3-501.16 (A)(2) and (B); Priority; Roast beef and cut greens were holding at 53F in a prep top unit. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were found closely stacked together while wet. After being cleaned, Equipment and utensils shall be stored in a self draining position that allows for air drying.
0.5
49.
4-601.11(B) and (C); Core; 3 compartment sink surface where clean dishes are staged has sticky residue buildup. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
3-501.16 (A)(2) and (B); Priority; Hot dogs closest to the door in the prep bottom cooler were at 43F. Roast beef and cheese in the main prep cooler were holding at 44F. Potentially hazardous foods being held cold shall remain at 41F or below.
2-401.11; Core; At the beginning of the inspection, one employee drink was found on prep table. Employees shall drink from a closed beverage container with a lid and straw to prevent contamination of employee's hands. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Water bottle was removed from that area.
0.0
28.
7-201.11; Priority; One chemical sanitizer bottle was stored next to single-use items and napkins in the front service area. Poisonous or toxic materials shall be stored in a way that prevents contamination of food or clean equipment. CDI- Sanitizer was relocated to a new area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Michael Robinson (919)239-3334
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Observed an employee only sanitize a nozzle for the relish pump for about 30 seconds. Be sure that you sanitize for the approved manufacturer's time of one minute. Sanitizer was low in concentration in the 3 compartment sink. The dispenser is dispensing at the proper concentration range so be sure employees are filling up correctly. Quat ammonia sanitizer being used must have a concentration of 150-400 ppm. CDI - sanitizer was remade and the nozzle was placed back in the sanitizer.
0.0
15.
Found the turkey sandwiches to be between 72-95 degrees F when it was removed from the pizza oven. All of the products are commercially pre-cooked but they must be reheated to at least 135 degrees F. Need to monitor the final reheat temperatures for the sandwiches better to make sure they reach 135 degrees F or warmer. CDI - the sandwiches were placed back in the oven to finish reheating.
1.5
16.
Found turkey sandwiches to be 121 degrees F in the hot-hold unit. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - sandwiches were discarded.
0.0
17.
Found chicken on the grilled chicken salads in the cooler to be 46-50 degrees F. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - air temperature of the cooler was 35 degrees F. Talked to management about ways to make sure the chicken gets down to temperature after assembly.
0.0
18.
Found 4 pre-made pizzas sitting in the holding cabinet without a time label on them. TILT procedures must be followed according to the state approval letter. CDI - pizzas were cooked and talked to the management about labeling pizzas when they are made.
1.5
25.
Need a thermometer in the salad reach in cooler.
0.0
45.
Fix broken coving under the 3 compartment sink.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found soda dispenser to be dirty where the nozzles are placed. Found the ice machines above the soda machines to have build-up on the interior. Food contact surfaces must be kept clean and be properly sanitized. Will make a critical violation follow-up visit to make sure the ice machines above the soda dispensers have been cleaned.
1.5
15.
Found the Carne Asada and chicken bakes to be between 103-195 degrees F when it was removed from the pizza oven. All of the products are commercially pre-cooked but they must be reheated to at least 140 degrees F. The facility has changed cooking procedures where the bakes cook on the top and the pizzas cook on the bottom. The top oven has a slower conveyor belt so they cook longer. Need to monitor the final temperatures for the bakes better to make sure they reach 140 degrees F or warmer. CDI - the bakes were placed back in the oven to finish the reheating.
0.0
34.
Found wet plastic dough containers stacked tightly on the utensils shelf. Found a metal bucket stored right side up with water in the bottom above the 3 comparment sink. Utensils must be allowed to properly air-dry. Found clean utensils stored on the shelf directly above the dirty well of the 3 compartment sink. The bottom shelf is within the 18 inch splash zone. Be sure to store utensils on the clean side or on the top shelf which is outside the splash zone. Clean utensils must be stored in a manner to avoid contamination.
0.5
38.
Quat ammonia test strips have expired.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 03/02/2012
Found cutting board to be stored dirty. Found container storing several utensils that were dirty. Found soda dispenser to be dirty where the nozzles are placed. Food contact surfaces must be clean and be properly sanitized. CDI - food contact surfaces were cleaned or moved to the dish area during the inspection.
1.5
15.
Found the Carne Asada Bake to be only 103-121 degrees F when it was removed from the pizza oven. All of the products are commercially pre-cooked but they must be reheated to at least 140 degrees F. CDI - the bakes were placed back in the oven to finish the reheating.
0.0
17.
Found sausage in the make line cooler that was out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - lid was placed over the open area in the make line cooler and the lid was closed.
0.0
18.
