2-102.12 (A); Core; No certified food protection manager onsite. 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. Repeat.
1.0
41.
3-304.14; Core; Weak chlorine sanitizer in bottles. Maintain sanitizer at 50-100ppm.
0.5
55.
6-501.11; Core; Floor tiles damaged and stained throughout establishment. Walls peeling as well. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
2-102.12 (A); Core; No certified food protection manager onsite. 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. Repeat.
1.0
16.
4-703.11; Priority; Chlorine sanitizer 0ppm in dish machine. Maintain sanitizer at correct concentration. CDI: Sanitizer primed in machine and corrected to 100ppm.
0.0
47.
4-501.11; Core; Rusty and peeling paint shelves inside refrigerator units. Equipment shall be maintained in a good state of repair. Repeat.
1.0
55.
6-501.11; Core; Floor tiles damaged and stained throughout establishment. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
2-102.12 (A); Core; No certified food protection manager onsite. 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. Repeat.
1.0
5.
2-501.11; Priority Foundation; No clean up 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. CDI: Plan provided.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying and covered/inverted. Repeat.
0.5
47.
4-501.11; Core; Rusty and peeling paint shelves inside refrigerator units. Equipment shall be maintained in a good state of repair. Repeat.
0.5
55.
6-201.11; Core; Floor tiles damaged and stained throughout establishment. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repeat.
1.0
55.
6-501.11; Core; Floor tiles damaged and stained throughout establishment. PHYSICAL FACILITIES shall be maintained in good repair.
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 spray hose has been adjusted so hangs at least 1-inch above flood rim surface. Follow-Up: 08/30/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by Jan. 22, 2021 to verify sanitizer concentration at dish machine has been adjusted to required level. Follow-Up: 01/23/2021
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by Thursday, July 16, 2020, to verify a food temperature thermometer has been obtained. VR-VERIFICATION REQUIRED. REHS will return by Thursday, July 16, 2020, to verify cold-holding issues in the prep line unit and tall silver unit have been resolved. Follow-Up: 07/16/2020
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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: 09/09/2018
*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.
*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.
You have everything you need for a good employee health policy. Combine all the forms together such as the Cup A Joe Employee Health Policy, employee illness decision guide, Check list for employee health verification, your signed form 1-B's, and the FDA book . Be sure each food employee signs and prints their name on a form 1-B and there is a place for the manager's name. Put all the forms in a file or ring binder and label it "Employee Health Policy" Keep the forms on site so they can be viewed during future inspections. Put up the small STOP poster I provided.
Milk poured into a canter and stored in a refrigerator; milk must stay in original container until it is ready to serve. Canter put out for service. Not mentioned on previous inspections.
0.0
10.
Be sure to cover coffee beans to protect from contamination.
1.5
17.
Gallons on milk sitting on counter and not kept cold in any way; temps range from 43-59F; must keep milk 45F or below at all times.
4.0
35.
Protect single service from contamination from public; use a cup dispenser, plastice sleeves or protective barrier to protect cups.
1.0
36.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable, non-absorbent, sealed. Cutting boards have deep cuts in them and need replacing. Replace torn gaskets on all 3 doors on prep cooler.
1.0
40.
Detail clean toaster.
0.0
45.
Floor sunken in restroom; have floor repaired; replace any tiles that are worn and no longer easily cleanable.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Discussed the importance of washing hands with manager; also discussed the importance of no bare hand contact with ready to eat foods.
0.0
10.
Be sure to cover coffee beans and bagels to protect from contamination.
1.5
17.
Gallons on milk sitting on counter and not kept cold in any way; temps range from 43-59F; must keep milk 45F or below at all times.
4.0
25.
Two thermometer off 5 degrees; be sure to calibrate regularly to ensure accuracy.
0.5
35.
Protect single service from contamination from public; use a cup dispenser, plastice sleeves or protective barrier to protect cups.
1.0
36.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable, non-absorbent, sealed. Cutting boards have deep cuts in them and need replacing. Replace torn gaskets on all 3 doors on prep cooler. Shelving in 3 door cooler is rusting and need replacing.
