East Midtown Magnifico LLC dba Marcos Pizza #8221

Personal cleanliness — Inspector Note: Observed an employee preparing pizza without a hair restraint. CA- hair restraints shall be provided. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 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. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Personal cleanliness — Inspector Note: Observed an employee preparing pizza without jewelry on his wrist. CA- jewelry cannot be worn when preparing food. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed debris on equipment and shelves throughout the main kitchen. CA- all equipment and shelves shall cleaned and free of debris. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed splatter buildup on the walls throughout the main kitchen. Observed the column not in good repair. Observed the floors unclean throughout the main kitchen unclean. CA- floors, walls shall be clean and maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (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.

Thermometers provided and accurate — Inspector Note: Observed the PIC not able to provide a thermometer to take temperatures of the TCS foods at the time of the inspection. CA- Food thermometer shall be provided and used to monitor temperatures. 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old inspection report posted at the time of the inspection. CA- inspection received today via email shall be printed and posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 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.

Nonfood-contact surfaces clean — Inspector Note: Observed debris on equipment and shelves throughout the main kitchen. CA- all equipment and shelves shall cleaned and free of debris. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed splatter buildup on the walls throughout the main kitchen. Observed the column not in good repair. Observed the floors unclean throughout the main kitchen unclean. CA- floors, walls shall be clean and maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (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.

Management knowledge, responsibilities, reporting — Inspector Note: Observed the PIC not able to show in a verifiable manner that employees are notified on the illness and symptoms they are required to report. CA- I emailed a copy of the health policy to the PIC. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods holding in an ice bath on a nonworking preptop cooler above 41F, observed multiple TCS foods holding in the WIC above 41F and the ambient temperature of the WIC reading 50F. COS- food was discarded and PIC was told how to set up proper icebaths. 511-6-1.04(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. P

Food properly labeled; original container — Inspector Note: Observed containers of seasonings stored without being labeled with the common name. CA- all seasonings that are not easily recognizable shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service cups being reused as scoops inside various seasoning containers. COS- scoops were removed. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Nonfood-contact surfaces clean — Inspector Note: Observed debris on equipment and shelves throughout the main kitchen. CA- all equipment and shelves shall cleaned and free of debris. 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.

Management knowledge, responsibilities, reporting — Inspector Note: Observed the PIC not able to show in a verifiable manner that employees are notified on the illness and symptoms they are required to report. CA- I emailed a copy of the health policy to the PIC. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and