Observation: Staff not washing hands after touching face, between changing tasks, after handling soiled equipment, touching raw/ready to eat food products and before donning gloves are not washing hands. CDI: Discussed when staff should be washing hands and corrected during inspection through on site training during inspection, requirements.
2-301.14; Priority; Hands must be washed:
A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
H) Before donning gloves for working with FOOD; P
2.0
10.
Observation: Staff are dumping liquid food products in hand sink at front service counter. The hand sink at the front service line is heavily accumulated with debris from dinks and other liquids being dumped into sink. Eliminate using the hand sink to empty food service containers. Verification for corrective action July 22, 2024.
5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf
1.0
16.
Observation: The bagel containers have accumulation of debris in metal tines of basket. The milk and plant fluid carafes observed stored clean and had visible soil. Clean utensils were stored in plastic container with food debris. CDI: These items were removed from service to washed, rinsed and sanitized again to ensure clean.
4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
22.
Observation: TCS (temperature control safety) food products are not being held cold 41F or below as required. The right prep refrigerator on the make line, milk display 1 dr were not able to hold 41F or below. Eggs being left out on the counter for cooking (47F) Cream cheese spread products observed between 49F and 52F on right prep refrigerator. Almond fluid and milk observed at 49F, 50F. CDI: Milk and almond fluid discarded during inspection. Cream cheese spreads discarded at 6 hours. (12:00); Products in the lower section of right prep refrigerator (sausage) moved to another refrigeration unit. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
24.
Observation: Time control is used for carafes of milk without the benefit of a written policy. Eggs are being left out on the counter without a written TPHC policy in place. Verification for corrective action by July 22, 2024 for written policy and implementation of process for these two products. Policy information and forms given to operational staff during inspection for use.
3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request Pf
1.5
36.
Observation: The right prep refrigerator doe snot have an equipment thermometer.
4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE
0.5
38.
Observation: Drain flies and fruit flies observed through kitchen areas, bathrooms due to harborage conditions (standing water, debris accumulation)6-501.111;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(D) Eliminating harborage conditions.
0.0
39.
Observation: The bagels being displayed in the containers behind the counter are not protected from environmental sources of contamination by providing overhead shelf or covering bagels.3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
0.0
40.
Observation: Staff are wearing watches, bracelets, beaded wristlets. Ensure that staff are aware that theses types of jewelry are not permitted during production tasks.
2-303.11; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands
0.5
47.
Observation: The gaskets on the walk in and prep refrigerator are torn. The right prep refrigerator not maintaining temperature. The interior section of the drink display refrigerator is rusted. Shelving in refrigeration is rusted.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
48.
Observation: The food prep sink basin/drainboard accumulated with debris. The warewash sink accumulated with debris.
4-501.14; Core; Compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
0.5
49.
Observation: Baking pans, sheet pans heavily accumulated with grease deposits.
4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
49.
The non food contact surfaces of shelving throughout kitchen, speed racks, floors of walk in, interior areas of prep refrigerator. Bagel rack at front service counter on rack arms accumulated with debris
Observation: The non food contact surfaces 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
Observation: The grease trap in the floor has rusted out and no longer able to empty out correctly which is creating partial back up in the floor sink under the 3 compartment sink. A possible wastewater back up on the floor can create circumstances to stop operation. Repair and fix grease trap to prevent wastewater backup.
5-205.15; A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
1.0
55.
Observation: Floors throughout are in poor repair - grout missing from tile, tiles cracked/missing allowing for standing water (no longer cleanable); Ceiling tiles are are in poor repair over bagel oven/falling in pieces; Cove base tiles broken/poor repair throughout kitchen areas. All floors, walls and ceilings must be maintained in good repair.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair
1.0
55.
Observation: The ice machine and reach in freezer are no longer working. Remove, replace or repair as these items are refuse and considered creation of harborage conditions.
6-501.114; Core; (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
0.0
55.
Observation: The following areas observed unclean: Floors in restrooms', carpeting in dining room is heavily accumulated with debris, ceiling tiles in dining room and kitchen areas, walls behind equipment, floors under equipment throughout kitchen areas and production. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
55.
Observation: Mops are not being hung up to dry after use.6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
0.0
56.
Observation: The lighting in the hood over the bagel production area is no longer working providing insufficient light.
6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT
0.0
56.
Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of grease, steam and particulate matter on ceilings and walls in bagel cooking room.4-301.14; Core; Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings.
