2-102.12 (A); Core; None of the people in charge are certified food protection managers. The person in charge shall be a certified food protection manager through an accredited program. The manager is certified as a food protection manager.
1.0
6.
2-401.11; Core; An employee drink without a lid is stored next to the sauces in squeeze bottles and individually packaged sauces. Employees may drink from closed beverage containers if handled to prevent the contamination of their hands, food and other supplies. CDI- Cup was discarded.
0.0
10.
5-205.11; Priority Foundation; The hot water at the handwashing sinks (all 3) does not temp above 86F. Handwashing sinks shall supply tempered water at 100F or above. Ensure handwashing sinks are able to supply hot water.
2.0
10.
5-205.11; Priority Foundation; A spray bottle of sanitizer was hanging on the splash guard of the handwashing sink by the pizza cooler. Handwashing sinks shall only be used for handwashing. CDI- Sanitizer bottle was relocated to a bottom shelf.
0.0
28.
7-102.11; Priority Foundation; One of the spray bottles of sanitizer was not labeled. Working containers storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottle was labeled.
0.0
47.
4-501.11; Core; The bumper/buffer at the base of the walk-in cooler door is broken. All equipment shall be maintained in repair. Repair bumper/buffer. **Points decreased since previously noted items have been repaired.
0.5
53.
5-501.17; Core; The lid is being stored behind the trashcan instead of on top of it. Bathrooms used by females shall be provided with a covered receptacle for the disposal of feminine hygiene products. Ensure lid is kept on trashcan.
0.0
54.
5-501.111; Core; The recycling dumpster has not had any lids during an inspection since 2022. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
1.0
56.
6-403.11; Core; Employee drinks were stored next to sauces in squeeze bottles and individually packaged sauces. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Drinks were discarded.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be a certified food protection manager through an accredited program. The manager is certified as a food protection manager.
1.0
5.
2-501.11; Priority Foundation; PIC could not locate their written instructions for cleaning up incidents of vomit and diarrhea. A written procedure for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained in site. CDI = PIC given state approved clean up plan and poster.
0.5
10.
5-202.12; Core; The hot water at the handwashing sink in the bathroom does not temp above 91F. Handwashing sinks shall supply tempered water at 100F or above. Adjust thermostat at this sink.
0.0
10.
6-301.12; Priority Foundation; The handwashing sink by the pizza cooler did not have any papertowels. Handwashing sinks shall be provided with inidividual, disposable towels or a hand-drying device. CDI - Papertowels were added to dispenser.
0.0
10.
5-205.11; Priority Foundation; There was food debris (pineapple, olives, jalapenos) in the drain of the handwashing sink in the dish area. Handwashing sinks shall only be used for handwashing. CDI - Sink was cleaned out.
1.0
28.
7-201.11; Priority; A spray bottle of sanitizer was stored in the hot holding shelf above the hold shelf with bags of gluten free crusts. (This hot hold unit is not in use). Poisonous/toxic materials shall not be stored in a manner that allows for the contamination of food, equipment, utensils or other supplies. CDI - Spray bottle was moved to chemical storage area.
1.0
38.
6-501.111; Core; There are several flies in the store. The physical facilities shall be maintained free of insects, rodents and other pests. Continue efforts to decrease the presence of flies.
0.0
47.
4-501.11; Core; The bumper/buffer at the base of the walk-in cooler door is broken; the bathroom door has cracks in it; and there are two blown bulbs in the pizza oven hood. All equipment shall be maintained in good repair. Repair broken equipment.
1.0
49.
4-601.11(B) and (C); Core; There is a buildup of dust on the yellow floor fan and water at the bottom of the pizza cooler. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the floor fan and inside the pizza cooler on a more frequent basis.
0.5
53.
6-202.14; Core; The bathroom door is not self-closing. Toilet rooms that open directly into the food establishment shall have tight-fitting, self-closing doors. Adjust the door hinge so that it self-closes.
1.0
53.
6-501.19; Core; Upon inspector's arrival the bathroom door was open. Except during periods of maintenance and cleaning, bathroom doors shall be kept closed. CDI - Door was pulled to close; but the door is out of alignment.
0.0
54.
5-501.111; Core; The recycling dumpster does not have any lids. Dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.5
54.
