notedCode 6-301.12 No paper towels at handwash sink in back. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 No paper towels at handwash sink in back. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Replaced at time of inspeciton.
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 3-304.14(B) Wiping clothes in sanitizer bucket not filled high enough. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. AlternatelyCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Wiping clothes in sanitizer bucket not filled high enough. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. Alternately; establishment may use spray on sanitizer and single use towels. Cooks may keep a dry towel for use as a hot mitt; but this towel shall not be used for wiping or sanitizing and shall remain clean at all times.
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.
4-501.11 Reach in cooler on left end by wall is pooling water. Equipment shall be kept 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 6-501.12 Cleaning needed walk in cooler floor under shelvesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning needed walk in cooler floor under shelves; food/liquid spill. Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.
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.
4-501.11 Rusty shelving in several areas. Equipment shall be kept 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Some cleaning needed of shelving where zip tie is. Clean or preferably replace zip tie. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-501.11 Repair wall shelving where zip tie is holding shelf. Facilities 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of backsplash area of 3 compartment sink; including black build-up on soap/sani hoses. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drink observed on shelf above salad make line. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) All temperature control for safety foods stored underneath salad make unit are registering at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection- Advised PIC to relocate TCS food items being stored underneath unit to another location that is maintaining at 41 F or less until unit can be assessed. Air from fan not cold enough and adjusting thermostat did not help. Items moved to another cooler.
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.
4-903.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 Rubber floor mat rolled up and leaning on wire shelves with single service items. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Rubber floor mat rolled up and leaning on wire shelves with single service items. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other 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 Walk in cooler dripping from evaporator into bucket and on some containers (note: items are covered). Salad make line not holding temp. l Some rusty shelving in walk in cooler.
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.
majorCode 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) At the time of inspectionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) At the time of inspection; the main handwashing sink on the front cook/prep line was not functional as the faucet handles have been removed. Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. At the time; employees are utilizing handwashing sink in the bar area; which is accessible for use. Verification required. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Large box observed being stored on top of handwashing sink basin at main cook/prep line; therefore handwashing sink is inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Verification required
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) All temperature control for safety foods stored underneath make unit in center of prep/cook line are registering at 45 F. Items to include two containers of ham; ricotta cheese; cooked chicken; cooked beef. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection- Advised PIC to relocate TCS food items being stored underneath unit to another location that is maintaining at 41 F or less until unit can be assessed. The doors to the unit do not stay closed and are not level; therefore cold air is escaping from underneath the unit.
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.
notedCode 6-501.111 Controlling Pests Small accumulation of fruit flies present throughout back prep area. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Small accumulation of fruit flies present throughout back prep area. The premises shall be maintained free of insects; rodents; and other pests. Half points deducted as improvement is being noted.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Pizza boxes stored directly on floor in office/storage room. Store single-use and single-service articles 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Faucet handles to main handwashing sink in cook/prep line have been removed. Gaskets on make unit at far end of cook line are in poor repair. Outer doors on make unit in center of cook/prep line behind oven are not flushCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Faucet handles to main handwashing sink in cook/prep line have been removed. Gaskets on make unit at far end of cook line are in poor repair. Outer doors on make unit in center of cook/prep line behind oven are not flush; therefore cold air is leaving unit making it difficult to maintain 41 F or less. Leak observed from ceiling inside walk in cooler.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls underneath dish machine have heavy build up. Hood has dust and debris build up. Ceilings surrounding air returns in dish area and cook line have dust build up. facilities shall be maintained and clean. Notable improvement observed; therefore half points have been deducted.
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.
5-205.11; Priority Foundation; Circular pan stored in basin of front handwashing sink upon arrival. Handwashing sinks shall be maintained accessible at all times. Corrected During Inspection - Item immediately removed.
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.
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; All temperature control for safety foods stored undereneath the largest make unit on front prep line were observed at 45 F. Items to include spinach; beef; ham; chicken; sausage; and tomatoes. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Upon discovering the temperature did not meet 41 F or less; PIC removed all TCS foods and placed them into walk in cooler. Temperature of unit was adjusted to lower the temperature to 41 F or less. Have unit assessed as doors to unit do not fit flush; therefore cold air is escaping from areas where doors are not sealed. Advised PIC not to utilize bottom of unit until this has been completed and unit is meeting 41 F or less.
