6-301.12; Priority Foundation; Observed no available paper towels in dispenser at the kitchen handwashing sink. Each handwashing sink shall be provided with individual disposable towels or other hand drying devices. CDI-Paper towels were added during inspection.
0.0
45.
4-903.11(A) and (C); Core; Observed coffee filters uncovered on dry storage shelf. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Cover coffee filters when not in use.
7-201.11; Priority; Observed sanitizer stored above box of coffee filter and coffee bags in kitchen. Poisonous or toxic materials shall be stored by locating in an area that is not above food, equipment, utensils, linens, single service or single use articles. CDI-Sanitizer was relocated during inspection.
1.0
45.
4-903.11(A) and (C); Core; Observed coffee filters uncovered on dry storage shelf. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Cover coffee filters when not in use.
0.5
55.
6-501.12; Core; Observed slightly soiled flooring in kitchen near chemicals and dish machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
6-301.11; Priority Foundation; Observed soap dispenser not working at handwashing sink. Employee stated dispenser needs a new battery and maintenance will replace. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Battery was placed in soap dispenser during inspection.
1.0
16.
4-501.114; Priority; Observed quaternary ammonium (QA) sanitizer concentration at 0ppm in three compartment sink and no sanitizer bottle hooked up to dispenser. Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-by connecting QA sanitizer bottle to three compartment sink dispenser.
1.5
45.
4-903.11(A) and (C); Core; Observed a box of cups stored directly on the floor in kitchen area. Observed coffee filters uncovered on dry storage shelf. Single service and single use articles shall be stored at least 6 inches above the floor and be kept in the original protective package or stored by using other means that afford protection from contamination until used. Elevate box and cover coffee filters.
4-501.114; Priority; Observed detergent being used as sanitizer at three compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall meet the criteria shall be used in accordance with the EPA-registered label use instructions. CDI-Quaternary Ammonium sanitizer was replaced during inspection.
1.5
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
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Have two or more people obtain Certified Food Protection Manager certification.
1.0
36.
4-302.12; Priority Foundation; There was no available food thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. Verification required-Send a picture to EHS via text (984-233-0358) to verify a food thermometer has been obtained by Monday April 11, 2022.
0.5
49.
4-601.11(B) and (C); Core; Observed a few soiled cabinets in breakfast buffet area. Non food contact surfaces shall be maintained clean. Increase cleaning on this surface.
0.0
General Comments
****Verification required-Send a picture to EHS via text (984-233-0358) to verify a food thermometer has been obtained by Monday April 11, 2022.****
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 Follow-Up: 04/11/2022
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Remember - when using time as a public health control procedure for TCS* foods, these foods MUST be discarded at 10:00 am each day they are placed at room temperature on breakfast buffet.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Small see-through refrigerator at buffet line does not appear to meet ANSI/NSF certification or equivalent. Provide documentation that shows this unit meets ANSI/NSF certification or replace it with approved equipment...*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...CFPM during inspection: Aurionne Cox, Exp. 12/2022
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
NOTE: All hot and cold time-temperature control for safety foods on buffet are on approved time control, except for those items in mechanical refrigerator...*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.
DISCUSSION: Remember - hands must be washed after touching face, etc. BEFORE handling clean equipment/utensils and before putting on clean gloves to handle food, etc.
*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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
