| No violation noted during this evaluation. | 11/05/2014 | Non-Illness Complaint |
- Cold holding (corrected)
1. The "husseman" reach-in refrigerator located at Southeast corner of sales floor is not cold enough for potentially hazardous food storage. Do not use for potentially hazardous food storage until 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.
- Pests/rodents (corrected)
1. Take measures to eliminate mice. Must clean up droppings daily and place traps in areas where droppings are found. They live within 30 feet of where activity is found. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Bait stations (corrected)
1. Open rodent bait stations found in the small storage room behind service meat department.
Correction: Provide covered, tamper resistant bait stations.
- Single Service/Equipment storage (corrected)
1. Packages of syrofoam single service tray setting on the floor in storage room behind service meat department. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sinks located in service meat department.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/30/2014 | Recheck |
- Cold holding (corrected)
1. The "husseman" reach-in refrigerator located at Southeast corner of sales floor is not cold enough for potentially hazardous food storage. Do not use for potentially hazardous food storage until 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.
- Pests/rodents (corrected)
1. Take measures to eliminate mice. Must clean up droppings daily and place traps in areas where droppings are found. They live within 30 feet of where activity is found. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Bait stations (corrected)
1. Open rodent bait stations found in the small storage room behind service meat department.
Correction: Provide covered, tamper resistant bait stations.
- Single Service/Equipment storage (corrected)
1. Packages of syrofoam single service tray setting on the floor in storage room behind service meat department. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled
1. Clean the floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restrooms. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sinks located in service meat department.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/15/2014 | Recheck |
- Cold holding
1. The "husseman" reach-in refrigerator located at Southeast corner of sales floor is not cold enough for potentially hazardous food storage. Do not use for potentially hazardous food storage until 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.
- Pests/rodents
1. Take measures to eliminate mice. Must clean up droppings daily and place traps in areas where droppings are found. They live within 30 feet of where activity is found. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Bait stations
1. Open rodent bait stations found in the small storage room behind service meat department.
Correction: Provide covered, tamper resistant bait stations.
- Single Service/Equipment storage
1. Packages of syrofoam single service tray setting on the floor in storage room behind service meat department. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled
1. Clean the floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restaurants. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restaurants. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 floor throughout restaurant area. 2. Clean the floor behind nonfunctional refrigerator located outside of restaurants. 3. Clean the floor in Bakery area. 4. Clean the top of cove base board and floor located behind rotessiere. 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 the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Thermometer, provided
1. Provide a thermometer in the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Thermometer, provided
1. Provide a thermometer in the 3 door refrigerator located in restaurant. 2. Provide a thermometer in the salad prep. refrigerator located in the restaurant. 3. Provide a thermometer in refrgerator located next to regester in restaurant where custard is 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.
- Hand sink/towels
1. No hand drying provisions at hand sinks located in service meat department.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. 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 of service meat department 3 compartment sink so it does not leak onto walk-in refrigerator floor and functions properly as designed. 2. Repair the leak in West service meat hand sink drain line so hand sink functions properly as designed. 3. Repair the leak in shut of valve under 3 compartment sink located in restaurant kitchen so it does not leak and functions properly as designed. 4. Toilet in men's restroom appears to be leaking around the base. Repair so it does not leak. 5. Repair the nonfunctional toilet in ladies restroom. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/08/2014 | Routine |
- Pests/rodents (corrected)
1. Mouse droppings present in several locations. Presence of pests and/or rodents in facility. Continue making progress.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Minimize contact (Critical) (corrected)
1. Only use a proper utensil to dispense salsa and pico. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Food contact surface(s) soiled (corrected)
1. The rope to hang pork fat located in meat department walk-in refrigerator is soiled and being used multiple times. Use material which can be cleaned and sanitized or use something single service. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse (corrected)
1. Single service items may not be used multiple times as scoops. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 the 3 door refigerator for food storage located in restaurant. 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.
- Food storage (corrected)
1. Cover food during storage in the meat department walk-in refrigerator unless cooling. 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.
- Non food contact surface cleaning frequency (corrected)
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- In store label information (corrected)
1. Packaged food(s) not properly labeled. Provide the information for all food products packaged by grocery for self service.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the cold water at hand sink in men's restroom to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Restroom enclosed (corrected)
1. Repair the self closing device on women's restroom door. Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
02/24/2014 | Recheck |
- Pests/rodents
1. Mouse droppings present in several locations. Presence of pests and/or rodents in facility. Continue making progress.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Minimize contact (Critical) (corrected)
1. Only use a proper utensil to dispense salsa and pico. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Food contact surface(s) soiled (corrected)
1. The rope to hang pork fat located in meat department walk-in refrigerator is soiled and being used multiple times. Use material which can be cleaned and sanitized or use something single service. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse (corrected)
1. Single service items may not be used multiple times as scoops. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Walls, floors, etc/soiled
1. Clean the floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 the 3 door refigerator for food storage located in restaurant. 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.
