Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Shellstock, maintaining identification
12/03/2013
Routine
Roasts held at a temperature of 130°F or above Shredded cheese that falls off of pizzas being made is recycled into the main container in the make tablle and reused. Pizza Sauce is held at room temperature for more than 4 hrs.
Test kit provided and used to measure sanitizing solution concentration Establishment does not have test kit for quaternary ammonia santizer. Strips on hand were for bleach.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Yellow grease depostis on the walls on oven side.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Vents do not prevent grease deposit on wallls.
Capacity, availability, and pressure of hot and cold water Hot water heater does not keep up with front hand sinks. Observed employee fill one basin of triple sink and an employee could not get hot water at hand sink right next too it. Hot water at front hand sink and restroom takes more that 15 seconds to get hot.
Plumbing system repaired according to law Drain under triple sink backed up during inspection. Plumber called.
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