4-602.11; Priority; The underside of the blade on the slicer had a few food particles. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. CDI- The slicer was cleaned.
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.
3-501.13(E); Core; Packages of vacuum sealed fish in various stages of thawing were intact. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment or a slit added to introduce oxygen prior to its thawing under refrigeration. CDI- PIC states that packages are normally slit and reminded employees to slit packages.
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.
4-501.11; Core; One of the handles on the double door refrigerator has been removed. Maintain equipment in good repair. *No points taken due to this being a different violation under the same code.
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.
4-601.11(C); Core; The green clean dish shelving/ in the dish area have a buildup of dust and debris; the black floor fan has a buildup of dust and debris; some of the light bulbs in the hood need cleaning; food debris is frozen in the ice at the bottom of the double door freezer. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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.
5-205.15; Core; The pre-rinse sprayer has a slow leak even when the water is turned on. Maintain a plumbing system in good repair. Repair leak.
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.
6-302.11; Priority Foundation; One of the stalls in the women's bathroom was not supplied with toilet paper. Supply toilet tissue at each toilet. CDI- Toilet paper was added.
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.
4-501.114; Priority; The chlorine based sanitizer at the dish machine tested between 25-49 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- The dish machine was primed and tested between 100-200 ppm.
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) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; Raw breaded chicken (49F); rope sausage (50F); and ricotta (47F) in the top section of the saute station cooler and rice balls (45F) and raw calamari (46F) in the bottom section of the saute cooler temped above 41F. TCS foods being held cold shall be maintained at 41F or below. CDI - Foods were put in the walk-in to cool down; thermostat adjusted from 42F to 39F. Foods were replaced and were still at 39F and below after 25 minutes. *Points not increased due to improvement in not overfilling containers and PIC explaining that foods had been monitored earlier in the day and were at 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Bread is being stored in can line bags. Protect food from contamination sources not specifically noted by the code. Ensure food is stored in food grade bags and containers.
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.
3-304.12 (B); Core; A large metal container is stored in the bulk flour container by the floor mixer. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure all utensils in foods are stored with their handle up. *Points not increased due to this being a different violation under the same code.
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.
4-501.11; Core; A portion of the hood vents over the cookline are being held in place with balls of aluminum foil and the mechanical cover is coming off of the cooling drawers in the same area. Maintain equipment in good repair. Repair equipment. 4-501.12; Core; The cutting board at the salad station has black residue in some of the cuts. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface or replace cutting board at the salad station.
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.
4-601.11(C); Core; The green clean dish shelving in the dish area have a buildup of dust and debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the clean dish racks 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.
6-501.12; Core; The wall behind and under the dish machine have black residue on them; the floor needs cleaning behind coolers and around the pasta warmer. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shell eggs above beans in cabinet of left prep table. Raw fish stored above cooked food in right prep table. Food shall be stored according to final cook temperature. Items rearranged. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Pasta stacked too high in left prep table up to 45F. Breaded eggplant in right prep table 42-44F. Unsalted butter in a pan under heat lamp at 75F. Mozzarella stored sticking out of the top of the pan in the salad prep table at 45F at the top. Fresh garlic oil is made in bulk and kept in fridge then removed in batches on the counter near the beverage area and at 77F. House made roasted red peppers in a pan inside of pepperoni pan in pizza prep table at 43F. Food shall be 41F or less. Pasta relocated in cabinet of unit to cool and ice bags placed on top of pasta to aid in temperature control. Food grade bag of ice placed on top of eggplant. Discussed time control option or margarine as an option for a solution for the butter needed for the bread. Today the butter was limited to 4 hrs as time control. Mozzarella placed in the cabinet of the unit to cool. The garlic oil was placed on time control today for a 4 hr hold; the long term solution can either be commercially made garlic and oil or place on time control with written policy. Roasted red peppers relocated to cabinet. CDI
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 3-603.11 (C )(2) It was explained that the facility offers salmon undercooked and there is on symbol next to the salmon dish nor the statement at the bottom of the page. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meatsFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2) It was explained that the facility offers salmon undercooked and there is on symbol next to the salmon dish nor the statement at the bottom of the page. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf Add a symbol like an asterisk next to item offered undercooked; then at the bottom "*Cooked to order. Consuming raw or undercooked.....". Sharpie was used on menus during inspection to correct menus. When a menu draft is created send to lauren.harden@wake.gov for review prior to printing. CDI
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Propane hand torch stored on shelf with and above food. Sanitizer spray bottle stored with food items under prep sink. Chemicals shall be stored where separated from food and food items. Both relocated. CDI
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 3-501.15 A pan of lasagna recently cooked sitting on prep table near walkin at 145F with foil covering the entire product. It was stated that the food was going to be cooled down and then cut later on and portioned. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 A pan of lasagna recently cooked sitting on prep table near walkin at 145F with foil covering the entire product. It was stated that the food was going to be cooled down and then cut later on and portioned. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Foil removed and product placed in walkin to cool. CDI
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 3-302.15 A pear with a sticker on it was in the top of the salad prep table. Wash fruits and vegetables prior to use. Remove stickerOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 A pear with a sticker on it was in the top of the salad prep table. Wash fruits and vegetables prior to use. Remove sticker; wash item; then place in unit as ready to serve.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Tongs stored hanging over the open flip top table; knives throughout and spoons stored under the flip top of tables either in the back or on the sides. In use utensils shall be stored in a clean; dry location and protected from contamination. Store on clean surface that can be wash/rinsed/sanitized every 4 hrs or more frequently; in a clean pan; or in the food it is used for.
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.
4-903.11 (A) Cups and containers stacked together wet. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store items in a self draining position and allow to air dry prior to stacking.
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 4-903.11(A)(C) Togo boxes open and stored with food contact surface facing up. Employee book bagEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Togo boxes open and stored with food contact surface facing up. Employee book bag; drink; and partially eaten lunch stored on shelf above folded pizza boxes. 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. Store food contact surface facing down. Relocate pizza boxes to not be in employee area.
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.