3-501.16 (A)(2) and (B); Priority; All of the dairy milks stored in the lowboy cooler under the espresso machine were holding above 41F. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded dairy milks and open TCS plant-based milk products. Do not store TCS milks in this cooler until it is fixed.
3.0
33.
4-301.11; Priority Foundation; The lowboy cooler under the espresso machine does not appear to be functioning, air thermometer reading around 50F. Therefore, the establishment has a greatly reduced cold holding capacity. 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. Repair lowboy cooler, do not store TCS milks in this unit. Follow-up by 8/22/2024.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 08/22/2024
3-501.16 (A)(2) and (B); Priority; Observed half and half, non fat milk, whole milk, heavy cream holding above 41F. TCS foods shall be held at 41F or below. Manager manually adjusted unit temperature below 41F during inspection.
1.5
55.
6-501.12; Core; Observed soiled floor and wall inside cabinets under 3 comp sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-903.11(A), (B) and (D); Core; Observed an accumulation of dust inside coffee pour over equipment. Observed coffee urns held with lids open. Cleaned and sanitized equipment, utensils, linens, and single service articles or 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.
0.0
49.
4-602.13; Core; Observed soiled drawers, syrup splash on cabinets and counters. Observed dust on oven, french press and coffee maker. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
General Comments
Observed wash water stored inside rinse section of the 3 comp sink. Recommend setting up the sink in wash, rinse, sanitize order. Follow-Up: 01/08/2024
6-501.12; Core; Observed a buildup of thick dust on rails above prep area. Observed soiled floors under/ behind equipment in closet where ice machine is located. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Observed spout nozzle at espresso machine soiled. 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-detail clean machine.
0.0
36.
4-502.11(B); Priority Foundation; Observed dial thermometer reading 40F while held in ice bath. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Manager will order new thermometer.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed tea tongs stored on handsink splash guard. cleaned food , equipment, utensils, linens, and single service articles or 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.
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
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
*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. Follow-Up: 05/30/2018
