Marco's Pizza

Equipment Adequate to Maintain Product Temperature

Wiping Cloths Properly Used and Stored

Washing Fruits and Vegetables

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificates expiration date is 3 years current certificates are set with 5 years - From follow-up inspection 2024-02-12: **Time Extended**

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Currently the pizza station is the only prep station available. The restaurant uses bare hands when making the pizza and adds a glove for the salad prep this is unacceptable. The condiments have been handled with a bare hand and contaminated, when these items are added to the pizza the cooking step is the kill step. While for a salad no kill step is present and this product is not used for ready to eat items. Other Marcos pizza have a separate make cooler for the salads to avoid the cross contamination. A next day call back will be required for the bare hand contact , the inspector will evaluate the operator solution. Weather it's use of gloves for all prep, adding a cooler , presetting the entire salad . The current system needs to change **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificates expiration date is 3 years current certificates are set with 5 years