Master Pizza, 3817 Center Road, Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Master Pizza
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3817 Center Road, Brunswick, OH 44212
License #: FSO-C226-10
License holder: James Worley/ Sarah Nolan
Total inspections: 5
Last inspection: 2/13/2012

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Inspection findings	Inspection Date	Type	Comments
R/*4.5/4.6 The following food contact surfaces need cleaned: -grease build-up on interior of fryers -pink residue on the ice machine shield Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. R/4.5 Observed dust build-up on the pizza oven vent area. Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch. R/4.1 Please be advised household freezers must be replaced with commercial NSF approved or equivalent equipment when they no longer meet the Ohio Uniform Food Code requirements. Contact Medina County Health Department prior to installing new equipment for approval. R/6.4 Repair the missing/damaged floor tile in the kitchen in order to provide a more easily cleanable surface. 6.1 Provide light shields for the bulbs in the dry storage room in order to prevent possible contamination.	2/13/2012	Standard2	R/CHEMICAL: Observed a box of bleach stored above carry-out boxes in the dry storage area. Store chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated the bleach today. PROTECTION FROM CONTAMINATION: Observed raw sausage stored above vegetables in the 3-door cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the sausage today. HANDWASHING: Observed the men's restroom lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC agreed to replace the paper towels. NOTE: Discussed reheating foods to 165°F within 2 hours. NOTE: Discussed cooling foods from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. -1 accurate long stem thermometer available. -Observed proper thawing of sausage in the walk-in cooler
The following are repeat violations from the Standard 1 report dated 9/12/11: 4.1 Please be advised household freezers must be replaced with commercial NSF approved or equivalent equipment when they no longer meet the Ohio Uniform Food Code requirements. Contact Medina County Health Department prior to installing new equipment for approval. 6.4 Repair the missing/damaged floor tile in the kitchen in order to provide a more easily cleanable surface. -Critical violations were corrected: -Foods in the steam table were hot holding properly at 175°F-190°F -Foods were date marked -Food contact surfaces were clean NOTE: The Kenmore upright cooler with breadsticks is functioning properly.	9/28/2011	Follow Up 1
*4.5/4.6 The following food contact surfaces need cleaned: -R/grease build-up on fryers and baskets -pink residue on the ice machine shield Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. R/4.5 The following areas are soiled: -dusty condenser fan cover in the walk-in cooler -grease build-up on the fryer vent hood Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. R/4.1 Please be advised household freezers must be replaced with commercial NSF approved or equivalent equipment when they no longer meet the Ohio Uniform Food Code requirements. Contact Medina County Health Department prior to installing new equipment for approval. 6.4 Repair the missing/damaged floor tile in the kitchen in order to provide a more easily cleanable surface. 6.4 Observed mops drying over the 3-compartment sink. Store maintenance tools in a separate designated area in order to prevent possible contamination. Wash and sanitize the 3-compartment sink prior to ware washing. NOTE: The Kenmore upright cooler with breadsticks was 39°F. Store only non-potentially hazardous foods in this cooler until repairs are made to maintain foods frozen.	9/12/2011	Standard 1	R/HOT HOLDING/REHEATING: Observed the following foods hot holding improperly in the steam table: -Cream of Potato Soup 63°F (still partially frozen) -Italian Wedding 117°F -Meatballs 78°F (reheat) Maintain potentially hazardous foods hot holding at 135°F or above in order to limit bacterial growth. Cook/reheat the food in approved cooking equipment to the required temperature prior to placing into steam table. Foods shall be reheated to 165°F or above within 2 hours. PIC placed foods in the microwave today. R/CHEMICAL: Observed a chemical spray bottle of cleaner lacking a label. Label all toxic chemicals in order to prevent confusion or misuse. PIC re-labeled the bottles today. R/DATEMARKING: Observed the following foods lacking a date mark: -opened ham -opened meatballs -opened salami Ready-to-eat, potentially hazardous foods shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed dated the foods.
