Restaurant · Wake County, NC

Marco's #8655

Name: Marco's #8655
Address: 1629 N Main St, Wake County, NC

1629 N Main St

Last inspected May 14, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

May 14, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; Container of pizza sauce sitting on counter without time marking indicating when sauce began TPHC (Time as a Public Health Control). Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time when the food is removed from temperature control; or time to discard. Facility has a variance for pizza sauce to remain out for 24 hours. Time removed from cold holding shall be marked on the sauce to ensure sauce is discarded after 24 hours and not saved. Facility opens at 11am and manager stated sauce was removed from cooler once started shift; and sauce was still at 40F. Time labeled during inspection. Ensure sauce is marked when removed or future inspections sauce will be discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Gasket on walk-in cooler soiled with residue buildup. Shelving on make line and prep tables with flour and food residues. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residues and other debris. Clean these areas more frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 14, 2026 · Original Source

1 - Inspection

Jan 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Observed clean plastic food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-202.11 one lid cracked on plastic container in reach in cooler. Multiuse food contact surfaces shall be smoothCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11 one lid cracked on plastic container in reach in cooler. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Disposed of at time of inspection. No points taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 3, 2025 · Original Source

1 - Inspection

Feb 23, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; One case portion cups stored on floor. Equipment; utensils; linens and single service items shall be stored at least 6 inches above floor. No points taken.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwash sink by walk in cooler blocked A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.