- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REACH IN REFRIGERATORS SOILED WITH BUILD UP ON STORAGE SURFACES LOCATED BEHIND PIZZA MAKE TABLE.CLEAN AND SANITZE INTERIOR SURFACES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING AT BACK FOW DEVICE LOCATED ON MOP SINK FAUCET.PROVIDE REPAIR.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOWEL DISPENSER SOILED LOCATED AT HAND SINK.MAINTAIN TOWE DISPENSER IN A CEAN AND SANITARY CONDITION.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONVEYOR OVEN SOILED WITH CARBON, GREASE, AND FOOD DEBRIS.CLEAN OVEN THOROUGHLY.
Location: Cook line
Equipment: Pizza oven
|
11/13/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE PUT ON HAIR RESTAINT, VISOR, AND BEGAN FOOD PREPARATION WITHOUT WASHING HANDS.HANDS MUST BE WASHED AFTER TOUCHING ANY PARTS OF THE HEAD, FACE, HAIR, ETC..TO PROTECT FOOD AND SURFACES FROM CONTAMINATION.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: SHIFT MANAGER PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.ALL INDIVIDUALS PREPARING FOOD MUST WEAR A HAIR RESTRAINT,
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON PIZZA MAKE TABLE CUTTING BOARD.GLOVES SHOULD BE DISCARDED AFTER REMOVAL FROM HANDS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR REACH IN COOLERS BEHIND MAKE TABLE SOILED WITH DRIED FOOD SOIL.EXTERIOR WALK IN COOLER DOOR SOILED.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON FOOD CONTACT SURFACE OF SUB PANS.CLEAN DAILY TO PREVENT CARBON RESIDUE ACCUMULATION.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: TOWEL DISPENSER INSTALLED AT THREE COMPARTMENT SINK.UTENSIL WASHING SINKS MAY NOT BE PROVIDED WITH HAND WASHING AIDS. REMOVE.
Location: Kitchen
Equipment: 3-bay
|
04/11/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE PUT ON HAIR RESTAINT, VISOR, AND BEGAN FOOD PREPARATION WITHOUT WASHING HANDS.HANDS MUST BE WASHED AFTER TOUCHING ANY PARTS OF THE HEAD, FACE, HAIR, ETC..TO PROTECT FOOD AND SURFACES FROM CONTAMINATION.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: SHIFT MANAGER PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.ALL INDIVIDUALS PREPARING FOOD MUST WEAR A HAIR RESTRAINT,
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON PIZZA MAKE TABLE CUTTING BOARD.GLOVES SHOULD BE DISCARDED AFTER REMOVAL FROM HANDS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR REACH IN COOLERS BEHIND MAKE TABLE SOILED WITH DRIED FOOD SOIL.EXTERIOR WALK IN COOLER DOOR SOILED.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON FOOD CONTACT SURFACE OF SUB PANS.CLEAN DAILY TO PREVENT CARBON RESIDUE ACCUMULATION.
Location: Kitchen
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: TOWEL DISPENSER INSTALLED AT THREE COMPARTMENT SINK.UTENSIL WASHING SINKS MAY NOT BE PROVIDED WITH HAND WASHING AIDS. REMOVE.
Location: Kitchen
Equipment: 3-bay
|
04/04/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE PUT ON HAIR RESTAINT, VISOR, AND BEGAN FOOD PREPARATION WITHOUT WASHING HANDS.HANDS MUST BE WASHED AFTER TOUCHING ANY PARTS OF THE HEAD, FACE, HAIR, ETC..TO PROTECT FOOD AND SURFACES FROM CONTAMINATION.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: SHIFT MANAGER PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.ALL INDIVIDUALS PREPARING FOOD MUST WEAR A HAIR RESTRAINT,
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON PIZZA MAKE TABLE CUTTING BOARD.GLOVES SHOULD BE DISCARDED AFTER REMOVAL FROM HANDS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR REACH IN COOLERS BEHIND MAKE TABLE SOILED WITH DRIED FOOD SOIL.EXTERIOR WALK IN COOLER DOOR SOILED.
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON FOOD CONTACT SURFACE OF SUB PANS.CLEAN DAILY TO PREVENT CARBON RESIDUE ACCUMULATION.
Location: Kitchen
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: TOWEL DISPENSER INSTALLED AT THREE COMPARTMENT SINK.UTENSIL WASHING SINKS MAY NOT BE PROVIDED WITH HAND WASHING AIDS. REMOVE.
Location: Kitchen
Equipment: 3-bay
|
03/27/2014 | 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: SLICED HAM HOLDING AT 52 DEGREES F ON PIZZA MAKE TABLE. OTHER FOODS HOLDING AT 41 DEGREES F.ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER.
Location: Prep area
Equipment: Pizza make table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PANS UTILIZED TO BAKE SUBMARINE SANDWICHES LAYERED WITH HEAVY CARBON BUILD UP.REMOVE CARBON BUILD UP. REPLACE PANS IF CARBON CANNOT BE REMOVED.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEE PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MANGETIC STRP STICKY AND SOILED WITH RUST STAINS CONTAINING A CLEAN AND SANITZED SPATULA. CLEAN STRIP ON A DAILY BASIS TO PREVENT RUST FORMATION AND BUILD UP AND CONTAMINATION OF CLEAN UTENSILS.
Location: Prep area
|
09/05/2013 | Recheck |
- 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: SLICED HAM HOLDING AT 52 DEGREES F ON PIZZA MAKE TABLE. OTHER FOODS HOLDING AT 41 DEGREES F.ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER.
