- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) IN SERVER'S STATION ON LEFT SIDE OF THE ICE BIN IS COUNTER TOP AND TRIM THAT IS WATER DAMAGED. REPLACE DAMAGED WOOD OR PANEL MATERIAL WITH MOISTURE--RESISTANT MATERIALS.2) REMOVE THE DAMAGED SHEET METAL FROM UNDER THE BASEMENT WALK--IN FREEZER DOOR.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LID OF THE ONION BARRELL.
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) HOT WATER, AFTER RUNNNG IT, 20 TO 30 SECONDS, MEASURED 165 DEGREES. THIS IS A SAFETY ISSUE -- PARTICULARLY IN THE RESTROOMS OR AT OTHER HAND SINKS. TURN WATER HEATERS DOWN TO REDUCE HOT WATER TEMP. APPRX. 30 DEGREES. 2) SECURE THE 3--BAY SINK LEFT FAUCET.3) SECURE THE MOP SINK FAUCET.4) RE--ATTACH ONE DRAIN LINE FROM THE BASEMENT ICE MACHINE CONDENSATION DRAIN.5) REPAIR OR REPLACE THE FLUSHING FIXTURE IN THE BASEMENT TOILET TANK.6) IN MEN'S RESTROOM THE LEFT SINK HAS NO COLD WATER. RESTORE COLD WATER.4)
|
11/13/2014 | Routine |
| No violation noted during this evaluation. | 09/26/2014 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: EMPLOYEES CLEANED THE GLASS ENTRANCE DOORS AND REMOVED SIGNAGE.GAVE A NEW SIGN TO MANAGER DURING INSPECTION TO POST
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO CHEESE DIP ON LOW HEAT SETTINGUSE A HIGHER SETTING TO KEEP CHEESE AT 135 F
Location: Wait staff area
Equipment: Warming drawers
- 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: RAW CHICKEN STORED OVER RAW BEEFMANAGER MOVED CHICKEN TO LOWER SHELF DURING INSPECTION
Location: Kitchen
Equipment: Walk in cooler
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: MOUSE DROPPINGS FOUND SHOWED MANAGER WHERE TO CLEAN AND MONITOR FOR PEST ACTIVITY
Location: Basement
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING INSIDE ON THE LID. CLEAN THE INSIDE OF THE LID
Location: Basement
Equipment: Ice machine
|
05/08/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: EMPLOYEES CLEANED THE GLASS ENTRANCE DOORS AND REMOVED SIGNAGE.GAVE A NEW SIGN TO MANAGER DURING INSPECTION TO POST
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO CHEESE DIP ON LOW HEAT SETTINGUSE A HIGHER SETTING TO KEEP CHEESE AT 135 F
Location: Wait staff area
Equipment: Warming drawers
- 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: RAW CHICKEN STORED OVER RAW BEEFMANAGER MOVED CHICKEN TO LOWER SHELF DURING INSPECTION
Location: Kitchen
Equipment: Walk in cooler
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: MOUSE DROPPINGS FOUND SHOWED MANAGER WHERE TO CLEAN AND MONITOR FOR PEST ACTIVITY
Location: Basement
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWING INSIDE ON THE LID. CLEAN THE INSIDE OF THE LID
Location: Basement
Equipment: Ice machine
|
05/01/2014 | 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: 11/06/13:Raw beef sitting on cutting board at room temperature. Food employee put in walk in cooler.Prep meats in smaller portions or put away when cannot finish prepping
Location: Kitchen
Equipment: Prep table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Basement
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live roach found near margarita mixes-----------------------------11/20/13:One live roach found in kitchen under meat prep cooler
Location: Basement
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live roach found near margarita mixes-----------------------------11/20/13:One live roach found in kitchen under meat prep cooler
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Observed food handler grabbing ground beef with gloves and then wiping gloves on cloth towel. Gloves were discarded and food handler washed hands and put on new gloves------------------------------------11/06/13:Food handler cracked raw eggs into pan, did not discard gloves. Gloves are contaminated with raw eggs.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Location: Kitchen
Equipment: Hand sink
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef stored on top of steak strip cuts. Ground beef/chorizo needs to be below whole steak meat-----------------------------11/06/13:Chorizo stored above steak meat again. Store chorizo/ground meats below steak cuts
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Black mold growing inside ice machine.Foam seal is coming off and may be allowing warm air into the ice machine to help mold grow inside ice machine.
