MARCOS PIZZA #8595

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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Mushrooms missing prep date label in small sandwich cooler. Beef had discard date of 5-6 in small sandwich cooler. CDI - PIC discarded both items. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee with beard and no beard restraint. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on top of ranch packets. Store employee food separately from food for customers.

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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Some TCS RTE foods in sandwich cooler were missing date mark labels. CDI - PIC placed date labels on items. REPEAT 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Establishment has an approved variance for extended TPHC for pizza sauce. Establishment can keep sauce out of temperature control for up to 24 hours, but containers were not marked with time labels. CDI - PIC placed TPHC start time on containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch while preparing pizza. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Sanitizer dispenser is dispensing quat sanitizer at 0 ppm. Sanitizer was manually made at dispenser during inspection and PIC contacted service company to repair dispenser. Establishment will manually mix sanitizer until the dispenser is repaired.

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. Moldy buildup on wall behind 3-compartment sink. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on dry storage shelf. Store personal items in a separate location 0 pts.

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 cut lettuce and feta cheese lacking a date mark in lowboy. -CDI- PIC knew items were prepped yesterday and properly added date marks. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed portioned cups of marinara sauce directly on the floor in the WIC. -CDI- PIC moved sauce at least 6 inches above floor.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf- Observed no quat sanitizer (0ppm) dispensing from chemical sanitizer at 3-compartment sink. -PIC obtained bleach during inspection and made bleach sanitizing solution at proper concentration (100ppm). EHS provided PIC with bleach sanitizer test strips to use until quat chemical sanitizer dispenser is repaired. PIC called repairman and stated dispenser will be fixed today. EHS will follow up to ensure dispenser is fixed. -10 day verification visit required-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 7 large round containers of wings holding above 41F in the walk in cooler. Observed ham, chicken, sausage and salami in prep top 1 holding above 41F. CDI- All items 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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored above single service sauce cups. CDI- Sanitizer relocated to a proper location.

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 several large bins of wings with the lids on and stacked prior to being cooled to 41f. CDI- Wings discarded. EHS educated PIC on proper cooling methods. 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 .

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 low reach in cooler shelves in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Employee observed cutting and handling onions with bare hands. PIC states these are for pizzas and salads. Do not handle ready-to-eat foods with bare hands unless they will be immediately cooked to at least 145F. CDI - Onions discarded and employee donned gloves. 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

3-501.18 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 Meatballs in walk-in cooler had discard date of 1-26, and beef in pizza cooler had discard date of 1-27. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Both items discarded. 0 pts. 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. Replace torn gaskets present on dough cooler and pizza cooler. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. Replace dumpster with missing lids. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured less than 150 ppm. Quat sanitizer must be 150-400 ppm. CDI - PIC drained sink and refilled with 200 ppm solution. 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

4-501.11 Maintain equipment in good repair. Replace torn gasket present on pizza cooler door. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. 1 dumpster is missing lid. Contact waste management company to replace dumpster. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza trays soiled with old food and debris stored as clean on the prep top. CDI- Trays taken back to be washed. 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 .

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 employee lunch on the prep table.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with jewelry on

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 CFPM. New permit (210 days).

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/diarrhea plan. CDI- EHS sent plan via email.

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 employee work at the register and handle money, then go to prep food without washing hands. CDI- Hands washed.

5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensil stored in handwashing sink. CDI- Removed.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for marinara to TPHC. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time stamp for items on TPHC. CDI- Time placed on items.

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 proof of certification as a food protection manager. Facility has a new permit and 210 days to have certification completed or document readily available.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety EHP document did not include 6 reportable illnesses. CDI provided EHP poster to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. V&D plan was not provided during inspection. CDI provided website link and information to PIC on how to comply with this requirement.