4-601.11 (A); Priority Foundation; Observed sticky greasy residue on shakers with yellow lids and on inner components of food equipment stored on shelving above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
16.
4-602.11; Core; Observed brown residue inside large gray ice bin. 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.
1.5
28.
7-201.11; Priority; Observed spic and span chemical stored above single use gloves on prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
39.
3-306.11; Priority; Observed muffins stored on top of donut case without a barrier. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
48.
4-302.14; Priority Foundation; Observed QT 40 test papers a yellow color, item can not provide an accurate reading. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test kit obtained before the end of inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed dust and food debris on top of toasters, ovens, hot holding equipment. Observed syrup splash on reach in doors and icing and candy buildup on shelf above prep table. Observed debris inside spray nozzle at 3 comp sink.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
2-102.12 (A); Core;Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. EHS sent available testing sites to operator.
0.0
6.
2-401.11; Core; Observed personal drink on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
10.
6-301.12; Priority Foundation; Paper towels not available at two handsinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels
1.0
28.
7-201.11; Priority; Observed sanitizer buckets on prep table next to pitcher of steamed milk. Observed sanitizer buckets next to single use cups and lids. Observed oven cleaner stored above prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
48.
4-501.19; Priority Foundation; Observed employee actively washing dishes in soapy water solution 101F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F- hot water added.
0.0
49.
4-601.11(B) and (C); Core; Observed food splash on ice bin lid, buildup of icing under rolling cart, debris in spray nozzle above 3 comp sink, observed soiled shelving inside line cubbie.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.
6-501.11; Core; Paper towel dispenser is not operable. Observed thick buildup of ice around walk in freezer condenser. Physical facilities shall be maintained in good repair. Repair dispenser.
6-301.12; Priority Foundation; Paper towel is missing at handsink on the line. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels. Towels provided.
1.0
38.
6-501.111; Core; Observed dead bug in the window sill. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions.Item removed. If issue persists, Call pest control.
0.0
40.
2-402.11; Core; Observed two employees working in the kitchen without a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.5
55.
6-501.11; Core; Paper towel dispenser is not operable. PHYSICAL FACILITIES shall be maintained in good repair. Repair dispenser.
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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
41.
3-304.14; Core; Observed two buckets of sanitizer stored on the prep surfaces. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Keep sanitizer buckets on the lower shelf.
0.5
43.
3-304.12; Core; Scoop's handle was touching sugar inside the container. Utensils shall be stored in the food with their handles above the top of the food. CDI - PIC adjusted the scoop.
0.0
47.
4-501.11; Core; Observed accumulation of ice on the floor and ceiling, and door in the walk-in freezer. WIF door can not be closed because of upper part not working what probably causes accumulation of ice inside the WIF. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC stated that new door for WIF has been ordered.
0.5
49.
4-601.11(B) and (C); Core; Observed accumulation of debris under the coffee maker and small ovens. Door's gasket on walk-in cooler has dark residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
0.5
53.
6-501.18; Core; Women's restroom handwashing faucet has white/green residue buildup. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the faucet.
0.0
55.
6-501.12; Core; Floor under the equipment needs more detailed cleaning (prep area and walk-in cooler). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor under the equipment.
0.5
General Comments
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.
