notedCode Observation: Ready to eat chicken stock was cooling in the prep sink surrounded by iceOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Ready to eat chicken stock was cooling in the prep sink surrounded by ice; with raw fish and squid stored on the prep sink while thawing. Raw and ready to eat foods should be stored seperately at all times. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw fish and squid were placed in the walk in cooler to finish cooling and were separated from the ready to eat chicken stock.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Upon arrival multiple prep cooler had their lids open and were not hodling cold hold foods at 41F or below. Examples: Prep cooler 1Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Upon arrival multiple prep cooler had their lids open and were not hodling cold hold foods at 41F or below. Examples: Prep cooler 1; mushrooms 43F; sausage 46F. Prep cooler 2; rice 47F; mushrooms 50F; Prep cooler 3; sausage 52F; potato 55F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained 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.
notedCode Obseration: Multiple ready to eat foods were not datemarked or labeled. The ribs in the walk in cooler had been in the cooler for over 24 hours and had not been datemarked. Deli meats removed from original package and placed in the prep cooler had not been datemarked. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Obseration: Multiple ready to eat foods were not datemarked or labeled. The ribs in the walk in cooler had been in the cooler for over 24 hours and had not been datemarked. Deli meats removed from original package and placed in the prep cooler had not been datemarked. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Items that had not been datemarked were either discarded or datemarked and 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.
notedCode Observation: Potatoes were cooling on the cooling rack at room temp. They were holding at 77F when checked. After food drops down to 135F an active cooling method should be taking place. 3-501.15 Cooling Methods (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Potatoes were cooling on the cooling rack at room temp. They were holding at 77F when checked. After food drops down to 135F an active cooling method should be taking place. 3-501.15 Cooling Methods (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI: Potatoes were placed in wic to cool.
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: Squid was thawing in standing water in the prep sink. Running water should be flowing over it aggitate and float off lose particles. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when orderedFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Squid was thawing in standing water in the prep sink. Running water should be flowing over it aggitate and float off lose particles. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. CDI: Squid was placed in the walk in cooler to finish thawing.
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: Male employees in the kitchen were not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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.
2-102.12 (A) Upon arrival no on present in the kitchen with an approved certification and the facility had been prepping prior to arrival. Certified Food Protection Manager (C) Someone with an approved certification shall be present at all times. The head person in the kitchen during inspection stated that he plans to obtain a certification. A list of ANSI approved CFPM classes is available at wake.gov/food. CDI No points deducted during first 180 days of transitional permit.
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.
2-201.11(B) When asking manager what illnessed need to be reported to the health department; it was stated fever and vomiting and diarrhea. PIC shall notify the regulatory authority when a food employee is symptomatic with Jaundice or diagnosed with a foodborne illness. - Pf During permitting visit the illness decision chart was emailed to the owner; and the manager did not have it accessible. The document was forwarded to the PIC and printed during inspection and discussed how to utilize the chart. CDI
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 2-501.11 During the permitting visit at the facility a V&D plan was emailed to owner. The PIC did not have a plan during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 During the permitting visit at the facility a V&D plan was emailed to owner. The PIC did not have a plan during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. -Pf The email with the plan was forwarded to the PIC during inspection and printed as well as a poster provided. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 3-203.12 (Pf) Shellstock in two containers stated to be from the same batchFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 (Pf) Shellstock in two containers stated to be from the same batch; neither have a tag with them. None of the historical tags have dates on them when the last one was sold or discarded and they are not stored in an organized manner. Tags shall be maintained with product; the date when last one was sold or discarded recorded on the tag and stored in chronological order. Copy a tag if necessary when splitting a batch into two containers; label with date; and store in order by date when filing and keep for at least 90 days.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Bag of cooked shrimp sitting inside of pan of raw mussels in walkin fridge. Cooked eggplant stored under raw salmon in cabinet of right grill prep table. French fries under raw veal not in original packaging in under counter freezer on cook line. In the walkin risotto balls with raw egg used with the bread crumbs stored on speed rack over cooked pasta. Food shall be stored according to final cook temperature and species. Items rearranged during inspection. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Three buckets or more of oil made with fresh garlic; and oil with other ingredients that has been heated sitting on shelf under table and one in use in the bread station. This food is required to be temperature controlled based on ingredients. When asked how long it had been sitting out; it was stated it was more than 2 days. Risotto in left grill prep table at 42-43F; the remainder of food in unit all 40F or less and PIC states it has been in the unit since Sunday. Mozzarella cheese in walkin at 42F and all other foods 36F or less. The cheese was part of a delivery earlier today and upon arrival employees were organizing the food and putting it away. Food shall be 41F or less. Discussed with Jennifer Moore and approved to cool and keep food. Risotto relocated to the back portion of the flip top table where the air flow is better and food temperatures are being maintained. Non TCS foods moved to front of unit. Heated garlic and oil mixture discarded. Facility determined it is best for their practice and product to initially cool product down and refrigerate it until ready to use and use time control to hold small portions on the counter. Time control form provided during inspection. 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked sausage was dated for 4/29 in pizza prep cab and stated to not have been frozen after cooking. Sliced tomatoes in pizza prep cab lacking a date an no one knew when they were sliced. Cooked eggplant in grill prep cabinet lacking a date; cooked ground beef in under counter reachin lacking a date; cut lettuce in cabinet of salad prep unit lacking a date; and in the walkin foods lacking a date (lasagna; meatballs; cooked potatoes; risotto balls). Food shall be dated when cooked; prepared or original package opened and held no more than 7 days (day one is prep day). Sausage and sliced tomatoes discarded and other foods were labelled during inspection with correct prep date (large prep happened Sunday for holiday and facility was closed yesterday). 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.
