ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Acacia Tree Asian Cuisine last inspected?
The most recent inspection on record was on Nov 3, 2026. The result listed by Wake County Environmental Services was “Score 91.5” (official score 91.5).
Were any violations recorded at the last inspection?
Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Oct 3, 2023 to Nov 3, 2026.
Has Acacia Tree Asian Cuisine ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 3, 2023.
4-601.11 (A); Priority Foundation; Observed encrusted buildup of debris on several utensils; pans; and knives stored as clean on drying racks. 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)(2) and (B); Priority; Observed fried chicken pieces sitting a room temp holding above 41F. TCS food 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.
3-302.11; Priority; Observed container of cracked raw shell eggs stored above a bag of basil and on the shelf above uncovered rice noodles soaking in water. Observed repackaged raw chicken stored above raw pork inside tall freezer. 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. Manager rearranged storage hierarchy. 3-304.11; Priority; Observed unwashed leaf debris inside uncovered raw potatoes skinned and soaking in water; container is stored under soiled shelving. Observed sliced lemon stored directly on open tofu package inside reach in. Do not store common allergens next to exposed food. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Items placed in containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Observed significant improvement in date marking. However; no date marking for house made fried tofu; pickled vegetables; and peanut sauce. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
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.
notedCode 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; Observed some improvement in cleaning. However; food debris; sauce spills and residue present on shelves of several tall reach in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed 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.
6-501.114 Core; Observed improvement in dry storage area. However there are several pieces of equipment stored outside on the ground. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.
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 employee food dried orange peels stored on top of ice machine vent. 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 and labeled.
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.
3-302.11; Priority; Observed raw chicken stored on prep sink drain board above a bowl of raw pork. Observed repackaged raw beef stored above cooked meatballs inside tall freezer. 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. Manager rearranged storage hierarchy. 3-304.11; Priority; Observed uncovered chilis; ketchup; oyster sauce; and crab ragoon. Observed animal foods stored directly inside grocery bags. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Items placed in containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Metal bowl of standing water has black growth floating inside. Thick debris present on metal slicer. Observed encrusted buildup of debris on several dishes stored as clean above 3 comp sink. Vegetable prep sink has white buildup around the sides. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink or washed during inspection.
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.
3-401.14; Priority Foundation;Observed partially cooked chicken cooked and cooled on previous day with visible blood present. Facility shall obtain prior approval from the regulatory authority before non- continuous cooking methods can be processed in the facility. Raw animal foods that are cooked using a non continuous cooking process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration; P (B) Immediately after initial heating; cooled according to the time and temperature parameters (C) After cooling; held frozen or cold; as specified for Time/temperature for food safety food under 3-501.16(A)(2); P (D) Prior to sale or service; cooked using a process that heats all parts of the foods to a temperature and for a time as specified (E) Cooled according to the time and temperature parameters specified for cooked Time/temperature for food safety food under 3-501.14(A) if not either hot held as specified under 3-501.16(A); served immediately; or held using time as a public health control as (F) Prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority ; Pf (2) Are maintained in the food establishment and are available to the regulatory authority upon request; Pf (3) Describe how the requirements specified under (A)-(E) of this Section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (4) Describe how the foods ; after initial heating; but prior to complete cooking; are to be marked or otherwise identified as foods that must be cooked as specified under (D) of this section prior to being offered for sale or service; Pf and (5) Describe how the foods ; after initial heating but prior to cooking as specified under (D) of this section; are to be separated from ready-to-eat foods as specified Cook item initially to 165F or greater or send written procedure including the guideline noted above to inspector 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.
3-501.17; Priority Foundation; Observed no date marking for housemade cooked potatoes; par cooked chicken; cooked beef; cooked chicken; sesame paste; cooked ribs without date marking. Observed team member placing dates on several TCS items i.e. cooked duck; cooked chicken and beef with a date 10/20/26. The date mark shall reflect the day the item was prepared or the day. Items dated with proper date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated. 3-501.18; Priority; Observed cooked beef; cooked chicken; cooked cabbage; cooked vegetables...Food shall be discarded if it: (1) Exceeds the temperature and time combination; 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. Items 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Observed rice noodles and chicken cooling at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items moved to tall reach in cooler.
