2-401.11; Core; Observed personal pizza stored at hot holding area. 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- item removed.
0.0
16.
4-601.11 (A); Priority Foundation; Observed black growth inside and around ledge of food prep sink. Observed a buildup of dried residue on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
1.5
35.
3-501.13 ; Priority Foundation; Observed mozzarella cheese sticks thawing inside container held above makeline. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
0.5
48.
4-501.14; Core; Observed white residue inside 3 comp sink (sanitize) basin. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment.
0.0
55.
6-501.12; Core; Observed a buildup of black residue inside floor drains. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation. Policy not available for review. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
16.
4-601.11 (A); Priority Foundation; Observed dust and debris on large white cutting board.Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
29.
8-103.12; Priority;Observed pizza sauce with prep date and time 10am on 11/5/23. Item was held at room temperature last night and placed back into the fridge, then placed back at room temperature today. Pizza sauce held at room temperature shall not be placed back under refrigeration or held for subsuquent days. Item exceeded 10 hour hold time. Item discarded.
1.0
38.
6-501.111; Observed live gnats around mop sink and 3 comp floor drains. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions.
Pest control treated facility today.
0.0
47.
4-501.12; Core;Observed heavily scored cutting board.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.
0.5
51.
5-205.15; Core; Observed hand sink in restroom slow draining only when hot water is running. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
2-102.12 (A); Core;Person in Charge has Food Protection Manager Certification expired long time ago. A certified food protection manager shall be present during all hours of food preparation or service. Please renew your certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed boneless wings, bone in wings and mozzarella sticks holding above 41F. TCS foods shall be held at 41F or below- items discarded. Manager adjusted unit temperature on the makeline.
1.5
38.
6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Obtain a door sweep.
0.0
44.
4-903.12; Core; Observed several employee aprons stored on hooks inside restroom. cleaned and sanitized equipment, equipment, utensils, linens, and single service articles or single use articles may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination.
0.0
55.
6-501.11; Core; Observed cracked on the floor which is the cover for the grease trap. Observed an odor present in the facility. Physical facilities shall be maintained in good repair. Repair cracked grease trap cover.
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
2-102.12 (A); Core; Person in Charge has Food Protection Manager Certification expired long time ago. A certified food protection manager shall be present during all hours of food preparation or service. Please renew your certification.
1.0
47.
4-501.11; Core; Observed that gasket on pizza reach-in cooler was torn. Handle from flip top cooler was taped. Equipment shall be maintained in a state of good repair. Replace the gaskets and broken handle.
1.0
55.
6-501.12; Core; Vents covers in walk-in cooler have dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the covers.
1.0
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
2-102.12 (A); Core; Person in Charge has Food Protection Manager Certification expired long time ago. A certified food protection manager shall be present during all hours of food preparation or service. Please renew your certification.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure or a clean up kit for vomit and diarrhea episodes. Instructions as well as a clean up kit for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
47.
4-501.11; Core; Observed that several gaskets on pizza reach-in coolers were torn. Handle from flip top cooler was taped. Equipment shall be maintained in a state of good repair. Replace the gaskets and broken handle.
0.5
49.
4-601.11(B) and (C); Core; Bottom of small reach-in cooler has food debris accumulation and gaskets have dark residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the cooler.
0.0
55.
6-501.12; Core; Vents covers in walk-in cooler have dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the covers.
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
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due COVID-19 precautions.
Observed excellent handwshing during inspection.*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Inspection led by Ursula Gadomski.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 08/16/2018
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Follow-Up: 01/30/2017 to verify test strips. A picture may be texted or emailed to EHS before 1/30/2017 at 919-594-88986 or Jessica.Andrews@wakegov.com
Containers of toxic materials (oven cleaner, stainless steel cleaner) stored on same shelves with and above single use boxes. Label all containers of toxic materials and store in designated chemical storage area. Working stocks may be kept in kitchen, if held to not contaminate foods, utensils, or single use items.
1.5
28.
Several flies seen, especially near front door and along cashier line. Work with pest control servicer to take steps now to help eliminate larger fly problems later in the season.
1.0
35.
Stack of single use pizza boxes stored on floor. Case of single use towels stored on floor in restroom. Protect single use items from contamination - do not store on the floor.
0.5
36.
Remove shipping film from top of undercounter sauce cooler at cutting table.
0.0
47.
