notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager until after inspection..- PIC shall be a certified food protection manager.- Manager is in the process of getting main chef certified. Documentation provided
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-903.11 (A); Core; Observed dishes being stored on bottom shelves with food debris in them.- Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.- Please do not store where they can be splashed or find a way to protect them
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; The sides of equipment; handles to cold units; and gaskets need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at the frequency to preclude accumulation of soils.- Please clean items more frequently to prevent buildup.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.11; Core; Observed black residue buildup inside ice machine.- In equipment such as ice bins they shall be cleaned at the frequency necessary to preclude accumulation of soils or mold.- Please clean ice machine and do so more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.12; The spices and oils on the make line did not have a label.- When removed from bulk supply spices and oils shall be labeled with the common name of the product.- Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14(B); Core; Sanitizer buckets were at 0ppm.- Cloths shall be stored in between uses in a chemical sanitizer at the proper concentration.- CDI; buckets made again to proper concentration
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Cleaning is needed on the walls throughout do to buildup of splash.- Physical facilities shall be kept clean.- Please clean walls throughout
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-101.11; Priority Foundation; No person in charge was present during the inspection.- The person in charge shall be present at all hours of operation.- Please ensure that a person in charge is present at all times food is being handled.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- PIC shall be a certified food protection manager.- Please make sure there is a person in charge present with a certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-601.11(A); Priority foundation; The waffle maker had a lot of build up on it and in it that needs to be cleaned.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be cleaned
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.12; The spices and oils on the make line did not have a label.- When removed from bulk supply spices and oils shall be labeled with the common name of the product.- Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed food in the floor in the walk in cooler and in the food prep area.- Food shall be at least 6 inches above the floor.- CDI; items were moved to a shelf.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.12; Core; The cutting boards have heavy and black scratches in them.- Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.- Please resurface/replace cutting boards.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Buildup on the shelving on the walk in cooler shelves and outside of waffle makers.- Nonfood contact surfaces of equipment shall be cleaned at the frequency to preclude accumulation of soils.- Please clean items more frequently to prevent buildup.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11 (B) and (C) Waffle makersCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Waffle makers; underneath waffle makers and microwave had food crumbs/debris under them. Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils. Keep items clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(A) The opener blade and soda gun at the bar has build-up. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean these items and sanitize.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.14(A) The shredded chicken made at 8:00am temped at 52 degrees F at 3:15pm. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) The shredded chicken made at 8:00am temped at 52 degrees F at 3:15pm. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Follow cooling procedure on handout.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.15 Shredded chicken was covered with plastic which retains heat in the food product. There was also too much chicken in the container to quickly cool. Use methods such as open/vented/uncovered shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Shredded chicken was covered with plastic which retains heat in the food product. There was also too much chicken in the container to quickly cool. Use methods such as open/vented/uncovered shallow pans; large ice baths and active stirring. Portion the chicken in smaller amounts to facilitate cooling. Cold air must flow around product to remove the heat. -Pf .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.13 (A); (B); (C ) Beef was being thawed in standing water. Use approved thawing methods. Pf Thaw foods in a container with continuously running cold water over the food. CDI-Food was moved to a container with cold continuously running water to thaw properly.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.114; Priority; There was no sanitizer residual at the 3-compartment sink when checked with test paper. Maintain quaternary sanitizer to 200-400ppm when washing/sanitizing dishes and utensils. CDI - The sink vat was emptied and fresh sanitizer of proper strength was added.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Milk was 61 degrees F; unsalted butter was 55 degrees F; sausage; cut tomatoes and ham were 47 degrees. Maintain cold foods to 41 degrees F or below. CDI - Foods were placed in refrigerator and lids closed on make-line units.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; Carnitas with a date of 6/8 were in the refrigerator. Pinto beans and black beans with a date of 6/7 and beef with a date of 5/30 were in the walk0in cooler. Foods may be kept for 7 days. Day 1 is the date prepped and placed in refrigeration. CDI - Foods were discarded by manager.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; The consumer advisory is not correct. The first sentence should read; " * Items may be served raw or undercooked." Make sure to put an asterisk (*) at the beginning of the sentence. The sentence currently on the menu is correct and should be the second sentence. This MUST be corrected by Friday; June 28th. You may take a photo of the corrected statement on the menu and text or email to me at 919-868-9250 or Lmccoy@wake.gov
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Pancake mix; hushpuppy mix and grits were stored in opened bags. After opening package; store in a sealed plastic zip-loc type bag or in a labeled; covered container. CDI-Foods were transferred to food storage bags and zipped shut.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; The detergent water was 96 degrees F during washing. Maintain detergent water to 110 degrees F minimum. CDI - The water was emptied and remade to the proper temperature during the inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.113; Core; The dumpster lids on top are missing. Contact GFL to request repair or replacement of dumpster.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.