2-201.11 (A), (B), (C), and (E); Priority; Observed establishment did not have updated employee health policy to include non-typhoidal salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Updated employee health policy was emailed to manager.
0.0
16.
4-601.11 (A); Priority Foundation; Grated pizza pans observed with heavy residue accumulation present. The large electric cheese grater also observed with some leftover cheese inside. Food contact surfaces shall be clean to sight and touch...CDI by cleaning/sanitizing cheese grater and pizza pans.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Cottage cheese, boiled eggs, bleu cheese and ranch dressings on the salad bar observed holding above 41F ( see temperature chart). All foods have been on the salad bar for 4+ hours. Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...CDI by PIC voluntarily discarding foods.
1.5
40.
2-402.11; Core; [Repeat] A few employees working with food had no hair restraints...Food employees shall wear hair restraints such as hats, hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct kitchen employees to wear required hair restraints.
0.5
45.
4-903.11(A) and (C); Core; [Repeat] Some disposable food trays were stored with food contact sides up. In tray below salad bar, many plastic knives, forks and spoons were stored with handles going in different directions...Single service disposable food containers shall be protected from contamination...Store disposable food/beverage tableware with handles going in one direction, trays inverted.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
6.
2-401.11; Core - An employees covered beverage was on refrigerated make line top cutting board...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment/utensils cannot result...CDI by properly relocating employee beverage.
0.0
16.
4-602.11; Core - Interior bottom of ice machine (by ice chute) had pink and black mold build-up. Black mold/build-up was also accumulated on self-serve soda machine ice chutes...Equipment such as ice machines and soda dispensing units shall be cleaned frequently enough to prevent mold build-up...Increase ice machine and ice chute cleaning frequency.
1.5
16.
4-601.11 (A); Priority Foundation - Large electric cheese grater (not used yet today) had cheese particles on it...Food contact surfaces shall be clean to sight and touch...CDI by cleaning/sanitizing cheese grater.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...CDI by refrigerating foods and discussing TPHC procedure with PIC and providing template.
1.5
23.
3-501.17; Priority Foundation - Cooked meatballs in zip lock bags in refrigerator had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by voluntarily discarding meatballs.
0.0
40.
2-402.11; Core - A few employees working with food had no hair restraints...Food employees shall wear hair restraints such as hats, hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct kitchen employees to wear required hair restraints.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean covered pitchers (used for salad bar ingredients) had water accumulation. Also, many clean pizza plates and other food containers were stacked while wet. Some clean food containers were stored with food contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Uncover and invert clean pitchers and separate containers/plates so they completely air dry before stacking.
0.5
45.
4-903.11(A) and (C); Core - Some disposable food trays were stored with food contact sides up. In tray below salad bar, many plastic knives, forks and spoons were stored with handles going in different directions. Also, disposable beverage cups were stored exposed (unprotected) in open dispensers...Single service disposable food/beverage containers shall be protected from contamination...Store disposable food/beverage tableware with handles going in one direction, trays inverted, and beverage cups in their original plastic sleeves with pulled up to rims of top cups on stacks OR in approved dispenser (completely protecting the cups).
0.5
49.
4-601.11(B) and (C); Core - A few freezer interiors were soiled, and some clean food containers/lids were stored with old stickers/residues on exteriors/edges...Equipment nonfood contact surfaces shall be kept clean...Increase freezer cleaning frequency and remove all old stickers/residues before putting items through dish machine.
0.0
51.
5-205.15; Core - Mop sink faucet water continued to run after faucet knobs were completely turned off and splitter black knobs (at end of faucet) were completely open. Vacuum breaker on this faucet was also leaking...The plumbing system and its components shall be maintained in good repair...Repair leaking mop sink faucet and vacuum breaker.
1.0
54.
5-501.113; Core - Trash/cardboard dumpsters used by establishment had open top lids and side doors...Outside trash and recycling receptacles shall have tight-fitting lids and doors...Keep dumpster top lids and doors closed when not in use. NOTE: Work with other businesses in strip mall who use these dumpsters to keep dumpsters closed.
0.0
54.
5-501.114; Core - One trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Remember that food dispensing utensils and containers for pizza, salad bar ingredients, and wings shall be washed, rinsed and sanitized every 4 hours.
