| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16); Priority Foundation; The person in charge during inspection could not answer inspector questions in regards to food safety, was not a cerfitied food protection manager, and had priority violations. The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. CDI- Discussed food safety and basic requirements of the code with employees. EHS will additionally send followup information on food safety basics for review. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. Obtain certification. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H); Priority; Employee began putting on gloves to make a breakfast sandwich without first washing hands. Wash hands before donning gloves to initiate a task that involves working with food. CDI- EHS corrected employee who then washed hands correctly before placing on gloves. EHS encourages training on handwashing. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12; Core; Back storage room hand sink providing hot water at 72F. Provide at least 100F water at hand sinks. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15; Priority Foundation; Marinara sauce can stored damaged where the hermetic seal had been compromised. Food packaging must be in good condition, intact and protect the food inside. CDI- PIC discarded the can immediately. Check cans and pull from storage areas for disposal when severely damaged on the seal. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114; Priority Foundation; The dish machine sanitizer was not dispensing properly while dishes were being cleaned. Therefore utensils and equipment were not being sanitized. Maintain sanitizer at correct concentrations when being used to sanitize, chlorine sanitizer should be between 50-200ppm. Management called Ecolab to come repair dishwasher. Until repaired, you can utilize the dish machine to wash the dishes, but they must be sanitized in the 2 comp sink sanitizer (quat) vat for 1 minute until repaired. EHS will verify the dishmachine is properly working in 72 hours, by 12/11/25. Repeat. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Observed gallon milk, previously cooked oatmeal, liquid eggs, and 2% milk above 41F. TCS foods shall be held at 41F or below. CDI- Gallon milk was left out for one hour and was allowed to be returned to refrigeration to cool back down to 41F. Liquid eggs, oatmeal, and 2% milk were voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2); Priority Foundation; Menu for eggs are missing disclosure that items can be cooked to order/undercooked per request. Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Update menu with correct disclosure. Put an asterisk, disclosure statement, and then reminder statement behind it. Make sure the asterisks are right beside the animal food that can be served undercooked. This is for both printed and displayed menus. EHS will verify menu is corrected by 12/18/25. Send copy to anna.walls@wake.gov prior to printing. Hamburgers at this time are pre-cooked, but manager states my switch back to raw. If so, have correct consumer advisory for hamburger patties. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12; Priority Foundation; No thin tip thermometer present during inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Manager will send copy of invoice to anna.walls@wake.gov when located by 12/18/25. He states thermometer has been ordered. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Repair the oven door so that it is easily closed. Repair cabinetry and countertop for waitress/drink station. Maintain equipment in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Clean the drip pans, stove, griddle, drawers holding condiments, and outside of fryers, Non food contact surfaces shall be kept free of soil residue and other debris. |