1.0
40.
Clean chemical dollies for dishmachine.
0.0
45.
Floor sunken in restroom; have floor repaired; replace any tiles that are worn and no longer easily cleanable.
1.0
46.
Light in tip room needs a shatterproof bulb or a shield.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Gallons on milk sitting on counter and not kept cold in any way; temps range from 43-59F; must keep milk 45F or below at all times.
4.0
21.
Hot water temp=128F; suggest turning up hot water heater to maintain 130F out of faucets at all times.
0.0
35.
Protect single service from contamination from public; use a cup dispenser, plastice sleeves or protective barrier to protect cups.
1.0
36.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable, non-absorbent, sealed. Cutting boards have deep cuts in them and need replacing. Replace torn gaskets on all 3 doors on prep cooler.
1.0
45.
Floor sunken in restroom; have floor repaired; replace any tiles that are worn and no longer easily cleanable.
1.0
49.
Documentation of approved training - 2 point credit awarded.
One bottle of sanitizer greater than 200ppm; all other bottles fine; be sure to check each bottle and make sure it is 50-100ppm chlorine at all times.
0.0
17.
Gallons on milk sitting on counter and not kept cold in any way; temps range from 50-52F; milk in carafe 48F; must keep milk 45F or below at all times.
4.0
21.
Water 123F at utensil washing sink. Provide at 130F or hotter.
1.5
35.
Protect single service from contamination from public; use a cup dispenser, plastice sleeves or protective barrier to protect cups.
0.5
36.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable, non-absorbent, sealed. Cutting boards have deep cuts in them and need replacing. Replace torn gaskets on all 3 doors on prep cooler.
1.0
43.
Clean toilets in each restroom.
1.0
45.
Floor sunken in restroom; have floor repaired. Clean mop walls of dirt splatter.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Gallons of unopened milk held on top of ice in front preparation area are 48F. Half & Half, Cream also held on top of ice 47F. Soy Milk 62F. Cream in carafe 46F. Gallon of milk on counter top 51F, Fat Free Milk on counter top 46F. Keep milk refrigerated and maintain below 45F. Follow-up visit to verify that milk is being held cold.
4.0
21.
Water 122F at utensil washing sink. Provide at 130F or hotter.
0.0
22.
No refrigerator available in preparation area. Mechanical refrigeration needed in beverage preparation area. Currently ice is used under gallons of milk, cream, etc.
1.0
36.
Discard cracked and broken food containers and cups.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable, non-absorbent, sealed.
0.5
45.
Floor shall be cleanable, continuous and kept clean.
0.0
46.
Shield light bulb in closet or use shatterproof bulb.
0.0
49.
No documentation of approved training - no credit awarded.
Rubbermaid water dispenser is not clean. Daily, thorough cleaning & sanitizing needed.
1.5
17.
Make-line refrigerator is not holding food cold enough. Turkey deli meat 53F, yellow Cheese Slices 49F, Fresh Mozzarella 52F, Shredded Cheeese 47F, Scrambled Eggs 50F, Tomato Slices 51F. Several foods are insulated from the cold with double and triple pans. Food in the bottom of the unit (the coldest part) is as warm as 47F. Monitor the temperature of each and every food in this unit over the next week to assure that it remains below 45F (recommended below 41F).
4.0
22.
Mechanical refrigeration needed in beverage preparation area. Currently ice is used for milk, cream, etc.
0.5
35.
Cups in front accessible to customers shall have the mouth-contact surface shielded from customers with sleeves pulled up over the mouth-contact surface or otherwise protected. Recommend cup dispensers or store cups inaccessible to customers or construct a plexi-glass sheild (sneeze-guard) to store the open containers of milk and cups behind.
1.0
36.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable, non-absorbent, sealed. Exposed wood present under prep counter.
0.5
40.
Fans and surrounding area inside of the 3-door refrigerator need cleaning.
0.5
43.
