- 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: A SPRAY BOTTLE OF GRLL CLEANER NOT LABELED. THIS WAS THEN MARKED/LABELED -- OK'D.
Location: Dish machine area
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: IN PREP. COOLER IN FAR LEFT TOP PAN DIVIDERS MADE OF FOIL ARE USED. REPLACE THESE WITH FOOD-GRADE PLASTIC MATERIAL.
Location: Cook line
Equipment: Prep Top Cooler
- Thawing (corrected on site)
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: CHICKEN THAWNG IN COOL WATER SHOULD HAVE COOL WATER ALSO RUNNING SLOWLY FROM FAUCET TO CIRCULATE.
Location: Kitchen (back)
- 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.
Comments: REPLACE THERMOMETERS IN THE COKE COOLER AND IN PREP. COOLER.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE SHELF WITH MARGARITA GLASSES ON IT HAS TOWELS LINING IT. REMOVE TOWELS AND USE BAR MATTING (PLASTIC MATERIAL).
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2ND FROM THE BOTTOM SHELF SOILED -- CLEAN AS NEEDED.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFLL SOAP AT REAR KITCHEN HAND SINK.-- WAS CORRECTED -- OK'D.
Location: Kitchen (back)
Equipment: Hand sink
|
08/01/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: A SPRAY BOTTLE OF GRLL CLEANER NOT LABELED. THIS WAS THEN MARKED/LABELED -- OK'D.
Location: Dish machine area
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: IN PREP. COOLER IN FAR LEFT TOP PAN DIVIDERS MADE OF FOIL ARE USED. REPLACE THESE WITH FOOD-GRADE PLASTIC MATERIAL.
Location: Cook line
Equipment: Prep Top Cooler
- Thawing (corrected on site)
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: CHICKEN THAWNG IN COOL WATER SHOULD HAVE COOL WATER ALSO RUNNING SLOWLY FROM FAUCET TO CIRCULATE.
Location: Kitchen (back)
- 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.
Comments: REPLACE THERMOMETERS IN THE COKE COOLER AND IN PREP. COOLER.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE SHELF WITH MARGARITA GLASSES ON IT HAS TOWELS LINING IT. REMOVE TOWELS AND USE BAR MATTING (PLASTIC MATERIAL).
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2ND FROM THE BOTTOM SHELF SOILED -- CLEAN AS NEEDED.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFLL SOAP AT REAR KITCHEN HAND SINK.-- WAS CORRECTED -- OK'D.
Location: Kitchen (back)
Equipment: Hand sink
|
07/24/2014 | Routine |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 2 SMALL DIVIDERS IN COLD TOP BETWEEN ONIONS, RADDISHES, ETC. SHOULD BE METAL OR PLASTIC ( DURABLE MATERIAL AND EASY-TO-CLEAN).
Location: Cook line
Equipment: Prep Top Cooler
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: BAR ICE BIN SCOOP --- KEEP HANDLE UP AND OUT OF THE ICE BETWEEN USE. OK -- CORRECTED.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top 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: ONE PAN OF FOOD IN WALK--IN COOLER SHOULD BE MOVED SO IT IS 6" OR MORE OFF FLOOR.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) REFILL SOAP AT REAR HAND SINK.2) ALSO AT BAR HAND SINK.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
02/03/2014 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 2 SMALL DIVIDERS IN COLD TOP BETWEEN ONIONS, RADDISHES, ETC. SHOULD BE METAL OR PLASTIC ( DURABLE MATERIAL AND EASY-TO-CLEAN).
Location: Cook line
Equipment: Prep Top Cooler
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: BAR ICE BIN SCOOP --- KEEP HANDLE UP AND OUT OF THE ICE BETWEEN USE. OK -- CORRECTED.
Location: Bar
- 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.
Comments: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- 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: ONE PAN OF FOOD IN WALK--IN COOLER SHOULD BE MOVED SO IT IS 6" OR MORE OFF FLOOR.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) REFILL SOAP AT REAR HAND SINK.2) ALSO AT BAR HAND SINK.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
01/29/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RIGHT SIDE OF STEAM TABLE 5 TO 10 DEGREES LOW -- WAS TURNED UP -- CORRECTED -- OK.
Location: Cook line
- 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: SEVERAL POUNDS ODF BEEF BEING CUT/TRIMMED SETTING IN TUBS MEASURED 68 - 69 DEGREES. HAD TO BE DISCARDED. CORRECTED -- OK. WORK WITH MEATS, POULTRY, FISH, ETC. WHEN PREPPING AND CUTTING TO KEEP IT RELATIVELY COOL. IF NECESSARY PLACE BACK IN COOLER OR EVEN FREEZER (FOR BRIEF PERIODS) TO KEEP CHILLED.
Location: Kitchen (back)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: INSTALL A MOP RACK AS DISCUSSED.
