- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK APPLIED GLOVES WITH OUT WASHING HANDS FIRST. GLOVES USED FOR HANDLING RAW FOOD BEFORE COOKING.DISCUSSED PROPER GLOVE USE AND HAND WASHING WITH COOK. CORRECTED ON SITE.GLOVES ARE NOT NEEDED WHILE HANDLING FOODS THAT WILL GO THROUGH A COOK STEP.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILD UP ON FAN GRATES AT WALK IN FREEZER. REPAIR AND/OR DEFROST FREEZER TO PREVENT ICE BUILDING UP ON FOOD PRODUCTS.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF TOMATOES AND BAG OF ONIONS ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- 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: SODA DISPENSER AND ICE CHUTE IS SOILED. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN FOR PREP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Prep sink
|
09/26/2014 | Routine |
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. TWO BOXES OF PITA BREAD STORED ON FLOOR IN WALK IN FREEZER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in freezer
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03/28/2014 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE PEST SPRAY STORED IN CABINET UNDER SODA MACHINE.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.
Location: Dining room
- 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: 1. IN PLACE SANI NEAR COOK LINE MEASURED 0 PPM.ENSURE A PROPER CHLORINE BLEACH SANITIZER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN OCTOBER 2012.PLEASE SCHEDULE. SHOULD BE RETAGGED EVERY 6 MONTHS.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK IN BACK KITCHEN AREA NEEDS TO RESEALED/CAULKED TO WALL.
Location: Kitchen
Equipment: Hand sink
|
08/02/2013 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE PEST SPRAY STORED IN CABINET UNDER SODA MACHINE.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.
Location: Dining room
- 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: 1. IN PLACE SANI NEAR COOK LINE MEASURED 0 PPM.ENSURE A PROPER CHLORINE BLEACH SANITIZER CONCENTRATION OF 50-100 PPM.***REPEAT VIOLATION***
Location: Cook line
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN OCTOBER 2012.PLEASE SCHEDULE. SHOULD BE RETAGGED EVERY 6 MONTHS.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK IN BACK KITCHEN AREA NEEDS TO RESEALED/CAULKED TO WALL.
Location: Kitchen
Equipment: Hand sink
|
07/26/2013 | Routine |
| No violation noted during this evaluation. | 06/24/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: TWO CO2 TANKS UNRESTRAINED BY WALK IN FREEZER.PLEASE RESTRAIN ALL CO2 TANKS WITH BUNGEE CORDS OR CHAINS. CORRECTED ON SITE.
- 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: SHREDDED CHEESE AND GRATED CHEESE IN COLD TOP COOLER ON PREP LINE AT 45-48 DEGREES F. PLEASE ENSURE ALL POTENTIALLY HAZARDOUS COLD FOODS ARE KEPT AT 41 DEGREES F OR BELOW. ADJUSTED COLD TOP TO MAINTAIN A LOWER TEMPERATURE.
Location: Prep area
Equipment: Cold top
- 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: 1. IN PLACE BLEACH SANITIZER IN SERVICE COUNTER/PREP AREA MEASURED 10 PPM. 2. BLEACH SANITIZING SOLUTION IN 3 BAY MEASURED 10 PPM.PLEASE ENSURE BLEACH SANITIZER SOLUTION MEASURES 50 PPM. CHANGE IN PLACE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO ENSURE PROPER CONCENTRATION. CORRECTED ON SITE.
Location: Prep area
- 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: 1. IN PLACE BLEACH SANITIZER IN SERVICE COUNTER/PREP AREA MEASURED 10 PPM. 2. BLEACH SANITIZING SOLUTION IN 3 BAY MEASURED 10 PPM.PLEASE ENSURE BLEACH SANITIZER SOLUTION MEASURES 50 PPM. CHANGE IN PLACE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO ENSURE PROPER CONCENTRATION. CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: 3-bay
|
01/10/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: TWO CO2 TANKS UNRESTRAINED BY WALK IN FREEZER.PLEASE RESTRAIN ALL CO2 TANKS WITH BUNGEE CORDS OR CHAINS. CORRECTED ON SITE.
- 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: SHREDDED CHEESE AND GRATED CHEESE IN COLD TOP COOLER ON PREP LINE AT 45-48 DEGREES F. PLEASE ENSURE ALL POTENTIALLY HAZARDOUS COLD FOODS ARE KEPT AT 41 DEGREES F OR BELOW. ADJUSTED COLD TOP TO MAINTAIN A LOWER TEMPERATURE.
Location: Prep area
Equipment: Cold top
- 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: 1. IN PLACE BLEACH SANITIZER IN SERVICE COUNTER/PREP AREA MEASURED 10 PPM. 2. BLEACH SANITIZING SOLUTION IN 3 BAY MEASURED 10 PPM.PLEASE ENSURE BLEACH SANITIZER SOLUTION MEASURES 50 PPM. CHANGE IN PLACE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO ENSURE PROPER CONCENTRATION. CORRECTED ON SITE.
