Marco's Pizza

Observed employees preparing food without hair restraints.C/A Informed the manager about this violation and she said the new employees hair nets would be arriving in the morning delivery.

Observed 2 pan chicken in the reach in cooler have temperatures of 47 degrees F. CA: PIC shall throw them away.

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

Handwash sink not accessible for employee use at all times. Observed hand sink in front blocked with trash cans and cleanings supplies. 511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Advise to remove supplies and remove trash container

served missing date marking on various food items(in house sauce, and fried chicken wings). Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.

Observed employees with no hair restraint while preparing food. 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. 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. No 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. PIC advised to see that employees maintained a high degree of personal cleanliness and and use good hygienic practices during working period in the food service establishment. PIC provided hair restraints.

Observed employees with no hair restraint while preparing food. 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. 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. No 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. PIC advised to see that employees maintained a high degree of personal cleanliness and and use good hygienic practices during working period in the food service establishment.

Observed boxes stored on floor in the kitchen. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches (15 centimeters) above the floor. PIC instructed to moved boxes and store 6 inches above the floor.

Observed residue on food equipment, floor and sinks. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.