- R/*4.5/4.6 Observed food debris build-up on the pizza oven racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/4.4 The following door seals are torn:
- -walk-in cooler
- -upright freezer near the pizza oven
- -upright dough cooler
- Repair these in order to keep equipment in good repair.
- R/5.1 Cold water knob on the front hand sink is broken off. Repair this in order to keep plumbing in good repair.
- C/4.1 Provide an accurate thermometer in the 2-door chicken cooler in order to monitor the ambient air temperature. Ambient air temperature was 37°F today.
- C/3.2 Observed the flour container lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- 6.2 Repair the broken light fixture in the chemical room in order to provide adequate lighting.
- NOTE: PIC was repairing the pipe leading to the grease trap. Fax MCHD a copy of the completed work order.
- -1 accurate long stem thermometer available for use.
- -Observed proper raw animal food storage, separate from and below ready-to-eat foods.
- -Observed proper date marking of ready-to-eat, potentially hazardous foods (PHFs).
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1/17/2012 | Standard2 | |
- *4.5/4.6 Observed food debris build-up on the pizza oven racks. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.4 Observed opened salami in the walk-in cooler dated 8/2. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*7.1 Observed sanitizer, degreaser, and oven cleaner stored beside and above food and equipment throughout. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- C/*7.0 Observed the individually portioned containers of bleach and Pine Sol, in the chemical room, lacking labels. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the shelves.
- 4.4 The following door seals are torn:
- -R/walk-in cooler
- -R/upright freezer near the pizza oven
- -upright dough cooler
- Repair these in order to keep equipment in good repair.
- 5.1 Cold water knob on the front hand sink is broken off. Repair this in order to keep plumbing in good repair.
- C/3.2 Observed the following items stored improperly:
- -oregano shaker stored in the mozzarella in the prep cooler
- -scoop handle in the bread crumbs
- Store items out of the food in order to prevent possible contamination. Store scoops with handles upward out of the food in order to prevent possible contamination.
- 4.0 Repair the rusty/peeling walk-in cooler shelving in order to prevent possible contamination and provide a more easily cleanable surface.
- 6.4 Maintain front door closed or screened in order to reduce the number of flies in the operation.
- NOTE: Discussed heating marinara sauce to 135°F prior to placing into the steam table for hot holding.
- -One accurate long stem thermometer available for use.
- -Foods cold holding properly below 41°F.
- -Single-use gloves available for use at the salad cooler.
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8/16/2011 | Standard 1 | |
- R/C/*2.4/6.2 No paper towels observed at the back room hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- R/4.2 No sanitizer test kit available for use. Provide a quat sanitizer test kit for the tablets or a chlorine test kit for the bleach.
- Maintain quat at 200ppm or chlorine at 50-200ppm.
- R/6.2 Observed 2 burned out lights in the Arizona Tea cooler. Replace these.
- R/4.4 Repair the torn door seal on the Arizona Tea cooler in order to keep equipment in good repair.
- 4.8 Observed a box of Dart cups and Hershey's candy stored on the floor. Store equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.4 Observed 2 water damaged ceiling tile with mold-like growth in the area near the walk-in cooler. Replace these.
- 6.2 Provide a light shield or shatter-proof light bulbs in the milk/onion dip cooler in order to prevent possible contamination from glass.
- NOTE: Observed several sticks of beef jerky with expiration dates of April and June 2011. Check and rotate stock regularly.
- NOTE: HotShot flying insect spray, stored in the back room, is for outdoor use only and is not safe for use near food and equipment.
- -Take steps necessary to correct repeat violations.
- -Observed proper chemical storage, separate from food and equipment.
- -Cooler holding milk and onion dip was cold holding properly below 41°F.
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7/12/2011 | Standard 1 | |
- C/*3.2 Observed containers of sauce stored on top of boxes of raw chicken in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- 4.4 The following door seals are torn:
- -R/walk-in cooler
- -R/upright freezer near the pizza oven
- Repair these in order to keep equipment in good repair.
- 6.2 Replace the burned out light bulb under the vent hood.
- NOTE: Reach-in cooler is not in use at this time because it is awaiting repairs.
- NOTE: Discussed cooling of lasagna. Cool foods rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours.
- NOTE: Reportedly, new shelving was just put in the chemical storage room and they are in the process of labeling the shelves storing the portioned chemical containers.
- -One accurate long stem thermometer available for use.
- -Foods cold holding properly below 41°F.
- -Observed proper date marking throughout.
