5-202.12; Core; Handwashing sinks had a temperature of 78F. Each handawashing sink shall be equipped to provide a water temperature of at least 100F. CDI: Water heater was adjusted and sinks tested to be at least 100F.
0.0
13.
3-202.15 ; Priority Foundation; Stored cans of food were dented along hermetic seals. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration. CDI: Cans were separated and placed in designated area for return.
1.0
23.
3-501.18; Priority; Roasted peppers, marinara, ham, and cheese were maintained beyond 7 days within walk in cooler and pizza prep station. CDI: PIC voluntarily discarded food items.
1.5
47.
4-501.12; Core; The cutting boards at the prep stations had score marks and were stained. Cutting surfaces shall be resurfaced, or replaced when they can no longer be cleaned or sanitized. Please replace or resurface the cutting boards.
0.0
55.
6-501.12; Core; Walls on grill line were soiled. Walls around pizza station were soiled. Ceiling tiles were soiled with grease and residues. Wheels and sides of grill area were soiled with grease build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.17; Priority Foundation; Milk, fresh mozzarella, and pasta salad were not labeled with the dates they were prepared. Temperature controlled for safety foods shall be labeled with the date they were prepared. CDI: Labels added for 7/30/2023.
1.5
23.
3-501.18; Priority; Roasted potatoes in walk in cooler were maintained beyond 7 days (7/18/2023). Temperature controlled for safety foods shall be discarded after 7 days. CDI: Food was voluntarily discarded.
0.0
41.
3-304.14; Core; Sanitizing bucket had a 0 PPM concentration of quaternary ammonia. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Ensure sanitizer has correct concentrations.
0.5
43.
3-304.12; Core; Tongs were stored on the oven handles along grill line. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment. Avoid storing tongs on oven handles.
0.0
47.
4-501.11; Core; Gaskets were peeling from units on reach in cooler and pizza prep cooler. Equipment shall be maintained in a state of good repair. Repair gaskets.
0.0
55.
6-501.12; Core; Walls in dish pit and grill line were soiled. Walls around pizza station were soiled. Ceiling tiles were heavily soiled with dust and dirt. Dish machine was soiled with crusted food debris and grease build up. Wheels and sides of grill area were soiled with grease build up. Spray nozzle near dish machine was soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-602.11; Core; Corners of interior ice machine guard were soiled with black residues. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bleu cheese and milk in reach in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Bleu cheese was voluntarily discarded and milk was placed into walk in cooler to cool to 41F.
3.0
35.
3-501.13 ; Priority Foundation; Cooked meatballs were thawing outside of refrigeration. Food shall be thawed under refrigeration that maintains food temperature at 41F or less. CDI: Meatballs moved to walk in cooler.
0.5
55.
6-501.12; Core; Walls in dish pit and grill line were soiled. Dry storage floor was soiled with black debris. Outer sides of dish machine had food accumulations. Handwashing sink near pizza station was soiled around the knobs. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
0.5
55.
6-501.11; Core; Corner wall trim near dish area was peeling. Physical facilities shall be maintained in good repair. Repair wall trim.
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; Raw shelled eggs were stored above ready-to-eat marinara in bake prep cooler. Cross-contamination shall be prevented by separating raw and ready-to-eat foods during storage. CDI: Eggs moved to bottom shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese and butter were maintained above at bake prep top 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cheese was portioned into multiple containers and butter was placed back into cold holding.
1.5
28.
7-102.11; Priority Foundation; Multiple spray bottles of sanitizer were not labeled. Working containers used for storing toxic materials such as cleaners and sanitizers shall be clearly labeled with the common name of the material. CDI: Labels added.
1.0
37.
3-302.12; Core; Some bottles of oil were not labeled. Except for food that is unmistakably recognized, working containers holding food removed from their original packages shall be identified with the common name of the food. Label bottles of oil.
0.0
47.
4-501.12; Core; The cutting boards at the prep stations had score marks and were stained. Cutting surfaces shall be resurfaced, or replaced when they can no longer be cleaned or sanitized. Please replace or resurface the cutting boards.
1.0
49.
4-601.11(B) and (C); Core; Ice machine fan had dust accumulation. Pizza prep cooler had food debris on the handles and doors. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit or diarrheal events that occur in the restaurant. CDI-A plan was emailed to PIC.