Found carne asada bakes in the holding cabinent under TILT procedures approved by the state that were not labeled. According to the procedures, the pizzas and chicken bakes are to be labeled with their discard time in the holding rack they are stored in across from the pizza make line cooler. Must follow state approved procedures according to the approval letter. CDI - the TILT chart was labeled with proper discard time.
1.5
19.
Found a spray bottle of chloronated cleaner stored next to boxes of food service gloves on the rear storage shelf. Toxic substances must be stored in a manner to avoid contamination.
0.0
34.
Found clean utensils stored in a dirty container on the utensils storage shelf. Clean utensils must be stored on clean surfaces.
0.0
35.
Found single-service lid holders in the dining area to be dirty. Single-service items must be stored in a manner to avoid contamination.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found chicken bakes to be slightly out of temperature on one end. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - food was discarded.
0.0
18.
Found pizzas and chicken bakes in the holding cabinent under TILT procedures approved by the state that were not labeled. According to the procedures, the pizzas and chicken bakes are to be labeled with their discard time in the holding rack they are stored in across from the pizza make line cooler. Must follow state approved procedures according to the approval letter. CDI - pizzas were placed in the oven to cook or discarded and the magnetic labels were being made.
1.5
35.
Found single-service silverware stored next to a chemical spray bottle. Be sure single-service items are stored in a manner to avoid contamination.
0.5
36.
Dishsink drainpipe has a small leak below the sanitizer well. Found a few cracked plastic pans. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Be aware of chemical storage of chemical spray bottles around foods.
Found pizzas and chicken bakes in the holding cabinent under TILT procedures approved by the state that were not labeled. According to the procedures, the pizzas and chicken bakes are to be labeled with their discard time in the holding rack they are stored in across from the pizza make line cooler. Must follow state approved procedures according to the approval letter. CDI - pizzas were placed in the oven to cook and the magnetic labels were being made.
0.0
19.
Found a spray bottle of glass cleaner stored on the half-wall above the food prep table where food was being prepped. Found a spray bottle of chlorinated cleaner solution stored on food prep table where single-service pizza boxes were sitting. Chemicals must be stored in a manner to avoid contaminating food and food contact surfaces.
1.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Sauerkraut stored in single service cups in bun warmer not held hot enough. Sauerkraut must be kept hot at least 135F, or cold at 45F or less. CDI-Food was thrown away.
2.0
17.
Shredded cheese not cold enough in pizza prep refrigerator. Hold cold potentially hazardous food at 45F or less. CDI-cheese placed into walk in.
2.0
36.
Lid and doors of pizza prep unit would not close completely (repeat); inside back wall of unit has panel which has moved, exposing opening. Gaskets torn on doors of refrigerator underneath pizza hot holding unit.
0.5
40.
Soda has dried below removable doors of customer self-serve unit.
0.5
45.
Clean floor behind vending machines in customer self-serve area.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer 150 ppm in third compartment of utensil washing sink. Sanitizer must be between 200-400 ppm. Immerse utensils for at least two minutes. Sanitizer machine was adjusted to correct concentration (CDI).
1.5
16.
Sauerkraut stored in single service cups in large plastic container on top of hot dog hot holding unit at room temperature. Sauerkraut must be kept hot above 135F after removal from cold holding. Food was placed inside hot holding unit to heat quickly (CDI).
0.0
17.
Shredded cheese and pepperoni were not held cold enough. Hold cold foods at 45F or less. Shredded cheese and pepperoni placed into walk in (CDI).
0.0
25.
Two of eight food thermometers were off temperature by more than 2 degrees Fahrenheit and calibrated during inspection.
0.0
33.
Scoop with handle must be used to scoop shredded cheese, with handle stored out of food.
0.0
35.
One stack of single service cups stored without plastic sleeve. Store cups with plastic sleeve around lips of cups to protect from contamination.
0.0
36.
Lid and doors of pizza prep unit would not close completely. Hand sink must be recaulked to provide smooth and easily cleanable surface.
0.0
40.
Clean sides of equipment - dessert fridge has chocolate sauce on sides and above door. Soda has dried below removable doors of customer self-serve unit.
0.0
44.
Trash compactor leaking onto ground.
0.0
46.
Hood of pizza oven must be recaulked to provide smooth and easily cleanable surface.
0.0
49.
No documentation of approved training - no credit awarded.
REGISTER FOR FREE NEWSLETTER AT WWW.WAKEGOV.COM/FOODSAFETY PROVIDE FOODSAFETY COURSE INFORMATION TO FRANCES BREEDLOVE, 919-856-7400, TO RECEIVE STATE CERTIFICATE AND 2 BONUS POINTS.
