- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked, ready-to-eat lasagna in walk-in cooler without datemark. Datemark all ready-to-eat foods.
Location: Walk-in cooler
Equipment: Walk in cooler
- Thermometer, provided (corrected on site)
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: 1. No thermometer in reach-in cooler under pizza prep cold top. Manager replaced missing thermometer.
Location: Kitchen
Equipment: Reach in cooler
|
02/21/2014 | Routine |
- 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. PLEASE ENSURE CONTAINERS OF FOOD ARE MARKED.
- 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. PLEASE LABEL THE CHEMICAL SPRAY BOTTLES NEAR THE MOP SINK.
- 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. 2010 TAG FOR CLEANING. PLEASE UPDATE THE TAG.
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner. HOME MADE WOOD PADDLE. DISCONTINUE USE.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. WATER PRESSURE AT HAND SINK IS INSUFFICENT. PLEASE ADDRESS IMMEDIATELY.
Location: Cook line
Equipment: Hand sink
- 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.
- 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. PLEASE STORE ICE SCOOP "HANDLE UP" IN THE ICE TO PREVENT HAND CONTACT WITH ICE.
Location: Cook line
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. PLEASE STORE ICE SCOOP "HANDLE UP" IN THE ICE TO PREVENT HAND CONTACT WITH ICE.
Location: Cook line
Equipment: Ice bin
|
07/16/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. PLEASE ENSURE CONTAINERS OF FOOD ARE MARKED.
- 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. PLEASE LABEL THE CHEMICAL SPRAY BOTTLES NEAR THE MOP SINK.
- 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. 2010 TAG FOR CLEANING. PLEASE UPDATE THE TAG.
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner. HOME MADE WOOD PADDLE. DISCONTINUE USE.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. WATER PRESSURE AT HAND SINK IS INSUFFICENT. PLEASE ADDRESS IMMEDIATELY.
Location: Cook line
Equipment: Hand sink
- 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.
- 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. PLEASE STORE ICE SCOOP "HANDLE UP" IN THE ICE TO PREVENT HAND CONTACT WITH ICE.
Location: Cook line
Equipment: Ice machine
- 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. PLEASE STORE ICE SCOOP "HANDLE UP" IN THE ICE TO PREVENT HAND CONTACT WITH ICE.
Location: Cook line
Equipment: Ice bin
|
07/09/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED 8-FT NO SMOKING SIGNS TO ESTABLISHMENT.
- 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. PASTA, MEATBALLS AT IMPROPER TEMPERATURE. ENSURE KEEPS 41 AND BELOW. DO NOT STORE FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE. PLEASE ASSESS FUNCTION/SETTINGS.
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. PIZZA, CALZONES, ETC..
Location: Kitchen
- Eating, drinking, smoking (corrected)
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. OPEN DRINK AND TWIST TOP BOTTLES. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. RECHECK SET.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer. ENSURE CALIBRATED PROPERLY.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COVERED MEAT SAUCE CONTAINER.
Location: Kitchen
Equipment: Upright cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. NO HOT WATER TO RESTROOMS. PLEASE ASSESS.
Location: Restroom
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. SMALL MAKE TABLE WILL HOLD ONLY NONPOTENTIALLY HAZARDOUS FOOD AS AT THIS TIME IT DOES NOT HOLD TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: Veg. Sink
- No test kit (corrected)
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. WHITE TEST STRIPS FOR BLEACH.
|
03/08/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED 8-FT NO SMOKING SIGNS TO ESTABLISHMENT.
- 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. PASTA, MEATBALLS AT IMPROPER TEMPERATURE. ENSURE KEEPS 41 AND BELOW. DO NOT STORE FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE. PLEASE ASSESS FUNCTION/SETTINGS.
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. PIZZA, CALZONES, ETC..
Location: Kitchen
- Eating, drinking, smoking (corrected)
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. OPEN DRINK AND TWIST TOP BOTTLES. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. RECHECK SET.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer. ENSURE CALIBRATED PROPERLY.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COVERED MEAT SAUCE CONTAINER.
Location: Kitchen
Equipment: Upright cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. NO HOT WATER TO RESTROOMS. PLEASE ASSESS.
