MARCOS PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in flip top cooler recorded above 41F. CDI - Discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Pizza sauce not marked for begin time for TPHC. CDI - Marked.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No verifiable documentation that staff have been informed of employe health agreement. Employees stated they signed online during onboarding but could not produce anything. Employees health policy emailed. VR to ensure compliance. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). One container of spinach did not have a date sticker on it. CDI - Dated. 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 .

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Marco’s Pizza has a state wide variance for pizza sauce but variance is not present at facility. CDI - Variance emailed and presented to staff. Keep variance and HAACP Plan on site to produce during inspections. For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed.

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. Shelves, gaskets, bottom of coolers in need of heavy cleaning. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-1)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed wiping cloth in >300ppm quat mixture. CDI- Quat diluted to 250ppm with water. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed squeeze bottle of mayo stored with dispenser side facing down and making contact with cooler rack that had ample crumbs and food debris built up. CDI- Bottle given new lid and placed with food contact portion facing other direction going forward. (-0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted and peeling racks inside cold holding equipment. Replace racks so surfaces are smooth and cleanable at earliest opportunity. (-0.5)

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 food debris and dark residue on gaskets and inside racks of coolers. Increased cleaning frequency is advised. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee watch on food prep counter and sweatshirt on handle of RIC. CDI- Items removed from food prep area. EHS discusses use of designated area with staff. (-0)

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 pre-cooked wings that were cooked in the facility and begun cooling at 11 am in the facility per PIC. Wings had temperatures of 43F-46F after 6 hours. CDI-PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

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. Observed facility with TPHC variance for pizza sauce to be able to be held at room temperature of up to 24 hours without any time labels of when sauce was sitting at room temperature, with a prep date of 8/24 and discard date of 8/26. CDI-PIC added time label of when sauce was opened. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 cooked wings cooling in covered, medium sized plastic containers that did not reach 41F after 6 hours. CDI-PIC voluntarily discarded wings. EHS spoke with PIC about using speed rack to rapidly cool wings in the WIC and to leave wings uncovered during cooling process to allow for the maximum transfer of heat. 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 .

4-501.11 Maintain equipment in good repair. Observed sandwich prep unit with inside cover of flip top starting to break off from flip top.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can without a covered lid in shared employee bathroom. Repeat.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink near kitchen entrance without a handwash sign.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above drinks in WIC. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzarella, meatballs, and other TCS foods in the main and smaller prep tops above 41F, while tomatoes and pepperoni were below 41F and lowboys were below 41F. PIC stated that work order was placed yesterday for both prep tops and establishment will use emergency TPHC until work order is complete. VR within 3 days. 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 .

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 unopened pizza boxes stored on the floor near drink cooler. PIC relocated pizza boxes.

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 minor rust buildup on grates of sauce shelving and minor food buildup on grates of shelving used for food prep inside WIC. Observed buildup on grates of dry storage shelving.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can without a lid in shared employee restroom.

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 who EHS conducted inspection with did not have a ANSI CFPM certification.

Repeat: 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 facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with written procedures. Keep procedures available upon request.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of degreaser stored on top of reach-in cooler. CDI: bottle relocated.

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 no labels on shaker bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without beard guard or hair restraint.

4-501.11 Maintain equipment in good repair. Observed shelving in WIC starting to rust.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster missing drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored inside reach- in cooler with customer items and snicker bars stored in reach-in freezer with customer items. Observed jacket stored on handle of reach-in freezer.

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 who EHS conducted inspection with did not have a ANSI CFPM certification. -1 - REPEAT

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 Employee health policy could not be located during inspection. CDI - EHS provided food employee with updated employee reporting agreement and educational poster. EHS went over food borne illnesses and the associated symptoms with employees. - 2 - REPEAT

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 facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with written procedures and poster. Keep procedures available upon request. -0.5 - REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC/manager was not present during inspection. -1 points A VR is required to verify PIC is available during hours of operation no later than 7/22/22.

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 Food employee who EHS conducted inspection with did no have a ANSI CFPM certification. -1 points

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 Employee health policy could not be located during inspection. CDI - EHS provided food employee with updated employee reporting agreement and educational poster. EHS went over food borne illnesses and the associated symptoms with employees. -1 points

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 Facility has no procedures for cleaning vomit/diarrhea events but does have a bodily fluid clean up kit available. CDI - EHS provided employee with written procedures. Keep procedures available upon request. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced ham and sliced tomatoes holding above 41F. Food employee was not sure of when items were placed in prep unit but assumed they were at opening, 11 am. CDI - PIC discarded items. EHS educated food employee on cold holding parameters. EHS also gave educational poster on cooling foods prepared at room temperature. -1.5 points