NEIGHBORS PIES health score and inspection history

Store scoops left in TCS foods with handles above the top of the food of the container.///(1)Clear cups being used as scoops in dry batters. (2) Handle of scoop laying in fish fry batter. 3-304.12 Store between-use utensils in a container of water at 135 F or above.///Dipping well (for ice cream scoops) tempted at 84F.

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

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Bar gun has black residue.

Allow utensils to air dry before stacking.///Several metal pans stacked wet.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Cook has long pony tail not restrained.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floor and wall behind dish machine has food debris and black residue.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.///Paper towels not present at hand sink next to pizza station.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///Dish machine not dispensing sanitizer. Ran 4-5 times, changed sanitizer container. Ecolab contacted.

Clean restroom exhaust vent cover.///Restroom vents have accumulation of dust.

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

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Gaskets on RI coolers have food debris. (2) Oven has baked on food debris. (3)RI cooler with green tomatoes have lots of flour or meal. 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)WI cooler has spillage under shelves. (2) White chest freezer has large accumulation of ice.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Bottom shelf of double door oven has baked on food debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors and wall behind dish machine have black residue. (2) Floors under equipment in bar area have debris and residue present.

Clean restroom exhaust vent cover.///Vent covers in both restrooms have accumulation of dust. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vent covers near pizza station have accumulation of dust.

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. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Handle on hot holding unit (bottom door) loose when opening