EL RODEO #6, 11677 FOX RD, Lawrence, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: EL RODEO #6
Type: Restaurant
Address: 11677 FOX RD, Lawrence, IN 46236
County: Marion
License #: 94210
Smoking: Smoke Free
Total inspections: 29
Last inspection: 11/11/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about EL RODEO #6, 11677 FOX RD, Lawrence, IN »


Inspection findings

Inspection Date

Type
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ROACH ACTIVITY OBSERVED IN KITCHEN AREA.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HEAVY FOOD EMBEDDED ON SURFACES OF COOKING EQUIPMENT, REFRIGERATORS, AND STORAGE SHELVING IN KITCHEN AREA.IMPROVE CLEAN AND SANITIZE EQUIPMENT THOROUGHLY TO REMOVE ALL BUILD UP.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: DAMAGED BASE BOARD AND WALL TILE IN BACK PREP AREA.PROVIDE REPAIR.
    Location: Prep area
 11/11/2014Non-Illness Complaint
  • 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: WALK IN COOLER HOLDING FOOD AT 50 DEGREES F.FOOD SHOULD BE HELD AT 41 DEGREES F OR LESS. PROVIDE REPAIR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: LINE COOK HANDLING CILANTRO WITH BARE HANDS.ENSURE GLOVES, UTENSILS, OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CILANTRO DISCARDED.
  • 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: LINE COOKS PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HAND ARE WASHED BEFORE APPLYING A SET OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
  • Sanitizer criteria (corrected on site)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: SANITIZING SOLUTION SET UP IN PREP AREA DURING INSPECTION TOO STRONG.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE.
  • 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: EMPLOYEE BOTTLED BEVERAGE AND IN CUP ITHOUT LID AND STRAW STORED ON COOK LINE PREP TABLE.ENSURE EMPLOYEE BEVERAGES ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS. NO BOTTLED BEVERAGES PLEASE.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SHEET TRAYS CONTAINING FOOD STORED ON STORAGE CART SOILED WITH FOOD SOIL AND MOLD.IMPROVE CLEANING AND SANITIZING OF FOOD STORAGE CARTS TO PREVENT ACCUMULATION OF SOIL AND BUILD UP.2, FOOD SOIL COVERING INTERIOR AND EXTERIOR SURFACES OF SALSA MIXER STORED IN BACK PREP AREA.ENSURE MIXER IS CLEANED AND SANITIZED THOROUGHLY AFTER EACH USE.3. TWO CAN OPENERS HEAVILY SOILED WITH RUST AND FOOD SOIL STORED ON SHELF BELOW PREPTABLE IN BACK KITCHEN AREA.4. FOOD PREPARED ON SOILED PREP TABLES AND ONE BAY SINK IN BACK PREP AREA.ENSURE PREP AREAS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE FOOD PREP BEGINS AND AFTER PREPARATION AS WELL.5. LIDS SOILED COVERING LARGE CONTAINERS OF NACHO CHIPS.
    Location: Walk-in cooler
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITHOUT SOAP AT ONE BAY SINK.ALWAYS USE SOAP FOR EFFECTIVE HAND WASHING.
    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: FOOD EMPLOYEES WORKING WITH RAW POULTRY AND PREPARING FOOD ON COOK LINE AND BACK PREP AREA WITHOUT SANITIZING SOLUTION SET UP.ENSURE SANITIZING SOLUTIONS ARE SET UP IN ALL FOOD PREP AREAS TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED IN BETWEEN USE.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING IN BACK PREP AREA. LIGHT BULBS INOPERABLE IN LIGHT FIXTURE.PROVIDE WORKING LIGHT BULBS TO INCREASE LIGHTING IN PREP AREA.
    Location: Kitchen (back)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS LEFT OPEN.KEEP LIDS CLOSED AFTER EACH USE TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: GREASE COVERING WASTE RECEPTACLE IN DUMPSTER AREA.MAINTAIN RECEPTACLES IN A CLEAN CONDITION.
    Location: Dumpster area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS SOILED WITH GREASE, FOOD BUILD UP, AND DEBRIS ON COOK LINE, UNDER COOKING EQUIPMENT AND BACK PREP AREAS.ENSURE FLOORS ARE SWEPT AND MOPPED THROUGH OUT THE DAY TO PREVENT BUILD UP.
    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: FLOORS SOILED WITH GREASE, FOOD BUILD UP, AND DEBRIS ON COOK LINE, UNDER COOKING EQUIPMENT AND BACK PREP AREAS.ENSURE FLOORS ARE SWEPT AND MOPPED THROUGH OUT THE DAY TO PREVENT BUILD UP.
    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: FLOORS SOILED WITH GREASE, FOOD BUILD UP, AND DEBRIS ON COOK LINE, UNDER COOKING EQUIPMENT AND BACK PREP AREAS.ENSURE FLOORS ARE SWEPT AND MOPPED THROUGH OUT THE DAY TO PREVENT BUILD UP.
    Location: Prep area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: STANDING WATER AT THE BOTTOM COLD TOP COOLER ON COOK LINE.REMOVE STANDING WATER. CLEAR DRAIN LINE IF NECESSARY.
    Location: Cook line
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BOTTLED WATER STORED INSIDE ICE BIN DESIGNATED FOR BEVERAGES.BOTTLED BEVERAGES SHOULD NOT BE STORED IN ICE DESIGNATED FOR BEVERAGES TO PREVENT CONTAMINATION OF DRINK ICE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALLS SPLATTERED WITH FOOD RESIDUES AND SOILED WITH MOLD GROWTH NEAR KEG COOLERS.CLEAN AND SANITIZE WALLS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.2. INTERIOR SURFACE OF DISH MACHINE SOILED WITH CALCIUM AND LIME BUILD UP.CLEAN THOROUGHLY.5. STORAGE AREAS BELOW STEAM TABLE, RANGE, ETC... SOILED WITH BUILD UP ON ENTIRE COOK LINE AND BACK PREP AREA.MAINTAIN COOK LINE STORAGE AREAS IN A CLEAN AND SANITIARY CONDITION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: LINE COOK WASHED HANDS AT ONE BAY PREP SINK.ENSURE HANDS ARE WASHED AT KITCHEN HAND SINK ONLY.
    Location: Kitchen
 10/07/2014Recheck
  • 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: WALK IN COOLER HOLDING FOOD AT 50 DEGREES F.FOOD SHOULD BE HELD AT 41 DEGREES F OR LESS. PROVIDE REPAIR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: LINE COOK HANDLING CILANTRO WITH BARE HANDS.ENSURE GLOVES, UTENSILS, OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CILANTRO DISCARDED.
  • 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: LINE COOKS PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HAND ARE WASHED BEFORE APPLYING A SET OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
  • Sanitizer criteria (corrected on site)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: SANITIZING SOLUTION SET UP IN PREP AREA DURING INSPECTION TOO STRONG.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE.
  • 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: EMPLOYEE BOTTLED BEVERAGE AND IN CUP ITHOUT LID AND STRAW STORED ON COOK LINE PREP TABLE.ENSURE EMPLOYEE BEVERAGES ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS. NO BOTTLED BEVERAGES PLEASE.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SHEET TRAYS CONTAINING FOOD STORED ON STORAGE CART SOILED WITH FOOD SOIL AND MOLD.IMPROVE CLEANING AND SANITIZING OF FOOD STORAGE CARTS TO PREVENT ACCUMULATION OF SOIL AND BUILD UP.2, FOOD SOIL COVERING INTERIOR AND EXTERIOR SURFACES OF SALSA MIXER STORED IN BACK PREP AREA.ENSURE MIXER IS CLEANED AND SANITIZED THOROUGHLY AFTER EACH USE.3. TWO CAN OPENERS HEAVILY SOILED WITH RUST AND FOOD SOIL STORED ON SHELF BELOW PREPTABLE IN BACK KITCHEN AREA.4. FOOD PREPARED ON SOILED PREP TABLES AND ONE BAY SINK IN BACK PREP AREA.ENSURE PREP AREAS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE FOOD PREP BEGINS AND AFTER PREPARATION AS WELL.5. LIDS SOILED COVERING LARGE CONTAINERS OF NACHO CHIPS.
    Location: Walk-in cooler
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITHOUT SOAP AT ONE BAY SINK.ALWAYS USE SOAP FOR EFFECTIVE HAND WASHING.
    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: FOOD EMPLOYEES WORKING WITH RAW POULTRY AND PREPARING FOOD ON COOK LINE AND BACK PREP AREA WITHOUT SANITIZING SOLUTION SET UP.ENSURE SANITIZING SOLUTIONS ARE SET UP IN ALL FOOD PREP AREAS TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED IN BETWEEN USE.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING IN BACK PREP AREA. LIGHT BULBS INOPERABLE IN LIGHT FIXTURE.PROVIDE WORKING LIGHT BULBS TO INCREASE LIGHTING IN PREP AREA.
