2-102.12 (A); Core; Present manager Josh is not an ANSI certified manager. He has taken the class but not the certification exam. Contact provided to him today.
1.0
16.
4-602.11; Core; Bagel Boards for storage in the walk in cooler are black and not clean. Effective cleaning of bagel boards is needed. It is beneficial to maintain one surface as the top (even though the entire boards are expected to be clean. . . Ice Bucket is not clean. Ice scoop has a fly on it. Ice Bucket and Ice scoop cleaning were started during today's inspection. Employee says bagel board cleaning will be prioritized.
1.5
38.
6-501.111; Core; There is a dead fly on the hot egg cooking RoundUp unit. There is a dead bug on the ice scoop. Surfaces were cleaned during inspection. Control the presence of pests in the kitchen.
1.0
39.
3-305.11; Core; Ice Bin at the Coca Cola machine and surrounding area is not clean. There is black wet material to the right and grime along the surface the lid slides on. Thorough cleaning of the Ice storage area is needed.
1.0
48.
4-501.14; Core; 3 compartment ware washing sink has a lot of unclean build up in the sanitizing compartment. Daily cleaning with soap is needed. Sanitizer is for clean and rinsed wares and utensils so sanitizing compartment should remain clean.
0.5
49.
4-601.11(B) and (C); Core; Equipment including freezer doors, equipment to the right of the ice machine, cup holders, soda machine, etc are soiled. Maintain equipment clean.
2-102.12 (A); Core; Facility does not have a valid certified food protection manager. 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. CDI: Provided list of ANSI-approved programs for certification.
1.0
16.
4-601.11 (A); Priority Foundation; Some thumb press scoops, stored as clean, were soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Utensils were sent to 3-compartment sink for further cleaning.
0.0
47.
4-202.11; Priority Foundation; Gardening spray bottle was used to spray bagels with water. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: Spray bottle was removed.
1.0
55.
6-501.12; Core; Walls throughout kitchen were soiled with black residues. Floor in walk in cooler and reach in freezer area were soiled with food debris. Vent in hallway above proofing cart and above make line were soiled with dust. Shelving on make line had accumulations of crumbs. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
1.0
55.
6-501.11; Core; Ceiling tile above dry storage was missing. Physical facilities shall be maintained in a state of good repair. Replace ceiling tile.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
6-501.111; Core; One roach was near the dish pit and one in the restroom. The premises shall be maintained free of insects, rodents, and other pests by eliminating harborage conditions. Eliminate harborage conditions for pests.
0.0
47.
4-202.11; Priority Foundation; Gardening spray bottle was used to spray bagels with water. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: Spray bottle was removed.
0.5
55.
6-501.12; Core; Walls throughout dish pit were soiled with green residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.5
55.
6-501.11; Core; Walls in dish pit were peeling apart. Physical facilities shall be maintained in good repair. Repair wall.
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
*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* 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.
Contact Phone Number: 919-422-3747 *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 Follow-Up: 10/01/2017
Please note: no warewashing observed, but sink is setup in a manner that is not appropriate for warewashing (set up as empty vat, soapy water, sanitizer). First vat should contain hot soapy water, second vat should contain clean water or be empty if rinsing with running water, third vat should contain properly mixed sanitizer. Ensure that this setup is used during any warewashing. Note: PIC indicates that dish machine has not yet been used today. Not evaluated during this inspection. Ensure that dish machine is operating per manufacturer's specifications. Follow-Up: 07/11/2014
Bagel Trays that are in use in the walk-in cooler and stored for use today are not clean and many are moldy. Boards must stay free of visible mold. They need to be cleaned and sanitized after use.
1.5
17.
Chicken Breasts on the sandwich make-line are as warm as 52`F.
Cooked Egg Circles 44-47`F. Turkey Sausage Patties 50`F. Spinach Omlettes 46`F. Honey Walnut Cream Cheese 48`F. Maintain below 45`F, recommended below 41`F.
2.0
34.
Bagel boards are stacked on top of each other. Unclean and moldy boards are in contact with the other bagel boards. Stored boards should be clean and not subject to contamination by other bagel boards.
0.5
40.
Rolling bagel racks need clean.
Cabinets and other equipment need cleaning.
0.5
45.
Wall in food preparation area needs cleaning.
0.5
46.
Ceiling vents (and surrounding areas) are dusty.
Replace broken light cover in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Air thermometer is stored under the stack of cheddar cheese, touching it. This is not an easily cleanable thermometer and should not be stored in contact with food.
0.0
17.
Sausage patty 54'F, Roast Beef 48'F, Tomato Slices 47'F in the refrigerated make-line. Maintain below 45'F. . . .
Honey Dew Melon 51'F stored in a container on top of ice. Nestle container into the ice. Use your thermometer and verify that temperature is maintained below 45'F (recommended below 41'F). . . . .
