notedCode Observation: The non food contact surfaces of the compresor fan cover (debris/microbial growth)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non food contact surfaces of the compresor fan cover (debris/microbial growth); Holder of the can opener on the prep table. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The exterior wall at the back door (wood) is deteriorating. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The exterior wall at the back door (wood) is deteriorating. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Low lighting over the prep sink/production area in kitchen and along hallway (reach in/handsink). 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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.
notedCode Observation: raw in shell eggs being stored over ready to eat cooked baconOther
Official wording
Food separated & protected
Inspector’s notes
Observation: raw in shell eggs being stored over ready to eat cooked bacon; produce; CDI: Eggs were moved to a different shelf over raw beef products as a corrective action. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: A TPHC written policy identifying all products on time control at the salad bar is not available on site. Whipped butter out at room temperature on time. Operator can demonstrate time control but not in writing. CDI: Time control sheet and ppwk provided to operator to identify food items on permanent time control (*Dinner service only) 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: A TPHC written policy identifying all products on time control at the salad bar is not available on site. Whipped butter out at room temperature on time. Operator can demonstrate time control but not in writing. CDI: Time control sheet and ppwk provided to operator to identify food items on permanent time control (*Dinner service only) 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Pitchers of water and tea are not stored covered or under shelf to protect from environmental sources of contaminationContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Pitchers of water and tea are not stored covered or under shelf to protect from environmental sources of contamination; Consider moving baking potatoes in open container on bottom prep shelf where raw meat is being prepared; Ensure that all food products are protected during tasked production. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.
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 Observation: Wiping lcothes being used to wipe up production at meat cuttingCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping lcothes being used to wipe up production at meat cutting; prep production areas are not stored in a sanitizer between use. Ensure that in sue soiled wet clothes are stored in a sanitizer. CDI: Wping clothe splace din a sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; Establishment was holding cut lettuce on time as a public health control (TPHC) but the lettuce was not marked with the time frame it was being held. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- EHS provided education and updated written procedures for TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 (E ); Thawing; Priority Foundation; Raw tuna was found already thawed but still sealed in reduced oxygen packaging. Reduced oxygen packaged fish shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. According to this packaging; the fish could alternatively be safely thawed inside of an ice bath; then immediately removed from packing; but this was not completed by employees either. CDI- Slits were cut in tuna packaging.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C); Brown sugar container was found with no label. All food ingrendients shall be labeled with their common name. Label as needed.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean dishes were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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) 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 (C); Walk-in cooler fan had dust building in the interior. Non food contact surfaces shall be kept free of soil residue and other debris. Improvements were noted regarding sticker residue on container exteriors. Deductions reduced due to improvements.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Prime rib in low boy hot box was at 122F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Temperature was raised and prime rib was reheated during the 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 (P); Diced ham and cheese were holding at 50F on the salad bar. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was removed from the salad bar and placed into rapid cooling equipment before a 4 hour period elapsed. Full deductions will be taken if this item is repeated.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (core); Multiple flies were observed in the back area of the kitchen. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control to eliminate flies.
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.
3-304.12; Core; Ice scoop was being in container with water filled inside from prior use. if utensils are stored in water; the water must either be running or at/above 135F. CDI- Water was removed from container.
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 (C) Sticker residue was observed on the non food contact exterior surfaces of containers. Non food contact surfaces shall be kept free of soil residue and other debris. Remove stickers before/during washing containers.
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; Priority Foundation; Large amount of ice was dumped in a handwashing sink. Handwashing sinks shall be used for no purposes other than handwashing. CDI- Employees were educated and sink will be used for handwashing only.
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.
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; Cut lettuce was being stored far above its containers fill line in the salad bar and was at 49F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Lettuce is being placed on time as a public health control (TPHC) due to being replaced frequently according to PIC. EHS provided TPHC form.
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.
2-303.11; Core; Employee was observed wearing a watch while preparing food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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.
3-304.12; Core; Tongs were being stored in a food container with the handle touching the food. If utensils are stored inside of food containers; they shall be stored with the handle above the food in order to prevent potential contamination.
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; Top of knife holding structure had brown residue buildup. Non food contact surfaces shall be kept free of soil residue and other 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.
2-401.11; Core; Observed team member eating a meal at the kitchen prep table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority Foundation; Parasite destruction letter not available for salmon and tuna on the menu that may be served raw or undercooked. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P Or Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. Obtain parasite letter from distributor and send to maria.powell@wake.gov
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.
3-302.11; Priority Foundation; Observed cooked shrimp stored directly under raw steaks inside reach in cooler at grill area. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables.Rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core;Observed black and pink residue inside large ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Team member will empty ice and detail clean machine.; 4-601.11 (A); Priority Foundation; observed stickers and filmy residue inside plastic containers stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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)(1) ; Priority; Observed french onion soup; roasted red pepper soup; and prime rib holding below 135F. TCS foods shall be held at 135FF or or greater. Items reheated.
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; Observed cheddar and ham holding above 41F inside salad bar. TCS foods shall be held at 41F or below- items discarded.
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; Observed no date marking for housemade items such as bread pudding creme brule; key lime pie; cream based pork sauce. Observed pimento cheese holding with a preparation date10/14/23.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Observed disclosure statement missing from menu. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients. DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as oysters on the half shell (raw oysters raw-EGG Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed cut lettuce cooling while tightly covered and salad cooling on open salad bar. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 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. Covers removed.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation;There is no thermometer is provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- Obtain thermometer to measure sanitizing hot water temps.
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
6-303.11; Core;Observed low light above ice bin next to kitchen door.At least 540 lux (50 foot candles) shall be provided at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; or saws where employee safety is a factor. Obtain brighter bulbs or add more lighting. . Observed light fixture broke above tall reach in cooler. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide lighting.
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.