MARCO'S PIZZA receives B in DeKalb County health inspection

1. 01

   Approved thawing methods used

   Item 11C ↗

   Observed a frozen bag of salami placed on the entrance grate of the pizza oven to thaw at room temperature. CA: Thawing.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed a frozen bag of salami placed on the entrance grate of the pizza oven to thaw at room temperature. CA: Thawing. Except as specified in paragraph 4 of this subsection, 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) or 5(e) 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. COS: PIC moved bag of salami into the walk-in-cooler to thaw. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation
2. 02

   Wiping cloths: properly used and stored

   Item 12C ↗

   Observed sanitizer buckets with wiping cloths with quat sanitizer readings of 0ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

   Inspector’s full note +

   Code 511-6-1.04(4)(m)

   Observed sanitizer buckets with wiping cloths with quat sanitizer readings of 0ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Discussed with PIC that sanitizer is dispensed at the correct concentration (150-400ppm) from the dispenser and further dilution should not be done. PIC replaced all sanitizer buckets with sanitizer solution within the correct concentration range. Corrected On-Site. Repeat Violation.

   Official report · Item 12C ↗
   Corrected on siteRepeat violation
3. 03

   Posted: Permit/Inspection/Choking Poster/Handwashing

   Item 13A ↗

   Observed no inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed no inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. COS: PIC displayed most recent inspection report. Corrected On-Site. Repeat Violation.

   Official report · Item 13A ↗
   Corrected on siteRepeat violation
4. 04

   Equipment cleanliness

   Item 15C ↗

   Observed several non food contact surfaces unclean to sight and touch including: the top of the dish machine, shelving units, exterior of bulk storage containers(flour, cornstarch), plastic covering of equipment buttons, among others. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed several non food contact surfaces unclean to sight and touch including: the top of the dish machine, shelving units, exterior of bulk storage containers(flour, cornstarch), plastic covering of equipment buttons, among others. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Implementing a cleaning schedule to prevent the accumulation of build up on non food contact surfaces. Repeat Violation.

   Official report · Item 15C ↗
   Repeat violation
5. 05

   Physical facilities installed, maintained, and clean

   Item 17C ↗

   Observed several areas on the walls with build up of food debris and black organic matter (behind 3 compartment sink, on the wall behind the handwashing sink, among others) CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed several areas on the walls with build up of food debris and black organic matter (behind 3 compartment sink, on the wall behind the handwashing sink, among others) CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CORRECT BY: Implementing a cleaning schedule to prevent build up. Repeat Violation.

   Official report · Item 17C ↗
   Repeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.