4-903.11(A) and (C); Core; Observed a couple boxes of single-use cups stored on the floor. Single-service and single-use articles shall be stored: At least 6 inches above the floor; in a clean, dry location; and where they are not exposed to splash/dust/other contamination. Move cups off the floor while storing.
0.0
49.
4-601.11(B) and (C); Core; Observed residue and debris buildup inside the freezers as well as the refrigerator. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of refrigerator and freezers.
0.5
54.
5-501.111; Core; The garbage and recycling dumpsters are missing their lids. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. CDI - Manager has spoken with waste company and is awaiting new lids. Ensure new lids are installed before the next inspection.
0.0
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.
4-602.11; Core; The interiors of several soda nozzles had residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage dispensing lines/tubes: Surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Remove soda nozzles and clean thoroughly.
1.5
39.
3-306.11; Priority; Raw apples placed out in fresh fruit bowls are unprotected from consumers. Except raw fruits and vegetables that are intended for hulling or peeling by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. CDI - Apples removed from fruit bowls and taken back to be wrapped.
1.0
54.
5-501.111; Core; The lids of the dumpsters had been broken off and are missing. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace dumpster lids before the next inspection.
0.0
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.
4-601.11 (A); Priority Foundation; The pink lemonade drink nozzle in the soda machine had residue buildup on its interior surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Soda nozzle removed for cleaning, soda machine was out-of-order and not being used.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods not under time holding were holding above 41F, see table above. TCS (time/temp control for safety foods) shall be maintained at 41F or less, except when time is used as the public health control. CDI - Foods moved into the freezer for rapid cooling.
1.5
49.
4-601.11(B) and (C); Core; Observed some food debris on the interior of the refrigerator and some sticky debris in the freezer in the back storage area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of refrigerator and freezer.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
6-301.14; Core; Handwashing sign missing at front handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - EHS provided extra handwashing signs.
1.0
55.
6-501.12; Core; Floor around the coffee area is dirty. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor of the coffee area.
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
2-102.12 (A); Core; There was no certified food protection manager at the time of 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. Acquire food protection manager certification and have that person present during operational hours.
1.0
3.
2-103.11 (O); Priority Foundation; Unable to locate and verify employee health policy at time of the inspection. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - EHS provided a poster outlining the diagnoses and symptoms that shall be reported to the manager.
0.0
5.
2-501.11; Priority Foundation; Establishment did not have written procedures for cleaning bodily fluids. 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. CDI - Emailed PIC documentation to have for future reference. Print out documents and have available.
0.5
48.
4-302.14; Priority Foundation; Test strips were discolored and expired in November 2021. 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 2/25/2022.
0.5
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 Follow-Up: 02/25/2022
2-102.12 (A); Core; At the time of the inspection no employee was a certified food protection manager. 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. Acquire food protection manager certification and make sure this person in charge is present.
1.0
5.
2-501.11; Priority Foundation; No written procedures for cleaning of bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - EHS provided documentation and education.
0.0
23.
3-501.18; Priority; Container of jalapeno sausages in refrigerator with discard date of 10/27/2021. A food shall be discarded if it is appropriately marked with a date or day but exceeds the time and temperature combination as specified in the Code, 7 days at 41F or less. CDI - Food was voluntarily discarded by PIC.
1.5
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 No PIC signature due to COVID-19 precautions.
No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 05/21/2021
*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. Follow-Up: 10/11/2018
-The toilet in the women's restroom is clogged. The men's restroom is fine. The handwashing sinks in both restrooms are functioning properly. The staff members are currently using the restrooms at the Mircotel Inn next door until the issue in the restroom is resolved. -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.***
