5-202.12; Core; One of the handwashing sinks in the women's restroom could not reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this sink to provide warmer water of at least 100F before the next inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Most of the cartons of milk and yogurt stored in the low cooler at the coffee station were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC moved TCS foods into the walk-in cooler and placed work order to have this cooler adjusted. Problem may be due to this cooler being over-filled and not allowing for proper air circulation.
3.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; One handwashing sink in the women's restroom was providing water at a maximum of 73F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this sink to provide warmer water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple containers of milk and a container of yogurt in the front section of the reach-in barista cooler were holding at 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC moved containers to the walk-in cooler, do not over-fill reach-in cooler. No points taken due to massive improvements to cold-holding.
0.0
24.
3-501.19; Priority; Time label for pitchers of milks and half-and-half under time control were marked for 6 hours instead of 4 as indicated in TPHC procedures. If time without temperature control is used as the public health control for a maximum of 4 hours: The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. CDI - Corrected time label was added to pitcher log. Due to auto-printed time label, ensure that staff are adding correct times to tracking log.
1.5
44.
4-903.11(A), (B) and (D); Core; A large amount of metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. CDI - Containers were separated for air drying and draining.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; A container had sticker residue on its surface and a vegetable slicer had dried-on debris on its cutting surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed from storage and placed at 3-compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few containers of sliced cheese were holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, cooling/reheating, or when time is used as the public health control. CDI - Containers of cheese removed and placed in other cooler to reach adequate temperatures.
1.5
53.
6-501.18; Core; The far handwashing sink at the front bakery area has black and pink residue buildup in the basin. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean this sink more frequently.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; The far handwashing sink in the bakery area could provide water at a temperature of only 71-72F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust sink to provide warmer water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; One container of shredded mozzarella stored in the top section of a prep cooler was holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, cooling/reheating, or when time is used as the public health control. CDI - Cheese moved to a different cooler to return to proper temperatures.
1.5
49.
4-601.11(B) and (C); Core; A couple shelves in the walk-in cooler have some residue buildup on their surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the shelves in the walk-in cooler.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-602.11; Core; Observed black and pink residue in the upper section of the ice machine. In equipment such as ice bins and enclosed components of equipment such as ice makers: Surfaces of equipment contacting food that is not TCS shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the upper section of the ice machine more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Souffle mixes stored in the bakery cooler and cartons of liquid eggs were holding above proper cold holding temperatures. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved to walk-in cooler for cooling. Do not store TCS foods in bakery cooler until it can be adjusted. When storing the liquid eggs in the prep line below the oven, REHS recommends using an ice bath to help liquid eggs maintain temperatures.
3.0
54.
5-501.115; Core; Observed a couple trash bags outside of the garbage dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove trash bags.
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
2-103.11 (O); Priority Foundation; Food employee health policy did not include non-typhoidal salmonella as a reportable diagnosis. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Emailed PIC updated food employee health policy, have available for future inspections.
0.0
5.
2-501.11; Priority Foundation; PIC was unable to locate written procedures for cleaning up bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. CDI - Emailed PIC written procedures, have available for future inspections.
0.5
16.
4-501.114; Priority; Quat sanitizer liquid at 3-compartment sink is unable to distribute at proper concentration, tested to be less than 100ppm during the inspection. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound (quat) shall have a concentration of at least 200ppm not to exceed 400ppm. Have sanitizer concentration adjusted, follow-up by 6/27/2022.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked oatmeal packets at the front hot-holding unit were not maintaining proper hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temp food.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Carton of whole liquid eggs stored at makeline under ovens was not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temp food. EHS recommends not storing the liquid eggs in this location.
1.5
42.
3-302.15; Core; Observed sliced avocados with stickers still on their skins. Raw fruits and vegetables shall be thoroughly washed to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Remove all stickers during washing.
0.0
45.
4-903.11(A) and (C); Core; Bowls and plates for service to customers were stored with their food-side facing upwards, unprotected from overhead contamination. Single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Store these items with food-side facing downwards to prevent contamination.
0.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dishwasher but does not have a way of testing utensil surface temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire either thermal test strips or a high-temp dishwasher tester. Follow-up by 7/01/2022.
0.5
48.
4-302.14; Priority Foundation; Quat chemical test strips expired in Sept 2021 and are no longer effective. A test kit or other device that accurately measures the concentration in Mg/L or sanitizing solutions shall be provided. Acquire chemical test strips for sanitizing solution. Follow-up by 7/01/2022.
0.0
54.
5-501.114; Core; Drain plug missing in yellow dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. CDI - Order placed for missing drain plug, awaiting delivery.
0.5
General Comments
Follow-up by 6/27/2022 for sanitizer, 7/01/2022 for test strips. 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 Follow-Up: 07/04/2022
3-501.16 (A)(2) and (B); Priority; Cheeses in bakery cooler not holding proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved TCS foods into walk-in cooler, EHS recommends not storing TCS foods in this bakery cooler in the future.
