2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of dried residue in food prep sink and on can opener blade. Observed chunks of burned pizza dough on metal food equipment stored as clean. Observed a buildup of dust on cutting boards and dispensing equipment. Observed dust and sticky residue on several large pizza spatulas and strainer stored as clean on drying rack. Observed food residue inside cotton candy maker. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
45.
4-903.11(A) and (C); Core; Observed pizza boxes stored with food contact surface exposed to dust an contamination. Single service articles or single use articles all be stored as specified under par. (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
0.0
47.
4-205.10; Core; Observed multiple freezers in backroom not listed for commercial use. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Equipment shall be ANSI certified for commercial use.
0.5
49.
4-601.11(B) and (C); Core; Observed several sticky door handles on equipment. ; Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-501.11; Core; Observed a buildup of thick ice inside freezer chest and tall freezer. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; Observed a buildup of debris on floor under coke bibs and tall reach in coolers. Observed food splash on walls above cold top station. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Observed employees enter kitchen area and don gloves to handle RTE food without washing hands first- hands washed.Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.
2.0
10.
5-202.12; Core; Observed hand sink hot water temping 87F-94F after running hand sink for several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
16.
4-602.11; Observed black residue on walls inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. PIC agreed to empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed chunks of burned pizza dough on cutting board stored as clean. Observed sticky residue on cookie sheets stored as clean on drying rack. Observed a buildup of black residue in food prep sink drain. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
28.
7-201.11; Priority; Observed chemical spray bottle next to uncovered napkins inside cabinet at self service station. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.
0.0
28.
7-102.11; Priority Foundation;Observed two unlabeled spray chemicals. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
2.0
39.
3-307.11; Core; Observed open metal cans with lid attached containing pineapple tidbits. FOOD shall be protected from contamination that may result from a factor or source not specified. After opening metal cans, Food shall be stored in food food grade containers to prevent metal fragments in food.
0.0
44.
4-803.11; Core; Observedseveral soiled aprons hanging above clean food equipment on drying rack and one stored on the floor. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food , equipment, utensils, linens, and single service articles or single use articles.
2-102.12 (A); Core; Manager sent employees to take food handler course instead of food safety manager exam. The PIC 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. At least one manager shall be available during all hours of operation. Take food safety manager ANSI approved course.
0.0
28.
7-201.11; Priority;. Observed Zep spray chemical next to napkins on register counter. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.;
0.0
28.
7-102.11; Priority Foundation;Observed two unlabeled spray chemicals. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
1.0
35.
3-501.13 ;Observed frozen hot dog chili thawing at room temperature on top of tall freezer. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
Item placed under running water
0.5
40.
2-402.11; Core; Observed employee handling food in kitchen without wearing a hair restraint.Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.5
43.
3-304.12; Core; Observed ice scoop handles in contact with exposed ice inside ice bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers.
0.5
44.
4-803.11; Core; Observed soiled wiping cloths stored on the floor. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food , equipment, utensils, linens, and single service articles or single use articles.
0.0
47.
4-205.10; Core; Observed whirlpool tall freezer not listed for commercial use. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
0.0
55.
6-501.12; Core; Observed soiled floors under equipment all throughout. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
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
2-201.11 (A), (B), (C), and (E); Priority; Policy not available during inspection. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector.
Policy sent via email to manager.
0.0
6.
2-401.11; Core;Observed open beverages on counter next to single use ramekins. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- items removed.
0.0
28.
7-201.11; Priority; Observed sanitizer bucket on prep sink drain board.Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
28.
7-102.11; Priority Foundation; Observed several unlabeled spray chemicals in dry storage area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled
0.0
35.
3-501.12; Core; Observed chili and wings thawing at room temperature. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
Item placed in refrigerator.
0.5
40.
2-402.11; Core; Observed employee handling food in kitchen without wearing a hair restraint. OOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed ice scoop handles in contact with exposed ice inside ice bin. Observed pizza boxes stored directly on the floor in the backroom. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
51.
5-205.15; Core; Observed leak on toilet in handicap stall inside womens restroom and family restroom.
A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
Repair toilets.
