3-501.16 (A)(2) and (B); Priority; Several TCS foods in the walk-in cooler as well as a container of cheese in one of the makeline coolers are holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - Container in makeline cooler moved to freezer, PIC adjusted air temperature of walk-in cooler.
1.5
33.
3-501.15; Core; Cooked hashbrowns were cooling in tightly sealed containers in the walk-in cooler. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer. CDI - Containers separated and lids lifted to allow for better cooling.
1.0
33.
4-301.11; Priority Foundation; The walk-in cooler is not maintaining most of the TCS foods at 41F or less, when an air thermometer was placed inside the walk-in cooler the air temperature was reading 42-43F, therefore the cold holding capacity of the establishment is significantly reduced. Equipment for cooling food and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Have the walk-in cooler serviced to hold foods at proper temperatures. Follow-up by 3/15/2024.
0.0
41.
3-304.14; Core; Observed a couple wet wiping cloths stored on counters while not in use, the concentration of the sanitizing liquid in the buckets was also less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between used in a chemical sanitizer solution at a concentration specified on the manufacturer's use label instructions. Refill sanitizer buckets with new sanitizing liquid, place wiping cloths in sanitizer.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/15/2024
2-501.11; Priority Foundation; Manager could not locate bodily fluid cleanup procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - REHS provided outline for cleanup procedures.
0.5
10.
5-202.12; Core; All handwashing sinks could not provide water of at least 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have handwashing sinks adjusted to provide hotter water.
1.0
14.
3-402.12; Priority Foundation; Establishment does not have an updated parasite destruction letter from supplier of smoked salmon product that is indicated to be undercooked. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall acquire a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in the NC Food Code and retained for 90 calendar days. Acquire updated parasite destruction letter from supplier, follow-up by 9/18/2023.
1.0
24.
3-501.19; Priority Foundation; Establishment is correctly practicing time control for carafe of half and half, but manager could not locate written procedures. If time without temperature control is used as the public health control for a working supply of TCS food that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. Acquire written procedures for half and half, follow-up by 9/18/2023.
0.0
33.
3-501.15; Core; Cooked hashbrowns were cooling in a container that was tightly wrapped in plastic. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer. CDI - Plastic wrap was lifted to allow for better heat transfer.
0.5
48.
4-501.19; Priority Foundation; The 3-compartment sink could only provide water of 99F; therefore, the wash solution could not reach adequate temperatures. The temperature of the wash solution in manual ware washing equipment shall be maintained at not less than 110F. Address source of water temperature and make repairs and adjustments to allow for hotter water temperatures. Follow-up by 9/18/2023.
0.5
55.
6-501.11; Core; Observed damaged vent fan and water damage to the ceiling tiles in the women's bathroom. Physical facilities shall be maintained in good repair. Repair ceiling in the bathroom.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/18/2023
4-601.11 (A); Priority Foundation; Some plastic and metal food containers had sticky residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage and placed at 3-compartment sink.
1.5
33.
3-501.15; Core; Sliced deli meats that were prepared earlier today were tightly wrapped in plastic while cooling in the walk-in cooler. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer. Lift corner of plastic wrap to allow for faster cooling, foods can be fully wrapped after reaching adequate temperatures.
0.0
51.
5-205.15; Core; The faucet handle of the handwashing sink in the men's restroom is broken but can still provide water. A plumbing system shall be maintained in good repair. Have faucet handle repaired.
1.0
55.
6-501.11; Core; There is water damage to ceiling tiles and vent fan in women's restroom, stained ceiling tiles above the bagel oven, and a hole in the ceiling near the bagel oven in the kitchen. Physical facilities shall be maintained in good repair. Repair ceiling in these areas.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Some of the TCS foods stored in the loweboy cooler under the bagels were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC discarded foods over 45F, other foods moved to walk-in cooler. Do not store foods in this cooler until it is adjusted.
1.5
24.
3-501.19; Priority Foundation; Pitcher of 1/2 and 1/2 under TPHC did not have label to indicate a discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded 1/2 and 1/2.
1.5
48.
4-302.14; Priority Foundation; Test strips provided for Quat sanitizing liquid expired in 2021 and are no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips, follow up by 10/14/2022.
0.0
51.
5-205.15; Core; The toilet in the women's restroom appears to have issues flushing properly. A plumbing system shall be maintained in good repair. Have toilet serviced to allow for proper flushing.
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 Follow-Up: 10/16/2022
2-501.11; Priority Foundation; Establishment unable to provide written procedures for cleaning bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed written procedures to PIC to have for future reference. Please post in establishment.
0.5
16.
4-601.11 (A); Priority Foundation; Observed several plastic food containers with sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were removed and moved to 3-compartment sink for cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; Sausage patties in hot holding were not at 135F or above throughout the food. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135f or above. CDI - Sausage patties were removed and reheated to proper temperatures. Make sure product is at proper temperatures throughout before placing into hot holding.
0.0
28.
