2-301.14; Priority; A employee went outside and come back into the kitchen without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was informed on proper handwashing. CDI.. The employee was washing his hand properly before then end of the inspection.
2.0
16.
4-601.11 (A); Priority Foundation; There were several pizza pans that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean the storage shelves. Clean around the oven and cooking equipment must be kept free of an accumulation of dirt, Food residue and other debris.
0.0
55.
6-501.12; Core; Clean the floors near the sinks and food prep areas to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
6-301.14; Core - No handwashing signs were posted at kitchen handsinks...Handwashing signs that notifies food employees to wash their hands shall be posted at handsinks used by employees...CDI by providing handwashing signs.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less to time as a public health control procedure can be used...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Two sanitizer spray bottles were not labeled with their contents...Working containers of sanitizers and cleaners shall be labeled with common name of material inside...CDI by labeling spray bottles.
1.0
28.
7-201.11; Priority - Two sanitizer spray bottles were stored near/above parmesan cheese food shakers...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing spray bottles.
0.0
29.
8-103.12; Priority Foundation - Five large tubs of pizza sauce left at room temperature (not under refrigeration) were not time marked according to requirements of sauce variance received by the State and according to store's procedures...Approved variances shall follow their approved procedures...CDI by time marking pizza sauce containers.
1.0
38.
6-202.15; Core - Exterior rear door's self-closing device was not attached...Outer openings of food establishments shall be protected against entry of insects and rodents by a solid, self-closing and tight-fitting door...Reattach the self-closing device so door is self-closing.
1.0
40.
2-303.11; Core - One food worker was wearing dangling bracelet with charms (and at times would touch food that was being prepared)...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...CDI by having worker remove bracelet.
0.5
40.
2-402.11; Core - Two food workers had uncovered facial hair...Food employees shall wear hair restraints such as hats, hair coverings, nets or beard restraints that covers body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Have workers cover facial hair as required.
0.0
43.
3-304.12; Core - Handle of scoop inside corn meal was touching the corn meal...Dispensing utensils shall be stored on clean, dry surface or inside food with handle extending out of food...Store scoop with handle up and out of corn meal.
0.0
47.
4-501.11; Core - Several wire shelves were rusty and peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves.
0.5
47.
4-502.11(A) and (C); Core - At least one food container was cracked...Food service utensils shall be kept in good repair...CDI by discarding cracked container.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks has some grease/soil build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, shelf vinyl liners, dunnage racks, exterior refrigerator vent holes and condenser coils underneath...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Bathroom toilet was soiled, including side ceramic bases...Plumbing fixtures such as handsinks and toilets shall be kept clean...Increase toilet cleaning frequency.
0.5
54.
5-501.111; Core - Cardboard dumpster was rusted through and had one broken top lid...Refuse/recycling receptacles shall be maintained in good repair...Replace dumpster with one that is in good repair and has attached lids.
0.5
55.
6-501.11; Core - Caulk was damaged/missing between sinks and walls and splashguards...Physical facilities shall be kept in good repair...Replace the damaged caulk, ensuring it is smooth and easy to clean.
0.0
General Comments
TCS* foods: 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
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. In make line top, always keep foods below the container chill/fill lines to ensure proper temperatures.
1.5
38.
6-202.15; Core - Exterior rear door's self-closing device was not attached...Outer openings of food establishments shall be protected against entry of insects and rodents by a solid, self-closing and tight-fitting door...Reattach the self-closing device so door is self-closing.
1.0
40.
2-402.11; Core - Several food workers had uncovered facial hair...Food employees shall wear hair restraints such as hats, hair coverings, nets or beard restraints that covers body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct workers to cover facial hair as required.
0.5
47.
4-501.11; Core - Several wire shelves in pizza make line unit and dry storage were rusty and peeling...Food service equipment shall be maintained in good repair...Replace shelving with similar approved shelves.
0.5
47.
4-101.19; Core - Soiled cardboard was underneath clean cardboard food boxes...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Discard soiled cardboard lining dunnage rack. Consider using vinyl liner under cardboard instead.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, shelf vinyl liners, dunnage racks, exterior refrigerator vent holes and condenser coils underneath...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Bathroom toilet was soiled...Plumbing fixtures such as handsinks and toilets shall be kept clean...Increase toilet cleaning frequency.
