GRAND SLAM PIZZA OF KENNESAW

Observed open package of raw ground beef stored directly on top of mushrooms in plastic wrap and above canned drinks in the walk-in cooler in the main kitchen. C/A: Food shall be protected from cross contamination by seperating raw food from ready to eat foods. COS: Ground beef moved to bottom shelf.

Observed several TCS foods (see asterisk* items) holding above 41f in the reach in cooler and prep top cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding COS: Discarded.

Observed black build-up on the soda nozzles located in the front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee removed nozzles; cleaned and sanitized.

Observed a food employee wash and rinse the pizza cutter with soap and water, then immediately use the pizza cutter to cut pizza without properly sanitizing it. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Food employee sanitized pizza cutter.

Observed heavy accumulation of food debris in the prep top cooler, in the reach in cooler, and on the counter tops in the main kitchen. C/A:Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed oxtails measuring 77F @ 2:00 and then measuring 76F at 3:00. Oxtails cooling at a rate that would not cool to 70F within 2 hours. C/A: 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less

COS: oxtails will be reheated in pressure cooker and cooled back down.

Observed black build-up on the divider and the sides of the bulk ice machine. Observed black build-up in the soda nozzles. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed 2 spray bottles of purell disinfect on the prep area of the prep top cooler. Nozzles pointing towards open food. C/A: . Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Separating the poisonous or toxic materials by spacing or partitioning. COS: Relocated to chemical shelf.

Knives on magnetic strip, can opener blade, and pizza dough mixer/bowl stored for use observed with food debris.

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

COS: Cleaned and sanitized.

Prep Cooler observed with heavy debris and build-up.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS: Cleaned.