Gold Cup Bowling Center

Observed 0 parts per million (ppm) of Quat sanitizer solution inside the three-compartment sink. Possibly the solution was mixed with hot water, and when checking the solution using a test strip, the test strip did not change color, indicating 0 ppm. Sanitizer solution must be at the correct ppm to sanitize food equipment and surfaces. Remake the sanitizer solution at the three compartment sink.

Observed pizza sauce (51 F) above 41 F inside of the prep top pizza make cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Corrected on Site (COS): Told the pizza sauce was inside of the unit for approximately 20 minutes. The pizza sauce was moved to the walk-in cooler to cool down within 3 hours and 40 minutes.

Observed beef chunks and sausage chunks lacking date marking inside the cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Date mark the food items.

Observed Mozzarella cheese (44F) being stored above 41F in the bottom cooler of the prep top unit in the main kitchen. The ambient air temperature of the unit is 45F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: Person in charge (PIC) discarded food items. PIC also moved the unit further away from the oven. The ambient air temperature of the unit after corrective action is 41F.

Observed no soap at the handwashing sink in the bar area. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Please replace soap in the soap dispenser.

Observed ice in the handwashing sink in the main kitchen. A handwashing facility may not be used for purposes other than handwashing. Please coach employees on handwashing operation.

Observed soiled equipment stacked with clean equipment. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee removed all equipment to wash, rinse, sanitize and air-dry.

Observed chili (58F) and hot dogs (59F) not being held at 41F or below in the upright reach-in cooler next to the fryers. Ambient air temperature of the unit 61F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Discard all TCS foods inside and have unit repaired. Marinara sauce was moved to Walk-in cooler for cooling as it was just prepped this morning. Unit is not to be used until it has been repaired and is holding at 41F or below.

Observed employee non single-use cup in prep area while prepping pizza sauce. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrected on Site (COS): Cup discarded.

Observed no soap at hand-washing sink in bar area. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee replaced soap in soap dispenser.

Observed no paper towels at the hand washing sink in bar area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee filled paper towel dispenser.

Observed dish machine in bar area at 0 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 50-99 100. Employee will contact EcoLab to service the machine.

Observed an employee prepping pizza sauce without a beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC asked employee to don a beard restraint.

Observed wet stacking of clean equipment on shelf in main kitchen area. After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food. Employee removed equipment to clean, sanitize, and air-dry.

Observed trash and other debris on the ground near the outside dumpster. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: with tight-fitting lids or doors if kept outside the food service establishment. Employee removed trash from the ground and closed the lid of the receptacle.