4-903.11(A) and (C); Core; Stack of unwrapped single-service cups stored at front counter drinking surfaces not protected from potential customer touch and sneeze. Single-service spoons stored loose in container in alternating directions. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Cups replaced with those still in original plastic sleeve, pulled up to drinking surface of top cup. PIC to rearrange spoons (with gloves on) into same direction, so when used only touching handle sides. Recommend adding countertop enclosed cup dispenser for the cups.
0.0
54.
5-501.110; Core; In shared dumpster space, side doors of dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top lids of dumpsters closed. CDI- Doors closed by REHS during inspection.
3-202.11; Priority; Hot TCS foods delivered below 135F. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified under sec. 3 401.11 - 3 401.13 and received hot shall be at a temperature of 57C (135F) or above. CDI- PIC did great job taking delivery temperatures and refusing delivery of below-temperature food. Supplier made second delivery of hot food at the required 135F and above.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer. 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. CDI- Labeling added during inspection.
0.0
28.
7-202.12; Priority; Sanitizer concentration too high in spray bottle, bleaching out the test strip. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code,
and Manufacturers use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer remade during inspection, and tested.
1.0
49.
4-601.11(B) and (C); Core; Food debris in tall hot-hold unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this item.
0.0
General Comments
Recommend adding cup dispenser for the drinking cups to protect drinking surfaces and limit handling.
5-501.115; Core; Loose litter items on ground in dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
6-301.12; Priority Foundation; Ladies restroom out of paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device; or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
0.0
10.
5-202.12; Core; Hot water not available at bathroom handwashing sinks, measured at 70F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust sinks so that hot water is provided of at least 100F. (If trying to avoid water being too hot, recommend a range of 100-110F for the hot water.)
1.0
28.
7-202.12; Priority; Spray bottle of chemical labeled as bleach + water Sanitizer concentration measured too high, above 300ppm bleaching out the test strip. PIC stated this is usually used for cleaning floors. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. Ensure correct labeling of chemicals (if make a Disinfectant or have a Floor Cleaner chemical, label as such). CDI- Concentration readjusted and verified with test kit to required concentration during inspection.
0.0
40.
2-303.11; Core; Food handler wearing watch. 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. CDI- Food handler removed watch and rewashed hands during inspection.
0.0
45.
4-903.11(A) and (C); Core; Boxes of single-service cutlery stored on floor under wire kitchen rack. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Single-service items moved up to shelf on rack or into the paper goods supply cabinet during inspection.
0.5
55.
6-501.11; Core; Floor damage in kitchen with tiles missing and bare wood flooring exposed. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
6-301.12; Priority Foundation; No paper towels at handwashing sink. Each handwashing sink shall be supplied with paper towels or another hand drying device. CDI: Paper towels replaced.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify drain pipe from 2-comp sink has been trimmed to provide at least 1-inch air gap above level of floor. Follow-Up: 09/10/2021
*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.
Labeling on sanitizer is very faded. Relabel the sanitizer. VR- REHS will return within 10 days to verify increased pest control measures. Your REHS is Joanne Rutkofske, 919-623-0459. Follow-Up: 07/26/2019
*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. Inspection by Sarah Black
Inspector contact info: Maria Powell 919-675-5603. 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.
Inspector contact info: Maria Powell 919-675-5603. 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.
although the temps in the reach in refrigerator were 45 degrees, the ambient air was 49/50 degrees. Thermostat was turned down colder and the ambient air went down to 45 degrees. the facility has a variance for the 2 comp sink and it is posted on the wall in the food serving area.
Cleaning is needed on the floor around the floor drain.
0.0
46.
Replace the end caps for the light bulb sleeves over the serving line, light bulbs over food prep, storage, or serving areas must be shielded or shatterproof.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and will become effective on September 1, 2012. The new rules are based on the 2009 FDA model food code and current food science. For more information, please refer to the following link: http://www.wakegov.com/food/professionals/posters/default.htm If you have further questions regarding these rule changes, please email EHS Caroline Suggs at caroline.suggs@wakgov.com
Food was delivered at the end of inspection and all foods were above minimum temperatures, however, one pan of beef pot pie was set on top of another in the hot holding line. The food wa delivered about 45 minutes prior to service. Recommend placing any extra pans of hot foods in the hot holding line so that temperatures are maintained properly.
0.0
36.
Bottom of freezer is worn/damaged.; repair or replace.
0.0
45.
The walls in the janitors closet need cleaning and/or painting; also in the janitors closet, there is exposed raw wood framing, the framing needs to be sealed or painted to protect it.
0.0
47.
The large white cabinet in the service/prep area is directly down on the floor and is not easily moveable; this cabinet needs to be sealed to the floor, lifted so that the floor under it can be cleaned, or it should be moveable.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Initial inspection done on 4/25/12. Original inspection was lost from DHD Field Client and was re-entered on 5/4/12. Original paper copy of inspection will be filed.
