6-301.11; Priority Foundation; No hand soap was availalbe at the prep area handwashing sink. The handwashing sink by the warewashing area had soap stored below the sink in a hard to reach area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap replaced and made accessible.
1.0
16.
4-501.114; Priority; The warewashing machine, in-use during inspection, was measured to have 0ppm chlorine sanitizer. The chlorine bucket was observed empty upon further inspection. At least 25ppm chlorine residual is needed to properly sanitize equipment. CDI- bleach water made in three compartment sink until new chlorine concentration for machine can be obtained.
1.5
16.
4-601.11 (A); Priority Foundation; The meat slicer used earlier this morning was observed with meat residue around the blade. A metal pan stored as clean had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- slicer cleaned and sanitized during inspection. Metal pan removed for additional cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Meatballs and sauce were observed holding just under 135F in the hot holding unit. The heat setting was not turned up all the way. TCS foods shall be kept hot at 135F or above. CDI- meatballs and sauce were reheated on the stove to 165F and placed back in the unit. Unit setting was turned up. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS food items in the pizza prep unit (see temp chart) were observed above 41F. TCS foods shall be held cold at 41F or below. PIC indicated these foods may have been exposed to oven heat during busy lunch service which caused the tops to get warmer. CDI- these items were placed in the walk-in unit to flash cool. Pizza sauce in this unit was also holding around 50F and was placed in the freezer to flash cool.
1.5
23.
3-501.18; Priority; Containers of cooked pasta date marked 5/30 and 6/1 were observed in the reach-in unit. Chicken wings prepared 48 hours prior to inspection were observed without a date. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation counts as day 1. Ensure all TCS foods are properly date marked to keep track of time. TCS foods found in unmarked containers shall be discarded. In this case, wings were dated with known prep date. Pasta was voluntarily discarded.
1.5
38.
6-501.111; Core; A few flies were observed in the kitchen. The back door was open upon arrival. Keep doors closed to avoid entry. The premises shall be kept free of insects, rodents and other pests. Door was closed. No point taken today.
0.0
43.
3-304.12; Core; Plastic pitcher with handle was observed laying inside the pizza sauce bin. During pauses in food dispensing, keep utensil handles out of the food and above the top of the container when used on TCS foods. CDI- pitcher removed and replaced with a ladle whose handle can be kept out of the bin. No point taken
0.0
47.
4-501.11; Core; The inside panel of the reach-in cooler door in the pizza prep area is missing. The insulating material is exposed as a result. Coated metal shelving in the walk-in cooler is beginning to rust and peel. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair/replace affected equipment. PIC states this is a high cost item and is having difficulty finding a door replacement. Half point taken.
0.5
48.
4-302.14; Priority Foundation; No bleach paper was availalbe to test bleach concentration in warewashing machine or sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Text a photo of paper once it arrives. PIC intends to obtain paper later today.
0.5
56.
6-501.110; Core; Employee phone was observed on a cutting board at the makeline upon arrival. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions where contamination of food, equipment, single-service articles and linens cannot result. Do not put personal items on cutting boards. CDI-phone removed.
0.5
General Comments
Text a photo of bleach testing kit to 919-500-6269 Follow-Up: 06/20/2024
4-501.11; Core; The inside panel of the reach-in cooler door in the pizza prep area is missing. The insulating material is exposed as a result. Coated metal shelving in the walk-in cooler is beginning to rust and peel. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair/replace affected equipment. PIC states this is a high cost item and is having difficulty finding a door replacement. Half point taken.
0.5
48.
4-501.14; Core; The top of the dishwashing machine has dust and residue. More detailed cleaning of door seams is needed where trapped food debris builds up. Cleaning has improved since previous inspection. Increase cleaning frequency. Half point taken.
0.5
49.
4-601.11(B) and (C); Core; The vent in the walk-in cooler is dusty. The interior and exterior surfaces of reach-in units have some food residue/debris especially around the doors, hinges and along the bottom. The fan cover on the inside of the reach-in unit in the prep area is soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Cleaning in kitchen has greatly improved. Half point taken today.