Location: Basement
Equipment: Ice machine
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Kitchen
Equipment: -
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 11/06/13: Food handler did not sanitize cutting board and knife inbetween raw beef and corn tortillas
Location: Kitchen
Equipment: Prep table
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Basement
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean container for mixing margaritas stored on the floor with roach inside container
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Basement is leaking water. Current weather outside is raining and going into the basement where the canned products are store. No canned products are stored on the ground. Check boxes for water damage. Repair to prevent water from coming into building.Pests could use this entry way to enter establishment
Location: Basement
- 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: Grease buildup below flat grills and fryers. Clean oil to manage pest control and reduce food for roaches found inside establishment
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foam seal is coming off on the ice machine and may be letting warm air inside the ice machine and helping mold grow inside the ice machine. Repair seal
Location: Basement
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage------------------------11/06/13: Manager ordered light guards
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage------------------------11/06/13: Manager ordered light guards
Location: Basement
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2-bay sprayer arm leaks at hot water. Repair to prevent leaking
Location: Kitchen
Equipment: 2-bay
|
12/09/2013 | Recheck |
- 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: 11/06/13:Raw beef sitting on cutting board at room temperature. Food employee put in walk in cooler.Prep meats in smaller portions or put away when cannot finish prepping
Location: Kitchen
Equipment: Prep table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Basement
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live roach found near margarita mixes-----------------------------11/20/13:One live roach found in kitchen under meat prep cooler
Location: Basement
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live roach found near margarita mixes-----------------------------11/20/13:One live roach found in kitchen under meat prep cooler
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Observed food handler grabbing ground beef with gloves and then wiping gloves on cloth towel. Gloves were discarded and food handler washed hands and put on new gloves------------------------------------11/06/13:Food handler cracked raw eggs into pan, did not discard gloves. Gloves are contaminated with raw eggs.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Location: Kitchen
Equipment: Hand sink
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef stored on top of steak strip cuts. Ground beef/chorizo needs to be below whole steak meat-----------------------------11/06/13:Chorizo stored above steak meat again. Store chorizo/ground meats below steak cuts
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Black mold growing inside ice machine.Foam seal is coming off and may be allowing warm air into the ice machine to help mold grow inside ice machine.
Location: Basement
Equipment: Ice machine
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Kitchen
Equipment: -
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 11/06/13: Food handler did not sanitize cutting board and knife inbetween raw beef and corn tortillas
Location: Kitchen
Equipment: Prep table
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Basement
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean container for mixing margaritas stored on the floor with roach inside container
Location: Basement
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Basement is leaking water. Current weather outside is raining and going into the basement where the canned products are store. No canned products are stored on the ground. Check boxes for water damage. Repair to prevent water from coming into building.Pests could use this entry way to enter establishment
Location: Basement
- 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: Grease buildup below flat grills and fryers. Clean oil to manage pest control and reduce food for roaches found inside establishment
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foam seal is coming off on the ice machine and may be letting warm air inside the ice machine and helping mold grow inside the ice machine. Repair seal
Location: Basement
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage------------------------11/06/13: Manager ordered light guards
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage------------------------11/06/13: Manager ordered light guards
Location: Basement
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2-bay sprayer arm leaks at hot water. Repair to prevent leaking
Location: Kitchen
Equipment: 2-bay
|
11/20/2013 | 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: 11/06/13:Raw beef sitting on cutting board at room temperature. Food employee put in walk in cooler.Prep meats in smaller portions or put away when cannot finish prepping
Location: Kitchen
Equipment: Prep table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Basement
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live roach found near margarita mixes
Location: Basement
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Observed food handler grabbing ground beef with gloves and then wiping gloves on cloth towel. Gloves were discarded and food handler washed hands and put on new gloves------------------------------------11/06/13:Food handler cracked raw eggs into pan, did not discard gloves. Gloves are contaminated with raw eggs.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Location: Kitchen
Equipment: Hand sink
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 11/06/13: Open cups x 3
Equipment: Prep table
- 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: Ground beef stored on top of steak strip cuts. Ground beef/chorizo needs to be below whole steak meat-----------------------------11/06/13:Chorizo stored above steak meat again. Store chorizo/ground meats below steak cuts
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Black mold growing inside ice machine.Foam seal is coming off and may be allowing warm air into the ice machine to help mold grow inside ice machine.
