Marco's Pizza

Contact Information

2111 Packard, Suite D
Ann Arbor, MI 48104

Health Report - 11/05/2010 (1 critical incident(s))

(Critical) Employees smoking outisde and going back inside to return to food service without washing hands. After smoking it is required to wash hands to minimize potential for contamination of food. Corrected by discussion and hand washing.

A certified food saftety manager is required in the food service establishment. There is none to the managers knowledge and there is no documentation to confirm certification. An office conference to discuss the vilation is required. Office conference notice will be delivered on 11/5/2010

Health Report - 05/13/2010 (3 critical incident(s))

(Critical) At onset of inspection the handsinks were bone dry and had not been used. Employees are not washing there hands as required as indicated aboved. Employees must wash hands routinely to minimize potential for contamination from hands. Corrected by discussion and observing employees washing hands during remainder of inspection.

(Critical) Assorted potentially hazardous foods found at 45 - 46 degrees f in the bottom of the prep unit. Ph foods must be maintained at 41 degrees f or below. Corrected by relocating foods to the wic which is maintaining proper temperature and using or discarding within 4 hours if not consumed.

(Critical) 3c sink operation as descibed by manager was incorrect and sink set up was improper at time of inspection. Utensils are not being properly sanitized. Proper sink set up is wash rinse and sanitize , a 3 step process with sanitizer being the final rinse step. Corrected by discussion and setting up the 3c sink properly using quaternary ammonium as sanitizer.

Thermometer missing from the pop unit. Provide a thermometer for this unit in order to be able to monitor the temperatures for this unit.

The following non food contact surfaces need cleaning: the interior of the dough cooler, the non food contact surfaces of the dough mixer. The gaskets on all cooler doors if not torn( if torn they sould be replaced). The ledge under the top conveyor of pizza oven. And the interior of the reach in unit that is not in use but used to store pizza racks.

There is a leak in the walk in cooler coming from the fan housing and dripping down into a bucket. Repair leak and once repaired remove the bucket from the walk in cooler.

The door to the restroom is not self closing. Provide a self closer for the restroom door so that the door closes completely by itself to minimize access for insects.

Salad togo containers are stored in the rear storage area on the shelf with the inner part exposed. Invert the togo containers so that the inner part is face down to minimize airorne contaminants and contact.

Test strips for quaternary ammonium were not available. Provide sanitizer test strips for the quat and for chlorine (if not available also) test strips are required in order to be able to determine proper concentration of sanitizer.

The rear screen door does not fit properly to protect the outer openings. Repair or replace so that the rear screen door is tight fitting and eliminates gaps to the exterior to minimize access for insects and rodents.

A certified food safety manager is required in the food service establishment. Please submit documentation including date of exam and certificate number of the certified food safety class completed and passed by the food safety manager. If not current you must take class within 90 days. Failure to comply will result in enforcement action.

The gaskets on the prep unit doors and the dough cooler are torn. Once torn they are no longer cleanable. Replace split gaskets.

The bottom of the prep unit was not holding ph foods at proper temperature. Corrected by adjusting unit to hold ph foods at 41 degrees f or below and placing foods into wic to be consumed or discarded within 4 hours of removal from temperature control.

A covered waste receptacle is missing from the employee restroom. Provide a covered waste receptacle for proper disposal of tampax.

Health Report - 11/06/2009 (2 critical incident(s))

(Critical) Employee observed handling lettuce when cutting with bare hands towards the very end of inspection. Employee was not aware that he was to use gloves when prepping ready to eat foods. Bare hand contact is prohibited. Corrected by putting on gloves, make sure hands are properly washed prior to and after using gloves.

(Critical) Several cans of canned sliced red peppers found on storage shelf damaged. Also can of oil severly damaged. Return to the supplier for credit. If received in dented damaged condition. Do not use, return for credit.

Gaskets on the prep unit door and the dough cooler are torn. Once torn they are no longer cleanable. Replace torn gaskets.

The screw for the clamp on the wall to hold the discharge line from the water softener has fallen out and the clamp does not stay secure to keep hose airgapped. Reclamp and replace missing screw to tighten and maintain adequate airgap for the discharge line for the water softener.

The light bulbs in the pizza hot holding cabinet are not plastic coated or shielded. Replace with plastic coated bulbs to minimize potential for glass fragments to get onto foods if bulb should shatter.