4-601.11 (A); Priority Foundation; Observed cinnamon sugar residue inside bowl stored as clean on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
23.
3-501.18; Priority; Observed no date marking for boiled eggs and cooked egg patties. Observed open packages of sausage and gallons of open milk held without date marking. Items discarded. 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.
1.5
28.
7-201.11; Priority; Observed spic n span stored on prep table next to pastry cutter. Observed Floor cleaner stored next to coffee filters. 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 moved.
2-401.11; Core; Observed personal coffee stored above food inside kitchen. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
16.
4-602.11; Core; Observed a buildup of residue on nozzles at NesCafe coffee maker- item cleaned.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.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed folded egg product at room temperature above 41F- item discarded. TCS foods shall be held at 41F or below.
1.5
28.
7-201.11; Priority; Observed comet and unlabeled spray chemicals stored next to salt and single use food related items. 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 moved.
1.0
28.
7-102.11; Priority Foundation; Observed one unlabeled chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
0.0
35.
3-501.12; Core; Observed potatoes and sausage thawing on the counter at room temperature.Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below
(B) At any temperature if the food remains frozen- items placed under refrigeration.
0.0
36.
4-302.12; Priority Foundation; Thermometer missing inside self service unit holding milk and yogurt cups. temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified. Obtain new thermometer.
0.5
54.
5-501.114; Core; Observed drain plug missing on one trash receptacle. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
2-103.11 (A) - (P); Priority Foundation; EHS entered the facility to find the kitchen door open with no employee managing the area. This leaves an opportunity for employees who are unauthorized to work in the kitchen and customers to have access to the food and potentially tamper with the food. PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Ensure that a food employee is dedicated to the kitchen during all hours of breakfast. If no one is available kitchen doors shall remain locked.
1.0
2.
2-102.12 (A); Core; food safety manager not available during inspection. the PERSON IN CHARGE 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.Obtain certificate.
1.0
10.
6-301.14; Core;Handwash sign is not available inside restroom across from kitchen. 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.
0.0
16.
4-601.11 (A); Priority Foundation; Observed thick residue inside portable coffee urns. Observed dust and crumbs on plates and food equipment stored clean on drying rack. Observed dust black residue on water fountain in coffee bar area.EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- items placed in 3 comp sink.
1.5
45.
4-903.11(A) and (C); Core; Observed coffee filers stored unprotected on the counter without protective sleeve. INGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
0.0
48.
4-302.14; Priority Foundation; Observed test strips missing for 3 quat sanitizer at comp sink.A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain test strips.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of food splash under nozzles of juice dispenser. Observed soiled line drawers on breakfast bar and coffee station. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
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 Follow-Up: 10/20/2022
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
55.
6-501.16; Core; Observed that the mops were stored with heads up that may contaminate the mop's handle. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Store the mops on the hanger with heads down.
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.
*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* 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.