- Food storage (corrected)
1. Cover food during storage in the meat department walk-in refrigerator unless cooling. 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.
- Non food contact surface cleaning frequency
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- In store label information
1. Packaged food(s) not properly labeled. Provide the information for all food products packaged by grocery for self service.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the cold water at hand sink in men's restroom to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Restroom enclosed (corrected)
1. Repair the self closing device on women's restroom door. Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
02/17/2014 | Recheck |
- Pests/rodents
1. Mouse droppings present in several locations. Presence of pests and/or rodents in facility. Continue making progress.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Minimize contact (Critical)
1. Only use a proper utensil to dispense salsa and pico. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Food contact surface(s) soiled
1. The rope to hang pork fat located in meat department walk-in refrigerator is soiled and being used multiple times. Use material which can be cleaned and sanitized or use something single service. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse
1. Single service items may not be used multiple times as scoops. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Walls, floors, etc/soiled
1. Clean the floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 floor behind shelving unit located outside of men's restroom. 2. Clean the floor wall junctions in bakery area. 3. Clean the floor under and behind all refrigerators and freezers in restaurant area. 4. Clean the exhaust hood filters in restaurant. 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 the 3 door refigerator for food storage located in restaurant. 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.
- Food storage
1. Cover food during storage in the meat department walk-in refrigerator unless cooling. 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.
- Non food contact surface cleaning frequency
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the nonfunctioning refrigerator located below chicharron display case. 2. Clean the shelving located in bakery area. 3. Clean the shelving unit located outside of men's restroom. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- In store label information
1. Packaged food(s) not properly labeled. Provide the information for all food products packaged by grocery for self service.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Plumbing system/ repair (Non-Critical)
1. Repair the cold water at hand sink in men's restroom to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Restroom enclosed
1. Repair the self closing device on women's restroom door. Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
02/10/2014 | Routine |
- Pests/rodents (corrected)
1. House mouse droppings present in several locations. Inspect and clean up droppings frequently. Place traps where new droppings are found. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled (corrected)
1. Clean the inside bottom of 2 door freezer located in meat department dry storage area. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 the yogurt refrigerator. 2. Provide a thermometer in the 3 door refrigerator in restaurant. 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 the yogurt refrigerator. 2. Provide a thermometer in the 3 door refrigerator in restaurant. 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.
- Food unsafe(Non-Critical) (corrected)
1. Discard food in the bakery area which has been contaminated with mice. Bakery no longer in use. Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- Non food contact surface cleaning frequency (corrected)
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Restroom enclosed
1. Ladies restroom door self closer broken. Repair ladies restroom door self closer to function properly as designed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Single Service Storage (corrected)
1. Boxes of single service items setting on floor in meat department dry storage area. Keep up off the floor at least 6 inches or more. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
11/07/2013 | Recheck |
- Pests/rodents
1. House mouse droppings present in several locations. Inspect and clean up droppings frequently. Place traps where new droppings are found. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled
1. Clean the inside bottom of 2 door freezer located in meat department dry storage area. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled
1. Clean the floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 floor in meat department dry storage area. 2. Clean the floor in restaurant kitchen area. 3. Clean the floor in restaurant area behind 3 door soda refrigerator. 4. Clean the floor in bakery area. 5. Clean the shelves in restaurant kitchen attached to wall above 3 compartment sink. 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 the yogurt refrigerator. 2. Provide a thermometer in the 3 door refrigerator in restaurant. 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 the yogurt refrigerator. 2. Provide a thermometer in the 3 door refrigerator in restaurant. 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.
