5-205.11; Priority Foundation; There were dishwashing gloves hanging off of the basin of the handwashing sink by the three compartment sink. Handwashing sinks shall only be used for handwashing. CDI - Gloves were removed.
0.0
45.
4-903.11(A) and (C); Core; A few coffee filters were stored on top of the coffee machine; while the bulk of the coffee filters were stored in a container without a lid. Single service/use articles shall be kept in their original protective package or in a manner that prevents them from being contaminated until used.
0.5
53.
5-501.17; Core; There is not a covered trash can in the bathroom. Bathrooms used by females shall be supplied with a covered receptacle for the disposal of feminine hygiene products. Put a lid on the current trashcan or purchase a trashcan with a lid.
0.0
55.
6-501.12; Core; The floor drains under the sinks need cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI- clean-up plan and poster given to PIC.
1.0
41.
3-304.14; Core; The wiping cloth was not completely submerged in the sanitizer. Damp/wet wiping cloths stored in quat. ammonia shall be completely submerged in the sanitizer. CDI - Sanitizer was added to container.
0.5
43.
3-304.12; Core; A portion cup was stored in the granola. Utensils being stored in foods, shall be stored with its handle above the food. CDI- Portion cup was removed.
0.5
44.
4-903.11(A), (B) and (D); Core; Bowls and plates were being stored with their food contact surfaces exposed. Utensils (dishes) shall be stored covered or inverted. CDI- Bowls and plates were inverted.
0.0
49.
4-601.11(B) and (C); Core; The inside of the microwave needs cleaning due to oatmeal debris; the storage rack storing the quat.ammonia and dish detergent needs cleaning and the seats of the highchairs have food crumbs in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent the buildup of soil residues. Clean these items on a more frequent basis.
0.0
54.
5-501.111; Core; One of the lids has broken off of the trash dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
1.0
54.
5-501.114; Core; The trash dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste management company for a replacement.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - clean-up plan and poster given to PIC.
0.5
6.
2-401.11; Core; Employee was drinking from a cup of water without a lid. Employees may drink from closed beverage containers if handled to prevent the contamination of exposed food, clean equipment and other supplies. CDI - A lid was put on the cup.
0.0
10.
5-205.11; Priority Foundation; There is no hot water at the handwashing sink in the dishwashing/refrigeration area. Handwashing sinks shall be accessible and maintained at all times for employee use. A verification visit will be made no later than Thursday, October 27, 2022 to ensure hot water has been added to this sink.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Bottle was labeled.
0.0
41.
3-304.14; Core; The wiping cloth was not completely submerged in the sanitizer and tested below 200ppm; spray bottles of sanitizer were stored on the floor. Damp/wet wiping cloths stored in quat.ammonia shall be completely submerged in the sanitizer and stored above the floor. Quat. ammonia sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was changed and added until cloth was covered; educated on the need to change sanitizer every 4 hours; bottles of sanitizer stored on shelving.
0.5
43.
3-304.12; Core; The handle on the measuring cup was laying flat in the bulk container of oatmeal. Utensils being stored in food, shall be stored with their handles above the food. CDI- Cup adjusted so that the handle remains "up." **No points taken since all other utensils were appropriately stored in foods.
0.0
45.
4-903.11(A) and (C); Core; The small coffee filters are being stored unwrapped and uncovered. Single use/service articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Keep coffee filters in their packaging or a container with a lid.
0.5
54.
5-501.111; Core; One of the lids is broken off of the trash dumpster. Dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.5
54.
5-501.114; Core; The drain plug is missing from the trash dumpster. Dumpsters with drains are required to have a drain plug. Have your landlord contact your waste management company for a replacement.
0.0
54.
5-501.110; Core; Bags of trash are stored outside of the dumpster. Trash, recyclables and returnables shall be stored inside of dumpsters so that they are inaccessible to insects and rodents. Work with other tenants to ensure all trash makes it into the dumpster.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 10/27/2022
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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
6.
2-401.11; Core; A few employee drinks located on prep counter top near food and equipment items. An employee shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils and linens, single-service articles or other items needing protection can not result. PIC to have employees keep drinks in a designated safe space.
0.5
8.
2-301.14; Priority; Observed one employee not wash their hands after cracking two shell eggs. Hands must be washed when switching between working with raw food and working with ready-to-eat food. CDI: Employee washed their hands after EHS brought it to their attention.
2.0
22.
3-501.16 (A)(2) and (B); Priority; One container of opened sprouts left in prep cooler top was above 41F. Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Item discarded. EHS advised to leave sprouts in bottom portion of cooler.
1.5
28.
7-201.11; Priority; Observed a container of Lysol multiservice cleaner stored on shelf with wiping rags, and chemical storage above wiping cloth storage in the back dry-storage area. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single-service articles. CDI: Lysol and wiping cloths were moved.
1.0
41.
3-304.14; Core; Wiping cloths stored inside bucket of quat sanitizer below 200ppml. Cloths in-use shall be held between uses in a chemical sanitizer solution at the specified concentration. CDI: Bucket refreshed with quat sanitizer at 200ppml.
0.0
43.
3-304.12; Core; Pair of tongs hanging off TurboChef oven handle exposed to being dumped by employees. Scoops with their handles in the food in dry storage containers. Utensils shall be stored with their handles above the top of the food, and on a clean potion of the food preparation table or cooking equipment. PIC to ensure utensils are stored safely.
0.5
44.
4-903.11(A), (B) and (D); Core; Minor food debris in the bottom of several utensil storage containers in front kitchen area and bakery area. Equipment and utensils shall be stored in a clean, dry location. PIC to have storage containers cleaned.
0.0
47.
4-205.10; Core; Facility has a panini press and a induction range designated for household use only. Except for toasters, mixers, microwave ovens, water heats, and hoods, food equipment shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by the American National Standards Institute (ANSI) accredited program. PIC to replace items with NSF approved equipment.
0.0
47.
4-202.16; Core; Bagels being stored on cardboard box that is cut and labeled to be a bagel organizer. Nonfood-contact surfaced shall designed and constructed to allow easy cleaning to facilitate maintenance. PIC to use material that is easily cleanable.
0.0
General Comments
Inspection led by Peri Sellew.
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
Lauren Harden 919-500-0943 No signature due to COVID
*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. Verification required by April 24, 2020 for the consumer advisory, cold holding and the low pipe. Follow-Up: 04/24/2020
*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. Lauren Harden 919-500-0943 Verification required by December 20, 2019 for test strips, thermometer
