- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food items that is store on the cold top at the pizza make table was filled too high in containers. An employee corrected the issue on site took some from containers and stored them in the reach in coolers to maintain temperature of 41 degrees F or below. Do not overflow food items.
Location: Prep area
Equipment: Pizza make table
- Thermometer, provided (corrected on site)
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 was no theremometer provided in the reach in cooler (3 door) under the pizza make table. An employee corrected the issue on site and provide an accurate thermometer.
Location: Prep area
Equipment: Reach in freezer (3door)
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05/22/2014 | 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: The goat cheese was cold holding at 46 degree F on the cold top in the front kitchen. The quantity of goat cheese was too large and not holding approriate temperature. Store goat cheese covered in reach cooler, or store in smaller containers to maintain temperature of 41 degree F or below.
Location: Kitchen (front)
Equipment: Cold top
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The handsink in the dishmachine area was blocked. A hand washing facility shall be properly located and accessible at all times.
Location: Dish machine area
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: A bowel was stored in the flour container and used as a scooper. An employee corrected the issue on site and replaced the bowl with a scooper with a handle.
Location: Kitchen (back)
- 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: Mop was hanging too low into the mop sink. Store mop hanging to dry freely.
Location: Kitchen (back)
- 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: There were no labels on two bulk containers in the back kitchen. Label all bulk containers with the appropriate food item
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no working thermometer provided in the reach in cooler (3 door) in the front kitchen. Provide thermometers in all coolers.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
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11/22/2013 | 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: The goat cheese was cold holding at 46 degree F on the cold top in the front kitchen. The quantity of goat cheese was too large and not holding approriate temperature. Store goat cheese covered in reach cooler, or store in smaller containers to maintain temperature of 41 degree F or below.
Location: Kitchen (front)
Equipment: Cold top
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The handsink in the dishmachine area was blocked. A hand washing facility shall be properly located and accessible at all times.
Location: Dish machine area
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: A bowel was stored in the flour container and used as a scooper. An employee corrected the issue on site and replaced the bowl with a scooper with a handle.
Location: Kitchen (back)
- Mops and brooms (corrected on site)
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: Mop was hanging too low into the mop sink. Store mop hanging to dry freely.
Location: Kitchen (back)
- 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: There were no labels on two bulk containers in the back kitchen. Label all bulk containers with the appropriate food item
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no working thermometer provided in the reach in cooler (3 door) in the front kitchen. Provide thermometers in all coolers.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
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11/15/2013 | 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 ...
Comments: BAR LOCATION: IN PROGRESS
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE IN KITCHEN NO LABELED.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTINUE TO MONITOR AND CHECK GALLON SANITIZER CONTAINER DAILY UNDER KITCHEN 3-BAY SINK:NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN AT FOOD PREP LOCATION WHILE FOOD HANDLER WAS PREPPING FOOD; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVER 2 HOURS. QUAT SANITIZER DISPENSER AT KITCHEN DISH AREA LOCATION 3-BAY SINK EXCEEDING 400 PPM; REPAIR AND MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTINUE TO MONITOR AND CHECK GALLON SANITIZER CONTAINER DAILY UNDER KITCHEN 3-BAY SINK:NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN AT FOOD PREP LOCATION WHILE FOOD HANDLER WAS PREPPING FOOD; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVER 2 HOURS. QUAT SANITIZER DISPENSER AT KITCHEN DISH AREA LOCATION 3-BAY SINK EXCEEDING 400 PPM; REPAIR AND MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Dish machine area
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED HIGH ABOVE FOOD PREP LOCATION IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED HIGH ABOVE FOOD PREP LOCATION IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINER OUT OF BAR REACH-IN GLASS CHILLER; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS ONLY.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS ON SANITARY CLEAN SURFACES, SCOOP HOLDER, FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.PIZZA OVEN REMOVER UTENSIL BEING STORED ON TOP OF TRASH CAN WHEN NOT IN USE--DISCONTINUE THIS BEHAVIOR AND STORE ON CLEAN SANITARY SURFACES ONLY.
Location: Kitchen
Equipment: Prep table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS ON SANITARY CLEAN SURFACES, SCOOP HOLDER, FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.PIZZA OVEN REMOVER UTENSIL BEING STORED ON TOP OF TRASH CAN WHEN NOT IN USE--DISCONTINUE THIS BEHAVIOR AND STORE ON CLEAN SANITARY SURFACES ONLY.
Location: Prep area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS ON SANITARY CLEAN SURFACES, SCOOP HOLDER, FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.PIZZA OVEN REMOVER UTENSIL BEING STORED ON TOP OF TRASH CAN WHEN NOT IN USE--DISCONTINUE THIS BEHAVIOR AND STORE ON CLEAN SANITARY SURFACES ONLY.
Location: Service counter
|
04/09/2013 | 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 ...
Comments: BAR LOCATION: IN PROGRESS
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE IN KITCHEN NO LABELED.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN AT FOOD PREP LOCATION WHILE FOOD HANDLER WAS PREPPING FOOD; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVER 2 HOURS. QUAT SANITIZER DISPENSER AT KITCHEN DISH AREA LOCATION 3-BAY SINK EXCEEDING 400 PPM; REPAIR AND MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN AT FOOD PREP LOCATION WHILE FOOD HANDLER WAS PREPPING FOOD; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVER 2 HOURS. QUAT SANITIZER DISPENSER AT KITCHEN DISH AREA LOCATION 3-BAY SINK EXCEEDING 400 PPM; REPAIR AND MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Dish machine area
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED HIGH ABOVE FOOD PREP LOCATION IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINK STORED HIGH ABOVE FOOD PREP LOCATION IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINER OUT OF BAR REACH-IN GLASS CHILLER; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS ONLY.
Location: Bar
- 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/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS ON SANITARY CLEAN SURFACES, SCOOP HOLDER, FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.PIZZA OVEN REMOVER UTENSIL BEING STORED ON TOP OF TRASH CAN WHEN NOT IN USE--DISCONTINUE THIS BEHAVIOR AND STORE ON CLEAN SANITARY SURFACES ONLY.
Location: Kitchen
Equipment: Prep table
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS ON SANITARY CLEAN SURFACES, SCOOP HOLDER, FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.PIZZA OVEN REMOVER UTENSIL BEING STORED ON TOP OF TRASH CAN WHEN NOT IN USE--DISCONTINUE THIS BEHAVIOR AND STORE ON CLEAN SANITARY SURFACES ONLY.
Location: Prep area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS ON SANITARY CLEAN SURFACES, SCOOP HOLDER, FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.PIZZA OVEN REMOVER UTENSIL BEING STORED ON TOP OF TRASH CAN WHEN NOT IN USE--DISCONTINUE THIS BEHAVIOR AND STORE ON CLEAN SANITARY SURFACES ONLY.
Location: Service counter
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04/01/2013 | Routine |
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM OF THE PREP SINK IS HANGING BELOW THE FLOOD RIM THIS WILL REQUIRE AN APPROVED VACUUM BREAKER OR THE SPRAY ARM CAN BE ADJUSTED SO THAT IT HANGS ABOVE THE FLOOD RIM OF THE SINK.
Location: Kitchen
Equipment: Prep sink
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02/20/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Napolese By Patachou, 30 S MERIDIAN ST, Indianapolis, IN »