    Location: Kitchen (back)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS LEFT OPEN.KEEP LIDS CLOSED AFTER EACH USE TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: GREASE COVERING WASTE RECEPTACLE IN DUMPSTER AREA.MAINTAIN RECEPTACLES IN A CLEAN CONDITION.
    Location: Dumpster area
  • 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: FLOORS SOILED WITH GREASE, FOOD BUILD UP, AND DEBRIS ON COOK LINE, UNDER COOKING EQUIPMENT AND BACK PREP AREAS.ENSURE FLOORS ARE SWEPT AND MOPPED THROUGH OUT THE DAY TO PREVENT BUILD UP.
    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.
    Comments: FLOORS SOILED WITH GREASE, FOOD BUILD UP, AND DEBRIS ON COOK LINE, UNDER COOKING EQUIPMENT AND BACK PREP AREAS.ENSURE FLOORS ARE SWEPT AND MOPPED THROUGH OUT THE DAY TO PREVENT BUILD UP.
    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: FLOORS SOILED WITH GREASE, FOOD BUILD UP, AND DEBRIS ON COOK LINE, UNDER COOKING EQUIPMENT AND BACK PREP AREAS.ENSURE FLOORS ARE SWEPT AND MOPPED THROUGH OUT THE DAY TO PREVENT BUILD UP.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: STANDING WATER AT THE BOTTOM COLD TOP COOLER ON COOK LINE.REMOVE STANDING WATER. CLEAR DRAIN LINE IF NECESSARY.
    Location: Cook line
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: BOTTLED WATER STORED INSIDE ICE BIN DESIGNATED FOR BEVERAGES.BOTTLED BEVERAGES SHOULD NOT BE STORED IN ICE DESIGNATED FOR BEVERAGES TO PREVENT CONTAMINATION OF DRINK ICE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALLS SPLATTERED WITH FOOD RESIDUES AND SOILED WITH MOLD GROWTH NEAR KEG COOLERS.CLEAN AND SANITIZE WALLS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.2. INTERIOR SURFACE OF DISH MACHINE SOILED WITH CALCIUM AND LIME BUILD UP.CLEAN THOROUGHLY.5. STORAGE AREAS BELOW STEAM TABLE, RANGE, ETC... SOILED WITH BUILD UP ON ENTIRE COOK LINE AND BACK PREP AREA.MAINTAIN COOK LINE STORAGE AREAS IN A CLEAN AND SANITIARY CONDITION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: LINE COOK WASHED HANDS AT ONE BAY PREP SINK.ENSURE HANDS ARE WASHED AT KITCHEN HAND SINK ONLY.
    Location: Kitchen
 09/29/2014Routine
  • 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: GROUND BEEF HOLDING AT 119 DEGREES F ON COOK LINE STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEATED TO 165 DEGREES.RECHECK: LARGE CONTAINER OF RICE HOLDING AT 100 DEGREES F STORED ON SHELF BELOW COOK LINE WITHOUT TEMPERATURE CONTROL.ENSURE FOODS ARE STORED ON HEAT SOURCE TO MAINTAIN 135 DEGREES F OR MORE. RICE DISCARDED.
    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: BABY ROACH OBSERVED CRAWLING ON FLOOR IN BACK KITCHEN,ESTABLISHMENT CURRENTLY TREATED FOR ROACHES ON A MONTHLY BASIS. ACCORDING TO MOST RECENT VISIT, ACTIVITY HAS DECREASED.INCREASE PEST CONTROL SERVICE ON A BIWEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY.
    Location: Expo line
  • 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: FOOD EMPLOYEE REMOVED RAW CHICKEN FROM COLD TOP COOLER TO PUT ON GRILL AND THEN WITH THE SAME GLOVED HAND PUT A TORTILLA ON A PLATE TO FILL.ENSURE EMPLOYEES ARE PROPERLY TRAINED TO REMOVE CONTAMINATED GLOVES AFTER HANDLING RAW THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION. TORTILLA DISCARDED. EMPLOYEE REMOVED CONTAMINATED GLOVES, WASHED HANDS, AND THEN APPLIED A FRESH SET.
  • 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.
    Comments: LARGE CONTAINER OF SHREDDED CHEESE, COOKED BEANS, BEEF, CHICKEN, ETC... MISSING SEVEN DAY EXPIRATION DATES.ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A SEVEN DAY EXPIRATION DATE IF HELD MORE THAN 24 HOURS.RECHECK: NOT CORRECTED: LARGE CONTAINERS OF SHREDDED CHEESE NOT DATED WITH SEVEN DAY EXPIRATION DATES.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITZE SHELVING ON A MORE FREQUENT BASIS TO PREVENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.2. SALSA MIXER STORED SOILED WITH FOOD DEBRIS ON SURFACE.CLEAN AND SANITIZE THOROUGHLY BEFORE STORAGE.
    Location: Walk-in cooler
    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: CHLORINE SANITIZING SOLUTION CONCENTRATION TOO STRONG, GREATER THAN 200 PPM, LOCATED IN BUCKET ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE.RECHECK: NO CHLORINE SANITIZER PRESENT IN BUCKET CONTAINING TOWELS.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Cook line
  • 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: PLASTIC GROCERY BAG COVERING A PLATE OF TORTILLAS ON COOK LINE.DISCONTINUE USE OF GROCERY BAGS TO COVER FOOD. THESE BAGS ARE NOT APPROVED TO CONTACT FOOD. PROVIDE AN APPOVED MATERIAL TO COVER FOOD.RECHECK; NOT CORRECTED. TORTILLAS REMOVED FROM ORIGINAL PACKAGING STORED IN GROCERY BAGS ON COOK LINE AND INSIDE COLD TOP COOLER.GROCERY BAGS ARE NOT SANITARY. STORE FOOD REMOVED FROM ORIGINAL PACKAGING IN FOOD SAFE/APPROVED CONTAINERS, BAGS, WRAPPINGS, ETC...
    Location: Cook line
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEE WORKING ON COOK LINE NOT WEARING A HAIR RESTRAINT.
  • 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: CLEAN AND SANITIZED COOKING EQUIPMENT STORED ON THE FLOOR.STORE ALL CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FROM CONTAMINATION.
    Location: Dish machine area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES ON SURFACE OF STICKY BOARDS IN THE BAR.REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Bar
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN.KEEP LID CLOSED TO PREVENT ATTRACTION OF ANIMALS, RODENTS AND INSECTS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AND DEBRIS IN CREVICES OF PALLATE BELOW DUMPSTER AND ON PAVEMENT.MAINTAIN AREA FREE OF LITTER. REMOVE ALL TRASH AND DEBRIS IN DUMPSTER AREA
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: EXTERIOR GREASE DUMP AND PAVEMENT SOILED WITH OIL RESIDUES AND WASTE IN DUMPSTER AREA.INCREASE CLEANING FREQUENCY OF WASTE HANDLING UNITS.
    Location: Dumpster area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. FOOD RESIDUES EMBEDDED ON CORNERS AND EDGES OF FLOORS IN ENTIRE KITCHEN AREA INCLUDING DRY STORAGE AREAS.2. HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON FLOOR BEHIND GRILL AND STOVE ON COOK LINE.3. WALLS AND CEILING SOILED WITH MOLD GROWTH INSIDE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Cook line
  • 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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in cooler
  • 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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. STORAGE SHELVING BELOW PREP TABLES, BELOW STEAM TABLE ON COOK LINE SOILED WITH BUILD UP.2. HEALVY CALCIUM AND LIME BUILD UP ON THE INTERIOR OF THE DISH MACHINE.3, FOIL LINING SHELVING ON BOTTOM STORAGE SHELF ON COOK LINE AND ON SHELF LOCATED IN THE BAR. REMOVE FOIL TO PREVENT HARBORAGE OF INSECTS.4. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.5. LID COVERING BULK CONTAINER OF RICE HEAVILY SOILED.RECHECK: STORAGE SHELVING BELOW STEAM TABLES SOILED LOCATED ON COOK LINE.HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR DISH MACHINE.ALL OTHER VIOLATIONS CORRECTED.
    Location: Dry storage
 05/07/2014Recheck
  • 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: GROUND BEEF HOLDING AT 119 DEGREES F ON COOK LINE STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEATED TO 165 DEGREES.RECHECK: LARGE CONTAINER OF RICE HOLDING AT 100 DEGREES F STORED ON SHELF BELOW COOK LINE WITHOUT TEMPERATURE CONTROL.ENSURE FOODS ARE STORED ON HEAT SOURCE TO MAINTAIN 135 DEGREES F OR MORE. RICE DISCARDED.
    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: BABY ROACH OBSERVED CRAWLING ON FLOOR IN BACK KITCHEN,ESTABLISHMENT CURRENTLY TREATED FOR ROACHES ON A MONTHLY BASIS. ACCORDING TO MOST RECENT VISIT, ACTIVITY HAS DECREASED.INCREASE PEST CONTROL SERVICE ON A BIWEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY.
