2-102.12 (A); Core; The person in charge has a certified food handler certificate as of (09/13/2023) but was not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. Facility is in the process of having employees obtain their manager certification.
1.0
16.
4-602.11; Core; The ice machine guard and side wall have a light buildup of black residue. Clean and sanitize the inside of this unit more frequently...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue.
0.0
28.
7-201.11; Priority; Spray bottles full of cleaner were stored hanging and directly next to food and single-service articles on the rack as soon as you walk into the kitchen. A pesticide spray bottle was stored above clean aprons near the back door of the kitchen. CDI: Bottles relocated...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles.
1.0
38.
6-501.111; Core; One live pest seen on drain pipes underneath the dump sink near the register. No other pests seen. PIC there are sometimes ants near a crack in the storage area and that Terminix has been scheduled to come out next week...The premises shall be maintained free of insects, rodents, and other pests.
0.0
41.
3-304.14; Core; A couple of towels on the deli prep table were not being stored in sanitizer. CDI: Towels replaced and new towels placed in sanitizer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions.
0.0
45.
4-904.11; Core; Plastic forks over the sandwich cooler were flipped with their food-contact surfaces facing up. Invert these forks...Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Single-service articles intended for food or lip contact shall be furnished with the original individual wrapper intact or from an approved dispenser.
0.0
55.
6-501.12; Core; The cabinet underneath the dump sink near the register is housing pipes that are soiled with sticky residue. Clean underneath this and any other cabinets more often...Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; The person in charge has a certified food handler certificate as of (09/13/2023) but was not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. Facility is in the process of having employees obtain their manager certification. CDI- Emailed PIC a website link of current accredited CFPM classes.
1.0
23.
3-501.18; Priority; One sixth pan of ham was in the undercounter sandwich reach-in cooler with a discard date of (1/21) and had not yet been used for service. This was the only food found holding longer than 7 days from the prep date. PIC stated that they are continuing to work with employees on proper food rotation and FIFO (first in, first out). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Food was voluntarily discarded during the inspection.
0.0
43.
3-304.12; Core; Utensils were stored in a cup of standing water at (64F) near the blenders and POS. Ice scoop was stored in direct contact with top of ice machine. During pauses in food preparation or dispensing, utensils shall be stored in a clean, protected location; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above. Do not store utensils in room temperature water and store ice scoop in a clean, protected location. PIC stated that ice scoop is typically stored in a container.
0.5
47.
4-101.19; Core; Cold brew reach-in cooler has cloth towels on the bottom to collect spilled residue. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove absorbent towels and clean area frequently.
2-102.12 (A); Core; The person in charge was not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.
1.0
40.
2-402.11; Core; Observed employees preparing food/drinks without hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, linens; and unwrapped single-service and single-use articles. Obtain hair restraints and ensure employees are using them at all times in the food preparation area.
0.0
41.
3-304.14; Core; Sanitizer bucket with wiping cloths found with ~100ppm concentration when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat.). CDI- Sanitizer bucket was replenished during the inspection.
NOTE: Facility uses quat. sanitizer but EHS's test strips did not show visible concentration when tested at the 3-compartment sink dispenser. Test strips kept in facility require a contact time of 90 seconds before comparing to color chart and when tested with facility's test strips, sanitizer tested within range.
0.5
44.
4-903.11(A), (B) and (D); Core; Bagel slicer found stored directly under the soap dispenser near the handwashing sink. Equipment and utensils, laundered linens; and 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. Designate a better location for the bagel slicer where potential contamination cannot occur.
0.5
General Comments
*Technician was installing shelf during inspection and several unopened boxes of single-service items were found stored on the floor. PIC stated that the boxes were relocated to install shelving and will be stored on shelving once installed.
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 due to this being the first inspection since facility has opened.
0.0
28.
7-201.11; Priority; Chemicals (sanitizer and multipurpose cleaner) being stored on shelving commingling with single-service items and food. Store cleaners/chemicals in
a designated area that prevents possible contamination of clean utensils, food, equipment, linens, and single-use or single-service items. CDI- Chemicals were relocated during the inspection.
1.0
55.
6-501.16; Core; Mop observed not being hung to dry. Water heater is stored directly above mop sink which is restricting storage of mops in sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. EHS discussed possible solutions to this issue with PIC on duty today.
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
