3-501.16(A)(1) ; Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods that are being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, PIC voluntarily discarded items that were out of temperature. TPHC has been mentioned if this seems to be a recurrent issue.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (See chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, the unit was turned down and temperatures began to drop.
1.5
55.
6-501.11; Core; Floors underneath/around the oven are cracked.- Physical facilities shall be maintained in a good state of repair and condition.- Please replace the tiles. Facility has been replacing tiles slowly since last visit.
4-602.11; Core; There is black residue buildup inside of the ice machine.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the ice machine and do so more frequently.
0.0
21.
3-501.16(A)(1) ; Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods that are being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, PIC voluntarily discarded items that were out of temperature. TPHC has been mentioned if this seems to be a recurrent issue.
1.5
39.
6-404.11; Priority Foundation; Observed a couple heavily dented cans stored on the rack with other cans.- Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.- CDI, cans were removed from the rack and placed for return.
1.0
41.
3-304.14; Core; Sanitizer buckets throughout were at 0ppm.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/ chlor)- CDI, the buckets were remade during inspection to the proper concentration.
0.5
55.
6-501.11; Core; Floors underneath/around the oven are cracked.- Physical facilities shall be maintained in a good state of repair and condition.- Please replace the tiles.
5-205.11; Priority Foundation - Back kitchen handsink was blocked by two large trash cans, making it hard to access sink to wash hands...Handsinks shall be accessible at all times for employee use...CDI by moving trash cans away from front of handsink.
1.0
10.
6-301.12; Priority Foundation - No paper towels were at rear kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of handsinks...CDI by providing paper towels at handsink.
0.0
21.
3-501.16(A)(1); Priority - Pizzas on pizza buffet line were 99-131F...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by discarding leftover pizzas after lunch buffet.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Some top parts of cut lettuce on salad bar were as high as 48F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by refrigerating top portions of lettuce on salad bar. NOTE: Before putting prepared TCS* foods on salad bar (such as cut lettuce, chopped eggs, etc.), they must be first cooled to 41F or less throughout entire product.
0.0
37.
3-302.12; Core - Found some unlabeled bottles/containers of sauces, yeast, etc...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
44.
4-901.11; Core - Worker was using cloth towel to dry utensils that were wet...After cleaning and sanitizing equipment and utensils, they shall be air dried...Instruct workers to air dry wet utensils/equipment. Do not use a towel to dry them.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean utensils were on hooks above left "soiled" drainboard of 3-compartment sink (very close to where soiled items and soapy water are located)...Clean equipment utensils and equipment shall be protected from contamination...At 3-compartment sink, wash utensils from right to left, so clean utensils are located above the clean utensils and sanitizing sink.
0.0
45.
4-903.11(A) and (C); Core - Disposable plates at pizza buffet line had food contact sides up. Styrofoam cup was container with dry food...Single service disposable food containers shall be protected from contamination...CDI by inverting plates on clean surface and removing cup from dry food. Do not use Styrofoam cup as a "scoop". Only use a hard, durable scoop with extended handle.
0.5
47.
4-501.11; Core - Some wire shelves (including inside refrigerators) were rusty or peeling...Food service equipment shall be maintained in good repair...Replace the damaged shelves with similar approved shelving.
0.5
47.
4-205.10; Core - When ice bin lid below soda dispensing machine is open, soda can still be dispensed from above...Food equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above (so unit operates according to how it was designed to operate).
0.0
48.
4-501.14; Core - Significant lime (calcium) build-up was inside dishwashing machine. Also, several holes on top and bottom water spray arms were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and to ensure equipment performs its intended function...Delime dishwashing machine interiors, and remove debris from spray arm holes.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled/dusty wire shelves, pizza prep line condenser coils, and #10 can storage rack...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning of equipment above.
0.5
54.
5-501.114; Core - One dumpster drain plug was missing...Trash or cardboard receptacles with drain holes shall have plugs in place...Replace the missing drain plug.
0.5
55.
6-501.11; Core - Some floor and baseboard tiles were missing or cracked. Caulk behind women's bathroom sink was cracked/damaged. Bathroom hand dryers exteriors were peeling and damaged...Physical facilities shall be maintained in good repair...Replace damaged or missing tiles and caulk where needed. Remove peeling dryer paint, sand and repaint.
0.5
55.
6-501.12; Core - Areas under pizza and salad bar buffet tables were soiled, and sides/edges of bathroom doors were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...HANDWASHING REMINDER: Remember that hands must be washed for 10-15 seconds at designated handsink AFTER contaminating hands from soiled dishes, returning from bathroom, starting work upon coming in from outside, etc...DISCUSSION: Water supply lines for ice, tea and coffee machines do not appear to have double check valves. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (See Section 5-203.14 of NC Food Code Manual). Provide double check valves on water supply lines where required...>>>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* 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: 08/19/2018
Remove dust from ventilation throughout facility. Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Inspector contact info: Dimitri Parker(919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
