2-102.12 (A); Core; ; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI-A list of approved CFPM courses emailed to manager.
1.0
49.
4-601.11(B) and (C); Core; Observed dusty fan in front area and soiled black holders for utensils next to front hand sink. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI-A list of approved CFPM courses emailed to manager.
1.0
41.
3-304.14; Core; Observed wiping cloths stored in three quaternary ammonium sanitizer buckets with concentration below 150ppm. Wet wiping cloths shall be stored in quaternary ammonium sanitizer at concentration 150-400ppm. CDI-Fresh sanitizer was made for wiping cloths.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI-Manager is scheduled for CFPM course
1.0
47.
4-501.11; Core; Observed puddle of water coming from ice machine in kitchen. Equipment shall be maintained in good repair, CDI-Manager placed work order for ice machine during inspection
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning on this surface.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
48.
4-302.13; Priority Foundation; High temperature dish machine in kitchen did not have irreversible registering temperature indicator. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-by educating manager and placing an order during inspection.
0.5
General Comments
Unable to capture PIC signature and inspection report was emailed to PIC at the end of inspection.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
39.
3-305.11; Core; Observed two boxes of cupcakes stored directly on floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate boxes.
1.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled front shelving. Non food contact surfaces shall be maintained clean. Increase cleaning on this surface.
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
This inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to 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...Discussion: Hand sanitizer can be applied to clean hands - never to the gloves a person is wearing...This inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
*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.
DISCUSSION: Remember - beverage pitchers, stirring utensils, etc. used continually throughout the day shall be washed, rinsed and sanitized at least once every 4 hours in dishwashing area...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on November 8, 2018 to evaluate completion of Item #8 on this report. Follow-Up: 11/10/2018
NOTE: Beverage pitchers and their lids used throughout the day shall be washed, rinsed and sanitized at least once every 4 hours in the kitchen...*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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
NOTES: Ensure all beverage pitchers, blender jars and stirring spoons used throughout the day are washed, rinsed and sanitized at least once every 4 hours.
Blender pitchers and lids were stored on wet absorbent towels. [Multi-use utensils/containers that are being air-dried or stored must be on a clean, dry, nonabsorbent surface.].
0.5
36.
Soda dispenser ice bin was leaking water into cabinet below it.
0.0
40.
Food/debris build-up were on floor of walk-in freezer. Mold growth was on wire shelving, inside walk-in refrigerator. Pooled water was on interior of cabinet, below soda dispenser ice bin.
0.5
49.
No documentation of approved training - no credit awarded.
Spray bottle containing blue chemical was not labeled. [Toxic product containers must be labeled to denote contents.]
1.5
40.
Food debris/pooled liquid build-up was in the display refrigerator, in space below the vent grills. Food debris/spill build-up was in walk-in refrigerator, on shelving and in corners of floor.
1.0
45.
Black mold and debris build-up was on surfaces of floor drain, beside ice maker.
0.0
49.
No documentation of approved training - no credit awarded.
7 containers of food (brownies, scones, cookies) stored in walk-in refrigerator were not covered/protected. The food was stored in boxes that had open tops and open topped liner bags. [Stored food must be covered for protection from contamination.].
1.5
19.
Spray bottle containing blue chemical is not labeled. [Toxic product containers must be labeled to denote contents.]
0.0
40.
Food debris/pooled liquid build-up was in the display refrigerator, in space below the vent grills. Food debris/spill build-up was in walk-in refrigerator, on shelving and in corners of floor.
0.5
45.
Build-up of dust was on walls behind pre-wash sink and ice maker.
0.5
49.
No documentation of approved training - no credit awarded.
Hot water at utensil wash sink maxed at 120F then slowly decreased to 100F. I checked the water temperature at this sink 4 times throughout inspection. (When using a hot water sanitizing utensil wash machine, as used in this facility, the hot water must be supplied at a min. of 140F.). This has been a repeated violation on previous 3 inspections and will be deducted at maximum point value in future inspections if it continues to be a repeated violation.
1.5
40.
Dust and debris build-up present on surfaces of cup dispensers beside soda dispensor. Food and debris build-up present inside cooling vents of sandwich display refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
Spray bottle labelled `Quaternary Ammon. Sanitizer` contained glass cleaner. Spray bottle without a label contained Quat. Sanitizer. (Must accuratley label toxic products to denote contents)
1.5
21.
