2-401.11; Core; Repeat; Observed employee beverage of prep table / cutting board. 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 and single use articles; or other items needing protection can not result.
0.5
22.
3-501.16 (A)(2) and (B); Priority; While temperatures have improved since last inspection, some items in the prep cooler were holding at 42-44F on top and chicken at the bottom was at 47F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Chicken was voluntarily discarded and prep cooler was manually adjusted during the inspection.
1.5
23.
3-501.17; Priority Foundation; While improvements continue to be made based on past inspection reports, chicken and pasta was found with no date marking. After being cooked or prepared, ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period.
1.5
43.
3-304.12; Core; Scoops with no handles were found being stored in food containers. If utensils are held in food containers, they shall have handles that are clearly above the food in order to prevent potential contamination.
0.0
48.
4-302.14; Priority Foundation; PIC could not locate test strips for quat sanitizer. A testing device shall be provided for all sanitizer solutions being used. VR- EHS returning in 10 days to ensure test strips have been obtained/found.
2-401.11; Core; Observed employee water cup stored on food slicer. Observed coffee cu p stored above hot holding unit. 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 and single use articles; or other items needing protection can not result- item removed.
0.0
15.
3-302.11; Priority; Observed pan of raw chicken stored on rack directly above raw ground beef inside walk in. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Team member rearranged storage hierarchy.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed sausage, shredded meatballs, ham, spinach, holding above 41F . Observed pizza makeline ambient air temp 45-46F. Observed salads holding above 41F According to manager items were left on the counter before they were placed inside the case. TCS foods shall be held at 41F or below. Manager turned unit temp down. EHS will return to verify unit temps.
1.5
23.
3-501.18; Priority; Observed some improvement on date marking. No date marking found for a pan of lasagna, open packages of ham, mozzarella. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
EHS provided training to employee marking items for the day that they were placed in the pan rather than the day the food was prepared.
1.5
28.
7-102.11; Priority Foundation; Observed three spray bottles of degreaser without 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- items labeled.
2.0
28.
7-201.11; Priority; Observed bottle of windex stored next to single use plates and on top of a bulk flour bag. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
41.
3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
4-601.11 (A); Priority Foundation; Observed dried food debris on pizza paddle and a few spatulas and containers stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
23.
3-501.17; Priority Foundation; Observed no date marking on deli turkey, ham, fried eggplant,soup, open packages of soft cheese, ricotta cheese. .Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
3.0
28.
7-102.11; Priority Foundation; Observed green spray chemical and purple spray chemical both labeled sanitizer. discovered one is degreaser and the other is multipurpose cleaner. 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- items labeled. Label chemical accurately.
0.0
33.
3-501.15; Priority Foundation; Observed mashed potatoes, lasagna, and swordfish cooling inside tightly covered plastic and/ or deep containers.
Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling.
0.5
39.
3-305.11; Core; Observed delivery boxes of unwashed produce stored above uncovered, washed and peeled onions. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Items rearranged.
0.0
54.
5-501.114; Core;Observed drain plugs missing at trash receptacle. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact service provider to request a drainplug.
0.5
54.
5-501.115; Core; Observed a buildup of trash on pavement around trash bin. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and maintained clean.
3-501.17; Priority Foundation; Observed cooked chicken, fried eggplant, sausage, open packages of ricotta cheese, deli ham and turkey opened on previous days. Observed housemade soup incorrectly dated. all items date marked.Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-201.11; Priority; Observed oven grill cleaner and sanitizer stored next to pizza boxes. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
28.
7-102.11; Priority Foundation; Observed two spray bottles of degreaser and one sanitizer bottle without labeling. 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- items labeled.
0.0
47.
4-202.11; Priority Foundation; Observed chipped plastic on spatula and and cutting board.) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Items discarded.
0.0
54.
5-501.114; Core; Observed drain plug missing on trash dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact service provider to request a drainplug.
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
3-302.11; Priority; Observed raw breaded chicken stored above rolls of ground beef in walk in cooler-rearranged storage hierarchy. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed penne and fresh mozzarella, item was held close to hot holding unit holding above 41F. TCS foods shall be held at 41F or below- items discarded.
0.0
23.
3-501.17; Priority Foundation; Observed cooked beef, shaved meatballs,fried eggplant, pans of meatballs, open package of ricotta, and two pots of soup held overnight without date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
36.
4-302.12; Priority Foundation; observed food thermometer does not have a thin probe.A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.Obtain thin probe thermometer.
0.5
39.
3-305.11; Core; Observed uncovered ricota, garlic, two pots of soup, large container of pizza sauce in walk in cooler;observed dough uncovered in dry storage area. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Keep foods covered.
1.0
48.
4-302.13; Priority Foundation; No thermometer is provided for hot water sanitizing dish machine. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
0.5
54.
5-501.115; Core; Observed a trash on dumpster pad. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Notify landlord if issue persists.
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 Follow-Up: 10/29/2022
3-302.11 Priority; Prep top cooler had Raw chicken and raw egg wash stored in the back behind lower cook temp foods. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Corrected during inspection - foods were reorganized to have raw products in front. Priority;
0.0
23.
3-501.17 Priority Foundation; Carton of heavy whipping cream that was opened day prior did not have a date mark. Cut lettuce prepared day prior in walk-in cooler did not have a date mark. Cooked pasta bag in low boy cooler did not have a date mark. TCS foods held more than 24 hours shall bare a date indicating the prep date, date opened from manufacturer packaging, or discard date. Corrected during inspection - known open date was added to Heavy whipping cream, prep date added to pasta, and lettuce was discarded.
1.5
38.
6-501.111; Fruit flies found at the bar tap section. Premises shall be maintained free of insects, rodents, and other pests. Have pest control come out or use commercial grade pest control chemicals, or trapping products.
0.0
39.
3-305.11; Core; Foods found stored on the floor in the walk-in cooler and walk in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move foods to a pallet or shelf at least 6 inches above the floor.
1.0
43.
3-304.12; Core; Tongs observed hanging on oven doors at waist level and are subject to contamination by brushing up against them. Food preparation and dispensing utensils shall be stored in a clean and protected location. Tongs were moved to higher location.
