor in restaurant. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
07/30/2012 | Recheck |
- Cold holding
1. Shredded cheese on top of salad prep. refrigerator not cold enough. 2. Tripe setting out at room temperature. Both in restaurant. 3. Cut melon in produce room not being refrigerated. Monitor internal temperature and take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Cold holding (corrected on site)
1. Shredded cheese on top of salad prep. refrigerator not cold enough. 2. Tripe setting out at room temperature. Both in restaurant. 3. Cut melon in produce room not being refrigerated. Monitor internal temperature and take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
- Cold holding
1. Shredded cheese on top of salad prep. refrigerator not cold enough. 2. Tripe setting out at room temperature. Both in restaurant. 3. Cut melon in produce room not being refrigerated. Monitor internal temperature and take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Produce room
- Pests/rodents
1. Fruit flies present on orange juicer in restaurant. 2. House flies present throughout. Presence of pests in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Fruit flies present on orange juicer in restaurant. 2. House flies present throughout. Presence of pests in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination
1. Raw bacon setting on top of cooked ham and cooked shrimp in meat department display case. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact cleaning frequency
1. Clean the orange juicer. Sereral fruit flies sitting on juicer. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Hand sink improper usage
1. Do not use the hand sink in restaurant for storage. Peeler being stored in hand sink. 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.
- Single-service reuse
1. Do not use styrofoam cups to dispense salsa in restaurant. Use an approved utensil only to dispense salsa. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Dumpster lids open
Dumpster and/or waste handling units not covered. Close lids on dumpster when not in use.
Correction: Cover all dumpsters and waste handling units.
- Equipment repair
1. Provide approve drain stops for all ware washing sinks. Three stoppers for each ware washing sink. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food storage
1. Box of oranges setting on floor in restaurant area. Do not set on the floor. Keep up off the floor at least 6 inches. 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.
- Hand sink/towels
1. and 2. No hand drying provisions at hand sinks in produce department and restaurant.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
1. and 2. No hand drying provisions at hand sinks in produce department and restaurant.
Correction: Provide approved hand drying provisions.
Location: Produce room
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line on 3 compartment sink in restaurant so it does not leak. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly. Clean in use peeler being stored in hand sink and hanging on paper towel holder in restaurant. Store in a clean area only.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
- Single Service Storage
1. Do not set boxes of styrofoam cups on the floor in restaurant. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
07/23/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Cooked meat in glass case near restaurant entrance is not being held hot enough. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard any white plastic food tubs. One currently present in meat walk-in refrigerator. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: 1. Wet mop heads setting on floor in restaurant area. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: 1. Cover all dumpsters and waste handling units when not in use.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter from ground around dumpsters.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the clear plastic curtains between rendering area and back dry storage area of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: 1. Cooked meat in walk-in refrigerator is covered and piled 10 inches deep. 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.
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: 1. Reach-in glass door freezer not cold enough. Repair unit or remove food items. Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. Provide a door seal in good repair on 2 door true refrigerator in restaurant which has a torn door seal. 2. Provide at least 3 approved drain stops for all 3 compartment sinks. Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. Provide a door seal in good repair on 2 door true refrigerator in restaurant which has a torn door seal. 2. Provide at least 3 approved drain stops for all 3 compartment sinks. Equipment shall be maintained in good repair and condition.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: 1. Provide a shield or shield bulb where missing in walk-in refrigerator. Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the cold water valve on hand sink in produce department to function properly as designed. Plumbing system(s) shall be repaired and maintained.
|
04/02/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Cooked meat in glass case near restaurant entrance is not being held hot enough. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard any white plastic food tubs. One currently present in meat walk-in refrigerator. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: 1. Wet mop heads setting on floor in restaurant area. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: 1. Cover all dumpsters and waste handling units when not in use.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter from ground around dumpsters.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the clear plastic curtains between rendering area and back dry storage area of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: 1. Cooked meat in walk-in refrigerator is covered and piled 10 inches deep. 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.
