4-501.114; Priority; When tested during the inspection, the multi-quat sanitizer concentration was less than 150ppm at the 3-compartment sink. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solution shall have a concentration as indicated by the manufacturer's use directions included in the labeling, at least 150ppm not to exceed 400ppm. CDI - Container of sanitizer was nearly empty and replaced by PIC, sanitizer now dispensing at adequate concentrations.
1.5
47.
4-501.11; Core; Observed damage to the exterior of the walk-in cooler door. Equipment shall be maintained in a state of good repair and condition. Repair or replace walk-in cooler door.
0.0
51.
5-202.13; Priority; Hose attached to water supply inlet at the mop sink was long enough to prevent an air gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI - Hose was detached from inlet to allow for an air gap.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed a few soiled dishes with dried food debris on drying rack and a buildup of debris on large oven forks stored on top of the oven. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
28.
7-201.11; Priority; Observed glass cleaner hanging above pizza boxes in drive thru area. Observed kitchen spray and multipurpose cleaner stored on rack with clean linens. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
2.0
49.
4-601.11(B) and (C); Core; Observed much improvement in cleaning on floor drains. Observed two soiled hand sinks a buildup of debris on rolling cart and oven. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
55.
6-501.11; Core; Observed one reach in door on the makeline is in disrepair, it will not close shut. This can lead to issues with maintaining ambient air temperatures. Physical facilities shall be maintained in good repair.
4-602.12; Core; Observe pizza pans with dried debris stored inside and around oven equipment. The food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Items placed in 3 comp sink.
0.0
28.
7-201.11; Priority; Observed purple spray chemical stored above deli paper and next to RTE sub bead on the line. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
49.
4-602.13; Core; Observed soiled reach in doors, soiled black rolling cart. Observed soiled handsink in backroom across from 3 comp sink and soiled handsink in restroom. Observed thick residue inside floor drain under 3 comp sink .Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
54.
5-501.115; Core; Observed a build up of debris/trash on pavement around trash receptacle. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and maintained clean.
2-201.11 (A), (B), (C), and (E); Priority; employee health policy not available during inspection. 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. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. EHS sent policy via email.
1.0
24.
3-501.19; Priority Foundation; Time stamps not provided on containers of pizza sauce held at room temp- items stamped. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
1.5
28.
7-201.11; Priority; Observed spray bottles of glass, multipurpose and sanitizer stored directly on top of pizza boxes- items removed. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLESS.
1.0
29.
8-103.12; Priority; Procedures for variance not followed today. Ensure that items are time stamped whent hey are placed out at room temperature for 8 hours. 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. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed delivery box of salads and cheese stored directly on top of dough pans. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Do not store delivery boxes on food contact surfaces.
0.5
47.
4-501.11; Core;Observed black debris inside caulk on 3 comp sink. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Replace caulk
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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS items in the pizza prep line that were slightly out of temperature above 41F, see chart above (during wither time TCS food temperatures are lower than during summer inspection). Potentially Hazardous Foods (Time/Temperature Control for Safety Food) shall be cold held at 41F or less. CDI - keep the lids closed when not prepping pizza. PIC is waiting for curtains to be delivered to divert the heat away from the nearby pizza oven, but they are on back order due to pandemic transport interruptions.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed plastic containers stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due 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.
The grout between the tiles on the floor is ripping off close to the hand wash sink. *NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Contact James Smith at 919-868-9246 with any questions.
