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) Pico / diced tomatoes in the open top refrigerator are 43 degrees F. Maintain at 41F and colder. Tomatoes were rotated into a deeper metal pan and moved to a center location. . Hot Dogs 45F and Shredded Cheese 44F in the refrigerated drawer unit on the left (in drawers on the right). Hot Dogs were moved to the walk-in cooler. Manager has a refrigerator repairman scheduled tomorrow for a door closure problem and will have this refrigerator assessed.
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; Bleach spray bottle observed without no label. Working containers of toxic or poisonous materials taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- labeling added.
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.
notedCode 6-501.11 Walk in cooler with beer kegs and salsa has damaged floor tiles at the entrance. Handwashing sink faucet is roughCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Walk in cooler with beer kegs and salsa has damaged floor tiles at the entrance. Handwashing sink faucet is rough; handles shall be smooth and cleanable. Wall at handwashing sink near the back door is soiled and needs some attention to restore a washable finish. PHYSICAL 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.
3-501.18; Priority; Cooked cactus observed past its 7 day hold in the grill cooler drawer. An open container of ham and hot dogs in the grill cooler from Sunday were observed without date labels. Ready-To-Eat; Time/Temperature Control for Safety (TCS) food shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. Discard the food requiring date labels once time/temperature window has expired; if it has not been labeled; or if the label is incorrect. CDI- cactus voluntarily discarded. Dates known and affixed to hot dogs and ham.
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
7-102.11; Priority Foundation; Degreaser and bleach spray bottles were observed without labels. Working containers of toxic or poisonous materials taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- labels added.
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.
4-903.11 (A); (B); and (D); Core; Several metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment and utensils shall be placed in a self-draining position that allows air drying. CDI- pans separated for 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.
4-501.11; Core; Walk-in freezer door is not shutting entirely and excessive frozen condensation is building up around the entrance. Equipment shall be kept in good repair. PIC has been working with contractor to fix this issue. Full point not 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.
5-205.15; Core; Drain under warewashing area appears clogged and water was observed backing up in this area. Maintain a plumbing system in good repair. PIC to contact a plumber for possible repair. A secondary floor drain is catching the excess water.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Light cover above makeline is not on completely; exposing fluorescent lights underneath. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. 6-303.11; Core; Two light bulbs above the grill top are burnt out. Provide adequate lighting in work areas by replacing burnt out light bulbs.
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.
2-301.12 (A);(B); Priority; Observed an employee remove soiled gloves after handling garbage and then rinse hands in the 3 compartment sink. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- employee was instructed to wash hands appropriately in a handwashing sink with soap. 2-301.15; Priority Foundation; Employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. CDI- employee instructed to go to 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.
3-302.11(A)(1); Priority; Observed thawing raw fish above containers of salsa in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- fish moved to another location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority; Seafood items in the prep unit fliptop were observed above 41F (see temp chart). Items were double panned which likely kept them from maintaining proper temperature. This unit is functional and refrigerating properly. Maintain TCS foods in cold holding at 41F or less. CDI- food voluntarily discarded. Full points may be taken for repeat violations.
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 tubs of fresh salsa were observed cooling in the walk-in cooler at 65F. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. EHS tested salsa with PH paper and it registered below 4.1 PH. While it is not a public health hazard today; this product must be treated as a TCS food absent an approved variance rendering it non-TCS. CDI- some salsa was moved to walk-in freezer and other tubs were placed in an ice bath to finish cooling. Spoke to PIC about cooling methods in the future such as pre-chilling canned tomato and using ice wands. Full point may be taken for repeat violations. Item was marked out last time for using improper equipment to cool foods (fliptop 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.
3-304.12 (B); Core; Ice scoop handle laying in ice bin with handle touching ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- ice scoop removed to a bowl.
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; Core; Walk-in freezer door is not shutting entirely and frozen condensation is building up around the entrance. Equipment shall be kept in good repair. Work order for this door is pending.
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.
5-501.114; Core; Drain plug in outside waste receptacle is missing. Drains in dumpsters and waste containers shall have drain plugs in place to prevent seepage of contents and deter vermin. Have plug replaced.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No bodily fluid clean-up procedures were available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational material. Facility just opened. No point taken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority; Sliced ham; hot dogs and cheese were observed in the 50s in the left side cooler drawer under grill. Maintain TCS foods in cold holding at 41F or less. Foods were placed here less than 4 hours prior to inspection according to PIC. Food was moved to the walk-in freezer to flash cool. Do not store TCS foods in this drawer until it is repaired and holding 41F 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of bleach sanitizer was observed without a label. Label all sanitizers and cleaners taken from bulk supplies with the common name of the material. CDI- label added. No point taken.
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; Peeled; raw shrimp prepared approximately 3 hours prior to inspection were observed around 50F on the makeline cold top. Do not cool TCS foods in prep units as they are not designed to cool food; only hold food that is already cold. Shrimp was moved to the freezer to flash cool. Reviewed cooling methods with PIC. No point taken.
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.
3-304.12 (A); Core; A ladle handle was laying inside a container of salsa. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- ladle removed.
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; No bleach testing kit was available for measuring dish machine and sanitizer bucket concentrations. Provide a test kit that accurately measures sanitizer concentrations. Text a photo to 919-500-6269 once obtained.
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 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; Black residue observed along sliding door track to large ice maker and fan covers in walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of residue accumulations. Clean 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.
6-501.11; Core; Corner wall covering near back storage area is coming apart. Physical facilities shall be maintained in good repair. Repair this corner of the wall.
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
6-202.11; Core; Fluorescent lights above prep area are missing a cover. Replace light cover or provide shatter resistant bulbs in this area.
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.