Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/29/2024
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Employee observed dumping drinks in the front hand sink. Hand sinks shall be used only for handwashing. CDI: Spoke to employee and owner about only using hand sinks for handwashing.
1.0
15.
3-302.11; Priority; Raw eggs stored RTE meatballs. Cooked chicken wings found being cooled in a box that raw chicken was delivered in. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented and protect cooked foods from cross contamination. CDI: Eggs were moved and chicken was moved to a new box and PIC agreed to recook the wings to 165F or above.
1.5
24.
3-501.19; Priority Foundation; PIC states that pizza sauce stored on the counter is being held on TPHC. PIC did not have written procedures or a time stamp on the sauce. Pizza being held on time did have written procedures and time stamp. Items held on time shall have written procedures and a time mark that states when the item was removed from temperature control or finished cooking or when it is to be discarded. CDI: PIC was given written procedures and sauce was marked with known time that it was removed from temperature holding.
0.0
33.
3-501.15; Priority Foundation; A large, deep box of chicken wings found cooling on a counter in ambient air. PIC stated that the wings had been cooked almost 2 hours prior. Cooling shall be accomplished in shallow pans, thinner portions, and using rapid cooling equipment. CDI: Wings were moved to two large separate pans and moved into the walk in.
0.5
39.
3-307.11; Core; Chicken wings found stored in the walk in in "Thank you" grocery bags. FOOD shall be protected from contamination that may result from a factor or source not specified. PIC agreed to store wings in food storage bags.
Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Significant ice build up found on food in the right side reach in freezer. Food shall be maintained protected from splash or other contamination. Store food away from ice build up.
1.0
47.
4-501.11; Core; Right side reach in freezer found with significant ice build up. Equipment shall be maintained in good repair. PIC states that a part has been ordered for the freezer.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning needed inside and along the gaskets on the reach in freezers. Non-food contact surfaces shall be maintained clean. *Improvement noted* Continue to work on improving cleaning.
Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 05/31/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Upon arrival, one of the hand sinks had a pitcher sitting in it. Handwashing sinks shall be maintained so it is accessible at all times and may not be used for other purposes than hand washing. CDI: Employee moved pitcher and owner was educated on only using hand sinks for hand washing.
1.0
15.
3-302.11; Priority; One box of eggs found stored over marinara sauce in the walk in cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved the sauce.
0.0
16.
4-601.11 (A); Priority Foundation; Quat sanitizer found to be at almost 0ppm concentration. Quat sanitizer shall be 200-400ppm. CDI: PIC unclogged the sanitizer line and is now reading at acceptable levels.
1.5
41.
3-304.14; Core; Wiping cloths found stored in a bucket of sanitizer found at almost 0 ppm. Wiping cloths shall be stored in sanitizer of an acceptable concentration. Ensure sanitizer is at an adequate concentration.
0.0
49.
4-601.11(B) and (C); Core; Bottoms and outsides of coolers and other equipment and shelving unit found with significant food debris and build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Some build up and debris found on the floor and walls in various areas around the kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency.
0.0
56.
6-501.110; Core; Employee drink found stored over food in the reach in cooler and an employee cell phone found stored on a prep surface. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Ensure proper storage of employee items.
Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; Hand sink found with no hand drying device available. Hand sinks shall be supplied with an approved hand drying method. CDI: PIC replaced paper towels.
1.0
35.
3-501.12; Core; A package of frozen broccoli found thawing in ambient air. TCS foods shall be thawed under refrigeration or under running water at 70F or below. CDI: The still frozen broccoli was placed in the cooler.
0.5
37.
3-302.12; Core; One container of flour found with out a label. Working containers of food that are not unmistakably recognizable shall be labeled with the common name of the food. Ensure working containers are labeled.
0.0
43.
3-304.12; Core; Single use ramekins found being used as scoops for two different containers. Utensils may be stored in foods as long as the handle is above the food. CDI: Single use portion cup was discarded and replaced with a multi-use utensil.
0.5
45.
4-903.11(A) and (C); Core; Two packages of partially wrapped pizza boxes are being stored on the floor next to the beverage dispensing machine. Single service/use articles shall be kept in their original protective packaging until used and stored at least 6 inches above the floor. Store pizza boxes on shelving in the plastic wrap until the boxes are folded.
1.0
47.
4-501.11; Core; Prep sink and three compartment sink are both leaking. Equipment shall be maintained in good repair. Repair both sinks.
Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 08/12/2022
Score: 97
#
Comments
Points
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled wiht the common name of the material. The spray bottle was labeled.
0.0
37.
3-302.12; Core; Squeeze bottles of various sauces and the bulk container of sugar was not labeled. Containers storing food and/or food ingredients that are not easily identifiable and have been removed from their original packaging shall be labeled with the common name of the food. Label all squeeze bottles, shakers or containers of food/food ingredients.
1.0
43.
3-304.12; Core; The utensil water on the flatop had floating food debris in it and a ring around the container. A portion cup is stored in the container of oregano. Utensils may be stored in containers of water if the water is maintained at 135F or above and the container is cleaned on a frequent basis. Utensils may be stored in foods as long as the handle is above the food. Water was dumped, container was cleaned and water temped at 145F. Remove portion cup from the container of oregano and replace with a multi-use utensil with a handle.
0.5
45.
4-903.11(A) and (C); Core; Partially wrapped pizza boxes are being stored on the floor next to the beverage dispensing machine with the food contact surface facing the tables. Single service/use articles shall be kept in their original protective packaging until used and stored at least 6 inches above the floor. Store pizza boxes on shelving in the plastic wrap until the boxes are folded.
0.5
49.
4-601.11(B) and (C); Core; The outsides of the reach in coolers need wiping down, there are food crumbs on the base of the slicer and the storage rack with onions needs wiping down. The non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
53.
5-501.17; Core; There is not a covered trash can in the ladies' bathroom. Bathrooms used by females shall be provided with a covered trash can for the disposal of feminine hygiene products.
0.0
56.
6-403.11; Core; Employee food stored on the top shelf of the tall cooler. Employee food shall be stored in a manner that prevent the contamination of the restaurant's food and supplies. Store food/drinks on bottom shelves in coolers and/or a designated area that is separate from the restaurant's food and supplies.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 06/23/2022
Score: 92.5
#
Comments
Points
16.
4-501.114; Priority; Chlorine in dish machine 0ppm. Priming the unit did not improve the concentration. Chlorine sanitizer shall be 50-200 ppm. Technician contacted for dish machine. Until fixed, sanitize in three compartment sink. CDI
1.5
16.
4-602.11; Core; Pink residue on the outside of the ice machine chute. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently. PIC took machine apart to clean during visit.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Mozzarella and marinara in pizza prep table up to 43F. Bacon in the bottom of the prep table 48F, and PIC explained he had it inside the pepperoni container in the top of the unit during lunch. Cesar dressing in display case 43F. Food shall be 41F or less. Temperature setting of pizza prep table decreased. Bacon discarded. Dressings moved in display unit to and area where the door is opened less frequently and the food in that area is 41F. CDI
1.5
23.
3-501.17; Priority Foundation; Precooked bacon, heavy cream, ricotta, and half and half lacking date. Food shall be dated when cooked, prepared, or opened. PIC dated food. CDI
1.5
24.
3-501.19; Priority Foundation; Two slices of pizza remaining on shelf below where pizza is placed on time control. Shelf unit is located high on the wall. When asked about it, PIC did not see it and stated it was from yesterday. Food on time control shall be held for a maximum of four hours and then discarded. PIC discarded food. CDI
1.5
39.
3-307.11; Core; Bulk storage dry food stored in a home depot bucket and in an old dish detergent 5 gallon bucket. Food shall be protected from contamination. Store food in approved food grade containers. Food removed from chemical buckets during inspection.
0.0
43.
3-304.12; Core; In use utensil in water on grill top at 130F. In use utensils shall be in a clean, dry location or in water 135F or higher. Maintain the water at 135F.
0.0
44.
4-903.11(A), (B) and (D); Core; Cups stacked together wet. Clean equipment shall be in a clean, dry location and in a self draining position. Allow items to air dry completely prior to stacking.
0.0
45.
4-903.11(A) and (C); Core; Single service articles in dry storage room stored with food contact portions facing up and unwrapped. One unwrapped pan had a notebook inside. Single service articles shall be stored in a clean, dry location and protected. Store in original plastic or inverted.
0.0
45.
4-502.13; Core; Emptied tomato sauce can used to hold water on grill for in use utensils. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard container once original product is removed.
0.5
47.
4-205.10; Core; New Pepsi cooler added since last inspection. Label in cooler states it is for prepackaged, unopened potentially hazardous foods. Items relocated during inspection to meet this label requirements. Chest freezer in use next to walkin fridge. Previous chest freezer that was present during permitting has been removed. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace chest freezer with approved equipment. Gain approval from Wake Co. environmental services.
