2-102.12 (A); Core; Observed person in charge with food protection manager certification expired June 8, 2023. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM courses provided to manager via email.
1.0
10.
5-205.11; Priority Foundation; Observed metal pan and utensil stored inside handwashing sink next to three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Item removed during inspection. Repeat violation; Full points taken
2.0
28.
7-204.11 ; Priority; Observed chlorine sanitizer concentration in sanitizer bucket above 200ppm. Chlorine sanitizer concentration shall be 50-200ppm (test strip turned black). CDI-Sanitizer was diluted to appropriate concentration.
1.0
41.
3-304.14; Core; Observed chlorine sanitizer concentration was 0ppm in sanitizer bucket near oven. Wet/damp wiping cloths shall be kept in approved, clean chlorine sanitizer at 50-200ppm concentration. CDI-Chlorine sanitizer was made to appropriate concentration.
0.0
55.
6-501.11; Core; Stained, damaged and missing ceiling tiles in back storage area, black tape on corner of wall next to walk-in cooler, and missing faucet in back kitchen food prep sink. Physical facilities shall be maintained in good repair. Replace missing faucet and ceiling tiles. Repair wall. Repeat violation; full points taken.
2-102.12 (A); Core; Observed person in charge with food protection manager certification expired June 8, 2023. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Manager stated he is scheduled to take the course soon.
1.0
10.
5-205.11; Priority Foundation; Observed drink pitcher stored inside handwashing sink next to three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by removing pitcher.
1.0
28.
7-204.11 ; Priority; Observed chlorine sanitizer concentration in sanitizer bucket above 200ppm. Chlorine sanitizer concentration shall be 50-200ppm (test strip turned black). CDI-Sanitizer was diluted to appropriate concentration.
1.0
55.
6-501.12; Core; Huge lump in ceiling in back storage area, and black tape on corner of wall next to walk-in cooler. Physical facilities shall be maintained in good repair. Repair ceiling and wall.
2-102.12 (A); Core; Observed person in charge with food protection manager certification expired June 8, 2023. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM courses provided to manager via email.
1.0
10.
5-205.11; Priority Foundation; Observed drink pitcher stored inside handwashing sink next to three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by removing pitcher.
0.0
28.
7-208.11; Priority; Observed a bottle of pain reliever and first aid kit stored above food prep table in kitchen. First aid supplies that are in a food establishment for employees' use shall be stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, single service and single use articles. CDI-Items were relocated during inspection.
1.0
28.
7-204.11 ; Priority; Observed chlorine sanitizer concentration in sanitizer bucket above 200ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Sanitizer was diluted to appropriate concentration.
0.0
28.
7-102.11; Priority Foundation; Observed two spray bottles containing cleaner and sanitizer not clearly labeled (labels were faded). 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-Spray bottles were labeled during inspection
0.0
49.
4-601.11(B) and (C); Core; Observed accumulation of water at the bottom cooler of flip top unit and soiled exterior of tea dispensers near soda machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
53.
5-203.12; Core; Observed both restrooms with out of order signs on the doors. At least 1 toilet and not fewer than the toilets required by law shall be provided. Remove sign from functioning restroom.
0.5
55.
6-501.11; Core; Stained and missing ceiling tiles in back storage area, black tape on corner of wall next to walk-in cooler, and missing faucet in back kitchen food prep sink. Physical facilities shall be maintained in good repair. Replace missing faucet and ceiling tiles. Repair wall.
4-601.11(B) and (C); Core; Observed dusty kitchen dry storage shelf, soiled exterior of tea dispensers near soda machine and bottom cabinets underneath soda machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
53.
5-203.12; Core; Observed both restrooms with out of order signs on the doors. At least 1 toilet and not fewer than the toilets required by law shall be provided. Remove sign from functioning restroom.
0.0
55.
6-501.11; Core; Stained and missing ceiling tiles in back storage area, black tape on corner of wall next to walk-in cooler, missing faucet in back kitchen food prep sink, and ceiling light fixture not working at back storage area. Physical facilities shall be maintained in good repair. Replace missing faucet and ceiling tiles. Repair wall.
5-205.11; Priority Foundation; Observed drink pitcher stored inside handwashing sink next to three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by removing pitcher.
1.0
23.
