Restaurant · Wake County, NC

Hayashi Japanese Restaurant

13200 New Falls Of Nuese Rd

Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the Next Inspection, Free.

We'll email you when Hayashi Japanese Restaurant has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Hayashi Japanese Restaurant last inspected?: The most recent inspection on record was on Oct 13, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Dec 12, 2023 to Oct 13, 2026.
Has Hayashi Japanese Restaurant ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 12, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 13, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; Bus tub of cooked rice (45F) in reach-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Rice was voluntarily discarded during the inspection.

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.

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Rice was found cooling in a deep; covered container in the reach-in cooler. Significant condensation was observed inside container and lid. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. When placed in cooling or cold-holding equipment; food that is being cooled shall be arranged in the equipment to provide maximum heat transfer and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Cooling methods reviewed with PIC and rice was voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Avocados in sushi area (this station only has a fish prep sink; not a produce sink); are in a container ready-to-use with SKU stickers still remaining. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil; stickers and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to- eat form. Ensure stickers are removed during the washing process.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-903.11(A)(B) and (D)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A)(B) and (D); Core; Mesh rice bags that have been cleaned are being stored in between shelving above the 3-compartment sink where contamination can occur. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. After cleaning; and properly drying; store these items in a clean location.

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.

More about equipment or utensil issues

notedCode 4-502.13Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13; Core; Bulk seaweed salad containers are being reused to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.

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.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Oct 13, 2026 · Original Source

1 - Inspection

Feb 25, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; In tall reach-in cooler; raw shrimp found stored above ready-to-eat radish and raw tuna found stored above containers of unwashed vegetables and fruit. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was re-arranged during the inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-209.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-209.11; Core; Vaseline and burn spray found stored above prep surface commingling with ingredients. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Items were relocated. 7-201.11; Priority; Chemical spray bottles found stored on low shelf commingling with Ziploc bags; clean towels; and roll of aluminum foil. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Bags; towels; and foil were relocated. 7-102.11; Priority Foundation; Labels were missing on spray bottles of sanitizer; soapy water; and degreaser. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottles were labeled.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Core; Observed already thawed tuna in original ROP packaging in the reach-in cooler. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely. CDI- All packages were opened during the inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-502.13Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13; Core; Bulk seaweed salad containers are being reused to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.

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.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-101.19; Core; Absorbent wooden slabs found under large cutting board at prep sink. Wooden slabs found on sushi prep coolers used as shelving. There is a large wooden box used at sushi area for to-go containers. Wooden shelving observed in sushi prep area for plates. All wood observed is not sealed. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Replace wood with material that meets this requirement or ensure wood is sealed.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 25, 2026 · Original Source

1 - Inspection

Aug 15, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. PIC on duty today has already taken the CFPM course through ServSafe and is scheduled to take the exam. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.

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.

More about paperwork, training, or posting issues

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; In tall reach-in cooler; prepped raw crab and prepped raw shrimp found stored above ready-to-eat food. In tall reach-in freezer; prepped raw shrimp and prepped raw fish found stored above ready-to-eat food. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was re-arranged during the inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Sanitizer concentration in dish machine testing at 0ppm chlorine. Chlorine sanitizer shall maintain a concentration between 50-200ppm. CDI- Bulk concentrate solution was replaced and machine was primed. Solution is now dispensing at 200ppm chlorine.

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.

More about cleaning or sanitizing problems

notedCode 7-209.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-209.11; Core; Vaseline found stored above prep surface. Container of medicine found stored on shelf near drink dispenser above single-service items. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Items were 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.

More about chemicals stored or used unsafely

notedCode 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Employee observed peeling carrots directly from the bag; carrots are not pre-washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Ensure produce is washed prior to prep.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Rice scoop was found stored in room temperature water. During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; or on a clean surface. Do not store in-use utensils in water at room temperature. Keep these utensils in a container of hot water at 135F or above OR store in an empty container and switch out utensils every 4 hours.

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.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; The lid on the soup kettle is broken and the handle on the rice warmer storing fried rice is broken. All equipment shall be maintained in good repair and easily cleanable. Replace/repair broken equipment.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 15, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

8 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The dish machine is not sanitizing at all... chlorine is in the line; but the machine is not pulling it through. Chlorine based sanitizer at dish machines shall continuously test between 50-200ppm. A service call was placed and a verification visit will be made no later than Wednesday; 2.26.25 to ensure machine is properly sanitizing.

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.

