2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. CDI-List of approved courses sent via email, and placed here: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
22.
3-501.16 (A)(2) and (B); Priority; Make line 1 (in rear prep area) is holding lettuce and tomatoes at 44-46F. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Items in the make line will be discarded within 4 hours. Unit will be serviced.
3.0
48.
4-302.14; Priority Foundation; Facility does not have sanitizer test strips. An accurate method of measuring sanitizer concentration shall be available. Purchase new test strips by 3/29/24.
3-501.16 (A)(2) and (B); Priority; Lettuce and tomato were holding 46-47 in the make line cooler. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Items were placed into unit after opening at 10 am, so items were moved to the walk in cooler to chill. Ice was added in food safe bags to new lettuce and tomato. VR-Unit will be serviced. EC will return in a few days to verify that unit is holding food at 41F or below.
1.5
28.
7-201.11; Priority; A Windex bottle was stored on the ice maker, above the ice opening. Chemicals shall be stored where they cannot contaminate food or equipment. CDI-Windex was moved to chemical storage under the 3-compartment sink.
2.0
28.
7-102.11; Priority Foundation; Two spray bottles of water were unlabeled. One spray bottle of bleach was unlabeled. Working containers of chemicals shall be identified as to contents to avoid confusion. CDI- All spray bottles were labeled.
0.0
41.
3-304.14; Core; Wet wiping cloth was left on counter in between uses. When cloths become wet, they must be stored in a sanitizing solution. CDI-Quaternary ammonium solution was taken from 3-compartment sink, and cloths were stored in it.
0.0
General Comments
Inspector Jamie.Phelps@wake.gov; (919) 210-5228; Inspection Report sent to area manager at agsisbarro@gmail.com Follow-Up: 11/18/2023
3-302.11; Priority; An employee's personal container of raw eggs was stored in the walk-in cooler above a container of raw onions and a bag of cheese. Raw animal foods shall be stored below all cooked and ready-to-eat foods. CDI-Eggs were moved to a bottom shelf away from other foods. Highly recommend a bin placed on the bottom shelf in the walk-in cooler for any employee personal foods.
1.5
28.
7-201.11; Priority; A spray bottle labeled as "bleach" was stored on the counter next to bags of to-go orders and single-use small cups and cup lids. Chemicals and cleaners shall be stored separated from all food, equipment, and other areas which could be contaminated. CDI-Bottle was removed.
1.0
36.
4-204-112; Core; 0 points; An ambient air thermometer is not available in the deli display cooler. All refrigeration units shall be equipped with thermometers measuring the warmest part of the unit. Please obtain an ambient air thermometer to place into the cooler.
0.0
39.
3-305.12; Core; 0 points; A container of salt was stored uncovered underneath the prep sink. Food may not be stored in areas exposed to splash or under drain lines. CDI-Salt was relocated.
0.0
43.
3-304.12; Core; 0 points; Scoops without handles were stored in bulk containers of cornmeal and salt. Scoops and utensils may be stored inside food container if they are equipped with handles that are held out of the food.
0.0
49.
4-601.11(B) and (C); Core; Shelving inside the walk-in cooler has significant accumulation of black residue, especially on the first set of racks to the right when entering the cooler. Equipment shall be maintained clean. Increase cleaning frequency of shelving to prevent accumulation of residue.
0.5
General Comments
NOTE: Manufacturer packaged boxes of raw philly style chicken are stored over manufacturer packaged boxes of raw philly style beef in the walk-in freezer. Highly recommend storing the chicken below the beef due to higher required final cook temp for chicken.
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