3-501.17; Priority Foundation; Observed bulk container of cut lettuce, pizza marinara sauce, and package of pepperoni opened/prepped previous day but not date marked. Refrigerated, ready-to-eat, TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by adding known dates to foods.
1.5
49.
4-601.11(B) and (C); Core; Improvement on cleaning. Observed dusty kitchen dry storage shelf and soiled exterior of tea dispensers near soda machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.11; Core; Improvement on repairs. Stained and missing ceiling tiles in back storage area, black tape on corner of wall next to walk-in cooler, missing faucet in back kitchen food prep sink, and ceiling light fixture not working at back storage area. Physical facilities shall be maintained in good repair. Replace missing faucet and ceiling tiles. Repair wall.
5-205.11; Priority Foundation; Observed drink pitcher stored inside handwashing sink next to three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by removing pitcher.
1.0
10.
6-301.12; Priority Foundation; Observed no paper towels in dispenser next to three comp sink. Each handwashing sinks shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels were added to hand wash sink.
0.0
23.
3-501.17; Priority Foundation; Observed deli meat and cut tomatoes in flip top unit prepped yesterday not date marked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking items during inspection.
1.5
28.
7-102.11; Priority Foundation; Observed two spray bottles with blue liquid and other clear liquid cleaning for tables. 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-Both spray bottles were labeled during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty kitchen dry storage shelf, utensils storage shelf, and exterior of tea dispensers near soda machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
1.0
55.
6-501.11; Core; Observed leaking three compartment sink faucet when water is turned on. Many stained ceiling tiles in back storage area, missing faucet in back kitchen food prep sink, missing top on mop sink/can wash faucet vacuum breaker and ceiling light fixture not working at back storage area. Physical facilities shall be maintained in good repair. Repair leaking faucets, replace missing faucet and replace ceiling tiles.
2-401.11; Core; Observed two employee beverages stored above and on food prep table. Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Provide designated area for employee beverages.
0.5
10.
5-205.11; Priority Foundation; Observed drink pitcher stored inside handwashing sink next to three comp sink. Manager dumping and rinsing out sanitizer bucket in front kitchen hand wash sink. A handwashing sink may not be used for purposes other than handwashing. CDI-by educating manager.
1.0
10.
6-301.12; Priority Foundation; Observed no paper towels in dispenser next to three comp sink. Each handwashing sinks shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels were added to hand wash sink.
0.0
28.
7-208.11; Priority; Observed a bottle of Advil pain reliever medicine stored above food prep table in kitchen. First aid supplies that are in a food establishment for employees' use shall be stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, single service and single use articles. CDI-Medicine was moved during inspection.
1.0
28.
7-102.11; Priority Foundation; Observed some spray bottles in kitchen not clearly labeled. 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-Spray bottles labeled during inspection.
0.0
36.
4-502.11(B); Priority Foundation; Observed two thermometers did not work. Food temperature measuring devices shall be calibrated and in good repair. Verification Required: Send inspector Nikia Lawrence a picture via text (984-233-0358) by Friday June 24, 2022 to verify a new thermometer has been obtained.
0.5
41.
3-304.14; Core; Observed chlorine sanitizer bucket with concentration below 50ppm. Wiping cloths shall be kept in approved, clean chlorine sanitizer at 50-200ppm concentration. CDI-by making new batch of sanitizer at appropriate concentration.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty kitchen dry storage shelf, exterior of tea dispensers near soda machine and interior bottom of cabinets underneath front soda machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.11; Core; Observed leaking three compartment sink faucet when water is turned on. Many stained ceiling tiles in back storage area, missing faucet in back kitchen food prep sink, missing top on mop sink/can wash faucet vacuum breaker and ceiling light fixture not working at back storage area. Physical facilities shall be maintained in good repair. Repair leaking faucets, replace missing faucet and replace ceiling tiles.
0.5
55.
6-501.12; Core; Observed soiled kitchen walls, and floor drains. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these area.
0.0
General Comments
Verification Required: Send inspector Nikia Lawrence a picture via text (984-233-0358) by Friday June 24, 2022 to verify a new thermometer has been obtained. Follow-Up: 06/25/2022
2-401.11; Core; Observed two employee beverages stored above food prep table. Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Provide designated area for employee beverages.
0.0
10.
