5-205.11; Priority Foundation; Pitcher is being rinsed in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Pitcher was removed from the handwashing sink and taken to the ware washing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Egg Circles 45F in the top of the sandwich preparation refrigerator. Maintain egg at 41F and colder. Today a shallow pan was used and egg is stacked too high. Egg was transferred to a deeper pan.
1.5
39.
3-305.11; Core; Black build up present above the uncovered ice stored at the front counter. Donut display areas is not clean. Effective cleaning of ice and donut storage areas is needed.
1.0
43.
3-304.12; Core; Long handled stir spoons are stored inside the handwashing sink. This is a risk for spreading Norovirus and other illnesses. Pitcher is also rinsed inside the handwashing sink. Take wares and utensils to the ware washing sink to rinse and wash. Request the addition of a rinse sink in the front beverage preparation area. Spoons and pitcher were taken to the ware washing sink to be cleaned and sanitized upon request.
0.5
47.
4-201.11; Core; Cabinets along the front are damaged, deteriorating. There is exposed particle board. Table to the right of the sandwich station has collapsed. Provide washable equipment and surfaces that are in good condition.
0.5
48.
4-501.14; Core; Sanitizing compartment of the ware washing sink has a greasy unclean residual. Daily cleaning of 3 compartment sink is needed with detergent.
0.5
49.
4-601.11(B) and (C); Core; Recipe/instruction cards, equipment, etc are not clean. Maintain equipment and surfaces free of unclean build up.
0.5
55.
6-501.12; Core; Walls are soiled, especially in the front where coffee is dispensed. Ceiling vents are dusty. Maintain physical facilities clean
2-301.14; Priority; Gloves are being changed but hands not washed. Wash hands in the handwashing sink before donning gloves. Wash hands before working with food after handling money. Wash hands during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Discussed today
0.0
39.
3-305.11; Core; There is a lot of unclean build-up in and above the sandwich station. Extensive cleaning is needed to remove build-up. Maintain this food storage area clean.
1.0
45.
4-903.11(A) and (C); Core; Cups dispensing on the front counter have interior of each end cup exposed to customers. Protection is needed. Previously covers were used on each end cup. Solution is needed to prevent use of end/exposed cup or to protect it.
0.5
49.
4-601.11(B) and (C); Core; Laminated recipe cards hanging at the sandwich station are heavily soiled. Replace the recipe cards if they cannot be effectively cleaned.
0.5
55.
6-501.11; Core; Ceiling to the right of the sandwich station is in bad repair. The light shield is discolored and light fixture is not functioning. Ceiling tile is collapsing. Ceiling is discolored with grease. Restore the ceiling to continuous, clean and cleanable condition.
3-501.16 (A)(2) and (B); Priority; Refrigerated Sandwich Make-Line is not holding food at 41F a required temperature: Egg 45.8F, Turkey Sausage 46F, Tomato 44F, White Cheese 44F. Maintain food at 41F and colder. Manager states pans of food were held out of refrigeration while the unit was cleaned.
1.5
40.
2-303.11; Core; Employees are wearing bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.5
47.
4-501.11; Core; Women's Toilet is clogged, full of toilet paper and cannot be effectively flushed. Repair is needed. Repair request has been submitted and was resubmitted during today's inspection.
0.5
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Daily cleaning of the sink with detergent is needed that includes removal of the textured film along the back. Sink was cleaned during today's inspection.
0.5
56.
6-303.11; Core; Lighting is low throughout the kitchen areas. Restore burnt out fixtures. Consider conversion to LED lights with the Duke Energy conversion program. Provide at least 50 foot candles in all food preparation areas.
3-302.11; Core; Gallon jugs are milk are muddy, splattered with black debris. Clean sealed containers of milk and similar containers of food of visible soil before opening.
1.5
39.
3-305.11; Core; Donut Display Case in the front is soiled with old food debris and material suspended above the uncovered, stored food. Effective regular cleaning of the food storage equipment is needed to prevent material from falling into or otherwise contaminating uncovered, stored food.
1.0
44.
4-903.11(A), (B) and (D); Core; Pans are stacked and stored wet. Allow pans to air-dry before stacking together.
0.5
49.
4-601.11(B) and (C); Core; Sandwich prep refrigerator has a lot of unclean build-up. Remove drawers for effective cleaning. Maintain refrigerator clean.
0.5
55.
6-501.12; Core; Ceiling Vents are very dusty in the kitchen and dining room. Walls need cleaning around vents to remove dust. Maintain physical facilities clean
1.0
56.
6-202.12; Core; Vents located in the food preparation area are poorly located. Dust is accumulated in areas that may contaminate food, food contact surfaces and utensils.
0.5
General Comments
Cinnamon Donut Sugar stored in a large bag in the back is wide-open. Tightly close the bag to prevent contamination.
2-501.11; Priority Foundation; New rule requires written procedure for clean up of vomit and diarrheal events. see email for supporting documents
0.5
10.
5-205.11; Priority Foundation; Handwashing Sink in the front is turned off, not available for use. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Repair is needed and service request has been initiated.
1.0
10.
6-301.14; Core; No sign is posted at the handwashing sink. Sign was provided today. The only handwashing sink in the kitchen was dry at the start of inspection, indicating lack of use. Teach handwashing to employees, encourage handwashing and model handwashing.
0.0
43.
3-304.12; Core; Pan of wet tomatoes in the drawer has scoop upside down with handle inside the food. Keep handle extended out of the food and pan.
0.5
48.
4-501.14; Core; Ware Washing Sink is not clean. Use detergent to clean the sink before filling with sanitizer and before storing wares to air-dry on the drainboard. Sink shall be effectively cleaned daily, including on upper-back surfaces.
0.5
49.
4-601.11(B) and (C); Core; Equipment throughout is soiled, not clean. Extensive cleaning is needed. Move items and thoroughly clean surfaces.
1.0
55.
6-501.12; Core; Ceiling Vents are very dusty in the kitchen. Light covers are soiled. (Some light fixtures are not functioning). Walls in the front area, especially in the corner coffee area, are not clean. Maintain physical facilities clean
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
GRADE CARD is AGAIN missing from the dining room. This was addressed with manager Torey (present today) during the last inspection also. Grade Card has been removed from the front area and was stored in the back, completely not visible to customers as required. Area Manager, Paul Winge, posted the grade card today.
*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. Follow-Up: 03/23/2019
*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. Follow-Up: 09/21/2018
*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.
In the walk-ins, overturned crates are being used to keep food boxes off the floor. The crates, once loaded are not easily movable for cleaning; dunnage racks or rolling dollies are needed so that the floors in these units can be properly cleaned.