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; Prepped cavatappi noodles observed underneath make unit with a prep date of 8/2. Penne noodles observed with a prep date of 8/11. Spaghetti noodles observed with a prep date of 8/2. Breaded chicken observed with a prep date of 8/7. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - Per PIC; these were not the accurate dates for each of these products. PIC stated that old dates were not removed and new dates were not properly placed onto food storage containers. PIC removed all dates and dated items appropriately at time of 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Upon arrival; cooked sausage was observed between 104-118 F in prep sink in back prep area. Cooked chicken observed cooling in large; deep 5 gallon bucket with lid tightly sealed inside walk in cooler. Cooling shall be accomplished by cooling food in shallow containers in small portions loosely covered or uncovered to facilitate heat transfer for rapid cooling. Corrected During Inspection - PIC placed sausage onto sheet pan to place inside walk in cooler for quicker cooling. PIC also place chicken into multiple smaller containers to facilitate heat transfer.
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; Several flies accumulating at back door near mop buckets and mop sink area. The premises shall be maintained free of insect; rodents; and other pests.
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.
4-602.13; Core; Shelving underneath cooking equipment; hot holding equipment; in back storage areas throughout have debris build up. Outsides of bulk food containers in back storage area have food build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Floors and walls underneath dish machine have heavy build up. Ceilings surrounding air returns in dish area have dust build up. facilities shall be maintained and 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employee observed removed toasted buns from oven with barehands and proceeded to make sandwich with other ready to eat toppings with barehands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. Corrected During Inspection - Inspector addressed this immediately with employee and with PIC to ensure that there isn't barehand contact with ready to eat foods. Provided education and employee immediately put gloves on.
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.
4-601.11 (A); Priority Foundation; Sticker residue observed on food equipment that was stored as clean on drying rack. Food contact surfaces of equipment shall be clean to sight and touch. Corrected During Inspection - Inspector showed this to PIC and advised these to be cleaned further prior to use.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food items; such as sauces in buckets; were stored directly on floor in walk in cooler. Food shall be stored in a clean; dry location at least six inches off of 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.
4-903.11(A); (B) and (D); Core; Clean dishes are observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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; Floors underneath dish machine have heavy build up. Ceilings surrounding air returns in front prep area have dust build up. facilities shall be maintained and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drink observed being stored on shelving next to equipment and above food prep surface and make unit. Employees shall eat and drink only in designated areas where food; equipment; linens; single use items etc. are protected from contamination.
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.
5-501.111; Core; Recycling dumpster is missing lids on top. Trash dumpster; though it has a drain plug; is leaking liquids out of the bottom left side. Receptacles shall be maintained in good repair.
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.
3-501.14; Priority; Marinara and pan sauce; both prepared yesterday; observed in walk in cooler between 42-45 F. Cooling shall be accomplished by cooling the food from 135 F down to 70 F witin 2 hours and down to 41 F within a total of 6 hours. Corrected During Inspection - Inspector provided education on cooling these items; such as utilizing ice wands; making portions smaller; stirring the food when cooling; etc. Facility has ice wands on site and will begin monitoring cooling temperatures during this process.
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; Large 5 gallon containers used to cool marinara and pizza sauces in walk in cooler. Cooling shall be accomplished by placing food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; or using containers that facilitate heat transfer. Corrected During Inspection - Inspector provided education on cooling these items; such as utilizing ice wands; making portions smaller; stirring the food when cooling; etc. Facility has ice wands on site and will begin monitoring cooling temperatures during this process.
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; Accumulation of fruit flies observed throughout back prep area. Premises shall be maintained free of insects; rodents; and other pests. Noticable improvement on fruit flies throughout; though some are still noted in back prep area and storage space. Repeat
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.
4-903.11(A); (B) and (D); Core; Clean dishes are observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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.
5-205.15; Core; Three compartment sink leaking into bucket underneath. Plumbing shall be maintained in good repair.
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.