2-102.12 (A); Core; No Certified Food Protection Manager present. The 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. Certified Food Protection Manager should be present during all hours of operation and also during times of food prep. Have more staff with managerial control certified to provide better coverage. [REPEAT]
1.0
3.
2-103.11 (O); Priority Foundation; Employee Health Policy not accessible. 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. CDI- Employee Health Policy provided to PIC. Recommend laminate a copy so smooth and cleanable, then post on outside of office door.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC. Keep a copy accessible to staff.
0.0
10.
6-301.14; Core; Handwashing signs missing at handwashing sinks in rear kitchen area and both restrooms. 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. Handwashing signs provided for posting.
0.0
10.
5-202.12; Core; Handwashing sink in rear kitchen area with very loose handle to hot water, with hot water only reaching 78F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Repair the sink so hot water reaches at least 100F.
1.0
10.
5-205.11; Priority Foundation; Multiple chemical spray bottles hanging off of the handwashing sink in main kitchen. Handwashing sink in back kitchen blocked with furniture. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Furniture and bottles moved during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-Marking missing on carton of heavy cream and container of coleslaw opened previous day. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottles of 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. CDI- Labeling added to known substances or items discarded by PIC if unknown. [REPEAT]
2.0
36.
4-204-112; Core; Low freezer lacking air temperature thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Labeling missing on spices and large bin of flour. 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. Add labeling to these items.
0.0
38.
6-202.15; Core; Wall doors open with no screen in place at service window t okitchen and door to rear kitchen space also left open. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep kitchen doors closed and add some form of pest barrier at the kitchen service window.
0.0
43.
3-304.12; Core; No-handle single-service containers left as scoops in large bins of flour. Tongs hanging on low pizza oven knob where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Tongs and Single-service containers removed during inspection.
0.5
47.
4-501.11; Core; Walk-in cooler wire racks rusting. Handwashing sink in rear kitchen area with very loose handle to hot water, with hot water only reaching 78F. Door gasket of low freezer torn. Mop rack rubber knobs surfacing worn down to smooth, no longer able to effectively hold mops. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Repair the sink so hot water reaches at least 100F. Replace the torn door gasket and rusted racks. Repair/Replace the mop rack.
0.0
47.
4-501.12; Core; Cutting board at prep unit with soiled cut lines and staining. 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 the board.
0.0
47.
4-205.10; Core; Ninja blender labeled for Household Use Only. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender.
0.0
47.
4-101.19; Core; Tongs with handle coating worn, cracked, and pieces flaking off, stored as clean. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. CDI- PIC voluntarily discarded the damaged/worn tongs during inspection.
0.0
47.
4-202.11; Priority Foundation; Cracked plastic lids in use. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lids replaced during inspection.
0.5
54.
5-501.110; Core; Top cover of shared dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top covers closed.
0.0
55.
6-501.12; Core; Ceiling vents and surrounding tiles throughout kitchen with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
0.5
55.
6-501.16; Core; Mops leaning up against wall in service sink area, floppy mop head side up, draining down walls and handles. Mop rack rubber knobs surfacing worn down to smooth, no longer able to effectively hold mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
2-102.12 (A); Core; [Repeat] The person in charge does not have a valid food protection manager certification. The 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.
1.0
28.
7-102.11; Priority Foundation; Several chemical spray bottles found without a 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- all chemical bottles were labeled.
1.0
44.
4-901.11; Core; Employee observed towel drying dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining; May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
47.
4-501.11; Core; The low boy freezer door in the kitchen is broken. Equipment shall be maintained in a state of good repair. repair this door.
0.0
55.
6-501.12; Core; The ceiling vents and ceiling tiles throughout the cooking area are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
2-102.12 (A); Core; The person in charge does not have a valid food protection manager certification. The 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.
1.0
5.
2-501.11; Priority Foundation; Written procedures for vomit and diarrhea clean up are
still 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. 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. CDI- guidance material given
0.5
16.
4-602.11; Core; The ice machine has pink and black residue accumulation inside along the shield and along the wall. All of the soda gun nozzles have residue accumulation present and are in need of cleaning. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
28.
7-102.11; Priority Foundation; Several chemical spray bottles found without a 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- all chemical bottles were labeled.
1.0
48.
4-302.14; Priority Foundation; Test strips for the quaternary ammonium sanitizer in the 3-compartment sink are not available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. [Verification Required]- EHS will return by Friday, August 26, to verify that test strips are available.
0.5
49.
4-601.11(B) and (C); Core; The interior of the smoker is heavily coated in grease and leftover food debris is present and in need of cleaning. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
0.5
55.
6-501.12; Core; The ceiling vents and ceiling tiles throughout the cooking area and in the dish area are coated with dust and are in need of cleaning. The alcohol cooler has sticky residue accumulation and food debris present along the floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
2-102.12 (A); Core; The person in charge does not have a valid food protection manager certification. The 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.
1.0
5.
2-501.11; Priority Foundation; Written procedures for vomit and diarrhea clean up are 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. 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. CDI- guidance material given
0.0
10.
6-301.11; Priority Foundation; One of the handwashing sinks in the back kitchen area did not have soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- PIC replaced empty soap dispenser.
0.0
16.
4-602.11; Core; The ice machine has small amounts of pink and brown residue inside along the shield. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; The slicer last used a week ago had food debris and residue present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch CDI- PIC cleaned the slicer.
1.5
23.
3-501.17; Priority Foundation; A large container of chicken wings were found in the walk-in cooler and prep cooler up front dated for 2/2/22. Corn dip was found dated 1/30/22. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- food items were voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; Tuna ceviche listed on the menu is served raw and a consumer advisory is not found on the menu. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Verification Required- EHS will return by Tuesday, February 15, 2022 to verify that a consumer advisory has been added to the menu.
0.5
28.
7-201.11; Priority; Two large bottles of all purpose cleaner was being stored over disposable gloves. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- chemicals were moved to the shelf with all other chemicals.
0.0
35.
3-501.13 ; Core; ROP tuna is thawing under refrigeration still in its reduced oxygen environment. Packaging states to remove when thawing under refrigeration. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration.
0.5
37.
3-302.12; Core; Seafood breader and flour are without a 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.
0.0
47.
4-501.11; Core; Both cold and hot water knobs at the 3-compartment sink are only dispensing hot water. Two gaskets are torn in the prep coolers up front. EQUIPMENT shall be maintained in a state of repair and condition.
0.5
49.
4-601.11(B) and (C); Core; The gaskets of the reach-in freezer are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
53.
5-501.17; Core; Covered receptacles are not available in the women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
55.
6-501.12; Core; The ceiling vents and tiles throughout the cooking area and in the dish area are heavily coated with dust and are in need of cleaning. 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 **No signature required due to COVID precautions** Follow-Up: 02/15/2022
*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. Verification Required on 3/22/2019. Follow-Up: 03/23/2019
*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. PIC states they make pickles every couple of days. Facility may 'hot pickle' vegetables if they are not sealed while hot creating a reduced oxygen packaging, are held at 41F or below and are not held for more than 7 days. Contact Karla Crowder at 919-868-3132 or karla.crowder@wakegov.com to request a reinspection.
EHS observed hot pickled cucumbers and onions. Establishment must have prior approval to serve hot pickled items. Please contact Jo Hill for information on pickling process (919)280-3216 Inspector contact info: Maria Powell 919-675-5603. 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.
GENERAL COMMENT: All sauces containing bulk Duke mayonnaise must be held cold; when the bulk container is opened it must be held under refrigeration.Inspector contact information: Maria Powell (919)675-5603 *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: 12/29/2017
