MARCO'S PIZZA

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee using prep table beside handwashing sink to portion dough. A handwashing sink splash guard may need to be installed to prevent cross contamination from the handwashing sink to the prep table. -0 points-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed employee using hallway floor to fold single use pizza boxes. CDI - Employee was asked to return to kitchen and use prep table to fold pizza boxes. -0.5 points-

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 build up of food debris, splash, and residues on inner non-food contact surfaces of cold holding equipment, walk in cooler, and inside cooler holding sauces and beverages. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 heavy food splash on walls behind sauce station. Recommend higher frequency and more thorough cleaning. -0 points-

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 large bin of flour without labeling. -0 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 under prep sink. -1 point-

6-501.16 Store mops for air drying after use. Observed stored mop in mop bucket. Store mops in a manner that promotes air drying. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods stored in flip top cooler cold holding at temperatures between 50F and 60F. Rail of flip top cooler was not holding TCS foods at proper cold holding temperatures. Lower portion of flip top cooler was maintaining TCS foods at 41F or less. CDI - PIC stated that items were removed from walk in cooler and placed in flip top cooler at time of opening (approximately 2 hours prior to inspection). TCS foods were taken back to walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of all holding equipment and to ensure rail line of flip top cooler is working properly. -1.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed houseflies in kitchen area. -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 pizza boxes stored on floor. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed rail line of flip top cooler unable to maintain TCS foods at 41F or less. A verification will be conducted by 7/25/2025 to determine if equipment is working properly. 4-502.11(A) Maintain utensils in good repair. Observed knife stored as clean with large chip of blade missing. 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 shelving throughout facility rusted. -REPEAT- -0.5 points-

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 heavy debris in reach in cooler gaskets and dust accumulation on equipment vents. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table and on bag of flour. 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 employee drink stored on prep table and on bag of flour. -REPEAT- -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was not able to provide proof of employee health plan. CDI..EHS left a plan for Facility and explained to PIC employees need to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS left 2 V&D plans at last inspection on 9/24/24. EHS will leave 2 V&D for this inspection. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and used clean hands without barrier to turn faucets off. CDI.. PIC had employee re-wash hands and use paper towel as a barrier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stacked as clean with sticky residue. CDI..Items were moved to 3 comp sink.REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed squeeze bottles without labels.. CDI..REPEAT items were labeled

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean lids in bin with debris. REPEAT

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 stored on floor

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 shelving throughout facility rusted.

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 bottom of RIC’s in need of cleaning

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 phone stored on prep top also observed employee bottled water stored above food in WIC. CDI bottle was removed

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D kit or clean up plan. CDI.. EHS left 2 hand outs with Eligah For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticker residue on containers stacked as clean CDI. Had PIC move items to w/r/s/ 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in salad prep unit above 41F..CDI..PIC voluntarily discarded wings 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in water at 76 degrees water was a continuous flow..CDi EHS had PIC add ice to water to bring temperature below 70

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 without lables

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout the kitchen

4-903.11 (A) Store cleaned equipment, utensils, linens 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 bin with clean utensils with debris

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese and chicken being held above 41F in pizza make table. PIC stated unit was defrosted between 9:45am-10am. CDI: Education provided, EHS recommended defrost cycle at closing to give unit time to cool back down, and product began cooling when unit cooled back down (41F, 40F).

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 no variance letter in facility at time of inspection for extended TPHC of pizza sauce. EHS will return within 10 days to verify facility obtained copy of variance letter. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 in covered plastic container. CDI: PIC placed product on sheet trays for more rapid cooling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. Facility under new management.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner stored as clean soiled with food waste. CDI: PIC sent to be 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 no variance letter in facility at time of inspection for extended TPHC of pizza sauce. CDI: PIC contacted upper management and obtained copy of variance letter via email.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low QAC sanitizer in red sanitizer buckets-0ppm. CDI: PIC remade sanitizer buckets- 200ppm.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men’s restroom hand sink. CDI: PIC provided soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: Food employee drained and replaced- 150ppm.

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 sliced tomatoes cooling in flip top portion of pizza make table not cooling quickly enough to meet cooling parameters. See temp chart for details. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

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 no time stamp for extended TPHC of pizza sauce. CDI: PIC labeled with time stamp.

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 sliced tomatoes cooling in flip top portion of pizza make table. Food employee stated product prepared within 30 minutes prior to inspector arrival. After 40 minutes, no temp change in product in unit. CDI: Education provided and product moved to walk-in cooler for rapid cooling. Observed chicken wings being cooled on speed racks at ambient temperature. PIC stated product prepared within last hour prior to inspector arrival. CDI: Education provided and product moved to walk-in cooler for rapid cooling.