- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/24/2014: CLEAN AND SANITIZE EQUIPMENT SURFACES AFTER USING. PIZZA MAKE TABLE AND TWO PREP TABLES ARE SOILED.
Location: Kitchen
Equipment: Pizza make table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/24/2014: CLEAN AND SANITIZE EQUIPMENT SURFACES AFTER USING. PIZZA MAKE TABLE AND TWO PREP TABLES ARE SOILED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/24/2014: CLEAN AND SANITIZE EQUIPMENT SURFACES AFTER USING. PIZZA MAKE TABLE AND TWO PREP TABLES ARE SOILED.
Location: Kitchen
Equipment: Prep table
- 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: 9/24/2014: SET-UP SANITIZER BUCKET DURING OPERATION FOR SANITIZING FOOD CONTACT SURFACES AFTER CLEANIING. NO IN-PLACE SANITIZER SET-UP DURING INSPECTION.
Location: Kitchen
|
09/25/2014 | Non-Illness Complaint Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/24/2014: CLEAN AND SANITIZE EQUIPMENT SURFACES AFTER USING. PIZZA MAKE TABLE AND TWO PREP TABLES ARE SOILED.
Location: Kitchen
Equipment: Pizza make table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/24/2014: CLEAN AND SANITIZE EQUIPMENT SURFACES AFTER USING. PIZZA MAKE TABLE AND TWO PREP TABLES ARE SOILED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/24/2014: CLEAN AND SANITIZE EQUIPMENT SURFACES AFTER USING. PIZZA MAKE TABLE AND TWO PREP TABLES ARE SOILED.
Location: Kitchen
Equipment: Prep table
|
09/24/2014 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHEESE SAUCE IN SOUFFLE CUPS HOLDING AT 120 TO 127 DEGREES F UNDER AND OUTSIDE HEAT LAMP.MAINATAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Kitchen
- 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: CLEANING CHEMICALS STORED NEXT TO CONTAINERS OF SALT AND PEPPER PACKETS STORED BELOW REGISTER.STORE CHEMICALS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected on site)
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: LARGE CONTAINER OF CORN MEAL NOT LABELED.LABEL CONTAINER WITH CONTENTS.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: FOOD CONTACT SURFACE OF TOP CONVEYOR OVEN SOILED WITH CARBON AND GREASE RESIDUES.CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Conveyer oven
|
09/18/2014 | 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.
Comments: PORTIONED CUPS OF CHEESE SAUCE HOLDING AT 125 DEGREES ON COOK LINE.HOLD PRODUCT AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: TRU DELFIELD REFRIGERATOR HOLDING AT 51 DEGREES.REPAIR/ADJUST TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Delfield cooler
- 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: BOTTLES OF CLEANING CHEMICALS STORED ABOVE EXPOSED BREAD STICKS STORED ON SHEET TRAYS,STORE CLEANING PRODUCTS BELOW OR IN A SEPARATE AREA AWAY FROM FOOD STORAGE.RECHECK; BOTTLES OF CLEANING PRODUCTS STORED ON TOP SHELF ABOVE SHEET TRAYS, SODA FOUNTAIN SYRUP BOXES.STORE CHEMICALS IN A DESIGNATED AREA AWAY FROM EQUIPMENT AND FOOD STORAGE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLD TOP PIZZA COLLER SOILED ON THE INTERIOR/EXTERIOR.2. 2-BAY PREP SINK BASINS SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Cook line
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN AND FAUCET FIXTURES SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT WASHING HANDS PROPERLY. NO SOAP AVAILABLE AT HAND SINK.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK: MANAGER ATTENDING FOOD SAFETY COURSE TODAY TO GAIN FOOD SAFETY CERTIFICATION.
- 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 HANDLING/PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Single Service/Equipment storage (corrected)
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: ROLL OF PAPER TOWELS DESIGNATED FOR HAND DRYING STORED ON END OF TWO BAY SINK DRAINBOARD. SOILED ON TOP.STORE PAPER TOWELS IN DISPENSER TO PREVENT FROM CONTAMINATION.
Location: Kitchen
- Single Service/Equipment storage (corrected)
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: UNPACKAGED LIDS AND BOWLS STORED IMPROPERLY IN DRY STORAGE ROOM.STORE EXPOSED SINGLE USE ITEMS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON THE INTERIOR.
Location: Dry storage
- 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.
