2-401.11; Core; Observed employee food and open drinks being stored above food in the walk in cooler.- A food employee may drink from a closed beverage container if the container is handled to prevent contamination of food, equipment, and utensils.- Please make sure employee food/drink is stored below food or equipment.
0.0
8.
2-301.14; Priority; Observed employee on personal phone, then went back to handling pizza dough without washing hands.- Hands shall be washed after engaging in activities that contaminate the hands.- CDI, PIC educated employee about when to wash.
2.0
16.
4-601.11 (A); Priority Foundation; Observed multiple sauce lids that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items moved to be washed.
1.5
28.
7-102.11; Priority Foundation; Multiple spray bottles of sanitizer did not have a label.- Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.- CDI, items were labeled.
1.0
40.
2-303.11; Core; Observed employee with bracelets that were dangling into the food.- Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.- CDI, PIC had employee remove bracelets.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Facility had priority violations, no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge, there shall be a CFPM, no priority violations during current inspection, or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirement.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
29.
8-103.12; Priority - Pizza sauce has variance from NCDHHS to remain at room temperature for up to 10 hours. During inspection, a large container of sauce had date of 4/2/2023 (out more than 10 hours?)...Establishment shall comply with variance requirements and what was approved...CDI by voluntarily discarding sauce dated 4/2/2023.
1.0
47.
4-205.10; Core - Some inverted gray dough trays are being used as "shelving" to elevate pizza boxes above floor. These trays are not approved shelving and do not elevate items above the floor 6 inches...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Do not use inverted dough trays as shelving. Use existing approved shelving or provide approved shelves or dunnage racks.
0.5
47.
4-501.11; Core - Some wire shelves were peeling and damaged...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, dunnage racks, #10 can rack, pizza oven fan grates, monitor keyboard covers...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Toilets in both bathrooms were very soiled (interior upper rims, side ceramic bases, exteriors)...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase toilet cleaning frequency.
1.0
54.
5-501.111; Core - Brown trash dumpster was cracked and rusted through...Trash/recycling receptacles shall be maintained in good repair...Replace damaged dumpster with one that is in good repair.
0.5
54.
5-501.113; Core - Side doors of trash and cardboard dumpsters were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep doors closed when not in use.
0.0
55.
6-501.11; Core - Wall behind pizza make line was peeling,, small holes were in walls, and a few floor tiles were cracked/damaged...Physical facilities shall be maintained in good repair...Remove peeling paint from wall, seal wall holes, and replace cracked tiles.
0.5
55.
6-501.12; Core - Ventilation hood and filters, fire suppression lines, some walls, flooring (especially corners), floor drains, ceiling vent grates, and sides/edges of walk-in cooler door and bathrooms were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Facility had priority violations, no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge, there shall be a CFPM, no priority violations during current inspection, or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirement.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation -
Inspector Comments: 2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.5
8.
DISCUSSION: After washing hands at handsink, use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
0.0
16.
4-601.11 (A); Priority Foundation - One cutting board stored as clean had debris on surface of one side...Food contact surfaces shall be clean to sight and touch...CDI by placing cutting board at 3-comp sink to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods on pizza make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...Properly refrigerate foods at 41F or less...Not corrected during inspection.
1.5
38.
6-501.111; Core - Some live house flies were in establishment...The premises shall be maintained free of insects by using methods approved for food service establishments...Rid facility of flies.
1.0
38.
6-202.13; Core - A vertical sticky insect cylinder (with many dead flies on it) was hanging above 3-compartment sink...Insect control devices shall be installed so devices are not located above food preparation areas and dead insects cannot fall onto clean equipment and utensils...Remove sticky cylinder and relocate it to approved area.
0.0
47.
4-501.11; Core - Some wire shelves were peeling and damaged...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, legs/components under food prep tables, #10 can rack, food prep sink interiors, fan on top of pizza dough spinner (should remove fan from spinner), refrigerated make line exterior vents...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Toilets in both bathrooms were soiled (interior upper rim, toilet seat, front exteriors, side ceramic bases)...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase toilet cleaning frequency.
1.0
53.
6-202.14; Core - Back kitchen toilet room door had no self-closing device, and door was wide open...Toilet room doors shall have tight-fitting and self-closing doors...Provide self-closer for this door, and keep door closed during operation.
0.0
55.
6-501.11; Core - Wall behind pizza make line was peeling, small holes were in walls, and some baseboard tiles were cracked/damaged...Physical facilities shall be maintained in good repair...Remove peeling paint from wall, seal wall holes, and replace cracked tiles.
0.5
55.
6-501.12; Core - Ventilation hood and filter, some walls, flooring, ceiling vent grates, and sides/edges of walk-in cooler door and bathrooms were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...Verification required for Item #22 (cold holding of pizza make line top) on this report. On 7/28/2022, a visit will be made to evaluate completion of this item...>>>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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
9.
