MARCOS PIZZA

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (44F - Cold Holding) at cook line cutting, as per employee from 30 minutes prior.

  High Priority

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed flour bags on floor by pizza oven.

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler and WIC soiled. **Repeat Violation**

  Basic

• 25-05-4

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed pizza boxes covered by plastic bags on floor at front counter.

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed chicken wings inside WIC uncovered.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings inside WIC with no date marked, as per employee from previous day.

  Intermediate