Treylor Park Pizza Party LLC

Observed fruit files and flies throughout the facility.

RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed old food debris buildup in the crevices of the prep-top unit where seafood meats are stored.

Observed old food debris on the exterior side of the reach-in unit located next to the grill in the main kitchen.

Observed racks and fan guards inside the walk-in cooler to have a white-like buildup.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed black-like buildup on the baffle inside the ice machine. Observed multiple soda nozzles in the drink area with buildup present.

CA/COS: PIC removed the affected soda nozzles and soaked them in hot water with chlorine solution for cleaning and sanitizing. Management will implement a regular cleaning schedule to ensure all food-contact surfaces are maintained in a clean and sanitary condition.

RCA: Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the prep top cooler lid not closing properly; hinges were coming loose during temperature checks.

RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed racks and fans inside of walk in cooler to have white like build up. Observed old food debris in the crevices of the reach in unit.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed marinara sauce at 66F and cheese sauce at 116F (see temp log).

CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC reheated items to appropriate temperature.

Observed dish washer not pulling sanitizer. PIC replaced empty chlorine sanitizer container and unit still not pulling sanitizer.

RCA: PIC shall contact chemical service representative to repair the dishwasher. Dish washer shall not be used until it is able to sanitize at at least 50ppm.

Observed black build up encrusted inside of soda nozzles. Observed black build up inside of ice holder where ice is stored.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed fruit files and flies throughout the facility.

RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed a in use bowl sitting inside of a salt bin without a scoop handle.

RCA: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon

Observed marinara sauce at 125F and cheese sauce at 128F

CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC reheated items to appropriate temperature.

Observed dish washer not pulling sanitizer. PIC replaced empty chlorine sanitizer container and unit still not pulling sanitizer.

RCA: PIC shall contact chemical service representative to repair the dishwasher. Dish washer shall not be used until it is able to sanitize at at least 50ppm.

Observed brown build up inside the soda nozzles. Observed left over food debris on inside of food containers.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed fruit files throughout the facility.

RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed Gap in the backdoor of the facility, weather strip missing from bottom of door.

RCA:Presence of pests shall be control by filling or closing holes and other gaps along floors, walls, and ceilings.

Observed dish washer not pulling sanitizer. PIC replaced empty chlorine sanitizer container and unit still not pulling sanitizer.

RCA: PIC shall contact chemical service representative to repair the dishwasher. Dish washer shall not be used until it is able to sanitize at at least 50ppm.

Observed stickers and sticker residue left of clean dish ware.

RCA: Stickers shall be removed completely during ware washing. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Obserevd no hot water at bar hand sink, food prep hand sink, and the 2-compartment prep sink.

RCA: Hot will need to supllied to the areas as soon as possible. Management will need to follow-up with inspector once hot water is supplied. (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.
2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.