- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES NOT WEARING HAIR RESTRAINTS.
- 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.
Location: Prep area
Equipment: Reach in cooler (4 door)
- 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. 2 DOOR REACH IN COOLER IN PREP AREA 45.6 DEGREES F. PLEASE REPAIR2. 4 DOOR REACH IN COOLER IN PREP AREA 55.6 DEGREES F. PLEASE REPAIR
Location: Prep area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. 2 DOOR REACH IN COOLER IN PREP AREA 45.6 DEGREES F. PLEASE REPAIR2. 4 DOOR REACH IN COOLER IN PREP AREA 55.6 DEGREES F. PLEASE REPAIR
Location: Prep area
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE MACHINE HAS MOLD INSIDE. PLEASE EMPTY, CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Ice machine
|
06/26/2014 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding is peeling away from the wall near the door to the walk in cooler. Reattach cove molding to the wall.
Location: Kitchen
- 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: No thermometer provided in the small coca-cola reach in cooler holding ranch dressing and cheese sauce.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wooden shim wedged between the oven and the ventilation hood. Do not use wood for equipment maintenence or repair.
Location: Kitchen
Equipment: Pizza oven
- 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: Box of salad mix and containers of pizza sauce stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
|
10/09/2013 | 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: COLD POTENTIALLY HAZARDOUS FOOD PRODUCTS (COOKED SAUSAGE, COOKED GRILLED CHICKEN, SLICED HAM, ETC.) ON THE COLD TOP OF THE PIZZA MAKE TABLE MEASURED BETWEEN 46-49 DEGREES F. AMBIENT AIR TEMPERATURE INSIDE THE UNIT MEASURED 51 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY AND/OR CONTACT SERVICE TECHNICIAN FOR REPAIRS. MOVE POTENTIALLY HAZARDOUS FOODS TO A WORKING COOLER OR DOUBLE PAN IN ICE UNTIL REPAIRS ARE COMPLETED.
Location: Service counter
Equipment: Pizza make table
- Toxic material(s) separation (corrected)
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 BOTTLES OF CHEMICALS (ALL-PURPOSE CLEANER, BATHROOM CLEANER, ETC.) OBSERVED STORED ON THE SHELVING WITH/ABOVE CLEAN LEXAN FOOD CONTAINERS. STORE ALL CHEMICALS IN A DESIGNATED AREA SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: MANAGER OBSERVED UTILIZING A BROOM AND DUST PAN AND THEN PREPARING FOOD ITEMS WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED.
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS (PREP AREA AND RESTROOMS) AND THE THREE-COMPARTMENT SINK MEASURED BETWEEN 90-96 DEGRESS F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RESTAURANT (HAND SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F). ADJUST THERMOSTAT ON THE WATER HEATER AS NECESSARY.
Location: Prep area
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS (PREP AREA AND RESTROOMS) AND THE THREE-COMPARTMENT SINK MEASURED BETWEEN 90-96 DEGRESS F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RESTAURANT (HAND SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F). ADJUST THERMOSTAT ON THE WATER HEATER AS NECESSARY.
Location: Three bay area
Equipment: 3-bay
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS (PREP AREA AND RESTROOMS) AND THE THREE-COMPARTMENT SINK MEASURED BETWEEN 90-96 DEGRESS F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RESTAURANT (HAND SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F). ADJUST THERMOSTAT ON THE WATER HEATER AS NECESSARY.
Location: Restroom
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: SPRAY BOTTLES (3) OF QUAT SANITIZER IN THE PREP AREA MEASURED LESS THAN 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
Location: Prep 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.
Comments: WET MOP OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS OF THE CONVEYOR PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED ON THE COUNTER AREA NEAR THE NACHO CHEESE AND PIZZA SAUCE. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Service counter
- 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: BLACK BUILD-UP AND MOLD OBSERVED ON THE DIFFUSERS INSIDE THE NOZZLES OF THE SODA MACHINE AND ON THE INTERIOR OF THE ICE CHUTE OF THE SODA MACHINE IN THE DINING AREA. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Soda machine
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE MEN'S RESTROOM DOOR. PROVIDE/INSTALL.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: QUAT SANITIZER TEST KIT AT THE THREE-COMPARTMENT SINK OBSERVED WATER DAMAGED. REPLACE.
