MARCO'S PIZZA

EHS observed cooked chicken wings, on baker rakes in the main kitchen. When questioned, employee stated that the wings were cooked 15 to 30 minutes ago and that he was waiting for them to reach room temperature before placing them in the walk in cooler, as he thought this was required food code protocol. EHS advised the employee to place wings in WIC. Wings temped at 90F.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

CA: EHS advised the PIC that cooked TCS foods must be cooled to 70F within 2 hours cooking and 41F within 6; there is no requirement to cooled items to room temp before placing them in the cooling unit as items should be cooled as rapidly as possible.

EHS observed an employee use their personal cell phone multiple times while in the process of preparing pizzas to be boxed up and completed. Employee did not remove exposed gloves and don new gloves.

511-6-1.04(4)(n)2,3,4 - Gloves, Use Limitations, slash resistant gloves & cloth gloves (C) 2. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat.

CA: EHS advised the PIC that in the event a cell phone needs to be used, current gloves should be removed, hands washed, and new gloves should be donned.

Observed male employee chewing gum while prepping dough. (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. EHS informed him that no eating is allowed during the food prep process or on the prep line.

Observed male employee (PIC) working with a watch on his wrist. (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. EHS informed him that no jewelry is allowed on the hands except for a plain wedding band.

Observed food debri on dining room tables, can storage rack and the pizza oven. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean all areas.

Observed a bike stored in the dining room. n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed the PIC that items unnecessary to the facility's operation could not be stored; facility could potentially store bike in the office as it does not hold food products.

Observed mold-like substance on the wall above the 3C sink; debri on flooring the dining room. (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. EHS informed the PIC that the wall needed to be cleaned routinely.

EHS observed container holding cooked wings chipped/cracked on the sides. EHS also observed lid covering container of Italian Sausage. PIC informed EHS that they only have one container in good repair and its used for cheese. However containers and lids have been order. PIC could not provide order forms for those due to manager not being available at the time to send over. (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. PIC is going to send over order forms to EHS for verification. EHS informed PIC once new containers are here, to toss old ones as as possible. This must be corrected by 1/30/25

EHS observed a large speaker/radio on top shelf above prep table for dough and prep table of toppings for pizza. EHS explained to PIC if prep top coolers were open, speakers could fall in.

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. Informed PIC to have speakers moved to a designated area for employees. This must be corrected by 1/29/24

Observed facility lacking pest control records. PIC contacted previous GM's (who located to another store) to obtain, however previous GM was unable to access account to obtain records. EHS did wait for PIC to retrieve records.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Informed PIC to ensure that pest control records are always readily available.

EHS observed can good holder in front of WIC with food debris on rails.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

PIC is to clean can good opener equipment. This must be corrected by 08/14/24

EHS observed walls behind main prep top cooler with food splatter and stains. (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. Informed PIC to have walls cleaned. This must be corrected by 08/14/24

EHS observed food debris and ice buildup on WIF floor.

(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.

Informed PIC to have floor cleaned. This must be corrected by 08/14/24

Observed pans/trays used for wings and dough items stored as clean on the prep table next to the pizza sauce and on the edge of pizza oven with visible cooked food debri present. ) 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. EHS informed PIC of the need to thoroughly clean trays were not food debri is present.

Observed facility's dining area(booths and flooring) in need of cleaning from food debri and cleaning food debri from under units on the prep line. (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.

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. EHS informed PIC of the need to clean the dining area (underbooths primarily) and under units on the prep line.

Observed facility's need to clean table tops in dining area from food debri; clean sauce cup containers at the pizza table at the exit end of the oven from food debri; cleaning inner lining of pizza oven from excessive crumbs. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean all non-food contact surfaces of equipment.

Observed facility's dining area(booths and flooring) in need of cleaning from food debri. (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.

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. EHS informed PIC of the need to clean the dining area.

Observed plastic water bottle on top of the prep table by the dough mixer. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco 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. EHS informed PIC that employee drink are to be in the disposable cup, lid, and straw format located in an area away from food prep and storage. Facility has an employee station at the bar in dining area.