- 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: Provide four hour discard on pizza stored at room temperature.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above ready to eat foods inside walk in cooler. Store raw product below ready to eat to prevent possible cross contamination.
Location: Walk-in cooler
- 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: Provide sanitizer in bucket containing wet towels in food prep area at 100 ppm chlorine.
- 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 exterior walk in cooler.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels stored on lid of toilet tank in womens and mens restroom. Store paper towels in dispenser near hand sink.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels stored on lid of toilet tank in womens and mens restroom. Store paper towels in dispenser near hand sink.
Location: Womens restroom
|
02/14/2011 | 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: Provide four hour discard on pizza stored at room temperature.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above ready to eat foods inside walk in cooler. Store raw product below ready to eat to prevent possible cross contamination.
Location: Walk-in cooler
- 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: Provide sanitizer in bucket containing wet towels in food prep area at 100 ppm chlorine.
- 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 exterior walk in cooler.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels stored on lid of toilet tank in womens and mens restroom. Store paper towels in dispenser near hand sink.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels stored on lid of toilet tank in womens and mens restroom. Store paper towels in dispenser near hand sink.
Location: Womens restroom
|
02/04/2011 | 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: 1. Pizza prep cooler holding foods at 41 degrees on ice bath.
Location: Kitchen
- 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: Four discard time missing on pizza stored on front counter.
- 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.
Comments: Can opener blade and mount soiled. Clean thoroughly.Two compartment sink soiled with build up. Clean thoroughly.
- 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: No sanitzer present in buckets and 3-bay sink. Maintain sanitzer concentration at 100 ppm in buckets and 50ppm at 3-bay sink.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner scheduled to take food handler exam on November 15th.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Pizza prep top cooler holding at 41 degrees.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior walk in cooler door soiled. Clean thoroughly
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pizza oven filters covered in dust. Conveyor soiled with food resiude. Clean thoroughly.
|
12/17/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza prep cooler holding foods at 41 degrees on ice bath.
Location: Kitchen
- 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: Four discard time missing on pizza stored on front counter.
- 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.
Comments: Can opener blade and mount soiled. Clean thoroughly.Two compartment sink soiled with build up. Clean thoroughly.
- 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: No sanitzer present in buckets and 3-bay sink. Maintain sanitzer concentration at 100 ppm in buckets and 50ppm at 3-bay sink.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner scheduled to take food handler exam on November 15th.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Pizza prep top cooler holding at 41 degrees.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior walk in cooler door soiled. Clean thoroughly
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pizza oven filters covered in dust. Conveyor soiled with food resiude. Clean thoroughly.
|
11/04/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza prep cooler holding foods at 41 degrees on ice bath.
Location: Kitchen
- 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: Four discard time missing on pizza stored on front counter.
- 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.
Comments: Can opener blade and mount soiled. Clean thoroughly.Two compartment sink soiled with build up. Clean thoroughly.
- 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: No sanitzer present in buckets and 3-bay sink. Maintain sanitzer concentration at 100 ppm in buckets and 50ppm at 3-bay sink.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler on fille no longer employed at this establishment. Provide a certtified food handler by follow up date.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Pizza prep top cooler holding at 41 degrees.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior walk in cooler door soiled. Clean thoroughly
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pizza oven filters covered in dust. Conveyor soiled with food resiude. Clean thoroughly.
|
08/31/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza prep cooler holding foods at 41 degrees on ice bath.
Location: Kitchen
- 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: Four discard time missing on pizza stored on front counter.
- 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.
Comments: Can opener blade and mount soiled. Clean thoroughly.Two compartment sink soiled with build up. Clean thoroughly.
- 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: No sanitzer present in buckets and 3-bay sink. Maintain sanitzer concentration at 100 ppm in buckets and 50ppm at 3-bay sink.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler on fille no longer employed at this establishment. Provide at least certified food handler working at this establishment.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Pizza prep top cooler holding at 41 degrees.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior walk in cooler door soiled. Clean thoroughly
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pizza oven filters covered in dust. Conveyor soiled with food resiude. Clean thoroughly.
|
07/26/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza prep cooler holding foods at 41 degrees on ice bath.
