2-201.11 (A), (B), (C), and (E); Priority; Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Code- child moved to dining room. Keep children out of the kitchen for safety purposes.
#2 Employee health policy not available for review during inspection.
(A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager. All employees signed during inspection.
1.0
5.
2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food 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. EHS sent policy and poster to PIC via email.
0.0
28.
7-201.11; Priority; Observed quat sanitizer residual 500PPM. Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM.Solution diluted.
1.0
47.
4-501.11; Core; Observed rust on shelving in back room. Observed two sliding cabinets that are of track(difficult to open). Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
0.5
55.
6-501.114; Core; Observed clutter and miscellaneous items stored in back room. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and
(B) Litter.
4-602.11; Core; Interior ice machine baffle was soiled with grey and pink residues. Ice machines shall be cleaned at a frequency to preclude accumulation of mold and residues. Clean ice machine.
1.5
55.
6-501.12; Core; Vents in back kitchen were soiled with dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; Facility did not have a certified food protection manager. Person in charge shall be a certified food protection manager. CDI: Provided ANSI-approved list of food protection manager courses.
1.0
10.
6-301.11; Priority Foundation; Back kitchen handwashing sink did not have soap. Handwashing sinks shall be supplied with handwashing cleanser. CDI: Soap added.
1.0
10.
6-301.12; Priority Foundation; Back kitchen handwashing sink did not have paper towels. Handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels added.
0.0
15.
3-302.11; Priority; Multiple cartons of eggs were stored above ready-to-eat milks and teas. Cross-contamination shall be prevented by separating raw food from ready-to-eat foods during storage. CDI: Eggs were moved to bottom shelf.
1.5
16.
4-501.114; Priority; Quaternary ammonia sanitizer in 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: Sanitizer bottle was replaced and tested to be 200-400 PPM after manual water dilutions.
1.5
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer from 3-compartment sink dispenser had a concentration above 400 PPM. Quaternary ammonia shall have a concentration of 200-400 PPM. CDI: Sanitizer was diluted with water. Dilute sanitizer halfway to sink fill line with water until dispenser is repaired.
1.0
39.
3-305.11; Core; Bags/cartons of sugar and container of cookies were stored directly on the floor in the kitchen. Contamination shall be prevented by storing the food at least 6 inches above the floor. Store food off floor.
1.0
43.
3-304.12; Core; Scoops and spoons were stored in containers of still water below 135F. In-use utensils shall be stored in a container of water that is maintained at 135F or greater or in running water. CDI: Water was emptied and utensils were stored in container without water.
0.0
49.
4-601.11(B) and (C); Core; Reach in cooler had build up of dust, black residues, and food debris on wire racks and interior shelving. Reach in cooler doors and handles were soiled with food residues.
0.5
55.
6-501.12; Core; Floors in back kitchen were soiled with black residues and syrup. Walls along 3-compartment sink and drink make line were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
0.0
56.
6-403.11; Core; Multiple personal drinks and water bottles stored above flip top units and on the prep counter within the prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens and single-service article are protected from contamination. Avoid storing drinks on flip top.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility does not have a Vomit and Diarrheal Event Plan. A Food Establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the Food 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- EHS provided a copy of a template Vomit and Diarrhea during time of inspection.
0.0
33.
3-501.15;Priority Foundation; Noted a few deep, plastic containers of cheese foam cooling inside the reach in cooler unit. Use shallow, loosely covered containers to achieve rapid air flow during the cooling process. CDI- Manager on duty transferred cheese foam to smaller containers during time of inspection.
0.5
37.
3-302.12; Core; Found a few containers of Matcha Tea and milk powder stored without labels in the prep area. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the Food Establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
39.
3-305.11; Core; Noted a bag of confection sugar and containers of 1/2 gallon whole milk stored on the floor near the rear entrance of prep area. Also noted cartons of strawberries stored in crate on the floor. Ensure all food items are stored off the floor to minimize the risk of cross contamination.
0.0
41.
3-304.14; Core; Noted multiple wet wiping cloth stored along prep table surfaces and the drain board of the 3 compartment sink. Ensure wet wiping cloths are stored in sanitizer solution in between use.
0.5
47.
4-205.10; Core; Fructose machines are not ANSI approved. Food equipment shall certified for sanitation by an ANSI-accredited program. Replace fructose machine.
0.5
49.
4-601.11(B) and (C); Core; Observed some sticky syrup residue along the interior base of the glass reach in cooler located in the prep area.
0.0
56.
6-403.11; Core; Noted multiple personal drinks and water bottles stored above flip top units and on the prep counter within the prep area. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that food, equipment, linens and single-service article are protected from contamination.
0.5
General Comments
Inspection led by Tracie Davis.
If you have any questions, please contact Jackson Schaub at 919-618-5644.