4-501.114; Priority; The dish machine measured 0 ppm of chlorine when ran and primed numerous times. A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Bottle was changed and PIC was able to get machine to read 100 ppm.
1.5
43.
3-304.12; Core; Ice buckets were stored on the ground next to the ice machine and the salad area. Utensils may be held in a clean/protected location. Wash/sanitize these buckets and then store them in a clean location.
0.5
44.
4-903.11(A), (B) and (D); Core; A small stack of plastic containers stored as clean under the dough station were still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
45.
4-903.11(A) and (C); Core; Single-service trays and straws were stored while uncovered and with the food-contact surfaces exposed. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep these items covered or the trays inverted.
0.0
49.
4-601.11(B) and (C); Core; The walk-in cooler shelves and the dippin' dots freezer have a light buildup of debris/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.
3-501.16 (A)(2) and (B); Priority; Overstocked cantaloupe and watermelon at the salad station measured 48-51. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Melon is cold when placed into the table and is sold quickly. Education provided on overstocking.
1.5
44.
4-903.11(A), (B) and (D); Core; A small stack of plastic containers stored as clean under the dough station were still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.0
47.
4-501.12; Core; The green cutting board is heavily scored. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
48.
4-501.14; Core; The basins of the 3 comp sink were soiled with a buildup of residue from the previous night. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No CFPM on site, priority violations, and unable to find health policy. The PIC must be able to demonstrate knowledge of foodborne disease prevention via CFPM training, no Priority violations, or respond correctly to all food operation questions posed by the inspector. Priority violations corrected.
1.0
2.
2-102.12 (A); Core; No employee on site is a CFPM. 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.
4-501.114; Priority; Dish machine was not reaching a proper chlorine concentration for sanitizing and dishes were being ran through. A chlorine solution shall have a concentration indicated by EPA guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Old chlorine bottle was swapped with a newer bottle and the machine was able to reach 100 ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken bites, meatballs, and pepperoni in the lower portion of the pizza prep cooler and lettuce in the reach-in cooler measured above 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Unit temps were lowered and food cooled to 41F.
1.5
47.
4-202.11; Priority Foundation; The ice scoop at the large ice machine has a crack in the side. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI: Scoop was discarded.
0.0
48.
4-302.14; Priority Foundation; Facility's chlorine test strips are expired and slightly discolored. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR: Obtain a new testing kit.
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 Follow-Up: 11/19/2021
Report e-mailed to PIC Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Kitchen was closed around 1400 when plumbing work resumed. Hands were washed and water/sanitizer were prepared beforehand to facilitate hand washing.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on Friday, August 31, 2018 to evaluate completion of Item #49 on this report. Follow-Up: 08/31/2018
Manager and EHS discussed the relocation of the ice scoop for the ice machine in back prep area. Ice scoop is stored in an area where activity is prevalent and not in a covered holder. Manager is set to accommodate the storage and location of the ice scoop.
Found an open box of lettuce stored on the floor in the walk-in cooler. Food must be stored in a manner to avoid contamination. CDI - box of lettuce was moved off the floor.
0.0
11.
Found the electric cheese grater to be dirty. The last time it was used was this morning. Equipment used throughout the day must be washed, rinsed, and sanitized at least every 4 hours. When the employee took apart to clean she took it over to the freshly made sanitizer to clean the cheese off. She then took to the dish machine. Found the spachula stored on the magnetic knive strip with food debris on the food contact surface. Food contact surfaces must be kept clean and be properly sanitized (wash, rinse, sanitize, air-dry). CDI - Electric grater was cleaned, spachula was moved to the dish area to be cleaned.
1.5
24.
Found a bag of ham thawing at room temperature in the prep sink. Food must be thawed in the walk-in cooler overnight, surrounded in cool/running water, or as part of the cooking process.
0.0
29.
Observed employee preparing pizzas without proper hair-restraints. Must wear a hat, hair net, or a wrap-around visor when preparing food.
0.0
34.
Found ice buckets stored right side up which does not allow them to air-dry. Found salad topping containers stored right side up which does not allowe them to air-dry. Both had standing water in the bottom of them. Utensils must be allowed to properly air-dry.