- Food unsafe(Non-Critical)
1. Discard food in the bakery area which has been contaminated with mice. Bakery no longer in use. Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- Non food contact surface cleaning frequency
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 2. Clean the bottom shelf of grocery row next to produce area all the way around. 3. Clean the shelf in grocery where pork rhines are located. Clean the shelving in bakery where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Restroom enclosed
1. Ladies restroom door self closer broken. Repair ladies restroom door self closer to function properly as designed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Single Service Storage
1. Boxes of single service items setting on floor in meat department dry storage area. Keep up off the floor at least 6 inches or more. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
10/31/2013 | Routine |
- Cold holding (corrected)
1. 3 door refrigerator located in restaurant is not cold enough for potentially hazardous food storage. 2. Prep. refrigerator located in restaurant not cold enough for potentially hazardous food storage. Move potentially hazardous foods to a working refrigerator until the refrigerators in restaurant are functioning properly. 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. 3 door refrigerator located in restaurant is not cold enough for potentially hazardous food storage. 2. Prep. refrigerator located in restaurant not cold enough for potentially hazardous food storage. Move potentially hazardous foods to a working refrigerator until the refrigerators in restaurant are functioning properly. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Observed mouse droppings. Presence of rodents in facility. Clean up droppings. Mice live with-in 30 feet of where activity is present. After cleaning up dropping place traps in that area and check area daily for activity. Work with pest control company.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Single Service/Equipment storage (corrected)
1. Single service items setting on floor in meat department dry storage area. Keep up off the floor at least 6 inches. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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. Repair the door seals on 3 door refrigerator in restaurant area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
1. No hand drying provisions at East hand sink in meat department.
Correction: Provide approved hand drying provisions.
- Light shields
1. Provide shields on lights in restaurant kitchen. 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 leak in men's restroom hand sink. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
08/09/2013 | Recheck |
- Cold holding
1. 3 door refrigerator located in restaurant is not cold enough for potentially hazardous food storage. 2. Prep. refrigerator located in restaurant not cold enough for potentially hazardous food storage. Move potentially hazardous foods to a working refrigerator until the refrigerators in restaurant are functioning properly. 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. 3 door refrigerator located in restaurant is not cold enough for potentially hazardous food storage. 2. Prep. refrigerator located in restaurant not cold enough for potentially hazardous food storage. Move potentially hazardous foods to a working refrigerator until the refrigerators in restaurant are functioning properly. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Observed mouse droppings. Presence of rodents in facility. Clean up droppings. Mice live with-in 30 feet of where activity is present. After cleaning up dropping place traps in that area and check area daily for activity. Work with pest control company.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Single Service/Equipment storage (corrected)
1. Single service items setting on floor in meat department dry storage area. Keep up off the floor at least 6 inches. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled
1. Clean the floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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. Repair the door seals on 3 door refrigerator in restaurant area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
1. No hand drying provisions at East hand sink in meat department.
Correction: Provide approved hand drying provisions.
- Light shields
1. Provide shields on lights in restaurant kitchen. 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 leak in men's restroom hand sink. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
08/07/2013 | Recheck |
- Cold holding
1. 3 door refrigerator located in restaurant is not cold enough for potentially hazardous food storage. 2. Prep. refrigerator located in restaurant not cold enough for potentially hazardous food storage. Move potentially hazardous foods to a working refrigerator until the refrigerators in restaurant are functioning properly. 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. 3 door refrigerator located in restaurant is not cold enough for potentially hazardous food storage. 2. Prep. refrigerator located in restaurant not cold enough for potentially hazardous food storage. Move potentially hazardous foods to a working refrigerator until the refrigerators in restaurant are functioning properly. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Observed mouse droppings. Presence of rodents in facility. Clean up droppings. Mice live with-in 30 feet of where activity is present. After cleaning up dropping place traps in that area and check area daily for activity. Work with pest control company.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Single Service/Equipment storage
1. Single service items setting on floor in meat department dry storage area. Keep up off the floor at least 6 inches. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled
1. Clean the floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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 floor in meat department dry storage area. 2. Clean the floor behind shelving unit located outside of men's restroom. 3. Clean the floor under and behind the refigerator where drinks are kept in restaurant area. 4. Clean the floor in bakery area around perimeter. 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. Repair the door seals on 3 door refrigerator in restaurant area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in meat department walk-in refrigerator. 2. Clean the doors where hands touch on 2 door freezer located in meat department dry storage area. 3. Clean the wrapper being stored on shelf in meat department dry storage area. 4. Clean the inside of refrigerator under chicharron display case. 5. Clean the shelving unit located in restaurant kitchen. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
1. No hand drying provisions at East hand sink in meat department.
Correction: Provide approved hand drying provisions.
- Light shields
1. Provide shields on lights in restaurant kitchen. 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 leak in men's restroom hand sink. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/30/2013 | Routine |
- Cold holding (corrected)
1. The restaurant 3 door refrigerator is not cold enough for potentially hazardous food storage. Do not use for potentially hazadous food storage until 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.
- Pests/rodents (corrected)
1. Remove foil from shelves and do not replace. Presence of harborage conditions in facility.
Correction: Eliminate harborage conditions.
