Marco's Pizza

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed left door of pizza flip top make table in disrepair. Operator states maintenance personnel scheduled to repair door during inspection. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler/freezers door handles, doors, shelving and gaskets soiled throughout cookline in kitchen. Instructed team members to properly clean and disinfect non food contact surfaces during inspection to prevent the buildup encrusted grease deposits and other soil accumulation. Observed walk in cooler shelving beginning to rust during inspection. Must correct within 10 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed HWS blocked by prep table across from pizza oven in kitchen. CA: Operator removed table from blocking HWS during inspection. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Wiping cloths: properly used and stored — Inspector Note: Observed wet cloth stored on food preparation table in kitchen. CA: Employee removed cloth and placed in sanitizer solution bucket for storage during inspection. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler/freezers door handles, doors, shelving and gaskets soiled throughout cookline in kitchen. Instructed team members to properly clean and disinfect non food contact surfaces during inspection to prevent the buildup encrusted grease deposits and other soil accumulation. Observed walk in cooler shelving beginning to rust during inspection. Must correct within 10 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Personal cleanliness — Inspector Note: Observed food employee wearing bracelet on her arms while preparing food. COS: Employee removed the bracelet from her arm. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed No handwashing sign provided at the handsinks in kitchen used by food employees. CA: Shall provide hand washing signs at all hand sinks within 7 days. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed soiled reach-in cooler gaskets. CA: Shall clean reach in cooler and prep top units door gaskets and door handles. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed wall soiled with accumulated black debris in dishwashing area. CA: Advised Certified food safety manager to clean walls around 3 compartment sink within 24 hours. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe at prep sink faucet. CA: Must repair within 7 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe at the faucet attachments on the 3 compartment sink. CA: owner shall repair the leak within 7 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal item (cell phone stored on prep table. COS: Employee remove her cell phone from the prep table. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.