5-205.11; Priority Foundation; Observed trash can blocking hand sink in backroom. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Trash can removed.
0.0
39.
3-305.11; Core; Observed uncovered everything bagel, multigrain bagel, and cake streusel topping in back room area. 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
43.
3-304.12; Core; Observed ice scoop handle touching the ice inside two ice bins. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers.
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup of splash under espresso machine spout. Observed heavy icing debris inside donut case and on prep tables. Burned food debris on equipment under bagel ovens. Soiled bulk bins. Food splash inside reach in cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Observed a buildup of debris on floor corners under equipment all throughout the facility, especially under bagel ovens and 3 comp sink. Observed thick dust in women's restroom ceiling vent. Heavy dust accumulation inside hood under toasters. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Observed a buildup of debris on cutting boards and food equipment stored in storage room. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
28.
7-201.11; Priority; Observed sanitizer buckets on prep tables, one stored directly above uncovered ice bin. 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.
2.0
43.
3-304.12; Core; Observed ice scoop handle touching the ice inside ice bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of splash under espresso machine spout and icing debris on prep tables.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-501.12; Core; Observed spills and food debris on floors all throughout facility, especially under equipment and in floor corners. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Observed team member enter the building to start work, then started working in the drive thru without washing hands. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. manager requested hand wash.
2.0
28.
7-201.11; Priority; Observed spic n span spray solution on food prep table and another bottle above next to single use cups above an uncovered ice bin. 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
43.
3-304.12; Core; Observed ice scoop handle touching the ice inside ice bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers.
0.0
45.
4-903.11(A) and (C); Core; Observed single use coffee filters stored on two prep tables without a barrier. Single service articles or single use articles all be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used- items covered.
0.0
55.
6-501.12; Core; Observed soiled floors and syrup splash on walls around espresso machines. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.114; Core; Observed several pieces of equipment in facility that are no longer used or essential to daily operations. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and
(B) Litter.
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
7-201.11; Priority; Observed two spray bottles of oven cleaner next to uncovered bagels.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
36.
4-302.12; Priority Foundation; Observed two reach in coolers missing thermometers. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. Replaced during inspection.
0.0
38.
6-501.111; Priority Foundation; Observed gnats active in facility. 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. Call pest control
1.0
41.
3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be stored in a sanitizer solution in between uses.
0.5
47.
4-501.11; Core;Observed reach in cooler wheel broken, unit tilts when opened. Observed piping under coffee station draining on the floor, not properly aligned above the drain. Found gaskets torn on both small reach-in coolers. Equipment shall be maintained in a state of good repair. Repair cooler and Replace torn gaskets.
0.5
49.
4-601.11(B) and (C); Core;Observed food debris/residue buildup on the outside of equipment such as ice carts, ovens, coolers, coffee makers etc. A buildup of Icing on shelving and tables. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
51.
5-202.14; Priority;At mop sink, observed splitter after atmospheric vacuum breaker (AVB) and hot water were in the "on" position (water was shut off at the splitter). The AVB on this faucet is not approved for constant water pressure and is not approved for a shutoff (splitter) that is downstream from the AVB. Turn on and shut off the water at faucet knobs only--not at the splitter (unless dispensing chemicals at this faucet). - water was could not be turned off. EHS will return
1.0
55.
6-501.12; Core; Observed a buildup of black debris on floors under the equipment all throughout facility; particularly under stairwell where dry goods are located. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas.
Additional Notes: Effective October 1, 2021, the North Carolina Food
0.5
56.
6-303.11; Core; Light bulbs are burned out above drying rack at 3 comp sink. At least 540 lux (50 foot candles) is required 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. replace bulbs
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
2-102.12 (A); Core; Person in charge is not a certified food protection manager. 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. Please get a certification.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure or a clean up kit for vomit and diarrhea episodes. Instructions as well as a clean up kit for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
16.
4-601.11 (A); Priority Foundation; Observed couple containers with stickers in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - moved for rewashing.
0.0
16.
4-602.11; Core; Observed that ice machines had dark residue accumulation inside. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean both ice machines.
1.5
41.
3-304.14; Core; Observed buckets of sanitizer stored on prep tables. 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, single-service/use articles. Don't store sanitizer on a prep tables.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed that containers are stacked together while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.11; Core; Found gaskets torn on both small reach-in coolers. Equipment shall be maintained in a state of good repair. Replace torn gaskets.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris/residue buildup on the outside of equipment such as ice carts, ovens, coolers, coffee makers etc. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
55.
6-501.12; Core; Floors under the equipment need cleaning; walls in mop area have dark/pink residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas.
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 No PIC signature due to 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. 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. Inspection led by Ursula Gadomski.
