Restaurant · Wake County, NC

Marco's Pizza #8407

Name: Marco's Pizza #8407
Address: 325 Carpenter Hill Dr, Wake County, NC

325 Carpenter Hill Dr

Last inspected Aug 5, 2026 · View Map ↗ · Compare ↗

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Score 90

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

The full inspection history

5 inspections

2 - Re-Inspection

Aug 5, 2026

Score 90

Official score: 90 · Understand this area’s scale

7 recorded violations

notedCode 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A); (B) and (C) (1); (4) - (16) (Pf) PIC was not present during inspection and food employee could not answer food safety questions in relation to facility's operations. A person in charge shall demonstrate knowledge of inherent risk of food operations by complying with code to by having no priority violations; properly answering questions as they relate to operations; or through an ANSI-approved food protection manager certification. CDI: Educational moments with food employee. Ensure PIC is present at all times of operations.

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

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4. Repeat violation.

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

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility employee and manager that arrived after inspection could not locate written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational poster.

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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple plastic storage containersCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple plastic storage containers; stored as clean; were soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items placed in 3-compartment sink for further cleaning. Repeat violation.

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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All TCS foods within sandwich flip-top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Feta; cheddar cheese; parmesan; American white; provolone; chicken; and lettuce were voluntarily discarded by food employee. Employee stated that chicken wings; beef; and ham were moved to prep unit from walk-in cooler within last two hours. Chicken wings; beef; and ham were moved to walk-in cooler to rapidly cool to 41F. Do not use prep unit until it is capable of maintaining 41F or less.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gaskets on prep coolers were torn. Repair gaskets.

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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interior shelving and gaskets of prep coolers were soiled with accumulations of food debris. Shelving around pizza boxes on center make table had accumulations of food and other debris.. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation.

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, Aug 5, 2026 · Original Source

1 - Inspection

Jul 6, 2026

Score 85

Official score: 85 · Understand this area’s scale

12 recorded violations

notedCode 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

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

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility employee could not locate written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material via email.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing bottle was replaced and tested to be 400 PPM. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Plastic storage containers and squirt bottles; stored as clean; were soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items placed in 3-compartment sink for further cleaning. Repeat violation.

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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All TCS foods within sandwich flip-top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Ham; cheddar cheese; parmesan; American white; steak; provolone; chicken wings; salami; and lettuce were voluntarily discarded by food employee. Do not use prep unit until it is capable of maintaining 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of ham; beef; and shredded pepperoni were maintained beyond 7 days within the pizza flip-top unit. Containers of spinach and chicken did not have labels with date of preparation and food employee was unsure of when they were prepared. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food was voluntarily discarded by food service employee. Repeat violation.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Bulk containers of sanitizer and other chemicals were stored directly above pizza boxes on rear wire storage rack. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: REHS moved chemicals to lowest shelf and placed pizza boxes on shelf above them. Repeat violation.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12 Conformance with Approved Procedures (P) Facility pizza sauce was not labeled with the time it was removed from temperature control. Facility has approved variance to maintain pizza sauce for up to 24 hours using time as a public health control. The permit holder shall comply with variance procedures that are submitted and approved. CDI: Pizza sauce was voluntarily discarded by food service employee. Repeat violation.

In plain English

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

More about other finding

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers on top-shelf of pizza make-table were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers. Repeat violation.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gaskets on prep coolers were torn. Repair gaskets.

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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interior shelving and gaskets of prep coolers were soiled with accumulations of food debris. Can opener plastic inserts were soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation.

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

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Corner wall trimming along entryway was torn; damaged; or removed. Tile under dry storage rack was cracked and removed. Physical facilities shall be maintained in good repair. Repair items listed. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors throughout kitchen and walk-in cooler were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.

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, Jul 6, 2026 · Original Source

1 - Inspection

May 19, 2025

Score 91

Official score: 91 · Understand this area’s scale

11 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Left-side handwashing sink was blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Cart was relocated.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Plastic storage containers were soiled with sticker residues. Equipment food-contact surfaces shall be clean to sight and touch. REHS will verify cleaning and removal of sticker residues from containers by 5/29/2025.

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

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Multiple containers of food were maintained beyond 7 days within the pizza flip top unit. This included containers of sausage; ham; salami; and spinach. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food was voluntarily discarded by food service employee.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Bulk containers of sanitizer and other chemicals were stored directly above plastic food containers and utensils on rear wire storage rack. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Containers and utensils were relocated by food service employee.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

In plain English

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

More about other finding

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

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 4-501.12 Cutting Surfaces (C) Right make-line prep table cutting board was heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Right make-line prep table cutting board was heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.

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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interior shelving of prep coolers were soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean prep coolers. Repeat; Half-points deducted due to noted improvements.

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

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. Right handwashing sink was leaking and spraying water out of the side of faucet. Plumbing systems shall be maintained in a state of good repair. Repair sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee drink and phone were stored on back make-line table. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, May 19, 2025 · Original Source

1 - Inspection

May 13, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The food employee present during inspection is not a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.

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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date marking missing on multiple items in reach in cooler and walk-in cooler. TCS foods (time/temperature control for safety) opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI by educating PIC and food prepped yesterday date marked and the rest voluntarily discarded by PIC.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed ice accumulation inside the reach-in freezer and pizza prep line. Equipment shall be maintained in a state of good repair. Remove ice buildup from the freezer and prep line cooler.

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed that gaskets on reach-in coolers and walk-n cooler have heavy dark residue build up. Also; pizza oven and inside of reach-in coolers have accumulation of old food debris. Nonfood-contact surfaces and equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above mentioned areas.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor in the establishment needs cleaning (flour residue; food debris). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor 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 13, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Can opener has considerable amount of residue on the blade and is heavily rusted. Observed small amount of sticker residue on the containers in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - items moved for rewashing in 3-comp sink. Replace can opener.

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

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed ice accumulation inside the reach-in freezer. Equipment shall be maintained in a state of good repair. Remove ice buildup from the freezer.

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed that gasket on the door to walk-in cooler has dark residue build up. Nonfood-contact surfaces and equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the door and gasket 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, Dec 11, 2023 · Original Source