ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Cuya Cocina last inspected?
The most recent inspection on record was on Oct 26, 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?
6 inspections on record, from Nov 30, 2023 to Oct 26, 2026.
Has Cuya Cocina ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 30, 2023.
3-501.16(A)(2); Priority; [Repeat] A few TCS foods being held in the cooler drawers and flip top cooler were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Food items were cooled down and/or voluntarily discarded by PIC.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; [Repeat] Containers of pork belly (10/19); mini omelet (10/19) and curry sauce (10/18) were being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Food items voluntarily discarded by PIC.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Prepared foods are being transported and stored in the outside walk-in cooler in the back of the parking lot (not in close proximity to the restaurant). The lack of capacity inside of the building is a result of prepared foods being stored here. 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. **This goes against the conditions of your permit and permit action may be taken.**
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.
4-602.13 ; Residue accumulation present along the shelving in the walk-in cooler. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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.
2-301.14 (F); Priority; Employee was observed entering the kitchen from outside but did not wash hands before handling items in the kitchen area. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands.
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(A)(1); Priority; [Repeat] Raw beef was over RTE pernil inside the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI: Items rearranged.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14 Cooling; Priority; Egg bites and several containers birria stored in thick portions and covered that were cooked this morning are not cooling quick enough. A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; and (2) Within a total of 6 hours from 135F to 41F or less. CDI- items were broken down into smaller portions to rapidly cool.
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); Priority; [Repeat] Several TCS foods being held in the reach-in coolers; countertops or on ice were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Food items were cooled down.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; [Repeat] Fried chicken and snapper with coconut rice did not have dates. Containers of garlic in oil (6/10) were being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- known dates added and garlic in oil was voluntarily discarded by PIC.
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 3-603.11(B) Consumer AdvisoryFood temperature
Official Wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11(B) Consumer Advisory; Priority Foundation; The menu is missing a disclosure statement for the oysters being served as raw. DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. CDI- temporary tent cards will be made informing consumer that oysters will be served raw.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; [Repeat] pork belly; birria and egg bites all cooling were observed being tightly covered (see temperature chart). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- items were broken down into smaller portions and shallow containers to rapidly cool. .
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; Live flies observed in the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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)Contamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Prepared foods are being transported and stored in an unlocked outside walk-in cooler in the back of the parking lot (not in close proximity to the restaurant). The lack of capacity inside of the building is a result of prepared foods being stored here. 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. **This goes against the conditions of your permit and permit action may be taken.**
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12; Core; Multiple utensils being stored in room-temperature water. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- education given and utensils were replaced and water will be heated to 135F.
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; [Repeat] HVAC unit is producing an excessive amount of condensation onto the floor. 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.
6-501.12; Core; [Repeat] Cleaning needed of floors throughout kitchen and walk-in cooler; especially under equipment. 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.
notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -POther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P; Raw shelled eggs over RTE foods inside reach in unit. CDI: Items rearranged.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; A few metal and plastic containers stored clean had sticker residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Dishes placed in dish washing area for rewashing.
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); Priority; Several TCS foods being held in the reach-in coolers and on countertops were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Food items above 45F were voluntarily discarded by PIC.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; Cooked mushrooms (9/9); black beans (9/9); jalapeno crema (9/6); and slaw (9/6) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Food items were voluntarily discarded by PIC.
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; Rice; fried rice; Plantain lasagna and pork belly all cooling were observed being tightly covered (see temperature chart). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- White rice and fried rice and lasagna were voluntarily discarded by PIC. Pork belly was cooked today and still within the cooling parameters and uncovered to continue cooling. .
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Prepared foods are being transported and stored in an unlocked outside walk-in cooler in the back of the parking lot (not in close proximity to the restaurant). The lack of capacity inside of the building is a result of prepared foods being stored here. 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. **This goes against the conditions of your permit and permit action may be taken.
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.
4-501.11; HVAC unit is producing an excessive amount of condensation onto the floor. 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.
6-501.12; Core; Cleaning needed of floors throughout kitchen; especially under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -POther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P; Raw oysters over RTE foods inside reach in unit. CDI: Items rearranged.
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 and plastic containers stored clean had sticker residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Dishes placed in dish washing area for rewashing.
