- 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: COOKED SAUSAGE AND BREADED CHICKEN HOLDING AT 47 AND 52 DEGREES F ABOVE LOAD LIMIT LOCATED ON PIZZA MAKE TABLE COOLER.STORE PRODUCT BELOW LOAD LIMIT IN CONTAINERS TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Pizza make table
- 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: EMPLOYEES DRINKING FROM BOTTLED BEVERAGES IN FOOD PREP AREAS.STORE DRINKS IN A CONTAINER WITH A LID AND STRAW TO PREVENT CONTAMINATION OF HANDS, FOOD, AND FOOD CONTACT SURFACES.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. UNDER NEW MANAGEMENT. PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
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11/13/2014 | Routine |
| No violation noted during this evaluation. | 03/06/2014 | Routine |
| No violation noted during this evaluation. | 07/12/2013 | 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: MEATS, VEGGIES AND CHEESE ON COLD TOP MAKE TABLE HOLDING AT 47 DEGREES F. REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER. STORE POTENTIALLY HAZARDOUS FOODS IN ALTERNATE COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Kitchen
Equipment: Cold top
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBED THERMOMETER NOT MEAUSURED WITH AN INACCURACY OF 7 DEGREES. CALIBRATE
- 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 PAIR OF JEANS, T SHIRT, HOODIE, AND JACKET STORED UNDER PREP TABLE IN BACK PREP AREA. STORE CLOTHING ITEMS IN A DESIGNATED AREA.
Location: Kitchen (back)
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01/25/2013 | 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: MEATS, VEGGIES AND CHEESE ON COLD TOP MAKE TABLE HOLDING AT 47 DEGREES F. REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER. STORE POTENTIALLY HAZARDOUS FOODS IN ALTERNATE COOLER UNTIL REPAIR HAS BEEN MADE.
Location: Kitchen
Equipment: Cold top
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: PROBED THERMOMETER NOT MEAUSURED WITH AN INACCURACY OF 7 DEGREES. CALIBRATE
- Storage of Personal Items
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 PAIR OF JEANS, T SHIRT, HOODIE, AND JACKET STORED UNDER PREP TABLE IN BACK PREP AREA. STORE CLOTHING ITEMS IN A DESIGNATED AREA.
Location: Kitchen (back)
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01/18/2013 | 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: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE TO WASH HANDS AT HAND SINK.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WATER AT THREE BAY TOO HOT (125 DEGREES F). MAINTAIN SOLUTION AT 75 DEGREES F.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT HAND SINK. SHUT OFF DUE TO A LEAK. ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F. REPAIR LEAK
Location: Kitchen
|
07/26/2012 | 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: WALK IN COOLER HOLDING FOOD AT 48 DEGREES F. REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE TO WASH HANDS AT HAND SINK.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WATER AT THREE BAY TOO HOT (125 DEGREES F). MAINTAIN SOLUTION AT 75 DEGREES F.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT HAND SINK. SHUT OFF DUE TO A LEAK. ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F. REPAIR LEAK
Location: Kitchen
|
07/19/2012 | Routine |
- 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: OPENED CAN OF SODA STORED IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
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01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about DOMINO'S PIZZA, 8150 OAKLANDON SUITE #118 RD, Indianapolis, IN »