XTRORDINARY PIZZA, 7639 SOUTHEASTERN AVE, Indianapolis, IN - Pizza inspection findings and violations

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Business Info

Name: XTRORDINARY PIZZA
Type: Restaurant
Address: 7639 SOUTHEASTERN AVE, Indianapolis, IN 46239
County: Marion
License #: 202543
Smoking: Smoke Free
Total inspections: 6
Last inspection: 03/15/2011

Primary contact: Brett Lowes
Cuisine: Pizza
Reservations: Not accepted

Restaurant representatives - add corrected or new information about XTRORDINARY PIZZA, 7639 SOUTHEASTERN AVE, Indianapolis, IN »

Inspection findings

Inspection Date

Type

  • 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: 1. PIZZA MAKE TABLE NOT AT 41 DEGREES OR BELOW. ADJUST COOLER TO MAINTAIN FOOD TEMEPERATURES AT 41 DEGREES OR BELOW. BANANA PEPPERS 45.4 dFCHEESE 46.3 dFBLACK OLIVES 45.1 dFHAM 43.2 dF2. CONTAINER OF SAUSAGE SITTING OUT ON COUNTER AT 69.6 DEGREES FAHRENHEIT. DISCARD. STORE ALL FOOD ITEMS HELD COLD AT 41 DEGREES OR BELOW.
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: UTENSILS THAT ARE SOILED DURING FOOD PREPERATION MUST BE WASHED, RINSED, SANITIZED AND AIR DRYED EVERY 4 HOURS. SWITCH UTENSILS EVERY 4 HOURS.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PLASTIC CONTAINER MADE FOR STORAGE OF HOUSEWARES BEING USED AS A FOOD CONTACT CONTAINER. USE ONLY FOOD GRADE APPROVED CONTAINERS FOR STORING FOOD ITEMS.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PLASTIC PACKAGE OF CHEESE STORED ON TOP OF SLICED HAM. PLASTIC PACKAGE IS NOT STERILE. REMOVE CHEESE TO PROPER CONTAINER AND STORE IN COOLER AT 41 DEGREES OR BELOW.
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: DATEMARK ALL FOOD OPENED/PREPARED AND HELD LONGER THAN 24 HOURS. DISCARD FOOD ITEM AFTER 7 DAYS OF OPENING OR PREPARING.
  • 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 THERMOMETER INSIDE PIZZA MAKE TABLE FOR MONITORING TEMPERATURE. COOLER MUST HOLD FOOD ITEMS AT 41 DEGREES OR BELOW.
  • 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: WOOD BOWL BEING USED AS UTENSIL IN CONTAINER OF SAUSAGE. REMOVED. DO NOT USE WOOD IN KITCHEN. USE RIGID, DURABLE PLASTIC OR METAL CONTAINERS.
03/15/2011Recheck
  • 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: 1. PIZZA MAKE TABLE NOT AT 41 DEGREES OR BELOW. ADJUST COOLER TO MAINTAIN FOOD TEMEPERATURES AT 41 DEGREES OR BELOW. BANANA PEPPERS 45.4 dFCHEESE 46.3 dFBLACK OLIVES 45.1 dFHAM 43.2 dF2. CONTAINER OF SAUSAGE SITTING OUT ON COUNTER AT 69.6 DEGREES FAHRENHEIT. DISCARD. STORE ALL FOOD ITEMS HELD COLD AT 41 DEGREES OR BELOW.
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: UTENSILS THAT ARE SOILED DURING FOOD PREPERATION MUST BE WASHED, RINSED, SANITIZED AND AIR DRYED EVERY 4 HOURS. SWITCH UTENSILS EVERY 4 HOURS.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PLASTIC CONTAINER MADE FOR STORAGE OF HOUSEWARES BEING USED AS A FOOD CONTACT CONTAINER. USE ONLY FOOD GRADE APPROVED CONTAINERS FOR STORING FOOD ITEMS.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PLASTIC PACKAGE OF CHEESE STORED ON TOP OF SLICED HAM. PLASTIC PACKAGE IS NOT STERILE. REMOVE CHEESE TO PROPER CONTAINER AND STORE IN COOLER AT 41 DEGREES OR BELOW.
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: DATEMARK ALL FOOD OPENED/PREPARED AND HELD LONGER THAN 24 HOURS. DISCARD FOOD ITEM AFTER 7 DAYS OF OPENING OR PREPARING.
  • 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 THERMOMETER INSIDE PIZZA MAKE TABLE FOR MONITORING TEMPERATURE. COOLER MUST HOLD FOOD ITEMS AT 41 DEGREES OR BELOW.
  • 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: WOOD BOWL BEING USED AS UTENSIL IN CONTAINER OF SAUSAGE. REMOVED. DO NOT USE WOOD IN KITCHEN. USE RIGID, DURABLE PLASTIC OR METAL CONTAINERS.
03/08/2011Routine
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
02/21/2011Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
12/29/2010Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
08/03/2010Routine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SILICONE SEAL ALL SINKS TO THE WALL.
    Location: Kitchen
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SILICONE SEAL ALL SINKS TO THE WALL.
    Location: Kitchen
    Equipment: Veg. Sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SILICONE SEAL ALL SINKS TO THE WALL.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SILICONE SEAL ALL SINKS TO THE WALL.
    Location: Restroom
    Equipment: Mop sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SILICONE SEAL ALL SINKS TO THE WALL.
    Location: Restroom
    Equipment: Hand sink
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: RAISE THE BOTTOM SHELF OF THE SHELVING UNITS SO THAT THERE IS 6" UNDERNEATH TO THE FLOOR FOR EASY CLEANING.
    Location: Service counter
    Equipment: Plastic shelving
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAK AT FAUCET OF VEGETABLE SINK.
    Location: Kitchen
    Equipment: Veg. Sink
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: INSTALL A SELF CLOSURE ON THE RESTROOM DOOR.
    Location: Restroom
04/22/2010Pre-Licensing

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