Marco's Pizza

Inspector notes: Observed male employee chewing gum while prepping dough. (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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, exp...

Inspector notes: Observed male employee (PIC) working with a watch on his wrist. (g) Jewelry. 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. EHS informed him that no jewelry is allowed on the hands except for a plain wedding band.

Inspector notes: Observed food debri on dining room tables, can storage rack and the pizza oven. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to routinely clean all areas.

Inspector notes: Observed a bike stored in the dining room. n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed the PIC that items unnecessary to the facility's operation could not be stored; facility could potentially store bike in the office as it does not hold food products.

Inspector notes: Observed mold-like substance on the wall above the 3C sink; debri on flooring the dining room. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC that the wall needed to be cleaned routinely.