ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Alexander's Mediterranean Cuisine last inspected?
The most recent inspection on record was on Nov 3, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Nov 22, 2023 to Nov 3, 2026.
Has Alexander's Mediterranean Cuisine ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 22, 2023.
notedCode 3-301.11(B) Do not contact exposed ready-to-eat food items with bare hands. Employee handled olives placed on top of hummus with his bare hands. Cheese was placed on a salad with bare hands. Another employee while transferring salad mix from one container and placing into a smaller container in the salad prep areas used his bare hands. Ready-to-eat food items must be handled with clean dispensing equipmentEmployee health and hygiene
Official Wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11(B) Do not contact exposed ready-to-eat food items with bare hands. Employee handled olives placed on top of hummus with his bare hands. Cheese was placed on a salad with bare hands. Another employee while transferring salad mix from one container and placing into a smaller container in the salad prep areas used his bare hands. Ready-to-eat food items must be handled with clean dispensing equipment; tong; deli tissue; or clean single-service gloves. CDI.. The employee was instructed on how to handled ready-to-eat foods. CDI... The food items were placed in the trash can.
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.
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) There were several dessert items in the walk-in cooler that were not covered . The shelves above the unwrapped desserts needed to be cleaned. Food must be stored in a manner to prevent contamination. CDI... The food items were covered during the inspection. This is a repeat but not severe enough to take full credit.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Clean the shelves in the walk-in cooler to remove the build-up of debris. Clean the stove top. Clean around the deep fryers and oven. Clean equipment at a frequency necessary to eliminate the accumulation of residue build-up.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean the floor around the food prep area. Clean physical facilities at a frequency necessary to eliminate 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.
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) There were several dessert items in the walk-in cooler that were not covered. Food items must be stored in a manner to prevent contamination. CDI... The food items were covered during the inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s Notes
7-101.11 Identifying Information; Prominence - Original Containers (Pf) There was one spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI... The spray bottle was labeled before the end of the inspection.
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.
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) Clean the shelves in the walk-in cooler. Clean the shelves in the reach-in freezer to remove the frost off the shelves. Clean around the cooking equipment. Clean the shelves in the reach-in cold hold units. Clean equipment at a frequency necessary to eliminate the build-up of 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean the floor around the food prep area. Clean the floor around the three compartment sink and food prep sinks. Clean physical facilities at a frequency necessary to eliminate 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11 Intensity - Lighting (C) Replace the blown bulbs in the kitchen. There must be at least 50 foot candles of lights 30 inches above the floor where employee safety is a factor. This was a point deduction from the last inspection but not severe enough to take full credit.
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 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene
Official Wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P A employee handled lettuce with his bare hand. Another employee was cutting tomatoes with his bare hands. CDI... The employees were instructed on how to handle ready-to-eat foods. CDI... The food items were placed in the trash can.
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.
notedCode 3-307.11 Protect food from contamination sources not specifically noted by the code. The ceiling tiles above the food prep and cooking areas are extremely dusty. FOod must be storedContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Protect food from contamination sources not specifically noted by the code. The ceiling tiles above the food prep and cooking areas are extremely dusty. FOod must be stored; and prepared in a manner to prevent contamination.
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 4-601.11 (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) Clean the shelves in the walk-in cooler. Clean around the cooking equipment. Clean equipment at a frequency necessary to remove build-up of 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean the floor around the food prep and three compartment sinks. Clean physical facilities at a frequency necessary to eliminate 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11 Intensity - Lighting (C) Replace all the blown light bulbs in the kitchen. There must be 50 foot candles of light 30 inches above the floor where employee safety is a factor.
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 3-307.11 Miscellaneous Sources of Contamination (C) The ceiling tiles above the food prep and cooking areas are extremely dusty. Food must be storedContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Miscellaneous Sources of Contamination (C) The ceiling tiles above the food prep and cooking areas are extremely dusty. Food must be stored; and prepared in a manner to prevent contamination. CDI... The ceiling tiles will be cleaned at the end of the night.
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) 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. Clean dishes were stored in pans and containers that had debris in the bottom of the pans. (A) 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.
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) Clean the shelves in the walk-in cooler to remove the debris build-up. Clean the ceiling tiles to remove the excessive dust. Clean the surfaces at a frequency necessary to preclude the accumulation of residue build-up.
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 6-303.11 Provide required lighting intensity. There were several blown light bulbs throughout the prep kitchen. There must be at least 50 foot candles of light 30 inches above the floor where employee safety is a factor. This was a general comment on the last inspection. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dustFacility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11 Provide required lighting intensity. There were several blown light bulbs throughout the prep kitchen. There must be at least 50 foot candles of light 30 inches above the floor where employee safety is a factor. This was a general comment on the last inspection. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials. Clean the hood above the cook station to remove the grease build-up. Intakes and exhaust must be clean at a frequency necessary to remove excess oil.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf)- Noted labels were missing for multiple working spray bottles of degreaser and cleaners near the 3 compartment sink. Label working containers of toxic materials such as cleaners and sanitizers. CDI- items discarded.
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; Noted a container of hummus cooling in the work top cooler. Remember work top cooler and prep coolers do not have the capacity to rapidly cool food items. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirrin. Cold air must flow around product to remove the heat. CDI- PIC transferred container to walk in freezer to blast chill.