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: 1. Reach-in glass door freezer not cold enough. Repair unit or remove food items. Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide a door seal in good repair on 2 door true refrigerator in restaurant which has a torn door seal. 2. Provide at least 3 approved drain stops for all 3 compartment sinks. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide a door seal in good repair on 2 door true refrigerator in restaurant which has a torn door seal. 2. Provide at least 3 approved drain stops for all 3 compartment sinks. Equipment shall be maintained in good repair and condition.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: 1. Provide a shield or shield bulb where missing in walk-in refrigerator. Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the cold water valve on hand sink in produce department to function properly as designed. Plumbing system(s) shall be repaired and maintained.
|
03/19/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Cooked meat in glass case near restaurant entrance is not being held hot enough. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard any white plastic food tubs. One currently present in meat walk-in refrigerator. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: 1. Wet mop heads setting on floor in restaurant area. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: 1. Cover all dumpsters and waste handling units when not in use.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter from ground around dumpsters.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the clear plastic curtains between rendering area and back dry storage area of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: 1. Cooked meat in walk-in refrigerator is covered and piled 10 inches deep. 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.
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: 1. Reach-in glass door freezer not cold enough. Repair unit or remove food items. Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide a door seal in good repair on 2 door true refrigerator in restaurant which has a torn door seal. 2. Provide at least 3 approved drain stops for all 3 compartment sinks. Equipment shall be maintained in good repair and condition.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: 1. Provide a shield or shield bulb where missing in walk-in refrigerator. Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the cold water valve on hand sink in produce department to function properly as designed. Plumbing system(s) shall be repaired and maintained.
|
03/12/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Refried beans being stored on top of grill not hot enough. A rack has been placed under container. Discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- 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 and before putting on food gloves. Employees must have clean hands before touching food or food contact surfaces.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: 1. & 2. Hand sinks in produce and service meat departments being used for utensil storage. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Produce room
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: 1. & 2. Hand sinks in produce and service meat departments being used for utensil storage. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Meat counter
Equipment: Hand sink
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: 1. Never leave the hose end in sink. Hose end being stored in 3 compartment sink located in meat department rendering area. An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the yellow cutting boards in meat department service area. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling in restaurant where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: 1. No approved hand drying provisions at hand sink in produce department.
Location: Produce room
Equipment: Hand sink
|
12/27/2011 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Refried beans being stored on top of grill not hot enough. A rack has been placed under container. Discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- 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 and before putting on food gloves. Employees must have clean hands before touching food or food contact surfaces.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: 1. & 2. Hand sinks in produce and service meat departments being used for utensil storage. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Produce room
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: 1. & 2. Hand sinks in produce and service meat departments being used for utensil storage. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Meat counter
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: 1. Never leave the hose end in sink. Hose end being stored in 3 compartment sink located in meat department rendering area. An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the yellow cutting boards in meat department service area. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling in restaurant where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: 1. No approved hand drying provisions at hand sink in produce department.
Location: Produce room
Equipment: Hand sink
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12/20/2011 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Refried beans being stored on top of grill not hot enough. A rack has been placed under container. Discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- 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 and before putting on food gloves. Employees must have clean hands before touching food or food contact surfaces.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Several of the white plastic food barrels are cracked. Discard cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: 1. & 2. Hand sinks in produce and service meat departments being used for utensil storage. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Produce room
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: 1. & 2. Hand sinks in produce and service meat departments being used for utensil storage. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Meat counter
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: 1. Never leave the hose end in sink. Hose end being stored in 3 compartment sink located in meat department rendering area. An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the yellow cutting boards in meat department service area. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the ceiling in restaurant where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. & 2. & 3, Provide 3 approved drain stops at each 3 compartment sink in service meat area, meat department rendering area, and restaurant. Equipment shall be maintained in good repair and condition.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: 1. No approved hand drying provisions at hand sink in produce department.
Location: Produce room
Equipment: Hand sink
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12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about CARNICERIA GUANAJUATO, 3110 N SHADELAND AVE, Indianapolis, IN »