- 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: Discard all potentially hazardous food in the cold top cooler . Cos
Location: Kitchen
Equipment: Cold top
- 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: Provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Sani bucket not set up.
- 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's cooking or handleing food must wear hair restraints. Including managers.
- Contamination of sanitized tableware (corrected)
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: 1. Single service pizza liner and paper wrap are stored on a soiled surface. Discard2. Clean utensil are stored in a soiled container on the metal shevles in dry storage area.
- 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.
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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights are out. Please replace lighting. Electrical problem manager stated will have repaired.
Location: Kitchen
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
06/30/2014 | 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: Discard all potentially hazardous food in the cold top cooler . Cos
Location: Kitchen
Equipment: Cold top
- 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: Provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Sani bucket not set up.
- 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: 1. Single service pizza liner and paper wrap are stored on a soiled surface. Discard2. Clean utensil are stored in a soiled container on the metal shevles in dry storage area.
- Drying mop(s) (corrected on site)
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.
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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights are out. Please replace lighting.
Location: Kitchen
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
06/23/2014 | 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: HAM IN CONTAINER WAS STACKED TO HIGH. TEMPED AT 45 DEGREES COS
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK SINK TO WALL.
Location: Kitchen
Equipment: Hand sink
|
12/03/2013 | Routine |
| No violation noted during this evaluation. | 05/28/2013 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top prep table is not working properly. Repair or replace cold top cooler.
Location: Kitchen
|
04/12/2013 | Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top prep table is not working properly. Repair or replace cold top cooler.
Location: Kitchen
|
04/09/2013 | Illness Complaint |
- 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: THE FRONT DISPLAY COOLER WAS RUNNING AT 51 DEGREES. A DOOR HAD BEEN LEFT SLIGHTLY OPEN AND UNIT APPEARS TO HAVE GONE ON DEFROST. THEN NOTICED THAT COOLING COILS AT TOP ARE ICED OVER AND WILL NOT PROPERLY MAINTAIN 41 F OR LESS AS REQUIRED. REPAIR COOLER AS NEEDED. PULL ALL PRODUCT (SALADS WITH MEAT, CHEESE, ETC. ON THEM OR THE LIKE) AND MOVE TO ANOTHER COOLER UNTIL UNIT IS REPAIRED.THE COOLER HAS NO PRODUCT IN IT AT THIS TIME. MANAGER HAS UNIT SCHEDULED FOR REPAIR, AND IN THE MEANTIME WILL NOT BE STORING ANY PRODUCT IN THE COOLER.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ARRANGE FOR ANOTHER EMPLOYEE TO TAKE A CLASS AND OBTAIN CERTIFICATE AS REQUIRED.SPOKE WITH REGIONAL MANAGER AND HE SAYS HE IS SCHEDULING MULTIPLE MANAGERS FOR TRAINING. HE WILL EMAIL ME WITH THE DATES AS SOON AS TRAINING IS SCHEDULED.DISTRICT MANAGER HAS NOT EMAILED ME. I EMAILED HIM SO ALL HE WOULD HAVE TO DO IS REPLY WITH A DATE, AND HE STILL HAS NOT COMPLIED. I CALLED THE STORE AND EXPLAINED TO THE MANAGER MY DISPLEASURE AND THAT AT THE FOLLOW-UP ON 12/31/12; A DATE AS WELL AS A RECIEPT OF SCHEDULE COURSE SHALL BE PROVIDED OR A $100 CITATION WILL BE GIVEN.MANAGER SCHEDULED FOR 1/15/13 TO TAKE SAFE SERV. FOLLOW-UP SCHEDULED FOR 2/12/13.THE MANAGER SHOWED ME A RESULTS SHEET THAT SHOWS HE PASSED THE CERTIFIED COURSE, BUT HE STILL HAS NOT RECIEVED HIS CERTIFICATE. MANAGER STATES HE WILL FAX IT TO ME AS SOON AS HE GETS IT. I HAVE SCHEDULED A FOLLOW-UP FOR 3/1/13 IF I HAVE NOT HEARD FROM HIM BY THEN.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER HOLDING SALADS AND DRESSINGS IS NOT HOLDING TEMP. MANAGER HAS SCHEDULED TO HAVE UNIT REPAIRED AND IN THE MEANTIME IS USING ANOTHER COOLER TO HOLD SALDS AND DRESSINGS.THE UNIT HAS BEEN REPAIRED AND NOW HOLDS TEMP.
