4-602.11; Core; Some pink residue build-up was observed on the interior panel of the ice machine. The inside compartment of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. CDI- panel cleaned during inspection. No points taken
0.0
39.
3-305.11; Core; A box of lettuce was placed on the floor during preparation. Food shall be protected from contamination by storing at least 6" above the floor. CDI- box of lettuce was moved off the floor.
1.0
45.
4-903.11(A) and (C); Core; Unassembled pizza boxes were observed stored with one edge on the floor in the back storage area. Single-service articles shall be stored at least 6 inches off the floor. CDI- boxed moved to a shelf. Please keep boxes off the floor. Full point may be taken for repeat violations.
0.5
48.
4-501.14; Core; Some minor food residue observed along the top of the warewashing machine. This machine shall be cleaned at least every 24 hours if used. Please increase cleaning frequency of dish machine. No point taken.
0.0
49.
4-601.11(B) and (C); Core; Some minor dust accumulation observed on the vent in the walk-in cooler. Dust/flour residue observed on the top of the pizza oven. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Two open beverage containers were observed stored above food prep areas. Store employee dinks in a designated area where contamination of food, single-service articles and clean equipment cannot result. CDI- cups removed/discarded
3-501.15; Priority Foundation; A large, plastic tub of marinara sauce was observed cooling in the walk-in under a tight fitting lid. Sauce had been cooling almost 4 hours and was observed to be 70F in the middle. Another large tub of tomato sauce was observed at 52F in the middle from earlier this morning. In addition, some large tubs of shredded Mozzarella prepared shortly before inspection were observed around 48F with tight fitting lids. Cooling shall be accomplished by separating TCS (temperature/time controlled for safety) foods into smaller and thinner portions, using ice as an ingredient in liquid foods or ice wands to rapidly cool and leaving uncovered if protected from overhead contamination to disperse heat. CDI- sauce was placed into smaller containers in an ice bath to complete cooling. Ice was added to the large tub of sauce to finish the cooling process. Lids were removed to cool mozzarella faster. Follow approved and effective cooling methods to ensure foods cool quickly. Full point taken for repeat violation.
1.0
45.
4-903.11(A) and (C); Core; Unassembled pizza boxes were observed stored with one edge on the floor in the storage area. Single-service articles shall be stored at least 6 inches off the floor. CDI- boxed moved to shelf.
4-501.114; Priority; The warewashing machine was observed with no chlorine residual when run through a cycle. At least 25ppm chlorine residual is needed to properly sanitize. CDI- the bleach line was placed back into the bleach bucket and chlorine was once again flowing into the machine. The cleaning crew probably displaced this line last night. No points taken today.
0.0
33.
3-501.15; Priority Foundation; A large, plastic tub of marinara sauce was observed cooling in the walk-in under a tight fitting lid. Sauce had been cooling almost 4 hours and was observed to be 70F in the middle. Cooling shall be accomplished by separating TCS (temperature/time controlled for safety) foods into smaller and thinner portions, using ice as an ingredient in liquid foods or ice wands to rapidly cool and leaving uncovered if protected from overhead contamination to disperse heat. CDI- sauce was placed into smaller containers, ice added and mixed in to rapidly cool. Then, sauce was placed into the freezer to rapidly complete cooling. Follow approved cooling methods.
0.5
43.
3-304.12; Core; A plastic ramekin was being used as a scoop in the feta cheese under the salad flip top. Only use dispensing utensils with handles that can be kept out of the food. CDI- ramekin removed. No point taken today.
0.0
48.
4-302.14; Priority Foundation; No bleach paper could be found during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Operator will order new bleach paper. CDI- gave facility a strip of bleach paper to use in the meantime.
0.5
49.
4-601.11(B) and (C); Core; The vent of the walk-in cooler has dust accumulation. This vent blows directly onto food product. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency.
4-601.11 (A); Priority Foundation; The manual can opener blade was visibly soiled. PIC stated it had not been used since the day prior. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- can opener cleaned during inspection. All other utensils observed clean. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS (temperature controlled for safety) foods were observed above 41F in the pizza reach-in cooler (see chart). TCS foods shall be maintained at 41F or below in cold storage. Doors to reach-in cooler where pizza dough is also stored are kept open for long periods during lunch. CDI- foods placed in the freezer to cool. Avoid storing TCS foods in this unit if proper temperature cannot be maintained during busy periods. Full points may be assessed for repeat violations in the future.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of degreaser stored in the warewashing area had no label. Poisonous or toxic materials such as cleaners taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottle labeled during inspection.
