- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED PIZZA HOT HOLDING FOR IMMEDIATE SERVICE IN WARMING CABINETS AT 127-133.5 DEGREES. ADJUST WARMING CABINET TO MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.MANAGER STATES PIZZAS IN WARMING CABINET NO MORE THAN 1/2 HOUR AND THERMOSTAT HAS BEEN ADJUSTED.
Location: Service counter
Equipment: Warming drawers
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TWO ROLLING RACKS OF PREPPED UNCOOKED PIZZA OUT AT ROOM TEMPERATURE WITH NO TIME MARKINGS. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
Equipment: -
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CAN OF W-D 40 (LUBRICANT) STORED OVER DRY AND CANNED FOOD PRODUCTS. STORE TOXIC MATERIALS AWAY FROM FOOD PRODUCTS.CAN MOVED CORRECTED ON SITE.
Location: Back room
- 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: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER AND BLADE ARE SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- 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: 1. UNLABELED BOTTLES OF SAUCES, OILS, MARGERINE ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED BULK CONTAINERS OF CORN MEAL, FLOUR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT
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: 1. UNLABELED BOTTLES OF SAUCES, OILS, MARGERINE ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED BULK CONTAINERS OF CORN MEAL, FLOUR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT
Location: Back room
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER. CLEAN AREA AND KEEP ALL REFUSE INSIDE OF DUMPSTER.
Location: Dumpster area
- 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: VENT HOOD FOR PIZZA OVEN IS SOILED AND TAGGED DUE FOR CLEANING 2-2014. CLEAN, SERVICE AND RE-TAG HOOD.
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: WALL BY 3 BAY SINK IS SOILED. CLEAN WALL.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK BY SERVICE COUNTER IS SOILED. CLEAN RACK TO PREVENT FOOD CONTAMINATION.2. 3 BAY SINK AND SPRAYER FOR 3-BAY IS SOILED. THERE IS ALSO AN OLD MOP HEAD INSIDE THE SANITIZER BAY. REMOVE MOP HEAD, CLEAN AND SANITIZE 3 BAY AND SPRAYER.
Location: Service counter
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK BY SERVICE COUNTER IS SOILED. CLEAN RACK TO PREVENT FOOD CONTAMINATION.2. 3 BAY SINK AND SPRAYER FOR 3-BAY IS SOILED. THERE IS ALSO AN OLD MOP HEAD INSIDE THE SANITIZER BAY. REMOVE MOP HEAD, CLEAN AND SANITIZE 3 BAY AND SPRAYER.
Location: Back room
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER HAS FALLEN OFF OF WALL. REPLACE SOAP DISPENSER. PROVIDE SOAP AT ALL HAND SINKS AT ALL TIMES.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER MEASURED AT 169 DEGREES F. WATER TO HOT FOR HAND WASHING EVEN WHEN MIXED WITH COLD WATER. ADJUST HOT WATER TEMPERATURE TO 110-120 DEGREES F TO ENSURE PROPER HAND WASHING PROCEDURES ARE USED.2. THERMOSTAT DIAL IS BROKE OFF OF WATER HEATER AND HOT WATER TEMPERATURE IS EXCESSIVE. REPLACE THERMOSTAT DIAL AND LOWER HOT WATER TEMPERATURE.
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: 1. HOT WATER MEASURED AT 169 DEGREES F. WATER TO HOT FOR HAND WASHING EVEN WHEN MIXED WITH COLD WATER. ADJUST HOT WATER TEMPERATURE TO 110-120 DEGREES F TO ENSURE PROPER HAND WASHING PROCEDURES ARE USED.2. THERMOSTAT DIAL IS BROKE OFF OF WATER HEATER AND HOT WATER TEMPERATURE IS EXCESSIVE. REPLACE THERMOSTAT DIAL AND LOWER HOT WATER TEMPERATURE.
Location: Back room
|
10/08/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED PIZZA HOT HOLDING FOR IMMEDIATE SERVICE IN WARMING CABINETS AT 127-133.5 DEGREES. ADJUST WARMING CABINET TO MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.MANAGER STATES PIZZAS IN WARMING CABINET NO MORE THAN 1/2 HOUR AND THERMOSTAT HAS BEEN ADJUSTED.
