Observation: The rear entrance door has rusted out at the framing creating areas where pests can enter building. Ensure that door areas are repaired and are sealed when closed. 6-202.15; Core; FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
38.
Observation: Flies observed throughout facility today. Mobile truck parked on sight is using rear entrance door to enter/exit and door does not have air curtain. Standing water at the rear door.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Eliminate flies through Integrated Pest Management approach as follows:
(1) The rear entrance door should not be used by mobile food truck to enter/leave the building regularly; Can install air curtain on rear door for this use.
(2) Provide trapping devices such as fly lights/traps on walls of facility
(3) Eliminate standing water in areas of parking lot that are dirt/gravel
(4) Remove all equipment not in good repair that is becoming harborage areas
1.0
41.
3-304.14; Core; Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution
1.0
43.
Observation: Dough cutter stored between prep refrigerator and prep table in an unclean space. Discontinue this practice and store utensils on clean space. CDI: Operator removed utensil to dish to be cleaned.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on clean space, in water 135F or higher.
0.0
48.
Observation: The quaternary ammonia sanitizer used for cleaning countertops and dining areas has not test strips for use to determine concentration. Discontinue use of sanitizer until test strips are obtained. (*Chlorine sanitizer used in dish machine/3 compartment sink) CDI: Operator removed products from use until test kit can be provided.
4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf
0.5
54.
Observation: Excessive vegetable crates, prep refrigerator and other items are being stored in and around refuse area. Remove all these items as they are creating harborage conditions.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
55.
Observation: The floor areas behind dish sink, dish machine and in areas under equipment in kitchen unclean. Increase cleaning frequency of floor drains accumulated with debris.
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
55.
Observation: There is not a place to hang mops up by handle to allow to fully dry. Consider a hanging device on the wall at utility sink so mops can be hung up by the handle with the mop head turned down.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
0.0
General Comments
Eliminate areas of standing water in parking area. Chlorine dish machine 50ppm
Observation: Chicken broth hot holding on stove at 98F. CDI: Operator voluntarily discarded during inspection.
3-501.16(A)(1) ; Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above,
1.5
41.
Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. CDI: Operator removed wiping clothes form service.
3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
45.
Observation: The straws bein dispensed unwrapped or not out of a dispenser have moth contact exposed to consumer hands. The spoons are laying in a basket wihout the handles up for dispensing. CDI: Operator removed straws to replace with wrapped. Spoons were placed in containers with handle up at consumer station.4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
0.0
47.
Observation: The metal banded brushes are not approved for food contact. These are not cleanable and corrosion resistant.
CDI: Operator removed brushes from service.
4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be:
B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Core;
0.0
49.
Observation: The non food contact surfaces of the deli slicer have accumulation of debris. Increase cleaning frequency of these areas and use the right tools to eliminate debris buildup in these areas.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.17; Priority Foundation; Ravioli was marked with a date of 2/14, and chicken dated 2/20. PIC stated that these items were removed from the walk-in freezer. For items that are frozen, the following dates shall be recorded: date of preparation/cooking, date of freezing, and date of thawing. These dates allow accurate calculation of required disposal date of food and can prevent food from being discarded before necessary. CDI: Dates added.
1.5
33.
3-501.15; Priority Foundation; Large metal pot of fried chicken cooling inside walk-in cooler. Inner portions of the fried chicken are not in contact with cold air. Cooling shall be accomplished by: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilities heat transfer, adding ice as an ingredient, or other effective methods. CDI: Chicken placed on sheet pans on a speed rack for more efficient cooling.
0.5
39.
3-305.11; Core; Boxes of raw chicken with ice collecting on them from the leaking walk-in freezer condenser. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
0.0
49.
4-601.11(B) and (C); Core; Ice collecting on condenser system inside walk-in cooler. Nonfood-contact surfaces of equipment shall be frequently cleaned.
7-201.11; Priority; Over the counter liquid cough medications and aerosol paint sealer can stored over food and prep surfaces. Toxic materials shall be stored so that they cannot contaminate food, equipment, utensils, linens or single-service items. CDI: Items moved and stored safely.
1.0
49.
4-601.11(B) and (C); Core; Grease collecting on hood ventilation system over grill station. Nonfood-contact surfaces of equipment shall be frequently cleaned.
0.0
General Comments
Facility is in the process of getting a food truck approved by Wake County. Please reach out to Hannah Byres at hannah.byres@wake.gov for questions regarding mobile food units.
3-501.19; Priority Foundation; TCS pizzas by the slice on a 4-hour hold did not have a time stamp indicating when the food was removed from temperature control per their written procedures. If time without temperature control is used as the public health control for a working supply of TCS food, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Time stamps added.
1.5
38.
6-501.111; Core; Small flies observed in dish area near 3-compartment sink. The premises shall be maintained free of insects, rodents, and other pests.
0.0
55.
6-501.12; Core; Minor food splatter observed in dish pit area. Physical facilities shall be maintained clean.
0.0
56.
6-403.11; Core; Employee keys hanging on speed rack, and personal items stored with dry storage food items. Lockers or other suitable facilities shall be used for the orderly storage of employee items.
3-501.16 (A)(2) and (B); Priority; Container of penne pasta and tomato bruschetta mixture holding above 41F (see above chart) inside double stacked pans. Time/Temperature Control for Safety Foods shall be maintained at 41F or less. CDI: Food discarded; items arranged in cooler to prevent double stacking.
1.5
39.
3-307.11; Core; Several cooked chicken parm cutlets being stored directly inside plastic to-go bags. Food shall be protected from contamination that may result from a factor or source not specified.
1.0
43.
3-304.12; Core; Large handless container being used as a scoop inside bulk pizza sauce container in walk-in cooler. Utensils shall be stored with their handles above the top of the food.
0.0
45.
4-903.11(A) and (C); Core; Single-service items stored on the floor in outside storage unit. Single-service items shall be stored at least 6 inches above the floor.
0.0
56.
6-501.110; Core; Employee jackets, shoes and personal items behind stored with dry storage food items. Lockers or other suitable facilities shall be used for the orderly storage of employee items.
2-102.12 (A); Core; 0 points; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. Employees are working to schedule times to obtain their certificates. This facility has 210 days from the date of issuance of the transitional permit (6/24/2022) to comply with this requirement.
0.0
23.
3-501.17; Priority Foundation; Sausage in the walk-in cooler was marked with a date of 8/11. PIC stated that this was removed from the walk-in freezer; container of sausage with same date observed in the freezer. For items that are frozen, the following dates shall be recorded: date of preparation/cooking, date of freezing, and date of thawing. These dates allow accurate calculation of required disposal date of food and can prevent food from being discarded before necessary. CDI-Sausage was date marked.
1.5
24.
3-501.19; Priority Foundation; 0 points; Written procedures are not available for pizza held using time control. Observed time marking on pizza sold by the slice. For food held using time control, written procedures must be available at all times. CDI-TPHC procedure form emailed to PIC; EHS will deliver a paper copy tomorrow.
0.0
General Comments
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by 12/21/2022 to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete. NOTE: the only remaining repair is as follows "Repair/replace leak in the backflow device of the outdoor mop sink." All other repairs on the transitional permit were observed to be completed today.
