5-205.11 (B); Priority Foundation; Two clean towels were hanging off of the splash guard of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - The towels were relocated. 6-301.14; Core; The handwashing sink in the ordering area did not have a handwashing sign/poster. A handwashing sign/poster shall be posted at all handwashing sinks to remind food employees to wash their hands. CDI- A sign was put at the handwashing sink.
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.
3-302.11; Priority; A bag of portioned frozen; raw pork was sitting on top of two bags of portioned ice in the chest cooler. Foods shall be stored according to species and final cook temperature to prevent cross-contamination. CDI- Bags of ice were discarded. No points taken due to establishment having an ice maker and ice being stuck to the cooler before being removed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Container of mustard greens did not have a date . Food shall be labelled with date when cooked; prepared; thawed or seal on the original package has been broken and not used within 24 hours. CDI- Date added to container since container was almost full.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of water and other drinks are sitting on the floor. Food shall be at least 6 inches above the floor. Store boxes of food/drinks on shelving; a pallet or doily. *Points not increased due to improvement in storing food 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.
4-601.11; Core; The curtains at the kitchen entry/exit are soiled; the black fan in the storage area and sides of the red fans have a buildup of dust; and the black and brown carts need wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis. *Points decreased due to an improvement in overall cleaning.
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.
6-501.12; Core; The ceiling vents in the kitchen as well as dining area have a buildup of dust/debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings on a more frequent basis. *Points not increased due to vents being slightly better than previous 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee items and food stored on and above drinks in the counter cooler. Employee items shall be separate from food and food items. CDI-Items rearranged during inspection.
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.
3-302.12; Core; Bulk containers of brown sugar; salt; and msg were not labeled. All working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta shall be labeled. CDI- Containers were labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of beverage syrup and boxes of canned drinks are sitting on the floor. Food shall be at least 6 inches above the floor. Store boxes of food/drinks on shelving; a pallet or doily.
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.
3-304.12 (B); Core; A bowl is stored in the bulk container of sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Replace bowl with a utensil with a handle. *Points not taken due to this being a different violation under the same rule.
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; The lock is broken on the tall cooler in the dining area and may still be leaking from the bottom since there is a tray and towel stored under it. The pitcher portion of the blender has deep cracks/grooves and is chipped preventing it from sealing when the lid is on top. Maintain equipment in good repair. Repair/replace items.
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.
4-601.11; Core; The bottom of the reach in freezer has stuck on food debris; the outside of the sugar container needs wiping down; and the curtains at the kitchen entry/exit are soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.
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.
6-501.12; Core; The ceiling vents in the kitchen as well as dining area have a buildup of dust/debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings on a more frequent basis.
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.
3-501.17; Priority Foundation; Large half and half carton in front area lacking date. Food shall be labelled with date when cooked; prepared; thawed or seal on the original package has been broken and not used within 24 hours. CDI- Date added to container that was opened on Sunday. ** Points not increased due to improvement in this area.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); A majority of the menus have the approved consumer advisory; a few do not. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. CDI - PIC took the menus without the consumer advisory out of circulation. *Points not increased due to majority of menus having the correct consumer advisory.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box of beverage syrup is sitting on the floor. Food shall be at least 6 inches above the floor. Store boxes of food/drinks on shelving; a pallet or doily.
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.
3-304.12; Core; Knives are stored between the lid and containers on the left side of the cooler. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Store knives on a clean service or in a clean container.
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); Core; Spoons and forks are being stored with their handles in both directions. Utensils shall be stored covered or inverted. CDI - Spoons and forks were arranged so that their handles are in one direction.
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; The lock is broken on the tall cooler in the dining area and it leaks from the bottom. Maintain equipment in good repair. Repair cooler.
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.
4-601.11; Core; The bottoms of the induction plates are coated in dust; there are crumbs and debris in the bottom of some of the containers storing utensils/food storage containers; and the curtains at the kitchen entry/exit are soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.
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.
6-501.12; Core; The ceiling vents in the kitchen as well as dining area have a buildup of dust/debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings on a more frequent basis.