Location: Kitchen
- 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: Four discard time missing on pizza stored on front counter.
- 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.
Comments: Can opener blade and mount soiled. Clean thoroughly.Two compartment sink soiled with build up. Clean thoroughly.
- 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: No sanitzer present in buckets and 3-bay sink. Maintain sanitzer concentration at 100 ppm in buckets and 50ppm at 3-bay sink.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior walk in cooler door soiled. Clean thoroughly
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pizza oven filters covered in dust. Conveyor soiled with food resiude. Clean thoroughly.
|
07/19/2010 | 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: 1. Pizza prep cooler holding foods at 53 degrees. Repair cooler to hold food items at the proper cold holding temperature of 41 degrees. Potentially hazardous foods stored in alternate cooler holding at 41 degrees until repair has been made.2. Foods stored too high above ice water bath maintaining 52-53 degrees. Store foods submerged in the ice water bath to maintain the proper cold holding temperature of 41 degrees. Corrected on site.
Location: Kitchen
- 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: Four discard time missing on pizza stored on front counter.
- 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.
Comments: Can opener blade and mount soiled. Clean thoroughly.Two compartment sink soiled with build up. Clean thoroughly.
- 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 sanitzer present in buckets and 3-bay sink. Maintain sanitzer concentration at 100 ppm in buckets and 50ppm at 3-bay sink.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior walk in cooler door soiled. Clean thoroughly
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Pizza oven filters covered in dust. Conveyor soiled with food resiude. Clean thoroughly.
|
07/12/2010 | 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: Walk in cooler holding at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Four hour discard times missing on pizza and calzone stored on display.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bulk containers of flour, sugar, and salt soiled. Clean and sanitize containers thoroughly.Interior of pizza prep cooler soiled. Clean and sanitize thoroughly.
Location: Kitchen
- 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: No sanitzer present in bucket stored on floor below front counter. Mainain sanitizing solution at the proper concentration of 100 ppm chlorine.
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: Label bulk containers of flour, sugar, and salt.
Location: Kitchen
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda fountain waste line sloped improperly (up). Slope beverage tubing to allow complete draining.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slime build up in drain outliet located at 3-bay sink.
Location: Kitchen
|
02/12/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Walk in cooler holding at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Four hour discard times missing on pizza and calzone stored on display.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bulk containers of flour, sugar, and salt soiled. Clean and sanitize containers thoroughly.Interior of pizza prep cooler soiled. Clean and sanitize thoroughly.
Location: Kitchen
- 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: No sanitzer present in bucket stored on floor below front counter. Mainain sanitizing solution at the proper concentration of 100 ppm chlorine.
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: Label bulk containers of flour, sugar, and salt.
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda fountain waste line sloped improperly (up). Slope beverage tubing to allow complete draining.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slime build up in drain outliet located at 3-bay sink.
Location: Kitchen
|
01/28/2010 | 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: Walk in cooler holding at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Four hour discard times missing on pizza and calzone stored on display.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bulk containers of flour, sugar, and salt soiled. Clean and sanitize containers thoroughly.Interior of pizza prep cooler soiled. Clean and sanitize thoroughly.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- 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 sanitzer present in bucket stored on floor below front counter. Mainain sanitizing solution at the proper concentration of 100 ppm chlorine.
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: Label bulk containers of flour, sugar, and salt.
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Soda fountain waste line sloped improperly (up). Slope beverage tubing to allow complete draining.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slime build up in drain outliet located at 3-bay sink.
Location: Kitchen
|
01/21/2010 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE 7 DAY EXPIRATION DATE ON PREPARED SALADS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER FOR AT LEAST ONE EMPLOYEE.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE BEVERAGE LIDS INVERTED TO PREVENT CONTAMINATION FROM BARE HANDS ON THE INTERIOR OF THE LIDS.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: PAINT RAW WOOD (FAN HOLDER) ABOVE COLD TOP COOLER.