Location: Service counter
Equipment: Reach in cooler
|
03/01/2013 | 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: THE FRONT DISPLAY COOLER WAS RUNNING AT 51 DEGREES. A DOOR HAD BEEN LEFT SLIGHTLY OPEN AND UNIT APPEARS TO HAVE GONE ON DEFROST. THEN NOTICED THAT COOLING COILS AT TOP ARE ICED OVER AND WILL NOT PROPERLY MAINTAIN 41 F OR LESS AS REQUIRED. REPAIR COOLER AS NEEDED. PULL ALL PRODUCT (SALADS WITH MEAT, CHEESE, ETC. ON THEM OR THE LIKE) AND MOVE TO ANOTHER COOLER UNTIL UNIT IS REPAIRED.THE COOLER HAS NO PRODUCT IN IT AT THIS TIME. MANAGER HAS UNIT SCHEDULED FOR REPAIR, AND IN THE MEANTIME WILL NOT BE STORING ANY PRODUCT IN THE COOLER.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ARRANGE FOR ANOTHER EMPLOYEE TO TAKE A CLASS AND OBTAIN CERTIFICATE AS REQUIRED.SPOKE WITH REGIONAL MANAGER AND HE SAYS HE IS SCHEDULING MULTIPLE MANAGERS FOR TRAINING. HE WILL EMAIL ME WITH THE DATES AS SOON AS TRAINING IS SCHEDULED.DISTRICT MANAGER HAS NOT EMAILED ME. I EMAILED HIM SO ALL HE WOULD HAVE TO DO IS REPLY WITH A DATE, AND HE STILL HAS NOT COMPLIED. I CALLED THE STORE AND EXPLAINED TO THE MANAGER MY DISPLEASURE AND THAT AT THE FOLLOW-UP ON 12/31/12; A DATE AS WELL AS A RECIEPT OF SCHEDULE COURSE SHALL BE PROVIDED OR A $100 CITATION WILL BE GIVEN.MANAGER SCHEDULED FOR 1/15/13 TO TAKE SAFE SERV. FOLLOW-UP SCHEDULED FOR 2/12/13.THE MANAGER SHOWED ME A RESULTS SHEET THAT SHOWS HE PASSED THE CERTIFIED COURSE, BUT HE STILL HAS NOT RECIEVED HIS CERTIFICATE. MANAGER STATES HE WILL FAX IT TO ME AS SOON AS HE GETS IT. I HAVE SCHEDULED A FOLLOW-UP FOR 3/1/13 IF I HAVE NOT HEARD FROM HIM BY THEN.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER HOLDING SALADS AND DRESSINGS IS NOT HOLDING TEMP. MANAGER HAS SCHEDULED TO HAVE UNIT REPAIRED AND IN THE MEANTIME IS USING ANOTHER COOLER TO HOLD SALDS AND DRESSINGS.THE UNIT HAS BEEN REPAIRED AND NOW HOLDS TEMP.
