3-501.16(A)(2) Priority: The 1/2 and 1/2 is 52F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The 1/2 and 1/2 was placed in the walk-in cooler.
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 3-302.12 Core: Unlabeled container of flour. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Core: Unlabeled container of flour. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI-The flour was labeled.
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 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) - Noted Consumer Advisory missing for made to order Ribeye Steak and Salmon listed on both the Dinner and Lunch menus. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Person in charge must provide a copy of revised menu to EHS by December 22nd. Please contact EHS at (984) 239-1105 or tracie.davis@wake.gov if you have any questions.
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 (C) - Noted cutting boards are deeply scratched in the kitchen area. Replace noted cutting boards. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Need to replace the rusted out storage racks inside the walk in cooler. Ensure all equipment is 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Noted mold-like build up along walls spaces behind the chemical dish machine. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Need repair and regrout floors throughout the facility. Also noted hole in the FRP wall panel above the dish washing area. Have noted areas repaired to ensure spaces are easily 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.
3-501.16 (A)(2) and (B); Priority; Noted raw liver was temping between 47-48 F and stuffed crab was temping between 48-49 F in the work top cooler (on the far right)near the deep fryer. Keep all TCS at or below 41F when kept cold. The liver and stuffed crab were iced down.
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- Observed a bag of carrots being stored on the floor in the walk in cooler. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11- Observed a bag of carrots being stored on the floor in the walk in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Need to replace the gaskets on the walk in freezer and 2 door reach in cooler unit. Noted an accumulation of ice build up along interior ceiling of the walk in freezer unit and condenser unit line.
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 3-501.15 Priority foundation: Chicken is cooling in containers that are greater then 4 inches thick. 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 Priority foundation: Chicken is cooling in containers that are greater then 4 inches thick. 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. The chicken was moved to containers less then 4 inches deep and placed on 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.
3-304.14; Core; A wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths bucket with chlorine shall be between 50-200ppm. The wiping cloth bucket sanitizer was remixed once REHS spoke to PIC. ; 3-304.14; Core; Wet wiping cloths on prep surface. Store wet wiping cloths in sanitizer mixed to the manufacturer's instructions. Wet wiping cloths were placed in sanitizer once REHS spoke to PIC.
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.
2-301.15; Priority Foundation; An employee washed his hands at the dish sink. Food employees shall wash hands in the hand sink not at the dish sink or at the prep sink. REHS spoke to this employee and he washed his hands at the hand 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.
3-304.14; Core; Wet wiping cloth on the prep table. Wet wiping cloths shall be stored in sanitizer mixed to the manufacturer's specification when not in use(50-200ppm for chlorine). A Sanitizer bucket was made and wiping cloth placed in it once REHS spoke to the PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Unlabeled grill cleaner in a spray bottle. Label all working containers once taken from bulk supplies. Once REHS spoke to PIC he labeled the spray bottle.
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.
3-501.13 ; Priority Foundation; Shrimp is thawing in standing water. Thaw TCS food in cool running water; thaw in refrigeration units or thaw in the microwave as part of the cooking process. Cool running water was turned on over the shrimp.
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.