Location: Basement
Equipment: Ice machine
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Kitchen
Equipment: -
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 11/06/13: Food handler did not sanitize cutting board and knife inbetween raw beef and corn tortillas
Location: Kitchen
Equipment: Prep table
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Basement
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean container for mixing margaritas stored on the floor with roach inside container
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Basement is leaking water. Current weather outside is raining and going into the basement where the canned products are store. No canned products are stored on the ground. Check boxes for water damage. Repair to prevent water from coming into building.Pests could use this entry way to enter establishment
Location: Basement
- 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: Grease buildup below flat grills and fryers. Clean oil to manage pest control and reduce food for roaches found inside establishment
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foam seal is coming off on the ice machine and may be letting warm air inside the ice machine and helping mold grow inside the ice machine. Repair seal
Location: Basement
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage------------------------11/06/13: Manager ordered light guards
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage------------------------11/06/13: Manager ordered light guards
Location: Basement
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2-bay sprayer arm leaks at hot water. Repair to prevent leaking
Location: Kitchen
Equipment: 2-bay
|
11/06/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Basement
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Basement - blue liquid spray bottle near boxes of dishes on rack next to the stairs2. Dishmachine area - clear liquid spray bottle next to oven cleaners
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live roach found near margarita mixes
Location: Basement
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Observed food handler grabbing ground beef with gloves and then wiping gloves on cloth towel. Gloves were discarded and food handler washed hands and put on new gloves
- 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: Ground beef stored on top of steak strip cuts. Ground beef/chorizo needs to be below whole steak meat
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Black mold growing inside ice machine.Foam seal is coming off and may be allowing warm air into the ice machine to help mold grow inside ice machine.
Location: Basement
Equipment: Ice machine
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Kitchen
Equipment: -
- 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: Two (2) buckets of sanitizer at 0 ppm. Added chloro to both buckets to 100 ppm.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Basement
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found on the floor - clean areas more throughly
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean container for mixing margaritas stored on the floor with roach inside container
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Basement is leaking water. Current weather outside is raining and going into the basement where the canned products are store. No canned products are stored on the ground. Check boxes for water damage. Repair to prevent water from coming into building.Pests could use this entry way to enter establishment
Location: Basement
- 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: Grease buildup below flat grills and fryers. Clean oil to manage pest control and reduce food for roaches found inside establishment
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foam seal is coming off on the ice machine and may be letting warm air inside the ice machine and helping mold grow inside the ice machine. Repair seal
Location: Basement
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Current light bulbs are bare CFLs. Provide shatter resistant or light guards to prevent glass breakage onto open food storage
Location: Basement
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2-bay sprayer arm leaks at hot water. Repair to prevent leaking
Location: Kitchen
Equipment: 2-bay
|
10/31/2013 | Routine |
- Toxic restrictions (corrected)
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.
Location: Bar
- Toxic restrictions (corrected)
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.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Womens restroom
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Basement
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Kitchen (front)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Basement
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Closet with hole at the bottom of the wall
Location: Cook line
- 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: 06/17/13:Floor under the flat grill and fryers are cleaned>>>>Continue cleaning grease buildup - provides food source for pests>>Clean shelving under the flat grill>>Wall behind the flat grill - much better
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: 06/17/13:Floor under the flat grill and fryers are cleaned>>>>Continue cleaning grease buildup - provides food source for pests>>Clean shelving under the flat grill>>Wall behind the flat grill - much better
Location: Basement
|
06/21/2013 | Non-Illness Complaint Recheck |
- Toxic restrictions (corrected)
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.
Location: Bar
- Toxic restrictions
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.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Womens restroom
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Basement
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 06/17/13:1. Live roaches found near dry storage area2. Live roaches found near mop sink3. Live roaches found in the basement>>>>Move shelving away from the wall to clean floor/wall junctions>>>>Roaches like warm, tight areas - showed cook where the roaches are
Location: Kitchen (front)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Basement
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Closet with hole at the bottom of the wall
Location: Cook line
- 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: 06/17/13:Floor under the flat grill and fryers are cleaned>>>>Continue cleaning grease buildup - provides food source for pests>>Clean shelving under the flat grill>>Wall behind the flat grill - much better
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: 06/17/13:Floor under the flat grill and fryers are cleaned>>>>Continue cleaning grease buildup - provides food source for pests>>Clean shelving under the flat grill>>Wall behind the flat grill - much better
Location: Basement
|
06/17/2013 | Non-Illness Complaint Recheck |
- Toxic restrictions
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.
