- 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 ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food shall be maintained at 135 degrees F or above.
Comments: CHEESE HELD AT 50 DEGREES F. Potentially hazardous food shall be maintained at 135 degrees F or above.
Location: Service counter
- 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: BREADSTICKS AT TAKE AND BAKE OVEN NOT TIME STAMPED. EMPLOYEE THREW BREADSTICKS AWAY AND REPLACED WITH NEW ONES.
Location: Service counter
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE HAD BARE HAND CONTACT WITH PIZZA AFTER IT CAME OUT OF THE OVEN.
- 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 WAS THE ONLY ONE WORKING SO THEY HAD TO DO ALL DUTIES. ONCE THE EMPLOYEE WENT TO THE BACK TO GET THE PIZZA FROM THE OVEN, HANDWASHING WAS NOT OBSERVED AND THERE WAS ALSO BARE HAND CONTACT TO THE PIZZA AFTER IT WAS TAKEN OUT OF THE OVEN.
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF CHEESE SAUCE BADLY DENTED ON SHELF.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE OF DIPPER WELL SOILED. PLEASE CLEAN
Location: Service counter
Equipment: Dipper well
- 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: FOOD IN HAND SINK.
Location: Prep area
Equipment: Hand sink
- 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: 1. NO READING OF SANITIZER IN SANITIZING BUCKET.
Location: Prep area
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a 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: SPOKE WITH MANAGER ABOUT HAIR RESTRAINTS FOR EVERYONE.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE DRINKS WERE UP FRONT ON TOP OF COUNTER BEHIND THE TAKE AND BAKE WARMER.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN DINING ROOM2. THERE ARE 2 LIGHTS OUT IN THE SERVICE COUNTER AREA.
Location: Dining room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN DINING ROOM2. THERE ARE 2 LIGHTS OUT IN THE SERVICE COUNTER AREA.
Location: Service counter
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT BAIT SITTING ON COUNTER BEHING TAKE AND BAKE OVEN. EMPLOYEE REMOVED
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BULB OUT INSIDE TAKE AND BAKE OVEN. EMPLOYEE WENT TO STORE TO GET BULBS BEFORE I LEFT THE STORE.
Location: Service counter
Equipment: -
- 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: BOTTLES OF COKE DIRECTLY ON THE GROUND
Location: Back room
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED DIRECTLY ON ICE MACHINE. STORE IN A CLEAN AND SANITIZED CONTAINER OR INSIDE OF THE ICE MACHINE WITH THE HANDLE UP AND OUT OF THE ICE.
Location: Back room
Equipment: Ice machine
|
06/09/2014 | 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 ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food shall be maintained at 135 degrees F or above.
Comments: CHEESE HELD AT 50 DEGREES F. Potentially hazardous food shall be maintained at 135 degrees F or above.
Location: Service counter
- Time vs. temperature (corrected on site)
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: BREADSTICKS AT TAKE AND BAKE OVEN NOT TIME STAMPED. EMPLOYEE THREW BREADSTICKS AWAY AND REPLACED WITH NEW ONES.
Location: Service counter
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE HAD BARE HAND CONTACT WITH PIZZA AFTER IT CAME OUT OF THE OVEN.
- No hand washing (when)
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 WAS THE ONLY ONE WORKING SO THEY HAD TO DO ALL DUTIES. ONCE THE EMPLOYEE WENT TO THE BACK TO GET THE PIZZA FROM THE OVEN, HANDWASHING WAS NOT OBSERVED AND THERE WAS ALSO BARE HAND CONTACT TO THE PIZZA AFTER IT WAS TAKEN OUT OF THE OVEN.
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF CHEESE SAUCE BADLY DENTED ON SHELF.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE OF DIPPER WELL SOILED. PLEASE CLEAN
Location: Service counter
Equipment: Dipper well
- 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: FOOD IN HAND SINK.
Location: Prep area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK AT SERVICE COUNTER NOT WORKING AT ALL. EMPLOYEES ARE USING THE HANDSINK IN THE PREP AREA TO WASH HANDS.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration
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: 1. NO READING OF SANITIZER IN SANITIZING BUCKET.
Location: Prep area
Equipment: -
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a 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.
