6-301.11; Priority Foundation; Noted hand soap missing for the rear handwashing sink and Women's bathroom sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- EHS instructed PIC to replace hand soap in noted areas.
1.0
10.
6-301.12; Priority Foundation; Noted paper towels were missing from the Womens bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device. CDI- EHS instructed PIC to replace paper towels in noted areas.
0.0
23.
3-501.17; Noted a few containers of cooked chicken wings missing date marking label. Noted chicken wings were prepared on Saturday. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.
0.0
28.
7-102.11; Priority Foundation; The chemical spray bottle observed without labeling. 7-102.11; Priority Foundation; 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. Pf CDI: Operator labeled bottle during inspection.
2.0
37.
3-302.12; Core. Need to label working squeeze bottles of sauces. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
40.
2-402.11; Core; Noted staff not donning hair restraints. ) Except as provided in par. (B) of this section, 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.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
45.
4-903.11(A) and (C); Core; Noted stacks of exposed, single-service to-go containers were stored in a upright position. A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
0.0
47.
4-501.11; Core; Gaskets on the pizza prep cooler are deeply torn and split. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
48.
4-501.14; Core; Detail cleaning needed for the interior and exterior surface of the chemical dishmachine. . All warewash equipment to include manual and machines shall be kept clean. 4-501.14; Core; A WAREWASHING 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.
0.5
49.
4-602.13; Core; Detail cleaning needed for every piece of equipment throughout the facility. Cleaning needed for all refrigeration, gaskets, hand sink basin and shelving. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
55.
6-501.12; Core; Detail cleaning needed along the floors and walls throughout the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Discussed conducting deep cleaning along noted floors and walls spaces.
Observation: Staff member bare hand contacting lettuce for salad production. Staff member stopped production and discarded food product before making another salad using gloves.3-301.11; B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P
CDI: Staff member out on gloves and remade salad. Priority;
2.0
10.
Observation: The hand sink at the dish area doe snot have a way to dry hands - The hand towel dispenser is empty. The hand towel dispenser in the kitchen doe snot work and towels are sitting on top of prep refrigerator currently.
6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
(C) A heated-air hand drying device; Pf or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf
0.0
24.
Observation: A written time control policy is not available for pizza sauce or cooked chicken wings left out at room temperature.
3-501.19;A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
(a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and
(b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
CDI: Created TPHC policy during inspection as corrective action.
0.0
28.
Observation: The chemical spray bottle observed without labeling.
7-102.11; Priority Foundation; 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. Pf
CDI: Operator labeled bottle during inspection.
2.0
39.
Observation: Premade pizza is being store don the racks above the prep area without being covered or under a shelf. Advised operator during inspection to place top pan on rack to provide protection for pizza dough stored.
3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
CDI: Operator palced plastic cover on top shelf of rack over premade pizza pans.
0.0
41.
Observation: Wiping cloth used to wipe up food contact production surfaces at the pizza pep station is not being stored in a sanitizer between use.
3-304.14; Core;(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114;
0.5
47.
Observation: The gaskets on the pizza prep refrigerator are torn and in poor repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
48.
Observation: The warewash machine has heavy food debris accumulation exterior and interior of machine. The dish sink is unclean. All warewash equipment to include manual and machines shall be kept clean.
4-501.14; Core; A WAREWASHING 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.
0.0
49.
Observation: The non-food contact surfaces of the following areas observed accumulated with debris, unclean: All shelving in refrigeration, interior walls of refrigeration equipment, gasket on equipment, shelving for cans and prep tables.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
Observation: The hot water handle on the dish sink does not close off when turned.
5-205.15; PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
0.0
55.
Observation: Floors, walls under and behind equipment unclean.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Observed soiled squeeze bottles stored as being clean on the utensil rack near the three-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- noted bottles sent back to dishpit for cleaning.
1.5
28.
7-102.11; Priority Foundation; Several working spray bottles of degreaser were missing labels in the chemical storage area. Ensure all working spray bottles are proplery labeled. CDI- Instructed PIC to relabel. CDI- bottles relabeled.
1.0
36.
4-302.12; Priority Foundation; Noted digital food thermometer batteries have died and no longer works. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.CDI- PIC got a new thermometer during inspection.
0.5
45.
4-903.11(A) and (C); Core; Found a stack of aluminum to-go containers stored upright above the prep cooler. Store single-service items in an inverted, clean, dry location to minimize the risk of contamination.
0.5
49.
4-601.11(B) and (C); Core; Observed pink organic build-up on the drain board attached the chemical dishmachine. Noted dried encrusted build-up on the faucet handles and soap dispensers at the handwashing sink. Also, observed an accumulation of food residue build-up on the interior bottom surface of the pizza station prep cooler unit and greasy build-up on the hood baffels above the deep fryer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase frequency of cleaning
1.0
54.
5-501.110; Core; Excess trash and litter noted on the ground near the outside dumpsters.REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
55.
6-501.12; Core; EHS noted improvements in cleaning the FRP wall panel throughout the dishwashing area. Continue to clean the residue build-up/spillage on the walls in the kitchen prep area. Work on cleaning grime build-up underneath the pizza oven as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; Noted rear handwashing sink blocked by a plastic pallet. Ensure all handwashing sinks are accessible at all times. CDI- Instructed PIC to remove noted items to ensure access to handwashing sink.
0.0
10.
6-301.12; Priority Foundation; Noted paper towels missing from rear handwashing sink. Ensure hand drying provisions available at all handwashing sinks. CDI- Instructed PIC to replace.
1.0
10.
