5-205.11; Priority Foundation; Rolling cart was blocking handwashing sink on the make-line near the 2 door reach-in cooler at the start of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Rolling cart was relocated during the inspection.
0.0
14.
3-203.12; Priority Foundation; Most recent shellstock tags are missing dates of when last shellstock was sold. The date when the last shellstock is sold or served should be recorded on the tag and the tag should be retained for at least 90 days after this time. VR- EHS will return to verify that dates are being recorded on tags. See additional notes below.
1.0
20.
3-501.14; Priority; Two large buckets of meat sauce cooked yesterday and cooled in the walk-in cooler overnight temped between (55F-61F). Cooked time/temperature control for safety food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Both buckets of meat sauce were voluntarily discarded during the inspection. See Item #33 regarding proper cooling methods.
1.5
33.
3-501.15; Priority Foundation; Meat sauce found cooling overnight in large, deep buckets. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or using other effective methods. CDI- PIC was educated on proper cooling methods and food was voluntarily discarded during the inspection.
0.5
39.
3-305.11; Core; 1)Food stored on rolling cart directly in front of handwashing sink where it can be exposed to splash contamination. 2)Stack of bread in walk-in cooler was stored on plate with sides of bread directly contacting boxes of food. 3)Boxes of hoagie bread stored directly on the floor in the walk-in freezer. 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; and at least 6 inches above the floor. CDI- Food was relocated from rolling cart and bread in the walk-in cooler was placed in a plastic bag. Store hoagie rolls off of the floor at least 6 inches.
1.0
45.
4-903.11(A) and (C); Core; A few stacks of to-go containers being stored on the line out of original packaging with food-contact side exposed to contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Containers were inverted during inspection without being prompted.
0.0
55.
6-501.11; Core; There is a large hole above the mop sink exposing water valve. Physical facilities shall be maintained in good repair. Repair hole above mop sink to make surface smooth and easily cleanable.
0.0
56.
6-303.11; Core; Several lights are not functioning under the hood system. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair lights in hood system.
0.0
General Comments
Verification Required- EHS will return on July 5, 2024 to verify that the date of when the last shellstock is sold from the batch is being recorded on shellstock tags. Follow-Up: 07/07/2024
3-501.14; Priority; Large case of marinara sauce cooked yesterday and cooled in the walk-in cooler overnight temped at (68F). Lasagna cooked yesterday and cooled in the walk-in freezer, removed to be portioned and placed on the cook line temped at (47F-53F). Pasta cooked yesterday and cooled in the walk-in freezer, removed to be portioned and placed on the cook line temped at (53F-54F). Cooked time/temperature control for safety food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- TCS foods cooled overnight did not reach 41F or below within 6 hours and were voluntarily discarded during the inspection. EHS verified that the chef base on the cook line had an ambient air temperature of 40F. Verify temperatures are 41F or below before removing from walk-in units and placing foods into holding units on the line.
1.5
33.
3-501.15; Priority Foundation; Marinara found cooling overnight in a large, deep container. Cooked noodles and lasagna removed from cooling equipment too early, portioned, and placed in holding equipment on the line without reaching 41F or below. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or using other effective methods. CDI- PIC was educated and food was voluntarily discarded during the inspection.
0.5
35.
3-501.13; Priority Foundation; During inspection, red lobster sauce was taken from the walk-in freezer to be thawed at room temperature. Time/Temperature control for safety (TCS) foods shall be thawed in refrigerator at 41F or less OR under cold running water (70F or less) with sufficient velocity to float off loose particles OR as part of the cooking process. If cold water at 70F or less cannot be achieved, food must be thawed under refrigeration or as part of the cooking process. CDI- Food was still in a frozen state and was taken to the walk-in cooler to continue thawing during the inspection.
5-205.11; Priority Foundation; Observed an employee use the handwashing sink on the line to add water to a food container. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC educated employee and prompted to relocate to the prep sink.
1.0
16.
4-601.11 (A); Priority Foundation; One knife on magnetic strip near prep table found soiled while being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knife was promptly taken to the warewashing area to be properly cleaned and sanitized.
0.0
39.
3-307.11; Core; Employee food found stored in cold-holding equipment commingling with facility's food. Establishment's food shall be protected from miscellaneous sources of contamination. CDI- Employee food was relocated during the inspection.
1.0
39.
