| No violation noted during this evaluation. | 04/24/2014 | Non-Illness Complaint |
- 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: Chopped ham on salad prep table at 47F; other items on salad table temping OK.
Location: Service counter
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs on top shelf of walk-in, over cheese, lettuce, etc. Store eggs underneath any ready-to-eat foods.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust accumulating on fan guards. Remove and clean fan guards.
Location: Walk-in cooler
- 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: Provide clean containers for ice scoops at both soda machines at service counter. Do not store scoops in ice.
Location: Service counter
|
04/23/2014 | 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: Chopped ham on salad prep table at 47F; other items on salad table temping OK.
Location: Service counter
Equipment: Prep Top Cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs on top shelf of walk-in, over cheese, lettuce, etc. Store eggs underneath any ready-to-eat foods.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust accumulating on fan guards. Remove and clean fan guards.
Location: Walk-in cooler
- 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: Provide clean containers for ice scoops at both soda machines at service counter. Do not store scoops in ice.
Location: Service counter
|
04/15/2014 | 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: Shredded mozzerella in salad prep-top holding at 52 F. It is placed inside lettuce container, so is not staying cold enough. Place cheese container directly into prep-top well, as other items on prep top are at correct temperature.
Location: Service counter
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Arrived for inspection at 11:20 am. Employee started to make list of pizzas that had been prepared that morning after I arrived. Staff was unclear on exact time each pizza had been prepared (stated approx 10-10:30am), and what time any remaining pizza should then be discarded.PLEASE ENSURE THAT EACH PIZZA THAT IS BEING HELD AT ROOM TEMPERATURE FOR REHEATING IS CLEARLY MARKED WITH THE TIME IT WAS PREPARED, SO THAT ANY REMAINING PIZZA CAN BE DISCARDED AFTER IT HAS BEEN AT ROOM TEMPERATURE FOR FOUR HOURS.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tube of Kroger raw ground beef on top shelf of walk-in, above prepared food and parmesan cheese. Store raw potentially hazerdous food underneath prepared food.
Location: Walk-in cooler
- 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: Prepared foods (lasgne, etc) in walk-in not date marked. Please mark all prepared food with either date prepared OR date to be discarded.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee has appointment to take certification test on 12/9/13. Six months was given last spring to get certified food handler. Allowing one additional 30 day extension to get certified food handler.***IF THERE IS NOT A CERTIFIED FOOD HANDLER AT THIS ESTABLISHMENT BY 12/13/13, A $100 TICKET WILL BE ISSUED. RECHECK 1/3/14: employee failed test, scheduled to take it again 1/27/14, has gotten practice tests from restaurant assn to use as study aids. Inspector strongly recommends attending a ServSafe class as well as reading book. Only issuing citation for $50 at this time since they are making a genuine effort. ***NEXT CITATION WILL BE $100 IF NO CERTIFIED FOOD HANDLER ON STAFF AT RECHECK***RECHECK 2/17/14: EMPLOYEE FAILED TEST AGAIN. OWNER GIORGIO MIGLIACCIO IS SCHEDULED TO TAKE TEST ON 3/24/14. NOT ISSUING CITATION AT THIS TIME, SINCE A NEW PLAN IS IN PLACE (GIORGIO HAS PREVIOUSLY PASSED TEST BUT HIS CERTIFICATE HAS EXPIRED). SETTING RECHECK FOR ONE WEEK AFTER SCHEDULED TEST DATE. RECHECK 3/31/14: (VIA PHONE) GIORGIO FAILED TEST. IMMEDIATELY SCHEDULED A DIFFERENT EMPLOYEE TO TAKE TEST 4/10/14. ALLOWING TWO WEEK EXTENSION, ANOTHER TICKET WILL BE ISSUED AT RECHECK IF THIS EMPLOYEE DOESN'T PASS. STRONGLY EMPHASIZED NEED TO SUPPORT THIS EMPLOYEE IN STUDYING, ALSO DISCUSSED FACT THAT SIMPLY TAKING TEST ONLINE AFTER READING BOOK (AS THEY HAVE BEEN DOING) IS VERY DIFFICULT AND WHOEVER IS TAKING TEST NEEDS TO TAKE THE CLASS AS WELL TO BETTER ENSURE SUCCESS.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives stored between back of prep table and wall. Please store clean knives elsewhere so they do not come into contact with wall.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter in prep area. Please store wet towels in sanitizer bucket.
