3-501.16 (A)(2) and (B); Priority; Boiled eggs 46F sitting on ice in front service area. Food contact surfaces shall maintain a cold hold temp of 41F or less. CDI: Eggs discarded.
2-501.11; Priority Foundation; Written Procedures for the clean up of vomit and diarrheal events are 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
10.
6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
Individual, disposable towels. CDI- paper towels provided.
0.0
16.
4-602.11; Core; The ice machine observed with pink and orange residue inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- ice machine cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk being held cold by a frozen insert was 47-48F, cream cheese packs were 53F and canned whip cream was 71F. TCS foods being held cold shall be maintained at 41F or less. CDI- all food items were voluntarily discarded by PIC at the end of breakfast service. TPHC was discussed as an option.
3-501.16 (A)(2) and (B); Priority; Hard boiled eggs inside front refrigerator 49F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Eggs discarded and REHS provided TPHC form
1.5
56.
6-403.11; Core; Employee items stored on shelves over single service items. Areas designated for EMPLOYEES to eat, drink, and personal items shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
4-602.11 Core; Ice machine and juice dispenser observed with build up on the inside. In equipment such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the ice-machine and juice dispenser.
3.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored as clean had food residue still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes were re-cleaned.
0.0
23.
3-501.17 Priority foundation; Open milk in the standing fridge did not have a date. PIC stated milk is only used in the morning for breakfast. TCS/hazardous foods shall bare a date mark indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - Known date was added to milk.
0.0
38.
6-501.111 Core; Several flies observed at the self-serve section. Premises shall be maintained free of insects, rodents, and other pests. Increase pest management.
0.0
45.
4-903.11(A) and (C); Core; Large coffee filters observed without being covered. Single-service/use articles shall be stored in a clean and dry location where they are not exposed to splash, dust, or other contamination. Cover the coffee filters.
0.5
47.
4-501.11; Core; Wooden counter in the back is staring to come apart along the edge. Equipment shall be maintained in a state of good repair and condition. Repair the counter top.
0.0
49.
4-601.11(B) and (C); Core; Bottom metal wire rack shelving on the middle prep table has build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
*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.
This facility is currently only bagging non-tcs foods for guest pickup
*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.
Inspector Info: Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegov.com
*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.
Inspector contact info: Maria Powell 919-675-5603. 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.
