- 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: MAKE TABLE MEASURED 48 TO 50 F. REPAIR TO HOLD 41 F OR LESS. (HAS BEEN CALLED IN ). 5/29 -- CHECKED LOWER AREA OF COOLER -- WAS 38 F. CORRECTED -- OK'D.
Location: Kitchen
Equipment: Pizza make table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: WOMEN'S ROOM PAPER TOWELS NOT DISPENSING. REFILL OR REPAIR.
Location: Womens restroom
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05/29/2014 | 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: MAKE TABLE MEASURED 48 TO 50 F. REPAIR TO HOLD 41 F OR LESS. (HAS BEEN CALLED IN ).
Location: Kitchen
Equipment: Pizza make table
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: WOMEN'S ROOM PAPER TOWELS NOT DISPENSING. REFILL OR REPAIR.
Location: Womens restroom
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05/27/2014 | Routine |
- 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: THE SANITIZER FOR 3--BAY SINK MEASURED AROUND 100 PPM. ADJUST/CALIBRATE TO 200 PPM.
Location: Three bay area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.WEAR SOME KIND OF HAIR RESTRAINT WHEN PREPARING OR HANDLING OPEN FOODS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CLEAN PEPSI DISPENSER COUNTER TOP AND RE--CAULK ALONG THE RIGHT--HAND EDGE. ALSO REPAIR THE HINGES OF BOTH DOORS.12/17 -- CAULKING WAS APPARENTLY DONE. FINISH CLEANING COUNTER TOP AND REPAIR DOOR HINGES.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE THE HANDLE OF KNIFE ON THE SMALLER PREP. COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
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12/17/2013 | Recheck |
- 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: THE SANITIZER FOR 3--BAY SINK MEASURED AROUND 100 PPM. ADJUST/CALIBRATE TO 200 PPM.
Location: Three bay area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.WEAR SOME KIND OF HAIR RESTRAINT WHEN PREPARING OR HANDLING OPEN FOODS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CLEAN PEPSI DISPENSER COUNTER TOP AND RE--CAULK ALONG THE RIGHT--HAND EDGE. ALSO REPAIR THE HINGES OF BOTH DOORS.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE THE HANDLE OF KNIFE ON THE SMALLER PREP. COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
|
12/09/2013 | Routine |
- 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: 2 BROOMS, A DUST PAN AND A DAMP MOP SHOULD BE HUNG UP BETWEEN USE.
Location: Three bay area
- 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: CLEAN THE FLOOR UNDER/AROUND THE PIZZA PANS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE WALK--IN FREEZER DOOR EXTERIOR ABOVE AND BELOW THE HANDLE.
Location: Walk-in freezer
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05/29/2013 | Routine |
- 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: HAVE THE SANITIZER DISPENSER ADJUSTED OR CALIBRATED SO AS TO MAINTAIN A 200 PPM STRENTH.
Location: Three bay area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SECURE THE VEGE. SINK TO THE WALL.
Location: Kitchen
- 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: CLEAN THE FLOOR UNDER THE VEGE. SINK LEFT OF THE FLOOR DRAIN.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A BAG OF ONIONS IN WALK--IN COOLER SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE DOOR HANDLE AREAS OF BOTH WALK--IN COOLER AND FREEZER DOORS.2) CLEAN THE TWO INGREDIENT SCALES ON FRONT SIDE AROUND THE RED BUTTONS.
Location: Kitchen (back)
|
11/19/2012 | Recheck |
- 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: HAVE THE SANITIZER DISPENSER ADJUSTED OR CALIBRATED SO AS TO MAINTAIN A 200 PPM STRENTH.
Location: Three bay area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SECURE THE VEGE. SINK TO THE WALL.
Location: Kitchen
- 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: CLEAN THE FLOOR UNDER THE VEGE. SINK LEFT OF THE FLOOR DRAIN.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A BAG OF ONIONS IN WALK--IN COOLER SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE DOOR HANDLE AREAS OF BOTH WALK--IN COOLER AND FREEZER DOORS.2) CLEAN THE TWO INGREDIENT SCALES ON FRONT SIDE AROUND THE RED BUTTONS.
Location: Kitchen (back)
|
11/13/2012 | Routine |
| No violation noted during this evaluation. | 08/21/2012 | Non-Illness Complaint |
- 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: Unlabeled bottles x 3
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Dessert pizza
- 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: Wash hands before putting on new gloves x 3
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Utensils wiped off without sanitizing inbetween uses. Wiped off with dry cloths or towels are rinsed off with water.
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.
Location: Kitchen
Equipment: Can opener
|
05/04/2012 | Recheck |
- 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: Unlabeled bottles x 3
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Dessert pizza
- 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: Wash hands before putting on new gloves x 3
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Utensils wiped off without sanitizing inbetween uses. Wiped off with dry cloths or towels are rinsed off with water.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Kitchen
Equipment: Can opener
|
04/30/2012 | Routine |
Restaurant representatives - add corrected or new information about DONATOS PIZZA #80, 5688 GEORGETOWN RD, Indianapolis, IN »