4-602.11; Priority; Stored Blender with flexible lid on upper shelf is moist with black growth inside. Blenders and lids used continuously shall be effectively cleaned and sanitized at least every 4 hours. After cleaning and sanitizing, store utensils, lids, etc so that they air dry. Microbial growth should not occur. Blenders and flexible lids were cleaned in the dishmachine but particles remain on lids. Continued cleaning is needed and replacement of any blender components that cannot be effectively cleaned and sanitized. . . Salad Refrigerator with two drawers is not clean on the surface above the lower drawer that leafy greens rub on as the drawer is opened and closed. Maintain interior of the refrigerator clean and free of buildup. Surfaces that the salad touch shall be cleaned and sanitized. Follow fill line on salad pan to avoid overfilling pans. Discussed cleaning requirement for the refrigerator.
1.5
47.
4-501.12; Core; Smaller cutting boards are rough, deteriorating. Replace or resurface to provide a smooth cleanable surface.
0.0
49.
4-601.11(B) and (C); Core; Speed Rack inside the walk in cooler is heavily soiled. Some upper areas on the make line refrigerator have black build up along crevices and where upper component is attached. Maintain equipment clean.
0.5
55.
6-501.11; Core; Wall tiles are missing. Replace tiles to provide a continuous wall.
0.0
56.
6-303.11; Core; Several lights are out. Restore lighting to provide 50 foot candles across all surfaces where food is prepared or knives are handled. Consider the Duke Energy program to converts lights to LED
5-205.11; Priority Foundation; Towel Bucket is stored inside a handwashing sink. The handwashing sink in the front area has food scraps that are clogging the drain. Keep handwashing sinks free of storage and only used for handwashing. Bucket was removed from the sink.
1.0
16.
4-602.11; Core; Ice Machine has black microbial growth and moldy odor inside, visible when front panel is removed. Regular cleaning of the ice machine is needed to prevent accumulation of black material on interior surfaces. Second ice machine is in the dining room above the soda dispenser so manager agrees to fill the barista ice chest and turn off the ice machine for thorough cleaning.
1.5
33.
3-501.15; Priority Foundation; Portioned Dark Meat Chicken 56F in the top of the make-line Refrigerator. Chicken is in Wednesday bags which indicates it was portioned today. Chicken should have been cooled to 41F in the walk-in cooler before storing in the top of the prep refrigerator. The alternative is to label the dark meat chicken for a maximum of four hours and discard any chicken that remains past 4 hours. Discussed with manager that added labeling upon request.
0.5
47.
4-502.11(A) and (C); Core; Salad Scoop has several cracks and is broken. Replace the salad scoop.
0.5
48.
4-204.115; Priority Foundation; Dish Machine wash temperature gauge is not functioning; wash temperature is not displayed. Replacement of the rinse gauge is needed. discussed today
0.5
49.
4-601.11(B) and (C); Core; Knife box on the wall above the soup thermalizer is not clean; remove knife box for cleaning. Dish Machine needs cleaning.
0.0
55.
6-501.12; Core; Walls need cleaning. Replace missing tiles throughout.
4-602.11; Core; Ice Machine is heavily soiled with microbial growth. Increased cleaning is needed. Keep ice machine free of black build-up. Ice machine was turned off today to prepare it for cleaning. . Salad Drawer Refrigerator is slimy, not clean on the wet gasket and center surface. Thorough cleaning of the salad refrigerator is needed. . . Black insulated ice bin in the beverage area is not clean. Lid is soiled. Regular cleaning of the ice bin is needed to prevent accumulation of slime and visible microbial growth. Cover was removed and cleaned inside the dish machine today.
1.5
49.
4-601.11(B) and (C); Core; Entrance to the walk-in cooler door (doorway) from the ware washing area has turned black. Cleaning needed. Table with apples at the end of the prep line near the door is not clean. Use detergent for thorough cleaning. Maintain equipment clean and free of build-up.
0.5
55.
6-501.12; Core; Walls are dusty and not clean. Electrical cords and components at the end of the food-pick-up line are dusty. Move items off surface for effective cleaning. Maintain walls free of dust.
0.5
56.
6-303.11; Core; Lighting is low on the refrigerator, preparation line. Light near the end is not functioning. Consider the Duke Energy program to convert to LED lights. Restore lighting to provide 50 foot-candles of light where food is prepared and knives are used.
0.0
General Comments
Cutting Boards on the salad refrigerator shall be taken to the ware washing area for cleaning and sanitizing at least every four hours when used continuously. . . Wood shelving unit in the cookie and quiche display area is not appropriate for food service. Replace with clean and cleanable shelving
4-501.114; Priority; Smart Power DDBSA & Lactic Acid Sanitizer is not dispensing at consistent concentration. Initially, no detectable sanitizer present. Use warm water to mix sanitizer. When water was adjusted to mix in some warm water, proper concentration was achieved, but later in the inspection concentration was too low again. Use Test Strips to monitor strength. Sanitizer concentration is correct at the conclusion of the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Portioned Turkey 44.8F in the top of the make-line refrigerator. Maintain at 41F and colder. Turkey was rotated to the bottom of the unit to cool to 41F, new pan of turkey brought to prep refrigerator and cover left on the pan.
1.5
28.
