- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.9/2 -- SET UP A DATE TO TAKE THE CLASS/EXAM.10/1 -- WAITNG ON CERTIFICATE.10/22 -- DISTRICT MGR. IS SUPPOSED TO GET CERTIFICATE TO THE STORE.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.10/1 -- REPAIR IS ON ORDER.
Location: Cook line
Equipment: Hand sink
|
11/03/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.9/2 -- SET UP A DATE TO TAKE THE CLASS/EXAM.10/1 -- WAITNG ON CERTIFICATE.10/22 -- DISTRICT MGR. IS SUPPOSED TO GET CERTIFICATE TO THE STORE.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.10/1 -- REPAIR IS ON ORDER.
Location: Cook line
Equipment: Hand sink
|
10/21/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.9/2 -- SET UP A DATE TO TAKE THE CLASS/EXAM.10/1 -- WAITNG ON CERTIFICATE.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.10/1 -- REPAIR IS ON ORDER.
Location: Cook line
Equipment: Hand sink
|
10/10/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.9/2 -- SET UP A DATE TO TAKE THE CLASS/EXAM.10/1 -- WAITNG ON CERTIFICATE.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.10/1 -- REPAIR IS ON ORDER.
Location: Cook line
Equipment: Hand sink
|
10/01/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.9/2 -- SET UP A DATE TO TAKE THE CLASS/EXAM.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
09/02/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
08/29/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN & SANITIZE PEPSI COOLER -- INSIDE--LOWER SURFACE.
Location: Deli 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: COOK--LINE HAND SINK SANITIZER WAS VERY STRONG WITH CHLORINE. (APPRX. 400 -600 PPM). WAS CHANGED -- CORRECTED ON SITE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON RECORD NO LONGER WORKS HERE. HAVE A DIFFERENT EMPLOYEE GET CERTIFED.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING KNIFE STORED WITH BLADE DOWN BETWEEN EQUIPMENT. LAY KNIFE FLAT ON TABLE TOP OR CUTTING BOARD INSTEAD.
Location: Cook line
- 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.SOME TUBS OF FROZEN PORK RIBS WERE BEING THAWED USNG WARM WATER. THIS WAS BEING CORRECTED ON SITE. USE A THERMOMETER TO CHECK TEMP.
Comments: FROM DAY TO DAY, THAW PORK IN THE COOLER, FOR INSTANCE, OVER NIGHT. WHEN TIME IS SHORT THEN THAW UNDER COOL -- RUNNING WATER IN CONTAINERS IN SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A LEAKY COLD FAUCET ON COOK--LINE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
08/25/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.MAKE SURE HANDS ARE WASHED EVEN BEFORE GLOVES ARE PUT ON AS NEEDED.
- 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: KEEP BLEACH (OR SANITIZER) WATER SET UP FOR WIPING CLOTHS FOR CUTTING BOARDS AND/OR FOOD CONTACT SURFACES.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A SERV SAFE CERTIFICATE NO LONGER WORKS HERE. HAVE ANOTHER EMPLOYEE GET CERTIFIED AS SOON AS POSSIBLE.12/27 -- 2 EMPLOYEES ARE PLANNING TO TAKE SERV SAFE TEST THIS SUN.12/30.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOPS BETWEEN USE.
Location: Kitchen (back)
- 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 viewingREPLACE THERMOMETER IN BOTH PREP. COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN THE 3--BAY SINK AS NEEDED.
Location: Kitchen (back)
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: REPAIR/RECONNECT THE DRAIN PIPE UNDER THE 2--BAY (PREP.) SINK.
Location: Kitchen (back)
Equipment: 2-bay
|
02/14/2014 | Recheck |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.MAKE SURE HANDS ARE WASHED EVEN BEFORE GLOVES ARE PUT ON AS NEEDED.
- 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: KEEP BLEACH (OR SANITIZER) WATER SET UP FOR WIPING CLOTHS FOR CUTTING BOARDS AND/OR FOOD CONTACT SURFACES.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A SERV SAFE CERTIFICATE NO LONGER WORKS HERE. HAVE ANOTHER EMPLOYEE GET CERTIFIED AS SOON AS POSSIBLE.12/27 -- 2 EMPLOYEES ARE PLANNING TO TAKE SERV SAFE TEST THIS SUN.12/30.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOPS BETWEEN USE.
Location: Kitchen (back)
- 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 viewingREPLACE THERMOMETER IN BOTH PREP. COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN THE 3--BAY SINK AS NEEDED.
Location: Kitchen (back)
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: REPAIR/RECONNECT THE DRAIN PIPE UNDER THE 2--BAY (PREP.) SINK.
