2-102.12 (A); Core; The person in charge has a manager certification that is expired. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
1.0
21.
3-501.16(A)(1) ; Priority; Meatballs in hot holding unit observed between 131F-158F. PIC stated that meatballs were recently reheated and placed in this unit due to lunch rush. TCS food shall be maintained at 135F or above. CDI- Meatballs were reheated in microwave upon request and were reheated to a temperature of 170F-181F before being placed back in holding unit.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler on the line is not holding proper temperature for TCS foods. PIC is aware that this unit is not capable of holding 41F or below and refrigeration technician has already visited facility to adjust unit. Technician is scheduled to return to facility tomorrow. Shredded cabbage (43F), sliced tomato (44F), and tuna (44F) found holding at incorrect temperatures in this unit. Ambient temperature of unit is 41F-43F. Refrigerated, ready to eat, TCS foods shall be maintained at 41F or less. PIC stated that foods do not stay in unit overnight and are relocated to alternate refrigeration. VR- TCS foods in this unit were given a maximum shelf life of 4 days until unit is repaired and holding at 41F or below. PIC agreed to relocate slaw, tuna, and sauces to other functioning prep cooler and keep shredded lettuce and sliced tomatoes on ice until unit is repaired. EHS will return to verify compliance of this violation. See additional notes below.
1.5
55.
6-501.114; Core; A barely functional flip-top cooler is stored in the lobby. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove this prep cooler. Violation has been noted on reports going back to the inspection that was conducted on September 01, 2023.
0.5
General Comments
VR- EHS will return to verify that the prep cooler is capable of holding food at 41F or below. Follow-Up: 06/03/2024
4-601.11(B) and (C); Core; The refrigeration units in the back have debris/residue buildup on the door frames. The flip-top cooler on the line has light food buildup inside. The clear door reach-in has residue buildup on the gasket. The shelf under the prep table holding equipment has a light buildup of residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. Improvement seen.
0.5
55.
6-501.12; Core; The air vents above the sandwich presses on the line have dust/debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.114; Core; A barely functional flip-top cooler is sitting in the lobby. The PIC said it is waiting to be picked up...Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises.
4-601.11(B) and (C); Core; The refrigeration units in the back have debris/residue buildup on the shelves and door frames. The flip-top cooler on the line has light food buildup on the gaskets and side. The shelf under the prep table holding equipment has a light buildup of residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; The air vents above the sandwich presses on the line have dust/debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.114; Core; A nonfunctional flip-top cooler is sitting in the lobby. The PIC said it is waiting to be picked up...Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises.
2-102.12 (A); Core; The PIC with CFPM was not on site during the inspection...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 a certified manager on duty at all hours of operation.
0.0
21.
3-501.16(A)(1) ; Priority; Portions of the meatballs and sauce in the small steam units measured as low as 124F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Product volume was low and remaining was placed on a 2 hour discard time.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ham stored on the bottom shelf of the clear door reach-in cooler measured 45-46F. Cut cabbage stored in the upper left corner of the 3 door reach-in cooler measured 44F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items relocated to colder parts of these coolers. Have these units serviced to maintain proper temperatures.
1.5
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean were stacked together while wet in-between. The dish drying racks has sticker residue buildup...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves and allow dishes to air dry before stacking them.
0.0
49.
4-601.11(B) and (C); Core; The refrigeration units in the back have debris/residue buildup on the shelves and door frames. The dry storage shelves have light sticky residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
4-602.13; Core; Shelving in the reach-in coolers up front have some residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
56.
6-305.11; Core; Employee purse found stored on the shelf with other single-service and single-use articles. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
5-205.11; Priority Foundation;Observed wet wiping cloth stored on handsink splash guard. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf- item removed.
0.0
16.
4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a buildup of black residue on can opener blade- item washed. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
0.0
28.
7-102.11; Priority Foundation; Observed two chemical spray bottles unlabeled- item labeled Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
1.0
40.
2-402.11; Core;Food service employees are not wearing hair restraints. An employee is not wearing a beard net. Food service employees shall hair restraints such as hats, hair coverings or nets and beard nets that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service articles. This is a repeat item
1.0
44.
4-903.11(A), (B) and (D); Core; Observed tea urns stored on with food contact surface exposed. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Invert urns.