    Location: Expo line
  • 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: FOOD EMPLOYEE REMOVED RAW CHICKEN FROM COLD TOP COOLER TO PUT ON GRILL AND THEN WITH THE SAME GLOVED HAND PUT A TORTILLA ON A PLATE TO FILL.ENSURE EMPLOYEES ARE PROPERLY TRAINED TO REMOVE CONTAMINATED GLOVES AFTER HANDLING RAW THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION. TORTILLA DISCARDED. EMPLOYEE REMOVED CONTAMINATED GLOVES, WASHED HANDS, AND THEN APPLIED A FRESH SET.
  • 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.
    Comments: LARGE CONTAINER OF SHREDDED CHEESE, COOKED BEANS, BEEF, CHICKEN, ETC... MISSING SEVEN DAY EXPIRATION DATES.ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A SEVEN DAY EXPIRATION DATE IF HELD MORE THAN 24 HOURS.RECHECK: NOT CORRECTED: LARGE CONTAINERS OF SHREDDED CHEESE NOT DATED WITH SEVEN DAY EXPIRATION DATES.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITZE SHELVING ON A MORE FREQUENT BASIS TO PREVENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.2. SALSA MIXER STORED SOILED WITH FOOD DEBRIS ON SURFACE.CLEAN AND SANITIZE THOROUGHLY BEFORE STORAGE.
    Location: Walk-in cooler
    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: CHLORINE SANITIZING SOLUTION CONCENTRATION TOO STRONG, GREATER THAN 200 PPM, LOCATED IN BUCKET ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE.RECHECK: NO CHLORINE SANITIZER PRESENT IN BUCKET CONTAINING TOWELS.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Cook line
  • 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: PLASTIC GROCERY BAG COVERING A PLATE OF TORTILLAS ON COOK LINE.DISCONTINUE USE OF GROCERY BAGS TO COVER FOOD. THESE BAGS ARE NOT APPROVED TO CONTACT FOOD. PROVIDE AN APPOVED MATERIAL TO COVER FOOD.RECHECK; NOT CORRECTED. TORTILLAS REMOVED FROM ORIGINAL PACKAGING STORED IN GROCERY BAGS ON COOK LINE AND INSIDE COLD TOP COOLER.GROCERY BAGS ARE NOT SANITARY. STORE FOOD REMOVED FROM ORIGINAL PACKAGING IN FOOD SAFE/APPROVED CONTAINERS, BAGS, WRAPPINGS, ETC...
    Location: Cook line
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEE WORKING ON COOK LINE NOT WEARING A HAIR RESTRAINT.
  • 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: CLEAN AND SANITIZED COOKING EQUIPMENT STORED ON THE FLOOR.STORE ALL CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FROM CONTAMINATION.
    Location: Dish machine area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES ON SURFACE OF STICKY BOARDS IN THE BAR.REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Bar
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN.KEEP LID CLOSED TO PREVENT ATTRACTION OF ANIMALS, RODENTS AND INSECTS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AND DEBRIS IN CREVICES OF PALLATE BELOW DUMPSTER AND ON PAVEMENT.MAINTAIN AREA FREE OF LITTER. REMOVE ALL TRASH AND DEBRIS IN DUMPSTER AREA
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: EXTERIOR GREASE DUMP AND PAVEMENT SOILED WITH OIL RESIDUES AND WASTE IN DUMPSTER AREA.INCREASE CLEANING FREQUENCY OF WASTE HANDLING UNITS.
    Location: Dumpster area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. FOOD RESIDUES EMBEDDED ON CORNERS AND EDGES OF FLOORS IN ENTIRE KITCHEN AREA INCLUDING DRY STORAGE AREAS.2. HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON FLOOR BEHIND GRILL AND STOVE ON COOK LINE.3. WALLS AND CEILING SOILED WITH MOLD GROWTH INSIDE WALK IN COOLER.
    Location: Kitchen
  • 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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Cook line
  • 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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in cooler
  • 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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. STORAGE SHELVING BELOW PREP TABLES, BELOW STEAM TABLE ON COOK LINE SOILED WITH BUILD UP.2. HEALVY CALCIUM AND LIME BUILD UP ON THE INTERIOR OF THE DISH MACHINE.3, FOIL LINING SHELVING ON BOTTOM STORAGE SHELF ON COOK LINE AND ON SHELF LOCATED IN THE BAR. REMOVE FOIL TO PREVENT HARBORAGE OF INSECTS.4. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.5. LID COVERING BULK CONTAINER OF RICE HEAVILY SOILED.RECHECK: STORAGE SHELVING BELOW STEAM TABLES SOILED LOCATED ON COOK LINE.HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR DISH MACHINE.ALL OTHER VIOLATIONS CORRECTED.
    Location: Dry storage
 05/01/2014Recheck
  • 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: GROUND BEEF HOLDING AT 119 DEGREES F ON COOK LINE STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEATED TO 165 DEGREES.
    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: BABY ROACH OBSERVED CRAWLING ON FLOOR IN BACK KITCHEN,ESTABLISHMENT CURRENTLY TREATED FOR ROACHES ON A MONTHLY BASIS. ACCORDING TO MOST RECENT VISIT, ACTIVITY HAS DECREASED.INCREASE PEST CONTROL SERVICE ON A BIWEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY.
    Location: Expo line
  • 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: FOOD EMPLOYEE REMOVED RAW CHICKEN FROM COLD TOP COOLER TO PUT ON GRILL AND THEN WITH THE SAME GLOVED HAND PUT A TORTILLA ON A PLATE TO FILL.ENSURE EMPLOYEES ARE PROPERLY TRAINED TO REMOVE CONTAMINATED GLOVES AFTER HANDLING RAW THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION. TORTILLA DISCARDED. EMPLOYEE REMOVED CONTAMINATED GLOVES, WASHED HANDS, AND THEN APPLIED A FRESH SET.
  • 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.
    Comments: LARGE CONTAINER OF SHREDDED CHEESE, COOKED BEANS, BEEF, CHICKEN, ETC... MISSING SEVEN DAY EXPIRATION DATES.ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A SEVEN DAY EXPIRATION DATE IF HELD MORE THAN 24 HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITZE SHELVING ON A MORE FREQUENT BASIS TO PREVENT BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.2. SALSA MIXER STORED SOILED WITH FOOD DEBRIS ON SURFACE.CLEAN AND SANITIZE THOROUGHLY BEFORE STORAGE.
    Location: Walk-in cooler
    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: CHLORINE SANITIZING SOLUTION CONCENTRATION TOO STRONG, GREATER THAN 200 PPM, LOCATED IN BUCKET ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLORINE.
    Location: Cook line
  • 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: PLASTIC GROCERY BAG COVERING A PLATE OF TORTILLAS ON COOK LINE.DISCONTINUE USE OF GROCERY BAGS TO COVER FOOD. THESE BAGS ARE NOT APPROVED TO CONTACT FOOD. PROVIDE AN APPOVED MATERIAL TO COVER FOOD.
    Location: Cook line
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEE WORKING ON COOK LINE NOT WEARING A HAIR RESTRAINT.
  • 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: CLEAN AND SANITIZED COOKING EQUIPMENT STORED ON THE FLOOR.STORE ALL CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FROM CONTAMINATION.
    Location: Dish machine area
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES ON SURFACE OF STICKY BOARDS IN THE BAR.REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Bar
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN.KEEP LID CLOSED TO PREVENT ATTRACTION OF ANIMALS, RODENTS AND INSECTS.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AND DEBRIS IN CREVICES OF PALLATE BELOW DUMPSTER AND ON PAVEMENT.MAINTAIN AREA FREE OF LITTER. REMOVE ALL TRASH AND DEBRIS IN DUMPSTER AREA
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: EXTERIOR GREASE DUMP AND PAVEMENT SOILED WITH OIL RESIDUES AND WASTE IN DUMPSTER AREA.INCREASE CLEANING FREQUENCY OF WASTE HANDLING UNITS.
    Location: Dumpster area
  • 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: 1. FOOD RESIDUES EMBEDDED ON CORNERS AND EDGES OF FLOORS IN ENTIRE KITCHEN AREA INCLUDING DRY STORAGE AREAS.2. HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON FLOOR BEHIND GRILL AND STOVE ON COOK LINE.3. WALLS AND CEILING SOILED WITH MOLD GROWTH INSIDE WALK IN COOLER.
    Location: Kitchen
  • Food storage
    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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Cook line
  • Food storage
    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: 1. LARGE POT OF COOKED GROUND BEEF AND BEANS STORED ON THE FLOOR LOCATED ON COOK LINE.2. LARGE TUBS OF SALSA, PRODUCE, ETC.. STORED ON THE FLOOR INSIDE WALK IN COOLER.ALL FOOD SHOULD BE STORED UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. STORAGE SHELVING BELOW PREP TABLES, BELOW STEAM TABLE ON COOK LINE SOILED WITH BUILD UP.2. HEALVY CALCIUM AND LIME BUILD UP ON THE INTERIOR OF THE DISH MACHINE.3, FOIL LINING SHELVING ON BOTTOM STORAGE SHELF ON COOK LINE AND ON SHELF LOCATED IN THE BAR. REMOVE FOIL TO PREVENT HARBORAGE OF INSECTS.4. BROKEN GLASS AT THE BOTTOM OF GLASS CHILLER LOCATED IN THE BAR.5. LID COVERING BULK CONTAINER OF RICE HEAVILY SOILED.