0.0
47.
4-501.12; Core; The cutting boards at the prep stations had score marks and were stained. Cutting surfaces shall be resurfaced, or replaced when they can no longer be cleaned or sanitized. Please replace or resurface the cutting boards.
1.0
47.
4-501.11; Core; The gasket on the reach in cooler was torn. The gasket on the walk in cooler was stained. Equipment shall be maintained in good repair. New gaskets have been ordered, but not delivered.
0.0
49.
4-602.13; Core; There was old food residue on the can opener. Non food contact surfaces of equipment shall be maintained clean. CDI-Can opener was cleaned.
0.5
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
Jamie Phelps (919) 210-5228
No signature required due to COVID-19 precautions.
*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.
*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.
Please organize the items on the shelving in the far back storage area.
A verification visit will be conducted regarding #21 and #45 on this inspection report on March 29, 2017 to ensure that all ready to eat prepared foods are dated properly and utensils/food containers are in good condition.
*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: 04/01/2017
Please note: PIC volunteered information that a plumber is on the way to work on out of order commode in restroom. Thank you for taking this proactive action. As described by PIC, the reason for taking out of order does not rise to the level of the commode not working or constitute a threat to the plumbing system.
If veel or hamburgers would be sold undercooked, a consumer advisory needs to be added to menus where it is offered. . . . RAPID COOLING METHODS needed. Avoid storing pasta in insulated dough pans, stacked.
Woven Bread Baskets are not clean. Baskets need to be cleaned and sanitized after each use. Each time they are returned from the dining room, send them to the dishwashing area. Do not reuse the baskets without cleaning them. Recommend replacing them with plastic baskets are are easier to clean and air-dry. . . .
Splash surface on the Hobart Floor Mixer needs cleaning. Keep this surface clean to prevent contamination from falling back into the mixing bowl.
1.5
17.
Shredded Cheese in the top of the pizza refrigerator is as warm as 53`F. A very large plastic pan is being used. It appears that the insulated dough containers are blocking the air flow from the left side to the right. Food temperatures on the right side are 8 degrees warmer than on the left.
2.0
19.
Spray bottle of bleach and bottle of purple solution are not labeled. Label all cleaners, etc.
0.0
23.
Minestrone Soup 76`F in covered plastic container 7 inches deep (12qt). This is not a rapid cooling method. Spread soup out into shallow layers in metal pans -or- store in the sink in an ice bath with a frozen chill wand. Monitor the temperature of food that is cooling.
1.0
30.
Wet towels need to be stored in sanitizer.
0.0
36.
Discard broken eggplant container that is in use. .
Finish is coming off of the air-drying rack. . .
Hobart Mixer is dripping oil.
0.5
39.
Discard the cardboard box used for containers of sugar. Cardboard boxes should not be reused. Use cleanable containers.
0.0
44.
Dumpster pad and grease recepticle need cleaning. Clean-up needed around the dumpsters, protecting the storm drains from the grease run-off.
Trash bags need to go into the dumpster; currently on the ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Server used his bare hand to run glasses through the ice bin to fill glasses. After filling the glass, he pats the ice into the glass. Food service workers should not touch ready-to-eat foods, including ice, with their bare hands. This is to prevent organisms, such as Norovirus, that may be present on hands, particularly after using the restroom, from contaminating the food. Ice Scoop with handle should be used to fill customer glasses.
1.5
11.
Woven Bread Baskets are not clean. Baskets need to be cleaned and sanitized after each use. Each time they are returned from the dining room, send them to the dishwashing area. . . .
Food Preparation SINKS need thorough cleaning with soap on the inside. They have a greasy film coating the inside.
0.0
17.
Ham held in the top of the pizza refrigerator was initially 52`F and rose to 54`F when checked later. Use your thermometer and monitor food temperatures. Maintain refrigerated food at or below 45`F, recommended below 41`F. Use your thermometer and monitor food temperatures.
0.0
29.
Hats or hair restraints not being worn.
0.0
34.
Broken Ice scoop holder is dusty.
0.0
36.
Replace damaged/torn refrigerator gaskets.
Handles of serving utensils are melted, damaged. .
