Observation: Staffing were not aware of reporting signs symptoms and specific diseases as it relates to food preparation. CDI: Employee health policy provided during inspection.
2-201.11 (A), (B), (C), and (E); Priority; A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD.
1.0
5.
Observation: A vomit, diarrhea clena up plan was not available for staffing on site for clean up. CDI :Instructions were provided during inspection for corrective action.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD 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. Pf
0.0
21.
Observation: Cooked chicken was observed hot holding at 128F. CDI: Product had been holding less than 2 hours and was reheated to 191F and placed back onto the steamtable.
3-501.16(A)(1) ; Priority; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) being held hot shall be maintained:
(1) At 57oC (135oF) or above
1.5
22.
Observation: The walk in refrigerator is unable to maintain TCS(temperature control safety) foods 41F or below. Products were measured between 44F and 46F during inspection. CDI: TCS food products were moved to other refrigerators able to maintain temperatures.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
25.
Observation: The garlic sauce is using raw shell eggs without consumer advisory. Switch product use of eggs to pasteurized in-shell eggs or provide a consumer advisory. Follow up inspection for correction by August 26, 2024.
3-603.11; Priority Foundation; If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf
0.5
35.
Observation: Frozen potatoes, mozzarella cheese sticks being slacked at room temperature. Follow up for implementation of time control policy or refrigerated storage by August 26, 2024.
3-501.12; Core; Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less
(B) At any temperature if the FOOD remains frozen.
0.5
38.
Observation: The roof gable at the rear entrance corrider/storage room is not sealed to prevent the entrance of insects and/or rodents.
6-202.16; Core; Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
0.0
40.
Observation: Staffing are not wearing beard restraints to cover facial hair during production tasks. All staff should cover hair to prevent physical contamination of food products during tasks.
2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
41.
Observation: Wiping clothes used for cleaning up equipment, surfaces of production areas not store din a sanitizer between use. CDI: Operator placed wiping clothes in a sanitizer during inspection.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.5
43.
Observation: Falafel press stored in standing water; Tongs stored on handle of stove. CDI: Falafel press, tongs place don clean surface.
3-304.12; Core; FOOD preparation and dispensing UTENSILS shall be stored: Water that is 135F or higher in temperature or on a clean surface.
0.0
47.
Observation: The following items are in poor repair (replace, repair): (1) Gaskets on the prep refrigerator front make line (2) Gasket torn on the walk in refrigerator door (3) Can opener blade is dull.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
54.
Observation: The pad around the grease receptacles outside heavy accumulated with grease/food debris. Clean up and remove debris accumulation.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
54.
Observation: The area adjacent the grease receptacles is not properly drained and standing water is accumulating behind this section of building.
6-202.110; Core; Outdoor REFUSE areas shall be constructed in accordance with LAW and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles.
0.0
54.
Observation: Grease receptacles outside, interior refuse cans are soiled and accumulated with debris.
5-501.116; Core;
(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
55.
Observation: Floor drain in main service line uncapped, wood walls behind make line equipment not sealed, cleanable (exposed wood); - Increase cleaning frequency for these areas.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
55.
Observation: The corner of the parking lot is not draining creating muddy conditions and harborage conditions. Water is pooling in back corner of lot against refuse store areas behind building. The exterior wood products at the rear entrane door are not sealed.
6-102.11; Core; A) The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
(B) Exterior surfaces of buildings and mobile FOOD ESTABLISHMENTS shall be of weather-resistant materials and shall comply with LAW.
2-103.11 (A) - (P); Priority Foundation; EHS observed an overall lack of managerial control due to no date marking being observed on any TCS food item inside the facility. At the time of inspection, there was no certified food protection manager present, and several food items were being stored on the floor. The person in charge shall ensure that employees are properly trained in food safety, and that employees are maintaining proper holding temperatures for TCS foods. No points taken at this time. PIC duties info given during inspection.
0.0
2.
2-102.12 (A); Core; There is no staff member on site with a food protection manager certification. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: ServSafe info provided during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Container of french fries and mozzarella sticks holding above 41F on counter between orders. Foods are fried prior to serving. TCS foods shall be maintained cold at 41F or below. CDI: Mozzarella sticks discarded; fries moved to reach-in.