    Location: Dry storage
 04/23/2014Routine
  • 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: SMALL REACH IN COOLER HOLDING AT 50 DEGREES F LOCATED ON FRONT LINE. ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Expo 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: LIVE ADULT ROACH OBSERVED CRAWLING ON WALL IN BACK PREP AREA.ELIMINATE ROACH ACTIVITY. INCREASE PEST CONTROL SERVICE ON WEEKLY BASIS UNTIL ACTIVITY HAS BEEN ELIMINATED.RECHECK: PEST CONTROL AGENT INSPECTED ESTABLISHMENT ON 1/7/14 AND WILL PROVIDE SERVICE BY THE END OF THE WEEK ACCORDING TO SPECIAL SERVICE AGREEMENT.
    Location: Prep area
  • 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.
    Comments: EXPIRATION DATES MISSING ON TUBS OF SHREDDED CHEESE, SALSA, COOKED BEANS, CHICKEN, ETC... INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.RECHECK: NOT CORRECTED. PLEASE CORRECT BY FOLLOW UP DATE.
    Location: Walk-in cooler
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: ONLY ONE DRAIN PLUG AVAILABLE AT 4 BAY SINK LOCATED AT THE BAR.PROVIDE ADDITIONAL DRAIN PLUGS FOR PROPER WASHING, RINSING, AND SANITIZING OF GLASS WARE AND OTHER EQUIPMENT.RECHECK: NOT CORRECTED. PROVIDE DRAIN PLUG BY FOLLOW UP DATE.
    Location: Bar
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGER FAILED ON INITIAL TRY. SCHEDULED JANUARY 20TH, 2014 FOR RETEST.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING IN PREP AREA NEXT TO COOK LINE AND ALSO IN BACK PREP AREA NEAR WALK IN COOLERS.INCREASE LIGHTING INTENSITY IN BOTH AREAS.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1/2 INCH GAP AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL GAP TO PREVENT INSECT AND RODENT ENTRY.RECHECK: NOT CORRECTED. DOOR WILL BE REPLACED ACCORDING TO MANAGER AND IS ON ORDER.
    Location: Kitchen (back)
  • 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: WALLS, CORNERS, AND EDGES IN DRY STORAGE ROOM AND BACK PREP AREA SOILED WITH BUILD UP.CLEAN ALL AREAS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: BUILD UP REMAINS IN SOME AREAS. CONTINUE TO REMOVE BUILD UP ON CORNERS AND EDGES WHERE NECESSARY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BOTH REACH IN FREEZERS SOILED ON THE INTERIOR LOCATED IN BACK PREP AREA.CLEAN FREEEZERS ON A REGULAR BASIS TO PREVENT BUILD UP.2. RUST BUILD UP ON LOWER STORAGE SHELVING BELOW COUNTER TOPS.CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.RECHECK: FREEZERS HAVE NOT BEEN CLEANED. CARD BOARD LINING BOTTOM INTERIOR. REMOVE. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen (back)
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE LYING DOWN IN ICE LOCATED AT SODA FOUNTAIN BIN ON FRONT LINE.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF DRINK ICE.
    Location: Kitchen
 02/20/2014Recheck
  • 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: UNLABELED BOTTLE OF DEGREASER STORED IN DISH MACHINE AREA.LABEL BOTTLE WITH CONTENTS.
    Location: Dish machine area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SMALL BOWL STORED IN CONTAINERS OF SUGAR, SALT, CHICKEN BASE, ETC...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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.
    Comments: CONTAINERS OF SHREDDED CHEESE, COOKED MEATS, BEANS, AND SALSA MISSING SEVEN DAY EXPIRATION DATE.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT USED WITHIN TWENTY FOUR HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIP TAPE WRAPPED AROUND THE HANDLE OF KNIFE STORED ON MAGNETIC STRIP. REMOVE TAPE.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON KNIFE BLOCK.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE A CERTIFIED FOOD HANDLER.RECHECK 12/6: NOT CORRECTED. MANAGER SCHEDULED TO TAKE EXAM JANUARY 10, 2014.RECHECK 2/4: MANAGER STATED HE PASSED EXAM AND IS WAITING FOR RECEIPT OF CERTIFICATE. MANAGER INSTRUCTED TO FAX COPY OF CERTIFICATE UPON RECEIPT.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: SURFACE OF CAN OPENER HANDLE, MOUNT, AND BLADE CORRODED AND HEAVILY SOILED WITH RUST STAINS ON SURFACE. REPLACE CAN OPENER.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL DAMAGED NEXT TO HAND SOAP DISPENSER IN KITCHEN AREA.REPAIR WALL. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    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: EXTERIOR DOOR AND FRAME HEAVILY SOILED LOCATED AT ENTRANCE TO DRY STORAGE.CLEAN THOROUGHLY. RESURFACE IF NECESSARY.
    Location: Dry storage
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: PANS OF QUESO CHEESE WERE THAWING ON SHELF ABOVE FLAT TOP GRILL.THAW QUESO CHEESE UNDER REFRIGERATION. NEVER THAW AT ROOM TEMPERATURE.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID ON THE ICE MACHINE CRACKED ON THE INTERIOR LOCATED IN KITCHEN AREA.REPLACE DAMAGED LID
    Location: Kitchen
    Equipment: Ice machine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF FROZEN FOOD STORED ON TOP OF TRAYS OF UNCOVERED CHILI RELLENOS INSIDE REACH IN FREEZER.PROVIDE COVERING OR WRAPPINGS FOR EXPOSED FOOD STORED INSIDE REACH IN FREEZER.
    Location: Walk-in freezer
 02/18/2014Recheck
  • 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: UNLABELED BOTTLE OF DEGREASER STORED IN DISH MACHINE AREA.LABEL BOTTLE WITH CONTENTS.
    Location: Dish machine area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SMALL BOWL STORED IN CONTAINERS OF SUGAR, SALT, CHICKEN BASE, ETC...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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.
    Comments: CONTAINERS OF SHREDDED CHEESE, COOKED MEATS, BEANS, AND SALSA MISSING SEVEN DAY EXPIRATION DATE.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT USED WITHIN TWENTY FOUR HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIP TAPE WRAPPED AROUND THE HANDLE OF KNIFE STORED ON MAGNETIC STRIP. REMOVE TAPE.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON KNIFE BLOCK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE A CERTIFIED FOOD HANDLER.RECHECK 12/6: NOT CORRECTED. MANAGER SCHEDULED TO TAKE EXAM JANUARY 10, 2014.RECHECK 2/4: MANAGER STATED HE PASSED EXAM AND IS WAITING FOR RECEIPT OF CERTIFICATE. MANAGER INSTRUCTED TO FAX COPY OF CERTIFICATE UPON RECEIPT.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: SURFACE OF CAN OPENER HANDLE, MOUNT, AND BLADE CORRODED AND HEAVILY SOILED WITH RUST STAINS ON SURFACE. REPLACE CAN OPENER.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL DAMAGED NEXT TO HAND SOAP DISPENSER IN KITCHEN AREA.REPAIR WALL. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    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: EXTERIOR DOOR AND FRAME HEAVILY SOILED LOCATED AT ENTRANCE TO DRY STORAGE.CLEAN THOROUGHLY. RESURFACE IF NECESSARY.
    Location: Dry storage
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: PANS OF QUESO CHEESE WERE THAWING ON SHELF ABOVE FLAT TOP GRILL.THAW QUESO CHEESE UNDER REFRIGERATION. NEVER THAW AT ROOM TEMPERATURE.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID ON THE ICE MACHINE CRACKED ON THE INTERIOR LOCATED IN KITCHEN AREA.REPLACE DAMAGED LID
    Location: Kitchen
    Equipment: Ice machine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF FROZEN FOOD STORED ON TOP OF TRAYS OF UNCOVERED CHILI RELLENOS INSIDE REACH IN FREEZER.PROVIDE COVERING OR WRAPPINGS FOR EXPOSED FOOD STORED INSIDE REACH IN FREEZER.
    Location: Walk-in freezer
 02/03/2014Recheck
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: ONLY ONE DRAIN PLUG AVAILABLE AT 4 BAY SINK LOCATED AT THE BAR.PROVIDE ADDITIONAL DRAIN PLUGS FOR PROPER WASHING, RINSING, AND SANITIZING OF GLASS WARE AND OTHER EQUIPMENT.RECHECK: NOT CORRECTED. PROVIDE DRAIN PLUG BY FOLLOW UP DATE.
