6-301.11; Priority Foundation; There was no soap available at the handwashing sink in the back. CDI: Soap replaced...Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
1.0
10.
6-301.12; Priority Foundation; No paper towels were available in the restroom. CDI: Towels replaced...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device.
0.0
10.
5-202.12; Core; Water at the bathroom sink only hit 82F... A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
0.0
44.
4-903.11(A), (B) and (D); Core; Small plastic containers on the dish drying rack were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
49.
4-601.11(B) and (C); Core; Some of the dry storage shelves and walk-in cooler shelves have light food debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
55.
6-501.12; Core; There is a grease spill that collected on the wall and the floor under the fryer. There is ice building up on the grate in the walk-in freezer...Physical facilities shall be cleaned as often as necessary to keep them clean.
3-302.11; Priority - In walk-in cooler, ready-to-eat foods, vegetables and bottles and cans of beverages were stored on floor under raw chicken and raw shell eggs...In refrigerators and freezers, foods shall be stored according to final cook temperatures...CDI by properly storing foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - On make line refrigerated top, white cheese slices and cut lettuce were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
0.0
24.
3-501.19; Priority Foundation - Pepperoni rolls on front counter were on time as a public health control (TPHC) procedure but had no time noted of when they were removed from oven...TCS* foods using time as a public health control (TPHC) shall be appropriately time marked as stated in TPHC procedure...CDI by time marking pepperoni rolls (PIC had knowledge of when rolls were removed from oven).
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and containers lids were stacked while wet. A few clean pots and containers were stored with food contact sides up. Some clean lids and other utensils were in soiled storage containers...Clean equipment and utensils shall be stored in self-draining position that allows air drying, covered and inverted and in a clean, dry location...Separate containers and lids so they completely air dry before stacking. Invert pots/containers on clean surfaces and clean the soiled storage containers.
0.5
47.
4-501.11; Core - Some wire shelves were rusty/peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - Several metal pizza pans and vinyl liners on shelves were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
0.0
54.
5-501.111; Core - Trash/cardboard dumpster had large split in bottom and rusty side areas...Trash/recycling receptacles shall be kept in good repair...Contact property manager to have dumpster replaced.
0.5
55.
6-501.11; Core - Walk-in freezer had condensation/ice dripping from ceiling evaporator. Small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair freezer condensation leaks, and seal wall holes.
0.5
55.
6-501.12; Core - Significant grease/oil build-up was seen under/behind fryer and on wall. Some kitchen floor corners and drain pipes were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of areas/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMINDER: After washing hands at handsink, employees are to use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
2-401.11; Core - A few employee beverages were on food prep tables, one was covered bottle and another was uncovered can...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment cannot result. Employees shall drink from closed (covered) beverage containers...CDI by properly storing beverages.
0.0
10.
5-205.11; Priority Foundation - Sanitizer cloth bucket was stored in basin of front handsink upon entering kitchen to begin inspection. Bucket was removed and then a short time later, bucket was put back in handsink basin...Handsinks shall be accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing and maintaining sanitizer bucket away from handsink basin.
1.0
15.
3-302.11; Priority - In walk-in cooler, bottles and cans of beverages were stored on floor under raw meat. In front small make line top, bags of French fries were stored below raw meats...In refrigerators and freezers, foods shall be stored according to final cook temperatures...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - Observed worker handle raw meat with gloved hands and then touched clean utensils with contaminated gloves...If used, single use gloves shall be used for only one task, used for no other purpose and discarded when soiled or damaged...CDI by having worker discard gloves and wash hands.
0.0
21.
3-501.16(A)(1); Priority - Many areas of spaghetti sauce and meatballs at front steam table were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served OR time as a public health control may be used...CDI by thoroughly stirring meatballs and sauce and covering.
1.5
24.
3-501.19; Priority Foundation - Pizzas, spinach rolls, and pepperoni rolls were on approved time as a public health control (TPHC) on front counter, but pizzas and spinach rolls did not have time slips on them, and pepperoni rolls were on counter past their expiration time...TCS* foods using approved TPHC shall be properly time-marked and cannot exceed the four hour expiration time...CDI by time-marking foods and discarding pepperoni rolls.
1.5
28.
7-102.11; Priority Foundation - Many containers of butter alternative and wine/white vinegar were on same shelf and stored beside/intermingled with bleach, cleaners and soap jugs...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
1.0
28.