Location: Kitchen (back)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: FOR THE WIPING CLOTHS USED UNDER CUTTING BOARDS KEEP THEM MOIST WITH BLEACH WATER.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR DRAIN LINE UNDER THE COOK--LINE HAND SINK AS PLANNED.
Location: Cook line
Equipment: Hand sink
|
08/22/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RIGHT SIDE OF STEAM TABLE 5 TO 10 DEGREES LOW -- WAS TURNED UP -- CORRECTED -- OK.
Location: Cook line
- 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: SEVERAL POUNDS ODF BEEF BEING CUT/TRIMMED SETTING IN TUBS MEASURED 68 - 69 DEGREES. HAD TO BE DISCARDED. CORRECTED -- OK. WORK WITH MEATS, POULTRY, FISH, ETC. WHEN PREPPING AND CUTTING TO KEEP IT RELATIVELY COOL. IF NECESSARY PLACE BACK IN COOLER OR EVEN FREEZER (FOR BRIEF PERIODS) TO KEEP CHILLED.
Location: Kitchen (back)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: INSTALL A MOP RACK AS DISCUSSED.
Location: Kitchen (back)
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: FOR THE WIPING CLOTHS USED UNDER CUTTING BOARDS KEEP THEM MOIST WITH BLEACH WATER.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR DRAIN LINE UNDER THE COOK--LINE HAND SINK AS PLANNED.
Location: Cook line
Equipment: Hand sink
|
08/19/2013 | 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: REFRIED BEANS IN STEAM TABLE MEASURED 130 DEGREES --- KEEP HOT FOODS 135 DEGREES OR MORE. -- OK'D.
Location: Cook line
Equipment: Steam table
- 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: THE WIPING CLOTH SANITIZER (BLEACH) WATER MIXED TOO STRONG WAS DILUTED -- CORRECTED -- OK.
Location: Cook line
- 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.A THERMOMETER WAS LACKING IN 2 REACH--IN FREEZERS AND ONE REFRIGERATOR IN KITCHEN AREA. SUPPLY AS NEEDED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled. WHEN USING A MOIST TOWEL UNDER THE CUTTING BOARD MAKE SURE IT IS RINSED IN BLEACH WATER.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
04/03/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP SANITIZER (BLEACH WATER) SET UP FOR WIPING CLOTHS AT 1 TBSP. BLEACH PER GALLON OF WATER.
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP ANY DAMP MOPS BETWEEN USE.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS SHOULD BE RINSED IN SANITIZER (BLEACH WATER) BETWEEN USE.
Location: Kitchen (back)
- 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.
Comments: PLACE A THERMOMETER IN THE BACK REFRIGERATOR AND IN THE PREP. COOLER.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR OR REPLACE THE 3--BAY SINK FAUCET.
Location: Kitchen (back)
Equipment: 3-bay
|
12/04/2012 | Recheck |
- Chemical sanitizer concentration
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: KEEP SANITIZER (BLEACH WATER) SET UP FOR WIPING CLOTHS AT 1 TBSP. BLEACH PER GALLON OF WATER.
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP ANY DAMP MOPS BETWEEN USE.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS SHOULD BE RINSED IN SANITIZER (BLEACH WATER) BETWEEN USE.
Location: Kitchen (back)
- 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.
Comments: PLACE A THERMOMETER IN THE BACK REFRIGERATOR AND IN THE PREP. COOLER.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR OR REPLACE THE 3--BAY SINK FAUCET.
Location: Kitchen (back)
Equipment: 3-bay
|
11/27/2012 | Routine |
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: MENUS SENT BACK FOR RE-EDITING
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 2x4's BENEATH WATER HEATER. REMOVE.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 65 degrees F. Do not store food in cooler until repaired.
Location: Bar
Equipment: Make table cooler
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: BACK HALLWAY DOOR - SEAL GAP BENEATH DOOR.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability (corrected)
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: SEAL EXPANSION CRACKS IN CONCRETE FLOORS; BAR WALL ALONG 3-BAY SINK (ENTIRE WALL) IS ABSORBANT WOOD. PROVIDE COVERING/SEAL, ETC...
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Bar
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen (front)
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen (back)
- Thermometer, provided (corrected)
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 (back)
Equipment: ---------------- Freezers ---------------
|
07/26/2012 | Pre-Licensing Recheck |
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2x4's BENEATH WATER HEATER. REMOVE.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 65 degrees F. Do not store food in cooler until repaired.
Location: Bar
Equipment: Make table cooler
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. BACK HALLWAY DOOR - SEAL GAP BENEATH DOOR.
Location: Kitchen (back)
- 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. SEAL EXPANSION CRACKS IN CONCRETE FLOORS; BAR WALL ALONG 3-BAY SINK (ENTIRE WALL) IS ABSORBANT WOOD. PROVIDE COVERING/SEAL, ETC...
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen (front)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen (back)
- 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 (back)
Equipment: ---------------- Freezers ---------------
|
07/03/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LOS CHILAQUILES, 4930 LAFAYETTE RD, Indianapolis, IN »