4-204-112; Core; The barista cooler does not have a thermometer in it (cartons of half&half and milk are stored in this cooler). A thermometer shall be located in the warmest section of a mechanically refrigerated unit that accurately measures the air temperature. CDI- a refrigerator thermometer was put in unit.
0.0
54.
5-501.111; Core; One of the lids on the recycling dumpster is loose causing it to slide and not keep the top of the dumpster closed. All dumpsters shall be maintained in good repair. Notify your landlord by text or email that the lid is broken on the recycling dumpster so that replacement can requested.
0.0
56.
6-403.11; Core; An employee drink was stored on a counter cooler in the barista area; an employee's bottle of water was stored on the top shelf of the cooler near the cookline and another one by the cutting boards on a prep table. Employee food/drinks shall be
stored in a manner that prevents the contamination of food and other products. CDI- Drinks were relocated.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-304.14; Core; One wet wiping cloth found stored on a prep surface. Wiping cloths shall be stored clean and dry or in sanitizer. Store wiping cloths correctly.
0.0
56.
6-403.11; Core; A few employee items such as food and drinks found stored on prep surfaces or in coolers above other food items. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Move to the bottom of the shelf.
6-501.12; Core; Some cleaning needed on the wall behind the prep and 3 compartment sink. Physical facilities shall be maintained clean. Increase cleaning frequency.
0.5
56.
6-403.11; Core; One of two designated employee food area found at the top of the shelf. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Move area to the bottom of the shelf.
5-205.11; Priority Foundation; Upon arrival, hand sink near the walk in was found blocked by a wine glass and several pieces of trash. Hand sinks shall be used for no other purpose than handwashing. CDI: Items were removed from the hand sink.
1.0
15.
3-302.11; Priority; A bowl of raw beef found stored over curry sauce in the prep cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved beef to the walk in cooler.
1.5
43.
3-304.12; Core; Two in-use utensils used for rice found stored in standing water. In-use utensils shall be stored on clean dry equipment or in water that is 135F or above. CDI: PIC washed utensils.
3-501.16 (A)(2) and (B); Priority; Food sitting on top of containers or stacked too high in grill prep table and over 41F. Food shall be 41F or less. Items relocated to cabinet of unit to cool. Store low in container or in bottom of unit. CDI
1.5
23.
3-501.18; Priority; Pork in walkin cooked and frozen same day, then removed from freezer on 2/4. Food shall be held no longer than 7 days after cooked. Label food with date when cooked, frozen, and thawed. Time in the freezer stops, but resumes when removed from freezer. Food discarded. CDI
0.0
23.
3-501.17; Priority Foundation; Milk and half and half opened on Saturday lacking date. Date food when cooked, prepared, or original package opened. Food labelled properly. CDI
1.5
28.
7-204.11 ; Priority; Quat spray bottle over 400 ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements. Spray bottle diluted. CDI
1.0
28.
7-208.11; Priority; First aid kit stored in box on shelf above clean equipment and flip top prep table. Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Kit relocated. CDI
0.0
36.
4-302.12; Priority Foundation; Dial top thermometer provided with a submersion dimple several inches from the end of the stem and unable to get an accurate temperature of all foods in the facility. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Obtain digital thermometer.
0.5
37.
3-302.12; Core; Containers of food in kitchen lacking name of food. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Label containers.
Predefined Comment
0.0
41.
3-304.14; Core; Sanitizer bucket and spray bottle stored on counter near clean equipment and food and a sanitizer bucket stored on prep sink drain board. Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Store on bottom shelf or separate from food and food items.
0.5
43.
3-304.12; Core; Tongs stored in contact with a rag that appears to be clean draped over the gas line. In use utensils shall be stored in a clean, dry location and protected from contamination. Store in clean container or on clean surface.
0.0
47.
4-101.17; Core; Wooden bowl in kitchen and unsure the type of wood it is. Bamboo spoons stored on table as utensils for customers to use and in bamboo holders (mouth portion of silverware in contact with the wood). Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks. PIC states the bowl will be taken home, the silverware and wooden spoons removed from table bamboo baskets during inspection and alternative spoons will be used that are designed for commercial use. Do not store silverware in direct contact with bamboo.
0.0
47.
4-501.11; Core; Leaking prep sink faucets. Equipment shall be maintained in good repair. Repair leaking faucet.
0.0
56.
6-305.11; Core; Employee food stored on top shelf in drink cooler near front counter, employee bags stored comingled on dry storage shelf near reachin freezer and drinks stored on counters. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items separate from restaurant items and where not a source of contamination.
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 Lauren Harden 919-500-0943 Verification for digital thermometer by 2/23/23 Follow-Up: 02/23/2023
