- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: ESTABLISHMENT HAS ALREADY BEEN IN PROGRESS OF CORRECTIVE ACTION WITH THEIR CURRENT SERVICE PROVIDER. INDIANA PEST CONTROL PROVIDER IS SCHEDULED TO CONDUCT FOLLOW-UP INSPECTION.GNAT/FLY ACTIVITY IN KITCHEN.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING, FANGUARDS AND LIGHT GUARD SHIELDS.2) SOILED WALK-IN-COOLER DOOR FRAMES.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING, FANGUARDS AND LIGHT GUARD SHIELDS.2) SOILED WALK-IN-COOLER DOOR FRAMES.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING, FANGUARDS AND LIGHT GUARD SHIELDS.2) SOILED WALK-IN-COOLER DOOR FRAMES.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Dining room
Equipment: Ice bin
|
10/23/2014 | Routine |
- 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).
Location: Kitchen (back)
- Unapproved food contact materials (corrected on site)
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: PROVIDE ONLY FOOD GRADE DISPENSING UTENSILS WITH HANDLES--DISCONTINUE USE OF SCOOPS WITHOUT HANDLES.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR LIDS OF PIZZA PREP COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED INTERIOR LIDS OF PIZZA PREP COOLER.
Location: Kitchen
Equipment: Pizza make table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES OF MACHINE, SODA NOZZELS, ICE BINS, AND ATTACHED ICE DISPENSER.
Location: Kitchen (back)
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES OF MACHINE, SODA NOZZELS, ICE BINS, AND ATTACHED ICE DISPENSER.
Location: Kitchen (back)
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES OF MACHINE, SODA NOZZELS, ICE BINS, AND ATTACHED ICE DISPENSER.
Location: Dining room
Equipment: Soda machine
|
03/27/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICALS/CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE FOOD/DRINKS STORED ON KITCHEN PREP TABLES WHEN INSPECTOR WALKED IN TO CONDUCT INSPECTION DURING LATE EVENING SHIFT--DISCONTINE THIS BEHAVIOR. FOOD/DRINKS WERE DISCARDED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT PIZZA OVEN.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT COOLER AND FREEZER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. VITAMIN WATER BEVERAGE STORAGE COOLER, MASTER FREEZER, ETC).
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT PIZZA OVEN.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT COOLER AND FREEZER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. VITAMIN WATER BEVERAGE STORAGE COOLER, MASTER FREEZER, ETC).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT PIZZA OVEN.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT COOLER AND FREEZER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. VITAMIN WATER BEVERAGE STORAGE COOLER, MASTER FREEZER, ETC).
Location: Kitchen
Equipment: reach in freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Bulk food containers
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS AT KITCHEN CEILING WHERE OUT.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE AND BACK DOORS OPEN--KEEP DOORS CLOSED.
Location: Dining room
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE AND BACK DOORS OPEN--KEEP DOORS CLOSED.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED AND PIZZA OVEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED AND PIZZA OVEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS.
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.
Location: Kitchen (front)
Equipment: Pizza make table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE ICE BINS INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Ice bin
|
09/20/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICALS/CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT PIZZA OVEN.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT COOLER AND FREEZER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. VITAMIN WATER BEVERAGE STORAGE COOLER, MASTER FREEZER, ETC).
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT PIZZA OVEN.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT COOLER AND FREEZER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. VITAMIN WATER BEVERAGE STORAGE COOLER, MASTER FREEZER, ETC).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT PIZZA OVEN.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT COOLER AND FREEZER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED (EX. VITAMIN WATER BEVERAGE STORAGE COOLER, MASTER FREEZER, ETC).
Location: Kitchen
Equipment: reach in freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
Equipment: Bulk food containers
- Soiled outer clothing (corrected on site)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: OPEN EMPLOYEE FOOD/DRINKS STORED ON KITCHEN PREP TABLES WHEN INSPECTOR WALKED IN TO CONDUCT INSPECTION DURING LATE EVENING SHIFT--DISCONTINE THIS BEHAVIOR. FOOD/DRINKS WERE DISCARDED.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS AT KITCHEN CEILING WHERE OUT.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE AND BACK DOORS OPEN--KEEP DOORS CLOSED.
Location: Dining room
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE AND BACK DOORS OPEN--KEEP DOORS CLOSED.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED AND PIZZA OVEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED AND PIZZA OVEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS.
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.