- Thermometer accuracy (corrected)
1. Provide an accurate thermometer in the grocery milk and cheese reach-in refrigerator. 2. Provide an accurate thermometer in the restaurant prep. refrigerator. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Drying mop(s) (corrected)
1. Hang wet mops to 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.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 the restaurant 3 door refrigerator. 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)
1. Provide approved drain stops for 3 compartment sink in meat department. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in bakery area where soiled. 2. Clean the shelf where clean pots and pans are stored at entrance to restaurant kitchen. 3. Clean the shelf where bags of flour are stored in bakery. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in bakery area where soiled. 2. Clean the shelf where clean pots and pans are stored at entrance to restaurant kitchen. 3. Clean the shelf where bags of flour are stored in bakery. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in bakery area where soiled. 2. Clean the shelf where clean pots and pans are stored at entrance to restaurant kitchen. 3. Clean the shelf where bags of flour are stored in bakery. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Light shields
1. Light bulbs not shielded, coated, or otherwise shatter resistant which are located in restaurant kitchen.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Single Service Storage (corrected)
1. Bag of single service syrofoam trays setting on floor in dry storage room in meat department area. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
05/01/2013 | Recheck |
- Cold holding
1. The restaurant 3 door refrigerator is not cold enough for potentially hazardous food storage. Do not use for potentially hazadous food storage until 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.
- Pests/rodents
1. Remove foil from shelves and do not replace. Presence of harborage conditions in facility.
Correction: Eliminate harborage conditions.
- Thermometer accuracy
1. Provide an accurate thermometer in the grocery milk and cheese reach-in refrigerator. 2. Provide an accurate thermometer in the restaurant prep. refrigerator. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Drying mop(s)
1. Hang wet mops to 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.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 floor in dry storage area located between meat department and restaurant kitchen. 2. Clean the men's restroom door where hands touch of soil. 3. Clean the shelves above 3 compartment sink in restaurant kitchen. 4. Clean the filters in restaurant exhaust hood. 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 the restaurant 3 door refrigerator. 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 on site)
1. Provide approved drain stops for 3 compartment sink in meat department. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the shelving in bakery area where soiled. 2. Clean the shelf where clean pots and pans are stored at entrance to restaurant kitchen. 3. Clean the shelf where bags of flour are stored in bakery. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving in bakery area where soiled. 2. Clean the shelf where clean pots and pans are stored at entrance to restaurant kitchen. 3. Clean the shelf where bags of flour are stored in bakery. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving in bakery area where soiled. 2. Clean the shelf where clean pots and pans are stored at entrance to restaurant kitchen. 3. Clean the shelf where bags of flour are stored in bakery. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Light shields
1. Light bulbs not shielded, coated, or otherwise shatter resistant which are located in restaurant kitchen.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Single Service Storage
1. Bag of single service syrofoam trays setting on floor in dry storage room in meat department area. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
|
04/24/2013 | Routine |
- Pests/rodents (corrected)
Presence of rodents in facility. In order to effectively control house mice the droppings must be cleaned up dailey so new activity can be seen. The dropping are also insanitary. Dropping present too numerous to count. Seal all holes in walls. Restauran, bakeryt and restaurant kitchen need cleaned and repaired to eliminate harborages.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled (corrected)
Pots and pans near entrance to restaurant kitchen entrance soiled with house mouse droppings. Food contact surface(s) soiled.
Correction: Clean and sanitize.
|
04/11/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of rodents in facility. In order to effectively control house mice the droppings must be cleaned up dailey so new activity can be seen. The dropping are also insanitary. Dropping present too numerous to count. Seal all holes in walls. Restauran, bakeryt and restaurant kitchen need cleaned and repaired to eliminate harborages.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled
Pots and pans near entrance to restaurant kitchen entrance soiled with house mouse droppings. Food contact surface(s) soiled.
Correction: Clean and sanitize.
|
04/04/2013 | Non-Illness Complaint |
- Pests/rodents (corrected)
Take measures to eliminate house mice. Several droppings present and one living mouse seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination (corrected)
1. Raw meat being stored above shredded lettuce and cubed onions in the 3 door refrigerator in restaurant. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Cutting surface(s) (corrected)
1. Discard or resurface the cutting board in Meat department area currently being used to cut limes. 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. Repair the sweep on bottom of walk-in refrigerator exit door so it is vermin proof. 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.
