2-102.12 (A); Core; The person in charge does not have a valid food protection manager certification, current food protection manager certification expired in May 2024. 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. Acquire new food protection manager certification.
1.0
10.
5-202.12; Core; One of the handwashing sinks in the men's restroom could not provide water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair handwashing sink.
0.0
48.
4-302.14; Priority Foundation; The QT test strips had become wet and were no longer effective. No other chemical test strips for the multi-Quat sanitizer were available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips, follow-up by 8/29/2024.
0.5
51.
5-205.15; Core; Several of the women's toilets are not flushing properly. A plumbing system shall be maintained in good repair. Repair toilets in women's restroom.
0.0
55.
6-501.11; Core; Several doors of the built-in cabinets are damaged and in need of repair. Physical facilities shall be maintained in good repair. Repair damaged cabinet doors.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 08/29/2024
2-102.12 (A); Core; A certified food protection manager was not present until towards the end of the inspection. 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. PIC stated that more employees are in the process of being certified, ensure a CFPM is present during operating hours.
1.0
8.
2-301.14; Priority; Observed an employee entering the establishment and touching their nose without washing their hands and engaging in drink preparation. Food employees shall clean their hands and exposed portions of their arms immediately before working with exposed food, cleaning equipment and utensils, and unwrapped single-service and single-use articles and: After touching bare human body parts other than clean hands and clean, exposed portions of arms; and after engaging in other activities that contaminate the hands. CDI - PIC corrected employee behavior and had employee wash hands.
2.0
43.
3-304.12; Core; A utensil was stored in a sanitizer bucket at the back counter. During pauses in food prep and dispensing, food utensils shall be stored: In food with their handles above the top of the food and in the container; On a clean portion of the food prep table or cooking equipment only if the in-use utensil and the food-contact surface of the food prep table or cooking equipment is cleaned and sanitized frequently; in running water of sufficient velocity to flush particles to the drain; or in a clean, protected location if the utensils are used only with a food that is not TCS; or in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. Utensils may not be stored in sanitizer, remove utensil from sanitizer bucket.
0.0
48.
4-302.13; Priority Foundation; The cafe now has a high-temperature dish machine but does not have a testing device or thermal test strips available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - PIC ordered thermal test strips and are to be shipped to the establishment.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; The person in charge present during the inspection did not have food protection manager certification. 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. Have more employees acquire food protection manager certification.
1.0
19.
3-403.11; Priority; Reheating gumbo was unable to reach an adequate reheating rate to reach 135F after 2 hours. Reheating for hot holding ready-to-eat, TCS (time/temp control for safety) foods shall be completed within 2 hours and the time the food is between 41F and 135F (for ready-to-eat, TCS food from an intact package from a food processing plant) may not exceed 2 hours. CDI - Food employee voluntarily discarded gumbo. REHS recommends reviewing reheating procedures.
0.0
23.
3-501.18; Priority; A couple gallons of skim milk had an expiration date of Feb 8th, 2023, stored in the lower barista cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the FDA Food Code. CDI - Employee voluntarily discarded out-of-date milk.
1.5
28.
7-201.11; Priority; A sanitizer bucket was stored on the counter near the cutting board used for sandwiches and pastries. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by separation the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items. CDI - Sanitizer bucket relocated to a different shelf.
1.0
47.
4-501.11; Core; Gaskets on the low barista cooler have large rips. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replaced ripped gaskets.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
4-501.114; Priority; Dish machine was not dispensing the correct concentration of chlorine sanitizer, when tested it measured to be less than 10ppm. A chemical sanitizer use in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instruction, and shall be used as follows: a chlorine solution shall have a concentration between 50ppm-200ppm. New sanitizer container replaced, dishwasher still not distributing the correct concentration. Have dish machine adjusted, follow-up by 8/12/2022.
1.5
28.
