notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. No active food preparation observed. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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.
3-501.17; Priority Foundation; Date-marking missing on opened container of oatmilk in the walk-in cooler. Datemark missing on opened container of sour cream in the WXYZ Lounge kitchen prep unit. When asked; PIC knew opened-on date of sour cream; but it is on day 8; and oat milk opened-on date unknown. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unknown prep date items; and past 7-day items voluntarily discarded by PIC during inspection. [REPEAT]
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.
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; Some residue accumulation in low cold-hold unit in WXYZ Lounge kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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)(2) and (B); Priority; Cold-Holding: Sausage patties in prep unit at 42.5F. Shell eggs in wide open pan in top section of prep unit at 47.7F. PIC stated the shell eggs were part of recent delivery. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Sausage patties voluntarily discarded by PIC during inspection. Shell eggs moved to walk-in cooler for active cooling. Have prep unit serviced to reduce temperature so all TCS foods maintained at 41F and less. Recommend narrower deep metal pan with pan lid for storing the shell eggs for improved temperature control. Recommend individual plastic pan lids that have built-in handle for use at the prep line (flat lids are designed for storage).
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.
3-501.17; Priority Foundation; Date-marking missing on multiple opened containers of hummus; pimento cheese; and guac salsa in the WXYZ Lounge kitchen prep unit. Cut cucumbers dated 6/5 appear slimy. Cooked chicken dated 6/1; tomato in oil dated 5/18. Unclear labeling if consistently using prep date or toss date for items that are dated. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unknown prep date items; past 7-day items; and cucumbers voluntarily discarded by PIC during inspection. [REPEAT]
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.
3-302.12; Core; In WXYZ Lounge kitchen; labeling missing on squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
3-304.12; Core; No-handle single-service cup left as scoop in container of corn salsa at the prep line. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Container removed/discarded during 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.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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. Resurface or replace the board. [REPEAT] 4-101.19; Core; In WXYZ Lounge kitchen; Ice scoop holder soiled and broken; cracked apart in a couple places. 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. CDI- Replace the damaged ice scoop holder and maintain 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; PIC is unable to locate a testing device (thermal labels or plate simulating temperature disk) for testing sanitizing rinse of dish machine. PIC stated they have a plate-simulating temperature disk. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- A few 160F therma-labels provided. Find your plate simulating temperature disk. [REPEAT]
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee pack stored on low shelf with cutting boards. In WXYZ Lounge kitchen; employee jacket and sweater stored hanging on the dry goods rack. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Recommend adding conveniently located storage cubbies/lockers for employees.
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.
4-501.114; Priority; Sanitizer concentration too high at the 3-comp sink; measured at 500+ppm quat. Sink not in active use when measured. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- PIC to call repair service to adjust and test sanitizer. Sanitizer to be manually adjusted and tested until repairs complete.
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.
3-501.17; Priority Foundation; Date-marking missing on multiple milks and pre-chopped cantaloupe opened previous days. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Items known to be opened 2 days ago had date added. Unknown prep date item voluntarily discarded by PIC during inspection. [REPEAT]
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- PIC to invert containers food-side down after cleaning surface.
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.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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. Resurface or replace the board.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; PIC is unable to locate a testing device (thermal labels or plate simulating temperature disk) for testing sanitizing rinse of dish machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. Obtain 160F thermal labels or plate simulating temperature disk for testing sanitizing rinse of dish machine within 10 days and text picture of correct test strips or turned on temperature disk obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT]
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); Core; Debris/residue accumulation along wire shelving in walk-in cooler; in ice scoop holder; and along kitchen storage shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]
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.
5-501.115; Core: Loose litter on ground around the dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. 5-501.116; Core; Grease receptacle with oily residue buildup along top and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.
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.
6-501.114; Core; A tall cold-hold unit and short prep unit are stored in back kitchen; no longer used for intended purpose; limiting storage space and may provide harborage for pests. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Recommend replacing these items with tall storage rack to provide space for storage and dish drying. [REPEAT] 6-501.11; Core; In mens restroom; large area of wall damage under the second urinal; with several tiles missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the wall so smooth and cleanable.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting in mens restroom is dim. Maintain lighting in restrooms to at least 20 foot candles (215 lux) of lighting. Repair the light.
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.
No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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.
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink; actively used; measured at 0ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- PIC calling repair service. PIC to manually adjust and test sanitizer until repairs complete. PIC will text REHS when repairs complete with pic of sanitizer test strip results.
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.
3-501.17; Priority Foundation; Date-marking missing on TCS foods prepared previous days including oatmeal; opened cow milk; opened oat milk; opened commercial salsa. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unknown prep date items voluntarily discarded during inspection by PIC.
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.
2-303.11; Core; Food handler wearing large watch/bracelets. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. PIC educated on Food Code requirements. Ensure food handlers follow Food Code requirements. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; PIC has wrong thermal labels (180F) for testing sanitizing rinse of dish machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. obtain 160F thermal labels within 10 days and text picture of correct test strips obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT]
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); Core; Wire shelving in walk-in cooler with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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.
6-501.114; Core; Short prep unit stored in kitchen; stored not used; limiting storage space. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Recommend replacing this item with tall rack for dish storage and drying.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee pack and other personal items stored up on food prep/storage counter. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Recommend adding conveniently located storage cubbies/lockers for employees.
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.
6-301.11; Priority Foundation; Dish machine area handwashing sink out of hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- PIC to refill handsoap.
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; Cold-Holding: Several TCS foods in front grab-go cooler cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. Have this unit serviced to reduce temperature so all TCS foods maintained at 41F and less.
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
3-306.11; Priority; Unwrapped apples offered in customer self-service area. FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. CDI- Apples washed and wrapped in plastic wrap before returning to self-service area.
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.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Food handler educated on Food Code requirements. Ensure food handlers follow Food Code requirements.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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. Resurface or replace the board. [REPEAT]
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; PIC has wrong thermal labels (180F) for testing sanitizing rinse of dish machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. obtain 160F thermal labels within 10 days and text picture of correct test strips obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager.
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.
4-501.12; Core; Cutting boards heavily scored. Resurface or replace cutting boards. ; 4-501.11; Core; Freezers not in use are being used for storage. Equipment shall be maintained in good repair. Repeat.
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.