Comments: THERMOMETER MISSING INSIDE REACH IN DELI SUB COOLER LOCATED AT SERVICE COUNTER.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONVEYOR OVEN HEAVILY SOILED WITH ENCRUSTED FOOD AND GREASE DEPOSITS.CLEAN THOROUGHLY.
Location: Cook line
Equipment: Conveyer oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CAVITY OF MICROWAVE, ESPECIALLY ROOF HEAVILY SOILED WITH FOOD DEBRIS.CLEAN CAVITY ON A DAILY BASIS.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT HAND SINK.PROVIDE SOAP.
Location: Kitchen
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: SUB SANDWICHES AND SALADS MISSING LABEL INFORMATION INCLUDING INGREDIENTS, QUANTITY, AND NAME OF BUSINESS.
Location: Service counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SINK SOILED INCLUDING DRAIN BOARDS.
Location: Kitchen (back)
Equipment: 3-bay
|
03/20/2014 | Recheck |
- 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.
Comments: PORTIONED CUPS OF CHEESE SAUCE HOLDING AT 125 DEGREES ON COOK LINE.HOLD PRODUCT AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: TRU DELFIELD REFRIGERATOR HOLDING AT 51 DEGREES.REPAIR/ADJUST TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Delfield cooler
- 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: BOTTLES OF CLEANING CHEMICALS STORED ABOVE EXPOSED BREAD STICKS STORED ON SHEET TRAYS,STORE CLEANING PRODUCTS BELOW OR IN A SEPARATE AREA AWAY FROM FOOD STORAGE.RECHECK; BOTTLES OF CLEANING PRODUCTS STORED ON TOP SHELF ABOVE SHEET TRAYS, SODA FOUNTAIN SYRUP BOXES.STORE CHEMICALS IN A DESIGNATED AREA AWAY FROM EQUIPMENT AND FOOD STORAGE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLD TOP PIZZA COLLER SOILED ON THE INTERIOR/EXTERIOR.2. 2-BAY PREP SINK BASINS SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Cook line
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN AND FAUCET FIXTURES SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT WASHING HANDS PROPERLY. NO SOAP AVAILABLE AT HAND SINK.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK: MANAGER ATTENDING FOOD SAFETY COURSE TODAY TO GAIN FOOD SAFETY CERTIFICATION.
- 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 HANDLING/PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Single Service/Equipment storage (corrected)
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: ROLL OF PAPER TOWELS DESIGNATED FOR HAND DRYING STORED ON END OF TWO BAY SINK DRAINBOARD. SOILED ON TOP.STORE PAPER TOWELS IN DISPENSER TO PREVENT FROM CONTAMINATION.
Location: Kitchen
- Single Service/Equipment storage (corrected)
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: UNPACKAGED LIDS AND BOWLS STORED IMPROPERLY IN DRY STORAGE ROOM.STORE EXPOSED SINGLE USE ITEMS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON THE INTERIOR.
Location: Dry storage
- 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.
Comments: THERMOMETER MISSING INSIDE REACH IN DELI SUB COOLER LOCATED AT SERVICE COUNTER.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONVEYOR OVEN HEAVILY SOILED WITH ENCRUSTED FOOD AND GREASE DEPOSITS.CLEAN THOROUGHLY.
Location: Cook line
Equipment: Conveyer oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CAVITY OF MICROWAVE, ESPECIALLY ROOF HEAVILY SOILED WITH FOOD DEBRIS.CLEAN CAVITY ON A DAILY BASIS.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT HAND SINK.PROVIDE SOAP.
Location: Kitchen
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: SUB SANDWICHES AND SALADS MISSING LABEL INFORMATION INCLUDING INGREDIENTS, QUANTITY, AND NAME OF BUSINESS.
Location: Service counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SINK SOILED INCLUDING DRAIN BOARDS.
Location: Kitchen (back)
Equipment: 3-bay
|
03/19/2014 | Recheck |
- 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.
