- 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: SANITIZING SOLUTION IN BUCKET MEASURED LESS THAN 50 PPM CHLORINE AND NO MEASUREABLE CONCENTRATION IN TWO OTHER BUCKETS.MAINTAIN CHLORINE SANITIZING SOLUTION AT 100 PPM ACCORDING TO MANUFACTURER INSTRUCTION.HOT WATER USED TO MAKE SOLUTIONS. USE WATER WITH A TEMPERATURE BETWEEN 70 AND 75 DEGREES TO PREVENT RAPID EVAPORATION OF SANITIZER. MONITOR SANITIZER CONCENTRATION IN BUCKETS WITH PH STRIPS AND CHANGE EVERY 3 TO 4 HOURS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DUCT TAPE COVERING HANDLE ON INTERIOR WALK IN COOLER DOOR.REMOVE DUCT TAPE. PROVIDE REPAIR. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE LUNCH BOXES, BOTTLED BEVERAGES STORED ON SHELF ABOVE PREPARED PIZZA DOUGH INSIDE WALK IN COOLER.STORE EMPLOYEE FOOD ON LOWEST SHELF IN A MARKED CONTAINER TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
Location: Walk-in cooler
|
07/11/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE BOTTLED BEVERAGES STORED ON SHELF WITH FOOD SERVED TO CONSUMERS.STORE PERSONAL FOOD AND BEVERAGES ON LOWEST SHELF SEPARATE FROM FOOD SOLD TO CONSUMERS. NOTE: EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. DRINKING BEVERAGES FROM BOTTLES IS PROHIBITED.2. UTENSILS STORED SOILED LOCATED ON SHELF ABOVE CONTAINER OF CINNAMON SUGAR.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.3. CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.4. OIL PUMPS HEAVILY SOILED WITH BUILD UP LOCATED ON PREP TABLE.CLEAN AND SANITIZE ON A REGULAR BASIS.RECHECK: STORAGE SHELVING SOILED WITH GREASE RESIDUE. OIL PUMPS SOILED WITH BUILD UP. SOILED UTENSILS STORED ON SHELF ABOVE CINNAMON SUGAR.PLEASE CLEAN ALL STORAGE SHELVING, UTENSILS THOROUGHLY. MANAGER STATES OIL PUMPS WILL BE REPLACED AND ARE ON ORDER.RECHECK #2: EQUIPMENT STORED ON SOILED SHELVING. CLEAN SHELVING THOROUGHLY. ALL OTHER VIOLATIONS CORRECTED.
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.
Comments: HAND SINK SLOW TO DRAIN ON FRONT LINE. BASIN SOILED WITH BUILD UP AS WELL AS SOAP AND SANITIZER DISPENSERS. KEEP HAND SINK AND HAND WASHING AIDS CLEAN AT ALL TIMES.RECHECK SOAP AND SANITIZER DISPENSERS SOILED WITH BUILD UP.CLEAN THOROUGHLY.RECHECK #2. NOT CORRECTED: BUILD UP ON SURFACE OF SOAP AND SANITIZER DISPENSERS LOCATED AT FRONT LINE HAND SINK. REMOVE BUILD UP
Location: Kitchen (front)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HANDS WERE WASHED WITH WATER LESS THAN 100 DEGREES F AT BACK HAND SINK.ENSURE EMPLOYEES WASH HANDS USING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. CEILING AIR VENTS SOILED WITH BUILD UP IN BACK PREP AREA.2. FILTERS ON HOOD SYSTEM AND WALLS SOILED WITH GREASE AND DUST ACCUMULATION.RECHECK: NOT CORRECTEDRECHECK: NOT CORRECTED. DUST ACCUMULATION ON FILTERS AND WALLS ON HOOD. CLEAN THOROUGHLY.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: OIL AND FOOD RESIDUE BUILD UP ON WALLS AND FLOORS (CORNERS AND EDGES) IN BACK PREP AREA.CLEAN FLOORS AND WALLS THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE.CLEAR DRAIN LINE.RECHECK: NOT CORRECTEDRECHECK #2: NOT CORRECTED. WATER CONTINUES TO DRAIN INSIDE BOTTOM OF PIZZA MAKE TABLE. PROVIDE REPAIR
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.RECHECK: NOT CORRECTED. CLEAN SURFACE OF SHELVING THOROUGHLY.RECHECK: SOME PROGRESS NOTED. CONTINUE TO REMOVE BUILD UP ON ALL STORAGE SHELVING.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
|
02/10/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE BOTTLED BEVERAGES STORED ON SHELF WITH FOOD SERVED TO CONSUMERS.STORE PERSONAL FOOD AND BEVERAGES ON LOWEST SHELF SEPARATE FROM FOOD SOLD TO CONSUMERS. NOTE: EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. DRINKING BEVERAGES FROM BOTTLES IS PROHIBITED.2. UTENSILS STORED SOILED LOCATED ON SHELF ABOVE CONTAINER OF CINNAMON SUGAR.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.3. CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.4. OIL PUMPS HEAVILY SOILED WITH BUILD UP LOCATED ON PREP TABLE.CLEAN AND SANITIZE ON A REGULAR BASIS.RECHECK: STORAGE SHELVING SOILED WITH GREASE RESIDUE. OIL PUMPS SOILED WITH BUILD UP. SOILED UTENSILS STORED ON SHELF ABOVE CINNAMON SUGAR.PLEASE CLEAN ALL STORAGE SHELVING, UTENSILS THOROUGHLY. MANAGER STATES OIL PUMPS WILL BE REPLACED AND ARE ON ORDER.RECHECK #2: EQUIPMENT STORED ON SOILED SHELVING. CLEAN SHELVING THOROUGHLY. ALL OTHER VIOLATIONS CORRECTED.
