4-601.11 (A); Priority Foundation; Observed multiple plastic pans that were deemed clean with food residue on them or still had a very greasy feel to them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items moved to be washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) at the salad bar that are above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to cooler location or voluntarily discarded. EHS highly recommends using time control on the salad bar like you do for your hot bar.
3.0
44.
4-903.11(A), (B) and (D); Core; Observed many clean pans being stacked together wet. Observed utensils being stored with the food/mouth portion up.- Clean equipment and utensils shall be stored in a self draining position that allows air drying and shall be inverted to prevent contamination.- Please do not stack wet.
1.0
48.
4-501.14; Core; Dishwashing machine interiors had significant lime (calcium) build-up. Rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure it performs its intended function...Delime dishwashing machine interiors more frequently, and increase cleaning frequency of 3-comp sink.
1.0
49.
4-602.13; Core; Cleaning is needed on the gaskets throughout, the drink machine out front, shelving throughout, hoods, sides of equipment, and pizza makeline vent openings.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
1.0
55.
6-501.12; Core; Kitchen flooring, baseboards, walls, sink drain pipes, and ceiling vent grates were soiled in various areas. Vent hood filters and flooring under dining area beverage counter were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
4-601.11 (A); Priority Foundation; Observed multiple plastic pans that were deemed clean with food residue on them or still had a very greasy feel to them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items moved to be washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Mozzarella cheese and cut lettuce (salad bar) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by immediately serving or properly refrigerating.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed many clean pans being stacked together wet. Observed utensils being stored with the food/mouth portion up.- Clean equipment and utensils shall be stored in a self draining position that allows air drying and shall be inverted to prevent contamination.- Please do not stack wet.
1.0
48.
4-501.14; Core; Dishwashing machine interiors had significant lime (calcium) build-up. Rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure it performs its intended function...Delime dishwashing machine interiors more frequently, and increase cleaning frequency of 3-comp sink.
1.0
49.
4-602.13; Core; Cleaning is needed on the gaskets throughout, the drink machine out front, shelving throughout, and pizza makeline vent openings.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed. THIS IS A REPEAT ITEM. FULL (1) POINT WILL BE DEDUCTED IF ON NEXT INSPECTION.
0.5
55.
6-501.12; Core; Kitchen flooring, baseboards, walls, sink drain pipes, and ceiling vent grates were soiled in various areas. Vent hood filters and flooring under dining area beverage counter were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above. THIS IS A REPEAT ITEM. A FULL (1) POINT WILL BE DEDUCTED IF ON NEXT INSPECTION.
0.5
55.
6-501.11; Core; Some of the tiles in the walk in cooler are broken off/missing.- Physical facilities shall be maintained in good repair.-Please replace the tiles.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Mozzarella cheese and cut lettuce (salad bar) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by immediately serving or properly refrigerating.
1.5
40.
2-402.11; Core - A few food workers had no hair restraint over facial hair...Food employees shall wear hair restraints, including beard restraints, that covers body hair to effectively keep their hair from contacting exposed food, clean equipment/utensils and single service items...Instruct food workers to wear hair restraints as required.
0.0
41.
3-304.14; Core - Three buckets of wiping cloth sanitizer had quaternary ammonium (QA) sanitizer less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Replace wiping cloth solution with proper strength sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean beverage glasses and food pans and containers were stacked wet. Some bowls and plates were stored with food contact sides up and unprotected, and clean lids were stored in soiled container...Clean equipment/utensils shall be stored shall be stored on clean, dry surface, in self-draining position that allows air drying, and where they are not exposed to contamination...Separate wet items so they air dry before stacking. Cover or invert clean dishes/items on clean surfaces.
1.0
45.
4-903.11(A) and (C); Core - A few stacks of disposable cups were not protected at dining room self-serve counter...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original sleeves pulled up to rims of top cups on stacks.
0.0
48.
4-501.14; Core - Dishwashing machine interiors had significant lime (calcium) build-up. Rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure it performs its intended function...Delime dishwashing machine interiors more frequently, and increase cleaning frequency of 3-comp sink.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of cooking equipment, pizza make line unit's exterior vent openings, wire shelving throughout facility...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.115; Core - Old broken wood pallets, packing plastic, cardboard pieces and accumulation of leaves were on ground in dumpster enclosure...Refuse/recycling dumpster enclosure shall be maintained clean and maintained free of unnecessary items...Remove items above and properly dispose of them.
0.0
55.
6-501.12; Core - Kitchen flooring, baseboards, walls, sink drain pipes, and ceiling vent grates were soiled in various areas. Vent hood filters and flooring under dining area beverage counter were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
1.0
55.
6-501.16; Core - A few wet mops were on the floor near mop sink...After use, mops shall be positioned to air dry without soiling walls, equipment and supplies...Hang mops with handles up and mop heads down so they can air dry properly.
0.0
General Comments
DISCUSSION: Since customers can made return visits to salad bar, post a sign at salad bar that instructs them to take a clean plate with each trip to salad bar (CONSUMERS may not be allowed to use soiled TABLEWARE, including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the display and serving EQUIPMENT.)...NOTE: Pizza sauce and sweet sauce for marinara are not considered TCS* foods based on a State evaluation. This facility MUST maintain in the establishment at all times an NCDHHS approval letter (dated 2019) that shows these sauces are not TCS* foods. It must be shown to the health department upon request during future inspections...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
3-501.16 (A)(2) and (B); Priority - Grated mozzarella cheese and ham topping in pizza make line top 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.
