- 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: UNLABELED SPRAY BOTTLE OF CLEANER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE LABELED CORRECTED ON SITE
Location: Kitchen
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID ANT SPRAY IN KITCHEN. DO NOT USE HOUSE HOLD PESTICIDES IN A FOOD ESTABLISHMENT. USE ONLY CHEMICALS THAT ARE APPROVED FOR USE IN FOOD ESTABLISHMENTS.CAN DISCARDED CORRECTED ON SITE.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
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: SOILED KNIFE ON KNIFE RACK. CLEAN UTENSILS AFTER EACH USE. KNIFE CLEANED CORRECTED ON SITE.
Location: Kitchen
Equipment: Knife/utensil rack
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED CONTAINERS OF RICE, FLOUR AND SUGAR. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. CONTAINERS LABELED CORRECTED ON SITE.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY. LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH, LITTER AND DEBRIS OUTSIDE OF BACK DOOR. CLEAN AREA.
Location: -
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED AND LAST SERVICE DATED AUGUST 2013. CLEAN, SERVICE AND TAG VENT HOOD.
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: POT OF SOUP COOLING IN PREP SINK SURROUNDED BY WARM WATER. TEMPERATURE OF SOUP WAS 168 DEGREES. SOUP WAS JUST MADE. DISCUSSED COOLING METHODS WITH OWNER.ICE ADDED TO SINK AND CORRECTED ON SITE. COOLING METHODS HAND OUT GIVEN TO OWNER.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYER FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: COFFEE CUP USED FOR SCOOP IN BULK FOOD CONTAINER. PLEASE USE A SCOOP WITH A HANDLE. CUP REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
|
07/24/2014 | Routine |
- 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: 1. MOP STORED IN MOP WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR UPRIGHT IN A WAY THAT FACILITATES DRYING.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. FRP BEHIND HOT WATER HEATER IS COMING OFF OF WALL.RESEAL TO WALL.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HOLDING CLEAN EQUIPMENT OVER THREE BAY SINK IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Three bay area
Equipment: 3-bay
|
03/05/2014 | Recheck |
- 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: 1. MOP STORED IN MOP WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR UPRIGHT IN A WAY THAT FACILITATES DRYING.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. FRP BEHIND HOT WATER HEATER IS COMING OFF OF WALL.RESEAL TO WALL.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HOLDING CLEAN EQUIPMENT OVER THREE BAY SINK IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Three bay area
Equipment: 3-bay
|
02/27/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR OF REACH IN COOLER UNDERNEATH PREP TOP COOLER IS SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED FOODS IN UPRIGHT COOLER (EX. RICE) NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS SHOULD BE LABELED WITH A DISCARD DATE. CANNOT KEEP MORE THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED 0 PPM.2. 3 BAY CHLORINE BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED 0 PPM.2. 3 BAY CHLORINE BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD OVER COOK LINE.REPLACE.***REPEAT VIOLATION***
Location: Cook line
|
07/19/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR OF REACH IN COOLER UNDERNEATH PREP TOP COOLER IS SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED FOODS IN UPRIGHT COOLER (EX. RICE) NOT DATE MARKED.ALL COOKED AND READY TO EAT FOODS SHOULD BE LABELED WITH A DISCARD DATE. CANNOT KEEP MORE THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED 0 PPM.2. 3 BAY CHLORINE BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
Location: Kitchen
Equipment: 3-bay
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED 0 PPM.2. 3 BAY CHLORINE BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD OVER COOK LINE.REPLACE.***REPEAT VIOLATION***
Location: Cook line
|
07/11/2013 | 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.
Comments: 1. CARTON OF RAW SHELL EGGS STORED ON SHELF OVER POTATOES AND GREEN CHILES IN REACH IN COOLER UNDER COLD TOP.2. RAW RED MEAT STORED OVER READY TO EAT FOODS IN UPRIGHT COOLERS.PLEASE STORE ALL RAW SHELL EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOOD ITEMS AND COOKED FOOD ITEMS TO PREVENT CONTAMINATION.REFERENCE HANDOUT ON PROPER FOOD STORAGE.