6-301.11; Priority Foundation; Noted hand soap missing from rear handwashing sink. Ensure hand soap available at all handwashing sinks. CDI- Instructed PIC to replace.
0.0
16.
4-501.114; Priority; Chlorine sanitizer at dish machine is reading below 50 ppm. Chlorine Sanitizer must read 50-200 ppm at all times. Maintain sanitizer at correct concentrations. VERIFICATION required. I shall return by December 2nd to ensure chlorine chemical solution replaced. Establishment shall use three compartment sink to for ware washing until chlorine sanitizer replaced.
1.5
16.
4-601.11 (A); Priority Foundation; Observed encrusted build up on the can opener blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to reclean and sanitize
0.0
28.
7-102.11; Priority Foundation; Found a working spray bottle of degreaser not labeled. Ensure all working spray bottles are proplery labeled. CDI- Instructed PIC to relabel.
1.0
38.
6-501.112; Core; Observed multiple dead roaches inside the rear storage closet located across from the Mens Bathroom. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
1.0
49.
4-601.11(B) and (C); Core; Observed pink residue build up on the drain board attached the chemical dishmachine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Observed an accumulation of grime build up on the floor underneath the 3 compartment sink and chemical dishmacine. Also noted black residue build up along the FRP wall panel behind the scrap sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Observed power tools being stored on the prep cooler cutting board during time of inspection. Ensure personal items and maintenance tools are stored seperately from commercial prep equipment and retail food items.
0.0
56.
6-501.14; Core; Observed an accumulation of residue build up on the hood vents above the pizza oven unit. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials
4-601.11 (A); Priority Foundation; the spray nozzle at the 3 comp sink has a large amount of debris and mold inside of it. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf scrub and clean this spray nozzle.
1.5
43.
3-304.12; Core; one small cup was down in the parsley container. During pauses in food prep utenils shall be stored with the handle out of the food or not in the food at all.The scoop was removed.
0.5
49.
The green shelves in the ware wash room have build up on them. the top of the dish machine has build up on it as well. Non food contact surfaces shall be cleaned often to keep clean.
0.5
55.
6-501.12; Core; The ware wash shelves have sticky debris on them, the floors have a build up on them as well. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas.
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
5-202.12; Core; The tempered water at the hand sink in the women's restroom is 70F and the tempered water at the hand sink in the men's restroom is 65F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
49.
4-602.13; Core; Shelving beneath the stove and fryer door have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Floors and walls in the dish room. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-501.14; Core; Ceiling vent in the dish room has build up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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
No signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; The facility does not have written procedures to follow when responding to vomiting or diarrheal events for employees to follow. Written procedures shall be provided for vomiting or diarrheal events for clean up. Written procedures were emailed to the person in charge.
0.0
24.
3-501.19; Priority; Pizza sauce that is on time as public health control is not time stamped. Potentially hazardous food once removed refrigeration unit at 41F or below can use time as public health control if time stamped and discarded after 4 hours. The marina was time stamped during the inspection once REHS spoke with person in charge. This is a repeat item.
1.5
39.
3-305.11; Core; Storing containers of pizza sauce and case of chicken on the walk-in cooler floor. Store food where it is not exposed to splash, dust or other contamination. Store food in a clean dry location at least 6 inches off the floor. The above food was placed in the upright refrigeration unit.
1.0
45.
4-903.11(A) and (C); Core; Several single service to go containers are stored not inverted or in plastic sleeves. Store single service containers where they are not exposed to dust, splash or other contamination. Store them in plastic sleeves or inverted.
0.5
49.
4-602.13; Core; The bottom shelf on the dry storage shelving, hood vents have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.115; Core; Lots of trash and cardboard on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
0.5
54.
5-501.115; Core; Part of the left lid on top of the trash dumpster is missing by the metal support rod. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
0.0
55.
6-501.12; Core; Floors in the dish room has a lot of build up physical facilities shall be clean as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Missing floor tiles behind the front counter. Physical facilities shall be maintained in good repair.
0.0
56.
6-501.14; Core; Build up of dust on the ceiling vent over the dishwashing area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
0.0
General Comments
No signature of recipient due to COVID-19 pandemic.
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
*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.
*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.
Remove unused equipment and shelves from the facility. Follow-Up: 11/18/2019
*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.
*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.
Get rid of unused equipment that is stored in the back dish room.
*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. Filled out the Time as a Public Health Control paper for the pizza sauce to sit out at room temp after being cooled in the walk in cooler.
*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*
*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.
A walk-in cooler has been added in the kitchen without prior approval from this Department. Permit conditions prohibit major menu or equipment changes without prior approval. Town of Garner was contact after last inspection but Wake County Plan Review was not contacted for approval of the cooler. Plan Review must approve all major equipment additions. Also, documentation of approvals from Town of Garner building inspection and Fire Safety is required.
The drain tube for the ice machine is down in the floor drain, there is no air gap, an air gap for the drain is required. Follow up for air gap during next inspection. Also, the backflow prevention device on the soda fountain carbonator could not be located, have beverage company identify backflow prevention device on carbonator or have one installed. During inspection, Time as a Public Health Control was being used for pizza. Owner was writing discard time on ticket paper that was stuck in the ticket holder on the prep line. Using TPHC is allowed, however written procedure must be in place prior to use. The procedure must be available for review by inspector and must be properly follow. Follow-Up: 12/13/2014
Remove pallets from the back room so that handsink is easily accessible. Store chemical buckets on dunnage racks, not bread racks so that a broom and mop can get underneath for cleaning.
