2-102.12 (A); Core; There is not a certified food protection manager during this inspection. 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.
1.0
38.
6-501.112; Core; Several dead roaches stuck to glue taps near 3-compartment sink. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
1.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, prep tables, handsink, shelving units and outside bulk containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.11; Core; Floor tile damage and floor dents back between 3-comp sink and prep table, and up by dough mixer. Wall coving strip peeled off from wall by 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring and coving. Repeat
1.0
55.
6-501.12; Core; Significant dust build-up on ceiling vents. Soiling on walls and floors throughout facility. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; PIC has an expired certificate. (A) 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.
1.0
16.
4-601.11 (A); Priority Foundation; Dishes have improved but there are a few metal pans and plastic containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Items moved to 3 comp. Dishes not in use should be removed or maintained clean. Repeat.
1.5
38.
6-501.111; Core; Roaches dead and alive in kitchen area. More aggressive controls measures needed. Repeat.
2.0
47.
4-501.11; Core; Make line units not working and metal pans badly burnt. Equipment shall be maintained in good repair.
0.5
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, prep tables, handsink, shelving units and outside bulk containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.11; Core; Floor tile damage and floor dents back between 3-comp sink and prep table, and up by dough mixer. Wall coving strip peeled off from wall by 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring and coving. Repeat.
5-205.11; Priority Foundation; Employee observed washing utensil in handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - employee educated. Do not wash utensils in handwashing sink.
0.0
16.
4-601.11 (A); Priority Foundation; Plastic lid, and dicer observed stored with food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - items sent back for cleaning/ removed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Containers of beef and cheese stored in the bottom cooler section of the make line observed between 43-44F. TCS foods that are cold holding shall maintain 41F or less. CDI - PIC rearranged food containers so that fan was not blocked. PIC educated on using large plastic containers for tcs foods.
1.5
23.
3-501.18; Priority; Container of sausage and diced tomato with dates, 11/28 and 12/5 respectively found in the bottom section of the make line. TCS/hazardous foods shall be discarded after a 7 day hold, with the prep date counting as day 1. Be sure to add freeze and thaw dates if storing foods in the freezer. CDI - PIC discarded food items. Repeat on last 2 inspections.
3.0
28.
7-201.11; Priority; Container of WD-40 stored on an electrical box above a prep table. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI - PIC relocated WD-40 to the office.
0.0
38.
6-501.111 Core; Drain flies observed near the 3-compartment sink. There are bugs underneath equipment on the floors. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
41.
3-304.14; Core; Container of wiping cloths observed with mold on them. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry and held in chemical sanitizer solution at a concentration between 50-200ppm for chlorine or 200-400ppm for quat. CDI - PIC discarded container of wiping cloths.
0.5
47.
4-501.11; Core; Standing fridge door gasket is torn. Equipment shall be maintained in a state of repair and condition. Repair/replace door gaskset.
0.0
49.
4-601.11(B) and (C); Core; Cleaning of the reach ins needed, and wire shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase the cleaning frequency of these items. Clean cold hold units, even if they are not in-use.
0.5
55.
6-501.11; Core; Floor tile damage and floor dents back between 3-comp sink and prep table, and up by dough mixer. Wall coving strip peeled off from wall by 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring and coving. Repeat.
1.0
55.
6-101.11; Core; Newly replaced ceiling tiles in the kitchen are absorbent material. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted. Replace the absorbent ceiling tiles when non-absorbent and smooth tiles.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-102.12 (A); Core; PIC has an expired certificate. (A) 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.
1.0
5.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Clean up plan provided.
0.0
23.
3-501.17; Priority; Items on make line from previous day that are left on make line overnight are not date marked. TCS foods prepped and held in establishment 24hrs shall be date marked. CDI: Items date marked.
1.5
23.
3-501.18; Priority; Cheese/sausage mix and chicken tenders inside reach in date marked 12/8. TCS foods shall be discarded after 7th day. CDI: Items discarded. Repeat.
0.0
39.
3-305.11; Core; Containers of food sitting in standing water inside reach in unit. Food shall be protected from contamination by storing the food in a clean, dry location.
1.0
45.
4-903.11(A) and (C); Core; Single service cups stored in soiled container. Single service items shall be stored in a clean, dry location.
0.0
47.
4-501.11; Core; Tall cold-hold unit handles broken and covered in silver tape. EQUIPMENT shall be maintained in a state of good repair, and smooth and cleanable. Properly repair the handles so smooth and cleanable. Repeat.
0.5
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
48.
4-302.14; Priority Foundation; Test strips for Quat sanitizer are unable to read sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. REHS will return Monday December 20, 2021 to verify. Verification required.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, prep tables, handsink, shelving units and outside bulk containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.11; Core; Floor tile damage and floor dents back between 3-comp sink and prep table, and up by dough mixer. Wall coving strip peeled off from wall by 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring and coving. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. Maximum Emergency Occupancy not posted at entrance (50% of fire marshal occupancy), and 6ft markings not in place in high traffic entrance area as required by current governors orders. Please add capacity sign and mark social distancing for patrons ASAP.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. 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. Send documentation that you are contracted with a pest control service and what proactive measures are being taken to get the pest problem under control, by October 21, 2020 to your REHS at Joanne.Rutkofske@wakegov.com Follow-Up: 10/22/2020
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. This is IN ADDITION To maintaining the 6-foot distancing as much as possible. (Do not purchase surgical/N95 masks now, save for healthcare workers that are working with active patients.) Balaclava is one of the style face coverings available online. Tutorials on how to make your own cloth face mask also available online. Note: If 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 April 23, 2020 to verify air gap created at 3-comp floor drain. Contact REHS if ready sooner. Your REHS is Joanne Rutkofske, 919-623-0459. Follow-Up: 04/24/2020
*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. VR- VERIFICATION REQUIRED. REHS will return by Friday, 12/20/2019 to verify test kit has been obtained.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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: 04/22/2018
