notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Container of raw chicken was stored on-top of a container of bean sprouts. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Front ice machine had accumulations of black and red residues. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine 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.
4-501.11 Maintain equipment in good repair. Gaskets on beverage lower cooler and back reach-in cooler were torn. Repair gaskets.
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 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interiors; handles; sides; and of prep coolers and wheels of cook-line units were soiled with food debris and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floor under cook-line units had accumulation of food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Employee washed and rinsed a metal food container and then sprayed quaternary ammonia sanitizer on the container. Manufacturer's instructions on sanitizing food-contact surfaces indicate that the equipment must be fully submerged in the sanitizer for at least one minute. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM and be used according to manufacturer's use directions. CDI: Educational moment with employees and PIC. Equipment was submerged and allowed to sanitize for one minute.
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 3-501.16 (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) Containers of beef and kimchi had temperature ranges above 41F due to overfilling of containers. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Stack sizes were reduced and food allow to cool to 41F within prep cooler lower compartment.
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 Maintain equipment in good repair. Gaskets on beverage lower cooler were torn. Repair gaskets.
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) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Front handwashing sink was used for rinsing food trays. Back handwashing sink had a large container of plastic cling wrap within the basin. Handwashing sinks may not be used for purposes other than handwashing. CDI: Educational moment with the person in charge. Cling wrap relocated.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw pork was stored directly above containers of ready-to-eat sauce in dry storage area. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was separated by person in charge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf) Noodles were cooling in a large metal container outside of refrigeration. Food shall be cooled using shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Noodles were cooling in a large metal container outside of refrigeration. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Noodles were portioned into smaller containers and placed into reach-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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Noodles were stored under drying containers at 3-compartment sink. Pork was being prepared while stored on top of a trash can near the back prep sink. Food shall be protected from contamination by storing the food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Noodles were stored under drying containers at 3-compartment sink. Pork was being prepared while stored on top of a trash can near the back prep sink. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Do not prepare food at 3-compartment sink while equipment is drying. Avoid storing food on trash cans.
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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Make-line food employee was not wearing a hair restraint. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Make-line food employee was not wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. CDI: Hat was donned.
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.
3-302.15 Wash fruits and vegetables prior to use. Avocadoes were cut without washing and with stickers attached. Wash fruit and vegetable prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.17 When used for warewashingCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.17 When used for warewashing; the wash compartment of a sink; shall contain a wash solution of soap or other approved detergent or cleaner (Pf) Equipment and utensils were being cleaned within 3-compartment sink without a wash or rinse step. CDI: Educational moment with available staff. Equipment was recleaned. 4-501.18 Maintain wash; rinse; and sanitize solutions clean. Wash; rinse; and sanitizing basins of 3-copmartment sink were soiled with food accumulations. Clean 3-compartment sink. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Equipment and utensils were being cleaned within 3-compartment sink without a wash or rinse step. CDI: Educational moment with available staff. Equipment was recleaned.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls along 3-compartment sink and in dry storage area were soiled with food debris. Floor under cook-line was soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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.
6-301.12 Hand Drying Provision (Pf) Back handwashing sink and make-line handwashing sink did not have paper towels accessible. Each set of handwashing sinks shall be provided with hand drying provisions. CDI: Paper towels were added 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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single-service containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers.
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.
2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) A person in charge shall demonstrate knowledge of inherent risk of food operations by complying with code to by having no priority violations; properly answering questions as they relate to operations; or through an ANSI-approved food protection manager 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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) Employee beverage was stored on top of chest freezer in rear kitchen. Employee shall eat; drink only in designated areas where the contamination of exposed food; clean equipment; utensils; unwrapped single-service/use articles; or other items needing protection cannot result. CDI: Beverage was relocated.
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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Front handwashing sink was used for rinsing food trays. Back handwashing sink had a large container of plastic cling wrap within the basin. Handwashing sinks may not be used for purposes other than handwashing. CDI: Educational moment with the person in charge. Cling wrap relocated.
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 4-702.11 Before Use After Cleaning (P) Employees were not sanitizing utensils or equipment after cleaning. Employee explained that first basin was used for dish storageCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Before Use After Cleaning (P) Employees were not sanitizing utensils or equipment after cleaning. Employee explained that first basin was used for dish storage; second basin for washing and rinsing; and third basin for food preparation. REHS explained that this is not the intended use for a 3-compartment sink. Equipment must be washed; rinsed; then sanitized. Equipment shall be sanitized before use after cleaning. CDI: Sanitizing basin was filled with sanitizer.