Comments: PORTIONED CUPS OF CHEESE SAUCE HOLDING AT 125 DEGREES ON COOK LINE.HOLD PRODUCT AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: TRU DELFIELD REFRIGERATOR HOLDING AT 51 DEGREES.REPAIR/ADJUST TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Delfield cooler
- 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: BOTTLES OF CLEANING CHEMICALS STORED ABOVE EXPOSED BREAD STICKS STORED ON SHEET TRAYS,STORE CLEANING PRODUCTS BELOW OR IN A SEPARATE AREA AWAY FROM FOOD STORAGE.RECHECK; BOTTLES OF CLEANING PRODUCTS STORED ON TOP SHELF ABOVE SHEET TRAYS, SODA FOUNTAIN SYRUP BOXES.STORE CHEMICALS IN A DESIGNATED AREA AWAY FROM EQUIPMENT AND FOOD STORAGE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLD TOP PIZZA COLLER SOILED ON THE INTERIOR/EXTERIOR.2. 2-BAY PREP SINK BASINS SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Cook line
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN AND FAUCET FIXTURES SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT WASHING HANDS PROPERLY. NO SOAP AVAILABLE AT HAND SINK.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK: MANAGER ATTENDING FOOD SAFETY COURSE TODAY TO GAIN FOOD SAFETY CERTIFICATION.
- 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 HANDLING/PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- Single Service/Equipment storage (corrected)
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: ROLL OF PAPER TOWELS DESIGNATED FOR HAND DRYING STORED ON END OF TWO BAY SINK DRAINBOARD. SOILED ON TOP.STORE PAPER TOWELS IN DISPENSER TO PREVENT FROM CONTAMINATION.
Location: Kitchen
- Single Service/Equipment storage (corrected)
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: UNPACKAGED LIDS AND BOWLS STORED IMPROPERLY IN DRY STORAGE ROOM.STORE EXPOSED SINGLE USE ITEMS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON THE INTERIOR.
Location: Dry storage
- 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.
Comments: THERMOMETER MISSING INSIDE REACH IN DELI SUB COOLER LOCATED AT SERVICE COUNTER.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONVEYOR OVEN HEAVILY SOILED WITH ENCRUSTED FOOD AND GREASE DEPOSITS.CLEAN THOROUGHLY.
Location: Cook line
Equipment: Conveyer oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CAVITY OF MICROWAVE, ESPECIALLY ROOF HEAVILY SOILED WITH FOOD DEBRIS.CLEAN CAVITY ON A DAILY BASIS.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT HAND SINK.PROVIDE SOAP.
Location: Kitchen
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: SUB SANDWICHES AND SALADS MISSING LABEL INFORMATION INCLUDING INGREDIENTS, QUANTITY, AND NAME OF BUSINESS.
Location: Service counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SINK SOILED INCLUDING DRAIN BOARDS.
Location: Kitchen (back)
Equipment: 3-bay
|
02/26/2014 | 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.
Comments: PORTIONED CUPS OF CHEESE SAUCE HOLDING AT 125 DEGREES ON COOK LINE.HOLD PRODUCT AT 135 DEGREES F OR HIGHER.
Location: Cook line
- 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: TRU DELFIELD REFRIGERATOR HOLDING AT 51 DEGREES.REPAIR/ADJUST TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Delfield cooler
- 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: BOTTLES OF CLEANING CHEMICALS STORED ABOVE EXPOSED BREAD STICKS STORED ON SHEET TRAYS,STORE CLEANING PRODUCTS BELOW OR IN A SEPARATE AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLD TOP PIZZA COLLER SOILED ON THE INTERIOR/EXTERIOR.2. 2-BAY PREP SINK BASINS SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Cook line
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN AND FAUCET FIXTURES SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT WASHING HANDS PROPERLY. NO SOAP AVAILABLE AT HAND SINK.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE AT LEAST ONE 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: EMPLOYEE HANDLING/PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT.
- 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: ROLL OF PAPER TOWELS DESIGNATED FOR HAND DRYING STORED ON END OF TWO BAY SINK DRAINBOARD. SOILED ON TOP.STORE PAPER TOWELS IN DISPENSER TO PREVENT FROM CONTAMINATION.
Location: Kitchen
- 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: UNPACKAGED LIDS AND BOWLS STORED IMPROPERLY IN DRY STORAGE ROOM.STORE EXPOSED SINGLE USE ITEMS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON THE INTERIOR.
Location: Dry storage
- 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: THERMOMETER MISSING INSIDE REACH IN DELI SUB COOLER LOCATED AT SERVICE COUNTER.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONVEYOR OVEN HEAVILY SOILED WITH ENCRUSTED FOOD AND GREASE DEPOSITS.CLEAN THOROUGHLY.
