- 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.
Comments: THERE WAS NO HAND SOAP AT THE HAND SINKS IN THE KITCHEN. MANAGER LEFT TO PURCHASE HAND SOAP. EMPLOYEES STOPPED PREPARING FOOD AND WERE NOT ALLOWED TO SERVE FOOD UNTIL THE MANAGER CAME BACK WITH SOAP.
- 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: PARTIALLY FILLED EMPLOYEE BOTTLED WATER INSIDE OF PEPSI COOLER AT DRIVE THRU WINDOW.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF CORN MEAL NOT LABELED
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINKS IN THE KITCHEN. THERE WAS ONLY SOAP IN REST ROOMS. MANAGER LEFT TO GET HAND SOAP.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE COLD WATER DOES NOT TURN ON AT THE FRONT HAND SINK. PLEASE REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
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09/24/2014 | Recheck |
- No hand washing (when) (corrected on site)
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.
Comments: THERE WAS NO HAND SOAP AT THE HAND SINKS IN THE KITCHEN. MANAGER LEFT TO PURCHASE HAND SOAP. EMPLOYEES STOPPED PREPARING FOOD AND WERE NOT ALLOWED TO SERVE FOOD UNTIL THE MANAGER CAME BACK WITH SOAP.
- Eating, drinking, smoking
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: PARTIALLY FILLED EMPLOYEE BOTTLED WATER INSIDE OF PEPSI COOLER AT DRIVE THRU WINDOW.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF CORN MEAL NOT LABELED
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINKS IN THE KITCHEN. THERE WAS ONLY SOAP IN REST ROOMS. MANAGER LEFT TO GET HAND SOAP.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE COLD WATER DOES NOT TURN ON AT THE FRONT HAND SINK. PLEASE REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
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09/17/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 7/21/2014: SHREDDED CHEESE AND HAM PIECES AT PIZZA MAKE TABLE TESTING BETWEEN 46-49 DEGREES FAHRENHEIT. MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES FAHRENHEIT OR BELOW. MONITOR TABLE TEMPERATURES, FOOD TEMPERATURES AND KEEP TEMPERATURE LOGS. INSPECTOR WILL REVIEW LOGS DURING ROUTINE INSPECTIONS. FOOD CONTAINERS BLOCKING FAN UNIT. FAN AIR UNABLE TO MOVE THROUGHOUT LOWER COOLER. KEEP FOOD CONTAINERS AT LEAST 12 INCHES FROM FAN UNIT (PLENTY OF SPACE INSIDE COOLER TO STORE FOODS AWAY FROM FAN UNIT). CONTAINER OF CHEESE DISCARDED. TESTING AT 49 DEGREES FAHRENHEIT. 3 BAGS OF CHEESE INSIDE COOLER TESTING AT 44 DEGREES FAHRENHEIT, MOVED TO WALK-IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES FAHRENHEIT. VEGETABLES TESTING BETWEEN 45-48 DEGREES FAHRENHEIT (NOT DISCARDED). 7/22/2014: CHEESE HELD IN TOP PORTION OF PIZZA MAKE TABLE IS TESTING AT 42 DEGREES FAHRENHEIT. LOWER COOLER TEMPERATURE TESTING AT 51 DEGREES FAHRENHEIT. DO NOT STORE FOOD ITEMS IN LOWER COOLER PORTION. STORE MAJORITY OF FOOD ITEMS IN WALK-IN COOLER. DIAGNOSE WHEN DEFROST CYCLE OCCURS. IT MAY BE THAT THE DEFROST CYCLE IS OCCURING DURING MY INSPECTION TIMES.