Location: Prep area
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CARTON OF RAW SHELL EGGS STORED ON SHELF OVER POTATOES AND GREEN CHILES IN REACH IN COOLER UNDER COLD TOP.2. RAW RED MEAT STORED OVER READY TO EAT FOODS IN UPRIGHT COOLERS.PLEASE STORE ALL RAW SHELL EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOOD ITEMS AND COOKED FOOD ITEMS TO PREVENT CONTAMINATION.REFERENCE HANDOUT ON PROPER FOOD STORAGE.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED AND READY TO EAT FOOD ITEMS IN UPRIGHT COOLER AND REACH IN COOLER UNDER COLD TOP ARE NOT LABELED WITH DISCARD DATE. (EX. COOKED RICE, COOKED BLACK BEANS, ETC.)ALL READY TO EAT AND COOKED FOOD ITEMS THAT WILL BE KEPT FOR MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CAN KEEP FOR A MAXIMUM OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED AND READY TO EAT FOOD ITEMS IN UPRIGHT COOLER AND REACH IN COOLER UNDER COLD TOP ARE NOT LABELED WITH DISCARD DATE. (EX. COOKED RICE, COOKED BLACK BEANS, ETC.)ALL READY TO EAT AND COOKED FOOD ITEMS THAT WILL BE KEPT FOR MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CAN KEEP FOR A MAXIMUM OF 7 DAYS.
Location: Prep area
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER HAD LITTLE/NO CONCENTRATION OF QUAT SANITIZER.2. SANITIZING BAY OF THREE BAY SINK HAD LITTLE/NO CONCENTRATION OF QUAT SANITIZER.PLEASE ENSURE QUAT SANITIZER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO MONITOR CONCENTRATION. CHANGE IN PLACE AND THREE BAY SANITIZER SOLUTION EVERY FOUR HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. PLASTIC GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE USE OF GROCERY BAGS. PLEASE USE FOOD GRADE BAGS AND CONTAINERS TO STORE FOOD IN.
Location: Kitchen
Equipment: Chest freezer
- Hoods inadequate or unapproved (corrected)
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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN SERVICED SINCE APRIL OF 2009.SCHEDULE APPOINTMENT TO HAVE INSPECTED. SHOULD BE INSPECTED EVERY 6 MONTHS.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BULB IS OUT IN HOOD OVER COOK LINE EQUIPMENT.PLEASE REPLACE.
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: 1. FLOOR UNDERNEATH COOK LINE EQUIPMENT IS HEAVILY SOILED.2. DEAD BUGS IN LIGHT SHIELD OVER THREE BAY SINK.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING 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: 1. FLOOR UNDERNEATH COOK LINE EQUIPMENT IS HEAVILY SOILED.2. DEAD BUGS IN LIGHT SHIELD OVER THREE BAY SINK.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTH STORED ON COOK LINE EQUIPMENT.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1.UNCOVERED BOWL OF BLACK BEANS STORED IN REACH IN COOLER UNDER COLD TOP. (THEY WERE MADE YESTERDAY)PLEASE STORE ALL FOOD ITEMS IN A COVERED MANNER WITH PLASTIC WRAP, A LID, ETC.
Location: Prep area
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPLOYEE FOOD ITEMS STORED IN COLD TOP WITH CUSTOMER FOOD ITEMS.PLEASE STORE ALL EMPLOYEE FOOD ITEMS IN A CLEARLY LABELED BIN OR IN A LOCATION AWAY FROM FOOD FOR CUSTOMERS.
Location: Prep area
Equipment: Cold top
|
03/06/2013 | Recheck |
- 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: 1. CARTON OF RAW SHELL EGGS STORED ON SHELF OVER POTATOES AND GREEN CHILES IN REACH IN COOLER UNDER COLD TOP.2. RAW RED MEAT STORED OVER READY TO EAT FOODS IN UPRIGHT COOLERS.PLEASE STORE ALL RAW SHELL EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOOD ITEMS AND COOKED FOOD ITEMS TO PREVENT CONTAMINATION.REFERENCE HANDOUT ON PROPER FOOD STORAGE.
Location: Prep area
Equipment: Reach in cooler
- 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: 1. CARTON OF RAW SHELL EGGS STORED ON SHELF OVER POTATOES AND GREEN CHILES IN REACH IN COOLER UNDER COLD TOP.2. RAW RED MEAT STORED OVER READY TO EAT FOODS IN UPRIGHT COOLERS.PLEASE STORE ALL RAW SHELL EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOOD ITEMS AND COOKED FOOD ITEMS TO PREVENT CONTAMINATION.REFERENCE HANDOUT ON PROPER FOOD STORAGE.
