notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed tapioca pearl in the hotwell with a temperature below 135F. Person in charge (PIC) stated the hot tapioca pearl was in the hot well within 30 minutes. Corrected during inspection (CDI)- The operation will use this lot of tapioca pearls for up to 4 hours (7 pm); then discard the remainder. Time as a public health control (TPHC) was discussed with the operation.
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 2-402.11 Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed the staff that work in the front service line handles unpackaged tapioca pearls; pouring milk with no hair restraint. Discussed the matter with PIC. Educational provided. Repeat.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation; the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. - Observed the cane juicer with no NSF seal and not easy to keep clean. Discussed the matter with PIC.
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.
6-202.14 Toilet Rooms; Enclosed. (C) Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall; a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. - Observed employee restroom door with no self-closing mechanism. Discussed the matter with PIC.
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 2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf - No person in charge (PIC) upon arrival of inspection. Corrected during inspection (CDI)Permits, training, and postings
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf - No person in charge (PIC) upon arrival of inspection. Corrected during inspection (CDI); the team leader was called and arrived 20 minutes later.
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) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current 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 - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towel at 2 hand sinks and no soap at 1 hand sink. CDIHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towel at 2 hand sinks and no soap at 1 hand sink. CDI; the soap and paper towel provided at the hand 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.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -3-comp sink: Observed the sanitizer vat that has clean utensil soaking in it with no sanitizer present. CDI - the sanitizing vat refiled with chlorine sanitizer mixed to 50 ppmCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -3-comp sink: Observed the sanitizer vat that has clean utensil soaking in it with no sanitizer present. CDI - the sanitizing vat refiled with chlorine sanitizer mixed to 50 ppm; clean dishes resanitized
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 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed dish detergent stored next to the clean dish; and the soap spilled on the clean dish rack. CDI - the clean utensils were rewashed; and dish detergent was removed from clean dishes. - Observed cleaning solutions stored on the table above the shelf that stored bottles of beverages. CDI - the cleaner solution restored in the chemical designated area. 7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. -P - Observed Tum (medicine) and first aid kit stored in the employee restroom. CDI - the first aid kit and Tum restored out side the restroom.
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.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - No thin probe food thermometer available during the current inspection. Verification due by 6/21/26
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.
notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed a container of cinnamon and a container of sugar with no label. Repeat.
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.
notedCode 3-305.14 Food Preparation (C) During preparationContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14 Food Preparation (C) During preparation; unPACKAGED FOOD shall be protected from environmental sources of contamination. - Observed that the beverage mix on the prep table that next to the handsink with no adequate separation (less than 18") or barrier from contamination when preparing beverage and using the handsink at the same time in this area.
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 2-402.11 Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - All of the food handlers have no hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-903.11 (A) 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. - Observed clean utensils in a drying rack stored on the drainboard of the sink vat side that contain dirty dishes; and there is no control of wash flow from dirty dishes and clean dishes storage that prevents contamination between the clean dishes and dirty dishes.
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.
notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed self-service area: stacks of cups stored without adequate means of protection when exposed to public service.
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.
4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. . - Observed Kenmore chest freezer with no ANSI seal to indicate the equipment is commercial grade.
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
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf - No sanitizer test strip available during the current inspection. Verification due by 6/21/26
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.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - No backflow prevention at the water hose connected to the faucet at the beverage prep sink located near the hot well.Verification due by 6/14/26.
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.
6-202.14 Toilet Rooms; Enclosed (C) - Employee restroom with no self-closing door; and the door opens directly to the operation dry goods storage area.
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) - Observed dry goods supplies stored with no adequate separation from personal items. The employee designated area will be needed.
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.
2-102.11(A); (B) and (C)(1); (4)-(16); Priority Foundation; PIC Knowledge/Duties: PIC is not a Certified Food Protection Manager and is not knowledgeable in Food Code requirements. Food handling staff lacking training in use of maintaining proper hot-holding and cold-holding temperatures. PIC to ensure EMPLOYEES are following Food Code requirements through daily oversight of the EMPLOYEES. CDI- Food Code requirements explained to PIC during inspection and educational materials provided.
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 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 (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage.
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.
5-205.11; Priority Foundation; Hose attached to large hot water pot sitting down into the kitchen handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Hose moved during inspection. 6-301.14; Core; Front handwashing station lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign provided for posting.
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.
3-501.16(A)(1); Priority; Hot-Holding: Tapioca pearls hot-holding in countertop unit at too low a temperature; measured at 116F. When asked; PIC stated the tapioca had been in the unit multiple hours. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product voluntarily discarded by PIC during inspection. [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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Several cartons of sealed almond milk in the lower section of the front service prep unit cold-holding above 41F; measured at 42.5F. Sugar pearls in top section of unit holding at 48F; and temperature gauge reading 47F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Almond milk moved to another cooler for proper cold-holding. Sugar pearls determined to be non-TCS. Oat milk also stored in this cooler is shelf-stable until opened. Have this unit serviced and temperature reduced to be able to maintain TCS foods at 41F and less. [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.
