4-601.11 (A); Priority Foundation; Observed a buildup of debris inside food prep sink. Large back up kettle is stored with dried food residue inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
16.
4-602.11; Core; Observed black debris inside ice machine. Observed debris inside ice scoop holder. 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. Empty ice and detail clean machine. Manager detail cleaned machine.
0.0
33.
3-501.15; Priority Foundation; Observed tomatoes cut today cooling on cold top station without doors. Egg patties cooling inside tightly covered plastic container. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Tomatoes replaced.
0.5
49.
4-601.11(B) and (C); Core; Observed build up inside gaskets, buildup on rolling cart holding hot holding drawers on the line. Heavy bagel debris on exterior surfaces. Buildup inside reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
1.0
51.
5-202.14; Priority; Observed water leaking from backflow preventer water is running under constant pressure at 3 comp sink- watter turned off. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Ensure water is turned off when not in use.
0.0
55.
6-501.12; Core; Observed dust accumulation on ceiling vents above 3 comp. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.19; Priority Foundation; 1)Facility was unable to produce written procedures for foods that are held on time as a public health control. 2)Butter and cream that are held on time as a public health control were found with a tag from (6a-10a) but still being used at 10:45a, 45 minutes past the discard time. If time without temperature control is used as the public health control, written procedures shall be prepared in advance and maintained in the food establishment; 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; and the food shall be discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI- TPHC template was given to facility and foods were voluntarily discarded during the inspection.
1.5
41.
3-304.14; Core; Wet wiping cloths were being stored on prep surfaces and equipment. One sanitizer bucket under egg station with concentration of 0ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the correct concentration. Keep wet wiping cloths in sanitizer buckets when not in-use and keep sanitizer concentration between 200ppm-400ppm active quat.
1.0
48.
4-302.14; Priority Foundation; Facility has quat. test strips but are discolored from being previously wet and no longer capable of giving an accurate reading. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will verify compliance of this item at a later date. See additional notes below.
0.5
49.
4-601.11(B) and (C); Core; Interior of prep units are soiled and require cleaning. Rolling cart with the hot holding unit has accumulated food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
1.0
55.
6-501.11; Core; Cracked floor tiles were observed in the bake room and water is pooling in this area. Physical facilities shall be maintained in good repair. Ensure tiles are replaced prior to next routine inspection to avoid possible point deductions.
0.0
General Comments
VR- Once quat. test strips have been obtained, send a confirmation photo to cristofer.leclair@wake.gov or (919)306-6554 by next Friday (1/12/2024). Complaint ID # 9581779. Follow-Up: 01/12/2024
5-205.11; Priority Foundation; Food employee used front handwashing sink to add water to squeeze bottle that is used for the egg cooker. A handwashing sink may not be used for purposes other than handwashing. CDI- Manager was reminded to only use handwashing sinks for handwashing.
1.0
40.
2-402.11; Core; One food employee and manager did not have hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Provide hair nets or more hats so that hair is restrained.
0.0
41.
3-304.14; Core; Several wet wiping cloths found stored on prep surfaces throughout the makeline. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the correct concentration. Keep wet wiping cloths in sanitizer buckets when not in-use.
1.0
49.
4-601.11(B) and (C); Core; Interior of prep unit is soiled and requires cleaning. Rolling cart with the hot holding unit has accumulated food residue. Bagel rack needs cleaning- PIC stated that the bagel rack is cleaned every Tuesday. EHS recommends increasing the cleaning frequency of this piece of equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
0.5
55.
6-501.11; Core; Two cracked tiles were observed in the bake room and water is pooling in this area- PIC stated that these tiles are in the process of being replaced. Physical facilities shall be maintained in good repair. Ensure tiles are replaced prior to next routine inspection.
2-102.12 (A); Core; Serv-Safe certification for PIC that was present at the start of inspection has expired since May 2022. 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. General manager stated that 4 employees, including himself, is scheduled to take the Serv-Safe exam.
1.0
41.
3-304.14; Core; Wet wiping cloths were being stored on prep surfaces. One sanitizer bucket in the warewashing area with concentration of 0ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the correct concentration. Keep wet wiping cloths in sanitizer buckets when not in-use and keep sanitizer concentration between 200ppm-400ppm active quat.
1.0
47.