Location: Prep area
Equipment: Pizza make table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PANS UTILIZED TO BAKE SUBMARINE SANDWICHES LAYERED WITH HEAVY CARBON BUILD UP.REMOVE CARBON BUILD UP. REPLACE PANS IF CARBON CANNOT BE REMOVED.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEE PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MANGETIC STRP STICKY AND SOILED WITH RUST STAINS CONTAINING A CLEAN AND SANITZED SPATULA. CLEAN STRIP ON A DAILY BASIS TO PREVENT RUST FORMATION AND BUILD UP AND CONTAMINATION OF CLEAN UTENSILS.
Location: Prep area
|
08/29/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ENTERED ESTABLISHMENT FROM OUTSIDE AND DID NOT WASH HANDS BEFORE PUTTING ON A SET OF FOOD SERVICE GLOVES. HANDS MUST BE WASHED THOROUGHLY BEFORE FOOD PREP, PUTTING ON GLOVES, BEGINNING SHIFT, AFTER HANDLING MONEY, ETC..... TO PREVENT THE SPREAD OF DISEASE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER STORED ON ONE BAYS SINK SOILED WITH BUILD UP AND FOOD SOIL IN BETWEEN BLADES. CLEAN AND SANITIZE SLICER EVERY FOUR HOURS TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.2. MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH RUST BUILD UP. CLEAN AND SANITIZE ON A DAILY BASIS TO PREVENT BUILD UP.3. REACH IN DOUGH COOLER SOILED WITH BUILD UP ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AIR VENTS SOILED WITH DUST ABOVE MAKE TABLE. CLEAN THOROUGHLY.
Location: Kitchen
- 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. REMOVE HEAVY CALCIUM BUILD UP ON SODA MACHINE EXTERIOR.2. STORAGE SHELF BELOW PREP TABLE NEAR THREE COMPARTMENT SINK SOILED. CLEAN THOROUGHLY.3. REMOVE INTERIOR COATING COVERING THE SURFACE OF THE PIZZA MAKE TABLE COOLER.
Location: Kitchen
Equipment: Ice machine
|
02/22/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ENTERED ESTABLISHMENT FROM OUTSIDE AND DID NOT WASH HANDS BEFORE PUTTING ON A SET OF FOOD SERVICE GLOVES. HANDS MUST BE WASHED THOROUGHLY BEFORE FOOD PREP, PUTTING ON GLOVES, BEGINNING SHIFT, AFTER HANDLING MONEY, ETC..... TO PREVENT THE SPREAD OF DISEASE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER STORED ON ONE BAYS SINK SOILED WITH BUILD UP AND FOOD SOIL IN BETWEEN BLADES. CLEAN AND SANITIZE SLICER EVERY FOUR HOURS TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.2. MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH RUST BUILD UP. CLEAN AND SANITIZE ON A DAILY BASIS TO PREVENT BUILD UP.3. REACH IN DOUGH COOLER SOILED WITH BUILD UP ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AIR VENTS SOILED WITH DUST ABOVE MAKE TABLE. CLEAN THOROUGHLY.
Location: Kitchen
- 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. REMOVE HEAVY CALCIUM BUILD UP ON SODA MACHINE EXTERIOR.2. STORAGE SHELF BELOW PREP TABLE NEAR THREE COMPARTMENT SINK SOILED. CLEAN THOROUGHLY.3. REMOVE INTERIOR COATING COVERING THE SURFACE OF THE PIZZA MAKE TABLE COOLER.
Location: Kitchen
Equipment: Ice machine
|
02/15/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN UTENSILS SOILED WITH RUST ON SURFACE. CLEAN AND SANTIZE THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Kitchen
- 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: EMPLOYEE RINSING MOZZERAL BALLS IN CONTAINER LOCATED AT HAND SINK. ENSURE HAND SINK IS SPECIFICALLY UTILIZED FOR WASHING HANDS ONLY.
Location: Kitchen
- 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: EDGES AND GASKETS SOILED ON SURFACE DOORS LOCATED ON THE REACH IN DOUGH COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
10/02/2012 | Routine |
- 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: SANITIZING SOLUION IN BUCKETS MEASURED LESS THAN 100 PPM QUAT. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE BEVERAGE LIDS WITH THE FACE DOWN LOCATED AT SODA FOUNTAIN IN KITCHEN TO PREVENT CONTAMINATION ON INTERIOR.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOWEL AND SOAP DISPENSER SOILED LOCATED AT HAND SINK IN KITCHEN AREA. KEEP HAND WASHING AIDS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- 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: DOUGH CARTS SOILED WITH BUILD UP. CLEAN AND SANITIZE CARTS ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SUB AND BREAD STICK PANS HEAVILY COATED WITH CARBON BUILD UP. REMOVE CARBON BUILD UP ON COOKING SURFACE. REPLACE PANS IF CARBON CANNOT BE REMOVED.
Location: Kitchen
|
03/27/2012 | Recheck |
- 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: SANITIZING SOLUION IN BUCKETS MEASURED LESS THAN 100 PPM QUAT. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE BEVERAGE LIDS WITH THE FACE DOWN LOCATED AT SODA FOUNTAIN IN KITCHEN TO PREVENT CONTAMINATION ON INTERIOR.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOWEL AND SOAP DISPENSER SOILED LOCATED AT HAND SINK IN KITCHEN AREA. KEEP HAND WASHING AIDS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- 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: DOUGH CARTS SOILED WITH BUILD UP. CLEAN AND SANITIZE CARTS ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SUB AND BREAD STICK PANS HEAVILY COATED WITH CARBON BUILD UP. REMOVE CARBON BUILD UP ON COOKING SURFACE. REPLACE PANS IF CARBON CANNOT BE REMOVED.
Location: Kitchen
|
03/06/2012 | Routine |
Restaurant representatives - add corrected or new information about DONATOS PIZZA #190, 5805 SUNNYSIDE RD, Lawrence, IN »