notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were stored hanging in the dry storage area; and on preparation tables. Store wet wiping cloths in sanitizer in between uses. CDI-Cloths were moved to sanitizer buckets with 200ppm quaternary ammonium solution.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 A; Core; Uncovered aluminum pans were stored next to hanging wet wiping cloths. Store single use items so they are protected. CDI-Pans were voluntarily discarded. Cloths were moved to laundry.
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 Cutting Surfaces (Core); Several cutting boards have deep cuts and scores. Maintain cutting boards smooth and easily cleanable; and replace cutting boards when they can no longer be effectively cleaned and sanitized. Replace or resurface 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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Shredded lettuce and cut tomatoes were holding 55F on ice in the kitchen. TCS foods must be held cold at 41F or below. CDI-Foods were voluntarily discarded. Recommend using Time as a Public Health Control; or storing food in the cooler rather than relying on ice setup.
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 Cutting Surfaces (Core); Several cutting boards have deep cuts and scores. Maintain cutting boards smooth and easily cleanable; and replace cutting boards when they can no longer be effectively cleaned and sanitized. Replace or resurface 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink compartments had residue build up. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-3-compartment sink was cleaned and sanitized.
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.
4-501.114; Priority; Quaternary ammonium solution at the 3-compartment sink and in sanitizer buckets was not measure-able. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer was remade to be 200ppm quaternary ammonium.
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.
4-501.11; Core; Refrigerator has water that runs out of the front to the floor when doors are opened. Pans are kept on the floor to collect water. Repair is needed. Redirect condensation. Do not store pans of food in the water that pools inside the refrigerator.
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 insufficient. Provide 50 foot candles of light anywhere food is prepared or knives are handled. Restore lighting to out fixture in the cooking area. Consider the program with Duke Energy to convert lights to LED.
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.
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; Shelf above the stove is heavily soiled. Legs of equipment are not clean. Refrigerators need cleaning. Can opener and mount on the table are not clean. Maintain equipment 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.
6-501.12; Core; Floor is not clean in areas; especially under equipment; refrigerators. Maintain floor and walls 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.
3-302.11; Priority; Sheet pans of raw hamburger patties are stored on the center shelf of the freezer with macaroni and cooked food. Store raw meat separate; below cooked and ready to eat food. Recommend using the speed rack with sheet pans inside the freezer. Owner suggesting adding additional shelves to the shelving unit with only three shelves currently; to have space for the raw meat. Meat was moved to the walk in cooler bottom shelf. New storage order sign posted to the walk in freezer door today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Refrigerator has water that runs out of the front to the floor when doors are opened. Pans are kept on the floor to collect water. Repair is needed. Redirect condensation.
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 insufficient. Provide 50 foot candles of light anywhere food is prepared or knives are handled. Restore lighting to out fixture in the cooking area. Consider the program with Duke Energy to convert lights to LED.
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.
5-205.11; Priority Foundation; Milk Crates are stored on the floor at the handwashing sink with produce. Keep handwashing sink accessible. Milk crates; onions and potatoes were moved today.
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.
4-602.11; Core; Dry food containers are heavily soiled. Pretzel salt container has dark grime. Flour bin is not clean. Regularly clean the dry food containers. . Refrigerator lids are heavily soiled. Remove if possible to clean them at the ware washing sink as needed. Clean the refrigerator lids as often as needed to maintain them clean. The refrigerator lid was removed from the one closest to the fryers today and taken to the ware washing sink.
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.
3-304.12; Core; Portion cup is submerged in the cheese sauce. Use a serving utensil with a handle that extends out of the food and out of pan. Do not leave a cup inside the food.
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.
4-501.11; Core; Refrigerator has water that runs out of the front to the floor when doors are opened. Pans are kept on the floor to collect water. Repair is needed. Redirect condensation.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Surfaces are not clean. Shelves (especially in the cooking area with the microwave) are heavily soiled. Electronic order devices (iPad; etc) are not clean in the kitchen. Equipment needs cleaning including pipes and surfaces to the left of the fryer.
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; Floor is heavily soiled in areas. Walls are dusty; especially in the cooking area. Ceiling vent is dusty. Maintain physical facilities 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting is insufficient. Provide 50 foot candles of light anywhere food is prepared or knives are handled. Restore lighting to out fixture in the cooking area. Consider the program with Duke Energy to convert lights to LED.
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.
3-302.11; Priority; Raw shell eggs were stored above ready to eat foods in the first prep cooler. Raw chicken removed from commercial packaging was stored above raw beef and ready to eat foods in the walk in freezer. Raw beef was next to and above cooked foods in the walk in freezer. Raw animal foods shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures. CDI-Items in units were rearranged. Storage chart was provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Test strips available for quaternary ammonium were discolored and missing color compare chart. An accurate method of testing sanitizer solution shall be available. Purchase new test strips and send picture to (919) 210-5228 or jamie.phelps@wake.gov.
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.
4-602.13; Core; Shelving throughout kitchen is soiled. The interior of prep coolers were soiled. The hood filters above the grill line were soiled. Non food contact surfaces of equipment shall be maintained clean. Increase cleaning frequency of equipment to avoid build up of residues.
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.