5-205.11; Priority Foundation; Observed an employee place the top of a salad spinner in the handwashing sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- employee educated on exclusive use of handwashing sinks. Salad spinner top was sanitized before use. No point taken today.
0.0
15.
3-302.11; Priority; Observed raw ground beef stored above peppers and mushrooms in the walk-in cooler. Raw animal foods shall be stored to prevent contamination of ready-to-eat foods. CDI- beef moved to a lower shelf.
1.5
16.
4-601.11 (A); Priority Foundation; The can opener blade and several metal pans stored as clean had food residue on them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all soiled equipment removed for cleaning.
1.5
23.
3-501.17; Priority Foundation; An open package of hot dogs and thawed wings stored in the prep line reach-in unit were observed without dates. These foods were held more than 24 hours. Ready-to-eat TCS (temperature controlled for safety) foods shall bear a date if held longer than 24 hours. The day of preparation, opening or thawing shall count as day 1. CDI- dates known and affixed.
0.0
23.
3-501.18; Priority; Bags of sliced turkey date marked 10/10 and cooked pasta date marked 10/1 were observed in two different refrigeration units. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food discarded. Full points assessed for repeat violation.
3.0
43.
3-304.12; Core; Observed a plastic pitcher with the handle laying inside a container of tomato sauce in the walk-in cooler. A plastic ramekin was used as a scoop and stored inside a bin of sugar. During pauses in food dispensing, keep handles of dispensing utensils above the top of the food AND the container when used on TCS foods. Keep handles above the top of dry ingredients like salt, sugar and cinnamon. Use appropriate utensils with handles for this purpose. CDI- ramekin and pitcher removed. Full point may be taken for repeat violations in the future.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of single-use trays were observed stored outside of their package with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Some unassembled pizza boxes wrapped in plastic were stored on the floor in the supply closet. Single-use items shall be stored at least 6" off the floor unless on a dolly or skid. CDI- articles inverted and boxes moved to a shelf. No point taken today.
0.0
47.
4-501.11; Core; The inside panel of the door on the reach-in unit in the pizza prep area is missing. The insulating material behind it is exposed as a result. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Repair this unit.
0.5
48.
4-501.14; Core; The top of the dishwashing machine is soiled with old food debris and residue. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Vent in the walk-in cooler is dusty. The outside surfaces of reach-in units are soiled with food residue/debris especially around the doors and hinges. The fan cover on the inside of the reach-in unit in the prep area is soiled. A floor fan in the kitchen has dust and flour accumulation on the cage. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
54.
5-501.114; Core; Recycling bin is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug. PIC is working on this with Wall recycling. Points may be deducted in the future if this item is not fixed.
3-501.18; Priority; Bags of sliced turkey date marked 7/13 and 7/17 were observed in two different refrigeration units. TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- turkey discarded. Full points may be assessed for repeat violations in the future.
1.5
23.
3-501.17; Priority Foundation; An open and sliced block of ham and turkey breast from last Friday were observed in the tall reach-in unit. TCS foods that are held in the establishment for more than 24 hours shall be date marked when opened or prepared to indicate the date by which they are to be consumed or discarded. CDI- dates affixed.
0.0
43.
3-304.12; Core; Observed plastic pitchers with the handles laying in containers of tomato sauce in the walk-in cooler. During pauses in food dispensing, keep handles of dispensing utensils above the top of the food and the container when used on TCS foods. Use appropriate utensils for this purpose. Spoke to PIC about using pitchers one time or using ladles going forward.
0.5
47.
4-202.11; Priority Foundation; Multiple plastic food storage containers were observed with extensive scratching, pitting and rough surfaces on the inside. Multiuse food-contact surfaces shall be:
(1) Smooth
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
CDI- all containers voluntarily discarded.
0.5
49.
4-601.11(B) and (C); Core; Vent in the walk-in cooler is dusty. The reach-in unit shelving in the pizza prep area was soiled with food residue. PIC cleaned shelving during inspection. Two floor fans in the kitchen have dust accumulation on the cage. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Cleaning has improved since last inspection. Full point not taken today.