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE DRINKS WERE UP FRONT ON TOP OF COUNTER BEHIND THE TAKE AND BAKE WARMER.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN DINING ROOM2. THERE ARE 2 LIGHTS OUT IN THE SERVICE COUNTER AREA.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN DINING ROOM2. THERE ARE 2 LIGHTS OUT IN THE SERVICE COUNTER AREA.
Location: Service counter
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT BAIT SITTING ON COUNTER BEHING TAKE AND BAKE OVEN. EMPLOYEE REMOVED
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BULB OUT INSIDE TAKE AND BAKE OVEN. EMPLOYEE WENT TO STORE TO GET BULBS BEFORE I LEFT THE STORE.
Location: Service counter
Equipment: -
- Food storage (corrected on site)
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: BOTTLES OF COKE DIRECTLY ON THE GROUND
Location: Back room
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED DIRECTLY ON ICE MACHINE. STORE IN A CLEAN AND SANITIZED CONTAINER OR INSIDE OF THE ICE MACHINE WITH THE HANDLE UP AND OUT OF THE ICE.
Location: Back room
Equipment: Ice machine
|
06/02/2014 | 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: Pizzas being held at 122-126 degrees F on the display warmer at the service counter. Cheese sauce being held at 130 degrees F on the display warmer at the service counter. check temperatures regularly and adjust the thermostat as necessary to keep foods at 135 degrees F or above.
Location: Service counter
Equipment: -
- 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: In place chemical sanitizer was not at the proper concentration. Change sanitizer regularly.
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: Boxes of single service cups stored on the floor in the back room.
Location: Back room
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Drain line on the reach in freezer is disconnected and created a signifiacnt ice build up. Repair/reattach drain line to prevent ice build up.
Location: Back room
Equipment: reach in freezer
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) Ice scoop stored on top of the ice machine in the back room. Store ice scoop in a cleanable container. 2) Used ice cream scoops stored in the dipper well with the water turned off. Keep water turned on in the dipper well when utensils are present.
Location: Back room
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) Ice scoop stored on top of the ice machine in the back room. Store ice scoop in a cleanable container. 2) Used ice cream scoops stored in the dipper well with the water turned off. Keep water turned on in the dipper well when utensils are present.
Location: Service counter
Equipment: Ice cream freezer
|
10/17/2013 | Recheck |
- 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: Pizzas being held at 122-126 degrees F on the display warmer at the service counter. Cheese sauce being held at 130 degrees F on the display warmer at the service counter. check temperatures regularly and adjust the thermostat as necessary to keep foods at 135 degrees F or above.
Location: Service counter
Equipment: -
- Chemical sanitizer concentration (corrected on site)
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: In place chemical sanitizer was not at the proper concentration. Change sanitizer regularly.
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: Boxes of single service cups stored on the floor in the back room.
Location: Back room
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Drain line on the reach in freezer is disconnected and created a signifiacnt ice build up. Repair/reattach drain line to prevent ice build up.
Location: Back room
Equipment: reach in freezer
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) Ice scoop stored on top of the ice machine in the back room. Store ice scoop in a cleanable container. 2) Used ice cream scoops stored in the dipper well with the water turned off. Keep water turned on in the dipper well when utensils are present.
Location: Back room
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) Ice scoop stored on top of the ice machine in the back room. Store ice scoop in a cleanable container. 2) Used ice cream scoops stored in the dipper well with the water turned off. Keep water turned on in the dipper well when utensils are present.
Location: Service counter
Equipment: Ice cream freezer
|
10/10/2013 | 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: CO2 TANKS IN THE BACK DRY STORAGE AREA OBSERVED UNRESTRAINED. SECURE TANKS WITH CHAIN PROVIDED.
- 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: COOKED CHICKEN INSIDE THE REACH-IN COOLER AT THE FRONT SERVICE COUNTER MEASURED 45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT ALSO MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY. ENSURE CONDENSER FAN IS NOT BLOCKED TO ALLOW PROPER AIR FLOW.
Location: Service counter
Equipment: Reach in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNDER THE FRONT SERVICE COUNTER WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS.
Location: Service counter
- 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: BLEACH WATER SOLUTION INSIDE THE BUCKET IN THE BACK PREP AREA MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Prep area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE. NOTE: MANAGER TO HAVE COPY OF CERTIFICATE AT FOLLOW-UP INSPECTION.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Service counter
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINKS AT THE FRONT COUNTER AND IN THE BACK PREP AREA. PROVIDE.
