MARCOS 8171

6-2: .04(6)(g)Various food items in containers such as sausage, cheese, and chicken, did not have a date of when the food items were placed in the container. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Food items were discarded.

9-2: .10(5)(c)Pizza sauce that has a variance was sitting on top of the prep table with no time stamp of when the sauce was placed on time control. If granted a variance or a HACCP plan is otherwise required, the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(6)(a) through (e) as a basis for the modification or waiver; (P) and
2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6). (Pf) Corrective Actions: Pizza sauce was discarded.

2-2E: .03(6)Facility does not have a complete kit to effectively be able to clean up a vomit/diarrhea accident. A food establishment shall have 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 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. (Pf)

4-2B: .05(7)(a)1The inside of the dish machine has build up of like grime substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

15C: .05(7)(a)2,3The exterior of many clean pans contain sticker residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(2)(m)Back door to the facility that opens to the outside, has a visible air gap at the bottom of the door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

6-1A: .04(6)(f)Observed various foods stored in the sandwich prep cooler not holding temperatures below 41F (see temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

9-2: .10(5)(c)Facility has a variance on pizza sauce that is not being followed. Facility did not time stamp pizza sauce with hold time. If granted a variance or a HACCP plan is otherwise required, the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(6)(a) through (e) as a basis for the modification or waiver; (P) and
2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6). (Pf) Second Consecutive Violation Corrective Actions: Pizza sauce was discarded.