Recaulk back of handsink.
0.0
45.
Floor shall be cleanable, continuous and kept clean.
0.5
49.
No documentation of approved training - no credit awarded.
Scrambled Eggs 58F cooling from this morning. Cool to below 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Eggs were prepared at commissary and transported and are still not cool, stored in the top of the make-line refrigerator. Monitor the cooling process. This may not be a good location for cooling.
0.0
17.
Hummus 52F in pocket sandwiches. Recommend storing pre-made sandwiches in bottom of refrigerator (not open top). . . . . Cheddar Cheese 49F, Ham deli meat 46F, Turkey 46F, Roma Tomato Slices 46F. Monitor food temperatures. Pans are doubled-up, insulating food from the cold. Store less in top portion of refrigerator. Regular temperature checks needed. Food must stay at 45F or colder and should stay below 41F.
2.0
21.
Water 122F at utensil washing sink. Provide water at 130F or hotter.
1.5
22.
Mechanical refrigeration needed in beverage preparation area. Currently ice is used for milk, cream, etc.
0.5
35.
Cups in front accessible to customers shall have the mouth-contact surface shielded from customers with sleeves pulled up over the mouth-contact surface or otherwise protected. Recommend cup dispensers or store cups inaccessible to customers or construct a plexi-glass sheild (sneeze-guard) to store the open containers of milk and cups behind.
1.0
36.
Cabinets and countertops are in bad repair. Construct to be easy-to-clean. Surfaces shall be washable and sealed. Repaint shelves with washable paint.
0.5
45.
Repaint walls to be washable, non-absorbent. Floor shall be cleanable and kept clean.
0.5
46.
Replace burnt out light bulbs over toaster & microwave. Provide 50 foot-candles of light in all areas where food is prepared and utensils are washed.
0.5
49.
No documentation of approved training - no credit awarded.
Cuttingboard on unused cold unit is not clean. Cuttingboard has many moldy cuts. Bleach the board. If it cannot be effectively cleaned, discard it.
0.0
17.
Cream in carafe sitting on top of ice 51F. This carafe is full. Containers of cream 45F (original cardboard containers) on top of ice. Nestle milk and cream into ice, not just resting on top of ice. Mechanical refrigeration is needed in front beverage area. Comment from last inspection when milk was 50 to 55F: "Gallons of milk iced at front counter must be submerge in ice to keep the milk at 45 or below. Milk was iced during inspection." Milk is stored on top of ice again. An effective ice bath uses both ice water with the container submerged to the same level as the food. . . . . . . . . . . . . Carafe for customer self-service is has cream at 48F. Maintain at or below 45F. Recommend not filling to the top. Use less and rotate containers before they reach 45F.
2.0
22.
Mechanical refrigeration needed in beverage preparation area. Currently ice is used under milk and cream.
0.5
35.
Cups on front counter shall have sleeves pulled up over the mouth-contact surface. Recommend cup dispensers or store cups inaccessible to customers.
0.5
36.
Cabinets and countertops are in bad repair. Remove tape. Construct to be easy-to-clean. Surfaces shall be washable and sealed. Repaint shelves with washable paint.
0.5
39.
White wood guard is not approved restaurant construction. Eliminate gaps and uncleanable areas.
0.5
49.
No documentation of approved training - no credit awarded.
- 2.5 points - Gallons of milk iced at front counter must be submerge in ice to keep the milk at 45 or below. Milk was iced during inspection.
2.5
16.
- 1 point - To go cups not in dispensers must be covered with plastic. Replace cardboard boxes that to go cups under counter are stored in with cleanable containers. - Do not reuse milk jugs to store tea in.
1.0
17.
- 1 point - Areas to clean more often: legs & side of equipment at or behind front counter .. front & underside of ice chute .. remove worn paper signs. - Wooden counter tops & some wooden shelves are worn.
1.0
28.
