6-301.12; Priority Foundation; Paper towel dispenser at the handwashing sink in bakery prep was empty. CDI: Towels refilled...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device.
0.0
16.
4-602.11; Core; Some of the beverage nozzles at the drink fountain were soiled with residue buildup. Discussion had about making sure the nozzles at the soda fountain and the individual coffee/tea urns are taken apart and cleaned...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue.
1.5
41.
3-304.14; Core; A bucket of disposable wipes did not contain any sanitizing solution. Discussion had about making sure the sanitizing solution is replaced at least every 3-4 hours to maintain proper strength...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions. CDI: Sanitizer refilled.
0.5
45.
4-903.11(A) and (C); Core; Plastic utensils were stored on the make line in containers that had light food debris/residue in them...Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.5
47.
4-501.11; Core; A few of the shelves around the facility, such as in the lowboy cooler up front and above the prep sinks in the back, are lightly peeling/rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.0
49.
4-601.11(B) and (C); Core; Shelving around the facility and gaskets in the coolers have light food debris/residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
2-401.11; Core; Employee beverage was being stored above clean bowls and food. Employees may drink from a closed beverage if it is stored/used in an area that prevents contamination of clean equipment or food.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Mozzarella was being held too highly above its container's fill line and was up to 46F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to cool down before a 4 hour period elapsed.
1.5
33.
3-501.15; Priority Foundation; Chicken was found being cooled in a container that was double wrapped with tightly fitted wrapping. Potentially hazardous foods shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Chicken was partially unwrapped.
0.0
40.
2-303.11; Core; Multiple employees were observed wearing watches while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Full deductions may be taken if this item is repeated.
0.5
41.
3-304.14; Core; Wet wiping cloth was found being stored on a prep table. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service utensils were found being stored in containers with soil residue. Single service items shall be stored in a clean, dry area where they are not exposed to potential contamination.
3-501.16(A)(1) ; Priority; One container of eggs was found holding around 120F in a hot holding unit. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Eggs were voluntarily discarded. Deductions will be taken if this item is repeated.
0.0
28.
7-207.11; Priority; Employee personal medicine was being stored with clean dishes in the kitchen area. Medicines for employees shall be located to prevent contamination of food, equipment, and utensils. CDI- Medicine was moved to a new location.
1.0
35.
3-501.13 ; Chicken was found thawing under water at 84F degrees. If food is thawed under running water, the water shall be 70F or below. CDI- Chicken was placed in cooler to finish thawing.
0.5
38.
6-501.111; Core; Several live flies were present in the kitchen area. The premises shall be maintained free of insects and other pests. Implement pest control for flies as needed.
1.0
40.
2-303.11; Core; Multiple employees were observed wearing watches while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
49.
4-601.11(B) and (C); Core; Clean containers were found with stickers being left on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
55.
6-501.11; Core; Grout is missing in areas of the floor. Physical facilities shall be maintained in a state of good repair. Replace grout as needed.
2-301.14; Priority; Employee observed picking items off the floor with gloves and proceeded to don new gloves without washing hands. Hands shall be washed after engaging in activities that contaminate the hands. CDI - employee was instructed to wash hands. Educational moment.
0.0
10.
6-301.12; Priority Foundation; Upon EHS arrival hand sink across the 3-compartment did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels added to dispenser.
1.0
47.
4-501.11; Core; Heat strip/door gasket of the walk-in freezer has melted due to high heat (gasket and heat strip are hot to touch). Equipment shall be maintained in a state of good repair and condition. This issue should be addressed as soon as possible.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of the cabinet units at the bread/pastry station (glue residue observed). Cleaning needed of the wire shelving units above the prep station across the 3-compartment sink (may have to replace rust also observed). Cleaning needed plastic container holding cleaned dough rings (food debris observed at the bottom). Cleaning of the floor of the walk-in freezer needed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
51.
5-205.15 Core; Discharge water drain line from the soda machine is too short and not properly draining into the service sink (spills onto the ledge and runs off onto the floor). Plumbing system shall be maintained in good repair. Lengthen the water discharge pipe, additionally tubes draining into the service sink need to be above the flood plain so that an air gap is present.
1.0
55.