Location: Prep area
- Food storage (corrected)
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: Pans of ziti and lasgne on floor under hot holding area. CORRECTED ON SITE.
Location: Service counter
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Employee washing dishes was putting both bleach and soap in washing bay, adding bleach to rinse water bay, and not using sanitizer bay. Educated on site as to proper use of three bay sink and importance of sanitizer step. CORRECTED ON SITE.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Waste water leaking from drain line under 3 bay, also, water is draining very slowly from 3 bay basins. Repair to good working order.REPAIRMAN ALREADY ON SITE TO ASSESS SITUATION DURING INSPECTION.
Location: Prep area
Equipment: 3-bay
- 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: Ice scoop in ice bin under soda fountain at service counter stored in ice with handle touching ice. Please store ice scoop in container so that handle does not touch ice.
Location: Service counter
Equipment: Ice bin
|
04/15/2014 | Recheck |
- 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 mozzerella in salad prep-top holding at 52 F. It is placed inside lettuce container, so is not staying cold enough. Place cheese container directly into prep-top well, as other items on prep top are at correct temperature.
Location: Service counter
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Arrived for inspection at 11:20 am. Employee started to make list of pizzas that had been prepared that morning after I arrived. Staff was unclear on exact time each pizza had been prepared (stated approx 10-10:30am), and what time any remaining pizza should then be discarded.PLEASE ENSURE THAT EACH PIZZA THAT IS BEING HELD AT ROOM TEMPERATURE FOR REHEATING IS CLEARLY MARKED WITH THE TIME IT WAS PREPARED, SO THAT ANY REMAINING PIZZA CAN BE DISCARDED AFTER IT HAS BEEN AT ROOM TEMPERATURE FOR FOUR HOURS.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tube of Kroger raw ground beef on top shelf of walk-in, above prepared food and parmesan cheese. Store raw potentially hazerdous food underneath prepared food.
Location: Walk-in cooler
- 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: Prepared foods (lasgne, etc) in walk-in not date marked. Please mark all prepared food with either date prepared OR date to be discarded.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee has appointment to take certification test on 12/9/13. Six months was given last spring to get certified food handler. Allowing one additional 30 day extension to get certified food handler.***IF THERE IS NOT A CERTIFIED FOOD HANDLER AT THIS ESTABLISHMENT BY 12/13/13, A $100 TICKET WILL BE ISSUED. RECHECK 1/3/14: employee failed test, scheduled to take it again 1/27/14, has gotten practice tests from restaurant assn to use as study aids. Inspector strongly recommends attending a ServSafe class as well as reading book. Only issuing citation for $50 at this time since they are making a genuine effort. ***NEXT CITATION WILL BE $100 IF NO CERTIFIED FOOD HANDLER ON STAFF AT RECHECK***RECHECK 2/17/14: EMPLOYEE FAILED TEST AGAIN. OWNER GIORGIO MIGLIACCIO IS SCHEDULED TO TAKE TEST ON 3/24/14. NOT ISSUING CITATION AT THIS TIME, SINCE A NEW PLAN IS IN PLACE (GIORGIO HAS PREVIOUSLY PASSED TEST BUT HIS CERTIFICATE HAS EXPIRED). SETTING RECHECK FOR ONE WEEK AFTER SCHEDULED TEST DATE. RECHECK 3/31/14: (VIA PHONE) GIORGIO FAILED TEST. IMMEDIATELY SCHEDULED A DIFFERENT EMPLOYEE TO TAKE TEST 4/10/14. ALLOWING TWO WEEK EXTENSION, ANOTHER TICKET WILL BE ISSUED AT RECHECK IF THIS EMPLOYEE DOESN'T PASS. STRONGLY EMPHASIZED NEED TO SUPPORT THIS EMPLOYEE IN STUDYING, ALSO DISCUSSED FACT THAT SIMPLY TAKING TEST ONLINE AFTER READING BOOK (AS THEY HAVE BEEN DOING) IS VERY DIFFICULT AND WHOEVER IS TAKING TEST NEEDS TO TAKE THE CLASS AS WELL TO BETTER ENSURE SUCCESS.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives stored between back of prep table and wall. Please store clean knives elsewhere so they do not come into contact with wall.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter in prep area. Please store wet towels in sanitizer bucket.