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.
3-501.13 ; Priority Foundation; Observed pans cooked pork and raw pork sitting at room temp while thawing. Raw fish stored in metal pan of standing water on prep sink drain board;while thawing. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items placed under running water.
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; Core; Observed flying insects (similar to moth) inside bulk bins of rice. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions.Call pest control. Rice discarded.
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.
notedCode 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; Inside and outside of reach-in coolers need cleaning. Food debris and residue present. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed 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.
5-501.110 Core; Observed trash along enclosure. Refuse; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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.
6-501.12 Core; Observed thick buildup and floor drain in dry storage. Walls are soiled near backdoor. Floors are soiled under equipment all throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-501.114 Core; Observed several pieces of equipment stored outside on the ground. Observed cluttered areas and tools stored with bulk food in dry storage area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.
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.
3-304.11; Priority; Observed raw pork belly stored directly inside grocery bags. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Items placed in containers. 3-302.11; Priority; Observed repackaged raw chicken stored directly above repackaged raw pork slices and cooked chicken stored below repackaged raw chicken and pork. 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. Manager rearranged storage hierarchy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed encrusted buildup of debris on several dishes stored as clean above 3 comp sink. 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.
3-501.14; Priority; Observed several large strips of pork belly cooling on metal hangers above food prep sinks. Items cooked yesterday. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded. Send a copy of the procedure for pork belly preparation to maria.powell@wake.gov for review.
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.
3-501.16 (A)(2) and (B); Priority; Observed cooked vegetables; chicken; mushrooms holding above 41F. TCS food 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.
3-501.17; Priority Foundation; Observed no date marking for open package of bean sprouts; miso paste; cut cabbage; open gallon of lactaid milk. Observed cooked beef and cooked whole chickens stored inside tall freezer inside storage room without date marking. Observed housemade pasta; pork belly slices cooked and cooled on previous days with a preparation date; today's date 1/2/25. The date mark shall reflect the day the item was prepared or the day the item will be discarded. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated. 3-501.18; Priority; Observed beef tripe and cooked beef holding with prep date 10/28/25. ...Food shall be discarded if it: (1) Exceeds the temperature and time combination; 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. Items 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Observed tofu and beef cooling inside cold top station above 41F. Observed pork belly cooked and cooled yesterday at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items moved to tall reach in cooler; Covers removed. Pork Belly 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.
3-501.13 ; Priority Foundation; Observed ground beef; raw pork ribs sitting at room temp and raw fish stored in standing water inside prep sink; while thawing. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items placed under running water.
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 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; Inside and outside of reach-in coolers need cleaning; especially fan covers. Food debris and residue present. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed 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.
6-501.12 Core; Observed thick buildup on floors in dry storage. Physical facilities shall be cleaned as often as necessary to keep them clean. litter. 6-501.114 Core; Observed several pieces of equipment stored outside on the ground. Observed cluttered areas and tools stored with bulk food in dry storage area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.
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.
3-302.11; Priority; Raw pork was stored above ready-to-eat food in reach-in cooler. Food shall be protected from cross contamination by separating raw animal food during storage; preparation; holding; and display from ready-to-eat food. CDI- food was rearranged according to stacking chart provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Pork belly in a large container covered with plastic wrap was observed cooling since yesterday in the reach-in cooler. Pork measured 45 - 48F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- pork was voluntarily 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Two spray bottles with different cleaning chemical were observed without labels. Label all poisonous or toxic materials taken from bulk supplies. CDI- label added.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Pork belly failed to cool properly due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; small portions; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- reviewed cooling methods with PIC and pork was discarded for being out of temperature too long.
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.
3-302.12; Core; Salt and sugar on the cookline cart were not labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. No point taken.
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.
notedCode 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; Inside and outside of reach-in coolers need cleaning; especially fan covers. Food debris and residue present. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-202.12; Core; Some dust accumulation observed on ceiling AC vents in kitchen. Keep ventilation systems clean so they do not become a source of contamination. Clean vents. No point taken today.
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.
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; Exhaust hood had accumulations of grease drippings. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirst; food residue; and other debris. Clean exhaust hood.
