MARCO' S PIZZA

The bottom-left corner of the walk-in cooler door is peeling on both the inside and outside.

Observed several Ready-to-eat, TCS (Time/Temperature Control for Safety) food items in prep top cooler held for more than 24 hours without date labels. Those food items were: cooked chicken nuggets, cooked steak, feta cheese.

Observed vents above two prep tables unclean and heavily soiled with dust and debris.

Observed cooked steak inside prep top cooler not cold holding at 41°F (5°C) or below.

Observed an unclean and rusty can opener blade.

Observed several Ready-to-eat, TCS (Time/Temperature Control for Safety) food items in prep top cooler held for more than 24 hours without date labels. Those food items were: cooked sausage, cooked steak, shredded mozzarella cheese.

Observed walk-in cooler not holding 41F degrees or below. No TCS foods in the cooler.

Observed cooked chicken wings cooling at room temperature. PIC states items were out right before EHS stepped in to conduct the inspection.

Observed two hand washing sinks, produce sink, and three compartment sink were not supplied with hot water. After further investigation, it was observed that both tankless hot water heaters were not on. PIC turned hot water heaters on, however water at the plumbing fixtures cuts out periodically and still no hot water supplied.

Observed roughly 10-15 large dead roaches on trap pats under the prep line.

Observed vents above prep table unclean and heavily soiled with dust and debris.

Observed walls and floor throughout the facility unclean to sight and touch.

Observed chicken wings inside prep top and walk in cooler not cold holding at 41°F (5°C) or below. COS wings were discarded.

Observed pizza sauce using time as a public health control not labeled with prep or discard time. COS sauce was labeled.

Facility unable to provide proof of a certified food safety manager. Facility must obtain a CFSM within 30 days. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed cooked chicken wings cooling at room temperature. PIC states items were out for roughly 1 hour prior to inspection. COS items placed in walk in cooler to cool.

Upon arrival, two hand washing sinks, produce sink, and three compartment sink were not supplied with hot water. After further investigation, it was observed that both tankless hot water heaters were not on. PIC turned hot water heaters on, however water at the plumbing fixtures cuts out periodically. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Permit holder must have system inspected and repaired within 3 business days.

Observed bag of frozen chicken breasts thawing at room temperature. COS item was placed in walk in cooler.

Observed food handling employee preparing pizza while wearing a bracelet. COS bracelet was removed, employee washed hands. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed food handling employee preparing pizza without wearing an effective hair restraint. COS employee stopped making pizza and put on a hat; fellow employee finished making particular order. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed visible light at the bottom of the employee exit door. Facility needs to fill area or provide stripping to prevent the entrance of pest and vermin. (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed racks, used to store clean pizza pans, unclean to sight and touch. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed walls throughout facility that are unclean to sight and touch. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.