6-301.12; Priority Foundation; Observed no paper towels in dispenser next to three comp sink. Each handwashing sinks shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels were added to hand wash sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed garlic in oil sitting on prep table and tuna sitting on top of ham in flip top prep unit with temperatures above 41F.Except during preparation, cooking, or cooling, or when time is used as the public health control TCS (Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI- Placing garlic in oil on ice and tuna in walk-in cooler.
1.5
23.
3-501.17; Priority; Observed container of cut lettuce in bottom prep cooler and two bulk containers in walk-in cooler prepped yesterday not date marked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking cut lettuce.
0.0
43.
3-304.12; Core; Observed small plastic containers without handles stored inside seasoning/spice containers. In use or between use food dispensing utensils must have handles and be stored with handles above the top of food or on a dry surface. Do not store plastic containers inside seasonings/spices. Only use hard durable scoops with extended handles to dispense foods.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled kitchen and back dry storage shelf, utensils storage shelf, pizza prep bottom cooler interior, exterior of tea dispensers near soda machine and interior bottom of cabinets underneath front soda machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.11; Core; Observed leaking three compartment sink faucet when water is turned on. Many stained ceiling tiles in back storage area, missing top on mop sink/can wash faucet vacuum breaker and ceiling light fixture not working at back storage area. Physical facilities shall be maintained in good repair. Repair leaking faucets and replace ceiling tiles.
0.5
General Comments
No signature due to COVID-19 precautions. Inspection form emailed and received by Marco. 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
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy including the addition of Nontyphoidal Salmonella. 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. No points deducted and updated health policy was provided to manager.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written vomiting and diarrhea clean up procedure. A food establishment must have written procedures to implement a plan 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. No points deducted and manager was provided a written clean up procedure.
0.0
10.
5-205.11; Priority Foundation; Observed cigarette bud, cup and drink pitcher stored inside handwashing sink near three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Items were removed during inspection.
1.0
10.
6-301.12; Priority Foundation; Observed no paper towels in dispenser next to three comp sink. Each handwashing sinks shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels were added to hand wash sink.
0.0
43.
3-304.12; Core; Observed plastic containers without handles stored inside seasoning/spice container. In use or between use food dispensing utensils must have handles and be stored with handles above the top of food or on a dry surface. Do not store plastic containers inside seasonings/spices. Only use hard durable scoops with extended handles to dispense foods.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled dry storage shelf, utensils storage shelf and interior of bottom pizza prep cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.11; Core; Observed leaking three compartment sink faucet and mop sink faucet. Many stained ceiling tiles in back storage area. Physical facilities shall be maintained in good repair. Repair leaking faucets and replace ceiling tiles.
1.0
55.
6-501.12; Core; Observed soiled kitchen walls, floor drains and floor under shelves inside walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these area.
0.0
General Comments
Inspector:Nikia Lawrence Email:Nikia.Lawrence@wakegov.com Phone:984-233-0358 ***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***
NOTE: Do not reuse cardboard boxes for storing containers of food, etc. since cardboard is getting soiled and cannot be washed...Inspection report sent via email to PIC, and EHS verified it was received before leaving facility. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 report sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 visit to be made on Friday, December 27, 2019, to evaluate completion of Item #20 on this report. Follow-Up: 12/27/2019
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: REMEMBER - all refrigerated ready-to-eat TCS* foods MUST be kept at 41F or less throughout entire product for all RTE TCS foods to be kept up to 7 days (with day #1 as the preparation date)...*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.
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Remember - produce must be washed before cutting or preparing...*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.
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Remember that workers MUST wash their hands after touching face and mouth BEFORE they handle food equipment, utensils, food, etc...*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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit will be made on May 15, 2017 to evaluate completion of Item #21 (date marking) on this report. Follow-Up: 05/15/2017
2 pizzas were stored on display shelf without the required 2 hour hold period labels. [Must adhere to approved TILT procedure. The 2 hour hold period begins when pizza leaves oven at end of cook process.].CDI-Discard
1.5
33.
Small sauce cups are being used as food scoops, then stored in the dry food. [Must use scoops with handles, stored in manner that does not allow handle to contact the food.].
0.5
36.
Vinyl seat covers in dining room have tears and exposed foam that is difficult to clean.
0.0
46.