6-501.11; Core; This is a wall tile piece missing beside the makeline handwashing sink (soap dispenser broke off). Physical facilities shall be maintained in good repair and condition. Repair the hole on the wall.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
5-205.11; Priority Foundation; Food residue was found 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- Food debris was removed from sink. Remember: Hand sink is not a dump sink.
0.0
16.
4-601.11 (A); Priority Foundation; Blenders and a couple of utensils were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment and utensils were properly cleaned.
1.5
47.
4-501.11; Core; Three light bulbs in walk-in freezer were out. Equipment shall be kept in good repair. Replace light bulbs.
0.0
48.
4-302.13; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, an irreversible registering temperature indicator was not available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- Manager ordered thermolabel stickers before the end of the inspection. Stickers should arrive within the next couple of days.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed: Fan guards in walk-in cooler were extremely dusty. Shelving above 3-comp sink was soiled. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas mentioned.
0.5
55.
6-501.12; Core; Cleaning needed: Floors had built up residue present (especially walk-in freezer floors). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more often.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
3-501.16 (A)(2) and (B); Priority; Milk in fridge was between 45-48F. Pizza in drawer was 48F and pizza 48F beef. TCS foods shall be maintained at 41F or below. Food was moved to walk-in cooler. CDI. Repeat.
1.5
28.
7-204.11 ; Priority; Lactic acid sanitizer was too strong (lime green on test strip). Chemical sanitizers applied to food-contact surfaces shall meet the requirements. Only use high temp dish machine until lactic acid sanitizer is fixed.
1.0
47.
4-501.11; Core; Shelves above preparation area are rusty. Equipment shall be maintained in a state of good repair. Repair/resurface shelves.
0.0
48.
4-302.13; Priority Foundation; There is no high temp measuring device present in facility. Temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. EHS discussed with PIC temperature measuring device obtainment. CDI.
0.0
49.
4-602.13; Core; Baking sheets that were in use had built up residue present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean pans more often.
0.5
55.
6-501.12; Core; Floors had built up residue present. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more often.
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
*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.
*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. Inspection led by Greta Welch
Verification will be conducted by Meghan Scott by November 14, 2019
*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 Follow-Up: 03/29/2019
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com CFPM Alicia Gurley Exp 2/11/21
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Facility recently began making and selling over-easy eggs. All eggs used are pasteurized, no consumer advisory required.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
Ice machine is currently not working and the facility is using bagged ice.
*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.
FACILITY IS MARKED IN CONPLIANCE TODAY FOR EMPLOYEE HEALTH POLICY AND EXCLUSION & RESTRICTION DUE TO FILLING OUT THE FIRST HANDOUT REGARDING EMPLOYEE HEALTH POLICY. THANKS YOU FOR BE SO PROACTIVE, HOWEVER, THE FORM HAS BEEN MODIFIED AND WILL NEED TO BE RESIGNED BY EMLPLOYEES. PLEASE GO TO WAKEGOV.COM/FOOD SEARCH EMPLOYEE HEALTH POLICY AND SELECT FORM 1B. THIS WILL MAKE YOUR ESTABLISHMENT MOST COMPLIANT WITH THE LATES VERSION. THIS MUST BE REASSESSED YEARLY. THANKS
WATER TEMP AT 125F, MUST MAINTAIN 140F MIN FOR HOT WATER SANITIZING, WATER HEATER IS SET TO 148F, NEED SERVICE TO FIND OUT WHY THE DIFFERENCE AT THE TAP
1.5
34.
KEEP UTENSILS AND BOWLS STORED IN CLEAN AREAS OR CONTAINERS
0.5
35.
INVERT AND COVER ALL SINGLE SERVICE PLATTER LID, PLATTERS, PLATES, ETC
0.5
36.
REPAIR LEAKING FAUCETS,
0.5
38.
CLEAN DISH WASHER AREA CLEAN LANDING DRAINBOARD
0.5
40.
CLEAN CARTS, FRIG HANDLES, MICROWAVE SHELF,
0.5
43.
CLEAN RESTROOM HANDSINK FAUCET BASES, URINAL BASE
1.0
44.
CLEAN TRASH BIN UNITS
0.5
46.
PROVIDE SHILEDS FOR DRY STORAGE ROOM LIGHTS
0.5
49.
Documentation of approved training - 2 point credit awarded.
