2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. CDI-Operator is enrolled in a course.
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) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods in the reach in cooler cooked yesterday and transported today were holding 47-55F. Foods were not placed on ice or other methods to keep cold while transporting. TCS foods must be maintained at 41F unless they are in the preparation or cooling process. CDI-Foods were cooling rapidly using ice baths. Facility is operating for two more hours tonight; and will voluntarily discard ALL food after closing. Educational materials on how to pack food to keep it cold while transporting were provided to PIC.
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 3-501.14 Cooling (Priority)Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (Priority); TCS (Time/Temperature Control for Safety) foods did not cool to 41F within the 6 hour time frame. TCS foods shall be cooled quickly from 135F to 70F within 2 hours; and then from 70F to 41F within 4 hours. Foods began cooking at midnight this morning until about 10 am; and were holding 60F-80F at 12pm. CDI-Foods were voluntarily discarded. Educational materials on cooling methods and cooling charts were provided to PIC email.
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) (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 (Priority); Baked potatoes cooked today were 80F in the oven. TCS foods must remain at 135F or higher for hot holding. CDI-Potatoes were 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.
3-501.16(A)(2) Priority; Cheese in the top of the prep cooler was 55F. Maintain TCS foods in cold holding at 41F or less. CDI-Cheese cooled to 50F within 20 minutes; but 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.
notedCode 3-501.17 Priority FoundationFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Priority Foundation; Foods cooked yesterday and held overnight were not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-Foods were voluntarily discarded due to temperature abuse. Educational materials on date marking were provided to PIC via email.
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 3-501.15 Priority FoundationFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Priority Foundation; Foods to be cooled after cooking were left in large deep containers with tight lids. 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. Remove lids; if food can be protected from splash. Freezers are also useful in cooling foods quickly. CDI-Foods were voluntarily discarded. Educational materials on cooling methods were provided to PIC via email. .
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.