MARCO'S PIZZA

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary <200ppm) Advised operator to drain sink and set up with fresh quaternary sanitizer between 200-400ppm.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed pizza sauce ingredient's added with no time mark. Operator added time stamp. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed degreaser over sauce packets and sliced jalapeños. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 6 poster sent to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit and diarrhea procedures sent to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by triple sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans observed stacked with excessive build up of moisture. Operator spread out containers. . Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed the scooper. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired as of 12/1/2023

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator uses time control for pizza sauce with no time mark at time of inspection. Operator time marked pizza sauce. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Tile cleaner stored next to paper towels on storage rack by back door. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top cooler by walk in: sliced ham (51F - Cold Holding); feta (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products held overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top cooler by walk in: sliced ham (51F - Cold Holding); feta (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products held overnight. See stop sale. On prep counter: house made pizza sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for three hours. Operator decided to utilize time as public health control. Operator placed time stamp for remaining 1 hour. Time as public health control sent to operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Degreaser in spray bottle stored over corn meal and sauces at dry storage shelf. Operator stored properly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water in handwash sink by three compartment sink- operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for marinara sauce on time. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of Fanta on prep table by walk in cooler- operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza no hair restraint- operator provided. Corrected On-Site

Basic - Floor area(s) covered with standing water. By 3 compartment sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green peppers over pizza crust/walk in cooler/corrective action taken/operator stored pizza crust in proper area. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, marinara had been out for 30 min. Operator labeled. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.