MARCO'S PIZZA #8229

Observed employees to turn off the faucet after washing hands, without a hand drying provision as a barrier between their hands and the faucet handle.

Cleaning Procedure (P) (b) Cleaning Procedure.

1. 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. P

2. 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.

Note: The PIC was notified and stated he would retrain all employees on handwashing.

PIC stated that food deliveries occur after hours when no one is in the facility. PIC was unable to produce a key drop agreement and recent truck invoices did not display any temperatures taken during the delivery.

Responsibility of PIC (Pf)

(f) Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

Note: EHS advised that general manager/owner should reach out to the delivery company to resolve this issue.

Observed the drain line of the hot water heater to not have an air gap.

Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Note: PIC stated that an air gap would be created.

Observed both dumpster side doors to be open during inspection.

Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

COS: PIC closed the dumpster doors.

Observed an accumulation of trash and debris around the dumpster, in the enclosure.

Using Drain Plugs; Maintaining Refuse Areas (C)

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Note: PIC stated the enclosure will be cleaned.

Observed the light in the walk-in freezer to be non-functional.

Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

Note: PIC stated the light would be changed.

Observed serval items; philly meat, chicken wings, chicken nuggets, and pepperoni which were located in the walk in cooler were found to be above 41F.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: PIC voluntarily discarded all food items that were temped above 41F.

Observed food employee eating a banana in the main kitchen area during inspection.

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.

Note: COS: Employee voluntarily went to another area to eat their food during the inspection.

When PIC was asked about clean-up vomiting procedure and stated that they use to the yellow labeled bottle of peroxide. When asked where that was located PIC stated they were out.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. 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.

Note: PIC stated that they will order it to ensure that it arrives in the next delivery.

Observed food employee actively prepping food without hair restraint. 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. Note: Employee immediately put on hair restraint.

Observed food employee actively prepping food with bracelets being worn on wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Employee immediately removed bracelets.

Pizza Sauce has a variance. A 2nd date marking sticker failed to be applied on pizza sauce container after taken out of refrigeration. PIC also indicated taking pizza sauce in and out of refrigeration; variance requires food to be discarded after taken out of cold environment. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), 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(56)(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) that demonstrate that the following are routinely employed. COS: PIC placed proper stickers on pizza sauce and was educated on variance procedures for the company; also encouraged to display variance above sitting pizza sauce.