3-305.11; Core; Container of raw potatoes found stored directly on the floor in the dry storage room near the office. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor. CDI- Food was elevated off of the floor during the inspection. Keep food off of the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils hanging above the 3-compartment sink in contact with wall that has accumulated residue. Clean silverware (forks, knives, spoons) stored in plastic containers at the expo station with debris accumulation. Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Keep clean utensils in a clean, dry location.
6-301.11; Priority Foundation; No soap available at the back handwashing sink near the walk-in cooler. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap was restocked during the inspection.
1.0
10.
5-205.11; Priority Foundation; Two employees used the handwashing sink to fill a container with water. A handwashing sink may not be used for purposes other than handwashing. CDI- Employee educated and prompted to relocate to the prep sink.
0.0
33.
3-501.15; Priority Foundation; Cooked sausage (70F) and baked eggplant (70F) on speed rack is cooling, according to PIC. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Foods taken to walk-in cooler to cool rapidly. Once temperature falls below 135F, hot foods that are in the cooling process should be placed in rapid cooling equipment.
0.5
45.
4-903.11(A) and (C); Core; Two stacks of to-go containers being stored on the line out of original packaging with food-contact side exposed to contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Items inverted during inspection.
0.5
54.
5-501.115; Core; A mattress is being stored near outside dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Contact property management to have this mattress removed from the premises.
0.0
55.
6-501.12; Core; Return vent in the warewashing area has heavy dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean return vents more frequently.
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
5-205.11; Priority Foundation; EHS observed food employee rinse noodles in the handwashing sink located on the line. A handwashing sink may not be used for purposes other than handwashing. CDI- Employee educated and prompted to relocate to the prep sink.
1.0
10.
6-301.12; Priority Foundation; Paper towels were missing at the the only handwashing sink in the bar area. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels provided at this handwashing sink during the inspection.
0.0
14.
3-203.12; Priority Foundation; Shellstock tags have dates written of when last shellstock was sold; however, the three most recent tags have no dates written. The date when the last shellstock is sold or served should be recorded on the tag and the tag should be retained for at least 90 days after this time. CDI-Reminded PIC of requirement. Facility agrees to continue writing dates.
1.0
16.
4-602.11; Core; Soda gun nozzle at the bar area contained a buildup of black, unclean residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this item.
1.5
23.
3-501.18; Priority; Cannelloni (6/17) and a container of cooked noodles (6/21) in the bottom of the prep cooler being stored for longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Both foods were voluntarily discarded during inspection.
1.5
28.
7-202.12; Priority; Observed five (5) cans of RAID in the establishment near chemical storage with label stating "For indoor residential use only". Facility receives regular pest control preventative maintenance and stated that this item is only used outside in the hallway. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Cans to be removed from facility by PIC.
1.0
39.
3-305.11; Core; Boxes of food in the walk-in freezer being stored directly on the floor. One bag of carrots being stored under wire shelving on the floor in the walk-in cooler. 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; at least 6 inches above the floor. Keep food off of the floor.
1.0
39.
3-305.12; Core; Ice has accumulated on food products in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, under lines on which water has condensed, or under other sources of contamination. Repair freezer condenser unit to prevent ice from accumulating on food products. There was a large food container placed to intercept the drip at one point in time; however, this container was full and overflowing during inspection.
0.0
45.
4-903.11(A) and (C); Core; To-go containers being stored on the line out of original packaging with food-contact side exposed to contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Items inverted during inspection.
0.5
47.
4-501.11; Core; 1)Repair condenser leak in walk-in freezer. 2)Repair slow drip when hot water is turned on at the prep sink across from mop sink. 3) Replace the missing/burned out light bulbs in the hood system. Equipment shall be maintained in a state of good repair and condition. Repair/replace these items.
1.0
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
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked beans (65F) on steel cart at cook line observed improperly cold-holding. A few food items prepped today observed in top portions of prep coolers with internal temperatures above 41F. Time/temperature control for safety (TCS) foods shall be maintained at 41F or less. CDI- items placed in equipment to rapidly cool.
1.5
28.
7-207.11; Priority; Ibuprofen stored commingling with food ingredients. Medicines that are in a food establishment for the employees' use shall be located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. CDI-Medicine removed during inspection.
1.0
33.
3-501.15; Priority Foundation; Sausage (72F) on speed rack is cooling, according to employee. Recently prepped sausage (45F) and tomatoes (44F) on top portions of prep coolers. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Foods taken to walk-in cooler to cool rapidly.
0.5
35.
