JOHNNY'S PIZZA #105

Observed food service employee to return to the food service kitchen and continue prepping chopped lettuce without washing their hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P
2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: The food service employee immediately rewashed their hands before continuing with food preparation.

Observed food employee to wash their hands without the use of a paper towel to turn the handle faucet off. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The food employee immediately rewashed their hands and used a paper towel as a barrier to prevent recontaminating their hands.

Observed no active managerial control in the facility based on the following:

2-1B. Hands clean and properly washed 2-2B. Proper eating, tasting, drinking, or tobacco use 8-2B. Toxic substances properly identified, stored, used

Note: EHS recommends that staff be retrained and the GM the facility chooses to be trained as a Certified Food Safety Manager.

Observed 2 energy drink redbulls to be located next to to-go boxes with no lid or straw at the point-of-sale system. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 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. COS: The PIC immediately had food service employee drinks put into a single service beverage cup with a secure lid and straw.

Observed Skidoo Institutional Flying Insect Killer II to be present in the facility and clearly marked for no use in food service establishments. 511-6-1.07(6)(e) - Conditions of Use (P, Pf, C) (e) Conditions of Use.

1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment. P COS: The PIC voluntarily discarded the insecticide and EHS informed the facility to use pesticides that are approved for food service and, when required, have a certified applicator service the building.

Observed chopped lettuce to be cooling, while fully covered. See temperature log. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 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. COS: The PIC immediately uncovered the food product to allow for maximum heat transfer.

Observed several wiping cloths to not be stored in a chemical sanitizer between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 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. COS: The facility remade sanitizing buckets and stored new wiping cloths fully submerged in them.

Observed cleaned and sanitized dishes with a wiping cloth used to manual dry dishes. PIC stated the cloth was used to manually dry dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: The PIC immediately rewashed the dishes being dried with a cloth. EHS educated the PIC to air-dry the dishes.

Observed cutting boards in the facility to have heavy soil accumulation located in deep grooves from scratching and scoring. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Note: The facility will need to have these resurfaced or replaced as needed.

Observed the low temperature mechanical warewashing unit to not reach a minimum temperature of 120F. 511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf COS: The facility discontinued use of the warewashing unit and set-up the 3-compartment sink to wash, rinse, and sanitize.

Observed multiple opened and prepped TCS foods including but not limited to: diced tomatoes, cheese, spinach, ground beef, and shredded lettuce to be cold holding for more than 24 hours in the prep top coolers, reach-in below prep top coolers, and the walk-in cooler without proper date marks. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. COS: The PIC will have the items date marked correctly.

Observed diced tomatoes to be prepped and fully covered, while cooling down in the reach-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. (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. COS: The PIC immediately uncovered the diced tomatoes to allow for proper heat transfer, while cooling down.

Observed lasagna cooling in walk-in cooler while tightly wrapped in foil.

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.

Note: PIC immediately uncovered lasagna to facilitate cooling.

Wash cycle water temperature was observed at 113 Degrees Fahrenheit.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Note: Observed multiple sanitizer buckets in main kitchen and bar with a Quaternary Ammonium concentration of 100ppm.PIC discarded the sanitizer and remade the solution to a concentration of 200ppm Quaternary Ammonium.