Observation: Cooked eggs, milk being held out of temperature above 41F Ensue all products are held 41F or below.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less.
CDI: Operator removed products to reach in refrigerator.
1.5
23.
Observation: Packaged milk opened and not date marked for discard when opened. Deli breakfast sandwiches not date marked when removed from freezer for thawing.
3-501.17; refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and
(2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf
CI: Operator discarded breakfast sandwiches. Milk was within 24 hours and date marked.
1.5
23.
Observation: Deli breakfast sandwiches were not datemarked.
3-501.18; Priority; A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or PACKAGE that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in
par. 3-501.17(A). P
CDI : Operator discarded breakfast sandwiches without date.
0.0
40.
Observation: Staffing are not wearing hair restraints during production tasks.
2-402.11; Core; A) Except as provided in par. (B) of this section, 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 EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
42.
Observation: Apples are being offered for consumption without being washed. There is not a food prep sink for preparing/washing food.
3-302.15; Core; A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.5
54.
Observation: Due to the refuse dumpster being rusted/poor repair - There is a large hole at the base and receptacle can no longer be closed/contained allowing for harborage conditions for insects/vermin.5-501.15; Core; A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
2-102.12 (A); Core; No certified food protection manager was present on duty today. PIC stated that no one on duty at any time today had food protection manager certification. The person in charge (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.
1.0
3.
2-201.11; Priority; Employees could not locate an employee health policy or guidance that refers them to the top food borne illnesses, their symptoms, and when to be excluded or restricted from work after experiencing these symptoms. Employees shall be made aware and have access to this information. CDI- EHS emailed employee health policy.
0.0
24.
3-501.19; Facility uses time as a public health control on cream cheese and leaves the cream cheese out on the buffet line for 4 hours. Today, the cream cheese was placed back into the kitchen cooler to be saved rather than be thrown away after a 4 hour period. The cream cheese was 61F at the time of the inspection. If potentially hazardous food is held on TPHC, the food must be discarded after the timeframe agreed upon has elapsed. CDI- Cream cheese was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Two spray bottles of liquid chemicals were found with no labeling. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Chemicals were labeled during the inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Some clean utensils were found being stored face up with their food contact portions exposed. Clean utensils shall be covered or inverted to prevent potential contamination. Store utensils with food contact portions facing downward.
2-102.12 (A); Core;PIC is not a food safety 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. Obtain certification.
1.0
6.
2-401.11; Core; Observed personal drinks stored 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
22.
3-501.16 (A)(2) and (B); Priority; Observed individually wrapped cream cheese holding on counter above 41F. TCS foods shall be held at 41F or below- items discarded and will be placed in reach in grab and go fridge tomorrow.
1.5
28.
7-102.11; Priority Foundation; Observed lysol and other spray chemicals stored 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.
0.0
36.
4-302.12; Priority Foundation; Food thermometer not available during inspection. temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified.
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
2-102.12 (A); Core; No certified food protection manager was present at time of the inspection. The person in charge (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.
1.0
10.
6-301.12; Priority Foundation; There were no paper towels at the handwashing sink upon arrival. Paper towels shall be provided. Employee retrieved more paper towels upon request.
1.0
10.
5-205.11; Priority Foundation; The handwashing sink was blocked by a large trashcan. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The trashcan was relocated close by.
0.0
General Comments
Restaurant is operating with a limited menu. 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* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@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. *Inspector Info:Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 04/22/2019
*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.
*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.
*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.
DISCUSSION: Ensure hot water supply at mop sink/can wash in laundry room (also used by kitchen facility) is properly protected with approved backflow prevention device.
