5-205.11 (A) Sanitizer bucket in handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Moved 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.
5-205.11 (A) Large spoon in handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Moved 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.
4-101.19 Garbage can badly melted. Nonfood-Contact Surfaces (C) Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a smooth material. 4-501.11 Rusty wire shelving in walk in cooler (indoor). Maintain equipment 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 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; Some food-debris in bottom dessert cooler. Some sticky build-up on wire shelving in walk in cooler (indoor). Non-food contact surfaces shall be clean to sight and touch.
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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrivalHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrival; there was a sanitizer bucket and utensil stored in the basin of the handwashing sink in Bottle of bleach was stored in the basin of the handwashing sink in the dish area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - All items were removed from handwashing sink basins to make sink accessible for use.
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) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Cooked peppers and onions; sausage; and eggs were observed hot holding in steam unit between grill and make unit between 106-128 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Due to the fact that these items have not been hot holding for more than 2-4 hours; the holding temperature of the unit was adjusted to a higher setting to ensure 135 F or higher can be met. Advised PIC to discard items once 4 hours has been reached or to reheat items back to 165 F.
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 3-501.16 (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 TCS salads in cold hold display case containing in front prep area registering between 43-45 F. Ham; ground beef; and sausage in low boy cooler underneath grill were observed between 42-44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; all salads were restocked inside cold hold display cooler; therefore door to unit may have been left open. Inspector allowed at least 30 minutes to pass before checking internal temperatures of TCS products; which were then registering at 42-43 F. By end of inspection products inside unit were registering closer to 41 F.
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 7-201.11 Separation - Storage (P) Stainless steel cleaner was stored without cap above food prep surfaces and open food items at prep line. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Stainless steel cleaner was stored without cap above food prep surfaces and open food items at prep line. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Chemical was moved to proper chemical 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Two metal bagel paddles (peels) were observed being stored directly on floor. Store clean equipment; utensils; linens 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.
majorCode 5-203.11(A)/5-204.11 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. - Pf Facility has removed the handwashing sink that was previously directly next to fryers at cook line. Facility now has a speed rack and reach in freezer in the place that the handwashing sink was in. Verification requiredHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-203.11(A)/5-204.11 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. - Pf Facility has removed the handwashing sink that was previously directly next to fryers at cook line. Facility now has a speed rack and reach in freezer in the place that the handwashing sink was in. Verification required; Please reinstall 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.
criticalCode 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; Hot and Cold Holding (P) All TCS salads and bulk meat in cold hold display case containing in front prep area registering between 47-50 F. Walk in cooler registering between 42-44 F at time of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC contacted refrigeration company to assess repairs and lower temperature of coolers to ensure 41 F or less is obtained; which will arrive today. PIC moved TCS products into outdoor walk in cooler in the meantime as that unit is at 41 F or less. Per PIC; all salads were restocked inside cold hold display cooler after lunch rush and door to unit may have been left open. Inspector allowed at least 30 minutes to pass before checking internal temperatures of TCS products; which were then registering at 44-46 F; but had still not reached 41 F or less. PIC was utilizing a yellow digital thermometer that was not properly calibrated to check temperatures inside units. Advised PIC to only use blue digital thermometer for temperatures as it is calibrated.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Hot dogs observed with open date of 9/14 that were not yet discarded. Ham observed with a prep date of 9/25; which PIC stated was the old sticker as the ham was just prepared. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC immediately discarded hot dogs and properly labeled the 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.
notedCode 6-501.111 Small accumulation of tiny ants observed at the handwashing sink in front service area. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Small accumulation of tiny ants observed at the handwashing sink in front service area. Keep the premises free of insects; rodents; and other pests. PIC has contacted pest control to assess issue.
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)(C) Single use items stored directly on floor in outdoor storage trailer. 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) Single use items stored directly on floor in outdoor storage trailer. 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 6-202.11 Lighting above prep sinks at main cook/prep line as well as above bagel oven are missing protective shielding. Shield the lights or provide shatter-resistant bulbs in areas of exposed foodFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Lighting above prep sinks at main cook/prep line as well as above bagel oven are missing protective shielding. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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.
2-201.12; Priority; Employee observed engaging in food preparation with open cut on arm. The person in charge shall restrict a food employee who is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph 2 201.11(A)(1)(e). Corrected During Inspection - PIC immediately gave employee bandage to cover the wound and was encouraged to also put wrapping around the area to act as a double barrier.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Make unit to left of flat top observed maintaining 42-45 F. Temperature control for safety foods such as ham; roast beef; pastrami; and turkey are all maintaining 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Discussed utilizing Time as a Public Health Control for items frequently in use during busy hours of operation as well. Cooler was rearranged to have nonTCS foods on right hand side closest to flat top and TCS foods on left side to ensure products are maintaining 41 F or less. Full points not deducted as facility has made large improvement with cold temperatures that were failing to maintain 41 F during last inspection.
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.
3-302.15; Core; Avocados being actively cut on front service area prep line still have stickers in tact. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Knives are being stored in between cracks of make unit at prep line. Utensil shall be stored on a clean portion of the food prep table.
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.
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; French toast batter (54 F);liquid eggs (45 F); marinara (48 F); cheese (60 F); and salami (57 F) observed sitting on counter top upon arrival for inspection. Make unit to left of flat top observed maintaining 45 F. Temperature control for safety foods such as ham; roast beef; pastrami; turkey; lettuce and tomatoes are all maintaining 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately removed items from counter top to chill down quickly. Discussed with PIC that TCS products cannot sit on counter tops as temperature will not maintain 41 F or less. Discussed utilizing Time as a Public Health Control for items frequently in use during busy hours of operation as well. Cooler temperatures will be adjusted to maintained lower temperature at 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Chlorine sanitizer buckets in front prep area observed above 200ppm. Chemical sanitiziers applied to food contact surfaces shall be at the appropriate concentration (50-200ppm). Corrected During Inspection - PIC immediately removed these buckets to remake them at the appropriate concentration.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food items in walk in freezer are stored directly on floor. Food shall be stored at least 6 inches off of floor. ; 3-307.11; Core; Facility's outdoor walk in cooler is in operation; but facility is not keep this unit locked when not in use; therefore anyone could go in and out of this unit at any given time. Corrected During Inspection - PIC locked unit during inspection. Inspector emphasized the importance of food security and ensuring only food employees are allowed to access this unit.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single use items; such as to go containers; observed being stored on floor in storage areas due to shelving not being 6 inches off of floor. Single use items shall be stored 6 inches off of 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.
6-501.12; Core; Dust build up observed on ceilings throughout facility. Grease build up on hood above cook line. Physical facilities shall be maintained 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; Upon arrival for inspection; there were several employee drinks sitting on prep surfaces. Employees must eat and drink only in designated areas were food; equipment; linens; etc. are protected from contamination. Corrected During Inspection - Drinks were immediately removed and discarded.
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.