Location: Bar
- Toxic restrictions
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.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Womens restroom
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Basement
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Closet with hole at the bottom of the wall
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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.
Location: Basement
|
06/10/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Basement - 2 CO2 tanks found tagged full and open, no restraint
- Toxic restrictions (corrected)
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.
Comments: Residential Ortho bug sprays x 3 Use Commercial grade bug spray
Location: Basement
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook on hot line used gloves to handle raw chicken to cook, then wiped hands on a towel, then touched raw beef to cook.Cook discarded gloves, washed hands, and put new gloves on.Tongs are provided to touch meats, practice using tongs to touch raw meats, do not have to change gloves as often
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1-----------------------05/08/13:Open cup x 1
Location: Kitchen
- 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: 05/08/13:Chorizo stored above muscle meatsStore ground meats below who muscle meats
Location: Kitchen
Equipment: Walk in cooler
- 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.
Location: Kitchen
Equipment: Walk in cooler
- 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: Sanitizer test strip black, was diluted during inspectionUse 2-bay, not the handsink when correcting the sanitizer buckets
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 05/08/13:Basement fire extinguisher next to employee restroom tagged 2009Other fire extinguishers tagged 2012
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Turn silverware upside down to touch handles only, not the food contact surface, for servers to roll silverware
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table for grinder and blenders next to walk in cooler
Location: Back room
Equipment: Prep table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Open light near walk in freezer, over open container of fresh onions
Location: Back room
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Discontinue putting dishes in the 2-bay sink - for washing vegetables. Could cross contaminate clean vegetables with soiled dishes/cookware
Location: Kitchen
Equipment: 2-bay
|
05/09/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Basement - 2 CO2 tanks found tagged full and open, no restraint
- Toxic restrictions
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.
Comments: Residential Ortho bug sprays x 3 Use Commercial grade bug spray
Location: Basement
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook on hot line used gloves to handle raw chicken to cook, then wiped hands on a towel, then touched raw beef to cook.Cook discarded gloves, washed hands, and put new gloves on.Tongs are provided to touch meats, practice using tongs to touch raw meats, do not have to change gloves as often
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1-----------------------05/08/13:Open cup x 1
Location: Kitchen
- 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: 05/08/13:Chorizo stored above muscle meatsStore ground meats below who muscle meats
Location: Kitchen
Equipment: Walk in cooler
- Date marking
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.
Location: Kitchen
Equipment: Walk in cooler
- 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: Sanitizer test strip black, was diluted during inspectionUse 2-bay, not the handsink when correcting the sanitizer buckets
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 05/08/13:Basement fire extinguisher next to employee restroom tagged 2009Other fire extinguishers tagged 2012
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Turn silverware upside down to touch handles only, not the food contact surface, for servers to roll silverware
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table for grinder and blenders next to walk in cooler
Location: Back room
Equipment: Prep table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Open light near walk in freezer, over open container of fresh onions
Location: Back room
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Discontinue putting dishes in the 2-bay sink - for washing vegetables. Could cross contaminate clean vegetables with soiled dishes/cookware
Location: Kitchen
Equipment: 2-bay
|
05/08/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Basement - 2 CO2 tanks found tagged full and open, no restraint
- Toxic restrictions
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.
Comments: Residential Ortho bug sprays x 3 Use Commercial grade bug spray
Location: Basement
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook on hot line used gloves to handle raw chicken to cook, then wiped hands on a towel, then touched raw beef to cook.Cook discarded gloves, washed hands, and put new gloves on.Tongs are provided to touch meats, practice using tongs to touch raw meats, do not have to change gloves as often
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1
Location: Kitchen
- Date marking
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.
