- 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: BLEACH (SANITIZER) WAS LACKING IN 3--BAY SINK. IT WAS ADDED TO THE FINAL RINSE WATER (AT 100 PPM STRENGTH). -- OK'D.
Location: Kitchen
Equipment: 3-bay
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A COUPLE MOIST WIPING CLOTHS HAD SET OUT ON TABLES IN COOK--LINE AREA. KEEP THESE IN BLEACH WATER BETWEEN USE.
Location: Cook line
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10/03/2014 | Routine |
- 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.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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 cell phone stored on metal meat slicer. Please do not store personal items on food equipment.2. Employee purse store on bottom of prep table. Please do not store personal items in kitchen area.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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 cell phone stored on metal meat slicer. Please do not store personal items on food equipment.2. Employee purse store on bottom of prep table. Please do not store personal items in kitchen area.
Location: Kitchen
- Bulk labeling
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: Please label food containers in kitchen area. An example of this would be sugar etc.
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.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
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02/26/2014 | 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: COOKED STEAKCOOKED GROUND BEEF-----------------------09/03/13:Steam table at 90-100 FHot foods were re-cooked to 165 F Foods double pan in metal and plasticTry hot holding foods in the metal pans, metal is a better heat conductor
Location: Kitchen
Equipment: Steam table
- 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: COOKED PEPPERSFRESH PINEAPPLECOOKED CHORIZOCOOKED CHICKENCOOKED ONIONSUSED A BUS TUB FILLED WITH ICE TO COLD HOLD ITEMS------------------------09/03/13:Cold holding items in ice and water, ensure foods are at 41 F.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: NO STANDARD OPERATING PROCEDURE IN PLACE.SUBMIT AND WAIT TO USE 4-HOUR TIME/TEMPERATURE UNTIL APPROVED
Location: Kitchen
- Glove Use (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: RE-USING GLOVES FOR RADISHES. DISCARDED AND USING TONGS. GLOVES ARE SINGLE USE ONLY - MUST DISCARD AFTER EACH USE.WASH HANDS BEFORE PUTTING ON NEW GLOVES
- No hand washing (when) (corrected)
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 after contamination occurs.
Comments: DID NOT WASH HANDS BEFORE PUTTING ON NEW GLOVES
- 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: COOKED MEATS STORED IN THANK YOU BAGS. USE FOOD GRADE APPROVED BAGS.
Location: Kitchen
Equipment: reach in freezer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: WASHING HANDS AT 3-BAY WITHOUT SOAP AND TOWELS. EMPLOYEE WASHED HANDS AT HANDSINK PROPERLY
Location: Kitchen
Equipment: 3-bay
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09/11/2013 | 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: COOKED STEAKCOOKED GROUND BEEF-----------------------09/03/13:Steam table at 90-100 FHot foods were re-cooked to 165 F Foods double pan in metal and plasticTry hot holding foods in the metal pans, metal is a better heat conductor
Location: Kitchen
Equipment: Steam table
- 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: COOKED PEPPERSFRESH PINEAPPLECOOKED CHORIZOCOOKED CHICKENCOOKED ONIONSUSED A BUS TUB FILLED WITH ICE TO COLD HOLD ITEMS------------------------09/03/13:Cold holding items in ice and water, ensure foods are at 41 F.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: NO STANDARD OPERATING PROCEDURE IN PLACE.SUBMIT AND WAIT TO USE 4-HOUR TIME/TEMPERATURE UNTIL APPROVED
Location: Kitchen
- Glove Use (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: RE-USING GLOVES FOR RADISHES. DISCARDED AND USING TONGS. GLOVES ARE SINGLE USE ONLY - MUST DISCARD AFTER EACH USE.WASH HANDS BEFORE PUTTING ON NEW GLOVES
- No hand washing (when) (corrected)
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 after contamination occurs.
Comments: DID NOT WASH HANDS BEFORE PUTTING ON NEW GLOVES
- 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: COOKED MEATS STORED IN THANK YOU BAGS. USE FOOD GRADE APPROVED BAGS.
Location: Kitchen
Equipment: reach in freezer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: WASHING HANDS AT 3-BAY WITHOUT SOAP AND TOWELS. EMPLOYEE WASHED HANDS AT HANDSINK PROPERLY
Location: Kitchen
Equipment: 3-bay
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09/03/2013 | 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: COOKED STEAKCOOKED GROUND BEEF
Location: Kitchen
Equipment: Steam table
- 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: COOKED PEPPERSFRESH PINEAPPLECOOKED CHORIZOCOOKED CHICKENCOOKED ONIONSUSED A BUS TUB FILLED WITH ICE TO COLD HOLD ITEMS
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: NO STANDARD OPERATING PROCEDURE IN PLACE.SUBMIT AND WAIT TO USE 4-HOUR TIME/TEMPERATURE UNTIL APPROVED
Location: Kitchen
- Glove Use (Critical) (corrected on site)
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: RE-USING GLOVES FOR RADISHES. DISCARDED AND USING TONGS. GLOVES ARE SINGLE USE ONLY - MUST DISCARD AFTER EACH USE.WASH HANDS BEFORE PUTTING ON NEW GLOVES
- No hand washing (when) (corrected on site)
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 after contamination occurs.
