Mazzy's Sports Tavern

Observed multiple TCS dairy-based sauces in walk in cooler held past 7 days. PIC discarded and will keep TCS foods no longer than 7 past the original preparation date. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P.

Observed food stored on the floor in walk in freezer. PIC will store food off the ground. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed multiple containers of dairy-based sauces stacked in direct contact with the container above it. PIC discarded and will not stack foods on top of one another where they are in direct contact with food storage containers. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed a sanitizer concentration below the recommended range for chlorine. The recommended range is 50 -100 ppm. CA - PIC will contact their vendor to service the dishwasher to ensure its pumping out the correct concentration.

Observed dirty drink nozzles and food slicer in the facility at the time of the inspection. CA - PIC had the nozzles and slicer cleaned. PIC will ensure all food contact surfaces are after they are used at he appropriate times.

Observed food stored on the floor of the walk in freezer. CA - PIC will ensure that all food is stored off of the ground.

Observed flooring in need of repair though out the kitchen. All physical facilities shall be maintained in good repair. PIC will ensure that the floors are repaired in compliance with the food code.

Observed a temperature gauge for the dishwasher that was not in working order. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1. In each wash and rinse tank; Pf and 2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf PIC contacted his vendor to service the gauge for the dishwasher.

Observed knives being stored between a PTC and a prep table. 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); One of the employees removed the knives and placed them in a food container.

Observed several cleaned and sanitized food containers that were stacked while still being wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; PIC had all of the mentioned food containers washed and sanitized, but will allow them to air dry.