5-501.110; Core; Boxes labeled thin crusts are stored outside of the recycling dumpster. Trash, recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure all boxes make it into the dumpster.
0.0
55.
6-501.12; Core; The two ceiling vents in the back of the store (by exit door/mop sink) have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
56.
6-403.11; Core; Employee beverages were stored on the top shelf of the sauce rack. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI - The beverages were voluntarily discarded.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-401.11; Core; Employee was chewing gum while engaged in food prep and a drink was stored in the hotholding area. Food employees shall eat (chew gum), drink or use any form of tobacco only in designated areas where exposed food, clean equipment and supplies cannot become contaminated. CDI - Employee discarded gum and drink moved to bottom shelf.
0.5
10.
5-202.12; Core; The handwashing sink by the pizza make-line does not temp above 78F; the handwashing sink in the prep area does not temp above 72F and the handwashing sink in the bathroom does not temp above 70F. Handwashing sinks shall supply tempered water that is at 100F or above. Adjust water temperature at these handwashing sinks.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottle was labeled.
0.0
47.
4-501.11; Core; The bumper/buffer at the base of the walk-in cooler door is broken. Equipment shall be maintained in good repair and easily cleanable. Repair bumpe/buffer.
1.0
49.
4-601.11(B) and (C); Core; There is a buildup of dust on the fan guards on the evaporator in the walk-in cooler. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. No points taken due to improvement in cleaning.
0.0
51.
5-203.14; The end of the hose was resting in the basin of the mop sink. A backflow prevention device shall be on a hose bibb if a hose is attached or an air gap shall be between the water supply and basin of the mop sink. CDI - Hose was wrapped.
0.0
53.
6-202.14; Core; The bathroom door is not self-closing. Toilet room doors that open directly into the food establishment shall have tight-fitting, self-closing doors. Adjust door hinge so that it self-closes.
0.5
53.
5-501.17; Core; The bathroom does not have a covered trashcan. Bathrooms used by female employees shall have a covered trashcan for the disposal of feminine hygiene products. Obtain a lid for the trashcan.
0.0
54.
5-501.114; Core; The recycling dumpster does not have a drain plug. Dumpsters with drains are required to have drain plugs. Contact your waste management company for a replacement.
0.5
55.
6-501.11; Core; The floor drain under the 3 compartment sink needs cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
6-301.12; Priority Foundation; The handwashing sink in the dish area did not have any papertowels. Handwashing sinks shall be provided with individual, disposable towels or a hand drying device. CDI - Papertowels were added to the dispenser.
1.0
23.
3-501.17; Priority Foundation; TCS foods in the bottom of the pizza cooler were not time stamped. TCS foods may be held cold at 41F or below for up to 7 days as long as foods do not exceed the temperature and time combination. CDI - **New policy just implemented to decrease prep time and kinks are still being worked out; reviewed policy and items in the clear containers were dated - items in the black containers will be discarded at the end of the night.
0.0
28.
7-202.12; Priority; Two spraycans of RAID that state for indoor household use are stored on the chemical sections in the bathroom and by mop sink. The instructions on the manufacturer's label shall state that use is allowed in a food establishment. CDI - Cans of RAID removed from premises.
1.0
47.
4-501.11; Core; The kickplate/buffer at the base of the walk in cooler door is broken. Equipment shall be maintained in good repair and easily cleanable. Repair base of door.
1.0
49.
4-601.11(B) and (C); Core; There is dust build up on the backsides of monitors; debris on the containers and racks of the bagged food storage shelves as well as on the metal racks of the push-cart; a build up of dust on the sides of the yellow floor fan; and a build up of dust on the fan guards in the walk in cooler. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
54.
5-501.114; Core; The recycling dumpster does not have a drain plug. Dumpsters with drains are required to have drain plugs. Contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; There is food splash/ splash on the walls in the 3 compartment sink area and by the handwashing sink in that area; the floor drain at the 3 compartment sink needs cleaning and some of the ceiling vents/ducts have a build up of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
4-203.12; Priority Foundation; Digital display thermometer on the walk in cooler door should be repaired to provide accurate temperature readings that are easily visible to staff.
0.5
47.
4-201.11; Core; Repair, replace or remove broken door buffer/base on walk in cooler. The sharp jagged edges on this broken buffer pose a possible safety hazard. Repair A.S.A.P.