3-501.18; Priority; Disposition: Date-marking missing on one container of cream cheese. When asked PIC; opened-on date unknown. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Product with unknown prep/open date voluntarily discarded by PIC during inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on spray bottle of cleaner. 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. CDI- Labeling added 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.
3-302.12; Core; Labeling missing on multiple spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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 cooking oil stored on the floor. Bags of cake mix stored on wooden pallets; not high enough (~4-inches) off floor and impeding cleaning with debris/reside accumulating underneath. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Recommend installing another proper storage rack to provide storage space for dry goods.
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.
2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. 2-303.11; Core; Food employee observed wearing multiple bracelets while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-903.11(A); (B) and (D); Core; Multiple plastic containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow containers to thoroughly air dry before stacking. 4-903.11(A); (B) and (D); Core; Several smallware items including hand mixer beaters stored in wire basket hanging off of storage shelf so items are down next to paper towel dispensing area of kitchen handwashing sink; exposed to potential splash contamination. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Beaters moved to higher shelf. Recommend removing the lowest hanging basket so utensils not in the splash zone.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted down during inspection. 4-903.11(A) and (C); Core; Boxes of single-service items stored on wooden pallets not high enough up of floor and impeding cleaning with debris and residue accumulation. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Recommend installing another proper storage rack to provide more storage space.
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.
notedCode 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; Debris/residue accumulation in cold-hold units; and along storage shelves throughout. Floor fan with dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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.
5-501.16; Core; Front handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the 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.
6-501.12; Core; Residue/debris accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. 6-501.114; Core; Broken old equipment no longer needed or used by back door. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items. 6-501.11; Core; Employee restroom door handle falls off. Some wall damage inside employee restroom in the corner by the doors. Entrance door to kitchen is lacking a handle on both sides; impeding egress. PHYSICAL FACILITIES shall be maintained in good repair. Replace the door handles and repair the wall. [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)(1) ; Priority; Tapioca Pearls being held hot are below 135F. TCS foods being held hot shall be maintained at 135F or above. CDI- Heat on the steam well adjusted and education given.
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.
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; Red beans and cream cheese was holding at 45F in the reach-in glass door cooler. TCS foods being held cold shall be maintained at 41F or less. CDI- education given and food items were cooled 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.
2-402.11; Core; [Repeat] Employees observed preparing food and did not have hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints and clothing that covers body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct food workers to don required hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-205.10; Core; Large machine for making tapioca pearls is not approved or classified for sanitation (PIC stated that this machine is no longer in use; premade tapioca pearls are used)...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall meet ANSI/NSF certification or equivalent...Remove from establishment unapproved equipment above OR replace with ANSI/NSF certified equipment.
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; Core; The 3-compartment sink pipes has a significant leak when the water is running (plastic bucket is overflowing with water). a plumbing system shall be maintained in good repair. Repair the leak.
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.
6-501.12; Core; [Repeat] Observed soiled flooring under equipment and in corners; floor drains; some walls and vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
6-301.12; Priority Foundation - No paper towels were at front prep area handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.; 5-202.12; Core - Hot water at customer bathroom sink did not exceed 86F after running several minutes...Hot water of at least 100F shall be provided at all handsinks...Increase handsink hot water to at least 100F.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Spray bottle with blue liquid inside was not labeled with name of contents...Working containers of chemicals; cleaners and sanitizers shall be labeled with common name of material inside them...CDI by labeling spray bottle.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Several containers and boxes of food items were stored on floor...Food shall be stored at least 6 inches above floor...Elevate food items above the floor 6 inches. NOTE: Wood pallets and other black plastic platform do not allow for cleaning the floor underneath food items. Provide dunnage racks or pallets that allow for floor cleaning underneath and elevate items at least 6 inches above 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.
2-402.11; Core - Three of the four food workers were not wearing hair restraints...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints and clothing that covers body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct food workers to don required hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core - Several moist wiping cloths were stored on table/counter tops; and chlorine sanitizer in one wiping cloth sanitizer bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved (at proper sanitizer concentration) clean sanitizer between uses...Store moist/soiled cloths as stated above.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - In front area; several stacks of disposable cups were not protected; and cups were on shelves less than 6 inches above floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep cups down inside approved dispensers (protecting top mouth contact rims) or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Store cups 6 inches above floor.
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.
4-205.10; Core - Large machine for making tapioca pearls and Frigidaire and Kenmore chest freezers; Tiger cooker and Breville oven are not approved or classified for sanitation...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall meet ANSI/NSF certification or equivalent...Remove from establishment unapproved equipment above OR replace with ANSI/NSF certified equipment.
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.
5-501.113; Core - Lids were open on trash and cardboard dumpsters used by facility...Outside trash/recycling receptacles shall have tight-fitting lids and doors...CDI by closing dumpster lids.
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.
6-501.12; Core - Observed soiled flooring under equipment and in corners; some walls; ceiling vent grates/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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
6-501.110; Core - Employee coat was hanging near/touching food containers in dry storage...Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions and to prevent contamination of food and clean equipment/utensils...Provide suitable employee clothing and personal possession storage area for employees.
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.