7-201.11; Priority; Observed a sanitizer bucket stored beside cutting board for slicing sandwiches. Poisonous/toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separation the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items. CDI - Sanitizer buckets moved to a different location.
1.0
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 Follow-Up: 08/12/2022
2-102.12 (A); Core; At the time of the inspection there was no certified food protection manager present. 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. EHS recommends more employees become certified food protection managers.
1.0
16.
4-501.114; Priority; Dish machine was not dispensing the correct concentration of chlorine sanitizer, when tested it measured to be only 10ppm. A chemical sanitizer use in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instruction, and shall be used as follows: a chlorine solution shall have a concentration between 50ppm-200ppm. CDI - Work order placed for dish machine, machine was turned off and all washing/rinsing/sanitizing is to be done using the 3-compartment sink.
1.5
19.
3-403.11; Priority; Chili in hot holding unit had parts that were frozen and would not have reached proper temperatures within 2 hours. Reheating for hot holding shall be completed within 2 hours and the time the food is between 41F - 45F and food taken from an intact packaged from a food processing plant shall be heated to a temperature of at least 135F for hot holding may not exceed 2 hours. CDI - Chili reheated in microwave and stirred before returning to hot holding unit. Make sure all parts of the food are fully thawed before placing into the hot holding unit and maintain water levels to assist with this process.
1.5
23.
3-501.18; Priority; Several containers of whole milk were expired on March 10th stored among other milk containers. Food shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the Food Code. CDI - PIC voluntarily discarded out of date milks. Make sure expired products are not kept in the food establishment.
1.5
45.
4-903.11(A) and (C); Core; A box of plastic straws stored on the floor. Single-service and single-use articles shall be stored: At least 6 inches above the floor; Where they are not exposed to splash, dust, or other contamination; And in a clean, dry location. Make sure containers of these items are not stored on the floor.
0.5
55.
6-501.12; Core; Observed minor food debris buildup on the floor of the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more frequently.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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; Food establishment did not have written procedures for cleaning vomit or diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge or vomitus or fecal matter onto surfaces of the food establishment. CDI - EHS provided education and procedures for the establishment to follow.
0.0
10.
5-205.11; Priority Foundation; The soap dispenser had fallen into the basin of the back handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Soap dispenser was removed, leave sink open and available for use.
0.0
16.
4-501.114; Priority; Dish machine not producing the correct concentration of chlorine sanitizer. A chemical sanitizer use in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instruction, and shall be used as follows: a chlorine solution shall have a concentration between 50ppm-200ppm. Have dish machine adjusted, until it can produce the correct concentration use the 3-compartment sink for all dish washing. Follow up by Nov. 5, 2021
1.5
28.
7-102.11; Priority Foundation; One spray bottle of chemicals did not have a label. Working containers use for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Label was added to the spray bottle.
1.0
45.
4-903.11(A) and (C); Core; Boxes of plastic and paper cups stored on the floor. Single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Move containers off the floor.
0.0
48.
4-302.14; Priority Foundation; No test strips available for the dish machine using chlorine sanitizer. A test kit or other device that accurately measure the concentration of sanitizing solutions shall be provided. Acquire test strips for dish machine. Follow up by Nov. 5, 2021.
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 No PIC signature due to COVID-19 precautions. Follow-Up: 11/05/2021
*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. No PIC signature due COVID-19 precautions.
*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.
*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.
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
Since soup is not heated and cooled for use on a another day, always heated only once, it just has to be "reheated" rapidly to 135F so it can be maintained at 135F and hotter
Replace torn reach in cooler gasket. Repair leak at hose bib for chems in canwash area.
0.5
40.
Milk residue on shelves in walk in cooler. Rolling cart, chem dunnage rack not clean. Small amount of cleaning needed inside cabinets at front line. Maintain non-food contact surfaces clean.
0.5
43.
No towels at back room handwash sink. Stock all handwash sinks with soap and paper towels.
1.0
45.
