MARCO'S PIZZA

6 findings recorded on Oct 9, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   Observed after-hour (key drop) deliveries without the delivery temperatures recorded and available for review. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)(a)-(n),(p)

   Observed after-hour (key drop) deliveries without the delivery temperatures recorded and available for review. The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 9-2 ↗

   Specialized process compliance

   Observed facility not following variance procedures for pizza sauce (pizza sauce was removed from refrigeration and on 24-hour time control, but was not labeled with the start/discard time). If granted a variance or a HACCP plan is otherwise required, the permit holder shall: 1) Maintain the approved variance at the food establishment; (Pf) 2) Comply with the HACCP plans and procedures that are submitted and deemed in conformance with Rule .02(8)(a) through (e) as a basis for the modification or waiver; (P) and 3) Maintain and provide to the Department, upon request, records specified under Rule .02(8) that demonstrate that the following are routinely employed: (i) Procedures for monitoring…

   Inspector’s full note

   Inspection item: Inspection item 9-2

   Code .10(5)(c)

   Observed facility not following variance procedures for pizza sauce (pizza sauce was removed from refrigeration and on 24-hour time control, but was not labeled with the start/discard time). If granted a variance or a HACCP plan is otherwise required, the permit holder shall: 1) Maintain the approved variance at the food establishment; (Pf) 2) Comply with the HACCP plans and procedures that are submitted and deemed in conformance with Rule .02(8)(a) through (e) as a basis for the modification or waiver; (P) and 3) Maintain and provide to the Department, upon request, records specified under Rule .02(8) that demonstrate that the following are routinely employed: (i) Procedures for monitoring the critical control points, (Pf) (ii) Monitoring of the critical control points, (Pf) (iii) Verification of the effectiveness of the operation or process, (Pf) and (iv) Necessary corrective actions if there is failure at a critical control point. (Pf) Corrective Actions: PIC discarded the pizza sauce, removed a new container of pizza sauce from refrigeration and labeled it with the start/discard time.

   Official report · Item 9-2 ↗

   Correction status not recorded

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