Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 06/27/2024
Score: 95.5
#
Comments
Points
2.
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
0.0
28.
7-201.11; Priority; At the beginning of inspection, Observed orange pro cleaner above oven where cooked pizza is stored. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food
2.0
28.
7-204.11 ; Priority; Observed quat sanitizer solution residual greater than 500PPM. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. PIC agreed to dilute solution until concentration is adjusted to proper range. contact service provider.
0.0
29.
8-103.12; Priority; Observed pizza sauce holding at room temperature without a time stamp. According to PIC sauce was place at room temperature at 2:30p. Item discarded. Maintain and provide to the regulatory authority, upon request, records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, Pf (2) Monitoring of the critical control points, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a critical control point.
1.0
39.
3-305.11; Core; Observed uncovered pepperoncini's at pizza cutting table. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
48.
4-501.14; Core; Observed buildup inside basins of 3 comp sink.
Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment.
0.0
48.
4-603.16; Core;#48 rinsing procedures
Observed team member actively washing dishing, failing to rinse dishes after washing and before sanitizing.
Use of a distinct, separate water rinse after washing and before sanitizing if using:
(1) A 3-compartment sink.
0.0
48.
4-302.14; Priority Foundation; Observed quat test strips damaged by water or heat. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain new test kit.
0.5
51.
5-203.14; Priority Foundation;Observed water leaking from backflow preventer and water running under constant pressure at 3 comp sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Repair hose and ensure water is turned off when not in use.
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 12/13/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation;Policy not available for review. A food establishment shall have written procedures 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
10.
5-205.11; Priority Foundation; Observed pineapple tidbits inside hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Hand sink cleaned during inspection.
0.0
23.
3-501.18; Priority;Observed philly steak, ground beef, Italian sausage, sausage ect... holding with preparation dates 11-27-23 through 12-5-23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
1.5
28.
7-201.11; Priority;Observed improvements in chemical storage.However, At the beginning of inspection, Observed orange pro cleaner above food prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.; Corrected During Inspection
1.0
29.
8-103.12; Priority Foundation; Observed pizza sauce holding at room temperature without a time stamp. Maintain and provide to the regulatory authority, upon request, records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, Pf (2) Monitoring of the critical control points, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a critical control point. Sauce shall be marked with the time of preparation to determine how long it can be held until discard. Items time stamped during inspection.
1.0
40.
2-402.11; Core;Observed two employees in kitchen without 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 food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 03/21/2023
Score: 95
#
Comments
Points
2.
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. Obtain certification for all shift managers.
1.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris on can opener blade and inside prep sink. Observed dried food residue on pans not cleaned from the previous day stored above foo prep tables/ makeline and greasy residue on lexan containers stored clean above 3 comp sink.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
19.
3-403.11; Observed order of pre cooked boneless wings temping 128F when placed in to- go box. TCS foods shall be reheated to 165F or greater Item reheated.
0.0
28.
7-204.11 ; Priority; Observed orange pro cleaner stored directly on top of stacks of pizza boxes. Observed sanitizer spray bottles stored on top of oven. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
39.
3-305.11; Core; Observed employee starbucks beverage stored above open box of cookie pies inside walk in cooler. Observed garlic cups stored on the floor inside the walk in cooler. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
1.0
40.
2-302.11; Priority Foundation;Observed PIC on duty wear artificial nails while preparing food. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.
0.0
41.
3-304.14; Core; Observed wet and soiled wiping cloths stored on prep sink drain board. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.0
49.
4-601.11(B) and (C); Core; Observed black and white debris inside spray nozzle above 3 comp sink. Observed soiled walk in cooler door and soiled sink inside restroom. Observed thick flour/dust on top of oven.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 09/15/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation;Policy not available for review. A FOOD ESTABLISHMENT shall have written procedures 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
10.
5-205.11; Priority Foundation; Observed portable air conditioners brought into the facility due to a central air malfunction. The portable air conditioners are hooked up to the hand sink and the hand sink cannot be used for handwashing at this time. A handwashing sink shall be maintained so that it is accessible at all times for employee use. EHS will follow up.
(B) A handwashing sink may not be used for purposes other than handwashing- repair air central air conditioning so that andsink can be used for its intended purpose. EHS will follow up.
1.0
16.
4-601.11 (A); Priority Foundation; Observed dried food residue on cutting board, can opener and food prep sink- items washed. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
1.5
29.
8-103.12; Priority Foundation; Observed pizza sauce holding at room temperature without a time stamp. Papa Johns has a variance to hold pizza sauce at room temperature for 10 hours. Pizza sauce shall be time stamped immediately after the container is opened. Item item stamped.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled handsink inside restroom and lime buildup inside spray nozzle at 3 comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
54.
5-501.110; Core; Observed trash scattered on dumpster pad. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Contact landlord for assistance with cleaning.
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
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 01/18/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Pearson in charge is not a Certified Food protection Manger. 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.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
General Comments
No PIC signature due to COVId-19 precautions. 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
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 07/09/2020
Score: 97.5
#
Comments
Points
General Comments
*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. No PIC signature due COVID-19 precautions. Follow-Up: 07/19/2020
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 03/30/2020
Score: 97.5
#
Comments
Points
General Comments
*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. PIC did not sign the inspection according to the recommendation of Environmental Services due to COVID-19 situation.
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 09/09/2019
Score: 99.5
#
Comments
Points
General Comments
*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 led by Ursula Gadomski
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 03/22/2019
Score: 97
#
Comments
Points
General Comments
*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. *Melodee Wallace Johnson - 919.609.1783- melodee.johnson@wakegov.com*
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 08/15/2018
Score: 98
#
Comments
Points
General Comments
*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. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com*
Location: 1440 Brogden Woods DR Suite 104 WAKE FOREST, NC 27587 Facility Type: Food Stand Inspection Date: 11/14/2017
Score: 99
#
Comments
Points
General Comments
*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.