3-501.13 ; Priority Foundation; Raw calamari observed thawing in prep sink at room temperature. Time/Temperature control for safety (TCS) foods shall be thawed in refrigerator at 41F or less OR under cold running water (70F or less) with sufficient velocity to float off loose particles OR as part of the cooking process. If cold water at 70F or less cannot be achieved, food must be thawed under refrigeration or as part of the cooking process. CDI- Food product placed in container and water was turned on to thaw foods.
0.5
38.
6-501.111; Core; A few fruit flies present in bar area. The premises shall be maintained free of insects, rodents, and other pests. Ensure there are no harborage areas for these insects and increase pest control measures to eliminate fruit flies.
0.0
39.
3-305.11; Core; Raw chicken, heavy whipping cream, raw beef, and boxed tomatoes being stored directly on the floor in walk-in cooler and dry storage area. 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; at least 6 inches above the floor. Keep food off of the floor.
1.0
39.
3-305.12; Core; Ice has began to accumulate on food products in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, under lines on which water has condensed, or under other sources of contamination. Repair freezer condenser unit to prevent ice from accumulating on food products.
0.0
41.
3-304.14; Core; Sanitizer bucket being stored on the floor at the cook line. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off of the floor and used in a matter that prevents contamination of food, equipment, utensils, linen, single-service and single-use articles. Store sanitizer buckets off of the floor.
0.5
43.
3-304.12; Core; Pizza cutter being stored in water at 104F in pizza prep area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in running water, in a clean container (utensil and container have to be switched with clean ones every 4 hours if left at room temperature), or in a container of water if the water is maintained at a temperature of at least 135F. CDI-Utensil and container taken to dishwasher and facility agrees to keep utensil in a clean container.
0.5
47.
4-501.11; Core; 1)Repair condenser leak in walk-in freezer. 2)Replace broken handle to tall reach-in cooler that currently has tape on it. Equipment shall be maintained in a state of good repair and condition. Repair/replace these items.
0.5
51.
5-205.15; Core; 1)Handwashing sink on cook line with a slow drip when knobs are turned off. 2)Handwashing sink near walk-in cooler is slow to drain. 3)Drip in piping under sanitizing basin of 3-compartment sink when water flows through. A plumbing system shall be maintained in good repair. Repair plumbing in these areas.
1.0
54.
5-501.116; Core; Outside shared dumpster receptacle with a buildup of unclean residue present. 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. Contact property management to mediate this issue.
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 *Information sent to vivoristorante@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR- VERIFICATION REQUIRED. REHS will return by July 2, 2020 to verify menus have been corrected. VR-VERIFICATION REQUIRED. REHS will return by July 2, 2020 to verify dish machine sanitizer has been corrected. Follow-Up: 07/04/2020
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943 Check final cook temperature of salmon. If 145F or higher do not need consumer advisory. PIC states that it is pan seared then placed in the oven.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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. Note: Facility is no longer selling pizza by the slice, thus pizza is not being held using Time as a Public Health Control.
CONTACT CHRISTINA SANCHA (919-868-2559, christina.sancha@wakegov.com)to complete renovation project.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Facility is no longer selling pizza by the slice, thus pizza is not being held using Time as a Public Health Control.
CONTACT CHRISTINA SANCHA (919-868-2559, christina.sancha@wakegov.com) TO DISCUSS PAST, CURRENT, AND FUTURE RENOVATIONS AND NEW EQUIPMENT IN KITCHEN. PLAN REVIEW DEPARTMENT OF WAKE COUNTY ENVIRONMENTAL SERVICES MUST BE CONTACTED BEFORE ANY FUTURE RENOVATIONS BEGIN. Follow-Up: 01/26/2018
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
NOTE: Facility is using Time as a Public Health Control to hold pizza and garlic-in-oil mixtures at room temperature for a maximum of 4 hours.
*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.
Inspector will return to check for corrections of the VR items and if items are not corrected then an intent to suspend the permit must be issued. Inspection made with Victor and Johnny Jr. Follow-Up: 06/13/2016
CONTINUE WITH TRANSITIONAL JULY 23, 2013. THE ESTABLISHMENT NEED TO REVIEW HANDWASHING, CHEMICAL STORAGE, PROPER DISH WASHING/RINSING/SANITIZING PROCESS, GLOVING/NO BARE HAND CONTACT WITH READY TO EAT FOODS, AND PROPER BEVERAGE CONSUMPTION BEHIND THE COUNTER TO AVOID A LOWER SCORE NEXT INSPECTION.
