- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISHMACHINE IS LEAKING WATER ONTO THE FLOOR. REPAIR DISHMACHINE TO PROPER WORKING ORDER
Location: Dish machine area
Equipment: Dishmachine
- 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: 3 BUCKETS OF SANITIZER SOLUTION WERE TESTED AND ALL ARE BELOW REQUIRED LEVELS. UTILIZE SANITIZER AT THE PROPER CONCENTRATION ONLY. 50-100 PPM FOR CHLORINE OR 200-400 PPM FOR QUATENARY AMMONIA COMPOUNDS. PLEASE CORRECT THIS AS SOON AS POSSIBLE.Came back to verify presence of sanitizer solution. checked 3 buckets of sanitizer and all 3 are at proper concentration
Location: Kitchen
- 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: WET MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP DUMPSTER LID CLOSED TO PREVENT PEST ENTRY AND ACCUMULATION OF RAIN WATER. DUMPSTER LID CLOSED CORRECTED ON SITE.
Location: Dumpster 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 ABOVE PIZZA OVEN IS HEAVILY SOILED. SERVICE TAGS ARE ALSO ILLEGIBLE. SEEK PROFESSIONAL CLEANING SERVICES AND INSTALL TAGS FOR PROPER SERVICING INTERVALS.
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: 1.FLOOR BENEATH DISHMACHINE IS HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH PREP TOP COOLER HAS LARGE ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN.
Location: Dish machine 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: 1.FLOOR BENEATH DISHMACHINE IS HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH PREP TOP COOLER HAS LARGE ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN.
Location: Prep area
- 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: TRAULSEN AND MCALL REACH IN COOLER HAVE NO THERMOMETERS. PROVIDE WORKING THERMOMETERS FOR ALL COOLERS TO MONITOR TEMPERATURES AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD UP ON CEILINGS, GRATES, RACKS AND FOOD PRODUCT BOXES IN WALK IN FREEZER. REPAIR FREEZER TO PROPER WORKING ORDER
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING IN PREP AREA IS SOILED. PLEASE CLEAN WIRE RACKS.
Location: Prep area
Equipment: Wire shelving
|
05/22/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISHMACHINE IS LEAKING WATER ONTO THE FLOOR. REPAIR DISHMACHINE TO PROPER WORKING ORDER
Location: Dish machine area
Equipment: Dishmachine
- 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: 3 BUCKETS OF SANITIZER SOLUTION WERE TESTED AND ALL ARE BELOW REQUIRED LEVELS. UTILIZE SANITIZER AT THE PROPER CONCENTRATION ONLY. 50-100 PPM FOR CHLORINE OR 200-400 PPM FOR QUATENARY AMMONIA COMPOUNDS. PLEASE CORRECT THIS AS SOON AS POSSIBLE.Came back to verify presence of sanitizer solution. checked 3 buckets of sanitizer and all 3 are at proper concentration
Location: Kitchen
- 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: WET MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP DUMPSTER LID CLOSED TO PREVENT PEST ENTRY AND ACCUMULATION OF RAIN WATER. DUMPSTER LID CLOSED CORRECTED ON SITE.
Location: Dumpster 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 ABOVE PIZZA OVEN IS HEAVILY SOILED. SERVICE TAGS ARE ALSO ILLEGIBLE. SEEK PROFESSIONAL CLEANING SERVICES AND INSTALL TAGS FOR PROPER SERVICING INTERVALS.
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: 1.FLOOR BENEATH DISHMACHINE IS HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH PREP TOP COOLER HAS LARGE ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN.
Location: Dish machine 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: 1.FLOOR BENEATH DISHMACHINE IS HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH PREP TOP COOLER HAS LARGE ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN.
Location: Prep area
- 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: TRAULSEN AND MCALL REACH IN COOLER HAVE NO THERMOMETERS. PROVIDE WORKING THERMOMETERS FOR ALL COOLERS TO MONITOR TEMPERATURES AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD UP ON CEILINGS, GRATES, RACKS AND FOOD PRODUCT BOXES IN WALK IN FREEZER. REPAIR FREEZER TO PROPER WORKING ORDER
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING IN PREP AREA IS SOILED. PLEASE CLEAN WIRE RACKS.
