3-501.16 (A)(2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by using/serving product quickly during inspection.
0.0
28.
7-102.11; Priority Foundation - One spray bottle with yellow liquid was not labeled...Working containers of chemicals, cleaners and sanitizers shall be labeled with common name of products inside...CDI by PIC labeling bottle.
0.0
39.
3-305.11; Core - Two containers of pizza sauce were stored directly on floor. Two other containers were stored on rolling dollies less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Elevate containers of sauce at least 6 inches above floor.
1.0
47.
4-501.11; Core - Several wire shelves were rusty, and several shelf ends were peeling inside pizza make line unit bottom...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelves.
0.5
48.
4-501.14; Core - Three-compartment sink sanitizing compartment was soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled dunnage racks and some wire shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Cardboard dumpster top lids were missing...Trash/recycling receptacles shall be kept in good repair...Contact property manager or solid waste management company to have them replace damaged dumpster with one that has attached top lids.
0.5
54.
5-501.113; Core - Cardboard dumpster was not covered, and several smaller recyclable cans were so full they could not be kept covered...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster and other waste/recycling cans lids and doors closed completely when not in use.
0.0
54.
5-501.115; Core - A large amount of cardboard and several bags of trash were on ground by dumpsters...Trash/recycling enclosure shall be maintained clean and free of unnecessary items...Work with property manager and other businesses to maintain trash/cardboard dumpster area free of trash, cardboard and in sanitary condition at all times.
0.0
54.
5-502.11; Core - Observed large amount of cardboard sticking out above top of cardboard dumpster, many bags of trash and cardboard boxes were on ground by dumpsters, and many recyclable items were flowing above cans used for these items. PIC stated this was due to large generation of trash, cardboard and recyclables from businesses that use these dumpsters (only have once a week pickup)...Refuse, recyclables and returnables shall be removed from premises frequently enough to minimize conditions that attract or harbor insects, rodents, animals and minimize objectionable odors...Contact property manager/solid waste company to request another trash pickup.
0.0
55.
6-501.12; Core - Ventilation hood filters and ceiling vent grates were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Unable to determine if black refrigerator for pre-packaged salads meets ANSI/NSF certification. Use Coca-Cola see-through refrigerator to store salads instead, since this unit meets ANSI/NSF certification and is approved for packaged items...NOTE: Ensure there is a written procedure/process for the preparation, time stamping, disposal, etc. of pizza sauce (according to NCDHHS variance approval for pizza sauce).
7-201.11; Priority; There was a bottle of glass cleaner that was stored with the single service items. Toxic materials such as cleaners must be stored in a manner to prevent contamination. Store toxic items away from single-service items. CDI.. The bottle of glass cleaner was moved.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in containers that need to be cleaned. Clean dishes must be stored in a clean dry location. Clean dishes where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the plastic sheets on the air-drying shelves. Clean the gaskets and storage shelves. Equipment must be kept free of dust, dirt, andotherdebris.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but had wet food debris on the dishes. Equipment stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment compartment sink to be washed again.
0.0
28.
7-102.11; Priority Foundation; There were several spray bottles that were not labeled. Working containers such as sanitizers and toxic materials such as cleaners taken from bulk supplies must be clearly and individually identified with the common name of the material. A return visit will be made to see if the bottles have been labeled.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
1.0
47.
4-501.11; Core; The shelves in the walk-in cooler are peeling. The shelves that hold food beside the pizza prep area are starting to peel. All equipment must be in good repair.
0.5
55.
6-501.11; Core; Repair the hole in the wall in the restroom. Physical facilities must be maintained in good repair.
0.5
56.
6-303.11; Core; Replace the blown light in the kitchen. There must be at (50 foot candles) at a surface where Food Employees is working with Food or where employee safety is factor.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for the clean up of a vomiting and diarrheal event. CDI... The manager on duty was given a copy of the procedure.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
1.0
47.
4-501.11; Core; The shelves in the walk-in cooler are peeling. All equipment must be in good repair and easy to clean.
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
*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.
