MARCOS PIZZA 8306

6 findings recorded on Oct 21, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed team member failure to wash hands when changing tasks while preparing food and storing received items in kitchen. CA: Discussed proper hand washing procedures with team member during inspection.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed team member failure to wash hands when changing tasks while preparing food and storing received items in kitchen. CA: Discussed proper hand washing procedures with team member during inspection. Employee removed gloves and properly washed hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed sliced pepperoni, sliced ham, mozzarella cheese and marinara sauce 45-50 F held inside pizza make table at cook line in kitchen. Observed plastic container holding marinara sauce 62 F on prep table in kitchen.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed sliced pepperoni, sliced ham, mozzarella cheese and marinara sauce 45-50 F held inside pizza make table at cook line in kitchen. Observed plastic container holding marinara sauce 62 F on prep table in kitchen. CA: Operator states items holding less than four hours, placed on ice to chill, re-temp food items 41 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Repeat violationItem 10D ↗

   Food labeling and containers

   Observed plastic squeeze bottles without labels stored on prep tables throughout kitchen. Observed large plastic containers holding flour without labels, stored underneath shelf next to pizza make table and dough station in kitchen.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed plastic squeeze bottles without labels stored on prep tables throughout kitchen. Observed large plastic containers holding flour without labels, stored underneath shelf next to pizza make table and dough station in kitchen. CA: Operator labeled all bottles and flour containers during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. Repeat Violation.

   Official report · Item 10D ↗

   Marked corrected on site

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