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 4-501.11 - Noted an accumulation of ice build up in the white reach-in freezer. Need to defrost noted reach-in and clear out ice build-up. Discussed repairing the broken mop holder at the mop sink area. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched portable cutting boards and cutting boards attached to the work top cooler. Ensure cutting boards are kept smooth and easily cleanable. 4-202.11- Found a severly damaged strainerCleaning and sanitizing
4-501.11 - Noted an accumulation of ice build up in the white reach-in freezer. Need to defrost noted reach-in and clear out ice build-up. Discussed repairing the broken mop holder at the mop sink area. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched portable cutting boards and cutting boards attached to the work top cooler. Ensure cutting boards are kept smooth and easily cleanable. 4-202.11- Found a severly damaged strainer; held for use; near the chemical dishmachine. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf
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 4-602.13 Nonfood Contact Surfaces (C) - Noted an accumulation of dust build-up along the ceiling tiles above the central prep line. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) - Noted an accumulation of dust build-up along the ceiling tiles above the central prep line. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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.
minorCode 6-303.11 Intensity - Lighting (C)- Noted multiple light panels burnout through the prep kitchen. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting. Lighting should be at least 50 foot candles in all food prep areasFacility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11 Intensity - Lighting (C)- Noted multiple light panels burnout through the prep kitchen. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting. Lighting should be at least 50 foot candles in all food prep areas; 20 foot candles at all hand sinks; beverage areas; dish washing areas and restrooms; and it must be at least 10 foot candles in all storage areas. Increase lighting in noted area.
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.
3-302.12; Core; Observed squeeze bottles of oil; sugar and spices left unlabeled in the kitchen prep area. Label all dry food containers that are removed from the original container with the common name of the product.
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 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)-Noted a container of lemon soup was temping between 130-132 F in the hot hold/ steam well. Maintain TCS foods in hot holding at 135F or above. CDI- Item reheated and placed back in to hot holding.
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; Noted containers of chopped tomato; rice; grilled chicken and chicken salad were temping between 44-45 F in the work top/prep cooler on the far right-hand side (see temp log). Noted ambient air reading at 46 F for noted prep cooler unit. Maintain TCS foods in cold holding at 41F or less. CDI- Temperature adjusted on unit.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a container of risotto date mark for 10/16 in the prep cooler and a container of tzatziki dated for 10/16 in the walk in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Education provided. item discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Containers of cooked gyro missing date marking labels in the walk in freezer. According to PIC gyro was cooked and cooled Friday; then transferred to the freezer the next day. Also noted a container of cooked lamb was missing a date marking label in the walk in cooler. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf)- Noted labels were missing for multiple working spray bottles of degreaser and cleaners near the 3 compartment sink. Label working containers of toxic materials such as cleaners and sanitizers. CDI- items discarded.
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.
4-501.11 - Need to replace the gaskets and door panel on the far left-hand prep cooler. Noted left side door panel loose and difficult to close. Also discussed repairing the broken mop holder at the mop sink area. Maintain equipment 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.
notedCode 6-101.11/6-201.11- Noted the bottom wall space behind the chemical dishmachine is puckering and peeling paint. Also need to replace the damaged splash guard the central handwashing sink. FloorsCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-101.11/6-201.11- Noted the bottom wall space behind the chemical dishmachine is puckering and peeling paint. Also need to replace the damaged splash guard the central handwashing sink. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12; Core; Noted an accumulation of dust build up coating the HVAC vents above the work top cooler. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
4-602.11; Priority Foundation; Observed black organic build-up along the deflector lid of the bulk ice machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at necessary frequency. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT at frequency specified by the manufacturer. CDI- EHS advised employee to clean noted area.
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.
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; Noted containers of sliced tomato; rice and tzatziki were temping above 41 F in the work top cooler on the left-hand side. Discussed keeping work top cooler completely closed in between use to avoid cold air from escaping from unit. CDI- Temperature adjusted on unit; and top lid closed over unit.
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; Uncovered containers of food observed on the bottom shelf of the prep refrigeration unit. Also noted cans cases of tomato sauce and beans were stored on the floor in the dry storage area. Store food where it is not exposed to splash; dust or other contamination. CDI- Noted items were covered during the inspection.
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.
4-501.12; Core; Noted cutting boards on the work top prep coolers are deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
4-602.13; Core; Noted some residue build up along the sides and back splash of the deep fryer unit. Non-food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-204.12; Priority Foundation; Found a can of RAID in establishment. Only pesticides that are labeled for use in food service establishments shall be used. Raid was removed from establishment during the inspection. CDI- RAID removed from facility.
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.
4-302.12; Priority Foundation; Noted electronic food temperature thermometer no longer functioning properly. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed a case of chick peas stored on the floor underneath the dry food storage rack. Store all food in a clean; dry location and at least 6 inches off 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14; Priority Foundation. Facility missing test strips for chlorine sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI-EHS provided sample test strips 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.
6-501.12; Core; Observed an accumulation of dust build-up along the ceiling tiles throughout the prep kitchen. 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.
3-302.11; Priority Foundation; Observed a pan of bread stored below pans rewrapped raw salmon and tilapia in the walk-in freezer unit. Ensure raw fish/meats are stored seperate and below ready-to-eat food items. CDI- PIC re-arranged noted items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Noted label has worn off a working spray bottle of sanitizer. 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- Noted spray bottle relabeled.
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; Noted a container of tightly wrapped fettuccine cooling inside the Walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirrin. Cold air must flow around product to remove the heat. CDI- PIC vented containers of pasta.
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; Upon arrival; noted raw shrimp thawing out on the prep surface at room temperature. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing.
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.
5-205.15; Core; The drain line below the meat prep sink has a steady leak. Ensure all plumbing is maintained within 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.