- 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 SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT BACK KITCHEN KELVINATOR REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK INGREDIENT CONTAINERS AND AT FRONT KITCHEN DC PIZZA REFRIGERATION UNIT (INTERIOR SURFACES AND SHELVING).
Location: Kitchen (back)
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK INGREDIENT CONTAINERS AND AT FRONT KITCHEN DC PIZZA REFRIGERATION UNIT (INTERIOR SURFACES AND SHELVING).
Location: Kitchen (front)
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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DO NOT STORE PERSONAL EMPLOYEE FOOD/DRINK IN SAME REFRIGERATION/FREEZER UNITS AS CUSTOMER FOOD STORAGE. KEEP SEPERATED.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: IN PROGRESS: DUMPSTER IS SCHEDULED TO ARRIVE LATER ON THIS WEEK.NO OUTSIDE DUMPSTER PRESENT AT ESTABLISHMENT--PROVIDE.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Cook line
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP PIZZA PREP COOLER AND AT KELVINATIOR REACH-IN-COOLER (CURRENT INTERIOR THERMOMETER NOT FUNCTIONING PROPERLY).
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP PIZZA PREP COOLER AND AT KELVINATIOR REACH-IN-COOLER (CURRENT INTERIOR THERMOMETER NOT FUNCTIONING PROPERLY).
Location: Kitchen
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP PIZZA PREP COOLER AND AT KELVINATIOR REACH-IN-COOLER (CURRENT INTERIOR THERMOMETER NOT FUNCTIONING PROPERLY).
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY FOOD/SINGLE-SERVICE USE ITEM SHELVING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY FOOD/SINGLE-SERVICE USE ITEM SHELVING.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: DO NOT ADD DETERGENT IN SANITIZER BUCKET; USE SANITIZER AND WATER ONLY.
Location: Kitchen
|
11/26/2013 | 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT BACK KITCHEN KELVINATOR REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK INGREDIENT CONTAINERS AND AT FRONT KITCHEN DC PIZZA REFRIGERATION UNIT (INTERIOR SURFACES AND SHELVING).
Location: Kitchen (back)
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BULK INGREDIENT CONTAINERS AND AT FRONT KITCHEN DC PIZZA REFRIGERATION UNIT (INTERIOR SURFACES AND SHELVING).
Location: Kitchen (front)
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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DO NOT STORE PERSONAL EMPLOYEE FOOD/DRINK IN SAME REFRIGERATION/FREEZER UNITS AS CUSTOMER FOOD STORAGE. KEEP SEPERATED.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: NO OUTSIDE DUMPSTER PRESENT AT ESTABLISHMENT--PROVIDE.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP PIZZA PREP COOLER AND AT KELVINATIOR REACH-IN-COOLER (CURRENT INTERIOR THERMOMETER NOT FUNCTIONING PROPERLY).
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP PIZZA PREP COOLER AND AT KELVINATIOR REACH-IN-COOLER (CURRENT INTERIOR THERMOMETER NOT FUNCTIONING PROPERLY).
Location: Kitchen
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP PIZZA PREP COOLER AND AT KELVINATIOR REACH-IN-COOLER (CURRENT INTERIOR THERMOMETER NOT FUNCTIONING PROPERLY).
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY FOOD/SINGLE-SERVICE USE ITEM SHELVING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY FOOD/SINGLE-SERVICE USE ITEM SHELVING.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected on site)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: DO NOT ADD DETERGENT IN SANITIZER BUCKET; USE SANITIZER AND WATER ONLY.
Location: Kitchen
|
11/19/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
11/05/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
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).
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: WHITE CASTLE COFFEE CUP STORED ON TOP OF MICROWAVE ON PREP TABLE. ALL EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN STRAW.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: WHITE CASTLE COFFEE CUP STORED ON TOP OF MICROWAVE ON PREP TABLE. ALL EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN STRAW.
Location: Prep area
- 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: UNCOVERED RAW CHICKEN STORED ABOVE READY-TO-EAT/COOKED FOODS AT KITCHEN KELVINATOR COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND IMPROVE:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN D&C PIZZA BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- 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: CONTINUE TO WORK ON AND IMPROVE.
Location: Kitchen
Equipment: Microwave oven
- 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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 -100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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.
Location: Kitchen
- Single Service/Equipment storage (corrected)
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.
Comments: KEEP BOX OF PIZZA RACKS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: MAINTAIN OUTSIDE GROUNDS.
Location: Dumpster area
- 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
Equipment: Cold top
- 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: Chest freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: RAW CHICKEN UNCOVERED IN KELVINATOR COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE CHEMICAL STORAGE/UTILITY ROOM.
