notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) FRP backsplash at dishwasher has black residue build-up on left side.
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.
4-602.13; Core; Some minor cleaning of wire shelving in walk in cooler and wire shelving on back wall. 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.
minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) FRP cracked on wall behind dishwash machine on right side. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottle without label. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; etc. Corrected During Inspection - Dumped at time of 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.
minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) FRP backsplash at dishwasher has black residue build-up on left side.
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 Unused popcorn maker with container of drink syrup on unit stored in kitchen. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Note: Maker and syrup container are very soiled.
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; Handwashing sink by dishwasher blocked by unused equipment. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Remove equipment.
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 4-903.11(A)(C) Open box of popcorn buckets on floor in kitchen. 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
4-903.11(A)(C) Open box of popcorn buckets on floor in kitchen. 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.
6-501.114 Broken equipment in dishwash area blocking handwash sink. Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
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.
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink in women's restroom near manager's office is only registering at 75 F. Provide at least 100F water at handsinks. All employees to wash hands in restrooms closest to kitchen's exit on theater main hallway side. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) The only handwashing sink in men's restroom closest to manager's office does not turn on. 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. Corrected During Inspection - All employees are to use the restroom closest to the kitchen's exit on the theater main hallway side as all handwashing sinks are operational with hot water of at least 100 F. Manager is currently in the process of repairing handwashing sink.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Accumulation of unused; nonfunctional equipment noted throughout facility's storage. Cold water faucet is not operational at handwashing sink closest to chicken breading station. Dish machine is currently not in operation; though facility does have a three compartment sink and are currently using this method for dish washing. Make unit behind oven is not operating properly. At the time of inspection; all items were stored on ice and meeting 41 F or less; but unit was off. Equipment shall be maintained in good repair and proper adjustment.
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) Dust build up on walls and on ceilings above equipment near soda dispensers and popcorn prep in kitchen.
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 6-301.12 Hand Drying Provision (Pf) Handwashing sink in dish area were missing paper towels. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Handwashing sink in dish area were missing paper towels. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.; Corrected During Inspection 5-202.12 Handwashing Sinks; Installation (C) - Handwashing sink closest to three compartment sink in dish area is registering only at 73 F. Handwashing sinks shall be supplied with water of at least 100 F.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Accumulation of unused; nonfunctional equipment noted throughout facility and in kitchen. Make unit behind oven is not operating properly. At the time of inspection; all items were stored on ice and meeting 41 F or less; but unit was off. Equipment shall be maintained in good repair and proper adjustment. PIC stated that all unused equipment is to be picked up soon.
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.
6-301.12; Priority Foundation; Handwashing sink on fryer side of cook line and in dish area were missing paper towels. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of 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.
4-501.112; Priority Foundation; Hot water final rinse temperature is reaching 204 F. The temperature of the hot water sanitizing rinse as it enters the manifold may not be more than 194 F. Corrected During Inspection - Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.; 4-601.11 (A); Priority Foundation; Sticker residue observed on dishes that were stored clean on drying rack at entrance of kitchen. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Advised PIC to clean these items 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Two chemicals were stored directly next to clean dishes on the drainboard of the three compartment sink. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; etc. Corrected During Inspection - PIC immediately removed these items and placed them into proper storage location.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Large accumulation of fruit flies observed in dish area surrounding floor drains. The premises shall be maintained free of insects; 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.
4-501.11; Core; Accumulation of unused; nonfunctional equipment noted througout facility such as two popcorn machines; two ice machines; two make unit coolers; and a reach in cooler. Equipment shall be maintained in good repair and proper adjustment. PIC stated that all unused equipent is to be picked up within the coming weeks.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.110; Priority Foundation; At the time of inspection; the wash temperature gauge on the hot water dish machine was nonfunctional. The temperature of the wash solution shall be 160 F. Corrected During Inspection - Advised PIC to handwash all dishes in three compartment sink due to malfunction of hot water dish machine. PIC will email inspector when dish machine has been serviced and repaired.
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.
4-602.13; Core; Outsides of equipment throughout has debris 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.
5-205.15; Core; Dish machine is leaking heavily during operation from gaps of front doors. Plumbing fixtures 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.
6-501.12; Core; Walls; floors; ceilings; and floor drains observed with dust and debris build up. Discussed increase frequency of cleaning for floor spaces through out prep area. Walls and ceilings in certain locations have debris build up. Floor drains have black build up.
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
6-304.11; Core; Kitchen area is smokey due to hood system not pulling heat; steam; condensation; odors; smoke; and fumes sufficiently. Mechanical ventilation shall keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes.
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.