0.5
54.
5-501.115; Core; Trash and garbage piled around the dumpster pad area should be cleaned away and properly discarded.
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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Plis 919-500-0943 verification required by March 29, 2019 for variance letter, variance procedure and time on sauce. Follow-Up: 03/29/2019
*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. Lauren Plis 919-500-0943
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.
*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.
Replace the torn gasket on the walk-in cooler door. Replace the rusty shelves in the walk-in cooler. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gasket on the walk-in cooler. Clean the storage shelves. Clean the shelves above the three compartment sink.
0.5
43.
Repair the hand sink that is not working.
1.0
49.
No documentation of approved training - no credit awarded.
Provide a calibrated thermometer. The thermometer on hand was reading 120 degrees F at room temperature.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace the torn gasket on the walk-in cooler door. Replace the rusty shelves in the walk-in cooler. The can opener is starting to rust. Replace all cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
0.5
38.
Provide a test kit with a color chart. The strength of the sanitizer needs to be tested.
0.5
40.
Clean the gaskets. Clean all the storage shelves. Clean under the drain boards and back splash area of the three compartment sink. Remove the mold at the three compartment sink and re-caulk the sink.
0.5
43.
Keep hand soap and paper towels at all hand sinks.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Reattach the shoe molding at the three compartment sink.
0.5
49.
No documentation of approved training - no credit awarded.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Replace all cracked gaskets. All equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets. clean all the storage drawers. Clean under the drainboards and back splash area of the three compartment sink. Remove the mold at the three compartment sink and re-caulk the sink.
0.5
43.
Provide hand soap at all hand sinks.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Reattach the shoe molding at the three compartment sink.
0.5
49.
No documentation of approved training - no credit awarded.
The quat sanitizer in the spray bottles was more than 400 parts per million. The test strips turned blue. Quat sanitizer must be between 200 to 400 parts million. Check the sanitizer daily to ensure the proper amount of sanitizer is being used.
1.5
25.
The thermometer was more than 15 degrees F off. Calibrate the thermometer in a ice water slush mixture.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
35.
Some of the pizza boxes in the back were stored with the food contact portion facing up. Store all single service items with the food contact portion facing down.
0.0
36.
Replace the cracked gaskets. All equipment must be smooth and easy to clean.
0.5
37.
A pair of tongs that had a build up of food debris was rinsed off at the hand sink and then taken to the three compartment sink to be washed,rinsed, and sanitized. No dishes shall be rinsed off in the hand sink. The hand sink is only approved for hand washing only.
0.5
40.
Clean the gaskets. Clean under the drainboards and back splash area of the three compartment sink. Remove the mold at the three compartment sink and re-caulk the sink.
0.5
45.
Clean the floors and walls near the sinks and food prep areas. Reattach the shoe molding at the three compartment sink.
0.5
49.
No documentation of approved training - no credit awarded.
The quaternary ammonium sanitizer in spray bottle in preparation area was great than 400 ppm (test strip turned blue). The concentration shall be at least 200 ppm but should not exceed 400 ppm.
1.5
34.
Found some food containers stacked with some moisture between them. Remember to completely air dry food containers before stacking them.
0.0
36.
Discard all cracked food containers and lids and replace as necessary. Use only containers that are easily cleanable. The white plastic containers that are currently used are not easy to clean under the top outside rims and shall be gradually replaced with more easily cleanable containers...Replace the rusting metal racks in the inside bottom of pizza topping refrigerator.
0.5
39.
Found white wire shelving installed above pizza preparation table which is not approved (it had been installed after establishment was opened in 2008). Remove this shelving and install shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Use stainless steel screws to install (REPEAT VIOLATION)...Discontinue using the black Coca-cola beverage trays to store food bags, rags, etc. since these trays are not easily cleanable.
1.0
40.
Clean the following soiled surfaces and areas: condenser coils and vent slats openings on pizza refrigerated prep unit (very dusty)--round vent fan grate openings on pizza oven (very dusty)--door gaskets and hinges and door frames on bottom of pizza refrigerator--blue dressing and dip holders--cupboards under front counter area--front side, under drainboards and back splash area of 3-compartment sink.
