3-302.11; Priority; Two repackaged containers of raw chicken on shelf above cooked meatballs, bacon bits and the ice wand. Foods shall be arranged in equipment so that cross contamination of one type with another is prevented, and raw chicken is on the bottom below ready-to-eat items. Ice wand moved to top shelf, and meatballs and bacon swapped with raw chicken containers. Storage chart for freezer provided during inspection.
1.5
56.
6-403.11; Core; Employee drink cups on shelf over ice machine and bread. Designated areas shall be used to prevent contamination of food, equipment, utensils and single-service items. Recommend having designated area for employee drinks on bottom shelf where if they spill it will be on the floor and not onto equipment or food. No points deducted, drink cup relocated during inspection.
4-501.114; Priority; Quat sanitizer solution was measured at 100ppm or lower in the third sink compartment. Active dish cleaning observed during inspection. Manufacturer indicates a sanitizing concentration of 200 - 400ppm. CDI- sanitizer remade. Ensure sanitizer is appropriate strength before sanitizing dishes/equipment.
1.5
45.
4-903.11(A) and (C); Core; Aluminum carry out trays were stored above containers of food in the flip top unit with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays relocated to a shelf above the prep line and inverted. No point taken today.
0.0
54.
5-501.111; Core; Both recycling bins have broken or missing lids. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Have GFL replace broken receptacles. Manager has been in contact with GFL about this ongoing issue. Please try to get these repaired or replaced in the near future to avoid incurring a point deduction.
5-205.11; Priority Foundation; The handwashing sink by the prep area had cut pieces of lettuce and a straw in the basin. This is an indication that the handwashing sink is being used for purposes other than handwashing. A handwashing sink may not be used for purposes other than handwashing. CDI- reminded PIC of handwashing sink requirements.
0.0
10.
6-301.12; Priority Foundation; The handwashing sink behind the service counter was without paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or hand drying device. CDI- towels provided.
1.0
23.
3-501.18; Priority; Eggplant parmesan prepared on 9/18 was observed in the walk-in cooler. TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; A can of sardines in the pizza prep unit was observed without a date. PIC stated cans generally last 2-3 days once opened. TCS foods that stay in the facility longer than 24 hours shall bear a date once opened. CDI- date added.
0.0
24.
3-501.19; Priority; Several pizzas being kept on time in lieu of temperature control were observed without time labels. Food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI- pizzas discarded. Time form where time is tracked was not being used properly and had yesterdays date on it. Ensure food kept on time is appropriately tracked. No points taken today.
Upon request, the PIC could not produce written procedures for time as a public heath control. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance with this code. CDI- TPHC form was provided for use.
0.0
54.
5-501.114; Core; Recycling bin is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug. No point taken today.
0.0
54.
5-501.111; Core; Both garbage and recycling bin have broken or missing lids. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Have GFL replace broken receptacles. No point taken today.
6-301.14; Core; "Employees must wash hands" signage missing at main handwashing sink in kitchen. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
20.
3-501.14; Priority; Marinara, cooked and cooled yesterday, observed in the walk in cooler at 59 F. Two containers of pizza sauce, prepared yesterday, in the walk in cooler at 45 F. Cooling shall be achieved by cooling the product from 135 F to 70 F within two hours and to 41 F within a total of six hours. These products did not meet the cooling parameters. Corrected During Inspection - PIC voluntarily discarded marinara at the time of inspection. Pizza sauce cooling methods were modified on the products that were prepared today to ensure 41 F is achieved within appropriate times.
1.5
33.
3-501.15; Priority Foundation; Marinara and pizza sauce observed cooling in large 5 gallon buckets with lids tightly sealed, which does not allow adequate air flow to the product for rapid cooling. Cooling shall be achieved by cooling food in shallow containers, breaking it into smaller portions, utilizing containers that facilitate heat transfer, using ice baths or ice wands, and loosely covering or uncovering the product if protected from overhead contamination. Corrected During Inspection - Marinara was voluntarily discarded at the time of inspection. Pizza sauce that was prepared today was put directly into an ice bath to accelerate the cooling.
6-301.12; Priority Foundation; Paper towels missing from the handwashing sink behind the bar area. Discussed ensuring handwashing sinks are fully stocked with paper towels and soap at all times. CDI- PIC replaced paper towels at front end bar area.
1.0
33.
3-501.15; Priority Foundation; Found a tightly covered container of romaine lettuce and pasta noodle cooling inside the walk in cooler. Discussed ensuring TCS (time/temperature control) items are properly vented during the cooling process to allow for adequate air flow around food product. CDI- Noted TCS items loosely covered during the cooling process.
0.5
49.
4-601.11(B) and (C); Core; Observed some minimal build up inside the pizza station prep unit and the exterior surface of the can opener unit. Discussed increasing frequency of cleaning for non-food contact surfaces.
0.0
54.
5-501.113; Core; The top lid the outside dumpster unit is missing. Discussed contacting the number posted on the dumpster unit at (919) 662-7100 to have dumpster lid replaced.
2-102.12 (A); Core; PIC was not a certified food protection manager as required. The PIC 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. Have PIC take a Serve Safe or similar program.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written clean-up plan for vomiting or diarrheal events as required under the new food code. CDI- Written information emailed to PIC.
0.0
45.
4-903.11(A) and (C); Core; Single serve cups stored at register were unwrapped and exposed to possible contamination from the point of sale location. Single use/service 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.
Keep cups in plastic sleeve until used by the customer.
0.5
48.
4-302.13; Priority Foundation; The bar area warewashing machine does not have an irreversible maximum temperature reading thermometer as required with the new food code. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Thermostrips can also be used in lieu of a thermometer. CDI- Instructed PIC to utilize their three compartment sink for washing and sanitizing until such a device can be obtained.
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 Inspection led by Matthew Saliba Recipient signature accidentally signed by REHS
*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* 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.
**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.
