- 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: PLEASE DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF PIZZA MAKE COOLER AND UNDERNEATH LID2: UNDERNEATH 3 BAY SINK
Location: Kitchen
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04/22/2014 | Recheck |
- Eating, drinking, smoking
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: PLEASE DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF PIZZA MAKE COOLER AND UNDERNEATH LID2: UNDERNEATH 3 BAY SINK
Location: Kitchen
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04/16/2014 | Routine |
- 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: PLEASE KEEP PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP AREAS
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: BOX OF CUPS ON FLOOR IN DRY STORAGE. PLEASE STORE OFF FLOOR.
Location: Dry storage
- 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.
- 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: PLEASE PROVIDE A THERMOMETER FOR THE REACH IN COOLER, AND KEEP IT EASILY VISIBLE
Location: Kitchen
Equipment: Reach in cooler
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11/04/2013 | Recheck |
- Eating, drinking, smoking
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: PLEASE KEEP PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP AREAS
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: BOX OF CUPS ON FLOOR IN DRY STORAGE. PLEASE STORE OFF FLOOR.
Location: Dry storage
- 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.
- 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: PLEASE PROVIDE A THERMOMETER FOR THE REACH IN COOLER, AND KEEP IT EASILY VISIBLE
Location: Kitchen
Equipment: Reach in cooler
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10/28/2013 | Routine |
- 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: Oven hood soiled.
Location: Kitchen
- 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: 1) No thermometer provided in both cold top coolers. 2) No thermometer provided in 2 door 7-up reach in cooler.
Location: Kitchen
Equipment: Cold top
- 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: 1) No thermometer provided in both cold top coolers. 2) No thermometer provided in 2 door 7-up reach in cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Seal on 2 door 7-up cooler was detached. Repair seal on door to good working condition, 2) lid hinges on third chest freezer from the front not functioning properly. Repair hinges and lid to good working condition.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) Seal on 2 door 7-up cooler was detached. Repair seal on door to good working condition, 2) lid hinges on third chest freezer from the front not functioning properly. Repair hinges and lid to good working condition.
Location: Kitchen
Equipment: Chest freezer
- 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: Condensation leak observed in walk in cooler. Repair cooler to prevent accumuation of moisture.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink observed detached from the wall. Reattach and reseal sink to the wall.
Location: Kitchen
Equipment: Hand sink
- 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: Boxes of cheese stored on the floor in the walk in cooler. Store all food at least 6 inches above the floor.
Location: Walk-in cooler
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04/23/2013 | Routine |
- 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: PLEASE LABEL ALL CHEMICAL BOTTLES
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN SLICER AND CAN OPENER
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN SLICER AND CAN OPENER
Location: Kitchen
Equipment: Can opener
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR LARGE HOLE IN WALL BY BACK DOOR
Location: Back room
- 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: PLEASE CLEAN WALL NEXT TO POTATO PREP AREA (ABOVE TRASH CAN)
- 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: PLEASE PROVIDE A THERMOMETER IN THE 2-DOOR 7UP COOLER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDSINK IS FUNCTIONAL, BUT IT IS COMING AWAY FROM THE WALL AND NEEDS TO BE REPAIRED
Location: Kitchen
Equipment: Hand sink
- 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: PLEASE KEEP BAGS/CONTAINERS OF FOOD COVERED/CLOSED
Location: Kitchen
- 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: PLEASE CLEAN BULK FOOD STORAGE CONTAINERS
Location: Kitchen
- 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: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS. DO NOT USE PLASTIC RAMMIKANS
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10/24/2012 | Recheck |
- 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: PLEASE LABEL ALL CHEMICAL BOTTLES
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN SLICER AND CAN OPENER
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN SLICER AND CAN OPENER
Location: Kitchen
Equipment: Can opener
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR LARGE HOLE IN WALL BY BACK DOOR
Location: Back room
- 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: PLEASE CLEAN WALL NEXT TO POTATO PREP AREA (ABOVE TRASH CAN)
- 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: PLEASE PROVIDE A THERMOMETER IN THE 2-DOOR 7UP COOLER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDSINK IS FUNCTIONAL, BUT IT IS COMING AWAY FROM THE WALL AND NEEDS TO BE REPAIRED
Location: Kitchen
Equipment: Hand sink
- 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: PLEASE KEEP BAGS/CONTAINERS OF FOOD COVERED/CLOSED
Location: Kitchen
- 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: PLEASE CLEAN BULK FOOD STORAGE CONTAINERS
Location: Kitchen
- 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: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS. DO NOT USE PLASTIC RAMMIKANS
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10/17/2012 | Routine |
- 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: FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED.WALL BEHIND PIZZA MAKE TABLE IS SOILED. PLEASE CLEAN.
Location: Kitchen
- 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: PLEASE PROVIDE A THERMOMETER IN THE PEPSI COOLER
Location: Kitchen
Equipment: Upright cooler
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04/05/2012 | Routine |
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