notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC ServSafe was expired. 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-PIC got signed up for a class during inspection.
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 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 (Priority); There was no measurable chlorine in the sanitizing solution at the 3-compartment sink. Ensure sanitizers are measuring at the correct concentration. Chlorine solutions must measure between 50-200ppm. CDI-Sanitizer solution bucket was changed; and chlorine solution measured 100ppm.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several spray bottles containing cleaners and sanitizers were not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI-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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One spray bottle of sanitizer with no label on shelf. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottle labeled during inspection.
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.
3-304.14(B);Core; A couple of wet cloths on the prep tables and make line cooler. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths moved to sanitizer during inspection.
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); Core; Several plates and ramekin dishes stored on table next to handsink at entrance of right side kitchen. Splash guard is broken. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Manager stated guard was recently broken and is working to replace. Move dishes to another area until the splash guard is replaced.
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 4-601.11 (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; Core; Dust buildup along vents in walk-in cooler. Outside and shelving near dish machine soiled with food residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean the vents more frequently; and these areas 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.
6-501.11;Core; Repairing - Premises; Structures; Attachments; and Fixtures - Methods; Back floor tile and coved tile edges near three compartment sink cracked and coming off the wall. Physical facilities shall be maintained in good repair. Repair these tiles.
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 5-205.11 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; priority Foundation; White bucket inside handsink near dish machine at beginning of inspection. Each handwashing sink shall be available for employee use at all times with nothing stored in the sink basin. Bucket removed during inspection. 6-301.11 Handwashing Cleanser; Availability; Priority Foundation; Soap dispenser at handsink near dish machine not dispensing soap; batteries in dispenser are dead. Replace batteries or provide pump soap to this handsink. Pump soap added to this sink 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 4-501.114 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; Priority; Dish machine sanitizer solution at 25ppm after first testing. Chemical solutions used in mechanical Warewashing operations shall be at correct concentration according to the manufacture. Chlorine solution shall be 50-200ppm. Sanitizer solution primed and machine ran two more cycles and solution at 50ppm. Reminded to use test strips to ensure machine is operating at proper concentrations.
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 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Salsa on counter next to warming chip drawers and soda station at 54F. Container not on ice or in refrigeration. Pork; tomatoes and pico in make line cooler above 41F. Salsa in portion cups over fill line in flip top cooler. Salsa and queso reach-in cooler above 41F and ambient air reading 50F. Some items in walk-in cooler near door above 41F. Facility received delivery of food from supplier before inspection and door left open to put away items. Cooler door kept closed and temperature checked and items still remain above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Ice wands added to salsa in reach-in cooler prepared today. Facility ice machine was broken and recently repaired and only a small amount of ice made since it was repaired. Highly recommend rearranging walk-in cooler so that TCS foods are closer to back of cooler; near fans; and non-TCS items like produce (not prepared yet) and drinks are in warmer part of the cooler; near door. Manager called service company to return to check ice machine and coolers. EC will return tomorrow morning to check coolers.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13 Insect Control Devices; Design and Installation; Core; Back door opened during food delivery and air curtain turned off and not preventing flying insects from entering facility. Light trap along wall near back door not working. Several flies located in the facility in the kitchen area and dish machine area. Insect control devices shall be on and working as required. Air curtain cut back on and fly trap light; manager had replacement light that was replaced during inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Several metal containers at three compartment sink and large black bus tubs on shelves near dish machine with water nested in-between the containers. Cleaned equipment shall be stored in a manner that allows for air-drying. Stack items to allow air flow; not trapping water in-between 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Frozen meats stored in non-food grade bags (grocery store bags). Food shall be protected from contamination.
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.
4-501.11; Core; Paint peeling and rust on walk in cooler shelves. Gasket on walk in cooler torn and heavy black build-up. Equipment shall be kept 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Dishwasher needs cleaning; debris on top of unit. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.
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.
5-205.15 Maintain a plumbing system in good repair. Backflow on dishwasher starting to leak. Replace or repair as necessary. No points taken.
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.
4-501.11; Core; Walk in cooler gasket badly torn. Equipment shall be kept 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Dishwasher needs cleaning. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.
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; soil/food debris some shelving shelving and walk in cooler gasket. Non-food contact surfaces shall be clean to sight and touch.
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 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Steak in make line stacked well above rim of container. Cold potentially hazardous food shall be kept at 41F or below. stacked lower.
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.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several spray bottles with no/faded labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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.
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; Food debris build-up walk in cooler wire shelves. Non-food contact surfaces shall be clean to sight and touch.
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.
5-203.14; Need backflow preventers on outdoor hot and cold spigot for food truck. Priority;
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.