Location: Prep area
Equipment: Wire shelving
|
05/16/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISHMACHINE IS LEAKING WATER ONTO THE FLOOR. REPAIR DISHMACHINE TO PROPER WORKING ORDER
Location: Dish machine area
Equipment: Dishmachine
- 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: 3 BUCKETS OF SANITIZER SOLUTION WERE TESTED AND ALL ARE BELOW REQUIRED LEVELS. UTILIZE SANITIZER AT THE PROPER CONCENTRATION ONLY. 50-100 PPM FOR CHLORINE OR 200-400 PPM FOR QUATENARY AMMONIA COMPOUNDS. PLEASE CORRECT THIS AS SOON AS POSSIBLE.
Location: Kitchen
- 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: WET MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP DUMPSTER LID CLOSED TO PREVENT PEST ENTRY AND ACCUMULATION OF RAIN WATER. DUMPSTER LID CLOSED CORRECTED ON SITE.
Location: Dumpster 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 ABOVE PIZZA OVEN IS HEAVILY SOILED. SERVICE TAGS ARE ALSO ILLEGIBLE. SEEK PROFESSIONAL CLEANING SERVICES AND INSTALL TAGS FOR PROPER SERVICING INTERVALS.
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: 1.FLOOR BENEATH DISHMACHINE IS HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH PREP TOP COOLER HAS LARGE ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN.
Location: Dish machine 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: 1.FLOOR BENEATH DISHMACHINE IS HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH PREP TOP COOLER HAS LARGE ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN.
Location: Prep area
- 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: TRAULSEN AND MCALL REACH IN COOLER HAVE NO THERMOMETERS. PROVIDE WORKING THERMOMETERS FOR ALL COOLERS TO MONITOR TEMPERATURES AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD UP ON CEILINGS, GRATES, RACKS AND FOOD PRODUCT BOXES IN WALK IN FREEZER. REPAIR FREEZER TO PROPER WORKING ORDER
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING IN PREP AREA IS SOILED. PLEASE CLEAN WIRE RACKS.
Location: Prep area
Equipment: Wire shelving
|
05/15/2014 | 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: Pizza oven hood ventilation covers observed soiled. Hood has not been serviced since 2012. Have oven hood serviced and cleaned.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink wall seal is deteriorated. Reseal sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of dishmachine is soiled with food debris.
Location: Kitchen
Equipment: Dishmachine
|
11/06/2013 | Routine |
- 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: CONTINUE CLEANING PROGRESS OF THE FLOOR AREA IN THE CORNER UNDER THE DISH MACHINE.
Location: Walk-in cooler
- 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: CONTINUE CLEANING PROGRESS OF THE FLOOR AREA IN THE CORNER UNDER THE DISH MACHINE.
Location: Dish machine area
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CONTINUE CLEANING PROGRESS ON TOP OF THE DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Location: Prep area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Location: Walk-in freezer
Equipment: Wire shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE. NOTE: COVERED WASTE CONTAINER ON ORDER PER GENERAL MANAGER.
Location: Womens restroom
|
05/09/2013 | Recheck |
- 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: (1) BLACK DUST BUILD-UP OBSERVED ON THE CEILING IN FRONT OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER (NEAR PASS-THROUGH DOOR). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR IN THE CORNER UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- 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: (1) BLACK DUST BUILD-UP OBSERVED ON THE CEILING IN FRONT OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER (NEAR PASS-THROUGH DOOR). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR IN THE CORNER UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON TOP OF THE DISH MACHINE. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Location: Prep area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE BUILD-UP (FOOD DEBRIS, MOLD, ICE) OBSERVED ON THE FOLLOWING SHELVING UNITS:(1) SHELVING UNDER THE PREP TABLE HOLDING WING SAUCES NEXT TO THE FRYER(2) ALL SHELVING IN THE WALK-IN COOLER, INCLUDING ROLLING CARTS(3) SHELVING UNDER THE PREP TABLE NEAR THE WALK-IN FREEZER(4) TOP SHELVING IN THE WALK-IN FREEZER.CLEAN/SANITIZE/REMOVE ICE.
