2-102.12 (A) Core: Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. 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(A) Priority foundation: A backpack is blocking access to the hand sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The backpack was moved.
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 3-501.16 (A)(1) Priority: Eggs are 110F in the steam table. Except during preparationFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1) Priority: Eggs are 110F in the steam table. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI-The eggs were reheated to 166F.
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.
2-102.12 (A) Core: Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
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.
6-301.12 Priority foundation. No paper towels at the hand sink in the restroom. Provide paper towels or approved alternative for hand drying at each hand sink. Paper towels were provided once REHS spoke to PIC.
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
7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium in the spray bottles. Sanitizer shall be mixed to within the tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to 400 ppm of quaternary ammonium once REHS spoke to PIC.
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 2-402.11 Core: Food service employees are not wearing a hair restraint. Food service employees shall wear hair restraints such as a hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: Food service employees are not wearing a hair restraint. Food service employees shall wear hair restraints such as a hats; hair nets or visors.
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.
5-501.111 Core: Cardboard dumpster is missing a lid. Keep dumpsters in good repair.
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.
2-102.12 (A) Core: Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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.
3-501.16(A)(2) Priority: Milk is 57F in the glass refrigerator. Milk is 53F in the other glass refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The milk was moved to a refrigeration unit that is 41F and 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.
minorCode 2-402.11 Core: A food service employee is not wearing a hair restraint. Food service employees shall wear hair restraints such as a hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: A food service employee is not wearing a hair restraint. Food service employees shall wear hair restraints such as a hats; hair nets or visors.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No test strips for chlorine and for sink and surface cleaner sanitizer. A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. Provide a test kits by May 31st.
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 The hot faucet is not working at the hand sink in the kitchen. Maintain a plumbing system 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.
5-205.11 (B)-Pf; Employees dumping items into hand sink. A handwashing sink may not be used for purposes other than handwashing. CDI: REHS spoke with employees about using the dumb sink on the other side of the bar area for dumping. 5-205.11 (A)- Pf; Hand wash sink blocked in kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items moved.
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
7-102.11 Pf; Cleaning chemical not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI: Chemical labeled. 7-201.11- P; Chemicals stored on prep table in coffee bar area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI: Items moved.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Boxes of food stored on the floor in coffee bar area. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above 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
4-903.11(A)(C); Boxes of single service forks stored on the floor in kitchen 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.
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; Cleaning needed of refrigerator units; shelving units and microwave. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items. Repeat.
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; The floors in coffee bar area and kitchen need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Certified Food Protection Manager was not present at the start of the inspection. They showed up 30 minutes into the inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
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.
3-501.16(A)(1) ; Priority; Sausage held in the table top warmer was between 109- 121F. TCS foods being held hot shall be maintained at 135F or above. CDI- sausage reheated to 165F.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; [Repeat] Sliced turkey and ham were overstocked in their containers and food temperatures reached as high as 53F. Shredded cheese sitting on the counter top was 67F. TCS/Hazardous foods that are cold holding shall maintained 41F or below. CDI- the top half of the ham and turkey were removed and placed back into refrigeration to cool. Shredded cheese was voluntarily discarded by PIC.
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.
3-501.18; Priority; Pimento cheese spread (3/10) and cooked chicken (3/14) were all being held beyond the required 7 day shelf life. CDI- food items 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; [Repeat] Several drain flies observed in the small storage room next to the coffee station. The PREMISES shall be maintained free of insects; rodents; and other pests.
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.
4-101.19; Core; The prep sink was encased with a Styrofoam covering around the base; the bottom shelf of the prep table was lined with cardboard. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove these items.
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.
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; The shelving in the kitchen has heavy dust accumulation present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items.
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; The floors in the coffee station are heavily soiled and in need of cleaning. The ceiling vent in the staff bathroom is dusty and 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.