Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There was a bottle of aspirin stored on the shelf above the rice and other hot foods. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Aspirin was moved to a location away from food and equipment.
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.
4-601.11(A); Priority Foundation; The interior and tops of both food prep sinks had old food residue and black residue. Ice machine had brown residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Sinks and ice machine were 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stored while still wet on the storage shelves. Store wet equipment to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged to allow 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Foods cooked yesterday and held for service today did not have a date marking on them. All refrigerated; ready to eat (cooked or prepared commercially); TCS foods held more than 24 hours must be marked with the date that they were prepared or opened. CDI-Foods were allowed to be date marked. Educational poster on date marking emailed to PIC.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Potatoes were stored in bags directly on floor under raw meat on skewers in the walk in cooler. Repackaged chicken was stored touching raw burger in the freezer. Raw meats must be stored separately from each other when repackaged in a freezer. Ready to eat produce must be stored above raw meats so it can't be contaminated by them. CDI-Storage chart provided to PIC and reviewed. Potatoes were moved to a different location; away from meats. Meats in the freezer were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority; The ice machine had a brownish residue. One pan stored as clean had food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were 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.
4-901.11(A); Core; Metal pans were stacked tightly together while wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow 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.
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) Turbo Air Grill Side Make Line Refrigerator is not holding food at 41 degrees F as required. Most food; top and bottom of the unit; is 45F. Manager helped assess food temperatures and then adjusted the setting on the dial inside the unit to a colder setting. By conclusion of this inspection; some food has cooled to 41F.
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 3-501.19 Rice with raisins and carrots is held with no temperature control on the table. The Carrot Raisin Rice may be held according to the rule Time as a Public Health ControlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Rice with raisins and carrots is held with no temperature control on the table. The Carrot Raisin Rice may be held according to the rule Time as a Public Health Control; for a maximum of four hours. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Today we wrote initial procedures that may be followed. Weekdays; rice is prepared only for dinner. On weekends and holidays; rice is prepared several times. From the time the rice starts time holding; it shall be 135F and labeled as described in the procedures (sticker is being used currently; but writing on the plastic wrap or a piece of paper are options for labeling.) Discard Carrot Raisin Rice that remains at 4 hours. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Peas inside the walk in cooler are tightly wrapped in plastic and some two pans are stacked. Continue to use the metal hotel pans (excellent choice) but do not tightly wrap/seal and do not stack hot pans of food. Use your thermometer to verify food cools from 135F to 41F in six hours or less. Plastic wrap was lifted to vent and allow air to circulate around the food. Pans were separated and stored on shelves to be in a single layer.
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.