4-901.11 Equipment and Utensils; Air-Drying Required (C) Plastic food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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; Rusting shelving over 3 compartment sink. Equipment shall be kept in good repair. Replace.
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 6-202.11 Fluorescent lights with no cover in dishwash area or walk in cooler. (Note: one ceiling unit converted to LED.) Light bulbs shall be shieldedFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Fluorescent lights with no cover in dishwash area or walk in cooler. (Note: one ceiling unit converted to LED.) Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; linens; or unwrapped single-service and single-use articles. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Vents in ceiling over reach in freezer blocked by dust/flour.
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.
2-102.12 (A) Certified Food Protection Manager (C) There isn't a certified food protection manager present at the time of inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.
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.
4-501.11; Core; Rusting shelving over 3 compartment sink. Equipment shall be kept in good repair. Replace.
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 6-202.11 Fluorescent lights with no cover in dishwash area. Light bulbs shall be shieldedFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Fluorescent lights with no cover in dishwash area. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; linens; or unwrapped single-service and single-use articles. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Vents in ceiling over reach in freezer blocked by dust/flour.
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.
2-102.12 (A) Certified Food Protection Manager (C) There isn't a certified food protection manager present at the time of inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.
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.
4-501.11; Core; Rusting shelving over 3 compartment sink. Equipment shall be kept in good repair. Replace.
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 6-202.11 Fluorescent lights with no cover in dishwash area. Light bulbs shall be shieldedFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Fluorescent lights with no cover in dishwash area. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; linens; or unwrapped single-service and single-use articles.
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.
2-102.12 (A) Certified Food Protection Manager (C) There isn't a certified food protection manager present at the time of inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.
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 7-102.11 Common Name - Working Containers (Pf) Facility is storing sanitizer in an bottle that is labeled for peroxide cleaner. Working containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Corrected During Inspection - Discussed this with PICChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Facility is storing sanitizer in an bottle that is labeled for peroxide cleaner. Working containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Corrected During Inspection - Discussed this with PIC; who stated that these bottles were empty and have not contained peroxide cleaner. Advised facility to label the bottle to correctly identify the contents. 7-201.11 Separation - Storage (P) Simple Green cleaner was stored along with flour and salt on storage rack in outside storage area near exit door and mop sink. Sanitizer; labeled as peroxide; was stored above clean equipment at prep line. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - PIC immediately removed items and placed in appropriate chemical storage area
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 (A); (B); (C ) Use approved thawing methods. Pf Meatballs were observed thawing at room temperature upon arrival for inspection. Thawing shall be accomplished under refrigeration or under cold running water. Corrected During Inspection - PIC immediately placed meatballs into walk in cooler for further thawing.
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 4-602.13 Nonfood Contact Surfaces (C) ShelvingCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Shelving; pizza oven; sides of equipment; and top of dish machine have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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) Walls and floors around equipment and dish area has debris build up. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling tile peeling above dish drying/storage rack in dish area.
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 6-501.110 Using Dressing Rooms and Lockers (C) Personal belongings were stored on top of flour bags in side storage area. Employee personal belongings shall be stored in a designated area. 6-202.11 Light BulbsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C) Personal belongings were stored on top of flour bags in side storage area. Employee personal belongings shall be stored in a designated area. 6-202.11 Light Bulbs; Protective Shielding (C) Lighting above exit door in dish area is missing protective shielding. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There isn't a certified food protection manager present at the time of inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. Per last inspection; owner is working to obtain his certification.
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.
3-501.18; Priority; Temperature control for safety; ready to eat foods such as deli meats; meatballs; pizza sauce; southweat egg rolls; corn dogs; etc. observed without a date mark. These items shall be dated to indicate the day they were opened; prepared; or moved from freezer into walk in cooler in order to determine the 7 day shelf life. Corrected During Inspection - Discussed with PIC who will ensure these items are dated.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There isn't a certified food protection manager present at the time of inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. Per last inspection; owner is working to obtain his certification.
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.
4-703.11; Priority; The utensil/plate temperature of the hot water dish machine is only reaching 134 F. After being cleaned; equipment food contact surfaces and utensils shall be sanitized in a hot water mechanical operation by being cycled through equipment that is set up as specified by the data plate to achieve a utensil surface temperature of 160 F as measured by an irreversible registering thermometer or heat strips. Corrected During Inspection - Facility will only wash dishes in the three compartment sink until dish machine repairs can be made. Inspector advised PIC to put "out of order; do not use" sign on machine and begin utilizing three compartment sink only. Facility has bleach sanitizer test strips on site as well as quaternary ammonia and test strips for this as well. PIC will email inspector once dish machine has been repaired.; 4-501.112; Priority Foundation; The sanitization temperature gauge on the hot water dish machine does not work and remains at 0 during the entire cycle. In a mechanical operation; the temperature of the hot water sanitizing rinse shall be 180 F. Corrected During Inspection - Facility will only wash dishes in the three compartment sink until dish machine repairs can be made. Inspector advised PIC to put "out of order; do not use" sign on machine and begin utilizing three compartment sink only. Facility has bleach sanitizer test strips on site as well as quaternary ammonia and test strips for this as well. PIC will email inspector once dish machine has been repaired.
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
4-501.110; Priority Foundation; Wash solution temperature gauge is only reaching 134 F; though the data plate requires the machine to reach at least 150 F. The temperature of the wash solution shall be 150 F. Corrected During Inspection - Facility will only wash dishes in the three compartment sink until dish machine repairs can be made. Inspector advised PIC to put "out of order; do not use" sign on machine and begin utilizing three compartment sink only. Facility has bleach sanitizer test strips on site as well as quaternary ammonia and test strips for this as well. PIC will email inspector once dish machine has been repaired.; 4-302.13; Priority Foundation; Facility was unable to locate their temperature measuring device for the hot water dish machine in order to verify the utensil temperature. In a hot water mechanical warewashing operation; an irreversible registering thermometer or heat strips shall be provided and readily accessible for measuring the utensil surface temperature. Verification required - PIC will email a picture to inspector once found or purchased (chelsea.vincent@wake.gov).; 4-501.113; Core; Sanitizer pressure gauge is registering at 5 PSI. The flow pressure of the hot water sanitizing rinse in a warewashing machine shal lbe within the range as per the date plate; which states 20 PSI.
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.
5-501.115; Core; Old freezer observed in dumpster corral. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean.; 5-501.114; Core; Dumpster on left side of corral is missing a drain plug. Drains in receptacles shall have drain plugs.
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.