6-301.12; Priority Foundation - No paper towels were available at back kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
1.0
28.
7-201.11; Priority - Two large jugs of cleaner and container of bleach were stored next to clean utensils above dish machine...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
0.0
28.
7-102.11; Priority Foundation - One bucket of wiping cloth sanitizer was not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bucket "sanitizer."
1.0
37.
3-302.12; Core - A few containers with dry foods were not labeled (sugar and green powder?)...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-402.11; Core - The two food workers had no hair restraints and one had facial hair...Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints designed to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required hair restraints.
0.5
45.
4-904.11; Core - Several stacks of unprotected cups were on top of coffee machine and by customer water dispensing area...Single service disposable food/beverage items shall be handled, displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Store disposable cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - One front refrigerator door did not close/seal properly due to damaged hinge. Gasket on several refrigerator doors were torn/damaged. Back storage areas shelves and some shelves in a few refrigerators were peeling/rusty...Food service equipment shall be kept in good repair, and equipment components such as doors, seals and hinges shall be kept intact, tight and properly adjusted...Repair damaged refrigerator door/hinge so door seals tight, and replace damaged door gasket and refrigerator shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Found several cracked food containers and container lids...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Many cabinet shelves, drawers, cup holder exteriors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Some back kitchen ceiling panels were dusty/soiled, and flooring near cabinets, under equipment and in corners was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Some front cabinet and shelf interiors/exteriors were peeling/water damaged (including bottom of cabinets in drive-thru area) and worn or had peeling/missing laminate surfaces. One cabinet door had loose handle. Back kitchen had burned out ceiling light fixture...Physical facilities shall be kept in good repair...Repair/replace damaged surfaces/fixtures above as needed.
0.0
General Comments
DISCUSSION: Restaurant obtains bakery items, quiches, etc. from two local bakeries but no ingredients are given with foods provided. Ensure all prepared/baked foods obtained from other sources are providing you ingredients for their foods to provide customers ingredient information upon their request.
6-301.12; Priority Foundation - In bathroom on left side, paper towels were stuck in towel dispenser and did not come out...Handsinks shall have paper towels or other approved hand drying device...CDI by fixing paper towel dispenser to properly dispense towels.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures. Product disposition form completed and attached to this report.
1.5
28.
7-102.11; Priority Foundation - One bucket of wiping cloth sanitizer was not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bucket "sanitizer."
0.0
33.
4-301.11; Priority Foundation - Upright 2-door refrigerator in back kitchen was not operating properly to maintain TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Repair this unit to ensure it maintains foods at 41F or less. Do not place any TCS* foods in this unit until it is functioning properly...Not corrected during inspection.
0.5
36.
4-302.12; Priority Foundation - No functional stemmed food thermometer was available to take food temperatures...A metal stemmed food thermometer suitable for accurately measuring temperatures of thin foods shall be provided...CDI by providing accurate thermometer by end of inspection.
0.5
40.
2-402.11; Core - Observed several food workers without hair restraints...Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints designed to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required hair restraints.
0.5
44.
4-903.11(A), (B) and (D); Core - Observed many wiping cloths hanging on rack above mop sink/can wash basin and near faucet...Clean laundered linens such as wiping cloths shall be stored where they are not exposed to splash, dust and other contamination...After laundering wiping cloths, do not store them in mop sink basin area to air dry.
0.5
45.
4-904.11; Core - Observed several stacks of unprotected cups on top of coffee machine. Disposable forks and spoons were in customer self-service containers with food contact sides up...Single service disposable food/beverage items shall be handles, displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Store disposable cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Store disposable forks and spoons with handles up.
0.5
47.
4-501.11; Core - One front refrigerator door did not close/seal properly due to damaged hinge. Gasket on upright 2-door refrigerator door was torn. Shelves in one front refrigerator were peeling/rusty. In upright freezer, ice was accumulated on evaporator fan cover...Food service equipment shall be kept in good repair, and equipment components such as doors, seals and hinges shall be kept intact, tight and properly adjusted...Repair damaged refrigerator door/hinge so door seals tight. Replace damaged door gasket and refrigerator shelves. Remove ice from freezer fan cover.
0.5
53.
5-501.17; Core - Both bathrooms that can be used by females had no covered trash cans/receptacles...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide each bathroom with covered trash can/receptacle.
0.5
55.
