- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. All foods prepared and repackaged at facility shall be labled/date marked with either the date the food was prepared/repackaged or the pull date. A maximum of seven days is allowed for such foods to be utilized.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. High temp dish machine did not appear to be reaching an adequate rinse temp for the proper sanitizing of wares. Rinse guage should read 180F minimum to ensure proper sanitization of utensils and wares. Use three compartment sink in interim until adequate rinse temp is acheived. Correct By: 12-Feb-2016
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- Critical: The handwashing sink was not easily accessible.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand sink in pizza dough prep area was blocked from use with a trash can and bungee cords(used to keep door open). Remove any and all obstacles that block access to hansink to encourage proper and frequent handwashing.
- Critical: Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Condensate waste line for walk-in cooler is plumbed to hand washing sink basin. This waste water is not allowed to be discharged to the sink basin designated for handwashing. Replumb condensate discharge to another/acceptable endpoint as discussed. Correct By: 12-Feb-2016
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. No soap at hand sink locale in pizza dough prep area. Hand soap and single service towels shall be provided for all handsink locales within the facility as discussed to allow for proper and frequent handwashing.
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. No handwashing signage as per rules posted at hand sink locales. Provide signage accordingly.
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01/22/2016 | Standard Inspection |
Restaurant representatives - add corrected or new information about Master Pizza Llc, 15180 Bagley Rd, Middleburg Heights, OH 44130 »