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 3-302.11 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 in 2 door reaching freezer in container sitting on top of a container of cooked shrimp. Raw chicken in reaching freezer above ginger not in original container that is used for garnish. Food shall be stored according to final cook temperature. Items rearranged so the raw food is below the ready to eat food. CDI 3-302.11 Raw vegetables stored directly in contact with cardboard box that originally contained raw chicken. Food shall be stored to protect from cross contamination. Discard box after original product is removed. Observed bags of raw shrimp in the produce sink area and vegetables at the sink labelled for raw beef. Utilize the three different sinks as labelled to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Sanitizer in the three compartment sink not yielding a result on test strip for chlorine or quat. It appears that chlorine is linked to the dispenser on the wall for the three compartment sink. This is not the intent for the dispenser. The dish machine is running at 25 ppm chlorine. Quat sanitizer shall be 200 to 400 ppm and chlorine 50 to 200 ppm. Sanitizer to be hand mixed in three compartment sink to 200 to 400 ppm chlorine and all items go in the sink after washing until technician is able to fix dispenser and dish machine. CDI 4-601.11(A) Grinder stated to be used for chicken and beefCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Sanitizer in the three compartment sink not yielding a result on test strip for chlorine or quat. It appears that chlorine is linked to the dispenser on the wall for the three compartment sink. This is not the intent for the dispenser. The dish machine is running at 25 ppm chlorine. Quat sanitizer shall be 200 to 400 ppm and chlorine 50 to 200 ppm. Sanitizer to be hand mixed in three compartment sink to 200 to 400 ppm chlorine and all items go in the sink after washing until technician is able to fix dispenser and dish machine. CDI 4-601.11(A) Grinder stated to be used for chicken and beef; dried red beef observed remaining in the entrance portion of the grinder. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Grinder cleaned again during inspection. CDI
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) P. Raw white shell eggs on cart at 97F and PIC states that they have not been cooked but are waiting to be cooked. Inside of egg was still raw. Cooked noodles in a large container portioned in bags sitting out at 54F. Half and half in under counter reachin in front area 51F and white shell eggs in this unit at 52F. Employee states that both items have been in there all day and have not come out. The unit is not maintaining temperature. Noodles stacked too high in top of prep table up to 46F at the top. Chicken in the top of prep table at 35F at the bottom and a section of the top at 110FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) P. Raw white shell eggs on cart at 97F and PIC states that they have not been cooked but are waiting to be cooked. Inside of egg was still raw. Cooked noodles in a large container portioned in bags sitting out at 54F. Half and half in under counter reachin in front area 51F and white shell eggs in this unit at 52F. Employee states that both items have been in there all day and have not come out. The unit is not maintaining temperature. Noodles stacked too high in top of prep table up to 46F at the top. Chicken in the top of prep table at 35F at the bottom and a section of the top at 110F; PIC stated that the chicken was in the hot water for a little. Maintain TCS foods in cold holding at 41F or less. Eggs discarded in both scenarios. Noodles returned to refrigeration. Half and half discarded and no other TCS foods in this unit; it was agreed that this unit would solely be used for bottled drinks. Top portion of noodles removed and placed in the bottom to cool. Chicken placed in freezer to cool. Hot food should not be placed in top of prep table because it will warm up the other foods along with the hot baskets. 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Hard boiled eggs cooked yesterday lacking date. Large half and half carton in front area lacking date. Facility has cooked chicken wings in freezer and thaws them in the fridge. Chicken in the fridge lacking date. Food shall be labelled when cooked; prepared; thawed or original package opened. Label chicken wings when cooked; frozen and thawed. PIC states that the eggs were cooked yesterday and were labelled. Employee in front area stated the half and half was opened a week ago; the half and half was discarded. 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.
majorCode 3-603.11 Pf. All components of a consumer advisory lacking on the menu (asterisk missingFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Pf. All components of a consumer advisory lacking on the menu (asterisk missing; nothing stating which items are raw and no statement at the bottom of the menu). Employee at the front counter that takes orders states that one of the beef menu items automatically comes undercooked unless other wise desired by guest. Ramen menu items also include a soft boiled egg. Menus shall have a disclosure and a reminder for items served or offered undercooked. Include a symbol next to the item that can be raw; then at the bottom of the menu "symbol or asterisk (*) "Item cooked to order. Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness.". Please send menu edits to Lauren.harden@wake.gov prior to ordering new menus. This must be complete by 3/7/25.
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 7-201.11 Separation - Storage (P) Chemical products stored on shelf above a mixer on the shelving above the mop sink. Chemicals shall be stored separate from food and food items. Mixer relocated to not be in the mop sink area and not below chemicals. CDI 7-208.11 Storage - First Aid Supplies (P)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Chemical products stored on shelf above a mixer on the shelving above the mop sink. Chemicals shall be stored separate from food and food items. Mixer relocated to not be in the mop sink area and not below chemicals. CDI 7-208.11 Storage - First Aid Supplies (P); Petroleum jelly and burn gel stored on shelf above induction range where food it handled. Stored in a kit or a container that is located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; and LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated. CDI
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.
notedCode 3-501.15 Cooling Methods (Pf) Pork soup cooling sitting in plastic Cambro container that is deeper than 12 inches with lid on it on the floor of the kitchen at 145F. Food shall be cooled rapidlyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Pork soup cooling sitting in plastic Cambro container that is deeper than 12 inches with lid on it on the floor of the kitchen at 145F. Food shall be cooled rapidly; in small portions; uncovered/loosely covered; and stirred as needed. Soup portioned into shallow; long metal pan to aid in cooling process. 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.
notedCode 3-501.13 Upon arrival bags of frozen shrimp in the area of the produce sink. Food shall be thawed under cool 70F or less running waterFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Upon arrival bags of frozen shrimp in the area of the produce sink. Food shall be thawed under cool 70F or less running water; under refrigeration or part of the cooking process. PIC returned it to refrigeration prior to discussing it.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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large container of soup cooling sitting on the floor in the kitchen. Rice warmer under the front counter sitting on a beverage plastic crate and less than 6 inches off the floor. Food shall be at least 6 inches above the floor. Store on a rolling cart or shelf.
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 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Plastic container used as scoop and stored in bulk dry product. Knives stored in flip top prep table between lid and containers. In use utensils shall be stored with handle up; in a clean; dry location or in 135F water. Use a scoop with a handle and keep handle out of food. Store knives on clean surface; or clean container.
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) Clean containers stacked together wet. 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 and in a self draining position. Allow items to air dry completely prior to stacking. 4-904.11 Silverware in kitchen stored with the mouth portion up and the handles down. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store items with handle up to protect the mouth contact portion.
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.
4-101.17 Wood; Use Limitation (C) Sticky rice basket being used for steaming the rice and the rice is in direct contact with the bamboo basket. Wood must be a hard maple or close grained equivalent. Bamboo is not approved for food contact use in a restaurant. Obtain a different material intended for a restaurant or use a rice cooker. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets for the cabinets of the prep table are not in the groove correctly and falling off. Equipment shall be maintained in good repair. Adjust gasket or replace as necessary.
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
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items and food stored on middle shelf of the cart and bulk onion storage for the restaurant stored on bottom shelf. Employee items shall be separate from food and food items. Items rearranged during inspection.
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.