    Location: Bar
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGER FAILED ON INITIAL TRY. SCHEDULED JANUARY 20TH, 2014 FOR RETEST.
  • 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: SMALL REACH IN COOLER HOLDING AT 50 DEGREES F LOCATED ON FRONT LINE. ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Expo 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: LIVE ADULT ROACH OBSERVED CRAWLING ON WALL IN BACK PREP AREA.ELIMINATE ROACH ACTIVITY. INCREASE PEST CONTROL SERVICE ON WEEKLY BASIS UNTIL ACTIVITY HAS BEEN ELIMINATED.RECHECK: PEST CONTROL AGENT INSPECTED ESTABLISHMENT ON 1/7/14 AND WILL PROVIDE SERVICE BY THE END OF THE WEEK ACCORDING TO SPECIAL SERVICE AGREEMENT.
    Location: Prep area
  • 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.
    Comments: EXPIRATION DATES MISSING ON TUBS OF SHREDDED CHEESE, SALSA, COOKED BEANS, CHICKEN, ETC... INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.RECHECK: NOT CORRECTED. PLEASE CORRECT BY FOLLOW UP DATE.
    Location: Walk-in cooler
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING IN PREP AREA NEXT TO COOK LINE AND ALSO IN BACK PREP AREA NEAR WALK IN COOLERS.INCREASE LIGHTING INTENSITY IN BOTH AREAS.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1/2 INCH GAP AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL GAP TO PREVENT INSECT AND RODENT ENTRY.RECHECK: NOT CORRECTED. DOOR WILL BE REPLACED ACCORDING TO MANAGER AND IS ON ORDER.
    Location: Kitchen (back)
  • 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: WALLS, CORNERS, AND EDGES IN DRY STORAGE ROOM AND BACK PREP AREA SOILED WITH BUILD UP.CLEAN ALL AREAS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: BUILD UP REMAINS IN SOME AREAS. CONTINUE TO REMOVE BUILD UP ON CORNERS AND EDGES WHERE NECESSARY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BOTH REACH IN FREEZERS SOILED ON THE INTERIOR LOCATED IN BACK PREP AREA.CLEAN FREEEZERS ON A REGULAR BASIS TO PREVENT BUILD UP.2. RUST BUILD UP ON LOWER STORAGE SHELVING BELOW COUNTER TOPS.CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.RECHECK: FREEZERS HAVE NOT BEEN CLEANED. CARD BOARD LINING BOTTOM INTERIOR. REMOVE. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen (back)
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE LYING DOWN IN ICE LOCATED AT SODA FOUNTAIN BIN ON FRONT LINE.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF DRINK ICE.
    Location: Kitchen
 01/17/2014Recheck
  • 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: SMALL REACH IN COOLER HOLDING AT 50 DEGREES F LOCATED ON FRONT LINE. ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Expo 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: LIVE ADULT ROACH OBSERVED CRAWLING ON WALL IN BACK PREP AREA.ELIMINATE ROACH ACTIVITY. INCREASE PEST CONTROL SERVICE ON WEEKLY BASIS UNTIL ACTIVITY HAS BEEN ELIMINATED.RECHECK: PEST CONTROL AGENT INSPECTED ESTABLISHMENT ON 1/7/14 AND WILL PROVIDE SERVICE BY THE END OF THE WEEK ACCORDING TO SPECIAL SERVICE AGREEMENT.
    Location: Prep area
  • 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.
    Comments: EXPIRATION DATES MISSING ON TUBS OF SHREDDED CHEESE, SALSA, COOKED BEANS, CHICKEN, ETC... INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.RECHECK: NOT CORRECTED. PLEASE CORRECT BY FOLLOW UP DATE.
    Location: Walk-in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: ONLY ONE DRAIN PLUG AVAILABLE AT 4 BAY SINK LOCATED AT THE BAR.PROVIDE ADDITIONAL DRAIN PLUGS FOR PROPER WASHING, RINSING, AND SANITIZING OF GLASS WARE AND OTHER EQUIPMENT.RECHECK: NOT CORRECTED. PROVIDE DRAIN PLUG BY FOLLOW UP DATE.
    Location: Bar
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING IN PREP AREA NEXT TO COOK LINE AND ALSO IN BACK PREP AREA NEAR WALK IN COOLERS.INCREASE LIGHTING INTENSITY IN BOTH AREAS.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1/2 INCH GAP AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL GAP TO PREVENT INSECT AND RODENT ENTRY.RECHECK: NOT CORRECTED. DOOR WILL BE REPLACED ACCORDING TO MANAGER AND IS ON ORDER.
    Location: Kitchen (back)
  • 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: WALLS, CORNERS, AND EDGES IN DRY STORAGE ROOM AND BACK PREP AREA SOILED WITH BUILD UP.CLEAN ALL AREAS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: BUILD UP REMAINS IN SOME AREAS. CONTINUE TO REMOVE BUILD UP ON CORNERS AND EDGES WHERE NECESSARY.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BOTH REACH IN FREEZERS SOILED ON THE INTERIOR LOCATED IN BACK PREP AREA.CLEAN FREEEZERS ON A REGULAR BASIS TO PREVENT BUILD UP.2. RUST BUILD UP ON LOWER STORAGE SHELVING BELOW COUNTER TOPS.CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.RECHECK: FREEZERS HAVE NOT BEEN CLEANED. CARD BOARD LINING BOTTOM INTERIOR. REMOVE. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen (back)
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE LYING DOWN IN ICE LOCATED AT SODA FOUNTAIN BIN ON FRONT LINE.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF DRINK ICE.
    Location: Kitchen
 01/09/2014Recheck
  • 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: SMALL REACH IN COOLER HOLDING AT 50 DEGREES F LOCATED ON FRONT LINE. ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Expo 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: LIVE ADULT ROACH OBSERVED CRAWLING ON WALL IN BACK PREP AREA.ELIMINATE ROACH ACTIVITY. INCREASE PEST CONTROL SERVICE ON WEEKLY BASIS UNTIL ACTIVITY HAS BEEN ELIMINATED.
    Location: Prep area
  • 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.
    Comments: EXPIRATION DATES MISSING ON TUBS OF SHREDDED CHEESE, SALSA, COOKED BEANS, CHICKEN, ETC... INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.
    Location: Walk-in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: ONLY ONE DRAIN PLUG AVAILABLE AT 4 BAY SINK LOCATED AT THE BAR.PROVIDE ADDITIONAL DRAIN PLUGS FOR PROPER WASHING, RINSING, AND SANITIZING OF GLASS WARE AND OTHER EQUIPMENT.
    Location: Bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING IN PREP AREA NEXT TO COOK LINE AND ALSO IN BACK PREP AREA NEAR WALK IN COOLERS.INCREASE LIGHTING INTENSITY IN BOTH AREAS.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1/2 INCH GAP AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL GAP TO PREVENT INSECT AND RODENT ENTRY.
  • 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: WALLS, CORNERS, AND EDGES IN DRY STORAGE ROOM AND BACK PREP AREA SOILED WITH BUILD UP.CLEAN ALL AREAS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BOTH REACH IN FREEZERS SOILED ON THE INTERIOR LOCATED IN BACK PREP AREA.CLEAN FREEEZERS ON A REGULAR BASIS TO PREVENT BUILD UP.2. RUST BUILD UP ON LOWER STORAGE SHELVING BELOW COUNTER TOPS.CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.
    Location: Kitchen (back)
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP HANDLE LYING DOWN IN ICE LOCATED AT SODA FOUNTAIN BIN ON FRONT LINE.STORE HANDLE ABOVE ICE TO PREVENT POSSIBLE CONTAMINATION OF DRINK ICE.
    Location: Kitchen
 12/31/2013Routine
  • 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: UNLABELED BOTTLE OF DEGREASER STORED IN DISH MACHINE AREA.LABEL BOTTLE WITH CONTENTS.
    Location: Dish machine area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SMALL BOWL STORED IN CONTAINERS OF SUGAR, SALT, CHICKEN BASE, ETC...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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.
    Comments: CONTAINERS OF SHREDDED CHEESE, COOKED MEATS, BEANS, AND SALSA MISSING SEVEN DAY EXPIRATION DATE.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT USED WITHIN TWENTY FOUR HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIP TAPE WRAPPED AROUND THE HANDLE OF KNIFE STORED ON MAGNETIC STRIP. REMOVE TAPE.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON KNIFE BLOCK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE A CERTIFIED FOOD HANDLER.RECHECK 12/6: NOT CORRECTED. MANAGER SCHEDULED TO TAKE EXAM JANUARY 10, 2014.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: SURFACE OF CAN OPENER HANDLE, MOUNT, AND BLADE CORRODED AND HEAVILY SOILED WITH RUST STAINS ON SURFACE. REPLACE CAN OPENER.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL DAMAGED NEXT TO HAND SOAP DISPENSER IN KITCHEN AREA.REPAIR WALL. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    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: EXTERIOR DOOR AND FRAME HEAVILY SOILED LOCATED AT ENTRANCE TO DRY STORAGE.CLEAN THOROUGHLY. RESURFACE IF NECESSARY.
