Observation: The reach in freezer is accumulating ice in the rear and around the compressor.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
48.
Observation: The ware wash machine was not working intermittently and displayed varying temperatures during 3 passes. Cease use of machine until repaired and operating according to specification label.
4-501.15; Core; A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
0.5
General Comments
Ensure that staffing are adhering to requirements of TPHC or modify how cold foods are displayed as discussed during inspection.
3-501.19; Priority Foundation; Cream cheese and butter being held on time as a public health control with no time markings. If potentially hazardous foods are held on TPHC they shall be marked with the time to indicate when they must be discarded. CDI- Food items were voluntarily discarded.
1.5
28.
7-201.11; Priority; Hand sanitizer was found being stored above apples. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of food or clean equipment. CDI- Sanitizer was moved to a new location/
1.0
41.
3-304.14; Core; At the beginning of the inspection, wet wiping cloths were being stored on prep surfaces. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; Scoop was stored in sugar with the handle directly touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
0.0
55.
6-501.12; Core; Minor cleaning is needed on the wall behind the reach-in coolers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation;Policy not available for review. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
6.
2-401.11; Core;At the beginning of inspection, Observed employee eating apples in kitchen. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- employee washed hands and discarded food.
0.0
16.
4-602.11; Core; Observed black buildup inside ice machine chute. 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.
0.0
21.
3-501.16(A)(1) ; Priority; Observed scrambled eggs holding below 135F inside hot box. TCS foods shall be held at 135F or greater- item discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cream cheese holding above 41F. TCS foods shall be held at 41F or below- items discarded. EHS discussed adopting TPHC for cream cheese on breakfast line.
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; A wet cloth was stored in hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Cloth was removed from sink.
0.0
28.
7-102.11; Priority Foundation; Two chemical spray bottles were not labeled. Working containers used for storing poisonous and toxic materials shall be clearly identified with the name of the material. CDI- Bottles were labeled.
1.0
28.
7-201.11; Priority; Lysol spray bottle was stored on dry rack, directly above food. Toxic materials shall be kept away from food and clean equipment to prevent contamination. CDI- Bottle was moved.
0.0
40.
2-402.11; Core; Food employees did not have hair restraints. Food employees shall wear hair restraints such as hats or hair nets to prevent contamination of food and clean equipment. Wear hair restraints.
0.5
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Note: Operation is limited. During the week, breakfast consists of premade items that are held behind the front desk and served by employees. On the weekends, a few select items are prepared in the kitchen. Guests do not have access to the regular breakfast buffet area. *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) 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* 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.
*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.
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).