4-205.10; Core; Garden sprayer being used to spray water on food. Garden sprayer with website on equipment (HDHUDSON.COM) which directs user to a lawn and garden website. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Discontinue using this sprayer for food contact as it is not intended for this use.
0.5
49.
4-601.11(B) and (C); Core; 1)Rolling cart used to store the hot-holding unit is soiled with food debris. 2)Wire shelving in the walk-in cooler has accumulated microbial growth in a few areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
0.5
51.
5-205.15; Core; Plumbing on handwashing sink in the bagel prep area is broken. Urinal in the men's restroom states "out of order". A plumbing system shall be maintained in good repair. Emergency work orders were submitted yesterday to have the handwashing sink and urinal repaired within 48 hours. PIC followed up with repairmen during inspection and verified that these items will be repaired by end of day tomorrow.
0.0
55.
6-501.12; Core; 1)Return vent directly above the prep cooler at the make-line has a thick buildup of dust, return vent in women's restroom has black accumulation, and return vent above the 3-comp sink with thick dust accumulation. 2)Splash residue present on wall behind the prep cooler at the make-line. Physical facilities shall be cleaned as often as necessary to keep them clean. *This was a general comment on the last routine inspection.
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
3-501.16(A)(1) ; Priority; Vegetable soup hot holding at 87F in the soup well. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above. CDI- Soup reheated to above 165F before returning to soup well.
1.5
39.
3-305.11; Core; Box of food being stored on the floor in prep area at the start of inspection. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- Food elevated during inspection.
1.0
41.
3-304.14; Core; Several wet wiping cloths being stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the correct concentration. CDI- Wet cloths placed in sanitizer buckets during inspection.
0.5
48.
4-302.14; Priority Foundation; Facility has QAC test strips but are discolored from being previously wet and no longer give an accurate reading. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will return to verify compliance of this item.
0.5
49.
4-602.13; Core; 1)Exterior of hot-hold unit used for soups is heavily encrusted with old food residue. 2)Gaskets on refrigeration units with food debris present. 3)Interior of one prep unit with spilled food residue present. 4)Rolling card with accumulation of built-up residue. 5)Vents above bagel oven are soiled with black residue. 6)Sprayer at bagel oven with accumulation of black residue where water is ejected. PIC states that a deep clean of facility was scheduled to be today and all items listed were to be addressed. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The current cleaning schedule is not frequent enough. Increase cleaning frequency to these areas. *Full points will be assessed on next inspection if violation still occurs.
0.5
55.
6-501.12; Core; Cleaning needed on floor drains throughout facility; black residue is beginning to accumulate. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to floor drains.
0.0
56.
6-202.11; Core; Two light bulbs in fixture exposed above the bagel oven. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Provide a shield at this fixture, or provide individual bulb encasements, or switch to light bulbs that are shatter-resistant.
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 *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility. *VR- EHS will return on 3/25/22 to verify that test strips have been obtained. Follow-Up: 03/25/2022
4-602.11; Core; Minor pink residue present on plastic shield of back kitchen ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. PIC states that this ice machine is drained, cleaned and sanitized at least every 2 weeks. If buildup is present at the 2 week mark, then the ice machine must be cleaned on a more frequent schedule.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shell eggs left out on prep counter holding at 53F. Temperature control for safety (TCS) foods shall be held cold at 41F or below. Eggs taken to cooler to rapidly cool to 41F; EHS verified cold-holding temperature prior to the end of inspection. After cracking eggs for service, return egg crate to cooler to maintain proper temperature.
1.5
38.
6-501.111; Core; A few fruit flies observed in establishment dish area and mop sink area. Sticky traps are currently being used. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. EHS also recommended hanging ribbon sticky traps as long as they are placed to where if they fall, they fall directly onto the floor (not placed above prep surfaces, equipment, utensils, food, etc.).
0.0
45.
4-903.11(A) and (C); Core; To-go cups and lids near soup hot-holding unit are being stored on an unclean surface. Found four containers of paper bags, a box of deli wrap and an opened bulk box of gloves being stored on the floor. Single-service and single-use articles shall be stored in a clean, dry location at least 6 inches above the floor. Keep single-service and single-use articles protected from contamination.
0.5
47.
4-502.11(A) and (C); Core; Several plastic food container lids observed cracked. Utensils shall be maintained in a state of good repair and condition or shall be discarded. Discard containers with cracks/imperfections where bacteria can grow that are not easily cleanable anymore.
