- 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: Eating in the kitchen. Discontinue. Eat in approved area.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean dish shelf is soiled. Please clean.
- 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: Sprayer arm hanging below flood rim of three bay sink. Secure above flood rim.
- 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: Employee portioning dough without hair restraint. Provide.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean cloth towels, and apron and rolling pin in employee bathroom. Discontinue. Do not store items (aside from toilet paper/chemicals) in bathroom.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Repair front door to close securely.
- 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: Pizza oven hood soiled. Due to be cleaned April 2014. Please have cleaned and tagged.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor -wall junctions are soiled. Please clean.2. Floor below equipment is soiled. Please clean.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Front hand sink paper towel dispenser has a broken handle. Please repair. NOTE: new unit ordered.2. Empty drain pan on coke machine at west end of the building. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Front hand sink paper towel dispenser has a broken handle. Please repair. NOTE: new unit ordered.2. Empty drain pan on coke machine at west end of the building. CORRECTED
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Soiled and missing caulk at three bay sink. Remove soiled caulk and replace/provide caulk.
- 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: Dunage racks by front hand sink and in back dough making area are soiled. Please clean.
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10/07/2014 | Recheck |
- 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: EMPLOYEES EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREAS.
- 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: EMPLOYEE PORTIONING DOUGH NOT WEARING HAIR RESTRAINT. PLEASE PROVIDE HAIR RESTRAINT.
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10/07/2014 | Illness Complaint Recheck |
- Eating, drinking, smoking
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: Eating in the kitchen. Discontinue. Eat in approved area.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean dish shelf is soiled. Please clean.
- 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: Sprayer arm hanging below flood rim of three bay sink. Secure above flood rim.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee portioning dough without hair restraint. Provide.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean cloth towels, and apron and rolling pin in employee bathroom. Discontinue. Do not store items (aside from toilet paper/chemicals) in bathroom.
- 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: Pizza oven hood soiled. Due to be cleaned April 2014. Please have cleaned and tagged.
- 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: 1. Floor -wall junctions are soiled. Please clean.2. Floor below equipment is soiled. Please clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Front hand sink paper towel dispenser has a broken handle. Please repair.2. Empty drain pan on coke machine at west end of the building.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Soiled and missing caulk at three bay sink. Remove soiled caulk and replace/provide caulk.
- 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: Dunage racks by front hand sink and in back dough making area are soiled. Please clean.
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09/30/2014 | Routine |
- Eating, drinking, smoking
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: EMPLOYEES EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREAS.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PORTIONING DOUGH NOT WEARING HAIR RESTRAINT. PLEASE PROVIDE HAIR RESTRAINT.
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09/30/2014 | Illness Complaint |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extensions cords in facility. Remove. May provide surge protected extension cords.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not starting timers on pizza at room temperature. Must always have times clearly marked or must discard product.
- 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. Chemical bottle stored next to open bag of floor/dough mix. Store chemicals away from food and equipment.2. Chemical bottle above sheet pans and sauce cups on shelf by mop sink. Discontinue. Store chemicals below or away from dishes and other equipment.
- Hand sink improper usage (corrected)
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: Dish scrubber in back kitchen hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: Back flow prevention device broken on mop sink. Repalce/provide. Note: Ordered
Location: Kitchen
Equipment: Mop sink
- 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: Repair or replace sprayer arm to hang above flood rim of three bay sink.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk worn off front kitchen hand sink. Secure front kitchen hand sink to wall with silicone caulk.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled cardboard on wire shelf below container. Remove. Provide durable easily cleanable support on shelving if needed.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling around air ducts where soiled.
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03/18/2014 | Pre-Licensing Recheck |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: One wet cloth on counter. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Leak in prep top cooler. Drain pan broken. Repair or replace.
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03/18/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extensions cords in facility. Remove. May provide surge protected extension cords.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not starting timers on pizza at room temperature. Must always have times clearly marked or must discard product.
- 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. Chemical bottle stored next to open bag of floor/dough mix. Store chemicals away from food and equipment.2. Chemical bottle above sheet pans and sauce cups on shelf by mop sink. Discontinue. Store chemicals below or away from dishes and other equipment.
- Hand sink improper usage (corrected)
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: Dish scrubber in back kitchen hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: Back flow prevention device broken on mop sink. Repalce/provide. Note: Ordered
Location: Kitchen
Equipment: Mop sink
- 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: Repair or replace sprayer arm to hang above flood rim of three bay sink.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk worn off front kitchen hand sink. Secure front kitchen hand sink to wall with silicone caulk.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled cardboard on wire shelf below container. Remove. Provide durable easily cleanable support on shelving if needed.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ceiling around air ducts where soiled.
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03/06/2014 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extensions cords in facility. Remove. May provide surge protected extension cords.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not starting timers on pizza at room temperature. Must always have times clearly marked or must discard product.
- 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. Chemical bottle stored next to open bag of floor/dough mix. Store chemicals away from food and equipment.2. Chemical bottle above sheet pans and sauce cups on shelf by mop sink. Discontinue. Store chemicals below or away from dishes and other equipment.
- Hand sink improper usage (corrected)
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: Dish scrubber in back kitchen hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: Back flow prevention device broken on mop sink. Repalce/provide. Note: Ordered
Location: Kitchen
Equipment: Mop sink
- 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: Repair or replace sprayer arm to hang above flood rim of three bay sink.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk worn off front kitchen hand sink. Secure front kitchen hand sink to wall with silicone caulk.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled cardboard on wire shelf below container. Remove. Provide durable easily cleanable support on shelving if needed.
- 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 ceiling around air ducts where soiled.
|
03/05/2014 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extensions cords in facility. Remove. May provide surge protected extension cords.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not starting timers on pizza at room temperature. Must always have times clearly marked or must discard product.
- 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. Chemical bottle stored next to open bag of floor/dough mix. Store chemicals away from food and equipment.2. Chemical bottle above sheet pans and sauce cups on shelf by mop sink. Discontinue. Store chemicals below or away from dishes and other equipment.
- Hand sink improper usage (corrected)
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: Dish scrubber in back kitchen hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: Back flow prevention device broken on mop sink. Repalce/provide. Note: Ordered
Location: Kitchen
Equipment: Mop sink
- 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: Repair or replace sprayer arm to hang above flood rim of three bay sink.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk worn off front kitchen hand sink. Secure front kitchen hand sink to wall with silicone caulk.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled cardboard on wire shelf below container. Remove. Provide durable easily cleanable support on shelving if needed.
- 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 ceiling around air ducts where soiled.
|
02/26/2014 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extensions cords in facility. Remove. May provide surge protected extension cords.
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not starting timers on pizza at room temperature. Must always have times clearly marked or must discard product.
- 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: 1. Chemical bottle stored next to open bag of floor/dough mix. Store chemicals away from food and equipment.2. Chemical bottle above sheet pans and sauce cups on shelf by mop sink. Discontinue. Store chemicals below or away from dishes and other equipment.
- Hand sink improper usage
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: Dish scrubber in back kitchen hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: Back flow prevention device broken on mop sink. Repalce/provide.
Location: Kitchen
Equipment: Mop sink
- 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: Repair or replace sprayer arm to hang above flood rim of three bay sink.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk worn off front kitchen hand sink. Secure front kitchen hand sink to wall with silicone caulk.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled cardboard on wire shelf below container. Remove. Provide durable easily cleanable support on shelving if needed.
- 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 ceiling around air ducts where soiled.
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02/19/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LITTLE CAESARS PIZZA, 3333 KENTUCKY AVE, Indianapolis, IN »