Some of the bulbs are not working in fume hood, causing light intensity to be below required minimum of 50 foot candles at work surface.
0.0
49.
No documentation of approved training - no credit awarded.
3 cheese pizzas and 1 meat/cheese pizza, were stored on display shelf without the required 2 hour hold period labels. [Must adhere to approved TILT procedure.].CDI-Discard
1.5
19.
3 spray bottles of cleaning/sanitizing chemicals were not labeled. [Toxic product containers must be labelled to contents.].
1.5
29.
Employee preparing food was not wearing hair restraint. [Must wear effective hair restraint such as hat,net,wrap-around visor, when preparing food.]
0.0
33.
Small suace cups are being used as food scoops, then stored in the food, in salad prep refrigerator. Plastic food basket is stored submerged in bucket of salad lettuce, in walk-in refrigerator. [Must use scoops with handles, stored in manner that does not allow handle to contact the food.].
0.5
36.
Bottom surface of cabinet interior, under the soda dispenser, is damaged from moisture and no longer easily cleanable [This bottom panel will need to be replaced with material that is smooth and easily cleanable.]. Lid is missing from ice bin , above soda dispenser [Aluminum foil is being used as temporary lid, but was not fully covering the ice during inspection. Install the lid designed for the unit.].
0.5
40.
Dust and mold growth are on back side and pipe insulation of cooling unit , in walk-in refrigerator. Black mold is in cabinet below the soda dispenser.
0.5
43.
Handwash sink, in utensil wash room, has a leaking drain pipe that causes pooling of water on floor when sink is used [Repair leak where drain pipe attaches to sink basin.].
1.0
45.
Wall covering is damaged and mold growth is on surfaces of the damaged areas, at edges of utensil wash sink and food prep sink. Basebaord is damaged on wall beside utensil wash sink, leaving a rough difficult to clean surface.[These areas must be smooth,non-absorbent,easily cleanable.].
0.5
49.
No documentation of approved training - no credit awarded.
Dining room ice maker did not have a cover to protect the ice. Raw ground beef on bake pan was stored on wire shelves directly above boxes of cheese, in walk-in refrigerator [Raw meats must be stored below ready-to-eat foods]. CDI- Ice maker covered with foil sheet until lid is found or replaced. Ground beef moved to bottom shelf of refrigerator.
1.5
36.
Bottom surface of cabinet interior, under the soda dispenser, is damaged from moisture and no longer easily cleanable [This bottom panel will need to be replaced with material that is smooth and easily cleanable.]
0.0
43.
Handwash sink, in utensil wash room, has a leaking drain pipe that causes pooling of water on floor when sink is used (Repair leak where drain pipe attaches to sink basin.).
1.0
45.
Wall covering is damaged and mold growth is on surfaces of the damaged areas, at edges of utensil wash sink and food prep sink (These areas of the wall must have a smooth, non-absorbent, washable covering.).
0.5
49.
No documentation of approved training - no credit awarded.
2 spray bottles labelled as `Quaternary Ammonia Sanitizer` contained chlorine solution. 1 spray bottle without label contained degreaser. 1 spray bottle without label contained chlorine solution. (All containers storing toxic substances must be labelled to denote contents).
1.5
26.
2 previously opened, large bags of flour , were not stored properly (Once original dry food package is opened, remaining dry food must be stored in a tightly covered or sealed container, with a label to denote contents.)
1.0
29.
Staff member preparing food was not wearing a hair restraint (Effective hair restraint must be worn during food preparation activities.).
0.0
33.
Small bowls were used as scoops and were stored in the food , in top section of prep refrigerator (Must use utensils with handles, instead of bowls, to dispense food. Store the utensil in manner that prevents the handle from contacting the food.).
0.5
35.
Pickle and mushroom shipping bins, designed for single-use, are being washed and re-used to store bread and other foods (These containers are not designed for ease of cleaning, and are not approved for multi-use food storage. Replace these containers with containers made of material that is safe for direct food contact, has no sharp angles or crevices that could collect food debris, and are easy to clean.). Single service forks are stored in customer self-service bins with the mouth contact portion of the fork pointing towards customer (These single service utensils must be stored so that handle points towards customer, to prevent contamination of mouth contact surfaces by customer handling.).
1.0
45.
