| No violation noted during this evaluation. | 10/27/2014 | Routine |
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Back room
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.KITCHEN HAND SINK SOAP --- REFILLED -- OK'D.
Location: Kitchen
|
02/27/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A NUMBER OF FRUIT FLIES WERE SEEN AROUND THE VEGE. CUTTING TABLE. HAVE A TREATMENT DONE TO REDUCE/ELIMINATE THE FLIES.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP 2 DAMP MOPS TO AIR--DRY.
Location: Back room
- 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: PROVIDE ADEQUATE THERMOMETER IN THE PIZZA PREP. COOLER (MAKE TABLE).
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET FOR 3 -- BAY SINK.
Location: Three bay area
|
08/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A NUMBER OF FRUIT FLIES WERE SEEN AROUND THE VEGE. CUTTING TABLE. HAVE A TREATMENT DONE TO REDUCE/ELIMINATE THE FLIES.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP 2 DAMP MOPS TO AIR--DRY.
Location: Back room
- 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: PROVIDE ADEQUATE THERMOMETER IN THE PIZZA PREP. COOLER (MAKE TABLE).
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET FOR 3 -- BAY SINK.
Location: Three bay area
|
07/30/2013 | 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: LOWER COMPARTMENT OF THE MAKE TABLE MEASURED 51 DEGREES. REPAIR TO HOLD 41 F OR LESS.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE NO LONGER WORKS HERE. PROVIDE US WITH NAME, CERT. # AND EXP. DATE OF ANOTHER EMPLOYEE.
- 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: KEEP A THERMOMETER VISIBLE IN THE MAKE TABLE.
Equipment: Make table cooler
- 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.
|
02/07/2013 | 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: LOWER COMPARTMENT OF THE MAKE TABLE MEASURED 51 DEGREES. REPAIR TO HOLD 41 F OR LESS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE NO LONGER WORKS HERE. PROVIDE US WITH NAME, CERT. # AND EXP. DATE OF ANOTHER EMPLOYEE.
- 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: KEEP A THERMOMETER VISIBLE IN THE MAKE TABLE.
Equipment: Make table cooler
- 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.
|
01/31/2013 | Routine |
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED OR RINSED HANDS OFF IN THE 3--BAY SINK INSTEAD OF DOING SO IN REGULAR HAND SINK.
Location: Kitchen (back)
Equipment: 3-bay
|
06/28/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ONE MISSING CEILING LIGHT GUARD (PANEL) NEAR WALK--IN DOOR AREA.
|
01/12/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ONE MISSING CEILING LIGHT GUARD (PANEL) NEAR WALK--IN DOOR AREA.
|
12/12/2011 | Routine |
Restaurant representatives - add corrected or new information about PAPA JOHN'S PIZZA #165, 3899 GEORGETOWN RD, Indianapolis, IN »