MARCOS PIZZA #250011

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 place. CDI- EHS gave PIC the policy. Policy now in place. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed no hot water in restroom handsinks.

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 single service deli papers stored under the pizza prep top soiled. Papers are in an area where food debris falls. Relocate to clean area.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Time sticker for sauce not displayed on pizza sauce (held for 24 hours). CDI - PIC knew Time pizza Sauce was put out and labeled accordingly. REPEAT.

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. Pizza belt dirty and in need of cleaning.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3-comp and red bucket reading well above 400ppm turning test strip a bright green. CDI: sanitizer was diluted and now at proper concentration.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed label for sauce printed incorrectly that was approved for variance. Variance approval letter states that sauce shall be held for 24 hours. Label had prep date of 8/20/25 and discard date of 8/23/25. CDI: Label was manually changed to reflect 24 hour hold time.

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 flour and cornmeal bins not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cornmeal bin stored on the floor.

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 hair restraint on.