3-501.16(A)(1) ; Priority; Tapioca Pearls being held hot are below 135F. TCS foods being held hot shall be maintained at 135F or above. CDI- Heat on the steam well adjusted and education given.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Red beans and cream cheese was holding at 45F in the reach-in glass door cooler. TCS foods being held cold shall be maintained at 41F or less. CDI- education given and food items were cooled down.
1.5
40.
2-402.11; Core; [Repeat] Employees observed preparing food and did not have hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct food workers to don required hair restraints.
0.5
47.
4-205.10; Core; Large machine for making tapioca pearls is not approved or classified for sanitation (PIC stated that this machine is no longer in use; premade tapioca pearls are used)...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall meet ANSI/NSF certification or equivalent...Remove from establishment unapproved equipment above OR replace with ANSI/NSF certified equipment.
0.0
51.
5-205.15; Core; The 3-compartment sink pipes has a significant leak when the water is running (plastic bucket is overflowing with water). a plumbing system shall be maintained in good repair. Repair the leak.
0.0
55.
6-501.12; Core; [Repeat] Observed soiled flooring under equipment and in corners, floor drains, some walls and vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
5-202.12; Core - Hot water at customer bathroom sink did not exceed 86F after running several minutes...Hot water of at least 100F shall be provided at all handsinks...Increase handsink hot water to at least 100F.
1.0
10.
6-301.12; Priority Foundation - No paper towels were at front prep area handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
0.0
28.
7-102.11; Priority Foundation - Spray bottle with blue liquid inside was not labeled with name of contents...Working containers of chemicals, cleaners and sanitizers shall be labeled with common name of material inside them...CDI by labeling spray bottle.
0.0
39.
3-305.11; Core - Several containers and boxes of food items were stored on floor...Food shall be stored at least 6 inches above floor...Elevate food items above the floor 6 inches. NOTE: Wood pallets and other black plastic platform do not allow for cleaning the floor underneath food items. Provide dunnage racks or pallets that allow for floor cleaning underneath and elevate items at least 6 inches above floor.
0.0
40.
2-402.11; Core - Three of the four food workers were not wearing hair restraints...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct food workers to don required hair restraints.
0.5
41.
3-304.14; Core - Several moist wiping cloths were stored on table/counter tops, and chlorine sanitizer in one wiping cloth sanitizer bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved (at proper sanitizer concentration) clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.5
45.
4-903.11(A) and (C); Core - In front area, several stacks of disposable cups were not protected, and cups were on shelves less than 6 inches above floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep cups down inside approved dispensers (protecting top mouth contact rims) or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Store cups 6 inches above floor.
0.5
47.
4-205.10; Core - Large machine for making tapioca pearls and Frigidaire and Kenmore chest freezers, Tiger cooker and Breville oven are not approved or classified for sanitation...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall meet ANSI/NSF certification or equivalent...Remove from establishment unapproved equipment above OR replace with ANSI/NSF certified equipment.
0.5
54.
5-501.113; Core - Lids were open on trash and cardboard dumpsters used by facility...Outside trash/recycling receptacles shall have tight-fitting lids and doors...CDI by closing dumpster lids.
0.0
55.
6-501.12; Core - Observed soiled flooring under equipment and in corners, some walls, ceiling vent grates/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
56.
6-501.110; Core - Employee coat was hanging near/touching food containers in dry storage...Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions and to prevent contamination of food and clean equipment/utensils...Provide suitable employee clothing and personal possession storage area for employees.
0.0
General Comments
NOTE: Made name change but owner/permittee remains the same
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility had priority violations, no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge, there shall be a CFPM, no priority violations during current inspection, or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirement.
1.0
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during the entire 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 accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
6-301.11; Priority Foundation; No soap was at handsink in boba machine room...An adequate supply of soap shall be kept at each handsink...CDI by placing soap at handsink.
1.0
10.
6-301.12; Priority Foundation; No paper towels were at handsink in boba machine room...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
0.0
16.
4-501.114; Priority; No approved sanitizer for food contact surfaces was available in establishment at time of inspection...A chemical sanitizer used in sanitizing solution for manual operation shall be provided or hot water sanitizer can be used...CDI by providing regular chlorine bleach for proper sanitizing.
1.5
33.
3-501.15;our cream, milk (with some sugar) mixture was cooled in covered container and cooled down very slowly (see temperature chart)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling method.
0.5
37.
3-302.12; Core; Bottles of sauces and toppings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
38.