Location: Three bay area
|
04/15/2013 | 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: COLD POTENTIALLY HAZARDOUS FOOD PRODUCTS (COOKED SAUSAGE, COOKED GRILLED CHICKEN, SLICED HAM, ETC.) ON THE COLD TOP OF THE PIZZA MAKE TABLE MEASURED BETWEEN 46-49 DEGREES F. AMBIENT AIR TEMPERATURE INSIDE THE UNIT MEASURED 51 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY AND/OR CONTACT SERVICE TECHNICIAN FOR REPAIRS. MOVE POTENTIALLY HAZARDOUS FOODS TO A WORKING COOLER OR DOUBLE PAN IN ICE UNTIL REPAIRS ARE COMPLETED.
Location: Service counter
Equipment: Pizza make table
- Toxic material(s) separation
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 BOTTLES OF CHEMICALS (ALL-PURPOSE CLEANER, BATHROOM CLEANER, ETC.) OBSERVED STORED ON THE SHELVING WITH/ABOVE CLEAN LEXAN FOOD CONTAINERS. STORE ALL CHEMICALS IN A DESIGNATED AREA SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: MANAGER OBSERVED UTILIZING A BROOM AND DUST PAN AND THEN PREPARING FOOD ITEMS WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED.
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS (PREP AREA AND RESTROOMS) AND THE THREE-COMPARTMENT SINK MEASURED BETWEEN 90-96 DEGRESS F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RESTAURANT (HAND SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F). ADJUST THERMOSTAT ON THE WATER HEATER AS NECESSARY.
Location: Prep area
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS (PREP AREA AND RESTROOMS) AND THE THREE-COMPARTMENT SINK MEASURED BETWEEN 90-96 DEGRESS F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RESTAURANT (HAND SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F). ADJUST THERMOSTAT ON THE WATER HEATER AS NECESSARY.
Location: Three bay area
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS (PREP AREA AND RESTROOMS) AND THE THREE-COMPARTMENT SINK MEASURED BETWEEN 90-96 DEGRESS F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RESTAURANT (HAND SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F). ADJUST THERMOSTAT ON THE WATER HEATER AS NECESSARY.
Location: Restroom
Equipment: Hand sink
- 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: SPRAY BOTTLES (3) OF QUAT SANITIZER IN THE PREP AREA MEASURED LESS THAN 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
Location: Prep area
- Drying mop(s)
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.
Comments: WET MOP OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Prep area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS OF THE CONVEYOR PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED ON THE COUNTER AREA NEAR THE NACHO CHEESE AND PIZZA SAUCE. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Service counter
- 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: BLACK BUILD-UP AND MOLD OBSERVED ON THE DIFFUSERS INSIDE THE NOZZLES OF THE SODA MACHINE AND ON THE INTERIOR OF THE ICE CHUTE OF THE SODA MACHINE IN THE DINING AREA. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Soda machine
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE MEN'S RESTROOM DOOR. PROVIDE/INSTALL.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: QUAT SANITIZER TEST KIT AT THE THREE-COMPARTMENT SINK OBSERVED WATER DAMAGED. REPLACE.
Location: Three bay area
|
04/08/2013 | Routine |
- 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: SPRAY BOTTLE OF SANITIZER OBSERVED AT THE MOP SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- Toxic material(s) separation (corrected)
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: (1) SPRAY BOTTLES OF ALL PURPOSE CLEANER, BLEACH WATER, AND SANITIZER OBSERVED STORED ON THE WIRE SHELVING WITH CLEAN LEXAN AND METAL FOOD CONTAINERS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) CASE OF NAPKINS OBSERVED STORED UNDER CHEMICALS IN THE DRY STORAGE ROOM. STORE CHEMICALS BELOW AND AWAY FROM SINGLE-SERVICE ITEMS.