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; Light in dry storage room was not working. Lighting shall be at least 10 foot candles in dry food storage areas. Replace light.
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.
2-301.15; Priority Foundation; Employee washed their hands at prep sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. CDI: Employee washed their hands at 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.
3-302.11; Priority; Raw chicken was stored above ready to eat food in reach in cooler. Food shall be protected from cross contamination by separating raw animal food during storage; preparation; holding; and display from ready-to-eat food and by separating fruits and vegetables; before they are washed from ready-to-eat food. CDI: Food was rearranged according to stacking chart provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; The rear side of the interior guard of the ice machine was soiled with black residues. Ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine. Core;; 4-601.11 (A); Priority Foundation; Food storage containers; stored as clean; had food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.
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.
2-103.11 (A) - (P); Priority Foundation; Effective handwashing; proper cooling; and cold holding violations were present throughout kitchen. A person in charge shall ensure that preop methods to rapidly cool food are followed; effective handwashing techniques are followed; and shall monitor cold holding temperatures. CDI: Educational moments with staff and person in charge.
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.
3-403.11; Priority; Rice; previously cooked and cooled; reheated in microwave oven did not reach a temperature 165F. Temperature controlled for safety foods shall be reheated so that all parts of the food reach a temperature of 165F and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating. CDI: Rice was sent back to be reheated to have a temperature of at least 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.
3-501.14; Priority; Pork stew; cooled overnight in large and deep container; did not fully cool to 41F. Cooked food shall be cooled from 135F to 70F within 2 hours and 135F to 41F within a total of 6 hours. CDI: Pork stew was voluntarily discarded and cooling methods were reviewed.
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; One container of cut cabbage in right produce reach in cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cabbage moved to another cooler and will be used by end of day (prepared within last two days). Facility was aware of reach in cooler not maintaining 41F or below and ordered a reach in cooler replacement. The replacement is anticipated to arrive 04/17 or 04/18. Do not use reach in cooler until it is repaired or replaced.
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
7-102.11; Priority Foundation; Bottles of cleaner were not labeled in kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: Bottles labeled.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Pork stew was cooled in a large deep container in reach in cooler. Cooling shall be accomplished by placing the food in shallow pans; separating the food into smaller portions; and using cooling equipment. CDI: Pork stew was not fully cooled from 135F to 41F within 6 hours and was voluntarily 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.
3-501.13 ; Priority Foundation; Fish and chicken were thawing in prep sinks without running water. Temperature controlled for safety food shall be thawed under refrigeration of 41F or less or completely submerged under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Water was turned on in sinks.
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 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; To-go containers stored near front dry-storage area were not inverted. Single-service articles shall be stored using means that afford protection from contamination until used. Invert containers during storage.
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; Gaskets torn on make line reach in cooler. Equipment shall be maintained in a state of good repair. Repair gaskets.
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.
5-502.11; Core; Stacks of used cardboard boxes were stored outside of facility back door. Refuse and recyclables shall be removed from the premises at a frequency that will minimize conditions that attract or harbor insects and rodents. Remove boxes.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11; Core; Light in dry storage room was not working. Lighting shall be at least 10 foot candles in dry food storage areas. Replace light.
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.
4-602.11; Core; The rear side of the interior guard of the ice machine was soiled with black residues. Ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine.; 4-702.11; Priority; Employee was not sanitizing equipment after washing and rinsing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI: Educational moment; equipment observed was sent back to be properly washed; rinsed; and sanitized.
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.
3-403.11; Priority; Rice; previously cooked and cooled; reheated in microwave oven did not reach a temperature 165F. Temperature controlled for safety foods shall be reheated so that all parts of the food reach a temperature of 165F and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating. CDI: Rice was sent back to be reheated to have a temperature of at least 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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Cilantro was drying outside of restaurant on bench. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination. CDI: Cilantro returned indoors and was thoroughly washed. Do not store food outdoors.
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.
4-903.11(A); (B) and (D); Core; Bowls were stacked while wet in kitchen. Equipment shall be stored in a self-draining position that allows air-drying. Store equipment to allow 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.
6-501.11; Core; Ceiling tile above ice machine was broken. Light in dry storage room was broken. Physical facilities shall be maintained in a state of good repair. Repair items listed.
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.