- 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 SANITIZER CONCENTRATION TOO LOW
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.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PIZZA MAKE TABLE
Location: Kitchen
Equipment: Pizza make table
- 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.
Location: Kitchen
|
02/21/2014 | Recheck |
- 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 SANITIZER CONCENTRATION TOO LOW
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.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN PIZZA MAKE TABLE
Location: Kitchen
Equipment: Pizza make table
- 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.
Location: Kitchen
|
02/17/2014 | Routine |
- 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 SANITIZER CONCENTRATION TOO HIGH. PLEASE USE TEST STRIPS TO TEST SANITIZER CONCENTRATION
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE PERSONAL ITEMS (like phones) OFF OF FOOD PREP AND STORAGE AREAS
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.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
08/13/2013 | Recheck |
- 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 SANITIZER CONCENTRATION TOO HIGH. PLEASE USE TEST STRIPS TO TEST SANITIZER CONCENTRATION
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE STORE PERSONAL ITEMS (like phones) OFF OF FOOD PREP AND STORAGE AREAS
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.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
08/08/2013 | Routine |
- 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: PASTA SALAD HELD AT 46 DEGREES F
Location: Service counter
- 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: COOKED PENNE IN WALK-IN COOLER IS MISSING A DATE MARK
Location: Walk-in cooler
- 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: CAN OPENER BLADE SOILED. PLEASE CLEAN.
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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH.
Location: Kitchen (front)
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SANITIZED DISHES AND TABLEWARE STORED IN MOP SINK. DO NOT USE THE MOP SINK FOR STORING CLEAN DISHES OR EQUIPMENT
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE PERSONAL FOOD OR DRINK ON PREP TABLES, AND MAKE SURE THAT ALL DRINKS HAVE A LID AND A STRAW
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE LIGHT BULBS IN PREP AREA
Location: Prep area
- 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 STRAWS AND BOX OF PLASTIC FOOD CONTAINERS ON FLOOR. PLEASE STORE OFF THE FLOOR.
Location: Kitchen
- 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
- 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 STORE ICE SCOOP WITH THE HANDLE UP AND OUT OF THE ICE
Location: Service counter
|
02/26/2013 | Recheck |
- 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: PASTA SALAD HELD AT 46 DEGREES F
Location: Service counter
- 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: COOKED PENNE IN WALK-IN COOLER IS MISSING A DATE MARK
Location: Walk-in cooler
- 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: CAN OPENER BLADE SOILED. PLEASE CLEAN.
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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH.
Location: Kitchen (front)
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SANITIZED DISHES AND TABLEWARE STORED IN MOP SINK. DO NOT USE THE MOP SINK FOR STORING CLEAN DISHES OR EQUIPMENT
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE PERSONAL FOOD OR DRINK ON PREP TABLES, AND MAKE SURE THAT ALL DRINKS HAVE A LID AND A STRAW
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE LIGHT BULBS IN PREP AREA
Location: Prep area
- 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 STRAWS AND BOX OF PLASTIC FOOD CONTAINERS ON FLOOR. PLEASE STORE OFF THE FLOOR.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE STORE ICE SCOOP WITH THE HANDLE UP AND OUT OF THE ICE
Location: Service counter
|
02/19/2013 | Routine |
- 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: PASTA SALAD ON BUFFET LINE AT 49 DEGREES F. PLEASE STORE AT 41 DEGREES F OR BELOW
Location: Buffet
- 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 SPRAY BOTTLES
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Can opener
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINKS
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR 3-BAY SINK
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR 3-BAY SINK
Location: Kitchen
Equipment: Mop 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: IN-PLACE SANITIZER AT TOO LOW A CONCENTRATION
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- 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 WALLS AND FLOORS THROUGHOUT KITCHEN
Location: Kitchen
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Location: Kitchen (back)
|
09/07/2012 | Recheck |
- 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: PASTA SALAD ON BUFFET LINE AT 49 DEGREES F. PLEASE STORE AT 41 DEGREES F OR BELOW
Location: Buffet
- 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 SPRAY BOTTLES
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Can opener
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINKS
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR 3-BAY SINK
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR 3-BAY SINK
Location: Kitchen
Equipment: Mop 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: IN-PLACE SANITIZER AT TOO LOW A CONCENTRATION
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- 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 WALLS AND FLOORS THROUGHOUT KITCHEN
Location: Kitchen
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Location: Kitchen (back)
|
08/29/2012 | Routine |
- 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: TEMPERATURE OF COOKED PASTA IN THE WALK-IN COOLER WAS B ETWEEN 50-52 DEGREES F. THERMOMETER INSIDE COOLER READ 50 DEGREES F.