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer was not labeled...Working containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of materials inside...CDI by labeling sanitizer.
0.0
33.
3-501.15; Core - Shredded chicken was cooling in tightly covered container in walk-in cooler...TCS* foods shall be cooled by using shallow containers (2-4 inch food depth), using rapid cooling equipment (freezer, etc.), using ice-water baths with frequent stirring, and/or loose covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Bottles of various sauces, cooking oil, etc. were not labeled with contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Label food bottles with their contents.
0.0
48.
4-603.16; Core - Observed worker at 3-compartment sink wash utensils at far right sink and then place soapy utensils directly into sanitizing solution in far left sink...A separate water rinse after washing and before sanitizing utensils shall be performed...CDI by having worker rinse soapy utensils before sanitizing.
0.0
54.
5-501.113; Core - Trash dumpster side doors were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.
0.0
56.
6-303.11; Core - Lighting throughout kitchen, including food preparation and cooking surfaces and dishwashing areas were dim...Lighting shall be at least 50 foot-candles on food preparation surfaces and areas where knives, slicers, grinders, etc. are used or handled...Increase lighting throughout kitchen as stated above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-307.11; Core; Bags of salads boxed in single-service containers were being stored on top of ice (used in the drink machine and to cool chicken) inside of the large machine. Food shall be protected from all sources of contamination. CDI: Bags removed. Do not store items in this ice since it is considered food.
1.0
49.
4-601.11(B) and (C); Core; Some of the shelves in the walk-in cooler and above the pizza prep cooler are building up food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
*Facility is considering opening a food truck and has been sent the website detailing all of the steps for applying. https://www.wake.gov/departments-government/environmental-health-safety/food-trucks-and-hot-dog-carts
6-301.11; Priority Foundation; The rear handwashing sink had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap provided.
1.0
15.
3-302.11; Priority; Pans of prepped raw chicken were above unopened bags of fries in the grill prep cooler. Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Products rearranged.
0.0
48.
4-603.16; Core; Utensils were being placed into the sanitizer immediately after washing with suds still attached to them. There shall be a distinct, separate water rinse after washing and before sanitizing. CDI: Education given.
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
4-502.11(A) and (C); Core; A couple of rubber spatulas stored as clean were chipped in various places. A plastic container holding food in the walk-in cooler was visibly cracked down the side. Utensils shall be maintained in good repair or discarded.
0.5
55.
6-501.11; Core; The prep sink has a leak when the faucet is turned on. Physical facilities shall be maintained in good repair.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-305.11; Core; Boxes of sausage, spinach, and onion rings were stored on the freezer floor. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core; Speed rack in the walk-in cooler is slightly soiled with food residue. The tracks of the rack holding cans in the back have a light buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris. Improvement noticed.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-204-112; Core; There was no thermometer available in the pizza flip-top prep cooler. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. PIC said it was recently destroyed. Please replace this thermometer.
0.0
45.
4-904.11; Core; Utensils for self-service are being stored in a broken dispensing unit and the food-contact surfaces are mainly facing the customers. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Find a unit that presents the handles of these utensils.
0.5
45.
4-903.11(A) and (C); Core; A stack of aluminum pans was stored on the upper shelf in rear storage with the food-contact surface facing up. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep the food-contact surfaces face down.
0.0
47.
4-502.11(A) and (C); Core; A couple of the plastic containers stored as clean were cracked. Utensils shall be maintained in good repair and condition or discarded. CDI: Items were discarded.
0.0
49.
4-601.11(B) and (C); Core; The shelves in the flip-top prep coolers, the walk-in cooler, and above the dough table are building up slight amounts of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
28.
7-102.11; Priority Foundation; A bottle of pink liquid labeled as sanitizer was actually disinfectant for the dining room tables. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: Bottle was relabeled
0.0
39.
3-305.11; Core; Boxes of canned tomatoes were stored on the floor of the dry storage area. Dough containers were stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. CDI: Food was elevated.
1.0
47.
4-202.16; Core; The table beside the oven has ripped foil covering the surface. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace this foil more often.
0.0
49.
4-601.11(B) and (C); Core; The speed racks in the walk-in cooler have a slight buildup of food residue. The bottom of the pizza prep cooler is building up debris. The can opener had residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