Location: Cook line
Equipment: Conveyer oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CAVITY OF MICROWAVE, ESPECIALLY ROOF HEAVILY SOILED WITH FOOD DEBRIS.CLEAN CAVITY ON A DAILY BASIS.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE TO WASH HANDS AT HAND SINK.PROVIDE SOAP.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SINK SOILED INCLUDING DRAIN BOARDS.
Location: Kitchen (back)
Equipment: 3-bay
|
02/19/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK NOT RESTRAINED NEAR SODA MACHINE.PROVIDE AN EFFECTIVE RESTRAINT.
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ADULT ROACH CRAWLING IN THREE COMPARTMENT SINK. ROACH KILLED. NO OTHER ROACH ACTIVITY OBSERVED. MONITOR ESTABLISHMENT FOR ROACH OR ANY OTHER ACTIVITY. PROVIDE PEST CONTROL SERVICE AS NEEDED TO CONTROL PESTS.
Location: Kitchen
- 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: FOOD EMPLOYEE ENTERED KITCHEN AREA AND DID NOT WASH HANDS BEFORE BEGINNING WORK.ENSURE HANDS ARE WASHED THOROUGHLY AFTER ENTERING KITCHEN AND BEFORE BEGINNING WORK.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: TWO LEXANS CRACKED ON BOTTOM SURFACES STORED UNDER PREP TABLE.REPLACE LEXANS. SHOULD NOT BE USED IN FOOD SERVICE OPERATIONS.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON SURFACE OF BLADE AND CAN OPENER HANDLE.CLEAN AND SANITIZE CAN OPENER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET AND TOWEL STORED INSIDE HAND SINK. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RECHECK: NEW HIRED MANAGER COMPLETED ONLINE SERVSAFE FOOD SAFETRY TRAINING ON NOVEMBER 23, 2013. THIS COURSE IS NOT APPROVED BECAUSE THE TEST IS NOT TAKEN IN THE PRESENCE OF A PROCTOR. MANAGER WILL SCHEDULE AN EXAM MONITORED BY A PROCTOR.
- 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.
Comments: CUTTING BOARD STORED UNDER PREP TABLE SCRATCHED AND SOILED IN CREVICES.CLEAN AND SANITIZE THOROUGHLY. REPLACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- 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: SPRAY BOTTLE CONTAINING WATER NOT LABELED LOCATED AT SERVICE COUNTER.LABEL BOTTLE WITH CONTENTS.
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. CEILING SPLATTERED WITH FOOD SOIL LOCATED ABOVE REACH IN REFRIGERATOR.2. HEAVY BUILD UP ON SURFACE OF GREASE TRAP, PIPES, AND FLOOR UNDER THREE BAY AND HAND SINK.CLEAN THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER NOT DISPENSING TOWELS. LOST KEYPROVIDE A FUNCTIONING TOWEL DISPENSER.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHEILDS MISSING OVER EXPOSED BULBS IN BACK PREP AREA.PROVIDE LIGHT SHEILDS.
Location: Kitchen
|
12/03/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK NOT RESTRAINED NEAR SODA MACHINE.PROVIDE AN EFFECTIVE RESTRAINT.
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ADULT ROACH CRAWLING IN THREE COMPARTMENT SINK. ROACH KILLED. NO OTHER ROACH ACTIVITY OBSERVED. MONITOR ESTABLISHMENT FOR ROACH OR ANY OTHER ACTIVITY. PROVIDE PEST CONTROL SERVICE AS NEEDED TO CONTROL PESTS.