3-301.11; Priority - Worker used bare hand to grab a pepper and put it in pizza box... Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment...CDI by having worker discard paper and use tongs to handle other peppers.
2.0
22.
3-501.16 (A)(2) and (B); Priority - A few upper parts of tomatoes and meatballs were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating foods.
0.0
36.
4-302.12; Priority Foundation - No metal stemmed thermometer was available for checking food temperatures (digital thermometer display would not stay on when turned on)...A thermometer shall be provided and readily accessible to check food temperatures...Provide a metal stemmed food thermometer accurate to plus or minus 2 degrees F...Not corrected during inspection.
0.5
37.
3-302.12; Core - Some bottles of sauces, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
47.
4-205.10; Core - Some inverted gray dough trays are being used as "shelving" in dry storage and walk-in cooler (these trays are not approved shelving and do not elevate items above the floor 6 inches)...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food service equipment shall be used according to manufacturer’s intended use and meet ANSI/NSF certification...Do not use inverted dough trays as shelving. Use existing approved shelving or provide approved shelves or dunnage racks.
0.5
47.
4-501.11; Core - Some wire shelves were peeling and damaged...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
47.
4-501.12; Core - Cutting board above #10 can storage rack had deep knife cuts on edges...Cutting boards with deep scratches and gouges shall be resurfaced or replaced if they they cannot be effectively cleaned and sanitized...Resurface or replace this cutting board.
0.0
48.
4-501.14; Core - Interiors of middle rinse sink, right sanitizing sink, right "clean" side drainboard and backsplash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, legs/components under food prep tables, around base of can opener device, #10 can rack, exteriors of pizza oven...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above
0.5
53.
6-202.14; Core - Back kitchen toilet room door had no self-closing device...Toilet room doors shall have tight-fitting and self-closing doors...Provide self-closer for this door.
0.5
53.
6-501.18; Core - Toilets in both bathrooms were soiled (interior upper rim and front exteriors)...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase toilet cleaning frequency.
0.0
55.
6-501.11; Core - Wall behind pizza make line was peeling, and small holes were in walls...Physical facilities shall be maintained in good repair...Remove peeling paint from wall, and seal wall holes.
0.5
55.
6-501.12; Core - Some walls, flooring, drains, ceiling vent grates, and sides/edges of walk-in cooler door and bathrooms were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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 - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
6-301.12; Priority Foundation - No paper towels were at handsink in back kitchen bathroom...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at sink.
1.0
24.
3-501.19; Priority Foundation - Cream cheese was at 74F on counter top with time stamp but did not have approved written time as a public health control procedures allow it to be at room temperature...TCS* foods using time as a public health control (TPHC) shall have approved written procedures before TPHC can be used...CDI by discarding cheese and provide TPHC form to complete. Until approved written procedures are provided, cream cheese must be maintained at 41F or less in refrigerator.
1.5
29.
8-103.12; Priority Foundation - Establishment has an approved variance from the NC Dept. of Health and Human Services to keep pizza sauce at room temperature for up to 10 hours, but the State variance letter for this sauce was not available for review...Facility shall provide variance letter approval (along with approved written procedures) for holding pizza sauce at room temperature. These documents shall be maintained in the facility at all times to provide to the regulatory authority upon request...CDI by providing written State approval to PIC during inspection.
1.0
38.
6-501.111; Core - Some live fruit flies were in mop sink area...The premises shall be maintained free of insects...Rid the premises of fruit flies using methods approved for food service establishments.
0.0
40.
2-402.11; Core - One food worker did not have restraints for hair on head or beard...Food employees shall wear effective hair and beard restraints...Instruct worker to wear hair/beard restraints as required.
0.0
45.
4-903.11(A) and (C); Core - Some disposable pizza boxes were stored with food contact sides up...Single service disposable food containers shall be protected from contamination...Store pizza boxes covered or inverted on clean surfaces.
0.0
47.
4-501.11; Core - Some wire shelves were peeling and damaged...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - Several food containers were damaged or cracked...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, oven vent fan covers, vinyl keyboard protector...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-202.14; Core - Back kitchen toilet room door was wide open with no self-closer...Toilet room doors shall have tight-fitting and self-closing doors...Provide self-closer for this door.
0.5
53.
6-501.18; Core - Toilets in both bathrooms were soiled, including side ceramic bases and exterior bowls...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase toilet cleaning frequency.
0.0
55.
6-501.11; Core - Wall behind pizza make line was peeling...Physical facilities shall be maintained in good repair...Remove peeling paint from wall.
0.5
55.
6-501.12; Core - Some walls, ceiling tiles, floor drains, and sides/edges of walk-in cooler door were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.16; Core - One mop in mop sink was leaning against wall with mop head up...After use, mops shall be stored to allow them to air-dry without soiling walls, equipment and supplies...Hang mop up and out of mop sink with handle up and mop head down.
0.0
General Comments
TCS*: Time-temperature control for safety foods...***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.
