Marco's Pizza

Observed Meatballs and Dippers that were beyond their discard date. TCS foods shall be discarded within 7 days of prep/opening/heating/cooling.

COS: Discarded

Sub and salad refrigerator was holding ham at 45F, Cheese 47F, Philly Meat 48F, and wings 49F. Refrigeration must maintain foods 41F or below at all times besides while processing or actively cooling.

COS: Discarded all TCS foods

Front handwashing sink inoperable - Repair hand wash sink, supply with soap and towels.

Pizza sauce not time marked when removed from refrigeration. Variance allowing sauce to be held for 24 hrs without refrigeration requires that sauce is time marked when removed from refrigeration.

COS: Time marked sauce

Small prep refrigerator was not holding proper temperatures at time of inspection. Wings at 55F, Ham at 55F, and Sausage at 53F. Maintain TCS foods at 41F or below at all times besides when cooking, processing, or using time as an alternative to temperature.

COS: Discarded TCS foods stored above 41F

Observed foods stored in 2 top prep refrigerator between 43F and 45F. Maintain TCS foods at 41F or below at all times besides when processing or cooling. COS by adjusting refrigerator temperature.

Front handwashing sink inoperable at time of inspection - Hand washing sinks shall be accessible, supplied with soap/towels and provide tempered water of at least 100F. Repeat Violation

Sanitizer in 3 compartment sink was 0ppm, automatic dispenser was not dispensing sanitizer at time of inspection, - Maintain Quat sanitizer between 200-400ppm or according to manufacturer instructions.

COS: Manually added sanitizer to 400ppm 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the manufacturer’s label;

Pizza sauce was not time marked with the time it was removed from temperature control. - Always time mark sauce when it is removed from refrigeration in accordance with variance.

COS by time marking sauce

Observed buildup of mold around 3 compartment sink - Clean mold accumulations and re-caulk sink. Repeat Violation

Observed buildup of dust in walk on walk in cooler fan and ceiling, and mold spots on wall of walk in cooler. Clean around fan, ceiling and walls. (Either remove food during cleaning or take special precautions to avoid contamination of food products.

Observed no running water at front handwashing sink. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed quat sanitizer not dispensing from 3-compartment sink and buckets at 0 ppm. Quat sanitizer must dispense between 200-400 ppm or as specified on manufacturers instructions. Sanitizer must be manually poured into sink/buckets until fixed.

Observed no time documentation on pizza sauce as required by variance.

Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

NOTE: Inspection report cannot be posted behind counter as customers cannot view from at least 1 foot away.

Observed substantial mold build-up along wall of 3-compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Mold must be removed.

Observed substantial mold build-up on food storage shelves in walk-in cooler (especially on underside). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Shelves must be thoroughly cleaned and sanitized.

Observed cove basing around mop sink and behind mixer in disrepair. All physical facilities shall be maintained in good repair.