Location: Prep area
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAY HOSE OBSERVED HANGING INSIDE THE RINSE BASIN OF THE THREE-COMPARTMENT SINK. KEEP SPRAY HOSE HUNG ON HOOK BETWEEN USES OR REPAIR HOSE TO FREELY HANG ABOVE THE FLOOD LEVEL RIM OF THE THREE-COMPARTMENT SINK BASIN.
Location: Three bay area
- 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: SPRAY BOTTLES (3) OF QUAT SANITIZER SOLUTION IN THE BACK PREP AREA MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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 FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC CUP OBSERVED BEING USED AS A SCOOP FOR THE BULK CORN MEAL. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES FOR SELF-SERVICE OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER IN THE DINING ROOM. STORE UTENSILS WITH ALL THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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.
Comments: (1) NO LABEL OBSERVED ON BULK SALT CONTAINER NEXT TO THE PIZZA MAKE TABLE. PROPERLY LABEL FOOD PRODUCTS WITH THE COMMON NAME OF THE ITEM.(2) NO LABEL OBSERVED ON THE SPRAY BOTTLE OF WATER NEXT TO THE PIZZA MAKE TABLE. PROPERLY LABEL FOOD PRODUCTS WITH THE COMMON NAME OF THE ITEM.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: (1) EXCESSIVE DUST BUILD-UP OBSERVED IN THE CEILING VENT ABOVE THE SHELVING HOLDING LEXAN AND METAL FOOD CONTAINERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD FILTERS ABOVE THE PIZZA CONVEYOR OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) EXCESSIVE RUST OBSERVED ON THE SHELVING IN THE WALK-IN COOLER. RECOAT SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE OR REPLACE SHELVING.(2) LID OBSERVED MISSING FROM THE TOILET IN THE MEN'S RESTROOM. PROVIDE/REPLACE.
Location: Walk-in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: STANDING WATER OBSERVED IN THE BOTTOM OF THE PIZZA MAKE TABLE. REMOVE WATER AND REPAIR UNIT TO PROPERLY DRAIN. NOTE: GENERAL MANAGER STATES REPAIRS ARE SCHEDULED 10/25/12.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN THE CAULKING OF THE THREE-COMPARTMENT SINK. REMOVE MOLD AND RESEAL AS NECESSARY.
Location: Three bay area
- 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) EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF BOTH SODA MACHINES. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE DINING ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Prep area
Equipment: Soda machine
- 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) EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF BOTH SODA MACHINES. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE DINING ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Dining room
Equipment: -
|
10/31/2012 | 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: SPRAY BOTTLE OF SANITIZER OBSERVED AT THE MOP SINK WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: (1) SPRAY BOTTLES OF ALL PURPOSE CLEANER, BLEACH WATER, AND SANITIZER OBSERVED STORED ON THE WIRE SHELVING WITH CLEAN LEXAN AND METAL FOOD CONTAINERS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) CASE OF NAPKINS OBSERVED STORED UNDER CHEMICALS IN THE DRY STORAGE ROOM. STORE CHEMICALS BELOW AND AWAY FROM SINGLE-SERVICE ITEMS.
Location: Prep area
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAY HOSE OBSERVED HANGING INSIDE THE RINSE BASIN OF THE THREE-COMPARTMENT SINK. KEEP SPRAY HOSE HUNG ON HOOK BETWEEN USES OR REPAIR HOSE TO FREELY HANG ABOVE THE FLOOD LEVEL RIM OF THE THREE-COMPARTMENT SINK BASIN.
Location: Three bay area
- 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: SPRAY BOTTLES (3) OF QUAT SANITIZER SOLUTION IN THE BACK PREP AREA MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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 FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC CUP OBSERVED BEING USED AS A SCOOP FOR THE BULK CORN MEAL. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES FOR SELF-SERVICE OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER IN THE DINING ROOM. STORE UTENSILS WITH ALL THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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.
Comments: (1) NO LABEL OBSERVED ON BULK SALT CONTAINER NEXT TO THE PIZZA MAKE TABLE. PROPERLY LABEL FOOD PRODUCTS WITH THE COMMON NAME OF THE ITEM.(2) NO LABEL OBSERVED ON THE SPRAY BOTTLE OF WATER NEXT TO THE PIZZA MAKE TABLE. PROPERLY LABEL FOOD PRODUCTS WITH THE COMMON NAME OF THE ITEM.
