2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on site during inspection and cold holding/ priority violations observed during inspection. Based on the risks, the person in charge shall demonstrate knowledge of food safety by having no priority violations during the current inspection or being 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
2.
2-102.12 (A); Core; Person in charge not a certified food protection manager. 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
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings and breaded chicken on left side cooler at make line at 45F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Chicken was added to cooler day or two previous according to date marking stickers, and items move to other side of make line cooler during inspection. Ensure items are at 41F or below. Items moved and knob found in bottom of reach-in cooler where temperature can be adjusted. Recommended to adjust knob before putting any chicken into the cooler, and ensure ambient is around 36F.
1.5
49.
4-601.11(B) and (C); Core; Can rack covered with sauce splatter, vents in walk-in cooler soiled with dust and residue accumulation. Hood and outside of pizza ovens covered with dust and flour residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
54.
5-501.115; Core; Dumpster area has boxes and old mattress in enclosure area. A storage area and enclosure for trash, recyclables or returnable shall be maintained free of unnecessary items and clean. Please have these items removed and keep the area clean.
2-102.12 (A); Core; Person in charge not a certified food protection manager. 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
28.
7-201.11; Priority; Two spray bottles of disinfectant stored on shelving with single service boxes and takeout containers. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service items by locating the items in an area that is not above food, equipment and single-service items. Items moved during inspection to chemical storage area.
1.0
47.
4-202.11; Priority Foundation; Several clear lids on pizza sauce container and stored in clean dish areas with large cracks in the lids and broken along the side of the lids. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips and other imperfections. Replace cracked lids.
0.5
55.
6-501.12; Core; Minor debris along floors under equipment and along floor edges in the back on the facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors more frequently. No points deducted.
2-102.12 (A); Core; Person in charge not a certified food protection manager. 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
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings and chicken poppers, three cheese and two cheese blend in left side of make line cooler above 41F. Items at 47-51F. TCS (Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items voluntarily discarded during inspection. Do not keep items in the left side of the make line cooler unit unit can be repaired or serviced. Manager stated knob was adjusted when she checked and adjusted down during inspection. Keep pineapple tidbits, olives and onions on this side of the cooler because these items are non TCS, and keep chicken and cheese on side that is holding at 41F or below.
1.5
49.
4-601.11(B) and (C); Core; Minor food debris along bottom shelving near front serving line. Shelving in walk-in cooler and along a few shelves in front make line cooler has some food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas.
0.5
General Comments
Test strips for sanitizer are close to expiring, please obtain new test strips before these expire.
2-102.12 (A); Core; Person in charge not a certified food protection manager. 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; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
48.
4-501.14; Core; Dish sprayer at three compartment sink soiled with residue buildup along inside of sprayer. Back of three compartment sink has some food debris residue that needs to be cleaned. The compartments of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Gasket on walk-in cooler door soiled with black residue, walk-in cooler shelving and can rack soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas.
1.0
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
*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.
Verification Required on September 6th, 2019 for test strips. Follow-Up: 09/06/2019
*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.
Several dirty aprons and other clothing items were found hanging in the employee restroom; according to the manager, these are to be taken for laundering but were left by employee by accident. Linens, including aprons and clothing worn during food preparation, should not be stored in the restroom or other area where they are exposed to contamination. Follow-Up: 10/26/2017
Sanitizer too strong in bottle; be sure it is 200-400ppm at all times. Manager corrected during inspection.
1.5
25.
Two thermometers off 2-4 degrees; be sure all thermometers are calibrated to ensure accuracy.
0.0
33.
Scoops with handles lying in product; be sure to store scoops with handles up to prevent contamination.
0.5
34.
Found wet dishes stacked; be sure to air dry before stacking.
0.5
47.
All stationary shelving must be 12" high from the bottom rung to the floor; all mobile shelving must be 6" from bottom to the floor; adjust all shelving in facility to these minimums. Do not use dough trays as a method of keeping items off the floor; use approved shelving.
1.0
49.
No documentation of approved training - no credit awarded.
