4-602.11; Core; Minor black residue on ice machine interior. Equipment such as ice machines shall be frequently cleaned.
1.5
28.
7-201.11; Priority; Bottle of Advil stored on shelving over prep sink/flip top cooler. Toxic materials shall be stored where they cannot contaminate food, equipment, utensils, linens, and single-service items. CDI: Medicine removed.
0.0
28.
7-102.11; Priority Foundation; Several spray bottles containing chemical cleaners inside dish area do not have identifying labels. Working containers used to store toxic materials such as cleaners and sanitizers shall be cleaner identified with the common name of the material. CDI: Labels added.
1.0
38.
6-501.111; Core; Few small flies noted in dish pit area. Premises shall be maintained free of insects and other pests.
0.0
49.
4-602.13; Core; Greasy residue build-up on handles of fry cooler flip-top. Nonfood-contact surfaces shall be maintained clean.
7-204.11; Priority; Bucket of quat sanitizer reading in the 500ppm range. Chemical sanitizers shall be used at the proper concertation for food-contact surfaces. CDI: Sanitizers remade.
1.0
49.
4-601.11(B) and (C); Core; Greasy residue on cold drawer handles. Nonfood-contact surfaces shall be maintained clean.
6-301.12; Priority Foundation; Handwashing sink at grill station without a supply of hand towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels. CDI: Hand towels replaced.
1.0
15.
3-302.11; Priority; Raw ground beef stored on prep table over opened boxes of potatoes and employee jacket. Raw chicken stored over cooked chicken wings and cooked pulled pork stored over raw pork/bacon inside walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods with ready-to-eat foods stored above raw animal foods. CDI: Items rearranged inside cooler during inspection. New storage order stickers provided during inspection.
1.5
28.
7-201.11; Priority; Spray air freshener bottle stored on dry storage shelving above facility single-service items. Toxic materials shall be stored where they cannot contaminate food, equipment, utensils, linens, and single-service items. CDI: Air freshener removed. No points deducted ay this time.
0.0
38.
6-501.111; Core; Few flies noted in dish pit area. Premises shall be maintained free of insects and other pests.
0.0
39.
3-305.11; Core; Three bins of potato chips stored on top of a box of fryer oil on the floor. Food shall be stored at least 6-inches above the floor. Please replace oil with a small table or platform.
0.0
56.
6-403.11; Core; Employee coat stored on top of opened boxes of potatoes and one employee phone stored on flip-top cooler prep surface. Lockers or other suitable facilities shall be located in a designated area where contamination of food, equipment, utensils, linens, and single-service items cannot occur. This violation has been marked on the last 4 inspections. Full points taken. CDI: Items moved.
4-602.11; Core; Minor pink residue on ice machine interior. Equipment such as ice machines shall be frequently cleaned.
0.0
56.
6-403.11; Core; Employee personal bags stored over facility multi-use items. A couple phones stored with food items. Lockers or other suitable facilities shall be located in a designated area where contamination of food, equipment, utensils, linens, and single-service items cannot occur. Repeat. CDI: Items moved.
3-302.11; Priority; Precooked sausages stored under raw pork inside walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods with ready-to-eat foods stored above raw animal foods. CDI: Items rearranged inside cooler during inspection.
1.5
41.
3-304.14; Core; Damp wiping clothes stored on counter/prep surfaces. Wiping cloths shall be stored between uses in containers of sanitizer.
0.0
49.
4-602.13; Core; Minor dust build-up on fan guard inside single door refrigerator. Minor food debris inside reach-in cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust and other debris.
0.0
56.
6-403.11; Core; Employee personal bags/lunch box stored over facility ingredients. Lockers or other suitable facilities shall be located in a designated area where contamination of food, equipment, utensils, linens, and single-service items cannot occur. Repeat. CDI: Items moved.
3-302.11; Priority; Cooked pork stored under boxes of raw bacon inside walk-in cooler. Raw animal foods shall be separated from ready-to-eat foods with ready-to-eat foods stored above raw animal foods. CDI: Items rearranged inside cooler during inspection.
1.5
23.
3-501.18; Priority; Container of salsa dated 3/13 held past its 7-day hold. Food shall be discarded if it exceeds the appropriately marked time or date. CDI: Food discarded during inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; A few dishes nested wet and unable to thoroughly drain on dish pit storage racks. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.
0.0
49.
4-601.11(B) and (C); Core; Minor dust build-up on fan guard inside single door refrigerator. Minor food debris inside reach-in cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust and other debris.
0.0
56.
6-403.11; Core; Employee protein shake bottle stored on prep counter with pizza equipment/utensils. Protein shake stored above facility items inside double door refrigerator. Lockers or other suitable facilities shall be located in a designated area where contamination of food, equipment, utensils, linens, and single-service items cannot occur.
3-302.11; Priority; Raw pancetta stored over cut, ready to eat brussel sprouts in small reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready to eat foods. CDI: Pancetta moved below brussel sprouts.
