Marco's Pizzeria, 1501 State Route 52, Loch Sheldrake, NY 12759 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: MARCO'S PIZZERIA
Address: 1501 State Route 52, Loch Sheldrake, NY 12759
County: Sullivan
Local health department: Monticello District Office
Restaurant type: Food Service Establishment
Total inspections: 12
Last inspection: 01/21/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 01/21/2016Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/07/2015Inspection
No violation noted during this evaluation. 06/09/2015Re-InspectionAll violations noted in the previous inspection have been addressed.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non food contact surfaces of equipment not clean
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 05/26/2015Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 03/25/2015Re-InspectionPotato cutter clean+unencrusted with food debris./ Inside of microwave clean/ Ladies room has covered pail./ Bottom shelf of table in kitchen covered with white laminate. / Pizza station and grill station both have sanitizing solution buckets containing wiping rags. / Both reach-in coolers contain working thermometers: 1-door reach in cooler opposite grill - thermometer inside reads 40F. Inspector thermometer temped cooked chicken at 41F. 2-door reach in cooler in back - thermometer inside reads 40F, inspector thermometer temped cooked sausage at 41F. / Discard times for TPHC items labeled properly.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 02/06/2015Inspectiontomato sauce 156of pulled pork 148oF did education on TPHC, cleaning potato cutter, cooling and sanitary cutting boards.
No violation noted during this evaluation. 12/05/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
 04/28/2014Re-InspectionATOI = at time of inspection. Sanitizing solution (with bleach) required to be a minimum of 50 ppm. Hot-holding temperatures: marinara sauce - 182 degrees F, pulled pork - 141 degrees F and brown gravy - 175 degrees F. Time card system properly in use for TPHC foods in display case. Running hot tap water tempted at 121 degrees F. Proper stem-type thermometer available.
No violation noted during this evaluation. 03/31/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/22/2014InspectionReviewed proper thermometer use with cooks/operator. Reviewed with cook, Michael, that marinara sauce must be kept either in refrigeration or hot holding when not in use. Observed that pizza and Strombolis in display case are labeled with proper time card system. Cream sauce in hot holding unit tempted at 143 degrees F. Observed that two trays of chicken wings were cooked to 180 degrees F (165 degrees F minimum requirement for chicken) ok. Informed by operator's brother, Tony, that hot water pipe froze last night (photos taken ATOI), therefore no hot running water currently available. Heating water on stove for hand washing and sanitizing.
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/11/2013Re-Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 11/14/2013Inspection

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