4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in cooler shelf in kitchen is rusting. Equipment shall be kept in good repair. Replace.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Clean floor duster was stored above food items and clean equipment. PIC immediately relocated this item upon discovery.
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 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) Hot water dish machine data plate specifically requires 15-30 PSI for the sanitizing cycle; yet the machine is only reaching 8-10 PSI. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine; as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 pounds per square inch.
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.
3-501.17; Priority Foundation; 0 points; Container of cheese opened from manufacturer package was not marked with the date that it was opened. Container of food made on Saturday were not date marked. Note: restaurant is closed on Sunday & Monday. CDI-Items were date marked by the PIC.
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
7-201.11; Priority; A spray bottle of degreaser and sanitizer were stored under the prep table beside a meat slicer and spray bottles of water and vinegar used for cooking. Chemicals and cleaners shall be stored separated from all food; equipment; or other areas that could be contaminated. CDI-PIC moved the bottles to a chemical storage rack beside the 3 comp sink.
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.
2-201.11 (A; B; C; and E); Priority; 0 points; An employee health policy was not available onsite. A policy detailing all diagnoses and symptoms to be reported as well as next steps needed after something is reported but be maintained available and communicated to all employees. CDI; Left a paper copy of an employee health policy with the PIC and sent a copy via email as well.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; 0 points; A written plan for cleaning vomit/diarrheal incidents was not available. A plan detailing equipment needed and steps for cleaning up vomit/diarrheal incidents is required to be held onsite. CDI; Left a paper copy of a clean up policy with the PIC and sent a copy via email as well.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Ice tray in ice machine has accumulation of residue. Clean the ice machine frequently to prevent accumulation of any growth or debris.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No test strips were available for the quat sanitizer used in the 3 comp sink. Sanitizer measured at approved concentration of 200ppm. Verification Required; Please obtain a set of test strips for this sanitizer and send image of test strips to meghan.scott@wake.gov; 4-302.13; Priority Foundation; An irreversible registering temperature indicator was not available for the hot water sanitizing dish machine. This device can be color changing temperature strips/stickers or a designated dish plate thermometer; or any other temperature device which can be run through the machine and measure and save the highest recoded temperature while in the machine. Verification Required; Please obtain one of these temperature devices and send an image to meghan.scott@wake.gov. Feel free to send images before purchase to ensure it is an approved device.
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.