    Location: Dry storage
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: PANS OF QUESO CHEESE WERE THAWING ON SHELF ABOVE FLAT TOP GRILL.THAW QUESO CHEESE UNDER REFRIGERATION. NEVER THAW AT ROOM TEMPERATURE.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID ON THE ICE MACHINE CRACKED ON THE INTERIOR LOCATED IN KITCHEN AREA.REPLACE DAMAGED LID
    Location: Kitchen
    Equipment: Ice machine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF FROZEN FOOD STORED ON TOP OF TRAYS OF UNCOVERED CHILI RELLENOS INSIDE REACH IN FREEZER.PROVIDE COVERING OR WRAPPINGS FOR EXPOSED FOOD STORED INSIDE REACH IN FREEZER.
    Location: Walk-in freezer
 12/06/2013Recheck
  • 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: UNLABELED BOTTLE OF DEGREASER STORED IN DISH MACHINE AREA.LABEL BOTTLE WITH CONTENTS.
    Location: Dish machine area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SMALL BOWL STORED IN CONTAINERS OF SUGAR, SALT, CHICKEN BASE, ETC...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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.
    Comments: CONTAINERS OF SHREDDED CHEESE, COOKED MEATS, BEANS, AND SALSA MISSING SEVEN DAY EXPIRATION DATE.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT USED WITHIN TWENTY FOUR HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIP TAPE WRAPPED AROUND THE HANDLE OF KNIFE STORED ON MAGNETIC STRIP. REMOVE TAPE.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON KNIFE BLOCK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE A CERTIFIED FOOD HANDLER.RECHECK 10/22/13: MANAGER FAILED FOOD SAFETY CERTIFICATION EXAM AND HAS RESECHEDULED. FOLLOW SCHEDULED TO GAIN COMPLIANCE.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: SURFACE OF CAN OPENER HANDLE, MOUNT, AND BLADE CORRODED AND HEAVILY SOILED WITH RUST STAINS ON SURFACE. REPLACE CAN OPENER.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL DAMAGED NEXT TO HAND SOAP DISPENSER IN KITCHEN AREA.REPAIR WALL. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    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: EXTERIOR DOOR AND FRAME HEAVILY SOILED LOCATED AT ENTRANCE TO DRY STORAGE.CLEAN THOROUGHLY. RESURFACE IF NECESSARY.
    Location: Dry storage
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: PANS OF QUESO CHEESE WERE THAWING ON SHELF ABOVE FLAT TOP GRILL.THAW QUESO CHEESE UNDER REFRIGERATION. NEVER THAW AT ROOM TEMPERATURE.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID ON THE ICE MACHINE CRACKED ON THE INTERIOR LOCATED IN KITCHEN AREA.REPLACE DAMAGED LID
    Location: Kitchen
    Equipment: Ice machine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF FROZEN FOOD STORED ON TOP OF TRAYS OF UNCOVERED CHILI RELLENOS INSIDE REACH IN FREEZER.PROVIDE COVERING OR WRAPPINGS FOR EXPOSED FOOD STORED INSIDE REACH IN FREEZER.
    Location: Walk-in freezer
 10/10/2013Recheck
  • 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: UNLABELED BOTTLE OF DEGREASER STORED IN DISH MACHINE AREA.LABEL BOTTLE WITH CONTENTS.
    Location: Dish machine area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SMALL BOWL STORED IN CONTAINERS OF SUGAR, SALT, CHICKEN BASE, ETC...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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.
    Comments: CONTAINERS OF SHREDDED CHEESE, COOKED MEATS, BEANS, AND SALSA MISSING SEVEN DAY EXPIRATION DATE.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT USED WITHIN TWENTY FOUR HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIP TAPE WRAPPED AROUND THE HANDLE OF KNIFE STORED ON MAGNETIC STRIP. REMOVE TAPE.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON KNIFE BLOCK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE A CERTIFIED FOOD HANDLER
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: SURFACE OF CAN OPENER HANDLE, MOUNT, AND BLADE CORRODED AND HEAVILY SOILED WITH RUST STAINS ON SURFACE. REPLACE CAN OPENER.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL DAMAGED NEXT TO HAND SOAP DISPENSER IN KITCHEN AREA.REPAIR WALL. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    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: EXTERIOR DOOR AND FRAME HEAVILY SOILED LOCATED AT ENTRANCE TO DRY STORAGE.CLEAN THOROUGHLY. RESURFACE IF NECESSARY.
    Location: Dry storage
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: PANS OF QUESO CHEESE WERE THAWING ON SHELF ABOVE FLAT TOP GRILL.THAW QUESO CHEESE UNDER REFRIGERATION. NEVER THAW AT ROOM TEMPERATURE.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID ON THE ICE MACHINE CRACKED ON THE INTERIOR LOCATED IN KITCHEN AREA.REPLACE DAMAGED LID
    Location: Kitchen
    Equipment: Ice machine
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF FROZEN FOOD STORED ON TOP OF TRAYS OF UNCOVERED CHILI RELLENOS INSIDE REACH IN FREEZER.PROVIDE COVERING OR WRAPPINGS FOR EXPOSED FOOD STORED INSIDE REACH IN FREEZER.
    Location: Walk-in freezer
 09/03/2013Recheck
  • 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: UNLABELED BOTTLE OF DEGREASER STORED IN DISH MACHINE AREA.LABEL BOTTLE WITH CONTENTS.
    Location: Dish machine area
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SMALL BOWL STORED IN CONTAINERS OF SUGAR, SALT, CHICKEN BASE, ETC...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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.
    Comments: CONTAINERS OF SHREDDED CHEESE, COOKED MEATS, BEANS, AND SALSA MISSING SEVEN DAY EXPIRATION DATE.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT USED WITHIN TWENTY FOUR HOURS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIP TAPE WRAPPED AROUND THE HANDLE OF KNIFE STORED ON MAGNETIC STRIP. REMOVE TAPE.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON KNIFE BLOCK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Utensils - poor repair - calibration
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: SURFACE OF CAN OPENER HANDLE, MOUNT, AND BLADE CORRODED AND HEAVILY SOILED WITH RUST STAINS ON SURFACE. REPLACE CAN OPENER.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL DAMAGED NEXT TO HAND SOAP DISPENSER IN KITCHEN AREA.REPAIR WALL. PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    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: EXTERIOR DOOR AND FRAME HEAVILY SOILED LOCATED AT ENTRANCE TO DRY STORAGE.CLEAN THOROUGHLY. RESURFACE IF NECESSARY.
    Location: Dry storage
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: PANS OF QUESO CHEESE WERE THAWING ON SHELF ABOVE FLAT TOP GRILL.THAW QUESO CHEESE UNDER REFRIGERATION. NEVER THAW AT ROOM TEMPERATURE.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LID ON THE ICE MACHINE CRACKED ON THE INTERIOR LOCATED IN KITCHEN AREA.REPLACE DAMAGED LID
    Location: Kitchen
    Equipment: Ice machine
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: CONTAINERS OF FROZEN FOOD STORED ON TOP OF TRAYS OF UNCOVERED CHILI RELLENOS INSIDE REACH IN FREEZER.PROVIDE COVERING OR WRAPPINGS FOR EXPOSED FOOD STORED INSIDE REACH IN FREEZER.
    Location: Walk-in freezer
 08/27/2013Routine
  • 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: LARGE CONTAINERS OF RAW SEAFOOD STORED NEXT TO LARGE CONTAINERS OF SALSA. STORE RAW PRODUCT SEPARATE FROM READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAGNETIC STRIP (KNIFE HOLDER) SOILED WITH PAINT AND RUST STORED IN BACK PREP AREA ABOVE THREE COMPARTMENT SINK.CLEAN AND SANITIZE TO REMOVE ALL RUST AND PAINT. REPLACE IF SOIL CANNOT BE REMOVED.
    Location: Prep area
  • 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: SANITIZING SOLUTION IN BUCKET MAINTAINING LESS THAN 50 PPM QUAT. MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
    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: UNPACKAGED TORTILLAS REMOVED FROM ORIGINAL PACKAGING AND STORED IN GROCERY BAGS ON COOK LINE.DISCONTINUE THIS PRACTICE. THESE BAGS ARE UNSANITARY. PROVIDE FOOD APPROVED STORAGE BAGS TO CONTAIN FOOD.
    Location: Cook line
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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: POT CONTAINING COOKED PORK HOLDING AT 91 DEGREES ON COOK LINE WITHOUT TEMPERATURE CONTROL. DISCARDED.ENSURE FOODS ARE KEPT AT 41 DEGREES OR LOWER UNDER REFRIGERATION OR 135 DEGREES F OR HIGHER. NO FOOD SHOULD BE STORED AT ROOM TEMPERATURE.