- 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.
Location: Mens restroom
- 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.
Location: Womens restroom
- 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: CAN OPENER BLADE/MOUNT SOILED. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
|
08/07/2009 | Recheck |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE 7 DAY EXPIRATION DATE ON PREPARED SALADS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER FOR AT LEAST ONE EMPLOYEE.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE BEVERAGE LIDS INVERTED TO PREVENT CONTAMINATION FROM BARE HANDS ON THE INTERIOR OF THE LIDS.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: PAINT RAW WOOD (FAN HOLDER) ABOVE COLD TOP COOLER.
- 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.
Location: Mens restroom
- 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.
Location: Womens restroom
- 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: CAN OPENER BLADE/MOUNT SOILED. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
|
07/20/2009 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE 7 DAY EXPIRATION DATE ON PREPARED SALADS INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Dump sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE A CERTIFIED FOOD HANDLER FOR AT LEAST ONE EMPLOYEE.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE BEVERAGE LIDS INVERTED TO PREVENT CONTAMINATION FROM BARE HANDS ON THE INTERIOR OF THE LIDS.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: PAINT RAW WOOD (FAN HOLDER) ABOVE COLD TOP COOLER.
- 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.
Location: Mens restroom
- 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.
Location: Womens restroom
- 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: CAN OPENER BLADE/MOUNT SOILED. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
|
07/07/2009 | Routine |
- 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: Ensure pasta is submerged in the ice bath to maintain 41 degrees.
Location: Buffet
- 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: Both sides of the employee rest room door are soiled. Clean thoroughly.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the hand sink thoroughly inside employee restroom.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
01/26/2009 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: The four hour discard time was missing from calzone and pizza stored at room temperature located at the service counter. Provide four hour discard time on all food stored at room temperature. Provide a written procedure.
Location: Expo line
- 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: Pasta was holding at 59 degrees on cold bar. Ensure pans of pasta are submerged in the ice bath to ensure a temperature of 41 degrees is maintained.
Location: Expo line
- 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: Remove cleaning chemicals stored above 2-bay sink.
Location: Kitchen
- 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: Employee did not wash hands before applying fresh gloves to their hands. Ensure hands are washed thoroughly before glove use.
- 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: Observed employee drinks with beverage stored in kitchen area without lids or straws. Ensure all drink cups are supplied with lids and straws in food prep areas.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove build up on the white dough trays thoroughly, including the exterior.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: Provide drain plugs at 3-bay sink to effectively wash, rinse, and sanitize dish ware.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: A purse was stored on dry storage shelf with food. Store personal items in a separate area away from food storage.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove build up on 3-bay sink.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
07/24/2008 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: The four hour discard time was missing from calzone and pizza stored at room temperature located at the service counter. Provide four hour discard time on all food stored at room temperature. Provide a written procedure.
Location: Expo line
- 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: Pasta was holding at 59 degrees on cold bar. Ensure pans of pasta are submerged in the ice bath to ensure a temperature of 41 degrees is maintained.
Location: Expo line
- 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: Remove cleaning chemicals stored above 2-bay sink.
Location: Kitchen
- 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: Employee did not wash hands before applying fresh gloves to their hands. Ensure hands are washed thoroughly before glove use.
- 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: Observed employee drinks with beverage stored in kitchen area without lids or straws. Ensure all drink cups are supplied with lids and straws in food prep areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove build up on the white dough trays thoroughly, including the exterior.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: Provide drain plugs at 3-bay sink to effectively wash, rinse, and sanitize dish ware.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items
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: A purse was stored on dry storage shelf with food. Store personal items in a separate area away from food storage.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove build up on 3-bay sink.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
07/17/2008 | Routine |
| No violation noted during this evaluation. | 07/17/2008 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about LUCA PIZZA, 7407 N SHADELAND AVE, Indianapolis, IN »