4-501.11; Core; Observed a large tear in the reach-in cooler door gasket/door seal. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged door gasket before the next 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.
3-501.16(A)(1); Priority; The containers of egg waffle sandwiches and tater tots on the lunch line and in the second hot-holding cabinet were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above; see temperature table. CDI - Foods were removed and placed into the other warmer to reheat; REHS recommends calling technician to see if this hot-holding cabinet is functioning normally. Until issue is addressed; do not store foods in this unit.
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; Containers of cut honeydew melons were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Ice bags were added to allow for cooling on lunch-line and other containers of cut melons were moved into freezer for rapid 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15(B); Core; Observed cooling cut honeydew melons cooling in closed containers with tight lids in a refrigerator. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Containers moved to freezer and lids adjusted to allow for better heat transfer; discussed better 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.
5-501.115; Core; Observed several old; nonfunctional CRT TVs and metal equipment stored outside the dumpster area on the ground. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Have the school maintenance remove these TVs before the next inspection; Wake County Solid Waste drop-off sites can be found on the website: wake.gov/departments-government/solid-waste-management Repeat.
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.
5-501.115; Core; Observed several CRT TV's and metal equipment stored outside the dumpster area on the ground. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove these TV's before the next inspection; REHS recommends contacting Wake County Solid Waste Management for guidance on proper disposal. Repeat.
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.
5-501.115; Core; Observed a large number of CRT TV's stored outside around the dumpster area; the large amount of pollen and dust on these items indicates they have been left outside for an extended period of time. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove these TV's before the next inspection.
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.
6-501.11; Core; Observed rust buildup spots on the stainless steel floor of the walk-in cooler; possibly due to water that appears to be leaking from the wall in the far corner. Physical facilities shall be maintained in good repair. Repair rusting spots and address source of potential leak.
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.
3-501.18; Priority; Observed bag of mozzarella opened on 3/19/25. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
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; Core; Observed quat sanitizer less than 100PPM in bucket. Quat sanitizer shall register 200-400PPM Solution replaced 300PPM.
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 Core; Observed buildup of dust inside ceiling vent. 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.
3-501.18; Priority; Observed bag of mozzarella opened on 10/16/24. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
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
Priority Foundation; Observed recently prepared green beans and marinara sauce cooling while tightly covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination.
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.
5-501.114; Core; Drain plug not available on trash dumpster. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Contact service provider to obtain a plug.
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; Double oven that has recently been replaced; serving line; and hot box are nonfunctional and kept in the kitchen/back room. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. PIC to follow-up with the removal of these pieces of equipment. 6-501.11 Core; Cold box on the line is missing screw for the door hinge. Tall hot holding cabinet door handle is broken. 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; Whole pears observed in metal containers in the walk-in cooler with SKU stickers still remaining. When asked; employee stated that the pears have already been washed in water. Raw fruits and vegetables shall be thoroughly washed in water to remove soil; stickers and other contaminants before being served or offered for human consumption in ready-to-eat form. This does not apply to whole; uncut; raw fruits and vegetables and nuts in the shell; that require peeling or hulling before consumption. Remove stickers during the washing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.114; Core; Double oven that has recently been replaced; serving line; and hot box are nonfunctional and kept in the kitchen/back room. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. PIC to follow-up with the removal of these pieces of equipment. *Full points may be deducted on next routine inspection if violation still occurs.
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; Double oven; serving line; and hot box are nonfunctional and kept in the kitchen/back room. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. PIC contacted supervisor before Thanksgiving break; around November 14th; to follow-up with the removal of these pieces of equipment.
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 is dim in the walk-in cooler. At least 10 foot candles are required at a distance of 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. A service request was submitted during the inspection to have the light bulbs replaced in this unit.
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.