5-202.12; Core; The front handwashing sink could only provide water at a maximum of 92F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust sink to provide warmer water before the next inspection.
0.0
23.
3-501.17; Priority Foundation; The date marking on an open milk container exceeded the use-by date printed on the container. The day or date marked by the food establishment may not exceed a manufacturer's use-by date. CDI - PIC voluntarily discarded carton of milk.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-103.11 (O); Priority Foundation; The health poster in the food establishment did not include information on reporting or excluding sick food employees. Food employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the NC Food Code. CDI - REHS provided employee illness action chart and employee reporting agreement to PIC.
1.0
21.
3-501.16(A)(1); Priority; BBQ chicken wings in the hot-hold case were not maintaining adequate hot-holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Wings had been prepared less than 4 hours ago and were reheated to adequate temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One carton of half and half was holding around 43F at the coffee bar. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC placed carton into a freezer for rapid cooling.
0.0
54.
5-501.114; Core; The dumpsters were missing their drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plugs before next inspection.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-103.11 (O); Priority Foundation; Establishment did not have any documentation regarding foodborne illness policies available. Food employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the FDA Food Code. CDI - REHS provided documents and digital copies to PIC and owners to have for future reference and for food employees to sign.
1.0
5.
2-501.11; Priority Foundation; Establishment did not have written procedures for cleaning bodily fluids. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to bodily fluids. CDI - REHS provided owner and PIC with documentation to have for future reference.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
