2-102.12 (A); Core; PIC not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
16.
4-601.11 (A); Priority Foundation; Metal containers, plastic containers and other multiuse utensils stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes placed in dish washing area. Repeat.
1.5
24.
3-501.19; Priority Foundation; Pizza on TPHC but not time stamped. Foods held on time shall be time stamped. CDI: Pizzas time stamped.
4-501.11; Core; Ice build up in walk in freezer. Equipment shall be maintained in good repair.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment, including shelves, microwaves, outsides of equipment and prep tables. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; ANSI certified manager training is needed for the present manager.
1.0
10.
6-301.12; Priority Foundation; No Towels are available at the handwashing sink. Dispenser was not functioning properly. Provide towels at each handwashing sink. Towels were added and are now dispensing.
1.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean and has storage on the drainboard. Maintain sink clean and available for use for washing vegetables, etc. Sink was cleared of utensils and detergent used to scrub the sink. After cleaning and rinsing, sink was sprayed with sanitizer.
1.5
49.
4-601.11(B) and (C); Core; Table with the microwave, table in the cooking area, refrigerators, etc are soiled and need cleaning. Maintain equipment clean.
0.5
51.
5-202.13; Priority; Hose has been added to the ware washing sink in place of the faucet. Spring is out of place and hose hangs into the ware washing sink. No Air Gap is present. An air gap between the water supply inlet and the flood level rim of the sink shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Adjustment was made to secure the spring properly and remove a portion of the shelf above the sink that was restricting movement. Hose now swings freely above the flood level of the sink and may be pulled down, but springs back above the sink.
0.0
55.
6-501.12; Core; Floor in the back kitchen is slippery. Cleaning is needed. Maintain physical facilities clean.
2-102.12 (A); Core; ANSI certified manager training is needed for the present manager.
1.0
28.
7-204.11 ; Priority; Sanitizer is too strong. There is both Quaternary Ammonium Sanitizer (pink) and Bleach water. Use Test Strips to verify concentration is within range. Water was added to both solutions to provide quat at 200 to 300 ppm and bleach water at 50 to 200 ppm chlorine.
1.0
43.
3-304.12; Core; Several utensils are stored in a container of water on the table in the cooking area. Store knives and utensils on clean, dry surfaces. If utensils are stored in water, water shall be maintained hot, above 135 degrees F. Utensils were taken to the ware washing sink for cleaning.
0.5
49.
4-601.11(B) and (C); Core; General cleaning of shelving, legs of equipment, pizza refrigerator, Hobart Floor Mixer (especially the surface above the mixing bowl), Pizza Cutting Table, surfaces, etc is needed. Maintain equipment clean.
1.0
55.
6-501.12; Core; Walls and floor are not clean in areas. Clean the wall at the preparation table in the back. Maintain physical facilities clean.
0.5
General Comments
Allow customers to use the toilet room that includes the handwashing sink. Sign "out of order" was removed today.
2-501.11; Priority Foundation; Written Procedures for clean-up of vomit and diarrheal events is required. see email for supporting documents that can be printed to meet the requirement. Clean-up kits are also available
0.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. After use, use detergent and clean the sink. After rinsing, apply sanitizer and allow to air-dry. Sink was cleaned during inspection. . . Hobart Floor Mixer has a lot of build-up on the splash surface directly above the mixing bowl. Maintain this surface clean to prevent material from falling into the dough. Surface was scrubbed cleaned today upon request.
1.5
44.
4-903.11(A), (B) and (D); Core; Pizza Peel is stored on the floor, leaning against the wall. Store pizza peel in a clean location, off the floor. Pizza Peel was moved to the top of the oven.
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
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy is required and has not been implemented. Food Employee Reporting Agreement form provided today & sign that can be posted for employee reference.
0.0
5.
2-501.11; Priority Foundation; Written Procedures for clean-up of vomit and diarrheal events is required. see email for supporting documents
0.0
6.
2-401.11; Core; Employee beverages are stored on the shelf above a prep table and on the back table being used for cheese preparation. Designate specific storage areas for drinks and personal items, that is separate from food preparation areas. A bottom shelf is often appropriate.
0.5
16.
4-501.114; Priority; No detectable sanitizer / chlorine present in the sanitizer. Use test strips to verify sanitizer is properly mixed. Solution was emptied today and testing method verified.
1.5
47.
4-101.19; Core; Remove laser film lining the shelf under the table to provide a washable finish.
0.0
48.
4-501.18; Core; Sanitizer has several things floating in it. 3-compartment sink has unclean build-up. Clean the sink daily. Fill sanitizer into a clean sink basin. Educate employees that wares shall be thoroughly cleaned and rinsed before going into the sanitizer. If solution becomes visibly soiled, empty the sanitizer and remix.
0.5
General Comments
educational note: do not use bare hands on the cooked pizza. After pizza is cooked, wear gloves, use parchment paper as a barrier, or use a spatula to prevent bare hands from touching the cooked pizza.
