AMICI MACON

EHS observed:

-bin of unknown powder under make table next to warewash line

Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC labeled bin.

EHS observed:

-splatter, buildup, rust on rear flashing of main prep top cooler in pizza line

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

PIC to clean, maintain area.

EHS observed:

-splatter on ceiling tiles directly above salad sauce ice bin -splatter/smear on celing tile at end of main pizza line

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to incorporate further-back-from-hood ceiling tiles in replacement routine or clean.

EHS observed badly warped, stained and scored HDPE cutting boards in front of oven area.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC to replace/resurface.

EHS observed:

-buildup of grime, food debris on vents of RIC cooler in main line -buildup of grime, food debris on side of flashing of RIC in main line -buildup of ice on exterior of boxes, racks inside WIF

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

PIC to increase cleaning frequency of areas.

EHS observed:

-buildup of grime, food debris on drying racks by bulk ice, main line -buildup of ice on walls, flooring inside WIF

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency of named areas.

EHS observed storage of stainless steel surface cleaner as well as WD-40 stored directly next to boxes of salt.

Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning.

PIC removed bottles, separated salt.

EHS observed ice scoop for bulk ice machine stored directly atop flashing of machine Scoops to be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food.

PIC obtained pan to store scoop in.

EHS observed badly warped, stained and scored HDPE cutting boards in front of oven are.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC to replace/resurface.

EHS observed:

-Buildup of grease/grime on vents on RIC cooler by warewashing area -buildup of grime, grease on rear of prep top cooler

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

PIC to increase cleaning frequency of areas.

EHS observed:

-buildup of grime, grease behind prep top cooler flashing/wall on line -buildup of food debris, ice on floor of WIF

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase cleaning frequency of named areas.

EHS observed a few bottles hanging near hand sink without labels. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC is to label bottles. This must be corrected by 12/30/23

EHS observed plates on shelving rack with food contact exposed to contamination.

e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Informed PIC to either invert or wrap first plate and pull from bottom. This must be corrected by 1/1/24

EHS observed Low boy ref under prep top near fryers not sustaining adequate temp for TCS food items. Most food was either just prepped or right at 40 degrees. Only one food item was prepped on yesterday above 44 degrees. PIC informed EHS that facility is going to replace, and there have been issues. The prep top portion was cold. The ambient temp was between 44-49 degrees Fahrneheit.

(q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Informed PIC that any food prepped on yesterday must be tossed. All other food prepped today needs to be moved. PIC must repair or replace unit. This must be corrected by 1/1/23

EHS observed ceiling tiles above oven and fryers are heavily stained. EHS also observed heavy ice build-up on WIF floor.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to have ceiling tiles replaced or cleaned. This must be corrected by 01/01/24

Observed mold build up on inside panel of ice machine. (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. EHS informed PIC of the need to clean panel.