4-903.11(A); (B) and (D); Core; Observed many metal pans being stacked wet. Clean equipment and utensils shall be stored in a self draining position that allows for air drying. Repeat.
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.
4-501.12 Cutting Surfaces (C); Heavily scored cutting boards. Cutting surfaces 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.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Some items on make line (tomatoes; lettuce; c. salad) prepped previous day but not date marked. CDI: Items dated.
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.
4-903.11(A); (B) and (D); Core; Observed many metal pans being stacked wet. Clean equipment and utensils shall be stored in a self draining position that allows for air drying. Repeat.
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.
4-501.12 Cutting Surfaces (C); Heavily scored cutting boards. Cutting surfaces 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.
3-302.11(A)(1); Priority; Observed one container of raw eggs being stored overtop of pancake mix and sauces.- Raw animal foods shall be stored by order of final cooking temperature with highest required temperature on the bottom.- CDI; eggs were moved to meet requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed multiple utensils and pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to dish area for 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.
4-903.11(A); (B) and (D); Core; Observed many metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please ensure that dishes are completely air dried before stacking. Do not use a towel to dry them
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 gaskets are torn on the walk in cooler door and the salad cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- CDI; facility has a work order in place to have the walk in cooler completely replaced next month April 2025.
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) and (B); Priority; Observed multiple items (see chart provided) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; the unit was turned down and food temperatures began to cool.
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(A); (B) and (D); Core; Observed many metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please ensure that dishes are completely air dried before stacking. Do not use a towel to dry them
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 gaskets are torn on the small freezer in prep line and the salad cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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
4-204.115; Priority Foundation; The thermometers for both wash and rinse temperatures do not work and need repaired/replaced.- A warewashing machine shall be equipped with a working temperature measuring device that indicates the water temperature of the wash and final rinse cycles.- CDI; a work order has been placed for the thermometers. The facility has a separate hand held temperature measuring device to check final rinse.
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; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- CDI; facility has a work order in place to have the walk in cooler completely replaced. Receipts were shown and a date to come after the new year to do the work. Facility is waiting on approval from Wake County for a permit
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; the lid was closed on the unit and temperatures began to go down.
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 Foundation; Some items in the walk in cooler had a date of 4/29. When asked; they freeze the product and remove it without dating.- When freezing TCS food; items shall bear a label of the date prepared; date placed into the freezer; and date removed from freezing.- CDI; items were dated and PIC was educated on how to properly date mark frozen 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.
4-903.11(A); (B) and (D); Core; Observed many metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please ensure that dishes are completely air dried before stacking. Do not use a towel to dry them.
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.
6-501.11; Core; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- CDI; facility has a work order in place to have the walk in cooler completely replaced. Receipts were shown and a date to come after the new year to do the work. Facility is waiting on approval from Wake County for a permit
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 (A); Priority Foundation; Observed multiple utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to dish area for 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
6-404.11; Priority Foundation; Observed a heavily dented can still on the shelf. When asked what they do with dented cans; it was stated they are still used unless they have obvious air intake such as being puffed out.- Products that are held by the PERMIT HOLDER for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES- CDI; cans were removed and PIC was educated on the rules.
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; Observed one pair of tongs that were sitting in room temperature water.- During pauses in food preparation or dispensing; utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 degrees F.- Please either keep the tongs in hot water; or keep them on the side of the grill where the area is clean and dry.
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; Observed many metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please ensure that dishes are completely air dried before stacking. Do not use a towel to dry them.
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.
6-501.11; Core; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- CDI; facility has a work order in place to have the walk in cooler completely replaced. Receipts were shown and a date to come after the new year to do the work. Please contact Patty Sabby for more information regarding changes to walk in. Contact info in general comments box.
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.