- 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: 1. Sliced cheese held at 53 deg. F due to pan being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > DEEPER PAN WITH A LID WILL AID IN COOLING. 2. Glass door reach in cooler in front wait staff area holding foods at 48 deg. F Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Sliced cheese held at 53 deg. F due to pan being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > DEEPER PAN WITH A LID WILL AID IN COOLING. 2. Glass door reach in cooler in front wait staff area holding foods at 48 deg. F Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Wait staff area
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items. Store all raw whole eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- 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. Boxes of cups on floor in back kitchen area .Remove and store in approved manner.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1, Wet mops not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind dish machine work tables. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. White kick plate inside of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at front hand sink. Repair.
Location: Kitchen (front)
Equipment: Hand sink
|
07/03/2014 | 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: 1. Sliced cheese held at 53 deg. F due to pan being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > DEEPER PAN WITH A LID WILL AID IN COOLING. 2. Glass door reach in cooler in front wait staff area holding foods at 48 deg. F Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Sliced cheese held at 53 deg. F due to pan being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > DEEPER PAN WITH A LID WILL AID IN COOLING. 2. Glass door reach in cooler in front wait staff area holding foods at 48 deg. F Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Wait staff area
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items. Store all raw whole eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- 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. Boxes of cups on floor in back kitchen area .Remove and store in approved manner.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1, Wet mops not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind dish machine work tables. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. White kick plate inside of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at front hand sink. Repair.
Location: Kitchen (front)
Equipment: Hand sink
|
06/27/2014 | 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: 1. Sliced cheese held at 53 deg. F due to pan being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > DEEPER PAN WITH A LID WILL AID IN COOLING. 2. Glass door reach in cooler in front wait staff area holding foods at 46 deg. F Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Sliced cheese held at 53 deg. F due to pan being overfilled. Hold all cold foods at 41 deg. F or below. NOTE > DEEPER PAN WITH A LID WILL AID IN COOLING. 2. Glass door reach in cooler in front wait staff area holding foods at 46 deg. F Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Wait staff area
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items. Store all raw whole eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- 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. Boxes of cups on floor in back kitchen area .Remove and store in approved manner.
Location: Kitchen (back)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1, Wet mops not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind dish machine work tables. Clean all soiled wall space.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. White kick plate inside of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at front hand sink. Repair.
Location: Kitchen (front)
Equipment: Hand sink
|
06/20/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small C02 tank not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Window cleaner etc. stored on top of ice machine. Remove from ice machine. 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 (back)
- 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. Gnats observed by mop sink area. Exterminate gnats using approved methods. 2. Gnats observed by dish machine area. Exterminate gnats using approved methods.
Location: Kitchen (back)
- 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. Gnats observed by mop sink area. Exterminate gnats using approved methods. 2. Gnats observed by dish machine area. Exterminate gnats using approved methods.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and sanitize, Do not use sink as a dump sink.
Location: Kitchen (back)
Equipment: -
- 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: 1. Hand sink being used as dump sink in kitchen area. Do not dump into hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- 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. Boxes of single service containers stored on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile missing in back kitchen area. Replace missing tile.
Location: Kitchen (back)
- 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. Floor soiled below three bay sink. Clean. 2. Wall space soiled behind dish machine work sink. Clean and remove all mold.
Location: Kitchen (back)
- 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. Floor soiled below three bay sink. Clean. 2. Wall space soiled behind dish machine work sink. Clean and remove all mold.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metel shelving soiled above three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Metal can rack soiled. Clean.
Location: Kitchen (back)
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metel shelving soiled above three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Metal can rack soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metel shelving soiled above three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Metal can rack soiled. Clean.
Location: Kitchen (back)
|
12/17/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small C02 tank not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic material(s) separation
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. Window cleaner etc. stored on top of ice machine. Remove from ice machine. 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 (back)
- 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. Gnats observed by mop sink area. Exterminate gnats using approved methods. 2. Gnats observed by dish machine area. Exterminate gnats using approved methods.
Location: Kitchen (back)
- 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. Gnats observed by mop sink area. Exterminate gnats using approved methods. 2. Gnats observed by dish machine area. Exterminate gnats using approved methods.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and sanitize, Do not use sink as a dump sink.
Location: Kitchen (back)
Equipment: -
- 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: 1. Hand sink being used as dump sink in kitchen area. Do not dump into hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- 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. Boxes of single service containers stored on floor in back kitchen area. Remove and store on approved shelving.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile missing in back kitchen area. Replace missing tile.
Location: Kitchen (back)
- 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. Floor soiled below three bay sink. Clean. 2. Wall space soiled behind dish machine work sink. Clean and remove all mold.
Location: Kitchen (back)
- 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. Floor soiled below three bay sink. Clean. 2. Wall space soiled behind dish machine work sink. Clean and remove all mold.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metel shelving soiled above three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Metal can rack soiled. Clean.
Location: Kitchen (back)
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metel shelving soiled above three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Metal can rack soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metel shelving soiled above three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Metal can rack soiled. Clean.
Location: Kitchen (back)
|
12/10/2013 | Routine |
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: APPROVED FOR OPERATION.
Location: Restroom
|
08/27/2013 | Pre-Licensing |
- 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. Wall space soiled by dsih machine area. Clean,
Location: Dish machine area
- 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: 1. White kick plate soiled inside of ice machine. Clean.
Location: Kitchen
Equipment: Ice machine
|
06/06/2013 | Routine |
| No violation noted during this evaluation. | 12/07/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The cabinet below the soft drink machine at wait station is soiled inside.
Location: Kitchen (front)
|
06/11/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about Chicago's Pizza, 5920 E STOP 11 RD, Indianapolis, IN »