- Toxic material(s) separation (corrected)
1. Spray can of pesticide stored on shelf above food. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Toxic use (corrected)
1. Discard spray can of pesticide labeled for home use only. Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
- Thermometer accuracy (corrected)
1. Provide an accurate thermometer in the 2 door true refrigerator. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Dumpster lids / missing (corrected)
1. Have the dumpster company provide tight fitting lids in good repair on dumpster. Outside dumpster has damaged lids and/or doors.
Correction: Provide lids and/or doors which are tight fitting and in good repair.
- Dumpster area litter and items (corrected)
1. Pick up trash on ground and in lot located in back of building and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Equipment drainage
1. Repair the condensate drain in the 2 door True refrigerator to function properly as designed. Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- Hand sink/towels (corrected)
1. Provide hand drying provisions in the patron restrooms at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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10/13/2014 | Recheck |
- Toxic material(s) separation
1. Spray can of pesticide stored on shelf above food. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Toxic use
1. Discard spray can of pesticide labeled for home use only. Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
- Thermometer accuracy
1. Provide an accurate thermometer in the 2 door true refrigerator. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Dumpster lids / missing
1. Have the dumpster company provide tight fitting lids in good repair on dumpster. Outside dumpster has damaged lids and/or doors.
Correction: Provide lids and/or doors which are tight fitting and in good repair.
- Dumpster area litter and items
1. Pick up trash on ground and in lot located in back of building and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Equipment drainage
1. Repair the condensate drain in the 2 door True refrigerator to function properly as designed. Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- Hand sink/towels
1. Provide hand drying provisions in the patron restrooms at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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10/06/2014 | Routine |
- Cross-contamination (corrected)
1. Do not store raw meat above salsa in the 2 door refrigerator located in kitchen area. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Improper sanitizing of utensil(s) and equipment (corrected)
1. When cleaning ware it must be sanitized immediately after being washed and rinsed. Employee observed washing and cleaning ware without sanitizing it. Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Cutting surface(s) (corrected)
1. Resurface of discard any cutting boards which cannot be cleaned of soil and stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Single Service/Equipment storage (corrected)
1. Do not set bags of styrofoam trays for food packaging on the floor. Keep up off the floor at least 6 inches. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled (corrected)
1. Clean the office door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in men's restroom.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
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04/24/2014 | Recheck |
- Cross-contamination
1. Do not store raw meat above salsa in the 2 door refrigerator located in kitchen area. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Improper sanitizing of utensil(s) and equipment
1. When cleaning ware it must be sanitized immediately after being washed and rinsed. Employee observed washing and cleaning ware without sanitizing it. Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Cutting surface(s)
1. Resurface of discard any cutting boards which cannot be cleaned of soil and stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Single Service/Equipment storage
1. Do not set bags of styrofoam trays for food packaging on the floor. Keep up off the floor at least 6 inches. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled
1. Clean the office door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels
1. No hand drying provisions at hand sink in men's restroom.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
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04/17/2014 | Routine |
- Hot holding (corrected)
1. Ribs on hot holding unit not being held hot enough. Take measure to ensure potentially hazardous food is not held at an internal temperature in the danger zone. Use a probe thermometer to check frequently. Discard ribs. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- No hand washing (when) (corrected)
1. Food employees must wash their hands before putting on food gloves. Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Cross-contamination (corrected)
1. Raw chicken stored above meat in meat walk-in refrigerator. Raw chicken must be stored where it will not drip on meat. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Hand sink improper usage (corrected)
1. Hand sink in kitcher being used for storage. 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.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse (corrected)
1. Do not reuse food gloves. Food gloves must be discarded when remove from employees hand. 2. Single service containers being used as scoop. Use an approved utensll to dispense food. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in restroom and kitchen. Provide hand soap at all hand sinks at all times.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sinks in restrooms. Provide approved hand drying provisions at all hand sinks at all times.
Correction: Provide approved hand drying provisions.
- In store label information (corrected)
1. Provide a label on candied fruit with the information below. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Bulk food improperly labeled (corrected)
1. Bulk pasta must have a lable with manufactures information posted. Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
- No test kit (corrected)
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.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in South 3 compartment sink drain line. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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12/20/2013 | Recheck |
- Hot holding
1. Ribs on hot holding unit not being held hot enough. Take measure to ensure potentially hazardous food is not held at an internal temperature in the danger zone. Use a probe thermometer to check frequently. Discard ribs. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- No hand washing (when)
1. Food employees must wash their hands before putting on food gloves. Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms before putting on food gloves.
