4-602.11; Core - Interiors of ice machine had some black/pinkish build-up on components...Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil build-up...Increase ice machine cleaning frequency.
0.0
28.
7-201.11; Priority - Large bottle of hand sanitizer was stored above disposable beverage containers in closet by bathrooms...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils and disposable food/beverage containers...CDI by properly storing sanitizer.
1.0
28.
7-204.11; Priority - Quaternary ammonium sanitizer (QA) in spray bottle was greater than 400 ppm (test strip turned blue/blue green)...Chemical sanitizers applied to food contact surfaces shall not exceed concentration limits specified in 40 CFR 180.940...CDI by diluting sanitizer to 200-400 ppm (concentration limits stated on sanitizer bottle).
0.0
36.
4-302.12; Priority Foundation - Metal stemmed food probe thermometer had dead battery and no other probe thermometer was available to check food temperatures...Food probe thermometer shall be available to check food temperatures...CDI by obtaining battery for thermometer during inspection so thermometer was operational and properly calibrated.
0.5
38.
6-202.15; Core - Exterior back door was not self closing...A food establishment shall be protected against entry of insects and rodents by providing a solid, self-closing and tight-fitting door...Maintain self-closing device on rear exterior door.
0.0
45.
4-502.13; Core - Some disposable aluminum pans were being reused (had been cleaned and put back on clean storage shelves)...Single service or single use articles shall not be reused...After being used once for food preparation/storage, disposable aluminum pans are to be discarded or placed in recycling.
0.5
47.
4-205.10; Core - Observed unapproved domestic Kitchen Aid food processor and Hamilton Beach small chopper...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility and replace with approved equipment.
0.0
General Comments
CFPM: Tracy Albert, Exp. 11/7/2026...DISCUSSION: Went through updated list of food trucks working out of this location...During inspection, observed that shelves in walk-in cooler and dry storage were labeled with names of food trucks but shelves were occupied with bakery products/equipment belonging to Cake Town Bakery. Also, several food trucks did not have labeled refrigerator/freezer and dry storage shelving. Shelving designated for specific food trucks must not have any other storage on them...A visit will be conducted within the next week or so to ensure all food trucks assigned to this commissary have labeled cold holding shelving (in refrigerator and/or freezer) and labeled dry storage shelving. Remove all items from the assigned shelving except for the items belonging to the food truck assigned to the shelves.
7-102.11; Priority Foundation - Bottle of soap had no label, and container with water and Pinesol was labeled as "sanitizer" (Pinesol not an approved sanitizer)...Working containers of cleaners, sanitizers, etc. shall be labeled with name of materials inside...CDI by labeling soap and discarding water with Pinesol.
1.0
28.
7-201.11; Priority - In kitchen, bottle with sanitizer was stored on food prep surface near active food preparation area. Bottle of sanitizer tablets were stored near clean utensils. In closet by bathrooms, containers of liquid soap, sanitizer and disinfectant wipes were stored above disposable food containers...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils and disposable food/beverage containers...CDI by properly storing chemicals.
0.0
40.
2-402.11; Core - Food worker in kitchen was not wearing an approved hair restraint while working with food and clean equipment/utensils...Food employees shall wear hair restraints such as hats, hair coverings, nets, etc. that covers body hair to effectively keep hair from contacting exposed food and clean equipment/utensils...Ensure food workers don required hair restraints.
0.0
41.
3-304.14; Core - Wiping cloths stored in bucket with water and Pinesol (Pinesol not an approved sanitizer)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by discarding water with Pinesol. Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
44.
4-904.11; Core - In kitchen plastic drawers, many clean utensils were stored with food contact surfaces presented to user. Also, off white trays used for proofing dough were stored with food contact sides up (unprotected)...Clean utensils shall be protected from contamination and handled and dispensed so contamination of food contact surfaces is prevented...Store utensils with handles presented to user and cover invert white trays.
0.5
47.
4-205.10; Core - Observed unapproved domestic Kitchen Aid small chopper and food processor...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility and replace with approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Some clean bowls and containers had old UPC stickers on exteriors...Equipment/utensil nonfood contact surfaces shall be kept clean...Remove stickers from bowls/containers.
3-302.11; Priority Foundation; Observed container of raw eggs stored above RTE foods inside tall reach in. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-602.11; Core; Observed black residue on coils and inner components of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
1.5
23.
