- 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: Three door prep top cooler holding suasgae on top at 43.1 deg F and pepperoni at 44.8 deg F. Repair.
- 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: Employees not washing hands as needed. Wash hands at approved times.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dispose of domino sugar bag soaked in oil/fluid substance.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in 3 door reach in cooler.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Provide hand sink to dish/prep area. Provide soap and paper towel dispenser. 2. Provide hand sink in dough prep area. Note: MAIN MAKE TABLE HAND SINK OUT OF SERVICE TO PROVIDE NEW HAND SINK FOR DISH ROOM. REPAIR BOTH HAND SINKS TO WORKING CONDITION.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink up front and in room with exhaust hood.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed hands in three bay sink. wash hands in hand sink with warm water and soap and dry with paper towels.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Eliminate sewer gas smell.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one person with food borne illness prevention training.Scheduled for class and test on July 15, 2014.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance. CORRECTED2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving. CORRECTED****** Still using coke crates for dry goods. Ordering dunage rack for supplies.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Cheese on single service items. Store where won't have food drip on it.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings in stock area. Remove.
- 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: Clean hood filters.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in mop room.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles. Repair roof. Replace with washable ceiling tiles.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. Note: Finish cleaning floors2. Clean ceiling by exhaust hood. Note: finish cleaning ceiling3. Clean walk in cooler fan guards. CORRECTED
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Add mop sink. Dumping mop water outside on the ground. Discontinue.Note: Provided but leaking. Repair.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. CORRECTED2. Secure threshold plate on walk in cooler.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide paper towels to hand sink up front. CORRECTED2. Provide paper towels and paper towel dispenser for new hand sink in dish room.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Rinsed hands in three bay sink. Discontinue. Wash hands at hand sink only.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: New hand sink in dish room is leaking. Repair.
|
07/29/2014 | Recheck |
- 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: Three door prep top cooler holding suasgae on top at 43.1 deg F and pepperoni at 44.8 deg F. Repair.
- 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: Employees not washing hands as needed. Wash hands at approved times.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dispose of domino sugar bag soaked in oil/fluid substance.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in 3 door reach in cooler.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Provide hand sink to dish/prep area. Provide soap and paper towel dispenser. 2. Provide hand sink in dough prep area. Note: MAIN MAKE TABLE HAND SINK OUT OF SERVICE TO PROVIDE NEW HAND SINK FOR DISH ROOM. REPAIR BOTH HAND SINKS TO WORKING CONDITION.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink up front and in room with exhaust hood.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed hands in three bay sink. wash hands in hand sink with warm water and soap and dry with paper towels.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Eliminate sewer gas smell.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one person with food borne illness prevention training.Scheduled for class and test on July 15, 2014.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance. CORRECTED2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving. CORRECTED****** Still using coke crates for dry goods. Ordering dunage rack for supplies.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Cheese on single service items. Store where won't have food drip on it.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings in stock area. Remove.
- 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: Clean hood filters.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in mop room.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles. Repair roof. Replace with washable ceiling tiles.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. Note: Finish cleaning floors2. Clean ceiling by exhaust hood. Note: finish cleaning ceiling3. Clean walk in cooler fan guards. CORRECTED
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Add mop sink. Dumping mop water outside on the ground. Discontinue.Note: Provided but leaking. Repair.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. CORRECTED2. Secure threshold plate on walk in cooler.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide paper towels to hand sink up front. CORRECTED2. Provide paper towels and paper towel dispenser for new hand sink in dish room.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Rinsed hands in three bay sink. Discontinue. Wash hands at hand sink only.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: New hand sink in dish room is leaking. Repair.
|
06/12/2014 | Recheck |
- 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: Three door prep top cooler holding suasgae on top at 43.1 deg F and pepperoni at 44.8 deg F. Repair.
- 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: Employees not washing hands as needed. Wash hands at approved times.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dispose of domino sugar bag soaked in oil/fluid substance.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in 3 door reach in cooler.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Provide hand sink to dish/prep area. Provide soap and paper towel dispenser. 2. Provide hand sink in dough prep area. Note: MAIN MAKE TABLE HAND SINK OUT OF SERVICE TO PROVIDE NEW HAND SINK FOR DISH ROOM. REPAIR BOTH HAND SINKS TO WORKING CONDITION.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink up front and in room with exhaust hood.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed hands in three bay sink. wash hands in hand sink with warm water and soap and dry with paper towels.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Eliminate sewer gas smell.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one person with food borne illness prevention training.Scheduled for class and test on July 15, 2014.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance. CORRECTED2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving. CORRECTED****** Still using coke crates for dry goods. Ordering dunage rack for supplies.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance. CORRECTED2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving. CORRECTED****** Still using coke crates for dry goods. Ordering dunage rack for supplies.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Cheese on single service items. Store where won't have food drip on it.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings in stock area. Remove.
