4-501.11; Core; Walk-in freezer non-functional and unable to maintain food at freezing temperatures. Work order placed prior to inspection for evaluation. Equipment shall be maintained in good repair. Repair walk-in freezer.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. EHS recommends having more food employees certified for coverage.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Half & half is stored on TPHC (Time as a Public Health Control) for up to 4 hours. Facility has an approved TPHC procedure. No time recorded to indicate when the half & half was placed on time control. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time prepared known and added by employee. Ensure TPHC logs are maintained as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Lowboy cooler gaskets soiled with food and debris. Glass cooler tracks soiled with food and debris. Interiors of cabinets used for dry storage soiled with coffee splatter; food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.
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.
3-304.12; Core; Utensils stored in stagnant water holding less than 135 F. Typically the water in this area is running with sufficient velocity to flush particulates to the drain. However; due to the un-identified leak source referenced in item #47 the water had been shut off. During pauses in food preparation or dispensing; utensils shall be stored in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at least every 24 hours or when container has accumulated soil or residue. Container of water dumped and utensils moved to be cleaned.
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; According to the PIC water is leaking in front of the espresso machine. PIC unsure of leak source. Work order placed prior to inspection for evaluation. Additionally; ice buildup present on the bottom of the walk-in freezer door. Evaluation of the walk-in freezer is needed. Equipment 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 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; Lowboy cooler and walk-in cooler gaskets soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.
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; Walk-in freezer floor soiled with debris. 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. REHS strongly recommends having more food employees certified for coverage.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (B)(3); Priority foundation; When discussing establishment's time holding procedures; it was revealed that the timers for pitchers on time holding are not functioning; therefore establishment does not have a way of tracking the time in which the pitchers are placed out for service. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - REHS advised that establishment writes down times to track pitchers until new timer is acquired.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-302.12 (A); (B); Priority foundation; The available thin probe food thermometer is not functioning. Food temperature measuring devices; with a suitable small diameter probe that is designed to measure the temperature of thin masses such as thin meat patties; shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in the NC Food Code. Either replace battery or; if battery replacement does not fix thermometer; acquire a new food thermometer. Follow up by 3/10/2025. 4-203.11(B); Priority foundation; The other; larger thermometer available for measuring food temperatures is not accurate; measuring +4 degrees from 32F in a cup of ice and water. Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. Acquire new food thermometer that is accurate. Follow-up by 3/10/2025.
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.
6-501.11; Core; Several doors in the built-in cabinets; near the oven side of the counter; are damaged and in need of repair. Physical facilities shall be maintained in good repair. Repair or replace damaged doors before the next inspection. Repeat.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge does not have a valid food protection manager certification; current food protection manager certification expired in May 2024. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire new food protection manager certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-202.12; Core; One of the handwashing sinks in the men's restroom could not provide water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The QT test strips had become wet and were no longer effective. No other chemical test strips for the multi-Quat sanitizer were available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips; follow-up by 8/29/2024.
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; Several of the women's toilets are not flushing properly. A plumbing system shall be maintained in good repair. Repair toilets in women's restroom.
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.
6-501.11; Core; Several doors of the built-in cabinets are damaged and in need of repair. Physical facilities shall be maintained in good repair. Repair damaged cabinet doors.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; A certified food protection manager was not present until towards the end of the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC stated that more employees are in the process of being certified; ensure a CFPM is present during operating hours.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.14; Priority; Observed an employee entering the establishment and touching their nose without washing their hands and engaging in drink preparation. Food employees shall clean their hands and exposed portions of their arms immediately before working with exposed food; cleaning equipment and utensils; and unwrapped single-service and single-use articles and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; and after engaging in other activities that contaminate the hands. CDI - PIC corrected employee behavior and had employee wash hands.
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.
3-304.12; Core; A utensil was stored in a sanitizer bucket at the back counter. During pauses in food prep and dispensing; food utensils shall be stored: In food with their handles above the top of the food and in the container; On a clean portion of the food prep table or cooking equipment only if the in-use utensil and the food-contact surface of the food prep table or cooking equipment is cleaned and sanitized frequently; in running water of sufficient velocity to flush particles to the drain; or in a clean; protected location if the utensils are used only with a food that is not TCS; or in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. Utensils may not be stored in sanitizer; remove utensil from sanitizer bucket.
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
4-302.13; Priority Foundation; The cafe now has a high-temperature dish machine but does not have a testing device or thermal test strips available. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - PIC ordered thermal test strips and are to be shipped to the establishment.
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.