6-301.11 Handwashing Cleanser; Availability (Priority Foundation); The hand washing sink near the main cooking/preparation area did not have soap. Hand soap must be always available. CDI-Soap was replaced. 6-301.12; Priority Foundation; The hand sink in the dish washing area and the back store room/dish washer area did not have paper towels. Each handwash sink shall be provided with paper towels or an air drying device. CDI-Paper towels were replaced.
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.
4-101.11 (A) - (E ) (Core): The cutting board in use for preparing barbecue is very worn; and needs resurfacing. Food contact surfaces shall be (A) Safe; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Resurface or replace the cutting board.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); French fries were left on counter during lunch rush; and were holding 56F in the preparation cooler. TCS foods must be held cold at 41F or below. CDI-Fries were voluntarily discarded. Recommend holding this item on Time as a Public Health Control (TPHC). Forms were sent for this procedure to PIC.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Cleaned pans were stacked together while still wet on the dish drying shelf. Store cleaned equipment and utensils to allow air drying after cleaning. CDI-Pans were rearranged.
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.
4-101.11 (A) - (E ) (Core): The cutting board in use for preparing barbecue is very worn; and needs resurfacing. Food contact surfaces shall be (A) Safe; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Resurface or replace the cutting board.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (Core); The wall behind the 3-compartment sink is damaged due to a leak. Maintain walls in a cleanable condition. Management is working on addressing the leak and repairs of the wall. 6-501.12 Cleaning; Frequency and Restrictions (Core); The ceiling and light covers over the food preparation area is very dusty. The floor in the dry storage area is soiled. Floors and ceilings must be maintained clean. Increase cleaning frequency of 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.
4-501.114; Priority; The quaternary ammonium sanitizer in use at the 3-compartment sink was not dispensing properly; and was not measurable. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Facility has bleach and test strips; and was able to make chlorine sanitizer. 4-601.11(A); Priority Foundation; Pans stored as clean had food residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Pans were cleaned again.
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 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Potato salad and fries stored under the heat lamp were holding below 135F. Fries were 130F; and potato salad was 100-117F. TCS foods must be held at 135F or higher. Consider storing hot foods in steam table or hot box; or using Time as a Public Health Control (TPHC) to keep food for 4 hours; then discard leftovers. CDI-Food was voluntarily discarded.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; There were some light bulbs out over the breading station; and above the grill. Provide required lighting intensity. Manager will replace 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.
4-501.114; Priority; Small Ecolab Dish Machine under the drainboard is not sanitizing. Residual chlorine should be detectable on chlorine test strips. Service/repair is needed and was requested during today's inspection. Ecolab confirmed a rep will arrive today. Larger dish machine in the other room is functioning.
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.
3-501.16 (A)(2) and (B); Priority; Ground Meat 44F stored in the bottom of the True Make Line Refrigerator. This refrigerator may not be cold enough in the bottom. Shelves are not being used in the bottom. Food temperatures in the top of the unit are below 41F; but food in the bottom is not as cold. Manager will have Jerry service the refrigerator.
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.
4-101.19/4-202.16 Handle to the walk in cooler door is rough; not smooth. Non FOOD-CONTACT SURFACES of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant and SMOOTH material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate 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.
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) Ceiling Vents and surrounding area is soiled. Cleaning of the vents is needed.
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.
4-501.114; Priority; Dish Machine in the meat area is not sanitizing. No chlorine is dispensing. . Small Dish Machine under the drainboard is also not sanitizing. Both should have residual chlorine; detectable on a chlorine test strips. Service/repair is needed. Contact me when dish machines are functioning.
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.
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; Cut Potatoes 51F stored in the bottom of the True Make Line Refrigerator. Pans are stacked on top of the potatoes. Assure potatoes (these were cooked yesterday) have cooled properly; within 6 hours; to 41 degrees F before storing in the prep refrigerator. Potatoes were voluntarily discarded; no point deduction.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; True Make Line Refrigerator has water pooled inside that pans are stored in. Maintain inside of the refrigerators clean and dry. Redirect condensation. . Assure that the walk in cooler is not dripping where food or pans may be contaminated. . Yellow Pipe above the preparation sink is in condition that is not cleanable. Regularly clean items above the food preparation sink such as yellow pipe; bungee cord; shelf. Remove dry erase board from above the food preparation sink. Assure food storage and preparation areas are clean and cleanable.
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; Open single use pans are stored outside in the trailer. The pans are dirty on the side. Once containers are open; store them inside the restaurant. Cups; pans; containers; etc outside should be in sealed packaging; protected from becoming dirty.
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.
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; Exterior of the dish machine is not clean. Maintain equipment 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
6-303.11; Core; Lighting is low. Increased lighting is needed. Provide at least 50 foot candles of light across all areas where food is prepared or knives are handled. Consider the Duke Energy program to convert to LED lights.
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.