Location: Kitchen
Equipment: Walk in cooler
- 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: Sanitizer test strip black, was diluted during inspectionUse 2-bay, not the handsink when correcting the sanitizer buckets
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Turn silverware upside down to touch handles only, not the food contact surface, for servers to roll silverware
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table for grinder and blenders next to walk in cooler
Location: Back room
Equipment: Prep table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Open light near walk in freezer, over open container of fresh onions
Location: Back room
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Discontinue putting dishes in the 2-bay sink - for washing vegetables. Could cross contaminate clean vegetables with soiled dishes/cookware
Location: Kitchen
Equipment: 2-bay
|
05/06/2013 | 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.
Comments: Queso cheese dip needs to be re-heated to 165 F and hot hold at 135 F.
Location: Wait staff area
Equipment: ----- Cooking Equip/Holding -----
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented can. Do not use.
Location: Basement
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire extinguisher x 1 tagged 2009. Need to update.
|
01/15/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Queso cheese dip needs to be re-heated to 165 F and hot hold at 135 F.
Location: Wait staff area
Equipment: ----- Cooking Equip/Holding -----
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented can. Do not use.
Location: Basement
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire extinguisher x 1 tagged 2009. Need to update.
|
01/08/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Grease cleaner
Location: Kitchen
- Toxic restrictions (corrected)
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.
Comments: Residential Raid not approved, must be commercial grade
Location: Kitchen
- 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: Must wash hands before putting on new gloves
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cups x 3
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Bus tub with chicken and beef2. Raw steak over spinach3. Chorizo (ground meat) over muscle meat
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. In-place sanitizer bucket black2. Dishmachine low concentration
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. In-place sanitizer bucket black2. Dishmachine low concentration
Location: Dish machine area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Dry storage, to go containers & paper towels on floor
Location: Basement
|
08/13/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Grease cleaner
Location: Kitchen
- Toxic restrictions (corrected on site)
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.
Comments: Residential Raid not approved, must be commercial grade
Location: Kitchen
- 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: Must wash hands before putting on new gloves
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cups x 3
Location: Kitchen
Equipment: Prep table
- 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: 1. Bus tub with chicken and beef2. Raw steak over spinach3. Chorizo (ground meat) over muscle meat
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. In-place sanitizer bucket black2. Dishmachine low concentration
Location: Kitchen
- 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: 1. In-place sanitizer bucket black2. Dishmachine low concentration
Location: Dish machine area
- 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: Dry storage, to go containers & paper towels on floor
Location: Basement
|
08/03/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Basement CO2 x 3
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hotel pan with rice REPEAT VIOLATION
Location: Cook line
Equipment: Warming drawers
- Toxic restrictions (corrected)
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.
Comments: Raid x 3
Location: Basement
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Basement
Equipment: Ice machine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available
Location: Womens restroom
Equipment: Hand sink
- 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: Sani x 2
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Can of pineapple
Location: Kitchen
Equipment: Prep Top Cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Missing filters
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
|
05/01/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Basement CO2 x 3
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hotel pan with rice REPEAT VIOLATION
Location: Cook line
Equipment: Warming drawers
- Toxic restrictions (corrected on site)
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.
Comments: Raid x 3
Location: Basement
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Basement
Equipment: Ice machine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available
Location: Womens restroom
Equipment: Hand sink
- 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: Sani x 2
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Can of pineapple
Location: Kitchen
Equipment: Prep Top Cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Missing filters
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
|
04/24/2012 | 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: Keep salsa cold/on ice. Made in-house.
Location: Wait staff area
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground meat sitting next to carrots, hot dogs, spinach. Store below ready to eat foods. Keep deli meats together.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Too strong. Use caps to measure. Do not guess
Location: Kitchen
Equipment: Prep table
- Hood system design and/or installation (corrected)
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: Gaps in hoods. Need to fill in gaps with filters.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
Equipment: Prep Top Cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: Dishmachine
|
01/27/2012 | 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: Keep salsa cold/on ice. Made in-house.
Location: Wait staff area
Equipment: Prep table
- 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: Ground meat sitting next to carrots, hot dogs, spinach. Store below ready to eat foods. Keep deli meats together.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Too strong. Use caps to measure. Do not guess
Location: Kitchen
Equipment: Prep table
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: Gaps in hoods. Need to fill in gaps with filters.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
Equipment: Prep Top Cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: Dishmachine
|
01/19/2012 | Routine |
Restaurant representatives - add corrected or new information about EL RODEO #5, 2606 N HIGH SCHOOL RD, Speedway, IN »