notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- 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.
3-403.11; Priority; Batch of gumbo reheating past 2 hour mark reached a temperature of 116F-130F. TCS food that is reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding shall be done rapidly and may not exceed 2 hours. CDI- Gumbo was voluntarily discarded. Knob on unit no longer has indicating numbers. Ensure unit is turned to a higher setting and temperature is monitored to ensure 165F within 2 hours. Facility may need to reheat on flattop or in oven for faster reheating.
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; Raw seafood in ice bath by the cooking equipment was holding as high as 56F. Ice was not at the level of the food. Maintain foods cold at 41F or less. CDI- Ice was added to product and observed the temperature of food decreasing.
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.
3-501.18; Priority; Cooked steak (7/13) and cooked rice (6/11) in the walk-in cooler found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- These foods were voluntarily 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Purple chemical found in a spray bottle that was labeled as "Simple Green". Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled.
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 ; Core; Observed already thawed salmon in original ROP packaging in the walk-in cooler. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely.
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.
4-205.10; Core; Blender/food processor has label stating "for household use only". Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Ensure all restaurant equipment is approved for commercial use if it is not part of the exception. *Points may be assessed on future inspections 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.
5-205.11; Priority Foundation; Front handwashing sink was blocked with two ice cream scoops in basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Scoops were taken to the warewashing 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.
3-501.16(A)(1); Priority; Mashed potatoes (122F) and green beans (117F) in the steam table found holding at incorrect temperatures. These items were in containers that were double-panned in the steam table with not enough water. Maintain TCS foods in hot holding at 135F or above. CDI- Items were reheated and measured above 165F prior to placing back in steam table.
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.
4-205.10; Core; Blender/food processor has label stating"for household use only". Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Ensure all restaurant equipment is approved for commercial use if it is not part of the exception.
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.
5-205.15; Core; When water flows; there is a minor leak in plumbing under the front handwashing sink and the prep sink closest to the ice machine. The plumbing under the prep sink closest to the steam table (mentioned in the last routine inspection) has been repaired. Maintain a plumbing system in good repair. Repair sinks to not leak. *Points not increased due to this being a different violation under the same code.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3-302.11; Priority; Observed frozen; raw ground beef removed from packaging above frozen cookie dough in tall reach-in freezer. In same freezer; observed an open package of raw meat directly above packaged french fries. Once removed from packaging and placed in freezer; raw animal foods shall be stored according to final cook temperature. CDI- Items were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Baffle in large ice machine has a buildup of residue along edges. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be 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.
3-403.11; Priority; Several foods in steam table were not reheating fast enough. Employee stated that the food was placed in the steam table directly from the fridge at 10:30 AM. TCS food that is reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding shall be done rapidly and may not exceed 2 hours. CDI- Items placed on flat top to reheat faster during inspection and reached a temperature above 165F within 2 hours. Rice and mac and cheese reheated in the oven did not reach above 165F and were voluntarily discarded. Remember that if food does not reach 165F within 2 hours; it must be discarded for safety. Discussed altering SOPs for reheating to hot hold 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.
3-501.18; Priority; Dirty rice (8/28) and gumbo (8/28) in the walk-in cooler and homemade alfredo sauce (8/26) in the prep cooler found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Foods past the 7 day hold were voluntarily 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.
3-304.12; Core; On grill top; many utensils (spoons and tongs) were stored in water at 97F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on clean; dry surface OR in hot water at 135F or above OR in food with handles extending out of food. Store these utensils as stated above.
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.
4-903.11(A); (B) and (D); Core; Ice paddle in direct contact with shelf in reach-in freezer. Cleaned equipment and utensils shall be stored where they are not exposed to splash; dust; or other contamination. Store ice paddles in clean container or wrap with plastic while stored and remove plastic to use.
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.
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; A box of cups and lids found stored on the floor at the front register. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Items were relocated off of the floor.
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.
4-601.11 (B); Core; Fryer baskets have thick accumulation of encrusted grease. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean fryer baskets more frequently.
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.
5-205.15; Core; Underside of prep sink basin heavily leaking onto the floor when water is drained. Maintain plumbing systems in good repair. Repair sink to not leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-301.12 Hand Drying Provision (Pf) Paper towels lacking in front area near register separate from main kitchen. All hand sinks shall be supplied with an approved hand drying device. Paper towels replaced during inspection. CDI
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.