7-201.11; Priority; Dip-it powdered destainer is stored above the right drainboard of the ware washing sink, where clean wares are stored. Storage of cleaners on the left side of the sink is appropriate, where soaps and dirty wares are stored. Dip-it was relocated today
1.0
49.
4-601.11(B) and (C); Core; Wet black sludge accumulated in the top of the make-line refrigerator along the seam, above pans of food. Cleaning is needed inside the refrigerator. Remove laser film from refrigerators to provide a cleanable surface.
0.5
56.
6-303.11; Core; Several lights are out. Light inside the walk-in freezer is barely functioning. Consider the Duke Energy program to convert to LED lights. Restore lighting to provide 50 foot-candles of light where food is prepared and knives are used.
4-602.11; Core; Ice Machine has accumulated microbial growth inside. Increased effective cleaning of the ice machine is needed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Walk-in Cooler is not holding food at 41F as required: Unopened packages of Boiled Egg 46.9F. Cream Cheese 46F, Onion water 43F, Olives 46F. Boiled Eggs were discarded upon request. Several food are stored in ice. Refrigerator Repairman is present making needed repair during inspection (prior to the start of inspection). . . Turkey Slices 48F in the top of the make-line refrigerator. Maintain meat at 41F and colder. Turkey was removed from the refrigerator and added to an ice bath, with instruction to keep level below the fill-line of the pan.
1.5
40.
2-303.11; Core; Employee is wearing a bracelet and ring. 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.
0.0
42.
3-302.15; Core; Avocados have loosely attached stickers and are stored for use in the make-line refrigerator. Thoroughly wash produce in water and remove the sticker before cutting.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of cups stored in the dining room for customer self-service have the lip of the cup exposed. Properly functioning cup dispensers are needed.
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
5-205.11; Priority Foundation; Handwashing Sink is blocked with the egg cart. Keep handwashing sink accessible. Cart was moved away from the sink.
1.0
16.
4-602.11; Core; Ice Machine is not clean with slime and black microbial growth. Slime is visibly wet and is dripping into the ice stored underneath. Remove front panel of the ice machine and thoroughly clean the ice machine as often as needed.
1.5
33.
3-501.15; Priority Foundation; Portioned Turkey 67F & portioned Roast Beef 63F. Portioned Deli Meats should be cooled to 41F before storing in the top of the prep refrigerator (unless labeled for 4 hours). Deli meat was moved to the walk-in cooler to cool.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of cups stored in the dining room for customer self-service have the lip of the cup exposed. Properly functioning cup dispensers are needed.
0.5
55.
6-501.12; Core; Walls in the front food preparation area are not clean. Clean the walls and maintain physically facilities free of build-up
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
6-301.11; Priority Foundation; Soap dispenser in the kitchen is filled with alcohol based hand sanitizer, in place of soap. Provide soap at each handwashing sink. I emptied the dispenser, ran it through the dish machine and manager located several jugs of handwashing soap on a high shelf to fill the dispenser.
1.0
16.
4-602.11; Core; Ice Machine contains a lot of black build-up and is not clean (although there are surfaces that have been cleaned). Remove unclean black material adhering to surfaces. Professional cleaning is needed to restore the ice machine to a clean condition that can be maintained by employees.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in the top of the make-line refrigerator in the front corner of the restaurant is not holding food cold: Chicken Salad 45F, Turkey slices 46F, thick sliced mozzarella cheese 44F, liquid whole egg in carton 60F, Hummus 45F, Cheese 44F, portioned Chicken 53F, portioned Beef 58F. Maintain food at 41F and colder. Top portion of the refrigerator was off / not turned on this morning. Manager turned the refrigerator on.
1.5
33.
3-501.15; Priority Foundation; Packages of Turkey were stored in 91 degree F water in the sink at the start of the inspection. Turkey is 88F and was transferred to a pan and stored inside the walk-in cooler. Portioned Chicken 78F is stored inside the walk-in cooler 6 inches deep & covered. Portioned Beef 58F & portioned Chicken 53F in the top of the make-line refrigerator. Cool food to 41F before storing in the top of the prep refrigerator -or- time label it to be used within 4 hours. Avoid stacking food that needs to cool; spread out into shallow layer. 88 degree Turkey and 78 degree portioned Chicken were moved to the walk-in Freezer to cool.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of cups stored in the dining room for customer self-service have the lip of the cup exposed. Properly functioning cup dispensers is needed.
0.0
49.
4-601.11(B) and (C); Core; Vent on the front of the refrigerator in the corner is very dusty. Beverage Air Refrigerator is not clean. Handwashing Sink has accumulated pink slime that grew on it. Black line of wet growth accumulated inside the lift-top make-line refrigerator, above pans of food. Maintain equipment clean.
0.5
54.
5-501.16; Core; Trash Can is lacking from the handwashing sink in the center of the kitchen, in the bakery area near the thermalizer. Provide trash can at each kitchen handwashing sink for disposal of paper towels.
0.0
55.
6-501.12; Core; Floor and wall in the front food assembly area are not clean, indicating multiple days of cleaning deficiency. Thorough cleaning of physical facilities is needed.
Food Preparation Surfaces need to be CLEANED with a detergent BEFORE sanitizing. Orange Force or soapy water from the ware washing sink are appropriate.
*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.
