2-102.12 (A); Core; PIC is not a certified food protection manager. The PIC shall be a CFPM. Train more employee to be CFPMs.
1.0
10.
5-205.11; Priority Foundation; Hand sink in the back of the kitchen found blocked by sanitizer bucket. Hand sinks shall be maintained accessible at all times. CDI: PIC removed bucket prior to EHA prompting.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PIC shall be a CFPM. Train more employee to be CFPMs.
1.0
43.
3-304.12; Core; Utensil used for crepes found stored in room temperature water. In-use utensils shall be stored in water over 135F or on a clean piece of equipment. Ensure to store in-use utensils properly.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PIC shall be a CFpM. Train more employee to be CFPMs.
1.0
5.
2-501.11; Priority Foundation; PIC could not provide written procedures for vomit and diarrheal clean up. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events. CDI: PIC was given Wake County clean up plan
0.0
22.
3-501.16 (A)(2) and (B); Priority; Flip top cooler and small reach in found to be maintaining TCS foods above 41F (see temperature chart). Employee stated that the coolers were stocked this morning less than 2 hours prior to the inspection. Thermometer in the flip top cooler stated the ambient temperature was 44F. The small reach in was found with the door open at the beginning of the inspection. TCS foods shall be maintained at 41F or below. CDI: The flip top cooler and small reach in were turned down.
1.5
56.
6-501.110; Core; Some employee items found stored on single use items in the cabinet. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store employee items away from clean equipment, food and single use items.
2-102.12 (A); Core; No one present is a certified food protection manager. The person in charge shall be certified as a food protection manager. ***The CFPM did not come in this morning although scheduled due to his daughter being born at 8am this morning. -- Ensure another employee is certified as a food protection manager for unpredictable situations such as this.
0.0
37.
3-302.12; Core; Powdered sugar and the cholesterol blaster were not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. Containers were labeled.
1.0
41.
3-304.14; Core; A damp wiping cloth was stored on the countertop by the tabletop oven. Damp/wet wiping cloths shall be completely submerged in sanitizer when not in use. Cloth was put in sanitizer. **Full points not taken since there was enough sanitizer in the bucket to cover the cloth.
0.5
54.
5-501.111; Core; One of the lids is missing from the recycling dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
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 *Melodee Wallace Johnson -
3-306.11; Priority; Unwrapped apples were put in grab and go area so that customers can choose the apple they want. Food on display shall be protected from contamination using packaging, food guards, display cases or other effective means. CDI - Apples were wrapped in cling wrap.
0.0
41.
3-304.14; Core; Damp wiping cloth was stored on countertop by crepe station; wiping cloths are not completely submerged in sanitizer buckets. Damp/wet wiping cloths shall be submerged in sanitizer when not in use. CDI- Sanitizer added to buckets to cover cloths and cloth put in sanitizer bucket.
0.5
47.
4-501.11; Core; The storage cart by the dish machine is rusting in areas and the mechanical cover at the bottom of the dish machine is missing. All equipment shall be easily cleanable and in good repair. Remove rust/replace shelf and replace cover.
0.0
48.
4-302.14; Priority Foundation; There were no quat.ammonia test strips available. A testing device that accurately measures the concentration of sanitizing solutions shall be maintained on site. A verification visit will be made no later than Thursday, April 14, 2022 to ensure test strips have been purchased.
0.5
54.
5-501.111; Core; One of the lids is missing from the recycling dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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 Follow-Up: 04/14/2022
2-501.11; Priority Foundation; PIC does not have a written plan for cleaning up episodes of vomit and diarrhea. A written procedure shall be maintained on site for preventing the spread and clean up process for vomiting and diarrheal events. CDI - Poster and clean up plan emailed to PIC. **No points deducted due this being the first inspection conducted in compliance with the 2017 Food Code.
0.0
23.
3-501.17; Priority Foundation; A few items that it does not appear will be used within 24 hours was not dated. Prepared/portioned or opened (seal broken)temperature controlled food that is not used within 24 hours shall be dated and maintained at 41F or below for seven days, with day 1 being the day it was prepared/portioned or the seal was broken. CDI - Items dated.
0.0
41.
3-304.14; Core; Damp/wet wiping cloth was being stored on the countertop. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Wiping cloth was put in sanitizer.
0.5
54.
5-501.111; Core; One of the lids is missing from the recycling dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.0
54.
5-501.16; Core; A small trashcan is needed by the handwashing sink in the storage area. A trashcan shall be located at handwashing sinks supplied with papertowels for their disposal. Purchase a small trashcan that can fit under the sink or close by the sink.
0.5
General Comments
**Remember: If you are going to store items on bottom shelves, then ensure there is enough space between the restaurant's supplies and employee/personal supplies (you may need to use containers to achieve this).
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Please continue to review the email with the proposed food code changes. *Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783* Follow-Up: 07/23/2021
**Continue to review/educate new employees on employee health policy so that they can easily name reportable symptoms and foodborne illnesses as well as the return to work policy.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*Remember that any container that has food or food ingredients (spices) that has been removed from their original packaging must be labeled with the common name of the food.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
**Continue to review/educate employees on employee health policy so that they can easily name reportable symptoms and foodborne illnesses as well as return to work policy. **Remember that sanitizer weakens over time and should be changed at least every 4 hours or when visibly dirty.
*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.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
*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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*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. *Melodee Wallace Johnson - 919.609.1783- melodee.johnson@wakegov.com* **Please do not make any changes to equipment/ handwashing sink location until you have been approved by Jennifer Brown, REHS, Team Leader.
*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. Michael Robinson (919)239-3334
*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 Follow-Up: 10/06/2017
*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.
