4-602.11; Priority; The ice machine had pink and black build up on the inside of the machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to preclude the accumulation of the pink and black build-up. CDI.. The ice machine was cleaned during the inspection.
1.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler to remove the black build up. Clean the gaskets on the cold hold units. Clean the storage shelves. Clean around the food prep areas. Clean out the cold hold units to remove the ice build up. Equipment shall be kept free of an accumulation of dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the kitchen and on the serving line to remove the build up of debris. Physical Facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; There were three knives placed in the clean knife holder that had food debris on them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The knives were placed at the three compartment sink to be washed again.
0.0
23.
3-501.17; Priority Foundation; Two containers of spinach artichoke dip and container of cheese dip was not date marked. This food items must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold-hold units must be maintained at 41F. CDI.. The food items were dated marked during the inspection.
1.5
39.
3-305.11; Core; There was some bread upfront that the customers could touch. There was no barrier between the customer and the bread items. Food must be stored in a manner to prevent contamination. CDI.. A barrier was placed in front of the bread. This was a general comment on the last inspection.
1.0
47.
4-501.12; Core; Several of the large brown cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting boards and blocks that are subject to scoring and scratching must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. This is a repeat item from the last inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler to remove the build-up. Clean around the food food prep areas. Clean all the storage shelves to remove any build-up. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.0
55.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; In the walk-in cooler there was a employee drink stored above the food items. Areas designated for Employees to eat, drink must be located so that Food, Equipment, Linens, and Single-Service items are protected from contamination.
4-602.11; Priority; Clean the inside of the ice machine to remove the black growth. Ice is considered a food and must be stored in a clean location. The ice machine must be cleaned at a frequency necessary to preclude the accumulation of the black growth. CDI.. The ice machine was cleaned during the inspection.
1.5
39.
3-305.11; Core; There was some bread upfront that the customers could touch. Food must be stored in a manner to prevent contamination. CDI.. Plastic barriers were put up in front of the bread
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty air drying shelves. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
1.0
47.
4-501.12; Core; Several of the brown cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting boards and blocks that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.5
49.
4-601.11(B) and (C); Core; Clean the air-drying shelves. Clean the shelves in the walk-in cooler. Clean the rinse compartment of the three compartment sink. Clean the gaskets on the cold hold unit. Equipment must be kept free of an accumulation of dust, dirt, Food, residue, and other debris.
0.5
55.
6-501.12; Core; Clean the on the serving line to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; 0 points- Handwashing sink by the large ovens was blocked by a cart of breads and a tall trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - bread and trashcan were moved to allow access to the hand washing sink.
0.0
16.
4-602.11 Core; Ice machine in the back observed with black residue and build up. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the ice machine. PIC stated service for the ice machine was on schedule.
1.5
16.
4-601.11 (A); Priority Foundation; Blenders and blender lids stored near the make line had milk residue and food residue on the lids. Some dishes stored as clean by the 3-compartment sink had sticker residue them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Have sticker residue removed. Clean the blender equipment before storing as clean.
0.0
23.
3-501.17 Priority foundation; Soup containers in the standing fridge by the ovens did not have date marks on them. TCS/hazardous foods shall bare a date indicating the prep date, date removed from manufacturer packaging, or date of discard. CDI - PIC added known dates to items.
1.5
23.
3-501.18; Priority; 2 containers of turkey in the bottom prep coolers were observed past their date mark. TCS/hazardous foods shall be discarded after the listed discard date. CDI - PIC discarded turkey containers voluntarily.
0.0
24.
3-501.19; Priority Foundation; Milks for coffee kept on time out in the lobby section did not have time stamps on them. The food being kept on time 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 stamps added.
1.5
39.
3-305.11; Core; On the front counter the bread was unwrapped and touching potato chip bags. Exposed bread cart was stationed directly next to a hand sink. Food must be stored in a manner to prevent contamination. Bread cart moved away from the hand washing sink, uncovered bread was stored underneath a counter and touching equipment that when swabbed was found to have debris/residue (underneath the equipment). Add a barrier on the front counter for the chip bags, a lid was added to the bread touching the soiled equipment.
2.0
39.
3-305.12; Core; Box of bananas were being stored underneath the coffee dump/prep sink. Food may not be stored under sewer lines that are not shielded to intercept potential drips. CDI - PIC relocated bananas.
0.0
41.
3-304.14; Core; 0 points- facility is using buckets of disposable wiping clothes, when opened some of the buckets no longer had solution but the cloths were still wet. 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 manufacturer. The sanitizer in the buckets matches the sanitizer at the 3-compartment sink, PIC was advised to pull solution from the 3-compartment sink to fill up the buckets whenever the buckets dry out.
0.0
43.
3-304.12; Core; 0 points - Knife observed being stored in between a crevice of the flip top unit that is not easily cleanable. Food preparation and dispensing utensils shall be stored On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a necessary frequency. Do not store knives in-between prep units or crevices in the prep unit.
0.0
44.