Location: Cook line
Equipment: Pizza make table
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 7/21/2014: REMOVE LARGE QUANITY OF MOUSE DROPPINGS ALONG WALL NEAR BACK DOOR OF KITCHEN. MOUSE DROPPINGS BEHIND HOSE HOLDER AND UNDER WIRE SHELVING. CITATION ISSUED FOR $50.00.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 7/21/2014: (1) REPAIR FAUCET AT HAND SINK NEXT TO ENTRANCE TO KITCHEN. HOT WATER TURNED OFF UNDER SINK. PROVIDE HOT WATER AT ALL TIMES FOR PROPER HAND WASHING. (2) HAND SINK NEXT TO ENTRANCE TO KITCHEN IS CLOGGED. WATER BACKS UP IN SINK. CLEAR CLOG AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/21/2014: STANDING WATER SURROUNDING OUTSIDE WALLS OF WALK-IN COOLER. DIAGNOSE ISSUE AND REPAIR.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/21/2014: REMOVE MOLDY SEALANT AT 3-BAY SINK EDGE. RESEAL EDGE OF SINK TO WALL WITH FRESH SILICONE OR SEALANT.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 7/21/2014: (1) REMOVE FOOD DEBRIS BUILD-UP FROM BLUE HOSE COMING FROM DISH DETERGENT DISPENSER AT 3-BAY. DO NOT ALLOW BLUE HOSE TO SIT IN FULL WATER OF SINK. SOILED, DEBRIS FILLED SINK OF WATER IS BACKING UP INTO HOSE. (2) REMOVE BUILD-UP FROM HAND TOWEL DISPENSER HANDLES AND SOAP DISPENSERS AT ALL HAND SINKS.
Location: Kitchen
Equipment: 3-bay
- 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: 7/21/2014: REMOVE BUILT UP FOOD DEBRIS AND GREASE FROM FLOOR IN ALL AREAS OF KITCHEN. MAINTAIN IN SANITARY CONDITION.
Location: Kitchen
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07/29/2014 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 7/21/2014: SHREDDED CHEESE AND HAM PIECES AT PIZZA MAKE TABLE TESTING BETWEEN 46-49 DEGREES FAHRENHEIT. MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES FAHRENHEIT OR BELOW. MONITOR TABLE TEMPERATURES, FOOD TEMPERATURES AND KEEP TEMPERATURE LOGS. INSPECTOR WILL REVIEW LOGS DURING ROUTINE INSPECTIONS. FOOD CONTAINERS BLOCKING FAN UNIT. FAN AIR UNABLE TO MOVE THROUGHOUT LOWER COOLER. KEEP FOOD CONTAINERS AT LEAST 12 INCHES FROM FAN UNIT (PLENTY OF SPACE INSIDE COOLER TO STORE FOODS AWAY FROM FAN UNIT). CONTAINER OF CHEESE DISCARDED. TESTING AT 49 DEGREES FAHRENHEIT. 3 BAGS OF CHEESE INSIDE COOLER TESTING AT 44 DEGREES FAHRENHEIT, MOVED TO WALK-IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES FAHRENHEIT. VEGETABLES TESTING BETWEEN 45-48 DEGREES FAHRENHEIT (NOT DISCARDED). 7/22/2014: CHEESE HELD IN TOP PORTION OF PIZZA MAKE TABLE IS TESTING AT 42 DEGREES FAHRENHEIT. LOWER COOLER TEMPERATURE TESTING AT 51 DEGREES FAHRENHEIT. DO NOT STORE FOOD ITEMS IN LOWER COOLER PORTION. STORE MAJORITY OF FOOD ITEMS IN WALK-IN COOLER. DIAGNOSE WHEN DEFROST CYCLE OCCURS. IT MAY BE THAT THE DEFROST CYCLE IS OCCURING DURING MY INSPECTION TIMES.
Location: Cook line
Equipment: Pizza make table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 7/21/2014: REMOVE LARGE QUANITY OF MOUSE DROPPINGS ALONG WALL NEAR BACK DOOR OF KITCHEN. MOUSE DROPPINGS BEHIND HOSE HOLDER AND UNDER WIRE SHELVING. CITATION ISSUED FOR $50.00.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 7/21/2014: (1) REPAIR FAUCET AT HAND SINK NEXT TO ENTRANCE TO KITCHEN. HOT WATER TURNED OFF UNDER SINK. PROVIDE HOT WATER AT ALL TIMES FOR PROPER HAND WASHING. (2) HAND SINK NEXT TO ENTRANCE TO KITCHEN IS CLOGGED. WATER BACKS UP IN SINK. CLEAR CLOG AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/21/2014: STANDING WATER SURROUNDING OUTSIDE WALLS OF WALK-IN COOLER. DIAGNOSE ISSUE AND REPAIR.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/21/2014: REMOVE MOLDY SEALANT AT 3-BAY SINK EDGE. RESEAL EDGE OF SINK TO WALL WITH FRESH SILICONE OR SEALANT.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 7/21/2014: (1) REMOVE FOOD DEBRIS BUILD-UP FROM BLUE HOSE COMING FROM DISH DETERGENT DISPENSER AT 3-BAY. DO NOT ALLOW BLUE HOSE TO SIT IN FULL WATER OF SINK. SOILED, DEBRIS FILLED SINK OF WATER IS BACKING UP INTO HOSE. (2) REMOVE BUILD-UP FROM HAND TOWEL DISPENSER HANDLES AND SOAP DISPENSERS AT ALL HAND SINKS.
