- 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: DOUGH ROLLER SOILED. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Dish machine area
- 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: HAND SINK HAD ICE INSIDE AND IT WAS STAINED FROM POURING TEA IN SINK. HAND SINK SHOULD BE USED FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN STOPS. MUST HAVE DRAIN STOPS FOR BOTH SINKS.
Location: Dish machine area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FOOD HANDLER INFORMATION ON FILE HAS EXPIRED. PLEASE HAVE CERTIFICATION OF FOOD HANDLER AVAILABLE AT NEXT INSPECTION.
- 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: BOXES OF GLOVES STORED ON THE GROUND BEHIND OVENS.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RED SAUCE CONTAINERS NOT LABELED.
Location: Kitchen (front)
- 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: PLEASE REPLACE THE DOOR SWEEP.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Dish machine area
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Dish machine area
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Kitchen (front)
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Walk-in cooler
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Restroom
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: CLOTH IN COOLER UP AGAINST WALL.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOILED CLOTH INSIDE OF COOLER.
Location: Kitchen (back)
- 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: Bar
Equipment: Cooler/freezer combo
- 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: 1. BOXES OF FOOD STORED DIRECTLY ON GROUND.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
07/08/2014 | Recheck |
- 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: DOUGH ROLLER SOILED. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Dish machine area
- Hand sink improper usage
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: HAND SINK HAD ICE INSIDE AND IT WAS STAINED FROM POURING TEA IN SINK. HAND SINK SHOULD BE USED FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN STOPS. MUST HAVE DRAIN STOPS FOR BOTH SINKS.
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FOOD HANDLER INFORMATION ON FILE HAS EXPIRED. PLEASE HAVE CERTIFICATION OF FOOD HANDLER AVAILABLE AT NEXT INSPECTION.
- 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: BOXES OF GLOVES STORED ON THE GROUND BEHIND OVENS.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RED SAUCE CONTAINERS NOT LABELED.
Location: Kitchen (front)
- 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: PLEASE REPLACE THE DOOR SWEEP.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Dish machine area
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Dish machine area
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Kitchen (front)
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Walk-in cooler
- 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: 1. BACK ROOM FLOOR SOILED (THE ROOM WHERE THE DISH MACHINE IS). PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.2. DOORS ON COOLER THAT IS USED FOR DRY STORAGE HAS MOLD GROWING AROUND DOOR. PLEASE CLEAN AND SANITIZE.3. KITCHEN FLOORS, SHELVING AND EVERYWHERE IN BETWEEN HAS FLOUR SPREAD THROUGHOUT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.4. PIAZZA COOLER HAS FOOD ON GROUND SPREAD THROUGHOUT THAT SHOULD BE THROWN AWAY. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.5. BOTH RESTROOMS FLOORS SOILED. PLEASE SWEEP AND MOP.
Location: Restroom
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: CLOTH IN COOLER UP AGAINST WALL.
Location: Kitchen (front)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOILED CLOTH INSIDE OF COOLER.
Location: Kitchen (back)
- 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: Bar
Equipment: Cooler/freezer combo
- 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: 1. BOXES OF FOOD STORED DIRECTLY ON GROUND.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
07/01/2014 | 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: Motzerella cheese stored in a tub on top of the cold top cooler in a plastic tub. Store cheese in a cold top pan on the cooler to ensure cheese is held at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: Missing ceiling tile in the back room leaving plumbing and utility lines exposed over the ice machine. Replace ceiling tile.
Location: Kitchen (back)
- 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: Thermometer is damaged in the corner prep top cooler. Replace thermometer.
Location: Kitchen
Equipment: Prep Top Cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Duct tape used to cover the side corner of the ice machine. Recover corner with a material that is smooth and easily cleanable.
Location: Kitchen (back)
Equipment: Ice machine
|
10/02/2013 | Routine |
- 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: UNCOVERED AND COVERED EMPLOYEE DRINKS OBSERVED ON THE PREP TABLES. DRINKS MUST BE FROM A CLOSED CONTAINER/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON CONTAINERS OF COOKED CHICKEN AND COOKED SAUSAGE IN THE WALK-IN COOLER. PROPERLY DATE FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- 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: SOILED CUPS AND UTENSILS OBSERVED INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK -- CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
- 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: EMPLOYEE PURSE OBSERVED ON THE SHELVING ABOVE THE DISH SPRAY SINK. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dish machine area
- 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: DEEP SCRATCHES/SCORING OBSERVED ON THE PREP COOLER CUTTING BOARD. RESURFACE/REPLACE.