Open-Front Display Refrigerator is too warm. Cantaloupe 50-51'F, Honey Dew Melon 49'F, Orange Juice 48'F, Lemon 50'F, packaged Salmon 54'F. Repair needed. Air thermometer inside toward back reads 46 1/2'F.
2.0
36.
Open-Front Display Refrigerator needs repair to hold food at or below 45'F, recommended to hold food below 41'F.
0.5
39.
Plastic woven baskets are not approved for bagel / food storage.
0.5
40.
Food preparation SINK needs thorough cleaning after use. Remove build-up from corners. Leave the sink clean & wet with sanitizer after use. . . .
Remove dust and mold from entrance to walk-in cooler.
0.5
48.
Eliminate gap under back door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Store chemicals for dishmachine off of the floor (but NOT over clean dishes or food prep sink).
Compressor inside of the walk-in cooler drips constantly, potentially leading to contamination of the uncovered bagels or other food. Do not store food nearby. Repair needed. . . . . .
Too many bagels are stored on the bagel boards since several touch the unclean metal rolling racks. Bagels shall only touch clean and sanitized surfaces. Paper does not provide adequate protection since it only lines the bottom of the bagel board.
1.5
11.
Ice Machine has mold inside. Remove front panel for regular cleaning. Clean the door also.
Soda machine & nozzles have black microbial growth on them. Frequent cleaning needed.
3.0
17.
Swiss Cheese 53F, Meunster Cheese 51F, Provolone Cheese 53F on the Refrigerated Make-Line are too warm. Maintain below 45F or consider applying for the 2 hours holding (TILT).
2.0
21.
No Warm Water available at handsink.
1.5
26.
Dry food containers need cleaning.
0.5
33.
Cups are stored around the handsink upside down so that the mouth-contact surface is in pooled water/splash from the handsink.
1.0
36.
Compressor in the walk-in cooler is in the center with several fans. Pan along the bottom has holes in it from which water drips constantly. Replacement of this is needed.
0.5
40.
Tape on Refrigerated Make-Line is unclean around the edges. Remove the tape and clean the top of this refrigeration unit.
Equipment needs better cleaning. Clean shelf under table, walk-in cooler door, etc.
0.5
44.
Trash Cans need cleaning, in the can wash.
0.5
45.
Walls, baseboard tiles and floor need cleaning.
0.5
47.
All brooms, dust pan & squeegy are stored on the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Soda nozzels and insets have build up on them; clean regularly to prevent build up-R. Clean tea nozzels of build up-CDI. Mold found in ice machine; clean regularly to prevent build up. Clean label residue off containers.
3.0
18.
Butter was not labeled; butter tossed and new stick was removed from walkin cooler and labeled with removal time and disposal time.
3.0
29.
Rule 2616 states: "Effective hair restraints such as hairnets, caps, or wrap around visors shall be worn by employees engaged in the preparation or handling of food to prevent the contamination of food or food contact surfaces." EHS witnessed managers preparing food during inspection without hair restraint.
0.5
35.
Single service cups shall be in dispensers or maintained in plastic sleeves to protect rims.
1.0
36.
Repair handle on walkin cooler for it to close properly.
Soda nozzels and insets have build up on them; clean daily.
1.5
18.
Butter was not labeled and manager could not produce a copy of TILT agreement when requested; must label butter per agreement and have agreement on hand when requested by inspector. EHS provided copy of agreement to DM.
1.5
19.
Chemicals stored on same shelf as food items; store chemicals separately from food.
1.5
25.
No thermometer available at time of inspection; must have a calibrated, 0-220F thermometer available to monitor temperatures.
0.5
35.
Single service cups shall be in dispensers or maintained in plastic sleeves. Do not store employee coats on shelving where single service is stored.
1.0
40.
Facility could use a good general cleaning including under coffee pot nozzels; door track on display case; panini grill; faucet at prep sink.
0.5
45.
Clean floors and walls in utensil room, hallways, and front service area.
1.0
46.
Replace burnt out light bulbs in utensil washing area-R. Replace light fixture at bagel station/oven.
0.5
47.
Some storage on the floor; all storage must be off the floor
0.0
49.
No documentation of approved training - no credit awarded.
Provide sanitizer at 200 ppm quatenary ammonium solution. Solution did not measure 200 ppm when tested with quat test strips for 10 sec immersion.
1.5
44.
Place all garbage and debris in dumpster container. Observed excessive amount of trash and other debris around and underneath the dumpster.
1.0
45.
Clean floors in the walk-in cooler, under utensil sink. Re-grout the floor in various locations throughout the kitchen and prep areas. Replace damaged tile/grout.
0.5
47.
Do not store personal coats in food storage area.
0.5
49.
No documentation of approved training - no credit awarded.
