- R/*3.4 Observed several pepperoni pizzas, waiting to be cooked, holding improperly at 55°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. If the operation desires to store the topped pizzas at room temperature prior to cooking, a time-in-lieu of temperature procedure is needed. If the procedure is submitted to MCHD and approved, PHFs can be cold holding above 41°F if they are used or discarded within 6 hours and properly marked with the time that the product left temperature control. A level 4 Retail Food License will be required for time-in-lieu of temperature.
- R/6.4 Clean the ceiling vent by the dough tables, which is dusty.
- R/6.1 Provide a light shield on the light next to the walk-in.
- R/5.4 Provide a covered waste container in the employee restroom.
- R/6.2 Provide hand washing signs at the rear hand sink to inform employees where to wash their hands.
- R/5.1 Repair the lacking screw in the grease trap cover.
- R/3.2 Provide handled scoops for the pizza toppings.
- R/6.1 Repair the self-closing device on the rear exit door.
- 4.5/6.4 The following equipment needs cleaned:
- R/- Mold-like growth on the caulk surrounding the 3-compartment sink
- R/- Black residue on the walk-in cooler gaskets
- R/- Floor under the food storage racks in the walk-in cooler
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- R/5.1/6.4 Observed the floor and top of the grease trap contained grease accumulation and pooling water. Reportedly the grease trap was cleaned, but the grease trap continues to overflow every time the sink is emptied. Plumbing shall be maintained in a state of good repair. Clean and make any needed repairs to this area. Also observed today the hand sink was draining slowly.
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4/24/2012 | Follow Up 1 | |
- R/*3.4 Observed several pepperoni and cheese pizzas, waiting to be cooked, holding improperly at 61-64.5°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. If the operation desires to store the topped pizzas at room temperature prior to cooking, a time-in-lieu of temperature procedure is needed. If the procedure is submitted to MCHD and approved, PHFs can be cold holding above 41°F if they are used or discarded within 6 hours and properly marked with the time that the product left temperature control. A level 4 Retail Food License will be required for time-in-lieu of temperature.
- *4.4/7.1 Observed the QAC sanitizer in the spray bottle contained 0 ppm. Maintain QAC sanitizer at 150-400 ppm per manufacturer specifications.
- *4.1 One temperature measuring device was broken and the other device could not be located during this inspection. This inspector provided a temperature measuring device to this operation today.
- *4.5/4.6 Reportedly cutting utensils are washed daily. In-use utensils shall be washed, rinsed, and sanitized, every 4 hours.
- 6.4 Clean the ceiling vent by the dough tables, which is dusty.
- R/6.2 Provide a light shield on the light next to the walk-in.
- R/5.4 Provide a covered waste container in the employee restroom.
- 6.2 Provide hand washing signs at both hand sinks to inform employees where to wash their hands.
- 5.1 Repair the lacking screw in the grease trap cover.
- 5.1 Repair the leaky three vat sink faucet.
- 3.2 Provide handled scoops for the pizza toppings.
- R/6.1 Repair the self-closing device on the rear exit door.
- 4.5/6.4 The following equipment needs cleaned:
- R/- Mold-like growth on the caulk surrounding the 3-compartment sink
- R/- Black residue on the walk-in cooler gaskets, and door frame on the reach-in cooler
- - Exterior of the corn meal container
- - Floor/wall junctures throughout as needed
- - Floor under the food storage racks in the walk-in cooler
- - Shelves under the dough tables
- - Interior of the reach-in cooler is soiled
- - Floor under equipment as needed.
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 5.1/6.4 Observed the floor and top of the grease trap contained grease accumulation and pooling water. Reportedly the grease trap has been cleaned three times in the near future but the grease trap continues to overflow every time the sink is emptied. Plumbing shall be maintained in a state of good repair. Clean and make any needed repairs to this area.
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3/21/2012 | Standard 1 | |
- R/*3.4 Observed several pepperoni and cheese pizzas, waiting to be cooked, holding improperly at 67°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. PIC placed the rolling rack of pizzas in the walk-in cooler today. If the operation desires to store the topped pizzas at room temperature prior to cooking, a time-in-lieu of temperature procedure is needed. If the procedure is submitted to MCHD and approved, PHFs can be cold holding above 41°F if they are used or discarded within 6 hours and properly marked with the time that the product left temperature control. A level 4 Retail Food License will be required for time-in-lieu of temperature.
- C/*7.0 Observed glass cleaner in a spray bottle labeled sanitizer. Toxic chemicals shall be labeled with the correct name in order to prevent confusion or misuse.
- *4.5/4.6 Clean the can opener blade in order to remove build-up and avoid possible contamination.
- *4.2 One of three thermometers was not functioning. Maintain thermometers functioning and accurate to 32°F +/- 2°F in ice bath.
- 6.4 Clean the ceiling vent above the pizza oven.
- 3.2 Label the flour container in order to avoid confusion or misuse.
- 6.2 Provide a light shield on the light next to the walk-in.
- 3.2/4.5 Defrost/repair the upright freezer in order to remove excess ice build-up. Maintain foods protected from possible contamination.
- 5.4 Provide a covered waste container in the employee restroom.
- 4.5 The following equipment needs cleaned:
- -mold-like growth on the caulk surrounding the 3-compartment sink
- -black residue on the walk-in cooler and reach-in cooler gaskets
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.1 Repair the self-closing device on the rear exit door.
- NOTE: Discussed wash, rinse, and sanitizing equipment that is used with potentially hazardous foods every 4 hours.
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10/19/2011 | Standard2 | |
- R/*3.4 Observed several pepperoni and cheese pizzas, waiting to be cooked, holding improperly at 54°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. PIC placed the rolling rack of pizzas in the walk-in cooler today. If the operation desires to store the topped pizzas at room temperature prior to cooking, a time-in-lieu of temperature procedure is needed. If the procedure is submitted to MCHD and approved, PHFs can be cold holding above 41°F if they are used or discarded within 6 hours and properly marked with the time that the product left temperature control.
- 5.1/4.4 Observed a leak in the pipe under the 3-compartment sink causing water to pool on the floor. Reportedly, the water temperature will vary drastically and the water must be constantly running when dough preparation is occurring. Also, the 3- compartment sink is falling below the installation position and needs repaired and re-secured to the wall. PIC stated that the work order has been placed to maintenance and they will be making repairs in the next 24 hours. Maintain plumbing and equipment in good repair. Fax a copy of the completed work order to MCHD.
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4/21/2011 | Standard 1 | |
- *2.4 Manager does not have a certification in food protection. The operation shall have a person-in-charge, per shift, that is certified in food protection. Visit www.medinahealth.org for the link to the Level 1 Certification in Food Protection.
- *3.4 Observed pizzas, on the rolling rack, at 58°F. After preparing pizzas, place them into the walk-in cooler until they are ready to be baked. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below or hot holding at 135°F or above in order to limit bacterial growth. Discussed avoiding the temperature danger zone.
- 6.4 Observed a fly strip above pizza flour. Relocate pest control devices to areas separate from food and clean equipment in order to prevent possible contamination.
- 3.2 Observed a flour container next to the dough sheeter lacking a label. Label all unidentifiable substances (white, clear, etc)
- R/6.4 Repair the rear door's self closing device in order to prevent possible pest entry.
- NOTE: Discussed date marking wings if they are held beyond 24 hours. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage, separate from and below food and equipment.
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11/4/2010 | Standard2 | |
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