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.
Comments: HAND SINK SLOW TO DRAIN ON FRONT LINE. BASIN SOILED WITH BUILD UP AS WELL AS SOAP AND SANITIZER DISPENSERS. KEEP HAND SINK AND HAND WASHING AIDS CLEAN AT ALL TIMES.RECHECK SOAP AND SANITIZER DISPENSERS SOILED WITH BUILD UP.CLEAN THOROUGHLY.RECHECK #2. NOT CORRECTED: BUILD UP ON SURFACE OF SOAP AND SANITIZER DISPENSERS LOCATED AT FRONT LINE HAND SINK. REMOVE BUILD UP
Location: Kitchen (front)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HANDS WERE WASHED WITH WATER LESS THAN 100 DEGREES F AT BACK HAND SINK.ENSURE EMPLOYEES WASH HANDS USING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. CEILING AIR VENTS SOILED WITH BUILD UP IN BACK PREP AREA.2. FILTERS ON HOOD SYSTEM AND WALLS SOILED WITH GREASE AND DUST ACCUMULATION.RECHECK: NOT CORRECTEDRECHECK: NOT CORRECTED. DUST ACCUMULATION ON FILTERS AND WALLS ON HOOD. CLEAN THOROUGHLY.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: OIL AND FOOD RESIDUE BUILD UP ON WALLS AND FLOORS (CORNERS AND EDGES) IN BACK PREP AREA.CLEAN FLOORS AND WALLS THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE.CLEAR DRAIN LINE.RECHECK: NOT CORRECTEDRECHECK #2: NOT CORRECTED. WATER CONTINUES TO DRAIN INSIDE BOTTOM OF PIZZA MAKE TABLE. PROVIDE REPAIR
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.RECHECK: NOT CORRECTED. CLEAN SURFACE OF SHELVING THOROUGHLY.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
|
01/17/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE BOTTLED BEVERAGES STORED ON SHELF WITH FOOD SERVED TO CONSUMERS.STORE PERSONAL FOOD AND BEVERAGES ON LOWEST SHELF SEPARATE FROM FOOD SOLD TO CONSUMERS. NOTE: EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. DRINKING BEVERAGES FROM BOTTLES IS PROHIBITED.2. UTENSILS STORED SOILED LOCATED ON SHELF ABOVE CONTAINER OF CINNAMON SUGAR.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.3. CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.4. OIL PUMPS HEAVILY SOILED WITH BUILD UP LOCATED ON PREP TABLE.CLEAN AND SANITIZE ON A REGULAR BASIS.RECHECK: STORAGE SHELVING SOILED WITH GREASE RESIDUE. OIL PUMPS SOILED WITH BUILD UP. SOILED UTENSILS STORED ON SHELF ABOVE CINNAMON SUGAR.PLEASE CLEAN ALL STORAGE SHELVING, UTENSILS THOROUGHLY. MANAGER STATES OIL PUMPS WILL BE REPLACED AND ARE ON ORDER.RECHECK #2: EQUIPMENT STORED ON SOILED SHELVING. CLEAN SHELVING THOROUGHLY. ALL OTHER VIOLATIONS CORRECTED.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SLOW TO DRAIN ON FRONT LINE. BASIN SOILED WITH BUILD UP AS WELL AS SOAP AND SANITIZER DISPENSERS. KEEP HAND SINK AND HAND WASHING AIDS CLEAN AT ALL TIMES.RECHECK SOAP AND SANITIZER DISPENSERS SOILED WITH BUILD UP.CLEAN THOROUGHLY.RECHECK #2. NOT CORRECTED: BUILD UP ON SURFACE OF SOAP AND SANITIZER DISPENSERS LOCATED AT FRONT LINE HAND SINK. REMOVE BUILD UP
Location: Kitchen (front)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HANDS WERE WASHED WITH WATER LESS THAN 100 DEGREES F AT BACK HAND SINK.ENSURE EMPLOYEES WASH HANDS USING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. CEILING AIR VENTS SOILED WITH BUILD UP IN BACK PREP AREA.2. FILTERS ON HOOD SYSTEM AND WALLS SOILED WITH GREASE AND DUST ACCUMULATION.RECHECK: NOT CORRECTEDRECHECK: NOT CORRECTED. DUST ACCUMULATION ON FILTERS AND WALLS ON HOOD. CLEAN THOROUGHLY.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: OIL AND FOOD RESIDUE BUILD UP ON WALLS AND FLOORS (CORNERS AND EDGES) IN BACK PREP AREA.CLEAN FLOORS AND WALLS THOROUGHLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE.CLEAR DRAIN LINE.RECHECK: NOT CORRECTEDRECHECK #2: NOT CORRECTED. WATER CONTINUES TO DRAIN INSIDE BOTTOM OF PIZZA MAKE TABLE. PROVIDE REPAIR
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN EXTERIOR REACH IN FREEZER DOOR LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
