6-301.12; Priority Foundation; A bathroom handwashing sink was missing paper towels. Each individual sink/group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a heated-air drying device; or other approved hand drying provision. CDI - New paper towels was supplied to the bathroom sink.
0.0
49.
4-601.11(B) and (C); Core; Observed debris and residue buildup inside the lowboy coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the interior of coolers more frequently.
1.0
55.
6-501.12; Core; The built-in cabinets and the exterior of the drawers were dirty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean cabinets and drawers more frequently.
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.
2-301.14; Priority; Observed an employee leaving the service area to take out trash and recycling, then returning and handling clean utensils and single-use items without washing their hands. Food employees shall wash their hands as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in activities that contaminate the hands. CDI - Spoke with PIC to correct employee behavior.
2.0
49.
4-601.11(B) and (C); Core; Interior of barista and low reach-in coolers have buildup of residue and food debris in the interior. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the interior of coolers.
0.5
54.
5-501.114; Core; A drain plug is missing in the garbage dumpster in the shared dumpster area. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Have drain plug replaced.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
7-201.11; Priority; Buckets of sanitizing liquid were stored next to open packages of coffee. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and located the poisonous/toxic materials in an area not above the mentioned items. CDI - Coffee relocated so contamination cannot occur.
1.0
41.
3-304.14; Core; Damp wiping cloths for espresso machines were stored in containers without sanitizing liquid. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified by the FDA Food Code an manufacturer's use instructions. CDI - Containers with wiping cloths replaced with new ones.
0.5
49.
4-601.11(B) and (C); Core; Interior of barista cooler had a buildup of food debris in the interior. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the interior of cooler.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.14; Priority; hot coffee and cream mixture was not achieving an adequate cooling rate. Cooked TCS food shall be cooled: Within 2 hours from 135F to 70F (cooling rate of 0.54 degrees/min); and within a total of 6 hours from 135F to 41F or less. CDI - Lifted lid on pitcher to allow for better cooling, educated PIC on better cooling methods.
1.5
24.
3-501.19; Priority Foundation; The pitcher of cream under TPHC did not have a time label. If time without temperature control is used as the public health control up to a max of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time label was added to pitcher. Make sure to maintain time labeling.
1.5
41.
3-304.14; Core; Observed bucket for sanitizer wiping cloths stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. CDI - Sanitizer bucket moved off the floor.
0.0
55.
6-501.12; Core; Observed interior of built-in cabinets and drawers with coffee debris and stains. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean cabinets and drawers more frequently.
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
3-501.19; Priority Foundation; Half and half pitcher under TPHC did not have time label. If time without temperature control is used as the public health control up to a max of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Correct time label was added to pitcher. EHS suggests using digital timer to use during rush if printing out label is impractical.
1.5
41.
3-304.14; Core; Sanitizer concentration in wiping cloth buckets was too low. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solutions at a concentration of 200ppm for a quat sanitizer and laundered daily. Replace sanitizer in buckets.
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; Establishment does not have written procedures for cleaning up bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge for vomitus or fecal matter onto surfaces of the food establishment. The procedures shall address specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Educated PIC on new requirements and provided documentation.
0.0
49.
4-601.11(B) and (C); Core; Interiors of lower coolers observed with minor soil and debris on their floor. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris. Clean interior of coolers more frequently.
0.5
53.
6-302.11; Priority Foundation; One bathroom is missing toilet paper. A supply of toilet tissue shall be available at each toilet. CDI - One roll moved from one bathroom to the other, PIC is going to buy more toilet paper 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 No PIC signature due to 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. 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. -The grade card was moved from its original location. Please do not move the grade cards unless approved by the EHS. Please move the grade card back to its original location. If the grade card is moved again, this may result in a grade card violation.
*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.
-No violations observed at the time of inspection. -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.
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.
Small quantity of milk in carafe observed at 48 degrees F. CDI by discarding. Maintain potentially hazardous foods at 45 degrees F or below.
0.0
36.
Replace missing laminate strip on cabinet door.