- Cross-contamination
1. Raw chicken stored above meat in meat walk-in refrigerator. Raw chicken must be stored where it will not drip on meat. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Hand sink improper usage
1. Hand sink in kitcher being used for storage. 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.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse
1. Do not reuse food gloves. Food gloves must be discarded when remove from employees hand. 2. Single service containers being used as scoop. Use an approved utensll to dispense food. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Hand sink/soap
1. No hand soap provided at hand sink in restroom and kitchen. Provide hand soap at all hand sinks at all times.
Correction: Provide soap.
- Hand sink/towels
1. No hand drying provisions at hand sinks in restrooms. Provide approved hand drying provisions at all hand sinks at all times.
Correction: Provide approved hand drying provisions.
- In store label information
1. Provide a label on candied fruit with the information below. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Bulk food improperly labeled
1. Bulk pasta must have a lable with manufactures information posted. Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
- 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.
- Plumbing system/ repair (Non-Critical)
1. Repair the leak in South 3 compartment sink drain line. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/13/2013 | Routine |
- Cold holding (corrected)
1, The reach-in refrigerator where mild is stored in not cold enough for potentially hazadous food storage. Repiar to hold at 41 degrees F or lower or move potentially hazardous foods to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation (corrected)
1. Spray bottle of glass cleaner being stored above single service food contact items. Glass cleaner on shelf in rear dry storage area near meat department. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Hand sink improper usage (corrected)
1. Hand sink in kitchen area being used for storage. 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.
- Drying mop(s) (corrected)
1. Hang up wet mops when not in use to air dry. 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.
- Frozen temperatures (corrected)
1. Reach-in freezer where half gallon ice cream is stored is not cold enough to keep ice cream solid. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Thermometer, provided (corrected)
1, Provide a thermometer in the meat walk-in refrigerator. 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.
- Hand sink/towels (corrected)
1. Provide approved hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
08/09/2013 | Recheck |
- Cold holding
1, The reach-in refrigerator where mild is stored in not cold enough for potentially hazadous food storage. Repiar to hold at 41 degrees F or lower or move potentially hazardous foods to a properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation
1. Spray bottle of glass cleaner being stored above single service food contact items. Glass cleaner on shelf in rear dry storage area near meat department. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Hand sink improper usage
1. Hand sink in kitchen area being used for storage. 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.
- Drying mop(s)
1. Hang up wet mops when not in use to air dry. 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.
- Frozen temperatures
1. Reach-in freezer where half gallon ice cream is stored is not cold enough to keep ice cream solid. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Thermometer, provided
1, Provide a thermometer in the meat walk-in refrigerator. 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.
- Hand sink/towels
1. Provide approved hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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08/02/2013 | Routine |
- Lighting intensity (corrected)
Inadequate lighting intensity. Provide light in the men's restroom.
Correction: Provide adequate lighting.
- Single Service/Equipment storage (corrected)
Do not set single service styrofoam trays on the floor. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
04/16/2013 | Recheck |
- Lighting intensity
Inadequate lighting intensity. Provide light in the men's restroom.
Correction: Provide adequate lighting.
- Single Service/Equipment storage
Do not set single service styrofoam trays on the floor. Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
04/02/2013 | Routine |
- Hot holding (corrected)
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected)
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected)
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected)
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Pests/rodents (corrected)
Presence of house mice in facility. Droppings present on top and behind produce display refrigerator.
Correction: Exterminate house mice using approved methods and elimination of harborage conditions.
- Hand sink improper usage (corrected)
Do not use a hand sink for storage. 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.
- Non food contact surface cleaning frequency (corrected)
Clean the top of produce display refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
No hand drying provisions at hand sink. Provide approved hand drying provitions at all hand sinks at all times.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
No hand drying provisions at hand sink. Provide approved hand drying provitions at all hand sinks at all times.
Correction: Provide approved hand drying provisions.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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.
- Walls, floors, etc/soiled (corrected)
Clean the floor behing produce display refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
04/02/2013 | Pre-Licensing Recheck |
- Hot holding
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding
1. Cooked fruits and vegetables plus animal food is all potentially hazardous. Use a probe thermometer is monitor hot holding temperatures. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Pests/rodents
Presence of house mice in facility. Droppings present on top and behind produce display refrigerator.
Correction: Exterminate house mice using approved methods and elimination of harborage conditions.
- Hand sink improper usage
Do not use a hand sink for storage. 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.
- Non food contact surface cleaning frequency
Clean the top of produce display refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
No hand drying provisions at hand sink. Provide approved hand drying provitions at all hand sinks at all times.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
No hand drying provisions at hand sink. Provide approved hand drying provitions at all hand sinks at all times.
Correction: Provide approved hand drying provisions.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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.
- Walls, floors, etc/soiled
Clean the floor behing produce display refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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03/26/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MI TIERRA SUPERMARKET, 4224 N POST RD, Indianapolis, IN »