2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. One employee used to have certifiction but it expired in 2022. Get the Food Protection Manager certificate.
1.0
10.
6-301.12; Priority Foundation; Handwashing sink in main kitchen area did not have paper towels. All handwashing areas shall be provided with a hand drying provision. CDI- Paper towels were provided during the inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Milk and creamer closest to the door in the low boy cooler were holding at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Items were moved to an ice bath in order to properly cool.
1.5
40.
2-402.11; Core; Employee was preparing food with no hair restraint. Employees who prepare food shall wear a hair restraint such as a hat or hairnet.
0.0
55.
6-501.12; Core; Floors in the back refrigeration room have soil buildup and need to be clened. Ceiling vent in the men's restroom has dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
10.
5-205.11; Priority Foundation; Beverage/ice was found dumped inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employees were educated as needed.
1.0
16.
4-501.114; Priority; Quat sanitizer in the 3 compartment sink was not being produced at a proper concentration and dishes in the dishwashing machine are not reaching 160F according to EHS test strips. Food contact surfaces must be properly sanitized between uses (200-400ppm for quat, 160F+ for high temperature dishwashing machines). CDI- Facility has refilled the sanitizer in the dispenser and is manually sanitizing dishes. EHS returning on 1/9 to assess the dishwashing machine.
1.5
47.
4-501.11; Core; While improvements have been made since last inspection, one reach in cooler gasket is torn and needs to be replaced. Equipment shall be maintained in a state of good repair. Deductions reduced due to improvements made.
0.0
47.
4-501.12; Core; White cutting board in the main cafe area has scratches/discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
48.
4-302.13; Priority Foundation; PIC could not locate an irreversible temperature measuring device for the high temperature dishwashing machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. EHS returning on 1/15 to ensure device has been obtained.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
8.
2-301.12; Observed employee wash hands, then turn off the handwashing sink with bare hands. After the handwashing procedure, employees shall turn off the handwashing sink with a barrier (such as paper towels) in order to prevent recontamination of the hands. CDI- Staff was educated.
0.0
23.
3-501.17; Priority Foundation; Milk opened multiple days ago was not date marked. After being opened/prepared, ready to eat potentially hazardous foods shall be dated to indicate when they must be discarded after a 7 day period. CDI- Milk was voluntarily discarded (PIC did not know when the milk was opened).
1.5
47.
4-501.11; Core; Repeat; Gaskets in reach-in units in the back area are torn/damaged. Equipment shall be kept in good repair. Replace gaskets.
0.5
55.
6-501.12; Core; Vent cover / ceiling above the espresso machine has dust/residue buildup and needs to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
16.
4-501.114; Priority; Chlorine sanitizing solution in dish machine measured 0ppm (bottle was empty). Chlorine sanitizer shall be set to a concentration of 50-200ppm. CDI- New bottle was placed and solution measured around 100ppm.
1.5
47.
4-501.11; Core; Gasket along tall reach-in freezer door was torn. Equipment shall be kept in good repair. Replace gasket.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Air vent behind pastry cooler was dusty, shelving was soiled, storage areas in cabinets needed some organization. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas mentioned.
1.0
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Person in charge was not able to answer all of the EHS's questions. PIC shall demonstrate to the regulatory authority his knowledge by responding correctly to the inspector's questions as they relate to the specific food operation.
1.0
2.
2-102.12 (A); Core; Person is charge does not have food protection manager certification. The PIC 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. Please obtain certification.
1.0
5.
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
16.
4-501.114; Priority; Observed that dishwashing machine does not work properly, chlorine sanitizer below 25ppm. Chemical sanitizer shall be applied in accordance with the EPA-registered label use instruction. Please contact technician to repair the machine. Verification will be held on January 31st (Monday).
1.5
40.
2-402.11; Core; The food employee did not have any hair restrain. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment, and utensils. Wear hair restraints.
0.0
47.
4-501.11; Core; Observed that two doors from the cabinets were missing. The handle from the white freezer in the dry storage room was also missing. Equipment shall be maintained in a state of good repair. Install new doors and new handle.
0.5
49.
4-601.11(B) and (C); Core; Spray nozzle from 3-comp sink has heavy residue accumulation inside. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the sprayer.
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 Follow-Up: 01/31/2022
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 08/07/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 03/06/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
*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.
NOTE: Currently, the wash, rinse and sanitize process at the 3-compartment sink goes from left to right, with clean food equipment/utensils stored on matting on drainboard by the left wash sink. This needs to be reversed, with clean equipment/utensils stored on right drainboard near right sanitizing sink (and soiled dishes stored on left drainboard)...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link. Please fill out a quick on-line 11-question food service sign survey to help us educate your food service workers more effectively: Go to the following website: http://www.surveymonkey.com/s/wakefoodsignage
Quaternary ammonium sanitizer in wiping cloth bucket was greater than 400 ppm (test strip started turning blue). Concentration shall be at least 200 ppm but should not exceed 400 ppm.
1.5
34.
Observed clean mugs stored on paper liner on counter. Do not store mugs on paper. Only use a non-absorbent, easily cleanable and clean surface for storing mugs (such as counter or tray).
