2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Also provided information on how to become a certified food protection manager.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Boiled eggs on buffet line were 50-59F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...CDI by discarding eggs by end of inspection. TPHC procedure explained and template provided to PIC. NOTE: Suggest storing boiled eggs in refrigerator and not on counter.
1.5
47.
4-501.11; Core - Kitchen refrigerator had some peeling/rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.0
51.
5-203.14; Priority - No backflow preventer observed on Bunn machine water supply line... The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Install required double check valve on Bunn machine water supply line.
0.0
54.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.5
55.
6-201.11; Core - A cloth (not easily cleanable) was laid out on floor by kitchen 2-comp sink floor drain to catch splashes...Floor coverings shall be made of materials that are smooth and easily cleanable...Remove cloth from floor. Consider placing a PVC type guard by drain to keep water from splashing onto floor.
0.5
55.
6-501.12; Core - In remote room where food service establishment's food is stored in a refrigerator and freezer, the flooring was very soiled and stained...Physical facilities shall be kept clean...Increase cleaning frequency of flooring in remote room.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Breakfast buffet ended at 9:00, soon after inspection began. EHS observed no sneeze guard over hot food chafing unit and boiled eggs, although foods were covered at the time and no customers were serving themselves at the time. Provide a portable sneeze guard over chaffing unit and boiled eggs to prevent hotel guests from sneezing or coughing into food when lids are open...Also, guests can make return trips to buffet line. Provide a sign that instructs guests to take a clean plate with each trip...Information to obtain certification as a food protection manager was provided during inspection...FOR 2-COMPARTMENT SINK VARIANCE: Must always have available the variance received from the State to use the 2-comp sink. Also have available the procedure you have been approved to use.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Facility had priority violations, no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge, there shall be a CFPM, no priority violations during current inspection, or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirement. Also provided information to obtain food safety manager certification.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Also provided information on how to become a certified food protection manager.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Bowl containing many butter pats was at room temperature, and one butter pat was 67F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating butter pats. NOTE: Keep butter pats in refrigerator at 41F or less--not on counter top during buffet service. Otherwise, time as a public health control (TPHC) procedure can be used if desired (TPHC procedure discussed and provided).
1.5
40.
2-402.11; Core - Food worker without hair restraint on head and over beard on face was working with exposed food and clean equipment/utensils...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct kitchen worker to wear required hair/beard restraints.
0.0
45.
4-903.11(A) and (C); Core - Stacks of disposable cups by juice machine and coffee filters in kitchen were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispenser or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Keep filters in original plastic bags.
0.5
54.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Breakfast buffet ended at 9:00 when inspection began. EHS observed no sneeze guard over hot food chaffing unit. Provide a portable sneeze guard over chaffing unit to prevent hotel guests from sneezing or coughing into food...Also, guests can make return trips to buffet line. Provide a sign that instructs guests to take a clean plate with each trip...Information to obtain certification as a food protection manager was provided during inspection.
2-102.12 (A); Core; The PIC is not a 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. Become certified in food protection management.
1.0
36.
4-302.12; Priority Foundation; A probe thermometer was not available. A food temperature measuring device shall be provided and easily accessible for checking/maintaining food temperatures. VR: EHS will verify by 2023.03.17 that a thermometer is available.
0.5
44.
4-903.11(A), (B) and (D); Core; A small stack of metal pans were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: Pans separated.
0.0
48.
4-603.16; Core; The 2-comp sink was approved for a hot water sanitization variance but is now using quaternary ammonium and utensils were not being rinsed in-between. A distinct, separate water rinse after washing and before sanitizing shall be used with a 3-compartment sink or alternative warewashing equipment...CDI: Discussion had about rinsing utensils over the soapy solution or rinsing in the second compartment and then sanitizing. utensils rinsed.
*Send an image of a properly functioning thermometer to the above phone number or e-mail address. If not received by 03.17, a return visit will be made. **Ensure the procedure for warewashing has a rinsing step that doesn't contaminate the sanitizing solution. Follow-Up: 03/17/2023
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No CFPM is present and a Priority violation was observed. The PIC must be able to demonstrate knowledge of foodborne disease prevention via CFPM training, have no Priority violations during the inspection, or respond correctly to all food operation questions posed by the inspector. CDI: Priority violation was corrected and PIC sent materials on demonstrating foodborne knowledge.
1.0
2.
2-102.12 (A); Core; The PIC is not a 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. Become certified in food protection management.
1.0
10.
6-301.11; Priority Foundation; The soap dispenser at the sink was not operational and no other soap was available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cream cheese being stored in the glass door reach-in fridge measured 56F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Food was discarded. PIC informed of the possibility for TPHC for certain items. Items will be kept in the large reach-in cooler overnight.
1.5
45.
4-903.11(A) and (C); Core; Boxes of single-service items are stored on the floor of the fourth floor storage room. Uncovered coffee filters were stored on the top shelf of the rack in the kitchen. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Store items at least 6 inches off of the ground and keep them covered.
0.0
47.
4-205.10; Core; The small reach-in refrigerator on the buffet line is classified for household use only and is not maintaining a temperature necessary to keep foods, such as cream cheese, at 41F. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation. Replace this unit with an ANSI sanitation certified commercial unit.
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 Report e-mailed to PIC: Terrence Jones; generalmanager07927@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No CFPM is present and a Priority violation was observed. The PIC shall demonstrate knowledge of foodborne disease prevention by being a CFPM or having no Priority violations during the current inspection. CDI: Priority violation was corrected.
1.0
2.
2-102.12 (A); Core; No employee present is a 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. Have the PIC certified.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cream cheese being stored in the glass door reach-in fridge measured 49-52F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Food was discarded. PIC informed of the possibility for TPHC for certain items.
1.5
39.
3-305.11; Core; Several unopened boxes of coffee pouches were stored on the floor of a storage closet. Food shall be protected from contamination by storing the food: in a clean,dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
0.0
47.
4-205.10; Core; The small reach-in refrigerator on the buffet line is classified for household use only and is not maintaining a temperature necessary to keep foods, such as cream cheese, at 41F. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation. Replace this unit with an ANSI sanitation certified commercial unit.
0.0
54.
5-501.114; Core; Dumpster has no drain plug in place. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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 signature required due to COVID Follow-Up: 09/10/2020
*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*
*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* 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. Michael Robinson (919)239-3334
*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. Follow-Up: 08/25/2017
Verification visit will be made to evaluate completion by 1/20/17 of Items #34 and 46. For #46, complete all variance request information and send to the State of NC by 1/20. Follow-Up: 01/20/2017
Sausage biscuits, yogurt, etc. were stored in refrigerator and freezer on other side of building in unapproved storage room. Foodservice items must only be stored in approved areas. This was mentioned on last inspection. Another violation of permit conditions may result in permit action. Food was moved to refrigeration and freezer in food prep room.
One hand soap dispenser located above utensil sink. Do not wash hands at this sink; wash hands only at handwashing sink. Recommend removing hand soap dispenser at utensil sink. Refrigerators and freezer in back storage room was not part of foodservice permit and may not be used to store foodservice items. Milk for foodservice in this cooler was 46F. Return visit will be made to ensure this cooler is not being used for foodservice items. Warewashing operation may require use of a detergent-sanitizer per 4-301.12(D)(2). More information will be provided at a future inspection. Reminder: Employee food must not be stored above restaurant food. Follow-Up: 01/18/2013
