GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  ROCCO'S NEW YORK PIZZA
Address:   2064 NORTH DECATUR ROAD
City:  DECATUR Time In:  01 :  40 PM Time Out:  05 :  30 PM
Inspection Date:    05/23/2018   CFSM:  Huseyin Arda
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  885237
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

82
Grade

B
Date

06/06/17
Prior Score

87
Grade

B
Date

01/31/17
CURRENT SCORE CURRENT GRADE
 
68
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Huseyin Arda Date:   05/23/2018
Inspector (Signature)   Jasmine Lewis
Follow-up: YES circle   NO circle
Follow-up Date: 06/07/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
ROCCO'S NEW YORK PIZZA		 Permit #
885237		 Date
05/23/2018
Address
2064 NORTH DECATUR ROAD 		City/State
DECATUR GA 		Zipcode
30033
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cheese Cheese / Main Kitchen, Mozarella* 46.0 ° F Tomatoes Tomatoes / Main Kitchen, Marinara sauce* 50.0 ° F cut lettuce cut lettuce / Main Kitchen, * 46.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, spinach 56.0 ° F Chicken Chicken / Main Kitchen, cooked* 59.0 ° F Pork Pork / Main Kitchen, Sausage* 54.0 ° F
Pork Pork / Main Kitchen, pepperoni* 46.0 ° F Pasta Pasta / Main Kitchen, * 52.0 ° F Ambient Ambient / Main Kitchen, 57.0 ° F
Dairy Dairy / Main Kitchen, heavy cream* 57.0 ° F Ambient Ambient / Main Kitchen, 40.0 ° F Tomatoes Tomatoes / Main Kitchen, pizza sauce* 48.0 ° F
Beef Beef / Main Kitchen, meatball 40.0 ° F Ambient Ambient / Main Kitchen, All foods frozen solid 00.0 ° F Ambient Ambient / Main Kitchen, #2 all foods frozen solid 00.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C Violation of Code: [511-6-1.04(1)] Observed condensation excessively dripping from the roof of the two door reach in cooler into a bucket at the bottom of the cooler. Observed the outside of the mushroom box to be visibly soiled with condensation. Observed the product (mushrooms) to be visibly soiled with condensation as well, causing the product to be adulterated. COS: Approximately 2 lbs of mushrooms were discarded by the PIC. Advised the PIC that food shall be safe, unadulterated.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed multiple utensils with dried food accumulation of the food contact surfaces stored as clean and ready to use. Also, observed a build up of food and grease accumulation in the container that the utensils were stored in. PIC removed utensils and container and placed to be washed.
Observed mold like growth on the interior panel of the ice machine. Advised PIC to thoroughly clean and sanitize the ice machine.
Also, observed the food contact surfaces of the produce preparation sink to have an accumulation of debris and scum like matter. Advised the PIC to thoroughly clean and sanitize.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed multiple TCS foods to be improperly cold holding at a temperature higher than 41F. COS: some items relocated to cool in another cooler (spinach, lettuce, pizza sauce). Some items were discarded by the PIC: heavy cream (8 ounces), ricotta cheese (8 ounces).  Corrected On-Site.  Repeat Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed multiple TCS foods to have not been cooled from 135F to 41 within 6 hours. Observed Chicken wings at 46F after cooling for approximately 15 hours. Observed pasta prepared and placed to cool on 5/21/17, 5/22/18 at 55F, 57F, and 54F. COS: the items listed were discarded by the PIC. Advised PIC of the correct cooling parameters.  Corrected On-Site.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed an accumulation of food debris on the shelving of the prep top cooler, and two door reach in cooler. Advised PIC the thoroughly clean and sanitize shelving.  Repeat Violation.
17B Violation of Code: [511-6-1.06(5)(n)] Observed both doors of the outside dumpster (used only by this facility) to be open while not in use.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed an accumulation of food debris and residue underneath/behind and around equipment. Advised PIC to thoroughly clean and sanitizer behind and underneath equipment.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed personal items (cell phone) on the food contact surface of the prep top surface. Advised PIC that personal items are to be stored in a designated area.  Repeat Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Upon arrival, observed the back screen door and back door that leads outside from the main kitchen to be open, not preventing the entry of pest. COS: PIC closed the screen door.  Corrected On-Site.  Repeat Violation.
Remarks Advisement:
Person in Charge (Signature)    Date: 05/23/2018
Inspector (Signature) Jasmine Lewis Date: 05/23/2018
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
ROCCO'S NEW YORK PIZZA		 Permit #
885237		 Date
05/23/2018
Address
2064 NORTH DECATUR ROAD		 City/State
DECATUR GA 		Zipcode
30033
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Advised PIC to ensure hand wash sink is not blocked. This will be violation 2-2D on future inspection (4 points).
Advised PIC to contact the sanitation department for drain plug for the outside dumpster.
PIC called maintenance during the inspection to have them inspect the prep top cooler.
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Person in Charge (Signature)    Date: 05/23/2018
Inspector (Signature) Jasmine Lewis Date: 05/23/2018

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