2-401.11; Core; At the beginning of inspection, observed personal coffee stored on the ledge of food prep sink. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
16.
4-501.114; Priority; Observed quat sanitizer residual 0PPM at 3 comp sink. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled 3 comp sink and hand sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-903.11(A), (B) and (D); Core; A stack of large plastic containers found on drainboard of prep sink where contamination can occur; containers have collected unclean residue from being stored in this location. Cleaned equipment and utensils shall be stored: in a clean, dry location where they are not exposed to splash, dust, or other contamination. Avoid stacking large plastic containers where they are exposed to contamination.
0.5
45.
4-903.11(A) and (C); Core; A few boxes of single-service lids found stored on the floor in the back prep area. Single-service and single-use articles shall be stored at least 6 inches above the floor. PIC stated that delivery was received today and items will be stored off of the floor by the end of the day.
7-201.11; Priority; Chemical spray bottles found stored on drainboard of dump sink near food in the barista area. Poisonous or toxic materials shall be stored in areas where they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Chemical spray bottles were relocated during the inspection.
1.0
43.
3-304.12; Core; Ice scoop found stored on top of ice machine near employee hats. Food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. CDI- Ice scoop was stored in a metal food container during the inspection.
6-301.11; Priority Foundation; Front handwashing sink was not provided with hand soap at the start of the inspection. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap was refilled during the inspection.
1.0
16.
4-601.11 (A); Priority Foundation; One syrup pump was stored as clean with visible soil once disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Syrup pump was sent to the warewashing area to be properly cleaned and sanitized.
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
4-204-112; Core; Ambient air thermometers missing in two undercounter reach-in coolers. Cold or hot holding equipment used for time/temperature control for safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Place ambient air thermometers in these units.
0.5
55.
6-501.16; Core; Mop was stored out of the mop sink basin directly on the floor. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure that the mop is being hung to dry after use.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
10.
6-301.12; Priority Foundation; At the start of inspection, no paper towels were available at the handwashing sink in the back prep room. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- Towels restocked during inspection.
1.0
10.
6-301.14; Core; Both handwashing sinks did not have a sign directing employees to wash hands. 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- Signage provided by EHS.
0.0
45.
4-903.11(A) and (C); Core; An unopened box of lids being stored directly on the floor in the back area. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. | Two stacks of aluminum to-go containers being stored with food-contact sides exposed. Single-service and single-use articles shall be kept in the original protective package or stored inverted until used.
0.5
48.
4-302.14; Priority Foundation; Facility uses QAC sanitizer in the 3-compartment sink and in the small clear containers but does not have a way of verifying the concentration. 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 that facility has obtained appropriate test strips.
0.5
55.
6-501.16; Core; Mop being stored out of mop sink basin directly on the floor. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure that the mop is being hung to dry. EHS recommends installing a rack to hang mop or storing the mop in the mop sink at the back of the store.
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 Jeremy.conner@target.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. *Food Allergen Poster given to facility. **EHS will return on 2/4/22 to verify that facility has obtained the proper test strips to verify concentration of sanitizing solution. Follow-Up: 02/04/2022
*No recipient signature due to COVID-19 precautions. *Prep sink has been added per Wake County Plan Review Section. *EHS will return on 9/1/2021 to verify that facility has obtained a food thermometer to accurately assess temperatures.
