2-501.11; Priority Foundation; No vomiting and diarrhea clean up procedures available. The food establishment shall have written procedures for employee to follow when responding to vomiting or diarrhea clean up events. REHS emailed the PIC written procedures.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Pizza sauce is 51F in the reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The pizza sauce was placed in the walk-in cooler.
1.5
36.
4-302.12; Priority Foundation; Refrigeration thermometer is not available in the 2 door prep refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.
0.5
55.
6-501.12; Core; Floor has build up in the dry storage area. Wall under the 3 compartment sink has build up. Physical facilities shall be cleaned as often as necessary to keep them clean.
Observation: A certified food manager was not available during the inspection.
2-102.12 (A); Core;A) The PERSON IN CHARGE 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 (REPEAT)***
1.0
6.
Observation: Open drink containers are being stored where single service items are stored on dry storage rack. Drink containers should be stored where contamination of FUELS (Food, Utensils, Equipment, Linen and Single Service Items) cannot occur.
2-401.11; Core;(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
10.
Observation: Hand wash signs are not available at the hand wash basins in the restrooms.
6-301.14; Core; A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
CDI: Signs provided to PIC during inspection for restroom hand sinks.
0.0
10.
Observation: Hand wash sink in the rear kitchen did not have disposable towels available for hand drying.
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
CDI: PIC stocked dispenser with paper towels during inspection.
1.0
13.
Observation: Cans of hermetically sealed food products observed dented on the lid, side seam compromising package seal. All food items/packages discovered not in good condition should be removed from working stock, returned and/or discarded.
3-202.15 ; Priority Foundation; FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf
CDI: Person in charge removed dented can from working stock.
0.0
22.
Observation: Marinara sauce (51F), ranch dressing (49F) and basil pesto(49F) observed not holding 41F or below.
3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Food products were placed on ice. Discontinue use of refrigeration unit(s) until repaired/no storage of TCS (temperature control safety) food products.
3.0
28.
Observation: Medicated salve observed stored on top of reach in freezer unit.
7-209.11 ; Core; Personal care items shall be stored where contamination of FUELS (Food, Utensils, Equipment, Linen and Single Service Items) cannot.
CDI: Person in charge moved product to storage locker in designated area.
0.0
28.
Observation: When tested the quaternary ammonia concentration was >500ppm. Use test strips to monitor for correct range (200-400ppm). Test strips available.
7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P
CDI: PIC diluted sanitizer during inspection and retested to 200ppm after adding water to sink basin.
1.0
37.
Observation: Working containers of liquid and dry food products removed from original container are not labeled with contents.
3-302.12; Core; 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
47.
Observation: The following item(s) were observed poor repair: Walk in refrigerator door handle (*REPEAT); the 2 door prep refrigerator/1 door prep refrigerator unable maintian temperature (*REPEAT); the can opener rusted.
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.
1.0
47.
Observation: Equipment thermometers in refrigeration units at the front production line were not within +/- 3F accuracy. Observed thermometers reading at 32F, 34F in prep refrigerators that were measuring an ambient air temperature of 49F, 50F.
Dough trays have cracked plastic/jagged edging; Silicon spatulas are falling apart. These items items are no longer cleanable, provide areas of accumulation of debris/residue and may physically contaminate food products.
4-502.11(A) and (C); Core; (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
48.
Observation: Debris accumulation around handles on sink, inside of basins and drainboard areas. (*REPEAT)
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
48.
Observation: Sanitizer level was higher than 500ppm maximum during testing. Test kit available but not being used to monitor sanitizer levels. Ensure all staff are using chemical test strips to monitor sanitizer levels in dish sink.
4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
CDI: This was corrected during inspection education operator and demonstrating use/requirements of test strips.
0.0
49.
Observation: The non-food contact surfaces areas of the following equipment observed heavily accumulated with debris: gaskets on all refrigeration units, interior portions of refrigeration units, exterior portions of refrigeration units, dough press, the dough mixer stand; dry storage shelving, shelving in walk in refrigerator, juice dispensing machine, soda machine (self service)
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Please note this is a repeat observation. A regular and deep cleaning plan may be needed to ensure corrective action.
0.5
51.
Observation: Backflow device on utility mop sink poor repair; The faucet handle at the dish sink is leaking, flow diverter is disallowing properly pressured cold water on this faucet to enter pipe during use. (REPEAT***)
5-205.15; A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair. Core;
0.0
53.
Observation: Hand sinks had accumulated debris around faucet handles, basins.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
54.
Observation: The refuse container in the dumpster corral does not have a drain plug.
5-501.114; Core; Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place
0.0
55.
Observation: Floors throughout kitchen, cove base at wall areas, floor drains, area(s) observed under affixed shelving accumulated with debris. (*REPEAT)
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
A cleaning plan should be implemented to ensure all areas are cleaned regularly and to prevent harborage conditions.
0.5
General Comments
Repair refrigeration equipment to working condition or replace. These refrigeration units are used as part of production tasks for process at the front service line.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
10.
6-301.12; Priority Foundation; Noted paper towels were missing for the back end handwashing sink during inspection. Ensure all handsinks are supplied with papertowels. CDI- paper towels replaced.
1.0
10.