Ice Scoop holder is badly broken, discard.
0.5
43.
Men`s room stall wall is badly damaged. Replacement needed.
0.0
44.
Dumpster pad and grease recepticle need cleaning. Clean-up needed around the dumpsters, protecting the storm drains from the grease run-off.
0.5
45.
Replace damaged floor tiles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Large leaf lettuce is stored inside of the salad refrigerator on a small plate, uncovered. It touches the inside of the refrigerator and items stored next to it. It is stored next to a container of raw chicken. Food shall only touch clean and sanitized surfaces. Store lettuce inside of a clean sanitized container or wrap.
Store raw chicken on the bottom of the refrigerator, currently over bread and next to the lettuce (that will not be cooked). . . . . . . .
Raw Meat is being prepared at the food preparation sink with the meat slicer (for ready-to-eat meats & cheeses) that is designated for vegetables and other foods that are safe to eat without further cooking. Prepare foods in designated areas; keeping raw meat and chicken separate from other foods.
1.5
11.
Ice Machine has black gelatinous material growing & accumulating inside. Frequent and thorough cleaning needed.
Sanitizer in both the utensil washing sink and spray bottle is extremely weak. Provide sanitizer at 50 to 100 ppm chlorine. Mix sanitizer fresh daily.
Italian Dressing container stored inside of the walk-in cooler is not clean. Crouton container in the maake-line refrigerator also appears to be used repeatedly without cleaning.
1.5
17.
Salad Make-Line Refrigerator in corner is not holding food cold in the top. Provolone Cheese 49F, Ham Deli Meat 47F, Ham slices 46F. Maintain below 45F (recommended below 41F). Frequent temperature checks needed.
2.0
19.
Chlorox Clean Up is stored hanging directly over a food preparation sink. Store cleaners and hazardous materials in designated area.
1.5
23.
Spaghetti 63F inside of the walk-in cooler, still cooling. Pans of warm spaghetti are tightly covered and stacked on top of each other. Increase air circulation. Avoid stacking pans of warm food. Cool food quickly: to 70F in less than 2 hours and from 70F to 45F in less than 4 hours hours. Monitor the cooling process. Consider using a cooling log and keeping track of cooling food until verified with a thermometer to be below 45F.
Raviolli 64F, stacked on top of pans. Store cooling food in single shallow layers.
1.0
24.
Raw Ground Beef and ready-to-eat turkey are thawing at the same food preparation sink. Thaw inside of the refrigerator or submerged under cool running water. Ground beef may be thawed during the cooking process.
0.5
25.
Thermometer used by manager to check final cook temperature of chicken was not accurate. Recommend digital thermometer capable of reading the temperature of small amounts of food quickly.
0.5
32.
Coats and personal items need to be stored in designated area away from ice machine and food preparation areas.
0.0
34.
Meat Slicer is stored at the same food preparation sink with the raw ground beef. Slicer should be stored separately from raw meat to protect surface from contamination.
0.0
36.
Discard broken and cracked insulated dough containers.
Cuttingboard on make-line refrigerator shall be cleanable. If black cuts cannot be remvoved, replace it.
0.5
38.
Test Strips to check sanitizer concentration are saturated with chlorine. They can no longer be used. Replace.
0.5
40.
Cleaning needed inside of the walk-in cooler: compressor, walls, lights.
0.0
46.
Lighting is low over food preparation sinks. Replace burnt out light bulbs. Provide 50 foot-candles over all food preparation surfaces.
Secure light cover that is open/falling.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Please note: separate letter from instructor may be required to demonstrate proper number of classroom hours completed.
0.0
General Comments
Coats at ice machine are stored hanging over and onto the ice machine. This could easily contaminate the ice and ice machine door. Coats should not be handled when scooping ice. Coat hooks need to be relocated to protect the ice and ice machine.
Raw chicken/veal stored above ready to eat foods in walk in cooler. Raw seafood observed stored above ready to eat foods in reach in cooler. Raw meats shall be stored to prevent contamination of ready to eat foods in coolers and freezers.
1.5
11.
Sanitizer spray bottles and three compartment sink observed to have less than 50 ppm cl. Ensure that properly mixed sanitizer of 50-200 ppm cl is available.
1.5
16.
