MARCOS PIZZA

Basic - Cutting board has cut marks and is no longer cleanable to sandwich cooler

Basic - Food storage container/container lid cracked or broken. Lid to provolone cheese at Sub Station is cracked Lid to Philly steak and sliced pepperonis cracked in walk-in-cooler

Basic - Sanitizer bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes on floor in prep area Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink prep area blocked by stool Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid to ready to eat food in walk-in-cooler cracked - operator discarded Corrected On-Site Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Paper plates in dining room - not inverted or protected from contamination Corrected On-Site

Intermediate - Food-contact surface soiled with food debris/staining Smaller white Cutting boards have heavy black stains

Intermediate - Handwash sink not accessible for employee use at all times. Bag of chicken stored in hand sink in prep area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in in prep area Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid to deli meat cracked Several lids on clean rack are cracked

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Provided operator with handout Corrected On-Site

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. Provided operator with handout, current employees working signed and dated form Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cut board to sandwich station heavy cut marks, operator replaced with new board Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid to shredded cheese at sub station cracked Several lids in walk-in-cooler over prepared foods are cracked

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 Pizza sauce held for 12 hours, facility opened 11am, was able to correct with time marking 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. Provided operator with form Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink back prep area, has meatballs that are to be discarded and lid in sink Corrected On-Site

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. Provided operator with form

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food storage container/container lid cracked or broken. lid cracked over sliced tomatoes in sandwich/salad cooler Lid cracked in Walk-in-freezer over prepared foods

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom shelf soiled

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - hand wash sink near front counter Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - operator moved items to employee personal area Corrected On-Site