6-301.11; Priority Foundation; The soap dispenser at the front end handwashing sink is not dispensing properly. Ensure soap is accessible at all handwashing sinks at all times. CDI- back-up soap purchased and work order placed for soap dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; Noted an accumulation of grime build up on the can opener blade located at the back of the facility. CDI-Food employee washed and sanitized noted can opener blade during time of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted cups of ranch dressing and marinara was temping between 50-51 F in the expo cooler below the cashiers station. Further investigation determined the prep cooler is no longer working. The ambient air for noted unit was 62 F. Dicsussed having unit repaired. Also noted containers of marinara and shredded mozzerrella was temping between 43-44 F in the pizza station prep cooler. Noted ambient air for cooler was 40 F during inspection. Ensure all TCS items are maintained at 41 F or below for cold holding. CDI- cups of ranch and marinara were removed . The ambient air for the pizza station cooler was adjusted. Work order was placed for front-end expo cooler.
1.5
39.
3-305.11; Core; Upon arrival, noted containers of mozzerrella and a tub of marinara being stored on the floor in walk in cooler unit. Ensure all food items are held at least 6 inches off the floor and in a clean dry location.
1.0
47.
4-501.11; Core; Need to repair the front prep cooler below the cashier registers. Noted prep cooler is no longer functioning. Also noted the door handle to the walk in cooler is damaged and missing to top half of it. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
48.
4-501.14; Core; Cleaning is needed for the basins of the 3 compartment sink. Noted an accumulation of greasy residue build up inside the sanitizer vat of the 3 compartment sink. Ensure the 3 compartment sink is cleaned before use, throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS.
0.0
49.
4-602.13; Core; The shelves and dry food storage rack in the back have sticky debris/ residue on them. Also noted residue build up on the storage racks in the walk in cooler as well. Non food contact surfaces shall be cleaned often enough to keep clean. Clean these shelves.
1.0
51.
5-204.12; Core; Noted backflow device is damaged on the mop sink faucet handle. Also noted the wall mount is missing from noted mop sink faucet handle. backflow prevention device shall be located so that it may be serviced and maintained.
0.0
55.
6-501.12; Core; Observed grime and residue build up under the storage racks in the walk in cooler, below the 3 compartment sink and dry food storage racks. Detail cleaning needed on the bottom portion of the FRP panel below the 3 compartment sink as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
4-601.11 (A); Priority Foundation; many pans stored clean on the shelf had debris on and in them. The can opener also had a build up of debris on the blade. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf All of these pans were sent to the dish pit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One pan of meatballs and one pan of leafy lettuce were above 41 degrees on the line. TCS/ready to eat foods shall be held at 41 degrees at all times. The meatballs were moved to a frozen pan holder. The lettuce container was over filled and some of the lettuce were removed.
1.5
43.
3-304.12; Core; there was a handle down in the yeast container. During pauses in food prep handles shall be out of the food product. The utensil removed the spoon.
0.5
49.
4-602.13; Core; the shelves in the back have sticky debris on them. Non food contact surfaces shall be cleaned often enough to keep clean. Clean these shelves.
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
3-501.16 (A)(2) and (B); Priority; Mozzarella cheese is 44F and marina sauce is 57F in the sauce and cheese prep refrigeration unit. Diced tomatoes are 43F and cooked broccoli is 52F in the meat and vegetable prep refrigeration unit. Pizza sauce is 44F in the one door reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The above TCS food was iced down, voluntarily discarded if above 45F or placed in the the walk-in cooler. A service call was made by PIC to repair the refrigeration units.
1.5
33.
3-501.15;Priority Foundation; Cooling pizza sauce in containers that are greater than 4 inches thick and tightly covered in the walk-in cooler. Cool TCS food in shallow pans(no greater than 4 inches thick), use ice as ingredient, loosely covered or uncovered, in rapid cooling equipment(walk-in freezer or walk-in cooler), ice wands or use other effective means. The PIC put the pizza sauce in thinner portions and in an ice bath.
0.5
47.
4-501.11; Core; The sauce and cheese prep refrigeration unit, online refrigeration unit, one door reach-in refrigeration unit and meat and vegetable refrigeration unit are not maintaining temperatures at 41F and below. 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
49.
4-602.13; Core; The base of the can opener has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.111; Core; The cardboard dumpster is missing lids. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
0.5
55.
6-501.12; Core; Floor has build up in the elevated section of the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Missing some coving in the walk-in cooler. Physical facilities shall be maintained in good repair.
*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.
*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. Follow-Up: 08/20/2018
Inspector contact info: Maria Powell 919-675-5603. 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
*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.
In the front prep area, the racks for online orders are too close to the paper towel dispenser, there is potential for splash contamination of food on the racks when reaching for a paper towel after handwashing. The paper towel dispenser needs to be moved or the racks should be kept in an alternative location. There was no food on the racks at the time of inspection, this is simply an observation of potential for contamination. In the back prep area, the paper towels are mounted over single-use gloves that are used for food handling. There is potential for contamination of the gloves from dripping hands as employees reach for a paper towel. It is recommended to move the gloves or the paper towels to prevent contamination. During inspection, one employee was observed to turn the water off after handwashing with their clean hands. To avoid recontamination of hands, make sure to use a paper towel or other barrier to turn the water off after handwashing.