Sanitizer too strong; be sure it is 200-400ppm at all times. Employee corrected during inspection.
1.5
34.
Knives stored between racks and walls at 3 comp sink area; store in a clean container to prevent recontamination.
0.5
36.
Cutting boards have deep cuts in them and need flipping or replacing.
0.5
43.
Clean handwash sink in employee bathroom.
1.0
44.
Trash in dumpster area; keep dumpster area clean and maintained.
0.5
46.
Clean minor build up in hood.
0.0
47.
All stationary shelving must be 12" high from the bottom rung to the floor; all mobile shelving must be 6" from bottom to the floor; adjust all shelving in facility to these minimums. Do not use dough trays as a method of keeping items off the floor; use approved shelving.
0.5
49.
No documentation of approved training - no credit awarded.
Walk in cooler temperatures were at 46-47F. CDI-thermostat was adjusted down. Monitor temps to ensure they stay at or below 45F (recommend 41F).
2.0
33.
Cup handles touching food; be sure to store with handles up.
0.5
34.
Dishes found stacked wet; be sure to air dry before stacking.
0.5
40.
Clean oven and shelving in walkin cooler.
0.5
43.
Clean toilet and handwash sink in employee bathroom.
1.0
47.
All stationary shelving must be 12" high from the bottom rung to the floor; all mobile shelving must be 6" from bottom to the floor; adjust all shelving in facility to these minimums. Do not use dough trays as a method of keeping items off the floor; use approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Encourage employees to not touch food with bare hands, especially ready to eat foods; use gloves, utensils, wrap paper, etc. to handle food and not bare hands.
Employee beverages can not be stored on or above food contact surfaces. One found on prep cart and several in the walk in cooler were stored above food.
1.5
17.
Walk in cooler temperatures were at 46-47F. CDI-thermostat was adjusted down. Monitor temps to ensure they stay at or below 45F (recommend 41F).
2.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in the three compartment sink was below the required 200-400ppm for quat at the time of inspection. Use test strips frequently to ensure proper strength.
1.5
36.
Repair/replace worn cutting board on the can rack.
0.5
43.
Handwash sink in oven area was out of paper towels at the time of inspection. Keep all handwash sinks stocked with paper towels and soap at all times.
1.0
44.
Remove debris from the dumpster area.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Provide documentation that pizza sauce does not need to be kept refrigerated (must have a pH of 4.6 or below).
Remove the plastic shipping film that is on the sides of the small refrigerator. Some of the wire shelving is rusty. Clean the copper drain pipe that is below the moter in the walkin refrigerator. Fix the drain on the kitchen hand sink, it is leaking on the floor.
1.0
23.
Clean up around the dumpsters. Get rid of pallets and gard board. Sweep up leaves. There is a garbage can with slop water behind the building. Keep it neat and clean out back and in the dumpster corral.
1.0
28.
The base of the wall had an atempt at a repair. It needs to be repaired better. Re-do the tile or something but it needs to be smooth and easily cleanable with no cracks or gaps between the wall, floor and base cove.
0.5
General Comments
There is a sewar smell in the kitchen area. One of the drains may not have a proper trap. Sometimes sewar gas that is vented on the roof can be pulled back into the building if it is too close to intake air vents on the roof.
The wire shelving in the walkin is dusty. The wire shelving over the three compartment sink is rusty.
1.0
28.
Some of the base cove is damaged.
0.5
29.
Replace the dim and burnt out light bulbs.
0.5
General Comments
There is a bad sewar smell in the kitchen. There may be a bad studdor vent or something like that. ****Also I noticed that hot air and propane fumes are being blown out at the top of the hot water heater. This may be caused from the hood pulling air down the chimney. You may need some type of forced air ventalation on the hot water heater chimney or maybe you need more make-up air at the hood etc.
Be sure to keep a thermometer in the pizza prep refrigerator.
1.5
17.
The shelves over the utensil sink are rusting.
1.0
28.
Clean the floor drains and clean the drain covers. There is a sewar smell in the rest room. This may be from the drain or it may be from a bad studdor vent near the rest room.