Location: Prep 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: TRASH AND DEBRIS OBSERVED IN THE DUMPSTER ENCLOSURE. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILE ABOVE THE ICE MACHINE OBSERVED PEELING. REPAIR.
Location: Prep area
- 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: CONTINUE CLEANING PROGRESS OF DUST BUILD-UP IN THE FAN GUARDS OF THE CONDENSER UNITS INSIDE ALL THE WALK-IN COOLERS.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FINAL RINSE THERMOMETER ON THE DISH MACHINE OBSERVED NOT FUNTIONING PROPERLY (TEMPERATURE READ 145 DEGREES F; INTERNAL TEMPERATURE AT PLATE LEVEL MEASURED OVER 160 DEGREES F). REPAIR/CALIBRATE THERMOMETER.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE DUNNAGE RACK INSIDE THE WALK-IN COOLER IN THE PREP AREA. CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Dunage racks
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP OBSERVED IN THE NOZZLES AND DIFFUSERS OF THE SODA MACHINE AT THE BAR. THOROUGHLY CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK AT THE BAR. PROVIDE.
Location: Bar
|
04/23/2013 | Recheck |
- 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: UNCOVERED AND COVERED EMPLOYEE DRINKS OBSERVED ON THE PREP TABLES. DRINKS MUST BE FROM A CLOSED CONTAINER/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON CONTAINERS OF COOKED CHICKEN AND COOKED SAUSAGE IN THE WALK-IN COOLER. PROPERLY DATE FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- 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: EMPLOYEE PURSE OBSERVED ON THE SHELVING ABOVE THE DISH SPRAY SINK. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dish machine area
- Cutting surface(s) (corrected on site)
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: DEEP SCRATCHES/SCORING OBSERVED ON THE PREP COOLER CUTTING BOARD. RESURFACE/REPLACE.
Location: Prep 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: TRASH AND DEBRIS OBSERVED IN THE DUMPSTER ENCLOSURE. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Physical facility repair (corrected on site)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILE ABOVE THE ICE MACHINE OBSERVED PEELING. REPAIR.
Location: Prep area
- 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: DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNITS INSIDE ALL THE WALK-IN COOLERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FINAL RINSE THERMOMETER ON THE DISH MACHINE OBSERVED NOT FUNTIONING PROPERLY (TEMPERATURE READ 145 DEGREES F; INTERNAL TEMPERATURE AT PLATE LEVEL MEASURED OVER 160 DEGREES F). REPAIR/CALIBRATE THERMOMETER.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE DUNNAGE RACK INSIDE THE WALK-IN COOLER IN THE PREP AREA. CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Dunage racks
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP OBSERVED IN THE NOZZLES AND DIFFUSERS OF THE SODA MACHINE AT THE BAR. THOROUGHLY CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK AT THE BAR. PROVIDE.
Location: Bar
|
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: SALAMI AND PEPPERONI ON THE COLD TOP OF THE PIZZA MAKE TABLE MEASURED 50 DEGREES F DUE TO BEING OVERFILLED PAST THE LOAD LINE OF THE FOOD CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW AT ALL TIMES. ONLY FILL FOODS TO THE FILL LINE.
Location: Cook line
Equipment: Pizza make table
- 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: SPRAY BOTTLES OF DEGREASER (3) OBSERVED IN THE DINING AREA AND IN BOTH OUTSIDE PATIO AREAS WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- Toxic material(s) separation (corrected)
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).
Comments: (1) SPRAY BOTTLE OF DEGREASER OBSERVED STORED WITH SALT AND OTHER FOOD PRODUCTS ON THE SHELVING UNDER THE PREP TABLE BETWEEN THE PIZZA MAKE TABLES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) SPRAY BOTTLE OF DEGREASER OBSERVED STORED ON THE WIRE SHELVING ABOVE PRE-FOLDED PIZZA BOXES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic material(s) separation (corrected)
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).
Comments: (1) SPRAY BOTTLE OF DEGREASER OBSERVED STORED WITH SALT AND OTHER FOOD PRODUCTS ON THE SHELVING UNDER THE PREP TABLE BETWEEN THE PIZZA MAKE TABLES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) SPRAY BOTTLE OF DEGREASER OBSERVED STORED ON THE WIRE SHELVING ABOVE PRE-FOLDED PIZZA BOXES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) LIVE ROACH OBSERVED UNDER THE DISH SPRAY SINK. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.(2) HOUSE FLIES (MORE THAN 5) OBSERVED ON THE COOK LINE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE DRY GOODS SHELVING ACROSS FROM THE DISH MACHINE. DRINKS MUST HAVE A LID AND STRAW AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY COLD, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE WALK-IN COOLER IN THE KITCHEN AND IN THE MAKE TABLE COOLERS ON THE COOK LINE (COOKED CHICKEN, SLICED DELI MEATS, ETC.). PROPERLY DATE MARK PRODUCTS TO INDICATE DATE OF DISCARD. PRODUCTS CAN BE HELD NO MORE THAN 7 DAYS.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY COLD, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE WALK-IN COOLER IN THE KITCHEN AND IN THE MAKE TABLE COOLERS ON THE COOK LINE (COOKED CHICKEN, SLICED DELI MEATS, ETC.). PROPERLY DATE MARK PRODUCTS TO INDICATE DATE OF DISCARD. PRODUCTS CAN BE HELD NO MORE THAN 7 DAYS.