3-304.14; Core; Wet cloths stored in Quat sanitizer at 0ppm and not submerged. Wet cloths shall be stored submerged in sanitizer at correct concentration 200-400ppm. CDI: Buckets corrected to 200ppm.
0.5
47.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Slacking boards badly stained as well. Equipment shall be maintained in good repair. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
48.
4-501.19; Priority Foundation; Employee washing dishes in 88F water. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI: Water corrected to over 110F.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, make lines, handsinks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.11; Core; Floors, walls and ceilings throughout are badly stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
4-703.11; Priority; Quat sanitizer in 3 comp 0ppm. Maintain sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 200ppm.
1.5
16.
4-601.11 (A); Priority Foundation; Sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Utensils placed in dish washing area for rewashing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Shelled eggs stored on counter 54F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Eggs discarded and REHS provided a TPHC form for eggs. Repeat.
1.5
47.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Slacking boards badly stained as well. Equipment shall be maintained in good repair. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, make lines, handsinks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.11; Core; Floors, walls and ceilings throughout are badly stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
6-301.12; Priority Foundation; No paper towels at handsink in the front. Each handwashing sink shall be provided with paper towels or another hand drying device. CDI: Towels replaced. Repeat.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Container of salmon on make line 47F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Salmon discarded.
0.0
47.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Slacking boards badly stained as well. Equipment shall be maintained in good repair. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, make lines, handsinks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.11; Core; Floors, walls and ceilings throughout are badly stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
2-401.11; Core; Open container beverage stored over opened container of food on dry storage rack in back of kitchen. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
10.
6-301.12; Priority Foundation; No paper towels at handsink in back room. Each handwashing sink shall be provided with paper towels or another hand drying device. CDI: Towels replaced.
1.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in 3 comp for rewashing. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese and guac and brisket on make lines 50-51F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded. REHS recommends putting items in metal containers and keeping make lines closed when not in use.
0.0
41.
3-304.14; Core; Wet cloths stored in weak sanitizer. Maintain sanitizer at correct concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
47.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Equipment shall be maintained in good repair. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards at make lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Repeat.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, make lines, handsinks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
51.
5-205.15; Core; Mop sink pipes and handsink in back of kitchen leaking. Plumbing system shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
1.0
55.
6-501.11; Core; Walls in mop sink and inside ladies restroom are stained. PHYSICAL FACILITIES shall be maintained in good repair.
4-601.11 (A); Priority Foundation; Some plastic and metal containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in 3 comp for rewashing. Repeat.
1.5
24.
3-501.19; Priority Foundation; Milk on counter on TPHC but not time stamped. In order to use TPHC you must follow written procedures and time stamp items. CDI: Milk discarded. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
47.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Equipment shall be maintained in good repair. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards at make lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins, make lines and shelving units.
0.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Inspection led by Kendra Wiggins VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify Parasite Destruction Letter obtained, or may text copy of letter to REHS Joanne Rutkofske at 919-623-0459. Follow-Up: 08/21/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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 PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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 PIC signature die 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. Ensure utensils used with TCS foods (egg cooker spoon) are exchanged for clean every 4 hours or less. VR- VERIFICATION REQUIRED. REHS will return by 10/22/2019 to verify proper concentration of sanitizer being dispensed.
*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".
*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.
Dish machine is not working and is set to be removed soon. Also remove equipment that is not being used in the storage area down the side of the walk in cooler wall.
Eggs that have been pasteurized while in the shell are not considered potentially hazardous and are not required to be time held if the shell is intact. However, FDA recommends that in-shell pasteurized eggs be refrigerated to retain shelf life. If you were leaving regular eggs out at room temperature then a written procedure would be required for time holding.
Mold found in the ice machine; clean regularly to prevent build up of mold. One sanitizer bucket not at proper strength; be sure it is 200-400ppm at all times.
1.5
18.
Butter was 61F and found in cooler with no time; be sure to either keep butter out and follow the TILT agreement or keep it cold. Do not heat up butter and cool it down multiple times; that is considered temperature abuse of food.
1.5
29.
Be sure to store personal items in a designated area for employees and not on dry goods shelving.
0.5
35.
Single service cups stored where food contact side is up and not in plastic sleeves; be sure to store to protect food contact side and rims from contamination. Be sure to toss used gloves after taking them off; no longer usable.
0.5
36.
Caulk around handwash sink in front to prevent water from leaking down below.
0.0
45.
Clean floors especially along edges of walkin cooler. Replace any missing grout in food prep/storage areas; refinish floors in front food prep area. Replace peeling ceiling tiles over baking oven. Repair coving tile by bagel kettle. Replace stained ceiling tiles in women's restroom.