More about cleaning or sanitizing problems

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority foundation; A spray bottle of sanitizer was stored above sauces in the sushi prep area. Poisonous/toxic materials; including cleaners/sanitizer shall be stored in a manner that prevents the contamination of food; dishes/utensils; single service/use articles and other supplies. CDI- Spray bottle was moved to the bottom shelf.

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.

More about chemicals stored or used unsafely

notedCode 4-903.11 (A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11 (A); (B); and (D); Core; Silverware is being stored with the handles in the containers. Utensils shall be stored covered or inverted. CDI - Silverware was inversted.

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.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

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.

More about cleaning or sanitizing problems

notedCode 4-501.14 The sprayer has a build up of residue on its handleCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 The sprayer has a build up of residue on its handle; as well as on the outer and inner portions of the sprayer head. Warewashing machines and its components shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean the sprayer.

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.

More about cleaning or sanitizing problems

minorCode 4-601.11Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11; Core; The curtains from the sushi area to the kitchen as well as the curtains leading to the bathroom and storage area need cleaning. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the curtains.

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.

More about cleaning or sanitizing problems

notedCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The recylcing dumpster does not have a drain plug. Dumpsters with drains are required by law to have a drain plug. Have your landlord request a drain plug from your waste management company.

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.

More about building upkeep issues

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; The light shields in the dish area have a build up of residue in them. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 24, 2025 · Original Source

1 - Inspection

Sep 17, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Three employee beverages with no lids were sitting on top of the beverage dispenser. Employees may drink from closed beverage containers as long as the container is handled to prevent the contamination of the employee's hands; the container; exposed food; clean equipment and other supplies. CDI- Cups were removed and voluntarily discarded.; Corrected 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.

More about employee hygiene or health policy issues

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Several boxes/bags of food are stored on the floor of the dry storage area. Food shall be stored at least six inches above the floor. Store all food on shelvingContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Several boxes/bags of food are stored on the floor of the dry storage area. Food shall be stored at least six inches above the floor. Store all food on shelving; pallets; dollies.; 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.

More about food not protected from contamination

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Pf; No quat.ammonia test strips were available. A testing device that accurately measures the concentration of sanitizing solutions shall be maintained on site. A verification visit will be made no later than Friday; September 27; 2024 to ensure quat.ammonia test stirps are maintained on site. Clean these items on a more frequent basis. Verification Required

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.

More about cleaning or sanitizing problems

notedCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster was recently replaced (lids are in place) but it does not have a drain plug. Dumpsters with drains are required by law to have a drain plug. have your landlord request a drain plug from your waste management company.

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.

More about building upkeep issues

notedCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's banana and keys were stored on a shelf above the establishment's dry goods/supplies. Employee food/drinks and belongings shall be stored in a designated area where they cannot contaminate the establishment's food and supplies. CDI - Items were relocated to the bottom shelf.; Corrected During Inspection

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 17, 2024 · Original Source

1 - Inspection

Apr 22, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Eel and tempura shrimp are being held on time but there is not a written procedure available. Written procedures shall be prepared in advance for foods being held on time in lieu of temperature...CDI- Paperwork discussed and written during inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; The bulk ingredient containers with the white lids as well as the big container of salt needs labeling. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label all containers.

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.

More about food source, dating, or labeling problems

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; A large container of soy sauce is stored on the floor. Food shall be stored at least six inches above the floor. Store all food on shelving; pallets; dollies.

In Plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Damp wiping cloths were stored on various surfaces in the kitchen; a bucket of sanitizer with wiping cloths was stored on the floor in the sushi prep area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Sanitizer buckets shall be stored above the floor. CDI- Cloths were removed; sanitizer bucket was put on shelving.

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.

More about cleaning or sanitizing problems

minorCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

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.

More about cleaning or sanitizing problems

minorCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; The dumpster pad is stained with food. The dumpster area shall be maintained clean. Clean the dumpster pad. ; 5-501.111; Core; The recycling dumpster is missing a lid and the lids will not close on the on the trash dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement. ; 5-501.110; Core; Boxes that are not broken down are stored around the recycling dumpster and in the dumpster. Trash; recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure boxes are broken down before putting them into the dumpster.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 22, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw beef found stored over cilantro in the sushi prep cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved the items.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; A few containers found stored as clean with a small amount of food debris or sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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.

More about cleaning or sanitizing problems

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; Server reach in cooler found maintaining TCS itmes at 44F. TCS food shall be maintained 41F or below. CDI: PIC turned the cooler down.