Mazza Kitchen

Basic – Accumulation of debris inside warewashing machine.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

A/C vents and return.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Per operator unit out of order. New unit on order.

Basic – Time/temperature control for safety food thawed in an improper manner

Meat thawing in standing water. Operator moved to walk in to continue proper thawing. Corrected On-Site

Basic – Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions

No test strips for sanitizer. Operator made chlorine solution 100ppm. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw fish stored over ready to eat French fries in reach in freezer. Operator stored all items properly. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken stored over raw beef in front counter cookline reach in. Operator stored all items properly. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Front counter – cooked vegetables (73-75F – Hot Holding); falafel (72F – Hot Holding); beef (125-127F – Hot Holding). Per operator items hot holding approximately 2 hours. Operator placed items on Time as a Public Control. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided handout to operator. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Meat thawing in prep area hand sink. Operator removed. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Chlorine.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site