1.0
45.
4-903.11(A) and (C); Core; Stacks of aluminum, single-use trays were observed stored under the food prep counter with the food-contact surface exposed. 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. Trays inverted during inspection. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Fan cover in the tall reach-in cooler has dust accumulation. The vent of the walk-in cooler has dust accumulation. Some shelving in the walk-in cooler has food residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency.
3-501.16 (A)(2) and (B); Priority; Several TCS foods were observed above 41F in walk-in and reach-in units. Some items were used during lunch service and kept out too long. The walk-in cooler was kept open and foods rearranged during restocking earlier in the day. TCS foods shall be maintained at 41F or below. CDI- several foods placed in the freezer to rapidly cool. Ice added to pizza sauce in walk-in.
1.5
33.
3-501.15; Priority Foundation; Sausage made and cut before lunch service was observed cooling in the pizza prep unit in a large container at 46 - 50F. These flip top units are not designed to cool foods, especially in large, deep containers. TCS foods shall be cooled using small containers with small portions or spread thin on sheet trays. Use ice wands in liquid foods like soup. CDI- sausage moved to the freezer and turned over to finish cooling.
4-501.11; Core; White metal wire shelving unit by three comp sink used for chemical storage is chipping and peeling. Equipment shall be kept in good repair. Discard white shelving unit. Green coated metal wire shelving in the walk-in is starting to peel. This is a cleanability issue and can contaminate food. Replace shelving to avoid future demerits.
1.0
49.
4-601.11(B) and (C); Core; Shelving in the walk-in has some brown and gray residue, especially on the left side. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean shelving.
0.5
55.
6-501.12; Core; Ceiling above the warewashing area has dust accumulation, especially near the AC vent. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC has a cleaning vendor coming to clean soon.
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
3-501.14; Priority; Two containers of pizza sauce cooling in the walk-in since yesterday were observed between 55F and 64F. TCS foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. CDI- sauce voluntarily discarded
1.5
33.
3-501.15; Priority Foundation; Pizza sauce was observed cooling in large, deep containers with the lid on. Cool TCS foods in shallow containers, loosely covered and utilize ice wands for foods like sauce and soup to facilitate faster cooling. CDI- reviewed cooling procedures with PIC.
0.5
41.
3-304.14; Core; Wet wiping cloth observed hanging on rim of counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. No points taken today
0.0
47.
4-501.11; Core; White metal wire shelving unit by three comp sink used for chemical storage is chipping and peeling. Equipment shall be kept in good repair. PIC will discard white shelving unit. Green coated metal wire shelving in the walk-in is starting to peel. Replace shelving to avoid future demerits.
0.5
56.
6-501.14; Core; Exhaust fan cover above the warewashing area is dusty. AC vents on ceiling near ice machine are dusty. 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. Have these cleaned.
6-301.14; Core; Handwashing sink near drink machine does not have a sign. 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- provided signage. No points taken today
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several food items including cooked meats and plant product in the reach-in unit were holding a few degrees above 41F. Sauce on the pizza make line was observed at 46-47F. CDI- refrigeration temperature lowered on reach-in unit. Ice added to sauce to cool it down. Temperature controlled for safety foods shall be maintained at 41F or below during cold storage.
1.5
47.
4-501.11; Core; White metal wire shelving unit by three comp sink used for chemical storage is chipping and peeling. Equipment shall be kept in good repair. Replace shelving unit. No points taken today.
0.0
48.
4-302.14; Priority Foundation; Facility could not locate their bleach testing paper during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- provided some bleach testing paper until shipment arrives on Friday.
0.5
49.
4-601.11(B) and (C); Core; Shelving unit in the walk-in is soiled. The sprayer nozzle at the three compartment sink is soiled around the handle. Gaskets to reach-in units in the kitchen have some food debris and residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point can be assessed for repeat violations.
0.5
54.
5-501.114; Core; Recycling bin is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact waste contractor for replacement. No points taken today.