Location: Restroom
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. SMALL MAKE TABLE WILL HOLD ONLY NONPOTENTIALLY HAZARDOUS FOOD AS AT THIS TIME IT DOES NOT HOLD TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: Veg. Sink
- No test kit (corrected)
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. WHITE TEST STRIPS FOR BLEACH.
|
02/01/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED 8-FT NO SMOKING SIGNS TO ESTABLISHMENT.
- 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. PASTA, MEATBALLS AT IMPROPER TEMPERATURE. ENSURE KEEPS 41 AND BELOW. DO NOT STORE FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE. PLEASE ASSESS FUNCTION/SETTINGS.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. PIZZA, CALZONES, ETC..
Location: Kitchen
- Eating, drinking, smoking (corrected)
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. OPEN DRINK AND TWIST TOP BOTTLES. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COVERED MEAT SAUCE CONTAINER.
Location: Kitchen
Equipment: Upright cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. NO HOT WATER TO RESTROOMS. PLEASE ASSESS.
Location: Restroom
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: Veg. Sink
- No test kit (corrected on site)
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. WHITE TEST STRIPS FOR BLEACH.
|
01/25/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED 8-FT NO SMOKING SIGNS TO ESTABLISHMENT.
- 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. PASTA, MEATBALLS AT IMPROPER TEMPERATURE. ENSURE KEEPS 41 AND BELOW. DO NOT STORE FOOD ON TOP IF UNABLE TO MAINTAIN TEMPERATURE. PLEASE ASSESS FUNCTION/SETTINGS.
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. PIZZA, CALZONES, ETC..
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. OPEN DRINK AND TWIST TOP BOTTLES. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COVERED MEAT SAUCE CONTAINER.
Location: Kitchen
Equipment: Upright cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. NO HOT WATER TO RESTROOMS. PLEASE ASSESS.
Location: Restroom
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW 3-BAY SINK. PLEASE REPAIR. ICE MACHINE DRAINING INTO VEGETABLE SINK. DISCONTINUE.
Location: Kitchen
Equipment: Veg. Sink
- 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. WHITE TEST STRIPS FOR BLEACH.
|
01/24/2013 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
07/26/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
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: Please restrain CO2 tanks upstairs.
- 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: Lasagna at 117 deg F. Using time incorrectly to hold foods.
Location: Kitchen
- 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: Make sure to keep written log or mark products with time if using time to control bacterial growth. Dispose of any foods not used/sold after 4 hours. Can mark disposal time on foods.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Home use RAID. Remove. Use pesticides approved for restaurant use. (Retail/commercial/restaurant). CORRECTED
Location: Upstairs storage
- Eating, drinking, smoking (corrected)
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: Open drinks. Please provide lids and straws for all employee drinks. CORRECTED
Location: Kitchen
- 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: No sanitizer set up in 3 bay sink. Always set up sink to wash->rinse->sanitize dishes. CORRECTED
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee dipped hands in dish water and rinsed with sprayer arm. Discontinue. Wash hands in hand sink with soap and warm water. CORRECTED
Location: Kitchen
|
02/02/2012 | Super Bowl 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: Please restrain CO2 tanks upstairs.
- 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: Lasagna at 117 deg F. Using time incorrectly to hold foods.
Location: Kitchen
- 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: Make sure to keep written log or mark products with time if using time to control bacterial growth. Dispose of any foods not used/sold after 4 hours. Can mark disposal time on foods.
Location: Kitchen
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Home use RAID. Remove. Use pesticides approved for restaurant use. (Retail/commercial/restaurant). CORRECTED
Location: Upstairs storage
- 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: Open drinks. Please provide lids and straws for all employee drinks. CORRECTED
Location: Kitchen
- 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: No sanitizer set up in 3 bay sink. Always set up sink to wash->rinse->sanitize dishes. CORRECTED
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee dipped hands in dish water and rinsed with sprayer arm. Discontinue. Wash hands in hand sink with soap and warm water. CORRECTED
Location: Kitchen
|
01/31/2012 | Super Bowl Routine |
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Location: Womens restroom
Equipment: Hand sink
|
01/11/2012 | Recheck |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide hot water service having a temperature of at least 100 degrees F at restroom hand sinks.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide hot water service having a temperature of at least 100 degrees F at restroom hand sinks.
Location: Womens restroom
Equipment: Hand sink
|
01/06/2012 | Routine |
Restaurant representatives - add corrected or new information about ENZO PIZZA, 149 N ILLINOIS ST, Indianapolis, IN »