2-102.12 (A); Core; Present person in charge did not have 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 an accredited program. Ensure more staff are food protection manager certified.
0.0
6.
2-401.11; Core; Observed an employee soda in an open cup stored on the prep area for one of the lift-top coolers. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service/single-use articles; or other items needing protection cannot result. CDI - Employee beverage moved to a location where contamination could not occur.
0.5
10.
6-301.14; Core; All of the handwashing sinks were missing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signs to be placed at handwashing sinks.
0.0
15.
3-302.11; Priority; Observed containers of raw chicken stored next to packages of sliced cheese and bread in the lower section of a prep cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. CDI - Foods were rearranged to prevent cross contamination.
1.5
16.
4-501.114; Priority; Due to food employee mixing detergent and Quat sanitizer while cleaning dishes, the concentration of the sanitizer was less than the minimum required. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered labels use instructions, and shall be used as follows: A quaternary ammonium compound shall have a minimum concentration of 200ppm not to exceed 400ppm as listed on the manufacturer's use directions included on the labeling. CDI - Detergent and sanitizer mixture drained and refilled with fresh sanitizer. REHS strongly recommends training food employees on proper procedures for cleaning and sanitizing utensils and equipment.
1.5
16.
4-602.11; Core; Observed residue buildup in the soda dispensing nozzles for Dr. Pepper, root beer, and Pepsi beverages. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of beverage and syrup dispensing lines/tubes, and water vending equipment, surfaces contacting food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles more frequently.
0.0
21.
3-501.16(A)(1); Priority; The pizzas stored in the reach-in warmer were holding at less than 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Pizzas had been prepared less than an hour ago, air temperature was increased, and pizzas began to reheat at an adequate rate to reach 135F.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Facility did not have employee health policy. Person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention by explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. CDI - Provided an employee health policy via email and poster.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Provided a poster.
0.0
15.
3-302.11; Priority; Found one small tray of raw beef stored on upper shelf above RTE chicken and cheese in walk-in cooler. The manager stated that it belongs to one of the employees. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Found sausage and gouda cheese that were above 41F in a pizza cooler, see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - foods voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Found several RTE foods that were not date marked in the reach-in cooler and walk-in cooler (cooked chicken, sliced tomatoes, hot dogs). TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date, maximum seven days. CDI by educating PIC and date marking.
1.5
28.
7-201.11; Priority; Found Lysol aerosol spray stored on the shelf next to the clean pizza pans and above slicer. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/use articles. CDI - PIC moved it to proper place (lower shelf with all chemicals).
1.0
37.
3-302.12; Core; Couple of containers of flour and salt were not labeled with the name of the product. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label all containers.
0.0
48.
4-302.14; Priority Foundation; PIC was not able to find quat test strips for sanitizer used in 3-comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification will be held the latest on July 28th (Friday) to check if the facility has quat test strips.