7-102.11; Priority Foundation; A couple working containers of liquids not labeled in kitchen area. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels added to working containers.
1.0
41.
3-304.14; Core; Observed a couple damp wiping cloths stored on the counters. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's label use instructions; and laundered daily. Keep wiping cloths in sanitizer buckets.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC about the new requirement, emailed PIC written procedures for next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in makeline coolers not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41f or less. CDI - Rotated foods out of makeline into walk-in cooler. EHS recommends not to overfill containers and make sure foods are in contact with the sides of the metal containers in the makeline cooler.
1.5
33.
3-501.15; Core; Bowl of cooked brisket cooling in the walk-in cooler was tightly wrapped with a plastic wrap. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Leave recently prepped foods in walk-in cooler loosely wrapped until they reach 41F or less.
0.5
54.
5-501.115; Core; Minor buildup of shared garbage in outside garbage area. A storage area and enclosure for refuse/recyclables/returnables shall be maintained free of unnecessary items and clean. Maintain garbage area clean.
0.0
General Comments
No PIC signature due do COVID-19 precautions. 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* 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 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.
*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.
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.
Bagel Boards are the cleanest I have ever seen (at any Bruegger's). Excellent! There is still some unclean material toward the edges on several top surfaces from rubbing on the dust-producing speed racks. Recommend one side (without stamped words) be maintained as the food contact side to limit most of the dark dusty film to the underside.
GRADE CARD is Not visible upon entry. It is low on the wall beside the Lipton Iced Tea Machine, facing the back of the restaurant. Grade Card is being posted facing customers as they stand at the register. It still will not be visible upon entry, but will be over the coffee maker and will be visible to customers from Both entrances once they are inside. It is now posted to the left of the menu board.
Thermometer needs to be accurate in the foods it is used in. Digital Thermometer is not working and bi-metallic stem thermometers may have too large of a probe range to accurately determine temperature of egg, sausage, etc.
One properly covered drink improperly located. Store drinks to not risk contamination of foods, utensils, single use items, or other food contact surfaces.
0.0
17.
Milk in carafe at 57 degrees F. Cut melon in fruit salad at 48-52 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. CDI by discarding or recooling as appropriate.
2.0
45.
Floors not clean, especially under equipment along front line/drink area. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.
Spray bottle of cleaning chemical stored above clean wares at clean end of warewashing sink. Bleach and handwash soap stored above to-go bags in hall storage room. Store all chemicals to not contaminate foods, clean utensils, or single use items.
1.5
36.
One cup dispenser has been removed, resulting in small area of not-easily-cleanable cutout below prep line. Recommend replacing dispenser or sealing edges of cutout.
0.0
40.
Clean casters on bagel display rack.
0.0
45.
Floors along cove base, walls near sinks and near ice machine on soda machine, floors around shelving legs not clean. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Certificates are valid for bonus points for three years. Certificate present was issued 11/18/08 and ceased to be eligible for bonus points on the 18th of this month. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Management has expressed interest in a TILT agreement for holding butter at room temperature. Such an agreement would allow establishment to hold butter at room temperature for up to 2 hours if properly labeled and discarded at the end of the two hour period. This franchisee has locations in multiple counties which would necessitate approval at the state level. If franchisee wishes to pursue a TILT agreement, contact your inspector at 919-868-9246 for additional details.
Approx. half cup of cooked vegetables observed at 130 degrees F on hot line. Remaining hot items at proper temperature. Ensure that all items on hot well are properly nested into unit and exposed to direct steam heat.
0.0
17.
Canteloupe in fruit salad in retail cooler observed at 50 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above.
2.0
33.
In use pitcher stored at handwash sink. Do not store any utensils within splashguarded area of handwash sink or within 18 inches of non-splashguarded sink.
0.5
36.
Cooler containing fruit salad cited on #17 above not in good repair. Unable to maintain potentially hazardous foods at 45 degrees F or below (and thermometer indicating air temperature of 50 degrees F). Have cooler repaired to maintain foods at proper temperatures, to be verified by followup visit on 1/21/11. Numerous shelves throughout show corrosion rendering them not easily cleanable. Replace not-easily-cleanable shelves.
0.5
40.
Interior of reach in cooler, interior of BiB cooler, metro shelving in walk in cooler, undersides of soda machine heads, legs of bagel rack not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cooler cited on #17 above also contains numerous containers of pre-packed cream cheese, packaged in a food processing facility for retail sale. These tubs of cream cheese are likely out of approved temperature range, based on air temperature of cooler. Remove these tubs from cooler and refrigerate. Recommend that establishment contact manufacturer to find out if holding above approved temperature range necessitates discard of product. Do not use these tubs for any food preparation within the establishment.
When washing dishes, the 3-compartment sink must be set up to wash, rinse, then sanitize. Sink was set up to wash and sanitize but there wasnt a rinse sink set up.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Make table temperatures varied from 49F-53F. Temperature was lowered during inspection.
4.0
36.
Replace damaged walk in cooler gasket.
0.0
38.
