3-501.18; Priority; Open container of anchovies in the walk-in cooler lacking a date label. A food specified in par. 3 501.17(A) or (B) shall be discarded if it is in a container or package that does not bear a date or day. CDI- Datemark label was allowed to be added to the container during the inspection. Datemarking system allows a pre-filled label to be created for anchovies once opened. Ensure employees are datemarking anchovies.
0.0
24.
3-501.19; Priority Foundation; Time as a public health control is being implemented for the pizza sauce. Pizza sauce has been approved by the state to be held at ambient (room)
temperature for up to 10 hours. Today, EHS did not observe a time stamp on the working container of pizza sauce or the four containers of pizza sauce that was prepped out from can earlier this morning and located under the pizza prep table. The food shall be marked or otherwise identified to indicate the time that is 10 hours past the point in time when the food is rendered a TCS food (the pizza sauce is a ready-to-eat hermetically sealed food that upon opening is rendered a Time/temperature control for safety food) or when the food is removed from 41F or less cold holding temperature control. CDI- Time stamp was allowed to be added to these containers of food during the inspection.
1.5
28.
7-201.11; Priority; Orange-Pro chemical spray bottle found stored on bottom shelf of QC table near single-service pizza boxes. Sanitizer spray bottle found stored on pizza rack to the left of the handwashing sink. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Chemical bottles were relocated during the inspection. *EHS recommends installing a chemical storage rack for the front prep area.
2.0
28.
7-102.11; Priority Foundation; Sanitizer bottle found near the pizza prep cooler was missing an identifying label. 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. CDI- Chemical bottle was labeled during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; (1)Clean utensils above 3-compartment sink stored in a container that had collected debris. (2) A few stacks of clean containers above 3-compartment sink found stacked while still wet. Cleaned equipment and utensils shall be stored in a clean, dry location and shall be stored in a self-draining position that allows air drying. More frequent cleaning is needed on containers that hold clean utensils. Allow containers to completely dry prior to stacking.
0.5
47.
4-205.10; Core; Plastic pizza dough containers are being used to keep boxes of food off of the floor in the walk-in cooler. These dough containers are not intended for this purpose. Except for toasters, mixers, microwave ovens, water heaters, and hoods, 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. EHS discussed with PIC approved equipment that may be used.
2-501.11; Priority Foundation; Facility has a cleanup kit but kit was missing a significant amount of items necessary for cleanup of these events and written procedures were not available. 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- Approved written procedures were emailed to PIC and PIC was also given a hard copy upon leaving establishment.
0.0
10.
6-301.11; Priority Foundation; Soap was missing at handwashing sink upon entering back prep area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap was supplied during the inspection.
1.0
28.
7-201.11; Priority; Chemical spray bottle found stored on bottom shelf of QC table near single-service portion cups and seasoning packets. Chemical spray bottle found stored near assembled pizza boxes and another chemical spray bottle found stored above food prep area where active food prep was occurring. Chemical bottle and chemical spray bottle found stored near and above napkins, disposable cloths, and bottled beverages across from walk-in cooler. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- All chemical bottles were relocated during the inspection.
1.0
28.
7-203.11 ; Priority; Chemical spray bottle was relabeled as sanitizer and found with sanitizer solution in it. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI- Sanitizing solution was dumped out and chemical bottle was voluntarily discarded during the inspection.
0.0
47.
4-205.10; Core; There are a few pizza dough containers that are being used to keep boxes of food off of the floor in the walk-in cooler. These dough containers are not intended for this purpose. Except for toasters, mixers, microwave ovens, water heaters, and hoods, 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. EHS discussed with PIC approved equipment that may be used.
0.5
49.
4-602.13; Core; Dust/powder is beginning to accumulate on the shelving in the walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to walk-in cooler shelving.
0.5
55.
6-501.12; Core; Wall to the right side of the make line unit near the handwashing sink has accumulated residue and requires more cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to walls in this area.
0.0
General Comments
**Remove the protective covering on the small "Silver King" cooler under the QC table. This covering does not allow for easy cleaning of equipment.**
3-301.11; Priority; Observed both employee and person in charge using bare hands to place pepperoncini peppers into pizza to-go boxes. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Educated employee and stopped practice, tongs added to container for dispensing the peppers.
2.0
45.
4-903.11(A) and (C); Core; Boxed single-service items being stored directly on the floor near the back mop sink. Individual slice boxes being stored out of original packaging exposed to potential contamination in the same area. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Keep these items off of the floor and in a protected location.
0.5
47.
4-205.10; Core; There are a few pizza dough containers that are being used to keep boxes of food off of the floor in the walk-in cooler. Person in charge stated that the store has been using these dough containers for shelving for a few months now. Except for toasters, mixers, microwave ovens, water heaters, and hoods, 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. Replace with shelving that is approved.
0.0
49.
4-602.13; Core; Keyboard above main prep cooler is soiled and requires more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this area.
0.5
55.
6-501.11; Core; There is an active leak in the bathroom ceiling. Water pooling on the floor directly under leak. Physical facilities shall be maintained in good repair. Repair this leak and replace the soiled ceiling tile.
0.0
56.
6-305.11; Core; Employee speaker observed stored directly on top of pizza rack on the make-line. Small speaker stored directly on boxes containing food near the warewashing area. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Remove speakers from these locations.