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINKS AT THE FRONT COUNTER AND IN THE BACK PREP AREA. PROVIDE.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE SHELVING HOLDING SINGLE-SERVICE ITEMS. PROVIDE.
Location: Dry storage
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHLORINE SANITIZER TEST KIT TO ACCURATELY MEASURE THE BLEACH WATER CONCENTRATION (QUAT SANITIZER TEST KIT ON PREMISES).
- 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: BULK CONTAINER OF CORN MEAL OBSERVED ON THE SHELVING IN THE BACK PREP AREA UNLABELED. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURES (3) IN THE DRY STORAGE AREA OBSERVED NOT FUNCTIONING PROPERLY. REPAIR TO PROVIDE ADEQUATE LIGHTING.
Location: Dry storage
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE AND AROUND THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: CASES OF CHIPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP AND LIME SCALE OBSERVED INSIDE THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Dry storage
Equipment: Ice machine
|
04/23/2013 | 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: CO2 TANKS IN THE BACK DRY STORAGE AREA OBSERVED UNRESTRAINED. SECURE TANKS WITH CHAIN PROVIDED.
- 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: COOKED CHICKEN INSIDE THE REACH-IN COOLER AT THE FRONT SERVICE COUNTER MEASURED 45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT ALSO MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY. ENSURE CONDENSER FAN IS NOT BLOCKED TO ALLOW PROPER AIR FLOW.
Location: Service counter
Equipment: Reach in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNDER THE FRONT SERVICE COUNTER WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS.
Location: Service counter
- 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: BLEACH WATER SOLUTION INSIDE THE BUCKET IN THE BACK PREP AREA MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE. NOTE: MANAGER TO HAVE COPY OF CERTIFICATE AT FOLLOW-UP INSPECTION.
- 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: BULK CONTAINER OF CORN MEAL OBSERVED ON THE SHELVING IN THE BACK PREP AREA UNLABELED. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURES (3) IN THE DRY STORAGE AREA OBSERVED NOT FUNCTIONING PROPERLY. REPAIR TO PROVIDE ADEQUATE LIGHTING.
Location: Dry storage
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE AND AROUND THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: CASES OF CHIPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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: EXCESSIVE BLACK BUILD-UP AND LIME SCALE OBSERVED INSIDE THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Dry storage
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Service counter
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINKS AT THE FRONT COUNTER AND IN THE BACK PREP AREA. PROVIDE.
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINKS AT THE FRONT COUNTER AND IN THE BACK PREP AREA. PROVIDE.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE SHELVING HOLDING SINGLE-SERVICE ITEMS. PROVIDE.
Location: Dry storage
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: QUAT SANITIZER TEST KIT AVAILABLE AND ESTABLISHMENT USES BLEACH FOR SANITIZER. PROVIDE CHLORINE SANITIZER TEST KIT TO ACCURATELY MEASURE THE CONCENTRATION.
|
04/16/2013 | 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: CO2 TANKS IN THE BACK DRY STORAGE AREA OBSERVED UNRESTRAINED. SECURE TANKS WITH CHAIN PROVIDED.
- 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: COOKED CHICKEN AND MEATBALLS INSIDE THE REACH-IN COOLER AT THE FRONT SERVICE COUNTER MEASURED 45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT ALSO MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY.
Location: Service counter
Equipment: Reach in cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNDER THE FRONT SERVICE COUNTER WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS.
Location: Service counter
- Chemical sanitizer concentration
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: BLEACH WATER SOLUTION INSIDE THE BUCKET IN THE BACK PREP AREA MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- 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: BULK CONTAINER OF CORN MEAL OBSERVED ON THE SHELVING IN THE BACK PREP AREA UNLABELED. PROPERLY LABEL FOOD CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURES (3) IN THE DRY STORAGE AREA OBSERVED NOT FUNCTIONING PROPERLY. REPAIR TO PROVIDE ADEQUATE LIGHTING.
Location: Dry storage
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE AND AROUND THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: CASES OF CHIPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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: EXCESSIVE BLACK BUILD-UP AND LIME SCALE OBSERVED INSIDE THE ICE MACHINE. CLEAN AND SANITIZE.
Location: Dry storage
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Service counter
Equipment: Microwave oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINKS AT THE FRONT COUNTER AND IN THE BACK PREP AREA. PROVIDE.