Large quantity of bottled sodas stored on inverted soda crates in back hall/prep area. All storage shall be at least 12 inches above the floor to facilitate floor cleaning and pest surveillance. Do not use soda crates/milk crates/etc. as storage shelving as they do not allow access to floor beneath. Provide additional dunnage racks if necessary.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Sanitizing compartment of sink full but found to have <150 ppm quat sanitizer. No ongoing warewashing or evidence of recent warewashing. Drain and refill sanitizer prior to next batch of warewashing.
Employee drinks on shelves with and above foods in walk in and two reach in coolers. Employee drinks shall be covered, shall be handled to prevent cross contamination, and shall be located to not contaminate foods, utensils, or single use items.
1.5
19.
Several spray bottles not labeled. Containers of toxic materials stored on same shelves with and overhanging foods. Label all containers of toxic materials and store to not contaminate foods, utensils, or single use items.
1.5
35.
Sleeves and stack of single use pizza boxes stored on floor. Protect single use items from contamination - do not store on the floor. Dirty apron stored on sleeved single use pizza boxes. Protect single use items from contamination.
0.5
36.
Blower in walk in cooler about 3/4 iced over when viewed from the back, severely reducing cooling effect of cooler. At time of this inspection, foods in walk in cooler at 43-45 degrees F, but air blowing from blower is 45-47 degrees F. Have blower unit repaired immediately. Minimize entry in to the cooler until fixed. Please remember that if foods reach temperatures above 45 degrees for more than four hours they will need to be discarded. Have plans for alternate refrigeration in place for likely downtime associated with repair work. If establishment is unable to hold potentially hazardous foods at proper temperatures, it should self close. Repair of walk in cooler to be verified by follow up visit on 10/24/11, but spot checks may be performed before then. Replace torn gaskets on make line cooler.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
One closed bottled employee drink improperly located, not on bottom shelf, in walk in cooler. Store employee drinks away from foods, utensils, and single use items. Recommend against bottled drinks being used, due to risk of contamination of hands with saliva upon capping bottle.
0.0
17.
Garlic sauce (bulk - 64 degrees F) and ranch dressing (portion cups - 69 degrees F) marked as "keep refrigerated" observed at greater than 45 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. This is a repeat violation over multiple inspections and continues to be assessed at full credit. Garlic sauce documented on in-house shelf life chart to be able to be held at room temperature for up to ten hours. If documentation can be provided proving that garlic sauce and/or ranch dressing are not actually potentially hazardous, submit such documentation to NC DENR for approval to prevent future violations. If such documentation cannot be provided, keep refrigerated at 45 degrees F or below. Alternately, chain may work with NC DENR to obtain a TILT agreement allowing for room temperature holding up to two hours. Contact James Smith at 919-868-9246 with any questions or for NC DENR contact information.
4.0
35.
Sleeves of single use pizza boxes stored on floor. Protect single use items from contamination - do not store on the floor.
0.5
40.
Mold growth/food debris on shelving and dough pan dollies in walk in cooler - maintain clean.
0.5
47.
Cased foods and dough trays stored on inverted dough trays. Store all items at least 12 inches above the floor to facilitate floor cleaning and pest surveillance.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Disused pallets and other construction debris on cement pad just outside of dumpster area. Work with property owners to remove any rubbish which could harbor pests.
Sanitizer must be between 200ppm-400ppm(quat). Sanitizer in sink was less 100ppm(quat). Sanitizer must be available in food prep areas.
3.0
17.
Garlic sauce and ranch dressings are potentially hazardous foods and must be kept at least 45F or below. Garlic suace was 76F
4.0
21.
Hot water must be available at all times. Hot water to the 3 compartment sink was turned off due to a leaky faucet. Manager stated that it would be fixed within 2 days.
1.5
28.
Numerous filie in the kitchen area.
1.0
36.
Replace damaged gaskets on pizza make table.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Sanitation score is not to be moved without health department approval. Scare card must be visible at all times. Upon entry, score card was moved to the wall beside door to where it was not visible to customers until they were exiting establishment. Score card was moved to the wall beside drink cooler.
Sanitizer must be between 200ppm-400ppm(quat). Sanitizer in bottle was well over 400ppm and turned the test paper blue, and the sanitizer in the 3rd compartment of the 3 comp sink was less than 200ppm.
3.0
28.
Flies present in the kitchen area.
1.0
33.
Do not store scoop handles in foods in the pizza make table.
0.5
35.
Pizza boxes must be stored at least 12 inches from the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer must be between 200ppm-400ppm(quat). Sanitizer in bottle was well over 400ppm and turned the test paper blue, and the sanitizer in the 3rd compartment of the 3 comp sink was less than 200ppm.