- Walls, floors, etc/soiled (corrected)
1. Clean the onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
1. Provide soap at hand sink in restaurant kitchen area. 2. Provide paper towel at hand sink in meat department. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/soap (corrected)
1. Provide soap at hand sink in restaurant kitchen area. 2. Provide paper towel at hand sink in meat department. No hand soap provided at hand sink.
Correction: Provide soap.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the hot and cold water valves at East hand sink in meat department to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
01/25/2013 | Recheck |
- Pests/rodents (corrected)
Take measures to eliminate house mice. Several droppings present and one living mouse seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination (corrected)
1. Raw meat being stored above shredded lettuce and cubed onions in the 3 door refrigerator in restaurant. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Cutting surface(s) (corrected)
1. Discard or resurface the cutting board in Meat department area currently being used to cut limes. 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. Repair the sweep on bottom of walk-in refrigerator exit door so it is vermin proof. 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.
- Walls, floors, etc/soiled
1. Clean the onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
1. Provide soap at hand sink in restaurant kitchen area. 2. Provide paper towel at hand sink in meat department. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/soap (corrected)
1. Provide soap at hand sink in restaurant kitchen area. 2. Provide paper towel at hand sink in meat department. No hand soap provided at hand sink.
Correction: Provide soap.
- Plumbing system/ repair (Non-Critical)
1. Repair the hot and cold water valves at East hand sink in meat department to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/27/2012 | Recheck |
- Pests/rodents
Take measures to eliminate house mice. Several droppings present and one living mouse seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination
1. Raw meat being stored above shredded lettuce and cubed onions in the 3 door refrigerator in restaurant. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Cutting surface(s)
1. Discard or resurface the cutting board in Meat department area currently being used to cut limes. 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. Repair the sweep on bottom of walk-in refrigerator exit door so it is vermin proof. 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.
- Walls, floors, etc/soiled
1. Clean the onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. 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 onion island and corn husk island of rodent droppings. 2. Clean the metal swinging doors in meat dept. where hands touch of soil. 3. Clean the wall and floor behind 3 door drink refrigerator in restaurant area. 4. Clean the floor behind ovens and proofer in bakery area. 5. Clean perimeter of floor in room outside of restrooms. 6. Clean the floor in restaurant kitchen area at Southeast corner. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelf near cans of pinto bean and hominy. 2. Clean the shelving in restaurant kitchen area. 3. Clean the shelves in bakery area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap
1. Provide soap at hand sink in restaurant kitchen area. 2. Provide paper towel at hand sink in meat department. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/soap
1. Provide soap at hand sink in restaurant kitchen area. 2. Provide paper towel at hand sink in meat department. No hand soap provided at hand sink.
Correction: Provide soap.
- Plumbing system/ repair (Non-Critical)
1. Repair the hot water valve at East hand sink in meat department to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/19/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone. A CITATION MAY BE ISSUED IF DEFECT IS NOT ELIMINATED.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone. A CITATION MAY BE ISSUED IF DEFECT IS NOT ELIMINATED.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone. A CITATION MAY BE ISSUED IF DEFECT IS NOT ELIMINATED.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic restrictions (corrected)
Do not use any pesticides labeled for home use only in this food establishment. Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
- Pests/rodents (corrected)
Presence of fruit flies in facility. Take measures to eliminate fruit flies. Rotate room temperature overripe fruits and vegetables. Must eliminate breeding area. Make sure trash cans are clean and any wet stagnant conditions are eliminate. Pesticides are not effective.
Correction: Exterminate fruit flies using approved methods and elimination of harbor age conditions.
- Thermometer accuracy (corrected)
Provide a accurate thermometer in the 3 door food refrigerator located in restaurant area. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Cutting surface(s) (corrected)
1. Resurface or discard the cutting board on cook line in restaurant. 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.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. 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 floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. 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 floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink temperature (corrected)
Repair the hot water at East hand sink in meat department 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.
- Equipment repair (corrected)
1. Discard any rusted shelves located in the 3 door food refrigerator in restaurant area. 2. Provide approved drain stops for all 3 compartment sinks. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Discard any rusted shelves located in the 3 door food refrigerator in restaurant area. 2. Provide approved drain stops for all 3 compartment sinks. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in ladies restoom and East meat department.
Correction: Provide soap.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in ladies restoom and East meat department.
Correction: Provide soap.
|
09/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone. A CITATION MAY BE ISSUED IF DEFECT IS NOT ELIMINATED.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone. A CITATION MAY BE ISSUED IF DEFECT IS NOT ELIMINATED.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone. A CITATION MAY BE ISSUED IF DEFECT IS NOT ELIMINATED.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic restrictions (corrected)
Do not use any pesticides labeled for home use only in this food establishment. Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
- Pests/rodents
Presence of fruit flies in facility. Take measures to eliminate fruit flies. Rotate room temperature overripe fruits and vegetables. Must eliminate breeding area. Make sure trash cans are clean and any wet stagnant conditions are eliminate. Pesticides are not effective.