Location: Walk-in freezer
Equipment: Wire shelving
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE. NOTE: COVERED WASTE CONTAINER ON ORDER PER GENERAL MANAGER.
Location: Womens restroom
|
05/02/2013 | 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: OPEN BOTTLE OF WATER OBSERVED ON THE FRONT AREA PREP TABLE. STORE EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR BREADSTICK SEASONING. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: EXTERIOR THERMOMETER ON THE PIZZA MAKE TABLE OBSERVED NOT FUNCTIONING PROPERLY AND NO THERMOMETER OBSERVED INSIDE THE UNIT. PROVIDE.
- 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: WET MOPS AND MOP HEAD (3) OBSERVED STORED INSIDE THE MOP SINK. PROPERLY HANG WET MOPS AND MOP HEADS TO DRIP DRY BETWEEN USES.
- 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: CONTINUE CLEANING PROGRESS INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN (DUST BUILD-UP).
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: (1) DUST BUILD-UP OBSERVED ON THE CEILING TILES AND WALL ABOVE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) CONTINUE CLEANING PROGRESS OF THE FLOOR BEHIND THE WING FREEZER. (3) CONTINUE CLEANING PROGRESS OF THE FLOOR UNDER THE DISH MACHINE. (4) CONTINUE CLEANING PROGRESS OF THE CEILING AND CONDENSER UNIT INSIDE THE WALK-IN COOLER.
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: (1) DUST BUILD-UP OBSERVED ON THE CEILING TILES AND WALL ABOVE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) CONTINUE CLEANING PROGRESS OF THE FLOOR BEHIND THE WING FREEZER. (3) CONTINUE CLEANING PROGRESS OF THE FLOOR UNDER THE DISH MACHINE. (4) CONTINUE CLEANING PROGRESS OF THE CEILING AND CONDENSER UNIT INSIDE THE WALK-IN COOLER.
Location: Dish machine 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: (1) DUST BUILD-UP OBSERVED ON THE CEILING TILES AND WALL ABOVE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) CONTINUE CLEANING PROGRESS OF THE FLOOR BEHIND THE WING FREEZER. (3) CONTINUE CLEANING PROGRESS OF THE FLOOR UNDER THE DISH MACHINE. (4) CONTINUE CLEANING PROGRESS OF THE CEILING AND CONDENSER UNIT INSIDE THE WALK-IN COOLER.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE GREASE AND MOLD BUILD-UP OBSERVED ON THE FAUCET AND BEHIND THE FAUCET OF THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE GREASE AND MOLD BUILD-UP OBSERVED ON THE FAUCET AND BEHIND THE FAUCET OF THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Three bay area
Equipment: 3-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: FOOD CONTAINER HOLDING CINNAMON SUGAR ON THE BACK DRY STORAGE SHELVING OBSERVED SEVERELY CRACKED. REPLACE.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS OBSERVED MISSING FROM THE CONDENSER UNIT INSIDE THE PIZZA MAKE TABLE. REPLACE FAN GUARDS.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) CONTINUE CLEANING PROGRESS OF THE WIRE SHELVING INSIDE THE WALK-IN COOLER TO REMOVE MOLD.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) CONTINUE CLEANING PROGRESS OF THE WIRE SHELVING INSIDE THE WALK-IN COOLER TO REMOVE MOLD.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) CONTINUE CLEANING PROGRESS OF THE WIRE SHELVING INSIDE THE WALK-IN COOLER TO REMOVE MOLD.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Wire shelving
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD ON FIXTURE INSIDE THE WALK-IN COOLER OBSERVED SEVERELY CRACKED AT ONE END. REPLACE LIGHT SHIELD.