1.5
49.
No documentation of approved training - no credit awarded.
Stacks of pizza boxes stored directly on floor ( all single service items must be stored above the floor).
1.0
17.
Need to clean the following items: Metal pizza racks above the dough prep table; Frame and joint where pepper station bin mounts to wall (may need to cut away existing caulk seal and re-caulk the joint); Walk in refrigerator fan grills; Can opener and can opener table mount. Need to replace broken door gaskets on pizza prep refrigerator and adjust doors so that they close with a tight seal.
2.0
28.
Clean the walls and floors (esp. floor /wall joint) behind prep tables throughout facility.
0.5
29.
Increase lighting over utensil wash sink to at least 50fc. Increase lighting throughout walk in refrigerator to at least 10fc.
Do not store cleaning brushes/sponges/glue bottles in contact with or on same shelves as clean food utensils/containers.
1.5
29.
Need to increase light intensity to at least 50 foot candles over the 3 compartment sink, food prep sink, vegetable prep table. Need to increase light to at least 10 fc throughout walk-in refrigerator.
0.5
General Comments
Wire shelving in walk-in refrigerator is beginning to rust and will need to be replace when corrosion becomes a cleaning obstacle.
Adhesive glue from labels must be removed during washing of food storage containers. Can opener blade had build-up of food debris on blade and adjacent surfaces.
2.5
15.
Allow food containers to air dry prior to stacki9ng within each other. Store food scoops in manner that prevents contact of handle with food.
1.5
17.
Clean the wire shelves in walk-in refrigerator.
1.0
29.
Increase light to at least 50foot candles over all food prep and utensil wash surfaces, currently have 30fc over utensil wash sink and prep tables. Increase light in walk-in refrigerator to at least 10fc, and put a shield on the exposed bulb in this unit.
1.0
General Comments
Adjust hot water heater to maintain minimum of 130F at tap of utensil wash sink
NEED A THERMOMETER IN THE PIZZA PREPERATION REFRIGERATOR.
1.5
11.
THOROUGHLY CLEAN THE SINKS AND CLEAN THE CUTTING BOARD. ALSO THE SANITIZER IS A VERY STRONG IN THE SPRAY BOTTLE. BE SURE IT IS MIXED PROPERLY AT 200 PARTS PER MILLION FOR THE QUATENARY AMONIA COMPOND SANITIZER.
5.0
15.
AIR DRY CONTAINERS BEFORE STICKING THEM TOGETHER.
1.5
17.
THOUROGHLY CLEAN THE PIZZA OVEN. ALSO CLEAN THE REFRIGERATOR BELOW THE PANS, CLEAN THE HANDS IN THE KITCHEN.
1.0
29.
SHIELD THE LIGHT BULBS UNDER THE HOOD.
0.5
32.
THE OVEN UNDER THE STEPS IN HOTTER. BUT KEEP WORKING ON IT. CLEAN ALL THE LEAVES AND PAPER OUT FROM UNDER PORCH.
EMPLOYEES SHOULD NOT BE DRINKING OUT OF SODA BOTTLES WHILE WORKING. BEVERAGES IN THE KITCHEN MUST HAVE LIDS AND STRAWS (STORE BELOW FOOD PREP SURFACES).
2.5
11.
- NO SANITIZER AVAILABLE. USE SANITIZER IN 3RD COMPARTMENT OF SINK TO SOAK UTENSILS IN FOR 2 MINUTES AFTER CLEANING AND RINSING.
- PROVIDE SANITIZER IN A LABELED SPRAY BOTTLE OF 200PPM QAC OR 50-100PPM CHLORINE FOR USE ON FOOD PREP SURFACES.
- REPLACE CUTTINGBOARD. KEEP CUTTING BOARDS CLEAN AND SANITIZED AND ONCE THEY ARE CUT BEYOND THE POINT OF BEING ABLE TO KEEP THEM CLEAN, REPLACE.
2.5
12.
PROVIDE TEST STRIPS TO ACCURATELY MEASURE SANITIZER.
1.5
17.
CLEAN BOTTOM OF REFRIGERATOR. CLEAN OVEN CATCH PANS.
1.0
21.
PROVIDE TOWELS AT HANDSINK. CLEAN SINK
1.0
28.
CLEAN WALLS THROUGHOUT. CLEAN FLOORS AROUND LEGS OF EQUIPMENT.
