majorCode Observation: There is not a disclosure telling the consumer steak is an offered "cooked to order" productFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: There is not a disclosure telling the consumer steak is an offered "cooked to order" product; Language of disclosure can be added to the bottom of the menu in front of the reminder statement i.e. - *"Beef is offered cooked to order. Consuming raw or undercooked meat may increse your risk of foodborne illness" 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) (B) Pf Consumer Advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients.
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.
Observation: Caulking seal around the hood system/wall is peeling out and bubbled. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 Observation: Coffee cup spilled on prep tableEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Coffee cup spilled on prep table; CDI: Cup was removed and stored in a different area. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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.
notedCode Observation: Staff are not wearing hair coverings during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing hair coverings during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
Observation: The gasket on the walk in refrigerator poor repair; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 Observation: Cooked lamb (119F) and cooked chicken (121F) observed holding under heat lamps on the make line. Cooked meat is being reheated and not palced directly into the steamwell on the front service production line to hold hot. Discontinue his process and place reheated cooked meats on the steamline immediately after reheating to 165F or higher. CDI: The meat was removed to reheat to 179F and 181F respectively during inspection. Product had been sitting out less than 2 hours to reheat. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked lamb (119F) and cooked chicken (121F) observed holding under heat lamps on the make line. Cooked meat is being reheated and not palced directly into the steamwell on the front service production line to hold hot. Discontinue his process and place reheated cooked meats on the steamline immediately after reheating to 165F or higher. CDI: The meat was removed to reheat to 179F and 181F respectively during inspection. Product had been sitting out less than 2 hours to reheat. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 Observation: The tzaziki sauce (dated May 29 - 46F) and rice (45F) observed in walk in refrigerator. Rice was made previous operating day and impropely cooled methods did nto allow for cooling. The tzaziki was a delivered product from main service kitchen. Dressings that are TCS (temperature control saftey) food products observed exceeding 41F (42FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The tzaziki sauce (dated May 29 - 46F) and rice (45F) observed in walk in refrigerator. Rice was made previous operating day and impropely cooled methods did nto allow for cooling. The tzaziki was a delivered product from main service kitchen. Dressings that are TCS (temperature control saftey) food products observed exceeding 41F (42F;43F) on the make line due to improperly held containers; large plastic bottles without ice in plastic containers on the make line refrigerator. Discontinue this practice by placing dressing in smaller bottles; using ice set up during production tasks or keeping in bottom section of make line refrigerator. CDI: Tzaziki and rice discarded during inspection; Dressings placed in different holding container on make line refrigerator to ensure cold holding temperatures of 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Spray bottle of bleach stored at dish sink without labeling of contents. CDI: Bottle was lebled during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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.
notedCode Observation: Room temperature prepared items not being effectively cooled due to covering during cold storage disallow rapid cooling. Dice tomatoes observed at 70F after 30 minutes had cooled only to 69F. CDI: Plastic wrap coverings were removed during inspection within 15 minutes product cooled to 63F. Discussed proper cooling measures with staffing to ensure products cooling are not wrapped or covered during cooling. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Room temperature prepared items not being effectively cooled due to covering during cold storage disallow rapid cooling. Dice tomatoes observed at 70F after 30 minutes had cooled only to 69F. CDI: Plastic wrap coverings were removed during inspection within 15 minutes product cooled to 63F. Discussed proper cooling measures with staffing to ensure products cooling are not wrapped or covered during cooling. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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 Observation: Baked good items pre-packged and placed out for consumer purchase were not labeled with ingredients in descending order and allergens. CDI: These products were placed back into display case behind the counter. 3-602.11 Food Labels (Pf) Food packaged on premises for customer self service shall include a label with the (1) common name of the foodFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Baked good items pre-packged and placed out for consumer purchase were not labeled with ingredients in descending order and allergens. CDI: These products were placed back into display case behind the counter. 3-602.11 Food Labels (Pf) Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Food packaged on premises for customer self service shall include a label with the major food allergens contained in the 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.
minorCode Observation: Employee observed wearing bracelets/jewelry on wrists and finger while preparing food. **REPEAT** 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Employee observed wearing bracelets/jewelry on wrists and finger while preparing food. **REPEAT** 2-303.11 Prohibition - Jewelry (C); Other than a plain wedding band; employees shall not wear jewelry on their wrists or hands while preparing food. Observation: Staff members performing food production tasks are not wearing hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
Observation: The walk in refrigerator gasket is torn; poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must 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 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Two employee beverages and a pizza were being held above churros that were to be sold. Employees may drink from a closed beverage if it is handled/stored in an area that prevents potential contamination of food or clean equipment. CDI- Beverages were moved during the inspection.
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.
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); Lamb was found holding around 116F in the hot holding unit. Potentially hazardous food being held hot shall remain at 41F or below. CDI- Lamb was reheated during the 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.
minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employee observed wearing bracelets/jewelry on wrists and finger while preparing food. Other than a plain wedding band; employees shall not wear jewelry on their wrists or hands while preparing food.
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.
minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service containers were found being stored in a container with some debris buildup inside. Single service items shall be stored in a clean; dry area where they are not exposed to potential contamination. Clean this container more frequently.
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.
2-401.11; Core; Employee coffee cup was stored on a shelf beside and above spices; food; and equipment. Employees shall drink out of closed cups that are stored away from all food; equipment; and other areas that could be contaminated. CDI-Manager discarded cup.
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.
4-302.12; Priority Foundation; Food thermometer not available during inspection. A food thermometer must be accessible in the facility at all times. Verification Required; Please obtain a food thermometer; send image of thermometer to meghan.scott@wake.gov.
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.