- 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 BREADED CHICKEN STORED ABOVE LOAD LIMIT HOLDING AT 45 DEGREES ON COLD TOP COOLER.STORE PRODUCT AT OR BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F. CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. UNDER NEW MANAGEMENT FOR LESS THAN ONE MONTH.PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Food storage (corrected on site)
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: PERSONAL BOTTLED BEVERATES AND WRAPPED CONTAINER OF FOOD STORED INSIDE REFRIGERATOR ON MIDDLE SHELF WITH FOOD DESIGNATED FOR CONSUMERS.STORE PERSONAL FOOD ITEMS IN A MARKED CONTAINER ON LOWEST SHELF INSIDE WALK IN COOLER TO PROTECT FOOD FROM CONTAMINATION DESIGNATED FOR CONSUMERS.
Location: Kitchen
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11/12/2014 | Routine |
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CARBON AND ENCRUSTED FOOD DEPOSITS ON PIZZA SCREENS AND PIE PANS. CLEAN FOOD CONTACT SURFACES ON A DAILY BASIS TO PREVENT BUILD UP.2. SCRUB PAD MATERIAL LEFT ON FOOD CONTACT SURFACE OF TWO PIE PANS STORED IN PREP AREA.DISCONTINUE USE OF THIS TYPE OF PAD TO CLEAN PANS. USE A DURABLE MATERIAL CAPABLE OF WITHSTANDING HARSH SCRUBBING.
Location: Kitchen
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04/10/2014 | Routine |
- 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: EMPLOYEE BEVERAGE STORED IN OPENED CAN AND STORED ON COLD TOP COOLER. STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- 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 LOCATED ON COOK LINE.REMOVE CARBON BUILD UP.
Location: Cook line
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11/07/2013 | Recheck |
- 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: EMPLOYEE BEVERAGE STORED IN OPENED CAN AND STORED ON COLD TOP COOLER. STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- 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 LOCATED ON COOK LINE.REMOVE CARBON BUILD UP.
Location: Cook line
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10/31/2013 | Routine |
- 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: MANAGER REMOVED PIZZA SCREENS FROM THE FLOOR AND PUT THRU OVEN TO SANITIZE. ANY EQUIPMENT DROPPED ON THE FLOOR MUST BE PROPERLY WASHED, RINSED, AND SANITIZED IN THE THREE COMPARTMENT SINK TO ELIMINATE ALL FORMS OF CONTAMINATION.DISCONTINUE USING OVEN TO SANITIZE.
Location: Cook line
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: PIZZA SCREENS NOT WASHED PROPERLY AFTER CONTAMINATED.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: NO DOCUMENTATION AVAILABLE FOR EXHAUST CLEANING ON THE HOOD SYSTEM. MANAGER STATES SYSTEM IS CLEANED EVERY SPRING.PROVIDE EXHAUST CLEANING FOR HOOD BY NEXT FOLLOW UP DATE. ENSURE HOOD PROOF OF SERVICE IS DOCUMENTED ON HOOD SYSTEM OR PROVIDED BY INVOICE BY NEXT FOLLOW UP INSPECTION.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SOME OF THE PIZZA SCREENS HAVE CARBON BUILD UP ON SURFACE.CLEAN SCREENS ON A MORE FREQUENT BASIS TO PREVENT BUILD UP.
Location: Prep area
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: PIZZA SCREENS NOT RINSED PROPERLY.
Location: Cook line
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04/12/2013 | 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: PIZZA TOPPINGS RANGING IN TEMPERATURES FROM 44 TO 50 DEGREES F ON COLD TOP. BOTTOM INTERIOR HOLDING AT 41 DEGREES. ADJUST/REPAIR COOLER TO MAINTAIN PORDUCT AT PROPER TEMPERATURE.KEEP LID CLOSED IF NECESSARY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RED STORAGE CONTAINERS INSIDE WALK IN COOLER HOLDING PRE-PACKAGED CHEESE DIRTY AND SOILED WITH BUILD UP ON SURFACES. CLEAN STORAGE CONTAINERS THOROUGHLY.2. PIZZA SCREENS AND BREAD PANS STORED SOILED WITH CARBON, GREASE, AND DRIED FOOD RESIDUE ON SURFACES. CLEAN PANS THOROUGHLY DAILY TO PREVENT BUILD UP.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OPERATING WITHOUT A CERTIFIED FOOD HANDLER. UNDER NEW MANAGEMENT WITHIN PAST TWO WEEKS. PROVIDE FOOD SAFETY CERTIFICATION BY DUE DATE.RECHECK: NO ONE IS FOOD SAFETY CERTIFIED WORKING AT THIS ESTABLISHMENT. ASST MANAGER SCHEDULED WITHIN ONE MONTH. FAX COPY OF CERTIFICATE UPON RECEIPT TO 317-221-3070 ATTN: BONITA.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER INSIDE COLD TOP PIZZA COOLER.