Location: Cook line
Equipment: Make table cooler
- 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: ICE OBSERVED INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Bar
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF THE DISH MACHINE MEASURED 145 DEGREES F ON THE EXTERIOR GAUGE. FINAL RINSE TEMPERATURE MUST REACH A MINIMUM OF 180 DEGREES F ON THE GAUGE. FINAL RINSE TEMPERATURE OF THE DISH MACHINE MEASURED 145 DEGREES F AT PLATE LEVEL. FINAL RINSE TEMPERATURE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL. DISHWARE MUST BE SANITIZED WITH PROPERLY DILUTED QUAT SANITIZER UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: EMPLOYEE PURSE, CELL PHONE, AND OTHER PERSONAL ITEMS OBSERVED STORED ON THE SHELVING WITH DRY GOODS ACROSS FROM THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- 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: SEVERE DAMAGE AND SCORE MARKS OBSERVED ON THE CUTTING BOARD ON THE PIZZA MAKE TABLE COOLER MAKING IT NO LONGER EASILY CLEANABLE. THIS ITEM NEEDS TO BE RESURFACED OR REPLACED.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND SUGAR OBSERVED WITH NO LABELS IN THE BACK DRY STORAGE AREA IN THE KITCHEN.
Location: Kitchen
- 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: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. REPLACE DOOR SWEEP TO PREVENT PEST ENTRY.
- 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 DOOR AND SERVICE WINDOW BY THE BAR OBSERVED PROPPED OPEN. IF DOORS AND WINDOWS ARE TO BE KEPT OPEN FOR VENTILATION OR OTHER PURPOSE THE OPENINGS MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.).
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE AND CARDBOARD DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- 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) CASES OF ALUMINUM PANS, CUPS, AND FOOD WRAP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE CLOSET UNDER THE STAIRS. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) METAL PANS OBSERVED STORED FACE UP ON TOP OF THE ICE MACHINE. STORE CLEAN PANS INVERTED TO PREVENT CONTAMINATION.(3) PIZZA SCREENS OBSERVED STORED IN A CARDBOARD BOX THAT PREVIOUSLY HELD TOMATOES ON THE FLOOR UNDER THE PIZZA OVEN. STORE SCREENS IN A CLEAN CONTAINER AND STORE AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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) CASES OF ALUMINUM PANS, CUPS, AND FOOD WRAP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE CLOSET UNDER THE STAIRS. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) METAL PANS OBSERVED STORED FACE UP ON TOP OF THE ICE MACHINE. STORE CLEAN PANS INVERTED TO PREVENT CONTAMINATION.(3) PIZZA SCREENS OBSERVED STORED IN A CARDBOARD BOX THAT PREVIOUSLY HELD TOMATOES ON THE FLOOR UNDER THE PIZZA OVEN. STORE SCREENS IN A CLEAN CONTAINER AND STORE AT LEAST 6 INCHES OFF THE FLOOR.
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: EXCESSIVE DUST AND MOLD BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS THROUGHOUT THE BACK OF THE HOUSE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Kitchen
- 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: CONTINUE CLEANING PROGRESS OF THE CONDENSER UNIT FAN GUARDS IN ALL WALK-IN COOLER UNITS (3). INCREASE CLEANING FREQUENCY TO ONCE A WEEK AS NEEDED TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SHELVING IN THE KITCHEN WALK-IN COOLER SUPPORTED BY WOOD PLANKS. RAW WOOD MUST BE SEALED TO PROVIDE A SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE SURFACE.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EXCESSIVE ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER BY THE BACK EXIT DOOR. DEFROST UNIT.
Location: Kitchen
Equipment: Upright freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIPE CHASE UNDER THE DISH SPRAY SINK OBSERVED WITH GAPS WHERE THE PIPE GOES INTO THE WALL. SEAL PIPE CHASE TO HELP ELIMINATE PEST HARBORAGE AREAS.