Test strips appeared to have been dropped in water and had turned yellow. Replace test strips to correctly determine sanitizer strength.
0.0
49.
Serve Safe certificate was present, but side tab did not have hours of training and there was no way of verifying that at least 12 hours had been completed; Therefore, no credit was issued.
ROAST BEEF OBSERVED AT 52 DEGREES F AT PREP LINE UNDER ORDER SIGN, SALMON AT 55. BUTTER OBSERVED AT SOUP STATION AT 73 DEGREES. CUT MELON OBSERVED IN FRUIT SALAD AT REGISTER AT 64. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 45 DEGREES F OR LOWER OR 140 DEGREES F OR HIGHER. ENSURE THAT EQUIPMENT IS WORKING PROPERLY AND THAT PANS ARE NOT OVERLOADED. ENSURE THAT FOODS STORED ON ICE ARE FULLY NESTED INTO ICE TO HELP MAINTAIN PROPER TEMPERATURES. COVERING FOODS DURING SLOW PERIODS CAN HELP MAINTAIN PROPER TEMPERATURES. MANAGER CORRECTED ON SITE.
2.5
9.
EMPLOYEE DRINKS OBSERVED STORED IMMEDIATELY ADJACENT TO FOOD PREPARATION EQUIPMENT (TOMATO SLICER, ETC.). EMPLOYEE DRINKS SHALL BE STORED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS. MANAGER CORRECTED ON SITE BY RELOCATING EQUIPMENT.
2.5
11.
TWO SANITIZER BUCKETS OBSERVED TO HAVE <100 PPM QUAT SANITIZER. PROPER CONCENTRATION OF QUAT SANITIZER IS 200 PPM - 400 PPM. ENSURE THAT PROPER CONCENTRATION IS PROVIDED. SANITIZER BUCKETS SHOULD BE CHANGED REGULARLY TO MAINTAIN PROPER CONCENTRATION. MANAGER CORRECTED ON SITE BY REFILLING BUCKETS.
2.5
General Comments
CLEAN UP FOOD DEBRIS ON GROUND AROUND SHARED DUMPSTER. SMALL AMOUNT OF MOLD OBSERVED ON NON-FOOD CONTACT SURFACE OF ICE CHUTE. ENSURE THAT EXISTING PHYSICAL BARRIER AT SOUP AREA IS MAINTINED OR INSTALL APPROVED SNEEZEGUARD. WHOLE FRUIT (THAT IS NOT CUSTOMARILY PEELED BEFORE EATING) DISPLAYED AS A READY TO EAT FOOD SHALL BE PROTECTED BY SNEEZEGUARD OR INDIVIDUAL WRAPPING - CORRECTED ON SITE. LABEL WATER SPRAY BOTTLE. ***NOTE: 130 DEGREE WATER OBSERVED AT RESTROOM HANDSINK. THIS CONSTITUTES A SIGNIFICANT SCALD HAZARD. RECOMMEND PUBLIC HANDSINKS BE ADJUSTED TO NO GREATER THAN 110 DEGREES.*** SERVSAFE CLASS ATTENDANCE CAN RESULT IN AWARD OF TWO POINT BONUS ON FUTURE INSPECTIONS. INFORMATION ON UPCOMING CLASSES CAN BE FOUND AT WWW.SERVSAFE.COM OR THE ENVIRONMENTAL SERVICES SECTION OF WWW.WAKEGOV.COM .
ALL BACK-UP METAL STEM THERMOMETERS IN PAN WERE NOT ACCURATE. CALIBRATED ON-SITE. BACK-UP THERMOMETER IN WALK-IN REFRIGERATOR IS BROKEN.
1.5
15.
A CUSTOMER RETURNED SANDWICH FOR ADDITIONAL CUTTING AND SANDWICH WAS CUT AGAIN WITH IN-USE KNIFE. KNIFE WAS SIMPLY WIPED AND PLACED BACK IN-USE FOR OTHER SANDWICHES BEING MADE. UTENSILS USED FOR CUTTING FOOD THAT HAS BEEN SERVED SHOULD BE TAKEN BACK TO 3 COMP SINK AND PROPERLY WASHED, RINSED, AND SANITIZED PRIOR TO BEING USED ON OTHER SANDWICHES. DO NOT PLACE SERVED SANDWICH ON CUTTING BOARD EITHER, PLACE OFF TO SIDE, CUT, AND THEN CLEAN AND SANITIZE THAT AREA.
1.5
17.
CLEAN TOP OF BEVERAGE MACHINES AND HIGH SHELVES.
1.0
General Comments
ADDITIONAL SNEEZEGUARD IS NEEDED WHERE THE SOUPS ARE LOCATED. CURRENTLY THERE IS NO SNEEZEGUARD. EMPLOYEES MUST REQUEST CUSTOMERS NOT TO COME ACROSS TOP OF EXISTING SNEEZEGUARD OR LARGER SNEEZEGUARDS WILL BE REQUIRED TO PROPERLY PROTECT FOODS STORED IN PREP COOLERS.