Location: Prep area
- Food storage (corrected)
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: Pans of ziti and lasgne on floor under hot holding area. CORRECTED ON SITE.
Location: Service counter
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Employee washing dishes was putting both bleach and soap in washing bay, adding bleach to rinse water bay, and not using sanitizer bay. Educated on site as to proper use of three bay sink and importance of sanitizer step. CORRECTED ON SITE.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Waste water leaking from drain line under 3 bay, also, water is draining very slowly from 3 bay basins. Repair to good working order.REPAIRMAN ALREADY ON SITE TO ASSESS SITUATION DURING INSPECTION.
Location: Prep area
Equipment: 3-bay
- 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: Ice scoop in ice bin under soda fountain at service counter stored in ice with handle touching ice. Please store ice scoop in container so that handle does not touch ice.
Location: Service counter
Equipment: Ice bin
|
03/31/2014 | Recheck |
- 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 mozzerella in salad prep-top holding at 52 F. It is placed inside lettuce container, so is not staying cold enough. Place cheese container directly into prep-top well, as other items on prep top are at correct temperature.
Location: Service counter
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Arrived for inspection at 11:20 am. Employee started to make list of pizzas that had been prepared that morning after I arrived. Staff was unclear on exact time each pizza had been prepared (stated approx 10-10:30am), and what time any remaining pizza should then be discarded.PLEASE ENSURE THAT EACH PIZZA THAT IS BEING HELD AT ROOM TEMPERATURE FOR REHEATING IS CLEARLY MARKED WITH THE TIME IT WAS PREPARED, SO THAT ANY REMAINING PIZZA CAN BE DISCARDED AFTER IT HAS BEEN AT ROOM TEMPERATURE FOR FOUR HOURS.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tube of Kroger raw ground beef on top shelf of walk-in, above prepared food and parmesan cheese. Store raw potentially hazerdous food underneath prepared food.
Location: Walk-in cooler
- 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: Prepared foods (lasgne, etc) in walk-in not date marked. Please mark all prepared food with either date prepared OR date to be discarded.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee has appointment to take certification test on 12/9/13. Six months was given last spring to get certified food handler. Allowing one additional 30 day extension to get certified food handler.***IF THERE IS NOT A CERTIFIED FOOD HANDLER AT THIS ESTABLISHMENT BY 12/13/13, A $100 TICKET WILL BE ISSUED. RECHECK 1/3/14: employee failed test, scheduled to take it again 1/27/14, has gotten practice tests from restaurant assn to use as study aids. Inspector strongly recommends attending a ServSafe class as well as reading book. Only issuing citation for $50 at this time since they are making a genuine effort. ***NEXT CITATION WILL BE $100 IF NO CERTIFIED FOOD HANDLER ON STAFF AT RECHECK***RECHECK 2/17/14: EMPLOYEE FAILED TEST AGAIN. OWNER GIORGIO MIGLIACCIO IS SCHEDULED TO TAKE TEST ON 3/24/14. NOT ISSUING CITATION AT THIS TIME, SINCE A NEW PLAN IS IN PLACE (GIORGIO HAS PREVIOUSLY PASSED TEST BUT HIS CERTIFICATE HAS EXPIRED). SETTING RECHECK FOR ONE WEEK AFTER SCHEDULED TEST DATE.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives stored between back of prep table and wall. Please store clean knives elsewhere so they do not come into contact with wall.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter in prep area. Please store wet towels in sanitizer bucket.
Location: Prep area
- Food storage (corrected)
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: Pans of ziti and lasgne on floor under hot holding area. CORRECTED ON SITE.
Location: Service counter
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Employee washing dishes was putting both bleach and soap in washing bay, adding bleach to rinse water bay, and not using sanitizer bay. Educated on site as to proper use of three bay sink and importance of sanitizer step. CORRECTED ON SITE.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Waste water leaking from drain line under 3 bay, also, water is draining very slowly from 3 bay basins. Repair to good working order.REPAIRMAN ALREADY ON SITE TO ASSESS SITUATION DURING INSPECTION.
Location: Prep area
Equipment: 3-bay
- 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: Ice scoop in ice bin under soda fountain at service counter stored in ice with handle touching ice. Please store ice scoop in container so that handle does not touch ice.