Location: Prep area
- 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: 1. IN PLACE BLEACH SANITIZER IN SERVICE COUNTER/PREP AREA MEASURED 10 PPM. 2. BLEACH SANITIZING SOLUTION IN 3 BAY MEASURED 10 PPM.PLEASE ENSURE BLEACH SANITIZER SOLUTION MEASURES 50 PPM. CHANGE IN PLACE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO ENSURE PROPER CONCENTRATION. CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: 3-bay
|
01/03/2013 | 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.
Location: Service counter
Equipment: Reach in cooler (3 door)
- 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.
- 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).
Location: Prep area
- 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: COVERED EMPLOYEE DRINKS OBSERVED STORED ABOVE PITA BREAD ON THE SHELVING IN THE BACK PREP AREA. EMPLOYEE DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Walk-in cooler
- 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: COVERED EMPLOYEE DRINKS OBSERVED STORED ABOVE PITA BREAD ON THE SHELVING IN THE BACK PREP AREA. EMPLOYEE DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: BLEACH WATER SOLUTION IN BUCKETS AT THE GRILL AREA AND IN THE BACK PREP AREA MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
- 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: BLEACH WATER SOLUTION IN BUCKETS AT THE GRILL AREA AND IN THE BACK PREP AREA MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Prep area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: GAP OBSERVED BETWEEN THE WALL AND THE PREP AREA HAND SINK. SECURE/SEAL HAND SINK TO THE WALL.
Location: Prep area
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
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: LEAK OBSERVED AT THE BASE OF THE NECK ON THE PREP AREA HAND SINK FAUCET. REPAIR.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK OBSERVED AT THE BASE OF THE NECK ON THE PREP AREA HAND SINK FAUCET. REPAIR.
Equipment: Mop sink
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE TILE OBSERVED MISSING ON LOWER LEFT CORNER OF FRONT COUNTER AREA UNDER THE REGISTER. INSTALL COVE BASE TILE.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Prep area
Equipment: Prep sink
|
11/19/2012 | Pre-Licensing 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: AMBIENT AIR TEMPERATURE OF THE REACH-IN COOLER AT THE FRONT SERVICE COUNTER MEASURED 46 DEGREES F. REPAIR UNIT/ADJUST THERMOSTAT TO MAINTAIN INTERNAL TEMPERATURE OF 41 DEGREES F OR BELOW. NOTE -- NO FOOD PRODUCTS ARE CURRENTLY BEING STORED INSIDE THE UNIT.
Location: Service counter
Equipment: Reach in cooler (3 door)
- Toxic labeling (corrected on site)
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: SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED ON THE SHELVING NEAR THE OFFICE WITH NO LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
- 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: STAINLESS STEEL POLISH AND CLR OBSERVED STORED ON THE SHELVING ABOVE THE PREP SINK. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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 CAN OF RED BULL OBSERVED STORED ON TOP OF A CONTAINER OF HUMMUS IN THE WALK-IN COOLER. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Walk-in cooler
- 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: BLEACH WATER SOLUTION IN BUCKET AT THE GRILL AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: GAP OBSERVED BETWEEN THE WALL AND THE PREP AREA HAND SINK. SECURE/SEAL HAND SINK TO THE WALL.
Location: Prep area
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: LIGHT SHIELD FOR BULB IN THE WALK-IN COOLER OBSERVED FLAKING/PEELING. REPLACE SHIELD TO PREVENT PHYSICAL CONTAMINATION OF FOOD PRODUCTS.
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: (1) LEAK OBSERVED AT THE BASE OF THE NECK ON THE PREP AREA HAND SINK FAUCET. REPAIR.(2) LEAK OBSERVED AT THE FAUCET/HOSE CONNECTION OF THE MOP SINK. REPAIR.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) LEAK OBSERVED AT THE BASE OF THE NECK ON THE PREP AREA HAND SINK FAUCET. REPAIR.(2) LEAK OBSERVED AT THE FAUCET/HOSE CONNECTION OF THE MOP SINK. REPAIR.
Equipment: Mop sink
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK RECEIVING DOOR. REPAIR/INSTALL NEW DOOR SWEEP TO PREVENT PEST ENTRY.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE TILE OBSERVED MISSING ON LOWER LEFT CORNER OF FRONT COUNTER AREA UNDER THE REGISTER. INSTALL COVE BASE TILE.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LARGE HOLE OBSERVED IN WALL IN THE OFFICE. REPAIR.
Location: Back room
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGES OF ROAST BEEF OBSERVED THAWING IN STAGNANT WATER MEASURING 85 DEGREES F INSIDE THE PREP SINK. THAW PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep sink
|
11/12/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about THE PITA PIT, 2902 W 86TH ST, Indianapolis, IN »