Small amount of dust at high walls. Maintain clean.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Soiled aprons stored on hooks in back room. Store soiled aprons in dirty linen hamper. Strongly recommend that soiled aprons not be saved for use from day to day. Label waste food container as waste. Recommend: "Waste product. Not for consumption." North Carolina has recently adopted a slightly modified version of the 2009 FDA Food Code to replace the current Rules for food establishments. The new Rules go into effect on September 1, 2012, and include changes that will affect nearly all food establishments. These Rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important Rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.
Rules state that milk and milk products must be stored in original container. Do not pre-fill milk/cream/half&half carafes. Carafes for service may be filled immediately prior to placing out for service.
0.0
34.
Clean utensils stored immediately adjacent to toxic items on toxic items shelf above dirty end of three compartment sink. Do not store wares where subject to contamination by toxic materials. Additionally, recommend that cleaners be stored in another location. Storage above dirty end of sink typically not a violation, but location of dish machine makes it a less than ideal location in this instance.
0.5
36.
Remove tape from around bottom ends of cup dispensers. Properly repair if necessary.
0.0
40.
Milk residue on shelves in walk in cooler. Maintain non-food contact surfaces clean.
0.5
43.
No handwash signage posted in public restroom also used by staff. Signage instructing staff to wash hands before returning to work must be posted in any restroom used by establishment staff.
1.0
45.
Floor of walk in freezer not clean. Floors along walls under and behind equipment not clean. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Faint smell reminiscent of 'sewer gas' present near back of back room. No immediately visible source, but manager states that they suspect that it comes from drain under wire shelving. This drain probably does not get sufficient amount of water during regular floor cleaning. Recommend pouring water down this drain every few days to ensure that trap is filled with water. Dry floor drain traps are one of the most common causes of smells such as this.
Measuring cup and whisk stored immediately adjacent to handwash sink. Provide splash guard to protect items located adjacent to sink or store foods, utensils, and single use items outside of splash radius of sink (typically 18 inches).
0.5
36.
Various faucet valves at three compartment sink not in good repair. Hot water cannot be turned off to isolate cold water and water can only be turned off at sanitizer diverter valve. Sprayer hose pulling apart and not easily cleanable. Maintain equipment in good repair. Repair faucets. Repair or replace sprayer hose.
0.5
40.
Significant improvement observed on shelves in walk in cooler. However, some dried milk residue and other residue remains in cracks and crevices. Continue to focus on cleaning these shelves regularly.
0.5
45.
Floor of walk in cooler and freezer not clean. Cove base damaged near mop sink damaged. Maintain floors, walls, ceilings clean and in good repair.
0.5
46.
Sole bulb in walk in cooler burned out with standing water in light shield. Carefully replace bulb/repair fixture to provide at least 10 foot candles of light and eliminate standing water. Lighting and ventilation shall be maintained clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
Various faucet valves at three compartment sink not in good repair. Hot water cannot be turned off to isolate cold water and water can only be turned off at sanitizer diverter valve. Sprayer hose pulling apart and not easily cleanable. Maintain equipment in good repair. Repair faucets. Repair or replace sprayer hose.
0.5
40.
Clean all shelving in the walk in cooler. Observed debris build up on shelving in walk in cooler. Clean cabinet below soda machine. Please note: this violation is a repeat violation over several inspections and is being assessed at full credit. Strongly recommend that establishment correct this issue to prevent further instances of loss of full credit.
1.0
45.
Floor of walk in freezer, floor under three compartment sink not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
FOOD DEBRIS OBSERVED IN BINS USED FOR STORAGE OF UTENSILS AT FRONT PREP AREA. UTENSILS OVER SINK STORED ON SHELVING WITH CORROSION/RUST. ENSURE THAT WARES ARE STORED ON CLEAN, CLEANABLE SURFACE - REPLACE SHELVING WHEN NO LONGER EASILY CLEANABLE.
1.5
17.
