3-501.16 (A)(2) and (B); Priority; Chicken is 55F and sliced tomatoes are 43F in the breakfast prep refrigeration unit. Lettuce is 47F in the drawer refrigeration unit. Keep all TCS food at or below 41F when held cold. The thermostat on the breakfast prep refrigeration unit was adjusted to below 41F. The lettuce was placed on time as public health control.
1.5
42.
3-302.15; Core; Avocados observed with stickers still affixed to exterior skin used for prep service. 3-302.15; A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form. CDI: PIC had avocados removed form service and returned to be washed. This is a repeat item.
Cut leafy greens observed holding at 48F. The refrigerated salad prep refrigerator is not holding foods at 41F or below.
Observed at3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator time controlled product out for 2 hours during inspection. Not to use prep refrigerator unless able to maintain proper cold holding temperature of 41F or below.
1.5
37.
Working containers of spices observed without labeling.
3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
39.
Food being displayed at the bake case does not have overhead cover to prevent sources of environmental contamination.
3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
0.0
40.
Observed food producion staff not wearing hair restraint while performing tasks.
2-402.11; Core; A) Except as provided in par. (B) of this section, 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, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
42.
Avocados observed with labels still affixed to exterior skin used for prep service.
3-302.15; Core; A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
CDI: PIC had avocados removed form service and returned to be washed.
0.0
44.
Observed containers not being air dried after sanitizing.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
1.0
49.
Salad scoop dispenser, exterior of ice holder, shelving units (dry storage), slicer attachment.
-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
Grout missing from tiles throughout.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
3-501.16(A)(1) ; Priority; Observed a few containers of cooked scrambled eggs temping between 120-126 F in the steam well on the make line. Ensure all TCS items are held at 135 F or above for hot holding. CDI- Noted items discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a container of grilled chopped chicken and black beans with corn temping between 45-46 F on the make-line. Noted both items were prepared the day prior. Ensure all TCS items are held at 41 F or below for cold holding. CDI- Noted food items discarded.
1.5
36.
4-204-112; Priority Foundation; Noted ambient air thermometer missing from Barista's Station prep cooler. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.5
40.
2-303.11; Core; Observed a few food employees donning bracelets and watches while preparing and handling food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
41.
3-304.14; Core; Upon arrival, noted a few wet wiping cloths laying across prep table surfaces near the make line. Ensure wet wiping cloths are stored submerged in sanitizer solution in between use.
0.0
44.
4-901.11; Core; Observed multiple small containers stacked while still wet. Dishes and multi-use serving containers shall be allowed to fully air dry before being stacked together. Ensure dishes are fully dry before stacking.
0.0
45.
4-903.11(A) and (C); Core; Observed stacks of single-service To-Go containers stored in a upright position at the make line. Single-serv items shall be stored protected and in a inverted position to avoid the risk of contamination.
0.5
47.
4-501.11; Core; The condensor line in the walk-in freezer unit is leaking. Discussed placing a work order to have condensor line repaired. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; Noted accumulation of some food residue along the shelving units inside the walk-in units and the bottoms of slide-out cooler units. Non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil. Increase cleaning.
0.5
51.
5-202.13; Priority; At the drive-thru window, noted the drain line below the soda machine is missing a air gap and is directly plumbed into the drain. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). I shall return by Monday March 6th to ensure air gap placed on noted drain line.
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 Follow-Up: 03/06/2023
4-601.11 (A); Priority Foundation; A few dishes and utensils found stored as clean with food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dirty items were rewashed.
0.0
36.
4-204-112; Core; One of the barista refrigeration units found without a temperature measuring device. The other barista unit found with a broken temperature measuring device. Cold holding units containing potentially hazardous food shall have a temerature measuring device. Replace thermometers.
0.5
43.
3-304.12; Core; A few scoops found stored in the food with the handle touching the food. In-use utensils shall be stored with their handles above the food and container. Ensure proper storage of in use utensils.
0.5
44.
4-903.11(A), (B) and (D); Core; Several plates and single service items on the prep line found with food splatter on them. Utensils and single use items shall be stored where they are not exposed to food splatter. Ensure these items are moved or splatter is controlled.
0.5
44.
4-901.11; Core; Several dishes stored as clean found wet stacked. Dishes shall be allowed to fully air dry before being stacked together. Ensure dishes are fully dry before stacking.
0.0
49.
4-602.13; Core; Shelving units and the bottoms of coolers found to have food debris and build up. Non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil. Increase cleaning.
0.0
55.
6-501.12; Core; Walls found with food splatter in various places. Under shelving units in dish area and in walk in coolers and freezers found with food and other types of debris under them. Physical facilities shall be cleaned as often an necessary to keep them clean.
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
4-903.11(A), (B) and (D); Core; spoons, scoops and other utensils stored in caddies that have a build up of dried food debris in the bottom of them. Several pans were stacked wet together. Equipment and utensils shall be stored in a clean dry location and placed in such a way that air drying can occur. These utensils and holders were sent to the dish pit for cleaning.
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
5-205.11; Priority Foundation; Hand sink in the dishwashing area has a cart and trash can blocking access to it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The trash can and cart were moved away from the hand sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce is 45F and mixed salad mix is 43-46F in the crisper. Half and half is 44F in the reach in drive thru refrigeration unit. Keep all time/temperature control for safety food(TCS) at or below 41F when held cold. Bags of ice was placed on the lettuce and salad mix. TCS food in the reach in drive thru refrigeration unit was iced down or placed in the walk-in cooler.
1.5
28.
7-204.11 ; Priority; Sink and surface cleaner is over 700ppm in a wiping cloth bucket. Chemical sanitizers shall be mixed to within the manufacturer's tolerance range. Sanitizer was remixed to the proper concentration during the inspection.
1.0
28.
7-201.11; Priority; Bottles of degreaser stored next to bowls and single service articles. Store chemicals such as cleaners and sanitizers away from food, equipment, utensils, linens and single service articles. The degreasers were moved away from the above areas.
0.0
35.
3-501.13 ; Core; Thawing pork barbeque in standing water. Thaw TCS food in cool running water, in refrigeration units at 41F or below or in the microwave as part of the cooking process. Cool running water was turned on over the barbeque.
0.5
47.
4-501.11; Core; Ice is build up around the condenser in the walk-in freezer and around the door. The crisper is not reaching 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
47.
4-501.11; Core; The door gasket that touches the floor is torn on the walk-in freezer door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
49.
4-602.13; Core; The bottom shelves in the drive thru sandwich prep unit has build up and the shelving beneath the coffee station in the back prep room has build up. Nonfood-contact surfaces of equipment shall shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.115; Core; Loose trash on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
56.
6-501.14; Core; The ceiling vents in the men's and women's restroom are dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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
No signature of recipient due to COVID-19 pandemic.
*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.
Tighten the faucet at the 3 compartment sink. Follow-Up: 03/24/2019
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 06/08/2018
Beginning January 1, 2019 all cold-holding units must maintain foods at 41F or below. Inspection for authorization conducted by Melissa Hamm, REHS and Melodee Johnson. Melodee 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. Please plan accordingly.