1.0
49.
No documentation of approved training - no credit awarded.
Handwash sink in back blocked; be sure to keep handsinks free to allow handwashing.
1.5
11.
Label residue left on dishes; some dirty dishes; be sure to clean throughly off label & food residue off each dish. Mold found in the ice machine; clean regularly to prevent build up of mold. One sanitizer bucket not at proper strength; be sure it is 200-400ppm at all times.
1.5
18.
Be sure to label butter correctly; label only had disposal time and not times specified on agreement; manager relabeled.
0.0
36.
Torn gasket on prep cooler; have gasket replaced. Water in light outlet; determine source of water and repair.
0.5
40.
Clean: racks in walkin cooler; inside reachin freezer; detail clean prep coolers; cabinets; hot chocolate machine.
0.5
45.
Clean floors especially along edges of walkin cooler. Replace any missing grout in food prep/storage areas; refinish floors in front food prep area. Replace peeling ceiling tiles over baking oven. Repair coving tile by bagel kettle; repair baseboard in women's restroom. Replace stained ceiling tiles in women's restroom. Squeegy floors of water; clean and maintain floors.
1.0
46.
Clean air vents of minor dust build up.
0.0
49.
No documentation of approved training - no credit awarded.
Be sure employees wash hands in between changing gloves; employees wore faithfully gloves but EHS did not see any handwashing. Went over with manager the importance of handwashing in between glove changes.
0.0
11.
Label residue left on dishes; be sure to clean off label residue off each dish.
1.5
15.
Soup reheating in hot holding unit; must rapidly reheat to 165F before putting into hot holding unit.
1.5
21.
Hot water temp=138F. Recommend turning hot water up to maintain 140F due to heat sanitizing dishmachine in facility.
0.0
35.
Keep single service cups in plastic sleeves to protect rims from contamination.
0.5
39.
Hot holding unit used to reheat soup from previous day; hot holding unit not approved to reheat foods; must reheat foods from previous day to 165F within 2 hours. Wood cubbies do have have sealant on it; wood must be non-absorbant; remove food or seal cubbies.
0.5
40.
Clean: racks in walkin cooler; inside reachin freezer; rolling cart; shelving under prep tables.
0.5
45.
Clean floors especially along edges of walkin cooler. Replace any missing grout in food prep/storage areas. Replace pealing ceiling tiles over baking oven.
0.5
47.
Storage on the floor in the back; all storage must be off the floor for easy cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cool hot soups quickly by approved cooling methods. Use ice baths with frequent stirring or in shallow pans on the top shelf in the walk-in cooler. Observed hot soup stored in 4"x 4" metal pans that were tightly fitted into a larger pan with small amount of ice in the bottom. Pans were covered. Recommend placing soup in ice bath with ice and water with solution surrounding outside of pan and frequent stirring. Must cool soups to 70F within 2 hours and to 45F within 4 additional hours.
1.0
26.
Dried onions and other bagel toppings shall be stored in a tightly covered container. Shaker containers are missing lids/tops.
0.5
36.
Repair refrigeration unit in walk-in cooler. Observed condensation on bottom of pan. No food is stored below condensation.
0.5
43.
Clean handwash lavatory in the kitchen. Repair wall in women`s toilet facility. Paint is coming loose from wall.
1.0
45.
Repair rubber baseboard in bagel cooking room.
0.5
49.
No documentation of approved training - no credit awarded.
Remove adhesive on pans. Pans shall have all debris removed from the pan as part of the cleaning process.
1.5
36.
Condensation coming off walk-in cooler pipe. Advise to wrap. (Repeat Item)
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Use scoops with handles and do not allow handles of scoops to contact food. Scoops with handles can be stored in the food product with the handle extending out of the food or on a clean dry surface and changed regularly.
EIGHT PANS OF CREAM CHEESE REMOVE AND DISCARDED FOR TEMPS HOLDING MORE THAN 45F; BUTTER CONTAINER NOT LABELED PROPERLY, MARK WITH TIME OFF TEMP AND DISPOSAL TIME, VERY LITTLE REMAININGG PRODUCT DISCARDED (COS ALL ITEMS)
2.5
17.
CLEAN AREAS UNDER TABLES, BAGEL CATCH HOLDER, COFFEE & HOT CHOCALATE MACHINE, UNDER PREP TABLES; CONDENSATION COMING OFF WALK IN COOLER PIPE, ADVISE TO WRAP