- 0.5 points - Clean the floors & walls in hard to reach places. Floor tile in bathroom is cracking & looks as though it`s benn water logged. Check bathroom for plumbing leak. Clean the bathroom doors - MOP ROOM/STORAGE ROOM WALLS ARE NOT FINISHED.
0.5
32.
No points - Organize storage in the back corner of the mop sink room. Items must be stored off of the floor & organized to facilitate cleaning.
0.0
General Comments
Dish machine properly sanitizing - sanitizer, strips & thermometers .. coolers working properly .. cuttin boards replaced from last inspection.
NO POINTS TAKEN: LABEL DRY GOODS CONTAINERS. (FOUND SUGAR WITHOUT LABEL)
0.0
11.
.. 2.5 POINTS -- DISH MACHINE IS NOT SANITIZING AT 50 PPM. USE 3 COMPARTMENT SINK TO WASH RINSE & SANITIZE DISHES -- KEEP THE INSIDE OF ICE MACHINE CLEAN .. FOUND VISIBLE MOLD BEHIND THE SHIELD .. INSIDE OF MACHINE IS NOT EASILY ACCESSIBLE FOR CLEANING. -- KEEP USED CUTTING BOARDS WIPED TO ELIMINATE BUILD UP .. RECOMMEND SCRUBBING BOARDS IN 3 COMPARTMENT SINK AFTER EACH SHIFT
2.5
13.
.. 3 POINTS .. MARKED ON LAST INSPECTION -- CUTTING BOARDS HAVE DEEP CUTS & CREVICES AND ARE NO LONGER EASILY CLEANABLE. REPLACE OR RESURFACE WORN PREP UNIT CUTTING BOARDS
3.0
16.
.. 1 POINT .. STORE SINGLE SERVICE ITEMS SO THEY ARE PROTECTED FROM CONTAMINATION: FOUND COFFEE STIR STICKS LOOSE IN CONTAINER ... UNWRAPPED CUPS UNDER COUNTER ... SPOONS NOT FACING THE SAME DIRECTION TO MINIMIZE HAND CONTACT .. OPEN BAG OF SPOONS ON STORAGE SHELF
1.0
17.
NO POINTS TAKEN .. BOTTOM OF MILK COOLER IS WORN ..CLEAN THE FRONT OF THE ICE DISPENSER & REMOVE WORN SIGN .. REMOVE LABEL RESIDUE FROM OUTSIDE OF CONTAINERS
0.0
28.
NO POINTS TAKEN: RESEAL LOOSE TILE IN WOMEN`S ROOM -- MOP ROOM/STORAGE ROOM WALLS ARE NOT FINISHED.
REGULARLY CLEAN THE INSIDE OF THE ICE MACHINE TO ELIMINATE MOLD GROWTH...OBSERVED MOLD ON THE INSIDE SHIELD OF THE ICE MACINE.
2.5
13.
REPLACE OR RESURFACE WORN PREP UNIT CUTTING BOARDS.
1.5
28.
KEEP FLOORS & WALLS CLEAN IN HARD TO REACH PLACES, UNDER & BEHIND EQUIPMENT.
1.0
General Comments
PROPER FOOD TEMPS...SANITIZER AVAILABLE IN SPRAY BOTTLES & DISH MACHINE...TEST STRIPS & THERMOMETERS...CLEAN & ORGANIZED----NO POINTS TAKEN...BOTTOM OF MILD COOLER IS WORN...MOP ROOM/STORAGE ROOM WALLS ARE NOT FINISHED.
Clean the inside of the ice machine more often to eliminate buildup. Check sanitizer bottles daily for proper strength.
2.5
13.
Sandwich prep cutting board is worn and no longer smooth and cleanable. Replace, repair or use other side.
1.5
17.
Areas to clean: underneath sink drainboard, inside of brown cooler, underneath coffee machine, under front counters. Areas no longer smooth and cleanable: worn formica under front counter, rusty shelves in brown cooler.
1.0
General Comments
NO POINTS TAKEN: Shake excess water and air dry plastic baskets. Clean splash off wall by dish sink. Reseal loose bathroom tile.
