- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic labeling (corrected)
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: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED; INCLUDING WATER SPRAY BOTTLES.
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: DO NOT STORE EMPLOYEE DRINKS ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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: 1) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT OR IN BETWEEN COLD-TOP UNIT EQUIPMENT LIDS TO PREVENT CROSS-CONTAMINATION. KEEP ON CLEAN DRY SANITARY SURFACES/CONTAINERS OR ON CLEAN/SANITIZED MAGNETIC KNIFE STRIP OR HOLDER.
Location: Service counter
Equipment: Knife/utensil rack
- 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: 1) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT OR IN BETWEEN COLD-TOP UNIT EQUIPMENT LIDS TO PREVENT CROSS-CONTAMINATION. KEEP ON CLEAN DRY SANITARY SURFACES/CONTAINERS OR ON CLEAN/SANITIZED MAGNETIC KNIFE STRIP OR HOLDER.
Location: Service counter
Equipment: Microwave oven
- Hand sink improper usage (corrected)
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: DO NOT STORE SANITIZER BUCKET IN HANDSINK. KEEP FREE AND ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: DISCONTINUE USE OF NON FOOD GRADE FOOD STORAGE CONTAINERS TO STORE FOODS (EX. BREADS). USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS OR WRAPPINGS (EX. NSF APPROVED) TO STORE FOODS.
Location: Service counter
- 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: DISCONTINUE USE OF NON FOOD GRADE FOOD STORAGE CONTAINERS TO STORE FOODS (EX. BREADS). USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS OR WRAPPINGS (EX. NSF APPROVED) TO STORE FOODS.
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 ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS OR EQUIPMENT TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS
Location: Kitchen (back)
- Frozen temperatures (corrected)
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.
Comments: BAG OF FRENCH FRIES STORED IN EMPTY COOLER AT FRONT SERVICE COUNTER LOCATION (FRIES NOT AT PROPER FROZEN TEMP)--DISCONTINUE THIS BEHAVIOR AND KEEP FRIES STORED IN PROPER FREEZER UNIT MAINTAINING AT 0 F OR BELOW.
Location: Service counter
- 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: Service counter
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK KITCHEN STORAGE LOCATION AND FLOORS.
Location: Kitchen (back)
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT MENS RESTROOM.
Location: Mens restroom
Equipment: Hand sink
|
10/08/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic labeling
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: LABEL ALL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED; INCLUDING WATER SPRAY BOTTLES.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: DO NOT STORE EMPLOYEE DRINKS ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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: 1) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT OR IN BETWEEN COLD-TOP UNIT EQUIPMENT LIDS TO PREVENT CROSS-CONTAMINATION. KEEP ON CLEAN DRY SANITARY SURFACES/CONTAINERS OR ON CLEAN/SANITIZED MAGNETIC KNIFE STRIP OR HOLDER.
Location: Service counter
Equipment: Knife/utensil rack
- 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: 1) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT OR IN BETWEEN COLD-TOP UNIT EQUIPMENT LIDS TO PREVENT CROSS-CONTAMINATION. KEEP ON CLEAN DRY SANITARY SURFACES/CONTAINERS OR ON CLEAN/SANITIZED MAGNETIC KNIFE STRIP OR HOLDER.
Location: Service counter
Equipment: Microwave oven
- 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: DO NOT STORE SANITIZER BUCKET IN HANDSINK. KEEP FREE AND ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: DISCONTINUE USE OF NON FOOD GRADE FOOD STORAGE CONTAINERS TO STORE FOODS (EX. BREADS). USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS OR WRAPPINGS (EX. NSF APPROVED) TO STORE FOODS.
Location: Service counter
- 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: DISCONTINUE USE OF NON FOOD GRADE FOOD STORAGE CONTAINERS TO STORE FOODS (EX. BREADS). USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS OR WRAPPINGS (EX. NSF APPROVED) TO STORE FOODS.
Location: Kitchen
- 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 ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS OR EQUIPMENT TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS
Location: Kitchen (back)
- Frozen temperatures
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.
Comments: BAG OF FRENCH FRIES STORED IN EMPTY COOLER AT FRONT SERVICE COUNTER LOCATION (FRIES NOT AT PROPER FROZEN TEMP)--DISCONTINUE THIS BEHAVIOR AND KEEP FRIES STORED IN PROPER FREEZER UNIT MAINTAINING AT 0 F OR BELOW.
Location: Service counter
- 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: Service counter
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK KITCHEN STORAGE LOCATION AND FLOORS.
Location: Kitchen (back)
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT MENS RESTROOM.
Location: Mens restroom
Equipment: Hand sink
|
09/30/2014 | 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.
- 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.
|
07/28/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about GANDOLFO'S NEW YORK DELI, 309 S DELAWARE ST INDIANPOLIS, , IN »