Marco's Pizza

Inspector notes: 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.

Inspector notes: 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.

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

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

Inspector notes: PIC could not produce written procedures for TPHC for the sushi rice, fried shrimp, fried salmon. Observed food (sushi rice, fried shrimp, fried salmon) with no indication of discard time when food is removed out of temperature control for 4 hours. C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (i...

Inspector notes: Observed cold TCS foods distinguished with an asterisks (*) holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items in small prep top were placed in unit at 10:30am, items then moved to walk-in cooler at 11:50am.

Inspector notes: Observed dishes being washed in the dishwasher, with a sanitizer (chlorine)n concentration of 10ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); chlorine shall be 50-100ppm COS: dishes rewashed in dishwasher; dishwasher sanitizer at 50ppm Facility used 3-comp sink, until technician arrived. Technician arrived at 1:15pm

Inspector notes: Observed a food employee wash and rinse a Wok pan and put it on on the stove to cook with. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Wok pan was re-washed, rinse, and sanitized in a chlorine solution of 50ppm and allowed to air dry.

Inspector notes: Observed cold TCS foods distinguished with an asterisks (*) holding above 41F. Observed ice build-up on the condenser in WIC. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded.

Inspector notes: Observed black and pink build-up on the white cute of the ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Ice machine turned off, ice removed from ice machine and and ice machine washed with soap and sanitized with chlorine at 50ppm. Ice machine allowed to air dry before being turned on.

Inspector notes: Observed food employees drinking out of soda cans and prepping food in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC/CFSM informed employees that they should only be drinking out a single service cup with a lid and a straw in designated areas.

Inspector notes: Observed no handwashing signage at the hand sink located in the women's bathroom or the hand sink located in the FFS/Sushi prep area. C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: employee must wash hands signs placed at these sinks

Inspector notes: Observed several RIC doors in the main kitchen (small and large preptop-RIC) and RIC #1 and #4 in the FFS/Sushi area not able to stay close after opening. C/A: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector notes: 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.

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