Correction: Exterminate fruit flies using approved methods and elimination of harbor age conditions.
- Thermometer accuracy (corrected)
Provide a accurate thermometer in the 3 door food refrigerator located in restaurant area. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Cutting surface(s)
1. Resurface or discard the cutting board on cook line in restaurant. 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.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. 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 floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. 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 floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink temperature
Repair the hot water at East hand sink in meat department 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.
- Equipment repair
1. Discard any rusted shelves located in the 3 door food refrigerator in restaurant area. 2. Provide approved drain stops for all 3 compartment sinks. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in ladies restoom and East meat department.
Correction: Provide soap.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in ladies restoom and East meat department.
Correction: Provide soap.
|
09/05/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. 1. Walk-in refrigerator in meat department holding at 45 degrees F. 2. Cut melon not being held cold enough. Cut melon is potentially hazardous. 3. Charizo not being held cold enough. Keep product out of the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic restrictions
Do not use any pesticides labeled for home use only in this food establishment. Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
- Pests/rodents
Presence of fruit flies in facility. Take measures to eliminate fruit flies. Rotate room temperature overripe fruits and vegetables. Must eliminate breeding area. Make sure trash cans are clean and any wet stagnant conditions are eliminate. Pesticides are not effective.
Correction: Exterminate fruit flies using approved methods and elimination of harbor age conditions.
- Thermometer accuracy
Provide a accurate thermometer in the 3 door food refrigerator located in restaurant area. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Cutting surface(s)
1. Resurface or discard the cutting board on cook line in restaurant. 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.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Walls, floors, etc/soiled
1. Clean the floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. 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 floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. 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 floor behind both 3 door reach-in refrigerators located in restaurant area. 2. Clean the floor behind shelf unit near men's restroom. 3. Clean the floor in produce prep. area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink temperature
Repair the hot water at East hand sink in meat department 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.
- Equipment repair
1. Discard any rusted shelves located in the 3 door food refrigerator in restaurant area. 2. Provide approved drain stops for all 3 compartment sinks. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
|
08/29/2012 | Routine |
- Cold holding (corrected)
1. The refrigerator which contains chorizo in grocery area is not cold enough. 2. The salad prep. refrigerator located in restaurant is not cold enough. Remove potentially hazardous food from these units until repaired. The salad prePotentially 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. The refrigerator which contains chorizo in grocery area is not cold enough. 2. The salad prep. refrigerator located in restaurant is not cold enough. Remove potentially hazardous food from these units until repaired. The salad prePotentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic use (corrected)
Discard the pesticide for home use only which was being used in restaurant area. Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
- Bare hand contact (critical) (corrected)
Only use a utensil which insures the nonfood contact portion of the utensil does not contact the salsa. Pour the salsa out of the container or use a ladle. Do not use a single service cup. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Cross-contamination (corrected)
Do not store raw meat above salsa in the walk-in meat department refrigerator. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Hand sink improper usage (corrected)
1. One of the hand sinks in meat department 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.
- Single-service reuse (corrected)
1. Do not use single service items more than once. Single service items being used to dispense salsa multiple times. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Cutting surface(s) (corrected)
1 & 2. Discard or replace cutting boards located in restaurant 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) (corrected)
1 & 2. Discard or replace cutting boards located in restaurant 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.
- Protected outer openings
1. Repair the double doors in meat department walk-in refrigerator sweep so no holes are present. 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.
- Walls, floors, etc/soiled (corrected)
1. Clean the men's restroom door of soil where hands touch. 2. Clean the meat department walk-in refrigerator door and door handle where hands touch. 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 men's restroom door of soil where hands touch. 2. Clean the meat department walk-in refrigerator door and door handle where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Food storage (corrected)
1. Cover the bulk salsa container located in meat department walk-in when not in use. 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/soap (corrected)
1. No soap at hand sink in restaurant kitchen. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in ladies restroom. 2. No hand drying provistions at hand sink in restraurant kitchen. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in ladies restroom. 2. No hand drying provistions at hand sink in restraurant kitchen. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Restroom enclosed
1. Provide a self closing device on men's restroom door. Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be provided with a tight-fitting and self-closing door.