Location: Dish machine area
- 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: LOWER SHELVING IN THE WALK-IN COOLER IN THE KITCHEN OBSERVED POSITIONED APPROXIMATELY 2 INCHES FROM THE FLOOR. FOOD PRODUCTS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR. REPAIR SHELVING.
Location: Walk-in cooler
Equipment: Wire shelving
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED LEAKING FROM THE CONDENSER UNIT INSIDE THE PIZZA MAKE TABLE ON THE COOK LINE. REPAIR UNIT IMMEDIATELY TO PREVENT CONTAMINATION OF FOOD PRODUCTS.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE DRY STORAGE SHELVING IN THE KITCHEN NEAR THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE MOLD BUILD-UP OBSERVED ON THE SHELVING IN THE WALK-IN COOLER IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(3) EXCESSIVE FOOD DEBRIS BUILD UP OBSERVED ON THE LARGE MIXER IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE MOLD OBSERVED IN THE CAULKING OF THE DISH AREA. CLEAN AND/OR REMOVE CAULK AND RESEAL EQUIPMENT TO THE WALL. (5) EXCESSIVE DUST OBSERVED ON THE COILS OF THE CONDENSER UNIT OF THE MAKE TABLE COOLER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD OBSERVED ON THE INTERIOR CHUTE OF THE ICE MACHINE IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
08/28/2012 | 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: SALAMI AND PEPPERONI ON THE COLD TOP OF THE PIZZA MAKE TABLE MEASURED 50 DEGREES F DUE TO BEING OVERFILLED PAST THE LOAD LINE OF THE FOOD CONTAINER. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW AT ALL TIMES. ONLY FILL FOODS TO THE FILL LINE.
Location: Cook line
Equipment: Pizza make table
- 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: SPRAY BOTTLES OF DEGREASER (3) OBSERVED IN THE DINING AREA AND IN BOTH OUTSIDE PATIO AREAS WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Wait staff area
- 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).
Comments: (1) SPRAY BOTTLE OF DEGREASER OBSERVED STORED WITH SALT AND OTHER FOOD PRODUCTS ON THE SHELVING UNDER THE PREP TABLE BETWEEN THE PIZZA MAKE TABLES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) SPRAY BOTTLE OF DEGREASER OBSERVED STORED ON THE WIRE SHELVING ABOVE PRE-FOLDED PIZZA BOXES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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).
Comments: (1) SPRAY BOTTLE OF DEGREASER OBSERVED STORED WITH SALT AND OTHER FOOD PRODUCTS ON THE SHELVING UNDER THE PREP TABLE BETWEEN THE PIZZA MAKE TABLES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) SPRAY BOTTLE OF DEGREASER OBSERVED STORED ON THE WIRE SHELVING ABOVE PRE-FOLDED PIZZA BOXES. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: (1) LIVE ROACH OBSERVED UNDER THE DISH SPRAY SINK. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.(2) HOUSE FLIES (MORE THAN 5) OBSERVED ON THE COOK LINE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY COLD, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE WALK-IN COOLER IN THE KITCHEN AND IN THE MAKE TABLE COOLERS ON THE COOK LINE (COOKED CHICKEN, SLICED DELI MEATS, ETC.). PROPERLY DATE MARK PRODUCTS TO INDICATE DATE OF DISCARD. PRODUCTS CAN BE HELD NO MORE THAN 7 DAYS.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY COLD, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE WALK-IN COOLER IN THE KITCHEN AND IN THE MAKE TABLE COOLERS ON THE COOK LINE (COOKED CHICKEN, SLICED DELI MEATS, ETC.). PROPERLY DATE MARK PRODUCTS TO INDICATE DATE OF DISCARD. PRODUCTS CAN BE HELD NO MORE THAN 7 DAYS.
Location: Cook line
Equipment: Make table cooler
- Hand sink improper usage
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: ICE OBSERVED INSIDE THE HAND SINK AT THE BAR. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Bar
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF THE DISH MACHINE MEASURED 145 DEGREES F ON THE EXTERIOR GAUGE. FINAL RINSE TEMPERATURE MUST REACH A MINIMUM OF 180 DEGREES F ON THE GAUGE. FINAL RINSE TEMPERATURE OF THE DISH MACHINE MEASURED 145 DEGREES F AT PLATE LEVEL. FINAL RINSE TEMPERATURE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL. DISHWARE MUST BE SANITIZED WITH PROPERLY DILUTED QUAT SANITIZER UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: SEVERE DAMAGE AND SCORE MARKS OBSERVED ON THE CUTTING BOARD ON THE PIZZA MAKE TABLE COOLER MAKING IT NO LONGER EASILY CLEANABLE. THIS ITEM NEEDS TO BE RESURFACED OR REPLACED.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF FLOUR AND SUGAR OBSERVED WITH NO LABELS IN THE BACK DRY STORAGE AREA IN THE KITCHEN.
