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 dried food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed debris on tools stored in container on drying racks. Cleaned and sanitized equipment, utensils, linens, and single service articles or 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.
0.0
47.
4-501.12; Core; Sandwich/ subs cutting board was heavily scored. 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 cutting board.
1.0
51.
5-202.13; Priority; Observed hose submerged in water at 3 comp sink basin. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment, or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Item removed from water. Either remove hose after filling the basin or cut the hose.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. CDI: Provided list of ANSI-accredited programs.
1.0
33.
3-501.15; Priority Foundation; Beef was cooling for 3 hours in a large container outside of refrigeration. Cooling shall be accomplished by portioning the food into smaller portions and using rapid cooling equipment. CDI: Beef placed into metal container and placed into walk in cooler.
0.5
47.
4-501.12; Core; Sandwich/ subs cutting board was heavily scored. 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 cutting board.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. CDI: Provided list of ANSI-accredited programs.
1.0
23.
3-501.18; Priority; One container of provolone cheese was maintained beyond 7 days (7/14/23). Temperature controlled for safety foods shall be discarded after 7 days of preparation. CDI: Food was voluntarily discarded.
0.0
29.
8-103.12; Priority; Facility did not have a time label on the pizza sauce that was being held on an extended time as a public health control. Facility does not have copies of variance approving extended time as a public health control for pizza sauce. Permit holder shall comply with the procedures that are submitted and approved as a basis for the modification or waiver. Pizza sauce was voluntarily discarded. Facility must provide copy of variance procedures. Pizza sauce will remain under temperature control until copy of variance is provided. EHS will return to verify procedures by 8/4/2023.
1.0
37.
3-302.12; Core; Bottles of sauces were not labeled. 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. Label containers.
1.0
47.
4-501.12; Core; Sandwich/ subs cutting board was heavily scored. 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 cutting board.
0.0
49.
4-601.11(B) and (C); Core; Sandwich/ subs prep cooler interior shelving was soiled with food debris. Shelving on middle pizza cutting station was soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 08/04/2023
2-301.14; Priority; Several missed handwash opportunities. Employees shall wash hands between task changes such as after touching phones or computers, before putting gloves on and after returning into the kitchen from the dumpster areas. CDI: Spoke to employees about handwashing.
2.0
10.
5-202.12; Core; Hand sinks were found to have no hot water. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Fix hot water.
0.0
10.
6-301.12; Priority Foundation; The back hand sink had no method for hand drying. Each hand sink must be provided with disposable towels or other acceptable method of hand drying. CDI: Employee replaced paper towels.
1.0
16.
4-601.11 (A); Priority Foundation; Several dishes found with food residue and stickers or sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were taken back to the 3 compartment sink to be rewashed.
0.0
37.
3-302.12; Core; A few bottles of various sauces were not labeled. 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. Label containers.
0.0
50.
5-103.11; Priority Foundation; No hot water was available at handsinks, 3 compartment sinks or prep sinks. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. EHS will return to ensure hot water is fixed on 9/21/22.
0.5
General Comments
Inspection led by Lindsea Smith
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
