2-102.12 (A) No certified food safety manager on site. 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. 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.
3-501.16(A)(1) Priority: Hamburgers are 125F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. CDI- The hamburgers were reheated to 176F by the manager.
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) Priority: The lettuce is 43F and sliced tomatoes are 48F in the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The lettuce and sliced tomatoes were placed on ice.
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.
2-102.12 (A) No certified food safety manager on site. 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. 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.
3-501.16(A)(1) Priority: Green beans are 121F on the steam table. Maintain TCS foods in hot holding at 135F or above. CDI- The green beans were reheated to 174F by the manager.
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) Priority: The lettuce is 43F and sliced tomatoes are 50F in the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The lettuce was placed on ice and the sliced tomatoes were placed in the walk-in coole.
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.
2-102.12 (A) No certified food safety manager on site. 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.
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.
3-501.16(A)(2) Priority: The coleslaw is 53F. Maintain TCS foods in cold holding at 41F or less. The coleslaw was 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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) The person in-charge did not have proof that a Manager's Food Safety 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 person in-charge did not have proof that a Manager's Food Safety Protection test had been taken and passed. Each time food is handled; prepared; displayed or severed the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the 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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the inside of the ice machine to remove the black growth. Ice is considered a food and must be stored in a clean area. This is a repeat from the last three inspection. A corrective action plan will be needed to ensure the item does not continue to be a repeat item. 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.
notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grits were held at 125FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grits were held at 125F; sausage patties were held at 121F; eggs were held at 120F; sausage links were held hot at 121. These potentially hazardous food must be held hot at 135F or above. The food items were reheated by the manager.
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 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 solution during the inspection was not meeting the correct 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.
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 id not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Serv-Safe or ANSI approved certificate on hand at the time of the 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.
5-205.11; Priority Foundation; A wet towel was stored on the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The wet towel was moved off 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; Priority; Clean the inside of the ice machine to remove the black build-up. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Two Bug Spray bottles were stored above brown single service bags. Toxic materials must be stored so they can not contaminate Food; Equipment; Linens; and Single-Service items. CDI.. The bug spray 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.
3-304.14; Core; A wet towel was stored on the splash guard of the handwashing sink. Wet towels must be stored in a manner to prevent contamination. The wet 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.
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; Single service brown bags were stored under bug spray. Single-Service items must be stored in a manner to prevent contamination.
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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Serv-Safe or ANSI approved certificate on hand at the time of the 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.
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.
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.
6-501.11; Core; The wall near the drive thru area has a hole and the siding is warped trying to come off.- Physical facilities shall be maintained in good repair.- Please repair the wall.
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.