1.5
44.
4-901.11; Core; A couple plastic containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CDI - Separated containers for air-drying.
0.5
47.
4-501.12; Core; White cutting boards at prep coolers have heavy scratching on surface. Surfaces such as blocks/boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace scratched cutting surfaces.
1.0
47.
4-501.11; Core; Observed rusting and chipping shelf in barista cooler, also observer rust buildup on shelving above prep area. Equipment shall be maintained in a state of good repair and condition. Replace rusting shelving.
0.0
48.
4-302.13; Priority Foundation; Facility has a high-temperature dish machine, PIC does not have a testing device. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - Educated PIC on new requirement, acquire thermal test strips or a dish plate dishwasher tester by next inspection.
0.0
54.
5-501.114; Core; One drain plug missing in yellow dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing plug.
0.0
55.
6-501.12; Core; Observed residue buildup on doorframe around bakery cooler and minor buildup on wall around 3-compartment sink and dishwasher. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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
No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 07/08/2021
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION about time as a public health control for carafes of milk, half-n-half at self-service counter: Remember that these must be kept out for only 4 hours--not 6 hours, since your written procedure does not allow the 6 hour time hold. Adjust time stickers on bottoms of carafes to reflect the 4 hour time hold...Inspection report sent via email to PIC, 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.
*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.
NOTE: IF REPAIR OF HOT WATER HEATER REQUIRES THAT THE HOT WATER BE SHUT OFF TO THE FOOD ESTABLISHMENT, FOOD PREP AND FOOD SERVICE SHALL BE STOPPED AND THE ESTABLISHMENT SHALL VOLUNTARILIY CLOSE IN ORDER TO PREVENT SUSPENSION OF PERMIT. IF HOT WATER IS SHUT OFF DURING REPAIR, CONTACT JOSHUA VOLKAN AT 919-422-3747. HOT WATER AT ALL HANDSINKS SHALL BE AT LEAST 100F AND HOT WATER AT 3-COMPARTMENT SINK SHALL BE HOT ENOUGH TO ALLOW FOR WASH BASIN TO HAVE WATER OF AT LEAST 110F. *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: 06/21/2017
Help us help you! Wake County is working to add several new educational signs to the materials given out during inspections. Help us by letting us know which ones would work best in your establishment. Please complete our Food Safety Signage survey at: http://www.surveymonkey.com/s/wakefoodsignage
EMPLOYEE HEALTH POLICY HAS BEEN SIGNED BY EMPLOYEES ON THE FORM WAKE COUNTY STAFF GAVE OUT PIOR TO HAVE INFORMATION OF FORM 1B. PLEASE UPDATE YOUR RECORDS TO REFLECT THE LATEST CHANGES AS REQUIRED TO BE ON FORM 1B. GOT TO WAKEGOV.COM/FOOD, SEARCH FOR EPLOYEE HEALTH POLICY, THERE YOU SHOULD FIND THE REQUIRED FORM 1B.
EMPLOYEE DRINK OBSERVED AT COLD SLUSHIE STATION, MAINTAIN DRINK STORAGE BELOW FOOD PREP AREAS WITH LID, IF NO STRAW USED, HANDS ARE TO BE WASHED AFTER CONSUMING BEVERAGE, PRIOR TO RESUMING FOOD HANDLING
0.0
10.
SEVERAL PANS IN PREP FRIG UNCOVERED, STORED FOODS SHALL BE COVERED EXCEPT DURING NECESSARY PREP TIMES
1.5
11.
TOO MANY PANS WITH FOOD DEBRIS AND LABLE RESIDUE...THOROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACES
1.5
33.
STORE IN USE UTNESILS WITH HANDLES OUT OF FOOD, OR ON A CLEAN DRY SURFACE, OR GET UTENSILS WITH LONGER HANDLES
0.5
34.
A FEW PANS STILL WET, TRY TO CRSS STACK PRIOR STORING OR ALLOW MORE AIR DRY TIME PRIOR TO STACKING
0.5
35.
INVERT SINGLE SERVICE FOD TRAYS AND LIDS TO KEEP FOOD CONTACT SURFACE PROTECTED FROM DUST SPLASH AND SPLATTER
0.5
36.
REPAIR GASKETS, FRIG WITH PONDING WATER ON BOTTOM SHELF
0.5
38.
DISH MACHINE NEEDS SOME CLEANING AROUND EDGES, CLEAN LANDING DRAINBOARD NEEDS TO STAY CLEAR OF FOOD AND REMAIN CLEAN ESPECIALLY DURING DISH WASHING
0.5
40.
CLEAN GASKETS, HANDLES, AND FRONT CUSTOMER SHELVES, HOOD PROPER
0.5
43.
CLEAN URINAL BASE
1.0
44.
CLEAN TRASH BINS
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
CONTINUE WITH TRANSITIONAL PERMIT DUE COMPLETE SEPT 24, 2012