Location: Kitchen
- 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: FOOD EMPLOYEE ENTERED KITCHEN AREA AND DID NOT WASH HANDS BEFORE BEGINNING WORK.ENSURE HANDS ARE WASHED THOROUGHLY AFTER ENTERING KITCHEN AND BEFORE BEGINNING WORK.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: TWO LEXANS CRACKED ON BOTTOM SURFACES STORED UNDER PREP TABLE.REPLACE LEXANS. SHOULD NOT BE USED IN FOOD SERVICE OPERATIONS.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON SURFACE OF BLADE AND CAN OPENER HANDLE.CLEAN AND SANITIZE CAN OPENER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET AND TOWEL STORED INSIDE HAND SINK. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT.RECHECK: MANAGER IS CURRENTLY ENROLLED IN A FOOD CERTIFICATION COURSE AND STUDYING ONLINE. PROVIDE CERTIFICATION BY FOLLOW UP DATE.RECHECK: ACCORDING TO MANAGER ON DUTY, AN INDIVIDUAL WORKING AT THIS ESTABLISHMENT IS CERTIFIED AND CURRENTLY NOT ON DUTY. PROOF OF FOOD SAFETY CERTIFICATION NOT AVAILABLE. MANAGER WILL FAX OR E-MAIL COPY OF CERTIFICATION ON THURSDAY, OCTOBER 16, 2013.RECHECK 10/23/2013: NO INDIVIDUAL IS FOOD SAFETY CERTIFIED. PLEASE HAVE ONE INDIVIDUAL FOOD SAFETY CERTIFIED BY FOLLOW UP DATE TO AVOID POSSIBLE FINE. PROVIDED FLYER TO MANAGER FOR AGENCIES THAT OFFER FOOD SAFETY CERTIFICATION COURSE.
- 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.
Comments: CUTTING BOARD STORED UNDER PREP TABLE SCRATCHED AND SOILED IN CREVICES.CLEAN AND SANITIZE THOROUGHLY. REPLACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- 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: SPRAY BOTTLE CONTAINING WATER NOT LABELED LOCATED AT SERVICE COUNTER.LABEL BOTTLE WITH CONTENTS.
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. CEILING SPLATTERED WITH FOOD SOIL LOCATED ABOVE REACH IN REFRIGERATOR.2. HEAVY BUILD UP ON SURFACE OF GREASE TRAP, PIPES, AND FLOOR UNDER THREE BAY AND HAND SINK.CLEAN THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER NOT DISPENSING TOWELS. LOST KEYPROVIDE A FUNCTIONING TOWEL DISPENSER.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHEILDS MISSING OVER EXPOSED BULBS IN BACK PREP AREA.PROVIDE LIGHT SHEILDS.
Location: Kitchen
|
10/23/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK NOT RESTRAINED NEAR SODA MACHINE.PROVIDE AN EFFECTIVE RESTRAINT.
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ADULT ROACH CRAWLING IN THREE COMPARTMENT SINK. ROACH KILLED. NO OTHER ROACH ACTIVITY OBSERVED. MONITOR ESTABLISHMENT FOR ROACH OR ANY OTHER ACTIVITY. PROVIDE PEST CONTROL SERVICE AS NEEDED TO CONTROL PESTS.
Location: Kitchen
- 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: FOOD EMPLOYEE ENTERED KITCHEN AREA AND DID NOT WASH HANDS BEFORE BEGINNING WORK.ENSURE HANDS ARE WASHED THOROUGHLY AFTER ENTERING KITCHEN AND BEFORE BEGINNING WORK.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: TWO LEXANS CRACKED ON BOTTOM SURFACES STORED UNDER PREP TABLE.REPLACE LEXANS. SHOULD NOT BE USED IN FOOD SERVICE OPERATIONS.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON SURFACE OF BLADE AND CAN OPENER HANDLE.CLEAN AND SANITIZE CAN OPENER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET AND TOWEL STORED INSIDE HAND SINK. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT.RECHECK: MANAGER IS CURRENTLY ENROLLED IN A FOOD CERTIFICATION COURSE AND STUDYING ONLINE. PROVIDE CERTIFICATION BY FOLLOW UP DATE.RECHECK: ACCORDING TO MANAGER ON DUTY, AN INDIVIDUAL WORKING AT THIS ESTABLISHMENT IS CERTIFIED AND CURRENTLY NOT ON DUTY. PROOF OF FOOD SAFETY CERTIFICATION NOT AVAILABLE. MANAGER WILL FAX OR E-MAIL COPY OF CERTIFICATION ON THURSDAY, OCTOBER 16, 2013.
- 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.
Comments: CUTTING BOARD STORED UNDER PREP TABLE SCRATCHED AND SOILED IN CREVICES.CLEAN AND SANITIZE THOROUGHLY. REPLACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- 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: SPRAY BOTTLE CONTAINING WATER NOT LABELED LOCATED AT SERVICE COUNTER.LABEL BOTTLE WITH CONTENTS.
