notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Walk in Cooler is not cold enough: Cheese Slices 42.8F; Meatball cut yesterday 42.3F. Ham sliced yesterday 42F. Chicken Wings 42.4F. Use your thermometer to monitor food temperature. Adjust the walk in Cooler to hold food at 41F and colder. Correction requested
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 4-602.13 Nonfood Contact Surfaces (C) Inside the walk in cooler there is dust & dripping near the shredded cheese area. Keep the condensation lines free of unclean material. Clean surfaces in the kitchenCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Inside the walk in cooler there is dust & dripping near the shredded cheese area. Keep the condensation lines free of unclean material. Clean surfaces in the kitchen; including can opener mount; table; test strip holder; etc.
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.
5-501.116 Cleaning Receptacles (C) Trash Can and dolly are not clean. Effectively clean the trash can.
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.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Salt & Sugar dry food containers and covers are not clean. Regularly clean the dry food containers. . . Splash surfaceCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Salt & Sugar dry food containers and covers are not clean. Regularly clean the dry food containers. . . Splash surface; surface above the mixing bowl needs additional cleaning to remove the build-up. Surface above the dough mixing bowl is cleaner than observed previously. Clean the surface above the mixing bowl after use. . . There is dark wet microbial growth visible on dough lids in use in the walk in cooler. "Doughmate" branded lids have lettering; seems and textured surfaces that is exposed to the dough. The bottom of the insulated dough containers appear easier to clean than the Doughmate lids. Some dough containers observed to have black microbial growth inside; especially in corners that likely have deteriorated and have become difficult to clean. Replace lids and insulated dough containers that can no longer be effectively celaned. Cleaning was started during today's 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.
notedCode 3-501.19(B)(2) Follow written procedures for Pizza held using Time as a Public Health Control (TPHC) for 4 hours. All pizza is labeled from when the restaurant this morning. Write the procedures you follow. Use of the dry erase board for each pizza is a good choiceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(2) Follow written procedures for Pizza held using Time as a Public Health Control (TPHC) for 4 hours. All pizza is labeled from when the restaurant this morning. Write the procedures you follow. Use of the dry erase board for each pizza is a good choice; but accurately reflect each pizza on the board. When a new pizza is cooked and added to the table for holding; add the time to the dry erase board. Procedures can be changed if the method for keeping track of the 4 hours changes. We discussed the requirements today for holding pizza on 4 hour time holding; including written procedures: temperature at cooking completion; location to store the pizza; how each pizza is labeled; and that any pizza that remains at 4 hours must be discarded. There is a form on Wake County website that can be referenced. Form is emailed today to update; rewrite to replace the old one and increase accuracy. Prepare accurate procedures. (no point deduction)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.18 Handwashing sink is not clean. Use cleaner and effectively clean the handwashing sink. Maintain handwashing sinksCleaning and sanitizing
6-501.18 Handwashing sink is not clean. Use cleaner and effectively clean the handwashing sink. Maintain handwashing sinks; toilets clean.
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.
5-501.116 Cleaning Receptacles (C) Trash Can and dolly are not clean. Effectively clean the trash can in the can wash / mop sink.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) No Soap available at the handwashing sink in the front area. Maintain soap at each handwashing sink and assure soap is used when washing hands. Soap was replaced upon request.
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.
2-102.12; Core; (A) Certified Food Protection Manager; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Sent list of upcoming approved ANSI accredited classes to manager on site.
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 3-304.11 Food Contact with Equipment and Utensils (P) Dough container covers in use in the walk in cooler are heavily soiled. There is black build up in cornersOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment and Utensils (P) Dough container covers in use in the walk in cooler are heavily soiled. There is black build up in corners; edges; and crevices of the red dough lid. Green and white cheese-like clumps of microbial growth are adhered to the Doughmate model lid covering pizza dough in the walk in cooler. Other dough covers are soiled and have debris collected inside. When dough lids can no longer be effectively cleaned; discard and replace them. Do not use soiled covers or items with visible microbial growth to cover food. Covers were removed from dough today and taken to the ware washing sink; but likely require replacement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sink is not clean with residue coating the interior sink basin. Use detergent to clean the sink and preparation tables (all food prep surfaces) after each use. It appears food preparation areas were not properly cleaned and sanitized prior to today. Kitchen preparation surfaces should have been left clean and glistening wet at the conclusion of previous day's work. . . Splash surfaceCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sink is not clean with residue coating the interior sink basin. Use detergent to clean the sink and preparation tables (all food prep surfaces) after each use. It appears food preparation areas were not properly cleaned and sanitized prior to today. Kitchen preparation surfaces should have been left clean and glistening wet at the conclusion of previous day's work. . . Splash surface; surface above the mixing bowl is not clean with dark build-up. Clean the surface above the mixing bowl after use. . . Cutting Board in use for salad is not clean with dark residue that can be wiped off. Dish Detergent available may be ineffective. Assure that concentrated detergent is available and that soap or soap solution is taken to the food preparation areas for cleaning. Cleaning was started during today's 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.
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; Nonfood Contact Surfaces (C) Shelf supports above tomato sauce and shelves above the computer monitor in the back are dusty and not clean. Can opener support is not clean and insert was added to the soapy water to soak today. Assure equipment is maintained clean.
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.
2-102.12; Core; (A) Certified Food Protection Manager; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Sent list of upcoming approved ANSI accredited classes to manager on site.
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.
2-102.12 (A) Certified Food Protection Manager (C); No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Sent list of approved ANSI accredited classes.
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.
3-501.13 Thawing (Pf); Cooked meatballs in bag thawing on prep counter top. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods shall be thawed under refrigeration or in prep sink submerged in running water at 70F or below. Bag of meatballs placed into walk-in cooler 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19 (Pf); Cooked meatballs in bag thawing on prep counter top. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods shall be thawed under refrigeration or in prep sink submerged in running water at 70F or below. Bag of meatballs placed into walk-in cooler during inspection. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label.
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.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Date marking violations observed during inspection. The person in charge shall demonstrate knowledge to the regulatory authority by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. No certified food protection manager onsite and priority violations found during inspection. No points deducted; manager and employees able to identify and answer food safety questions related to the operation. Date marked items voluntarily discarded during inspection. Have certified food protection manager onsite during food operations; and ensure no priority violations to prevent points deducted on future inspections.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Owner has information for upcoming classes and is planning on sending employees when available.
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.
4-602.11; Core; Back part of ice chute on dining room soda machine starting to have minor pink accumulation. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice chute more frequently. Ice machine and soda nozzles clean during todays inspection. No points deducted.
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.
3-501.18; Priority; Meatballs and ham in bottom of make line cooler date marked with 5/6 exceeding 7 days and anchovies not date marked. Food shall be discarded if it exceeds the time and temperature combination; or in a package that does not have a date or day. Items voluntarily discarded during inspection. Ensure prepared and opened packaged items are kept for maximum of 7 days and are clearly labeled with the date opened. If items are frozen; add another date when placed in freezer and removed from freezer.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Information for Food protection certification courses emailed to operator 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.
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; Shelving near ice machine and in walk-in cooler with dust buildup and food residue. Sides of reach-in freezer soiled with sauce splatter. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris.
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; Walls behind prep sink and tables; front area near sauces soiled with splatter and food debris. Physical facilities shall be cleaned as often as necessary to keep them cleaned. Clean 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.