Tomato sauce containing vegetables cooked on site observed holding with no temperature control at 80 degrees F. Potentially hazardous foods, including foods containing cooked vegetables, shall be held at 45 degrees F or below or 135 degrees F or above. CDI by rapidly reheating.
2.0
36.
Remove area of shipping film on reach in freezer.
0.0
40.
Clean BiB rack.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Please note: separate letter from instructor may be required to demonstrate proper number of classroom hours completed.
0.0
General Comments
Items on prep line observed at borderline temperature of 47 near top of fully loaded pans. Recommend not putting out as much product at once and switching to metal pans.
Raw chicken stored above ready to eat foods and raw seafood, raw salmon observed stored above ready to eat foods in reach in freezer. Raw meats shall be stored to prevent contamination of ready to eat foods in coolers and freezers. Cooler organization poster provided.
1.5
11.
One of three sanitizer spray bottles observed to have approx 10 ppm concentration for chlorine. (50-200 ppm chlorine required for product in use). Ensure that properly mixed sanitizer is available during all hours of operation. Recommend refreshing sanitizer with fresh product every day.
1.5
19.
Label one unlabeled spray bottle.
0.0
36.
Several cooler gaskets observed to be torn - replace gaskets when no longer in good repair.
0.5
40.
Clean top of oven.
0.0
45.
Wall behind cooking equipment, ceiling observed to be not clean. Maintain floors, walls, ceilings in good repair. FRP corners observed to be broken and separating at half walls and wall near dish area. Maintain floors, walls, ceilings in good repair.
0.5
46.
Clean vent over prep area.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Please note: separate letter from instructor may be required to demonstrate proper number of classroom hours completed.
0.0
General Comments
Single use plastic tubs observed washed and stacked in dish area, indicating possible re-use. Reminder: single use food containers shall not be re-used unless designed to be durable and easily cleanable. Stacked single use containers observed during this inspection have tight folded corners which are not easily cleanable. Containers not observed to be re-used.
Store all raw meats on bottom shelf if storing in prep line cooler to prevent possibility of contamination of ready to eat foods. No immediate violation observed.
0.0
11.
Three of four sanitizer spray bottles observed to have 0 or <50 ppm chlorine. Ensure that sanitizer in spray bottles is maintained at 50-200 ppm chlorine (for sanitizing product in use).
1.5
19.
Label one unlabeled spray bottle.
0.0
23.
Broth observed cooling at stove at 118 degrees F with no active cooling. Foods shall be actively cooled once temperature drops below 135. Active cooling may consist of cooling in shallow pans in walk in cooler, cooling in an ice bath, cooling with ice wands or other wares designed to rapidly cool foods, adding ice as in ingredient, or other effective methods. GC: Additionally, large stock pot of meat sauce observed cooling in walk in cooler with minimum observed temperature of 150 degrees F. Large stock pots are not appropriate for cooling foods in walk-in coolers, because center of product may not cool in required timeframe. If sauce must be cooled in stock pot, cool in ice bath (with regular stirring) as CDI. Reminder: Foods shall be cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 45 degrees F within an additional four hours. Foods found within danger zone (45 F to 135 F) while cooling may result in loss of points on #14 and/or #23 if establishment cannot demonstrate proper methods and evidence of meeting cooling time requirements.
1.0
36.
Remove shipping film from tall reach in cooler to improve cleanability.
0.0
40.
Shelving in walk in cooler and other areas, cooler gaskets observed to be not clean. Maintain non-food contact surfaces clean.
0.5
46.
Clean vent over prep area.
0.0
47.
Numerous items observed stored on floor in back storage room. All items in any room where food is stored shall be stored at least 12 inches above the floor to facilitate floor cleaning and pest surveillance. Provide additional shelving or dunnage racks as necessary to eliminate floor storage. Significant amount of trash on ground around dumpsters in shared dumpster area. Maintain garbage storage areas clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Please note: separate letter from instructor may be required to demonstrate proper number of classroom hours completed.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Employee drinks observed on cooler edge and on dish machine landing area immediately adjacent to clean utensils. Employee drinks shall be stored to not contaminate food or food contact surfaces, shall be covered, and shall be handled to prevent contamination. Relocate employee drinks to bottom shelf areas away from food and utensils.
