ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Cracker Barrel #461 last inspected?
The most recent inspection on record was on Oct 8, 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: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Apr 29, 2024 to Oct 8, 2026.
Has Cracker Barrel #461 ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Apr 29, 2024.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Food portioning utensils and slicerCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Food portioning utensils and slicer; stored as clean; were soiled with food debris. CDI: Slicer broken down and sent to dish machine for further cleaning. Utensils sent to dish machine.
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 4-501.11 Maintain equipment in good repair. Two prep coolers were leaking and had water pooled on the bottoms of the coolers. Walk-in freezer handle and closing mechanism was damaged. Ice forming from back Rear piping of walk-in freezer was leaking with ice forming above boxes. Repair items noted. Protect food below walk-in freezer leak from drippage. RepeatCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Two prep coolers were leaking and had water pooled on the bottoms of the coolers. Walk-in freezer handle and closing mechanism was damaged. Ice forming from back Rear piping of walk-in freezer was leaking with ice forming above boxes. Repair items noted. Protect food below walk-in freezer leak from drippage. Repeat; half-points deducted due to on-going work orders.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vents above to-go containers and potatoes in rear kitchen had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
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 3-301.11 Preventing Contamination from Hands (P) Food employee was handling ready-to-eat cooked pancakes with bare hands. Food employees may not contact exposedEmployee 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 Preventing Contamination from Hands (P) Food employee was handling ready-to-eat cooked pancakes with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI: Pancakes voluntarily discarded by PIC.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Employee was using handwashing sink for filling sanitizing bucket with water. CDI: Educational moment. Do not use handwashing sinks for purposes other than handwashing.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-302.11 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) Employee cracked raw in-shell eggs onto grill line with gloves and began handling cooking utensils; opening grill drawer coolers doors; and handling ready-to-eat shredded cheese without a glove change or handwashing step. Raw meatloaf was stored above ready-to-eat custard in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI: Employee corrected behavior prior to REHS intervention and employee's hands were washed and gloves were changed. Shredded cheese voluntarily discarded by PIC. Raw beef was relocated to another shelf for storage. PIC educated of requirements when handling raw foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Food storage containers and can openerCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Food storage containers and can opener; stored as clean; were soiled with food debris. CDI: Items were sent to dish pit for further cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior of ice machine was soiled with accumulations of black residues around ice chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine 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.
3-401.11 Raw Animal Foods - Cooking (P) Raw turkey sausage was cooked to an internal temperature of 149-152F. Raw turkey shall be cooked to an internal temperature of at least 165F. CDI: Turkey sausage removed from customer plate and placed back onto grill to continue cooking.
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) Bulk container of sour cream in server station flip-top was maintained above 41F due to overfilling and double panning. Ham within right-side grill drawer cooler was maintained above 41F likely due to unit being stripped of all gaskets. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Sour cream was portioned into multiple containers and placed into walk-in cooler to cool to 41F. Ham was relocated to walk-in cooler to cool to 41F.
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 6-501.111 Controlling Pests (C) Flies were present in main kitchen areaPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests (C) Flies were present in main kitchen area; back kitchen area; and dish pit. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Clean floors; walls; ceiling; and equipment to remove harborage conditions.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food being prepared in back kitchen was stored on food cart below active leak of condensation from center ceiling tiles. Lids of to-go meatloaf in server station tall reach-in cooler were soaked with water. Food shall be protected from contamination by storing food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food being prepared in back kitchen was stored on food cart below active leak of condensation from center ceiling tiles. Lids of to-go meatloaf in server station tall reach-in cooler were soaked with water. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Food and equipment relocated to avoid being dripped onto.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for 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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Metal single-use pans were not inverted during storage or stored in protective packaging. Open boxes of to-go containers; to-go cups; and other single-service items were stored on the floor in chemical closet. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store items at least 6 inches above floor. Pans inverted.
