4-602.11; Priority Foundation; Observed dried food debris inside food prep sink. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours-item washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed hamburger and cut tomatoes holding above 41F.Ambinet air temp inside cooler 38F. TCS foods shall be held at 41F or below- items placed in walk in.
0.0
28.
7-201.11; Priority; Observed degreaser and sanitizer bottles on prep tables next to food equipment. 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
28.
7-204.11 ; Priority; Observed quat residual greater than 500PPM. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Dilute solution until concentration is adjusted to proper range. Solution diluted.
0.0
44.
4-903.11(A), (B) and (D); Core; Pizza pans are stored against cardboard boxes. Delivery boxes are not to be used in contact with food. Cleaned and sanitized equipment, utensils, linens, and single service articles or 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
0.0
49.
4-602.13; Core; Observed burned dough debris on shelving where "clean" pizza pans are stored. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-602.11; Priority Foundation; Observed a buildup of food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours-item washed.
0.0
23.
3-501.18; Priority; Observed no date marking of beets and feta cheese inside cold top. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
0.0
28.
7-201.11; Priority;Observed glass clean stored above single use cups. 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.
0.0
28.
7-102.11; Priority Foundation; Observed two unlabeled chemical spray bottles. 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- items labeled.
1.0
40.
2-402.11; Core; At the beginning of inspection, observed two employees in the kitchen without a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean food , equipment, utensils, linens, and single service articles or single use articles. Employees on hats.
0.5
41.
3-304.14; Core; Observed several wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses. Items placed in soiled laundry.
0.5
47.
4-501.11; Core; Observed encrusted food debris on baskets used to send dishes through the machine. This plastic material pitted and is not easily cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair equipment.
0.5
48.
4-302.14; Priority Foundation;Observed Quat test not available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
53.
6-501.18; Core; Observed soiled hand sink inside restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
4-602.12; Core;Observed thick buildup of burned food debris on pizza pans stored above prep table. The food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.Clean equipment.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried residue on knives stored on magnet and inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cut tomatoes, canadian bacon, cheddar cheese holding above 41F. TCS foods shall be held at 41F or below-Manager will call for service. EHS will follow up.
1.5
24.
3-501.19; Priority Foundation; Time missing on slice pizza held at room temp. 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- item voluntarily discarded
0.0
28.
7-102.11; Priority Foundation; Observed unlabeled spray bottle of sanitizer. 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- items labeled
0.0
36.
4-302.12; Priority Foundation;Thermomter missing inside large makeline cooler, where items were found holding above 41F.temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified.
0.5
41.
3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.Items placed in soiled laundry.
4-602.12; Core; Observed a buildup of burned food debris inside pizza oven. The food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.Clean equipment.
0.0
36.
4-502.11(B); Priority Foundation; Observed dial thermometer probe reading 9F degrees above actual temperature. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Calibrate thermomter.
0.5
36.
4-302.12; Priority Foundation; Facility does not have access to a thin probe thermometer for thinly sliced Canadian bacon, provolone cheese, hamburger crumbles, ect... in the facility. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer by 12/30.22.
0.0
38.
6-501.111; Priority Foundation; Observed gnats active in facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled tables, handles, and doors on equipment all throughout facility. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Observed soiled floors particularly at front entrance. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
No signature due to COVID 19.ffective 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: 12/30/2022
3-501.16 (A)(2) and (B); Priority; Mozzarella cheese holding above 41F in walk in cooler. Time/Temperature Control For Safety (TCS) Foods shall be stored at 41F or below. CDI - cheese moved to reach-in freezer to recool.
1.5
43.
3-304.12; Core; Scoop in pizza line stored with handle touching food. Scoop in flour container stored with handle touching the food. When not in use, utensils shall be stored with their handle above the surface of the food. Utensils rearranged and properly stored.
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
Items 1, 3, 4, 7, 8, 9 and 10 have been completed on the Transitional Permit Repair List. At this time, items 2 (leaky left hand faucet at 3-compt), 5 (burnt out bulbs in hood), and 6 (ripped pepsi cooler gasket) remain to be completed. Permit expires September 11, 2022.
