MARCOS PIZZA #8539

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the right side dumpster.

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 no time sticker for 24-hour pizza sauce. CDI - Manager labeled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oil and one large bin of flour without a label.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer in the 3-compartment sink. CDI - Sanitizer was emptied and refilled at the appropriate concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and bacon above 41 degrees in the prep cooler due to them being stacked past the fill line. CDI - Items were voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 24 hours. Food shall be marked to indicate the time that is 24 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC policy for the 24-hour pizza sauce variance. Observed no time stickers on the pizza sauce. CDI - EHS provided policy during inspection. Sauce was labeled for the time it came out of the walk-in cooler.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gaskets on 1-door dough cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 1-door dough cooler. PIC stated company just signed contact to have preventive gasket service completed monthly. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods with temperatures fluctuating 41F-43F in pizza make table and salad make table. PIC stated product removed from units nightly and restocked during morning prep. Ambient temps of units 38F and 39F. CDI: PIC turned down temperature of units and food began cooling (<41F).

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time stamp for pizza sauce held using 24-hour TPHC/variance approval. CDI: EHS provided education and PIC back dated/time stamped product.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on pizza make table and 1-door dough cooler. REPEAT VIOLATION.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of flour stored on shelf above food prep area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket broken on salad prep station. Establishment has noted the gasket needs repair. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Observed stacked and tightly covered plastic containers of cut spinach, mushrooms, and pizza cooling in walk in cooler. CDI - Lids were removed and containers were unstacked to allow cold air to circulate in and around food product. -0.5 points- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on side of sanitizer bucket. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products inside of pizza prep unit (reach in portion) holding above 41F, see temp chart. EHS found that interior of unit holding at 52F, while top rail was holding all TCS foods at 41F or below. PIC stated that he had doors open this morning to clean interior, PIC adjusted temp and unit started to drop in temperature. PIC stated this unit was loaded fresh this morning (around 10am) from walk in cooler. CDI- products moved to walk in, EHS suggested not using this reach in portion of unit for storage until properly holding TCS foods at 41F or below. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 boneless wings marked 4-6, has exceeded 7 day limit (including day prepped/opened towards 7 day limit). CDI- product voluntarily discarded during 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 .

4-501.11 Maintain equipment in good repair. Observed gasket damage on walk in cooler gasket and gasket attached to sandwich prep unit. In need of replacement. REPEAT.

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 in walk in cooler with buildup, in need of cleaning. EHS showed area of concern to PIC. 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. Observed no PIC with a CFPM certificate during inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on main prep table for pizza dough during inspection. CDI- drink moved during inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility with 24 hour variance for pizza sauce, no records of documentation in facility at the time of inspection. CDI- PIC provided documentation, found documentation in folder after speaking with ownership.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can on shelving during inspection. CDI- dented can removed from shelving.

4-501.11 Maintain equipment in good repair. Observed gaskets beginning to show signs of damage on the sandwich prep unit reach in portion and walk in cooler gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to sandwich prep unit with deep grooves, in need of resurfacing/replacing soon.

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 in walk in cooler with food debris buildup. Observed gaskets on reach in units with food debris buildup.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked together on clean dish shelving. Ensure equipment and utensils are air dried before stacking together as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors left open during inspection. Note: facility shares dumpster with multiple other establishments in plaza.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “clean” cutting boards (yellow and red) felt oily to the touch. CDI - PIC placed into warewashing sink to get rewashed, rinsed and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sparky bottle was blue liquid not labeled. CDI - PIC removed the bottle and relabeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vent filters to the oven accumulating dust. Keep clean and maintain.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed both "clean" vegetable slicers with dry food debris. CDI- PIC rewashed and sanitized the vegatable slicers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romaine lettuce in salad prep top cooler at 43F. CDI- PIC voluntarily discarded the lettuce. All other temps in the salad prep were below 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on salad prep cooler in need of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. Points not increased due to improvement.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored inside container of corn meal with handle laying in product; scoop removed and portion of product in contact with handle discarded by staff.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of shelving throughout on main cook line).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza pans with food debris build up. VR - verification required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer dispenser dispensing quat sanitizer at 100 ppm. Corrected today by manually remaking. VR - verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed wings cooling too slowly, not reaching 70F or below within 2 hours. PIC voluntarily discarded wings, remade them. VR - verification required to check that cooling parameters are being met.

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. Observed wings cooling while inside deep plastic pan and tightly covered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of corn meal and oil.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in bucket of sanitizer. Sanitizer measured 50 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large salad spinner and several small plastic pans wet nested.