MACON PIZZA COMPANY

EHS observed the reach in freezer had food debris at the bottom of the unit.

CA-PIC needs to make sure that employees are routinely cleaning the units to reduce any food debris from appearing.

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.

EHS observed items in prep top cooler (see temp log) above 41 degrees Fahrenheit. PIC stated there has been a few issues. The ambient temperature was 42 degrees Fahrenheit. (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

Informed PIC to replace all food items that are stored in WIC and reach in freezer. Also to purchase ice to place food on to keep it cold. This must be corrected by 05/09/25

EHS observed the prep top unit with an ambient temp of 41 degrees Fahrenheit. PIC stated there has been few issues. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have prep top unit repaired or replaced. This must be corrected by 05/9/25

Observed various areas of the facility that require attention: walls/ceiling throughout the kitchen, stained ceiling tiles/FRP, dust accumulation on ceiling 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 ceiling tiles cleaned or replaced. This must be corrected by 05/9/25

EHS observed items above 41 degrees (see temp log).PIC unplugged unit due to it freezing and plugged it back. PIC stated no temps were taken (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 Informed PIC to toss all food above 50 degrees Fahrenheit and all other foods to be cooled down. EHS suggested temp logs to be created to ensure food is at temp. PIC tossed food above 50 degrees Fahrenheit. This was COS.

Observed handsink in the kitchen with hot water not exceeding 89F and the bathroom handsink temperature reach 89F then drop down to 86F. c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. EHS informed PIC of the need to have the handsinks serviced as water temperature is supposed to be 100F @ minimum.

Observed leak at kitchen handsink faucet and the sink slowly draining. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC to have the faucet tightened and the plumbing checked when the hot water for both handsinks is addressed.

Observed the need to clean non food contact surfaces of pizza maketable, inner portions of the standing freezer, racks in the walk in cooler, and dough trays from sticky residue on outer portion and other equipment in the facility. (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 equipment.

Observed various areas of the facility that require attention: walls/ceiling throughout the kitchen, stained ceiling tiles/FRP, dust accumulation on ceiling, missing vent cover on bathroom ceiling, and cleaning along baseboards in the WIC. (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 and replace any stained/damaged tile and FRP.

Observed no employee health reporting form for new female employee. 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. PIC stated she would have employee to sign the document.

Observed female employee drink from plastic water bottle. 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 PIC that drinking is to occur from a disposable cup, lid, and straw.

Observed the need to clean non food contact surfaces of pizza oven from dust build up and debri accumulation and dough trays from sticky residue on outer portion and other equipment in the facility. 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. EHS informed PIC of the need to clean equipment.

Observed various areas of the facility that require attention: walls/ceiling throughout the kitchen,stained ceiling tiles/FRP, dust accumulation on ceiling.
(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 and replace any stained/damaged tile and FRP.

Observed employee ice cream stored with facility items in freezer, employee belongings stored on new mixer in dish area. (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 of the need to create a designated area for employee belongings.