1.5
10.
Food observed stored in contact with black plastic trash bag. Establishment unable to show documentation indicating that plastic bag is food grade. Store foods in food grade containers, or wrapped in food grade wraps such as food service film. Raw fish observed stored above ready to eat foods in reach in freezer - reorganize to remove risk of contamination - to be verified by followup visit on 12/22/08. Case of lemon juice observed stored on the floor in walk in cooler - do not store foods on the floor - CDI. Personal clothing/personal items observed in direct contact with food containers in dry storage room - relocate to prevent contamination.
1.5
11.
Centrally located spray bottle of sanitizer observed to be at proper chlorine concentration as measured by test strips, but to smell of vinegar. Unable to determine if vinegar is directly mixed into sanitizer or is residue in bottle/sprayer. Sanitizer shall be properly diluted sanitizer (50-200 ppm chlorine or 200-400 ppm quat sanitizer) with no additional ingredients such as vinegar or detergents. (Properly mixed sanitizer available at three compartment sink and dish machine observed to operate correctly.)
0.0
17.
Garlic/oil mixture observed at 68 degrees F with no temperature control. Garlic and oil is potentially hazardous and shall be temperature controlled for food safety. Keep potentially hazardous foods at 45 degrees F or below or 135 degrees F or above. Voluntarily discarded. Additional note: Cannoli filling in reach in cooler observed at borderline temperature of 47 degrees F. Strongly recommend that reach in cooler be serviced to ensure proper and consistent operation.
2.0
19.
Container of undiluted or slightly diluted bleach observed labeled as windex. Container of sanitizer (see #11) observed to have manufacturer`s label indicating a different product along with partially legible hand-written label for another product. Ensure that all containers of toxic items are properly labeled. ***Please note: Mixing some chemicals available in kitchens can be hazardous. Strongly recommend against re-using spray bottles from one product to another.***
1.5
23.
Lasagna noodles in shallow pan in walk in cooler observed to be on-track to cool within approved time frame. Ensure that all cooling foods are uncovered during cooling process.
0.0
35.
Small stack of cups at soda machine not in dispenser or sleeved - provide protection for cups in form of dispenser or original manufacturer`s sleeve.
0.0
46.
Small amount of dust buildup observed on kitchen ceiling vents - maintain clean.
0.0
49.
No documentation of approved training - no credit awarded.
Employee drinks observed on prep table and on prep line cooler immediately adjacent to food storage. Employee drinks shall be stored to not contaminate food or food contact surfaces, shall be covered, and shall be handled to prevent contamination. Relocate employee drinks to bottom shelf areas away from food and utensils.
1.5
10.
Food observed stored in contact with black plastic trash bag. Establishment unable to show documentation indicating that plastic bag is food grade. Store foods in food grade containers, or wrapped in food grade wraps such as food service film. Raw shrimp observed stored above ready to eat foods in reach in freezer - reorganize to remove risk of contamination.
1.5
17.
Cheese, ham on prep line, ham in undercounter portion of same unit observed at 52-54 degrees F. Potentially hazardous foods shall be held at 45 degrees F or lower or 135 degrees F or higher.
2.0
34.
Paring knife observed stored between knife rack and wall. Do not store utensils in crevices as they are not easily cleanable. Relocate utensils from above wash compartment of three compartment sink (no evidence of splash at utensil level observed).
0.0
36.
Gaskets observed torn on several reach in cooler/freezer doors - replace. Prep line cooler not in good repair - unable to maintain potentially hazardous foods at 45 degrees F or below on both prep line and undercounter compartments. Have unit repaired or adjust temperature to hold foods at correct temp - to be verified by followup visit on 9/3/08.
0.5
40.
Clean handles on reach in cooler door at pizza area.
0.0
46.
Ceiling ventilation vents not clean - maintain clean and in good repair.
0.5
47.
Work with building owner to remove debris (real estate signs, etc.) from dumpster area.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Servsafe certificate presented by management has expired (see Rules excerpt below). Information on upcoming Servsafe classes can be found at www.wakegov.com or www.servsafe.com . **.2606 (b) An establishment shall receive a credit of two points on its score for each inspection if a manager or other employee responsible for operation of that establishment and who is employed full time in that particular establishment has successfully completed in the past three years a food service sanitation program approved by the Department.**
Meat Sauce 120F in steam table. REHEAT food that has been cooked and cooled to at least 165F. (COS) Use thermometer to check the temperature. HOLD food in the steam table at 135F or hotter. Meatballs (received frozen and fully-cooked) that are heated for the FIRST time may be heated to 135F and held at 135F or hotter.