0.5
43.
Hot water knob cannot be turned on at back handwashing sink since the hot water knob is stripped. Replace/repair this knob so that hot water is available at this sink at all times.
1.0
44.
Remove the tarp, cardboard and other debris from ground around dumpsters...Replace the brown dumpster since it has rusted through the bottom.
0.5
45.
Clean the soiled surfaces on bathroom door and back door.
0.0
46.
Clean the dusty ceiling vent fan grate in bathroom.
0.0
48.
Remove the duct tape from threshold under back door. Provide door sweep or other rubber/plastic weather stripping on this door to keep out insects.
0.5
49.
No documentation of approved training - no credit awarded.
Remember to store personal beverage bottles below and away from food and food preparation tables, condiments, and other food/beverage contact areas and equipment/utensils. (corrected during inspection)
0.0
3.
Remember to wash hands after touching face and after touching top of drink bottle with screw on cap. (corrected during inspection)
0.0
10.
Found marinara sauce box stored next to handsink in 3-compartment sink area. Keep all food boxes to far right of handsink (at least 18 inches away) to prevent splash contamination from handwashing activities OR consider installing a splash guard on right side of this handsink. (corrected during inspection)
0.0
28.
Found many flies in estblishment. Rid the premises of these flies using methods approved for food service establishments.
1.0
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking.
0.5
39.
Found white wire shelving installed above pizza preparation table which is not approved (it had been installed after establishment was opened in 2008). Remove this shelving and install shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Use stainless steel screws to install (REPEAT VIOLATION)...Discontinue using the black Coca-cola beverage trays to store food bags, etc. in dry storage since these trays are not easily cleanable.
1.0
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters and sink drainboards--interior and exterior of sauce and other condiment holders.
0.5
44.
Remove the standing water in tire tracks near the outside dumpster enclosure...Remove the old black tarp and cardboard from ground around dumpsters and properly dispose of these items...Provide a plug for brown dumpster.
0.5
46.
Clean the dusty ventilation hood filters above pizza oven and ceiling fan grate in bathroom...Replace the burned out light bulbs under vent hood.
0.5
48.
Remove the duct tape from threshold under back door. Provide door sweep or other rubber/plastic weather stripping on this door to keep out insects.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, found several capped bottles of personal beverages above the establishment`s food. Store all personal beverages below and away from food, food equipment/utensils and food preparation areas.
0.0
10.
Found boxes of pizza sauce stored next to handsink near 3-compartment sink. Move these sauce boxes to the right, away from sink, to prevent splash contamination from handwashing activities.
0.0
36.
Repair the leaks in piping under the 3-compartment sink.
0.5
39.
Found white wire shelving installed above pizza preparation table which is not approved (it had been installed after establishment was opened in 2008). Remove this shelving and install shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Use stainless steel screws to install...In walk-in cooler, found a red bottle beverage tray used to store bagged foods. Do not use this tray for storage since it is not easily cleanable.
0.5
40.
Clean the soiled interior of third sink of 3-compartment sink and under drainboards.
0.0
43.
The cold water was not turned on at handsink near pizza prep area due to a leak. Repair leak to provide cold running water at this sink.
1.0
46.
Clean the dusty ventilation filters above the pizza ovens and ceiling vent grate in bathroom.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Do not store personal jackets or other clothing on top of utensil/equipment table tops or preparation areas (store in bathroom in designated personal clothing area).
Frequently change soiled pizza cutters--especially during slow periods.
0.0
30.
In bathroom, found clean cloths stored directly underneath personal clothing. Store these clean cloths above and away from personal clothes on a clean surface or in a covered container.
0.0
39.
Found white wire shelving installed above pizza preparation table which is not approved (manager stated that it had been installed after they opened). Remove this shelving and install shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Use stainless steel screws to install....Found blue square dough containers being used to elevate food items in walk-in cooler and in pizza prep area. These containers are not approved shelving. Use only shelving or mobile carts that meet NSF standards or equivalent.
0.5
43.
No soap available at handsink in utensil washing area. Provide an adequate supply of soap at this sink.
1.0
44.
Remove the small amount of trash on ground around dumpsters and dispose of properly.
0.0
45.
Remove the cardboard from underneath the large black safe since cardboard is not easily cleanable.
