Marco's Pizza

Observed an employee washing their hands at the three-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Employee was educated on where to wash their hands and went to wash their hands in the handsink behind them.

Observed several Time/Temperature Control for Safety food items Chicken wings (45F), Pizza sauce (44F), Sliced tomatoes (46F) in the walk-in cooler being held above 41F with an ambient air temperature of 53F. The Person in Charge (PIC) states that they have been having issues with the unit. The PIC contacted a technician and is awaiting a return call to determine if the technician will be able to come out at this time to repair the unit. The PIC removed the TCS food items from the walk-in cooler to the cooler units in the main kitchen. 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. The chicken wings were discarded due to prep date: 8/25/24. Move all TCS food items to the cooler immediately. Have a technician from a reputable repair company repair the walk-in cooler.

Observed a Raid bottle for flying insects being stored under the counter at the front of the main kitchen. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment and does not apply to packaged poisonous or toxic materials that are for retail sale. Please work with a reputable pest control company to control insects.

Observed 2 boxes of single use items (salad containers) being stored directly on the floor in the dry storage area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6 inches (15 centimeters) above the floor. Please place single use items at least 6 inches above the floor.

Observed employee items (Powerade bottle, and Gatorade bottle) being stored in the reach in cooler next to customer items in the front of the main kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Place employee items away from items used for customers.

Observed an opened bag of pretzels being stored on top of single use napkins in the dry storage area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Place employee items away from items used for customers.

Observed several items in the walk-in cooler being held above 41F with the ambient air temperature at 37F. Person in charge (PIC) states that they received a truck order and just finished doing a lot of prep and had the walk-in cooler door open. All time/temperature control for safety (TCS) foods shall be kept at 41F or below for cold holding. Educated person in charge to keep all cooler doors closed at all times and not leave them propped open.