2.5
3.
Raw ground beef is stored in the same container with lettuce. Store raw meat and raw chicken on designated shelf below / separate from vegetables and ready-to-eat foods. (COS) . . . . . . . . Garlic in oil must be refrigerated and held below 45F.
2.5
11.
SLICER needs better cleaning (especially on the back). Take apart after use. Thoroughly clean, sanitize and air-dry after use. (COS) . . . . . . . . . . . . . . . . . . . . Food prep SINK is not clean. Use soap. Clean & sanitize after use. (COS) . . . . . . . . . . . . . . . . . . . . . CAN OPENER and mount need cleaning. (COS) . . . . . . . . . . . . . . . . . . HOBART FLOOR MIXER needs cleaning over mixing bowl where particles may fall into the bowl/dough. (COS)
2.5
13.
Discard cuttingboards that can no longer be effectively cleaned. Cuttingboards are dark on surface and especially at edges. Finish is compromised.
1.5
17.
Cleaning needed throughout. Clean all refrigeration. . . . . . Walk-in cooler door and fan covers are not clean. . . . Hose at pre-wash sink needs cleaning or replacement.
1.0
21.
Handsink needs cleaning. (no points)
0.0
28.
Floor tiles in both restrooms are loose, not attached. . . Mold present on walls near dishmachine.
0.5
29.
Provide 50 foot-candles of light in back over slicer and prep sink. Replace bulbs, etc.
0.5
34.
Store brooms above the floor. (no points)
0.0
General Comments
Pasteurized (in shell) eggs are currently used. They are as safe as pasteurized milk and are not required to be stored on the bottom shelf (although they may be). . . . . . . . . . . . . . . . . . . . . . Excellent refrigeration!
no sanitizer in dishwasher; heat strip does not turn; rinse cycle temperature gauge shows rinse temp as 80 degrees ( does not move ); clean the back of the ice bin under the soda machine; clean the inside of the ice machine
2.5
17.
repair leak at dishwasher pre-rinse; replace torn gaskets
1.0
28.
floor tiles are damaged under both dish sinks; clean the ceiling tiles where needed
0.5
General Comments
GC # 18 : air gaps are obstructed with cut-off jars; remove jars ; GC # 10 : provide hair restraints for cooks ; GC # 21 : divider in men's room needs to be sanded and painted ; GC # 29 : increase lighting under the hood and at the left side of the pizza prep cooler to 50 foot candles ; GC # 30 : clean the fan blades
Store and handle food products in on on clean area and in a manner to prevent contamination. Container of chicken stored on empty pizza dough tray which was stored above other pizza dough trays containing pizza dough. Store raw meats below and away from other food products even in the freezing/freezer state. Store raw meats(beef,scallops and hamburgers) below and away from food products in two door up-right freezer unit. Use scoop or utensil with handle to dispense food products(seasoning & spices).
2.5
10.
Employees shall wear effective hair restraints.
0.5
15.
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Clean base of utensil bin stored beside stove daily and as needed throughout the day. Clean top of knife holder. Do not store dirty knives in clean knife holder. No knives where dirty in holder but top of knife holder showed signs of utensils/knives being stored dirty.
1.5
17.
Wipe/clean shelving throughout establishment(kitchen, walk-in cooler, storage area and reach-in refrigeration units). Clean underside of mixer, cracks and crevices to slicer, soda in-a-box stand and lines. Repair leaking plumbing fixtures to prep sinks. Clean area under deep fryers. Clean hinge area for lids/hoods to cover top section of refrigeration units. Wipe/clean base of refrigeration units. Paint or apply wood sealant to bare wood used for coat hook.
1.0
29.
Replace blown light bulbs over/near ice machine,drink dispenser and main walk-way through kitchen.
0.5
General Comments
Clean floors, walls and ceiling throughout where needed; if needed. Replace pitting faucet fixtures on handsink located near stove.
