2-401.11; Core; An employee drink and employee food stored above facility food. Employee food and drinks shall be stored on the lowest possible surface to prevent contamination of facility food. Items removed/voluntarily disposed of.
0.0
16.
4-601.11 (A); Priority Foundation; The slicer (stored as clean) soiled with debris. Multiple utensils and containers stored as clean soiled with food and debris. Food contact surfaces, utensils, and equipment shall be clean to sight and touch. Ensure all parts of the slicer including the underside of the blade have been thoroughly cleaned. CDI - Slicer broken down and cleaned during inspection. All other soiled utensils and containers moved for thorough cleaning.
1.5
16.
4-602.11; Core; The ice machine baffle is scored with deep cuts that are not easily cleanable. Pink buildup present and unable to be removed with an alcohol pad. If unable to clean and remove buildup, replace the ice machine baffle.
0.0
38.
6-501.111; Core; Flies present in the kitchen and dining area. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
44.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.5
44.
4-903.11(A), (B) and (D); Core; Various containers holding clean utensils, plates, containers, and etc. soiled with food and debris. Cleaned equipment and utensils shall be stored in a clean location.
0.0
49.
4-601.11(B) and (C); Core; All green dry storage racks are soiled with dust and debris. The pizza and pasta/salad prep cooler doors (inside and bottom portion) have an accumulation of black buildup and thorough cleaning is needed. Surfaces of equipment shall be kept free of an accumulation of debris.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal storage racks (across from the oven) where clean dishes, equipment and other miscellaneous items are stored are soiled with dust and debris. Cleaned equipment and utensils shall be stored in a clean location. Clean storage racks.
0.0
47.
4-501.11; Core; The pasta/salad prep cooler has a defective evaporator coil. All TCS (Time/Temperature Control for Safety) foods on ice and maintaining 41 F or less. PIC showed EHS work order. Equipment shall be maintained in a state of repair. Take frequent temperature checks and monitor ice levels (add as needed) until repaired. PIC to contact EHS for a follow-up visit once repaired.
0.0
49.
4-601.11(B) and (C); Core; All green dry storage racks soiled with dust and debris. The pizza prep cooler doors (inside, bottom portion) have an accumulation of black buildup and thorough cleaning is needed. Surfaces of equipment shall be kept free of an accumulation of debris.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler gaskets soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of debris. Gasket cleaned during inspection.
2-301.14; Priority; A gloved employee observed handling a personal drink and subsequently handling RTE (ready-to-eat) lettuce. No handwashing or glove change observed. The hands shall be washed when changing tasks and after eating or drinking. CDI - Employee instructed to remove the contaminated gloves, wash the hands and don a new set of gloves for food handling.
2.0
21.
3-501.16(A)(1); Priority; Pomodora sauce and marinara holding less than 135 F. Refer to temperature chart above. Food shall maintain 135 F or above if held hot. CDI - Both items prepared within the past hour and reheated on the stovetop to 165 F. Educational stickers provided.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cooked penne reading above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Penne moved to cool in the walk-in cooler.
0.0
47.
4-501.11; Core; Ice machine and lowboy freezer inoperable. Equipment shall be maintained in a state of repair. Ice machine fixed during inspection. Place work orders for repair of the freezer.
4-601.11 (A); Priority Foundation; The slicer (stored as clean) soiled with slight buildup. Food contact surfaces shall be clean to sight and touch. Ensure all parts of the slicer including the underside of the blade have been thoroughly cleaned. CDI - Slicer to be re-cleaned.
0.0
21.
3-501.16(A)(1); Priority; One container of marinara holding less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above if held hot. CDI - Marinara reheated on stovetop to 165 F.
0.0
41.
3-304.14; Core; Sanitizer buckets registered 50 ppm of quat. According to manufacturer instructions, the quat used requires 150-400 ppm to effectively sanitize. Quat reading low. Sanitizer buckets re-made and required range (150-400 ppm) reached. A sanitizer bucket stored next to sauces and single-use gloves. Ensure sanitizer buckets are stored away from single-use items and food to prevent contamination.
0.5
56.
6-305.11; Core; Employee coats stored hanging off of the rack where various single-use items and chemicals are stored. Lockers or suitable facilities shall be provided for the orderly storage of employee clothing and other possessions.
