Marco's Pizza

Food wasn't from an approved source or wasn't in sound condition.

Cold food wasn't being held cold enough to stay safe.

Equipment, food-contact surfaces,& utensils (pf).

Staff weren't wearing required hair restraints.

Wiping cloths weren't stored in sanitizer between uses.

Observed cooked wings not properly cooled from 135 to 70 degrees within 2 hours. Cooked wings observed at 96 degrees. Wings began cooling at 12:30. PIC corrected by reheating to 165 degrees and starting the cooling process again. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Cooked Time/Temperature Control for Safety Food (Chicken wings) was not cooled from 135F to 70F within 2 hours.

Observed a bottle of degreaser stored with clean dishes in the storage area. PIC relocated chemical bottle to the chemical storage area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P.

Observed flour not protected from overhead contamination. Also observed uncovered sauce and cheese stored beneath dirty shelves in the food preparation area. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed an expired food permit from the restaurant next door (El Catrin) posted in public view. PIC was advised to obtain a copy of the current food permit from the Henry County Health Department.

Observed build up on shelves above the preparation station. (Below shelves) 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Employee drink improperly stored above food in the reach in cooler. The drink was an open bottle. PIC corrected on site by discarding the drink bottle. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. 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.

Cold food wasn't being held cold enough to stay safe.

Surfaces that touch food weren't kept clean and sanitized.

Hand drying provision (pf).

Handwashing sinks weren't properly stocked, accessible, or used.

Observed the back door of the establishment propped open during the majority of the inspection. PIC stated that it was propped open to take trash out. Advised staff to close the door immediately after taking the trash out (COS). 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (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. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or.

Observed the walls and floors in need of cleaning underneath the 3-compartment sink and the clean dishes shelf. Observed the floor tile in front of the 3-compartment sink in bad repair. The floor tile must be replaced to prevent mold from growing underneath the tile.

Observed a light shield missing on the light in the unisex restroom.

Observed two water bottles with a top (half full) stored improperly in the kitchen and the walk in cooler. One bottle was on a shelf with sauces and single service items and another water bottle was stored above food items in the walk in cooler. Advised PIC to store employees items in a designated area (COS). 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. 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.

A splash guard will need to be installed between the hand washing sink and the prep sink to prevent contamination. This a repeat violation.

Observed the back door in need of a door sweep due to a gap at the bottom of the door. This will allow entry of bugs into the facility. This is a repeat violation. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (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. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment.

Observed the current permit not posted for the public's view. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed single service pizza boxes stored on the floor in the facility. Advised PIC to make sure all items are stored 6 inches or higher off the floor. Also, observed to-go trays and plates stored on the shelf not inverted to protect form contamination.

Observed the reach in cooler where the dough is housed in need of repair due to the rubber gasket in disrepair. Please repair by May 1, 2025. Please send a copy of the invoice (stating repairs) to sabrina.young@dph.ga.gov.

Observed debris underneath the lid of the prep top cooler for the sandwich station. This is a repeat violation.

Observed the floors in need of cleaning in the walk in cooler and near the 3-compartment sink area.

Observed the vents underneath the pizza oven in need of cleaning due to dust debris.

Upon entry a foul odor was noted throughout the facility. Spoke with PIC, and he stated that the facility next door had been having issues with their grease trap. After talking to the manager at the Mexican facility next door and walking through, the PIC stated that they had not been having issues. I did not smell a foul odor in the facility either. Facility will need to email a copy of the grease manifest to sabrina.young@dph.ga.gov to verify when the grease trap was last serviced by Friday, 4/25/25 COB. Further actions will be taken once the grease manifest has been reviewed.

Cold food wasn't being held cold enough to stay safe.

Sanitizer wasn't used, mixed, or tested correctly.

Observed an employee that was not scheduled to work enter into the kitchen, go outside, come back into the kitchen and started slicing pizza from the oven and boxing orders without washing his hands.

Observed fajita chicken strips held past the disposal date (12/3). Advised PIC to discard the food item (COS).

A splash guard will need to be installed between the prep sink and the handwashing sink to prevent contamination.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Went over a employee health policy form with the PIC (Mr. Jerry/GM). 511-6-1.03(2)(m) - Person-in-Charge Duties Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed a bucket in the handwashing sink making in not accessible to wash hands at all times for the employees. An employee removed the bucket and was advised to wash, rinse, and sanitize it in the 3-compartment sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing.

Observed the handwashing sink on the front-end and in the unisex restroom without handwashing soap to properly wash hands. Advised PIC to keep soap at all sinks at all times. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed potentially hazardous food prepared on-site without a date marking (lettuce and pepperoni). Advised PIC to discard the food items (COS).

Observed a fly strip with dead flies on it hanging right by the storage rack with clean dishes on it. Advised PIC that the fly strip cannot be placed there, and it was removed and discarded (COS).

Observed the back door in need of a door sweep due to a gap at the bottom of the door.

Observed the current inspection report not posted, but a grade of a 92/A posted for the public's view. Spoke with the manager Jerry about displaying the current report. 511-6-1.02(1)(d) - Displaying of the Inspection Report 1. 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. 2. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed clean dishes stacked on the storage shelves with water nesting inside of the dishes. All dishes must be properly air dried before storing on the shelves.

Observed the lid broken on the pizza prep top table. The equipment must be maintained in good repair.

Observed a lot of food debris on the shelf above the dough station and also underneath the lid of the prep top cooler for the sandwich station.

Observed the floors in need of cleaning underneath the shelves in the walk in cooler and clean dishes storage. Also special attention is needed underneath the 3-compartment, prep, and hand sinks due to debris. Observed the wall not in good repair above the walk in cooler. The wall should be smooth, easily cleanable, and nonabsorbent.

Observed the light shield missing on the light in the unisex restroom.

Observed a handwashing sink with sheet pans and other dishes stacked on top of the sink making it not accessible at all times for the employees. PIC removed the items from the sink area (COS).

Observed the back door open on the facility thus allowing flies on the inside of the building. Please install a protector to keep the door open. This will reduce pest entry into the facility. PIC closed the door. (Repeat) (COS).

Observed the food permit expired. A total of $250.00 is due to the health department by May 13, 2024. A legal notice was signed and left with the General Manager.

Observed some of the food storage shelves in the walk in cooler with rust on them. The shelves will need to be replaced or painted with a food grade paint to make them smooth, easily cleanable, and nonabsorbent.

Observed the floors in need of cleaning in the walk in cooler underneath the shelves.

Observed the light shield missing on the lights in the unisex restroom.

Observed the sanitizer buckets on the line @ 0PPM quat solution. PIC remade the sanitizer to 200 PPM quat. (COS).

Observed no paper towels in the unisex employee's restroom. PIC replaced the paper towels. (COS).

Observed both the back and front door open on the facility thus allowing flies on the inside of the building. Please install a protector to keep the door open. This will reduce pest entry into the facility. PIC closed both doors. (COS).

Observed the vents under the pizza oven in need of cleaning due to dust accumulation. Please try cleaning the vents every 3 months to avoid contamination of the food items.