0.0
47.
4-101.19; Core; New, unpainted wood added under soda machine to support it. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Paint with washable paint.
0.0
54.
5-501.115; Core; Large amount of grease on the ground around the grease receptacle and on the receptacle. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Keep lid closed, clean receptacle and remove grease from the grass/dirt.
0.5
56.
6-305.11; Core; Employee items stored on shelf above food containers and comingled with dry storage items. Water bottle stored on pizza cut table by oven and with clean plates. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store on bottom shelf or separate designated location to protect food and food items.
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 Lauren Harden 919-500-0943 Did walk through and talked about remaining transitional items. Remaining: 6,7,11,12,13,14,16,17,19,22,24,26,28,29,30
Location: 238 S. White ST WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 02/24/2022
Score: 93
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored above ricotta cheese and marinara sauce in cabinet of pizza prep line. Food shall be stored according to final cook temperature. Chicken moved to bottom shelf. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food stacked high in prep table above 41F. Bacon container at 46F due to being inside of another container in the top of the pizza make line. Butter in display case 44F and ranch 47F. Garlic oil in cabinet of pizza line 56F and employee states it was out for lunch. Food shall be 41F or less. Food relocated to cool and garlic oil discarded. Temperature setting for display case decreased. CDI
1.5
24.
3-501.19; Priority Foundation; Recently made marinara sauce cups sitting on top of the oven and employee states they are on time control. Food on time control shall have a label with the time removed from temperature control. Employee added label. CDI
1.5
28.
7-207.11; Priority; Prescription medicine, liquid medicine, first aid iodine and ointment stored on shelf above dry goods like vinegar and banana pepper containers. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Medicine relocated. Store in designated area/bottom shelf away from food and food items. CDI
1.0
28.
7-201.11; Priority; Hand sanitizer above food and next to food on two racks in the kitchen. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Store chemicals on bottom shelf/separate from food. Items relocated. CDI
0.0
39.
3-305.11; Core; Milk, peppers, marinara sauce, container of chicken and other food items on the floor in the walkin. Boxes of onions on the floor under the dry storage rack by the reachins. Food shall be protected from contamination and stored at least 6 inches above the floor. Store items on rack or rolling cart.
0.0
41.
3-304.14; Core; Wet rag hanging on basin of prep sink. Wet rags shall be stored in a chemical sanitizer. Store wet rags in bleach sanitizer water or maintain dry.
0.0
43.
3-304.12; Core; Spoon stored in newer container of ricotta resulting in almost the entire handle being in the food. Portion cup used as scoop and stored in bulk dry food. In use utensils shall be stored in a clean, dry location and protected from contamination. Store in a clean container or obtain new utensil each time product is needed. Scoops shall have a handle. Store handles up.
0.5
45.
4-502.13; Core; Wrinkled foil dishes with butter herb mixture remaining in them after bread was removed and placed back in the walkin with other foil dishes containing bread with the butter mixture. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard foil dishes after use.
0.5
45.
4-903.11(A) and (C); Core; Rolled silverware inside of napkins stored in direct contact with reused cardboard box. Single service article shall be protected from contamination and in a clean, dry location. Once removed, place rolled silverware in a washable container or pan.
0.0
47.
4-501.11; Core; Torn gasket to walkin fridge and rusty racks in walkin. Prep sink faucet leaking. Equipment shall be maintained in good repair. Replace/repair necessary items.
0.0
47.
4-205.10; Core; Chest freezer in use next to walkin fridge. Previous chest freezer that was present during permitting has been removed. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace chest freezer with approved equipment. Gain approval from Wake Co. environmental services.
0.0
49.
4-601.11(B) and (C); Core; Dust accumulation in hood, and handles of equipment have food on them. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
54.
5-501.115; Core; Large amount of grease on the ground around the grease receptacle and on the receptacle. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. Keep lid closed, clean receptacle and remove grease from the grass/dirt.
0.0
54.
5-501.11; Core; Grease receptacle and dumpster stored on the grass/dirt. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Store on solid surface. Have a concrete slab installed for units if necessary.
0.0
56.
6-305.11; Core; Employee wallet, jacket, keys, drinks and other items stored on shelf above food and next to food. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store on bottom shelf or separate designated location to protect food and food items.
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