0.0
36.
Caulk the cracks/crevices beside food stand handsink and around 3-compartment sink where caulk is damaged or missing.
0.0
40.
Clean the soiled upper interior of customer service area trash cabinet and baby high chairs.
0.5
43.
Clean the soiled undersides of urinal ceramic fixture...Clean the soiled areas around faucets in bathrooms and at front food stand handsink (pink mold build-up noted)...Clean the soiled sides and edges of bathroom toilet partition doors (also disinfect these areas).
2.0
45.
Clean the soiled flooring under equipment, cabinets and in and around drains and pipes in preparation area...Clean the soiled flooring under ice machine, shelving and in corners in back storage room areas...Clean the soiled floor drains in food stand area.
1.0
46.
Replace the missing end caps on most fluorescent light bulbs in see-thru display refrigerator. Provide longer clear plastic tubes to enclose bulbs completely with end caps in place...Clean the soiled light shields in this same see-thru display unit...Clean the dusty condenser coils on this unit.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
For more information on the new North Carolina Food Code rules to go into effect on September 1, 2012, go to www.wakegov.com/food
Sanitizer in wiping cloth bucket was less than 200 ppm (test strip did not turn color). It shall be at least 200 ppm but should not exceed 400 ppm...Found significant mold build-up on interior top part of ice machine near ice chute. Thoroughly clean (and sanitize) this machine according to manufacturer`s instructions (follow-up to be done to evaluate completion of ice machine cleaning).
1.5
17.
Found non-fat milk in carafe at customer self-service counter at 47F. This milk shall be kept at 45F or less. (Milk shall be discarded and carafe shall be washed, rinsed and sanitized before putting new milk into it)
0.0
36.
In back storage area, remove the tape from exterior door of refrigerator and from wire shelving...Repair the damaged/cracked wooden sides of trash opening to left of handwashing sink in food/beverage preparation area. See cracks so surfaces are smooth and easy to clean...Found many rusty components/brackets inside see-thru refrigerator. Replace these components (do not paint them)...Discard the damaged utensil and replace as necessary (handle was burned).
0.5
40.
Clean the following soiled surfaces and areas: interior bottoms freezer in back storage--food/beverage preparation area trash cabinets and customer service area trash cabinets--caulking around running water dipper well--top areas around paper cup dispensing "chutes"--black mats that clean dishes/utensils are stored on to air dry--interiors of see-thru refrigeration unit, sliding door tracks, etc.
0.5
43.
Clean the soiled undersides of rim on urinal (where water enters) and underneath urinal fixture...Clean the soiled interior rims of toilets in bathrooms...Clean the soiled areas under some faucet heads in bathrooms (pink mold build-up noted in these areas)...Clean the soiled drinking nozzle on right water fountain by bathrooms (slight black mold build-up observed).
1.0
45.
Clean the soiled flooring under equipment, cabinets and in and around drains and pipes in preparation area...Clean the soiled flooring under equipment, shelving and in corners in back storage room areas...Clean the soiled flooring in mop sink/can wash room and in sink basin.
1.0
46.
Found missing end caps on most fluorescent light bulbs in see-thru refrigerator. Replace these end caps to enclose light bulbs completely. One bulb in this unit was not protected and shall be effective shielded...Clean the soiled light shields in see-thru refrigerator...Clean the dusty condenser coils on see-thru refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow-up visit to evaluate completion of ice machine cleaning - Wednesday, February 1, 2012 Follow-Up: 02/01/2012
Quaternary ammonium sanitizer in bucket was a little more than 400 ppm. Concentration shall be at least 200 ppm but should not exceed 400 ppm...NOTE: Do not attempt to wash food equipment/utensils in handwashing sink. Hand sink is for handwashing only.
0.0
19.
Found oven cleaner bottle near storage of dispensing tongs and other utensils. Store chemicals below and away from food/beverages and food/beverage contact equipment and utensils.
0.0
34.
Found some small pitchers stored on cloth toweling. Do not store on cloth toweling since this material is absorbent and not easy to clean. Consider using plastic or rubber matting instead...Found silverware stored with food contact ends going in different directions. Store them so that handles are all going in same direction.
0.5
35.
Found unprotected coffee filters. Keep filters in their original plastic bag or in cleaned covered container or cabinet...Found a few stacks of plastic cups in dispensers stacked too high. Keep cups down in dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks...Clean the dusty/soiled cup dispenser opening areas (near cash register). Remove the peeling duck tape from around opening to these cup dispensers...Found unprotected take-out soup bowls. Keep them inverted to keep them from becoming contaminated...Found plastic knives, forks, etc. stored with food contact ends going in different directions. Store them with handles all going one direction (to prevent touching the food contact ends).
0.5
36.
Replace the three damaged/melted cutting boards since they are no longer easy to clean...Replace the damaged black plastic utensil holder (tape used to keep it together) and cracked ice machine ice scoop...Replace the rusty shelving in back storage Beverage Air refrigerator using similar shelving (do not attempt to paint shelving)...Replace the torn door gaskets on reach-in milk refrigerator...Replace the microwave oven with damaged door.