6-202.13; Core; Two cylindrical insect control devices (with some flies attached to them) were hanging from back kitchen and somewhat near food storage equipment/containers stored below...Insect control devices shall be installed so they are not located over a food preparation area and dead insects cannot fall on exposed food or clean equipment and utensils...Relocate these insect control devices to back door areas away from food equipment, food containers, and food bags.
0.0
41.
3-304.14; Core; Several moist wiping cloths were stored on table/counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core; Several moist wiping cloths were stored on table/counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above.
0.0
45.
4-903.11(A) and (C); Core; Disposable beverage cups and food containers were stored unprotected and with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Store disposable food containers covered or inverted on clean surfaces.
0.5
47.
4-205.10; Core; Large machine for making tapioca pearls and Frigidaire and Kenmore chest freezers, Tiger cooker and small oven (?) are not approved or classified for sanitation...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall meet ANSI/NSF certification or equivalent...Remove from establishment unapproved equipment above OR replace with ANSI/NSF certified equipment.
0.5
47.
4-101.19; Core; - A large wooden platform is being used as a base for the boba machine to sit on top...Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material...Replace this platform with an easily cleanable, nonabsorbent surface or completely remove it.
0.0
48.
4-302.14; Priority Foundation; No test strips were available to check concentration of chlorine sanitizer used...A test kit that accurately measures concentration of chlorine sanitizer shall be provided...Provide required test strips for chlorine sanitizer...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled metal and wooden shelves, exteriors of fryer, handles of large dry food containers...Nonfood contact surfaces of equipment and utensils shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
55.
6-501.12; Core; Observed soiled flooring under equipment and in corners, floor drains, some walls and vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...VERIFICATION required for Item #48 on this report. By May 14, 2023, send photo of chlorine test strips obtained to Lucy.Schrum@wake.gov or text to 919-868-2565. Follow-Up: 05/14/2023
6-301.12; Priority Foundation;The two handwashing sinks near the boba machine and on the line had no towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device. CDI: Towels were provided.
1.0
10.
6-301.11; Priority Foundation;The handwashing sink near the boba machine had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
0.0
23.
3-501.17;A nearly full gallon of milk and a nearly empty container of oat milk in the prep cooler had no dates on them. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Containers were dated.
0.0
36.
4-302.12; Priority Foundation; There is not a probe thermometer available in the facility. A food temp measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. VR: EHS will verify by 2023.01.09 that a thermometer is available.
0.5
45.
4-903.11(A) and (C); Core;A bus tub of cups still in original packaging was sitting on the floor near the register. Single-service/use articles shall be stored by using means that afford protection from contamination until used and at least 6 inches above the floor.
0.0
47.
4-205.10; core A large machine for making tapioca pearls is not classified for sanitation. Food equipment shall be certified/classified for sanitation by an ANSI-accredited program or meet the criteria of parts 4-1 and 4-2 of the Food Code.
0.5
47.
4-101.19; Core;A wooden pallet is being used as a base for the boba machine. Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Replace any wood with an easily cleanable surface.
0.0
53.
6-302.11; Priority Foundation; No toilet paper was available in the patron restroom. A supply of toilet tissue shall be available at each toilet. CDI: TP was supplied.
2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management. who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management.
1.0
16.
4-702.11; Priority; Utensils were observed being washed, rinsed, and then placed into the drying rack on the drainboard of the 3 comp sink. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: A quat sanitizer solution was made and the utensils were sanitized.
1.5
47.
4-205.10; Core;; A large machine for making tapioca pearls is not classified for sanitation. Food equipment shall be certified/classified for sanitation by an ANSI-accredited program or meet the criteria of parts 4-1 and 4-2 of the Food Code.
0.0
47.
4-101.19; Core; Wooden pallets are being used in the rear of the facility and as a base for the boba machine. Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Replace any wood or render/line it with an easily cleanable surface.
0.0
48.
4-501.14; Core;The basins of the 3 comp sink are soiled with a buildup of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. CDI: Basins were cleaned.
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 Report e-mailed to owner and printed for PIC
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. CDI: No points taken and facility has been sent the template provided by the State for future inspections.
0.0
10.
6-301.14; Core; Handwashing sinks in the kitchen had no handwashing signs available. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: Signs were provided.
0.0
16.
4-501.114; Priority; Sanitizing solution in the 3 comp sink measured nearly 0 ppm. A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution. CDI: No items were being sanitized at the time of the inspection so no points have been deducted, the solution was remixed, and the PIC was educated on maintaining a sanitizing solution.
0.0
41.
3-304.14; Core; A wiping cloth bucket with quat sanitizer measured nearly 0 ppm. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium). CDI: Sanitizer was remixed.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
