MARIETTA PIZZA COMPANY

Observed several large pan prepped pizzas on table to rack held on time vs temperature with no time label and THPC log but had not been filled out for today since 3/7. C/A-If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: COS- PIC filled out TPHC log and placed time stamp 11:00am

observed two containers of wings in WIC with no date. Observed a container of wings in small prep bottom with no date. Observed several item in prep top in main kitchen with no date marking (tomatoes, meatballs, sausage, cheese, pepperoni). Per PIC items were prepped on 3/9 C/A-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. Pf COS- PIC placed date on all items. EHS educated PIC that all containers in prep top shall also be date marked and held for 7 days.

Observed ham and onions discard date 3/9 in bottom prep unit. C/A-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 COS- Items discards, EHS educated PIC once taken out of its original packaging items can only be held for 7 days.

Observed wiping cloths held in sanitizer bucket in main kitchen x2 holding at 0ppm QAC C/A-While not in use wiping cloths shall be held in sanitizer bucket at correct DPH rule sanitizer concentration. QAC: 200-400ppm Chlorine: 50-100ppm COS- PIC remade buckets to 400ppm QAC

Observed food prep employee make sanitizer buckets x2 with gloves then proceeded to prep pizza. C/A- 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, 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 COS- Pizza discarded and employee washed hands a put new gloves on

Observed several large pan prepped pizzas on table to rack held on time vs temperature with no time stamp. PIC showed EHS THPC log but had not been filled out for today C/A-f time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: COS- PIC filled out TPHC and placed time stamp 11:00am

Observed sanitizer buckets holding (2 in main kitchen and 1 in FS bar) all tested at 0ppm QAC. C/A-while not in use wiping cloths shall be held in sanitizer bucket at correct DPH rule sanitizer concentration. COS- PIC remade all buckets to 200ppm QAC

Observed all prep tops in main kitchen in disrepair with pep top covered off hinges. C/A-Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed heavy food debris, black build up, and grease build up, inside prep units (working and non working), outside of prep units, inside and outside RIC, outside and under fryers, walls and floors. C/A-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.

Observed large pan pizza precooked(x5) on table top rack held on time with no time stamp (per PIC placed around 11:00am) or written procedures for TPHC. C/A-f time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; COS- EHS provided written TPHC sheet and pizza was discarded

Observed all prep tops in main kitchen in disrepair with pep top covered off hinges. C/A-Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed no testing strips on site for dishwasher. C/A-Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed outside of fryers with heavy grease build up observed inside prep top units with heavy food debris. C/A- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.