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2/1/2011 | Standard2 | |
- *2.4/6.2 No paper towels observed at the hand sink in the back room. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- R/4.2 Unable to locate sanitizer test kit. Provide a quat sanitizer test kit in order to monitor the concentration of the quat tablets.
- Provide a chlorine test kit in order to monitor the concentration of the bleach. Maintain quat at 200ppm and chlorine at 50ppm-
- 200ppm.
- R/6.2 Observed two burned out light bulbs in the Arizona Iced Tea cooler. Replace these.
- 4.4 Replace/repair the torn door seal on the Arizona Iced Tea cooler.
- 4.4/4.5 Observed plastic numbers/letters stored in the 3 compartment sink. The 3 compartment sink shall be used to wash, rinse, and sanitize equipment (coffee pots, cappuccino mixing cups, etc). Clean and sanitize the 3 compartment sink before washing equipment.
- NOTE: Observed several Matador and Slim Jim beef jerky beyond their expiration dates ranging from April to Dec 15, 2010. Check and rotate stock regularly.
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12/23/2010 | Standard 1 | |
- *7.1 Observed various chemical cleaners and detergent stored above and beside cups and plates in the storage room. Store toxic chemicals separate from and below food and equipment (used to contact food) in order prevent possible contamination.
- 4.4 Repair the torn door seal on the retail milk cooler.
- C/4.1 Unable to locate the thermometer in the storage milk cooler. Provide an accurate thermometer in all refrigerated units in order to monitor ambient air temperature. Ambient air temperature was below 41°F.
- -Observed proper raw shell egg storage, separate from and below ready-to-eat foods.
- -Baby food is properly within the future expiration dates.
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11/24/2010 | Standard 1 | |
- *7.0 Observed the following chemicals lacking a label:
- -3 spray bottles of blue liquid
- -PineSol in plastic containers
- Label all toxic chemicals in order to avoid confusion or misuse.
- *3.4 Observed lasagna in the walk-in cooler dated 7/9. Ready-to-eat, potentially hazardous foods(PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- 4.4 The following door seals are torn:
- -R/walk-in cooler
- -upright freezer near the pizza oven
- Repair these.
- R/4.5 Clean the pizza oven racks more thoroughly in order to remove food debris.
- R/3.2 Store the ladle in the breadcrumbs with the handle out of the food in order to prevent possible contamination.
- 3.2 Remove the bowls from the salt and use the handled scoops in order to prevent possible contamination.
- 6.4 Clean the floor wall junctures in the walk-in cooler to remove food debris.
- 4.4 The following equipment needs repaired:
- -chipping/rusty shelving in the walk-in cooler
- -reach-in cooler 49°F
- Repair these. No PHF's stored in the reach-in today. Prep portion of this cooler is functioning properly.
- NOTE: Discussed cleaning grease trap, relocating degreaser before prep, and laundering rags stored behind the fryer daily.
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7/19/2010 | Standard 1 | |
- R/*2.4/5.1 Observed the hand sink blocked by pop syrup boxes. Maintain hand sinks accessible at all times in order to facilitate proper hand washing.
- C/*2.4/6.2 Observed the hand sink lacking soap and paper towels. Maintain hand sinks stocked with soap and paper towels at all times in order to properly wash hands.
- *3.4 Observed sandwiches in the open air cold case cold holding between 44°F-45°F. Maintain potentially hazardous foods
- (PHFs) cold at 41°F or below in order to limit bacterial growth. Ambient air temperature of this unit was 39°F. Recommend lowering the cooler temperature in order to compensate for warm weather and keep the PHFs at 41°F or below.
- *4.2 No thermometer was available to monitor food temperatures. Provide an accurate long stem thermometer, ranging from 0°F-
- 220°F, in order to properly monitor food temperatures.
- R/4.4 Observed all of the compartments in the 3 compartment sink full of beer cans/bottles/cases. Reportedly, these items are for discard and are from the holiday weekend. 3 compartment sinks are for ware washing only. Discussed wash, rinse, and sanitize every 4 hours for tongs used with hot dogs and nightly for pop nozzles.
- 6.4 The following areas need cleaned:
- -debris and excessive pop spill under the pop syrup rack
- -R/syrup spill under the slushie machine
- -food spill and debris under the walk-in cooler shelving
- Physical facilities shall be maintained clean.
- 6.4 Observed water damaged ceiling tile in the back room and in the back beer storage room. Repair any leaks and replace the ceiling tile.