0.5
54.
5-501.114; Core; Recycling bin is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug. No point taken today.
0.0
56.
6-501.14; Core; Dust and flour debris observed on ceiling vents on pizza prep side of kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Increase cleaning frequency of vents (may need to do this daily because of vent location). Full point can be assessed for repeat violation in the future.
3-301.11; Priority; Observed an employee making salad without gloves on. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI- employee donned gloves to continue food prep.
2.0
10.
6-301.12; Priority Foundation; The handwashing sink in the prep area did not have paper towels. Each handwashing sink shall have disposable towels or a hand drying device. CDI- towels added.
1.0
16.
4-501.114; Priority; Observed the warewashing machine running with no chlorine residual measured on the test strip. At least 25-50ppm chlorine residual is needed to sanitize dishes and equipment. Instructed facility to use three comp sink and ensured concentration of sanitizing solution before leaving. Verification required for warewashing machine. EHS to return within 10 days to ensure this machine is working properly.
1.5
19.
3-403.11; Priority; Observed marinara reheating in the hot holding unit. Employee stated they began reheating about an hour prior to inspection. Marinara was 94F - 105F. TCS foods shall be reheated to 165F within 2 hours. Based on the rate of reheating, this sauce may not have met the reheating time requirement. CDI- sauce reheated on the stove and then placed in hot holding unit. Encouraged reheating sauces on stove instead of in the hot holding unit. No points taken today.
0.0
20.
3-501.14; Priority; A large bin of tomato sauce made the night before was observed between 45 and 51F in the walk-in cooler. Sauce is made from hermetically sealed, commercially processed tomatoes. TCS (time and temperature controlled for safety) foods shall be cooled within 4 hours to 41ºF or less if prepared from ingredients at ambient temperature. The ingredients of the canned tomato may or may not render this product non-TCS. Facility must obtain a variance if facility wishes to go beyond these cooling requirements. CDI - sauce reapportioned into smaller containers and placed in the freezer to complete cooling.
1.5
23.
3-501.18; Priority; A container of hot dogs opened on 4/14 was observed in the reach-in cooler. TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- hot dogs voluntarily discarded. All other date marking observed compliant. No points taken today.
0.0
33.
3-501.15; Priority Foundation; A large bin of tomato sauce in the walk-in cooler did not meet the required cooling time because it was too deep and covered. Cooling shall be accomplished by pre-chilling ingredients, using ice wands, portioning into smaller containers and leaving loosely covered. CDI- reviewed cooling options with PIC.
0.5
49.
4-601.11(B) and (C); Core; Vent in the walk-in cooler is dusty. Insides of reach-in units are soiled with food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
1.0
56.
6-501.14; Core; Dust and debris observed on ceiling vents on pizza prep side of kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Increase cleaning frequency of vents. Full point can be assessed for repeat violation in the future.
4-501.114; Priority; Upon running the manual warewashing machine, no bleach was measured using test strips. 25-50ppm chlorine residual is needed to sanitize dishes and equipment. PIC stated they have been using the
3 comp sink and sink was observed filled with bleach solution during inspection. Ensure warewashing machine is operating properly before using again for washing and sanitizing. CDI- facility using 3 comp sink to sanitize, no points taken.
0.0
23.
3-501.18; Priority; A bag of cut ham dated 1/10 was observed in the reach-in. Time and temperature controlled for safety foods shall be discarded after 7 days. Ensure proper disposition of TCS foods. CDI- Ham discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans observed stacked wet on the clean dish rack. After cleaning and sanitizing, dishes and equipment shall be stored in a self-draining position that allows air drying. Separate pans to allow air drying.
0.5
47.
4-501.11; Core; A metal wire cart next to the warewashing machine is rusting. Gaskets on dessert reach-in unit and prep unit in the back are damaged. These are cleanability issues. Equipment shall be kept in good repair. Discard metal cart and repair gaskets. No points taken today.
0.0
48.
4-501.14; Core; The manual warewashing machine has old food residue along the sides of the doors. This machine shall be cleaned at least every 24 hours if used. Clean warewashing machine.
