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. This is a repeat item.
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; There was a rolling cart in front of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI- The rolling cart was moved once REHS spoke to PIC.
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 2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate. This is a repeat item.
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 3-302.11 Raw chicken above pork in the walk-in cooler.Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw chicken above pork in the walk-in cooler.Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-The chicken was moved to a separate cart just with chicken on it during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-204.11 Priority: Sink and surface sanitizer is above 700ppm. Sanitizer shall be mixed to within the tolerance range(272-700ppm for sink and surface sanitizerChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Sink and surface sanitizer is above 700ppm. Sanitizer shall be mixed to within the tolerance range(272-700ppm for sink and surface sanitizer ;CD- The sanitizer was remixed to the correct concentration.
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.
4-502.11(B) Priority foundation: The metal stem thermometer is reading 20F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. CDI- The thermometer was calibrated to 32F in ice water.
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.
2-102.12 (A) The person in charge shall be a certified food protection manager through passing a test that is part of an accredited program. This is a repeat item.
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 3-302.11 Steak next to chicken.Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Steak next to chicken.Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Mulltisurface sanitizer is above 700ppm. Sanitizer shall be mixed to within the tolerance range. The sanitizer was remixed to the correct concentration.
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.
4-502.11(B) Priority foundation: The metal stem thermometer is reading 0F in ice water. Provide accurately calibrated thermometers. The thermometer was calibrated to 32F in ice water.
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.
minorCode 2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some knives that were stored in the knife hold as clean that had meat on the knives. All food equipment stored as clean must be clean to sight and touch. CDI... The knives were cleaned.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) The sanitizer was not being held at the correct sanitizing strength. CDI.. The Quat sanitizer was corrected to 300 parts per million.
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.
4.501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. There were several knives that were chipped. Replace or sharpen the knives to remove the chips on the blades.
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 (A) Certified Food Protection Manager (C) The manger on duty did not have a Manager's Food Safety Protection Test. The Person-In-Charge shall be a certified protection manager who has shown proficiency of required information through passing a Manager's test that is part of an Accredited Program.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There was a food slicer that was stored as clean that had dried meat debris on the slicer. The slicer had not been used today. The blade on the can opener was dirty. All equipment stored as clean must be clean to the sight and touch. CDI.. The equipment was cleaned during the 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 7-204.11 Provide sanitizer at correct concentrationsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P The sanitizer on was over 500 parts per million. Quat sanitizer must be between 150 to 400 parts per million. CDI.. The sanitizer was corrected to 300 parts per million. 7-201.11 Separation - Storage (P) Mr. Clean Eraser was stored above the brown take out bags. Stored all chemicals below all single service items. CDI.. The item was moved.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. There was some employee jackets stored on the same shelf as the take out bags. Employee items must be stored in a manner to prevent contamination of single service items.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manager on duty did have a Manager's Food Safety Protection Test. The Person-In-Charge shall be a certified Food protection manager who has shown proficiency of required information through passing a Manager's test that is part of an Accredited Program
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; There was a rolling cart in front of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The rolling cart was moved.
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.
4-602.11; Priority; There was black growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to preclude the accumulation of the black growth. CDI.. The ice machine was cleaned during the 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.
3-304.14; Core; There was a wet towel stored on the handwashing sink. When wet a towel must be stored in a sanitizer solution. Once the towel becomes dirty the towel must be placed in the dirty linen container. CDI.. The towel was placed in the dirty linen container.
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.
4-501.11; Core; There were some cutting blades that were getting rusty. All equipment must be in good repair and easy to 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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; There was a pushcart with stacks of single service items on top of it.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI; the cart was moved away from the 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.
4-602.11; Core; The ice machine has black residue buildup inside of it.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- CDI; the ice bin was cleaned during inspection.; 4-601.11 (A); Priority Foundation; The knives in the knife holder that were deemed clean still had food residue on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be washed.
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; unit was turned down during inspection and some items moved to the walk in cooler.
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.
4-501.11; Core; The gasket is torn on the meat walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket of the 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.
5-103.11; Priority Foundation; At beginning of inspection; there was no hot water in the facility.- Hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the food establishment.- CDI; they turned the water heater back on. Someone had switched it off.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.12; Core; Cleaning is needed on the floors of the meat department cooler.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors of the walk in.
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.