Observation: There is not a certified food manager on sight during all hours of operation.
2-102.12 (A); Core; (A) 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.
1.0
16.
Observation: The utensils and equipment were not sanitized due to no sanitizer coming from dispenser. Thsi was corrected by implementing a manual sanitizer setup during inspection.
4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
1.5
47.
Observation: Thermometers in the prep refrigerators display are no longer in working condition.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
53.
Observation: Toilet room doors are not self closing.
6-202.14; Core; Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
2-102.12 (A); Core; [Repeat] Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. CDI- course information provided.
1.0
28.
7-102.11; Priority Foundation; Three chemical spray bottles filled with sanitizer were not labeled. Working containers used to stored toxic materials shall be clearly identified with the name of the material. CDI- Bottles were labeled.
1.0
47.
4-501.12; Core; The cutting board attached to the flip top cooler is soiled and has heavy score marks. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Have the cutting board resurfaced.
2-102.12 (A); Core; [Repeat] Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
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3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; No health policy available. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI: employee health policy guidance was left with PIC.
1.0
10.
6-301.14; Core; Handwashing signs are not available at a few of the hand sinks throughout the facility. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
1.0
10.
6-301.11; Priority Foundation; Soap missing at the handwashing sink in the back prep area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap provided.
0.0
16.
4-501.114; Priority; Quaternary ammonium solution setup in the 3-compartment sink is testing at 0ppm. The dispenser is putting out sanitizer at a concentration that is too low (150ppm). A quaternary ammonium solution shall be between 200-400ppm. Verification Required- EHS will return on Tuesday, June 20, 2023 to verify concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Employee observed washing glasses with fingers and no soap present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- education given and glasses rewashed the correct way.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Oat milk in the front prep cooler is holding at 47F. TCS foods being held cold shall be maintained at 41F or less. CDI- milk was moved to other units of refrigeration to cool. Be mindful of how long a product stays out when making beverages.
0.0
25.
3-603.11; Priority Foundation; Cold smoked salmon observed on the menu and in the facility without an asterisk indicating that this is a raw food item. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CDI- consumer advisory statement and disclosure has been added.
0.0
27.
3-302.14; Priority; Bergamot essential oil is being infused with olive oil and used for food. FOOD shall be protected from contamination that may result from the addition of, as specified in sec. 3 202.12: Unsafe or unAPPROVED FOOD or COLOR ADDITIVES. You are to immediately remove and discontinue the use of this oil product until it can be proven safe for consumption. Verification Required- EHS will return on Tuesday, June 20, 2023 to verify compliance.
0.5
28.
7-201.11; Priority; Glass cleaner and all purpose cleaner was observed being hung on the shelf with clean dishes. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. CDI- chemicals moved.
0.0
38.
6-202.13; Core; Fly traps are observed being stored over food prep surfaces and clean dishes. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.(B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Remove these insect control devices to an area that will not have potential contamination present.
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39.
3-305.11; Core; Large sacks of coffee beans are being stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
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45.
4-903.11(A) and (C); Core; Several boxes of cups observed being stored on the floor in the back prep area. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored at least 6 inches above the floor.
0.5
48.
4-302.14; Priority Foundation; Test strips for the sanitizing solution is not available during the inspection. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Verification Required- EHS will return on Monday, June 26th to verify that test strips are available.
0.5
49.
4-601.11(B) and (C); Core; Residue accumulation is present in the microwave in the back prep area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Information sent to PIC via email again.
0.5
10.
5-205.11; Priority Foundation; Employee was observed using the hand sink to fill a pitcher for cold brew. Ice cubes were found in hand sink. . All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Ice was melted and employee was educated.
1.0
28.
7-102.11; Priority Foundation; Two chemical spray bottles were not labeled. Working containers used to stored toxic materials shall be clearly identified with the name of the material. CDI- Bottles were labeled.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; The PIC is not a CFPM. 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. Become certified in food protection management.
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5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State for future inspections.
0.0
16.
4-501.114; Priority; A spray bottle labeled as a sanitizer measured a quat solution above 400 ppm. The quat solution in the sanitizing bay of the 3 comp sink measured above 400 ppm. A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (200-400 ppm) when used as a sanitizing solution. CDI: Solutions were diluted to measure 400 ppm.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of highly concentrated quat solution hanging from a shelf on the line was not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle was labeled as a disinfectant solution.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Inspection led by Dipatrimarki Farkas. NOTE: Facility is growing their own microgreens onsite. Growing of microgreens is permitted. If facility wishes to grow bean sprouts at any point, please contact Wake County Environmental Services. Facility also has a vacuum sealer onsite. According to the owner, it is not used. No items observed vacuum sealed today. If owner or chef wishes to use the vacuum sealer, please contact Wake County Environmental Services. This is a special process which will require approval. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
