notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - when coolings boiled eggs stored in plastic containers need to be vented when cooling.observed large amount of condensation inside containers eggs at 47-49F. .
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) observed employee items above preparation surface that needed to be relocated. Items such as speakers ear phones etc
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.
notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Observed raw chicken stored over lamb and beef inside the walk in cooler. CDI byt rearranging speed rack so chicken and duck breast were on the bottom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf - PIC par cooks pork chops in vacuum sealed packages by the method of Sous vide to a temperature of 125F. Once pork chops reaches 125F it is removed from packaging and placed in walk in to cool to 41 F. When pork chops are removed form walk in they are placed in the cold drawer where they will be fully cooked when ordered. PIC needs to have written procedures for the process of non continuous cooking with Approval from wake county Health Department. Discussion with owner about process. Owner informed me that was the last batch of pork chops (in the cold drawer at 40F) due to pork chops being removed from the menu.
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 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of boiled eggs in walk in cooler inside of a tightly plastic container at a temperature of 61-65F. Ensure that when items are being cooled inside plastic container that the lid is cracked and cool air can flow in and around product. CDI by removing lid from container and placing directly into service before the two hour parameter for cooling.
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw meat; container of shellstock (mussels) on the floor of the walk in; and two bags of dry food goods on the floor of dry storage. CDI by placing food items on shelf. Did not that a large food delivery was made at the beginning of the inspections.
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.
5-103.12 Provide water under pressure to all fixtures.-Pf Observed hot water at rear handsink that was not sufficient in pressure to effectively wash hands. PIC informed me that it was a problem with the internal faucet mechanisms and he had anew faucet in his office that will replace the faulty faucet before the end of the day.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Sliced roast beef was placed into a large deep container with a tight lid after slicing. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Lid was removed. Meat was moved to a shallow container. .
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.
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; Tomatoes were stacked over fill line in the prep unit; and were holding 45-55F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Tomatoes were moved to walk in cooler to chill; as they were only placed into the unit a few minutes ago.
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.
4-501.12; Core; The red cutting board had deep scores; and plastic peeling around the entire edge. Cutting surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized due to wear. CDI-Cutting board was voluntarily discarded.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods (house Ceasar; and cut tomatoes) cooling in the reach in cooler were placed in containers with tight fitting lids. Foods shall be left uncovered when cooling; if it can be protected from contamination. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. CDI-Lids were removed; and food was placed on the walk in cooler to allow rapid cooling. Discussed cooling methods with PIC.
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.
3-501.14; Priority; Soup stock cooked yesterday was holding 67F in the walk in cooler today. Grits cooling in walk in cooler were cooling at a slow rate of 1 degree in 20 minutes. TCS (Temperature/Time Control for Safety) foods shall be rapidly cooled after cooking from 135F to 70F within 2 hours; and from 70F to 41F within 4 hours for a total of 6 hours cooling time. CDI-Soup sock was voluntarily discarded. Grits were removed from the container and spread out on a tray to facilitate faster cooling.
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.
3-501.16(A)(1) ; Priority; Meat in the steam table next to the grill was holding 128-150F. Unsalted butter in the same unit was holding at 62F. TCS foods shall be hot held at 135F or above. CDI-Meat was allowed to be reheated to 165F. Butter was melted to 135F.
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.
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; Grilled onions stored in an ice bath on the counter were holding 60F. TCS foods shall be cold held at 41F or below. CDI-Onions were placed into the reach in freezer to chill rapidly. Ice bath did not have enough ice; and was corrected.
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; Lobster bisque made 1/22/24 was still available for service in the prep cooler. Ready to eat; refrigerated; TCS foods shall be discarded within 7 days of preparation or opening from commercial packaging. CDI-Bisque was voluntarily discarded. ; 3-501.17; Priority Foundation; A few foods requiring date marking; including garlic confit and risotto; did not have a preparation date. Refrigerated; ready to eat; TCS foods shall be marked with the date of preparation; or of being opened from commercial packaging. CDI-Foods were date marked.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods cooling in the walk in cooler were placed in deep containers with tight fitting lids. Foods shall be left uncovered when cooling; if it can be protected from contamination. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. CDI-Lids were removed; and food was placed on a baking sheet to allow rapid cooling. Discussed cooling methods with PIC.
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.