3-501.16(A)(1) ; Priority; House sauce was holding 108-148F in the steam table. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or higher. CDI-Sauce was reheated to 165F.
1.5
49.
4-602.13; Core; The fan covers in the walk in cooler had a moderate build up of dust/black residue. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of the fan covers.
4-501.14; Core; The dish machine had a moderate build up of residues on the exterior. Ware washing equipment shall be maintained clean. CDI-Cleaning was started. Increase frequency of cleaning.
0.5
55.
6-501.12; Core; The wall behind the dish machine has black residue. Walls shall be maintained clean. CDI-Cleaning was started during inspection.
4-501.14; Core; outside of dish machine soiled with food debris and residue buildup. Warewashing equipment, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment or utensils shall be cleaned at a frequency necessary to prevent recontamination of equipment and before use and at least every 24 hours. Clean the dish machine more frequently.
0.5
54.
5-501.115; Core; Outside back area where firewood for pizza oven is stored has broken freezer, and several speed racks. Firewood is all around this area and needs to be stored where it is protected from contamination and the elements and organized. A storage area or enclosure for trash, recyclables or returnable shall be maintained free of unnecessary items and clean. Clean this area and maintain clean and orderly.
0.5
55.
6-501.12; Core; Walls near dish machine, floor corners and floors under back prep area line soiled with food debris or residue buildup. Dust accumulation on ceiling tiles throughout. Physical facilities shall be leaned as often as necessary to keep them clean. Clean these areas more frequently.
6-301.12; Priority Foundation; No paper towels at back handsink near prep sink and three compartment sink. Each handwashing sink shall be provided with individual disposable towels or approved hand drying system. Paper towels replaced during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Top left side of front flip top cooler holding food above 41F. Shredded chicken, onions, and pesto chicken on this side at 45-50F. All other items in the cooler on the bottom and right side are holding at 41F or below. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. According to general manager, items are from walk-in cooler and replaced at least daily, more frequently if busy. Items swapped for items from walk-in cooler during inspection.
1.5
38.
6-202.15; Core; Back door left open at beginning of inspection, a couple of flies in facility. Doors and outer openings shall be protected against the entry of insects and pests. Add air-curtain to door if going to leave open regularly. Door shut during inspection. No points deducted.
4-601.11(B) and (C); Core; Shelving in walk-in cooler with food debris buildup and reach-in cooler shelving soiled with residue buildup. Sides of equipment near back prep area and reach-in freezer has food debris along the bottom. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Dust accumulation on ceiling tiles in back near three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Employee drinks and other items in reach-in cooler on shelf above salad dressings. Employee items shall be located in a designated room or area where contamination of food, equipment, utensils and single-service items can not occur. Items placed into container on bottom shelf.
2-102.12 (A); Core; Manager has recently expired ServSafe certificate. Manager showed registration for online exam and has completed the online materials and is waiting for proctored exam date. The person in charge shall be a certified food protection manager. No points deducted.
0.0
20.
3-501.14; Priority; Mac and cheese sauce with butter, cream and cheeses that was cooked day previous in large deep container at 48F. TCS(Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in two hours and from 70F to 41F in 4 hours. Food discarded during inspection.
1.5
28.
7-102.11; Priority Foundation; Several spray bottles of sanitizer and one bottle of glass cleaner in unlabeled bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. Bottles labeled during inspection.
1.0
33.
3-501.15; Priority Foundation; Mac sauce in large deep container in walk-in cooler at 48F from night previous. Cooling shall be accomplished by one or more of the following methods; placing into shallow pans, smaller thinner portions, using rapid cooling equipment, using and ice wand and/or ice bath and in rapid cooling equipment. Facility has ice wand, please use when cooling these items. Foods discarded during inspection.
0.0
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler with food debris buildup and reach-in cooler shelving soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Some improvement on cleaning from last inspection, some areas still in need of cleaning. Clean these areas more frequently.