Hot water at utensil wash sinks reaches a max. of 126F, then slowly decreases in temperature. (Hot water must be supplied to utensil wash machine at min. of 140F).
1.5
36.
Hot and cold supply handles on pre-wash sink faucet do not function.
0.0
40.
Black mold growth present in drain pan of soda dispensor.
0.0
49.
No documentation of approved training - no credit awarded.
Cookies are being stored by the front counter/register area uncovered where they could be contaminated by customers. Food must be stored in a manner to avoid contamination. CDI - cookies were covered.
1.5
21.
Found the hot water to be 128 degrees F. Facility uses a hot water sanitizing dishmachine and therefore hot water must maintain at 140 degrees F or higher at all times of operation.
0.0
44.
Need to clean trash from under the cardboard dumpster. This could provide harborage for rodents and other pests.
0.0
45.
Need to clean the floors in the walk-in freezer. Need to clean the floors under the front counters throughout the entire front area. Floors, walls, and the ceiling must be clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Cookies are being stored by the front counter/register area uncovered where they could be contaminated by customers. Food must be stored in a manner to avoid contamination. CDI - cookies were covered.
0.0
11.
Inside of soda dispenser had some build-up that was getting on nozzles. Food contact surfaces must be kept clean. CDI - soda dispenser was cleaned.
0.0
17.
Found several foods that are listed in the temperature chart that are out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - foods were discarded.
2.0
34.
Found serving pitchers for the frappuccinos to be stored with lids on them and water still in them. Be sure utensils are properly air-dried prior to storage.
0.0
36.
Display cooler is not working properly. Must be able to keep foods at 45 degrees F or cooler. Plastic cover for the chocolate chips is broken. Found plastic container that was cracked. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
43.
Restrooms did not provide warm water to properly wash hands. Warm water must be provided at all handsinks to allow for proper handwashing. Need a handwashing sign in the men`s restroom.
1.0
45.
Clean the floors in the walk-in cooler and freezer. Clean the wall behind the ice machine.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in bucket found at less than 200ppm. Quat sanitizer must be at least 200-400 ppm. Have technician look at dispenser. Checked a fresh bucket and it read right at 200ppm. Recommended setting higher to make sure sanitizer stays strong enough during use. Found nozzle of filtered water had a moldy build-up. This food contact surface must be kept clean. (THe water nozzle was cleaned and a new bucket of sanitizer was made and is 200 ppm.)
1.5
19.
Need to move concentrated sanitizer away from above drainboard drying area to prevent contamination of clean utensils. It could be relocated over the wash basin as discussed.
0.0
36.
The bottom gasket of the walk-in door is torn all the way through. Replace torn gasket for walk-in cooler. This may be a contributing factor in the condensation builds up around the cooler.
0.5
49.
No documentation of approved training - no credit awarded. Call instructor of the course you took and request another form proving passing of course to receive credit.
0.0
General Comments
Call ServSafe instructor of the course you took and request another form proving passing of course to receive credit.
Sanitizer in bucket less than 200ppm. Quat sanitizer shall be kept at 200ppm; Dishmachine ran 3 times before sanitizer strip registered that it was reaching 180F. Have technician look at unit to ensure that it`s working correctly. Unit should sanitize every time.
1.5
27.
Frappe mix with skim milk stored in non-original container. The pouring of milk into jars, bottles, or other containers is prohibited. Product mixed for the day`s use may be used and stored in non-original container for that day only. PRODUCT MUST BE DISPOSED OF AT THE END OF THAT DAY`S SERVICE.
0.0
34.
Platers stored below plumbing. Don`t store clean utensils under plumbing.
0.0
36.
Repair cabinet laminate under leaking soda machine.
0.0
38.
Pressure gauge not registering pressure change and wash gauge indicated that wash temperature never reached 150F indicated on Manufacturer`s specification plate. Unit shall operate according to manufacturer`s specifications.
0.5
40.
Clean top of oven, inside cabinets, display tracs, ice scoop holder, and shelving in walk in cooler where milk is stored.
0.5
43.
Clean women`s ceiling vent, replace men`s handwash sign, and papertowels needed at handsink.
0.0
46.
Clean ceiling vent above walk in.
0.0
47.
Storage on and in milk crates. Storage shall be 6-12 inches off of the floor on approved shelving that allows for cleaning underneath. Don`t use milk crates.
0.5
49.
No documentation of approved training - no credit awarded.