0.5
49.
4-601.11(B) and (C); Core; Vent in the walk-in is dusty. Walk-in shelving has residue. Metal wire shelving near warewashing machine has some dust accumulation. Insides of reach-in units are soiled with food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
1.0
55.
6-501.11; Core; FRP wall panel is missing above the walk-in unit. Ceiling tiles in right bathroom are stained and damaged. Physical facilities shall be maintained in good repair. Replace wall panel and tiles. Full point can be assessed for repeat violation in the future.
0.5
56.
6-501.14; Core; Dust and debris observed on ceiling vents on pizza prep side of kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean the vents. Full point can be assessed for repeat violation in the future.
0.5
56.
6-202.11; Core; The fluorescent bulbs above the pizza prep area are not covered. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment and single service articles. Replace cover.
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
3-302.11; Core; Observed a bin of cut lettuce in the reach-in unit with no lid. Food shall be protected by storing the food in packages, covered containers, or wrappings. CDI - lid put on. No points taken today.
0.0
20.
3-501.14; Priority; A bin of sauce in the walk-in was observed between 44F and 45F. TCS foods shall cool to 41F within 4 hours of being opened from hermetically sealed containers. CDI- discussed with PIC ways to keep sauce cold or cool quickly including refrigerating cans prior to opening or using an ice wand in the sauce bucket.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food including cut deli meats and cooked chicken were observed above 41F. TCS foods shall be maintained at 41F or below in refrigeration. Cut meats in the flip top unit were previously out for sandwich prep. CDI- these items were moved to the reach-in to cool back down. Cooked chicken at the top of the container in the flip top unit was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of bleach sanitizer was observed with no label. Toxic substances taken from bulk supplies shall be labeled with the common name of the material. CDI- label added. No points taken today.
0.0
33.
3-501.15; Priority Foundation; Sauce in the walk-in did not cool to 41F within 4 hours as required due to cooling in a large bin. CDI- educational moment. Discussed proper cooling methods with PIC.
0.5
49.
4-601.11(B) and (C); Core; The sprayer nozzle at the warewashing sink has a build-up of residue around the handle and underneath. The walk-in shelving has some food residue. Front sides of reach-in unit by cookline has black residue. Insides of reach-in units including the fan covers have residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
1.0
55.
6-501.11; Core; FRP wall panel is missing above the walk-in unit. Some ceiling tiles missing. Physical facilities shall be maintained in good repair. Replace wall panel and tiles. No points taken today
0.0
56.
6-501.14; Core; Dust and debris observed on ceiling vents on pizza prep side of kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean the vents.
0.5
56.
6-202.11; Core; The fluorescent bulbs above the pizza prep area are not covered. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment and single service articles. Replace cover.
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
4-501.11; Core; Metal wire cart by three compartment sink is rusting. Equipment shall be kept in good repair. Replace metal cart. No points taken
0.0
49.
4-601.11(B) and (C); Core; Vent in the walk-in has dust accumulation. The sprayer nozzle at the warewashing sink has a build-up of residue. The walk-in shelving has residue. Front sides of reach-in unit by cookline has black residue. Insides of reach-in unit by pizza oven has food debris. The hinges of the flip top unit near the cookline are soiled. Shelving above pizza prep line is dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
1.0
54.
5-501.114; Core; Yellow recycling bin is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact garbage contractor for replacement. No points taken today.
0.0
54.
5-501.15; Core; Doors to waste bin were left open. Remind employees to close doors of waste bin after taking out the trash to avoid vermin from entering the unit. Doors should remain closed when not in use. No points taken today.
0.0
55.
6-501.12; Core; Floors near back door under prep sink are dirty with debris. The wall behind the warewashing machine is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Much improvement since last inspection. Full point not taken today.
0.5
55.
6-501.11; Core; Ceiling tiles in right side bathroom are stained. FRP wall panel is missing above the walk-in unit. Physical facilities shall be maintained in good repair. Replace wall panel and stained tiles.
6-301.14; Core; Hand wash sink to the right of three compartment sink had no handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Gave PIC a new hand wash sign. Point deducted for repeat violation.