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; Cleaning needed of floors throughout kitchen; especially under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
4-501.114; Priority; Sanitizer concentration a little too low at the active kitchen dish machine; measured at over 25ppm but <50ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at 50-200ppm. CDI- Use 3-comp sink to wash/rinse/sanitize dishes until dish machine fixed. Have dish machine serviced to adjust the sanitizer dispensing. [REPEAT]; 4-601.11 (A); Priority Foundation; Dishes/utensils in low rack storage bin observed with residue and debris accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items returned to 3-comp for recleaning.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Hot-Holding: Mashed potatoes in plastic bag sticking up from hot water bath; not fully submerged; at 79F. Mashed potatoes up in pan in pippette bag at stove holding at 127F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off-temperature potatoes voluntarily discarded by PIC during inspection. [REPEAT]
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; Cold-Holding: In the drawer units; cut tomatoes; beans and cooked potatoes holding too warm at 46-48F. In center island; cut cabbage and cooked carrot prepared days ago (3/2) holding too warm at 42.7-44F. Both larger kitchen cold-hold units maintaining TCS foods at proper temperatures. Unsalted butter sitting out on rack at 72F. When asked; PIC stated the butter has been sitting out a couple hours already and if any left at the end of service they place it back in the cold-hold unit. Unsalted butter is a TCS food. Maintain cold Temperature Control for Safety (TCS) food at 41F and less. CDI- Carrots and cabbage on day 5 of hold; warm unsalted butter; and potatoes from drawer unit voluntarily discarded by PIC. Cut tomatoes from drawer unit placed on Ice for active cooling. Recommend having both front low unit and front drawer units serviced and temperature reduced to improve cold-holding. Use larger units in kitchen for cooling. Recommend using TPHC (TIME as Public Health Control) for the unsalted butter and sliced tomatoes. TPHC template and educational materials provided to PIC. [REPEAT]
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; Date-Marking: One container of cream and container of cooked potatoes lacking date-marking. When asked; PIC stated the cream opened and potatoes cooked yesterday. Unable to determine if still within 24-hours from prep. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known opened-on cooked-on Dates added during inspection. [REPEAT]
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.12; Core; Labeling missing on large bin of panko; squeeze bottles of food ingredients; and a few containers of spices. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; In outside dry storage shipping container; bin of white corn flour stored on the floor; with damaged lid; and another container of yellow corn flour on top and down into and with container in direct contact with the corn flour of the lower bin. In outside walk-in freezer unit; observed large icicle hanging down from A/C box above stored food. A few uncovered containers of prepared food stored under wire shelving in low freezer unit. 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; and At least 15 cm (6 inches) above the floor. CDI- Icicle removed and drip pan added. White corn flour discarded by PIC. Covers added to stored foods during inspection. Have walk-in freezer unit serviced to check for and repair leaks. [REPEAT]
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.12; Core; Tongs hanging on low oven handle where can brush up against pants. Multiple utensils being stored in room-temperature water. No-handle single-service container left as scoop in multiple bins of flour products. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Scoop containers removed during inspection. Tongs and utensils in water returned to 3-comp sink for cleaning. [REPEAT]
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.
4-501.12; Core; Cutting boards stored as clean with soiled cut lines. 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. Resurface or replace the boards.
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; Loose litter on the ground all around the large shipping container used for dry storage in the back parking lot. Multiple large reach-in cold-hold units stored outside next to the shipping container. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Remove these items and clean up the litter.; 6-501.12; Core; In kitchen; Ceiling vents and surrounding tiles; ceiling piping; walls; and piping under 3-comp sink all with dust/residue accumulation. Observed improvements; some dusting has been done in the back; but more deep cleaning throughout kitchen needed. Keep working on these improvements. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]; 6-501.16; Core; In service sink; two mops leaning up against wall with no functional rack to properly hang them on. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.
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
6-202.11; Core; Tube lights in back dish storage area are lacking the cover. light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the missing light cover.; 6-501.110; Core; Employee purse hanging on clean dish storage rack. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES clothing and other possessions. Recommend adding some lockable storage spaces for employee items (lockers).
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.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-203.12; Priority Foundation; Several Shellstock tags lacking date of when last oyster used for each tag. Storage system does not keep all the tags in chronological order. Many tags stapled together in weekly bundles; but lacking the individual dates on each of the tags. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label; Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- PIC educated on Food Code requirements. Improve storage system and ensure each tag dated as container used up.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-501.114; Priority; Sanitizer concentration too low at the active kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Service provider contacted during inspection. Use 3-comp sink to wash/rinse/sanitize dishes until dish machine fixed.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Hot-Holding: Mashed potatoes hot-holding in water bath at 84F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
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; Cold-Holding: In the drawer units; cut tomatoes; beans and cooked potatoes holding too warm at 44-45F. Bottom drawer gasket is pinched down by pan and may not be making a good seal. Food handler noticed the electric plug had come loose. In center island; steak and ground beef prepared earlier holding too warm at 45-47F. Improvements today include both kitchen cold-hold units maintaining TCS foods at proper temperatures. Maintain cold Temperature Control for Safety (TCS) food at 41F and less. CDI- Drawer unit Equipment plugged fully back in and ice added to TCS foods for active cooling. [REPEAT]
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; Date-Marking: One container of milk opened 2 days ago lacking date-marking. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known opened-on Date added during inspection.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.12; Core; Labeling missing on large bin of flour and a few containers of spices. . Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Canned food items stored on floor under storage shelf in shipping container in parking lot being used for dry storage. 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; and At least 15 cm (6 inches) above the floor. Move the food items up 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.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- employee removed watch and rewashed hands during inspection.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.12; Core; In outside dry storage; no-handle container left as scoop in bin of flour. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- container removed during inspection.
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.
6-501.12; Core; In back kitchen storage area; Ceiling vents and surrounding tiles; ceiling piping and wall equipment all with heavy dust/residue accumulation. Clean dish storage racks above 3-comp with some residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [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.