Skyzone McDonough

14A.Observed in use ice not stored on clean surface between use.

15A. Observed wheels or stand of reach in cooler need repairing or adjustments.

Observed unsealed and unsealed walls in facility, as well as water damaged ceiling tiles.511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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

Observed TCS items in reach-in cooler above 41F.

Observed chili and nacho cheese in warmer cabinet below 135F.

PIC was unable to properly demonstrate active managerial control.

Observed employee drinks improperly stored in reach-in cooler with food and storage areas throughout the facility.

Observed handwashing sink missing hand drying provisions and soap.

Observed multiple food items in reach-in freezer not properly covered and temperature abused.

Observed severe mold-like accumulation on interior of ice machine, unclean utensils with food debris, and pizza pans with stuck on food debris. Interior of pizza oven, popcorn machine, and pizza machine contained multiple layers of stuck on food debris.

Observed multiple items in reach-in cooler without proper date marking. CA-PIC discard all items without proper date marking.

Observed chemicals stored above condiments and sauces in storage room and in wash compartment of 3-compartment sink. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. 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; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed exterior doors propped open for an extended period of time. Several bags of trash was stored near the doors.

Observed rodent droppings on the rodent traps behind the drink machine. Also noticed very large droppings in the mop sink/drink storage area. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. Observed rodent activity as evidenced by rodent droppings found. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed boxes of drinks stored directly on floor in stagnant water in storage area and in main kitchen area in front of reach-in cooler. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed water in downstairs men's restroom at 71 and 73 in women's restroom. Also, observed water not running in upstairs men's restroom.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. P

Observed the handsinks in the women's restroom not working. Four out of seven sinks did not work. The mens restroom sinks did not work upstairs. One of the women's restroom sinks did not work upstairs.

Observed the mop sink clogged with sewage water.

Observed old inspection score from 2/6/24 posted for public view and newer inspection score from 1/24/25 posted in such a way that the public would not be able to properly view score. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed clean dishes stored in unclean container. All utensils must be washed, rinsed, and sanitized.

Observed pizza boxes and single use items stored on the floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the ice machine with exposed wires. Reach in cooler containing ranch dressing not working. Reach in freezer in disrepair. Observed insulation exposed on the interior of the lid area.

Observed exterior of the self serve coke machine contained buildup

Observed women's restroom with no covered receptacles for sanitary napkins.

Observed trash build-up behind outside dumpster and missing drain plug.

Observed floors in main kitchen in disrepair and in need of resealing or replacement. Also observed excessive water on the floor and some ceiling tile need to be replaced. Coved base also in bad repair in several areas.

Observed excessive trash in the storage rooms in the back area.

Observed grease build up in the hood. Also observed a strong odor coming from the grease trap.

Observed lights out in all storage areas and under vent hood above pizza oven. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed TCS food items above 41F in reach-in cooler. Manager removed items.

Observed employee washing hands in sink not designated for handwashing. 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste

Observed no hand drying provision at hand sink. Manager provide napkins for hand drying.511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed mold-like accumulation on interior of ice machine.

Observed water in downstairs men's restroom at 57 and 56 in women's restroom. Also, observed water not running in upstairs men's restroom.

Observed floors in main kitchen in disrepair and in need of resealing or replacement.

Observed lights out above pizza oven in the kitchen and in front of hand sinks in women's restroom.

Observed expired test strips for quaternary ammonium sanitizer solution.

Observed women's restroom with no covered receptacles for sanitary napkins.

Observed multiple toilets with toilet tissue in them and a sink in women's restroom with disposed napkin in it.

Observed no receptacle for used disposal hand towels at hand sink. Employee brought trash can for use. 511-6-1.06(5)(g)3 - Storage Areas, Rooms, & Receptacles, Capacity & Availability of trash can if using paper towels at each sink © 3. If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks.

Observed trash build-up behind outside dumpster and missing drain plug.

4-2b.Observed a mold-like substance on the interior surfaces of the ice machine. Clean to sight and touch.

15C.Observed exterior surfaces of water fountain in need of cleaning.

17C.Observed floors in disrepair in the kitchen area. Repair the floor covering or remove floor covering and seal concrete.