7-204.11 ; Priority; Sanitizer in both buckets had concentrations above 500 ppm. Sanitizer was being manually mixed...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine)...CDI: Solutions were diluted.
1.0
36.
4-204-112; Core; A thermometer couldn't be found in the lowboy cooler holding nondairy milk. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. Place a thermometer in this unit.
0.0
45.
4-903.11(A) and (C); Core; The hanging shelves holding plastic dup lids were soiled with debris/residue. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Clean these shelves hangars.
0.5
47.
4-501.11; Core; One of the walk-in freezer doors has been removed and the other door does not completely seal so ice is building up around the edges. The fan of the lowboy cooler near the drive-thru window is frozen over. One of the rolling carts in the donut prep room is damaged...Equipment and components shall be maintained intact and in good repair/condition...Repair replace any damaged equipment.
0.0
48.
4-501.14; Core; The basins of the 3 comp sink and the smaller ice cream utensil rinse sink are soiled. Components of sinks, basins, and other receptacles used for washing and rinsing equipment/utensils shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours...Clean these sinks.
0.5
49.
4-601.11(B) and (C); Core; The shelves in the walk-in cooler, lowboy coolers, dry storage, and donut prep storage are soiled with buildup. The sandwich prep cooler has debris building up inside...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris...Clean any areas building up soil, debris, and/or grease.
0.5
51.
5-205.15; Core; The mop sink is clogged and full of murky water. The faucet at the 3 comp sink has a steady leak. The solution dispenser pump at the sink is badly damaged. The plumbing system and its fixtures shall be maintained in good repair. Repair all damaged plumbing.
1.0
55.
6-501.11; Core; Floor tiling near the walk-in cooler is damaged. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; The floor/wall underneath/behind the sandwich equipment is soiled with debris buildup. The floor drains are soiled with buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-501.110; Core; An employee bags was stored on the table next to unwrapped cup lids. An employee bag and beverage were stored on the shelf above single-service items. Employees shall store personal care items in lockers or other suitable facilities. Store these items in areas where they cannot contaminate food or clean equipment/utensils.
3-305.11; Core; Containers of ice cream were sitting on the floor of the freezer. Milk crates holding packages of cream cheese were sitting on the floor of the walk-in cooler. 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 15 cm (6 inches) above the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Cleaned dishes are being stored on shelves that have a buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe this shelving clean.
0.5
47.
4-502.11(A) and (C); Core; A few plastic utensils stored as clean had cracks in the food-contact surfaces. Utensils shall be maintained in good repair or discarded. Discard any cracked utensils.
0.0
48.
4-501.14; Core; The sanitizing basin of the 3 comp sink had a slight buildup of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
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 Report e-mailed to PIC:339085.manager@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
5-205.11; Priority Foundation; The handwashing sink at the ice cream station contained the upper portion of blenders. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items were removed and placed into the dump sink.
1.0
28.
7-201.11; Priority; A spray bottle of disinfectant was stored on the counter above single-service articles at the ice cream station. Poisonous/toxic materials shall be stored so they can not contaminate food, utensils, equipment, linens, and single-service articles. CDI: Bottle was relocated.
0.0
39.
3-305.11; Core; One large bag of donut sugar was sitting on the floor near the large oven. 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 15 cm (6 inches) above the floor. Keep all working containers of food off of the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned dishes are being stored on shelves that have a slight buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe this shelving clean.
0.5
47.
4-501.11; Core; Some of the shelving in the dry storage area is beginning to rust. Equipment shall be maintained in good repair. Clean/Replace rusted shelves or line them with an easily cleanable, nonabsorbent shelf liner.
0.5
49.
4-601.11(B) and (C); Core; The lowboy coolers on the line are soiled with food residue inside. The sandwich cold table and hot-hold unit are soiled with old food debris in the crevices. The walk-in cooler gasket is soiled with a buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
55.
6-501.12; Core; The floor underneath the donut display case is slightly soiled with a sticky residue. Physical facilities shall 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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