1.5
16.
4-601.11 (A); Priority Foundation; Sticker residue and baked on plastic wrap on dishes stored as clean in dish storage area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violtion. CDI: Items moved to be cleaned.
1.5
38.
6-501.111; Core; Few flies noted in dish pit area. Premises shall be maintained free of insects and other pests.
0.0
55.
6-501.12; Core; Cleaning needed on floor drains throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Employee phone and personal items stored with facility items. Lockers or other suitable facilities shall be located in a designated area where contamination of food, equipment, utensils, linens, and single-service items cannot occur.
4-601.11 (A); Priority Foundation; Sticker residue observed on dishes stored as clean in dish pit. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Dishes nested wet and unable to thoroughly drain. Equipment and utensils shall be stored in a self draining position that allows air drying.
0.0
47.
4-501.11; Core; Gasket observed hanging off single door reach-in cooler. Equipment shall be maintained in a state of good repair. CDI: Gasket repaired during inspection.
0.0
48.
4-302.14; Priority Foundation; Facilities test strips were defective or damaged and unable to read chemical concentration. Test strips were compared with EHS test strips which were able to read properly. A test kit or other device that accurately measures the concentration in MG/L of Sanitizing solutions shall be provided. CDI: Test strips acquired during inspection.
3-302.11; Priority; Observed raw shrimp stored directly under ground beef and whole intact beef. Food shall be protected from cross contamination by storing raw animal food items based on final cook temperatures. CDI: Shrimp moved to be stored above the beef.
1.5
16.
4-501.114; Priority; Sanitizer reading at 0ppml after several runs of the mechanical dish machine. A chemical sanitizer used for mechanical sanitizing operations shall be used in accordance with the EPA registered label and at the proper concentration. CDI: Facility switched to manually sanitizing dishes in 3-compartment sink. PIC called EcoLab during inspection to repair machine.
1.5
43.
3-304.12; Core; In-use utensils stored in a container of water on stove top at 90F. Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is frequently cleaned.
0.0
47.
4-501.11; Core; Gaskets on reach-in portion of pizza cooler are loose/torn and need to be replaced. Equipment shall be maintained in a state of good repair.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food 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. No points deducted. Information sent to PIC during inspection.
0.0
10.
5-205.11; Priority Foundation; Only handwashing sink at grill station area had been turned off due to a faucet leak. Handwashing sink shall be maintained so that is accessible at all times for employee use. CDI: Sink turned back on. PIC to keep sink on during hours of operation until it can be fully repaired.
1.0
16.
4-601.11 (A); Priority Foundation; A few dishes stored with sticker residue and food debris on them. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
17.
3-701.11; Priority; One cherry tomato observed with microbial growth. A food that in unsafe, adulterated or not honestly presented shall be discarded or reconditioned according to an approved procedure. CDI: Item discarded.
0.0
43.
3-304.12; Core; Pair of tongs stored hanging off pizza oven handles exposed to being bumped into by employees. During pauses of food preparation and dispensing utensils shall be stored on a clean protected location of the preparation table or cooking equipment. PIC to store tongs elsewhere.
0.0
49.
4-601.11(B) and (C); Core; Dust build-up on storage shelving at grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust and other debris. PIC to thoroughly clean above mentioned areas.
0.0
General Comments
Inspection lead by Peri Sellew
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; 0 points; Handsinks in both men's and women's restrooms was measured around 75F. Handsinks should be supplied with water that is at least 100
F. Have sinks repaired to supply hot water.
0.0
10.
6-301.14; Core; 0 points; Handsink behind register and in the bar area were not marked with handwashing signs. All handsinks should be equipped with signs reminding employees to wash their hands. Please place signs at all handsinks.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Blanched fries at held on ice on the counter next to the fryer were measured at 63F. TCS foods shall be held at 41F or below. Highly recommend holding these fries on time control instead of temperature control. Under this method, fries may be held out of refrigeration for up to 4 hours and shall be discarded after 4 hours (fries may never be kept to be served later or for another use). Fries must be time marked and written procedures must be held onsite (emailed template for written procedures to PIC). CDI-Fries were diacarded.
1.5
23.
3-501.18; Priority; 0 points; One container of risotto in the walk-in cooler was marked with a date of 10/18, exceeding the 7 day hold limit. Potentially hazardous food shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI-Risotto was discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; 0 points; Plates and bowls at the front counter are not covered or inverted to prevent contamination. Bowls inside small reach-in cooler (beside stand mixer) observed with debris inside top bowls. Store these items inverted or covered to prevent contamination.
0.0
51.
5-202.13; Priority; Flexible hoses from drains in the ice bin in the bar area and from the soda machine to the floor drains do not have an air gap between the end of the hose and the floor drain. Hoses are inside the floor drains. An air gap between the end of the drain hose and the floor level rim of the floor drain shall be at least twice the diameter of the drain hose. Verification Required; EHS will return to ensure that air gaps have been achieved.
1.0
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 TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 10/28/2021
