2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - No person in charge with certification as a food protection manager was present during inspection, priority violations were found during inspection, and person in charge could not properly answer questions related to foodborne disease prevention...Person in charge shall properly demonstrate knowledge of foodborne disease prevention related to operation of establishment...CDI by discussing requirements with PIC and providing demonstration of knowledge sheet for future reference.
1.0
2.
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. For information on ServSafe classes and exams for a certified food protection manager, go to ServSafe.com OR raisethegrade.com
1.0
8.
2-301.14; Priority - Observed worker come in from outside and started touching containers of food in back prep area without washing hands first...Upon coming in to kitchen from outside or after contaminating hands in any way, hands must be washed...CDI by having worker wash hands. NOTE: After washing hands at handsink, use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
2.0
9.
3-301.11; Priority - Observed worker grab pepper with bare hand to place in pizza box...There must be no bare hand contact with ready-to-eat food items. Ready-to-eat foods must be handled by using any of the following methods: clean tongs, clean single service gloves, deli paper, or other dispensing equipment...CDI by having worker discard pepper and obtain clean tongs to handle peppers.
2.0
22.
3-501.16 (A)(2) and (B); Priority - Cheese strips were as high as 48F in pizza make line top...Unless actively preparing or properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cheese strips.
0.0
29.
8-103.12; Priority Foundation - Variance approval from NCDHHS specifies that pizza sauce preparation procedures must be available, but procedures posted did not include 10 hour hold time for sauce. Also, according to procedures, once sauce is made for the day, it must be discarded at the end of day and after 10 hours, but some sauce was refrigerated and saved from the previous day (including sauce for small sauce cups)...Permit holder shall comply with approved variance procedures...CDI by including 10 hour hold and discard time written on pizza prep procedures. Also, sauce from the day before was voluntarily discarded.
1.0
36.
4-204-112; Core - No thermometer was available inside/outside pizza make line unit and walk-in cooler (walk-in exterior digital readout was showing Error)...Mechanical refrigerators shall have thermometers located in warmest part of unit (or on exterior)...Place thermometers accurate to plus or minus 3 degrees F inside pizza make line and walk-in cooler. Air temperature shall be 41F or less.
0.5
40.
2-402.11; Core - Food worker had long braided hair that was not effectively restrained...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Have food workers where effective hair restraints.
0.0
40.
2-302.11; Priority Foundation - Observed employee with fingernail polish and artificial fingernails working with exposed food and without wearing gloves (worker stated no plastic gloves were available in facility)...Unless wearing intact gloves, food employees shall not wear fingernail polish or artificial fingernails when working with exposed food...Have gloves available when required to be worn. Instruct food workers with nail polish and artificial nails to don required gloves when working with exposed food...Not corrected during inspection.
0.5
47.
4-501.11; Core - Some walk-in cooler wire shelves and pizza make line shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.
0.0
48.
4-501.14; Core - Interiors of middle rinse, right sanitizing sink and right "clean" side drainboard were soiled. Yellow peppers and other food debris were on/under drain rack...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, interior bottom of pizza make line, #10 can storage rack including top board/metal surfaces, 3-comp sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
0.5
53.
6-501.18; Core - Exterior front bathroom toilet bowl was soiled...Plumbing fixtures such as toilets, urinals, and handsinks shall be kept clean...Increase toilet cleaning frequency.
0.0
54.
5-501.114; Core - Trash and cardboard dumpsters with drain holes had no plugs...Trash/recycling receptacles with drains shall have plugs in place...Contact property manager so trash company can provide required drain plugs.
0.0
55.
6-501.12; Core - Observed soiled flooring, drains, walk-in cooler door edges, pizza vent hood interiors (including vent grates), some wall surfaces...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.5
55.
6-501.16; Core - One wet mop was hanging with mop head up and handle down above mop sink basin...After use, wet mops shall be positioned to air dry without soiling walls, equipment and supplies...Hang up wet mops with handles up and mop heads down, draining into mop sink basin.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on Friday, August 23, 2024 to evaluate completion of Item #40 (Section 2-302.11)...DISCUSSION: Noted sewer smell by 3-compartment sink Follow-Up: 08/25/2024
2-102.12 (A); Core; The person-in charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, display, or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
9.
3-301.11; Priority; The peppers placed in the pizza box were being handled with bare hands. There must be no bare hand contact with ready-to-eat food items. Ready-to-eat foods must be handled by using the following method: clean tongs, clean single service gloves, deli paper, or dispensing equipment. CDI.. Clean tongs were used to dispense the peppers before the end of the inspection.
