- R/*3.4/4.4 Observed the following foods cold holding improperly in the pizza cooler:
- -pepperoni 50°F
- -sausage 53°F
- Ambient air temperature of the pizza cooler was 45-47°F. Maintain PHFs cold holding at 41°F or below. Maintain coolers with
- PHFs at 41°F or below. PIC relocated the PHFs to a different cooler. Adjust temperature or make repairs.
- *3.0 Observed onions, stored in the cupboard, that appear rotten/moldy. Foods shall be wholesome.
- R/4.1 Observed house hold freezers and refrigerators. When these units fail to meet the requirements of the Food Code they must be replaced with commercial (NSF) equipment.
- 4.5 The following equipment needs cleaned:
- -grease build-up on vent hood
- -black mold-like build-up on the Kelvinator basement freezer
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.4 Repair the following areas:
- -black, fissured ceiling tile in the cooking area
- -damaged checkered floor tile in the basement freezer/refrigerator area
- Maintain physical facilities in good repair.
- 6.2 Replace the burned out light in the basement freezer/refrigerator area.
- 5.4 Return the lid to the trash can in the women's restroom.
- C/4.2 Long stem thermometer was reading 45°F in the ice bath.
- Maintain thermometers accurate to 32°F +/- 2°F, in the ice bath, in order to monitor food temperatures.
- -Observed proper date marking throughout.
- -Observed proper raw animal food storage.
- -PIC knowledgeable of proper cooling and reheating procedures.
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1/18/2012 | Standard2 | |
- R/C/*3.4 Observed garlic butter, made at the operation, on top of the pizza oven at 83°F. Maintain potentially hazardous foods
- (PHFs) cold at 41°F or below or hot at 135°F or above in order to limit bacterial growth and avoid the temperature danger zone.
- C/*3.4/4.4 Observed the following foods cold holding improperly in the pizza cooler:
- -pepperoni 47°F
- -sausage 45°F
- -mozzarella cheese 47°F
- Ambient air temperature of the pizza cooler was 44°F. Maintain PHFs cold holding at 41°F or below. Maintain coolers with PHFs at
- 41°F or below.
- C/*7.0 Label the spray bottle with degreaser in order to avoid confusion or misuse.
- R/6.4 Observed one area of ceiling damage near the pizza oven. Repair this area.
- R/4.1 Observed house hold freezers and refrigerators. When these units fail to meet the requirements of the Food Code they must be replaced with commercial (NSF) equipment.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage.
- -Observed proper thawing under refrigeration.
- -Observed proper datemarking.
- -Observed proper cooling procedures.
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8/9/2011 | Standard 1 | |
- C/*3.4 Observed the following foods held beyond 7 days:
- -Salami 2/3 and 2/2
- -Ham 2/5
- Ready-to-eat (RTE), potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.4 Observed garlic butter, made at the operation, on top of the pizza oven at room temperature. Maintain potentially hazardous foods cold at 41°F or below or hot at 135°F or above in order to limit bacterial growth and avoid the temperature danger zone.
- *4.2 Unable to locate a long stem thermometer ranging from 0°F-220°F. Provide an accurate long stem thermometer in order to monitor cold and hot temperatures. 2 meat thermometers (hot temperatures) were available.
- 4.5 Clean the vent hood in order to remove grease build-up. PIC reported that the vent hood is scheduled for cleaning.
- R/6.4 Observed one area of ceiling damage near the pizza oven. Repair this area.
- R/4.1 Observed house hold freezers and refrigerators. When these units fail to meet the requirements of the Food Code they must be replaced with commercial (NSF) equipment.
- NOTE: Water sample for 2011 was taken today. Operation has already paid for the 2011 sample.
- -PIC knowledgeable of proper cooling procedures
- -PIC knowledgeable of proper reheating procedures
- -Observed proper chemical storage and labeling
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2/16/2011 | Standard2 | |
- C/*2.3 Observed an employee preparing sandwiches with bare hands. Use single-use gloves or utensils in order to avoid bare hand contact with ready-to-eat foods.
- C/*3.2 Observed raw shell eggs stored above cheese in the basement refrigerator. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *7.1 Observed chaffing fuel beside and above beverages on the shelves in the basement. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *4.4 Quat sanitizing solution in the bar sink was at a concentration of 400ppm. Maintain quat sanitizer at 200ppm in order to effectively sanitize without leaving a toxic residue.
- *3.4/4.4 Observed the following foods cold holding at improper temperatures in the reach-in/prep cooler:
- -cheese slices 48°F
- -cut tomatoes 47°F
- -salami 47°F
- Ambient air temperature of this unit was:
- -top prep 45°F
- -bottom reach-in 43°F
- Maintain ambient air temperature and potentially hazardous foods (PHFs) cold holding at 41°F or below. PIC agreed to relocate
- PHFs and adjust cooler temperature. Will check temps at 9/16 report review.
- R/4.4 Observed a torn door seal on the upright cooler (kitchen) door. Repair this.
- R/6.4 Observed one area of ceiling damage near the pizza oven. Repair this area.
- R/4.1 Observed several pieces of household equipment. When this equipment fails to meet the requirements in the Food Code, replace with commercial (NSF or equivalent) equipment. Contact MCHD prior to purchase for approval.
- 4.5 Defrost the upright freezer in the kitchen and maintain foods protected from possible contamination.
- 3.2 Observed an unlabeled flour container in the pizza prep area. Label all unidentifiable substances (ex: white, clear, etc) in order to prevent confusion or misuse.
- 3.2 Observed several wet wiping cloths stored on the counters in the kitchen. Store all wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- NOTE: Chili in the crock pot is free of charge for the poker run. The chili was hot holding at 117°F. Recommend hot holding the free food at 135°F or above in order to limit bacterial growth.
- NOTE: Please contact MCHD to pre-pay and schedule a water sample, (330) 723-9523.
- -One accurate thermometer is available for use.
- -PIC displayed knowledge of proper cooling procedures, in the freezer.
- -Observed proper date marking throughout.
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9/16/2010 | Standard 1 | |
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