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 **Remove the protective covering on the small "Silver King" cooler under the QC table. This covering does not allow for easy cleaning of equipment.**
6-301.14; Core; Handwashing sign missing at front handwashing sink and bathroom handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signage provided to facility.
1.0
23.
3-501.18; Priority; Sausage in prep cooler being held past 7 days in a Cambro sixth pan. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI-Food voluntarily discarded during inspection. Ensure facility is not holding time/temperature control for safety (TCS) foods past 7 days. Remember that day 1 is prep date.
1.5
23.
3-501.17; Priority Foundation; String cheese in refrigerated drawer, anchovies and cream cheese in walk-in cooler all lacking a date label. All ready to eat time/temperature control for safety (TCS) foods must be date marked if held for more than 24 hours. CDI- Dates of when string cheese and cream cheese were opened/prepped were known and dates added. Anchovies voluntarily discarded during inspection.
0.0
54.
5-501.115; Core; Loose leaf litter and a pallet left inside dumpster enclosure. Storage areas and enclosure for refuse shall be maintained free of unnecessary items and clean. Clean this enclosure and keep clean.
1.0
54.
5-501.113; Core; Side door left open to outside receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Keep side doors and lids to outside receptacles closed when not in-use.
0.0
55.
6-501.12; Core; Floor drain under the 3-compartment sink is soiled with black residue. Return vents above walk-in cooler are starting to collect dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
56.
6-303.11; Core; Two blown bulbs in hood system above pizza maker. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Replace these two light bulbs to provide lighting above this piece of equipment.
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 *Information sent to andrew_stacy@papajohns.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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* 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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Note: Facility has a variance for pizza sauce holding at room temperature.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
*******Please e-mail marion.wearing@wakegov.com, a copy of the service repair report for the system repair by the close of business on October 17th.******
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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.
*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.
*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.
Observed live and dead roaches in establishment. Call exterminator. Flies were also present in the food prep area.
1.0
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack. Do not store scoop handles in bulk dry goods or in foods on pizza make table.
1.0
40.
Clean shelving in the walk in cooler. Observed dedris on shelving in the walk in cooler.
0.5
46.
Replace burnt out lgihts above 3 compartment sink. Replace missing light shield on lights above 3 compartment sink.
0.5
49.
No documentation of approved training - no credit awarded.
Build-up of metal shavings present behind can opener blade.
1.5
17.
Chicken wings held at 51-55F in top of prep refrigerator. CDI-moved to lower section of refrigerator.
2.0
19.
Quat.Sanitizer spray bottle was not labelled (All toxic products msut be labelled to denote contents).
0.0
25.
Thermometer in lower section of prep refrigerator is broken and not accurate (Thermometers must be accurate).
0.5
39.
Metal pan dividers used in top section of pizza prep refrigerators are not approved, as they prevent lid from closing as intended. Must remove and/or replace with approved dividers.
0.0
43.
Hand towells not provided at cook room handwash sink (Must provide approved method of drying hands).
1.0
49.
No documentation of approved training - no credit awarded.
Sanitizer 0 ppm in third compartment sink. Maintain quaternary ammonium sanitizer between 200-400 ppm. CDI-sink refilled with properly mixed sanitizer.
1.5
17.
Tomatoes, chicken breast pieces and chicken wings not cold enough on prep refrigerator. Hold cold potentially hazardous food at 45F or less. CDI-chicken had been restocked less than two hours ago and was placed into bottom of unit to cool; tomatoes discarded.
2.0
25.
Two of four metal stem thermometers read 37-38F in ice water. These must be adjusted to 32F.
0.5
34.
Wet plastic multi-use food containers are stacked tightly within each other above utensil wash sink (arrange these items so that air flow contact all surfaces, tight stack only when air drying is complete).
0.5
36.
Sanitizer jug holder, above utensil wash sink, is rusted and has peeling paint on surfaces; replace it. Replace broken containers; torn walk in doorway curtain.
0.0
38.
No test strips available to check sanitizer.
0.5
44.
Trash/debris is scattered around dumpster.
0.0
49.
No documentation of approved training - no credit awarded.
Employee dropped prep line food compartment divider strip on floor, then placed it back on "clean utensil storage side" drainboard.CDI
1.5
34.
Wet plastic multi-use food containers are stacked tightly within each other above utensil wash sink (arrange these items so that air flow contact all surfaces, tight stack only when air drying is complete).
0.5
36.
Sanitizer jug holder , above utensil wash sink, is rusted and has peeling paint on surfaces; replace it.
0.5
40.
Need to clean the can opener and can opener mount to remove food debris and metal shavings. Need to clean the wire shelving that is above the can opener/prep table.
0.5
44.
Trash/debris is scattered around dumpster. Dumpster doors are open.
0.5
46.
Remove build-up of dust from cooling unit fan grills, in walk-in refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
Need to clean the shelves on plastic shelving unit inside walk-in refrigerator, to remove build-up of food debris.
1.0
23.
Dumpster door wash open. Dumpster pad is not properly sloped to drain, standing water is pooling on pad (need to drill a drain hole through block wall at back edge of dumpster pad to allow drainage).
1.0
29.
Need to increase lighting over 3-compartment utensil wash sink to at least 50fc. Currently have 35-40fc.
