Wake Cup Gets Conditional Pass on Health Inspection

Observed a wastewater leak at the drain line beneath the right side compartment at the three-compartment sink. Repair the leak.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Observed mold on the baffle inside the ice machine. Clean the mold.

The operator is cooking greasy foods such as bacon, sausage, and eggs on a panini press that is not located beneath an approved type I ventilation hood. Cease cooking greasy foods on the panini presses.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

Observed a submerged drain pipe at the floor sink beneath the three-compartment sink. Elevate all drain pipes at least 1 inch above the rim of the floor sink.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured tiramisu at 44F inside the countertop display cooler. The operator turned the cooler temperature down to bring the tiramisu into compliance. Measured half & half at 49F and milk at 66F inside the undercounter cooler beneath the espresso machine. These cartons were open and were being taken in and out of the cooler as drinks are made and had been open for less than two hours. These foods were brought into compliance by moving them to a Time as a Public Health Control (TPHC) process and implementing a 4-hour time mark. Measured cut tomato at 55F stored on ice by the left-side panini press. The tomatoes had been out for 2 hours. The operator moved the tomatoes to the cooler below.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

The operator had food handler cards available for one employee, but not all of them. Require all employees to obtain food handler cards. Maintain evidence of certification onsite and available for review.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

The operator had food handler cards available for one employee, but not all of them. Require all employees to obtain food handler cards. Maintain evidence of certification onsite and available for review.