Observation: A certified food manager is not available on site. Kitchen was not in operation during inspection. Additional staffing planning to complete certification. 2-102.12 (A) Certified Food Protection Manager (C) (A) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
Observation: The light bulb int he hood system was not functioning effecting lighting itensity at cook line. 6-303.11 Intensity - Lighting (C) (C) 50 foot candles at work surfaces.
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 Observation: A splash guard is not installed on the hand sink/dish sink exposing clean dishes/utensils to splash - A rack for storage of clean dishes was installed between hand sink and dish sinkEquipment and utensils
Observation: A splash guard is not installed on the hand sink/dish sink exposing clean dishes/utensils to splash - A rack for storage of clean dishes was installed between hand sink and dish sink; Remove rack OR install splash guards ont he ends of the sinks to prevent splash out on clean utensils/dishes. 4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode Observation: Single service forksEquipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
Observation: Single service forks; spoons are being placed in containers flat and not handle up to prevent hand contact. Ensure single service utenils are display with handle up to prevent contamination from hands. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
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 Observation: The wall behind the mop sink is in poor repair. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: The wall behind the mop sink is in poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: Hand sinks in kitchen could not produce hot water: Measured (78-79F) 5-202.12 Handwashing SinksHandwashing
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
Observation: Hand sinks in kitchen could not produce hot water: Measured (78-79F) 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.
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 Observation: The side entrance door to the facility is gapped at bottom. 6-202.15 Outer OpeningsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
Observation: The side entrance door to the facility is gapped at bottom. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 Observation: The interior section of ice mahcine has buildup. Clean ice machine regularly. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
Observation: The interior section of ice mahcine has buildup. Clean ice machine regularly. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The wall behidn the mop sink is in poor repair. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: The wall behidn the mop sink is in poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Some food pans/trays in walk in freezer have ice buildup on them that has fallen from the condenser. Equipment shall be stored in a clean; dry environment where they are not exposed to potential contamination.
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 Good Repair and Proper Adjustment - Equipment (C); Walk in freezer condenser has ice buildup that is falling from the condenser. Equipment shall be maintained in a state of good repair. 4-501.12 Cutting Surfaces (C); Some cutting boards are developing deep scratches and discoloration. Cutting boards with deep scratches and scores shall be resurfaced or replaced to allow effective 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.
5-501.113 Covering Receptacles (C); Outdoor waste receptacle is missing a lid. Outdoor waste receptacles shall be fitted with tight coverings and doors. 5-501.114 Using Drain Plugs (C); One outdoor waste receptacle is missing a drain plug. Outdoor waste receptacles shall have drain plugs to prevent leaking.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.12; Core; In walk-in freezer 2; the evaporator unit is leaking and refreezing onto shelving and closed containers of food below. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. EHS recommended that food be relocated to alternate shelving until repairs are made.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11; Core; Lighting is extremely dim in walk-in freezer 3. At least 10 foot candles are requred at a distance of 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide brighter light bulbs in this unit.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-601.11 (A); Priority Foundation; Ladle and two cutting boards stored as clean found with food residue still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensil and cutting boards were taken to the warewashing area to be properly cleaned and sanitized.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Priority Foundation; One open container of heavy cream in the reach-in cooler was missing a date label and both containers of heavy cream had a use-by date of 01/01/2024. Refrigerated; ready-to-eat; TCS food prepared and packaged by a food processing plant shall be clearly marked; at the time the original container is opened in a food establishment and if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. CDI- Both containers of heavy cream were voluntarily discarded during the 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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.12; Core; In walk-in freezer 2; the evaporator unit is leaking and refreezing onto shelving and hermetically sealed cases of fully cooked gyro meat below. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. CDI- Sheet tray was placed directly under drip to collect water/ice until unit can be serviced. EHS recommended that sealed boxes of food be relocated to alternate shelving until repairs are made.
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.
4-601.11 (A); Priority Foundation; Prep sink is not clean and has accumulated food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. VR- EHS will return to verify that the prep sink has been cleaned. Kitchen will not be in use this week. See additional notes below. ; 4-501.114; Priority; Chlorine sanitizer concentration in mechanical dishwasher was dispensing at 0ppm even after several cycles. The approved concentration shall be 50-200ppm chlorine. Container of sanitizer concentrate is half full and during the cycle; EHS was able to observe some concentrate pumping through the line. VR- EHS will return to verify that the sanitizer concentration is dispensing at the correct concentration. See additional notes below.
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.
4-101.19; Core; Supports in the outside walk-in cooler have a small portion that is made of wood. 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. PIC stated that this was recently implemented and repairs are already scheduled to have the wood removed from this cooler. Follow-up with repairmen to ensure wood is removed in this area.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.