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED AND READY TO EAT FOOD ITEMS IN UPRIGHT COOLER AND REACH IN COOLER UNDER COLD TOP ARE NOT LABELED WITH DISCARD DATE. (EX. COOKED RICE, COOKED BLACK BEANS, ETC.)ALL READY TO EAT AND COOKED FOOD ITEMS THAT WILL BE KEPT FOR MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CAN KEEP FOR A MAXIMUM OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED AND READY TO EAT FOOD ITEMS IN UPRIGHT COOLER AND REACH IN COOLER UNDER COLD TOP ARE NOT LABELED WITH DISCARD DATE. (EX. COOKED RICE, COOKED BLACK BEANS, ETC.)ALL READY TO EAT AND COOKED FOOD ITEMS THAT WILL BE KEPT FOR MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CAN KEEP FOR A MAXIMUM OF 7 DAYS.
Location: Prep area
Equipment: Reach in cooler
- 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: 1. IN PLACE SANITIZER HAD LITTLE/NO CONCENTRATION OF QUAT SANITIZER.2. SANITIZING BAY OF THREE BAY SINK HAD LITTLE/NO CONCENTRATION OF QUAT SANITIZER.PLEASE ENSURE QUAT SANITIZER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO MONITOR CONCENTRATION. CHANGE IN PLACE AND THREE BAY SANITIZER SOLUTION EVERY FOUR HOURS.
Location: Kitchen
- 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: 1. PLASTIC GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE USE OF GROCERY BAGS. PLEASE USE FOOD GRADE BAGS AND CONTAINERS TO STORE FOOD IN.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN SERVICED SINCE APRIL OF 2009.SCHEDULE APPOINTMENT TO HAVE INSPECTED. SHOULD BE INSPECTED EVERY 6 MONTHS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BULB IS OUT IN HOOD OVER COOK LINE EQUIPMENT.PLEASE REPLACE.
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: 1. FLOOR UNDERNEATH COOK LINE EQUIPMENT IS HEAVILY SOILED.2. DEAD BUGS IN LIGHT SHIELD OVER THREE BAY SINK.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING 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: 1. FLOOR UNDERNEATH COOK LINE EQUIPMENT IS HEAVILY SOILED.2. DEAD BUGS IN LIGHT SHIELD OVER THREE BAY SINK.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTH STORED ON COOK LINE EQUIPMENT.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Cook line
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1.UNCOVERED BOWL OF BLACK BEANS STORED IN REACH IN COOLER UNDER COLD TOP. (THEY WERE MADE YESTERDAY)PLEASE STORE ALL FOOD ITEMS IN A COVERED MANNER WITH PLASTIC WRAP, A LID, ETC.
Location: Prep area
Equipment: Reach in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPLOYEE FOOD ITEMS STORED IN COLD TOP WITH CUSTOMER FOOD ITEMS.PLEASE STORE ALL EMPLOYEE FOOD ITEMS IN A CLEARLY LABELED BIN OR IN A LOCATION AWAY FROM FOOD FOR CUSTOMERS.
Location: Prep area
Equipment: Cold top
|
02/27/2013 | 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: Raw beef/ raw sausage over produce/ salsa in coolers. Please store raw meats below produce and ready to eat foods. CORRECTED
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grease dripping from exhaust hood. Please have cleaned and tagged. Note: scheduled.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on front counter. Please store in approved strength sanitizer solution. CORRECTED
Location: Kitchen
- 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: Raw wood below microwave ovens. Please remove.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Worn door gasket on 2 door turbo cooler. Please replace.
Location: Kitchen
|
09/25/2012 | 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: THE WIPING CLOTH SANITIZER (BLEACH) WATER WAS VERY STRONG --- USE TBSP. BLEACH PER GAL. OF WATER.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A CLEAN PAN WAS SETTING ON THE MOP SINK --- KEEP FOOD UTENSILS OFF OR OUT OF THE MOP SINK.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE THE LIGHTING IN THE SINK AREA (REPLACE CEILING LIGHT BULBS OR REPAIR LIGHTS).
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP IN THE MEN'S RESTROOM.
Location: Mens restroom
|
05/23/2012 | 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: THE WIPING CLOTH SANITIZER (BLEACH) WATER WAS VERY STRONG --- USE TBSP. BLEACH PER GAL. OF WATER.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A CLEAN PAN WAS SETTING ON THE MOP SINK --- KEEP FOOD UTENSILS OFF OR OUT OF THE MOP SINK.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE THE LIGHTING IN THE SINK AREA (REPLACE CEILING LIGHT BULBS OR REPAIR LIGHTS).
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP IN THE MEN'S RESTROOM.
Location: Mens restroom
|
05/18/2012 | Routine |
| No violation noted during this evaluation. | 01/10/2012 | Routine |
Restaurant representatives - add corrected or new information about LOS PORTALES RESTAURANT, 2989 W 71 ST ST, Indianapolis, IN »