majorCode 3-603.11 (C )(2) Ceasar dressing is made in the facility and the recipe as well as the employee who makes the dressing confirms that it is made with raw eggs as an ingredient. The menu does not have an asterisk or other symbol next to the menu itemFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2) Ceasar dressing is made in the facility and the recipe as well as the employee who makes the dressing confirms that it is made with raw eggs as an ingredient. The menu does not have an asterisk or other symbol next to the menu item; nor does it indicate that the dressing is consumed/served raw. The statement at the bottom for the reminder is also missing components to it and misspellings. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf 3-603.11 (B)(2) Ceasar dressing is made in the facility and the recipe as well as the employee who makes the dressing confirms that it is made with raw eggs as an ingredient. The menu does not have an asterisk or other symbol next to the menu item; nor does it indicate that the dressing is consumed/served raw. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf Make edits to the menu and submit draft to Lauren.harden@wake.gov for approval prior to printing. A paper menu was edited during inspection for an example.
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 7-201.11 Separation - Storage (P) Several chemical items throughout stored comingled and in close proximity to food or clean dishes. Sanitizer spray bottle stored on prep tableChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Several chemical items throughout stored comingled and in close proximity to food or clean dishes. Sanitizer spray bottle stored on prep table; stainless steel spray stored on a shelf under a table next to food; another stainless steel spray stored on shelf under table next to clean cutting boards; and a bottle of spray sanitizer stored hanging on clean dish rack. Chemicals shall be stored where not a source of contamination to food; equipment and clean utensils. Items relocated during inspection. CDI 7-208.11 (P) First aid kit stored on shelf under table inside of a bowl with a food brush. Stored in a kit or a container that is located to prevent the contamination of food; equipment and food items. First aid kit relocated to office. CDI
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 3-501.13 (E ) Fish in vacuum package and already thawed in cabinet of flip top grill prep table. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Fish in vacuum package and already thawed in cabinet of flip top grill prep table. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Package cut open during inspection. Open packages prior to thawing/when remove from 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Several bulk storage containers of dry goods lacking a lid on them. Prosciutto stored with wax paper between layers and in a pile sitting on the metal bar in the cabinet of the pizza prep unit. Some of the meat is touching components of the refrigerator since it is not stored in a pan. Food shall be protected from contamination. Prosciutto placed in a pan to keep protected.
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.
notedCode 2-402.11 Effectiveness - Hair Restraints (C) Most men employees in the kitchen not wearing any hair restraints and hair not pulled back due to having short length hair. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Most men employees in the kitchen not wearing any hair restraints and hair not pulled back due to having short length hair. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food and food items. Employees shall wear something to prevent hair from falling into 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Tongs stored hanging on grill equipment and subject to be bumped into or rubbing on clothing. Scoops in food throughout with handle in food; and some portion cups used as scoops stored in the food. In use utensils shall be stored in a clean; dry location and protected from contamination. Utensils shall have a handle and handle stored out of the food. Store on clean surface/plate/wax paper or other effective means to protect. Do not use portion cups as scoops and if scoop is stored in food; keep handle up.
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.
4-903.11 (A) Ice bin stored facing up with water collecting in the bottom. 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 and in a self draining position. During inspection a clean sheet pan placed on ice machine and ice bucket flipped to allow it to drain and air dry.
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 4-205.10 Classification (C) Pepsi cooler being used for opened TCS foods like milk and unsalted butter. The manufacturer label in this unit states it is only intended for unopenedCleaning and sanitizing
4-205.10 Classification (C) Pepsi cooler being used for opened TCS foods like milk and unsalted butter. The manufacturer label in this unit states it is only intended for unopened; commercially packaged products. Open TCS items removed from this fridge during inspection. If necessary; an approved classification of equipment would need to be approved by EH&S department and added to replace the usage of this unit.
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 5-501.12 Outdoor Enclosure (C) Some trash items on the ground of the dumpster area. Enclosure must be maintained clean and free from accumulation. Clean the ground. 5-501.13 Dumpster is leaking from the bottom corner. Receptacles for refuseFacility maintenance
5-501.12 Outdoor Enclosure (C) Some trash items on the ground of the dumpster area. Enclosure must be maintained clean and free from accumulation. Clean the ground. 5-501.13 Dumpster is leaking from the bottom corner. Receptacles for refuse; recyclables; and returnables shall be durable; cleanable; insect- and rodent-resistant; leakproof; and non-absorbent. Contact provider to have repaired or replaced and ensure the new unit has a drain plug if they provide you with a new one.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Several phones throughout stored on prep surfaces or on shelving with food items. Employee drink coffee mug stored on table next to clean dishes at a prep area. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee items on a bottom shelf separate from food and food 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.