|
01/09/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE BOTTLED BEVERAGES STORED ON SHELF WITH FOOD SERVED TO CONSUMERS.STORE PERSONAL FOOD AND BEVERAGES ON LOWEST SHELF SEPARATE FROM FOOD SOLD TO CONSUMERS. NOTE: EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. DRINKING BEVERAGES FROM BOTTLES IS PROHIBITED.2. UTENSILS STORED SOILED LOCATED ON SHELF ABOVE CONTAINER OF CINNAMON SUGAR.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.3. CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.4. OIL PUMPS HEAVILY SOILED WITH BUILD UP LOCATED ON PREP TABLE.CLEAN AND SANITIZE ON A REGULAR BASIS.RECHECK: STORAGE SHELVING SOILED WITH GREASE RESIDUE. OIL PUMPS SOILED WITH BUILD UP. SOILED UTENSILS STORED ON SHELF ABOVE CINNAMON SUGAR.PLEASE CLEAN ALL STORAGE SHELVING, UTENSILS THOROUGHLY. MANAGER STATES OIL PUMPS WILL BE REPLACED AND ARE ON ORDER.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SLOW TO DRAIN ON FRONT LINE. BASIN SOILED WITH BUILD UP AS WELL AS SOAP AND SANITIZER DISPENSERS. KEEP HAND SINK AND HAND WASHING AIDS CLEAN AT ALL TIMES.RECHECK SOAP AND SANITIZER DISPENSERS SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Kitchen (front)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HANDS WERE WASHED WITH WATER LESS THAN 100 DEGREES F AT BACK HAND SINK.ENSURE EMPLOYEES WASH HANDS USING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. CEILING AIR VENTS SOILED WITH BUILD UP IN BACK PREP AREA.2. FILTERS ON HOOD SYSTEM AND WALLS SOILED WITH GREASE AND DUST ACCUMULATION.RECHECK: NOT CORRECTED
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: OIL AND FOOD RESIDUE BUILD UP ON WALLS AND FLOORS (CORNERS AND EDGES) IN BACK PREP AREA.CLEAN FLOORS AND WALLS THOROUGHLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE.CLEAR DRAIN LINE.RECHECK: NOT CORRECTED
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN EXTERIOR REACH IN FREEZER DOOR LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
|
12/23/2013 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE BOTTLED BEVERAGES STORED ON SHELF WITH FOOD SERVED TO CONSUMERS.STORE PERSONAL FOOD AND BEVERAGES ON LOWEST SHELF SEPARATE FROM FOOD SOLD TO CONSUMERS. NOTE: EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. DRINKING BEVERAGES FROM BOTTLES IS PROHIBITED.2. UTENSILS STORED SOILED LOCATED ON SHELF ABOVE CONTAINER OF CINNAMON SUGAR.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.3. CLEAN AND SANITIZED EQUIPMENT STORED ON SHELVING SOILED WITH MIXTURE OF OIL RESIDUES AND CARDBOARD BOX SHAVINGS.CLEAN ALL SHELVING THOROUGHLY WHERE NECESSARY TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT.4. OIL PUMPS HEAVILY SOILED WITH BUILD UP LOCATED ON PREP TABLE.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SLOW TO DRAIN ON FRONT LINE. BASIN SOILED WITH BUILD UP AS WELL AS SOAP AND SANITIZER DISPENSERS. KEEP HAND SINK AND HAND WASHING AIDS CLEAN AT ALL TIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HANDS WERE WASHED WITH WATER LESS THAN 100 DEGREES F AT BACK HAND SINK.ENSURE EMPLOYEES WASH HANDS USING WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. CEILING AIR VENTS SOILED WITH BUILD UP IN BACK PREP AREA.2. FILTERS ON HOOD SYSTEM AND WALLS SOILED WITH GREASE AND DUST ACCUMULATION.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: OIL AND FOOD RESIDUE BUILD UP ON WALLS AND FLOORS (CORNERS AND EDGES) IN BACK PREP AREA.CLEAN FLOORS AND WALLS THOROUGHLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE.CLEAR DRAIN LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN EXTERIOR REACH IN FREEZER DOOR LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
|
12/17/2013 | Routine |
- 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.
