| No violation noted during this evaluation. | 09/06/2014 | Routine |
| No violation noted during this evaluation. | 08/14/2014 | Routine |
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER FOR HAND SINK IS AT ROOM TEMPERATURE. ENSURE THAT YOUR WATER HEATER IS FULLY OPERATIONAL.
Equipment: Hand sink
|
08/01/2014 | Routine |
- 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: RIBS ARE AT 124 F JERK CHICKEN AT 127F. REHEAT PRODUCT IN THE OVE TO 165 AND MAINTAIN AT 135 F OR HIGHER.
|
07/24/2014 | Routine |
| No violation noted during this evaluation. | 06/20/2014 | Temp Event Routine |
- 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: PRECOOKED RICE IN THE COLD UNIT IS HOLDING AT 53 DEG F. ENSURE THAT ALL COLD PRODUCT IS HELD AT 41 DEG F OR BELOW. CORRECTED ON SITE.
Equipment: Cooler drawers
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: USE SCOURING PADS INSTEAD OF SPONGES.
|
06/13/2014 | Routine |
| No violation noted during this evaluation. | 03/14/2014 | Routine |
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW PRESSURE ON HAND SINK. 3 BAY PRESSURE IS FINE AND HAS BOTH HOT AND COLD RUNNING WATER. USE THE FIRST BAY OF THE 3 BAY SINK TEMPORARILY TO WASH YOUR HANDS. UTENSILS ARE BEING WASHED AT INDY'S KITCHEN (EXTRA UTENSILS ON BOARD).
Equipment: Hand sink
|
03/07/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: PLEASE ENSURE THAT THE HAND SINK LOCATION IS ACCESSIBLE AT ALL TIMES. REMOVE THERMOS BLOCKING THE HAND SINK.
Equipment: Hand sink
- 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.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: EDGES ON WALLS CEILINGS NEED TO BE SEALED TO ALLOW EASY CLEANING AND PREVENT PESTS HARBORAGE CONDITIONS
- 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: SEAL ALL HOLES ON THE WALLS SPECIALLY WHERE ELECTRICAL WIRES ARE INSTALLED.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: INSTALL MESH SCREENS ON ALL OPENINGS (WINDOWS AND DOORS) TO PREVENT INSECTS FROM ENTERING THE ESTABLISHMENT.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT BULBS THAT ARE SHIELDED, COATED, OR OTHERWISE SHATTER-RESISTANT ARE NECESSARY TO PROTECT EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS AND LINENS, AND UNWRAPPED SINGLE-SERVICE AND SINGLE-USE ARTICLES FROM GLASS FRAGMENTS SHOULD THE BULB BREAK.
Equipment: ----------------- Coolers ----------------
- 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: OWNER COULD NOT FIND A TEST KIT. PLEASE ENSURE THAT A TEST KIT IS AVAILABLE AND READILY ACCESSIBLE FOR USE.
Equipment: 3-bay
|
02/18/2014 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: PLEASE ENSURE THAT THE HAND SINK LOCATION IS ACCESSIBLE AT ALL TIMES. REMOVE THERMOS BLOCKING THE HAND SINK.
Equipment: Hand sink
- 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.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: EDGES ON WALLS CEILINGS NEED TO BE SEALED TO ALLOW EASY CLEANING AND PREVENT PESTS HARBORAGE CONDITIONS
- 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: SEAL ALL HOLES ON THE WALLS SPECIALLY WHERE ELECTRICAL WIRES ARE INSTALLED.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: INSTALL MESH SCREENS ON ALL OPENINGS (WINDOWS AND DOORS) TO PREVENT INSECTS FROM ENTERING THE ESTABLISHMENT.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT BULBS THAT ARE SHIELDED, COATED, OR OTHERWISE SHATTER-RESISTANT ARE NECESSARY TO PROTECT EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS AND LINENS, AND UNWRAPPED SINGLE-SERVICE AND SINGLE-USE ARTICLES FROM GLASS FRAGMENTS SHOULD THE BULB BREAK.
Equipment: ----------------- Coolers ----------------
- 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: OWNER COULD NOT FIND A TEST KIT. PLEASE ENSURE THAT A TEST KIT IS AVAILABLE AND READILY ACCESSIBLE FOR USE.
Equipment: 3-bay
|
09/21/2013 | Routine |
- Unapproved food source (discarding)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: UNABLE TO PROVIDE RECEIPTS AS TO WHERE FOOD WAS PURCHASED.
|
09/07/2013 | Routine |
- 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: 1. RIBS AND CHICKEN HOLDING IN CAMBROS AT 115-120 DEGREES. MAINTAIN HOLDING AT 135 DEGREES 2. MEAT IN HOTWELL UNIT AT 100 DEGREES.
- 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: 1. RIBS AND CHICKEN HOLDING IN CAMBROS AT 115-120 DEGREES. MAINTAIN HOLDING AT 135 DEGREES 2. MEAT IN HOTWELL UNIT AT 100 DEGREES.
- 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: BEVERAGE AIR CHEST COOLER HOLDING 50 DEGREES. REMOVE FOOD AND HAVE EQUIPMENT REPAIRED.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON FLOOR PIPE LEAK AT 3 BAY SINK . HAVE REPAIRED.
|
06/01/2013 | Temp Event Routine |
| No violation noted during this evaluation. | 05/18/2013 | Routine |
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
- Hood system design and/or installation (corrected)
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: Finish installing the vents on truck.
|
05/16/2013 | Pre-Licensing Recheck |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: Finish installing the vents on truck.
|
04/26/2013 | Pre-Licensing |
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