Location: Walk-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: UNLABELED SPRAY BOTTLE OF CHEMICAL. PLEASE MAKE SURE THAT ALL CHEMICAL CONTAINERS ARE LABELED.
Location: Kitchen (front)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL BOTTLE (DEGREASER) HANGING FROM DRY STORAGE RACK. PLEASE KEEP CHEMICALS STORED SEPARATE FROM FOOD AND FOOD CONTAINERS
Location: Dry storage
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IN PREP AREA SOILED. PLEASE CLEAN.
Location: Prep area
Equipment: Hand sink
- 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: HANDSINK BY PIZZA MAKE TABLE HAD UTENSIL STORED INSIDE. PLEASE DO NOT PLACE ANY ITEMS INSIDE THE HANDSINK, USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1: EMPLOYEE COATS AND BAGS HANGING FROM DRY STORAGE RACK2: EMPLOYEE DRINK ON SHELF ABOVE PREP SINKPLEASE STORE EMPLOYEE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD, FOOD PREP/STORAGE AREAS
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1: EMPLOYEE COATS AND BAGS HANGING FROM DRY STORAGE RACK2: EMPLOYEE DRINK ON SHELF ABOVE PREP SINKPLEASE STORE EMPLOYEE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD, FOOD PREP/STORAGE AREAS
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: VENTILATION HOOD NEEDS TO BE CLEANED.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN PREP AREA
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: PLEASE CLEAN THE WALLS IN THE PREP AREAS (INCLUDING BY THE PREP SINK AND PIZZA MAKE TABLE)
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: PLEASE EMPTY AND CLEAN GREASE TRAP
Location: Kitchen
Equipment: Grease dumpster
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: PLEASE EMPTY AND CLEAN GREASE TRAP
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE TOP OF THE ICE BIN
Location: Kitchen
Equipment: Ice bin
- 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 CONTAINERS
Location: Kitchen
Equipment: Bulk food containers
- 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
Equipment: Bulk food containers
|
02/16/2012 | Recheck |
- 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: TEMPERATURE OF COOKED PASTA IN THE WALK-IN COOLER WAS B ETWEEN 50-52 DEGREES F. THERMOMETER INSIDE COOLER READ 50 DEGREES F.
Location: Walk-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: UNLABELED SPRAY BOTTLE OF CHEMICAL. PLEASE MAKE SURE THAT ALL CHEMICAL CONTAINERS ARE LABELED.
Location: Kitchen (front)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL BOTTLE (DEGREASER) HANGING FROM DRY STORAGE RACK. PLEASE KEEP CHEMICALS STORED SEPARATE FROM FOOD AND FOOD CONTAINERS
Location: Dry storage
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IN PREP AREA SOILED. PLEASE CLEAN.
Location: Prep area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: HANDSINK BY PIZZA MAKE TABLE HAD UTENSIL STORED INSIDE. PLEASE DO NOT PLACE ANY ITEMS INSIDE THE HANDSINK, USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1: EMPLOYEE COATS AND BAGS HANGING FROM DRY STORAGE RACK2: EMPLOYEE DRINK ON SHELF ABOVE PREP SINKPLEASE STORE EMPLOYEE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD, FOOD PREP/STORAGE AREAS
Location: Dry storage
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1: EMPLOYEE COATS AND BAGS HANGING FROM DRY STORAGE RACK2: EMPLOYEE DRINK ON SHELF ABOVE PREP SINKPLEASE STORE EMPLOYEE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD, FOOD PREP/STORAGE AREAS
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: VENTILATION HOOD NEEDS TO BE CLEANED.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN PREP AREA
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: PLEASE CLEAN THE WALLS IN THE PREP AREAS (INCLUDING BY THE PREP SINK AND PIZZA MAKE TABLE)
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: PLEASE EMPTY AND CLEAN GREASE TRAP2: HOOD FILTER MISSING. PLEASE REPLACE
Location: Kitchen
Equipment: Grease dumpster
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: PLEASE EMPTY AND CLEAN GREASE TRAP2: HOOD FILTER MISSING. PLEASE REPLACE
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE TOP OF THE ICE BIN
Location: Kitchen
Equipment: Ice bin
- 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 CONTAINERS
Location: Kitchen
Equipment: Bulk food containers
- 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
Equipment: Bulk food containers
|
02/07/2012 | Routine |
Restaurant representatives - add corrected or new information about Luca Pizza, 1024 N SHADELAND AVE, Indianapolis, IN »