2-102.12 (A); Core; Food protection manager was not available during the inspection. 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
0.0
16.
4-602.11; Priority;. Observed thick residue on in -use milk steaming pitchers, stirring cups, milk steaming wand and espresso nozzles , funnels ect... Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cream cheese, turkey sausage, pork sausage, cheddar, swiss, ect... holding above 41F inside cold top station. A thermometer was not provided in this unit. Ambient air temp 49F. All items discarded. Use time holding procedures for this unit until it is repaired.
1.5
23.
3-501.18; Priority; Observed no date marking for open container of cream cheese, turkey sausage, and cream cheese filled everything and plain mini bagels. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, 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. Items discarded.
0.0
36.
4-302.12; Priority Foundation; thermometer not available at cold top station where items were found above 41F. temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified.
0.5
49.
4-601.11(B) and (C); Core;Observed a buildup of icing and syrup splash on prep tables, under equipment on the line. Observed soiled interior and exterior surfaces of reach in units, dust on prince castle holt holding. Soiled cubbies and cabinets on the line. Observed heavy food splash on wall next to register. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.;
1.0
54.
5-501.114; Core; Drain plug not in place on trash receptacle. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact Meridian Waste service provider to request a drainplug.
0.0
54.
5-501.110; Core; Observed loose trash on the pavement of enclosure. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
55.
6-501.12; Core; Observed debris and food splash on floors under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Restroom toilet is not operational. Physical facilities shall be maintained in good repair.
5-205.11; Priority Foundation;Observed large plastic stage and several chemical bottles stored inside handsink in backroom.A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.All items removed.
1.0
10.
6-301.12; Priority Foundation; No paper towel available at hand sink in backroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels.
0.0
16.
4-602.11; Priority Foundation; Observed black growth inside ice scoop holder. Observed thick residue on in -use milk steaming pitchers, stirring cups, milk steaming wand and espresso nozzles , funnels ect... Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.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. Items placed in
1.5
28.
7-201.11; Priority;At the beginning of inspection, observed chemical spray bottles next to drinks and food equipment on prep table. Observed spray bottles under food prep table next to syrup. 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 placed in designated area.
1.0
48.
4-302.14; Priority Foundation; Observed quat sanitizer test strip compromised by water or heat. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Obtain new test kit.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of icing and syrup splash on reach in doors, prep tables, and rolling carts. Observed soiled interior and exterior surfaces of reach in units, dust on shelving above prep table in back room. Soiled cubbies and cabinets on the line. Observed heavy food splash on wall next to register. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.; Repeat
1.0
54.
5-501.110; Core; Observed a heavy buildup of paper trash on floors.Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.Floor swept during inspection.
3-501.16 (A)(2) and (B); Priority; Observed tub of cream cheese temping 49F stored at room temp. TCs foods shall be held at 41F- item discarded.
0.0
35.
3-501.13 ; Priority Foundation; Observed tub of cream cheese thawed at room temperature- item discarded. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
.
0.5
41.
3-304.14; Core; Observed quat sanitizer residual less than 100PPM inside sanitizer buckets. Quat sanitizer shall register 200-400PPM. Solution replaced 300PPM.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils stored in containers that have accumulated dust and food debris on rolling rack in dishwashing area. Observed blue ice scoop stored inside soiled holster. Observed stacks of uncovered coffee filters on top of equipment throughout facility.Keep in protective sleeve. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of icing and syrup splash on reach in doors, prep tables, and rolling carts.Black residue in spray nozzle at 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Observed a buildup of food debris in floor corners under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
4-601.11 (A); Priority Foundation; Observed a buildup of black and pink residue inside ice machine. Ice scoop holder is soiled. 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. Empty ice and detail clean machine.
1.5
48.
4-302.14; Priority Foundation; Quat test strips expired 2020 and are discolored. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Obtain new test kit.
0.5
49.
4-601.11(B) and (C); Core; Observed a thick buildup of sticky debris under counter above ice bin and espresso machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-202.14; Priority;At mop sink/can wash, observed splitter after atmospheric vacuum breaker (AVB) and both hot and cold water were in the "on" position (water was shut off at the splitter). The AVB on this faucet is not approved for constant water pressure and is not approved for a shutoff (splitter) that is downstream from the AVB. Turn on and shut off the water at faucet knobs only--not at the splitter. CDI by educating PIC of requirement and turning off water at faucet knob- water turned off.
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
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.
4-602.11; Core; Observed small amount of residue accumulation inside the ice machine. EQUIPMENT such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the ice machine.
0.0
43.
3-304.12; Core; Observed scoop handle touching sugar in the container. Utensils shall be stored in the FOOD with their handles above the top of the FOOD. CDI - The scoop taken for rewashing.
0.5
47.
4-501.11; Core; One light doesn't work in the walk-in freezer and one under the hood. EQUIPMENT shall be maintained in a state of good repair. Replace not working lights.
0.5
55.
6-501.12; Core; Observed debris under the equipment in the back room. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the floor.
0.5
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
*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 COVID-19 precautions.
*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.
