4-501.114; Priority; When tested during the inspection, the dishwasher chlorine sanitizing liquid was measured to be less than 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Use the 3-compartment sink until dishwasher is fixed. Follow-up by 1/20/2023.
1.5
16.
4-601.11 (A); Priority Foundation; Observed dusty and dirty slicer stored under a prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC stated that slicer is not currently in use. REHS recommends covering slicer to indicate this equipment is not in use.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the right pizza prep cooler were holding above 41F, see table above. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, or cooling/reheating. CDI - TCS foods moved to walk-in cooler.
1.5
37.
3-302.12; Core; Container of sugar did not have identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI - Label added to container.
0.0
49.
4-601.11(B) and (C); Core; Observed buildup on the outside of the dish machine and on the floor of the walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean these areas.
0.5
55.
6-501.11; Core; Observed a hole in the wall and peeling corner covering in the dry food storage area. Physical facilities shall be maintained in good repair. Repair these areas.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 01/27/2023
4-501.114; Priority; Dish machine could not provide sanitizer liquid of adequate concentration during the inspection. Ecosan dishwasher sanitizer was not available on the premises. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - 3-compartment sink was filled with sanitizer, dish washing/rinsing/sanitizing shall be done here until more Ecosan is delivered to food establishment.
1.5
16.
4-601.11 (A); Priority Foundation; Observed dirty slicer stored underneath prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC stated that slicer is not currently in use, EHS recommended to remove slicer from food establishment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the walk-in cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. Adjust air temperature to be lower, TCS food shall have a 3-day shelf life until walk-in cooler is adjusted. Follow-up by 8/16/2022.
1.5
39.
6-404.11; Priority Foundation; Observed a couple dented cans stored with whole cans of food. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, etc. CDI - Removed damaged cans from storage.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 08/22/2022
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new Food Code requirement and emailed documentation to follow. Have available for the next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The pizza prep cooler is not operating properly, and therefore the foods stored in it are not maintaining proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature TCS foods, TCS foods are not to be stored in this unit until it is fixed. Informal visit will be on 1/28/2022 to confirm this unit is holding proper temperatures.
1.5
55.
6-501.12; Core; Observed food residue buildup on walls next to prep sink and black residue buildup on wall with 3-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls more frequently.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 09/27/2021
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health. Follow-Up: 05/09/2021
