MARCOS PIZZA #8532 health score and inspection history

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Several white cutting boards soiled with dark spots and deep scoring.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Fan covers in WI cooler/freezer soiled with dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with flour and heavy dark residue spots near dish machine, under shelving/equipment.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// White cutting board on bottom shelf of clean dish storage soiled with food debris. // Knives on knife rack soiled with food debris. COS PIC Voluntarily removed all to 3 comp sink for wash rinse and sanitize.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. //White cutting boards with very dark residue on clean shelving.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Various RI coolers soiled with residue and food debris. // Fan covers in WI cooler soiled with dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dark residue on the floor under cooking equipment.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No certified food safety manager available during operation.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Slicers soiled with food debris. COS PIC Voluntarily removed to 3 comp sink for wash, rinse, and sanitize.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Interior of various RI coolers soiled with food debris.//Fan covers in WI cooler soiled with dust.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer bucket set up during operation.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Toothbrush and toothpaste sitting on the counter next to the make table.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floor soiled with a heavy black residue in various areas throughout establishment.