0.0
40.
Gaskets, interiors of cabinets, shelves not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels at back room handwash sink. Keep all handwash sinks stocked with soap and paper towels.
1.0
45.
Floors under equipment, low walls near three compartment sink, high walls not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Proposed Rules expected to go into effect at the beginning of September will bring the 2009 FDA Food Code to North Carolina, with changes that will affect nearly all food establishments. The proposed Rules include new (for North Carolina) concepts such as date labeling and consumer advisories for undercooked foods, as well as many smaller changes. Information will be posted to the Wake County Environmental Services website ( www.wakegov.com/food ) as it becomes available. Feel free to contact your inspector with any questions.
Sanitizer bucket has less than 150 ppm quat. Maintain sanitizer bucket with 200 - 400 ppm quat. Concentration will weaken over time. Recommend changing several times per day.
1.5
17.
Small quantity of half and half (less than 1/2 cup) at 55 degrees F. Do not leave containers out between orders. CDI by recooling.
0.0
40.
Gaskets, interiors of cabinets and drawers, plumbing under three compartment sink not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels at back room handwash sink. Keep all handwash sinks stocked with soap and paper towels.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Containers of coffee portioned into filters stored on the floor. Protect foods from contamination - do not store on the floor.
1.5
34.
Large coffee urns air drying at three compartment sink overhanging and on edge of wash compartment with wash water still in it. Airdry wares in a clean location. If portions of sink other than drainboards are to be used for airdrying, the entire sink should be emptied, washed, and rinsed before using.
0.5
36.
Gaskets torn on reach in coolers, laminate peeling on cabinet doors, laminate peeling off of reach in cooler shelves. Maintain non-food contact surfaces in good repair.
0.5
39.
Wire rack near bakery case shows no indication of being NSF approved. Provide documentation that it is NSF approved (or equivalent) or remove.
0.0
40.
Gaskets, exteriors of equipment (such as tops of reach in coolers), interior of two door reach in cooler near dish area, interiors of cabinets not clean. Maintain non-food contact surfaces clean.
0.5
43.
Replace missing handwash sign in women`s restroom - CDI.
0.0
45.
Sweep up spilled coffee beans under cappuccino station.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Mold growth in ice machine at ice shield and around freezing chamber. Maintain ice machine clean - to be verified at followup visit on 1/14/11. No sanitizer available on main prep line due to sanitizer bucket being greatly over approved concentration. Maintain sanitizer at properly mixed concentration of 200-400 ppm quat.
1.5
17.
Milk in cooler under coffee station at 50-54 degrees F. Milk in carafes at 47-50 degrees F. Store potentially hazardous foods at 45 degrees F or below or 135 degrees F or above. Immediate violation corrected.
2.0
36.
Reach in cooler at coffee station not in good repair - unable to maintain milk at 45 degrees F or below during operating hours. Have cooler serviced to ensure proper operation - to be verified by followup on 1/14/11. Plastic pitchers cracked - replace wares when no longer easily cleanable.
0.5
45.
Walls and other surfaces in canwash area not clean. Maintain canwash area clean.
0.5
47.
Bagged trash on the ground in dumpster enclosure. Work with center and other tenants to ensure that dumpster is emptied sufficiently often to prevent this.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Do not hang coats in front of back handwash sink. Sink must be used regularly by staff doing warewashing. Follow-Up: 01/14/2011
Keep all potentially hazardous cold foods 45F or below. Sandwiches in the display case were 51F-54F. Sandwiches were removed from display cooler and placed into refrigerator. Milk in carafes were 47F-49F.
2.0
26.
Properly store all opened dry goods by either placing them in an air tight container or by tightly wrapping them in plastic wrap.
0.0
27.
Do not pur milk into carafe and then place the carafe in the refrigerator. Observed milk that had been poured in carafes and placed in a reach in refrigerator. It is permissable to chill the containers if they are empty, then pour milk into them.
0.0
29.
All food handlers must wear hair restraints.
0.5
49.
No documentation of approved training - no credit awarded.
