4-501.12; Core; The cutting board on the small flip-top cooler is heavily scored and the material is fraying...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.5
47.
4-502.11(A) and (C); Core; Some of the plastic containers and lids stored as clean have large cracks in them...Utensils shall be maintained in good repair or discarded/replaced. CDI: Items voluntarily discarded.
0.0
47.
4-501.11; Core; The dry storage shelves in the back near the prep sink are beginning to rust. The gasket of the small flip-top cooler is not fully secure and doesn't fit well...Equipment and components shall be maintained intact and in good repair/condition.
Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent). Repair or replace this gasket.
0.0
49.
4-601.11(B) and (C); Core; A few of the shelves in the walk-in cooler and the liners of the dish storage shelves have light debris buildup. The white flour bin lid on the line is collecting residue and the shelves above the line are collecting food debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
51.
5-205.15; Core; The 3 comp sink faucet with the spray hose won't turn off and is running even when both handles are off and the splitter knob is closed...The plumbing system and its fixtures shall be maintained in good repair. PIC has a work order in for the handyman.
7-102.11; Priority Foundation; One spray bottle of sanitizer had no label...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: PIC said the label had rubbed off. Bottle was relabeled.
0.0
49.
4-601.11(B) and (C); Core; The door frame of the pizza prep cooler has light residue buildup. A few of the shelves in the walk-in cooler and in dry storage have light debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-501.16 (A)(2) and (B); Priority; Observed cheeses, salami and cut lettuce in small flip top cooler with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Items above moved to bottom cooler of pizza flip top prep unit. Temperature of small flip top dropped to 40F by the end of inspection.
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. Make new batch of quat for wipes.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, metal shelving underneath pizza prep area, and white crates on clean utensil shelf. Non food contact surfaces shall be maintained clean. Increase cleaning frequency on these surfaces.
0.5
55.
6-501.11; Core; Observed faucet still running when both hot and cold knobs are turned off at three compartment sink. Manager stated a work order has been placed to repair. Physical facilities shall be maintained in good repair. Repair facuet.
3-501.18; Priority; Observed one container of ham in small flip top with date 9/19. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Ham was discarded during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, shelf liners, metal shelving underneath pizza prep area, and white crates on clean utensil shelf. Non food contact surfaces shall be maintained clean. Increase cleaning frequency on these surfaces.
4-602.11; Core; Soda nozzles had soil accumulated on them. Beverage dispensing nozzles shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
1.5
37.
3-601.11; Core; One small container of flour was not labeled. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. CDI- Container was labeled.
0.0
48.
4-501.19; Priority Foundation; Hot water temperature at the 3-comp sink was 91F when employee was actively washing. Temperature of the wash solution at the 3-comp sink shall be maintained at 110F or above. CDI- Hot water was added to that compartment.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