1.0
16.
4-501.114; Priority; The manual warewashing machine was not pulling the appropriate amount of sanitizing solution. When bleach is used, it should read at least 50ppm. Chlorine residual was barley registering using the testing paper. CDI- Utilize the three compartment sink to sanitize dishes and equipment until machine is fixed.
1.5
16.
4-601.11 (A); Priority Foundation; The meat slicer used the day before had food residue under the blade and on inside compartments. Equipment food-contact surfaces shall be clean to sight and touch. CDI- Employees cleaned slicer.
0.0
16.
4-602.11; Core; Ice machine had an accumulation of black residue on the inside compartment. In equipment such as ice bins and enclosed components of equipment such as ice makers, cleaning shall be done:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or residues. Increase cleaning frequency.
0.0
23.
3-501.18; Priority; Two containers of cooked pasta stored in the reach-in were several days past their discard dates. Food that is appropriately marked with a date that exceeds a temperature and time combination (7 days) shall be discarded. CDI- Food was discarded by PIC. Full points deducted for repeat violation.
3.0
43.
3-304.12; Core; Observed a plastic pitcher used as a sauce scoop in the walk-in with the handle laying in the pizza sauce. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Use a ladle or other utensil to prevent this from occurring.
0.5
45.
4-903.11(A) and (C); Core; Single service items observed stored on a greasy and dusty shelf next to frying equipment. Single service and single-use items shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor
0.5
48.
4-501.14; Core; The warewashing machine has an accumulation of dust and residue on the top and the exterior along the sides. Warewashing machines shall be cleaned at least every 24 hours. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Extensive cleaning is needed on sides of equipment such as shelving and the ice maker. Wire shelving is dusty with food residue where single service articles are being stored. The vent in the walk-in is dusty. The sprayer nozzle at the three compartment sink is soiled. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Floors and walls throughout need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
General Comments
Came back 5/10 upon manager request to reevaluate what was believed to be cuts of raw meat in the freezer. Upon further inspection, it was found that this was actually cooked lasagna with meat sauce that gave the appearance of raw meat. Item #15 was subsequently marked IN compliance and points added back for a final score of 92.
2-501.11; Priority Foundation; Facility does not have a written clean-up plan for vomiting and diarrheal events as require with the new food code. CDI- Information emailed to PIC.
0.0
10.
6-301.14; Core; Two hand wash sinks lacked proper signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Gave PIC two new hand wash signs.
0.0
23.
3-501.17; Priority Foundation; Lasagna and cooked chicken in the reach-in cooler had no date labels. PIC indicated it was cooked the day before. TCS foods prepared and held for more than 24 hours shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Ensure proper date marking of prepared food. CDI- Date labels added
1.5
23.
3-501.18; Priority; Cooked pasta with discard dates of 1/10 and 1/12 were still in the reach-in cooler. Food that is appropriately marked with a date that exceeds a temperature and time combination (7 days) hall be discarded. CDI- Food was discarded by PIC.
0.0
55.
6-501.11; Core; Several lights are out in the righthand bathroom. Have lightbulbs in bathroom replaced.
0.0
55.
6-501.12; Core; There is an accumulation of dust on the vent in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. Increase cleaning frequency.
*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* 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.
*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.
Cheese pizza unlabeled on rack. Properly label pizzas with time taken out of temperature control and time of disposal as described in TILT agreement.
1.5
25.
2 metal stem thermometers tested with both out of calibration by over 2 degrees. Check regularly.
0.5
26.
Label dry goods for identification. 2 dry good bins unlabeled.
0.5
34.
Do not store tongs where they may become soiled.
0.0
36.
Replace taped measuring cup at dough station.
0.0
39.
Unapproved salad spinner. Must meet ANSI standards and be approved.
0.5
40.
Cleaning needed of table supports beside fryer and scale.
0.0
46.
Lighting low over make line directly across from cooking line, under ventilation hood and prep table directly across from walk in. 50 foot candles required in food prep and dishwashing area.
0.5
49.
No documentation of approved training - no credit awarded.