Location: Service counter
Equipment: Warming drawers
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TWO ROLLING RACKS OF PREPPED UNCOOKED PIZZA OUT AT ROOM TEMPERATURE WITH NO TIME MARKINGS. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
Equipment: -
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CAN OF W-D 40 (LUBRICANT) STORED OVER DRY AND CANNED FOOD PRODUCTS. STORE TOXIC MATERIALS AWAY FROM FOOD PRODUCTS.CAN MOVED CORRECTED ON SITE.
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER AND BLADE ARE SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- 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: 1. UNLABELED BOTTLES OF SAUCES, OILS, MARGERINE ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED BULK CONTAINERS OF CORN MEAL, FLOUR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT
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: 1. UNLABELED BOTTLES OF SAUCES, OILS, MARGERINE ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.2. UNLABELED BULK CONTAINERS OF CORN MEAL, FLOUR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT
Location: Back room
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AND DEBRIS AROUND DUMPSTER. CLEAN AREA AND KEEP ALL REFUSE INSIDE OF DUMPSTER.
Location: Dumpster area
- 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: VENT HOOD FOR PIZZA OVEN IS SOILED AND TAGGED DUE FOR CLEANING 2-2014. CLEAN, SERVICE AND RE-TAG HOOD.
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: WALL BY 3 BAY SINK IS SOILED. CLEAN WALL.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK BY SERVICE COUNTER IS SOILED. CLEAN RACK TO PREVENT FOOD CONTAMINATION.2. 3 BAY SINK AND SPRAYER FOR 3-BAY IS SOILED. THERE IS ALSO AN OLD MOP HEAD INSIDE THE SANITIZER BAY. REMOVE MOP HEAD, CLEAN AND SANITIZE 3 BAY AND SPRAYER.
Location: Service counter
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE RACK BY SERVICE COUNTER IS SOILED. CLEAN RACK TO PREVENT FOOD CONTAMINATION.2. 3 BAY SINK AND SPRAYER FOR 3-BAY IS SOILED. THERE IS ALSO AN OLD MOP HEAD INSIDE THE SANITIZER BAY. REMOVE MOP HEAD, CLEAN AND SANITIZE 3 BAY AND SPRAYER.
Location: Back room
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER HAS FALLEN OFF OF WALL. REPLACE SOAP DISPENSER. PROVIDE SOAP AT ALL HAND SINKS AT ALL TIMES.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HOT WATER MEASURED AT 169 DEGREES F. WATER TO HOT FOR HAND WASHING EVEN WHEN MIXED WITH COLD WATER. ADJUST HOT WATER TEMPERATURE TO 110-120 DEGREES F TO ENSURE PROPER HAND WASHING PROCEDURES ARE USED.2. THERMOSTAT DIAL IS BROKE OFF OF WATER HEATER AND HOT WATER TEMPERATURE IS EXCESSIVE. REPLACE THERMOSTAT DIAL AND LOWER HOT WATER TEMPERATURE.
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: 1. HOT WATER MEASURED AT 169 DEGREES F. WATER TO HOT FOR HAND WASHING EVEN WHEN MIXED WITH COLD WATER. ADJUST HOT WATER TEMPERATURE TO 110-120 DEGREES F TO ENSURE PROPER HAND WASHING PROCEDURES ARE USED.2. THERMOSTAT DIAL IS BROKE OFF OF WATER HEATER AND HOT WATER TEMPERATURE IS EXCESSIVE. REPLACE THERMOSTAT DIAL AND LOWER HOT WATER TEMPERATURE.
Location: Back room
|
10/01/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. PREPPED UNCOOKED PIZZAS STORED ON ROLLING RACK ARE MISSING TIME MARKING FOR FOUR HOUR HOLD TIME.ENSURE PIZZAS ARE LABELED AND DISCARDED AFTER NO LONGER THAN 4 HOURS.***REPEAT VIOLATION***
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. CLOTH TOWEL STORED IN HAND SINK IN BACK KITCHEN AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. LABEL BULK STORAGE CONTAINERS FOR FLOUR AND CORNMEAL.
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN BACK HALLWAY.REMOVE. CLEAN LIGHT SHIELD.