Frozen raw turkey stored over ice. Corrected during inspection by elevating shelf and reording storage.
0.0
19.
Label sanitizer bottle as "sanitizer."
0.0
36.
Handle on refrigerator is broken; repair. Bottom of freezer is worn/damaged.; repair or replace.
0.0
43.
No towels provided at hand sink; repair the towl dispenser and always provide paper towels.
0.0
45.
Floors throughout are worn and need additional cleaning. Walls in bathrooms appear to be water damaged and need repair. Wall above 2 compartment sink appears to have water damage; 2 compartment sink needs to be bracketed to the wall.
0.5
46.
Replace burned out light bulbs over serving area.
0.0
49.
No documentation of approved training - no credit awarded.
The hot water at the 2 compartment sink reached 130F but then started to fall after running the water. When chemical sanitizing is used, hot water must be maintained at least 130F. Hot water heater may not be able to supply the hot water needed for the whole building.
0.0
31.
Apples were being washed in a collander in the 2 compartment sink, the stickers were left on the apples. Try and remove stickers from apples prior to cleaning them.
0.0
36.
There is some raw wood exposed on shelves in storage cabinet, seal wood. The drawer in the prep table has a small crevice in the front of the drawer that needs to be sealed so that it does not collect debris, caulk this area.
0.5
40.
Clean out the prep table drawer.
0.5
45.
The floors at the base boards, in the custodian closet, under the 2 compartment sink, around equipment, and in the restrooms need additional cleaning.
0.5
46.
Replace the blown bulbs over the serving line and over the storage cabinet.
0.0
49.
No documentation of approved training - no credit awarded.
Donuts were sitting out on a table only covered with a papertowel, need to provide better protection for donuts, suggest leaving them in the box they come in or a container with a lid.
0.0
19.
Spray bottle containing yellow liquid and another bottle containing sanitizer were not labeled. Label all chemical spray bottles with their contents.
0.0
36.
There is some raw wood exposed on shelves in storage cabinet, seal wood. The drawer in the prep table has a small crevice in the front of the drawer that needs to be sealed so that it does not collect debris, caulk this area. The table mounted can opener base is broken and is collecting debris around it, suggest removing base, it is not used by the facility.
0.5
40.
Clean out the prep table drawer.
0.0
45.
The floors in the custodian closet, under the 2 compartment sink, around equipment, and in the restrooms need additional cleaning.
0.0
46.
Replace the blown bulbs over the serving line and over the storage cabinet.
0.0
47.
Cleaning and organization needed in the custodian closet, need to get mops and brooms off the floor. All storage must be at least 6 inches above the floor if easily moveable or 12 inches if stationary.
0.0
49.
No documentation of approved training - no credit awarded.
2 cartons of milk on table with coffee was holding at 66F. All cold potentially hazardous foods must be maintained at 45F or less. If milk is set out make sure to keep it on ice or in an insulated container that will maintain temperature. Milk was voluntarily discarded.
0.0
36.
There is some raw wood exposed on shelves in storage cabinet, seal wood.
0.0
45.
Floors along base boards and under 2 compartment sink need additional cleaning.
0.0
46.
Replace 2 burnt out bulbs over microwave.
0.0
47.
Additional cleaning needed in custodian storage closet.
0.0
49.
No documentation of approved training - no credit awarded.
NO POINTS. NOT NOTICED ON PAST INSPECTIONS. PITCHERS OF TEA THAT PATRONS HAVE ACCESS TO MUST BE COVERED OR PROTECTED WITH A SNEEZE GAURD OR PLACED BEHIND THE COUNTER FOR FOOD HANDLER ACCESS ONLY.
0.0
10.
- 0.5 POINTS - FOOD HANDLERS NEED TO WAIR HAIR RESTRAINTS.
0.5
11.
- 2.5 POINTS - TEA SPOUT MUST BE DISASSEMBLES NIGHTLY TO WASH, RINSE & SANITIZE. (FOUND OLD BUILD UP INSIDE SPOUT)
2.5
16.
NO POINTS TAKEN: NEVER NOTED ON PAST INSPECTIONS. PLASTIC CUPS ON COUNTER MUST BE KEPT IN SHIPPING SLEEVES SO THE MOUTH OF THE CUPS ARE NOT CONTAMINATED FROM HANDS OR PATRONS
0.0
21.
- 1 POINT - KEEP PAPER TOWELS AT OR NEAR THE HANDSINK. EVEN IF PAPER TOWEL DISPENSER IS BROKEN, TOWELS NEED TO BE AT SINK. REPLACE BROKEN PAPER TOWEL DISPENSER. - REHANG THE WOMEN`S STALL DOOR
