| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Food protection manager was not available during inspection. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. PIC advised. ***REPEAT VIOLATION*** |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
The hand washing sink was being used to store cleaning supplies and gloves. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. The PIC removed these items and has been advised. ***CORRECTED DURING INSPECTION (CDI)*** |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 Cooking and Baking Equipment - C
The interior surfaces of the microwave are soiled and shall be cleaned. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. Increase cleaning frequency to as needed, but at least every 24hrs. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests
Flies observed in throughout establishment. The PREMISES shall be maintained free of insects, rodents, and other pests. Review and revise pest control measures. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employees do wear hair restraints during food preparation. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Hair restraints shall be worn during food preparation. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation
Wet wiping clothes were stored on the counter. Several soiled dry wiping clothes were stored on the counters. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (D) Dry wiping cloths shall be free of FOOD debris and visible soil. PIC advised to stored wiping clothes according to the regulations. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces
The cutting boards are severely discolored and deeply scratched. 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. PIC advised to resurface or replace cutting boards.
4-101.19 Nonfood-Contact Surfaces (C)
The interior of the smoothie compartment where blender is used is lined with a foamy material that is soiled and coming apart. Employee stated this foam was installed to reduce noise in the café coming from the blender. The nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Replace this material with an appropriate material or cover it with a material that can be easily cleaned such as plexiglass or vinyl. Part of this surface has been covered but the top is still exposed. ***REPEAT VIOLATION*** |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The exterior and interior surfaces of the reach refrigeration and freezer units, coffee grinder, smoothie station, sandwich station, and microwave are soiled and shall be cleaned. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. ***REPEAT VIOLATION*** |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability
Several cardboard boxes are stored on the floor in the storage room and in the prep area. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. Store cardboard above the floor until discarded. |