- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean prep top cutting boards.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Please replace faucet at 3 bay sink with NSF approved faucet.
Location: Kitchen
|
03/29/2011 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID. Please remove and use restaurant approved chemicals.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Please clean 3 bay sink.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Please clean men's bathroom hand sink.
Location: Restroom
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. Remove press board desk from kitchen.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair faucet to 3 bay sink. Please make sure to use NSF approved faucet that reaches all 3 bays of sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean chest freezer. 2. Clean bottom inside of 2 door Continental cooler.3. Clean bottom inside of 2 door coke cooler. 4. Utensil with soiled equipment on rolling cart. Clean and store clean equipment in approved manner.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towels for women's bathroom hand sink.
Location: Restroom
- Restroom enclosed
Toilet room not completely enclosed and provided with a tight-fitting and self-closing door.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Please provide self door closures for bathroom doors.
Location: Restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Please provide toilet paper for both bathroom.
Location: Restroom
- Unlicensed Facility
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
- 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: Cups and equipment stored on wire shelf below trash can. Do not store clean equipment or single service items below trash can.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in bathroom. Please provide.
Location: Restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Paint raw wood swing door to kitchen.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean floor below equipment.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on 3 bay sink. Please store in approved strength sanitizer solution or soiled linen container.
Location: Kitchen
|
02/11/2011 | Pre-Licensing Recheck |
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID. Please remove and use restaurant approved chemicals.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Please clean 3 bay sink.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Please clean men's bathroom hand sink.
Location: Restroom
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Food equipment classification standards. (corrected on site)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. Remove press board desk from kitchen.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair faucet to 3 bay sink. Please make sure to use NSF approved faucet that reaches all 3 bays of sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean chest freezer. 2. Clean bottom inside of 2 door Continental cooler.3. Clean bottom inside of 2 door coke cooler. 4. Utensil with soiled equipment on rolling cart. Clean and store clean equipment in approved manner.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towels for women's bathroom hand sink.
Location: Restroom
- Restroom enclosed
Toilet room not completely enclosed and provided with a tight-fitting and self-closing door.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Please provide self door closures for bathroom doors.
Location: Restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Please provide toilet paper for both bathroom.
Location: Restroom
- Unlicensed Facility
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
- 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: Cups and equipment stored on wire shelf below trash can. Do not store clean equipment or single service items below trash can.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in bathroom. Please provide.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Paint raw wood swing door to kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean floor below equipment.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on 3 bay sink. Please store in approved strength sanitizer solution or soiled linen container.
Location: Kitchen
|
02/04/2011 | Pre-Licensing Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID. Please remove and use restaurant approved chemicals.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Please clean 3 bay sink.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Please clean men's bathroom hand sink.
Location: Restroom
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. Remove press board desk from kitchen. Remove all raw wood
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair faucet to 3 bay sink. Please make sure to use NSF approved faucet that reaches all 3 bays of sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean chest freezer. 2. Clean bottom inside of 2 door Continental cooler.3. Clean bottom inside of 2 door coke cooler. 4. Utensil with soiled equipment on rolling cart. Clean and store clean equipment in approved manner.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towels for men's bathroom hand sink.
Location: Restroom
- Restroom enclosed
Toilet room not completely enclosed and provided with a tight-fitting and self-closing door.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Please provide self door closures for bathroom doors.
Location: Restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Please provide toilet paper for bathroom.
Location: Restroom
- Unlicensed Facility
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
- 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: Cups and equipment stored on wire shelf below trash can. Do not store clean equipment or single service items below trash can.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in bathroom. Please provide.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Remove raw wood from below prep tables and prep top cooler. 2. Paint raw wood swing door to kitchen.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean floor below equipment.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on 3 bay sink. Please store in approved strength sanitizer solution or soiled linen container.
Location: Kitchen
|
01/28/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ROLYNO'S PIZZA, 4955 W WASHINGTON ST, Indianapolis, IN »