Location: Kitchen (front)
Equipment: Pizza make table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE ICE BINS INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Ice bin
|
09/07/2013 | Routine |
| No violation noted during this evaluation. | 04/05/2013 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen (back)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen (front)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COCA COLA COOLER INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE LOOSE HANGING SEALANT AT INTERIOR OF KITCHEN PIZZA OVEN HOOD SYSTEM; RESEAL INTERIOR OF HOOD SYSTEM WHERE NEEDED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND IMPROVE:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SERVICE COUNTER SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND IMPROVE:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SERVICE COUNTER SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Service counter
Equipment: Soda machine
|
02/19/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen (back)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen (front)
- 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).
Location: Kitchen (back)
- 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).
Location: Kitchen (front)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COCA COLA COOLER INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE LOOSE HANGING SEALANT AT INTERIOR OF KITCHEN PIZZA OVEN HOOD SYSTEM; RESEAL INTERIOR OF HOOD SYSTEM WHERE NEEDED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SERVICE COUNTER SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND SERVICE COUNTER SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Service counter
Equipment: Soda machine
|
02/12/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO FOR ANOTHER EMPLOYEE THAT IS EMPLOYED AT ESTABLISHMENT OR HAVE SOMEONE REGISTERED FOR CLASS/EXAM BY RECHECK INSPECTION DATE (PROVIDE PROOF OF REGISTRATION EX. RECEIPT). YOU MAY FAX FOOD HANDLER CERTIFICATION INFO OR PROVIDE ON THE RECHECK INSPECTION DATE. IF FAX, FAX TO MY ATTENTION WITH COVER-SHEET AT (317) 221-3070.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN LOCATION (EX. PIZZA BOXES).
Location: Kitchen (back)
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: SOILED KITCHEN TRASH BINS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN PIZZA OVEN HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: IN PROGRESS: PLUMBER SCHEDULED TO COME TO ESTABLISHMENT TO REPAIR HANDSINK ON 7/24/12.REPAIR AND/OR ADJUST HOT WATER AT HANDSINK TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F (CURRENTLY AT 84 F).
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDERREPAIR OR REPLACE DAMAGED/TORN DOOR GASKETS/SEALS AT WALK-IN-COOLER SEE-THUR DOORS.
Location: Walk-in cooler
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED WALK-IN-COOLER FANGAURDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Pizza oven
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: IN PROGRESS: PLUMBER SCHEDULED TO COME TO ESTABLISHMENT TO REPAIR HANDSINK ON 7/24/12.LOW COLD AND HOT WATER PRESSURE AT RESTROOM--REPAIR.
Location: Restroom
Equipment: Hand sink
|
07/27/2012 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO FOR ANOTHER EMPLOYEE THAT IS EMPLOYED AT ESTABLISHMENT OR HAVE SOMEONE REGISTERED FOR CLASS/EXAM BY RECHECK INSPECTION DATE (PROVIDE PROOF OF REGISTRATION EX. RECEIPT). YOU MAY FAX FOOD HANDLER CERTIFICATION INFO OR PROVIDE ON THE RECHECK INSPECTION DATE. IF FAX, FAX TO MY ATTENTION WITH COVER-SHEET AT (317) 221-3070.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN LOCATION (EX. PIZZA BOXES).
Location: Kitchen (back)
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: SOILED KITCHEN TRASH BINS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN PIZZA OVEN HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: IN PROGRESS: PLUMBER SCHEDULED TO COME TO ESTABLISHMENT TO REPAIR HANDSINK ON 7/24/12.REPAIR AND/OR ADJUST HOT WATER AT HANDSINK TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F (CURRENTLY AT 84 F).
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDERREPAIR OR REPLACE DAMAGED/TORN DOOR GASKETS/SEALS AT WALK-IN-COOLER SEE-THUR DOORS.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED WALK-IN-COOLER FANGAURDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Pizza oven
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: IN PROGRESS: PLUMBER SCHEDULED TO COME TO ESTABLISHMENT TO REPAIR HANDSINK ON 7/24/12.LOW COLD AND HOT WATER PRESSURE AT RESTROOM--REPAIR.
Location: Restroom
Equipment: Hand sink
|
07/20/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO FOR ANOTHER EMPLOYEE THAT IS EMPLOYED AT ESTABLISHMENT OR HAVE SOMEONE REGISTERED FOR CLASS/EXAM BY RECHECK INSPECTION DATE (PROVIDE PROOF OF REGISTRATION EX. RECEIPT). YOU MAY FAX FOOD HANDLER CERTIFICATION INFO OR PROVIDE ON THE RECHECK INSPECTION DATE. IF FAX, FAX TO MY ATTENTION WITH COVER-SHEET AT (317) 221-3070.
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: SOILED KITCHEN TRASH BINS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN PIZZA OVEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST HOT WATER AT HANDSINK TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F (CURRENTLY AT 84 F).
