MARCO'S PIZZA

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2025 license expired. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to walk in: second temps taken at 2:20 pm; cooked beef 48F, 2nd temp 42F, sliced ham 50F, 2nd temp 42F, shaved sausage 48F, second temp 43F, diced chicken 46F, second temp 41F, breaded chicken 46F, second temp 42F, chicken wings 48F, second temp 43F, provolone 47F, second temp 43F, steak 48F, second temp 42F. All food was moved to walk in to cool and manager arrived on site. They have someone coming to fix this tomorrow and they will not store food in there until this issue can be resolved. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to customer straws and customer cups above reach in, front counter. Also, next to customer condiments. Manager moved. 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. Two new employees, Echo and Nadia hired less than 60 days have not completed training for and have not signed health reporting agreements.

High Priority - Employee touched hat and then handled clean equipment or utensils (Pizza peel) without hand wash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (51F - Cold Holding) chicken was out to be prepped less than 4 hours. Employee placed chicken wings in walk in cooler. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee preparing lettuce with loose hair and visor on

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk flour

Basic - Nonfood-contact surface soiled. Walk in cooler fan guards

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2/1/23

Basic - Carbon dioxide/helium tanks not adequately secured.