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); There were a few date stickers left on lids and containers. Ensure exterior of pans and lids are clean. CDI-Stickers were removed; and pans and lids were cleaned again.. Discussed trying a scraper to remove stickers before washing with PIC.
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 3-307.11 Miscellaneous Sources of Contamination (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (Core); Employee personal food was stored in walk in coolers. Ensure employee foods are stored separately from food intended for retail service. CDI-Employee food was moved to a separate area.
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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); The fan covers in a few of the walk in coolers were dusty. Maintain non food contact surfaces of equipment 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; The chlorine in use at the coffee bar was reading above 200ppm. Provide sanitizer at correct concentrations; diluting as required. CDI-Chlorine was diluted. 7-102.11 Common Name - Working Containers (Priority Foundation); The container used for chlorine sanitizer in the coffee bar was not labeled as to contents. Working containers of chemicals must be labeled. CDI-There was a red bucket labeled sanitizer; that the chlorine solution was poured into.
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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Metal sheet pan / baking pan is stored across the top of the handwashing sink. Maintain the handwashing sink free of storage and available for use. Pan was removed from the handwashing sink.
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11 Documentation of Proposed Variance and Justification (Pf) Third party vendor Sushinara has vacuum packaged sealed bags of cooked chicken breasts. No approved variance documentation is present. Reduced Oxygen Packaging HACCP Plan was emailed / provided to the inspector during the inspection. Official state issued Variance is needed. Documentation was forwarded to Wake County supervisors for review and follow up. HACCP plan references establishment: 4032020727 BULBOX (Sushinara Inc) in Durham NC. Sushinara is being asked to bring cooked chicken in Ziploc bags until they have documentation of a State Approved Variance for ROP.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12 Handwashing Sinks; Installation (C) Handwashing sinks in the kitchen supply water at 120 degrees F and 118F; too hot for sustained use. Temperature adjustment is needed. One handwashing sink is not functioning. In the sandwich grill area near the rotisserie oven and tandoori oven; there is no handwashing sink; but two chef sinks. Today we discussed turning the sink in the corner into a handwashing sink by adding a splash guard; sign; paper towels and soap.
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 4-703.11(B) After being cleaned in a mechanical dish machineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11(B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish Machine is not sanitizing. Hobart was contacted for service; repair.
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 7-102.11 Common Name - Working Containers (Pf) Bleach in a spray bottle is not labeled (or label has worn off). Maintain the common name on spray bottlesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Bleach in a spray bottle is not labeled (or label has worn off). Maintain the common name on spray bottles; cleaners; etc. Discussed for correction today
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Ware Washing Sink has unclean build up in the sanitizing compartment. Use detergent to clean the sink each day. Fill sanitizer into a clean compartment.
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.