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE DAMAGED/TORN DOOR GASKETS/SEALS AT WALK-IN-COOLER SEE-THUR DOORS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED WALK-IN-COOLER FANGAURDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANNIG AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Pizza oven
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW COLD AND HOT WATER PRESSURE AT RESTROOM--REPAIR.
Location: Restroom
Equipment: Hand sink
|
07/11/2012 | Routine |
| No violation noted during this evaluation. | 07/11/2012 | 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: Food in pizza prep cooler - sausage - 46 Deg F, ham 50 Deg. F, and pepperoni 49 Deg F.
- 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.
Comments: Discontinue thawing chicken at room temperature.
|
02/03/2012 | Super Bowl 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: Food in pizza prep cooler - sausage - 46 Deg F, ham 50 Deg. F, and pepperoni 49 Deg F.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Discontinue thawing chicken at room temperature.
|
01/30/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 01/30/2012 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL AND WATER SPRAY BOTTLES.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:IN PROGRESS: PIZZA OVEN WILL BE PROFESSIONALLY CLEANED AND SANITIZED ON 12/26/11.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:IN PROGRESS: PIZZA OVEN WILL BE PROFESSIONALLY CLEANED AND SANITIZED ON 12/26/11.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:IN PROGRESS: PIZZA OVEN WILL BE PROFESSIONALLY CLEANED AND SANITIZED ON 12/26/11.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:IN PROGRESS: PIZZA OVEN WILL BE PROFESSIONALLY CLEANED AND SANITIZED ON 12/26/11.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITHOUT USING SOAP AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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: ***PLEASE ENSURE TO USE ONLY COOL OR LUKEWARM WATER OF 75 F OR BELOW FOR WATER SANITIZER AT 3-BAY SINK AND FOR WATER AT THE IN-PLACE SANITIZER BUCKETS.***NO SANITIZER AT ESTABLISHMENT--PROVIDE QUAT OR CHLORINE SANITIZER AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.NO-IN PLACE SANITIZER SET-UP AT ESTABLISHMENT; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS NEEDED.(EX. SANITIZER BUCKET OR SPRAY BOTTLE METHOD)MAINTAIN AT 200 PPM FOR QUAT OR 50 PPM - 100 PPM FOR CHLORINE; USE TEST STRIPS.
Location: Kitchen
- 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: ***PLEASE ENSURE TO USE ONLY COOL OR LUKEWARM WATER OF 75 F OR BELOW FOR WATER SANITIZER AT 3-BAY SINK AND FOR WATER AT THE IN-PLACE SANITIZER BUCKETS.***NO SANITIZER AT ESTABLISHMENT--PROVIDE QUAT OR CHLORINE SANITIZER AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.NO-IN PLACE SANITIZER SET-UP AT ESTABLISHMENT; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS NEEDED.(EX. SANITIZER BUCKET OR SPRAY BOTTLE METHOD)MAINTAIN AT 200 PPM FOR QUAT OR 50 PPM - 100 PPM FOR CHLORINE; USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING EXCESSIVE JEWERLY--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT ON BARE SOILED COUNTER-TOPS OR SHELVING.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT ON BARE SOILED COUNTER-TOPS OR SHELVING.
Location: Service counter
- 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: KEEP ALL OPEN/EXPOSED DISHES AND/OR SINGLE-SERVICE ITEMS INVERTED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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: KEEP ALL OPEN/EXPOSED DISHES AND/OR SINGLE-SERVICE ITEMS INVERTED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Dining room
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: CLEAN AND SANITIZE KITCHEN TRASH CAN ROUTINELY OR PURCHASE NEW TRASH CANS.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: APPOINTMENT SCHEDULED WITH SERVICE PROVIDER FOR THIS EVENING AT 6 PM.HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND TAGGED BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN AUGUST OF 2009).KEEP ALL FIRE-EXTINGUISERS OFF THE FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE ALL KITCHEN AND WALK-IN-COOLER FLOORS AND FLOOR DRAINS ROUTINELY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE ALL KITCHEN AND WALK-IN-COOLER FLOORS AND FLOOR DRAINS ROUTINELY.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT PIZZA PREP COOLER AND VITAMIN WATER REFRIGERATION UNIT.
Location: Kitchen
Equipment: Pizza make table
- 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 INTERIOR VISIBLE WORKING THERMOMETERS AT PIZZA PREP COOLER AND VITAMIN WATER REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HANDSINK SOAP DISPENSER (BATTERIES ???).REPAIR DAMAGED/LOOSE DOOR GASKET SEALS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HANDSINK SOAP DISPENSER (BATTERIES ???).REPAIR DAMAGED/LOOSE DOOR GASKET SEALS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING ROOM LOCATION FOOD, DRY, AND DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING ROOM LOCATION FOOD, DRY, AND DISH STORAGE SHELVING.
