notedCode 5-205.11 Using a handwashing sink Operation and maintenanceHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a handwashing sink Operation and maintenance; Two large containers of chips were blocking access a handwashing sink on two separate occasions. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Containers were moved during the 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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cooked vegetables in a hot holding unit were found holding at 97F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.
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 3-501.16 (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); All potentially hazardous food in prep cooler on the wall beside the walk in cooler were holding at 51F. Cut tomatoes were held outside of temperature control and were at 70F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- All food was voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12 Bulk container of salt lacking label. Food Storage Containers Identified with Common Name of Food (C) Label all containers with name of food.
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 3-305.11 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 food stored on the floor in the walk in freezer. All food items shall be stored at least 6 inches above the floor.
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 3-304.12 (A) Portion cups used as scoops stored in food storage containers. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Portion cups used as scoops stored in food storage containers. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Use a scoop with a handle and keep it out of the food.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Repeat; dishes were stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling lights in service area have dust buildup and walk in freezer floor has heavy ice buildup. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Shellstock tags after one month prior from today were missing. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. PIC was educated and educated staff during the inspection to keep tags for at least 90 days.
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 3-302.11 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 shrimp was found being stored above ready to eat food in a low boy cooler. In order to prevent potential contamination; all raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority; Cooked vegetables were being held on time as a public health control (TPHC) but were not marked with the time they were removed from temperature control. The time when TPHC items are removed from temperature control shall be marked to indicate when the food must be discarded after a 4 hour period. CDI- PIC voluntarily discarded the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); Working containers of chemicals were found with no labeling. All poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottles were labeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); While large improvements have been made since last inspection; small amount of dishes were stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying. Deductions will be taken if this item is repeated.
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); PIC could not locate test strips for the sanitizer being used in the dishwashing machine. A testing device shall be provided for all sanitizing solutions. VR- EHS returning in 10 days to make sure test strips are provided.
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); Ceiling/vent in the back area has soil/dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
notedCode 3-203.12 Shellstock tag was not with container of oysters in 2 door reachin. Historical tags not in chronological order in bag. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Keep tag with oystersFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 Shellstock tag was not with container of oysters in 2 door reachin. Historical tags not in chronological order in bag. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Keep tag with oysters; copy tag is necessary when splitting it into two locations; and keep tags stored in order by date. Tag placed with oysters and tags put in order by date during inspection -Pf
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 3-501.14(A) Curtido made yesterday with cooked cabbageFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Curtido made yesterday with cooked cabbage; carrots; jalapenos and other vegetables 47-49F in large deep clear Cambro plastic container. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Discarded. Discussed utilizing freezer and ice paddle to cool faster. 3-501.14(B) Lettuce in large deep white dry storage style container with lid on it and employee states it was prepared last night and has not left the walkin today at 51F. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce discarded. Discussed cutting in smaller batches; and cool sooner so it does not get as hot and cool to 41F prior to combining in deep container. CDI
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(1) Rice in steam table 112-148F and in plastic bags. It was stated that the rice was made today. Pork in hot cabinet at 77F. Cooked onions and peppers in pan on the left steam table that is off and not being used at 95-103F. Maintain TCS foods in hot holding at 135F or above. Rice reheated in microwave to 196F. Pork removed from hot cabinet and reheated. Food must be reheated to 165F then held at 135F if was made prior to the day of service. To maintain a quality and desired texture the peppers and onions are now held on time control. CDI -P
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 3-501.16(A)(2) Salsa in salsa prep table at 44F and PIC stated the unit is not working and they have ice under the pan. He shared that someone came to look at it yesterday and it needs a new compressor. No items stored in the bottom of unit. Maintain TCS foods in cold holding at 41F or less. Since the ice is only on the bottom of the pan it is unable to achieve 41F and it was agreed to place on time control until unit is fixed. Once removed from the fridge at 41FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Salsa in salsa prep table at 44F and PIC stated the unit is not working and they have ice under the pan. He shared that someone came to look at it yesterday and it needs a new compressor. No items stored in the bottom of unit. Maintain TCS foods in cold holding at 41F or less. Since the ice is only on the bottom of the pan it is unable to achieve 41F and it was agreed to place on time control until unit is fixed. Once removed from the fridge at 41F; it can only be held for a maximum of 4 hours then discarded if there is remaining product. -P CDI
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17 Cooked shrimp and salsa in small prep table next to walkin door lacking a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf PIC dated food when prepared during inspection. CDI
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 3-603.11 (B)(2) Raw items on menu and the statement at the bottom lacking a symbol to direct you to the statement. Consumer Advisory Disclosures that are asterisked to a footnote shall stateFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2) Raw items on menu and the statement at the bottom lacking a symbol to direct you to the statement. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf During inspection stickers obtained and placed in menus to be the symbols. PIC stated that menus are being remade and in production process; It was asked to send to Lauren.harden@wake.gov for review prior to printing.
