MARCO'S PIZZA

5 findings recorded on Jul 23, 2026. 3 marked corrected on site.

1. Violation recordedItem 1-2A ↗

   Person in charge

   PIC could not provided written key drop agreement. Key drop deliveries not being monitored.

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(2)(a)-(n)(p),(q)

   PIC could not provided written key drop agreement. Key drop deliveries not being monitored. C/A: Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt New Violation. Correct By: 08/03/2026

   Official report · Item 1-2A ↗

   Correction status not recorded

   Correct by Aug 3, 2026

2. Violation recordedItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No disinfectant on site.

   Inspector’s full note

   Inspection item: Response procedures for vomiting & diarrheal events

   Code 511-6-1.03(6)

   Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No disinfectant on site. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter New Violation. Correct By: 08/03/2026

   Official report · Item 2-2E ↗

   Correction status not recorded

   Correct by Aug 3, 2026

3. Violation recordedItem 9-2 ↗

   Specialized process compliance

   Facility uses variance for pizza sauce. Observed no date and time pizza sauce was removed from temperature control.

   Inspector’s full note

   Inspection item: Compliance with variance, specialized process and HACCP plan

   Code 511-6-1.10(5)(c)

   Facility uses variance for pizza sauce. Observed no date and time pizza sauce was removed from temperature control. Variance states pizza must be identified with date and time it was removed form temperature control. C/A: If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver. COS: Discarded. Corrected On-Site. New Violation.

   Official report · Item 9-2 ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.