Location: Prep area
- 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: (1) EXCESSIVE DUST BUILD-UP OBSERVED IN THE CEILING VENT ABOVE THE SHELVING HOLDING LEXAN AND METAL FOOD CONTAINERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD FILTERS ABOVE THE PIZZA CONVEYOR OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) EXCESSIVE RUST OBSERVED ON THE SHELVING IN THE WALK-IN COOLER. RECOAT SHELVING TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE OR REPLACE SHELVING.(2) LID OBSERVED MISSING FROM THE TOILET IN THE MEN'S RESTROOM. PROVIDE/REPLACE.
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: STANDING WATER OBSERVED IN THE BOTTOM OF THE PIZZA MAKE TABLE. REMOVE WATER AND REPAIR UNIT TO PROPERLY DRAIN. NOTE: GENERAL MANAGER STATES REPAIRS ARE SCHEDULED 10/25/12.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN THE CAULKING OF THE THREE-COMPARTMENT SINK. REMOVE MOLD AND RESEAL AS NECESSARY.
Location: Three bay area
- 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) EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF BOTH SODA MACHINES. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE DINING ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Prep area
Equipment: Soda machine
- 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) EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF BOTH SODA MACHINES. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE DINING ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Dining room
Equipment: -
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10/24/2012 | 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. 4/11 FOOD ON TOP OF, AND INSIDE, MAKE TABLE COOLER NOT AT PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER. ICE BATHS MAY BE USED. STORING IN WALK IN COOLER AND THEN BRINGING PER ORDER TO MAKE TABLE COOLER, DOES NOT APPEAR TO BE KEEPING MEATS COLD ENOUGH.
Location: Prep area
Equipment: Make table cooler
- 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. SPRAY BOTTLES.
Location: Prep area
- Toxic material(s) separation (corrected)
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). SPRAY BOTTLES STORED ON FOOD EQUIPMENT SHELVING; SOAP STORED ABOVE CUPS IN STOREROOM. SEPARATE.
Location: Prep area
- 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: Prep area
- 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD 41 AND BELOW.
Location: Prep area
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and CLEAN THE SOILED SHELVING WITH TOWELS AND APRONS.
Location: Prep area
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04/18/2012 | 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. 4/11 FOOD ON TOP OF, AND INSIDE, MAKE TABLE COOLER NOT AT PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN COOLER. ICE BATHS MAY BE USED. STORING IN WALK IN COOLER AND THEN BRINGING PER ORDER TO MAKE TABLE COOLER, DOES NOT APPEAR TO BE KEEPING MEATS COLD ENOUGH.
Location: Prep area
Equipment: Make table cooler
- 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. SPRAY BOTTLES.
Location: Prep area
- Toxic material(s) separation (corrected)
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). SPRAY BOTTLES STORED ON FOOD EQUIPMENT SHELVING; SOAP STORED ABOVE CUPS IN STOREROOM. SEPARATE.
Location: Prep area
- 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: Prep area
- 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD 41 AND BELOW.
Location: Prep area
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and CLEAN THE SOILED SHELVING WITH TOWELS AND APRONS.
Location: Prep area
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04/11/2012 | 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. FOOD ON TOP OF MAKE TABLE COOLER NOT AT PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON TOP UNITL COOLER HOLDS 41 AND BELOW.
Location: Prep area
Equipment: Make table cooler
- 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. SPRAY BOTTLES.
Location: Prep area
- Toxic material(s) separation
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). SPRAY BOTTLES STORED ON FOOD EQUIPMENT SHELVING; SOAP STORED ABOVE CUPS IN STOREROOM. SEPARATE.
Location: Prep area
- 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: Prep area
- 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD 41 AND BELOW.
Location: Prep area
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and CLEAN THE SOILED SHELVING WITH TOWELS AND APRONS.
Location: Prep area
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04/04/2012 | Routine |
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