2.0
10.
6-301.12; Priority Foundation; The handwashing sink near the three compartment sink did not have any paper towels at the sink. All handwashing sinks must be supplied with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
1.0
23.
3-501.17; Priority; The ham, chicken wings, meat balls, and hamburger meat was not labeled in the walk-in cooler. These food items must be date marked with the discard date. CDI.. The food items were date marked before the end of the inspection.
0.0
28.
7-201.11; Priority; There was orange cleaner stored near carry out plates, spices and napkins. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Single-Service Items. CDI.. The chemicals were moved.
1.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler to remove the debris. Clean the storage shelves. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor near the sinks and food prep areas to remove the debris. Physical facilities must be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.16; Core; The mop heads were stored on the walls of the can wash area. After use, mops must be placed in a position that allows them to air-dry without soiling walls, Equipment or supplies.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
28.
7-201.11; Priority; There was ice-melt solutions stored above food and single service items in the dry storage area. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, and Single Service items. CDI... The items were placed below the food items.
1.0
39.
3-307.11; Core; Bags of peppers were stored on dirty dough trays. Foods must be stored in a manner to prevent contamiantion.
0.0
47.
4-501.11; Core; The shelves above the air drying station is starting to rust. The shelves in the walk-in cooler are starting to rust. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler and cold hold units. Clean the shelves the single service items are stored on to remove the dust. Equipment must be kept free of an accumulation of dust, dirt, food residue and other debris.
0.5
51.
5-205.15; Repair the leak under the three compartment sink. All plumbing systems must be in good repair. A return visit will be made to see if the item has been corrected.
1.0
55.
6-501.16; Core; The mop heads were stored on the walls of the can wash area. After use, mops must be placed in a position that allows them to air-dry without soiling walls, Equipment or supplies
0.0
56.
6-305.11; Core; There was employee clothes on the same shelves with pizza boxes. Lockers or other suitable facilities must be provided for the orderly storage of employees clothing and possessions.
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 Follow-Up: 01/27/2023
2-102.12 (A); Core; The manager on duty did not proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid Servsafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand but the person it was issued to was not present.
1.0
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure to address the clean up of a vomiting and diarrhea event. CDI.. A copy of the procedure was given to the manager on duty.
0.0
10.
5-205.11; Priority Foundation; The handwashing sink near the three compartment sink was blocked with storage in front of the handwashing sink. A handwashing sink must be accessible at all times for employee use. CDI... The storage was moved away from the handwashing sink.
1.0
47.
4-501.11; Core; There were several shelves throughout the food stand that were rusty. The rusty shelves were in the walk-in cooler and above the three compartment sink. All equipment must be in good repair and easy to clean.
0.5
48.
4-301.13; Core; Clean the drain board on the three compartment sink. There was debris and food debris on the drain board. The rinse drain board must be clean and free of debris. This is a repeat item from the last inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean the drain board on the three compartment sink and food prep sinks. Clean out the three compartment sink. Clean all the storage shelves. Clean the shelves in the walk-in cooler. Equipment must be kept free of an accumulation of dust, dirt, food residue and other debris.
0.5
51.
5-205.15; Priority; Repair the faucet in the mop sink area. The faucet is not working. There is a sign posted not to use the faucet. All plumbing systems must be in good repair.
1.0
55.
6-501.12; Core; Clean the floors near the sinks and food prep areas to remove the debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification visit to be made on Monday, August 23, 2021 to evaluate completion of Item #20 on this report. Follow-Up: 08/23/2021
*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. Follow-Up: 10/25/2018
*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.
Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Personal drinks were stored above or on food/food contact services in the cold holding units and pizza holding area. Personal drinks are to be stored either away from food/food contact surfaces or at the bottom shelf.
1.5
11.
Green build-up and flour build-up found on the slicer located right beside of the walk-in cooler. Food contact surfaces are to be cleaned and sanitized. Make sure to thoroughly clean the multi-use items in the facility.
1.5
28.
Flies found in the facility. Contact pest control to help address issues; maybe with bait stations. Find way to control to flies in the facility.
1.0
32.
Shaving cream was found inside of the employee bathroom. Facility is not to be used for domestic purposes. Do not bring any items like shaving cream, toothpaste, and other personal items in the facility.
0.0
36.
