- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Observed stuff in the hand sink. Corrected during inspection
Location: Kitchen (front)
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop obbserved on the floor.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Food transport cart.
Location: Kitchen (back)
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair faucet at 3 bay sink so that it functions in the correct manner.
Location: Three bay area
Equipment: 3-bay
|
05/22/2014 | Routine |
- 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: Packages of raw meat stored above other food items in reach in cooler. Corrected during inspection.... Raw meat moved to suitable location
Location: Prep area
Equipment: Reach 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: Keep soap and hand towels at hand sink for proper hand washing.
Location: Prep area
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Observed water dripping into pan under ice machine; and leak at faucet of 3 bay sink.
Location: Prep area
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Observed water dripping into pan under ice machine; and leak at faucet of 3 bay sink.
Location: Three bay area
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Three bay area
Equipment: 3-bay
|
11/18/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINK AND DRINK ON COUNTER. PLEASE REMOVE AND COVER.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). GROCERY BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. TEST TAKEN LAST WEEK PER OWNER.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. ICE MACHINE DRAINING INTO BUCKET. PLEASE ROUTE TO OPEN SITE DRAIN.
- 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. CLOTHING - PLEASE REMOVE FROM FOOD STORAGE SHELVING.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. OUTLET COVER MISSING NEAR ICE MACHINE. PLEASE PROVIDE.
- 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. CLEAN SOILED FLOOR AREAS BENEATH EQUIPMENT, AS APPLICABLE. 5/9 IMPROVEMENT NOTED.
- Cooling methods (corrected)
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. LARGE PANS WITH LIDS COVERING CONTAINERS.
Location: Kitchen
Equipment: Make table cooler
- Cooling methods (corrected)
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. LARGE PANS WITH LIDS COVERING CONTAINERS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLES IN DISREPAIR ON BOTH AND TAPED/PLASTIC WRAP ON PIPE OF 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLES IN DISREPAIR ON BOTH AND TAPED/PLASTIC WRAP ON PIPE OF 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
05/29/2013 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINK AND DRINK ON COUNTER. PLEASE REMOVE AND COVER.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). GROCERY BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. TEST TAKEN LAST WEEK PER OWNER.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. ICE MACHINE DRAINING INTO BUCKET. PLEASE ROUTE TO OPEN SITE DRAIN.
- 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. CLOTHING - PLEASE REMOVE FROM FOOD STORAGE SHELVING.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. OUTLET COVER MISSING NEAR ICE MACHINE. PLEASE PROVIDE.
- 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. CLEAN SOILED FLOOR AREAS BENEATH EQUIPMENT, AS APPLICABLE. 5/9 IMPROVEMENT NOTED.
- Cooling methods (corrected)
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. LARGE PANS WITH LIDS COVERING CONTAINERS.
Location: Kitchen
Equipment: Make table cooler
- Cooling methods (corrected)
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. LARGE PANS WITH LIDS COVERING CONTAINERS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLES IN DISREPAIR ON BOTH AND TAPED/PLASTIC WRAP ON PIPE OF 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLES IN DISREPAIR ON BOTH AND TAPED/PLASTIC WRAP ON PIPE OF 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
05/09/2013 | Recheck |
- 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. OPEN DRINK AND DRINK ON COUNTER. PLEASE REMOVE AND COVER.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). GROCERY BAGS USED AS FOOD STORAGE BAGS. DISCONTINUE PRACTICE.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. TEST TAKEN LAST WEEK PER OWNER.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. ICE MACHINE DRAINING INTO BUCKET. PLEASE ROUTE TO OPEN SITE DRAIN.
- 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. CLOTHING - PLEASE REMOVE FROM FOOD STORAGE SHELVING.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. OUTLET COVER MISSING NEAR ICE MACHINE. PLEASE PROVIDE.
- 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. CLEAN SOILED FLOOR AREAS BENEATH EQUIPMENT, AS APPLICABLE.
- 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. LARGE PANS WITH LIDS COVERING CONTAINERS.
Location: Kitchen
Equipment: Make table cooler
- 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. LARGE PANS WITH LIDS COVERING CONTAINERS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLES IN DISREPAIR ON BOTH AND TAPED/PLASTIC WRAP ON PIPE OF 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLES IN DISREPAIR ON BOTH AND TAPED/PLASTIC WRAP ON PIPE OF 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
05/02/2013 | Routine |
- 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. RAW MEAT STORED ABOVE CREME. STORE BELOW.
Location: Kitchen (front)
Equipment: Make table cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. PAN, ETC... STORED INSIDE OF HAND SINK. KEEP FREE AND CLEAR.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HAND SINK FAUCET IN DISREPAIR.
Location: Kitchen
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. SMALL CHILD IN FOOD PREPARATION AREA. DISCONTINUE PRACTICE.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. ICE MACHINE WASTE WATER DRAINING INTO BUCKET. PROPERLY ROUTE TO DRAIN.
- Cooling methods (corrected)
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. COOLING IN LARGE 5 GALLON CONTAINERS - CHEESE SAUCE AND SALSA. SEE ABOVE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Make table cooler
|
11/29/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE CREME. STORE BELOW.
Location: Kitchen (front)
Equipment: Make table cooler
- 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. PAN, ETC... STORED INSIDE OF HAND SINK. KEEP FREE AND CLEAR.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HAND SINK FAUCET IN DISREPAIR.
