2-102.12 (A); Core; The present person in charge does not have food protection manager certification, no other food employees have food protection manager certifications. 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. Acquire food protection manager certification.
1.0
28.
7-102.11; Priority Foundation; Some chemical spray bottles had very faded and missing labels. Working containers used for storing poisonous/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 - Spray bottles were emptied to add labels.
1.0
41.
3-304.14; Core; A sanitizer wiping cloth bucket was stored on the floor. Containers for of chemical sainting solutions in which wet wiping cloths are held between uses shall be stored off the floor and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service/single-use articles. CDI - Sanitizer bucket moved to a shelf.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; The present person in charge does not have food protection manager certification. 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. Acquire food protection manager certification.
1.0
16.
4-501.114; Priority; The concentration of the chlorine sanitizing liquid in the dishwasher was measured to be less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Sanitizing will be done at the 3-compartment sink until dishwasher is adjusted, QUAT sanitizer concentration is at adequate concentrations.
1.5
44.
4-901.11; Core; Observed an employee drying mats used for cooking pizzas with a paper towel after cleaning and sanitizing. After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining and may not be cloth dried. Allow pizza mats to air dry.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; The current person in charge is not a certified food protection manager as their ServSafe has expired. 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. Acquire new certification.
1.0
3.
2-103.11 (O); Priority Foundation; The current employee health policy does not include non-typhoidal salmonella as a reportable diagnosis. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the FDA Food Code. CDI - Provided information to PIC to have available for future reference.
0.0
16.
4-501.114; Priority; Both the chlorine dish machine and the QUAT sanitizing liquid in the 3-compartment sink are not reaching adequate concentrations for sanitizing. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 100ppm; A quaternary ammonium compound shall have a concentration as indicated by the manufacturer's use directions included on the labeling, 200ppm at minimum not to exceed 400ppm. CDI - Technician visit for dish machine scheduled and QUAT sanitizing solution manually created in the 3-compartment sink at adequate concentrations.
3.0
44.
4-903.11(A), (B) and (D); Core; Plastic food containers stacked together while wet in storage. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for air drying.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
4-501.114; Priority; When tested during the inspection, the chlorine sanitizer liquid in the dish machine was tested to be around 10ppm. 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 chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Sanitizing of dishes shall be done in the 3-compartment sink until the dishwasher is adjusted.
1.5
28.
7-102.11; Priority Foundation; A couple spray bottles of chemical sanitizer were missing labels. 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 - Labels added to chemical bottles.
1.0
48.
4-302.14; Priority Foundation; Chemical test strips for the dish machine were not available at the establishment. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire chlorine test strips, follow-up by 8/05/2022.
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 Follow-Up: 08/07/2022
2-102.12 (A); Core; There is currently no 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. Acquire CFPM certification and have someone with this certification during operating hours.
1.0
28.
7-102.11; Priority Foundation; Spray bottle of chemical sanitizer missing label. 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 - Label added to spray bottle.
1.0
44.
4-901.11; Core; Observed some clear containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. Separate containers and allow for air-drying.
0.5
48.
4-302.14; Priority Foundation; Test strips for 3-compartment sink expired in Oct 2021 and chlorine test strips for dishwasher are missing. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips. Follow up by 1/14/2022.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Emailed PIC updated health policy. Follow up by 1/14/2022. 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 Follow-Up: 01/14/2022
