- No certified food handler (corrected)
1. No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hand sink temperature (corrected)
1. 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.
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06/09/2014 | Recheck |
- No certified food handler
1. No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hand sink temperature
1. 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.
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05/23/2014 | Routine |
- Physical facility repair
1. Repair the light fixture in rear kitchen area currently not functioning. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Light shields
1. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
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11/21/2013 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Protected outer openings
The screen on rear exit is torn. Provide a screen in good repair that fits properly or close door. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
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05/31/2013 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
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11/01/2012 | Routine |
- Pests/rodents (corrected)
Presence of fruit flies in facility.
Correction: 1. It appears the fruit flies are breeding in the dirty wet towel storage. Exterminate fruit flies using approved methods and elimination of harborage conditions.
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05/03/2012 | Recheck |
- Pests/rodents
Presence of fruit flies in facility.
Correction: 1. It appears the fruit flies are breeding in the dirty wet towel storage. Exterminate fruit flies using approved methods and elimination of harborage conditions.
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04/26/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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. 1. Clean the cabinent under drink dispenser.
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12/06/2011 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. 1. Maintain potentially hazadous foods at proper temperatures or use time instead of temperature. A written procedure and log must be kept if time is used.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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. 1. Clean the cabinent under drink dispenser.
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11/29/2011 | Routine |
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