5-202.12; Core; Women's restroom handwashing sink fluctuating between 81-94 F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve of combination faucet. Sink adjusted during inspection; 100 F reached.
0.0
22.
3-501.16 (A)(2) and (B); Priority; One bowl of chicken in a flip top cooler reading above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Chicken voluntarily discarded.
0.0
45.
4-903.11(A) and (C); Core; Single-use trays and lids stored with the food contact surface exposed. Store inverted to prevent contamination. Items inverted.
0.0
49.
4-601.11(B) and (C); Core; Buildup of food debris in between flip top and prep bottom coolers near the pizza oven. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, food residue and other debris.
4-601.11 (A); Priority Foundation; The slicer (stored as clean) soiled with debris. Food contact surfaces shall be clean to sight and touch. Ensure all parts of the slicer including the underside of the blade have been thoroughly cleaned. CDI - Slicer to be broken down and cleaned.
1.5
33.
3-501.15; Priority Foundation; Recently prepared chicken and cooked broccoli holding above 41 F in prep units. TCS (Time/Temperature Control for Safety) foods shall be cooled using rapid cooling equipment such as the walk in cooler/freezer. CDI - Chicken spread onto a sheet tray and placed in the walk in cooler. Broccoli voluntarily discarded (it was not determined that it had been recently prepared until later during the inspection due to language barriers).
0.0
General Comments
*Ensure the ice machine interior is free of pink and black accumulation.* No signature required due to COVID-19.
3-302.11; Priority; Raw salmon and raw shrimp stored next to RTE (ready-to-eat) alfredo sauce in a prep cooler. Store raw food below RTE food to prevent contamination. CDI - Sauce moved to shelf above raw fish.
0.0
16.
4-601.11 (A); Priority Foundation; A scoop, a large spoon, and a stemless wine glass stored as clean soiled with food debris/residue. Additionally, the slicer (stored as clean) soiled with residue. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be re-cleaned. Slicer to be cleaned.
1.5
41.
3-304.14; Core; A sanitizer bucket stored directly next to single-use gloves and various bottles of sauce. Sanitizer buckets shall be stored so that they do not contaminate clean dishes/utensils, food and single-use articles. One sanitizer bucket observed moved to the floor during the inspection. Sanitizer buckets shall be kept up off the floor to prevent contamination.
0.5
49.
4-601.11(B) and (C); Core; The main walk in cooler and the beer walk in cooler gaskets are soiled with slight buildup of debris. Fan guards soiled with dust in the beer walk in cooler. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, food residue and other debris.
0.0
56.
6-305.11; Core; Employee coats stored on top of single-use towels (with no protective packaging or cover), and coats stored hanging off of the rack where various single-use items and chemicals are stored. Lockers or suitable facilities shall be provided for the orderly storage of employee clothing and other possessions. Coats re-located.
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. No signature required due to COVID-19.
4-601.11 (A); Priority Foundation; Can opener blade soiled with food debris. Slicer soiled with food debris and grease. All parts of the slicer must be removed/broken down for effective cleaning. Food contact surfaces shall be clean to sight and touch. CDI - Can opener moved to be cleaned. Slicer broken down and soiled parts taken to the dish area to be cleaned.
1.5
16.
4-602.11; Core; Ice machine baffle is scored with deep cuts that are not easily cleanable. PIC has placed an order for replacement.
0.0
23.
3-501.17; Priority Foundation; Two containers of cooked pasta (penne and spaghetti) stored in a prep bottom cooler with no date mark. TCS (Time/Temperature Control for Safety) foods shall be marked on their prep/open date, and they shall be held for 7 days maximum. Noodles prepared yesterday. CDI - Dates added.
0.0
33.
3-501.15; Priority Foundation; Three containers of chicken that had recently been prepared were stored in a prep bottom cooler. A large container of chicken that had also been recently prepared was stacked high and shut with a lid in the walk in cooler. Refer to temperature chart above. When cooling foods use rapid cooling equipment (walk in cooler/freezer) and spread into thin portions. Do not cool foods in prep bottom coolers as these are not designed for cooling. CDI - Chicken spread out on a sheet pan in the walk in cooler. BBQ, buffalo and thai chicken placed in the freezer to cool rapidly.
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. No signature required due to COVID-19.
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policies with staff and check in on employees health. Follow-Up: 01/08/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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.
Inspection led by Greta Welch *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.