Wall covering is damaged and mold growth is on surfaces of the damaged areas, at edges of utensil wash sink and food prep sink (These areas of the wall must have a smooth, non-absorbent, washable covering.).
0.5
49.
No documentation of approved training - no credit awarded.
Found a small amount of personal beverage in uncovered cup by food utensils and containers. Store all personal beverages below and away from food, food containers and utensils and food preparation areas.
0.0
17.
Found garlic in oil at 68-70F and raw chicken wings at 57-61F. Keep these foods at 45F or less unless they are in the process of being prepared. (CDI-Oil was refrigerated and food worker finished breading raw chicken)
2.0
18.
Found cheese pizza at room temperature with time in lieu of temperature method being used. Cheese pizzas and other pizzas are not approved for time control with our department. Submit the written necessary documentation to our department to approve this time control process for pizzas kept out at room temperature for 2 hours. (Time control application left with person in charge) (CDI-Cheese pizza was discarded on site)
1.5
23.
When cooling hot chicken wings (or other foods), remember hot foods must be cooled from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Do not stack pans of cooling foods on top of each other in walk-in cooler to allow fast cooling of foods. Consider cooling foods such as chicken wings on very top racks in walk-in cooler and keep them uncovered so that cool walk-in air can flow around them.
0.0
25.
Two metal stemmed food thermometers used in facility were reading 4F and 55F respectively at room temperature. When calibrated using the ice-water method, they shall read 32F, plus or minus 2 degrees F (calibrate daily to ensure accuracy)...If the thermometers are broken and are repeatedly difficult to calibrate, throw them away and obtain other accurate thermometers with a range from 0F to 220F. (Consider obtaining a digital thermometer, which tends to be more accurate than a dial top thermometer.)
0.5
26.
Found unlabeled containers of flour, sugar, etc. Also found open bags of flour. Once dry foods packages and bags have been opened, leftover food shall be put into labeled containers with tight-fitting lids.
0.5
34.
Move the clean pans from the right "soiled" side above 3-compartment sink to the left "clean" side to prevent the contamination of clean pots and pans from washing activities OR store or hang clean pans in other area that will keep them from becoming contaminated.
0.0
35.
At customer self-service beverage area, found many plastic forks with their food contact sides up. Store these forks with their handles up and presented to the user...Found small plastic ramekin containers being stored in dry foods. Remove these plastic containers from these foods. To dispense dry foods, only use hard durable scoops with extended handles...Do not re-use large plastic "pickle" buckets for food storage since these are not easy to clean. These buckets shall be discarded or recycled...Near cash register area, maintain plastic sleeves up to rims of top cups on stacks on paper beverage cups.
0.5
36.
Discard the cracked food containers, pans and utensils and replace as necessary...Re-surface or replace the deeply cut and worn cutting boards...Remove the cardboard lining shelving...Do not re-use cardboard boxes since they are not easily cleanable. Use only hard durable containers instead...Replace the torn door gaskets on refrigerator and freezer...Remove from the establishment the small wooden knife holder with small slits on the top of it since this holder is not easy to clean...Do not store chemicals in plastic milk crates since these crates are not easy to clean. Use a bus tub instead.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some solid metal shelves, shelving where utensils/dishes are stored and food preparation tables and sink areas and door handles on equipment--food scale--soda box storage racks--#10 can storage racks--mobile black cart--baby high chairs and booster seats--cupboards under customer self-service beverage area.
0.5
45.
Repair the damaged baseboard tiles in pizza preparation area and under 3-compartment sink.
0.0
46.
Clean the dusty ceiling vent grate in back storage room and a few soiled filters under ventilation hood.
0.0
48.
Observed front door being propped open. This door shall be kept closed at all times to prevent the entrance of insects and animals into the facility.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Comments about commissary approval for "DC Dogs" pushcart: Before this establishment can be approved as a commissary for this pushcart, shelves in dry storage and refrigerator/walk-in cooler shall be labeled with the name of this cart to ensure our department knows there is sufficient storage space for a pushcart to use your restaurant as a commissary.
Found raw shell eggs stored above cooked foods in walk-in cooler. Store all raw eggs and raw meats below and away from ready-to-eat or fully cooked foods.
0.0
17.
