MARCO'S PIZZA #8292

4-501.11 Maintain equipment in good repair. Observed sandwich lowboy door with large dent missing on the interior of the door. Observed the gasket peeling from the door in the same lowboy. Ensure that equipment is repaired and maintained in good repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin present in the female restroom. Ensure that there is a covered receptacle in the female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in the dumpster area. Maintain dumpster doors closed when not in use.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed base board tiling damaged and broken on the interior portion of the WIC, ensure that the tiling is repaired so that the baseboards are smooth and easily cleanable. Observed the grouting begging to crack and wear at the 3-Comp Sink. Ensure grouting is repaired and replaced.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed both General Manager and Shift Manager present in facility at time of the inspection, neither of which were certified food protection managers. Ensure that facility has a CFPM at the facility during operations. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P- Observed multiple pizza sauce individual cups with no labelling. Observed a container of sausage in the WIC dated past expiration, PIC stated that it was thawed today and explained to EHS that it was still in 7 day window. -CDI- PIC was able to properly date mark all foods either missing date mark or incorrectly dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed sandwich lowboy door with large chunk missing on the interior of the door. Observed leaking condenser on the interior of the prep top lowboy. Ensure all equipment in the facility is maintained in good repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above prep top with buildup of food residue, dust and debris. Ensure all non food contact surfaces are maintained as clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Keep a covered waste bin in female restroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors open in the dumpster area. Maintain dumpster doors closed when not in use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated that they are planning on getting ServSafe certified soon. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the front handsink. CDI: EHS provided PIC with handwashing signs and PIC posted immediately.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bin of flour stored directly on the floor by the pizza oven. Keep all food items off of the floor to prevent contamination.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged plastic cambro with large crack, stored on the clean dish rack. PIC stated all items stored on this bottom shelf of the rack are equipment and utensils not being used. EHS advised labeling the rack as "do not use" or keeping in office area so that all employees don't accidentally use these damaged multi-use equipment and utensils. CDI: PIC voluntarily discarded all damaged cambros. 4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout the facility. Observed the front handsink, 3-compartment sink, and handsink inside the female restroom all needing to be re-caulked. Seal/repair all equipment mentioned above. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the surface of the plastic cutting board at deli fliptop 2 heavily scoured and no longer smooth and easily cleanable. Replace cutting board.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets inside lowboy cooler 1 and the reach-in cooler. Observed faucets at handsinks and at the 3-compartment sink soiled with food debris/residue, leaving sticky residue on hands after bare-hand contact was made. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled walls by the make line with food debris/residue. Observed black buildup on the wall behind the 3-compartment sink. Observed heavy oil buildup/residue on ceiling tiles above the pizza oven. Increase cleaning frequency. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing tile on the baseboard inside the WIC. Replace missing tile on baseboard.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 employee drinks stored directly on top of a stack of single-serve pizza boxes. Keep employee drinks stored away from possible contamination of single-serve articles. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated that he just recently got promoted to General Manager and is planning on getting ServSafe certified. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed PIC wash hands at the handsink and turn off faucets without a protective barrier. CDI: EHS educated PIC on the proper steps to handwashing and PIC correctly re-washed hands to avoid cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of a can opener, attached to a prep table, soiled with food debris. CDI: PIC removed can opener from the prep table and placed in the 3-compartment sink to be properly washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a large container of cut romaine lettuce stored in the WIC not date marked. PIC stated that he prepped it yesterday. CDI: PIC labeled the food item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of pre-cooked chicken wings past it's expiration date, stored in the WIC. Date label for the wings read expiration date and time of today's date, 12/10, and time of 10:00AM. Observed a container of cut romaine lettuce past it's expiration date, stored in lowboy unit 2. Date label for the cut romaine lettuce read expiration date and time of today's date, 12/10, and time of 10:00AM. CDI: PIC voluntarily discarded food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza sauce held at room temp without a label stating the start time or discard time. Observed a variance letter to hold pizza sauce at room temp for up to 24 hours. PIC stated that he pulled it out exactly around an hour prior to the inspection start time. CDI: PIC created start and discard time for pizza sauce. ***Note: This violation has been a repeat violation and has been out of compliance for the previous three consecutive inspections (3/28/23, 11/06/23, 6/26/24). EHS will implement a Risk Control Plan for their TPHC so that the facility will gain long-term compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple plastic containers stacked wet and stored in the clean dish rack. CDI: Containers were separated to allow proper air-drying.

4-501.11 Maintain equipment in good repair. Observed the interior wall and interior door of the lowboy number 2 damaged and exposing absorbent material. PIC stated that he is aware of the damage and let owner of the store know to get it repaired.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Obtain a covered waste bin for disposal of feminine products.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing dumpster door for the shared dumpster. EHS advised PIC to contact Waste Pro to get dumpster door replaced. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug for the shared dumpster. EHS advised PIC to contact Waste Pro to obtain a drain plug.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee's drink stored above single-serve condiments in the reach-in cooler. PIC stated that they have a designated employee drink area. CDI: PIC removed employee drink and placed in employee drink area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC left facility during inspection leaving uncertified employee in charge. Employee was preparing food during PIC absence. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink measured less than 50 ppm. CDI- Sink was drained and fresh product dispensed. Test was performed after dispenser had been running for a bit. Quat measured 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pizza sauce 44.0 F in container in walk-in cooler. Sauce was 44.0 F in center and 42.0 F at edges, indicating cooling of sauce was still in progress from previous day (22 hours). Sauce was made with 80.0 F water. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : nObserved large pizza make cooler not holding foods at 41.0 F or below. PIC stated the unit has been problematic recently with holding food at proper temperatures. PIC moved food to WIC for cool down. Call made to for service call. Do not use units that are known to not be working properly. Return visit on Friday 6/28 to check on unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed variance letter to hold pizza sauce at ambient temperatures for up to 24 hours. Pizza sauce on counter top being held on TPHC was not labeled with the start time or discard time. CDI - PIC voluntarily discarded sauce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Pizza sauce had not cooled to 41.0 F after 22 hours according to date mark. Sauce attempting be cooled in dense volume with high water content. Cool sauce in smaller volumes and stir regularly to facilitate cooling. See # 20 above. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks:

