- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW EGGS BELOW COOKED FOODS AND RAW PRODUCE
Location: Kitchen
|
07/30/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW EGGS BELOW COOKED FOODS AND RAW PRODUCE
Location: Kitchen
|
07/24/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SOUR CREAM IN COLD TOP AT 46 DEGREES F. PLEASE STORE AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Make table cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN KITCHEN FLOORS
Location: Kitchen
|
01/22/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SOUR CREAM IN COLD TOP AT 46 DEGREES F. PLEASE STORE AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Make table cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN KITCHEN FLOORS
Location: Kitchen
|
01/13/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP HOLDING FOOD AT 45 DEGREES F. PLEASE STORE AT 41 OR BELOW
Location: Kitchen
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS AND PRODUCE
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN KITCHEN FLOORS AND UNDERNEATH EQUIPMENT
Location: Kitchen
|
07/16/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP HOLDING FOOD AT 45 DEGREES F. PLEASE STORE AT 41 OR BELOW
Location: Kitchen
Equipment: Make table cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS AND PRODUCE
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN KITCHEN FLOORS AND UNDERNEATH EQUIPMENT
Location: Kitchen
|
07/10/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
|
01/10/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL BOTTLE HANGING FROM RESTROOM SINK. PLEASE STORE CHEMICALS AWAY FROM HANDWASHING SINKS
Location: Restroom
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW FOOD BELOW COOKED FOOD
Location: Kitchen
Equipment: Upright cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN BACK ROOM
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR FLOOR IN BACK ROOM
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE CLEAN AND DEFROST FREEZER IN BACK ROOM
Location: Back room
Equipment: Chest freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE KEEP BAGS OF SUGAR CLOSED
Location: Dry storage
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLEASE DO NOT USE STYROFOAM CUPS AS FOOD SCOOPS
|
07/27/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL BOTTLE HANGING FROM RESTROOM SINK. PLEASE STORE CHEMICALS AWAY FROM HANDWASHING SINKS
Location: Restroom
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW FOOD BELOW COOKED FOOD
Location: Kitchen
Equipment: Upright cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN BACK ROOM
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR FLOOR IN BACK ROOM
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE CLEAN AND DEFROST FREEZER IN BACK ROOM
Location: Back room
Equipment: Chest freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLEASE KEEP BAGS OF SUGAR CLOSED
Location: Dry storage
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLEASE DO NOT USE STYROFOAM CUPS AS FOOD SCOOPS
|
07/19/2012 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH CONCENTRATION IN SANITIZER BUCKET TOO HIGH
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING BENEATH SINKS IN KITCHEN
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN FAN GRATES OF COOLER IN DINING AREA
Location: Dining room
Equipment: Upright cooler
|
01/26/2012 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH CONCENTRATION IN SANITIZER BUCKET TOO HIGH
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING BENEATH SINKS IN KITCHEN
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN FAN GRATES OF COOLER IN DINING AREA
Location: Dining room
Equipment: Upright cooler
|
01/19/2012 | Routine |
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