TOPS OF ICE MACHINE, OVEN, MERCHANDISER, SANITIZER DISPENSER, FOUNTAIN PUMPS OBSERVED NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN. GRATE UNDER FOUNTAIN DISPENSER RUSTING - NO LONGER EASILY CLEANABLE - REPLACE.
1.0
General Comments
HAND SINK IN BACK ROOM PARTIALLY BLOCKED WITH TRASH CAN - ENSURE THAT ALL HANDSINKS ARE FULLY ACCESSIBLE AT ALL TIMES TO PROMOTE PROPER HANDWASHING. SERVSAFE CREDIT REQUIRES PROOF OF ATTENDANCE AT SERVSAFE CLASS OF AT LEAST 12 HOURS. KEEP ORIGINAL CERTIFICATE ON FILE FOR REVIEW ALONG WITH ATTACHED TAB INDICATING THAT SERVSAFE CLASS WAS CLASSROOM BASED AND AT LEAST 12 HOURS IN LENGTH.
MOLD GROWTH OBSERVED IN ICE MACHINE. ENSURE THAT ICE MACHINE IS CLEANED AND SANITIZED REGULARLY.
2.5
17.
FOOD/DRINK SPILLS IN CABINET UNDER COFFEE AREA. ENSURE THAT NON FOOD CONTACT SURFACES ARE REGULARLY CLEANED. PRE-WASH SPRAYER IN BACK ROOM NOT IN GOOD REPAIR. REPAIR OR REPLACE SPRAYER.
1.0
28.
DIRT AND DEBRIS ON FLOORS, ESPECIALLY UNDER AND BEHIND EQUIPMENT. DUST BUILDUP ON CEILING SURROUNDING VENTILATION VENTS. MAINTAIN FLOORS, WALLS, AND CEILINGS CLEAN, INCLUDING UNDERNEATH AND BEHIND EQUIPMENT.
0.5
29.
SOLE BULB IN WALK IN COOLER BURNED OUT, RESULTING IN ZERO PROVIDED ILLUMINATION. REPLACE BULB.
0.5
32.
FLOOR STORAGE OF PACKAGED FOOD OBSERVED IN WALK IN FREEZER. FLOOR STORAGE OF SINGLE USE ITEMS OBSERVED IN BACK ROOM. ENSURE THAT ALL STORAGE IS ABOVE THE FLOOR TO FACILITATE CLEANING.
0.5
General Comments
PROVIDE APPROVED CONTAINERS FOR SOILED APRONS IF KEPT ON-SITE. STORE BROOMS ON APPROVED STORAGE RACK. HAND SINK IN BACK ROOM PARTIALLY BLOCKED - MAINTAIN OPEN ACCESS TO ALL HAND SINKS. SERVSAFE CREDIT REQUIRED PROOF OF ATTENDING CLASS OF AT LEAST 12 HOURS. REPLACEMENT CERTIFICATES CAN BE OBTAINED FROM WWW.NRAEF.ORG .
Wipe/clean shelving throughout. Replace broken/split gasket on walk-in cooler door. Clean transfer cart. Repair leaking faucet fixture on 3 compartment sink. Clean top of dishwasher. Replace ice scoop cracked at handle. Clean interior of cabinet door and shelving under counters. Clean/dust top of equipment. Clean base of display case and underside of shelving in display case. Wipe/clean gasket to refrigeration units. Clean hood grates. Clean railing to light fixture.
1.0
21.
Provide soap and paper towels at all handsinks at all times! Clean/dust top of stall fixtures.
1.0
28.
Clean floors, walls and ceiling throughout. Clean floors along edges and in corners. Clean wall and ceiling near ceiling ventilation.
0.5
31.
Toxic substance stored in sanitizer bottle. Place only sanitizer in sanitizer spray bottles.
2.5
General Comments
Replace blown light bulb in walk-in freezer. Sweep grounds within the dumpster corral.
