- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER OBSERVED USING BARE-HAND CONTACT WITH READY-TO-EAT FOODS (EX. BREAD STICKS)--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLER OBSERVED COMING FROM OUTSIDE NOT WASHING HANDS PROPERLY AT KITCHEN HANDSINK BEFORE RETURNING TO FOOD PREP. FOOD HANDLER RINSED HANDS AT IN-PLACE SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR AND WASH HANDS PROPERLY AT KITCHEN DESIGNATED HANDSINK WITH HOT WATER AND SOAP AND DRY WITH PAPER TOWELS OR HAND DRYER.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP LOCATED NEAR BACK DOOR.ONLY APPROVED PEST CONTROL DEVICES ARE ALLOWED IN RETAIL FOOD ESTABLISHMENTS; CONSULT PROFESSIONAL PEST CONTROL PROVIDERS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOORS OPEN IN ESTABLISHMENT. KEEP DOORS CLOSED DURING OPERATION HOURS.
Location: -
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: GET RID OF HOME-STYLE REFRIGERATION AND FREEZER UNITS WHERE PRESENT IN ESTABLISHMENT AND REPLACE WITH COMMERICAL COOLER/FREEZER UNITS ONLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT ESTABLISHMENT COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT ESTABLISHMENT COOLERS.
Location: Dry storage
Equipment: Reach in cooler
|
07/17/2014 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER OBSERVED USING BARE-HAND CONTACT WITH READY-TO-EAT FOODS (EX. BREAD STICKS)--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLER OBSERVED COMING FROM OUTSIDE NOT WASHING HANDS PROPERLY AT KITCHEN HANDSINK BEFORE RETURNING TO FOOD PREP. FOOD HANDLER RINSED HANDS AT IN-PLACE SANITIZER BUCKET--DISCONTINUE THIS BEHAVIOR AND WASH HANDS PROPERLY AT KITCHEN DESIGNATED HANDSINK WITH HOT WATER AND SOAP AND DRY WITH PAPER TOWELS OR HAND DRYER.
Location: Kitchen
- Chemical sanitizer concentration
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 FOR CHLORINE BELOW 50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK DOORS OPEN IN ESTABLISHMENT. KEEP DOORS CLOSED DURING OPERATION HOURS.
Location: -
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: GET RID OF HOME-STYLE REFRIGERATION AND FREEZER UNITS WHERE PRESENT IN ESTABLISHMENT AND REPLACE WITH COMMERICAL COOLER/FREEZER UNITS ONLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT ESTABLISHMENT COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT ESTABLISHMENT COOLERS.
Location: Dry storage
Equipment: Reach in cooler
|
07/08/2014 | 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: POTENTIALLY HAZARDOUS CHEESE SAUCE STORED OUT AT ROOM TEMPERATURE. KEEP COLD (41 F OR BELOW) OR HOT (135 F OR ABOVE).
Location: Kitchen (front)
- 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: POTENTIALLY HAZARDOUS CHEESE SAUCE STORED OUT AT ROOM TEMPERATURE. KEEP COLD (41 F OR BELOW) OR HOT (135 F OR ABOVE).
Location: Service counter
- 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: Service counter
- 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 (front)
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED/STAINED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED/STAINED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE ANY RUSTED SHELVING AT THE INTERIOR OF COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE ANY RUSTED SHELVING AT THE INTERIOR OF COOLERS WHERE NEEDED.
Location: Back room
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE ANY RUSTED SHELVING AT THE INTERIOR OF COOLERS WHERE NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PEPSI COOLER SHELVING, DOOR TRACKS, FANGUARDS ETC.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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 QUAT.
Location: Kitchen
|
12/05/2013 | Routine |
- Toxic labeling (corrected on site)
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: THERE IS A BOTTLE OF DEGREASER THAT THE LABEL HAS FALLEN OFF. PLEASE RE-LABEL. MANAGER LABELED WITH A SHARPIE.
Location: Kitchen
- 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: THE BLEACH SANATIZER IS JUST SLIGHTLY TOO HIGH. MANAGER STATES THE BUCKET IS USUALLY FILLED TO THE LINE (IT WAS ABOUT A 1/2 INCH BELOW THE LINE. WHEN MANAGER FILLED THE BUCKET TO THE LINE CONCENTRATION WAS GOOD.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: THERE IS A PURSE STORED WITH FOOD PRODUCT IN A CABINET IN THE KITCHEN. PLEASE DO NOT STORE PERSONAL ITEMS WITH FOOD PRODUCT, UTENSILS, OR ON PREP AREAS.
Location: Kitchen
|
03/08/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2012 | Routine |
| No violation noted during this evaluation. | 04/02/2012 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about BARRY'S PIZZA, 2020 W MORRIS ST, Indianapolis, IN »