1 container of meatballs on floor of walk in freezer. Keep food off of floor on approved shelving 6-12 inches. Use approved shelving that allows at least 6 inches of clearance underneath.
0.0
11.
1 bottle of sanitizer less than 50ppm Chlorine. Keep Chlorine sanitizer 50-100ppm; Slicer blade on slicer under prep table soiled. Thoroughly wash,rinse and sanitize.
1.5
16.
Butter and garlic mixture on shelf above stove below 135F. Keep 135F or above. Recommend keeping in steam well to maintain temperatures.
2.0
17.
1 almost empty container of cooked chicken sitting on prep table cutting board above 45F. Keep cold hold PHF`s 45F and below. Chicken moved to reach in.
0.0
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly. REHS demonstrated how to calibrate thermometer.
0.5
36.
Replace or resurface deeply stained cutting board at make line; Replace torn door gasket on reach in.
0.5
39.
Unapproved salad spinner and coffee maker in kitchen. These items must meet ANSI standards and be NSF approved.
0.5
40.
Cleaning needed of pizza holding table legs, shelf under pizza holding table, walk in cooler door, shelving in reach in cooler, mixer exterior and stove front-dusty.
0.5
45.
Clean floor under flip top make line.
0.0
46.
Lighting over prep table beside pizza line, at prep sink, under ventilation hood and at prep table across from walk in cooler low. Light intensity ranged from 23-48 foot candles. Lights out in fixture over prep table beside pizza oven. 1 light out over pizza oven. Cleaning needed of light shield over pizza line-dusty. 50 foot candles of light required in food prep and cooking areas.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Ready to eat foods are not to be handled with bare hands. Use tongs or clean utensils instead.
Boxes of food stored in pan on floor of walk in cooler. Food is to be at least 6-12 inches off of floor on approved shelving; Chicken on sheet pans stacked directly on top of one another with pan bottom touching chicken in walk in freezer. Do not stack pans of food directly on top of food. Keep seperated; Keep all scoop handles out of dry goods.
1.5
11.
Better cleaning needed of some dough pan corners.
0.0
17.
Keep butter either 135F or above or 45F and below.
0.0
19.
2 bottles ( windex and sanitizer ) unlabeled. Label all chemical bottles.
1.5
23.
Marinara sauce is being cooled in deep metal pans in freezer then transfered to large container in walk in cooler for holding. Do not use deep containers to cool PHF`s. Use shallow containers no more than 4 inches deep and agitate frequently. Marinara in walk in 47F today.
1.0
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly; Thermometer missing in reach in across from cooking line. A thermometer accurate to within 3 degrees required in refrigeration.
0.5
34.
Pans stacked while wet above dishsink. Allow pans to air dry before stacking to prevent mold and bacterial growth; Cutting board when lifted had musty odor eminate from underneath. Allow cutting board to air dry just as smaller items; Cooking pans under prep table soiled on interiors due to dust and falling debris. Keep inverted to protect from contamination.
0.5
36.
Resurface or replace deeply cut and stained large cutting board at make line.
0.5
39.
Unapproved salad spinner, food processor, coffee maker and electric water kettle in kitchen on prep table. These items must meet ANSI standards and be NSF approved
0.5
40.
Cleaning needed of shelf over stove, shelf and legs of table holding pizza holding rack, equipment legs and mixer exterior.
0.5
44.
Dumpster doors open and trash on dumpster pad with numerous flies. Keep doors to dumpsters closed and keep all trash inside units.
0.5
45.
Cleaning needed of floors under equipment. Black buildup.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Ready to eat foods are to be handled with with either gloves or sanitized utensils.
1 employee beverage on prep table. Store employee beverages below prep surfaces.
0.0
10.
Bucket of meatballs stored on floor. Bag in boxes stored on floor beside soda machine. Food and beverages are to be stored on approved shelving 6-12 inches off of floor; Raw chicken over beef and pasta. Store raw chicken below all other foods.
1.5
11.
Thoroughly clean and sanitize prep sink.
0.0
25.
