Restaurant · Wake County, NC

First Watch #6053

Name: First Watch #6053
Address: 631 E. Six Forks Rd, Wake County, NC

631 E. Six Forks Rd

Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 18, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed cleaned pans with green residue and some with an old sticker still on them. Corrected during inspection (CDI): the pans were rewashed.

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.

More about cleaning or sanitizing problems

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf). TCS frozen food that is commercially prepared shall have a date mark when it is thawed. The first day pulled from the freezer counts as day 1 and is consumed within 7 days. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P - Observed cooked beef commercially prepared frozen; and it was thawing since yesterday; but there was no date marking to indicate when the food thawed. CDI - The cooked beef date mark reflected yesterday. 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.

More about food source, dating, or labeling problems

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed degreaser in a work container with no label. CDI - The degreaser was discarded.

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.

More about chemicals stored or used unsafely

notedCode 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying - Observed wetness on stacks of clean pans. Discussed the matter with the person in charge (PIC)

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.

More about equipment or utensil issues

notedCode 4-501.12 Cutting Surfaces. 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 SANITIZEDCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces. 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. - Observed wood cutting with a worn coating surface that is no longer non-absorbent and with a deep cut that is not easily cleanable. CDI - Removed the cutting board from service.

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.

More about cleaning or sanitizing problems

notedCode 4-302.13 Temperature Measuring DevicesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf - Observed a high-heat dishwasher with no irreversible registering temperature indicator or thermometer available to review during the inspection. CDI - PIC presented the order receipt for the thermometer; to be delivered tomorrow (8/19/26).

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.

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) - Observed 1 dumpster with a top lid open and 1 with a side door open. CDI - Discussed the matter with PIC.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 18, 2026 · Original Source

1 - Inspection

Apr 8, 2026

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - No written procedure for the clean-up of vomiting and diarrheal events is available to review during the current inspection. Corrected during inspection (CDI) - the written procedure provided.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Service line: Observed diary-based dressing (45F; 44F): cheese dressing; garlic oil cream dressing: with temperature above 41F. CDI - the set of dressing involved was removed from the public service.

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.

More about food kept at an unsafe temperature

criticalCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: observed frozen commercially prepared products: cream cheese sauce and chimichurri dressing thawed since yesterday; with no date mark when the product entered the refrigeration condition. CDI - the product pulled date mark provided. - Observed no date marking system in place when storing TCS (sausages; spring mix; roasted tomato; chopped tomato salsa; etc) at the prep top cooler overnight to ensure the TCS food rotates/discards within 7 days. Verification due by 4/11/26

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.

More about food source, dating, or labeling problems

notedCode 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the TPHC system with an incorrect product discard time mark on the food. During the current inspectionOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the TPHC system with an incorrect product discard time mark on the food. During the current inspection; the sticker did not indicate discard time within 4 hours; but rather a 7-day shelf life. CDI - the correct TPHC product discard time is posted.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of solution without a label. CDI - the spray bottle in question was removed from the service line.

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.

More about chemicals stored or used unsafely

notedCode —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Eggs cook line: Observed 2 containers of water with no label. Discussed the matter with the person in charge (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.

More about food source, dating, or labeling problems

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed clean silverware (fork; spoon; knife) staging with the mouthpiece up. For best practice and to minimize the recontamination of the silverware; the clean silverware shall be stored with the handles up. This can be done by arranging the silverware during dishwasher loading. Discussed the matter with PIC. - At the 3-comp sink; the cleaned utensil hangs too low (less than 18" separation) to the 3-comp sink's dirty dishes' drainboard level. CDI - the cleaned utensils are rehung in the sanitizer vat side of the compartment.

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.

More about equipment or utensil issues

notedCode 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-501.11 Maintain equipment in good repair. 4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf - Observed deli meat slicer with chips and nonsmoothed surfaces at the base of the machine. This surface needs to be sealed or resurfaced to be smooth. - Observed ice buildup at the cooler unit of the walk-in freezer. Ice build-up in the freezer unit potentially indicates the unit is not functioning properly. - Observed tape wrapped around the body of the food thermometer. Discussed with PIC to avoid using tape due to hard to keep it 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.

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) - Observed 1 dumpster with a top lid open and 1 with a side door open. CDI - the dumpster lid and door closed.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 8, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Multiple pans stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning 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.

More about cleaning or sanitizing problems

notedCode 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 at the main prep line cold-holding above 41F as shown in above grid. When asked; PIC stated foods in this cooler set up night before; so items would be there overnight; ready for morning service. In the side prep unit; observed tomatoes overstacked in pan and cheese slices stored sideways sticking up out of pan; holding too warm at 44-49F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Temperature log started for the new TCS foods added to the main prep unit. Have the main prep unit serviced and temperature reduced to ensure TCS foods maintained at 41F and less. Improve cold-holding methods at the side prep unit to improve cold-holding. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on container of water and 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. CDI- Labeling added 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.

