Marco's Pizza

Approved thawing methods used — Inspector Note: Observed a frozen bag of salami placed on the entrance grate of the pizza oven to thaw at room temperature. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS: PIC moved bag of salami into the walk-in-cooler to thaw.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer buckets with wiping cloths with quat sanitizer readings of 0ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Discussed with PIC that sanitizer is dispensed at the correct concentration (150-400ppm) from the dispenser and further dilution should not be done. PIC replaced all sanitizer buckets with sanitizer solution within the correct concentration range.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection report posted. CA: 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. COS: PIC displayed most recent inspection report.

Nonfood-contact surfaces clean — Inspector Note: Observed several non food contact surfaces unclean to sight and touch including: the top of the dish machine, shelving units, exterior of bulk storage containers(flour, cornstarch), plastic covering of equipment buttons, among others. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Implementing a cleaning schedule to prevent the accumulation of build up on non food contact surfaces.

Physical facilities installed, maintained, and clean — Inspector Note: Observed several areas on the walls with build up of food debris and black organic matter (behind 3 compartment sink, on the wall behind the handwashing sink, among others) CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CORRECT BY: Implementing a cleaning schedule to prevent build up.

Personal cleanliness — Inspector Note: Observation: Employee actively making pizzas without a hair restraint. CA: 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS-Employee placed a hair net on.

Wiping cloths: properly used and stored — Inspector Note: Observation: 2 wiping cloth buckets observed with sanitizer readings at 0ppm QA. CA: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS-Manager refreshed buckets and readings were 400ppm Quat.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observation: Most recent copy of the inspection report is covered by 2 other older inspection reports. CA: 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observation: clear tape used on the interior of the shaker lids to control the flow of products. CA: (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Discussed with PIC to remove the tape which is not an approved material for food contact.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observation: Walk-in cooler and pizza prep top cooler holding tcs products above 41F. CA: 1-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Nonfood-contact surfaces clean — Inspector Note: Observation: Gaskets on the pizza cooler, the walk in cooler shelves, exterior of bulk plastic containers, True dough cooler shelves, shelves where the oil is located are unclean to sight and touch with food build-up, sticky substance. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Walls in various areas are unclean with splatter and black build-up. CA: (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.

Food in good condition, safe, and unadulterated — Inspector Note: Observation: Bags of opened lettuce, spinach and container of spinach in clear plastic container stored in the walk in cooler with discoloration, wilted and a slimy consistency. COS- products discarded. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observation: several clear plastic food containers, spice shaker lids stored as clean and can opener blade observed with food particles. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC to clean and sanitize items by close of business today.

Proper cold holding temperatures — Inspector Note: Observation: Time/temperature control for safety food cold holding above 41F in the walk in cooler and the pizza prep top cooler. CA: 1-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS-TCS products in the walk in cooler dated 6-25 to 6-28 were discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: No handwashing sign provided at a handsink used by food employees in women's restroom. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed one handwashing sink in the main kitchen area without paper towels. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels COS: The PIC provided the hand sink with individual disposable towels.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed encrusted material on can opener blade. Observed employee place dough directly on an unclean tray (scorched and encrusted with burnt food items) for baking/cooking unclean and bake it. CA: 1. Equipment food-contact surfaces and utensils shall be cleaned At any time during the operation when contamination may have occurred. P COS: The can opener holster and blade were washed, rinsed and sanitized before storing it to air dry. The dough was tossed out and the food was remade. Discussed with PIC and employee to use clean equipment and place a layer of clean single use aluminum foil or parchment paper on baking trays before placing the dough on them.

Proper cold holding temperatures — Inspector Note: Observed one big prep top cooler cold holding at temperatures above 41F. All of the TCS foods inside of the prep top cooler were also above 41F CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: The TCS foods within the prep top cooler were discarded. Discussed with PIC and staff that the prep top cooler cannot be used until it is serviced and fixed. Until then, all TCS foods (chicken, sausage crumbles, cheese, cut tomatoes, and any dairy/cheese sauces) must be kept inside of the walk in cooler or prep top cooler that is working. If Marco's corporate allows, the facility can use time as a public health control for TCS items that were usually stored inside of the prep top cooler that is in disrepair.