5-205.11; Priority Foundation; At the beginning of the inspection observed a crate of sandwiches stored on the top of handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Food employee moved the crate on the prep counter.
4-903.11(A) and (C); Core; Found boxes of single-service cups stored on the floor in the dry storage area. Cleaned equipment, utensils, and single-service and single-use articles shall be stored at least 6 inches above the floor. CDI - PIC moved the items on the shelf.
0.5
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
5-202.12; Core; Hot water temperature in associates' restroom was below 100F (at 78F). A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water temperature.
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
5-205.11; Priority Foundation; Found duster on the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC removed duster.
1.0
16.
4-602.11; Core; Observed small amount of dark residue inside ice machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine more frequently.
0.0
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
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
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
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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* 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.
*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.
Hot water provided in the public ladies restroom only reached 65F. Recommend hot water reaches at least 100F for hand washing.
Please note: water in three compartment sink observed at 76 F, but no active warewashing in progress. Hot water at three compartment sink observed at 107 degrees F. This is the minimum acceptable temperature for warewashing. Recommend that temperature be raised to at least 110 F to fully meet the Rule and ensure that water will be at the correct temperature after a full sink is filled. Hot water is slow to reach proper temperatures throughout. Recommend that steps be taken to ensure prompt delivery of hot water to areas requiring it.
NOTE: Handwash sink was slow to heat up, but finally reached approved temperature. Please see if there are any practical steps that can be taken to speed the arrival of 100 F degree water at this sink. NOTE: Plan Review staff indicates that they were not made aware of the Starbucks dry storage room and it was not evaluated during permitting inspection. This area should be evaluated by Plan Review and corrections made if necessary. This area was briefly evaluated during todays inspection, and possible violations of 6-101.11(A)(1), 6-201.11, and 6-201.12 observed. Please contact Jessica Sanders (919-856-7400) with Wake County Plan review to evaluate this area and determine if existing finishes in this area are in compliance with these and other Plan Review standards. Please contact Jessica Sanders within 30 days to schedule this evaluation. No points being taken at this time, but failure to have space evaluated by Plan Review could result in loss of points and potential permit action in the future.
