3-501.14 Cooling; Pulled chicken in large deep container from night previous at 42-45F. Cooked TCS(Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F within 4 hours or less. Chicken was pulled night previous and placed into walk-in cooler. Chicken voluntarily discarded during 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.
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; Priority; Coleslaw and potato salad in make line cooler above 41F. Manager stated items were pulled from walk-in cooler and placed into new containers for serving; and into the reach-in cooler. Door for reach-in frequently opened during visit. Educated to not keep items on counter after transferring into another container and keep extra backups in the walk-in cooler; and not the reach-in cooler that is frequently opened. Items moved from reach-in to the walk-in cooler and front items swapped for product from walk-in cooler. All other cold holding items 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Thorough cleaning needed throughout facility. Sides of equipment; make line equipment; shelves under prep areas and shelving and floors in reach-in coolers and walk-in cooler with greasy residue and food debris. Cookers in back of facility with food debris along the legs and outsides of equipment. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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.
6-501.11; Core; Multiple cabinets have missing laminate and bad hinges. Physical facilities shall be maintained in good repair. 6-501.12; Core; Cleaning needed on walls and floors throughout facility; walls and floors with greasy residue and food buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Priority Foundation; Three live bugs crawling in back of facility during inspection. Two in back left storage room with reach-in freezer. Keep the premises free of insects; rodents; and other pests. Manager showed pest control company records; recommend increasing frequency of visits.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-901.11 Observed several clean inverted metal food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Dishes arranged in a manner to allow for air-drying during inspection.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Thorough cleaning needed throughout facility. Sides of equipment; make line equipment; shelves under prep areas and shelving in reach-in coolers and walk-in cooler with greasy residue and food debris. Cookers in back of facility with food debris along the legs and outsides of equipment. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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.
6-501.11; Core; Multiple cabinets have missing laminate and bad hinges. Physical facilities shall be maintained in good repair. 6-501.12; Core; Cleaning needed on walls and floors throughout facility; walls and floors with greasy residue and food buildup. Drain under three compartment sink in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11;Core; Light shield missing on light over breading chicken prep sink. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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.
4-901.11 Observed clean inverted metal food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Exteriors and interiors of equipment and shelving need cleaning of dust and or food debris build-up. Non-food contact services shall be clean to sight and touch.
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.
6-501.11; Core; Multiple cabinets have missing laminate and bad hinges. Physical facilities shall be maintained in good repair. 6-501.12; Core; Cleaning needed of wall fan in kitchen floors in walk in cooler (note: safety cover missing). Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Employee beverage sitting on handwash sink.
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.
3-304.14(B) Multiple wet cloths in back not stored in sanitizer. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.
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.
5-205.11 (A) Handwash sink in back had pile of rags and rubber gloves in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Removed at time of inspection.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Exteriors and interiors of equipment throughout the facility have accumulation of food residue (exterior and interior of coolers; freezers; fryer; etc). Equipment shall be cleaned frequently to prevent accumulation of residue.
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.
6-501.12; Core; Cleaning needed of floors and walls in facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
2-103.11 (A)-(P) - Person in Charge duties include ensuring that hands are properly washed; that foods are delivered at the proper temperatures and that utensils are properly cleaned. Handwashing and food contact cleanliness violations observed today; PIC stated delivery temperatures are not normally taken (they were in compliance when checked today). CDI through discussion with PIC and procedure adjustments.
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 2-301.12 Cleaning Procedure (P) Employee observed changing tasks from handling raw chicken to handling containers of ready to eat foods without having washing the raw chicken breading off of arms. When washing handsHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12 Cleaning Procedure (P) Employee observed changing tasks from handling raw chicken to handling containers of ready to eat foods without having washing the raw chicken breading off of arms. When washing hands; employees are required to wash exposed portions of arms. CDI-hands were re-washed. PIC will provide handwash re-training for employees. Send a copy of the provided training log to karla.crowder@wake.gov or 919-868-3132 by November 8th.
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.
6-301.12 Paper towel dispenser at BBQ cooker handwash sink was not working. Paper towels must be accessible at all times for proper handwashing. CDI-paper towels were placed on top for use until dispenser can be repaired.
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.
4-601.11 (A); Priority Foundation; Chopper; potato peeler and sugar scoop were observed to need better cleaning. Food contact surfaces shall be clean to sight and touch. CDI-items were re-washed prior to use.
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.
3-501.16(A)(2; Priority. Carton of eggs observed in prep sink at 56F. Maintain TCS foods in cold holding at 41F or less. CDI-eggs will be used within four hours of time of removal from temperature control or discard (container marked with mandatory discard time). Discussed using time holding but PIC opted for storing container in an iced pan to maintain proper temperatures.
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) Hot dogs were not date marked. Hot dogs must be date marked when the original commercial packaging is opened and may not be held for more than 7 days. CDI-PIC stated that the hot dogs had been opened the previous day; date was added. EHS recommends adding dates to product held over from the day before to be shredded for Brunswick stew to ensure 7 days is not exceeded or have a written policy verify.
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
7-102.11; Priority Foundation; Working container of windex was labeled as sanitizer. Working labels must be labeled with the proper common name. CDI-bottle was re-labeled.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C) A few flies observed in facility at the time of inspection. Increase pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-903.11(A); (B) and (D); Core; Pans observed stacked together while wet in the clean equipment area. Pans and equipment should be stored to allow air drying after cleaning.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Foil pan found in clean utensil storage area and appeared to have been used and washed. Single use utensils may not be reused. Pan was discarded.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Exteriors and interiors of equipment throughout the facility have accumulation of food residue (exterior and interior of coolers; freezers; fryer; etc). Equipment shall be cleaned frequently to prevent accumulation of residue.
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.
6-501.12; Core; Cleaning needed of floors and walls in facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; A couple of light shields in the back kitchen are hanging loose. Repair the shields or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One spray bottle at counter not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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 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; Box single service items on floor. Equipment; utensils; linens and single service items shall be stored at least 6 inches above floor. Truck arrive recently. No points taken.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Exteriors and interiors of equipment throughout the facility have accumulation of food residue (exterior and interior of coolers; freezers; fryer; etc). Equipment shall be cleaned frequently to prevent accumulation of residue.
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.
6-501.12; Core; Cleaning needed of floors and walls in facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core; Two dead roaches in light in back left storage area. Dead insects and other pests shall be removed from the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests. No points taken.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning needed on shelves and interior of equipment such as reach in cooler where pork is cooled. Non-food contact surfaces shall be clean to sight and touch.
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.
5-205.15; Drain in back left storage area is clogged; has pooled water. Plumbing shall be maintained in good repair.
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.
6-501.11; Core; Multiple cabinets have water damage and bad hinges. Physical facilities shall be maintained in good repair.; 6-501.12; Core; Cleaning needed of floors in walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.