MARCO'S PIZZA

Basic - Bathroom facility not clean. -men's bathroom toilet soiled

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -operator drained and refilled in correct order Corrected On-Site

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall around handwash sink at entrance to kitchen is lightly soiled -wall above triple sink is lightly soiled

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched baked sandwich with bare fingers while wrapping

Intermediate - Water filter not maintained according to manufacturer's instructions. -water filter lacking the date of the last time changed

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in men's bathroom, water only 78F

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer.

Basic - No copy of latest inspection report available.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 0ppm, operator changed solution, retested 200ppm Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen space and did not wash hands before working with food

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. -form provided to operator

Basic - No Heimlich maneuver/choking sign posted. -provided to operator

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.chicken wings 52F topping station in cooler for over 5 hours per operator Repeat Violation Warning - From follow-up inspection 2023-06-27: Open can mushrooms 39F, cheddar cheese 40F, wings 41F, sausage 40F, ham 40F, shredded cheese 44-46F. Cooler scheduled to be serviced next week per operator Admin Complaint

• From initial inspection : Exit door locked. For reporting purposes only. Back door - From follow-up inspection 2023-06-27: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. Warning - From follow-up inspection 2022-08-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Angelica Umstead. Warning - From follow-up inspection 2022-01-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working at time of inspection. Warning - From follow-up inspection 2022-01-04: Four employees working at time of inspection. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-01-04: Time Extended