3-501.18; Priority; Observed no date marking on open container of feta cheese. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
36.
4-302.12; Priority Foundation; Food thermometer not available in pizza station. Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
0.5
47.
4-501.12; Core; Observed scored white cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of cheese on the "clean side" of the drain board at the 3 comp sink. Observed black residue inside spray nozzle hanging above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
7-201.11; Priority; Observed sanitizer spray next to single use gloves and deli paper. 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 items placed in designated area.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled doors and surfaces of equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.16; Core; Observed mop sitting in standing water and a wet mop stored on the floor inside mop sink basin. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
3-501.19; Priority Foundation; Observed several different types of pizza holding at room temperature all with the same time stamp exceeding the 4 hour hold time. . 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- items discarded.
3.0
55.
6-501.12; Core; Observed a debris on the floors under equipment. Observed black residue inside nozzle hanging above 3 comp sink.Physical facilities shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation; Observed paper towel missing at handsink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels
Towels refilled during inspection.
0.0
24.
3-501.19; Priority Foundation;Observed olive pepper, cheese, and supreme pizzas prepared holding past the 4 hour time limit. 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- items discarded.
1.5
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on oven prep tables ect..Observed black residue inside spray nozzle at 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
3-501.19; Priority Foundation; No time labels observed on pizzas held at room temp. self service unit. 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- items labeled.
1.5
28.
7-201.11; Priority; Observed sanitizer spray bottle stored on top of reach in coolers next to food. OISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE 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 or SINGLE-USE ARTICLES- item removed.
5-202.12; Core; Hot water temperature in employees restrooms holds at 72F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust water temperature.
0.0
24.
3-501.19; Priority Foundation; Observed that pizzas did not have time labels for TPHC. 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 - PIC put time labels on pizzas (pizzas made at 11am).
1.5
55.
6-501.12; Core; Observed food debris around/under flip top cooler. Pile of empty carboard boxes stored next to 3-comp sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
*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. No PIC signature due COVID-19 precautions. Verification will be held on May 22 to check water temperature in handwashing sink. Follow-Up: 05/22/2020
*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. Very good TPHC implementation. Thanks!
*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.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
TILT agreement is not being followed correctly. Pizzas were not labeled with time out of the oven. Properly document time pizzas are out of the oven, and discard within 2 hours per agreement.
3.0
36.
Replace torn heating element pad cover.
0.0
49.
No documentation of approved training - no credit awarded.
TILT agreement is not being followed correctly. Pizzas are not being removed within 2 hours and some pizzas did not have time documentation. Properly document time pizzas are out of the oven, and discard within 2 hours per agreement.
1.5
21.
Hot water must be at least 130F. Hot water was 109F during inspection. Technician was called to check water heaters.
1.5
49.
No documentation of approved training - no credit awarded.
Serated knfe found in knife holder has some build up in serations that looks like it is older than just days use. Need to clean serated knife more thoroughly. Knife was cleaned during inspection.
0.0
18.
Documentation for TILT was provided but approved procedure is not being follow correctly. According to approval, ALL pizzas must be marked with time put on display and discard time, this is also to be recorded in log book, so pizzas were not labeled at all. Post-It notes were being used to label some pizza but notes were starting to peel up, suggest using more secure method of labeling. Also need to educate all employees working in Pizza Bar on proper TILT procedures in accordance with approval as well as where paperwork for TILT approval is located.
1.5
34.
A black metal tool box is being used for some utensil storage, there is some debris in tool box, clean tool box.
0.0
36.
Top of make line lid is damaged and held together with duct tape, replace lid. Cutting board on pizza make line has deep cuts, board is very thin, suggest replacing board. Recaulk between knife holder and side of prep table. There is a crack in the granite counter top, also seams between granite pieces need to be re-sealed. On either side of the oven there is a gap that is not easily accessible for cleaning and there is significant debris build up in these areas, need to find a way to either cover gaps so that debris does not get between counter top and oven or find method of cleaning this area.
0.5
39.
Boska Holland cheese grater/shredder does not have NSF or equivalent marking. Need to provide documentation demonstrating that equipment is NSF or equivalent approved or remove equipment and replace with NSF or equivalent approved piece of equipment.
0.0
40.
Need to clean between cheese slicer holder and prep table more thoroughly, there is some build up here. Clean top and inside of small oven, it is dirty and had food debris built up.
0.0
46.
Clean hood above oven.
0.0
49.
No documentation of approved training - no credit awarded.
In below counter reach-in cooler, found bag of cheese cubes with mold on some cubes. Foods must be kept safe and in good condition. Moldy cheese was discarded.
0.0
18.
Documentation for TILT was provided but approved procedure is not being follow correctly. According to approval, pizzas must be marked with time put on display and discard time is to be recorded in log book. Time on display and discard time were recorded in log book. Need to start labeling pizzas as approved and educate all employees working in Pizza Bar on proper TILT procedures in accordance with approval.
0.0
49.
No documentation of approved training - no credit awarded.
Pizza has TILT approval. Copy of letter was not available in department. Be sure to have a copy of TILT approval letter and procedure readily available in the pizza bar area.
0.0
43.
Additional cleaning needed in men`s restroom urinal.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Water out of faucet is not at required temperature. Water out of faucet must be 130F when using chemical to sanitize. Adjust hot water heater thermostat to create 130F water. ( Plumber arrived during inspection to adjust the water temperature.)
1.5
25.
No thermometers found inside or outside of refrigeration units. Thermometers placed in units during inspection. Keep thermometers in refrigeration units to ensure all units are maintaining the cold holding temperature of 45F.
0.5
49.
Documentation of approved training - 2 point credit awarded.