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINKS AT THE FRONT COUNTER AND IN THE BACK PREP AREA. PROVIDE.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM THE FIXTURE ABOVE THE SHELVING HOLDING SINGLE-SERVICE ITEMS. PROVIDE.
Location: Dry storage
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: QUAT SANITIZER TEST KIT AVAILABLE AND ESTABLISHMENT USES BLEACH FOR SANITIZER. PROVIDE CHLORINE SANITIZER TEST KIT TO ACCURATELY MEASURE THE CONCENTRATION.
|
04/09/2013 | Routine |
- Date marking (corrected)
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: NO DATES OBSERVED ON SLICED DELI MEATS, DICED HAM, AND COOKED GRILLED CHICKEN AND CHICKEN WINGS IN THE COOLER UNITS THROUGHOUT THE ESTABLISHMENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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: (1) NO LABEL OBSERVED ON SPRAY BOTTLE OF WATER STORED ABOVE THE BACK MAKE TABLE COOLER. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.(2) NO LABEL OBSERVED ON CUP OF CORN MEAL STORED ON THE BACK AREA INGREDIENT SHELF. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE PREP/DISH AREA OBSERVED NOT FUNCTIONING. REPAIR FIXTURE.
Location: Prep area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE BLUE METAL SHELVING HOLDING CHEMICALS IN THE BACK DRY STORAGE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Service counter
Equipment: Soda machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE FOR THE MOP SINK FAUCET. REPAIR/PROVIDE.
Location: Dry storage
Equipment: Mop sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: INSUFFICIENT HOT WATER PRESSURE OBSERVED AT THE HAND SINK FAUCET IN THE UNISEX RESTROOM. INCREASE WATER PRESSURE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
01/07/2013 | Recheck |
- Date marking (corrected)
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: NO DATES OBSERVED ON SLICED DELI MEATS, DICED HAM, AND COOKED GRILLED CHICKEN AND CHICKEN WINGS IN THE COOLER UNITS THROUGHOUT THE ESTABLISHMENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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: (1) NO LABEL OBSERVED ON SPRAY BOTTLE OF WATER STORED ABOVE THE BACK MAKE TABLE COOLER. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.(2) NO LABEL OBSERVED ON CUP OF CORN MEAL STORED ON THE BACK AREA INGREDIENT SHELF. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE PREP/DISH AREA OBSERVED NOT FUNCTIONING. REPAIR FIXTURE.
Location: Prep area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE BLUE METAL SHELVING HOLDING CHEMICALS IN THE BACK DRY STORAGE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Service counter
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE FOR THE MOP SINK FAUCET. REPAIR/PROVIDE.
Location: Dry storage
Equipment: Mop sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: INSUFFICIENT HOT WATER PRESSURE OBSERVED AT THE HAND SINK FAUCET IN THE UNISEX RESTROOM. INCREASE WATER PRESSURE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
12/24/2012 | Recheck |
- Date marking (corrected)
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: NO DATES OBSERVED ON SLICED DELI MEATS, DICED HAM, AND COOKED GRILLED CHICKEN AND CHICKEN WINGS IN THE COOLER UNITS THROUGHOUT THE ESTABLISHMENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER. NOTE: MANAGER ON DUTY IS SCHEDULED TO TAKE CERTIFICATION EXAM ON NOVEMBER 19, 2012.
- 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: (1) NO LABEL OBSERVED ON SPRAY BOTTLE OF WATER STORED ABOVE THE BACK MAKE TABLE COOLER. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.(2) NO LABEL OBSERVED ON CUP OF CORN MEAL STORED ON THE BACK AREA INGREDIENT SHELF. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE PREP/DISH AREA OBSERVED NOT FUNCTIONING. REPAIR FIXTURE.
Location: Prep area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE BLUE METAL SHELVING HOLDING CHEMICALS IN THE BACK DRY STORAGE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Service counter
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE FOR THE MOP SINK FAUCET. REPAIR/PROVIDE.