- 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: Clean hood filters.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in mop room.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles. Repair roof. Replace with washable ceiling tiles.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. Note: Finish cleaning floors2. Clean ceiling by exhaust hood. Note: finish cleaning ceiling3. Clean walk in cooler fan guards. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. Note: Finish cleaning floors2. Clean ceiling by exhaust hood. Note: finish cleaning ceiling3. Clean walk in cooler fan guards. CORRECTED
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Add mop sink. Dumping mop water outside on the ground. Discontinue.Note: Provided but leaking. Repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. CORRECTED2. Secure threshold plate on walk in cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. CORRECTED2. Secure threshold plate on walk in cooler.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide paper towels to hand sink up front. CORRECTED2. Provide paper towels and paper towel dispenser for new hand sink in dish room.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Provide paper towels to hand sink up front. CORRECTED2. Provide paper towels and paper towel dispenser for new hand sink in dish room.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Rinsed hands in three bay sink. Discontinue. Wash hands at hand sink only.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: New hand sink in dish room is leaking. Repair.
|
06/05/2014 | Recheck |
- 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: Three door prep top cooler holding suasgae on top at 43.1 deg F and pepperoni at 44.8 deg F. Repair.
- 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: Employees not washing hands as needed. Wash hands at approved times.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dispose of domino sugar bag soaked in oil/fluid substance.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in 3 door reach in cooler.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Provide hand sink to dish/prep area. Provide soap and paper towel dispenser. 2. Provide hand sink in dough prep area. Note: MAIN MAKE TABLE HAND SINK OUT OF SERVICE TO PROVIDE NEW HAND SINK FOR DISH ROOM. REPAIR BOTH HAND SINKS TO WORKING CONDITION.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink up front and in room with exhaust hood.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed hands in three bay sink. wash hands in hand sink with warm water and soap and dry with paper towels.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Eliminate sewer gas smell.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one person with food borne illness prevention training.Scheduled for class and test on July 15, 2014.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance. CORRECTED2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving. CORRECTED****** Still using coke crates for dry goods. Ordering dunage rack for supplies.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance. CORRECTED2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving. CORRECTED****** Still using coke crates for dry goods. Ordering dunage rack for supplies.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Cheese on single service items. Store where won't have food drip on it.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings in stock area. Remove.
- 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: Clean hood filters.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in mop room.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles. Repair roof. Replace with washable ceiling tiles.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. Note: Finish cleaning floors2. Clean ceiling by exhaust hood. Note: finish cleaning ceiling3. Clean walk in cooler fan guards. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. Note: Finish cleaning floors2. Clean ceiling by exhaust hood. Note: finish cleaning ceiling3. Clean walk in cooler fan guards. CORRECTED
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Add mop sink. Dumping mop water outside on the ground. Discontinue.Note: Provided but leaking. Repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. CORRECTED2. Secure threshold plate on walk in cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. CORRECTED2. Secure threshold plate on walk in cooler.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels to hand sink up front.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Rinsed hands in three bay sink. Discontinue. Wash hands at hand sink only.
|
06/04/2014 | 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: Three door prep top cooler holding suasgae on top at 43.1 deg F and pepperoni at 44.8 deg F. Repair.
- No hand washing (when)
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: Employees not washing hands as needed. Wash hands at approved times.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dispose of domino sugar bag soaked in oil/fluid substance.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in 3 door reach in cooler.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. Provide hand sink to dish/prep area.2. Provide hand sink in dough prep area.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink up front and in room with exhaust hood.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Rinsed hands in three bay sink. wash hands in hand sink with warm water and soap and dry with paper towels.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Eliminate sewer gas smell.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one person with food borne illness prevention training.
- 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: 1. Do not store pizza boxes on the floor. Left shelving for 6 inch clearance.2. Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Cheese on single service items. Store where won't have food drip on it.
- 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: Clean hood filters.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles. Repair roof. Replace with washable ceiling tiles.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kitchen floors. 2. Clean ceiling by exhaust hood.3. Clean walk in cooler fan guards.
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: Add mop sink. Dumping mop water outside on the ground. Discontinue.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out in room with hood. Provide. 2. Secure threshold plate on walk in cooler.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Stock on floor and coke crates. Discontinue. Provide metal or plastic shelving.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels to hand sink up front.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Rinsed hands in three bay sink. Discontinue. Wash hands at hand sink only.
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05/28/2014 | Routine |
- 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: Pepperoni in prep top at 49 deg F. Do not overfill pans. Cooler is at 41 deg F. CORRECTED
- 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: 1. One box of paper towels on floor. Store 6 inches off the floor.2. Cups lids on floor. Store 6 inches off floor.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Slicer and cutting board on floor. Wash-rinse-sanitize- air dry and store 6 inches off the floor. CORRECTED
Location: Kitchen
- 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: Clean exhuast hood filters.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles. Replace with washable ceiling tiles. Repair roof if needed.
- 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: Clean fan guards in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Set up in place sanitizer bucket when using cloth towels to wipe kitchen surfaces.
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10/17/2013 | Routine |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse droppings in back storage area by 3 bay sink. Clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct tape on walk in cooler compressor. Remove. Repair with smooth, non absorbent easily cleanable substance.
