MARKITOS PIZZERIA

Intermediate - Handwash sink used for purposes other than handwashing. Cloth in handwashing sink

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cardboard used to line food-contact shelves.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handling money with gloves and proceed to continue cooking. Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator storing dirty utensils inside HWS. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed glass cleaner spray bottle not identified. Corrected On-Site

Basic - Food stored on floor. Observed water bottles case stored on floor. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Basic - Food stored on floor. Observed flour bag and sugar container stored on floor. Employee rearranged properly.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Intermediate - No soap provided at handwash sink.

Basic - No handwashing sign provided at a hand sink used by food employees.