1.0
40.
Clean the following soiled surfaces and areas: refrigerator door gaskets, hinges and interior bottoms of refrigerators/freezer--customer service area trash cabinets--baby high chairs.
0.5
43.
Clean the soiled areas under all faucet heads in both bathrooms (pink mold build-up noted in these areas)...Clean the soiled drinking nozzle on right water fountain by bathrooms (black mold build-up observed).
1.0
45.
Clean the soiled flooring under equipment, cabinets and around drains and pipes in preparation area...Clean the soiled flooring under equipment, shelving and in corners in back storage room areas...Replace the peeling/damaged vinyl coving along floor-wall juncture in back storage area...Clean the soiled flooring in mop sink/can wash room and in sink basin.
0.5
46.
Effectively shield the unprotected light bulb in back storage Beverage Air refrigerator OR provide a shatterproof bulb...Replace the peeling shatterproof bulb in freezer. (NOTE: Bulbs can also be completely removed from these units if desired)
0.0
49.
No documentation of approved training - no credit awarded.
Observed worker handle broom and maintenance items and also touch face/mouth and did not wash hands until prompted to do so. After contaminating hands in any way, hands must be washed.
2.0
11.
Quaternary ammonium sanitizer using for sanitizer bucket and spray bottle was greater than 400 ppm (test strips turned blue). The concentration shall be at least 200 ppm but should not exceed 400 ppm. Remember to use sanitizer test strips to ensure proper concentration.
1.5
19.
Found a few unlabeled filled spray bottles in janitor`s closet by bathrooms. Properly label these bottles with their contents.
0.0
34.
Found many pitchers stored on cloth toweling. Do not store on cloth toweling since this material is absorbent and not easy to clean. Consider using plastic or rubber matting instead...Found clean utensils stored in soiled containers. Clean these containers.
0.5
35.
Found unprotected coffee filters. Keep filters in their original plastic bag or in cleaned covered container or cabinet...Found a few stacks of plastic cups in dispensers stacked too high. Keep cups down in dispensers or in their original plastic sleeves up to rims of top cups on stacks...Clean the dusty/soiled cup dispenser opening areas (near cash register).
0.0
36.
Replace the three damaged/melted cutting boards since they are no longer easy to clean...Replace the damaged black plastic utensil holder (tape used to keep it together)...Replace the rusty shelving in back storage Beverage Air refrigerator using similar shelving.
0.5
40.
Clean the following soiled surfaces and areas: refrigerator door gaskets, hinges and interior bottoms of refrigerators/freezer--customer service area trash cabinets--baby high chairs.
0.5
45.
Clean the soiled flooring under equipment, cabinets and around drains and pipes in preparation area...Clean the soiled flooring under equipment, shelving and in corners in back storage areas...Replace the peeling/damaged vinyl coving along floor-wall juncture in back storage area...Clean the soiled flooring in mop sink/can wash room and in sink bowl. Recaulk the crack in bottom of this sink.
0.5
46.
Effectively shield the unprotected light bulb in back storage Beverage Air refrigerator OR provide a shatterproof bulb...Replace the peeling shatterproof bulb in freezer...Replace the missing end caps on fluorescent light tubes in see-thru refrigeration unit (to enclose bulbs completely).
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE REGARDING REHEATING OF SOUPS: When reheating soups, remember that they must be reheated from 45F to 135F or above within 2 hours. Stir soup frequently during reheating process.
PROVIDE AND USE A PROPERLY MIXED SANITIZER SUCH AS 50 PPM BLEACH WATERED OR UP TO 200 PPM. IT IS VERY WEAK TODAY.
2.5
17.
THOROUGHLY CLEAN CABINETS, COUNTERS. ALSO CLEAN FRONT OF DISH MACHINE. REMOVE METAL BRACKETS FROM BOTTOM OF REFRIGERATOR DOORS IN STORAGE AREA. CLEAN REFRIGERATOR CASE AND BELOW CAPICHINO MACHINE.
1.0
28.
CLEAN FLOOR UNDER ICE MACHINE. REPAIR WALLS WHERE DAMAGED IN THE WOMENS ROOM. WALL TILES MISSING AND PAINT PEELING. MENS ROOM SMELLS BAD.
STORE THE ICE SCOOP ON A CLEAN SURFACE OR IN THE ICE WITH THE HANDLE UP. . THERE IS MOLD IN THE BOTTOM OF THE STAINLESS STEEL CUP THE SCOOP IS STORED IN TODAY.
1.5
17.
THOROUGHLY CLEAN THE REFRIGERATOR USED FOR PIE, COOKIES, ETC. THE REFRIGERATOR COILS NEED CLEANING.
1.0
28.
CLEAN THE FLOOR UNDER THE ICE MACHINE INT HE STORAGE ROOM. CLEAN BEHIND THE DISH MACHINE ALOT OF THINGS HAVE FALLEN BEHIND IT. ALSO, CLEAN THE FLOOR ON THE WINDOW SIDE OF THE FOOD PREPARATION AREA, IT IS VERY DUSTY. REPLACE MISSING BASE TILE IN WOMEN'S ROOM.
