- 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: 1, Metal rack of preped pizza not marked with discard time. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > REPEAT VIOLATION. IF VIOLATION IS NOTED ON ANY FUTURE INSPECTION ALL PIZZA THAT IS NOT AT PROPER TEMPERATURE OF 41 DEG. F OR BELOW WILL BE DISCARDED AND A $ 250.00 CITATION WILL BE GIVEN.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Water in bottom section of pizza make table / reach in cooler. Clean and remove water , repair unit if needed.
Location: Kitchen
Equipment: Cold top
- 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: 1. Drink pitcher sitting inside of hand sink in back kitchen area. Do not store any items in or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing. NOTE > REPEAT VIOLATION.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Kitchen (back)
- 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. Wall soiled behind three bay sink. Clean all soiled wall space.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
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: 1. Cardboard in bottom section of prep top / reach in cooler. Remove cardboard. Do not place cardboard in bottom of unit.
Location: Kitchen
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at front area hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain slow at hand sink in employee restroom. Repair drain to a sound working condition.
Location: Restroom
Equipment: Hand sink
|
09/26/2014 | Recheck |
- 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: 1, Metal rack of preped pizza not marked with discard time. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > REPEAT VIOLATION. IF VIOLATION IS NOTED ON ANY FUTURE INSPECTION ALL PIZZA THAT IS NOT AT PROPER TEMPERATURE OF 41 DEG. F OR BELOW WILL BE DISCARDED AND A $ 250.00 CITATION WILL BE GIVEN.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Water in bottom section of pizza make table / reach in cooler. Clean and remove water , repair unit if needed.
Location: Kitchen
Equipment: Cold top
- 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: 1. Drink pitcher sitting inside of hand sink in back kitchen area. Do not store any items in or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing. NOTE > REPEAT VIOLATION.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Kitchen (back)
- 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. Wall soiled behind three bay sink. Clean all soiled wall space.
Location: Kitchen (back)
- Unapproved non-food contact
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: 1. Cardboard in bottom section of prep top / reach in cooler. Remove cardboard. Do not place cardboard in bottom of unit.
Location: Kitchen
Equipment: Cold top
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at front area hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain slow at hand sink in employee restroom. Repair drain to a sound working condition.
Location: Restroom
Equipment: Hand sink
|
09/19/2014 | Routine |
- 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: 1. Electrical cover plate for outlet missing by hot water heater. Provide.
- 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. Toxic spray bottles stored with food items on blue metal shelving. Remove and store in approved manner.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door seals soiled on pizza make table prep top cooler. Clean soiled door seals.
Location: Kitchen
Equipment: Pizza make table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in one lilght in kitchen area by dry stock shelving. Repair.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Pizza pans sitting on top of trash can. Do not use trash can as a work table. Store pans in approved manner.
Location: Kitchen
- 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: 1. Wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing by mop sink. Replace all missing cove base molding.
Location: Kitchen
- 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. Wall space soiled behind three bay sink includijng seal for three bay sink to wall. Clean seal or replace and clean all soiled wall space. 2. Fan guards on cooling unit inside of walk in cooler soiled. Clean.
Location: Kitchen
- 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. Wall space soiled behind three bay sink includijng seal for three bay sink to wall. Clean seal or replace and clean all soiled wall space. 2. Fan guards on cooling unit inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
|
07/28/2014 | 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: 1. Electrical cover plate for outlet missing by hot water heater. Provide.
- 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. Toxic spray bottles stored with food items on blue metal shelving. Remove and store in approved manner.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door seals soiled on pizza make table prep top cooler. Clean soiled door seals.
Location: Kitchen
Equipment: Pizza make table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in one lilght in kitchen area by dry stock shelving. Repair.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of back prep table in kitchen area soiled. Clean and sanitize. 2. Blue wire metal shelf above three bay sink soiled. Clean. 3. Blue wire shelving by three bay sink soiled. Clean. 4. Yellow container utensils are stored inside on blue metal shelving soiled inside. Clean and sanitize.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Pizza pans sitting on top of trash can. Do not use trash can as a work table. Store pans in approved manner.
Location: Kitchen
- 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: 1. Wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing by mop sink. Replace all missing cove base molding.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind three bay sink includijng seal for three bay sink to wall. Clean seal or replace and clean all soiled wall space. 2. Fan guards on cooling unit inside of walk in cooler soiled. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind three bay sink includijng seal for three bay sink to wall. Clean seal or replace and clean all soiled wall space. 2. Fan guards on cooling unit inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
|
07/18/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LITTLE CAESARS PIZZA, 2364 E STOP 11 RD, Indianapolis, IN »