MARIETTA FUSION PIZZA (HALAL)

OBSERVED PIC LEAVE KITCHEN (WITH GLOVES ON), RETURN TO KITCHEN WITH SAME GLOVES ON AND HANDLE PAN OF CHICKEN IN REACH IN COOLER WITHOUT REMOVING GLOVES AND WASHING HANDS C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: EHS INSTRUCTED PIC TO REMOVE GLOVES AND WASH HANDS, PIC COMPLIED.

OBSERVED HAM, STEAK AND TANDOORI CHICKEN COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN C/A: AL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: HAM, STEAK, TANDOORI CHICKEN DISCARDED.

OBSERVED PAN OF TANDOORI CHICKEN ON RACK IN BACK KITCHEN COOLING AT A RATE THAT DOES NOT ENSURE IT REACHES 70F WITHIN 2 HOURS. OBSERVED CONTAINERS OF DICED CHICKEN AND CRISPY CHICKEN IN PREP TOP COOLER IN MAIN KITCHEN NOT COOLING AT A RATE THAT ENSURES THEY REACHED 41F OR BELOW WITHIN FOUR HOUR TIME LIMIT (THIS CHICKEN WAS TAKEN OUT OF THE OVEN 11:30AM-12PM) C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PAN OF CHICKEN PLACED IN COOLER TO COOL (FROM COUNTER); TWO CONTAINERS OF CHICKEN WERE DISCARDED.

OBSERVED TWO CONTAINERS OF PASTA COOKED AND STORED FOR +24 WITH NO DATE MARKING. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC PLACED PLASTIC WRAP OVER CONTAINERS.

OBSERVED TANDOORI CHICKEN, ONIONS, BELL PEPPERS AND ALFREDO SAUCE STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED WINGS, CHICKEN THIGHS, STEAK, GROUND BEEF AND 2 CONTAINERS OF PASTA STORED UNCOVERED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED LARGE CONTAINER OF RAW CHICKEN STORED UNCOVERED ON BLACK GREASE TRAP IN BACK KITCHEN. C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM CONTAMINATION COS: PIC COVERED WITH PLASTIC WRAP.

Observed moldy tomatoes stored in reach in cooler in main kitchen CA:.

Observed no designated PIC in charge.

PIC unable to demonstrate knowledge of the (5) reportable symptoms and (6) reportable Foodborne illnesses.

Observed a garbage can, a fan and an A/C unit blocking access to the handwashing sink in main kitchen.

Observed the pan and container in the cooler with no dates marked in the main kitchen. Observed the Tikka chicken, chicken breast, and alfredo sauce, with no dates marked in the reach in cooler in the main kitchen.

Observed the whole Prep top unit uncovered and exposed while not in use in the main kitchen. Observed steak, Tikka chicken, chicken breast, block of cheese and Alfredo sauce, stored uncovered and unprotected in reach in cooler in main kitchen. Observed fettuccini pasta, a pan and large container of baked chicken wings stored uncovered and unprotected in the cooler in the main kitchen.

Observed raw chicken wings thawing in stagnant water in prep sink (main kitchen). C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to.

Observed employee did not wash his hands at appropriate times. 1) Observed employee handled soiled equipment than handle clean equipment – without washing his hands first. 2) Employee did not wash his hands before putting on gloves. Employee handled personal phone and wiped his face than handled food equipment without washing his hands first. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash ha.

Observed cold TCS foods with temperatures above 41*f in front service prep top cooler: ready to eat animal meat products, sliced tomatoes, potato pastry, pepperoni.

Observed PIC is not able to correctly answer or have no knowledge of basic food safety questions as related to this facility, such as: 1) knowledge of minimum temperature requirements for cooking and cold holding of TCS foods; 2) PIC was unaware of sanitizing requirements of wiping cloth storage and food equipment at 3-compartment sink. 3) PIC was not knowledgeable of handwashing requirements. EHS observed not washing cook hands at appropriate times in front of PIC. See item 2-2B for additional details.

At initial time of visit, sanitizer was not provided for sanitizing of wiping cloths and sanitizing of food contact surfaces.

The PIC could not provide documentation or otherwise satisfactorily demonstrate that food employees are informed of their responsibility to report and any of the (5) reportable symptoms and (6) reportable diagnosed illness as related to Foodbourne illness.

Observed hand sinks were not clean in kitchen and servers’ station.

Observed soap and disposable hand towels were not provided at kitchen hand sink.

Observed cook repeatedly placed food equipment in kitchen hand sink.

Observed food contact surfaces were not clean to sight and touch. Utensils stored on front service area: cutting boards, prep counter and pizza baking screens, rear kitchen: prep table, produce prep sink noted with food debris and/or has greasy residue.

Observed cold ready- to-eat TCS foods (held more than 24 hours) were not date marked: cooked chicken, cooked beef strips, paneer Indian cheese (bulk), ham(bulk), large containers of ranch, Caeser and blue dressing.

Observed backflow prevention device is not present at exit of greasetrap plumbing and floor. Prep sink and 3-compartment sink are attached at inlet of greasetrap. Backflow Prevention Device, When Required. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: 1. Providing an air gap; P or 2. Installing an approved backflow prevention devices. P.

Observed food contact surfaces were not clean to sight and touch. Utensils stored on prep counter (front service) and utensils and trays above prep sink (kitchen) noted with food debris and/or has greasy residue.

NOT APPROVED - Observed hot water heater RHEEM XE50T06ST45U1 (50 gallons) does not meet facility's calculated hot water demand of 44 gallons-per-hour recovery required. 12 Kilowatts. EXISTING UNIT: 4.5 KWs CORRECT WITHIN 60 DAYS. 1) REPLACE EXISTING HOT WATER HEATER UNIT FOR 12.O KWS 2) INSTALL ADDITIONAL UNIT (PARALLELL IN-SERIES) THAT PRODUCES 7 KWS OR 8 KWS. 3) TANKLESS HOT WATER HEATER THAT PRODUCES HOT WATER AT 4.0 GALLONS PER MINUTE @ 100-DEGREE RISE. CORRECT WITHIN 60 DAYS. [NEW HOT WATER HEATER SPECIFICATION SHEET MUST BE SUBMITTED FOR APPROVAL BEFORE INSTALLATION].

Observed openings around plumbing and electrical lines installed through ceiling in kitchen and front service areas.

Observed openings behind wall and equipment (3-compartment sink/prep sink) in kitchen; between bottom of hot water heater and floor; between bottom of grease trap and floor.

Observed unsealed wood with rough surfaces are not smooth and easily cleaned. Wood panels attached to kitchen sinks; attached to legs of sinks.

Observed dining room toilet room door is not self-closing.

Observed coving/cove base is not present at floor and wall junctures in dining room, toilet, front service area and kitchen.

Observed lightning is dim in rear prep/warewashing (kitchen). 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;(ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correct within 72 hour.