MIRACLE PIZZA COMPANY health score and inspection history

Store food wrapped, in packages or in covered containers to prevent contamination.///Pizza on rack next to oven not covered.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors under pizza oven has large amounts of debris and dust. (2) Fan covers in WI cooler have dust visible.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide a heated-air hand-drying device or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures at each handwashing sink or group of adjacent sinks.///No paper towels or soap present in the bar at the hand sink,

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Large gap between wall and hand sink (next to ice machine).

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)Gaskets on both make table cooler (salad and pizza) have debris present. (2) Bottom of both make tables have food debris.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.///Employee bag next to clean dough bins in dough process area.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///All cutting boards showing heavy use. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on doors of pizza make table torn/coming apart.

3-501.17(A)Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. ///Cut chicken dated 11/28-12/4, Beef prepared for catering event dated 11/22-11/26. PIC COS by discarding.

Store food wrapped, in packages or in covered containers to prevent contamination.///Chest freezer (next to slicer) have food not covered.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floor under 3 compartment sink, in front of mop sink, and wall by hand sink (next to ice machine has black residue visible.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Bottle with olive oil not labeled.

5-205.15(B) Maintain plumbing in good repair./// (1) The hand sink next to the ice machine is not fully attached to the wall (large gap). 6-501.12 Clean plumbing fixtures as often as necessary to keep them clean.///Drains under 3 compartment sink and in the bar have black residue build up.