MARCO'S PIZZA #8049

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boneless precooked chicken (64F - Cold Holding); chicken wings (61F - Cold Holding) sliced ham (51F - Cold Holding) in the pizza make table since 10:45am. Operator discarded upon discussion. Corrective Action Taken Warning - From follow-up inspection 2022-07-14: Operator has 2 hours to bring down temperatures below 41F. Operator is moving food to main walk-in cooler and buying ice to have under all pans in pizza station. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (51F - Cold Holding); sausage (52F - Cold Holding); boneless precooked chicken (64F - Cold Holding); chicken wings (61F - Cold Holding); sliced tomatoes (43F - Cold Holding); sliced ham (48F - Cold Holding); chopped beef (44F - Cold Holding); sliced ham (51F - Cold Holding) in both refrigerated make tables. Stop sale issued for items over 48F. Remaining items moved to the walk-in freezer to cool. Discussed using time tags on Temperature Control for Safety items until both units can be repaired. Corrective Action Taken Warning - From follow-up inspection 2022-07-14: Chicken Wings -49F Mozzarella-46F Sausage 45F Ham-46F Sliced tomatoes-45F. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boneless precooked chicken (64F - Cold Holding); chicken wings (61F - Cold Holding) sliced ham (51F - Cold Holding) in the pizza make table since 10:45am. Operator discarded upon discussion. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (51F - Cold Holding); sausage (52F - Cold Holding); boneless precooked chicken (64F - Cold Holding); chicken wings (61F - Cold Holding); sliced tomatoes (43F - Cold Holding); sliced ham (48F - Cold Holding); chopped beef (44F - Cold Holding); sliced ham (51F - Cold Holding) in both refrigerated make tables. Stop sale issued for items over 48F. Remaining items moved to the walk-in freezer to cool. Discussed using time tags on Temperature Control for Safety items until both units can be repaired. Corrective Action Taken Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a partial Gatorade on the shelf over the pizza dough in the walk-in refrigerator. Operator discarded Corrected On-Site Warning

High Priority - Food preparation sink has soil/old food residue. Observed mold-like residue buildup in the food preparation sink.

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed the bucket of sanitizer at the pizza cutting station to measure 0 ppm of quaternary sanitizer residual for quaternary sanitizer used. The bucket was dumped, cleaned and new sanitizer at concentration placed at the station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (44°F - Cold Holding); ham (45°F - Cold Holding); sliced tomatoes (44°F - Cold Holding); chicken nugget (44°F - Cold Holding); chicken wing (46°F - Cold Holding); sausage (41°F - Cold Holding); ham (44°F - Cold Holding); mozzarella cheese (45°F - Cold Holding); sausage (bottom reach-in) (42°F - Cold Holding); sliced tomatoes (bottom reach-in) (42°F - Cold Holding) in the small refrigerated make table and in the pizza refrigerated make table.

Basic - Abrasives and detergents not removed during the rinse process. Observed person washing dishes taking dishes from the wash step and directly into the sanitizer compartment. Instead of rinsing off the soap prior to sanitizing. The sanitizer compartment was drained and refilled with fresh solution.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks are not chained/ secured at the bag-in-box rack.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with longer beard that lacks a beard guard/beard net.

Basic - Floor soiled/has accumulation of debris. Observed dark buildup developing on the floor under equipment.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles missing around replaced grease interceptor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed blackened buildup around the mop sink basin and along the top of the triple sink. Grease buildup on the walk-in refrigerator door.