3-501.13 ; Priority Foundation; Thawing Method: Pepper soup thawing in food-prep sink, not submerged in water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or as part of cooking process (straight into cooker); or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Soup moved to pan, submerged with water flowing over.
0.5
55.
6-501.114; Core; Prep unit no longer needed, no longer used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter.
0.0
55.
6-501.11; Core; Lamanite surface peeling off low cabinet in prep area and in front service area. Plastic handle insert on low cold-hold unit is cracked with part of the insert missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the cabinets. Replace the handle insert.
0.0
General Comments
-TPHC (TIME as Public Health Control) template and information provided for future use with front carafe of half-half. -Remember to wear hat/hair net, remove any watch/bracelet, and wash hands, prior to any food preparation (transfer soup into cook/hot-hold unit) -In the front display unit, Add staff-side signage that the unwrapped bagels/breads section is "Not for Service, Display Only".
2-102.12 (A); Core; PIC states is CFPM, but no certificate available to verify is a Certified Food Protection Manager (CFPM). The PERSON IN CHARGE 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. Maintain proof of CFPM on site.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Yogurt in front deli case holding at 46F. PIC stated the unit is currently awaiting a part for repairs. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature yogurt voluntarily discarded by PIC during inspection. Do not store TCS foods in this unit until after repaired and able to maintain foods at 41F and less.
1.5
23.
3-501.18; Priority; Disposition: one container of chicken salad dated 8/14 on day 8 of max 7-day hold. PIC is aware of the product, just hasn't gotten around to taking care of that item yet. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
0.0
24.
3-501.19; Priority Foundation; TPHC: Self-serve carrafes of milk/creamer PIC states are held on TIME as Method of Safety (TPHC) but no written methods in place and no written tracking. If time without temperature control is used as the public health control for a working supply of READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- TPHC educational material provided, and Written Methods template provided to PIC.
1.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
1.0
45.
4-903.11(A) and (C); Core; Open container of exposed pansaver sheets, and plastic food containers stored under paper towel and soap dispensers of prep area handwashing sink. At entrance hall handwashing sink, soap dispenser is located past the splash guard and above dunnage rack used for beverages storage. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Prep area items moved during inspection. Do not store food-related items here. Recommend moving soap dispenser of entrance hall handwashing sink to directly over the sink, so able to use dunnage rack next to it without creating splash contamination of food/beverage products.
0.5
54.
5-501.16; Core; Entry hall handwashing sink lacking trash can.If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. CDI- Trash can added during inspection.
0.5
54.
5-501.114; Core; Trash dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. contact facilities manager to have missing drain plug replaced.
0.0
56.
6-501.110; Core; Employee purse stored on dry storage rack with food/single-service items. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide space for storage of employee items.
0.0
General Comments
Make sure to put on hat or hair net, then rewash hands, prior to preparing food.
2-102.12 (A); Core; The person in charge does not have a certified food protection manager certification. The PERSON IN CHARGE 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.
1.0
5.
2-501.11; Priority Foundation; Written procedures for vomit and diarrhea clean up not available. 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 vomitus or fecal matter. CDI- guidance material provided.
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 signature required 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.
*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. Variance of 2 compartment sink. Inspection led by: Rena Nicole Bailey
Please note that effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F or less Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2)(B)(ii).
Please note: effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii).
*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 temperature of 41 degrees F or less. Please plan accordingly.
Soda stored next to the hand sink in the back room. Install a splash guard at the hand sink to prevent contamination of the soda.
1.5
11.
Sanitizer in the spray bottle is over 400ppm of quats. Use 200-400ppm of quats. Mix the sanitizer according to manufacturer's instructions. Corrected during inspection.
0.0
17.
Cream in self-service carafe is 50F. Keep all potentially hazardous food at or below 45F. The cream was thrown out and replaced with cream that is below 45F.
2.0
19.
Unlbeled stainless steel cleaner in a spray bottle. Label all chemicals in spray bottles. Corrected during inspection.
1.5
21.
The hot water at the 3 compartment sink is only 103F. The hot water must be maintained at 130F or above at the 3 compartment sink.
1.5
35.
Single service plastic bowls stored under the hand sink next to the floor drain. Store all single service items away from the floor drains. Single service cups stored on crates. Store on shelving 12" off the floor or on a rack with wheels.
0.0
36.
The washing vat at the 3 compartment sink needs to be cleaned.
0.0
43.
No hand soap at the handsink in the back room. Provide.
1.0
45.
The single service storage room is missing the floor tiles and the floor is dirty. The floor must be smooth and easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
At start of inspection, handsink in front area was blocked by arrangement of trash can and table holding coffee urns. Also, sink was being used to thaw turkey. Do not block the handsink. Items were moved so that handsink was accessible.
0.0
10.
Turkey was being thawed in the handsink and croutons wrapped in plastic wrap were sitting below the paper towel dispenser, turkey and crouton packaging was intact but there is potential for contamination of packaging and consequently the food inside when foods are opened. Do not use the handsink area for food preparation or storage of any kind. Turkey and croutons were removed from handsink.
0.0
11.
Metal pitchers used for steaming milk has dried on residue. Be sure to thoroughly clean and sanitize pitchers regularly. During the day, this should be done about every 4 hours or more frequently if needed. Pitchers were taken to be cleaned.
0.0
17.
Skim milk in a self-serve carafe was holding at 51F. Cream cheese and yogurt stored in cooler below the espresso machine were 48-49F. All cold potentially hazardous foods must be maintained at 45F or less. Supervisor stated that cooler under espresso machine has had issues with maintaining temperature properly. Do not store potentially hazardous foods in this cooler until it is properly maintaining food temperatures at 45F or below. Foods were removed from the cooler below the espresso machine and quickly re-cooled.
2.0
19.
Found soap for soap dispenser stored on the clean drainboard with clean utensils. Do not store chemicals next to or above food contact surfaces, food, or food preparation areas.
0.0
24.
Turkey was being thawed in the handsink in warm water. Foods should be thawed in a food preparation sink under running water maintained at 70F or less, or using mechanical refrigeration. Facility does not have a food preparation sink that can be used for thawing, therefore thawing must be done in one of the coolers in the facility.
0.5
34.
Found plastic pitchers stored with liquid in them on the clean drainboard, be sure to leave pitchers and other utensils inverted or so that water can drain from them and they can air dry properly. After cleaning under the cutting board, be sure to leave it up so that it can air dry properly.
0.0
36.
Dairy carafes being used at customer self-serve area are NSF approved but do not seem to be easily cleanable. There is dairy residue built up under seals in the lids and around the inside top of the carafe. This is causing carafes to smell like soured milk and could be breeding bacteria that can cause illness. Need to either figure out how to remove seals and break down carafes to properly clean them or need to find a different style of carafe that is easily cleanable.
0.0
40.
The area under the cutting board on the make line has a lot of debris/food build up and has a foul odor when lifted up; the cutting board should be removed and the area under it cleaned at least daily, if not more frequently. Clean out the pans in the make line cooler drawers. Clean out the bottom of both 2 door prep coolers. Clean out cabinets throughout front area. Clean the lid of the ice bin, especially in the handle area. Clean out the lid/cup/utensil holder next to the espresso machine. Clean the bottom of the 2 door reach-in cooler in back.
0.5
43.
Need handwashing sign posted in employee restroom. New sign was left with supervisor.
0.0
47.
In the storage closet used to hold paper goods for Java City, the storage in on the floor, need to install shelving or use dunnage racks in this storage room so that storage is not on the floor. Next to the handsink in back room, there area some boxes and other non-food/food contact items stored on the floor, move these items. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
