3-302.11; Priority; Employee package of Harris Teeter raw ground beef is stored on the mozzarella cheese. Raw ground beef is not on the menu. If raw meat is present in the restaurant, it shall be stored in a separate location, below any food served to customers (such as in a bin on the bottom shelf). Ground Beef was moved.
1.5
24.
3-501.19; Priority Foundation; Time clock laminated cards are "broken". Labeling method must be used. Replace the time clocks to indicate when the pizza are cooked. New time clocks were ordered during today's inspection.
0.0
49.
4-601.11(B) and (C); Core; Front of the pizza refrigerators that is visible when doors are open have white fuzzy microbial growth and black build up. Thorough cleaning is needed. . . True Refrigerator doors are not clean. Walk in cooler door is not clean, especially on the inside. . . Can opener mount is heavily soiled and was removed from the table during today's inspection. Underside of the table with the can opener is not clean. Base of paper towel dispensers are not clean. Maintain equipment clean.
7-201.11; Priority; Bottles of chemicals were stored directly on top of gloves, above pizza make line flip top, and with food on dry storage shelving. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-use articles. CDI: Bottles of chemicals were moved.
1.0
48.
4-302.14; Priority Foundation; Facility does not have quaternary ammonia test strips available. A test kit shall that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. EHS will verify acquisition of test kit.
0.5
56.
6-305.11; Core; Employee food, phones, and water bottles were stored with facility food on dry storage rack. Lockers or other suitable facilities shall be provided for the storage of employees possessions. Store employee items in a designated area.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 01/26/2024
2-102.12 (A); Core; No certified food protection manager on site during 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. CDI: Provided list of certification programs.
1.0
49.
4-602.13; Core; Salad make line prep cooler was soiled with food debris on interior shelving. Nonfood-contact surfaces shall be cleaned at a frequency to keep them clean. Clean salad make line cooler.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; Several clear containers stacked with stickers and sticker residue left on the containers. Sticker residue on the inside of the food portion of the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Containers moved to three compartment sink to be cleaned.
2-102.12 (A); Core; No certified food protection manager on site during 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
44.
4-903.11(A), (B) and (D); Core; Several metal containers stacked with water nested between the containers. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Containers moved during inspection.
3-304.12; Core; Multiple scoops were stored with their handles touching the food in bulk containers and on the make line. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. CDI: Scoops were moved with the handle above the food.
0.5
44.
4-903.11(A), (B) and (D); Core; The shelving on the clean dish rack was soiled with dust and food debris. Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean dish racks.
0.0
51.
5-203.14; Priority; The service mop sink did not have a backflow prevention device. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system by providing and air gap or installing an approved backflow prevention device. Install backflow prevention device. EHS will verify this on 04/11/2022.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 04/11/2022
2-501.11; Priority Foundation; Facility did not have a written procedure for vomit and diarrheal events. Food establishments shall have written procedures for employees to follow for cleanup of vomiting and diarrheal events. CDI: Provided educational material.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken, ham, pepperoni, and sausage holding temperatures above 41 degrees Fahrenheit on prep-top 1. Food stored cold shall be held at 41 degrees Fahrenheit or below. CDI: Food made before inspection was moved to walk in cooler and food from previous days was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; One container of ham was not dated in prep top 2. Food shall be date marked when prepared and discarded after 7 days. CDI: Voluntarily discarded.
0.0
43.
3-304.12; Core; Observed multiple scoops with their handles resting inside the food. Utensils shall be stored with their handles above the top of the food within containers. CDI: Scoops were removed.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout establishment, including shelving and equipment. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris.
*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* 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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
*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: 07/21/2017
Please note: Please relocate tray of employee foods and drinks to bottom shelf in walk in cooler. ... Single page version of Form 1-B provided to simplify notification procedure. Adequate notification in place at time of inspection.
Shelving should be added to the walk-in cooler so that food containers are not stacked. Tomato sauce and shredded cheese is stacked with minimal air flow to cool products.
0.0
30.
Store wet towels in sanitizer.
0.0
39.
White wire shelving is not approved restaurant equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Emphasize the importance of employee handwashing. Hands should be washed each time before gloves are put on. Consider storing gloves at a handwashing sink.
Food Preparation SINK needs cleaning. After each use, use soap to thoroughly clean, rinse, then apply sanitizer. Sink and preparation areas should be left clean and wet with sanitizer to air-dry. . .
Bleach available for sanitizer is not approved. This brand has no EPA registration number and has printed on the label that it is to be rinsed off of food contact surfaces (cuttingboards). Chlorox was purchased from the store during the inspection.
0.0
16.
Deep Dish Pizzas held on the counter range from 73'F to 139'F. Pizza held without heat needs to be labeled according to an approved TILT aggreement (Time in Lieu of Temperature). Application is being filled out.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Frequent handwashing is needed. Handwashing sink that is in pizza prep area was observed to be dry, indicating lack of use. . Splash guard should be added to the right of the handwashing sink to protect the stored clean utensils.