|
05/31/2012 | Recheck |
- Cold holding
1. The refrigerator which contains chorizo in grocery area is not cold enough. 2. The salad prep. refrigerator located in restaurant is not cold enough. Remove potentially hazardous food from these units until repaired. The salad prePotentially 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. The refrigerator which contains chorizo in grocery area is not cold enough. 2. The salad prep. refrigerator located in restaurant is not cold enough. Remove potentially hazardous food from these units until repaired. The salad prePotentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic use (corrected)
Discard the pesticide for home use only which was being used in restaurant area. Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
- Bare hand contact (critical) (corrected)
Only use a utensil which insures the nonfood contact portion of the utensil does not contact the salsa. Pour the salsa out of the container or use a ladle. Do not use a single service cup. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Cross-contamination (corrected)
Do not store raw meat above salsa in the walk-in meat department refrigerator. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Hand sink improper usage (corrected)
1. One of the hand sinks in meat department 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.
- Single-service reuse (corrected)
1. Do not use single service items more than once. Single service items being used to dispense salsa multiple times. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Cutting surface(s) (corrected)
1 & 2. Discard or replace cutting boards located in restaurant 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) (corrected)
1 & 2. Discard or replace cutting boards located in restaurant 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.
- Protected outer openings
1. Repair the double doors in meat department walk-in refrigerator sweep so no holes are present. 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.
- Walls, floors, etc/soiled
1. Clean the men's restroom door of soil where hands touch. 2. Clean the meat department walk-in refrigerator door and door handle where hands touch. 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 men's restroom door of soil where hands touch. 2. Clean the meat department walk-in refrigerator door and door handle where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Food storage (corrected)
1. Cover the bulk salsa container located in meat department walk-in when not in use. 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/soap (corrected)
1. No soap at hand sink in restaurant kitchen. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in ladies restroom. 2. No hand drying provistions at hand sink in restraurant kitchen. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in ladies restroom. 2. No hand drying provistions at hand sink in restraurant kitchen. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Restroom enclosed
1. Provide a self closing device on men's restroom door. Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be provided with a tight-fitting and self-closing door.
|
05/22/2012 | Recheck |
- Cold holding
1. The refrigerator which contains chorizo in grocery area is not cold enough. 2. The salad prep. refrigerator located in restaurant is not cold enough. Remove potentially hazardous food from these units until repaired. The salad prePotentially 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. The refrigerator which contains chorizo in grocery area is not cold enough. 2. The salad prep. refrigerator located in restaurant is not cold enough. Remove potentially hazardous food from these units until repaired. The salad prePotentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic use (corrected on site)
Discard the pesticide for home use only which was being used in restaurant area. Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
- Bare hand contact (critical)
Only use a utensil which insures the nonfood contact portion of the utensil does not contact the salsa. Pour the salsa out of the container or use a ladle. Do not use a single service cup. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Cross-contamination (corrected on site)
Do not store raw meat above salsa in the walk-in meat department refrigerator. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Hand sink improper usage (corrected on site)
1. One of the hand sinks in meat department 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.
- Single-service reuse
1. Do not use single service items more than once. Single service items being used to dispense salsa multiple times. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
- Cutting surface(s)
1 & 2. Discard or replace cutting boards located in restaurant 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 & 2. Discard or replace cutting boards located in restaurant 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.
- Protected outer openings
1. Repair the double doors in meat department walk-in refrigerator sweep so no holes are present. 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.
- Walls, floors, etc/soiled
1. Clean the men's restroom door of soil where hands touch. 2. Clean the meat department walk-in refrigerator door and door handle where hands touch. 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 men's restroom door of soil where hands touch. 2. Clean the meat department walk-in refrigerator door and door handle where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Food storage
1. Cover the bulk salsa container located in meat department walk-in when not in use. 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/soap (corrected on site)
1. No soap at hand sink in restaurant kitchen. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
1. No hand drying provisions at hand sink in ladies restroom. 2. No hand drying provistions at hand sink in restraurant kitchen. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected on site)
1. No hand drying provisions at hand sink in ladies restroom. 2. No hand drying provistions at hand sink in restraurant kitchen. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Restroom enclosed
1. Provide a self closing device on men's restroom door. Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be provided with a tight-fitting and self-closing door.
