ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was The Thirsty Buffalo last inspected?
The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 95.5” (official score 95.5).
Were any violations recorded at the last inspection?
Yes: 8 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Jan 7, 2025 to Oct 20, 2026.
Has The Thirsty Buffalo ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 7, 2025.
3-302.11; Priority: In the walk-in cooler; raw shell eggs stored above cooked chicken soup. In upstairs prep cooler; raw shrimp stored above cooked hushpuppies. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT]
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Sanitizer concentration a bit too low at the kitchen dish machine; measured at 25-40ppm 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 company called immediately for repair and sign posted on machine to not use until repairs complete. PIC instructed to use 3-comp area for sanitizing dishes until repairs complete.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Bins of sanitizer labeled Chloro. When asked; PIC verified these were not straight bleach; but actually a sanitizer made with bleach plus water. Overall; chemical labeling has improved. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling corrected during inspection. [REPEAT]
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.
3-302.12; Core; Labeling missing on a couple spices and squeeze bottles of food ingredients. Overall; labeling has improved. 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.
2-303.11; Core; A couple food employees observed wearing watches and non-smooth rings while working with food. Except for a plain smooth 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- Watches removed during inspection and hands rewashed. 2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food handlers wear a hat or hair net. CDI- Hat added and hands rewashed.
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; Metal spatulas in bin of water next to the grill measured at 111F. 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; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Spatulas and water bin returned 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.
4-903.11(A); (B) and (D); Core; Observed employee drying dish with a cloth towel. After cleaning and SANITIZING; EQUIPMENT and UTENSILS Shall be air-dried; and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cloth towels may not be used for this purpose.
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.
6-501.11; Core; Caulk has pulled apart and has black microbial growth down into the caulk around the dish machine intake area. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. 6-501.114; Core; In basement dry storage; old rusty stove no longer used. PIC stated many single-service containers also not used. 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. Remove the items that are not needed/used to facilitate cleaning. [REPEAT] 6-501.11; Core; One light out over upstairs cook area. On main floor; paper towel dispenser not dispensing properly. PHYSICAL FACILITIES and attachments shall be maintained in good repair. Replace the light bulb. [REPEAT] Paper towel dispenser was replaced during inspection. 6-501.16; Core; In upstairs area; mop not hung to dry; sitting in empty mop bucket. 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. [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.
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. [REPEAT]
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-102.12(A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage.
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.
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.
6-301.14; Core; Multiple handwashing stations are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. [REPEAT] 5-205.11; Priority Foundation; Bin of water sitting in main floor handwashing sink. Spoons sitting in dish room handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Container and spoons removed during inspection.
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; Priority: In the walk-in cooler; raw shell eggs stored above multiple boxes of produce. Raw chicken stored above cooked foods. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection and another reference provided. [REPEAT] 3-302.11; Core; In cold-hold units; multiple containers of prepared foods stored under open wire shelving without covers. Bins/bowls/bags of food ingredients stored on low shelves also left open without covers and some debris contaminant observed. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Hot-Holding: In the back dish room hot box; cheese sauce at 119F; corn on cob holding at 133F; beef at 134F. When asked; PIC verified these items have been holding more than 2 hours. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding units. CDI- Products voluntarily discarded by PIC during inspection. Recommend keeping the corn on cob fully submerged in water to improve hot-holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the front service low cold-hold unit; chicken at 45F; salsa at 44F and salsa verde at 45F. In the top section service line; sour cream at 54F; cheese at 51F and chicken wings at 50F. In the front service grill drawers; carne at 46F; chicken wings at 46F; shrimp at 45F. Chicken wings in upstairs prep unit holding at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Labeling missing on spray bottle of window cleaner; metal cleaner; and bucket of soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Cooling Methods: Hot cooked corn placed in the middle of cold-holding TCS foods in top section of service cooler. Temperatures of surrounding items too warm; not holding at 41F and less. Cut tomato and cut lettuce prepared this morning placed directly in top section of service cooler; not yet at 41F and less; and not on TPHC. Top sections of prep units are designed to maintain temperatures; not good at cooling; especially in hot kitchens. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Corn removed and off-temperature TCS foods voluntarily discarded by 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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-202.13(A); Core; Open fly strips hanging over walkway in dishroom and food prep areas; where food and clean dishes travel. Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area; and Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Fly strips removed during inspection. 6-501.111; Core; Several flies observed in front service and kitchen spaces. 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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Boxes of chicken observed stored on the floor in the walk-in freezer. Jug of vinegar stored on floor in the main floor prep area. When asked earlier; PIC said there were no deliveries received today. 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 these 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.
3-304.12; Core; No-handle bowls left as scoops in salt bin and flour bin. 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; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Bowls removed during inspection. [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.
4-903.11(A); (B) and (D); Core; Several containers and mixing bowls stored as clean observed stacked wet and not inverted or covered. Stacks of dishes not stored inverted or covered with debris/residue observed on top items. Clean dishes drying by dish machine on soiled surface observed with residue and debris accumulation. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. 4-903.11(A); (B) and (D); Core; Multiple utensils/scoops stored on side table next to front handwashing sink; right under the paper towels dispenser; exposed to splash. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Utensils moved/returned for cleaning during inspection. Ensure clean dish storage areas area maintained clean.
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)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Boxes of single-service containers stored on the floor in basement dry storage area. When asked; PIC confirmed these were delivered on a previous day. 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; and At least 15 cm (6 inches) above the floor. Take care of deliveries the day of delivery. Move these items up off 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.