Location: Walk-in 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: FAUCET ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING AROUND THE BASE OF THE NECK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
11/29/2012 | Recheck |
- 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 BOTTLE OF WATER OBSERVED ON THE FRONT AREA PREP TABLE. STORE EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR BREADSTICK SEASONING. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: EXTERIOR THERMOMETER ON THE PIZZA MAKE TABLE OBSERVED NOT FUNCTIONING PROPERLY AND NO THERMOMETER OBSERVED INSIDE THE UNIT. PROVIDE.
- 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: WET MOPS AND MOP HEAD (3) OBSERVED STORED INSIDE THE MOP SINK. PROPERLY HANG WET MOPS AND MOP HEADS TO DRIP DRY BETWEEN USES.
- 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: CONTINUE CLEANING PROGRESS INSIDE THE EXHAUST HOOD SYSTEM ABOVE THE PIZZA OVEN (DUST BUILD-UP).
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: (1) DUST BUILD-UP OBSERVED ON THE CEILING TILES AND WALLS BEHIND/ABOVE THE WING FREEZER AND ABOVE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR BEHIND THE WING FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE DUST BUILD-UP OBSERVED ON THE CEILING, CONDUIT LINES, AND CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
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: (1) DUST BUILD-UP OBSERVED ON THE CEILING TILES AND WALLS BEHIND/ABOVE THE WING FREEZER AND ABOVE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR BEHIND THE WING FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE DUST BUILD-UP OBSERVED ON THE CEILING, CONDUIT LINES, AND CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Dish machine 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: (1) DUST BUILD-UP OBSERVED ON THE CEILING TILES AND WALLS BEHIND/ABOVE THE WING FREEZER AND ABOVE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR BEHIND THE WING FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE DUST BUILD-UP OBSERVED ON THE CEILING, CONDUIT LINES, AND CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE GREASE AND MOLD BUILD-UP OBSERVED ON THE FAUCET AND BEHIND THE FAUCET OF THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE GREASE AND MOLD BUILD-UP OBSERVED ON THE FAUCET AND BEHIND THE FAUCET OF THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Three bay area
Equipment: 3-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: FOOD CONTAINER HOLDING CINNAMON SUGAR ON THE BACK DRY STORAGE SHELVING OBSERVED SEVERELY CRACKED. REPLACE.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS OBSERVED MISSING FROM THE CONDENSER UNIT INSIDE THE PIZZA MAKE TABLE. REPLACE FAN GUARDS.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE MOLD BUILD-UP OBSERVED ON ALL THE WIRE SHELVING INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE MOLD BUILD-UP OBSERVED ON ALL THE WIRE SHELVING INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.(2) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
Equipment: Wire shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD ON FIXTURE INSIDE THE WALK-IN COOLER OBSERVED SEVERELY CRACKED AT ONE END. REPLACE LIGHT SHIELD.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING AROUND THE BASE OF THE NECK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
11/15/2012 | Recheck |
- 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 BOTTLE OF WATER OBSERVED ON THE FRONT AREA PREP TABLE. STORE EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC RAMEKIN OBSERVED BEING USED AS A SCOOP FOR BREADSTICK SEASONING. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: EXTERIOR THERMOMETER ON THE PIZZA MAKE TABLE OBSERVED NOT FUNCTIONING PROPERLY AND NO THERMOMETER OBSERVED INSIDE THE UNIT. PROVIDE.
- 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: WET MOPS AND MOP HEAD (3) OBSERVED STORED INSIDE THE MOP SINK. PROPERLY HANG WET MOPS AND MOP HEADS TO DRIP DRY BETWEEN USES.