Replace the sprayer in the utensil washing area. Re-surface or replace the cutting board where the can opener is located. The prep sink has a leak on the hot water faucet. Hot water valve was not turned on. Need an air gap between the pipe and the drain, for the prep and utensil washing sinks. Rust building up underneath the shelving, located above the utensil washing sinks. Replace the cracked containers in the facility.
1.0
45.
Replaced the back base tile, close to the back door. Need to address loose metal flooring, covering the grease unit. Flooring was very loose and can be a trip hazard and/or hide build-up underneath it. Must be in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
The handle of the scoop was touching the mozzarella cheese, at the prep cooler. Handles of scoops are to be pointed away and not touching food during storage.
0.5
35.
Single service tray was stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. Pizza boxes were stored on top of a trash can with a lid. Store single service boxes in a clean area.
0.5
36.
Replace the sprayer in the utensil washing area. Re-surface the cutting board where the can opener is located. The prep sink has a leak on the hot water faucet. Need drain covers underneath the prep and utensil washing sinks. Needs to be an air gap between the pipe and the drain. Replace the two torn gaskets on the prep cooler doors.
1.0
39.
Crate or dough container was being used as shelving for the single service pizza boxes in the back. Invest in commercial shelving if there is a need for more storage in the back area.
0.5
40.
Clean the build-up on the shelves inside of the prep cooler. Clean the build-up underneath the prep and holding tables. Clean the food debris in the hot pan holding area. Clean the shelving in the walk-in cooler.
0.5
45.
Replace the cracked floor tiles by the utensil washing sinks and the bottom part of the wall by the can wash area and prep sink.
0.5
46.
Replace blown light bulbs above the prep cooler line. (One or two in all.)
0.0
49.
No documentation of approved training - no credit awarded.
Pizza and bbq sauces were not covered during storage. Foods must be protected during storage. Keep covered to help prevent outside contamination.
0.0
17.
The spinach alfredo sauce was holding at 74F, on the prep table. Potentially hazardous foods are to be cold held at 45F or below.
2.0
33.
The handles of scoops were touching food during storage, located in the top prep area and inside of the prep cooler. Handles of scoops are to be pointed away and not touching food during storage.
1.0
36.
Replace the sprayer in the utensil washing area. Re-surface the cutting board where the can opener is located. The prep sink has a leak on the hot water faucet. Need drain covers underneath the prep and utensil washing sinks. Needs to be an air gap between the pipe and the drain. Replace the cracked piece around the top of the prep cooler. Replace the cracked containers in the facility.
1.0
40.
Clean the food debris found underneath the cutting board. Clean the build-up on some of the shelves inside of the cold holding unit.
0.5
45.
Repair or replace the three cracked floor tiles in the facility.
0.0
46.
Replace the blown light bulb above the prep cooler. Clean the build-up on the screens in the hood system.
0.5
49.
No documentation of approved training - no credit awarded.
Open bags of food were found inside of the reach-in cooler. Open container of parmesean was also found inside of the reach-in cooler. Foods must be protected during storage. Keep covered to help prevent outside contamination.
1.5
16.
Some chicken tenders read below 165F for the final cooking temperature after going through the oven. The tenders, not meeting the minimum final cook temperature, were put back into the oven and met required temperatures. Made suggestion to the person in charge to check temperatures of foods coming out of the oven to ensure minimum final cook temperatures are met. Also talked about thawing the chicken tenders overnight instead of in the morning to help cook better.
0.0
25.
Thermometer, being used, was not calibrated. The thermometer was reading below 0F and was holding out at room temperature. Thermometers should be calibrated daily to 32F in an ice/water mixture.
0.5
33.
Handle of scoop was touching the shredded mozzarella during storage. Make sure that handles of scoops are pointed away from food during storage.
0.5
35.
There was a stack of single service food trays stored with the food contact portion being exposed where the pizza boxes were located. Single service trays are to be stored invertedly to help prevent outside contamination.
0.5
36.
Repair or replace the sprayer in the utensil washing area. Re-surface the cutting board where the can opener is located. Replace the rusted shelving above the triple sinks. Torn gaskets on some of the reach-in cooler doors. Leaky faucet and pipe found in the utensil washing area. Must be in good repair.
1.0
40.
Clean the shelving inside of the reach-in cooler. Clean the build-up around the cutting board where the can opener is located. Move the pizza boxes and clean around those storage areas. Routinely, clean the dust build-up on the shelves in the front prep areas. Clean the build-up on the sprayer in the utensil washing area.
