3-305.11; Core; Boxes of food stored on the floor in the back prep area and in the walk-in freezer. Food shall be stored at least 15 cm (6 inches) above the floor to prevent contamination. Food moved up off the floor.
0.0
47.
4-501.11; Core; The ice machine is leaking. Equipment shall be maintained in a state of repair. The current ice machine will be replaced with a new one, according to PIC.
0.0
49.
4-602.13; Core; Walk-in cooler fan guards soiled with debris. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
0.5
55.
6-501.12; Core; Flooring underneath the ice machine soiled with black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
43.
3-304.12; Core; Ice cream scoops stored in stagnant water. During pauses in food preparation or dispensing, utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. Faucets turned on.
0.0
44.
4-901.11; Core; A few cleaned and sanitized dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged to air dry prior to stacking.
0.0
49.
4-602.13; Core; Walk-in cooler fan guard soiled with dust and debris. Outsides of lowboy and prep coolers soiled with food debris, and milk and coffee splatter. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes stored as clean soiled with food debris and sticker residue. Stickers shall be removed prior to/during the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - All items moved to be cleaned.
1.5
41.
3-304.14; Core; A sanitizer bucket stored next to single-use lids. Sanitizer buckets shall be stored to prevent the contamination of food, single-use/single-service articles, clean equipment, utensils, and linens. Bucket moved.
0.0
45.
4-903.11(A) and (C); Core; Single-use lids near the cash register area soiled with coffee and syrup. Single-use articles shall be stored where they are not exposed to splash, dust or other contamination. Consider keeping lids in their original protective packaging until use or discard as necessary. PIC discarded of soiled lids.
0.0
49.
4-602.13; Core; Outsides of white sugar bins soiled with debris. Walk-in cooler and walk-in freezer fan guards soiled with debris. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
0.5
56.
6-303.11; Core; Lighting in the walk-in freezer is dim. The main lightbulb has burnt out. This needs to be repaired/replaced. Lighting shall be sufficient in areas where employee safety is a factor.
7-201.11; Priority; Sanitizer bucket stored next to single-use gloves. Poisonous or toxic materials shall be stored so that the contamination of food, clean utensils/linens, and single-use articles is prevented. CDI - Gloves moved.
1.0
49.
4-602.13; Core; Outsides of white sugar bins soiled with debris. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
0.0
55.
6-501.12; Core; Floors underneath equipment soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Skim milk and cream holding above 41 F in the sure shot dispenser. Two containers of sausage holding above 41 F in the top few layers on the prep top cooler. Refer to temperature chart above. Do not fill foods past the fill line in the prep cooler as foods will not maintain 41 F or less. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Skim milk, cream and sausage to be used by end of mid-morning shift. If not used by then PIC to discard.
1.5
36.
4-302.12; Priority Foundation; Thermometer available, but not working. Food thermometers shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - Batteries obtained. Thermometer fixed.
0.0
45.
4-903.11(A) and (C); Core; Single-use lids near the cash register area soiled with coffee and syrup. Single-use articles shall be stored where they are not exposed to splash, dust or other contamination. Consider keeping lids in their original protective packaging until use or discarded as necessary. PIC discarded of soiled lids.
0.0
45.
4-904.11; Core; Pink single-use spoons stored in boxes facing various directions. No protective packaging present. Store with the handles up to prevent contamination of lip and food contact surfaces.
0.5
48.
4-501.14; Core; Dish sprayer at the three-compartment sink soiled with residue buildup. Ware washing equipment, the compartments of sinks, sink basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
56.
6-303.11; Core; Lighting in the walk-in freezer is dim. The main lightbulb has burnt out. This needs to be repaired/replaced. Lighting shall be sufficient in areas where employee safety is a factor.
2-401.11; Core; Employee drinks stored on prep surfaces throughout. Store all employee beverages on the lowest possible, nonworking surface to prevent contamination.
0.5
16.
4-602.11; Core; Ice machine baffle soiled with pink buildup. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Four blenders stored as clean visibly soiled with buildup of brown residue. A few plastic and metal containers soiled with stickers and food debris. Stickers shall be removed during the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - All items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Skim milk and unsalted butter reading above 41 F. Refer to temperature chart above. Unsalted butter stored on a prep surface for an extended period of time with no active preparation during majority of inspection. Do not leave unsalted butter out at room temperature unless actively in use. This is a TCS (Time/Temperature Control for Safety) food. CDI - Butter discarded without prompting. Skim milk to be used by end of mid-morning shift.
1.5
41.
3-304.14; Core; Red sanitizer buckets and red sanitizer cups throughout soiled and murky. A few buckets/cups registering below 150-400 ppm which is the approved concentration for the quat product used. Sanitizer buckets shall maintain 150-400 ppm and they shall be changed out when food debris and visible soil is present. Buckets and cups dumped and changed out without prompting.
0.5
45.
4-904.11; Core; Paper and plastic single-use cups on the front line directly next to a handwashing sink have rims exposed. A splash guard is present, but the cups are stacked well above the splash guard. Keep sleeves up or rims protected by other approved means. Sleeves pulled up.
0.0
47.
4-501.11; Core; There is an excessive amount of ice in the walk in freezer forming on the ceiling and walls. Place an order for repair of the freezer. Equipment shall be kept in good repair.
1.0
49.
4-602.13; Core; Microwave, prep cooler interiors on the main line and prep surfaces throughout soiled with buildup of food debris and heavy coffee stains. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Increase cleaning frequency.
0.0
55.
6-501.12; Core; Floors throughout are soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of floors.
0.0
56.
6-501.110; Core; Employee keys stored on a prep surface next to food. Suitable facilities such as lockers shall be used for the storage of employee clothing and other possessions. Keys moved without prompting.
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 required due to COVID-19.
Inspection led by Samantha Sparano. No PIC signature due to COVID-19. Evaluated for completion of Transitional Permit. Transitional Permit repair items are complete except for the following: 4. At ice cream dipping freezer closest to the front door, seal area with no tile at pipe penetration into floor. Exposed concrete may be tiled, sealed with floor sealant or epoxy paint, or other effective method. [Small area around copper pipe where it enters the floor. Appears to still be raw concrete.] 6. Replace missing bolt covers at floor of walk in cooler. If floor panels need to be re-anchored to facilitate this, do so. [At least one still missing in the middle of the floor. Use plastic or metal caps to cover. Likely available from walk in cooler servicer.] Thank you for your work so far. Contact James Smith at 919-868-9246 with any questions or when these items are complete.