- 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: EXCESSIVE DUST AND GREASE BUILD-UP OBSERVED IN THE EXHAUST HOOD AND FILTERS ABOVE THE PIZZA OVEN. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: (1) DUST AND FOOD DEBRIS BUILD-UP OBSERVED ON THE CEILING TILES AND WALLS BEHIND/ABOVE THE WING FREEZER AND ABOVE/BESIDE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR BEHIND THE WING FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE DUST BUILD-UP OBSERVED ON THE CEILING, CONDUIT LINES, AND CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
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: (1) DUST AND FOOD DEBRIS BUILD-UP OBSERVED ON THE CEILING TILES AND WALLS BEHIND/ABOVE THE WING FREEZER AND ABOVE/BESIDE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR BEHIND THE WING FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE DUST BUILD-UP OBSERVED ON THE CEILING, CONDUIT LINES, AND CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Dish machine 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: (1) DUST AND FOOD DEBRIS BUILD-UP OBSERVED ON THE CEILING TILES AND WALLS BEHIND/ABOVE THE WING FREEZER AND ABOVE/BESIDE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR BEHIND THE WING FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE DUST BUILD-UP OBSERVED ON THE CEILING, CONDUIT LINES, AND CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: (1) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE EXTERIOR TOP AND SIDES OF THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE GREASE AND MOLD BUILD-UP OBSERVED ON THE FAUCET AND BEHIND THE FAUCET OF THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: (1) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE EXTERIOR TOP AND SIDES OF THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE GREASE AND MOLD BUILD-UP OBSERVED ON THE FAUCET AND BEHIND THE FAUCET OF THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Three bay area
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: FOOD CONTAINER HOLDING CINNAMON SUGAR ON THE BACK DRY STORAGE SHELVING OBSERVED SEVERELY CRACKED. REPLACE.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS OBSERVED MISSING FROM THE CONDENSER UNIT INSIDE THE PIZZA MAKE TABLE. REPLACE FAN GUARDS.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE FOOD DEBRIS OBSERVED INSIDE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE MOLD BUILD-UP OBSERVED ON ALL THE WIRE SHELVING INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.(3) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE FOOD DEBRIS OBSERVED INSIDE THE PIZZA MAKE TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE MOLD BUILD-UP OBSERVED ON ALL THE WIRE SHELVING INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.(3) EXCESSIVE DUST BUILD-UP OBSERVED ON THE SHELVING HOLDING CHEMICALS IN THE BACK AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(4) EXCESSIVE GREASE AND DUST BUILD-UP OBSERVED ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE WALK-IN FREEZER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
Equipment: Wire shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD ON FIXTURE INSIDE THE WALK-IN COOLER OBSERVED SEVERELY CRACKED AT ONE END. REPLACE LIGHT SHIELD.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING AROUND THE BASE OF THE NECK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
11/08/2012 | Routine |
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- 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.
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. (AROUND WATER HEATER, PIZZA OVEN, WALK IN COOLER)
Location: Kitchen
- 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.
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. (ALL ROLLING CARTS AND SHELVING THAT HAVE A BUILD UP OF GREASE; FRONT OF MAKE TABLE COOLER.
Location: Walk-in cooler
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. (ALL ROLLING CARTS AND SHELVING THAT HAVE A BUILD UP OF GREASE; FRONT OF MAKE TABLE COOLER.
Location: Prep area
Equipment: Wire shelving
|
05/11/2012 | Recheck |
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- 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.
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. (AROUND WATER HEATER, PIZZA OVEN, WALK IN COOLER)
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.
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. (ALL ROLLING CARTS AND SHELVING THAT HAVE A BUILD UP OF GREASE; FRONT OF MAKE TABLE COOLER.
Location: Walk-in cooler
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. (ALL ROLLING CARTS AND SHELVING THAT HAVE A BUILD UP OF GREASE; FRONT OF MAKE TABLE COOLER.
Location: Prep area
Equipment: Wire shelving
|
05/04/2012 | Routine |
| No violation noted during this evaluation. | 04/30/2012 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 02/02/2012 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 01/17/2012 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about Pizza Hut, 3349 E 86TH ST, Indianapolis, IN »