|
05/15/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ANY FUTURE VIOLATIONS MAY RESULT IN A CITATION BEING ISSUED.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ANY FUTURE VIOLATIONS MAY RESULT IN A CITATION BEING ISSUED.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ANY FUTURE VIOLATIONS MAY RESULT IN A CITATION BEING ISSUED.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer in restaurant.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat counter
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat counter
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. 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.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the fan guards in the meat department walk-in refrigerator of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
Location: Meat counter
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Sales floor
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
|
03/06/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ANY FUTURE VIOLATIONS MAY RESULT IN A CITATION BEING ISSUED.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ANY FUTURE VIOLATIONS MAY RESULT IN A CITATION BEING ISSUED.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ANY FUTURE VIOLATIONS MAY RESULT IN A CITATION BEING ISSUED.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer in restaurant.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat counter
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat counter
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. 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.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the fan guards in the meat department walk-in refrigerator of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
Location: Meat counter
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Sales floor
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
|
02/28/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Baked chicken not being held hot enough. Reheat chicken to 135 degrees F or discard. 2. Pork chops not being held hot enough. Reheat to 165 degrees F or discard. Cooked rice not being held hot enough. Reheat to 165 degrees or discard. Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer in restaurant.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat counter
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Meat counter
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Two cutting boards in meat department and one in restaurant need discarded or resurfaced. 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.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the fan guards in the meat department walk-in refrigerator of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
Location: Meat counter
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
- Equipment repair
Equipment in need of repair.
Correction: 1. Provide at least three approved drain stops for three compartment sink in meat department. 2 & 3, Provide tight fitting door seals in good repair on the three door refrigerator and salad prep. refrigerator located in restaurant. Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1 & 2. Clean the shelving on west wall in bakery area. 3 & 4. Clean the bottom shelves on produce area display islands where soiled.
Location: Sales floor
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Do not set single service trays on the floor. Keep up at least 6 inches above floor on a clean surface. Store in approved manner
|
02/21/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the prep. table in meat department kitchen.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. The only hand sink in meat department kitchen is not supplied with hand washing aids. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved probe food thermometer for restaurant.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. Repair or replace the door seal on salad prep. refrigerator in restaurant.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- In store label information
Packaged food(s) not properly labeled.
Correction: 1. Bulk pasta needs labeled correctly. Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
|
02/21/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the prep. table in meat department kitchen.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. The only hand sink in meat department kitchen is not supplied with hand washing aids. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved probe food thermometer for restaurant.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. Repair or replace the door seal on salad prep. refrigerator in restaurant.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- In store label information
Packaged food(s) not properly labeled.
Correction: 1. Bulk pasta needs labeled correctly. Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
|
01/27/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the prep. table in meat department kitchen.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. The only hand sink in meat department kitchen is not supplied with hand washing aids. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved probe food thermometer for restaurant.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area. 3. Clean the floor under 3 glass door refrigerator in restaurant area and the adjacent wall floor junction.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. Repair or replace the door seal on salad prep. refrigerator in restaurant.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- In store label information
Packaged food(s) not properly labeled.
Correction: 1. Bulk pasta needs labeled correctly. Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
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12/27/2011 | Recheck |
- Pests/rodents (corrected)
Presence of rodents in facility.
Correction: 1. Mouse droppings present along walls in restaurant and bakery areas. Exterminate rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the perimeter of floor as needed. Check daily for activity. The physical facilities shall be cleaned as often as necessary to keep clean.
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12/27/2011 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of rodents in facility.
Correction: 1. Mouse droppings present along walls in restaurant and bakery areas. Exterminate rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the perimeter of floor as needed. Check daily for activity. The physical facilities shall be cleaned as often as necessary to keep clean.
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12/15/2011 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Cooked chicken in restaurant hot holding unit not hot enough. discard. 2. Refried beans not at proper internal temperature. Maintain at an internal temperature not in the danger zone.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions. 1. Mouse droppings present in Bakery area. 2. Living german roaches seen in restaurant.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: 1. Clean the prep. table in meat department kitchen.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. The only hand sink in meat department kitchen is not supplied with hand washing aids. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved probe food thermometer for restaurant.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the meat dept. walk-in refrigerator door and handle where soiled. 2. Clean the floor in bakery area.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. Repair or replace the door seal on salad prep. refrigerator in restaurant.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelving in meat department walk-in refrigerator. 2. Clean the 2 door reach-in freezer doors and handles. 3. Clean the reach-down freezer sliding doors in meat department. 4. Clean the inside of reach-down unit in meat department where hot holding equipment is located. 5. Clean the shelving in bakery.
- In store label information
Packaged food(s) not properly labeled.
Correction: 1. Bulk pasta needs labeled correctly. Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
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11/28/2011 | Recheck |
Restaurant representatives - add corrected or new information about CARNICERIA LA INTERNACIONAL, 8170 E 21ST ST, Indianapolis, IN »