notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manger 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 Manager's ServSafe or ANSI approved certificate. The Certificate must be on hand at the time of the inspection.. A list of ANSI approved CFPM classes is available at wake.gov/food.
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) The milk is 43F to 52F in the milk refrigerator. TCS food shall be maintained at 41F or less when held cold. CDI-The milk was placed in the walk-in freezer.
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)(1) Priority: Broccoli is 107F in the steam table. Maintain TCS foods in hot holding at 135F or above. CDI-The broccoli was placed in the oven to be reheated to 165F.
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
4-501.116 Priority foundation: No quaternary ammonium test kit available to test the quaternary ammonium sanitizer. Concentration of the sanitizing solution shall be accurately determined by using a test kit. A test kit shall be provided by December 22nd.
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.
5-202.12 Hand sink is 91F in the women's restroom. Provide at least 100F water at handsinks.
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
7-204.11 Priority: Quaternary ammonium sanitizer is over 400ppm in the spray bottles. The sanitizer shall be mixed to within the tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration once REHS spoke to PIC.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef and cheese Tacos were being held at 110F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food was reheated to 165F.
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) Maintain TCS foods in cold holding at 41F or less. -P Ham and cheese subs were being held cold at 54F . This potentially hazardous food must be held cold at 41F or below. CDI.. The food item were cooled down to 41F. This has been a repeat item on the last two inspections. An action plan is needed to ensure that cold foods are being held at the correct temperature. Record how cold foods are held for the next week. A return visit will be made to see if potentially hazardous foods are kept at 41F or below.
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 Maintain equipment in good repair. The hot hold box that was being used to store the beef and cheese tacos was in need of repair. The door hinges at the bottom of the unit was not secure. The gasket on the unit needs to be replaced.
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.
5-403.11 Approved Sewage Disposal System (P) The cafeteria staff is not using the can wash to dispose of the mop water. The water is being poured on the ground. There was boxes stored in the can wash. The can wash must be used to dispose of the mop water.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The manger 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 Manager's ServSafe or ANSI approved certificate. The Certificate must be 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.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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; Turkey wraps were held cold at 67F; chick peas were held cold at 59F; Sausage was held cold at 86F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There were some chemicals on the same shelf as some clean dishes. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; Linens; and Single-Service items. CDI.. The dishes were moved away from the chemicals.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Sausage was cooled down to 86F and placed in a deep pan and covered up to cool. Once food fall below 135F the cooling process must start. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Food must be cooled by using the following methods: placing foods into a shallow pan; placing food into smaller portions; using rapid cooling equipment; placing food in an ice water bath; using heat transfer equipment; adding ice as an ingredient; placing foods into a smaller portion if there is no risk of over head contamination. CDI.. The food items were placed into smaller portions.
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.
5-403.11; Priority; The cafeteria staff does not have a can wash area to dispose of mop and waste water. The water is poured on the ground by the staff. The can wash must be used to dispose of waste water. An approved individual sewage disposal system that is sized; constructed; maintained; and operated must be used.
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.
5-501.115; Core; There were wooden crates and boxes in the dumpster area. There was other storage items in the area as well. A storage area and enclosure for Refuse; recyclables must be maintained free of unnecessary 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.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; There was no soap or paper towel at the handwashing sink. There was very little date marking observed in the kitchen. There was hot and cold holding issues in the kitchen. A can wash was not being used. The person-in-charge must run a safe kitchen.
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.
2-401.11; Core; Employee drinks were stored above food items. Employee drinks must be stored and handled to prevent contamination of food Equipment; Utensils; Linens; and Single-Service items. CDI.. The drinks were moved.
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.
6-301.11; Priority Foundation; There was no handwashing cleanser at the handwashing sink in the serving area. Each handwashing sink must be provided with a supply of hand cleaning liquid powder; or bar soap. A return visit will be made to see if the item has corrected. ; 6-301.12; Priority Foundation; There was no hand drying provision at the handwashing sink in the serving area. Each handwashing sink must be provided with a hand drying device. The device can be individual paper towels; heated air-drying devices. A return visit will be made to see if the item has been corrected.
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; The cheeseburgers were being held hot at 109F. The fries were being held hot at 110F. These potentially hazardous foods must be held hot at 135F or above the foods were reheated to 165F.
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; The garden salad was held cold at 58F. The turkey and ham sandwiches were held cold at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were placed in a cold hold unit and cooled down to 41F or below.
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.
3-501.17; Priority Foundation; There very little date marking observed at the time of the inspection. Some ready-to-eat and potentially hazardous foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or the preparation date. CDI.. The food items were date marked.
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
7-204.11 ; Priority; The Quat sanitizer in the spray bottle was well above 500 parts per million. Quat sanitizer must be between 150 to 400 parts per million. CDI... The sanitizer was corrected to 200 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; In the walk-in freezer there were food items that were stored on the floor. Food must be stored at least 6 inches above the floor. Food must be stored in a manner to prevent contamination.
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.
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 items boxes were stored on the floor. Single-Service items must stored be where they are not exposed to splash; dust; or other 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.
4-205.10; Core; There was milk carts that were being used for shelves. Except for toasters; mixers; microwave ovens; hoods; and water heaters all other items must be NSF approved or ANSI approved.
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.
5-403.11; Priority; The cafeteria staff stated they have no can wash area to dispose of the mop and waste water. The mop and waste water is poured on the ground. There is a can wash area in a supply closet. This can wash must be used to dispose of the waste water. An approved individual sewage disposal systems that is sized; constructed; maintained; and operated must be used.
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.
5-501.115; Core; There were wooden crats and boxes in the dumpster area. A storage area and enclosure for Refuse; recyclables must be maintained free of unnecessary items. ; 5-502.11; Core; The lids on the recycle units could not close due to the unit being full. Some of the recycle items were on the ground. The recycle items must be removed from the premises at a frequency that will minimize the development of conditions that attract or harbor insects and rodents.
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.