Location: Kitchen (back)
- 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: 1. PROVIDE LIDS FOR BULK STORAGE CONTAINERS OF FLOUR AND CORNMEAL.
Location: Kitchen (back)
Equipment: Bulk food containers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN FRONT KITCHEN AREA.PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. SPRAYER ARM AT THREE BAY SINK IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Three bay area
Equipment: 3-bay
|
04/07/2014 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. PREPPED UNCOOKED PIZZAS STORED ON ROLLING RACK ARE MISSING TIME MARKING FOR FOUR HOUR HOLD TIME.ENSURE PIZZAS ARE LABELED AND DISCARDED AFTER NO LONGER THAN 4 HOURS.***REPEAT VIOLATION***
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. CLOTH TOWEL STORED IN HAND SINK IN BACK KITCHEN AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. LABEL BULK STORAGE CONTAINERS FOR FLOUR AND CORNMEAL.
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN BACK HALLWAY.REMOVE. CLEAN LIGHT SHIELD.
Location: Kitchen (back)
- 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: 1. PROVIDE LIDS FOR BULK STORAGE CONTAINERS OF FLOUR AND CORNMEAL.
Location: Kitchen (back)
Equipment: Bulk food containers
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN FRONT KITCHEN AREA.PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. SPRAYER ARM AT THREE BAY SINK IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Three bay area
Equipment: 3-bay
|
03/31/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Raw sewage is coming up from drain in front of 3 bay sink.2. Raw sewage is coming up from drain in employee restroom.3. Raw sewage is coming up from mop sink.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Raw sewage is coming up from drain in front of 3 bay sink.2. Raw sewage is coming up from drain in employee restroom.3. Raw sewage is coming up from mop sink.
Location: Emp restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Raw sewage is coming up from drain in front of 3 bay sink.2. Raw sewage is coming up from drain in employee restroom.3. Raw sewage is coming up from mop sink.
Location: Kitchen (back)
|
02/24/2014 | Recheck |
| No violation noted during this evaluation. | 12/27/2013 | Non-Illness Complaint |
- 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: Flies were present throughout the kitchen. Locate source of infestation and eliminate.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs were soiled near 3 bay sink area. Clean and sanitize all utensiles throughly to ensure cleanliness.2. Can opener soiled in back kitchen. Clean and sanitze can opener regularly to prevent build up.
Location: Three bay area
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs were soiled near 3 bay sink area. Clean and sanitize all utensiles throughly to ensure cleanliness.2. Can opener soiled in back kitchen. Clean and sanitze can opener regularly to prevent build up.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Oven mits were laying in the back handsink near 3 bay. Do not store any items in handsink. Handsink is used for handwashing only.
Location: Three bay area
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored on the floor near the 3 bay area and in the utility area. Store mops hanging and inverted to dry.
Location: Utility room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored on the floor near the 3 bay area and in the utility area. Store mops hanging and inverted to dry.
Location: Three bay area
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead bugs present in the ligh sheilds in back kitchen hallway. Remove all dead pests.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Floor under dunnage racks soiled. Clean floors under dunnage racks and throughout the kitchen regularly.
Location: Kitchen
- 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: There were no thermometer provided in 4 door reach in coolers under cold top. Provide thermometers in all coolers.
Location: Prep area
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Walk-in cooler
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Walk-in cooler
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Walk-in cooler
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at both handsinks in the restaurant (3 bay & prep area). Provide paper towels at all handsinks.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at both handsinks in the restaurant (3 bay & prep area). Provide paper towels at all handsinks.
Location: Prep area
Equipment: Hand sink
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: There were only 2 drain stops for the 3 sink. Provide all required 3 drain stops for 3 bay sink.
Location: Three bay area
Equipment: 3-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The 3 bay faucet and sprayer was soiled and had build up. Clean and sanitize 3 faucet and sprayer regularly (all equipment) to prevent build up.
Location: Three bay area
Equipment: 3-bay
|
10/15/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies were present throughout the kitchen. Locate source of infestation and eliminate.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs were soiled near 3 bay sink area. Clean and sanitize all utensiles throughly to ensure cleanliness.2. Can opener soiled in back kitchen. Clean and sanitze can opener regularly to prevent build up.
