2-402.11; Core; An employee in the process of making pizzas was wearing a visor but his hair hung over and on top of the visor. Hair restraints shall effectively keep hair from contacting exposed food and clean equipment and other supplies. CDI- Employee put his hair in a ponytail and washed his hands.
0.0
56.
6-403.11; Core; An employee's drink was sitting on top of a stack of folded pizza boxes. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Drink was moved to the employee drink area.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. PIC states he has taken the class, but not the exam.
1.0
49.
4-601.11(B) and (C); Core; The green rolling racks have food debris at the bottom and the green storage racks with the sweet tomato sauce have a buildup of oil and residue; the clear containers storing the single service items have grit in the bottom. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
4-601.11(B) and (C); Core; The hoods over the fryer area and pizza oven have a buildup up dust and debris; the bottom vent on the pizza cooler has a buildup of dust; the top of the dishmachine needs cleaning; and the fanguards on the evaporator in the walk-in cooler have dust and debris on them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a frequent basis.
1.0
54.
5-501.111; Core; A lid is missing from the trash dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
1.0
54.
5-501.114; Core; The trash dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; There is food splash on the wall and ceiling by the pizza cooler; the ceiling vents and ducts need cleaning due to dust in the bathroom and proofing area; and there is paper and other trash on the floor of the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; The person in charge was not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Ensure management staff are certified food protection managers.
1.0
5.
2-501.11; Priority Foundation; A written procedure for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - Cleanup plan and poster given to PIC.
0.5
10.
5-202.12; Core; The handwashing sink by the stackable cooler initially temped at 80F; and the handwashing sink by the green storage racks initially temped at 78F; both temped at 103F and above once the dishmachine was ran. Handwashing sinks shall provide tempered water at 100F and above. Ensure hot water is provided at all handwashing sinks.
0.0
39.
3-305.11; Core; There were several boxes on the floor of the walk-in freezer. Food shall be stored at least six inches above the floor. Store boxes of food on storage racks in the walk in freezer.
1.0
45.
4-903.11(A) and (C); Core; Dinner boxes wrapped in plastic were stored on the floor between the handwashing sink and green storage racks. Single service/use articles shall be stored at least six inches above the floor. Store boxes on shelving.
0.0
48.
4-302.14; Priority Foundation; Chlorine test strips were not available to verify the sanitizer in the dish machine is at the appropriate concentration. A testing device that accurately measures the concentration of sanitizing solutions shall be maintained on site. CDI- Test strips were found prior to end of inspection.
0.5
48.
4-501.14; Core; The inner portion of the dishmachine doors as well as the handle on the sprayer at the 3 compartment sink have a buildup of black residue and grime. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils; at least once every 24 hours if used.
0.0
49.
4-601.11(B) and (C); Core; The green storage racks/carts have food debris on them; the hoods over the pizza oven and fryer area have a buildup of dust and debris; the blue condiment storage containers have a buildup of dust and the monitors and wiring have a buildup of dust - cleaning is needed in this area; the fryer area needs cleaning; there is ice buildup on both condensers of the stackable cooler; and the gasket on the walk-in cooler door needs cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues.
0.5
54.
5-501.111; Core; One of the lids has broken off of the trash dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.5
54.
5-501.110; Core; There are several bags of trash outside of the dumpster. Trash, recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure all trash is stored inside the dumpsters.
0.0
54.
5-501.114; Core; The trash dumpster does not have a drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; There is food splash on the wall at the pizza cutting station and ceiling by the pizza cooler; and the floor needs to be cleaned behind the fryers, pizza oven and walk in cooler. The physical facilities shall be maintained clean.
0.0
55.
6-501.16; Core; A mop was stored in the mop water. Mops not in use shall be stored in a position that allows for air-drying without soiling walls, equipment or supplies. CDI- Mop water was discarded.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food has been handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure on hand that address the clean of a vomiting and diarrheal event. CDI.. A written copy was given to the manager on duty.
0.0
16.
4-601.11 (A); Priority Foundation; There were some dishes stored as clean but had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
0.0
16.
4-501.114; Priority; The dish machine was showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. Check the dish machine daily to ensure the correct amount of sanitizer is being used. The dishes can be washed at the dish machine but must be sanitized at the three compartment sink. A return visit will be made to see if the item has been corrected.
1.5
28.
7-201.11; Priority; Chemicals were stored above parchment paper and other single service items. The box of parchment paper was open and exposed. Toxic materials and cleaning supplies must be stored in a manner to prevent contamination from single service, linen, food equipment, and linens. CDI.. The bottles were oved away from the single service items.
1.0
39.
3-305.12; Core; In the walk-in cooler there was two boxes stored on the floor. Food must be stored in a manner to prevent contamination. Food must be stored above the floor.
0.0
45.
4-903.11(A) and (C); Core; single service items were stored below chemicals. Single service items must be stored where they are not exposed to splash, dust, or other contamination. CDI... The chemicals were moved away from the single service items.
0.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean around the cooking equipment. Clean the air drying shelves.
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: 04/08/2022
*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 February 27, 2020 for air gap Follow-Up: 02/27/2020