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04/16/2013 | 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: Foods in salad prep top cooler at 67 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: Unit was unplagged last night. Make sure unit is at 41 deg F or below before using.
Location: Kitchen
Equipment: Prep Top Cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Provide splash gaurd for hand sink to protect foods in prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: knob missing on right faucet of 3 bay sink. Repair. Note: can turn with pliers until repairs complete.
Location: Kitchen
Equipment: 3-bay
- 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: Supplies in dry storage area on the floor. Please provide shelves or dunage rack to store 6 inches off the floor.
Location: Dry storage
- 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 guards for lights over prep table.
Location: Kitchen
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10/09/2012 | Recheck |
- 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: Foods in salad prep top cooler at 67 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. Note: Unit was unplagged last night. Make sure unit is at 41 deg F or below before using.
Location: Kitchen
Equipment: Prep Top Cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Provide splash gaurd for hand sink to protect foods in prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: knob missing on right faucet of 3 bay sink. Repair. Note: can turn with pliers until repairs complete.
Location: Kitchen
Equipment: 3-bay
- 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: Supplies in dry storage area on the floor. Please provide shelves or dunage rack to store 6 inches off the floor.
Location: Dry storage
- 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 guards for lights over prep table.
Location: Kitchen
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10/02/2012 | Routine |
- Hoods inadequate or unapproved (corrected)
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.
Comments: Exhaust hood must be approved by fire marshalls. Hood is rusted on the inside. Repair to approved manner. Please obtain permits as needed and make sure exhaust hood is legal and approved by Fire Marshal or facility will be closed. Building inspector stop work orders from Gregory Moore (727-8183)Note: Spoke with Don with DC Mechanical he is pulling permits and providing exhaust hood that is approved. Note: Rescheduling for DC mechanical to finish repairs. Note: city permits received 5-31-2012. Will follow up on hood installation 6-12-2012
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06/12/2012 | Recheck |
- 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.
Comments: Exhaust hood must be approved by fire marshalls. Hood is rusted on the inside. Repair to approved manner. Please obtain permits as needed and make sure exhaust hood is legal and approved by Fire Marshal or facility will be closed. Building inspector stop work orders from Gregory Moore (727-8183)Note: Spoke with Don with DC Mechanical he is pulling permits and providing exhaust hood that is approved. Note: Rescheduling for DC mechanical to finish repairs. Note: city permits received 5-31-2012. Will follow up on hood installation 6-12-2012
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06/05/2012 | Recheck |
- 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.
Comments: Exhaust hood must be approved by fire marshalls. Hood is rusted on the inside. Repair to approved manner. Please obtain permits as needed and make sure exhaust hood is legal and approved by Fire Marshal or facility will be closed. Building inspector stop work orders from Gregory Moore (727-8183)Note: Spoke with dan with DC Mechanical he is pulling permits and providing exhaust hood that is approved. Note: Rescheduling for DC mechanical to finish repairs.
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05/25/2012 | Recheck |
- 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.
Comments: Exhaust hood must be approved by fire marshalls. Hood is rusted on the inside. Repair to approved manner. Please obtain permits as needed and make sure exhaust hood is legal and approved by Fire Marshal or facility will be closed. Building inspector stop work orders from Gregory Moore (727-8183)Note: Spoke with dan with DC Mechanical he is pulling permits and providing exhaust hood that is approved.
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04/06/2012 | Recheck |
- 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.
Comments: Exhaust hood must be approved by fire marshalls. Hood is rusted on the inside. Repair to approved manner. Please obtain permits as needed and make sure exhaust hood is legal and approved by Fire Marshal or facility will be closed. Building inspector stop work orders from Gregory Moore (727-8183)
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03/27/2012 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to cool potatos from 135 deg F to 70 deg F in 2 hours. If not known when food reaches 135 deg F cooling starts immediately. Cool from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer for temperature checks of food.
- Cutting surface(s) (corrected)
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.
Comments: Clean or replace small prep top cutting board.
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: Do not store single service items in the bathroom
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: Place pizza oven below exhaust hood.
Location: Kitchen
- 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: Have exhaust hood cleaned and tagged. Last tag shows due 7-21-11.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace stained ceiling tiles.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. 1. Provide pump dispenser for front hand sink. 2. Remove card board from below wire shelf in back.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Do not store raw onions and potatos on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for back kitchen hand sink.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for front hand sink.
Location: Kitchen
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03/14/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to cool potatos from 135 deg F to 70 deg F in 2 hours. If not known when food reaches 135 deg F cooling starts immediately. Cool from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer for temperature checks of food.
- Cutting surface(s)
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.
Comments: Clean or replace small prep top cutting board.
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: Place pizza oven below exhaust hood.
Location: Kitchen
- 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: Have exhaust hood cleaned and tagged. Last tag shows due 7-21-11.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling leaks. repair roof leaks.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. 1. Provide pump dispenser for front hand sink. 2. Remove card board from below wire shelf in back.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Do not store raw onions and potatos on the floor. Store 6 inches off the floor.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for back kitchen hand sink.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for front hand sink.
Location: Kitchen
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03/07/2012 | Routine |
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