2-102.12 (A); Core; No person in charge with ServSafe or other approved food protection manager certification. 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 and accredited program.
1.0
10.
6-301.12; Priority Foundation; No paper towels at handsink near front three compartment sink. Paper towel dispenser empty at handsink near back three compartment sink near ice machine. Each handwashing sink shall be provided with individual disposable towels. Paper towels added to these sinks during inspection.
1.0
23.
3-501.17; Priority Foundation; Hot dogs in plastic food Ziplock bags in reach-in cooler without date marking. Sign on reach-in cooler door stating hot dogs removed from freezer and placed into Ziplocks shall be date marked. Ready-to-eat foods shall be date marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Two bags of hot dogs voluntarily discarded by manager during inspection.
2-102.12 (A); Core; ANSI certified Food Safety Manager Training is needed, such as ServSafe.
1.0
10.
6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Maintain a supply of paper towels at each handwashing sink. Manager brought a roll of paper towels to leave near the sink.
1.0
10.
5-205.11; Priority Foundation; Handwashing sink is used to store components of equipment. Keep handwashing sink free of storage and available for handwashing. Items were removed from the handwashing sink and added to the first compartment of the ware washing sink to soak in soapy water and start the cleaning process.
0.0
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Ware washing sink should be cleaned with detergent daily.
0.5
49.
4-601.11(B) and (C); Core; Equipment has unclean build-up. Thoroughly clean freezer drawer units, pizza oven, etc. Maintain equipment clean.
2-102.12 (A); Core; ANSI certified Food Safety Manager Training is needed, such as ServSafe.
1.0
47.
4-501.11; Core; Gasket on the left door of the Pizza Make Table is torn on the bottom and not secure on the side. Gasket on some freezer drawers do not seal properly and allow ice to accumulate. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Clean sink daily with soap.
2-102.12 (A); Core; ANSI certified Food Safety Manager Training is needed
1.0
16.
4-601.11 (A); Priority Foundation; Cutting Board on the make-line refrigerator is not clean. Cutting Board for cutting fruit is tacky, not clean. Stored Knives are not clean. Use detergent and effectively clean the food contact surfaces after use, or at least every four hours if used continuously. Items were taken to the sink for cleaning.
1.5
23.
3-501.17; Priority Foundation; Open Hot Dogs are being incorrectly date marked for 12 days, versus the maximum of 7 days. Hot Dogs were properly date marked upon request.
0.0
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. There is unclean build-up and fragments of metal scrub pads on the drainboard with clean items. Clean the sink daily with soap.
1.0
55.
6-501.113; Core; Metal Scrub Pads are stored on the clean-side drainboard of the ware washing sink. Store detergent, scrub pads, etc on the left side of the sink where soiled utensils are stored to prevent contamination to the cleaned soda nozzles, etc. on the right.
2-102.12 (A); Core; ANSI Food Safety Manager Training has expired. Recertification is needed.
1.0
10.
6-301.12; Priority Foundation; No towels are available at the bar handwashing sink. Keep sink stocked with a supply of towels to dry hands. Napkins were taken to front handwashing sink today.
1.0
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Clean sink daily with soap. . . Black Mats on the 3-compartment sink close to the bar are wet, holding water. Clean the mats and store them so that they air-dry.
0.5
49.
4-601.11(B) and (C); Core; Plastic components of the cheese dispenser in the kitchen are not clean. Remove front panel/top for cleaning. . Refrigerator that is not being used (broken compressor) is not clean and needs cleaning.
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
2-102.12 (A); Core; ANSI Manager Training has expired. Recertification is needed.
1.0
48.
4-501.14; Core; 3-compartment ware washing sink needs cleaning. Clean sink daily with soap.
0.5
49.
4-601.11(B) and (C); Core; Black growth accumulated on the front of freezer drawer units and refrigerated drawer unit. Cutting board on top of the microwave is dirty, has a greasy build-up. Detailed cleaning is needed on refrigeration units and cutting board. Cutting board was taken to the sink during today's inspection.
*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.
Keep a bucket or spray bottle of sanitizer available at all hours of operation. If quaternary ammonia is used it must be mixed so it is 20-400 parts per million. (I mixed a bottle of Quaternary Ammonia Compound (QAC).
1.5
36.
(1)Many of the cabinet doors are damaged and some laminate is damaged. (2)Some of the popcorn display warmers have damaged doors.
0.5
40.
Clean inside the syrup cabinets. Clean the metal cabinet below the popcorn machine.
0.5
49.
No documentation of approved training - no credit awarded.
Keep a bucket or spray bottle of sanitizer available at all hours of operation. If quaternary ammonia is used it must be mixed so it is 20-400 parts per million. Be sure you have a test kit for what ever sanitizer you use to test the strength. (I mixed a bottle of Quaternary Ammonia Compound (QAC). I labeled it sanitizer.
1.5
36.
(1)Many of the cabinet doors are damaged and some laminate is damaged. (2)Some of the popcorn display warmers have damaged doors. (3)Replace the missing handle on the pre-rinse sprayer. If there is a cross-flow of hot and cold water at the pre-rinse faucet, install proper hot and cold spindle assemblies in the hot and cold faucets. Be sure to get proper Eterna Cartridge with spring check for a T&S Brass pre-rinse unit.
0.5
49.
No documentation of approved training - no credit awarded.
Keep a bucket or spray bottle of sanitizer available at all hours of operation. If quaternary amonia is used it must be mixed so it is 20-400 parts per million. Be sure you have a test kit for what ever sanitizer you use to test the strength.
1.5
26.
There is a small pan of yellow salt on the wire shelf in the back. It needs a lid or put it in another container with a lid.
0.0
36.
(1)There is a loose bolt and nut on the hinged lid to one of the popers.(2)The laminate is loose at the "LIDS" cabinet. (3)There are a lot of modifications to cabinet doors and popcorn warmer doors. Often long bolts, some with hex-heads with exposed bolt ends and a hex nut. Avoid using hex head hardware on exposed surfaces in the kitchen. Use truss heads or round heads. Use proper length bolts with an acorn nut. Something like gorrilla glue etc can be used to keep the nut from falling off. (4)There seems to be a cross-flow of hot water into the cold water. The hand sink next to the freezer has hot on both sides and I noticed the water line to the Carbon Dioxide pump that was cycling, is also hot.
0.5
39.
The chest freezer is not NSF approved.
0.5
40.
Clean the cabinet where the bag in the box is located.
0.5
43.
Be sure to keep soap at all the kitchen hand sinks. The hand sink next to the freezer is out of soap.
1.0
49.
No documentation of approved training - no credit awarded.
Keep a bucket or spray bottle of sanitizer available at all hours of operation, not just during food prep times.
0.0
16.
Mini dogs in the pizza hot holding unit were below 135F. CDI-discarded.
2.0
35.
Single-service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a manner to prevent contamination of the utensils by hands. Single-service cup dispensers or similar devices shall be used when single-service cups are used. Nothing in the rules in this Section shall prohibit the use of plastic bags in which single-service cups or similar devices are received as the dispenser for those items. Continue working toward finding dispensers that fit the new cups, use plastic sleeves or something else in the meantime.
0.0
49.
No documentation of approved training - no credit awarded.
