2-102.12 (A); Core; Facility did not have a certified food protection manager present. A certified food protection manager shall be present at all hours of operations. CDI: Provided list of ANSI-approved food protection manager certification programs. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
23.
3-501.18; Priority; Large container of cut kale, dated 1/4/2024, was maintained beyond 7 days. Food shall be discarded within 7 days of preparation, with the first day beginning on the date of preparation. CDI: Kale voluntarily discarded.
1.5
37.
3-302.12; Core; Containers of powders, additives, and sauces were not labeled. Except food that can be readily and unmistakably recognized, working containers holding food ingredients that are removed from their original packages shall be identified with the common name of the food. Add labels to food containers and bottles.
0.0
42.
3-302.15; Core; Stickers were not removed from avocadoes after being washed. Raw fruits and vegetables shall be thoroughly washed before being cut. Remove stickers during washing process.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dish storage containers were had dust and food debris accumulated on sides and bottom. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to contamination. Clean dish containers more frequently.
0.5
49.
4-601.11(B) and (C); Core; Interior of prep drawer was soiled with accumulations of food debris. Interior shelving of make line prep cooler was soiled with food debris. Rims of food containers on make line were soiled with food debris accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep drawer.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; Facility did not have a certified food protection manager present. A certified food protection manager shall be present at all hours of operations. CDI: Provided list of ANSI-approved food protection manager certification programs.
1.0
13.
3-101.11; Priority; Container of cheese had fuzzy green growth. Food shall be free of adulteration and honestly presented. CDI: Cheese voluntarily discarded.
1.0
23.
3-501.18; Priority; One container of spring mix, dated 9/8/2023, was maintained beyond 7 days. Food shall be discarded within 7 days of preparation, with the first day beginning on the date of preparation. CDI: Spring mix voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Interior of prep drawer was soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep drawer.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-602.11; Core; Ice machine had black debris along inner panel of door. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine more frequently.
1.5
16.
4-601.11 (A); Priority Foundation; Multiple dishes stored as clean were soiled. Food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes sent to be cleaned.
0.0
43.
3-304.12; Core; Scoops were stored with handles touching food. Utensils shall be stored with their handles above the top of food within containers. Store scoops with their handles above food.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dish storage containers were had dust and debris accumulated on sides and bottom. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to contamination. Clean dish containers more frequently.
0.5
47.
4-501.12; Core; Cutting boards near front juicer were heavily scored. 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. Replace or resurface cutting boards.
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
3-304.12; Core; Scoops were stored with handles touching food. Utensils shall be stored with their handles above the top of food within containers. Store scoops with their handles above food.
0.5
49.
4-601.11(B) and (C); Core; Prep coolers and shelving were soiled and stained. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, food residue, and other debris. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11(B) and (C); Core; Shelving and equipment in kitchen had debris and staining. Cords in front prep-area had dust accumulations. Nonfood-contact surfaces shall be kept free of accumulation of dust, food residue, and other debris. Clean shelves and cords.
0.5
54.
5-501.115; Core; Outside dumpster was littered with large couch and cardboard boxes. An enclosure for refuse shall be maintained free of unnecessary items. Remove litter.
0.0
55.
6-501.12; Core; Floors, baseboards, walls, and backdoor were stained and had food debris. Physical facilities shall be maintained clean. Clean physical facilities.
0.5
General Comments
Inspection led by Jackson Schaub. 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.
*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 will be conducted by Greta Welch by December 13, 2019 to check the mechanical sanitizer dispenser at the 3-compartment sink. Call 984-239-1113 if item has been corrected.
*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: 02/23/2018
*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: 12/25/2017