1.5
44.
4-903.11(A), (B) and (D); Core - Many clean beverage glasses and food pans and containers were stacked while wet...Clean equipment/utensils shall be stored shall be stored on clean, dry surface and in self-draining position that allows air drying...Separate wet containers, pans and glasses.
1.0
48.
4-501.14; Core - Dishwashing machine interiors had significant lime (calcium) build-up...Warewashing machines shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure it performs its intended function...Delime dishwashing machine interiors more frequently.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of cooking equipment, exteriors and interiors of refrigerators/freezers and their gaskets, pizza make line unit's exterior vent openings, wire shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Drain hole on cardboard dumpster had no plug in place...Drains in refuse or recycling receptacles shall have drain plugs in place...Replace the missing drain plug.
0.5
54.
5-501.113; Core - Grease dumpster top lid and a few side doors on trash/recycling dumpsters were open...Outdoor dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
54.
5-501.115; Core - Many empty white oil containers and some cardboard were on ground around dumpsters...Refuse/recycling dumpster enclosure shall be maintained clean and maintained free of unnecessary items...Remove white containers and cardboard and properly dispose of this material.
0.0
55.
6-501.12; Core - Kitchen flooring, baseboards, walls, sink drain pipes, and ceiling vent grates were soiled in various areas. Vent hood filters and flooring under dining area beverage counter were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.16; Core - A few wet mops were on the floor near mop sink...After use, mops shall be positioned to air dry without soiling walls, equipment and supplies...Hang mops with handles up and mop heads down so they can air dry properly.
0.0
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
2-102.12 (A); Core - No person in charge with food protection manager certification was present during the entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: Establishment's permit was issued on 11/22/2021. You have 210 days from permit date to provide a CFPM that is on duty at all times during operation.
0.0
6.
2-401.11; Core - One covered employee beverage was stored on shelf above take-out food boxes...Employees shall eat and drink only in designated areas where contamination of food, clean equipment/utensils and disposable food containers cannot result...CDI by properly storing beverage.
0.0
40.
2-402.11; Core - One food worker had no hair restraint...Food employees shall wear hair restraints that covers body hair to effectively keep their hair from contacting exposed food, clean equipment/utensils and single service items...Instruct food workers to wear hair restraints as required.
0.0
41.
3-304.14; Core - Three buckets of wiping cloth sanitizer had quaternary ammonium (QA) sanitizer less than 150 ppm (minimum requirement for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Replace wiping cloth solution with proper strength sanitizer (150-400 ppm).
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean beverage glasses and some food containers were stacked while wet...Clean equipment/utensils shall be stored shall be stored on clean, dry surface and in self-draining position that allows air drying...Separate wet containers and glasses so they completely air dry before stacking.
0.5
48.
4-501.14; Core - Dishwashing machine interiors had significant lime (calcium) build-up...Warewashing machines shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure it performs its intended function...Delime dishwashing machine interiors.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled proofer door edges, counters under dining area beverage equipment, pizza make line unit's exterior vent openings, some shelving, and baby high chairs...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Drain hole on cardboard dumpster had no plug in place...Drains in refuse or recycling receptacles shall have drain plugs in place...Replace the missing drain plug.
0.5
55.
6-501.12; Core - Flooring under equipment, shelving, walk-in cooler, and under dining area beverage counter were soiled, and walls behind sink/dishwashing areas were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
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
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
8.
2-301.14; Priority - On at least a few occasions, observed worker at dishwasher handle soiled utensils and then proceeded to touch clean utensils without washing hands in between...After contaminating hands, they shall be washed before handling food, clean equipment, and utensils...CDI by having worker wash hands. NOTE: Ensure workers wash hands for 10-15 seconds with soap and warm water.
2.0
10.
6-301.14; Core - No handwashing signs were at the two handsinks in kitchen...A sign that notifies employees to wash their hands shall be posted at all handsinks used by employees...Provide handwashing signs as required.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Sealed bag of meat sauce was at 64F in container of water...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding bag of sauce.
1.5
28.
7-201.11; Priority - Spray bottle with yellow cleaner was stored above bottles of soda...Chemicals and cleaners shall be stored to prevent contamination of food, beverages and clean equipment and utensils...CDI by properly storing spray bottle.
0.0
37.
3-302.12; Core - Some bottles of sauces 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 bottles to denote contents.
0.0
44.
4-903.11(A), (B) and (D); Core - Many food pans, trays, and beverage glasses were stacked while wet, and utensils were being air dried on top of cloth toweling...Clean equipment/utensils shall be stored shall be stored on clean, dry surface and in self-draining position that allows air drying...Separate wet containers/trays so they completely air dry before stacking, and do not place wet utensils on cloth toweling (which can harbor bacteria).
0.5
45.
4-903.11(A) and (C); Core - Observed unprotected/uncovered food contact surfaces of pizza boxes, beverage cups and cups lids...Single service disposable food/beverage containers shall be protected from contamination...Cover pizza box food contact surfaces or invert on clean surfaces. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Store lids with beverage contact side down.
0.5
54.
5-501.114; Core - Drain hole on cardboard dumpster had no plug in place...Drains in refuse or recycling receptacles shall have drain plugs in place...Replace the missing drain plug.
0.0
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