0.5
38.
Found test strips for the quat ammonia sanitizer and the chlorine dish machine test strips to be damaged and not working properly. Get new strips.
0.5
40.
Need to clean the children's booster seats and the magnet knife strip. Non-food contact surfaces must be kept clean.
0.0
43.
Found there to be no hot water at any of the restroom handsinks. The two handsinks in the men's room have constantly run water. Toilet and lavatory facilities must be kept clean, be in good repair, and be properly supplied.
1.0
45.
Need to repair ceiling tile and clean the wall behind the ice machine. Floors, walls, and the ceiling must be kept clean and be in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found lemons to be stored in the dining area to be uncovered. Facility has a container that has a lid but it was not being used today. Food must be stored in a manner to avoid contamination. CDI - Lemons were moved to the container that has a covered lid.
0.0
11.
Found the ice machine to have a build-up on the inside. Observed an employee wash the food prep sink without using a sanitizing step afterwards. Food contact surfaces must be kept clean and be properly sanitized (wash, rinse, sanitize, air-dry). Will make a critical violation follow-up visit on Thursday, July 28, 2011 to make sure the ice machine has been cleaned.
1.5
17.
Found cut melon out of temperature on the salad bar. Found the ham in the pizza make line cooler to be out of temperatue. Food was stacked too high. Be sure food levels are below ice levels to help maintain proper temperatures. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - food levels of the cut melon and the ham were reduced.
2.0
34.
Found wet plastic containers that were stored stacked tightly. Utensils must be allowed to air dry prior to stacking tightly.
0.0
36.
Found the prep sink to be leaking from the faucet. Found some new utensils with stickers still on them making them difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
38.
Found test strips for the quat ammonia sanitizer and the chlorine dish machine test strips to be damaged and not working properly. Get new strips.
0.0
40.
Need to clean the shelves in the walk-in cooler. Non-food contact surfaces must be kept clean.
0.0
45.
FRP panels on the wall entering the kitchen and near the soda machines are loose creating a void space in the wall. Also found door jams at the floor to be corroded in the doorway entering the dishroom. Found loose floor panels in the walk-in cooler. Floors, walls, and the ceiling must be clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Label all spray bottles, including bottle with water used for lettuce at the salad bar. Follow-Up: 07/28/2011
Found an employee beverage without a lid sitting on a prep table where no food prep was occuring. Employee drinks must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - cup was discarded.
0.0
11.
Found a sanitizer spray bottle that was too strong(over 800 ppm). Quat ammonia sanitizer being used must have a concentration of 150-400ppm. Observed an employee clean a prep table without using a sanitizing step. Found tea nozzle in the dining area to have build-up on the inside. Food contact surfaces must be clean and be properly sanitized(wash, rinse, sanitize, air-dry). CDI - sanitizer was diluted with water to proper concentration ranges. Showed manager and employee proper sanitizing methods. Tea nozzle was cleaned.
1.5
17.
Found cut melon out of temperature on the salad bar. Food was stacked too high. Be sure food levels are below ice levels to help maintain proper temperatures. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - food levels of the cut melon were reduced.
2.0
19.
Found a spray bottle of orange cleaner stored on a prep table above pizza trays. Chemicals must be stored in a manner to avoid contaminating food and food contact surfaces.
0.0
25.
Small make line cooler needs a thermometer.
0.0
33.
Found scoop for the cheese in the make line cooler stored with the handle touching the cheese. In-use utensils must have a handle and must be stored with the handle extending outward from the food.
0.5
34.
Ice buckets were found stored right side up where they could not properly air dry.
0.0
35.
Single-service lids were found to be stored inverted in the dining area. Single-service items are to be stored to prevent contamination.
0.5
38.
Need chlorine test strips for the dishmachine. Only test strips available are a high chlorine test strip which can not accurately detect proper ranges of chlorine for the dish machine(50-200ppm chlorine).
0.0
40.
Need to clean the yellow gaskets of the soda nozzles. Need to clean the cabinents under the salad bar. Non-food contact surfaces must be kept clean.
0.0
45.
