2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
0.0
19.
3-403.11; Priority - Marinara sauce was reheating in steam well and was 42F (in middle) to 126F at 2:58. At 4:22 (almost 1.5 hours later), marinara sauce was 79F (in middle) to 173F...TCS* foods that have been cooked and cooled in the establishment shall then be reheated to 165F throughout entire product within 2 hours...CDI by continuing proper reheating on stove top. NOTE: Do not use steam wells to rapidly reheat foods. Reheat only on stove top to 165F or above and then place in preheated steam well pans. Use calibrated thermometer to check food temperatures.
1.5
33.
3-501.15; Priority Foundation - Italian meats were at 48-49F in several layers of tightly wrapped plastic (about 8 inches in height/depth) since this morning, according to PIC (temperature of meats taken at 3:38...TCS* foods shall be cooled using shallow pans (2-4 inch food depth), separating food into smaller or thinner portions, using rapid cooling equipment (freezer), arranging in equipment to provide maximum heat transer and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of sauces, dressings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
39.
3-306.11; Priority - Ready-to-cook pizzas and dough on pans were on racks on unprotected front counter where customers could contaminate the food...Food on display shall be protected from contamination by use of packaging, sneezeguards, display cases or other effective means...CDI by informing PIC of requirement.
0.0
40.
2-402.11; Core - Several food employees did not have head hair restraints or beard restraints covering facial hair...Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required hair restraints.
0.5
41.
3-304.14; Core - Chlorine sanitizer in all wiping cloth buckets was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. Approved chlorine sanitizer solution is 50-200 ppm.
0.5
44.
4-901.11; Core - Observed worker using cloth towel to dry the clean, wet utensils...After cleaning and sanitizing, equipment and utensils shall be air dried--not towel dried...Air dry all clean, wet containers, utensils, equipment, etc.
0.5
44.
4-903.11(A), (B) and (D); Core - Several pots and food containers in storage had food contact sides up and unprotected. Some clean container lids were stored in container with food debris on bottom inside. Several clean pans were stored under sink drain lines. Some large bus tubs were stacked while wet, and red-orange salad spinner was covered while still wet. In-use pizza screens and pans were on front counter and exposed to customers who pass by or sit near by...Clean food containers and utensils shall be protected from contamination, stored in clean, dry location, and in self-draining position that allows air drying...Invert clean equipment/utensils on clean surfaces. Separate or cover clean food containers and invert them so they completely air dry before stacking. Remove pans from under waste/drain lines. Do not store pizza screens/pans on front counter or they must be behind a sneezeguard or other protected area.
0.0
45.
4-903.11(A) and (C); Core - Wrapped boxes of pizza boxes were on floor in back kitchen and on floor in outside storage trailer...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate pizza boxes above floor 6 inches.
0.0
47.
4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved shelves.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, push carts, refrigerator vent openings, door handles and gaskets, #10 can storage rack, speed racks, 3-comp sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Tyler Currin, CFPM Exp. 8/19/24
4-602.11; Priority; Observed food slicer with dried food residue from the previous day. Food contact surfaces of equipment and utensils shall be cleaned throughout the day at least every 4 hours. CDI-Slicer was cleaned during inspection.
1.5
41.
3-304.14; Core; Observed wiping cloths in chlorine sanitizer less than 50 ppm. They shall be kept in approved, clean chlorine sanitizer at 50-200ppm concentration. CDI- by making new batch of sanitizer for wipes.
0.5
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving above three compartment sink and in bottom prep coolers. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
5-202.12; Core; The handwashing sink near the cash register only got up to a temperature of 80F. A handwashing sink must be equipped to provide water at a temperature of at least (100) through a mixing valve or combination faucet.
1.0
33.
3-501.15; Priority Foundation; Several pans of Lasagna were cooled down to 60F and covered with clear wrap and placed in the walk-in cooler to cool down. Once food falls below 135F the cooling process must start. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Foods must be cooled by using the following methods: placing food into shallow pans, placing food into smaller portions, using ice as an ingredient, using heat transfer equipment, using heat transfer equipment, leaving foods uncovered or loosely covered if there is no risk of over head contamination. CDI.. The food items were loosely covered.
0.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves.
2-401.11; Core; There was an employee drink above food prep a food prep area. Employee drinks must be stored below food prep and food storage areas. Employee drinks must be stored in a manner to prevent contamination. CDI.. The drink was placed below the food prep area.
0.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
28.
7-201.11; Priority; Cleaning products were stored above clean linens in the kitchen area. Toxic materials must be stored so they can not contaminate Food, Equipment, Linens and Single Service Items. The cleaning items must be stored below clean linens. CDI.. The Clean linens were placed above the cleaning products.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were some dishes that were stacked wet.
0.5
44.
4-903.11(A), (B) and (D); Core; Some clean dishes were stored in containers with food debris on the bottom of the containers. Clean dishes must be stored in a clean, dry location.
0.0
45.
4-903.11(A) and (C); Core; There was single service cups stored in dry spices. Single service clear cups must not be used to dispense dry foods. A utensil with a handle must be used to dispense dry food.
2-401.11; Core; There were employee drinks on food prep and work surfaces. Employee drinks must be stored in a manner to prevent contamination. Employee drinks must be stored where they cannot contaminate food, linen, and food prep areas CDI... The drinks were moved below the food prep areas.
0.5
10.
5-205.11; Priority Foundation; In the handwashing sink near the three compartment sink there were several bottles stored in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing.
1.0
37.
3-302.12; Core; There were some bottles that were not labeled. Food that is taken from the original package and is not easy to recognize such as dry pasta must be labeled.
0.0
45.
4-903.11(A) and (C); Core; Single service cups were stored in the dry spices. Single service clear cups must be not be used to dispense dry food. A utensil with a handle must be used to dispense dry foods.
1.0
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep area. Physical facilities must be clean as often as necessary to keep them clean.
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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
23.
3-501.17; Priority Foundation - Some in-house prepared frozen ready-to-eat TCS* foods (lasagna, etc.) had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates, marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
0.0
28.
7-102.11; Priority Foundation - Several buckets of sanitizer were not labeled as "sanitizer". One spray bottle with purple liquid had no label...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling buckets and spray bottle.
1.0
37.
3-302.12; Core - Many bottles and containers of sauces, dressings, spices, etc. had no labels. One spice bottle was mislabeled with incorrect name...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.
1.0
41.
3-304.14; Core - Chlorine sanitizer in several wiping cloth buckets was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by replacing sanitizer with correct concentration.
0.5
43.
3-304.12; Core - Scoop handle in flour bin was buried in flour...Dispensing utensils shall be stored on dry, clean surface or in food with handle up and extending out of food...CDI by properly storing scoop.
0.0
45.
4-903.11(A) and (C); Core - Disposable forks and knives were stored in container with exposed food contact surfaces. In kitchen, area, some disposable forks/knives were stored with food contact sides presented to user...Single service disposable food/beverage items shall be protected from contamination...Cover food contact surfaces of forks/knives in customer area, and store these items with handles presented to user to prevent contamination of food contact surfaces.
0.5
47.
4-501.11; Core - Shelving in dry storage was peeling and rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
48.
4-501.19; Priority Foundation - Wash solution (using Dawn dishwashing liquid) was 94F when actively washing utensils at 3-compartment sink...Wash solution shall be at least 110F unless another minimum water temperature is specified on the cleaning agent manufacturer's label instructions...CDI by adding hot water to wash solution.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, exteriors of plastic storage drawers and dry food storage containers and their lids...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
General Comments
TCS*: Time-temperature control for safety foods...>>>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