0.0
54.
5-501.111; Core - Cardboard dumpster was rusted through and had one broken top lid...Refuse/recycling receptacles shall be maintained in good repair...Replace dumpster with one that is in good repair.
0.5
54.
5-502.11; Core - Cardboard was above top level of cardboard dumpster with cardboard piled on top of lids...Trash and recyclables shall be removed from premises frequently enough to minimize objectionable odors and conditions that attract or harbor insects and animals...Contact trash/recycling company to remove cardboard more frequently.
0.0
55.
6-501.11; Core - Handsink cold water knob by pizza prep area was stripped, and 3-comp sink faucet arm was leaking. Caulk was damaged/missing between handsinks and walls and by splash guards...Physical facilities shall be maintained in good repair...Repair/replace damaged faucet knob and arm, and replace caulk where needed.
0.5
55.
6-501.12; Core - Wall surfaces under 3-comp sink and sides/edges of bathroom door were soiled...Physical facilities shall be maintained in clean...Increase frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Ensure water heater is working properly to maintain hot water at handsinks at 100F or above and at 110F or above at 3-comp sink>>>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
5-202.12; Core - Towards end of inspection, hot water at all sinks in facility (including 3-comp sink faucet) was 62-63F after running water for several minutes...Hot water at handsinks shall be maintained at 100F or above at all times during operation...Increase hot water temperature to a minimum of 100F at each handsink.
1.0
16.
4-501.114; Priority - Quaternary ammonium (QA) sanitizer in one spray bottle was less than 200 ppm...Sanitizer concentration shall be 200-400 ppm for type of QA sanitizer used...CDI by filling bottle with proper strength sanitizer.
0.0
38.
6-202.15; Core - Exterior rear door's self-closing device was not attached...Outer openings of food establishments shall be protected against entry of insects and rodents by a solid, self-closing and tight-fitting door...Reattach the self-closing device so door is self-closing.
1.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate food containers so they completely air dry before stacking.
0.5
44.
4-901.11; Core - Observed worker using cloth towel to dry food containers that were wet...Clean equipment/utensils shall not be cloth dried except that utensils that have been air dried may be polished with clean, dry cloths...Discontinue using cloth towels to dry containers--air dry only.
0.0
45.
4-903.11(A) and (C); Core - Some cardboard circles and inserts used in boxes were stored in soiled containers...Single service disposable food containers shall be protected from contamination...Clean the soiled storage containers.
0.0
47.
4-501.11; Core - Some wire shelves in pizza make line unit were peeling or rusty, and vinyl liner on one shelf had holes in it...Food service equipment shall be maintained in good repair...Replace shelves and vinyl liner.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, dunnage racks, and black racks that pizza dough trays are placed on...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
50.
5-103.11; Priority Foundation - Towards end of inspection, water heater(s) was not maintaining handsink hot water at 100F or above (see temperature chart), and 3-comp sink faucet hot water temperature was 62F...Water water generation and distribution systems shall be sufficient to meet peak hot water demands throughout facility...CDI-By end of inspection, hot water throughout facility was at proper temperature. Provide maintenance or repair of water heater(s) so they provide and maintain the required hot water throughout facility.
0.5
54.
5-502.11; Core - About 15 bags of garbage (some partially open) were on ground around trash dumpster, and garbage was overflowing from dumpster top so lids could not be closed. Cardboard was also above top level of cardboard dumpster with lid open...Trash and recyclables shall be removed from premises frequently enough to minimize objectionable odors and conditions that attract or harbor insects and animals...Contact trash company to remove trash and cardboard from premises and maintain pickup frequency to prevent trash and cardboard accumulation.
0.5
55.
6-501.11; Core - Caulk behind a few sinks was damaged/cracked and missing between one handsink and adjacent splash guard...Physical facilities shall be maintained in good repair...Replace damaged or missing caulk where needed.
0.5
55.
6-501.12; Core - Pizza oven hood was soiled and exterior conduits and cords were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
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