3-501.18; Priority; Observed pumpkin puree with prep date 9/13/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), 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
48.
4-204.115; Priority Foundation; OQuat Test strips provided reading 0PPM inside solution. Strips appear to be defective. Solution residual 200PPM. . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. new test kit ordered during inspection.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. Milk in beverage prep. cooler was 44 degrees F. at the time of inspection. Cold food product must be held at a cold food storage temperature of 41 degrees F. or less. The beverage cooler had an interior air temp. of 45 degrees F. at the time of inspection. Keep refrigerator on a colder temperature setting during times of peak usage when it is being opened frequently. Recommend keeping the cooler interior at 38 -39 degrees F. to keep food product at a temp of 41 degrees F. Have cooler serviced for the summer months to verify that it has adequate levels of coolant. Manager placed milk in cooler in an ice bath to drop food product to a temp. of 41 degrees F. or less. This was done prior to the end of inspection.
1.5
General Comments
Repair minor leak on drainpipe beneath dishwash sink.
4-602.11; Priority; Clean the inside of the ice machine to remove the pink growth. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency that preclude the accumulation of growth. CDI.. The ice machine was cleaned during the inspection.
4-602.11; Priority; Clean the inside of the ice machine to remove the black growth that has accumulated on the inside of unit. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the inspection.
4-602.11; Priority; Clean the inside of the ice machine to remove the black and pink growth that is accumulated inside the machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency that prevents the growth of the pink and black buildup. CDI… The ice machine was clean during the inspection. I’m back
2-402.11; Core - One food worker had no hair restraint...Food employees shall wear hair restraints to effectively keep their hair from contacting exposed food and clean equipment and utensils...Have food workers wear hair restraints as required.
0.0
45.
4-502.13; Core - Several disposable aluminum pans in dry storage had been used before...Single use articles such as formed aluminum pans, etc. may not be reused...Discard these used aluminum pans or place in city recycling.
0.5
45.
4-903.11(A) and (C); Core - Some stacks of beverage cups and coffee filters on top of coffee machine were unprotected...Single service disposable food/beverage containers/items shall be protected from contamination...Keep cups in approved covered dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep filters in original plastic bag or in covered container.
0.0
47.
4-205.10; Core - Domestic Cuisinart blenders and Insignia burner are not approved food service equipment....Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.
0.0
55.
6-501.11; Core - Caulk was missing/damaged in crack between one food prep sink and adjacent splashguard, and small holes were in walls in kitchen and storage room by bathrooms...Physical facilities shall be maintained in good repair...Replace the missing caulk, ensuring it is smooth and easy to clean, and seal wall holes.
0.5
General Comments
DISCUSSION: After opening containers of milk, etc., put date of opening on container. Ready-to-eat time-temperature control for safety foods (TCS) must be used within 7 days after opening or preparing (day #1 is the day of opening or preparation)...Current mobile food units and push carts that use this facility as their commissary: Who Loves Hot Dogs, Crazy Guys, Kalifas, Chick-n-Que, Food Vibes, El Sazon de mi Tierra, Pyramids, The Depot, Poseidon, Woodpile, Tacos San Juan, Corner Venezuelan>>>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
2-102.12 (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 ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
23.
3-501.17; Priority Foundation - Some open jugs/cartons of milk, half-n-half, oat milk, etc. kept more than 24 hours had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (open date or use by date) and can be kept no more than 7 days (open date is day #1)...CDI by placing dates on jugs/cartons.
1.5
37.
3-302.12; Core - Some containers of flour, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Label containers to denote food contents.
0.0
47.
4-205.10; Core - Small black freezer did not appear to meet ANSI/NSF certification or equivalent...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Replace freezer with one that is ANSI/NSF certified.
0.0
47.
4-501.11; Core - One-door Advantco freezer had large build-up of ice coming from interior back wall (possible leak?) and ice was accumulating on shelves...Food service equipment shall be maintained in good repair...Repair freezer so ice does not accumulate.
0.5
49.
4-601.11(B) and (C); Core - UPC and other stickers were on in-use food bowls...Nonfood contact surfaces shall be maintained clean...Remove exterior stickers from utensils before using them.
0.0
53.
6-202.14; Core - Both bathroom doors were not self-closing...Toilet rooms shall be tight-fitting with self-closing doors...Provide self-closing devices on toilet rooms.
0.5
General Comments
TCS*: Time-temperature control for safety foods...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
