6-301.12; Priority Foundation; No paper towels available at the front handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI - Paper napkins provided as a temporary solution. Obtain paper towels for towel dispenser.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods holding above 41 F in the subline cooler. Refer to temperature chart above. Cooler maintaining 49 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. All foods moved to cool in the walk-in cooler. VR - Order called in for repair. Repair cooler to hold at 41 F or below.
1.5
36.
4-203.12; Priority Foundation; As mentioned above, the subline cooler is maintaining 49 F ambient, according to EHS's calibrated thermometer. The digital display thermometer, located on the outside of the cooler, reading 34 F ambient. Ambient air temperature measuring devices that are scaled in Fahrenheit shall be accurate to ±3 F in the intended range of use. The digital display thermometer is inaccurate. Repair and ensure accuracy. CDI - As mentioned above, order called in for repair.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers holding clean utensils and lids soiled with debris. Cleaned equipment and utensils shall be stored in a clean location.
0.0
55.
6-501.12; Core; Walls behind prep areas and the 3-compartment sink soiled with food debris and soil accumulation. The ceiling above the 3-compartment sink and the vent soiled with dust and dirt. The vents above shelving in the dish area soiled with dust. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Clear, plastic containers stored as clean soiled with food debris and sticker residue. Pizza racks stored on shelving as clean soiled with excessive food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple bags of mozzarella cheese holding above 41 F in the pizza prep cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Mozzarella moved to cool in the walk-in cooler.
1.5
47.
4-501.12; Core; The white cutting board on the make line is soiled with black stains. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
0.0
48.
4-303.11; Priority Foundation; Quat sanitizer container empty upon inspection, and no additional Quat sanitizer available (at the 3-compartment sink). Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer obtained during inspection and hooked up.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler doors, handles, gaskets, and floors soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
55.
6-501.12; Core; Walls behind prep areas and the 3-compartment sink soiled with food debris and soil accumulation. The ceiling above the 3-compartment sink and the vent soiled with dust and dirt. The vents above shelving in the dish area soiled with dust. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site during all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy onsite; however, no signed policies available for review. Employees shall be knowledgeable of foodborne illnesses, their associated symptoms, and when to not report to work. CDI - Have all employees, new and existing, review and sign policy.
0.0
49.
4-602.13; Core; Walk-in cooler gaskets soiled with black accumulation. Green racks where dry foods are stored soiled with dust and food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Walls behind prep areas and the 3-compartment sink soiled with food debris and soil accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-501.114; Priority; Quat sanitizer registered 0 ppm when tested at the 3-compartment sink. Quat shall register 200-400 ppm. CDI - Sanitizer re-made. 200-400 ppm reached.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ham reading above 41 F in the make line cooler. TCS foods in the walk-in cooler and a few other foods on the make line holding 42 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Ham and cut tomato on the make line voluntarily discarded. Steak moved to the walk-in cooler. Walk-in cooler holding 38 F ambient; facility had deliveries made today.
2-102.12 (A); Core; PIC's Serv Safe expired 1/28/2022. No other certified food protection managers on site. Must have a CFPM on site at all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
0.0
38.
6-501.111; Core; Flies present near the dish area. The facility shall be maintained free of insects, rodents, and other pests. Establish more stringent pest control procedures.
0.0
47.
4-501.11; Core; A large block of ice has formed underneath the condenser in the reach in freezer. Ice not touching any food directly at time of inspection. Equipment shall be maintained in good repair. Call in for repair.
0.0
48.
4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - Sanitizer prepared.
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. No signature required due to COVID-19.
2-401.11; Core; Two employee drinks stored above food and on food contact surfaces. Store employee drinks on the lowest possible, nonworking surface to prevent contamination. Drinks moved.
0.5
16.
4-601.11 (A); Priority Foundation; Can opener blade soiled with dried on food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Can opener moved to be cleaned.
0.0
56.
6-305.11; Core; Employee keys stored on a work surface (where pizza is prepared). No active food preparation going on when keys were observed on the prep surface by EHS. Suitable facilities shall be provided for the storage of personal items. Keys moved.
0.0
56.
6-403.11; Core; Employee food stored above facility food in a prep bottom cooler. Store all employee food below and away from facility food to prevent contamination. EHS recommended labeling food 'employee food' for better clarification. Food moved.
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. No signature required due to COVID-19.
*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.
