Marco's Pizza

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer bucket measuring 0 ppm for quat on the bottom of each prep table in the main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution measuring 200-400 ppm when using quat. COS: Sanitizer buckets re-made to measure 200 ppm.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed water bottles, cell phone. and purse stored directly on top of canned vegetables on dry storage rack in main kitchen. C/A: Ensure employees personal items stored in designated areas away from food and equipment. COS: items removed.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC could not provided written key drop agreement. Key drop deliveries not being monitored. C/A: Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No disinfectant on site. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter

Compliance with variance, specialized process and HACCP plan — Inspector Note: Facility uses variance for pizza sauce. Observed no date and time pizza sauce was removed from temperature control. Variance states pizza must be identified with date and time it was removed form temperature control. C/A: If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver. COS: Discarded.