0.5
45.
Clean the wall above the prep table. Cracked floor and wall tiles found around the utensil washing area. Fill in the holes on the wall located above the prep table.
0.5
46.
Replace the blown light bulbs in the facility. Clean the ventilation build-up found in some units of the facility.
0.5
49.
No documentation of approved training - no credit awarded.
Personal drinks were stored on the top shelf, above food for service, in the walk-in cooler. Personal drinks are to be stored either away from food/food contact surfaces or at the bottom shelf.
1.5
5.
Handwashing sink was blocked off by a rolling cart. Handwashing sinks must be accessible for handwashing. Do not block off any hand sinks.
0.0
10.
Open container of pizza sauce on the prep line. Make sure that food is kept covered when not in use.
0.0
29.
Hair restraint was not worn by worker prepping the pizza. Make sure that hair restraints are worn when food prepping is done.
0.5
33.
Handle of scoop was touching the shredded mozzarella during storage. Make sure that handles of scoops are pointed away from food during storage.
0.5
35.
There was a stack of single service food trays stored with the food contact portion being exposed where the pizza boxes were located. Single service trays are to be stored invertedly to help prevent outside contamination.
0.5
36.
Repair or replace the sprayer in the utensil washing area. Re-surface the cutting board where the can opener is located. Replace the rusted shelving above the triple sinks.
1.0
38.
The wrong test strips were being used to test the sanitizer in the facility. Chlorine test strips were available for quaternary ammonia sanitizer. Make sure that the right test strips are used for the right sanitizer.
1.0
40.
Clean the shelving in parts of the walk-in cooler and reach-in prep cooler. Clean the build-up around the cutting board where the can opener is located.
0.5
45.
Fill in the holes on the wall above the prep tables. Repair the cracked tiles in the facility.
0.0
46.
Replace the blown light bulbs in the facility. Repair the balance issue found at some lighting areas.
0.5
49.
No documentation of approved training - no credit awarded.
Found some dirty multi-use containers stored in the clean storage area. Containers were moved back to the wash section of the sinks. Sanitizer in the spray bottle on the front line was above 400ppm for quat sanitizer. Sanitizer for quaternary ammonia is to be between 200-400ppm.
3.0
33.
Some handles of scoops were touching to food during storage. Keep handles of scoops pointed away from food.
0.5
34.
Clean containers were stacked on top of each other before air-drying was complete. Containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace the torn gasket on the middle door of the prep line coolers. Repair or replace the sprayer in the utensil washing area.
0.5
38.
Test strips were not available for testing the strength of sanitizing solution.
1.0
39.
Do not use the containers that are used for dough storage as shelving. Not intended for commercial shelving.
0.0
40.
Clean the cobwebs underneath the prep tables on the prep line.
0.5
49.
No documentation of approved training - no credit awarded.
found some dirty multi-use containers in the clean storage area. were moved back to dish area to be washed.
1.5
38.
test strips not available for test strength of sanitizing solution.
1.0
40.
build-up on the shelves in the walk-in cooler. shall be cleaned.
0.5
44.
sliding dumpster doors were open during the inspection. shall be kept closed when not in use to help prevent the pest/insects from being around the facility.
0.5
48.
self-closing piece on the back door was broken; therefore not making the door self closing. repair or replace in order to make self-closing
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No Points Deducted...... 39. do not use soda crates for the purpose of storage. they are not for commercial use. 43. make sure handwashing sinks are accessible for handwashing; boxes were in the way. 45. replace missing tile on the wall in the back and caulk wall in the back of the facility.
handles of scoops shall not touch the food products that they are stored on.
0.0
11.
build-up on the blade of the can opener and around the can opener holder. shall be cleaned and sanitized
1.5
36.
torn gasket on the reach-in cooler door. shall be in good repair.
0.5
38.
test strips not available for test strength of sanitizing solution.
0.5
40.
build-up on the shelves for pizza rack and inside the reach-in cooler. build-up on a few gaskets from the reach-in cooler door as well as food residue below the racks of the pizza oven. shall be cleaned.
0.5
45.
cracked or missing tiles at the bottom of the wall in parts of the pizza prep and utensil washing area. shall be in good repair.
0.5
46.
blown light bulb above the pizza oven in the hood system. ventilation build-up in parts of the front register area and utensil washing area. shall be cleaned and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