    Location: Kitchen
 04/19/2013Recheck
  • 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: POT CONTAINING COOKED PORK HOLDING AT 91 DEGREES ON COOK LINE WITHOUT TEMPERATURE CONTROL. DISCARDED.ENSURE FOODS ARE KEPT AT 41 DEGREES OR LOWER UNDER REFRIGERATION OR 135 DEGREES F OR HIGHER. NO FOOD SHOULD BE STORED AT ROOM TEMPERATURE.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: LARGE CONTAINERS OF RAW SEAFOOD STORED NEXT TO LARGE CONTAINERS OF SALSA. STORE RAW PRODUCT SEPARATE FROM READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAGNETIC STRIP (KNIFE HOLDER) SOILED WITH PAINT AND RUST STORED IN BACK PREP AREA ABOVE THREE COMPARTMENT SINK.CLEAN AND SANITIZE TO REMOVE ALL RUST AND PAINT. REPLACE IF SOIL CANNOT BE REMOVED.
    Location: Prep area
  • 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: SANITIZING SOLUTION IN BUCKET MAINTAINING LESS THAN 50 PPM QUAT. MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
    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: UNPACKAGED TORTILLAS REMOVED FROM ORIGINAL PACKAGING AND STORED IN GROCERY BAGS ON COOK LINE.DISCONTINUE THIS PRACTICE. THESE BAGS ARE UNSANITARY. PROVIDE FOOD APPROVED STORAGE BAGS TO CONTAIN FOOD.
    Location: Cook line
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
 04/12/2013Routine
  • 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: WALK IN COOLER HOLDING FOOD AT 45 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Walk-in cooler
    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: NO IN PLACE SANITIZING SOLUTION PRESENT IN PREP AREAS.
    Location: Kitchen
  • Probe thermometer (corrected)
    `Z food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: RECHECK: NO THERMOMETER AVAILABLE TO MEASURE TEMPERATURES BELOW 150 DEGREES F.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 02/01/2013Illness Complaint 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: WALK IN COOLER HOLDING FOOD AT 45 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Walk-in cooler
    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: NO IN PLACE SANITIZING SOLUTION PRESENT IN PREP AREAS.
    Location: Kitchen
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: RECHECK: NO THERMOMETER AVAILABLE TO MEASURE TEMPERATURES BELOW 150 DEGREES F.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 01/25/2013Illness Complaint 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: WALK IN COOLER HOLDING FOOD AT 45 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Walk-in cooler
    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: NO IN PLACE SANITIZING SOLUTION PRESENT IN PREP AREAS.
    Location: Kitchen
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 01/18/2013Illness Complaint
  • 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: BAG OF RAW CHICKEN WINGS STORED NEXT TO READY TO EAT FOODS INSIDE REACH IN COOLER. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOOD TO PROTECT FROM CROSS CONTAMINATION.
    Location: Cook line
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CAN BLADE AND HANDLE SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE CAN OPENER ON A DAILY BASIS.
    Location: Kitchen
    Equipment: Can opener
  • Contamination of sanitized tableware (corrected on site)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATION ON FRONT LINE IN KITCHEN. STORE LIDS FACE DOWN TO PROTECT THE INTERIOR OF THE LID FROM CONTAMINATION.
  • 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.
    Comments: NO PH MICRO CHLORINE TEST STRIPS AVAILABLE TO MEASURE SANITIZER CONCENTRATION IN DISH MACHINE. PROVIDE PH CHLORINE TEST STRIPS.
    Location: Dish machine area
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EMPLOYEE BOTTLED BEVERAGE STORED INSIDE ICE BIN LOCATED IN KITCHEN. DISCONTINUE STORING BOTTLED BEVERAGES IN BIN TO PREVENT CONTAMINATION OF THE DRINK ICE.
    Location: Kitchen
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: DISH MACHINE SOILED WITH BUILD UP ON THE INTERIOR AND EXTERIOR. CLEAN THOROUGHLY ON A ROUTINE BASIS TO PREVENT BUILD UP.
    Location: Dish machine area
 12/12/2012Routine
  • 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: THREE SPRAY BOTTLES CONTAINING CLEANING PRODUCTS STORED UNLABELED IN DISH MACHINE AND WAIT STAFF AREA. CHEMICALS REMOVED FROM ORIGINAL MANUFACTURERS CONTAINER AND STORED IN ANOTHER SHOULD BE LABELED WITH CONTENTS.
    Location: Dish machine area
  • 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: THREE SPRAY BOTTLES CONTAINING CLEANING PRODUCTS STORED UNLABELED IN DISH MACHINE AND WAIT STAFF AREA. CHEMICALS REMOVED FROM ORIGINAL MANUFACTURERS CONTAINER AND STORED IN ANOTHER SHOULD BE LABELED WITH CONTENTS.
    Location: Wait staff area
  • 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: CLEANING PRODUCTS STORED ON SHELF WITH FOOD LOCATED IN THE BACK PREP AREA. STORE CLEANING PRODUCTS AWAY FROM FOOD TO PREVENT CONTAMINATION.
    Location: Kitchen (back)
  • 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: ADULT ROACH CRAWLED ACROSS THE FLOOR IN UTILITY ROOM. PROVIDE PEST CONTROL SERVICE TO ELIMINATE ALL ROACH ACTIVITY.
    Location: Utility room
  • 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: EMPLOYEE BEVERAGES STORED INSIDE FOAM CUP WITHOUT A LID AND STRAW IN PREP AREA. PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WINE GLASSES SOILED WITH DRIED FOOD RESIDUE STORED ON RACK ABOVE THE BAR. ENSURE GLASSES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.2. HOBART USED TO SHRED CHEESE SOILED WITH DRIED FOOD RESIDUE AND BUILD UP. CLEAN HOBART AT A MAXIMUM OF EVERY FOUR HOURS AFTER USE.3. CAN OPENER BLADE AND HANDLE STORED SOILED WITH DRIED FOOD RESIDUE ON SURFACE. CLEAN AND SANITIZE THOROUGHLY BEFORE STORAGE.4. INTERIOR ICE MACHINE SOILED WITH MOLD AND MILDEW BUILD UP. CLEAN AND SANITIZE MACHINE ON A FREQUENT BASIS TO PREVENT GROWTH.
    Location: Bar
  • 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: SMALL SPACES IN BETWEEN FILTERS ON THE HOOD. SPACERS ARE ON ORDER ACCORDING TO OWNER. RECHECK 8/29: FILTER IS ON ORDER.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING INSIDE WALK IN COOLER. INCREASE LIGHT INTENSITY INISDE COOLER.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SMALL GAP AT THE BOTTOM OF THE BACK DOOR EXIT. SEAL GAP TO PREVENT INSECT OR RODENT ENTRY.
    Location: Kitchen (back)
  • 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: LARGE CO2 TANK SOILED ON EXTERIOR AND FLOOR SURROUNDING. CLEAN THOROUGHLY.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FOUR CONTAINERS OF SHREDDED CHEESE NOT PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SURFACE OF BOTTOM STORAGE SHELF IN DISH MACHINE AREA HEAVILY SOILED AND CORRODED WITH RUST AND BEYOND REPAIR. REPLACE
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM REACH IN FREEZER SOILED CONTAINING BEER GLASSES LOCATED THE BAR. CLEAN AND SANITIZE THOROUGHLY.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER TURNED OFF ON FAUCET AT HAND SINK IN WOMENS RESTROOM DUE TO A LEAK. REPAIR LEAK.
    Location: Womens restroom
 08/29/2012Recheck
  • 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: THREE SPRAY BOTTLES CONTAINING CLEANING PRODUCTS STORED UNLABELED IN DISH MACHINE AND WAIT STAFF AREA. CHEMICALS REMOVED FROM ORIGINAL MANUFACTURERS CONTAINER AND STORED IN ANOTHER SHOULD BE LABELED WITH CONTENTS.
    Location: Dish machine area
  • 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: THREE SPRAY BOTTLES CONTAINING CLEANING PRODUCTS STORED UNLABELED IN DISH MACHINE AND WAIT STAFF AREA. CHEMICALS REMOVED FROM ORIGINAL MANUFACTURERS CONTAINER AND STORED IN ANOTHER SHOULD BE LABELED WITH CONTENTS.
    Location: Wait staff area
  • 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: CLEANING PRODUCTS STORED ON SHELF WITH FOOD LOCATED IN THE BACK PREP AREA. STORE CLEANING PRODUCTS AWAY FROM FOOD TO PREVENT CONTAMINATION.
    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: ADULT ROACH CRAWLED ACROSS THE FLOOR IN UTILITY ROOM. PROVIDE PEST CONTROL SERVICE TO ELIMINATE ALL ROACH ACTIVITY.