- R/6.2 All of the lights in the walk-in cooler were burned out. Replace these lights in order to provide 10 foot-candles of light in the walk-in cooler.
- R/4.5 Observed dusty walk-in cooler shelving. Clean this equipment.
- 5.4 Observed refuse stacked up to the Exit sign at the rear door. Maintain areas free of garbage in order to prevent pests.
- Recommend maintaining clear paths to all exits in order to allow for safe exits in the event of a fire/emergency.
- 6.4 Observed the coving in the restroom peeled away from the wall/floor juncture. Repair this in order to provide a cleanable surface.
- 4.1 Unable to locate an ambient air thermometer in the reach-in cooler at the hot dog island. Provide an accurate thermometer, stored in the warmest area of the unit, in order to monitor the ambient air temperature of the unit (41°F or below). Ambient air temperature was 40°F today.
- 4.4/5.1 Observed water damaged shelf in the cupboard below the cappuccino area sink. Reportedly, this sink is leaking. Make necessary repairs in order to keep plumbing in good repair. Clean the shelf and replace if necessary. Chemicals were the only items stored in this cupboard today.
- NOTE: Reportedly, the donut case ingredient book is on the PIC's email and will print.
- NOTE: Reportedly, the Dixie straws were just received. Relocate this equipment to 6 inches off of the floor in order to prevent possible contamination.
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7/8/2010 | Standard 1 | |
- *2.4/6.2 Observed the coffee counter hand sink lacking paper towels. Hand sinks shall be stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *4.5/4.6 The following food contact surfaces were soiled:
- -dried ice cream on the exterior/interior of the F'Real mixing cup
- -R/pop build-up on the pop nozzles
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.2 Observed raw shell eggs stored above energy drinks. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.4 Observed sandwiches in the open cold case cold holding at 46°F-48°F. Potentially hazardous foods (PHFs) shall be cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the unit was 40°-41°F near the back.
- Recommend storing foods closer to the air vents or check unit for air flow obstruction.
- 4.2 Provide a thermometer in the open cold case in order to monitor ambient air temperature.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer.
- R/6.4 Observed employee jacket hanging on the dry storage rack. Store employee personal items in a separate designated area away from food and equipment.
- 4.8 Observed a box of Dart cups stored on the floor in the back room. Store equipment 6 inches above the floor in order to prevent possible contamination.
- 4.4 Observed numerous beverages stored in the 3 compartment sink. The 3 compartment sink is for wash, rinse, sanitize equipment. Clean and sanitize sinks before equipment washing.
- 6.2 Observed 2 burned out lights in the walk-in cooler. Replace these.
- NOTE: Donut ingredient list was in the process of being printed.
- NOTE: Pop bag spill is in the process of being cleaned.
- -All foods were hot holding properly at 135°F or above.
- -One accurate long stem thermometer was available for use.
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6/14/2010 | Standard 1 | |
- R/*3.4 The following foods were cold holding at improper temperatures:
- -Turkey 50°F
- -Cut Tomatoes 50°F
- -Sausage Pieces 53°F
- Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth.
- 4.4 The following coolers had improper ambient air temperatures:
- -R/prep cooler containing turkey had an ambient air temperature of 58°F .
- -reach-in portion of the turkey cooler had an ambient air temp of 57°F
- -prep cooler containing sausage and bacon pieces had an ambient air temp of 53°F
- Maintain coolers at 41°F or below in order to cold hold PHFs at 41°F or below. Reportedly, these coolers have been in disrepair for over 1 week. Make repairs. PIC relocated the PHFs today.
- *4.5/4.6 The following food contact surfaces were soiled:
- -pizza dough puncturing tool contained dried food debris
- -dried lettuce on lettuce chopper
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 The following foods were lacking a date mark:
- -C/turkey, opened for longer than 24 hours
- -chicken nuggets and wings, opened for longer than 24 hours
- Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*3.2 Observed a can of black olives dented on the seam. Do not use canned goods dented on the seam in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit from supplier.
- 4.5 Clean the bottom of the reach-in coolers in order to remove food debris.
- C/3.2 Label the water spray bottles in order to avoid confusion or misuse.
- 6.4 The following areas need cleaned:
- -Floor under the pizza box shelf (next to the delivery bags)
- -Floor under the shelving in the 3 compartment sink
- Maintain physical facilities clean.
- 4.2 Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer. Maintain chlorine sanitizer at 50-
- 200ppm.
