Marco's Pizza

Inspector observed facility not following the written TPHC procedures for their pizza sauce (Location: procedures posted on the walk-in cooler door). COS PIC wrote the date and time (on the prep date sticker) of the pizza sauce pulled from refrigeration today. CA: Facility must follow their written TPHC procedures for their pizza sauce. Note: Per the facility's written TPHC procedures for their pizza sauce: the date and time when facility pulled the sauce from refrigeration needs to be written on the prep date sticker

Inspector observed facility without written procedures and without EPA registered disinfectant effective against Norovirus for cleanup of vomiting or diarrheal events. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Inspector observed First Aid Cabinet above prep top cooler (Cabinet attached to wire storage shelves). COS PIC relocated. CA: (q) First-aid Supplies, Storage. First-aid supplies that are in a food service establishment for the employee’s use shall be: 2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. P

Inspector observed hot water inadequate at the hand sink behind the POS counter. Inspector observed hot water inadequate at the hand sink in the restroom. CA: 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf

All TCS foods in the walk-in cooler and pizza prep top cooler were being held between 48F-51F. Advised PIC that TCS foods shall be held at 41 degrees F or below. COS- TCS foods were discarded during the inspection and the facility has voluntarily closed until the walk-in cooler is repaired to hold foods at or below 41F.

PIC does not have active managerial control over food practices due to risk factors out of compliance. Advised PIC to implement procedure to ensure refrigerated TCS foods are held at or below 41F-- i.e. make temperature log, place near each unit, verify that TCS foods in the refrigerated units are temping at or below 41F, or use of electronic monitoring devices, or other effective means to gain compliance over food service practices and procedures.

Observed food handler not wearing hair restraint. Advised PIC to wear a hat or hair net when preparing foods.

Observed food employee wearing jewelry (watch) other than a plain ring on their hands/arms while preparing food.

Observed no hot water at front hand sink. Advise PIC repair/ adjust water to provide hot at a minimum of 100F to the front hand sink.

Observed food handler not wearing hair restraint. Advised PIC to wear a hat or hair net when preparing foods.

Observed hand sink block by a rolling tray cart. Advise PIC to keep hand sink accessible at all times. Observed no cold water and inadequate pressure of the hot water at back hand sink. Advise PIC repair/ adjust water flow to back hand sink to provide hot and cold running water at a minimum of 100F.

Observed food handler not wearing beard restraint. Advised PIC to wear beard net or mask. Observed food handler wearing a watch. Advised PIC to food handlers are to removed jewelry and watches (except for a plain wedding band) when preparing foods.

Observed the most recent health inspection report was not posted. Advised PIC to post the most recent copy of the report.