Location: Kitchen
Equipment: 3-bay
- 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: 7/21/2014: REMOVE BUILT UP FOOD DEBRIS AND GREASE FROM FLOOR IN ALL AREAS OF KITCHEN. MAINTAIN IN SANITARY CONDITION.
Location: Kitchen
|
07/22/2014 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 7/21/2014: SHREDDED CHEESE AND HAM PIECES AT PIZZA MAKE TABLE TESTING BETWEEN 46-49 DEGREES FAHRENHEIT. MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES FAHRENHEIT OR BELOW. MONITOR TABLE TEMPERATURES, FOOD TEMPERATURES AND KEEP TEMPERATURE LOGS. INSPECTOR WILL REVIEW LOGS DURING ROUTINE INSPECTIONS. FOOD CONTAINERS BLOCKING FAN UNIT. FAN AIR UNABLE TO MOVE THROUGHOUT LOWER COOLER. KEEP FOOD CONTAINERS AT LEAST 12 INCHES FROM FAN UNIT (PLENTY OF SPACE INSIDE COOLER TO STORE FOODS AWAY FROM FAN UNIT). CONTAINER OF CHEESE DISCARDED. TESTING AT 49 DEGREES FAHRENHEIT. 3 BAGS OF CHEESE INSIDE COOLER TESTING AT 44 DEGREES FAHRENHEIT, MOVED TO WALK-IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES FAHRENHEIT. VEGETABLES TESTING BETWEEN 45-48 DEGREES FAHRENHEIT (NOT DISCARDED).
Location: Cook line
Equipment: Pizza make table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 7/21/2014: REMOVE LARGE QUANITY OF MOUSE DROPPINGS ALONG WALL NEAR BACK DOOR OF KITCHEN. MOUSE DROPPINGS BEHIND HOSE HOLDER AND UNDER WIRE SHELVING. CITATION ISSUED FOR $50.00.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 7/21/2014: (1) REPAIR FAUCET AT HAND SINK NEXT TO ENTRANCE TO KITCHEN. HOT WATER TURNED OFF UNDER SINK. PROVIDE HOT WATER AT ALL TIMES FOR PROPER HAND WASHING. (2) HAND SINK NEXT TO ENTRANCE TO KITCHEN IS CLOGGED. WATER BACKS UP IN SINK. CLEAR CLOG AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/21/2014: STANDING WATER SURROUNDING OUTSIDE WALLS OF WALK-IN COOLER. DIAGNOSE ISSUE AND REPAIR.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/21/2014: REMOVE MOLDY SEALANT AT 3-BAY SINK EDGE. RESEAL EDGE OF SINK TO WALL WITH FRESH SILICONE OR SEALANT.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 7/21/2014: (1) REMOVE FOOD DEBRIS BUILD-UP FROM BLUE HOSE COMING FROM DISH DETERGENT DISPENSER AT 3-BAY. DO NOT ALLOW BLUE HOSE TO SIT IN FULL WATER OF SINK. SOILED, DEBRIS FILLED SINK OF WATER IS BACKING UP INTO HOSE. (2) REMOVE BUILD-UP FROM HAND TOWEL DISPENSER HANDLES AND SOAP DISPENSERS AT ALL HAND SINKS.
Location: Kitchen
Equipment: 3-bay
- 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: 7/21/2014: REMOVE BUILT UP FOOD DEBRIS AND GREASE FROM FLOOR IN ALL AREAS OF KITCHEN. MAINTAIN IN SANITARY CONDITION.
Location: Kitchen
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07/21/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LITTLE CAESARS PIZZA, 4851 N COLLEGE AVE, Indianapolis, IN »