- NOTE: Upright freezer is not in use at this time. All foods are currently in the walk-in cooler. Make necessary repairs.
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6/7/2010 | Standard 1 | |
- *4.5/4.6 The following food contact surfaces were soiled:
- -C/food debris on wire pizza trays on the clean pan rack
- -food splash build-up in the microwave
- -dried food build-up in the fryer baskets
- -C/food debris on pizza prep utensils, reportedly, on the counter and oven from the night before
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.0 Observed a bag of rotten potatoes on the dry storage rack near the front counter. Foods shall be wholesome and unadulterated. PIC discarded the potatoes.
- *3.4 Opened ham in the reach-in cooler, reportedly longer than 24 hours, was lacking a date mark. Ready-to-eat, potentially hazardous foods shall be dated the day of opening or preparation and used or discarded within 7 days.
- 6.4 Floors are soiled throughout, particularly in the walk-in cooler, under equipment, under shelving, and under the fryer.
- Physical facilities shall be maintained clean.
- 4.5 The following equipment was soiled:
- -bottom of the Migoli freezer contained black build-up and food debris
- -grease build-up on the fryer vent hood
- -grease build-up on the interior of the fryer (surrounding the oil)
- -food and grease build-up on wire carts holding clean dishes and pizza prep utensils
- -grease covered buckets under the 3 compartment sink
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- C/3.2 Re-label the salt container in order to avoid confusion or misuse.
- 4.7 Observed numerous soiled cloths in the operation. Launder and maintain linens clean.
- 4.4 Repair the torn door seals on the reach-in cooler.
- 4.4/4.0 Observed duct tape where the spray hose (on the 3 compartment sink) used to be. Make repairs in order to keep equipment in good repair and provide a cleanable surface.
- 4.1 Unable to locate an ambient air thermometer in the reach-in cooler. Provide a thermometer in order to ensure that ambient air is
- 41°F or below. Ambient air was 39°F today.
- NOTE: Observed moldy strawberries in the walk-in cooler. The strawberries are for personal use only. PIC discarded the strawberries today.
- NOTE: Reportedly, this operation will be closing in 2-3 weeks. Contact MCHD when the business is officially closed. If the operation decides to remain open, a re-inspection will be conducted. Clean the operation and maintain proper food handling practices for the remaining time open and serving.
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6/2/2010 | Standard 1 | |
- *3.2 Provide a greater separation (i.e. dividers) between the following foods in the open air cooler:
- -raw ground beef and Ricotta cheese
- -raw ground beef and raw chicken
- -raw ground beef and sauerkraut and mini pizzas
- -raw bacon and fully cooked smoked sausages
- Store raw animal foods separate from and below ready to eat foods and each other, by cooking temperature, in order to prevent possible cross-contamination.
- *7.2 Observed the following chemicals stored improperly on the retail shelf:
- -R/Coffee maker cleaner above and beside coffee filters
- -Lighter fluid and Easy Off oven cleaner above paper plates and napkins in the Memorial Day display
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *901:3-4-15 Observed the following baby foods for sale beyond their expiration dates:
- -Apple Strawberry May 28, 2010
- -Pedialyte Singles, Cherry May 1, 2010
- -Kid Essentials, Chocolate May 18, 2010
- -PediaSure, Berry Cream April 1, 2010
- Do not sell expired baby food. Remove and dispose of these products. Check stock regularly.
- R/6.4 Clean the floor in the rear storage area (with the 3 door freezer) more thoroughly.
- 4.4 Replace the missing light in the beer cooler.
- 4.5 The following equipment needs cleaned:
- -R/dusty walk-in cooler shelving
- -dusty shelving in the Dasani cooler with Coke products
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 4.4 The following door seals were torn:
- -R/two milk coolers
- -whip cream cooler
- -Corona cooler
- -Mike's Hard Lemonade cooler
- Repair these.
- 4.4/3.2 Observed condensation dripping from the lunch meat open air case. Maintain food protected from possible contamination and make any necessary repairs.
- 3.2/4.8 Observed the following food and equipment stored on the retail floor:
- -boxes of Corn Flakes
- -boxes of Honey Comb cereal
- -Coffee
- -Sandwich and freezer bags
- Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.2 The following areas had burned out light bulbs:
- -3 in the beer cooler
- -1 in the rear storage room freezer
- Replace these.
- 6.1 Provide light shields or shatter-proof light bulbs in food cases, coolers, and above baby food in order to prevent possible contamination.
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6/1/2010 | Standard 1 | |
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