7-102.11; Priority Foundation; The spray bottle in the back of the kitchen area is not labeled; the label is fading on the spray bottle of sanitizer stored on the seasonings rack. 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 bottles were labeled/relabeled. **Points not increased due to being able to see where one of the bottles had been labeled.
1.0
48.
4-501.14; Core; The prep sink needs more detailed cleaning in the corners. The compartments of sinks/basins used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; The shelving over the prep tables and coolers need wiping down due to a buildup of flour and debris as well as the shelving in the walk-in cooler. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more often. *Points not increased due to an improvement in cleaning noticed during inspection.
0.5
51.
5-205.15; Core; The toilet flushes but slowly drains and the handle has to be held down; toilet paper did not go down even after 3 flushes. Plumbing systems shall be maintained in good repair.
0.0
55.
6-501.12; Core; The floor of the walk-in cooler and the floor under the storage shelves and near the back needs cleaning and there is food splash on the wall by the pizza sauce. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
56.
6-305.11; Core; Employee belongings were being stored on shelving above restaurant's supplies. Employee items shall be stored in a designated area. CDI- Employee items moved to the bottom shelf.
0.0
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
7-102.11; Priority Foundation; Spray bottles of sanitizer were not labeled. 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 bottles were labeled.
1.0
40.
2-402.11; Core; Some employees were not wearing hair restraints upon my arrival, but were not actively engaged in food prep. Food employees shall wear hair restraints that are designed and worn to effectively keep their hair form contacting exposed food, clean equipment, utensils and other supplies. CDI - Employees put on hats.
0.0
49.
4-601.11(B) and (C); Core; The shelving/racks and monitor in the kitchen area need wiping down due to dust and debris; and the fan guards on the evaporator in the walk-in cooler need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean shelving/racks, monitor and fan guards.
1.0
55.
6-501.12; Core; The floor and floor drains need cleaning; and there is food splash on the wall by the pizza sauce. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
56.
6-403.11; Core; Employee drinks were stored on two food prep tables and employee food was stored on a shelf above the restaurant's food in the walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee food/drinks on bottom shelves.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; The food protection manger certification has expired for the managers on duty. The person in charge shall be certified as a food protection manager through an accredited program. Renew food protection manager certification.
1.0
23.
3-501.17; Priority Foundation; A container of chopped lettuce in the walk-in cooler and sub cooler were not datemarked. TCS foods shall have a date to indicate the date or day food shall be discarded if not consumed or sold within 7 days. CDI - Date stamps were added.
1.5
29.
8-103.12; Priority; Pizza sauce that has a variance to be held for 24 hours was not datemarked. Compliance with the conditions of your variance is required. CDI - Containers were datemarked.
0.0
40.
2-303.11; Core; Employee handling dough was wearing gloves but also had a watch on. Except for plain rings such as wedding bands, employees may not wear any jewelry on their hands/arms when engaged in food preparation. Ensure employees do not wear any jewelry except plain rings on their hands and arms.
0.0
45.
4-903.11(A) and (C); Core; Single use plates and small boxes on top of the hot holding area were stored with their food contact surfaces exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used.
0.5
49.
4-601.11(B) and (C); Core; The fan guards in the walk-in cooler need cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the fanguards.
0.5
55.
6-501.12; Core; Improvement noted - floor drains and ceiling tiles/light shields need cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-403.11; Core; Employee drink was stored on shelving above food in the walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Drink was moved to bottom shelf.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-202.12; Core; Hot water at the hand sinks reached 88F degrees max. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
48.
4-501.19; Priority Foundation; Hot water at the 3 comp sink will only get 96F degrees. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf VR- Inspector will return to check for minimum 110F degree wash water temperature.
0.5
49.
4-602.13; Core; The walk-in cooler storage racks, fan guards, cooler door, roll racks and under the hood system all needs cleaning. A lot of soiled residue build-up in various areas of the kitchen. The table mounted can opener needs cleaning. Very soiled. Please clean all these areas. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. R- Mentioned on the past inspection.
1.0
50.
5-103.11; Priority Foundation; Hot water at points of use is not hot enough. Instant hot water tank must be serviced. Maximum hot water temp in the facility is 96F degrees. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf VR- Inspector will return to check hot water temp. If the hot water temp is not sufficient, an intent to suspend the operations permit may be issued.
0.5
53.
6-501.18; Core; The outside of the toilet needs more frequent cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.12; Core; Kitchen ceiling HVAC vents and the ceiling tiles around them are very dusty. Lower walls and floor drains throughout the kitchen needs cleaning. The HVAC return vents are missing the filters. Please clean. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. R- Mentioned on the past inspection.
1.0
56.
6-303.11; Core; Two light bulbs under the hood system are not working. Light intensity must be maintained.
2-401.11; Core; Open water bottle was sitting on the top shelf, above food, in the walk-in cooler. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Bottle moved to lowest shelf.
0.5
16.
4-501.114; Priority; The sanitizer container was empty at the 3 comp sink dispenser. Sanitizer in the 3rd vat showed 0ppm concentration. Avoid letting the sanitizer container run out/low. Clean utensils must be properly sanitized. CDI- Sanitizer made properly.
1.5
40.
2-402.11; Core; Not all food-handlers were wearing hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
4-501.11; Core; One 8 foot prep table is missing a caster/wheels. A soda crate is being used to hold up the table. Door gaskets are torn or missing on the make line refrigerator. Please make these repairs. Equipment must be maintained in good repair.
0.5
49.
4-602.13; Core; The walk-in cooler storage racks, fan guards and roll racks, all needs cleaning. A lot of soiled residue build-up. The table mounted can opener needs cleaning. Very soiled. Please clean all these areas. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Kitchen ceiling HVAC vents and filters are very dusty. The return vents/filters are extremely dusty. Please clean. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
