2-102.12 (A) The PIC is not a certified food protection manager. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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.
4-901.11: Core: Some bowls and pizza dough pans are stacked wet. Air dry before stacking or cross stack food containers. CDI-The food containers were re-arranged.
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.
6-301.11 Priority foundation: No hand soap at the hand sink by the ice machine. Hand soap shall be provided at hand sinks. Soap was provided once REHS spoke to PIC. 6-301.12 Priority foundation: No paper towels at the hand sink by the ice machine. Paper towels or hand drying device shall be provided at hand sinks. Paper towels were provided once REHS spoke to PIC.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 4-703.11 Priority: The dish machine has less than 50ppm of chlorine. The dish machine shall have a minimum of 50ppm of chlorine. WashCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 Priority: The dish machine has less than 50ppm of chlorine. The dish machine shall have a minimum of 50ppm of chlorine. Wash; rinse and sanitize dishes/utensils and equipment at the 3 compartment sink until repaired. A follow-up will be conducted by REHS on April 6th.
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.
3-501.16(A)(1) Priority: Fries are 119F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. CDI-The fries were voluntarily discarded. This is a repeat item.
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)(2) Priority: Sausage is 47F and pizza sauce is 52F in the pizza prep refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-TCS food in the pizza prep refrigerator was placed on an ice bath.
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.
5-501.111 The cardboard dumpster is missing lids. Keep dumpsters in good repair.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: Facility does not have written procedures for vomiting and diarrhea clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- REHS emailed written procedures to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) Priority: Fries are 124F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. CDI-The fries were voluntarily discarded.
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)(2) Priority: Marina sauce is 43F to 58F in the make line. Maintain TCS foods in cold holding at 41F or less. CDI-The marina was placed in an upright refrigerator that is 41F.
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.
4-302.12 Priority foundation. No refrigeration thermometer in the chicken prep refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. CDI-A thermometer was placed in this refrigeration unit during the inspection.
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.
6-301.11 Priority foundation: No hand soap at the hand sink in the dish room. Hand soap shall be provided at hand sinks. Soap was provided once REHS spoke to PIC. 6-301.12 Priority foundation: No paper towels at the hand sink in the front prep area. Paper towels or hand drying device shall be provided at hand sinks. Paper towels were provided once REHS spoke to PIC. 5-202.12 Core: Hand sinks in the employee restrooms are between 74-86F. Provide at least 100F water at hand sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(2) Priority: Marina is 49F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. Marina was moved to a refrigerator that is 41F.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: Facility does not have written procedures for vomiting and diarrhea clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed written procedures to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 5-205.11 (A): Priority foundation: A large rolling cart is placed is blocking access to hand sink in the back prep room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rolling cart was moved away from the hand sink once REHS spoke to PIC. 5-202.12: CoreHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A): Priority foundation: A large rolling cart is placed is blocking access to hand sink in the back prep room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rolling cart was moved away from the hand sink once REHS spoke to PIC. 5-202.12: Core; Hand sinks in the restrooms are 70F. Provide at least 100F water at hand sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 4-302.12Priority foundation: No thermometer in the pizza prep refrigeratorEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12Priority foundation: No thermometer in the pizza prep refrigerator; in the chicken prep refrigerator and the grill drawer refrigeration unit. Provide thermometers in refrigeration units. Thermometers were provided once REHS spoke to PIC.
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.
5-205.11; Priority Foundation; The handwashing sink near the ovens was blocked with a rolling cart. The handwashing sink at the dish machine was blocked with a broom. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The items were moved away from the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.114; Priority; There were a few dishes that were stored as clean that were greasy to the touch. There were some dishes that were stored as clean that had food debris on them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the dish machine and washed again. The dishes that were not clean was not severe enough to take full credit.
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; A container of eggs were being held at 49F and roasted mushrooms were being held at 47F. These potentially hazardous foods must be held hot at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There was a bottle of air fresher stored above a food prep area. Toxic materials must be stored so they can not contaminate FOOD; Equipment; Utensils; Linens and Single- Service Items. CDI... The air fresher was moved.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. There were several metal pans and black food trays that were stacked wet. This is a repeat item.; 4-903.11(A); (B) and (D); Core; There were several dishes that were clean that were stored in a dirty containers. Clean dishes must be stored in a clean; dry location. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. CDI.. The dishes were placed back at the dish machine to be washed again.
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.
6-501.12; Core; Clean the floor near the food prep area and near all cooking equipment. Physical Facilities shall be cleaned as often as necessary to keep them 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); Priority Foundation; There were several dishes that were stored as clean that had food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
5-205.11; Priority Foundation; The handwashing sink in the dish machine area was blocked with a cart. A handwashing sink must be accessible at all times for employee use. CDI.. The cart was moved away from the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-903.11(A); (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes were stored on dust pan handles. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. CDI.. The dishes were placed at the dish machine to be washed again.; 4-901.11; Core; There were several metal popcorn pans that were stacked wet. There were several plastic containers that were stacked wet. Cross stack the dishes to allow the air-drying process to take place.
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.
6-501.11; Core; The floor in front of the dish machine is starting peel. Physical Facilities shall be maintained in good repair.
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.
3-302.15; Core; There were stickers on the clean avocadoes. Clean fruits and vegetables must have the stickers removed. This was a general comment on the last inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.11; Priority Foundation; There was one handwashing sink near the stove that did not have any handwashing soap at the sink. Each handwashing sink must be provided with a supply of hand cleaning liquid; or powder. Even if the sink is not used often all handwashing sinks must have hand soap provided. CDI.. Handwashing soap was placed at the sink.; 6-301.12; Priority Foundation; The handwashing sink near the stove did not have a hand drying provision. Each handwashing sink must be provided with a hand drying provision. CDI.. paper towels were placed at the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach 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; In a cold hold unit Chicken was held at 52F; Raw Eggs were held at 50F; Cheese was held at 52F; Grilled onions were held at 53F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F.
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.
4-903.11(A); (B) and (D); Core; There were several metal popcorn pans that were stacked wet. There were several plastic containers that were stacked wet. Cross stack the dishes to allow the air-drying process to take place. This has been a repeat item on the last three inspections.
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.
minorCode 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; Clean the shelves at the food prep areas. Clean the storage shelves. Clean around the cooking equipment. Clean the gaskets on the cold hold units. Clean the shelves that hold the cutting boards. Equipment must be kept free of an accumulation of dust; dirt; Food; residue and other debris.
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.