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.
majorCode 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiple metal containers were heavily dented throughout kitchen. Multi-use food-contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiple metal containers were heavily dented throughout kitchen. Multi-use food-contact surfaces shall be smooth; free of breaks and seams; free of sharp angles; and accessible for cleaning by being disassembled without tools or with simple tools or without being disassembled. Verification required that all damaged food-contact surface equipment are removed. 4-501.11 Maintain equipment in good repair. Gaskets on multiple prep coolers throughout kitchen were completely removed or were damaged. Walk-in cooler and walk-in freezer doors do not fully seal. Multiple prep coolers were leaking and had condensate pooled on the bottoms of the coolers. Wheels of dish storage racks in dish pit were damaged. Repair items noted.
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 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) Shelving within prep coolers; gaskets and handles of prep units; exhaust vent panels; and sides of make-line units were soiled with food debris; grease; and other debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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.
5-205.15 Maintain a plumbing system in good repair. Back piping near pressure gauge of dish machine was leaking during rinse cycle. Mop sink piping is leaking. Repair plumbing.
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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall near the dish pit was damaged with a hole near coved base. FRP wall panel near dish machine was stripped; revealing damaged wooden structure. Cove baseboard near walk-in cooler was damaged. Center ceiling tiles in back kitchen were leaking. Physical facilities shall be maintained in a state of good repair. Repair areas 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on-top of metal container of linens in back kitchen area. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.
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 3-302.11 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) Employee placed raw turkey sausage onto grill line with gloves and began handling ready-to-eat foods without a glove change or handwashing step. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI: Employee's hands were washed and gloves were changed. PIC educated of requirements when handling raw foods. Raw food storage chart was reviewed after inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple platesCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple plates; utensils; and food storage containers; stored as clean; were soiled with food debris. CDI: Dishes were sent to dish pit for further cleaning.
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) 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) Ranch and bleu cheese in server station flip-top were maintained above 41F. Sliced cheese was stored above 41F on make-line table. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Ranch and bleu cheese were voluntarily discarded by PIC. Cheese was voluntarily discarded. Repeat violation; half-points deducted due to improvements of overall cold holding storage methods; proactive repairs; and temperature log monitoring.
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 7-201.11 Separation - Storage (P) Bucket of sanitizing solution was stored on make-line table next to containers of food. Poisonous or toxic materials shall be stored so they can not contaminate foodChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11 Separation - Storage (P) Bucket of sanitizing solution was stored on make-line table next to containers of food. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment utensils; linens; and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and located the poisonous/toxic materials in an area not above these items. CDI: Sanitizing solution relocated.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall near the dish pit was damaged with a hole near cove basing. Physical facilities shall be maintained in a state of good repair. Repair wall.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee drinks were stored directly above food throughout kitchen make-line. CDI: Food and drinks were relocated. Ensure employees use the provided designated areas for storage of personal items.
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) Raw chicken was stored directly above raw beef in leftmost lower prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged by PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple platesCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple plates; utensils; and food storage containers; stored as clean; were soiled with food debris and stickers. CDI: Dishes were sent to dish pit for further cleaning.
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) 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) All temperature controlled for safety (TCS) foods within the prepped food reach-in cooler and the server station salad cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: 17 pans of green beans; 3 containers of meatloaf; 4 containers of macaroni; 4 containers of slaw; and 1 container of tomatoes within prepped food reach-in cooler were voluntarily discarded by PIC. Salads were relocated to another cooler to rapidly cool to 41F. Prep coolers had ambient temperatures below 41F according to temperature log; but were not fully closed at multiple points during inspection. Ensure that employees are properly closing doors of prep units when no longer in use.