Location: Service counter
Equipment: Reach in cooler
|
02/13/2013 | 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: THE FRONT DISPLAY COOLER WAS RUNNING AT 51 DEGREES. A DOOR HAD BEEN LEFT SLIGHTLY OPEN AND UNIT APPEARS TO HAVE GONE ON DEFROST. THEN NOTICED THAT COOLING COILS AT TOP ARE ICED OVER AND WILL NOT PROPERLY MAINTAIN 41 F OR LESS AS REQUIRED. REPAIR COOLER AS NEEDED. PULL ALL PRODUCT (SALADS WITH MEAT, CHEESE, ETC. ON THEM OR THE LIKE) AND MOVE TO ANOTHER COOLER UNTIL UNIT IS REPAIRED.THE COOLER HAS NO PRODUCT IN IT AT THIS TIME. MANAGER HAS UNIT SCHEDULED FOR REPAIR, AND IN THE MEANTIME WILL NOT BE STORING ANY PRODUCT IN THE COOLER.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ARRANGE FOR ANOTHER EMPLOYEE TO TAKE A CLASS AND OBTAIN CERTIFICATE AS REQUIRED.SPOKE WITH REGIONAL MANAGER AND HE SAYS HE IS SCHEDULING MULTIPLE MANAGERS FOR TRAINING. HE WILL EMAIL ME WITH THE DATES AS SOON AS TRAINING IS SCHEDULED.DISTRICT MANAGER HAS NOT EMAILED ME. I EMAILED HIM SO ALL HE WOULD HAVE TO DO IS REPLY WITH A DATE, AND HE STILL HAS NOT COMPLIED. I CALLED THE STORE AND EXPLAINED TO THE MANAGER MY DISPLEASURE AND THAT AT THE FOLLOW-UP ON 12/31/12; A DATE AS WELL AS A RECIEPT OF SCHEDULE COURSE SHALL BE PROVIDED OR A $100 CITATION WILL BE GIVEN.MANAGER SCHEDULED FOR 1/15/13 TO TAKE SAFE SERV. FOLLOW-UP SCHEDULED FOR 2/12/13.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER HOLDING SALADS AND DRESSINGS IS NOT HOLDING TEMP. MANAGER HAS SCHEDULED TO HAVE UNIT REPAIRED AND IN THE MEANTIME IS USING ANOTHER COOLER TO HOLD SALDS AND DRESSINGS.THE UNIT HAS BEEN REPAIRED AND NOW HOLDS TEMP.
Location: Service counter
Equipment: Reach in cooler
|
01/02/2013 | 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: THE FRONT DISPLAY COOLER WAS RUNNING AT 51 DEGREES. A DOOR HAD BEEN LEFT SLIGHTLY OPEN AND UNIT APPEARS TO HAVE GONE ON DEFROST. THEN NOTICED THAT COOLING COILS AT TOP ARE ICED OVER AND WILL NOT PROPERLY MAINTAIN 41 F OR LESS AS REQUIRED. REPAIR COOLER AS NEEDED. PULL ALL PRODUCT (SALADS WITH MEAT, CHEESE, ETC. ON THEM OR THE LIKE) AND MOVE TO ANOTHER COOLER UNTIL UNIT IS REPAIRED.THE COOLER HAS NO PRODUCT IN IT AT THIS TIME. MANAGER HAS UNIT SCHEDULED FOR REPAIR, AND IN THE MEANTIME WILL NOT BE STORING ANY PRODUCT IN THE COOLER.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ARRANGE FOR ANOTHER EMPLOYEE TO TAKE A CLASS AND OBTAIN CERTIFICATE AS REQUIRED.SPOKE WITH REGIONAL MANAGER AND HE SAYS HE IS SCHEDULING MULTIPLE MANAGERS FOR TRAINING. HE WILL EMAIL ME WITH THE DATES AS SOON AS TRAINING IS SCHEDULED.DISTRICT MANAGER HAS NOT EMAILED ME. I EMAILED HIM SO ALL HE WOULD HAVE TO DO IS REPLY WITH A DATE, AND HE STILL HAS NOT COMPLIED. I CALLED THE STORE AND EXPLAINED TO THE MANAGER MY DISPLEASURE AND THAT AT THE FOLLOW-UP ON 12/31/12; A DATE AS WELL AS A RECIEPT OF SCHEDULE COURSE SHALL BE PROVIDED OR A $100 CITATION WILL BE GIVEN.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER HOLDING SALADS AND DRESSINGS IS NOT HOLDING TEMP. MANAGER HAS SCHEDULED TO HAVE UNIT REPAIRED AND IN THE MEANTIME IS USING ANOTHER COOLER TO HOLD SALDS AND DRESSINGS.
