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; The ceiling vent is soiled with dust and debris. Equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean vent.
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; The ceiling vent is soiled with dust and debris. Equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean vent.
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; The ceiling vent is soiled with dust and debris. Equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean vent.
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; Prep cooler gaskets soiled with debris. Equipment shall be kept free of an accumulation of dust; 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority foundation; The chemical spray bottles had worn and illegible labels. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels were written on chemical spray bottles.
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 A couple TCS meatballs in the warmer next to the griddle were holding below 135F. 3-501.16 (A) (1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
A couple TCS meatballs in the warmer next to the griddle were holding below 135F. 3-501.16 (A) (1); (P); TCS(time/temp control for safety) food in hold holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature zucchini balls; chicken meatballs were reheated.
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 One package of chicken parmesan was holding a few degrees above 41F. 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
One package of chicken parmesan was holding a few degrees above 41F. 3-501.16 (A) (2) and (B); (P); TCS(time/temp control for safety) food in cold holding shall be maintained at 41F or below. CDI - Package of chicken parmesan was moved to refrigerator to cool.
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 A package of prepared meatballs was marked with the prep date of 9/24. 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
A package of prepared meatballs was marked with the prep date of 9/24. 3-501.18; (P); A refrigerated; ready-to-eat; TCS food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date food.
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 The chlorine sanitizer concentration for equipment and countertop wiping cloths was tested to be 10ppm which is less than the minimum requirement. 3-304.14(B)Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
The chlorine sanitizer concentration for equipment and countertop wiping cloths was tested to be 10ppm which is less than the minimum requirement. 3-304.14(B); (c); Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer label use instructions. For a chlorine sanitizer; minimum concentration of 50ppm not to exceed 200ppm. CDI - New sanitizing liquid was made to be within range.
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; There were some cleaning pads stored in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were removed from the 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; There were some chicken patties that were cooked and cooled down to 54F. The patties were placed in storage bags. Foods must be cooled down by using the following methods: in shallow pans; in smaller portions; using an ice bath; using heat transfer equipment; adding ice as an ingredient. CDI.. The food items were taken out of the bags and placed into smaller portions to cool down.
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.
minorCode 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; Clean the filters above the grill to remove the dust. Equipment shall be kept free of an accumulation of dust; 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.