notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge has not completed the coursework to become a food protection manager. The PIC must be a certified food protection manager. 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.
5-205.11 (B); Priority Foundation; The handwashing sink near the coolers had a can in the sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Can was removed. *Points decreased due to improvement in maintaining handwashing 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.
3-302.11; Priority; An open container of raw; frozen steak wafers was stored above bagged frozen appetizers that only required reheating. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI-Food was rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13; Core; A cloth was stored in the chopped romaine to soak up moisture. Linens and cloths may only be used to line containers that contain food that is being served and must be replaced after each use. CDI- Lettuce voluntarily discarded.
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.
3-304.12; Core; Portion cups were stored in the bulk containers of sugar and flour; as well as a small container of seaoning. Utensils being stored in foods shall be stored with their handles above the food. CDI- Portion cups were removed.
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.
2-103.11 (O); Priority Foundation; A written employee health agreement was not The Person in Charge shall ensure that employees are informed in a verifiable manner of their responsibility to report to the PIC; information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Agreement and Quick Decision Guide given to PIC.
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 (B); Priority Foundation; The handwashing sink at the pizza station has several items on the countertop and the handwashing sink near the coolers had a drying cloth hanging off the splash guard. A handwashing sink may not be used for purposes other than handwashing. CDI - The items were removed.
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.
3-501.18; Priority; Penne was stored in the bottom of the salad cooler that should have been discarded 3 days ago based on date on container. TCS food being held cold at 41F or lower for more than 24 hours and has not been sold within 7 days shall be discarded. CDI- Penne was voluntarily discarded.
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.
3-302.12; Core; Olive oil is being stored in a tea urn that is labeled as tea. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; shall be identified with the common name of the FOOD. CDI- Container was labeled.
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
3-307.11; Core; A bowl that had garlic in it was stored in a bowl of chopped lettuce. Food shall be protected from all sources of contamination. CDI- Bowl removed and lettuce was voluntarily discarded.
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.
3-304.12; Core; A portion cup was stored in the bulk container of salt. Utensils being stored in foods shall be stored with their handles above the food. CDI- Portion cup was removed.
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.
5-205.11 (B); Priority Foundation; The handwashing sink at the pizza station has several items on the countertop. A handwashing sink may not be used for purposes other than handwashing. CDI - The items were removed.
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
7-201.11; Priority; Spray cans of butane were stored on a shelf above the bulk containers of flour; sugar; salt; etc. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Spray cans moved to the office. *No points taken due to seal not being broken on spray cans and them being wrapped in plastic.
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.
3-302.11; Priority; In walk-in cooler; raw chicken on sheet tray was stored over cooked chicken on speed rack. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI-Food was rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A few bag-in-boxes (BIBs) were stored directly on the floor in front of the walk-in cooler. 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 6 inches above the floor. Store BIBs off of the 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11(A); Core; Plasticware stored laying flat in customer area with mouth portion exposed. Single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevented. CDI- Plasticware was protected. 4-903.11(A) and (C); Core; Single service to-go tin containers stored with food-contact portion facing up. Food contact portion of stacked paper plates facing up and accessible to customers in self-service area. 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. CDI- Containers were inverted during the inspection and paper plates were inverted.
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.
4-602.13; Core; Cleaning is needed on shelving and speed rack in the walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelving more frequently.
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 Rear hand sink lacking paper towels. Hand Drying Provision (Pf) All hand sinks shall be provided with an approved hand drying device. Paper towels provided at sink. CDI
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 3-302.11 Raw chicken on sheet pan stored above cooked chicken. Box of raw bacon initially sitting on table in close proximity to a bag of breadOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw chicken on sheet pan stored above cooked chicken. Box of raw bacon initially sitting on table in close proximity to a bag of bread; then moved to be on rolling cart above clean dishes. Store food where not a source of contamination and avoid cross contamination. Food shall be stored in order of final cook temperature. Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P). Items rearranged to have raw chicken on bottom shelf. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.18 Heavy cream opened and dated 10/20. Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Heavy cream opened and dated 10/20. Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Food shall be held a maximum of 7 days once cooked; opened or prepared and that day is day 1. Food discarded. CDI
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Pizzas stated to be on time control and cooked at 11:00AM. No time on food and no written procedures during todays visit. This process discussed during permittig visit. Time as a Public Health Control (P) (Pf). Food on time control shall be labelled properly and a written procedure in place. Discussed requirements with owner Julio and provided TILT form. Pizza labelled. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.13 Ravioli and a box of bacon sitting out throughout duration of inspection. Upon arrival sitting on table frozen and it was explained they were prepping them. Toward the end of the inspection at 1:55 PM items still sitting on table. Thawing (Pf). Food shall be thawed in refrigeratorFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Ravioli and a box of bacon sitting out throughout duration of inspection. Upon arrival sitting on table frozen and it was explained they were prepping them. Toward the end of the inspection at 1:55 PM items still sitting on table. Thawing (Pf). Food shall be thawed in refrigerator; as part of the cooking process or in running 70F cold water. Items returned to refrigeration. CDI
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 4-903.11 (A) Food contact portion of stacked plates facing up and accessible to customers while sitting on top of flip top salad prep unit. Clean spoons and other utensils waiting to be used stored in cabinet of refrigerators directly on wire shelf. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Food contact portion of stacked plates facing up and accessible to customers while sitting on top of flip top salad prep unit. Clean spoons and other utensils waiting to be used stored in cabinet of refrigerators directly on wire shelf. 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. Store inverted; install sneeze guard or relocate plates to not be accessible by customers. Store utensils in clean container or on clean plate.
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 4-904.11 (A) Plasticware stored laying flat in customer area with mouth portion exposed. Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Mouth portion shall be protected. Rearranged display containers for single service items to be on bottom and mouth portion covered. CDI 4-903.11(A)(C) Single service containers stored with food contact portion facing up. 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
4-904.11 (A) Plasticware stored laying flat in customer area with mouth portion exposed. Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Mouth portion shall be protected. Rearranged display containers for single service items to be on bottom and mouth portion covered. CDI 4-903.11(A)(C) Single service containers stored with food contact portion facing up. 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. Store inverted or in clean container.
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.
4-101.17 Bamboo spoon being used and paint brushes used for food contact. Wood; Use Limitation (C). Wood must be a hard maple or close grained equivalent when used for bakery items. Do not use wood or paint brushes not designed for food. Use approved food contact item.
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 Womens bathroom door not completely closing on its own. Toilet Rooms; Enclosed (C). Toilet room doors shall be self closing and tight fitting. Adjust door to close properly.
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.