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food employee’s bare hand come into contact with ready-to-eat sandwich while packaging the product for a customer. CDI - Employee educated and food discarded. 3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. - Pf. Observed food employee cutting unwashed lettuce, use bare hands to handle product into single service plastic container. CDI - Employee educated and product voluntarily discarded. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods in cold holding compliance with the exception of chicken and shredded mozzarella cheese reading > 41 F. PIC stated that the items had just been placed on the line prior to EHS arrival. CDI - Products transferred to reach-in freezer to rapidly cool down to < 41 F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed variance letter to hold pizza sauce at ambient temperatures for up to 24 hours. Pizza sauce on counter top being held on TPHC was not labeled with the start time or discard time. PIC stated that the pizza sauce was removed from the WIC around 10:30 this morning. CDI - PIC labeled the pizza sauce container with time stamps. -3-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing degreaser agent stored on floating shelf above food prep line. No physical evidence of contamination observed. CDI - Spray bottle removed to chemical storage area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sack of onions stored directly on floor inside of the walk-in cooler. CDI - PIC removed from floor. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee chop up unwashed lettuce and place food item into single service salad container. CDI - Product discarded. -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes in their original packaging stored on the floor at the dining area and box containing single service clear salad containers on the floor inside the kitchen. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at two pizza prep unit reach-in doors.***No points deducted due to improvement and different area observed. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on ground surrounding dumpster and recycling bins. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to dumpster left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster and recycling bins missing their drain plugs. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified. Facility recently permitted. Facility has until May 7th 2023 to obtain certification before points deducted.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed PIC handling cell phone before proceeding to lift pan out of fliptop to date mark it. CDI: PIC instructed to wash hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of mozzarella without a date mark present. PIC stated that cheese was opened and put there this morning. CDI: PIC date marked pan of mozzarella. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked ground beef and olives with a date mark of 3/19 and on its 10th holding day. Observed ground beef container missing a prep date mark and PIC stated the prep day is unknown. REPEAT CDI: PIC voluntarily discarded products. Points not escalated due to improvements since last inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed variance letter to hold sauce at ambient temperatures for up to 24 hours. Sauce on counter top being held on TPHC was not labeled with the start time or discard time. PIC stated that the sauce was removed from the WIC around 10:30 this morning. CDI: PIC labeled the sauce containers with time stamps.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer with dead battery and not accessible. PIC stated that upper management is supposed to deliver a new battery to the store today. CDI: Battery was obtained and thermometer is functioning and accessible.

4-501.11 Maintain equipment in good repair. Observed 3 rusting racks inside walk in cooler towards door. Observed out of order drink dispensers. PIC stated they will be removing and going with bottled beverage. PIC stated that Pepsi has been saying that pick up will take place soon and has not yet come.REPEAT. Observed fliptop pizza station with lifting lid missing on right side. PIC stated that it has been broken for a while.

5-205.15 Maintain a plumbing system in good repair. Observed broken back flow preventer bell at can wash. Hose had a vacuum breaker equipped. Replace back flow preventer.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling baseboard tiles, missing and damaged baseboard tile inside walk in cooler near door. Observed peeling baseboards behind front counter and register. Replace. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified. Facility recently permitted. Facility has 6 months to obtain certification before points deducted.CDI by instruction.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed 2 food employees turn faucet off with bare hands and proceed to handle clean disposable towels afterwords during the hand washing process. CDI, employees rewashed hands and used towel to turn faucet off to prevent recontamination.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of feta cheese, ham, meatbal, cut Tomatoe, and lettuce not date marked in prep units. CDI, operator voluntarily discarded foods.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed variance for pizza sauce for 24 hours but observed portioned pizza sauce held out of temperature control but not identified with date and start and discard time as indicated by written procedures. CDI, operator stated space prepared recently and labeled sauce.a

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles of cleaners not labeled. CDI, operator labeled and discarded unknown chemical botte.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sauce recently prepared and cooling at 58 degrees F at 1:17pm. At 1:58 sauce was at 57 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, sauce transferred to shallow uncovered containers in walk in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed 3 rusting racks inside walk in cooler towards door. Observed out of order drink dispensers. PIC stated they will be removing and going with bottled beverage. Remove if no longer necessary to establishment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some old sticker residues remaining on outside of containers stored as clean on rack.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling baseboard tiles, missing and damaged baseboard tile inside walk in cooler near door and damaged corner tile on outside of walk in cooler. Observed peeling baseboards behind front counter and register. Replace.