MARCO'S PIZZA #8099

Observed no PIC present in the facility at the time of inspection. A delivery driver was present for the inspection. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. Note: the facility will need to ensure there is a person in charge at all times.

Observed no active managerial control based on the following:

1-2A PIC present, demonstrates knowledge, performs duties 2-2D Adequate handwashing facilities supplied & accessible 4-2B Food-contact surfaces: cleaned & sanitized

Note: EHS recommends the facility retrain staff and ensure adequate managerial control of the facility at all times.

Observed no hand drying provisions in the front hand sink by the register. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: The food employee added paper towels to the paper towel dispenser to ensure availability of hand drying provisions for handwashing.

Observed can opener blade to have heavy soil accumulation on the blade and surrounding areas. 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. Pf. Note: The facility will need to replace the blade along with washing, rinsing, and sanitizing the can opener to ensure it is clean to sight and touch.

Observed gaskets in pizza reach-in cooler unit, walk-in cooler unit, and walk-in freezer unit to have heavy mold-like accumulation. 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. Note: the facility will need to have all gaskets cleaned and sanitized. If gaskets can not be cleaned or sanitized then the gaskets will need to be replaced.

Observed light fixture inside the walk-in freezer unit to be in disrepair. 511-6-1.07(3)(f) - 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: The facility will need to have the lighting in the walk-in freezer unit repaired.

Inoperable light fixture was observed inside the walk in freeer unit. 511-6-1.07(3)(f) - 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;

Observed large containers of sliced tomatoes to be cooling while fully covered.

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC immediately uncovered tomatoes to facilitate cooling

Observed several foods in prep-top / reach-in cooler and the smaller walk-in cooler to be holding at temperatures above 41F.

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 immediately discarded all food that was out of temperature. PIC was asked to cold hold all TCS food in the larger walk-in cooler. PIC advised to utilize TPHC until the prep-top cooler is repaired.

Observed dark mold-like spots on the hand sink and 3-compartment sink caulking.

All physical facilities shall be maintained in good repair.

Note: PIC will clean areas prone to debris accumulation, especially areas exposed to moisture.

Observed low temperature warewashing machine to reach a peak wash cycle temperature of 107F. Low temperature warewashing machines should reach a minimum of 120F for wash and rinse cycles.

Note: Facility will use 3-compartment sink to wash, rinse, and sanitize until warewashing machine is serviced.

Observed no chlorine test strips in facility for low temp warewashing machine.

Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Note: PIC will obtain chlorine test strips.

Observed sliced ham and fully cooked chicken wings cooling while fully covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC voluntarily moved food to walk-in cooler and partially uncovered food during the inspection.