Location: Service counter
Equipment: Ice bin
|
02/17/2014 | Recheck |
- 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 mozzerella in salad prep-top holding at 52 F. It is placed inside lettuce container, so is not staying cold enough. Place cheese container directly into prep-top well, as other items on prep top are at correct temperature.
Location: Service counter
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Arrived for inspection at 11:20 am. Employee started to make list of pizzas that had been prepared that morning after I arrived. Staff was unclear on exact time each pizza had been prepared (stated approx 10-10:30am), and what time any remaining pizza should then be discarded.PLEASE ENSURE THAT EACH PIZZA THAT IS BEING HELD AT ROOM TEMPERATURE FOR REHEATING IS CLEARLY MARKED WITH THE TIME IT WAS PREPARED, SO THAT ANY REMAINING PIZZA CAN BE DISCARDED AFTER IT HAS BEEN AT ROOM TEMPERATURE FOR FOUR HOURS.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tube of Kroger raw ground beef on top shelf of walk-in, above prepared food and parmesan cheese. Store raw potentially hazerdous food underneath prepared food.
Location: Walk-in cooler
- 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: Prepared foods (lasgne, etc) in walk-in not date marked. Please mark all prepared food with either date prepared OR date to be discarded.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee has appointment to take certification test on 12/9/13. Six months was given last spring to get certified food handler. Allowing one additional 30 day extension to get certified food handler.***IF THERE IS NOT A CERTIFIED FOOD HANDLER AT THIS ESTABLISHMENT BY 12/13/13, A $100 TICKET WILL BE ISSUED. RECHECK 1/3/14: employee failed test, scheduled to take it again 1/27/14, has gotten practice tests from restaurant assn to use as study aids. Inspector strongly recommends attending a ServSafe class as well as reading book. Only issuing citation for $50 at this time since they are making a genuine effort. ***NEXT CITATION WILL BE $100 IF NO CERTIFIED FOOD HANDLER ON STAFF AT RECHECK***
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives stored between back of prep table and wall. Please store clean knives elsewhere so they do not come into contact with wall.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter in prep area. Please store wet towels in sanitizer bucket.
Location: Prep area
- Food storage (corrected)
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: Pans of ziti and lasgne on floor under hot holding area. CORRECTED ON SITE.
Location: Service counter
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Employee washing dishes was putting both bleach and soap in washing bay, adding bleach to rinse water bay, and not using sanitizer bay. Educated on site as to proper use of three bay sink and importance of sanitizer step. CORRECTED ON SITE.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Waste water leaking from drain line under 3 bay, also, water is draining very slowly from 3 bay basins. Repair to good working order.REPAIRMAN ALREADY ON SITE TO ASSESS SITUATION DURING INSPECTION.
Location: Prep area
Equipment: 3-bay
- 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: Ice scoop in ice bin under soda fountain at service counter stored in ice with handle touching ice. Please store ice scoop in container so that handle does not touch ice.
Location: Service counter
Equipment: Ice bin
|
01/03/2014 | Recheck |
- 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 mozzerella in salad prep-top holding at 52 F. It is placed inside lettuce container, so is not staying cold enough. Place cheese container directly into prep-top well, as other items on prep top are at correct temperature.
Location: Service counter
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Arrived for inspection at 11:20 am. Employee started to make list of pizzas that had been prepared that morning after I arrived. Staff was unclear on exact time each pizza had been prepared (stated approx 10-10:30am), and what time any remaining pizza should then be discarded.PLEASE ENSURE THAT EACH PIZZA THAT IS BEING HELD AT ROOM TEMPERATURE FOR REHEATING IS CLEARLY MARKED WITH THE TIME IT WAS PREPARED, SO THAT ANY REMAINING PIZZA CAN BE DISCARDED AFTER IT HAS BEEN AT ROOM TEMPERATURE FOR FOUR HOURS.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tube of Kroger raw ground beef on top shelf of walk-in, above prepared food and parmesan cheese. Store raw potentially hazerdous food underneath prepared food.
Location: Walk-in cooler
- 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: Prepared foods (lasgne, etc) in walk-in not date marked. Please mark all prepared food with either date prepared OR date to be discarded.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee has appointment to take certification test on 12/9/13. Six months was given last spring to get certified food handler. Allowing one additional 30 day extension to get certified food handler.***IF THERE IS NOT A CERTIFIED FOOD HANDLER AT THIS ESTABLISHMENT BY 12/13/13, A $100 TICKET WILL BE ISSUED.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives stored between back of prep table and wall. Please store clean knives elsewhere so they do not come into contact with wall.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter in prep area. Please store wet towels in sanitizer bucket.