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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold timeOther
Official Wording
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit (P) Two pans of raw chicken; maintained on time instead of temperature as indicated by PIC; did not have a label indicating the time of temperature removal or the time of discard. CDI: Food was voluntarily discarded by PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Pans of food were stored directly in trash cans during food service on make-line. Air conditioning throughout kitchen was leaking condensate near food prep areas. Food shall be protected from contamination by storing food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Pans of food were stored directly in trash cans during food service on make-line. Air conditioning throughout kitchen was leaking condensate near food prep areas. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Food was removed from trash can. Ensure that food is not stored or prepared under leaking air conditioner condensate.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for 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.
notedCode 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiple metal containers were heavily dented throughout kitchen. Multi-use food-contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiple metal containers were heavily dented throughout kitchen. Multi-use food-contact surfaces shall be smooth; free of breaks and seams; free of sharp angles; and accessible for cleaning by being disassembled without tools or with simple tools or without being disassembled. CDI: PIC voluntarily discarded dented containers. 4-501.11 Maintain equipment in good repair. Gaskets on prep coolers throughout kitchen were torn. Ice is forming around condenser in walk-in freezer. Repair items noted.
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 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) Shelving within prep coolers; gaskets of prep units; exhaust vent; and sides of make-line units were soiled with food debris; grease; and other debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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.
5-205.15 Maintain a plumbing system in good repair. Multiple pipes were leaking in the dish pit. Repair plumbing.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout kitchen; including beneath prep and storage units were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal items were stored with facility equipment and food throughout kitchen. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.
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 Preventing Contamination from Hands (P) Food employee was handling shredded cheese with bare hands. Food employees may not contact exposedEmployee 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 Preventing Contamination from Hands (P) Food employee was handling shredded cheese with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI: Prepared food and shredded cheese was voluntarily discarded by PIC.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Ice machine had accumulations of black residues on the interior topside near chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine 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.
notedCode 7-201.11 Separation - Storage (P) Container of sanitizing solution was stored directly on top of box of food in rear kitchen area. Poisonous or toxic materials shall be stored so they can not contaminate foodChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11 Separation - Storage (P) Container of sanitizing solution was stored directly on top of box of food in rear kitchen area. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment utensils; linens; and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and located the poisonous/toxic materials in an area not above these items. CDI: Bucket was relocated. 7-101.11 Identifying Information; Prominence - Original Containers (Pf) One chemical bottle was not labeled in dish area. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for 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.
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) Shelving within prep coolers; gaskets of prep units; exhaust vent; and sides of make-line units were soiled with food debris; grease; and other debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls throughout kitchen and on make-line were soiled with food debris. Walk-in freezer flooring had accumulations of litter and food debris. Vents in right-side dry storage area had dust accumulations. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed. Repeat
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11; Priority; Observed a food employee using their bare hands to place shredded cheese and sliced cheese on the RTE food. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Corrected behavior; spoke with PIC about emphasizing not touching ready-to-eat foods with bare 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.
3-302.11; Priority; Observed raw sirloin steak stored above broccoli in the refrigerator. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI - Foods were rearranged to prevent cross-contamination. Next time full credit might be taken.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Three containers of mashed potatoes were holding below 135F; see chart above. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - food reheated to 165F (less then two hours since prep). Next time full credit might be taken.
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.
4-903.11(A); (B) and (D); Core; Multiple metal food containers were stacked together while wet in clean dishes area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for 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.
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; Several areas of equipment in need of cleaning: Interior of microwaves; bottom of the hotbox; and reach-in coolers; gasket on the door to walk-in cooler; and interior of drawer coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above mentioned areas 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.
6-501.11; Core; Metal sheet is detaching from the door on the walk-in cooler. Also; the coving near the door to the walk-in cooler is damaged. Physical facilities shall be maintained in good repair. Repair the above mentioned items. ; 6-501.12; Core; Floor under the drawer cooler in grill area has accumulation of food debris/grease. Also; the floor in the walk-in cooler needs some cleaning near raw shell eggs storage. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
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; Couple of lights do not work under the hood in the back row. At least 540 lux (50 foot candles) 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. Replace the lights.
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.