1 thermometer missing in reach in cooler across from cooking. Line. Replace.
0.0
35.
Keep all single service items off of floor to protect from contamination. 1 box of single service utensils on floor.
0.0
36.
Door gaskets on make line accross from cook line torn. Replace. No longer easily cleanable; Bags on side of clean utensil storage shelf and side of dry goods shelving not of an easily cleanable design. Replace.
0.5
39.
Unapproved salad spinner, food processor, coffee maker and electric water kettle. These items must meet ANSI standards and be NSF approved.
0.5
43.
Hot water pressure is very low at the handsink in the women`s room. Repair. Recaulk behind women`s handsink.
1.0
45.
Black buildup on floors under equipment. Cleaning needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee handled breaded raw chicken and put into fryer. He then kept working going to pizza oven without washing hands. Once hands are contaminated they are to be washed with warm water and soap.
2.0
10.
Boxes of food delivered at 1pm still on floor at beginning of inspection. When food is delivered it is to be gotten off of the floor within a reasonable amount of time not to exceed 1 hour; Precooked chicken sitting under raw chicken in walk in freezer. Raw beef steak over lasagna in walk in freezer. Arrange coolers and freezers according to final cook temperature. ( Flier given )
1.5
11.
White dough pans still soiled on food contact surfaces. Utensils stored on sheet pan soiled. Sheet pans have buildup around corners. Large metal mixer bowl still has dough inside bowl. Wash,rinse and sanitize. Pizza peels excessively soiled. Remove excess buildup on peels. Wash with warm damp soapy cloth and rinse with damp cloth.
1.5
16.
1 small pan of butter mixed with salt 102F. Keep 135F or above.
0.0
17.
Butter 52F. Butter is a PHF and must be kept 45F and below. Do not allow PHF`s to sit out at room temperature unless attended. Put butter into oven to soften and use immediately.
0.0
26.
Keep all dry goods in resealable containers.
0.0
34.
Utensils stored on soiled sheet pan. Transfer onto utensils from pan. Do not store clean utensils on soiled pans to protect from contamination.
0.5
36.
Door gaskets on make line accross from cook line torn. Replace. No longer easily cleanable.
0.5
40.
Cleaning needed of table rims.
0.0
43.
Hot water pressure is very low at the handsink in the women`s room. Repair. Recaulk behind women`s handsink.
0.0
44.
Cleaning needed of dumpster pad around dumpsters. Thick black buildup on pad. Dumpster lids missing. Replace unit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store personal drinks on prep table in the kitchen. Store covered drinks below food, food preparation surfaces and clean utensils.
0.0
10.
Soda Machine has black accumulated material, microbial growth visible and loose when nozzles are removed. Brush may be needed to help with cleaning. . . .
Can Opener needs cleaning. . . . .
Hobart Floor Mixer has accumulated material on surface directly bowl. Clean frequently. Keep free of build-up.
1.5
43.
Hot water pressure is very low at the handsink in the women`s room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Dust, debris and a hair visible on shredded cheese in the top of the pizza make-line refrigerator. Keep food protected from contamination.
0.0
16.
Meatballs in sauce in the table top steam table range from 122F to 134F. Stir and keep meatballs submerged in sauce. Maintain at or above 135F.
2.0
23.
Lasagna cooked over 2 hours ago is 88F. Cool from 135F to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Complete the cooling log the next time that lasagna is cooked to verify that cooling is rapid enough. Remember also that shredded cheese and cooked noodles stored in the walk-in cooler are cooling. Cheese is limited to cooling in 4 hours or less. Store Lexans in single layers/avoid stacking until verified with a thermometer that food is below 45F.
0.0
43.
Soap needed at handsink.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Iced Tea nozzle is slimy with bacteria. Take apart daily to clean. Leave nozzle apart to air-dry with sanitzer on it overnight. . . . . . . . . . . Hobart floor mixer needs cleaning on the surface directly over the mixing bowl. Remove build-up. . . . . . . . . . Large cuttingboard needs better cleaning.
1.5
18.
Pizzas are not labeled. Label each pizza for 2 hours and then discard.
3.0
23.