3-501.17; Priority Foundation; Chicken and eggplant parmesan in the reach-in were improperly date marked. They had the old dates from when they were in the freezer still on them. TCS foods held more than 24 hours in the food establishment shall be appropriately date marked to indicate the date or day by which the food is to be consumed or discarded, no more than 7 days at 41F or less. Day 1 is the day food is removed for thawing. CDI- Appropriate dates added.
1.5
37.
3-302.12; Core; Plastic container of yeast and a bottle of cooking oil were unlabeled. 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 such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with their common name. PIC added labels. No points taken.
0.0
41.
3-304.14; Core; Wet wiping cloth observed on the cutting board. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
0.5
48.
4-501.14; Core; The warewashing machine has food debris along the top and inside of closing doors. Warewashing machines and the inside compartments of sinks and drain basins shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; at least every 24 hours if used. Increase cleaning frequency. Full point deducted for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; Baking pans observed to be heavily soiled with old build-up. The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations (repeat). PIC stated he tried scrubbing them clean to no avail. Pans will be discarded. The sprayer nozzle at the warewashing sink is heavily soiled. Non food-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the nozzle and handle.
2-501.11; Priority Foundation; Facility does not have a clean-up plan for vomit/diarrheal events as required with the new food code. CDI- Emailed information to PIC. Zero points deducted based on state guidance for a first time violation of new 2017 food code adoption.
0.0
10.
6-301.14; Core; Several hand wash sinks and employee bathrooms lacked hand wash signage. 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. Hand wash signs provided to PIC and posted in appropriate locations.
1.0
16.
4-601.11 (A); Priority Foundation; Deli slicer has visible build-up of old meat. Can opener visibly soiled. Knives, a strainer, tea nozzle of tea dispenser and several items of glassware at the bar were visibly soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Items removed for cleaning.
1.5
20.
3-501.14; Priority; Large pan of lasagna cooling in the walk-in was observed to be too hot and too deep to cool properly. TCS foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within a total of 6 hours. CDI- Product was moved to freezer for faster cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A metal tin of garlic in oil observed in the reach-in was recently out for prep. It temped at 60F but PIC was unsure of how long it had been back in refrigeration. TCS foods shall be at 41F or below. To be safe, the product was voluntarily discarded by the PIC. All other temps were in compliance.
0.0
33.
3-501.15; Priority Foundation; Pan of lasagna in the walk-in was improperly cooling as mentioned above. CDI-Product was portioned out into smaller portions and cooling was achieved as required. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods
0.5
43.
3-304.12; Core; The plastic scoop in the breading container was observed with the handle contacting the breading. Scoops shall be stored with their handles above the top of the food within containers. CDI- Scoop moved
0.5
45.
4-903.11(A) and (C); Core; Several single use trays observed with the food contact side facing upwards. Single service items 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.
CDI- Items inverted
0.5
48.
4-501.14; Core; Warewashing machine observed to be soiled with built-up food residue along the top and sides of the closing door. A warewashing machine and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment and utensils shall be cleaned at least every 24 hours. Increase cleaning frequency.
0.5
48.
4-302.14; Priority Foundation; Warewashing machine lacked chlorine bleach test strips. A test kit or other device that accurately measures the concentration in MG/L of Sanitizing solutions shall be provided. CDI- Gave the PIC test strips until they can order some from Ecolab.
0.0
49.
4-601.11(B) and (C); Core; Baking pans observed to be heavily soiled with old build-up. The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Freezer bottom, gaskets of cooling equipment, shelving in walk-in cooler and hood vent all have food residues or dust. The non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
51.
5-203.14; Priority; Ice machine in the back lacks a proper backflow device as required. These are required to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use. PIC will install backflow device.
0.0
54.
5-501.114; Core; Cardboard/recycling bin lacks a proper drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. PIC will contact garbage contractor to have one installed.
0.0
55.
6-501.12; Core; Floors throughout kitchen and prep area have food and flour debris. 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 Inspection led by Matthew Saliba (919)-500-6269 accompanied by Thomas Jumalon, regional REHS Verification required for backflow preventer on ice machine Follow-Up: 02/21/2022
*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. Follow-Up: 10/10/2019
*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.
*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.