Coving in several areas of the kitchen need to be re-grouted. FRP panels on the wall entering the kitchen and near the soda machines are loose creating a void space in the wall. Found loose floor panels in the walk-in cooler. Floors, walls, and the ceiling must be clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found a box of juice boxes on the floor in the walk-in cooler. Found lemons to be stored in the dining area with no cover. Food must be stored in a manner to avoid contamination. CDI - lemons were covered and the juice boxes were placed back on the shelf.
0.0
11.
Found a single spray bottle of sanitizer that was too weak. Filled the sanitizer back up from the mixer and it was still too weak. Found out that it was not actually sanitizer being dispensed out of the mixer but orange cleaner. Different dispenser was set up for sanitizer and that dispenser was mixing up proper concentrations of sanitizer. Quat ammonia sanitizer that is being used must have a concentration of 150-400ppm. Be sure a bottle of properly mixed sanitizer is convenient to food prep area. Sanitizing methods were being done incorrectly. Found a small amount of mold build-up on the inside of the ice machine. Food contact surfaces must be clean and properly sanitized. CDI - that bottle of sanitizer was poured out and dispensed new bottles of sanitizer. Talked with manager and staff about proper sanitizing methods(wash, rinse, sanitize, air-dry).
1.5
17.
Found potato salad and salad dressing to be out of temperature on the salad bar. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - stirred the products and added more ice. Be sure not to fill up food levels too high.
2.0
21.
Hot water at the dishsink was only 105 degrees F. Hot water must be at least 130 Degrees F.
1.5
29.
Observed employees preparing foods without proper hair restraint. Anyone preparing food must have approved hair restraint on.
0.0
33.
Found scoop for the cheese in the make line cooler stored with the handle touching the cheese. In-use utensils must have a handle and must be stored with the handle extending outward from the food.
0.0
35.
Single-service lids were found to be stored inverted. Found single-service plates in the rear closet to be stored on the floor. Single-service items are to be stored to prevent contamination.
0.5
36.
Found torn gaskets on both make line coolers. Replace torn gasket on the walk-in cooler door. Shelves in cooler by salad bar are rusty. Floor in the walk-in cooler is coming up. Food and non-food contact surfaces need to be easily cleanable and in good repair.
0.5
38.
Need new chlorine test strips for the dishmachine.
0.0
40.
Need to clean the yellow gaskets of the soda nozzles. Non-food contact surfaces must be kept clean.
0.0
45.
Coving in several areas of the kitchen need to be re-grouted. FRP on the wall entering the kitchen is loose creating a void space in the wall. Clean the wall in the dishwashing room(behind dishwasher).
0.5
46.
Found several lights to be burned out and one light to not have a shield in place. Must have proper lighting and the lighting must be properly shielded.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found a single employee beverage with a lid stored on a shelf above closed containers of lettuce in a reach in cooler by the salad bar. Employee beverages must have a lid and must be stored in a manner to avoid contaminating food or food contact surfaces. Observed an employee eating food in the dishwasing area on the clean drainboard side. Employees need to eat in either a break room or the dining room. CDI - drink was moved to the bottom shelf. Food was removed from the dishwashing area and the area was cleaned and sanitized.
1.5
10.
Found a bag of flour stored on the walk-in floor. Food must be stored in a manner to avoid contamination. CDI - bag of flour was moved to a shelf.
1.5
11.
Found a single spray bottle of sanitizer that was too weak. Quat ammonia sanitizer that is being used must have a concentration of 150-400ppm. Be sure a bottle of properly mixed sanitizer is convenient to food prep area. CDI - that bottle of sanitizer was poured out.
0.0
17.
Found ham in the make line cooler and several items in the salad bar that are out of temperature. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. Be sure to not fill up items on the salad bar too much and keep the ice level as high or higher than the food level. Be sure make line lids are closed when not prepping pizzas. CDI - lids were closed on the make line cooler. Levels of the food were lowered and ice was added on the salad bar.
2.0
21.
Hot water at the dishsink was only 106 degrees F. Hot water must be at least 130 Degrees F.
1.5
29.
Observed employees preparing foods without proper hair restraint. Anyone preparing food must have approved hair restraint on.
0.0
33.
Found scoop for the cheese stored with the handle touching the cheese. Found a cup stored in the crushed red pepper that did not handle. In-use utensils must have a handle and must be stored with the handle extending outward from the food.
