MARCO'S PIZZA # 8644

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Serve Safe or other accredited program for PIC. 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. Observed no employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wedding band while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths at 0ppm. CDI. PIC replaced chemical. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food items. Cdi. Pic removed. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer at 3 comp sink at 0ppm. CDI. PIC replaced container. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths at 0ppm. CDI. PIC replaced chemical.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food items. Cdi. Pic removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded cheese being held at 46F in prep flip top cooler. CDI: PIC voluntarily discarded cheese.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pizza sauce and a bag of onions being stored on floor in walk in cooler. CDI: Employee placed items on shelf. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a small stack of single use to go containers being stored on prep counter outside of their original packaging right side up. CDI: PIC inverted containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed covered waste bin missing from unisex restroom. Provide a covered waste bin in restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Serve Safe or other accredited program for PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk-in stored on container lids. Food must be stored a min of 6 inches above the floor.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed no glove/utensil use when adding pizza toppings, with nail polish. CDI-through discussion that gloves must be worn around exposed food if staff has artificial nails and/or nail polish. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch and ring with stones on PIC 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without a head covering.

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 containers stored on rack right next to 3-comp drain board with dirty dishes. Recommend splash barrier between 3-comp sink and storage rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a can opener stored clean with dried debris on blade of the can opener. Food employee stated that the can opener is typically used in morning to open mushrooms and pineapple and the can opener currently hadn’t been used since this morning. 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 unlabeled working containers of food at pizza make station such as spices, oils and sauces. -REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed inoperable hand sink nearest walk in cooler. Food employees can still access the front and back hand sink which are in good working condition. Repair hand sink.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf

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 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.