Comments: DID NOT WASH HANDS BEFORE PUTTING ON NEW GLOVES
- 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: COOKED MEATS STORED IN THANK YOU BAGS. USE FOOD GRADE APPROVED BAGS.
Location: Kitchen
Equipment: reach in freezer
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: WASHING HANDS AT 3-BAY WITHOUT SOAP AND TOWELS. EMPLOYEE WASHED HANDS AT HANDSINK PROPERLY
Location: Kitchen
Equipment: 3-bay
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08/29/2013 | 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: Meat sitting on bottom shelf of prep table on cookline forgotten and in temperature danger zone, was re-heated to 165 F-------------------------------04/29/13:1. Chop steak at 110-120 F small container on steam, was re-heated to 165 F2. Cooked cebolitas, put in flat top in double pan with water to hot hold
Location: Kitchen
Equipment: Prep table
- 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. Cut pineapple2. Tongue / lengua3. Separate container of raw meat sitting on top of pot cooking, heating up the meat - was discarded
Location: Kitchen (back)
Equipment: Prep table
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Was using 4-hours for ready to eat meats without Standard Operating Procedures for keeping a time and temperature log, need to apply for an approved SOP before using
Location: Kitchen
- No hand washing (when) (corrected)
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 after contamination occurs.
Comments: No handwashing before putting on new glovesMUST WASH HANDS BEFORE PUTTING ON NEW GLOVES EVERY SINGLE TIMEREVIEW PERSONAL HYGIENE WITH STAFF TO UNDERSTANDSUGGEST MOVING GLOVES TO HANDSINK
- 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 meat stored on top of pot on stove
Location: Kitchen
Equipment: Stove
- Food contact cleaning frequency (corrected)
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: Slicer soiled with blood, not cleaned
Location: Kitchen
Equipment: Slicer
- 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: Red baskets, apron, soap inside handsink----------------------------04/29/13:Red trays sitting on top of handsink
Location: Kitchen
Equipment: Hand sink
- 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: Ready to eat beef made 04/23/13, no dates
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: No sanitizer set up to wipe down food contact surfaces, manager set up three (3) red sanitizer buckets
Location: Kitchen
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Hot foods (chop steak, pork, chicken, and sausage) kept at room temperature, no hot holding in place to keep hot
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloths on table, must be stored in sanitizer
Location: Kitchen
- 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.
Comments: Was cooling meat in large bus tubs at room temperature then going to put in cooler.Used flat sheet trays to cool cooked meats in the reach in cooler
Location: Kitchen
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04/29/2013 | 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: Meat sitting on bottom shelf of prep table on cookline forgotten and in temperature danger zone, was re-heated to 165 F
Location: Kitchen
Equipment: Prep table
- 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. Cut pineapple2. Tongue / lengua3. Separate container of raw meat sitting on top of pot cooking, heating up the meat - was discarded
Location: Kitchen (back)
Equipment: Prep table
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Was using 4-hours for ready to eat meats without Standard Operating Procedures for keeping a time and temperature log, need to apply for an approved SOP before using
Location: Kitchen
- No hand washing (when) (corrected on site)
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 after contamination occurs.
Comments: No handwashing before putting on new glovesMUST WASH HANDS BEFORE PUTTING ON NEW GLOVES EVERY SINGLE TIMEREVIEW PERSONAL HYGIENE WITH STAFF TO UNDERSTANDSUGGEST MOVING GLOVES TO HANDSINK
- 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 meat stored on top of pot on stove
Location: Kitchen
Equipment: Stove
- Food contact cleaning frequency
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: Slicer soiled with blood, not cleaned
Location: Kitchen
Equipment: Slicer
- 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: Red baskets, apron, soap inside handsink
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected on site)
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: Ready to eat beef made 04/23/13, no dates
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: No sanitizer set up to wipe down food contact surfaces, manager set up three (3) red sanitizer buckets
Location: Kitchen
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Hot foods (chop steak, pork, chicken, and sausage) kept at room temperature, no hot holding in place to keep hot
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloths on table, must be stored in sanitizer
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: Was cooling meat in large bus tubs at room temperature then going to put in cooler.Used flat sheet trays to cool cooked meats in the reach in cooler
Location: Kitchen
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04/24/2013 | Routine |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOORS.
Location: Restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOORS.
Location: Restroom
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04/12/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TACOS 46, 3089 N HIGH SCHOOL RD, Speedway, IN »