MARCO'S PIZZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. PIC demonstrated knowledge by answering questions during the inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee beginning wash, rinse, and sanitize procedures at 3 compartment sink with sanitizer basin at 0ppm QAC due to empty sanitizer container at sink dispenser. CDI - PIC removed empty sanitizer container, replaced sanitizer, and remade basin to approximately 300 ppm QAC. 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

3-501.19(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 one (1) bin of TPHC pizza sauce (held on 24 hour extended TPHC) with a preparation date sticker for the previous day (06/23) but no TPHC sticker. Per observation (temperature and PIC conversation), pizza sauce had been removed approximately 1 hour prior to EHS arrival. CDI - PIC verified time that sauce was removed from cold holding and placed a proper 24 hour TPHC sticker on sauce.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of 0 ppm sanitizer stored above sealed canned goods at dry storage. CDI - Bottle was remade at 3 compartment sink sanitizer basin. Bottle was rotated to proper chemical storage.

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 one (1) container of grilled chicken in WIC cooling with lid on at lower than requisite rate. All other cooling TCS foods were observed cooling properly. CDI - Lid was removed from grilled chicken to allow for proper cooling. EHS provided cooling charts to PIC. REPEAT. Note: No escalation in point deduction due to some noted improvement. No TCS food items were observed failing to cool to 41F within the required time parameters. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) package of frozen steak thawing under running water at a temperature of 78F while being completely submerged. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of less than 70F. CDI - Steak was rotated to WIC to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of small flying insects in establishment mainly near dish pit and mop sink. PIC stated that pest control comes onsite once a month. Increase pest control as needed. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin on gender neutral employee restroom. Provide as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at facility cardboard dumpster. Contact landlord and/or waste management company to replace missing drain plug.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pizza sauce fail to cool to 41F or below within 4 hours. CDI- PIC voluntarily discarded item. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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). Observed feta labeled 7/13-7/23, ham labeled 7/13-7/20. PIC stated that new date marking system was being worked on. CDI- PIC adjusted date labels to proper 7-day parameters. 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 Food establishment has an approval to use extended TPHC for pizza sauce served in establishment. EHS observed pizza incorrectly labeled for 7/12 to 7/15. PIC was unaware of date/time pizza sauce was placed on TPHC, PIC contacted GM who was onsite during time container was removed from cold holding and confirmed pizza sauce was placed on TPHC on 7/14. CDI- PIC marked correct TPHC label on container.

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 pizza sauce fail to cool through parameters due to being in a densely packed deep container with a tight fitting lid. CDI- see item #20, EHS discussed cooling methods with PIC to implement in the future. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of small flying insects in establishment mainly near dish pit. PIC stated that pest control comes onsite once a month. Increase pest control.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units in disrepair. Replace gaskets.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink near stand mixer with build up of debris and residues. Increase cleaning frequency. *REPEAT*

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup of coffee and bottle of water stored on shelving and prep table. CDI - Drinks were moved to designated storage area. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak thawing under running water (with a temperature of 56F) without being completely submerged. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of less than 70F. CDI - Steak was moved to container and submerged to continue the thawing process. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of flour stored on floor in kitchen near stand mixer. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

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 box of clamshell food containers stored on floor. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed plastic food container with cracks and chips used to hold cut romaine lettuce. Discard food container. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed slow drip coming from pipes under handwashing sink near three compartment sink. Establishment is using a sanitizer bucket to catch water leak. Repair leak. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink near stand mixer with build up of debris and residues. Recommend higher frequency and more thorough cleaning. -0 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 covered containers of mushrooms cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -0 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 .

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 buildup on fan covers in walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near large mixer. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-vat sink- ~100ppm. CDI: Education provided, PIC placed work order, and facility will make solution by hand until repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in sandwich make table. See temp chart. Product prepared 07/04/23. CDI: PIC voluntarily discarded product.

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 stamp for extended TPHC off pizza sauce. CDI: Education provided and PIC time stamped sauce. **Failure to time stamp correctly can result in food being discarded at future inspections.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in dish area.

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 chicken wings cooling on counter. CDI: Education provided and food employee placed product into cooler for rapid cooling (84F).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large mixing bowl stored as clean on the floor in clean dish area. Observed a few plastic insert pans stored as clean soiled with sticker residue/stickers. CDI: PIC sent to be re-W/R/S.

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 PIC unable to locate approved variance for extended TPHC. EHS will return within 10 days to verify facility obtained letter. VERIFICATION REQUIRED.

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 dust buildup on vent covers in walk-in cooler. CDI: Food employee cleaned.