Location: Kitchen
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02/08/2013 | 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: PIZZA TOPPINGS RANGING IN TEMPERATURES FROM 44 TO 50 DEGREES F ON COLD TOP. BOTTOM INTERIOR HOLDING AT 41 DEGREES. ADJUST/REPAIR COOLER TO MAINTAIN PORDUCT AT PROPER TEMPERATURE.KEEP LID CLOSED IF NECESSARY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RED STORAGE CONTAINERS INSIDE WALK IN COOLER HOLDING PRE-PACKAGED CHEESE DIRTY AND SOILED WITH BUILD UP ON SURFACES. CLEAN STORAGE CONTAINERS THOROUGHLY.2. PIZZA SCREENS AND BREAD PANS STORED SOILED WITH CARBON, GREASE, AND DRIED FOOD RESIDUE ON SURFACES. CLEAN PANS THOROUGHLY DAILY TO PREVENT BUILD UP.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OPERATING WITHOUT A CERTIFIED FOOD HANDLER. UNDER NEW MANAGEMENT WITHIN PAST TWO WEEKS. PROVIDE FOOD SAFETY CERTIFICATION BY DUE DATE.RECHECK: NO ONE IS FOOD SAFETY CERTIFIED WORKING AT THIS ESTABLISHMENT. ASST MANAGER SCHEDULED WITHIN ONE MONTH. FAX COPY OF CERTIFICATE UPON RECEIPT TO 317-221-3070 ATTN: BONITA.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER INSIDE COLD TOP PIZZA COOLER.
Location: Kitchen
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11/07/2012 | 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: PIZZA TOPPINGS RANGING IN TEMPERATURES FROM 44 TO 50 DEGREES F ON COLD TOP. BOTTOM INTERIOR HOLDING AT 41 DEGREES. ADJUST/REPAIR COOLER TO MAINTAIN PORDUCT AT PROPER TEMPERATURE.KEEP LID CLOSED IF NECESSARY.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RED STORAGE CONTAINERS INSIDE WALK IN COOLER HOLDING PRE-PACKAGED CHEESE DIRTY AND SOILED WITH BUILD UP ON SURFACES. CLEAN STORAGE CONTAINERS THOROUGHLY.2. PIZZA SCREENS AND BREAD PANS STORED SOILED WITH CARBON, GREASE, AND DRIED FOOD RESIDUE ON SURFACES. CLEAN PANS THOROUGHLY DAILY TO PREVENT BUILD UP.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OPERATING WITHOUT A CERTIFIED FOOD HANDLER. UNDER NEW MANAGEMENT WITHIN PAST TWO WEEKS. PROVIDE FOOD SAFETY CERTIFICATION BY DUE DATE.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER INSIDE COLD TOP PIZZA COOLER.
Location: Kitchen
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10/30/2012 | Routine |
- Toxic material(s) separation (corrected on site)
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: GLASS CLEANER STORED ON SHELF CONTAINING PRE-PACKAGED FOOD. STORE CLEANING PRODUCTS AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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 RETURNED TO PREP AREA FROM OFFICE WITHOUT WASHING HANDS. ENSURE EMPLOYEES WASH HANDS IMMEDIATELY AFTER ENTERING FOOD PREP AREAS. NOTE: HANDS SHOULD BE WASHED AGAIN AFTER LEAVING RESTROOM AS WELL.
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05/30/2012 | Routine |
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE CONTAINING OVEN CLEANER HANGING ON SHELF WITH CLEAN AND SANITIZED EQUIPMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. FAX 221-3070.RECHECK: ACCORDING TO MANAGER, AN EMPLOYEE HAS PASSED THE FOOD SAFETY CERTIFICATION EXAM AND IS WAITING FOR RECEIPT OF CERTIFICATE. FAX COPY OF CERTIFICATE UPON RECEIPT TO 221-3070 ATTN: BONITA
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED AT HAND SINK LOCATED NEXT TO COLD TOP COOLER. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROBE THERMOMETERS LOCATED ON COLD TOP COOLER AND REACH IN BEVERAGE COOLER NOT CALIBRATED. CALIBRATE THERMOMETERS.
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03/29/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE CONTAINING OVEN CLEANER HANGING ON SHELF WITH CLEAN AND SANITIZED EQUIPMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. FAX 221-3070.RECHECK: ACCORDING TO MANAGER, AN EMPLOYEE HAS PASSED THE FOOD SAFETY CERTIFICATION EXAM AND IS WAITING FOR RECEIPT OF CERTIFICATE. FAX COPY OF CERTIFICATE UPON RECEIPT TO 221-3070 ATTN: BONITA
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED AT HAND SINK LOCATED NEXT TO COLD TOP COOLER. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROBE THERMOMETERS LOCATED ON COLD TOP COOLER AND REACH IN BEVERAGE COOLER NOT CALIBRATED. CALIBRATE THERMOMETERS.
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03/02/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE CONTAINING OVEN CLEANER HANGING ON SHELF WITH CLEAN AND SANITIZED EQUIPMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. FAX 221-3070.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED AT HAND SINK LOCATED NEXT TO COLD TOP COOLER. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROBE THERMOMETERS LOCATED ON COLD TOP COOLER AND REACH IN BEVERAGE COOLER NOT CALIBRATED. CALIBRATE THERMOMETERS.
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01/19/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE CONTAINING OVEN CLEANER HANGING ON SHELF WITH CLEAN AND SANITIZED EQUIPMENT. STORE CLEANING PRODUCTS AWAY FROM CLEAN EQUIPMENT.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. FAX 221-3070.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED AT HAND SINK LOCATED NEXT TO COLD TOP COOLER. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROBE THERMOMETERS LOCATED ON COLD TOP COOLER AND REACH IN BEVERAGE COOLER NOT CALIBRATED. CALIBRATE THERMOMETERS.
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12/19/2011 | Routine |
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