- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Silicone caulk soiled at dish machine work table. Clean. 2. Metal can rack soiled. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Silicone caulk soiled at dish machine work table. Clean. 2. Metal can rack soiled. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. White kick plate soiled inside of ice machine. Clean.
Location: Kitchen
Equipment: Ice machine
|
11/06/2014 | Routine |
- 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. Walk in cooler holding food items at 45 to 47 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F
Location: Walk-in cooler
|
07/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Walk in cooler holding food items at 45 to 47 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F
Location: Walk-in cooler
|
06/27/2014 | 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: 1. Beans at steam table held at 127 deg. F. Hold all hot foods at 135 deg. F or above. 2. Hamburger at steam table at 125 deg. F. Hold all hot foods at 135 deg. For above
Location: Kitchen
Equipment: Steam table
- 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: 1. Beans at steam table held at 127 deg. F. Hold all hot foods at 135 deg. F or above. 2. Hamburger at steam table at 125 deg. F. Hold all hot foods at 135 deg. For above
Location: Kitchen
Equipment: Steam table
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers putting on gloves to handle ready to eat food items without washing hands. Wash hands at hand sink with soap and water before putting on gloves to handle food itmes.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coat on shelving in kitchen area. Remove. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled missing on light in kitchen area. Provide.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not woring at hand sink in kitchen area. Repair to a sound working conditon.
Location: Kitchen
Equipment: Hand sink
|
02/14/2014 | Recheck |
- Hot holding
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. Beans at steam table held at 127 deg. F. Hold all hot foods at 135 deg. F or above. 2. Hamburger at steam table at 125 deg. F. Hold all hot foods at 135 deg. For above
Location: Kitchen
Equipment: Steam table
- Hot holding
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. Beans at steam table held at 127 deg. F. Hold all hot foods at 135 deg. F or above. 2. Hamburger at steam table at 125 deg. F. Hold all hot foods at 135 deg. For above
Location: Kitchen
Equipment: Steam table
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers putting on gloves to handle ready to eat food items without washing hands. Wash hands at hand sink with soap and water before putting on gloves to handle food itmes.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coat on shelving in kitchen area. Remove. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled missing on light in kitchen area. Provide.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not woring at hand sink in kitchen area. Repair to a sound working conditon.
Location: Kitchen
Equipment: Hand sink
|
02/07/2014 | Routine |
| No violation noted during this evaluation. | 08/28/2013 | Routine |
| No violation noted during this evaluation. | 04/24/2013 | Routine |
| No violation noted during this evaluation. | 11/30/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The red trays on the shelf below the steam table is soiled.
Location: Kitchen
|
07/26/2012 | Routine |
- 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: The reach in cooler was 47-48F.
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There is a molded lemon in the walk in cooler. Discard molded lemons.
Location: Walk-in cooler
|
03/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler was 47-48F.
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There is a molded lemon in the walk in cooler. Discard molded lemons.
Location: Walk-in cooler
|
03/21/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler was 47-48F.
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There is a molded lemon in the walk in cooler. Discard molded lemons.
Location: Walk-in cooler
|
03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about MI AMIGOS, 5205 E THOMPSON RD, Indianapolis, IN »