More about food source, dating, or labeling problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Large ladle hung low off side of short prep unit where can brush up against pants; and partially blocking access to handwash sink. 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- Ladle moved to higher more protected location.

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.

More about equipment or utensil issues

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: Some loose litter on ground around the dumpsters. 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.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 23, 2025 · Original Source

1 - Inspection

Jun 20, 2025

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Chemical spray bottle hanging off of splash guard of kitchen handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle moved during inspection.

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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the prep line 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 voluntarily discarded by PIC during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer throughout. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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.

More about chemicals stored or used unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles 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.

More about food source, dating, or labeling problems

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies observed in kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; A few plastic food storage lids stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids voluntarily discarded by PIC 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.

More about cleaning or sanitizing problems

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; Bins of smallwares stored as clean with debris/residue accumulation in the bins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Bins and wares returned for cleaning 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.

More about cleaning or sanitizing problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.

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.

More about cleaning or sanitizing problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Top lid of cardboard dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.115; Core: A lot of loose cardbord on ground around the cardboard 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.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 20, 2025 · Original Source

1 - Inspection

Jan 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Employee beverage observed sitting on a shelf above food items. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- beverage removed.

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.

More about employee hygiene or health policy issues

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several metal pans observed with food debris present. A tray covered in sticky residue was observed being used as storage for clean glassware in the service station. The slicer last used yesterday was observed with some residue accumulation present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- metals pans and glassware was returned to the dish area to be cleaned.

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.

More about cleaning or sanitizing problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked sausage that was sliced and placed into the flp top unit at around 9:00am was holding at 53F. 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. CDI- sausage was removed from the unit and placed on a sheet pan to rapidly cool in the walk-in cooler. .

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; The floors in the walk-in freezer were observed with food debris present. 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.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 6, 2025 · Original Source

1 - Inspection

Jun 7, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee loading the dish machine with dirty dishes went from dirty dishes to the clean dishes and began handling them. Employee shall wash hands after handling dirty dishes. Discussed issue with PIC who corrected the issue and had the employee wash their hands and discussed the process. 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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Food in right prep table stacked too high and top of product up to 58F. Top portion of the chicken at 58F discarded and bags of ice placed on chicken and salmon. Sausage in the right table at 53F and it was discussed that when they are low on sliced sausage it is removed from hot holding; sliced and placed in the unit. Tomatoes in the left prep table up to 52F at the top of the product. The corn pico double panned in the left table at 45F. Pico moved to cabinet. Pico and cheese in ice bath with little ice at 55-56. Waffle batter in ice bath and 41-43 in the center of the container. Jalapeno crema with sour cream at 53F in a squeeze bottle with the top 4" or more outside of the ice. Food shall be stored 41F or less. Crema discarded and new bottle made with only filling it half way to remain in ice. Top portions of food based on temperature either discarded or relocated to cool and bas of ice placed on some products. More ice added to ice baths and the pico and cheese decreased to 41-44F in 20 minutes. Slice the cooked sausage and cool in walkins prior to placing in the prep table. Keep portions in the prep tables low. The level of ice in an ice bath shall meet or exceed the level of food. Do not double pan items in prep tables.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time control procedures are in place for butter and butter on counter lacking time stamp for when it was removed from refrigeration. Cracked eggs lacking time stamp when removed from refrigeration. Eggs in walkin that they will be pulling from during this shift for time control are not at 41F and were cracked this morning (still cooling). Food on time control shall bare a label and shall be 41F or less prior to removing from refrigeration for time control. Suggested cracking the eggs for time control the previous shift to allow them to cool down to 41F prior to removing from refrigeration for service to meet the policy. Butter offered to be discarded; and discarded. Time placed eggs recently removed from the walkin/cracked. CDI

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Bag of soup in three compartment sink basin with standing warm water at 80F (water and product). PIC stated they were planning to thaw and then hot hold the soup. Employee stated that the soup had been there for less than an hour. Food shall be thawed under cool 70F or less running water; as part of cooking process or under refrigeration. Soup placed in pot on stove to heat to 165F or higher. Discussed the option of using the stove in the future.

In plain English

More about food kept at an unsafe temperature

minorCode 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; Single service containers stored with food contact portion facing up. Single service articles shall be stored in a clean; dry location and protected from contamination. Store inverted.

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.

More about equipment or utensil issues

minorCode 4-205.10Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10; Core; Household crockpots used for utensil storage wells with hot water. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Use commercial steam well; or metal pan on the stove instead. Or maintain the utensils in a dry container.

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.

More about cleaning or sanitizing problems

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Dumpster missing lid and PIC showed an email where they asked for a repair on 5/5/24 and were told it would take two weeks. PIC stated he will reach out for an update. Receptacles shall have tight fitting doors and lids. ; 5-501.115; Core; Pallets in dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Maintain area with other facility.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 7, 2024 · Original Source