MARCO' S PIZZA

The bottom-left corner of the walk-in cooler door is peeling on both the inside and outside. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Discussed with PIC to have the cooler door fixed as soon as possible.

Observed several Ready-to-eat, TCS (Time/Temperature Control for Safety) food items in prep top cooler held for more than 24 hours without date labels. Those food items were: cooked chicken nuggets, cooked steak, feta cheese.

CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Pic voluntarily labeled the chicken nuggets, cooked steak and feta cheese.

Observed vents above two prep tables unclean and heavily soiled with dust and debris.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Discussed with PIC to have the vents cleaned as soon as possible.

Observed cooked steak inside prep top cooler not cold holding at 41°F (5°C) or below.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

COS: Since steak was prepped at least 24 hours ago PIC voluntarily discarded the steak.

Observed an unclean and rusty can opener blade.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Discussed with PIC to have the blade cleaned or replaced.

Observed several Ready-to-eat, TCS (Time/Temperature Control for Safety) food items in prep top cooler held for more than 24 hours without date labels. Those food items were: cooked sausage, cooked steak, shredded mozzarella cheese.

CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Pic voluntarily discarded the cooked steak as it was over 41F, sausage and shredded mozzarella cheese was labeled.

Observed cooked chicken wings cooling at room temperature. PIC states items were out right before EHS stepped in to conduct the inspection.

CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: When placed in cooling or cold holding equipment.

COS: Wings were moved in freezer to cool.

Observed walk-in cooler not holding 41F degrees or below. No TCS foods in the cooler.

CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

Discussed with PIC to have the walk-in cooler serviced by July 2nd, 2025.

Observed roughly 10-15 large dead roaches on trap pats under the prep line.

CA: Dead or trapped insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Discussed with PIC to remove the dead roaches from control device.

Observed two hand washing sinks, produce sink, and three compartment sink were not supplied with hot water. After further investigation, it was observed that both tankless hot water heaters were not on. PIC turned hot water heaters on, however water at the plumbing fixtures cuts out periodically and still no hot water supplied.

CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Permit holder must have system inspected and repaired within 3 business days.

Observed walls and floor throughout the facility unclean to sight and touch.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Discussed with PIC to deep clean the facility within the next 21 days.

Observed vents above prep table unclean and heavily soiled with dust and debris.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Discussed with PIC to have the vents cleaned as soon as possible.

Observed chicken wings inside prep top and walk in cooler not cold holding at 41°F (5°C) or below. COS wings were discarded.

Observed pizza sauce using time as a public health control not labeled with prep or discard time. COS sauce was labeled.

Facility unable to provide proof of a certified food safety manager. Facility must obtain a CFSM within 30 days.

At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed visible light at the bottom of the employee exit door. Facility needs to fill area or provide stripping to prevent the entrance of pest and vermin.

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed cooked chicken wings cooling at room temperature. PIC states items were out for roughly 1 hour prior to inspection. COS items placed in walk in cooler to cool.

Observed bag of frozen chicken breasts thawing at room temperature. COS item was placed in walk in cooler.

Observed food handling employee preparing pizza while wearing a bracelet. COS bracelet was removed, employee washed hands.

Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed food handling employee preparing pizza without wearing an effective hair restraint. COS employee stopped making pizza and put on a hat; fellow employee finished making particular order.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Upon arrival, two hand washing sinks, produce sink, and three compartment sink were not supplied with hot water. After further investigation, it was observed that both tankless hot water heaters were not on. PIC turned hot water heaters on, however water at the plumbing fixtures cuts out periodically.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Permit holder must have system inspected and repaired within 3 business days.

Observed racks, used to store clean pizza pans, unclean to sight and touch.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed walls throughout facility that are unclean to sight and touch.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.