4-903.11(A), (B) and (D); Core; 0 points- Clean dishes were stored above the wash compartment of the three compartment sink. The dish water from the sink could get on the dish. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust or any contaminations. This is a repeat from the last. New PIC, will give time to address issue.
0.0
45.
4-903.11(A) and (C); Core; There were several single service cups in the lobby stored with no plastic sleeves around the cups. The cups were in the area close to the customers. Single service items must be stored in a clean, dry location. Single service items must be stored where they are not exposed to splash, dust, or other contamination. PIC was advised to keep cups in the sleeves. There were a few cups in the sleeves but the sleeves were not pulled up all the way.
0.5
47.
4-501.11; Core; Several metal wire racks are starting to rust, walk-in freezer door has ice accumulating along the inner frame, Grab & go cooler in the lobby is holding at 50F (internal thermometer reading) and is making noise. Equipment shall be maintained in a state of good repair and condition. Repair/replace mentioned items.
0.5
49.
4-601.11(B) and (C); Core; Debris/residue/dust accumulation observed under equipment at the prep line, under the hand sink at the prep line, hood ventilation at the prep line, shelving units at the 3-compartment sink, shelving units in the walk-in cooler. Inside the standing fridge by the large ovens, along the insides of the dump sinks, caulking at the hand washing sink by the 3-comp. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
51.
5-205.15 Core; Hand washing sink by the large ovens and hand washing sink by the ice machines observed draining water slowly. There was no debris observed blocking the drain. Plumbing systems shall be maintained in good repair. PIC put in work order for the sinks draining slowly.
1.0
54.
5-501.16; Core; Handwashing sink by the ice machines did not have a trash can available. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. Add a trash can to this hand washing sink.
0.5
55.
6-501.12; Core; General cleaning of the floors, walls needed. Floors underneath the equipment at the make lines, floor behind the ice machines, wall above the 3-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
55.
6-501.11; Core; Tile floor grout in the kitchen is wearing out. Physical facilities shall be maintained in good repair. Repair/replace tile floor grout.
0.0
56.
6-403.11; Core; 0 points-Drinks stored on a wire metal rack above facility items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI - PIC discarded drinks, there is an employee drink spot/holder directly across from the metal rack.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com PIC stated they are roughly 4 weeks new to the facility
4-602.11; Priority; There was a small amount of black build up on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the inspection.
3-501.17; Priority Foundation; In the walk-in cooler there was one container of tomatoes that expired on 2/23. In a reach-in cold hold unit there were three items that had expired on 2/20. Food items can not be sold past the expiration date. CDI... The manager on duty placed the food items in the trash can.
1.5
39.
3-305.11; Core; On the front counter the bread was unwrapped and touching napkins and potato chip bags. Food must be stored in a manner to prevent contamination. CDI... The manager on duty put clean barriers in between the bread and the items.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored above the wash compartment of the three compartment sink. The dish water from the sink could get on the dish. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust or any contaminations. This is a repeat from the last.
1.0
45.
4-903.11(A) and (C); Core; There were several single service cups in the lobby stored with no plastic sleeves around the cups. The cups were in the area close to the customers. Single service items must be stored in a clean, dry location. Single service items must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the shelves in the walk-in freezer to remove the ice. Clean around the cold hold units. Clean around the food prep units. Clean around the toaster section. Equipment must be free of accumulation of dust, dirt, Food residue, and other debris.
0.5
56.
6-303.11; Core; Replace the blown light bulb in the dry storage room. There must be at least (10 foot candles) at a distance of 75 cm (30 inches) above the floor.
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
5-205.11; Priority Foundation; The handwashing sink at the dish machine had a ladder in front of sink. The handwashing sink at the baker's station had several metal containers stored in front of the sink. The handwashing sink near the ice machines had a box stored in front of the sink. Handwashing must be accessible to employees at all times. CDI... The storage was moved away from the handwashing sinks.
0.0
16.
4-602.11; Priority; The ice machines had pink and black growth in the ice machine. Ice is considered a food and must be stored in a clean location. Physical facilities must be cleaned at a frequency that prevents the accumulation of growth. CDI.... The ice machine was cleaned during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several containers of liquid egg whites and liquid eggs were being held at 60F. This potentially hazardous food must be held at 41F or below. CDI... The eggs were cooled down to 41F before the end of the inspection.
1.5
38.
6-501.111; Priority; There were several fruit flies in the kitchen. Take steps to eliminate the pest problem. A return visit will be made to see if the item has been corrected.
1.0
39.
3-307.11; Core; In the walk-in freezer ice covered several food items. Food must be stored in a clean and dry location.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored above the wash compartment of the three compartment sink. The dish water from the sink was getting on the dishes. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust or any other contaminations.
1.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in freezer to remove the ice build up. Clean the gaskets on the cold hold units. Clean around the toaster section. Clean the storage shelves. Clean the shelves in the cold hold unit.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice build up. Clean the floor in the walk-in cooler to remove the food that was on the floor. Clean the floor on the serving line. Physical facilities must be cleaned at a frequency to prevent the build up of debris.
