Marcos Pizza 8287

Observed employee still using won out cutting board with dark stain. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC advised to discard and replace the cutting board.

Observed failure to label food storage container with the common name of food Observed bin of cornmeal with no indication as to the contents. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC instructed to label squeeze bottles.

Observed food debris on kitchen floor and heavy residue on kitchen equipment. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will clean and maintain clean.

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC will ensure to have the kit and procedural steps on file.

Observed gap beneath back door of the kitchen. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed box of food on walk in freezer floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. PIC moved the box.

Observed failure to maintain walk in freezer in proper working order Observed ice accumulation in walk in freezer from condenser dripping Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule PIC shall have unit repaired

Observed walk-in cooler not properly closed due ice build up. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC will fix within 10 days.

Observed failure to label food storage container with the common name of food Observed bin of cornmeal with no indication as to the contents. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labeled food

Observed failure to protect outer openings. Observed back door left open during service Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. PIC closed door

Observed failure to properly store in use utensils in between uses Observed handle of scoop stored in the food item During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; PIC removed scoop

Observed failure to maintain walk in freezer in proper working order Observed ice accumulation in walk in freezer from condenser dripping Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule PIC shall have unit repaired

Observed that the prep top cooler called the salad bar showed a temperature of 52 degrees and the chicken dippers and ham had temperatures of 49 and 52 degrees respectively.C/A All items to moved to another cooler until the unit is repaired.

Observed hand washing sink at kitchens’ entrance with no hot water available. CA: Advised PIC to get the sink fixed ASAP as hot water is required at all hand washing sinks.

(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.

Observed pepperoni (10/10) and sausage (10/8) in RIC under prep top past discard date. CA: Advised PIC to make sure items past discard date are thrown out properly. COS: PIC discarded items in trash can.

(h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. 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 appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

Observed prep top cooler with ice buildup on the back flap. CA: Advised PIC to get prep top unit repaired, so there will be no potential for contamination. (i) Storage or Display of Food in Contact with Water or Ice.