Location: Utility room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT KITCHEN CEILING WHERE MISSING.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
05/21/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: WHITE CASTLE COFFEE CUP STORED ON TOP OF MICROWAVE ON PREP TABLE. ALL EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN STRAW.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: WHITE CASTLE COFFEE CUP STORED ON TOP OF MICROWAVE ON PREP TABLE. ALL EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN STRAW.
Location: Prep area
- 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: UNCOVERED RAW CHICKEN STORED ABOVE READY-TO-EAT/COOKED FOODS AT KITCHEN KELVINATOR COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN D&C PIZZA BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Microwave oven
- 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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 -100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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: EX. SHOES, FOOD, BEVERAGES, ICE CREAM, ETC. STORED ON FOOD PREP TABLES, IN COOLERS AND FREEZERS, ETC.
Location: Kitchen
- 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: EX. SHOES, FOOD, BEVERAGES, ICE CREAM, ETC. STORED ON FOOD PREP TABLES, IN COOLERS AND FREEZERS, ETC.
Location: Dry storage
- Single Service/Equipment storage
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.
Comments: KEEP BOX OF PIZZA RACKS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: MAINTAIN OUTSIDE GROUNDS.
Location: Dumpster area
- 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
Equipment: Cold top
- 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: Chest freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: RAW CHICKEN UNCOVERED IN KELVINATOR COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE CHEMICAL STORAGE/UTILITY ROOM.
Location: Utility room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT KITCHEN CEILING WHERE MISSING.
Location: Kitchen
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
05/08/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS WHERE NEEDED AT ESTABLISHMENT (EX. LOCATED ON WALL BY HOOD SYSTEM).
- 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: PROVIDE PROPER FOOD GRADE STORAGE CONTAINER OR CHEESE SAUCE CAN INSERT CONTAINER FOR CHEESE SAUCE ONCE CAN IS OPENED (EX. NSF APPROVED FOOD GRADE STORAGE CONTAINERS).
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND SEAL LOOSE FAUCET HEADS AND SPRAYER HEAD AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH HOT AND COLD WATER AT KITCHEN 3-BAY SINK. LEFT = HOT/ RIGHT = COLD
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE BOTTOM SWEEP SEAL FOR BOTTOM OF BACK SCREEN DOOR.
Location: Kitchen (back)
- Outdoor refuse,returnables,recyclables storage design (corrected)
Outdoor storage surface for refuse, recyclable, and returnables not properly constructed.
Correction: An outdoor storage surface for refuse, recyclable, and returnables shall be constructed of nonabsorbent material, smooth, durable and sloped to drain.
Comments: PROVIDE CONCRETE PAVEMENT OF GRAVEL FOR GROUNDS UNDERNEATH OUTSIDE TRASH AND GREASE DUMPSTER (DUMPSTERS SHOULD NOT BE PLACED ON TOP OF GRASS).
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF CARDBOARD STORAGE CONTAINERS AND/OR LINERS; USE ONLY FOOD GRADE STORAGE BINS/CONTAINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2012)
Location: Kitchen
- Thermometer, provided (corrected on site)
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
Equipment: Cold top
|
04/26/2013 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS WHERE NEEDED AT ESTABLISHMENT (EX. LOCATED ON WALL BY HOOD SYSTEM).
- 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: PROVIDE PROPER FOOD GRADE STORAGE CONTAINER OR CHEESE SAUCE CAN INSERT CONTAINER FOR CHEESE SAUCE ONCE CAN IS OPENED (EX. NSF APPROVED FOOD GRADE STORAGE CONTAINERS).
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND SEAL LOOSE FAUCET HEADS AND SPRAYER HEAD AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SWITCH HOT AND COLD WATER AT KITCHEN 3-BAY SINK. LEFT = HOT/ RIGHT = COLD
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: PROVIDE BOTTOM SWEEP SEAL FOR BOTTOM OF BACK SCREEN DOOR.
Location: Kitchen (back)
- Outdoor refuse,returnables,recyclables storage design
Outdoor storage surface for refuse, recyclable, and returnables not properly constructed.
Correction: An outdoor storage surface for refuse, recyclable, and returnables shall be constructed of nonabsorbent material, smooth, durable and sloped to drain.
Comments: PROVIDE CONCRETE PAVEMENT OF GRAVEL FOR GROUNDS UNDERNEATH OUTSIDE TRASH AND GREASE DUMPSTER (DUMPSTERS SHOULD NOT BE PLACED ON TOP OF GRASS).
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF CARDBOARD STORAGE CONTAINERS AND/OR LINERS; USE ONLY FOOD GRADE STORAGE BINS/CONTAINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2012)
Location: Kitchen
- 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
Equipment: Cold top
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04/19/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about D N C Pizza, 2601 W MICHIGAN ST, Indianapolis, IN »