Marcos Pizza

Food properly labeled; original container — Inspector Note: Observed identical shakers containing parmesan, "romashan", lemon pepper, and cinnamon sugar without name labels on the prep table in front food service area. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the seasonings

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal items (bookbag, keys) stored directly on top of bags of flour in the dry storage area in main kitchen. C/A: 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. COS: PIC moved the items to a designated area away from food.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed vomit/fecal clean up kit that had an expiration date of 8/2019 with no disinfectant present. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. PIC Ordered new kit, will email to verify upon receipt

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in the bucket in the main kitchen with sanitizer at 0ppm concentration. All three buckets in the kitchen had 0ppm sanitizer. C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: Employee had to re-make the sanitizer manually

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the small prep top cooler with an ambient temperature of 44F. CA: All coolers must be maintained in good repair and proper adjustment. COS: Unit taken out of service.

Nonfood-contact surfaces clean — Inspector Note: Observed gaskets to the bottom of the prep top unit covered in debris and what appeared to be mildew. C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS Facility has 3 days to correct the violation

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed two open clear disposable cups half full in the main kitchen next to the water cooler. Upon questioning the PIC it was stated they are employee's drinking cups. C/A 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: Cups were disposed of and employee designated area needs to be assigned

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored at the small prep top in the main kitchen with a temperature above 41*F (ex meatballs, genoa salami, provolone cheese, steak) C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS All food was discarded