Location: Prep area
- Food storage (corrected)
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: Pans of ziti and lasgne on floor under hot holding area. CORRECTED ON SITE.
Location: Service counter
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Employee washing dishes was putting both bleach and soap in washing bay, adding bleach to rinse water bay, and not using sanitizer bay. Educated on site as to proper use of three bay sink and importance of sanitizer step. CORRECTED ON SITE.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Waste water leaking from drain line under 3 bay, also, water is draining very slowly from 3 bay basins. Repair to good working order.REPAIRMAN ALREADY ON SITE TO ASSESS SITUATION DURING INSPECTION.
Location: Prep area
Equipment: 3-bay
- 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: Ice scoop in ice bin under soda fountain at service counter stored in ice with handle touching ice. Please store ice scoop in container so that handle does not touch ice.
Location: Service counter
Equipment: Ice bin
|
11/13/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
11/13/2013 | 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: Shredded mozzerella in salad prep-top holding at 52 F. It is placed inside lettuce container, so is not staying cold enough. Place cheese container directly into prep-top well, as other items on prep top are at correct temperature.
Location: Service counter
Equipment: Prep Top Cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Arrived for inspection at 11:20 am. Employee started to make list of pizzas that had been prepared that morning after I arrived. Staff was unclear on exact time each pizza had been prepared (stated approx 10-10:30am), and what time any remaining pizza should then be discarded.PLEASE ENSURE THAT EACH PIZZA THAT IS BEING HELD AT ROOM TEMPERATURE FOR REHEATING IS CLEARLY MARKED WITH THE TIME IT WAS PREPARED, SO THAT ANY REMAINING PIZZA CAN BE DISCARDED AFTER IT HAS BEEN AT ROOM TEMPERATURE FOR FOUR HOURS.
Location: Service counter
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Tube of Kroger raw ground beef on top shelf of walk-in, above prepared food and parmesan cheese. Store raw potentially hazerdous food underneath prepared food.
Location: Walk-in cooler
- 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: Prepared foods (lasgne, etc) in walk-in not date marked. Please mark all prepared food with either date prepared OR date to be discarded.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Existing food handler certification expired 3/10/2013. Previously cited by prior inspector. ****MUST PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY 11/11/13 OR $100 TICKET WILL BE ISSUED. $100 TICKET CAN BE ASSESSED AGAIN EVERY FOLLOWING DAY THAT A CERTIFIED FOOD HANDLER IS NOT ON SITE***
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives stored between back of prep table and wall. Please store clean knives elsewhere so they do not come into contact with wall.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels stored on counter in prep area. Please store wet towels in sanitizer bucket.
Location: Prep area
- Food storage (corrected on site)
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: Pans of ziti and lasgne on floor under hot holding area. CORRECTED ON SITE.
Location: Service counter
- Detergent-sanitizer improperly used (corrected on site)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: Employee washing dishes was putting both bleach and soap in washing bay, adding bleach to rinse water bay, and not using sanitizer bay. Educated on site as to proper use of three bay sink and importance of sanitizer step. CORRECTED ON SITE.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Waste water leaking from drain line under 3 bay, also, water is draining very slowly from 3 bay basins. Repair to good working order.REPAIRMAN ALREADY ON SITE TO ASSESS SITUATION DURING INSPECTION.
Location: Prep area
Equipment: 3-bay
- 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: Ice scoop in ice bin under soda fountain at service counter stored in ice with handle touching ice. Please store ice scoop in container so that handle does not touch ice.
Location: Service counter
Equipment: Ice bin
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10/25/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SIGN POSTED AT THE FRONT DOOR.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee is scheduled to re-take certification class and exam on 9/23/13.
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08/21/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO OWNER.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. HAM THAT WILL BE USED ALSO ON READY TO EAT FOOD (SALADS, SUBS).
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE AND IN FRONT OF, THE HAND SINK. PLEASE REMOVE.
Location: Prep area
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. CURRENTLY STUDYING AND SCHEDULED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN SOILED SHELVING ABOVE 3-BAY SINK.