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 3-501.15 Foods prepared from yesterday in deep containers and with lids did not cool fast enough and pico de gallo prepared today placed in makeline at 48F. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Foods prepared from yesterday in deep containers and with lids did not cool fast enough and pico de gallo prepared today placed in makeline at 48F. 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. Discussed using an ice wand for cooling curtido and can place in walkin freezer initially as well as cooling the large amount of lettuce in smaller portions rather than all in the white plastic dry storage bin. Foods from yesterday were discarded and pico de gallo relocated to cool first. -Pf CDI
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12 Bulk container of salt lacking label. Food Storage Containers Identified with Common Name of Food (C) Label all containers with name of food.
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 3-303.12 Half shell oysters stored in a bucket of undrained ice. Raw shrimp and fish in grill drawer stored with ice on top and in juices/undrained. UnPACKAGED FOOD may not be stored in direct contact with undrained ice. Store in a slotted pan to allow ice to drain as it melts to water or use food grade bags (intended for the use of food) on top of the food that will not leak. 3-307.11 Miscellaneous Sources of Contamination (C) Plastic to go bag stored in tortilla press and PIC states it is used to keep the food from sticking to the press surface. Cucumber partially cut stored next to pans in top of flip top prep table. Food shall be protected from sources of contamination. The to go bags are not intended for food contact. Use wax paper instead of the plastic bag. Store food on a surface that is cleaned every 4hrs (washContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12 Half shell oysters stored in a bucket of undrained ice. Raw shrimp and fish in grill drawer stored with ice on top and in juices/undrained. UnPACKAGED FOOD may not be stored in direct contact with undrained ice. Store in a slotted pan to allow ice to drain as it melts to water or use food grade bags (intended for the use of food) on top of the food that will not leak. 3-307.11 Miscellaneous Sources of Contamination (C) Plastic to go bag stored in tortilla press and PIC states it is used to keep the food from sticking to the press surface. Cucumber partially cut stored next to pans in top of flip top prep table. Food shall be protected from sources of contamination. The to go bags are not intended for food contact. Use wax paper instead of the plastic bag. Store food on a surface that is cleaned every 4hrs (wash; rinsed sanitized) or in a clean pan/container.
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 3-304.12 (A) Portion cup used as scoop stored in salt bulk storage container. Scoops in bulk storage containers stored with handle touching food. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Portion cup used as scoop stored in salt bulk storage container. Scoops in bulk storage containers stored with handle touching food. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Use a scoop with a handle and keep it out of the food. 3-304.12 (F) Utensils on grill in water at 94F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and maintained clean. Keep water at 135F or higher and water clean.
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 Containers for clean dishes have food debris in them. Container stacked together wet in the prep sink area and on the drain board of the three compartment sink. Clean equipment shall be stored in a cleanEquipment and utensils
4-903.11 Containers for clean dishes have food debris in them. Container stacked together wet in the prep sink area and on the drain board of the three compartment sink. Clean equipment shall be stored in a clean; dry location and in a self draining position. Allow items to drain completely and dry prior to stacking. Clean containers for clean equipment and utensils on a routine basis. 4-904.13(A) Silverware in area used for wrapping silverware stored with handles in different directions. Preset tableware shall be protected by being wrapped; covered; or inverted. Store silverware with all handles in same direction to keep hands from touching mouth contact portion of the utensils. 4-901.11(A) Three compartment sink set up with bleach at sanitizer concentration in middle basin where items were being rinsed; making it soapy. It was observed clean utensils sitting in third basin of plain water after going through the middle basin with sanitizer. Air dry equipment and utensils after cleaning and sanitizing. Make flow of sink soapy water; rinse with clean water from faucet; then sanitizer in last basin. Sink structure was remade and corrected during inspection. CDI
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-501.18 Soapy water orangeCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18 Soapy water orange; soapy in rinse water; basin for sanitizer oily. Maintain wash; rinse; and sanitize solutions clean. Drain; clean sinks and refill as necessary. Utilize the faucet to rinse the soap off in the middle compartment to keep sanitizer solution 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.