Location: Service counter
Equipment: Reach in cooler
|
12/21/2012 | 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: THE FRONT DISPLAY COOLER WAS RUNNING AT 51 DEGREES. A DOOR HAD BEEN LEFT SLIGHTLY OPEN AND UNIT APPEARS TO HAVE GONE ON DEFROST. THEN NOTICED THAT COOLING COILS AT TOP ARE ICED OVER AND WILL NOT PROPERLY MAINTAIN 41 F OR LESS AS REQUIRED. REPAIR COOLER AS NEEDED. PULL ALL PRODUCT (SALADS WITH MEAT, CHEESE, ETC. ON THEM OR THE LIKE) AND MOVE TO ANOTHER COOLER UNTIL UNIT IS REPAIRED.THE COOLER HAS NO PRODUCT IN IT AT THIS TIME. MANAGER HAS UNIT SCHEDULED FOR REPAIR, AND IN THE MEANTIME WILL NOT BE STORING ANY PRODUCT IN THE COOLER.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ARRANGE FOR ANOTHER EMPLOYEE TO TAKE A CLASS AND OBTAIN CERTIFICATE AS REQUIRED.SPOKE WITH REGIONAL MANAGER AND HE SAYS HE IS SCHEDULING MULTIPLE MANAGERS FOR TRAINING. HE WILL EMAIL ME WITH THE DATES AS SOON AS TRAINING IS SCHEDULED.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER HOLDING SALADS AND DRESSINGS IS NOT HOLDING TEMP. MANAGER HAS SCHEDULED TO HAVE UNIT REPAIRED AND IN THE MEANTIME IS USING ANOTHER COOLER TO HOLD SALDS AND DRESSINGS.
Location: Service counter
Equipment: Reach in cooler
|
11/20/2012 | 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: THE FRONT DISPLAY COOLER WAS RUNNING AT 51 DEGREES. A DOOR HAD BEEN LEFT SLIGHTLY OPEN AND UNIT APPEARS TO HAVE GONE ON DEFROST. THEN NOTICED THAT COOLING COILS AT TOP ARE ICED OVER AND WILL NOT PROPERLY MAINTAIN 41 F OR LESS AS REQUIRED. REPAIR COOLER AS NEEDED. PULL ALL PRODUCT (SALADS WITH MEAT, CHEESE, ETC. ON THEM OR THE LIKE) AND MOVE TO ANOTHER COOLER UNTIL UNIT IS REPAIRED.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. ARRANGE FOR ANOTHER EMPLOYEE TO TAKE A CLASS AND OBTAIN CERTIFICATE AS REQUIRED.
|
11/14/2012 | 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: pepperoni
Location: Kitchen
Equipment: Make table cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Sani bucket and 3 bay sink sanitizer was too strong
Location: Kitchen
Equipment: 3-bay
- 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: Sani bucket and 3 bay sink sanitizer was too strong
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.
- 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.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair or replace damamged coved molding
Location: Three bay area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Clean floor drains
Location: Kitchen
|
05/01/2012 | 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: pepperoni
Location: Kitchen
Equipment: Make table cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: Sani bucket and 3 bay sink sanitizer was too strong
Location: Kitchen
Equipment: 3-bay
- 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: Sani bucket and 3 bay sink sanitizer was too strong
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.
- 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.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair or replace damamged coved molding
Location: Three bay area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Clean floor drains
Location: Kitchen
|
04/23/2012 | Routine |
Restaurant representatives - add corrected or new information about DONATOS PIZZA #78, 2357 E 62ND ST, Indianapolis, IN »