Found mozarella cheese at 50F, garlic in oil at 54-60F, and provolone cheese at 51F. Keep all cold potentially hazardous foods at 45F or less.
2.0
18.
Restaurant manager provided written documentation of time in lieu of temperature applications (provided by our office) for different pizzas and calzones (dated in 2006). However, none of these applications had been signed by personnel from Wake County Environmental Services (therefore, our department`s approval of these applications is not certain)...Also, the two hour time hold for pizzas is not being followed. During inspection, pizzas were marked to discard at 1:10 pm but food worker continued to reheat these pizzas for service after 1:10 pm (until manager was advised to throw pizzas away in the garbage)...Proper approval of these time in lieu of temperature applications must be verified by our department...Each individual pizza must be labeled with the start time and disposal time (2 hours after taken out of temperature control). Pizzas must always be discarded in garbage when the 2 hour discard time has passed.
1.5
19.
Found several unlabeled bottles of chemicals. Label these bottles with their contents. (Do not store these bottles on handsink splash guards to ensure food workers have sufficient room to wash hands)...Found rubbing alcohol near food items. Store this alcohol and first aid items below and away from food, food equipment and storage items and food preparation areas.
1.5
25.
Two metal stemmed food thermometers used in facility were reading 40F and 140F respectively at room temperature. When calibrated using the ice-water method, they shall read 32F, plus or minus 2 degrees F (calibrate daily to ensure accuracy).
0.5
26.
Found unlabeled container of sugar. Properly label this container.
0.0
34.
Found many food containers and flat pans being stacked while wet. Completely air dry these items before stacking...Clean the soiled shelving that food containers and pans are stored on.
0.5
36.
Remove cardboard lining shelves under microwave oven, in wire basket for lids, and under oil containers.
0.0
39.
Found a domestic Cuisinart food processor in facility. Remove this unapproved equipment from the restaurant.
0.0
40.
Clean the following soiled surfaces and areas: undersides of some solid metal shelves, wire shelving and food preparation tables and sink areas--pipes behind cooking lines--food scale.
0.5
46.
Replace the burned out light fixture in walk-in cooler.
0.0
47.
Found several items stored directly on floor in back dry storage area and under dishwasher area. Elevate these items 6 to 12 inches above the floor using approved shelving (remember - black milk crates are not approved "shelving").
0.0
49.
No documentation of approved training - no credit awarded.
PROVIDE TEST STRIPS FOR DISHMACHINE. NEED CHLORINE TEST STRIPS.
1.5
16.
KEEP PLASTIC ON SINGLE SERVICE CUPS OR STORE IN A DISPENSER.
1.0
General Comments
DO NOT USE NON-APPROVED PLASTIC BAGS TO STORE CHICKEN WINGS IN. PLASTIC BAGS SHALL BE FOOD GRADE. STORE BAGS OF FLOUR & SUGAR IN TIGHTLY COVERED CONTAINERS CLEAN HOOD SYSTEM & EXHAUST ON OVEN. OBSERVED DUST ACCUMULATION.
PROPERLY STORE ALL DRY GOODS IN APPROVED, COVERED, LABELED CONTAINERS, OR EQUAL TO PREVENT VERMIN INFESTATION AND/OR ACCIDENTAL CONTAMINATION OF FOOD. OBSERVED OPEN BAGS OF FLOUR IN DRY STORAGE ROOM.
1.0
15.
OBSERVED PLASTIC AND METAL PANS STACKED WET DURING STORAGE. ALL PANS AND UTENSIL SHALL BE AIR DRIED BEFORE STORING OR STACKING.
1.5
16.
OBSERVED SINGLE SERVICE CUPS ON COUNTER NEXT TO CASH REGISTER NOT IN CUP DISPENSER OR ENCLOSED IN PLASTIC SLEEVE. KEEP PLASTIC SLEEVE AROUND CUPS OR IN DISPENSER.
1.0
28.
DAMAGED WALL IN DISHMACHIN AREA. CLEAN FLOOR UNDER DISHMACHINE AROUND LEGS, UNDER DRAIN PIPES AND AROUND FLOOR DRAIN.
0.5
General Comments
PREPARATION SURFACE FOR THE PIZZA PREPARATION REFRIGERATOR HAS BEEN REPLACED WITH MARBLE MATERIAL. THIS IS APPROVED.
