MARCO'S PIZZA

Observed 2-employees wash hands then turn off manually operated faucet with bare hands at hand wash sink near prep line in main kitchen.

C/A: Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water;

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;

(iv) Thoroughly rinse under clean, running warm water; and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid re-contaminating 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: EHS discussed proper procedure and employees washed hands correctly.

Observed non-current inspection (score: 94) posted along front food service area of facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed can-opener heavily soiled with food debris and black substance stored for use along prep table in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Can opener moved to 3-compartment sink to be washed and sanitized.

Observed employee preparing food in main kitchen without hair restraints.

C/A: 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.

Observed black accumulations along shelving inside Dough poofer in main kitchen. 2. Observed food debris and spillage inside RIF in main kitchen.

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

Observed several food items in main kitchen in Baine- Marie cooler (toppings) and along prep tables (pizza sauce and oil) stored uncovered exposed to contamination.

C/A: Unless cooling, all food must be stored covered.

COS: All items covered.

1. Observed doors to RICs and Dough Proofer soiled with debris and residue in main kitchen.
2. Observed food debris along shelving and cervices under prep tables in main kitchen.

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

Observed dry goods stored on floor by dining room exterior door. CA: Store these items at least 6 inches off the floor.

Observed inspection posted from 1/17/19 (should be 5/18/22 inspection). CA: Post most recent inspection.

Observed food debris on kitchen shelving, walk-in cooler shelving, and bulk storage containers. Also uncleaned spills in dining room cabinets. CA Clean non-food contact surfaces routinely, especially when visibly soiled.

Observed considerable food debris under prep cooler line. CA: Routinely clean floors under moveable equipment.