Location: Kitchen
- 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: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. REPLACE DOOR SWEEP TO PREVENT PEST ENTRY.
- 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 DOOR AND SERVICE WINDOW BY THE BAR OBSERVED PROPPED OPEN. IF DOORS AND WINDOWS ARE TO BE KEPT OPEN FOR VENTILATION OR OTHER PURPOSE THE OPENINGS MUST BE PROTECTED FROM INSECT AND RODENT ENTRY (SCREENS, ETC.).
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE AND CARDBOARD DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- 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: (1) CASES OF ALUMINUM PANS, CUPS, AND FOOD WRAP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE CLOSET UNDER THE STAIRS. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) METAL PANS OBSERVED STORED FACE UP ON TOP OF THE ICE MACHINE. STORE CLEAN PANS INVERTED TO PREVENT CONTAMINATION.(3) PIZZA SCREENS OBSERVED STORED IN A CARDBOARD BOX THAT PREVIOUSLY HELD TOMATOES ON THE FLOOR UNDER THE PIZZA OVEN. STORE SCREENS IN A CLEAN CONTAINER AND STORE AT LEAST 6 INCHES OFF THE FLOOR.
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: (1) CASES OF ALUMINUM PANS, CUPS, AND FOOD WRAP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE CLOSET UNDER THE STAIRS. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) METAL PANS OBSERVED STORED FACE UP ON TOP OF THE ICE MACHINE. STORE CLEAN PANS INVERTED TO PREVENT CONTAMINATION.(3) PIZZA SCREENS OBSERVED STORED IN A CARDBOARD BOX THAT PREVIOUSLY HELD TOMATOES ON THE FLOOR UNDER THE PIZZA OVEN. STORE SCREENS IN A CLEAN CONTAINER AND STORE AT LEAST 6 INCHES OFF THE FLOOR.
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: EXCESSIVE DUST AND MOLD BUILD-UP OBSERVED ON AND AROUND THE CEILING VENTS THROUGHOUT THE BACK OF THE HOUSE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Kitchen
- 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: (1) EXCESSIVE DUST AND MOLD BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNITS AND ON THE WALLS OF ALL WALK-IN COOLER UNITS (3). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE MOLD BUILD-UP OBSERVED ON THE DOOR FRAME AND GASKET OF THE BEER WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(3) EXCESSIVE MOLD BUILD-UP OBSERVED ON THE WALL UNDER THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EXCESSIVE ICE BUILD-UP OBSERVED INSIDE THE UPRIGHT FREEZER BY THE BACK EXIT DOOR. DEFROST UNIT.
Location: Kitchen
Equipment: Upright freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIPE CHASE UNDER THE DISH SPRAY SINK OBSERVED WITH GAPS WHERE THE PIPE GOES INTO THE WALL. SEAL PIPE CHASE TO HELP ELIMINATE PEST HARBORAGE AREAS.
Location: Dish machine area
- 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: LOWER SHELVING IN THE WALK-IN COOLER IN THE KITCHEN OBSERVED POSITIONED APPROXIMATELY 2 INCHES FROM THE FLOOR. FOOD PRODUCTS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR. REPAIR SHELVING.
Location: Walk-in cooler
Equipment: Wire shelving
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED LEAKING FROM THE CONDENSER UNIT INSIDE THE PIZZA MAKE TABLE ON THE COOK LINE. REPAIR UNIT IMMEDIATELY TO PREVENT CONTAMINATION OF FOOD PRODUCTS.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE DRY STORAGE SHELVING IN THE KITCHEN NEAR THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE MOLD BUILD-UP OBSERVED ON THE SHELVING IN THE WALK-IN COOLER IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(3) EXCESSIVE FOOD DEBRIS BUILD UP OBSERVED ON THE LARGE MIXER IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE MOLD OBSERVED IN THE CAULKING OF THE DISH AREA. CLEAN AND/OR REMOVE CAULK AND RESEAL EQUIPMENT TO THE WALL. (5) EXCESSIVE DUST OBSERVED ON THE COILS OF THE CONDENSER UNIT OF THE MAKE TABLE COOLER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD OBSERVED ON THE INTERIOR CHUTE OF THE ICE MACHINE IN THE KITCHEN. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
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08/21/2012 | Routine |
Restaurant representatives - add corrected or new information about BAZBEAUX PIZZA, 811 E WESTFIELD BLVD, Indianapolis, IN »