1.5
23.
3-501.17; Priority Foundation; None of the TCS foods inside the reach-in coolers, or walk-in cooler are date marked. Several TCS foods with no indication of when they were prepared. TCS food items prepared and held in a food establishment for more than 24-hours shall be date marked with day one as date of preparation. Verification Required: EHS to return on Monday, February 26th to ensure that TCS foods are date marked appropriately.
3.0
28.
7-102.11; Priority Foundation; One spray bottle of chemical cleaner with a worn away label. Working containers of chemicals must be labeled with the common name of the product. CDI: Label added. No points taken.
0.0
39.
3-305.11; Core; Several boxes food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food at least 6-inches above the floor.
1.0
41.
3-304.14; Core; A few damp wiping cloths stored on prep counter in back kitchen area. Wiping cloths must be stored between uses in a container of chemical sanitizer.
0.0
47.
4-205.10; Core; Facility has a small electric burner designated for "household use only" and a white household freezer. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufactures intended used and classified for sanitation by an ANSI accredited program. Please have items replaced with equipment that meets the above requirements.
0.0
49.
4-601.11(B) and (C); Core; Grease build-up observed on hood ventilation system above grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Repeat Violation.
1.0
55.
6-501.12; Core; Walls and ceiling tiles are in need of thorough cleaning. Physical facility shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
EHS Wall will return to ensure that ALL TCS food items are properly date marked and that there is no food storage on the floor on Monday, February 26th. Follow-Up: 02/26/2024
3-302.11; Priority; Raw shell eggs stored over produce and ready-to-eat sauces inside walk-in cooler. Raw meat stored over sauces and ready-to-eat food items inside two-door refrigerator. Food shall be protected from cross contamination by storing raw animal foods separately from ready-to-eat foods. CDI: Items rearranged.
1.5
23.
3-501.17; Priority Foundation; Several food items such as cooked chicken wings, several containers of pasta, cut tomatoes & lettuce without date markings. TCS food items prepared and held in a food establishment for more than 24-hours shall be date marked with day one as date of preparation. CDI: Date markings added.
1.5
28.
7-201.11; Priority; Medicated burn cream stored over cooking utensils and with teas/spices. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-use items. CDI: Item removed.
1.0
38.
6-501.111; Core; Several small flies observed around facility. The premises shall be maintained free of pests.
0.0
47.
4-205.10; Core; Observed a small electric burner designated for "household use only" and a white household freezer being used. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufactures intended used and classified for sanitation by an ANSI accredited program. Please have items replaced with equipment that meets the above requirements.
0.0
47.
4-501.11; Core; Gasket is split on walk-in cooler. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Grease build-up observed on hood ventilation system above grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
0.5
55.
6-501.11; Core; Air vent tiles in back kitchen area are broken. Physical facilities shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Walls, floors and ceiling tiles are in need of thorough cleaning. Physical facility shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food 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. No points deducted. Information sent to PIC during inspection.
0.0
24.
3-501.19; Priority Foundation; Facility has mozzarella sticks, chicken, and French fries out of temperature control from 4:00pm to 6:30pm. If time without temperature control is used as the public health control for a working supply of potentially hazardous food that is displayed or held for sale or service: written procedures shall be prepared and available for review by the regulatory authority. Time stamps shall be applied to the food items that are removed from temperature control. CDI: Time-holding procedures emailed to PIC during inspection
1.5
39.
3-305.11; Core; Small facility freezer is significantly iced over with ice coming in contact with unwrapped/unprotected food items. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
1.0
49.
4-601.11(B) and (C); Core; Grease build-up observed on hood ventilation system above grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
0.0
55.
6-501.11; Core; Light fixtures over back prep table are broken, several wall tiles missing in 3-compartment sink area. Physical facilities shall be maintained in a state of good repair.
0.5
56.
6-303.11; Core; Observed very dim lighting inside facility walk-in cooler. At least 10-foot-candles of light at a distance of 30inches above the floor in walk-in cooler units.
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.
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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. Follow-Up: 08/31/2017
***Repeat violation may result in a "B" or lower score as full credit may be taken for repeat items and half creadit may be taken for items marked today but no points were deducted. Much improvement is needed to maintain an "A" grade.
