5-202.12; Core; The water at the handwashing sinks in the women's bathroom could only reach a maximum of 67F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust this sink to provide warmer water before the next 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.
4-501.114; Priority; When tested during the inspection; the concentration of the chlorine sanitizer solution in the dishwasher was less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - After priming and running several cycles the concentration reached 50ppm. REHS recommends the dish machine be checked by a dishwasher technician. Repeat.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Observed cooling broccoli and green beans cooling in deep containers with plastic wrap. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. CDI - Plastic wrap was lifted to assist with cooling. Repeat.
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.
4-903.11(B); Core; Observed some metal and plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for drip and 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.
4-501.11; Core; Observed some rust buildup on the lower shelf in the dry storage area. Equipment shall be maintained in a state of good repair and condition. Replace shelving unit before rust progresses.
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.
5-205.11(B); Priority foundation; Observed an employee filling a water pitcher at one of the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI - Directed food employee to fill water pitchers at prep sinks.
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.
4-501.114; Priority; When tested during the inspection; the sanitizing solution of quat ammonium sanitizer at the 3-compartment sink was less than 200ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium compound solution shall have a minimum concentration of 200ppm not to exceed 400ppm. CDI - Sanitizer solution was drained and refilled with room temperature solution; when tested it read a concentration of 200ppm. Repeat.
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.
3-501.16(A)(2); Priority; Observed a container of cooked shrimp and fried eggplant that were holding above 41F and were not actively cooling. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; unless time is used as the public health control. CDI - PIC voluntarily discarded eggplant and plastic was lifted on container of shrimp.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(1); Priority foundation; Seared tuna tataki is an undercooked food item but it is not marked with an asterisk or otherwise described to indicate it is an undercooked food item. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per the NC Food Code. Spoke to manager to ensure asterisk is added to the menu; follow-up by 8/01/2025. Repeat.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Observed rice; mashed potatoes; and congee cooling while tightly wrapped in plastic. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. CDI - Plastic lifted on containers to allow for better cooling. Repeat.
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.
3-101.11 3-101.11; Priority; Observed white growth on raw zucchini inside walk in. Food shall be safe; unadulterated; and honestly presented- items discarded.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority; Observed wild caught grouper and mahi mahi on the menu with asterisks the fish may be raw or contain undercooked ingredients. However; a parasite letter is not available for these items. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P Or Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. Asterisk removed from these items on the menu.
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.
3-302.11; Priority Foundation; Observed ice buildup of frozen food inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Items discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Observed quat sanitizer 0PPM at 3 comp sink. Observed gap in the tube at the dispenser. Quat sanitizer shall register 200-400PPM. Manager called Auto chlor for maintenance. Observed chlorine sanitizer residual less than 10PPM after running dishwasher 3 times. Chlorine sanitizer shall register 50-200PPM. Call service provider. Manager mixed bleach by hand. EHS instructed team to sanitize all dishes in the 3 comp sink using bleach. Auto Chlor repaired 3 comp sink and dish machine during inspection. Quat solution 200PPM. Chlorine solution 200PPM.
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.
Cooling) 3-501.14; Priority; Observed mushroom sauce cooling inside deep container inside ice bath. Item started cooling at 2pm. It did not meet cooling threshold temping 53F at 8 pm. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item 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.
3-501.17; Priority; Observed housemade cooked onion in olive oil and fruit chutney jam holding with prep dates 2/5/25 2/17/25 .Observed no date on herb butter and beef fat. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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; Priority Foundation; Observed wild caught fresh mahi-mahi and grouper on the menu with an asterisk. Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. REMINDER shall include: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. Remove asterisk from the menu. This is only required for undercooked animal foods. Manager will not allow customers to order wild caught fish undercooked. Items removed during 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; rice; crab; potatoes; buffalo cauliflower; slaw; cut lettuce; and mushroom sauce cooling in deep containers; tightly covered containers or cooling inside working cold top station with doors open. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed in ice baths or placed in walk in for rapid cooling;
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.
6-501.11 Core; Observed ice buildup on shelves and food inside walk in. Physical facilities shall be maintained 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority; Observed grouper; red snapper on the menu with asterisks the fish may be raw or container undercooked ingredients. However; a parasite letter is not available for these items. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P Or Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. Obtain parasite letter for each species of fish .If a letter cannot be obtained items must be served fully cooked and asterisk must be removed from the items on the menu.
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.
4-501.114; Priority; Observed quat sanitizer 0PPM at 3 comp sink. Quat sanitizer shall register 200-400PPM. Manager changed container of solution. Residual 200PPM.; 4-601.11 (A); Priority Foundation; Observed dead bugs inside food processor stored as clean on drying rack. Observed live bug inside closed container storing food contact utensils that have a buildup of dried food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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.
3-401.14; Priority Foundation; Observed liquid blood on cooked duck inside reach in cooler cooked and cooled on previous days. Items are holding to be reheated upon request. Facility shall obtain prior approval from the regulatory authority before non- continuous cooking methods can be processed in the facility. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration; P (B) Immediately after initial heating; cooled according to the time and temperature parameters (C) After cooling; held frozen or cold; as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.16(A)(2); P (D) Prior to sale or service; cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified (E) Cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A) if not either hot held as specified under ¶3-501.16(A); served immediately; or held using time as a public health control as (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf (2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf (3) Describe how the requirements specified under ¶ (A)-(E) of this Section are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf (4) Describe how the FOODS; after initial heating; but prior to complete cooking; are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf and (5) Describe how the FOODS; after initial heating but prior to cooking as specified under ¶(D) of this section; are to be separated from READY-TO-EAT FOODS as specified Manager has decided to Cook item initially to 165F. If you would like to adopt this process send written procedure including the guideline noted above to inspector maria.powell@wakegov.com.
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.
3-403.11; Priority; Observed team member reheat housemade grit cakes to 125F. TCS foods shall be reheated to 165F. Item reheated.
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; Priority; Observed improvements in date marking in the walk in. Observed housemade chili jam and peanut pesto holding with prep dates 6/15/24 and 6/18/24. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
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; Priority Foundation; Observed fully cooked items calabrian shrimp; fried oysters; crab-n-crawfish on the menu with the asterisk to indicate that they are served undercooked. dentification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. REMINDER shall include: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. Remove asterisk from the menu. This is only required for undercooked animal foods. Send copy of menu to maria.powell@wake.gov
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed cooked shrimp and tahini cooling in tightly covered containers or cooling at room temp. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling
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
6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Obtain a door sweep. ; 6-501.111;Core; Observed one live and a few dead cockroaches inside facility. Observed gnats active inside mop sink. Observed flies in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Call pest control.
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.
3-304.14; Core; Observed quat sanitizer 0PPM inside spray bottle; sanitizer bucket.Quat sanitizer shall register 200-400PPM. Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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.