Location: Prep area
Equipment: Wire shelving
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07/10/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO OWNER.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. HAM THAT WILL BE USED ALSO ON READY TO EAT FOOD (SALADS, SUBS).
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE AND IN FRONT OF, THE HAND SINK. PLEASE REMOVE.
Location: Prep area
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. CURRENTLY STUDYING AND SCHEDULED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN SOILED SHELVING ABOVE 3-BAY SINK.
Location: Prep area
Equipment: Wire shelving
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07/03/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO OWNER.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. HAM THAT WILL BE USED ALSO ON READY TO EAT FOOD (SALADS, SUBS).
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE AND IN FRONT OF, THE HAND SINK. PLEASE REMOVE.
Location: Prep area
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. CURRENTLY STUDYING AND SCHEDULED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN SOILED SHELVING ABOVE 3-BAY SINK.
Location: Prep area
Equipment: Wire shelving
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06/20/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO OWNER.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. HAM THAT WILL BE USED ALSO ON READY TO EAT FOOD (SALADS, SUBS).
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE AND IN FRONT OF, THE HAND SINK. PLEASE REMOVE.
Location: Prep area
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. CURRENTLY STUDYING AND SCHEDULED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN SOILED SHELVING ABOVE 3-BAY SINK.
Location: Prep area
Equipment: Wire shelving
|
05/15/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO OWNER.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. HAM THAT WILL BE USED ALSO ON READY TO EAT FOOD (SALADS, SUBS).
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE AND IN FRONT OF, THE HAND SINK. PLEASE REMOVE.
Location: Prep area
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. CURRENTLY STUDYING AND SCHEDULED.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN SOILED SHELVING ABOVE 3-BAY SINK.
Location: Prep area
Equipment: Wire shelving
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05/08/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGN FOR OWNER.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPAIR DOOR HANDLE OF SMALL END MAKE TABLE COOLER. 1/25 onsite.
Location: Kitchen (front)
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RESEAL REAR HAND SINK TO WALL WITH SILICONE SEALER.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner PIZZA BOXES STORED ON FLOOR IN BACK ROOM.
Location: Back room
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01/25/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGN FOR OWNER.
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPAIR DOOR HANDLE OF SMALL END MAKE TABLE COOLER.
Location: Kitchen (front)
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RESEAL REAR HAND SINK TO WALL WITH SILICONE SEALER.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner PIZZA BOXES STORED ON FLOOR IN BACK ROOM.
Location: Back room
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01/18/2013 | 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. ENSURE MAKE TABLE COOLER HOLDS FOOD AT 41 DEGREES F AND BELOW AT ALL TIMES.
Location: Service counter
Equipment: Make table cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. WASH, RINSE AND THEN SANITIZE.
- No test kit (corrected on site)
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. WHITE STRIPS FOR BLEACH WATER.
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09/19/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. HOLDING FOOD ON STOVE WITH NO TEMPERATURE CONTROL.
Location: Service counter
Equipment: Stove
- 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. ENSURE MAKE TABLE COOLER HOLDS FOOD AT 41 DEGREES F AND BELOW AT ALL TIMES.
Location: Service counter
Equipment: Make table cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. WASH, RINSE AND THEN SANITIZE.
- 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. WHITE STRIPS FOR BLEACH WATER.
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09/12/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored. (medicines stored on shelving above the prep table)
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: Store all toxic materials, poisons, and medicine off by themselves... or below equipment. Corrected during inspection
Location: Prep area
- 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: Container with utensils setting in the hand sink. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, manual warewashing.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions. (About one cap full of bleach per gallon of water at the 3 bay sink.)
Comments: Three bay sink: Wash, Rinse, and Sanitize.... Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean splash guard on ice machine.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Ice machine
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05/03/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Pizzas were 85-90F and steam table food were 115-130F.
Location: Service counter
- 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: Ham was 47 F
Location: Service counter
- 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: A spray bottle of cleaner was on the dry storage shelf.
Location: Dry storage
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01/31/2012 | Super Bowl Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Pizzas were 85-90F and steam table food were 115-130F.
Location: Service counter
- 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: Ham was 47 F
Location: Service counter
- 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: A spray bottle of cleaner was on the dry storage shelf.
Location: Dry storage
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01/30/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about GIORGIO'S PIZZA, 9 E MARKET ST, Indianapolis, IN »