    Location: Utility room
  • 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: EMPLOYEE BEVERAGES STORED INSIDE FOAM CUP WITHOUT A LID AND STRAW IN PREP AREA. PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WINE GLASSES SOILED WITH DRIED FOOD RESIDUE STORED ON RACK ABOVE THE BAR. ENSURE GLASSES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.2. HOBART USED TO SHRED CHEESE SOILED WITH DRIED FOOD RESIDUE AND BUILD UP. CLEAN HOBART AT A MAXIMUM OF EVERY FOUR HOURS AFTER USE.3. CAN OPENER BLADE AND HANDLE STORED SOILED WITH DRIED FOOD RESIDUE ON SURFACE. CLEAN AND SANITIZE THOROUGHLY BEFORE STORAGE.4. INTERIOR ICE MACHINE SOILED WITH MOLD AND MILDEW BUILD UP. CLEAN AND SANITIZE MACHINE ON A FREQUENT BASIS TO PREVENT GROWTH.
    Location: Bar
  • 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: SMALL SPACES IN BETWEEN FILTERS ON THE HOOD. SPACERS ARE ON ORDER ACCORDING TO OWNER.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: DIM LIGHTING INSIDE WALK IN COOLER. INCREASE LIGHT INTENSITY INISDE COOLER.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SMALL GAP AT THE BOTTOM OF THE BACK DOOR EXIT. SEAL GAP TO PREVENT INSECT OR RODENT ENTRY.
    Location: Kitchen (back)
  • 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: LARGE CO2 TANK SOILED ON EXTERIOR AND FLOOR SURROUNDING. CLEAN THOROUGHLY.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FOUR CONTAINERS OF SHREDDED CHEESE NOT PROPERLY DATE MARKED WITH A SEVEN DAY EXPIRATION DATE.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SURFACE OF BOTTOM STORAGE SHELF IN DISH MACHINE AREA HEAVILY SOILED AND CORRODED WITH RUST AND BEYOND REPAIR. REPLACE
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BOTTOM REACH IN FREEZER SOILED CONTAINING BEER GLASSES LOCATED THE BAR. CLEAN AND SANITIZE THOROUGHLY.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER TURNED OFF ON FAUCET AT HAND SINK IN WOMENS RESTROOM DUE TO A LEAK. REPAIR LEAK.
    Location: Womens restroom
 08/22/2012Routine
No violation noted during this evaluation. 04/24/2012Non-Illness Complaint
  • 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 SAUCE HOLDING AT 110 DEGREES F IN WARMER ON FRONT LINE. MAINTAIN SAUCE AT 135 DEGREES F OR HIGHER.
    Location: Wait staff area
  • 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: EMPLOYEE DRINKS STORED IN FOOD PREP AREAS WITHOUT STRAWS AND LIDS ON CONTAINERS. ALL DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: SLICER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZER SLICER THOROUGHLY IN BETWEEN USE.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SUPPLY TURNED OFF AT 4 COMPARTMENT AND HAND SINK LOCATED IN THE BAR DUE TO A FAUCET LEAK. HOT AND COLD WATER MUST BE AVAILABLE IN THE BAR AT ALL TIMES. PROVIDE REPAIR.
    Location: Bar
  • 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: NO CHLORINE BLEACH PRESENT IN BUCKET OF WATER CONTAINING WET TOWELS. MAINTAIN SANITIZING SOLUTION AT 50 TO 100 PPM CHLORINE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: A SET OF KEYS WERE STORED ON SLICER. STORE PERSONAL ITEMS AWAY FROM EQUIPMENT IN A DESIGNATED AREA.
    Location: Kitchen
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LARGE BOTTLE OF CATSUP AND JUICE STORED INSIDE ICE BIN. DISCONTINUE STORING BOTTLES INSIDE ICE MACHINE TO PREVENT CONTAMINATION OF THE DRINK ICE.
    Location: Kitchen
 04/24/2012Recheck
  • 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 SAUCE HOLDING AT 110 DEGREES F IN WARMER ON FRONT LINE. MAINTAIN SAUCE AT 135 DEGREES F OR HIGHER.
    Location: Wait staff area
  • 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: EMPLOYEE DRINKS STORED IN FOOD PREP AREAS WITHOUT STRAWS AND LIDS ON CONTAINERS. ALL DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: SLICER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZER SLICER THOROUGHLY IN BETWEEN USE.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SUPPLY TURNED OFF AT 4 COMPARTMENT AND HAND SINK LOCATED IN THE BAR DUE TO A FAUCET LEAK. HOT AND COLD WATER MUST BE AVAILABLE IN THE BAR AT ALL TIMES. PROVIDE REPAIR.
    Location: Bar
  • 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: NO CHLORINE BLEACH PRESENT IN BUCKET OF WATER CONTAINING WET TOWELS. MAINTAIN SANITIZING SOLUTION AT 50 TO 100 PPM CHLORINE.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: A SET OF KEYS WERE STORED ON SLICER. STORE PERSONAL ITEMS AWAY FROM EQUIPMENT IN A DESIGNATED AREA.
    Location: Kitchen
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: LARGE BOTTLE OF CATSUP AND JUICE STORED INSIDE ICE BIN. DISCONTINUE STORING BOTTLES INSIDE ICE MACHINE TO PREVENT CONTAMINATION OF THE DRINK ICE.
    Location: Kitchen
 04/17/2012Routine
  • 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: WALK IN COOLER HOLDING FOOD AT 45 DEGREES. ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Walk-in 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: A LARGE CONTAINER OF RAW GROUND BEEF WAS STORED INSIDE TWO BAY VEGETABLE PREP SINK. ALL RAW MEAT PREPARATION SHOULD BE PREPARED IN MEAT PREP SINK TO PREVENT CROSS CONTAMINATION. TWO BAY SINK IMMEDIATELY THOROUGHLY SANITZED.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER TURNED OFF LOCATED AT HAND SINK AND FOUR COMPARTMENT SINK DUE TO A LEAK IN THE FAUCET. REPAIR LEAK. WASH ALL GLASSWARE IN THE DISH MACHINE UNTIL REPAIRED.
    Location: Bar
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: CLEAN AND SANITIZED FORKS STORED WITH LIP CONTACT SURFACE UP IN DISH MACHINE RACKS. STORE TABLE WARE WITH THE HANDLES IN THE UPWARD POSTION TO PREVENT LIP CONTACT SURFACE CONTAMINATION FROM BARE HANDS.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE JACKETS WERE HANGING ON DRY STORAGE SHELVES CONTAINING FOOD AND DISPOSABLE ITEMS. PROVIDE A COAT RACK TO ENSURE JACKETS ARE STORED AWAY FROM FOOD AND FOOD RELATED ITEMS.
  • 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: 1. INTERIOR ICE MACHINE SOILED WITH MOLD2. SODA GUN NOZZLES/SPICKETS SOILED WITH SYRUB BUILD UP.
 12/13/2011Recheck
  • 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: WALK IN COOLER HOLDING FOOD AT 45 DEGREES. ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Walk-in 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: A LARGE CONTAINER OF RAW GROUND BEEF WAS STORED INSIDE TWO BAY VEGETABLE PREP SINK. ALL RAW MEAT PREPARATION SHOULD BE PREPARED IN MEAT PREP SINK TO PREVENT CROSS CONTAMINATION. TWO BAY SINK IMMEDIATELY THOROUGHLY SANITZED.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER TURNED OFF LOCATED AT HAND SINK AND FOUR COMPARTMENT SINK DUE TO A LEAK IN THE FAUCET. REPAIR LEAK. WASH ALL GLASSWARE IN THE DISH MACHINE UNTIL REPAIRED.
    Location: Bar
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: CLEAN AND SANITIZED FORKS STORED WITH LIP CONTACT SURFACE UP IN DISH MACHINE RACKS. STORE TABLE WARE WITH THE HANDLES IN THE UPWARD POSTION TO PREVENT LIP CONTACT SURFACE CONTAMINATION FROM BARE HANDS.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE JACKETS WERE HANGING ON DRY STORAGE SHELVES CONTAINING FOOD AND DISPOSABLE ITEMS. PROVIDE A COAT RACK TO ENSURE JACKETS ARE STORED AWAY FROM FOOD AND FOOD RELATED ITEMS.
  • 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: 1. INTERIOR ICE MACHINE SOILED WITH MOLD2. SODA GUN NOZZLES/SPICKETS SOILED WITH SYRUB BUILD UP.
 12/06/2011Routine

Do you have any questions you'd like to ask about EL RODEO #6? Post them here so others can see them and respond.

×
EL RODEO #6 respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend EL RODEO #6 to others? (optional)
  
Add photo of EL RODEO #6 (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
DOLLAR GENERAL #11450Lawrence, IN
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LONG JOHN SILVERS #26Speedway, IN
LA FURIAIndianapolis, IN
*****
J'S FOOD MART OF INDIANA, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****

Restaurants in neighborhood

Name
PAPA JOHNS PIZZA #869
HAPPY DRAGON
ELC AT AMY BEVERLAND
SUBWAY #1798
AMY BEVERLAND ELEM SCHOOL
THE GATHERING BISTRO & PUB
SUSHI HOUSE
CVS PHARMACY #8675

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants