2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection. PIC has ServSafe food handler certificate, which is not a food protection manager certificate...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Inspector provided information on how to obtain CFPM certification.
1.0
10.
5-202.12; Core - Hot/tempered water in bathrooms did not exceed 85F...Hot water of at least 100F shall be provided at handsinks...Increase hot water to 100F at handsinks.
1.0
10.
5-205.11; Priority Foundation - Many boxes of products/supplies were on floor, blocking kitchen handsink from delivery received this morning. Coffee cup (with coffee residual in basin) was in bottom of handsink basin...Handwashing sinks shall be accessible at all times for employee use, and these sinks shall not be used for purposes other than handwashing...CDI by removing items from in front of handsink and cup from sink basin. Do not drain coffee in handsink.
0.0
10.
6-301.12; Priority Foundation - No paper towels were at kitchen handwashing sink...All handwashing sinks must be provided with a hand drying provision...CDI by providing paper towels near handsink.
0.0
10.
6-301.14; Core - Bathrooms near breakfast buffet area are used by food employees but no handwashing signs were posted in bathrooms...Signs that notify food employees to wash their hands shall be provided at all handsinks used by employees...Provide required handwashing signs at bathroom handsinks.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Whipped cream at waffle making area was at 67F...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating whipped cream.
0.0
28.
7-102.11; Priority Foundation - Blue liquid cleaner was inside spray bottle labeled as "quaternary ammonium sanitizer"...Working containers used for cleaners, sanitizers, etc. taken from bulk supplies shall be labeled with common name of materials inside...CDI by properly labeling spray bottle.
0.0
36.
4-302.12; Priority Foundation - No metal stemmed food thermometer was available...A metal stemmed probe food thermometer shall be provided to check food temperatures...Provide required probe thermometer that is accurate to plus or minus 2 degrees F...Not corrected during inspection.
0.5
39.
3-305.11; Core - Many bags/packages of foods were on floor while worker defrosted upright freezer...Food shall be protected from contamination by storing it at least 6 inches above the floor...CDI by placing foods on mobile push cart.
1.0
39.
3-306.11; Priority - At breakfast buffet, container of chocolate chips by waffle making area was not covered with sneeze guard...Except for nuts in the shell and whole, raw fruits and vegetables that are intended for peeling and washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, food guards; display cases, or other effective means...CDI by placing chocolate chips under sneeze guard.
0.0
44.
4-903.11(A), (B) and (D); Core - On right "clean" side drainboard of 3-comp sink, observed some clean utensils air drying on wet, absorbent and soiled cloth...Clean utensils shall be stored on clean, dry sufaces and protected from contamination...Discontinue air drying clean utensils on cloth toweling.
0.0
45.
4-903.11(A) and (C); Core - Some coffee filters were unprotected...Single service food/beverage containers/items shall be protected from contamination...Keep filters in original plastic bags or covered container.
0.0
47.
4-501.11; Core - Observed very large build-up of ice accumulated on interior back of upright freezer (interior condensation leak). Kitchen employee was removing/defrosting ice at time of inspection...Food service equipment shall be kept in good repair...Repair freezer/condensation leak so ice does not accumulate.
0.5
49.
4-601.11(B) and (C); Core - Two-door upright refrigerator had water/soil accumulation on bottom interior, and several dry storage shelves were soiled with build-up...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above and remove water accumulation in refrigerator.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: To keep guests from reusing soiled disposable plates, bowls, etc., post a sign at buffet counters that instructs guests use a clean plate/bowl for return trips...Verification required for Item #36 on this report (metal stemmed food thermometer). By August 2, 2024, send photo of thermometer obtained to Lucy.Schrum@wake.gov or text photo to 919-868-2565. Follow-Up: 08/04/2024
2-102.12 (A); Core; There was no Manager had a Manger's ServSafe certificate on hand at time of inspection. the Manager had a food handler's certificate at the time of inspection which is not accepted.
1.0
10.
6-301.12; Priority Foundation; There was no hand drying towels at the handwashing sink. All handwashing sinks must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
0.0
21.
3-501.16(A)(1) ; Priority; Red skin potatoes and scrambled eggs were held at 119F. These potentially hazardous foods must be held hot at 135F. CDI.. The food items were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled Eggs were being held cold at 53F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food item was cooled down to 41F.
1.5
56.
6-303.11; Core; Replace the blown light bulbs above the reach-in freezer unit. There must be at least (10 foot candles) 30 inches above the floor in Food storage areas.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean but were greasy to the touch. Equipment Food-Contact Surfaces and Utensils must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in a drawer with some food debris in the drawer. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean out the storage drawers. Clean the storage selves. Equipment must be kept free of an accumulation of Food residue and other debris.
4-502.11(B); Priority Foundation; The thermometer is off calibration by 15F. Food temperature measuring devices must be calibrated to ensure accuracy.
1.0
48.
4-302.14; Priority Foundation; The test strips on hand were wet. Provide a dry and valid test kit with a color chart to test the strength of the sanitizer solution.
0.5
49.
4-601.11(B) and (C); Core; Clean out the storage drawers to remove the crumbs.
0.5
55.
6-501.12; Core; Clean the floor near the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
*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.
DISCUSSION/RECOMMENDATIONS: To obtain certification as a food protection manager, go to raisethegrade.com or Wake Technical Community College for classes given in the Raleigh area...Consider obtaining a thermometer with a suitable small diameter probe which is designed to measure the temperature of thin food masses...Also recommend that refrigerator with milk and yogurt be placed on buffet counter top for easier access for guests and food service staff...Food service staff are to use bathroom in laundry area since the sink has hot water of at least 100F...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