0.5
49.
4-601.11(B) and (C); Core; 1)Hot-hold unit used for soups is heavily encrusted with old food residue. Unit is currently not in-use and is holding brown stagnant water. 2)Where walk-in cooler door gasket meets unit is soiled with black unclean residue. 3)Wire shelving in walk-in cooler is on the schedule to be cleaned but has thick accumulation of microbial growth in some areas. 4)Fan guards in walk-in cooler beginning to accumulate unclean residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean. *Full points will be deducted on next inspection if violation still occurs.
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 *Information sent to gm3760@brueggers.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Complaint ID #9082831 No PIC signature due to COVID-19 precautions. Change water daily in hot hold steam well; water very soiled and PIC states this water is changed weekly. Hot hold steam well is used to store soups.
*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.
*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.
NOTE: Discussed time as a public health control for butter. Must have written policy in place and train workers on the procedure written. Keep policy in establishment for review by our department upon request...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Clean and sanitize drink nozzles. Observed excessive mold growth on drink nozzles. All day dots and day dot adhesive must be removed during the wash process. Observed day dot and day dot residual on contianers on the air drying rack. Clean and sanitize tomato slicer. Observed dried tomato debris on blades of chopper.
3.0
16.
Keep all potentially hazardous hot foods 135F or above. Sausage in steam table was 117F-120F
4.0
29.
All food handlers must wear hair restraints.
0.5
34.
Do not store scoop handles in dry goods. Observed scoop handles in bulk spice containers.
0.5
39.
Do not use paper soup cups as scoops.
0.5
40.
Clean all cabinetry and shelving units. Observed debris on cabinets and shelves.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All food handler drinks must be stored below food and food contact surfaces. Observed drinks on prep table, on shelving above food, and above clean plates.
1.5
11.
Sanitizer must be at least 200ppm(quat). Sanitizer was less than 100ppm during inspection. Clean and sanitize drink nozzles. Observed small amount of black mildew on 1 drink nozzle on the drink tower.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Sausage in steam table ranged from 107F-111F and chicken noodle soup was 121F. Foods were removed and reheated to 165F.
2.0
21.
Hot water must be at least 140F. Hot water was 130F during inspection.
0.0
36.
Walk in gasktes is starting to tear. Replace gasket.
0.0
45.
Clean floor drains and walls as needed.
0.5
47.
Clean mop sink basin. Observed large amount of debris in mop basin. Do not store purses on shelves with food or dry goods.
0.5
49.
No documentation of approved training - no credit awarded.
One employee beverage stored in mug on hand sink. Store employee beverage in covered container on lower shelf. CDI-drink moved out of prep area to office.
0.0
11.
Sanitizer mixing unit dispensing sanitizer less than 200 ppm quaternary ammonium; spray bottle over 400 ppm. CDI-Kink found in sanitizer mixer tube - sanitizer strength must be adjusted manually to correct concentration for sink and spray bottle if this does not remedy problem. Always check sanitizer strength with test strips. Spray bottle adjusted to correct concentration (200-400 ppm). Small amount of mold present in upper compartment of ice machine. CDI-cleaned/sanitized.
1.5
17.
Several items which were stacked too high on cold holding table were not held cold enough (cheeses, cream cheeses). CDI-These items had been placed into table less than an hour ago and were switched out with cold food from the walk in.
2.0
25.
One of three metal stem food insertion thermometers read 27F in ice water - employee set it aside so it is not used until it is calibrated.
0.0
26.
Chai tea in front prep area unlabeled.
0.0
33.
A few scoops stored with handle touching food in bulk dry goods containers in back room. Store all scoops with handles pointing out of food.
0.5
34.
Several pairs of clean tongs stored in dirty container.
0.5
36.
Replace broken scoop in chai tea container; container with broken corner in cold holding table; broom handle and spray nozzle have duct tape - repair/replace and remove duct tape as it is not easily cleanable. Delfield refrigerator not operational and not in use. Replace racks in walk in with peeling coating. Ice machine is leaking inside upper equipment compartment (repair as necessary).
0.5
39.
White vinyl coated wire shelves above soda machine are not NSF approved (need to replace with NSF approved shelf).
0.5
44.
Install dumpster plug to make it watertight.
0.0
45.
Clean dust from wall above bagel racks.
0.0
46.
Light in walk in cooler needs to have nonworking bulbs replaced and light shield also replaced to protect food.
0.5
49.
No documentation of approved training - no credit awarded.
Sausage patties held at 115-120F in steam table pan (must be held at 135F/higher). CDI-discarded by manager
2.0
26.
Some of the bulk dry food bins, in back room, are not labelled (label these containers to denote contents).
0.5
29.
Employees preparing food are not wearing hair restraints (must wear cap,net, or visor; includes managers that are preparing food).
0.0
35.
Single service cups at soda machine are stacked above rim of dispensor, exposing rims (need plastic sleaves over rims or store below rim of dispensor). Single service cup lids are stored in direct contact with shelf that is not clean, above grill. Rims of cup dispensors are not clean, beside soda machine.
0.5
36.
When newly installed drop-in prep refrigerator was added, laminate cover was removed from particle board beneath bottom of unit , leaving an absorbant difficult to clean surface (seal, or cover with laminate,frp,or stainless steel). Door clasp does not function on walk-in refrigerator door.
0.5
39.
White vinyl coated wire shelves above soda machine are not NSF approved (need to replace with NSF approved shelf).
0.0
45.
Floors along floor/wall joint, beneath bakery cart have some slime build-up on surfaces (clean these areas).
0.5
49.
No documentation of approved training - no credit awarded.
All 3 refrigerators on prep line (3 door reach-in under counter 60F; 2 prep line open topped units 45-55F)holding potentially hazardous foods from 45-60F.CDI - foods discarded.Immediate Suspension issued; the only refrigerators in this facility that are able to maintain 45F or less is the walk-in refrigerator and drink/carton cream cheese display refrigerators.
4.0
22.
3 refrigeration units used for storage of potentially hazardous foods (2 open topped prep refrigerators, one 3 door refrigerator) are not able to maintain 45F/less. Facility does not have sufficient refrigerator capacity to continue operation.
1.0
34.
Bagel peel and oven mitts stored in handwash sink basin (oven room).
0.5
36.
3 door refrigerator is holding internal temperature of 60F. 2 open topped prep line refrigerators are holding potentially hazardous foods at 45-55F.
1.0
40.
Remove drink spills , from table surfaces, behind coffee maker/soda fountain. Remove food/debris from door tacks and vent grill, of open front display refrigerator.
0.5
45.
Need to clean floors along floor/wall joint and under equipment.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Immediate Suspension issued due 3 refrigeration units unable to maintain 45F/less and the resulting lack of refrigeration capacity.
Left side of prep unit holding cream cheeses and sliced cheeses at 46-56F.
2.0
34.
Food debris and liquid spills present in plastic bin storing clean multi-use food utensils. Bagel peel stored on rim of handwash sink.
0.5
36.
Left side unit of prep refrigerator needs repair/service (not able to maintain food contents at 45F or lower).
0.5
40.
Mold growth present on wire shelving in walk-in refrigerator. Need to clean door seals and gaskets on 3 door under counter refrigerator.
0.5
General Comments
Replace the existing sneezeguards (blocking prep surfaces) with approved sneezeguards; manager stated that approved sneezeguards are ordered. Return visit to check repair of prep unit and cleaning of ice maker. Follow-Up: 08/21/2008
Time vs. Temperature 2 hour hold label not on container of butter that was stored on prep table at room temperature(cos). Left side of open topped prep refrigerator holding pans of cream cheese at 43-51F(cos). ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 135F OR ABOVE. FOLLOW APPROVED PROCEDURES FOR USING TIME IN LIEU OF TEMPERATURE FOR STORAGE OF PHF (POTENTIALLY HAZARDOUS FOODS).
2.5
11.
There was 0ppm chlorine sanitizer in the sanitizer basin of utensil wash sink, while utensil was submerged for sanitize step.
2.5
17.
Repair areas of front service and food prep counter that have broken/damaged laminate surfaces. Repair or replace wall panels in walk in refrig. that have rust and corrosion on surfaces.
1.0
29.
Increase light to at least 50 fc over all food prep,utensil washing,bagel layout table surfaces.
0.5
General Comments
Continue fullfilling requirements of Transistional Permit (expiration date Sept.16,08).