Location: Kitchen (back)
Equipment: 2-bay
|
01/24/2014 | Recheck |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.MAKE SURE HANDS ARE WASHED EVEN BEFORE GLOVES ARE PUT ON AS NEEDED.
- 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: KEEP BLEACH (OR SANITIZER) WATER SET UP FOR WIPING CLOTHS FOR CUTTING BOARDS AND/OR FOOD CONTACT SURFACES.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A SERV SAFE CERTIFICATE NO LONGER WORKS HERE. HAVE ANOTHER EMPLOYEE GET CERTIFIED AS SOON AS POSSIBLE.12/27 -- 2 EMPLOYEES ARE PLANNING TO TAKE SERV SAFE TEST THIS SUN.12/30.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOPS BETWEEN USE.
Location: Kitchen (back)
- 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 viewingREPLACE THERMOMETER IN BOTH PREP. COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN THE 3--BAY SINK AS NEEDED.
Location: Kitchen (back)
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: REPAIR/RECONNECT THE DRAIN PIPE UNDER THE 2--BAY (PREP.) SINK.
Location: Kitchen (back)
Equipment: 2-bay
|
12/27/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.MAKE SURE HANDS ARE WASHED EVEN BEFORE GLOVES ARE PUT ON AS NEEDED.
- 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: KEEP BLEACH (OR SANITIZER) WATER SET UP FOR WIPING CLOTHS FOR CUTTING BOARDS AND/OR FOOD CONTACT SURFACES.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE WITH A SERV SAFE CERTIFICATE NO LONGER WORKS HERE. HAVE ANOTHER EMPLOYEE GET CERTIFIED AS SOON AS POSSIBLE.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOPS BETWEEN USE.
Location: Kitchen (back)
- 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 viewingREPLACE THERMOMETER IN BOTH PREP. COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: `1) CLEAN THE MEN'S ROOM TOILET.2) CLEAN AND SANITIZE THE 2--BAY SINK.
Location: Mens restroom
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN THE 3--BAY SINK AS NEEDED.
Location: Kitchen (back)
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: REPAIR/RECONNECT THE DRAIN PIPE UNDER THE 2--BAY (PREP.) SINK.
Location: Kitchen (back)
Equipment: 2-bay
|
12/20/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ONE PAN (TUB) OF RIBS, COOKED LATE LAST NIGHT DID NOT COOL DOWN QUICKLY ENOUGH AND MEASURED 48 TO 54 DEGREES. DISCARD THIS CONTAINER OF RIBS.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED RIBS --- SET IN SHALLOWER PANS AND DO NOT COVER OR WRAP RIGHT AWAY AS THEY GO INTO THE WALK--IN COOLER. (UNTIL THEY ARE CLOSE TO 41 F).
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP A THERMOMETER IN THE PREP. COOLERS.
Location: Kitchen
- 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.
Comments: 5/13 -- OK FOR CHLORINE TEST STRIPS, BUT SHOULD HAVE ORANGE ONES FOR TESTING QUATS SANITIZER.
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05/13/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ONE PAN (TUB) OF RIBS, COOKED LATE LAST NIGHT DID NOT COOL DOWN QUICKLY ENOUGH AND MEASURED 48 TO 54 DEGREES. DISCARD THIS CONTAINER OF RIBS.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED RIBS --- SET IN SHALLOWER PANS AND DO NOT COVER OR WRAP RIGHT AWAY AS THEY GO INTO THE WALK--IN COOLER. (UNTIL THEY ARE CLOSE TO 41 F).
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP A THERMOMETER IN THE PREP. COOLERS.
Location: Kitchen
- 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.
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05/09/2013 | Routine |
- Smoking distance signage
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.
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: THE HOT AND COLD WATER ARE ON THE WRONG SIDE ON THE HAND SINK IN THE WOMEN'S RESTROOM. HOT MUST BE ON THE LEFT PER INDIANA PLUMBING CODE.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY AND 2-BAY SINKS TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY AND 2-BAY SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- 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: EXHAUST HOOD/FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE MARSHAL/BUILDING INSPECTOR AND TAGGED.
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04/19/2013 | Pre-Licensing Recheck |
- Smoking distance signage
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.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: THE HOT AND COLD WATER ARE ON THE WRONG SIDE ON THE HAND SINK IN THE WOMEN'S RESTROOM. HOT MUST BE ON THE LEFT PER INDIANA PLUMBING CODE.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY AND 2-BAY 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: ANCHOR AND SEAL THE 3-BAY AND 2-BAY SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- 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: EXHAUST HOOD/FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE MARSHAL/BUILDING INSPECTOR AND TAGGED.
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04/11/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HAPPY'S PIZZA #95, 3820 N COLLEGE AVE, Indianapolis, IN »