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. CEILING SPLATTERED WITH FOOD SOIL LOCATED ABOVE REACH IN REFRIGERATOR.2. HEAVY BUILD UP ON SURFACE OF GREASE TRAP, PIPES, AND FLOOR UNDER THREE BAY AND HAND SINK.CLEAN THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER NOT DISPENSING TOWELS. LOST KEYPROVIDE A FUNCTIONING TOWEL DISPENSER.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHEILDS MISSING OVER EXPOSED BULBS IN BACK PREP AREA.PROVIDE LIGHT SHEILDS.
Location: Kitchen
|
10/14/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK NOT RESTRAINED NEAR SODA MACHINE.PROVIDE AN EFFECTIVE RESTRAINT.
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ADULT ROACH CRAWLING IN THREE COMPARTMENT SINK. ROACH KILLED. NO OTHER ROACH ACTIVITY OBSERVED. MONITOR ESTABLISHMENT FOR ROACH OR ANY OTHER ACTIVITY. PROVIDE PEST CONTROL SERVICE AS NEEDED TO CONTROL PESTS.
Location: Kitchen
- 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: FOOD EMPLOYEE ENTERED KITCHEN AREA AND DID NOT WASH HANDS BEFORE BEGINNING WORK.ENSURE HANDS ARE WASHED THOROUGHLY AFTER ENTERING KITCHEN AND BEFORE BEGINNING WORK.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: TWO LEXANS CRACKED ON BOTTOM SURFACES STORED UNDER PREP TABLE.REPLACE LEXANS. SHOULD NOT BE USED IN FOOD SERVICE OPERATIONS.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON SURFACE OF BLADE AND CAN OPENER HANDLE.CLEAN AND SANITIZE CAN OPENER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET AND TOWEL STORED INSIDE HAND SINK. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT.RECHECK: MANAGER IS CURRENTLY ENROLLED IN A FOOD CERTIFICATION COURSE AND STUDYING ONLINE. PROVIDE CERTIFICATION BY FOLLOW UP DATE.
- 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.
Comments: CUTTING BOARD STORED UNDER PREP TABLE SCRATCHED AND SOILED IN CREVICES.CLEAN AND SANITIZE THOROUGHLY. REPLACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- 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: SPRAY BOTTLE CONTAINING WATER NOT LABELED LOCATED AT SERVICE COUNTER.LABEL BOTTLE WITH CONTENTS.
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. CEILING SPLATTERED WITH FOOD SOIL LOCATED ABOVE REACH IN REFRIGERATOR.2. HEAVY BUILD UP ON SURFACE OF GREASE TRAP, PIPES, AND FLOOR UNDER THREE BAY AND HAND SINK.CLEAN THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER NOT DISPENSING TOWELS. LOST KEYPROVIDE A FUNCTIONING TOWEL DISPENSER.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHEILDS MISSING OVER EXPOSED BULBS IN BACK PREP AREA.PROVIDE LIGHT SHEILDS.
Location: Kitchen
|
07/18/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LARGE CO2 TANK NOT RESTRAINED NEAR SODA MACHINE.PROVIDE AN EFFECTIVE RESTRAINT.
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ADULT ROACH CRAWLING IN THREE COMPARTMENT SINK. ROACH KILLED. NO OTHER ROACH ACTIVITY OBSERVED. MONITOR ESTABLISHMENT FOR ROACH OR ANY OTHER ACTIVITY. PROVIDE PEST CONTROL SERVICE AS NEEDED TO CONTROL PESTS.
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: TWO LEXANS CRACKED ON BOTTOM SURFACES STORED UNDER PREP TABLE.REPLACE LEXANS. SHOULD NOT BE USED IN FOOD SERVICE OPERATIONS.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL ON SURFACE OF BLADE AND CAN OPENER HANDLE.CLEAN AND SANITIZE CAN OPENER IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET AND TOWEL STORED INSIDE HAND SINK. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER NOT AVAILABLE.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT.
- 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.
Comments: CUTTING BOARD STORED UNDER PREP TABLE SCRATCHED AND SOILED IN CREVICES.CLEAN AND SANITIZE THOROUGHLY. REPLACE BOARD IF SOIL CANNOT BE REMOVED.
Location: Kitchen
- 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: SPRAY BOTTLE CONTAINING WATER NOT LABELED LOCATED AT SERVICE COUNTER.LABEL BOTTLE WITH CONTENTS.