Location: Three bay area
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs were soiled near 3 bay sink area. Clean and sanitize all utensiles throughly to ensure cleanliness.2. Can opener soiled in back kitchen. Clean and sanitze can opener regularly to prevent build up.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Oven mits were laying in the back handsink near 3 bay. Do not store any items in handsink. Handsink is used for handwashing only.
Location: Three bay area
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored on the floor near the 3 bay area and in the utility area. Store mops hanging and inverted to dry.
Location: Utility room
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored on the floor near the 3 bay area and in the utility area. Store mops hanging and inverted to dry.
Location: Three bay area
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead bugs present in the ligh sheilds in back kitchen hallway. Remove all dead pests.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Floor under dunnage racks soiled. Clean floors under dunnage racks and throughout the kitchen regularly.
Location: Kitchen
- 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: There were no thermometer provided in 4 door reach in coolers under cold top. Provide thermometers in all coolers.
Location: Prep area
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Walk-in cooler
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Walk-in cooler
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire shelving in kitchen soiled. Clean and sanitize shelving regularly and throughly.2. Door and gaskets inside and exterior in walk in cooler soiled. Clean walk in cooler door regularly to prevent build up.3. Fans inside walk in cooler soiled. Clean fans regularly.4. Sauce shelf in walk in cooler soiled. Clean shelving regularly.
Location: Walk-in cooler
Equipment: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at both handsinks in the restaurant (3 bay & prep area). Provide paper towels at all handsinks.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at both handsinks in the restaurant (3 bay & prep area). Provide paper towels at all handsinks.
Location: Prep area
Equipment: Hand sink
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: There were only 2 drain stops for the 3 sink. Provide all required 3 drain stops for 3 bay sink.
Location: Three bay area
Equipment: 3-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The 3 bay faucet and sprayer was soiled and had build up. Clean and sanitize 3 faucet and sprayer regularly (all equipment) to prevent build up.
Location: Three bay area
Equipment: 3-bay
|
09/13/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. UNCOOKED, PREPARED PIZZAS IN RACK OUT AT ROOM TEMPERATURE UTILIZING TIME VS. TEMPERATURE TO CONTROL FOR SAFETY ARE NOT CLEARLY MARKED WITH DISCARD TIME.PLEASE USE MARKING SYSTEM TO RECORD DISCARD TIMES FOR PREPARED PIZZAS.
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).
Comments: 1. SPRAY BOTTLE OF DEGREASER STORED DIRECTLY ON TOP OF BAG OF CORN MEAL.PLEASE STORE CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK NEAR FRONT OF KITCHEN.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT CLOSEST TO DOOR IN WALK IN COOLER IS BURNT OUT.PLEASE REPLACE.
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: 1. THERMOMETER NOT PROVIDED IN REACH IN COOLER UNDER PIZZA MAKE TABLE,PLEASE PROVIDE.
Location: Kitchen
Equipment: Reach in cooler
|
03/26/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. UNCOOKED, PREPARED PIZZAS IN RACK OUT AT ROOM TEMPERATURE UTILIZING TIME VS. TEMPERATURE TO CONTROL FOR SAFETY ARE NOT CLEARLY MARKED WITH DISCARD TIME.PLEASE USE MARKING SYSTEM TO RECORD DISCARD TIMES FOR PREPARED PIZZAS.
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).
Comments: 1. SPRAY BOTTLE OF DEGREASER STORED DIRECTLY ON TOP OF BAG OF CORN MEAL.PLEASE STORE CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK NEAR FRONT OF KITCHEN.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT CLOSEST TO DOOR IN WALK IN COOLER IS BURNT OUT.PLEASE REPLACE.
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: 1. THERMOMETER NOT PROVIDED IN REACH IN COOLER UNDER PIZZA MAKE TABLE,PLEASE PROVIDE.
Location: Kitchen
Equipment: Reach in cooler
|
03/19/2013 | Routine |
| No violation noted during this evaluation. | 07/06/2012 | Routine |
| No violation noted during this evaluation. | 01/24/2012 | Routine |
Restaurant representatives - add corrected or new information about LITTLE CAESARS PIZZA, 7145 N Michigan RD, Indianapolis, IN »