MARIETTA FUSION PIZZA (HALAL)

Hands clean and properly washed — Inspector Note: OBSERVED PIC LEAVE KITCHEN (WITH GLOVES ON), RETURN TO KITCHEN WITH SAME GLOVES ON AND HANDLE PAN OF CHICKEN IN REACH IN COOLER WITHOUT REMOVING GLOVES AND WASHING HANDS C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: EHS INSTRUCTED PIC TO REMOVE GLOVES AND WASH HANDS, PIC COMPLIED

Food stored covered — Inspector Note: OBSERVED TANDOORI CHICKEN, ONIONS, BELL PEPPERS AND ALFREDO SAUCE STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED WINGS, CHICKEN THIGHS, STEAK, GROUND BEEF AND 2 CONTAINERS OF PASTA STORED UNCOVERED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED LARGE CONTAINER OF RAW CHICKEN STORED UNCOVERED ON BLACK GREASE TRAP IN BACK KITCHEN. C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM CONTAMINATION COS: PIC COVERED WITH PLASTIC WRAP

Proper cold holding temperatures — Inspector Note: OBSERVED HAM, STEAK AND TANDOORI CHICKEN COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN C/A: AL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: HAM, STEAK, TANDOORI CHICKEN DISCARDED

Proper cooling time and temperature — Inspector Note: OBSERVED PAN OF TANDOORI CHICKEN ON RACK IN BACK KITCHEN COOLING AT A RATE THAT DOES NOT ENSURE IT REACHES 70F WITHIN 2 HOURS. OBSERVED CONTAINERS OF DICED CHICKEN AND CRISPY CHICKEN IN PREP TOP COOLER IN MAIN KITCHEN NOT COOLING AT A RATE THAT ENSURES THEY REACHED 41F OR BELOW WITHIN FOUR HOUR TIME LIMIT (THIS CHICKEN WAS TAKEN OUT OF THE OVEN 11:30AM-12PM) C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PAN OF CHICKEN PLACED IN COOLER TO COOL (FROM COUNTER); TWO CONTAINERS OF CHICKEN WERE DISCARDED

Proper date marking and disposition — Inspector Note: OBSERVED TWO CONTAINERS OF PASTA COOKED AND STORED FOR +24 WITH NO DATE MARKING. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC PLACED PLASTIC WRAP OVER CONTAINERS