6-501.11; Core - Cover on mop sink faucet vacuum breaker was missing...Physical facilities shall be kept in good repair...Replace missing vacuum breaker cover.
0.5
55.
6-501.12; Core - Ceiling vent grates in front prep and dining areas were soiled and had apparent mold/mildew spots. Some interiors of laminate cabinet shelves and their doors were soiled. Flooring under cabinets/corners was soiled in some areas...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on July 21, 2023 to evaluate completion of Item #33 on this report. Follow-Up: 07/21/2023
3-501.17; Priority Foundation; Facility receives some packaged food from another permitted facility in Wake County (owner of Deja Brew has another food-service establishment). Boiled eggs are tagged with a discard date of (10/13). TCS food should not have a shelf life longer than 7 days. Assorted cut melon containers were lacking a date and quiche was lacking a date as well. All ready-to-eat, time/temperature control for safety food (TCS food) products must be date marked if held for more than 24 hours. The day of preparation shall be counted as Day 1 and held at 41F or below for a maximum of 7 days. VR- EHS will return to verify compliance of this item.
1.5
42.
3-302.15; Core; Avocados for use at the sandwich prep cooler still have SKU stickers remaining. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers, and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers are removed during the washing process.
0.0
45.
4-903.11(A) and (C); Core; 1)Several boxes of single-service items are being stored directly on the floor in the back prep room. Employee stated that these items are no longer used by the facility and have switched to new cups and lids. Remove these items from facility if they are not going to be used. 2)Disposable cups being stored under plumbing of handwashing sink near the drive-thru area. 3)Water cups for self-service with mouth-contact parts exposed to potential contamination and stored in direct contact with the counter. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Store boxes off of the floor at least 6 inches. Store articles away from plumbing fixtures and potential drip contamination. Store water cups in a protected location if accessible to customers.
1.0
49.
4-601.11(B) and (C); Core; 1)Interior of some cabinets are in need of cleaning. 2)Syrup holder on counter near keg cooler with accumulation of sticky residue. 3)Interior of bagel oven has food debris accumulation and should be cleaned. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
1.0
55.
6-501.11; Core; Repair paper towel dispenser at the handwashing sink located near the drive-thru area. It is currently hanging off of the wall. Physical facilities shall be maintained in good repair. Ensure the paper towel dispenser is properly affixed to the wall.
0.0
56.
6-305.11; Core; Employee personal items being stored on shelving in the drive-thru area. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Designate an area for employee belongings in the drive-thru section.
0.5
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 **VR- EHS will return on 10/13/2022 to verify compliance of item #23 of this report. Follow-Up: 10/13/2022
2-102.12 (A); Core; No one on the shift, including the Person In Charge, was a 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. Ensure that the person in charge obtains the food protection manager certification.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
43.
3-304.12; Core; Scoop with handle in containers touching product of dried fruit, brown sugar, and ice. During pauses in food prep or dispensing, utensils shall be stored in the food with their handles above the top of the food and the container. Do not allow handles to contact food.
0.5
45.
4-903.11(A) and (C); Core; Multiple boxes of single-service items being stored directly on the floor in the back prep room. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6 inches above the floor where they are not exposed to splash, dust, or other contamination. Keep these items off of the floor. *Full points deducted for repeat item.
1.0
47.
4-501.11; Core; Repair hinge on left door of undercounter cooler. The door of this cooler is hanging and there is a minor gap allowing warm air to enter unit. Repair handle to cabinet under handwashing sink near drive-thru. Equipment shall be maintained in a state of good repair and condition. Repair/replace these items.
0.5
49.
4-601.11(B) and (C); Core; 1)Interior and wire shelving of cooling/cold-holding equipment are soiled, including some gaskets. 2)Shelving above prep cooler with accumulation of crumbs. 3)Syrup holder on counter near keg cooler with accumulation of sticky residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean. *Full points deducted for repeat item.
1.0
55.
6-501.12; Core; Dust accumulation on return vents located above 2-door reach-in cooler in back prep area and on return vent above ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these vents.
0.5
55.
6-501.114; Core; Dishwasher located in establishment is no longer in-use and facility has since been using the 3-compartment sink to clean and sanitize dishes. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Repair this dishwasher or have it removed from facility.
0.0
56.
6-305.11; Core; One employee phone being stored on the prep table in back of house. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Designate an area for employee belongings. CDI- Phone removed before EHS could mention to PIC.
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 *Information sent to dejabrewcoffeenc@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
