Marco's Pizza

Wiping cloths: properly used and stored — Inspector Note: Observed the wiping cloth buckets at 0PPM quaternary ammonium solution. Advised PIC to remake the sanitizer buckets. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. 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. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 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. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use/single service trays, bowls, and plates stored not protected from contamination. All single use items must be inverted to protect from contamination.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the can opener blade with rust build up on it. The blade or can opener must be replaced. 511-6-1.05(2)(g) - Can Openers (C) (g) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.

Nonfood-contact surfaces clean — Inspector Note: Observed the interior surface of the proofer with a thick accumulation of black and white build up. The substance appears to be mold. The proofer must be immediately cleaned.

Nonfood-contact surfaces clean — Inspector Note: Observed the vents/blowers in the walk in cooler with a build up of accumulation.

Plumbing installed; proper backflow devices — Inspector Note: Observed the pipe underneath the 3-compartment sink leaking water. The pipe must be repaired. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a hole in the ceiling around the exhaust pipe for the pizza oven. The hole will need to be sealed or the ceiling tile replaced. Observed the wall behind the 3-compartment sink with black build up. The wall will need to be cleaned.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several HVAC vents in the kitchen with a dust build up. The vents must be cleaned to avoid contamination of food items.

Proper date marking and disposition — Inspector Note: Observed expired beef meatballs stored in the outside walk in cooler. The meatballs expired on 12/11. PIC discarded (COS). 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

Proper date marking and disposition — Inspector Note: Observed several food items stored in the reach in cooler connected to the make table with no date (pepperoni, spinach, boneless wings, and green olives). Also, two containers of sliced tomatoes in the walk in cooler with no date or expiration date.

Toxic substances properly identified, stored, used — Inspector Note: Observed degreaser and disinfectant spray stored above an opened container of oil. Advised PIC to make sure to store chemicals are stored in a designated area. The items were removed (COS). 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P