- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. PIZZAS BEING HELD AT ROOM TEMPERATURE FOR A MAXIMUM OF FOUR HOURS. LOG NOT COMPLETED FOR THE PIZZAS TODAY. MANAGER STATED THEY WERE PREPARED AROUND NOON.ENSURE PROPER LOGS ARE BEING KEPT TO CLEARLY STATE A DISCARD TIME FOR THE PIZZAS. FUTURE VIOLATIONS WILL RESULT IN PIZZAS BEING DISCARDED AND POTENTIALLY NOT ALLOWING TIME IN LIEU OF TEMPERATURE TO BE USED.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. PROVIDE QUAT SANITIZER TEST KIT.
Location: Three bay area
Equipment: 3-bay
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07/21/2014 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. PIZZAS BEING HELD AT ROOM TEMPERATURE FOR A MAXIMUM OF FOUR HOURS. LOG NOT COMPLETED FOR THE PIZZAS TODAY. MANAGER STATED THEY WERE PREPARED AROUND NOON.ENSURE PROPER LOGS ARE BEING KEPT TO CLEARLY STATE A DISCARD TIME FOR THE PIZZAS. FUTURE VIOLATIONS WILL RESULT IN PIZZAS BEING DISCARDED AND POTENTIALLY NOT ALLOWING TIME IN LIEU OF TEMPERATURE TO BE USED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. PROVIDE QUAT SANITIZER TEST KIT.
Location: Three bay area
Equipment: 3-bay
|
07/14/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Meatballs held in a pan on the back prep table at 124 degrees F. 2) Pizza and calzones held on the service counter at temperatures lower than 135 degrees FPizza rolls at 93 degrees FSpinach calzone at 105 degrees FStuffed pizza at 76When temperature controls are not in place use time as a public health control.
Location: Kitchen (back)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Meatballs held in a pan on the back prep table at 124 degrees F. 2) Pizza and calzones held on the service counter at temperatures lower than 135 degrees FPizza rolls at 93 degrees FSpinach calzone at 105 degrees FStuffed pizza at 76When temperature controls are not in place use time as a public health control.
Location: Service counter
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pizza stored on the service counter was not under temperature controls and the log sheet marking the necessary discard time was not filled out. Ensure the log sheet is filled out correctly at all times.
Location: Service counter
- 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 bottle of window cleaner stored near the front hand sink without a label. Label all chemical spray bottles.
Location: Kitchen (front)
- 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: No chemical sanitizer was present in the kitchen. Maintain chemical sanitizer at the proper concentration when preparing, handling, or serving food.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1) Employee jackets stored on the prep table in the back of the kitchen. 2) Employee glasses stored on the cold top cutting board on the service counter
Location: Kitchen (back)
- 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: 1) Employee jackets stored on the prep table in the back of the kitchen. 2) Employee glasses stored on the cold top cutting board on the service counter
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the service counter cold top cooler.
Location: Service counter
Equipment: Cold top
- Unapproved non-food contact (corrected)
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: Insulation in the door of the right side cold top cooler is exposed. Cover the inside panel of the cooler door to create a smooth and easily cleanable surface.
Location: Service counter
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door hinge on the right side cold top cooler is damaged and not functioning properly. Repair or replace door hinge to good working condition.
Location: Service counter
Equipment: Cold top
- 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 test kit provided for chemical sanitizer.
Location: Kitchen (back)
|
01/03/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Meatballs held in a pan on the back prep table at 124 degrees F. 2) Pizza and calzones held on the service counter at temperatures lower than 135 degrees FPizza rolls at 93 degrees FSpinach calzone at 105 degrees FStuffed pizza at 76When temperature controls are not in place use time as a public health control.
Location: Kitchen (back)
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Meatballs held in a pan on the back prep table at 124 degrees F. 2) Pizza and calzones held on the service counter at temperatures lower than 135 degrees FPizza rolls at 93 degrees FSpinach calzone at 105 degrees FStuffed pizza at 76When temperature controls are not in place use time as a public health control.
Location: Service counter
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pizza stored on the service counter was not under temperature controls and the log sheet marking the necessary discard time was not filled out. Ensure the log sheet is filled out correctly at all times.
Location: Service counter
- 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 bottle of window cleaner stored near the front hand sink without a label. Label all chemical spray bottles.
Location: Kitchen (front)
- 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: No chemical sanitizer was present in the kitchen. Maintain chemical sanitizer at the proper concentration when preparing, handling, or serving food.
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: 1) Employee jackets stored on the prep table in the back of the kitchen. 2) Employee glasses stored on the cold top cutting board on the service counter
Location: Kitchen (back)
- 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: 1) Employee jackets stored on the prep table in the back of the kitchen. 2) Employee glasses stored on the cold top cutting board on the service counter
Location: Service counter
- 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: No thermometer provided in the service counter cold top cooler.
Location: Service counter
Equipment: Cold top
- 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: Insulation in the door of the right side cold top cooler is exposed. Cover the inside panel of the cooler door to create a smooth and easily cleanable surface.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door hinge on the right side cold top cooler is damaged and not functioning properly. Repair or replace door hinge to good working condition.
Location: Service counter
Equipment: Cold top
- 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 test kit provided for chemical sanitizer.
Location: Kitchen (back)
|
12/17/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean prep and pizza coolers
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Ensure a Certified food handler10-30Not done - Gm signed up for Nov Test
- 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: Table mounted can opener soiled and rusted - replaceShelving in true cooler rusted - provide new 10/30 NOT DONE
Location: Prep area
Equipment: Can opener
- 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: Table mounted can opener soiled and rusted - replaceShelving in true cooler rusted - provide new 10/30 NOT DONE
Location: Cook line
Equipment: True cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test kit for quat sanitizer 200ppm
Location: Three bay area
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide mop rack10-30Not done
Location: Kitchen (back)
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Finish doorway in electrical room
Location: Back room
|
10/30/2013 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean prep and pizza coolers
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Ensure a Certified food handler
- 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: Table mounted can opener soiled and rusted - replaceShelving in true cooler rusted - provide new
Location: Prep area
Equipment: Can opener
- 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: Table mounted can opener soiled and rusted - replaceShelving in true cooler rusted - provide new
Location: Cook line
Equipment: True cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- 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 test kit for quat sanitizer 200ppm
Location: Three bay area
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide mop rack
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Finish doorway in electrical room
Location: Back room
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10/23/2013 | Pre-Licensing |
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