Location: Dining room
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND/OR CHLORINE DEPENDING ON SANITIZER THAT ESTABLISHMENT CHOOSES TO USE.
Location: Kitchen
|
12/22/2011 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL AND WATER SPRAY BOTTLES.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REFRIGERATION AND FREEZER UNITS INCLUDING WALK-IN-COOLER DOOR FAMES AND GASKET SURFACES (INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS)--MOLDY AND GRIME BUILD-UP ON UNITS.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REFRIGERATION AND FREEZER UNITS INCLUDING WALK-IN-COOLER DOOR FAMES AND GASKET SURFACES (INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS)--MOLDY AND GRIME BUILD-UP ON UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REFRIGERATION AND FREEZER UNITS INCLUDING WALK-IN-COOLER DOOR FAMES AND GASKET SURFACES (INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS)--MOLDY AND GRIME BUILD-UP ON UNITS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REFRIGERATION AND FREEZER UNITS INCLUDING WALK-IN-COOLER DOOR FAMES AND GASKET SURFACES (INTERIOR AND EXTERIOR SURFACES INCLUDING DOOR GASKETS/SEALS)--MOLDY AND GRIME BUILD-UP ON UNITS.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITHOUT USING SOAP AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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: NO SANITIZER AT ESTABLISHMENT--PROVIDE QUAT OR CHLORINE SANITIZER AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.NO-IN PLACE SANITIZER SET-UP AT ESTABLISHMENT; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS NEEDED.(EX. SANITIZER BUCKET OR SPRAY BOTTLE METHOD)MAINTAIN AT 200 PPM FOR QUAT OR 50 PPM - 100 PPM FOR CHLORINE; USE TEST STRIPS.
Location: Kitchen
- 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: NO SANITIZER AT ESTABLISHMENT--PROVIDE QUAT OR CHLORINE SANITIZER AND MAINTAIN AT ESTABLISHMENT AT ALL TIMES.NO-IN PLACE SANITIZER SET-UP AT ESTABLISHMENT; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS NEEDED.(EX. SANITIZER BUCKET OR SPRAY BOTTLE METHOD)MAINTAIN AT 200 PPM FOR QUAT OR 50 PPM - 100 PPM FOR CHLORINE; USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING EXCESSIVE JEWERLY--REMOVE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT ON BARE SOILED COUNTER-TOPS OR SHELVING.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT ON BARE SOILED COUNTER-TOPS OR SHELVING.
Location: Service counter
- 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: KEEP ALL OPEN/EXPOSED DISHES AND/OR SINGLE-SERVICE ITEMS INVERTED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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: KEEP ALL OPEN/EXPOSED DISHES AND/OR SINGLE-SERVICE ITEMS INVERTED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Dining room
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: CLEAN AND SANITIZE KITCHEN TRASH CAN ROUTINELY OR PURCHASE NEW TRASH CANS.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED AND TAGGED BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN AUGUST OF 2009).KEEP ALL FIRE-EXTINGUISERS OFF THE FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE ALL KITCHEN AND WALK-IN-COOLER FLOORS AND FLOOR DRAINS ROUTINELY.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE ALL KITCHEN AND WALK-IN-COOLER FLOORS AND FLOOR DRAINS ROUTINELY.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT PIZZA PREP COOLER AND VITAMIN WATER REFRIGERATION UNIT.
Location: Kitchen
Equipment: Pizza make table
- 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 INTERIOR VISIBLE WORKING THERMOMETERS AT PIZZA PREP COOLER AND VITAMIN WATER REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HANDSINK SOAP DISPENSER (BATTERIES ???).REPAIR DAMAGED/LOOSE DOOR GASKET SEALS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HANDSINK SOAP DISPENSER (BATTERIES ???).REPAIR DAMAGED/LOOSE DOOR GASKET SEALS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING ROOM LOCATION FOOD, DRY, AND DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING ROOM LOCATION FOOD, DRY, AND DISH STORAGE SHELVING.
Location: Dining room
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL SODA MACHINE INTERIOR AND EXTERIOR SURFACES AND INTERIOR OF ICE BIN ATTACHED TO KITCHEN SODA MACHINE SURFACES (MOLD BUILD-UP).CLEAN AND SANITIZE SODA MACHINE AND SODA NOZZELS DAILY.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND/OR CHLORINE DEPENDING ON SANITIZER THAT ESTABLISHMENT CHOOSES TO USE.
Location: Kitchen
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12/15/2011 | Routine |
Restaurant representatives - add corrected or new information about HOT BOX PIZZA, 30 E GEORGIA ST, Indianapolis, IN »