6-301.12; Priority Foundation; Handwashing sink was found with no paper towels. All handwashing stations shall be provided with a hand drying provision. CDI- Paper towels were provided during the inspection.
1.0
23.
3-501.17; Priority Foundation; Cut lettuce was found with no date marking. PIC was unsure when this lettuce was opened/prepared. After being opened or prepared, ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- PIC voluntarily discarded cut lettuce.
0.0
29.
8-103.12; Priority Foundation; Repeat; According to the variance sauce cannot exceed 36hours at room temperature. Observed tomato sauce holding at room temperature without time holding stamp, the sauce was placed at room temperature earlier today according to PIC. Maintain and provide to the regulatory authority, upon request, records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, Pf (2) Monitoring of the critical control points, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a critical control point. Sauce shall be marked with the time of preparation to determine how long it can be held until discard. CDI- Sauce was marked with time it was removed from temperature control.
2.0
43.
3-304.12; Core; Scoop was found being stored inside of a food container with its handle directly touching the food. IF utensils are stored in food containers, they shall be stored with their handles clearly above the food in order to prevent potential contamination.
0.0
53.
5-203.12; Core; The only customer restroom toilet is not functioning and PIC states that customers are being told there are not public restrooms. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. If authorized by LAW and urinals are substituted for toilets, the substitution shall be done as specified in LAW. Repair urinal to provide required restroom.
6-301.14; Core; Observed handwashing sign not available inside restroom. 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.EHS provided sign.
0.0
10.
5-202.12; Core; Observed handsink hot water 69F-93F at front handsink and hand sink inside restroom. handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Manager agreed to adjust hot water temperature to meet requirement.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food residue around food prep sink. Observed white debris inside container stored as clean above 3 comp sink. Observed black residue on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
1.5
29.
8-103.12; Priority Foundation;When asked, Manager stated that variance for pizza sauce allows sauce to be held at room temperature for 72 hours. According to the variance sauce cannot exceed 36hours at room temperature. Observed tomato sauce holding at room temperature without 36 hours time holding stamp, the sauce was placed at room temperature on 10/8/23. Maintain and provide to the regulatory authority, upon request, records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, Pf (2) Monitoring of the critical control points, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a critical control point. Sauce shall be marked with the time of preparation to determine how long it can be held until discard. Item discarded. Corrected During Inspection
2-102.12 (A); Core; PIC on duty was not the food safety manager. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. Obtain certification for all shift managers.
1.0
16.
4-501.114; Priority; Observed dried food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
28.
7-201.11; Priority; Observed glass cleaner next to boxes. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all item placed in designated area.
0.0
29.
8-103.12; Priority Foundation;Observed tomato sauce holding at room temperature without 36 hours time holding stamp. Maintain and provide to the regulatory authority, upon request, records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, Pf (2) Monitoring of the critical control points, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a critical control point. Sauce shall be marked with the time of preparation to determine how long it can be held until discard. Items time stamped during inspection.
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
2-103.11 (A) - (P); Priority Foundation; food safety manager certificate not available, facility has 210 days from the open date to obtain certification. Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the authority to direct and control food preparation shall be a certified food protection manager with documentation.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Observed employee health policy missing the non-typhoidal salmonella. Please update form to reflect the changes on the 2017 food code. Send update to inspector via email.
1.0
24.
3-501.19; Priority Foundation; Observed tomato sauce holding at room temperature without 36 hours time holding stamp. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item dated.
0.0
General Comments
EHS provided variance documentation to facility for pizza sauce held for 24 hours. 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: 07/15/2022