0.0
35.
Single-service lids were found to be stored inverted. Be sure they are stored to prevent contamination.
0.0
36.
Found torn gaskets on both make line coolers. Replace torn gasket on the walk-in cooler door. Shelves in cooler by salad bar are rusty. Coffee filter holder in the coffee maker is torn. Food and non-food contact surfaces need to be easily cleanable and in good repair.
0.5
45.
Coving in several areas of the kitchen need to be re-grouted. FRP on the wall entering the kitchen is loose creating a void space in the wall. Clean the wall in the dishwashing room(behind dishwasher).
0.5
47.
Boxes of soda in the electrical room need to be stored 12" off the floor to allow for proper cleaning of the floors.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure that employees are washing hands only in the handwashing sink and at all necessary times.
Found sealed employee personal water bottle on the cotton candy maker and above floss sugar storage. Employee beverages should be kept separate and in a manner to prevent contamination of food and food contact surfaces.
1.5
10.
Found two bags of flour and a few cases of wings stored on the floor in the walk-in cooler. All food must be stored off the floor.
1.5
11.
Properly mixed sanitizer present but not convenient to food prep area. Be sure sanitizer is being kept in areas of food preparation to sanitize food contact surfaces. Both bottled sanitizer and dishwashing sanitizer is on the low end of the proper concentration range(150ppm quat; 50ppm chlorine). Be sure quat sanitizer is between 150-400ppm and chlorine sanitizer is between 50-200ppm. Clean pizza pans better.
0.0
36.
Replace gasket on the walk-in cooler door. Shelves in cooler by salad bar are rusty. These shelves need to be easily cleanable and in good repair.
0.5
40.
Clean shelves in the walk-in cooler.
0.0
45.
Re-grout two cove base tiles on floor outside of dish room. Clean floor behind the cotton candy machine.
0.0
47.
Found boxes of toys in storage room sitting on the floor. As storage room is immediately adjacent to food storage area and door is left open, storage must be kept 12" off the floor. This helps ensure proper cleaning of the floors.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Cut tomatoes now considered a potentially hazardous food under North Carolina Rules and shall be stored at 45 degrees F or below. No violations regarding cut tomatoes observed during this inspection. North Carolina has adopted new rules on proper cooling since last inspection. No cooling observed. If establishment regularly cools foods for later service, please contact Tim Bass at 919-796-9767 for more information.
THERE WAS A REDBULL DRINK ON THE PREP TABLE NEAR THE COTTON CANDY STATION. THERE WAS A DRINK ON THE PIZZA PREP AREA. THERE WAS A DRINK ON THE DOUGH PROOFING STATION. ALL PRESONAL DRINK MUST BE STORED AWAY AND UNDER FOOD PREP AREAS. THIS VIOLATION WAS CORRECTED ON SITE.
2.5
16.
KEEP THE SINGLE SERVICE DRESSING CUPS AND THE PLATES STORED WITH THE FOOD CONTACT PORTION FACING DOWN TO PREVENT CONTAMINATION.
ALL EMPLOYEE`S MUST WEAR HAIR RESTRIANTS WHILE PREPARING FOOD.
0.5
15.
CROSS STACK DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE THE DISHES WERE STACKED WET. DISHES WERE STORED ON A DIRTY SURFACE CLEAN DISHES MUST BE STORED ON A CLEAN SURFACE.
1.5
16.
KEEP SINGLE SERVICE ITEMS INVERTED WITH THE FOOD CONTACT PORTION FACING DOWN TO PREVENT ANY TYPE OF CONTAMINATION OF THE FOOD CONTACT SURFACE.
1.0
17.
CLEAN THE SHELVES IN THE WALK IN COOLER AND IN THE COOLING UNITS. CLEAN THE SHELVES IN THE DISH AREA.
1.0
28.
REPAIR THE FLOOR IN THE CAN WASH THERE WAS ONLY A WASH LINER IN THE BOTTOM OF THE CAN WASH. CLEAN THE FLOORS IN THE KITCHEN AREA AND CLEAN THE FLOORS NEAR ALL THE SINKS AND PREP AREAS.
