- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE IN HAND SINK. EMPLOYEE REMOVED ICE AND TOLD OTHER EMPLOYEES TO ONLY USE HAND SINK FOR HAND WASHING.
Location: Prep area
Equipment: Hand sink
- 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.
Comments: NO THERMOMETER IN COOLER
Location: Cook line
Equipment: Reach in cooler (2 door)
|
06/16/2014 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan covers in walk in cooler
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet at mop sink leaking hot water repair
Location: Three bay area
|
11/04/2013 | 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: PICO DE GALLO ON FRONT COLD WELL WAS NOT AT THE PROPER TEMERATURE. DISCARD.
Location: Kitchen (front)
Equipment: Cold top
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSEVERD SEVERAL EMPLOYEE NOT WASHING THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES. PLEASE ENSURE ALL EMPLOYEE'S ARE WASHING THEIR HANDS BEFORE GETTING A NEW PAIR OF GLOVES.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: A BOX OF TO GO LIDS WERE STORED ON THE FLOOR. PLEASE STORE FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
|
05/07/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PICO DE GALLO ON FRONT COLD WELL WAS NOT AT THE PROPER TEMERATURE. DISCARD.
Location: Kitchen (front)
Equipment: Cold top
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSEVERD SEVERAL EMPLOYEE NOT WASHING THEIR HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES. PLEASE ENSURE ALL EMPLOYEE'S ARE WASHING THEIR HANDS BEFORE GETTING A NEW PAIR OF GLOVES.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: A BOX OF TO GO LIDS WERE STORED ON THE FLOOR. PLEASE STORE FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
|
04/30/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink in back area near three bay sink has low hot water pressurePlease repair
Location: Three bay area
|
10/25/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Ensure someone is in an accepted course for certification by end of May
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Mop sink plumbing/hose continually leaksrepair
Location: Three bay area
Equipment: Mop sink
|
04/12/2012 | Routine |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill, 1560 E 86TH ST, Indianapolis, IN »