MAZZY'S SPORTS BAR & GRILL II

Hands clean and properly washed — Inspector Note: Observed chef with gloves on not wash hands in between glove changes and handling raw hamburgers and ready-to-eat quesadillas. C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (vii) When switching between working with raw food and working with ready-to-eat food COS: PIC instructed food employee to wash hands and discard the quesadilla.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed in-use dishwasher testing below the required range for chlorine. C/A: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Unable to correct on site. PIC placed "Out of Order" sign on dish machine and informed EHS they will use the three-compartment sink to wash, rinse, and sanitize utensils and equipment.

Proper date marking and disposition — Inspector Note: Observed a container of chicken dip dated 1/9 stored in the bottom of prep top cooler #1. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen COS: Chicken dip discarded

Adequate ventilation and lighting; designated areas used — Inspector Note: OBSERVED EMPLOYEE BELONGINGS STORED AMONGST FOOD/FOOD PRODUCTS FOR SERVICE THROUGHOUT KITCHEN C/A: THERE SHALL BE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS STORED AWAY FROM FOOD/FOOD PRODUCTS TO PREVENT CONTAMINATION

Food in good condition, safe, and unadulterated — Inspector Note: OBSERVED MOLDY PORK BELLY STORED ON SERVICE LINE IN PREP TOP COOLER 2 C/A: FOOD SHALL BE SAFE, UNADULTURATED AND HONESTLY PRESENTED COS: FOOD DISCARDED

Food stored covered — Inspector Note: OBERVED CROUTONS STORED ON PREP LINE UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN MAIN KITCHEN. OBSERVED PHILLY MEAT AND MOZZARELLA STICKS STORED IN DEEP FREEZER NEAR PREP TOP COOLER 2 UNCOVERED AND UNPROTECTED FROM CONTAMINATION. OBSERVED BOILED EGGS STORED IN PREP TOP COOLER 2 UNCOVERED AND UNPROTECTED FROM CONTAMINATION. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PANS STORED AS CLEAN AND READY TO USE IN WAREWASHING AREA WITH FOOD DEBRIS. OBSERVED LADEL STORED AS CLEAN AND READY TO USE ABOVE 3-COMPARTMENT SINK WITH FOOD DEBRIS. OBSERVED TONGS STORED AS CLEAN AND READY TO USE WITH FOOD DEBRIS AND STORED ON SOILED RACK NEAR GRILL PREP AREA IN MAIN KITCHEN. C/A: ALL FOOD CONTACT SURFACES SHALL BE STORED CLEAN TO SIGHT AND TOUCH COS: EQUIPMENT PLACED IN WAREWASHING TO BE CLEANED

Proper hot holding temperatures — Inspector Note: OBSERVED POTATO SOUP HOT HOLDING BELOW 135F IN STEAM WELL IN MAIN KITCHEN. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: POTATO SOUP RE-HEATED TO 166F @ 12:20PM ON STOVE TOP

Proper date marking and disposition — Inspector Note: OBSERVED DICED TOMATOES WITH A PREP DATE OF 12/9 STORED IN WIC IN MAIN KITCHEN. C/A: ALL TCS FOODS SHALL BE USED BY/DISCARDED ON THEIR 7 DAY SHELF LIFE COS: DICED TOMATOES DISCARDED

Proper date marking and disposition — Inspector Note: OBSERVED GRILLED CHICKEN, EGG NOODLES, ROAST BEEF, BOILED EGGS, CUBANO DELI MEAT AND TWO PANS OF CHICKEN WINGSSTORED IN PREP TOP COOLER 2 AND HELD FOR +24 HOURS WITH NO DATE MARKING. C/A: ALL TCS FOODS COOKED/OPENED/PREPPED AND STORED FOR +24 HOURS SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATES PLACED ON FOOD