2-102.12 (A) Certified Food Protection Manager (C) No one present at the start of the inspection with an approved certification. At all times someone with an approved certification shall be present. Obtain more certifications for kitchen staff and managers. No points deducted until after 180 days since permit was issued. Discussed course offerings. CDI
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 P. Three compartment sink basin at 0 ppm when tested with quat and chlorine test strips. Dispenser chemical bottle empty and employee was unable to locate a concentrate bottle used to make sanitizer. Sanitizer shall be 50 to 100 ppm for chlorine and 200 to 400 ppm for quat. After PIC arrived bleach was located and mixed to 100 ppm chlorine. CDI
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 3-403.11 Reheating for Hot Holding (P) Several foods in steam table not reheated fast enough. Employee stated that the food was placed in the steam table directly from the fridge at 10:00 AM and when an order comes in they heat it in the microwave or grill top for service. Food temperatures at 11:32 AM: Mashed potatoes (121-134F)Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Several foods in steam table not reheated fast enough. Employee stated that the food was placed in the steam table directly from the fridge at 10:00 AM and when an order comes in they heat it in the microwave or grill top for service. Food temperatures at 11:32 AM: Mashed potatoes (121-134F); Corn (143F); Sweet potatoes (77-95F). Food temperatures at 11:55 AM: Mashed potatoes (128-142F); Macaroni and cheese (115-120F); Corn (152F); Sweet potatoes (70-124F). Food shall be reheated to 165F within 2 hours. Utilize the oven; flat top and microwave as necessary to reheat all foods to 165F within 2 hours. Items placed on flat top to reheat faster during inspection in the last 5 minutes to save the product. If food does not reach 165F in 2 hrs it has to be discarded. CDI
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) P. Shrimp in ice bath by the cooking equipment up to 47F at the top. Cole slaw in small portion cups stacked in the top of the prep table and the top portion of the cups up to 44F. Maintain foods cold at 41F or less. Ice bag placed on top of the shrimp and top portion of the cups relocated to another refrigerator to cool. CDI
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 7-201.11 Separation - Storage (P) Chemical spray bottles stored by paper towel storage in front area with the nozzle touching the towels and another chemical bottle stored directly in front of the packets of condiments. Chemicals shall be separate from foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Chemical spray bottles stored by paper towel storage in front area with the nozzle touching the towels and another chemical bottle stored directly in front of the packets of condiments. Chemicals shall be separate from food; clean equipment and single service and single use items. Items relocated to be in area separate from food items. CDI 7-204.11 Sanitizers; Criteria - Chemicals (P) A spray bottle labelled sanitizer had a solution that was dark blue. Employee stated it was a quat solution and when tested with quat strips it turned a royal blue. She stated it was already mixed and could be used for the three compartment sink basin. No quat test strips found in the facility; only chlorine. When PIC arrived this product was discarded and a new chlorine spray bottle was made. CDI
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.
notedCode 3-501.13 Thawing (Pf) Cornish hens thawing in prep sink of stagnant water. The water at 90F and the raw meat at 30F. Food shall be thawed under refrigerationFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Cornish hens thawing in prep sink of stagnant water. The water at 90F and the raw meat at 30F. Food shall be thawed under refrigeration; in cool 70F or less running water or part of the cooking process. Food was placed back in the fridge. CDI
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(B) Wet rags in a sanitizer bucket with a 0 ppm concentration when tested with quat and chlorine test strips. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Utilize the bleach and test strips necessary for the product being used. Bucket remade during 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Scoops stored in bulk storage items with handle in product. Utensils stored in hot water on the flat top at 98F. Ice scoop stored on top of ice machine touching the top of the unit and cardboard box on top of the unit. In use utensils shall be in a clean; dry location or in water 135F. Handle shall be stored out of the food. Keep handles up or remove scoops when not in use. Store ice scoop in a clean pan. Increase water temperature of utensils on cook line or store in dry container.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C). Clean containers stacked together wet. Ice paddle in direct contact with shelf in reachin freezer and employee states it is ready to be placed directly in the food. Clean equipment shall be stored in a self draining position and in a clean location; protected. Allow items to air dry completely prior to stacking. Store ice paddles in clean container or wrap with plastic while stored and remove plastic to use.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (A) Plasticware in customer area stored with mouth portion exposed. Forks do not have something covering the mouth part and the knives are stored with the mouth portion not under the cover. Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Store items with mouth portion covered and handle closest to customer if unwrapped.
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.
notedCode 4-501.18 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18 Warewashing Equipment; Clean Solutions (C) Solution in basins of three compartment sink cloudy and oily. Solutions in the three compartment sink shall be maintained clean. Empty; clean basins and refill as necessary.
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.
5-205.15 Underside of prep sink basin leaking onto the floor with the water from inside of the basin. Maintain a plumbing system in good repair. Repair sink to not leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-202.14 Toilet Rooms; Enclosed (C) Womens bathroom door not closing completely on its own and a gap remains after the door stops moving. Toilet rooms shall have a self closing; tight fitting door. Adjust door to close completely on its own.
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
6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone and headphone stored on top of an open box of gloves and touching the gloves directly. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items where not a source of contamination and separate from restaurant items.
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.