- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Fully cooked chicken wings in plastic container with no datemarking in walk-in cooler. Datemark ready-to-eat foods.
Location: Walk-in cooler
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: Dumpster does not have drain plug. Obtain drain plug from waste management services provider.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Keep dumpster lids closed when not in use.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Dumpster area is overflowing with garbage. There is food on ground as well as boxes and trash bags around dumpster. Keep dumpster area clean to avoid attracting pests.
Location: Dumpster area
|
11/06/2014 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. READY TO EAT CHICKEN WINGS NOT DATEMARKED IN WALK-IN COOLER. DATEMARK READY TO EAT FOODS FOR DISPOSAL AFTER 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. DUMPSTER MISSING DRAIN PLUG. CALL REPUBLIC FOR REPLACEMENT.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. GAP IN WALL BEHIND WATER HEATER. RESEAL WALL.
Location: Back room
- 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 BEHIND WATER HEATER SOILED FROM PEST ACTIVITY. CLEAN FLOOR . MONITOR AREA AND TAKE APPROPRIATE ACTION IF EVIDENCE OF PESTS REAPPEARS.
Location: Back room
|
03/07/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. READY TO EAT CHICKEN WINGS NOT DATEMARKED IN WALK-IN COOLER. DATEMARK READY TO EAT FOODS FOR DISPOSAL AFTER 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. DUMPSTER MISSING DRAIN PLUG. CALL REPUBLIC FOR REPLACEMENT.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. GAP IN WALL BEHIND WATER HEATER. RESEAL WALL.
Location: Back room
- 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 BEHIND WATER HEATER SOILED FROM PEST ACTIVITY. CLEAN FLOOR . MONITOR AREA AND TAKE APPROPRIATE ACTION IF EVIDENCE OF PESTS REAPPEARS.
Location: Back room
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02/28/2014 | 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. MONITOR/REPAIR COOLER.
Location: Walk-in cooler
- 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: PLEASE ENSURE TIME CONTROL IS PROPERLY DOCUMENTED WITH UNCOOKED PIZZAS ON RACKS.
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: Employee not washing hands after adjusting clothing. Wash hands.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NONFUNCTIONAL AT SINK. PLEASE REPAIR.
Location: Prep area
- Thermometer, provided (corrected)
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: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- 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. PLEASE CLEAN THE DOUGH PRESS.
Location: Prep area
|
05/22/2013 | 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. MONITOR/REPAIR COOLER.
Location: Walk-in cooler
- 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: PLEASE ENSURE TIME CONTROL IS PROPERLY DOCUMENTED WITH UNCOOKED PIZZAS ON RACKS.
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: Employee not washing hands after adjusting clothing. Wash hands.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NONFUNCTIONAL AT SINK. PLEASE REPAIR.
Location: Prep area
- Thermometer, provided (corrected)
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: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- 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. PLEASE CLEAN THE DOUGH PRESS.
Location: Prep area
|
05/21/2013 | 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. MONITOR/REPAIR COOLER.
Location: Walk-in cooler
- 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: PLEASE ENSURE TIME CONTROL IS PROPERLY DOCUMENTED WITH UNCOOKED PIZZAS ON RACKS.
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: Employee not washing hands after adjusting clothing. Wash hands.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NONFUNCTIONAL AT SINK. PLEASE REPAIR.
Location: Prep area
- Thermometer, provided (corrected)
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: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- 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. PLEASE CLEAN THE DOUGH PRESS.
Location: Prep area
|
05/17/2013 | 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. MONITOR/REPAIR COOLER.
Location: Walk-in cooler
- 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: PLEASE ENSURE TIME CONTROL IS PROPERLY DOCUMENTED WITH UNCOOKED PIZZAS ON RACKS.
Location: Prep area
- 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 not washing hands after adjusting clothing. Wash hands.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NONFUNCTIONAL AT SINK. PLEASE REPAIR.
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: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- 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. PLEASE CLEAN THE DOUGH PRESS.
Location: Prep area
|
05/14/2013 | Routine |
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Last cleaning date 01/2012. Needs to be cleaned every 6 months. Update ASAP
- 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: Two fans are soiled blowing over pizza dough
Location: Walk-in cooler
- 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
|
11/30/2012 | Recheck |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Last cleaning date 01/2012. Needs to be cleaned every 6 months. Update ASAP
- 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: Two fans are soiled blowing over pizza dough
Location: Walk-in cooler
- 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
|
11/20/2012 | Recheck |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Last cleaning date 01/2012. Needs to be cleaned every 6 months. Update ASAP
- 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: Two fans are soiled blowing over pizza dough
Location: Walk-in cooler
- 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
|
11/13/2012 | Routine |
- Hand sink improper usage (corrected on site)
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: Do not store towels
Location: Kitchen (front)
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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: Cleaning date due 01/2012. No cleaning done. Update. Clean 2x/year
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Store used cloths in the hamper or in sanitizer, not at the hand sink.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
05/30/2012 | Routine |
- 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 with a beard needs to wear a beard restraint.
- 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: The two bulk containers under the prep table need to be labeled.
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: Ventilation system, including fan guards and the condensor itself, is dusty and needs to be cleaned. Please clean this routinely to prevent build up.
Location: Walk-in cooler
- 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: There is mold on the caulking between the wall and three bay sink. There is also mold on the tubes that run the soap and sanitizer. Please remove the mold, clean, sanitize, and replace the caulking.
Location: Three bay area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Because you use spray bottles to clean you must use paper towels to wipe; do not use clothes.The wet clothes used to wipe down table must be kept in a bucket of sanitizer. Do not leave wet wiping clothes sitting on the prep tables or any other surface.
Location: Prep area
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: In the dough prep area there is a dust pan being stored on top of a bag of pizza flour. Please store cleaning products and tools away from food and food contact surfaces.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener is soiled and needs to be cleaned. The build up comes off when scraped with a thumbnail. Please clean and saniize.2. The dough prep table has a drawer that is soiled. Please remove the contents of the drawer, clean the inside and its contents, and replace the drawer.
Location: Prep area
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener is soiled and needs to be cleaned. The build up comes off when scraped with a thumbnail. Please clean and saniize.2. The dough prep table has a drawer that is soiled. Please remove the contents of the drawer, clean the inside and its contents, and replace the drawer.
Location: Prep area
Equipment: Prep table
|
11/28/2011 | Routine |
Restaurant representatives - add corrected or new information about LITTLE CAESARS PIZZA, 5313 W 10TH ST, Speedway, IN »