3-501.16 (A)(2) and (B); Priority; Cooler mixes with dairy in reach-in cooler at 54-60F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cooler knob to adjust temperature on inside at top shelf near front of cooler door. Facility has new coffee jellies in a container in this spot in the cooler and container may have nocked knob to adjust temperature. Items voluntarily discarded during inspection. Do not use this cooler until ambient temperature can be verified and it is holding food at 41F or below and ambient recommended to be around 36-37F. Heavy cream at 41F this inspection.
1.5
41.
3-304.14; Core; Sanitizer buckets and sanitizer at espresso machine with low or 0ppm quaternary solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quaternary solution shall be 200-400ppm. Solutions changed during inspection.
0.5
49.
4-601.11(B) and (C); Core; Shelving of reach-in coolers and freezers soiled with residue buildup and accumulation. Handles and outside of equipment near front make line soiled with splatter and residues. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.11; Core; Floor tiles missing and damaged in dry storage room. Physical facilities shall be maintained in good repair. Repair or replace floor tiles in this room.
6-301.12; Priority Foundation; No paper towels at back handsink near three compartment sink. Each handwashing sink shall be supplied with individual disposable paper towels or other approved hand driving device. Paper towels added to dispenser during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Half and half on counter at 67F. Coffee mix with milk and heavy cream for frozen coffee in reach-in cooler at 43F. TCS (time/temperature controlled for safety) foods shall be held cold at 41F or below. Facility very busy during inspection and half and half left on counter. Facility uses TPHC for creamer in jugs on self-service counter. EHS recommended using TPHC for the half and half containers if busy and is not replaced into cooler. Half and half voluntarily discarded during inspection.
1.5
55.
6-501.11; Core; Floor tiles missing and damaged in dry storage room. Physical facilities shall be maintained in good repair. Repair or replace floor tiles in this room.
4-602.11; Core; Ice machine shield in back ice machine starting to have pink and black residue on shield. In equipment such as ice bins, and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these areas more frequently.
0.0
41.
3-304.14; Core; Two sanitizer buckets and small sanitizer containers used for steam wand on coffee machine, with 0-100ppm quat sanitizer solution. According to manufactures label instructions for use on the wall near three compartment sink, solution shall be at 200-400ppm. Solution from dispenser is at 200-300ppm. All solutions changed during inspection.
0.5
45.
4-903.11(A) and (C); Core; Single-use cold coffee cups stored in dispenser near ice bin and cold brew coffee dispenser in front of facility with coffee splatter along sides of cups. Boxes of new holiday cups stored on floor of storage room. Cleaned equipment, single-service and single-use items 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. Turn the cup dispenser around to protect cups from contamination, and move cups at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Bottoms and shelving of reach-in cooler soiled with food debris and coffee residue buildup. Handles and outside of equipment in back of facility needs to be cleaned. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Full points will be taken next inspection if these areas are in need of cleaning.
0.5
55.
6-501.11; Core; Floor tiles missing and damaged in dry storage room. Ceiling missing large section of ceiling tile and is open. Physical facilities shall be maintained in good repair. Repair or replace floor tiles and replace ceiling tile in this room.
2-501.11; Priority Foundation; EHS Emailed documents to person in charge about cleanup procedures for vomit and diarrheal events. Facility shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions employees much take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter. Please have these documents or company policy readily available for next inspection.
0.0
49.
4-601.11(B) and (C); Core; Bottoms of reach-in coolers soiled with food debris and residue buildup. Shelving in front of facility soiled with coffee grounds and food debris. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris.
0.5
55.
6-501.11; Core; Floor tiles missing and damaged in dry storage room. Physical facilities shall be maintained in good repair. Repair or replace floor tiles.
1.0
55.
6-501.16; Core; One wet mop head stored on the floor of the mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. person in charge moved mop during inspection.
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* 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.
Contact phone number: 919-422-3747 *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. Follow-Up: 04/26/2019
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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 follow-up to be made to evaluate completion of Item #22 (time control procedures) by June 30, 2014...NOTE ABOUT BACKFLOW PREVENTION DEVICES FOR EQUIPMENT WATER SUPPLY LINES: 5-203.14 - The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on equipment in a food service establishment by installing an approved backflow prevention device (dual check valve) on supply lines. Did not observe water supply lines on coffee makers and ice machine...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). Other guidance and educational materials are also available at this link. Follow-Up: 06/30/2014
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). Other guidance and educational materials are also available at this link.
Provide a spray or wipe on sanitizer at all times. Sanitizer shall be at least 200 ppm of quatenary ammonium chemical. Sanitizer was made during inspection.
0.0
33.
Store spoons, scoops and thermometers on clean, dry surfaces or in the product, or in water at 135F. Change utensils frequently.
0.5
35.
Invert single service forks. Single service cups shall be in dispensers or maintained in plastic sleeves.
0.5
46.
Provide 10 ft-candles of light in the men's toilet facility. Replace missing ceiling tile in storage room.
0.5
49.
No documentation of approved training - no credit awarded.