4-601.11 (A); Priority Foundation; A stack of metal containers stored on clean dish rack with cheese and food residue on the insides of the containers. Two metal containers in same area with sauce residue on the insides. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes moved to dish area to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top left side of front flip top cooler holding food above 41F. Shredded chicken, onions, and pesto chicken on this side at 43-45F. All other items in the cooler on the bottom and right side are holding at 41F or below. According to general manager, items are from walk-in cooler and replaced at least daily, more frequently if busy. Items will be gone by dinner service or will be discarded.
0.0
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler with food debris buildup and gasket on walk-in cooler soiled with residue buildup. Bus tub container holding clean equipment has some food debris along the inside of the containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Employee moved bus tub containers to dish area during inspection.
2-102.12 (A); Core; Person in charge is not 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. Have more managers take ServSafe or other similar food protection management certification.
1.0
49.
4-601.11(B) and (C); Core; Shelving inside front make line cooler soiled with food debris buildup along the shelving and back of the cooler. Speed rack holding chicken wings in beer cooler and gasket on walk-in cooler soiled with residue buildup. Bus tub container holding clean equipment has some food debris along the inside of the containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Food debris and black buildup under the back prep sinks and tables. Floor corners near ice machine have black residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
1.0
56.
6-202.11; Core; Light shield in kitchen near three compartment sink cracked. Three other light shields missing on light fixtures in back of facility near prep table and dish machine. Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils and unwrapped single-service items. Replace light shields or replace with shatter-resistant bulbs.
4-602.11; Core; Soda nozzles at soda machine soiled with black residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Blue ice scoop holder had some black residue in the bottom. Clean these nozzles and ice scoop holder more frequently, recommend to scrub rather than soak nozzles. Ice scoop holder taken to dish area during inspection.
1.5
51.
5-202.13; Priority; Dish sprayer at dish machine, used for prewashing dishes is hanging below rim of sink. 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. Service company called to replace nozzle during inspection.
1.0
55.
6-501.12; Core; Food debris under the back prep area sinks and tables. Drain under dish sprayer soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.5
General Comments
Verification for dish sprayer 6/20/22 Follow-Up: 06/20/2022
4-602.11; Core; Accumulation of pink and black growth inside ice machine and inside upper compartment. Equipment such as ice bins and enclosed compartments such as ice makers shall be frequently cleaned to preclude the accumulation of soil or mold. PIC to have ice machine thoroughly cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Several utensils with food debris on them stored in dish washing area. A few dishes with sticker reside on them. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items taken to be cleaned.
1.5
23.
3-501.18; Priority; Four containers of potentially hazardous foods (chicken, cut tomatoes, and house made roasted peppers) made in February and held past 7 days. Food shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination. Repeat. CDI: Food items discarded.
1.5
39.
3-305.11; Core; Boxes of mozzarella cheese stored under leaking portion of 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. Facility to keep food away from leaking portion of walk-in cooler until leak can be repaired.
0.0
42.
3-302.15; Core; Observed employee cutting whole onions straight out of the bag without washing them first. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. CDI: Employee washed onions after being asked by EHS.
0.0
55.
6-501.12; Core; Black residue observed on walls in dish washing area and dish storage area. Drain under 3-compartment sink soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC to apply thorough cleaning to above mentioned areas.
0.5
56.
6-202.11; Core; Two ceiling lights in dish area did not have light shields or protective coatings. Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service articles. PIC to have lights covered or provide documentation that bulbs are shatter resistant.
0.0
General Comments
Inspection lead by Peri Sellew.
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
Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection
0.0
23.
3-501.18; Priority; Container of ham and shredded chicken in flip top bottom cooler dated for 10/27. TCS foods shall be held for a maximum of 7 days, and the prep date counted as date 1. These items discarded during inspection.
1.5
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
*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. Establishment is operating under NC DHHS Transitional Permit extension. Please have all repair items corrected by 180 days after ORIGINAL permit expiration date. As of today, items #3 and 14 on repair list are considered completed.