4-205.10; Core; Hamilton Beach blender and Black n Decker food processor both labeled for Household Use Only. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender and food processor. 4-202.11; Priority Foundation; Painted manual juicer stored as clean with paint peeling off along food-contact surface. Spatula stored as clean observed cracked and pitted along food-contact surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged juicer and spatula voluntarily discarded during inspection by PIC. Obtain a stainless steel version of juicer that is not painted.
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; Core; Main floor middle area handwashing sink is leaking; not turning off fully. Dish room handwashing sink leaks underneath when in operation; and flow of cold water insufficient for proper handwashing. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the plumbing. [REPEAT]
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.
5-501.17; Core; Restrooms are lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restrooms. [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.
6-501.114; Core; Large metal grater stored on main level; that PIC states is broken; not used. PIC stated many of the pans/containers in the back are not used. 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. Remove the items that are not needed/used to facilitate cleaning. [REPEAT] 6-501.11; Core; One light out over upstairs cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the light bulbs. [REPEAT] 6-501.16; Core; Mops not hung to dry; leaning floppy mop head side up in service sink. 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. [REPEAT] 6-501.11; Core; Flooring is pulling apart at seaming in upstairs cook/cooler area. PHYSICAL FACILITIES shall be maintained in good repair. Seal the flooring so smooth and cleanable; and so water/debris can't get up under the flooring. [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.
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. [REPEAT]
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.14; Core; Multiple handwashing stations are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. 6-301.12; Priority Foundation; Main floor and dish area handwashing sinks out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
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; Priority: Multiple containers of raw chicken stored above cooked chicken and sauces in walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection and reference provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; One pan stored as clean with old date marking sticker still remaining. PIC stated those pans left over from previous owner and not used. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Maintain stored dishes/equipment clean. CDI- Pan returned for additional cleaning during inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Cooling Methods: Chicken wings overstacked in large pan in top section of a prep unit; measured at 44-48F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Products moved to walk-in cooler for stronger cooling. Top section of prep unit is designed for maintaining temperature of already cooled food. Use larger walk-in cooler for improved 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.
3-302.12; Core; Labeling missing on a couple 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.
3-304.12; Core; Ice scoops observed with handles down in the ice. 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; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Scoops moved 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.
notedCode 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; In walk-in cooler; shelving with residue accumulation and microbial growth. Clean dish storage racks with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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; Core; Main floor middle area handwashing sink is broken; PIC states will be repaired later today. In dish room; the spray hose leaks when water pressure is on. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the 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.
5-501.17; Core; One shared restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom.
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; One light out over upstairs cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the light bulbs. 6-501.16; Core; Mops not hung to dry; with a couple in mop bucket water and another at servie sink leaned up against the wall floppy mop head side up. 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. 6-501.114; Core; A lot of pans and other equipment in basement and main floor storage that PIC states is from previous owner; not used. 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. Remove the items that are not needed/used to facilitate cleaning. 6-501.11; Core; Flooring is sliced apart in front of upstairs walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
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.
2-102.12 (A) Certified Food Protection Manager (C) PIC must have food protection manager certification through an accredited program.
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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. This is a newly permitted facility. 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. REHS will provide policy via email 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. This is a newly permitted facility. 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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upstairs hand sink has a large trash can blocking easy access. Trash can was moved. CDI
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.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Lower floor did not have a convenient waste disposable.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation - Dressing Areas and Lockers (C) Provide an area for employee personal storage. Employee purse was on shelf and jacket was hanging on equipment.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-302.12; Core; Labeling missing on multiple squeeze bottles of food ingredients. 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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.
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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. This is a newly permitted facility. 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. This is a newly permitted facility. 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.
2-401.11; Core; Employee beverages stored above and with clean dish and open single service storage in upstairs food prep area. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved 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.
6-301.14; Core; A couple handwashing stations are lacking visible handwashing signs. This is a newly permitted facility. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. 5-202.12; Core; Kitchen handwashing sinks hot water only reaching 90-98F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have sinks adjusted so able to provide hot water to at least 100F.
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; Priority: Raw chicken stored above raw shrimp in drawer coolers. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. 3-302.11; Core; In walk-in cooler and prep units; multiple containers of prepared foods stored under open wire shelving are lacking covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Date-marking inconsistent and not making sense on several foods in walk-in cooler (ex.- 13-5; 13-2; 4-13). A few cooked TCS meats past the 7-day max hold in walk-in cooler. Gallons of milk and containers of cream opened on previous days 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 prep dates added during inspection. Items with unknown prepped-on/opened-on dates voluntarily discarded by PIC during inspection. CDI- Milk of unknown opened-on date voluntarily discarded by PIC 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-202.12; Priority; Sanitizer concentration in sanitizer bucket too high; measured at over 1;000ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm (pretty purple). CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.
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.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. Several utensils stored in water on stove with utensil water measured at 75F. 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; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Utensil returned for cleaning 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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food-side up in food prep area directly next to soap dispenser and paper towel dispenser of upstairs handwashing sink. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection. Recommend adding sheet of plexi or other smooth/cleanable barrier along side of this dish storage rack to better protect stored clean dishes and single-service containers from splash contamination of handwashing sink product dispensers.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Test kit obtained after inspection. 4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a plate-simulating temperature disk or thermal test strips (for 160F). CDI- PIC educated on requirement. Obtain an irreversible registering temperature indicator prior to your next inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.