2-102.12 (A) No certified food safety manager on site. PIC shall demonstrate knowledge by being a certified food protection manager. 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.
notedCode 3-501.16 (A) (1) Priority: The pork is 132FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Priority: The pork is 132F; steak is 130F and chicken is 114F in the prep area. Keep TCS food at or above 135F when held hot. The pork was reheated to 211; the steak was reheated to 206F; the chicken was reheated to 210F.
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.
criticalCode 3-501.16 (A) (2) and (B) Priority. The diced tomatoes are 54F in the prep refrigerator. The lettuce is 61F in the prep refrigerator. Steak is 52F in the prep refrigerator. The lettuce is 68F in the upright refrigerator. The steak is 53F in the upright refrigerator. The TCS food shall be held cold at 41F and below. The permit is immediately Repair the refrigerators. . Food can not be sold to public until refrigerators are repaired and are 41F and belowFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Priority. The diced tomatoes are 54F in the prep refrigerator. The lettuce is 61F in the prep refrigerator. Steak is 52F in the prep refrigerator. The lettuce is 68F in the upright refrigerator. The steak is 53F in the upright refrigerator. The TCS food shall be held cold at 41F and below. The permit is immediately Repair the refrigerators. . Food can not be sold to public until refrigerators are repaired and are 41F and below;
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.
4-501.11 The prep refrigerator and upright refrigerator not maintaining temperatures at 41F and below. Maintain equipment 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.
2-102.12 (A) Core: No certified food safety manager on site. A certified food safety manger that is ANSI accredited is required on site. This is a repeat item.
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.
notedCode 2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- REHS emailed an employee health policy to the PIC. This is a repeat item.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: No vomiting and diarrhea clean up procedures provided. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- REHS emailed vomiting and diarrhea clean up procedures. This is a repeat item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11 (A) Priority foundation: A container of shrimp is blocking access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use . CDI-The shrimp container was removed from 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No chlorine test strips. Provide test strips to test sanitizer. Provide test strips by January 12th.
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.
2-102.12 (A) Core: No certified food safety manager on site. A certified food safety manger that is ANSI accredited is required on site.
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.
notedCode 2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
2-103.11(O) Priority foundation: No employee health policy is provided. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed an employee health policy to the PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: No vomiting and diarrhea clean up procedures provided. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed vomiting and diarrhea clean up procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16(A)(2)Priority: Lettuce is 49FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2)Priority: Lettuce is 49F; diced tomatoes are 49F and beef are 50F in the prep refrigeration unit. Beef is 55F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. Black beans are 55F in the upright refrigeration unit. The above food was placed on ice.
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 Core: White cutting board is worn. Cutting boards shall be placed or re-planed when they can no longer be effectively 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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (Pf): Pump to handwashing sink was not on when EC Wall went to wash their hands and while active food prep was happening inside truck. CDI: Handwashing sink was turned on by request. Sink must always be accessible for handwashing.
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.
notedCode 5-101.11 Approved System - Source (P): Upon arrivalFood source and labeling
Official wording
Water and ice from approved source
Inspector’s notes
5-101.11 Approved System - Source (P): Upon arrival; EC Wall observed a long black hose connecting to the food truck supplying the water tank. When asked; PIC stated that the water was being used for the truck. EC Wall reminded PIC that usage of an unapproved water supply is in violation of their permit and could result in permit action if violation continues. Water MUST be acquired through the approved commissary listed in the permit which is KITCHEN ARCHIVE located at 2161 S WILMINGTON ST. CDI: Hose disconnected during this inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Food Storage; Prohibited Areas (C): Observed food condiments being stored inside an unapproved commercial storage called Storage Max unit near food truck. Food items CAN NOT be stored in unapproved areas. All food supplies must be acquired from the commissary.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Prohibitions (C) Observed boxes of single-use items being stored inside an unapproved commercial storage called Storage Max unit near food truck. Single-use items CAN NOT be stored in unapproved areas. All supplies must be acquired from the commissary.
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.
4-205.10; Core; Tortillas stored warm inside household cooler that is not classified for thorough sanitization. Except for toasters; mixers microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturers intended use and certified for sanitation by an American National Standards Institute accredited certification program. PIC to replace cooler with equipment meeting the above mentioned standards.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needing on exterior and interior surfaces 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.
notedCode 5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. (Pf): When askedWater, plumbing, and sewage
Official wording
Sewage & wastewater properly disposed
Inspector’s notes
5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. (Pf): When asked; PIC stated that this truck is not returning to its commissary every day to discard their waste in an approved location. EC Wall reminded PIC that improper dumping of waste water is in violation of their permit and could result in permit action if violation continues. Waste MUST be discarded the approved commissary listed in the permit which is KITCHEN ARCHIVE located at 2161 S WILMINGTON ST. CDI: PIC stated that they will return to their commissary daily as required. PIC was unaware that the truck only has one approved dumping site.
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.