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. CEILING SPLATTERED WITH FOOD SOIL LOCATED ABOVE REACH IN REFRIGERATOR.2. HEAVY BUILD UP ON SURFACE OF GREASE TRAP, PIPES, AND FLOOR UNDER THREE BAY AND HAND SINK.CLEAN THOROUGHLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL DISPENSER NOT DISPENSING TOWELS. LOST KEYPROVIDE A FUNCTIONING TOWEL DISPENSER.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHEILDS MISSING OVER EXPOSED BULBS IN BACK PREP AREA.PROVIDE LIGHT SHEILDS.
Location: Kitchen
|
07/12/2013 | Routine |
- 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.
Comments: PEPPORONI SLICES HOLDING AT 48 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER. ENSURE PRODUCT IS STORED BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES OR LOWER.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE BEVERAGES STORED IN CUPS WITHOUT LIDS AND STRAWS IN PREP AREA.
Location: Kitchen
- 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: EMPLOYEES PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. HAIR RESTRAINTS ARE ON ORDER.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET STORED ON BOX OF SALT AND PEPPER PACKETS. STORE JACKET ON COAT RACK.
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA OVEN HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE. SIX MONTHS INTERVALS IS NOT FREQUENT ENOUGH TO PREVENT BUILD UP. CLEAN ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF GREASE AND FOOD SOIL.
Location: Kitchen
|
01/17/2013 | 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.
Comments: PEPPORONI SLICES HOLDING AT 48 DEGREES F STORED ABOVE LOAD LIMIT ON COLD TOP COOLER. ENSURE PRODUCT IS STORED BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES OR LOWER.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE BEVERAGES STORED IN CUPS WITHOUT LIDS AND STRAWS IN PREP AREA.
Location: Kitchen
- 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 PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. HAIR RESTRAINTS ARE ON ORDER.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET STORED ON BOX OF SALT AND PEPPER PACKETS. STORE JACKET ON COAT RACK.
Location: Dry storage
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA OVEN HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE. SIX MONTHS INTERVALS IS NOT FREQUENT ENOUGH TO PREVENT BUILD UP. CLEAN ON A MORE FREQUENT BASIS TO PREVENT ACCUMULATION OF GREASE AND FOOD SOIL.
Location: Kitchen
|
01/10/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE A RESTRAINT FOR LARGE CO2 TANKS.
- 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: REMOVE BUILD UP ON SURFACE OF TWO COMPARTMENT SINK.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
|
07/19/2012 | Routine |
- 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: PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS STORED ON DRY STORAGE SHELVES CONTAINING DRY GOODS AND DISPOSABLE PRODUCTS. PROVIDE A COAT RACK TO STORE EMPLOYEE JACKETS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR TOWEL DISPENSER SOILED. CLEAN THOROUGHLY.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SURFACE OF PANS USED TO COOK LASAGNA AND CHICKEN WINGS. REMOVE CARBON BUILD UP. REPLACE PANS IN CARBON CANNOT BE REMOVED.
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAY SINK BASINS AND DRAIN BOARDS SOILED WITH BUILD UP. CLEAN THOROUGHLY ON A REGULAR BASIS.
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE WASHED, SANTIZED, AND THEN RINSED DISH WARE. THE PROPER WAY TO CLEAN DISH WARE SHOULD BE WASH, RINSE, THEN SANITIZE.
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01/13/2012 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS STORED ON DRY STORAGE SHELVES CONTAINING DRY GOODS AND DISPOSABLE PRODUCTS. PROVIDE A COAT RACK TO STORE EMPLOYEE JACKETS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR TOWEL DISPENSER SOILED. CLEAN THOROUGHLY.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON SURFACE OF PANS USED TO COOK LASAGNA AND CHICKEN WINGS. REMOVE CARBON BUILD UP. REPLACE PANS IN CARBON CANNOT BE REMOVED.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAY SINK BASINS AND DRAIN BOARDS SOILED WITH BUILD UP. CLEAN THOROUGHLY ON A REGULAR BASIS.
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE WASHED, SANTIZED, AND THEN RINSED DISH WARE. THE PROPER WAY TO CLEAN DISH WARE SHOULD BE WASH, RINSE, THEN SANITIZE.
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01/05/2012 | Routine |
Restaurant representatives - add corrected or new information about NOBLE ROMAN'S BISTRO, 9301 E 59TH ST, Lawrence, IN »