Location: Dish machine area
Equipment: Dishmachine
|
11/22/2013 | Illness Complaint |
- 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: SANITIZING SOLUTION MAINTAINING 10 PPM CHLORINE IN BUCKET IN FRONT PREP AREA.MAINTAIN SANITIZING SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING STICKY CONTAINING CLEAN EQUIPMENT IN BACK PREP AREA.CLEAN ALL SHELVING THOROUGHLY.2. EXTERIOR OF THE WALK IN FREEZER AND DISH MACHINE SOILED WITH BUILD UP.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.3. YELLOW BUCKETS CONTAINING SANITIZING SOLUTION SOILED WITH BUILD UP.CLEAN BUCKETS THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
|
05/22/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR DISH MACHINE SOILED WITH DRIED FOOD RESDIDUE. CLEAN AND SANITIZE THOROUGHLY.2. CAULK SOILED ALONG WALL AND DISH MACHINE BAY. PROVIDE FRESH SEALANT.
Location: Dish machine area
|
12/19/2012 | Routine |
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD STORED DIRECTLY ON FLOOR IN BACK KITCHEN AREA. HANG MOP TO AIR DRY WHEN NOT IN USE.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: UTENSILS STORED ON CARD BOARD ON SHELF BELOW COUNTER TOP WHERE PIZZA IS SLICED. PROVIDE A DURABLE AND CLEANABLE SURFACE TO STORE UTENSILS.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE. CLEAR DRAIN LINE TO PREVENT WATER POOLING ON THE INTERIOR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELVING CONTAINING CLEAN EQUIPMENT, SUPPLIES, ETC. SOILED WITH GREASE, DUST, AND CARDBOARD DUST THROUGHOUT ENTIRE KITCHEN/PREP AREA. CLEAN ALL SOILED STORAGE SHELVING THOROUGHLY.
Location: Kitchen
- 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: STORAGE SHELVING INSIDE RETARDER SOILED WITH BUILD UP. CLEAN ENTIRE AREA THOROUGHLY.
Location: Kitchen
|
06/21/2012 | Recheck |
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD STORED DIRECTLY ON FLOOR IN BACK KITCHEN AREA. HANG MOP TO AIR DRY WHEN NOT IN USE.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: UTENSILS STORED ON CARD BOARD ON SHELF BELOW COUNTER TOP WHERE PIZZA IS SLICED. PROVIDE A DURABLE AND CLEANABLE SURFACE TO STORE UTENSILS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM INTERIOR OF THE PIZZA MAKE TABLE. CLEAR DRAIN LINE TO PREVENT WATER POOLING ON THE INTERIOR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELVING CONTAINING CLEAN EQUIPMENT, SUPPLIES, ETC. SOILED WITH GREASE, DUST, AND CARDBOARD DUST THROUGHOUT ENTIRE KITCHEN/PREP AREA. CLEAN ALL SOILED STORAGE SHELVING THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: STORAGE SHELVING INSIDE RETARDER SOILED WITH BUILD UP. CLEAN ENTIRE AREA THOROUGHLY.
Location: Kitchen
|
06/05/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Locker location
Lockers in unapproved location.
Correction: Lockers or other suitable facilities shall be located in a designated room or area where contamination cannot occur.
Comments: JACKETS HANGING ON SHELVES CONTAINING SINGLE USE ITEMS. STORE JACKETS ON A COAT RACK OR AREA AWAY FROM ITEMS USED IN FOOD SERVICE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE AREA ABOVE AND BELOW PREP TABLE (NEXT TO OVEN) SOILED WITH BUILD UP ON RACKS. CLEAN THOROUGHLY.
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12/21/2011 | Routine |
Restaurant representatives - add corrected or new information about PIZZA HUT #022137, 9745 FALL CREEK RD, Indianapolis, IN »