0.0
General Comments
N signature required due to COVID-19. 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
2-402.11; Core; Food service employees are not wearing hair restraints. An employee is not wearing a beard net. Food service employees shall hair restraints such as hats, hair coverings or nets and beard nets that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service articles. This is a repeat item.
1.0
41.
3-304.14; Core; Wiping cloths stored on the side of a hand sink and on a prep surface. Wiping cloths shall be stored in sanitizer solution mixed to the manufacturer's specified concentration or clean and dry. The wiping cloth at the hand sink was placed in the dirty linen laundry. The wet wiping cloth on the prep surface was placed in sanitizer solution mixed to the manufacturer's specified concentration.
0.5
54.
5-501.115; Core; Cardboard on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
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
4-602.11; Core; The water nozzle at the water drink station has green/crusty buildup on it.- Equipment such as drink dispenser nozzles shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the nozzle and do so more freuquently.
0.0
28.
7-102.11; Priority Foundation; Multiple spray bottles of liquid were found without a label of what is inside.- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supply shall be clearly and individually identified with the common name of the material.- CDI, items were labeled during inspection.
1.0
40.
2-402.11; Core; No employees handling food had a hair restraint.- Food employees shall wear hair restraints such as hats or nets that cover body hair that are designed and worn effectively to keep their hair from contacting food and clean equipment.- Please ensure food employees wear hair nets or hats.
0.5
41.
3-304.14; Core; The sanitizer buckets were at 0ppm.- Cloths in use for wiping surfaces shall be stored in a chemical sanitizing solution that is at the proper concentration.- Please have the sanitizer buckets remade. Sanitizer requirements are 200-400ppm (quat) and 50-200ppm (chlor)
0.5
45.
4-903.11(A) and (C); Core; The to go containers/cups above the hot hold unit were stacked way above the protective layer.- Single use articles shall be kept in the original protective packaging or stored by other means that afford protection from contamination until used.- Please do not stack items past the lip of the holder.
0.5
47.
4-501.11; Core; The gasket on the long reach in cooler on the right side was torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gasket.
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 PIC CANNOT SIGN DUE TO COVID-19 CONCERNS
6-301.12; Priority Foundation; Paper towels were not available at the hand sink by the 3-comp sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- PIC placed paper towel at the handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods at the prep line measured above 41F (see temperature log above). Turkey in glass door cooler was at 45F. TCS (Time/Temperature control for safety) food shall be cold held at 41F or below. CDI- Glass door was set to a cooler setting. Food was moved to the back of the unit.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle did not have a label. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottle was labeled.
1.0
41.
3-304.14; Core; Quaternary sanitizing solution in buckets was 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration. Keep sanitizer within the correct range.
0.5
48.
4-501.19; Priority Foundation; Hot water at the wash compartment was 99F when employee was actively washing. The temperature of the wash solution at the 3-comp sink shall be at least 110F. CDI- Hot water was added to the wash solution.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection
0.0
10.
6-301.11; Priority Foundation; At the time of the inspection, soap was not available at the hand sink by the 3-comp sink. Each handwashing sink shall be provided with a supply of liquid or bar soap. CDI- Soap was placed at that sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Corned beef and turkey in glass door cooler was 43-45F. TCS food shall be cold held at 41F or below. CDI- Ambient air of cooler was 39F. Food was moved to the back of the unit.
1.5
40.
2-402.11; Core; None of the food employees were wearing hair restraints while handling food. Food employees shall wear hair restraints such hats and hair nets to prevent contamination of food and clean equipment. Wear hair restraints.
0.5
47.
4-501.11; Core; Gasket along tall reach-in cooler door was torn. Equipment shall be maintained in a state of good repair. Replace damaged gasket.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia. Sabby@wakegov.com/919-796-8053* Inspection led by Cris LeClair. No PIC signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
**Continue to review/educate employees on employee health policy so that they can easily name reportable symptoms and foodborne illnesses as well as the return to work policy.** --Remember to wash, rinse and sanitize or replace utensils that are not stored in foods or coolers every 24 hours.--
*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. Lauren Harden 919-500-0943 Melonee led inspection.
*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.//Inspection conducted by Jennifer Brown: 919-868-9249 at Jennifer.Brown@wakegov.com Certified food protection manager is required to provide ANSI-approved food protection certification 210 days after Transitional permit was issued.