Location: Dry storage
Equipment: Mop sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: INSUFFICIENT HOT WATER PRESSURE OBSERVED AT THE HAND SINK FAUCET IN THE UNISEX RESTROOM. INCREASE WATER PRESSURE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
11/09/2012 | Recheck |
- Date marking (corrected)
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: NO DATES OBSERVED ON SLICED DELI MEATS, DICED HAM, AND COOKED GRILLED CHICKEN AND CHICKEN WINGS IN THE COOLER UNITS THROUGHOUT THE ESTABLISHMENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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: (1) NO LABEL OBSERVED ON SPRAY BOTTLE OF WATER STORED ABOVE THE BACK MAKE TABLE COOLER. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.(2) NO LABEL OBSERVED ON CUP OF CORN MEAL STORED ON THE BACK AREA INGREDIENT SHELF. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE PREP/DISH AREA OBSERVED NOT FUNCTIONING. REPAIR FIXTURE.
Location: Prep area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- 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: EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE BLUE METAL SHELVING HOLDING CHEMICALS IN THE BACK DRY STORAGE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Service counter
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE FOR THE MOP SINK FAUCET. REPAIR/PROVIDE.
Location: Dry storage
Equipment: Mop sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: INSUFFICIENT HOT WATER PRESSURE OBSERVED AT THE HAND SINK FAUCET IN THE UNISEX RESTROOM. INCREASE WATER PRESSURE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
10/12/2012 | 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: NO DATES OBSERVED ON SLICED DELI MEATS, DICED HAM, AND COOKED GRILLED CHICKEN AND CHICKEN WINGS IN THE COOLER UNITS THROUGHOUT THE ESTABLISHMENT.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: PROVIDE A CERTIFIED FOOD HANDLER.
- 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: (1) NO LABEL OBSERVED ON SPRAY BOTTLE OF WATER STORED ABOVE THE BACK MAKE TABLE COOLER. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.(2) NO LABEL OBSERVED ON CUP OF CORN MEAL STORED ON THE BACK AREA INGREDIENT SHELF. PROPERLY LABEL ALL FOOD INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT FIXTURE IN THE PREP/DISH AREA OBSERVED NOT FUNCTIONING. REPAIR FIXTURE.
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: EXCESSIVE DUST BUILD-UP OBSERVED INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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) EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST BUILD-UP OBSERVED IN THE CEILING/CONDENSER UNIT VENT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Prep area
- 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) EXCESSIVE SOIL OBSERVED ON THE WALL BEAM BEHIND THE BACK AREA PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST BUILD-UP OBSERVED IN THE CEILING/CONDENSER UNIT VENT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE MOLD OBSERVED ON THE BLUE METAL SHELVING HOLDING CHEMICALS IN THE BACK DRY STORAGE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dry storage
Equipment: Metal shelving
- 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: EXCESSIVE BLACK BUILD-UP OBSERVED INSIDE THE NOZZLES OF THE SODA MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Service counter
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: (1) BULB GLOBE OBSERVED MISSING FOR THE LIGHT BULB INSIDE THE WALK-IN COOLER. PROVIDE.(2) LIGHT SHIELD OBSERVED MISSING FOR THE LIGHT FIXTURE ABOVE THE SHELVING HOLDING PLASTIC CUPS IN THE BACK DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE FOR THE MOP SINK FAUCET. REPAIR/PROVIDE.
Location: Dry storage
Equipment: Mop sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: INSUFFICIENT HOT WATER PRESSURE OBSERVED AT THE HAND SINK FAUCET IN THE UNISEX RESTROOM. INCREASE WATER PRESSURE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
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10/05/2012 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. & 2. 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.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. & 2. 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the rolling rack and shelving located in walk-in refrigerator where soiled.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the rolling rack and shelving located in walk-in refrigerator where soiled.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: 1. Do not set the unfolded pizza boxes on the floor. Keep up off the floor at least 6 inches on a clean dry surface. Store in approved manner
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04/03/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard all cracked plastic food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. & 2. 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.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. & 2. 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the rolling rack and shelving located in walk-in refrigerator where soiled.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the rolling rack and shelving located in walk-in refrigerator where soiled.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times.
- Single Service Storage
Single-service item(s) stored improperly.
Correction: 1. Do not set the unfolded pizza boxes on the floor. Keep up off the floor at least 6 inches on a clean dry surface. Store in approved manner
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03/19/2012 | Routine |
Restaurant representatives - add corrected or new information about NOBLE ROMAN'S, 4930 N PENNSYLVANIA ST, Indianapolis, IN »