Noodles 53F in the walk-in cooler are stored in a tightly covered plastic container. Cool quickly. Cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Use cold water, shallow layers, keep uncovered or only loosely covered, etc.
1.0
36.
Large cuttingboard is no longer cleanable - replace. . . . . . . . . Replace damaged components of tea nozzles. Nozzles shall be cleanable and kept clean.
0.5
43.
No Towels available at either handsink.
1.0
49.
No documentation of approved training - no credit awarded.
Pizza is not labeled. Label each pizza for 2 hours and then discard.
1.5
40.
Can Opener needs cleaning. Take apart regularly. Hobart Floor Mixer needs cleaning on surface that is suspended over the bowl. Can rack needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Black grease is on pizza dough in insulated container. Protect food from contamination.
0.0
11.
SLICER is stored with the back of the blade dirty, used, unclean. Thoroughly clean, rinse, sanitize and air-dry prior to storage.
0.0
14.
Chicken Wings 118F, stored in a deep plastic tub/container, sitting on a table at room temperature. Rapid cooling needed. Do not leave food to cool at room temperature. Review ServSafe book on proper cooling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Comments from the last inspection: "Meatballs are on sheet pan cooling at room temperature. The meatballs are still there 1 1/2 hours later. Label each pan of cooling lasagna, each pan of cooling meatballs, ground beef, chicken, etc. with the date and TIME that cooling began. COOL TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. If food sits out at room temperature after removal from the oven, it counts toward the 2 hours to reach 70F. Discard food that is above 70F after 2 hours. Recommend adding a rolling rack in the walk-in cooler."
2.0
18.
One of two pizzas has expird. Any pizza that remains at the 2 hour time expiration shall be discarded.
0.0
23.
Chicken Wings shall be rapidly cooled. Deep plastic containers stored on table at room temperature is not approved. Use shallow layers, metal pans, freezer or refrigerator, labeling, etc. Monitor the cooling process.
2.0
35.
Forks stored for customer self-service shall have handle extended up to minimize contact with the part that goes into customer`s mouth. Invert.
0.5
43.
No TOWELS available at kitchen handsinik.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Store radio and speaker off of the food prep table.
Employee`s sandwich and drink are stored on prep table with bowl of flour. Employee shall not eat while preparing food. Take a break and wash hands before returning to work. If prep table is used as a dining table, remove all customer food & clean utensils first, then thoroughly clean and sanitize afterward. Drinks shall be stored in designated location below food and clean utensils or in a separate designated area, always with a lid and straw.
1.5
11.
Can Opener needs cleaning. . . . . Prep TABLE needs thorough cleaning after use for raw ground beef. Thoroughly clean with soap and scrub pad, rinse, then apply sanitizer and allow it air-dry. . . . . . . . . Sanitizer in spray bottle is too weak. Mix daily and provide at 50 to 100 ppm chlorine (do not exceed 200 ppm). . . . . . . . . . . . Floor mixer needs cleaning. Surface over mixing bowl shall be cleaned & sanitized after each use.
1.5
14.
Meatballs are on sheet pan cooling at room temperature. The meatballs are still there 1 1/2 hours later. Label each pan of cooling lasagna, each pan of cooling meatballs, ground beef, chicken, etc. with the date and TIME that cooling began. COOL TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. If food sits out at room temperature after removal from the oven, it counts toward the 2 hours to reach 70F. Discard food that is above 70F after 2 hours. Recommend adding a rolling rack in the walk-in cooler.
2.0
16.
Cheese Pizza 94F is held on rack with no temperature control and no time label. Application for TILT (Time In Liew of Temperature) was completed. Each pizza shall be labeled for 2 hours when it is removed from the oven and the time 2 hours later. Any pizza that remains at the 2 hour time shall be discarded.
2.0
17.
Sliced Cheese 50F. Ham 46F. Feta Cheese 46F. Maintain at or below 45F. Regular temperature checks needed. Use your thermomter.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cork board is not approved for kitchens. If something washable is mounted to the wall, seal / caulk before hanging so that grease, bugs, moisture do not get behind it.