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 3-501.16 (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) Container of lettuce on flip top make-line had a temperature range above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Stack size was reduced below fill line.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Temperature controlled for safety foods within back kitchen lacked labels for dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Labels were added by PIC for dates of preparation and food where date of preparation was uncertain was voluntarily discarded by 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.
notedCode 3-302.14 Protection from Unapproved Additives (P)Other
Official wording
Food additives: approved & properly used
Inspector’s notes
3-302.14 Protection from Unapproved Additives (P); Oil lubricant being used for slicer is not approved for usage with food equipment and includes warnings regarding ingestion. Food shall be protected from contamination that may result from the addition of unsafe food additives. CDI: Lubricating oil was removed and EHS explained how to find approved oil lubricants
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food was being actively prepared at 3-compartment sink while utensils were being cleaned. . Food shall be protected from contamination by storing the food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food was being actively prepared at 3-compartment sink while utensils were being cleaned. . Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Do not prepare food at 3-compartment sink while equipment is being cleaned.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet in clean dishes area. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single-service containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers. 4-502.13 Single-use and single-service articles cannot be reused. Single-use kimchi containers were being reused for storage of cooked tofu. Single-service and single-use articles may not be reused. Do not reuse single-service containers.
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 Food Equipment; Certification and Classification (C); White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing; replace with NSF or equivalent approved equipment. Food equipment shall be used in accordance with manufacturer's intended use. Replace freezer.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Corner cove wall trim cover was removed removed from wall. Physical facilities shall be maintained in a state of good repair. Repair or replace corner cove wall trimming cover.
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.
majorCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Front handwashing sink was used for filling containers of water. Handwashing sinks may not be used for purposes other than handwashing. CDI: Educational moment with the person in charge.
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.
criticalCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw beef was stored directly above containers of ready-to-eat sauce and broth within tall reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was separated by person in charge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P); Front ice machine had accumulations of black and red residues. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine 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.
criticalCode 3-302.14 Protection from Unapproved Additives (P)Other
Official wording
Food additives: approved & properly used
Inspector’s notes
3-302.14 Protection from Unapproved Additives (P); Oil lubricant being used for slicer is not approved for usage with food equipment and includes warnings regarding ingestion. Food shall be protected from contamination that may result from the addition of unsafe food additives. CDI: Lubricating oil was removed and EHS explained how to find approved oil lubricants
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Container of sugar; sauce; and prepared stew was stored directly on floor. Chopped green onions were being prepared directly under wire drying rack with clean dishes. Food shall be protected from contaminatino by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store food off the floor. Green onions were relocated to be prepared on separate prep area.
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.
4-205.10 Food Equipment; Certification and Classification (C); White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing; replace with NSF or equivalent approved equipment. Food equipment shall be used in accordance with manufacturer's intended use. Replace freezer.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Corner cove wall trim cover was removed removed from wall. Physical facilities shall be maintained in a state of good repair. Repair or replace corner cove wall trimming cover.
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.
4-903.11(A); (B) and (D); Core; Observed multiple dishes (metal containers) that were stacked together while still wet in clean dishes area. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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; White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing; replace with NSF or equivalent approved equipment. Spec sheets may be submitted to ursula.gadomski@wake.gov for approval.
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 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; Observed that door touch areas and gaskets on flip top cooler need cleaning; also; microwave's ceiling has a lot of splashes (food residue). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above-mentioned areas. Next time full crdit might be taken.
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.
4-903.11(A); (B) and (D); Core; Observed multiple dishes (metal and plastic containers) that were stacked together while still wet. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
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; Found napkins stored on the floor near cash register area. 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 15 cm (6 inches) above the floor. Keep single-service items above 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.
4-205.10; Core; White chest freezer is not NSF or equivalent approved as restaurant equipment; it says Household on a back label. Remove. If replacing; replace with NSF or equivalent approved equipment. Spec sheets may be submitted to ursula.gadomski@wake.gov for approval. ; 4-101.19; Core; Cardboard was used as shelf line in the freezer. Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material. Remove cardboard from shelf. Consider using vinyl liners or hard; nonabsorbent sheet pans to line shelves instead.
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 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; Observed that door touch areas and gaskets on flip top cooler need cleaning; also; microwave's ceiling has a lot of splashes (food residue). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above-mentioned areas.
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
6-403.11; Core; Found backpack stored on top of carrots in a back room. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service and single-use articles can not occur. CDI - Backpack moved.
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.