Marco's Pizza #52

Contact Information

4068 Packard
Ann Arbor, MI 48108

Health Report - 04/26/2010 (1 critical incident(s))

(Critical) Wiping cloth solution used to wipe down the prep table and other food cotnact surfaces ws found to be in excess of 400 ppm quaternary ammonium. Max concentration is 200 ppm. / corrected by resetting up solution and providing proper concentration of sanitizer.

Test strips for sanitizer for quaternary ammonium are missing. Provde test strips in order to check fro proper concentration of sanitizer.

The lighting in the walk in cooler is inadequate. Replace bulb with a larger watt bulb when in need of repair.

The gaskets on the dough cooler are torn and =taped. Once torn they are no longer cleanable. Replace split gaskets.

The hood filter is in need of cleaning on the pizza oven. Clean now and place on a more frequent cleaning schedule.

Unnecessary equipment from rear storage area. Remove any unnecessary equipment in the rear storage area nd reorganize this area. Discard any unnecessary articles.

Health Report - 10/28/2009 (1 critical incident(s))

(Critical) The cold water knob for the handsink in the prep area is not functioning and is turned off at bottom valve. Repair or replace so that the cold water knob is functioning in order to provide proper tempered water for handwashing at the prep sink. This is the only designated handsink for the pizza prep area.

Frozen ph foods in the gibson freezer upright are thawed out temped at 31 degrees f. All ph foods must be frozen solid. Call for repair of unit.

The upright gibson freezer is not working. Ph foods are thawed out temped at 31 degrees f. All ph foods must be frozen solid. Repair or replace unit.

Health Report - 05/12/2009 (2 critical incident(s))

(Critical) Sliced tomatoes found on the prep table in container at 60 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding tomatoes

(Critical) Food employees are not frequently washing hands as evidenced by garbage can in front of handink in prep area not allowing access and all other handsinks including prep area handsink, did not have any water in it at time of inspection. One employee indicated he washed hands in 3c sink. All food employees are required to properly wash hands routinely. Corrected by discussion and allowing access to sinks. Employees were observed to then wash hands several times throughout inspection process.

Pizza oven rollers and ledges need cleaning. Clean now and place on a more frequent cleaning schedule.

Packages of ham found thawing at room temperature on the prep area table. This is an improper thawing method. Thaw in cooler enough in advance or under cold running water. Thawing out at room temperature is not an approved method of thawing.

The handsink was blocked for access for routine handwashing by a large garbage can parked in front of the handsink. Relocate the garbage can to allow access for routine handwashing. Corrected by relocating garbage can.

The cold water knob is loose at the prep area handsink and did not allow access for cold water. Repaired at time of inspection is stripped but can be accessed by pushing down on knob when turning.