4-904.11; Core; Observed spoons, scoops, whisks stored with food contact surface exposed. Single service articles or single use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food - and lip-contact surfaces is prevented. All items inverted.
0.0
55.
6-501.12; Core; Observed improvements with vent cleaning. Observed buildup of coffee beans on the floor behind cabinets. Physical facilities shall be cleaned as often as necessary to keep them clean.
5-202.12; Core; Observed hand sink hot water sitting at 61F. Hot water reached 100F only when the 3 comp sink hot water is actively running at the same time. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement. Manager placed a work order for plumbing maintenance repair.
0.0
55.
6-501.12; Core; Observed a buildup of lids/ debris on floors behind cabinets. Observed thick buildup inside vent under the pastry case. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
56.
6-303.11; Core; Observed light bulb not available inside closet where ice machine is located and light the shines in the direction of the ice machine burned out. At least 540 lux (50 foot candles) shall be provided at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Obtain brighter bulbs or add more lighting.
4-602.11; Observed a build up of residue inside coffee nozzles at espresso machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed a buildup of dust inside uncovered coffee urns. Observed syrups pumps stored directly against soiled shelving inside cabinet. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup inside drawers, cabinets and cubbies. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
55.
6-501.12; Core; Observed a buildup on floors inside room with ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-302.12; Priority Foundation; Observed food thermometer with a low battery with a bent/ damaged probe.FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified. Obtain new thermometer. Send picture of new probe to maria.powell@wakegov.com New thermometer obtained.
0.5
49.
4-601.11(B) and (C); Core; Observed syrup splash on cabinets and heavy dust buildup inside vent under the pastry case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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
No PIC signature due to COVID-19 precautions. 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. No PIC signature due 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.