Location: Kitchen
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected on site)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. SMALL CHILD IN FOOD PREPARATION AREA. DISCONTINUE PRACTICE.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. ICE MACHINE WASTE WATER DRAINING INTO BUCKET. PROPERLY ROUTE TO DRAIN.
- 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. COOLING IN LARGE 5 GALLON CONTAINERS - CHEESE SAUCE AND SALSA. SEE ABOVE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Make table cooler
|
11/28/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Salsa- keep cold.
Location: Cook line
- 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.
Location: Kitchen (back)
Equipment: 2-bay
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Basement
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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. Store soda boxes off floor. Change out food in cans to storage containers.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Hot water handle in disrepair. NEW FAUCET ON SITE.
Equipment: 3-bay
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner Store off floor.
Location: Basement
|
06/26/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Salsa- keep cold.
Location: Cook line
- 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.
Location: Kitchen (back)
Equipment: 2-bay
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Basement
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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. Store soda boxes off floor. Change out food in cans to storage containers.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Hot water handle in disrepair.
Equipment: 3-bay
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner Store off floor.
Location: Basement
|
06/21/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Salsa- keep cold.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Basement
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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. Store soda boxes off floor. Change out food in cans to storage containers.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Hot water handle in disrepair.
Equipment: 3-bay
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner Store off floor.
Location: Basement
|
06/14/2012 | Routine |
- 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. RAW CHICKEN AND BEEF ABOVE COOKED FOOD AND OTHER RAW MEAT CLASSES.
Equipment: Randell cooler
- Cooling methods (corrected)
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. COOL IN ICE BATH STARTING AT 135 DEGREES F.
|
02/02/2012 | Super Bowl Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW CHICKEN AND BEEF ABOVE COOKED FOOD AND OTHER RAW MEAT CLASSES.
Equipment: Randell cooler
- 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. COOL IN ICE BATH STARTING AT 135 DEGREES F.
|
01/30/2012 | Super Bowl Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: Make table cooler
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: -
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: -
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: Employee medicine stored above vegetable prep sink. Remove.
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Grocery bags used as food storage bags. Discontinue use.
Equipment: -
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above lettuce on rolling cart. Remove.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw meat products stored on vegetable prep sink. Remove.
Equipment: Veg. Sink
- 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: Clean the soiled ceiling areas, especially around vents.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove foil from surfaces and clean as intended.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table food not at proper temperature. Repair to hold food at 41 degrees F and below at all times.2. Hand sink faucet arm is too large for faucet and soaks the floor. Replace with proper size.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table food not at proper temperature. Repair to hold food at 41 degrees F and below at all times.2. Hand sink faucet arm is too large for faucet and soaks the floor. Replace with proper size.
Equipment: Hand sink
- 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: Chip container in rear area. (also replace the broken lid).
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: Store ice scoop with handle out of the ice.
Equipment: Ice machine
|
12/14/2011 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: Make table cooler
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: -
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: -
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: Employee medicine stored above vegetable prep sink. Remove.
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Grocery bags used as food storage bags. Discontinue use.
Equipment: -
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above lettuce on rolling cart. Remove.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw meat products stored on vegetable prep sink. Remove.
Equipment: Veg. Sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the soiled ceiling areas, especially around vents.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove foil from surfaces and clean as intended.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table food not at proper temperature. Repair to hold food at 41 degrees F and below at all times.2. Hand sink faucet arm is too large for faucet and soaks the floor. Replace with proper size.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table food not at proper temperature. Repair to hold food at 41 degrees F and below at all times.2. Hand sink faucet arm is too large for faucet and soaks the floor. Replace with proper size.
Equipment: Hand sink
- 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: Chip container in rear area. (also replace the broken lid).
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: Store ice scoop with handle out of the ice.
Equipment: Ice machine
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12/07/2011 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: Make table cooler
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: -
- 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: 1. Make table cooler - food not at proper temperature.2. Iced food items in back area - ensure ice surrounds containers to properly cool food product.3. Raw eggs and salsa held at room temperature. Keep cold.
Equipment: -
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: Employee medicine stored above vegetable prep sink. Remove.
Location: Kitchen (back)
- Unapproved food contact materials
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: Grocery bags used as food storage bags. Discontinue use.
Equipment: -
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above lettuce on rolling cart. Remove.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw meat products stored on vegetable prep sink. Remove.
Equipment: Veg. Sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the soiled ceiling areas, especially around vents.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove foil from surfaces and clean as intended.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table food not at proper temperature. Repair to hold food at 41 degrees F and below at all times.2. Hand sink faucet arm is too large for faucet and soaks the floor. Replace with proper size.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table food not at proper temperature. Repair to hold food at 41 degrees F and below at all times.2. Hand sink faucet arm is too large for faucet and soaks the floor. Replace with proper size.
Equipment: Hand sink
- 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: Chip container in rear area. (also replace the broken lid).
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: Store ice scoop with handle out of the ice.
Equipment: Ice machine
|
12/06/2011 | Routine |
Restaurant representatives - add corrected or new information about LAS TAPATIA'S MEXICAN GRILL, 222 E MARKET ST, Indianapolis, IN »