Ready-to-eat foods shall be handled only with single-use gloves or utensils in order to avoid bare hand contact. Discussed with PIC. -One accurate long stem thermometer available for use. -Observed proper raw animal food storage, separate from and below ready-to-eat foods. 4.5 The following areas are soiled: -R/rolling pizza racks in the 3 door portion of the walk-in cooler contain food debris build-up -dusty condenser fan cover in the walk-in cooler -grease build-up on the fryers -grease build-up on the fryer vent hood -ice build-up on the bottom of the Kenmore (breadstick) freezer Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. R/4.1 Please be advised household freezers must be replaced with commercial NSF approved or equivalent equipment when they no longer meet the Ohio Uniform Food Code requirements. Contact Medina County Health Department prior to installing new equipment for approval. -Middle freezer, which only holds at 40°F, is used only for breadstick storage at this time. 4.4 Observed rust on the rolling pasta rack in the walk-in cooler. Resurface this rack in order to provide a more cleanable surface. C/3.2 Label the sugar container (and all unidentifiable substances) in order to avoid confusion or misuse. 6.4 Repair the missing/damaged floor tile near the 3 compartment sink in order to provide a more easily cleanable surface. 6.1 Provide light shields or shatter-proof light bulbs for 2 of the lights in the walk-in cooler to prevent possible contamination.	2/17/2011	Critical Control Point 2	R/HOT HOLDING: Observed the following foods hot holding improperly in the steam table: -Cream of Potato Soup 125°F -Chicken Tortilla 82°F -Chili 115°F -Meatballs 109°F Maintain potentially hazardous foods hot holding at 135°F or above in order to limit bacterial growth. Cook the food in approved cooking equipment to the required temperature prior to placing into steam table. Recommend discarding any contaminated food. Discussed with PIC. CHEMICAL: Observed 2 chemical spray bottles lacking a label. Label all toxic chemicals in order to prevent confusion or misuse. PIC re-labeled the bottles today. DATEMARKING: Observed opened salami and ham, reportedly opened Tuesday, 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. PIC agreed to date the foods. PREVENTION OF CONTAMINATION FROM HANDS: Observed PIC place pizza into the box without single-use gloves.
4.5 The following areas are soiled: -R/vent hood above pizza oven contains dust build-up -area between the pizza oven and the walk-in cooler contains dust build-up -tray racks in the 3 door portion of the walk-in cooler contain food debris build-up Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. R/4.4 Observed a torn door seal on the walk-in cooler. Equipment shall be in good repair. R/4.1 Please be advised household freezers must be replaced with commercial NSF approved or equivalent equipment when they no longer meet the Ohio Uniform Food Code requirements. Contact Medina County Health Department prior to installing new equipment for approval. C/4.1 Provide an accurate thermometer in the keg cooler in order to monitor the ambient air temperature. 6.1 Provide shatter-proof light bulbs or light shields for the lights in the dry storage room. C/3.2 Observed the flour container lacking a label. Label all unidentifiable substances (ex: white, clear, etc�) in order to avoid confusion or misuse. NOTE: Keg cooler was in use for food prep and the ambient air temperature was 43°F. Will check the ambient air temperature at report review 9/21/10. Maintain ambient air at 41°F or below. -Outdoor storage area is not in use at this time. -Middle freezer, which only holds at 40°F, is used only for breadstick storage at this time.	9/17/2010	Standard 1	R/PROTECTION FROM CONTAMINATION: Observed containers of raw chicken wings stored on a shelf above sauces in the walk-in cooler. Store raw animal foods separate from and below ready to eat foods in order to prevent possible contamination. PIC relocated the chicken. REHEATING: Observed wedding soup reheating in the steam table, for several hours, at 135°F. Foods shall be reheated to 165°F within 2 hours. Use approved methods of reheating, such as microwave or stove top. Discussed with PIC. HOT HOLDING: Observed chili hot holding in the steam table at 130°F. Maintain potentially hazardous foods hot holding at 135°F or above in order to limit bacterial growth. Cook the chili in approved cooking equipment. Discussed with PIC. -1 accurate long stem thermometer was available for use. -Observed employee wearing gloves in order to avoid bare hand contact. -Observed proper thawing in the walk-in cooler.

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