Marco's Pizza #99, 32835 Fort, Rockwood, MI 48173 - inspection findings and violations

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Business Info

Restaurant name: MARCO'S PIZZA #99
Address: 32835 Fort, Rockwood, MI 48173
Permit #: 030255
Non-smoking facility: No
Last inspection: 10/14/2014
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected by holding at 41F. The condenser coil was cleaned. Portions in cold well are below the cold area.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 10/14/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    prep station cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    In the make table: pizza cheese 45f feta cheese 46f, cut tomatoes 44f. pepperoni 45f in the top. Lunch meat 45f and pepperoni 46f in the bottom. Correct violation today. Follow up 1-7 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 09/19/2014Routine
No violation noted during this evaluation. 09/13/2013Routine
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    SODA, WATER AND ENERGY DRINK OBSERVED OPENED IN KITCHEN., THIS WAS CORRECTED THROUGH EDUCATION.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    SPRAY BOTTLE CONTAINING PINK LIQUID NOT LABELED., CORRECTED BY LABELING
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SEE WASH AREA HAND WASH SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 09/06/2012Routine
  • Critical: Eating, Drinking or Tobacco
    Comment:
    ALL BEVERAGES ARE COVERED.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
 08/30/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    BOTTLE WATER USED FOR DRINKING IN KITCHEN. PROVIDE COVERED CONTAINER WHEN DRINKING IN KITCHEN. THIS IS A CRITICAL VIOLATION. A FOLLOW-UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE. CORRECT WITH IN 10 DAYS.,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
 08/23/2011Routine Inspection
  • Critical:
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Food debris has accumulated in the bottom shelf of the single door freezer unit. Wash, rinse and sanitize. It was cleaned and sanitized at the time of inspection and the violation was corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical:
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Food debris has accumulated in the bottom shelf of the single door freezer unit. Wash, rinse and sanitize. It was cleaned and sanitized at the time of inspection and the violation was corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical:
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Food debris has accumulated in the bottom shelf of the single door freezer unit. Wash, rinse and sanitize. It was cleaned and sanitized at the time of inspection and the violation was corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical:
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Food debris has accumulated in the bottom shelf of the single door freezer unit. Wash, rinse and sanitize. It was cleaned and sanitized at the time of inspection and the violation was corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical:
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Food debris has accumulated in the bottom shelf of the single door freezer unit. Wash, rinse and sanitize. It was cleaned and sanitized at the time of inspection and the violation was corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Food debris has accumulated in the bottom shelf of the single door freezer unit. Wash, rinse and sanitize. It was cleaned and sanitized at the time of inspection and the violation was corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
 08/04/2010Routine Inspection
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    In the food prep area Make Table
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ADJUST OR REPAIR THE MAKE TABLE, TEMPERATURE OF COOLER SHOULD BE 39 DEGREES OR LESS SO FOOD IS HELD AT 41 DEGREES OR LESS. TOP: SLICED TOM. = 43 DEGREES, COOKED GROUND MEAT = 42 DEGREES, PEPPERONI = 43 DEGREES, CHEESE = 45 DEGREES. BOTTOM: SLICED HAM = 42 DEGREES, SAUSAGE BALLS = 44 DEGREES, CHICKEN PIECES = 42 DEGREES.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    In the dishwash area grease trap
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    REPAIR OR REPLACE THE GREASE TRAP - - - LEAKS.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 08/07/2009Routine Inspection
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE LID OF THE WHITE FLOUR BIN.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Repairing
    Items:
    Physical facilities
    Locations:
    BACK DOOR
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPAIR THE BOTTOM OF THE BACKDOOR TO ELIMINATE GAPS AT BOTTOM.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 02/20/2009Routine Inspection
  • Items:
    Wet mop(s) storage
    Problems:
    Allows walls to be soiled
    Corrections:
    Store in manner that prevents walls from becoming soiled.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Items:
    Wet mop(s) storage
    Problems:
    Allows walls to be soiled
    Corrections:
    Store in manner that prevents walls from becoming soiled.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Items:
    Wet mop(s) storage
    Problems:
    Allows walls to be soiled
    Corrections:
    Store in manner that prevents walls from becoming soiled.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Items:
    Wet mop(s) storage
    Problems:
    Allows walls to be soiled
    Corrections:
    Store in manner that prevents walls from becoming soiled.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Items:
    Wet mop(s) storage
    Problems:
    Allows walls to be soiled
    Corrections:
    Store in manner that prevents walls from becoming soiled.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Items:
    Wet mop(s) storage
    Problems:
    Allows walls to be soiled
    Corrections:
    Store in manner that prevents walls from becoming soiled.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
 08/13/2008Routine Inspection

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