3-501.18; Priority; Pork belly (2/19/2024); cooked potatoes (2/20/2024); and chicken (2/19/2024 & 2/18/2024) containers were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded.
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
7-201.11; Priority; Rodent traps were stored above food in dry storage area. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; and utensils. CDI: Traps were relocated.
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.
3-304.14; Core; Wiping cloth bucket had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing bucket was replaced.
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
4-302.14; Priority Foundation; Facility did not have quaternary ammonia test strips. Chlorine test strips were water damaged. A test kit that accurately measures the concentration of sanitizing solutions shall be provided. EHS will verify acquisition of test strips.
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.
3-501.14; Priority; Briskets in walk-in cooler at 43-50F. Cooling shall be accomplished from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Briskets cooked night previous and manager voluntarily discarded brisket during inspection. CDI: Large portion of brisket; even if uncovered will not cool in time parameters. Educated to slice or chop pork while warm and use reach-in freezer for first part of cooling and transfer to walk-in cooler once rapidly cooled.
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.
4-501.114; Priority; Chlorine sanitizer in front kitchen dish machine had a concentration of 0 PPM at the beginning of inspection. Chlorine shall have a concentration of 50-200 PPM or according to temperature and concentration chart. CDI: Dish machine was primed and tested to be 25 PPM (temperature greater than 120F).
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Macaroni was cooling in a deep; large container in walk in cooler. Food shall be cooled by placing the food in shallow pans and separating the food into smaller portions. CDI: Macaroni was portioned into multiple containers.
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.
4-205.10; Core; Griddle for grilled cheese was not approved for commercial use. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute-accredited program. CDI: Person in charge voluntarily discarded griddle.
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.
2-103.11 (A) - (P); Priority Foundation; Several person in charge duties are not being met including cold holding and effective handwashing. A person in charge shall ensure that temperature controlled for safety foods in cold holding are maintained at 41F or below and employees are effectively cleaning their hands. CDI: Educational moment with person in charge. Ensure that food is maintained at 41F or below and employees are properly washing their hands.
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.
2-401.11; Core; Employee drinks were stored above 3-compartment sink without a lid. A food employee may drink from a closed beverage container if the container is handled prevent contamination of clean equipment. CDI: Drinks were moved and lids were added.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
2-301.14; Priority; Employee was smoking tobacco and did not wash their hands before handling food in smoker. Employee handled their phone and did not wash their hands before returning to food preparation. Employees shall wash their hands after using tobacco or after engaging in other activities that contaminate the hands. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Operation at unapproved offsite cooking location has ceased.
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
4-303.11; Priority Foundation; Unapproved offsite cooking location did not have sanitizing solution available to sanitize equipment and utensils. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available during all hours of operation. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Operation at unapproved offsite cooking location has ceased.
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.
6-301.11; Priority Foundation; Handwashing sink at unapproved offsite cooking location did not have handwashing soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Unapproved operation at offsite cooking location has ceased.; 6-301.12; Priority Foundation; Handwashing sink at unapproved offsite cooking location did not have hand drying provisions. Each handwashing sink shall be provided with hand drying provisions. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Unapproved operation at offsite cooking location has ceased.; 5-205.11; Priority Foundation; Handwashing sink at unapproved offsite cooking location was blocked; used for storage; and inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Operation at unapproved offsite cooking location has ceased.
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; Priority; Raw in-shell eggs were stored above vegetables in main kitchen walk in cooler. Raw in-shell eggs were stored above ready-to-eat sausages in main kitchen walk in cooler. Food shall be protected from cross-contamination by separating raw and ready-to-eat foods during storage. CDI: Food was rearranged according to final cook temperature. Educational material was distributed and reviewed with person in charge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Thermometer at unapproved offsite cooking location was not being cleaned and sanitized in between use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Unapproved operation at offsite cooking location has ceased.
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.
3-403.11; Priority; Two beef briskets were being reheated for hot holding in a powered off smoker and did not reach 165F within two hours. Reheating for hot holding shall be completed within two hours and the time the food is between 41F and 165F may not exceed two hours. CDI: Briskets were voluntarily discarded by person in charge.
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.
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; Pork (stored in a powered off smoker) and cheese (stored in a chest cooler) from unapproved offsite location were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded by person in charge.
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.
3-501.18; Priority; Multiple containers of cooked onions (9/24/23; 10/01/23) and butter (10/04/2023) were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation beginning as day 1. CDI: Food was voluntarily discarded by person in charge.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-201.13; Core; Facility was pickling cooked onions and maintaining them beyond 7 days. Before engaging in an activity that requires a HACCP plan; a permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan if a variance is required. CDI: Pickled cooked onions were voluntarily discarded by person in charge. Pickled cooked vegetables requires a HACCP plan if maintained beyond 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Numerous flies were present throughout restaurant kitchen and around food of unapproved offsite cooking location. Premises shall be maintained free of insects; rodents; and other pests by eliminating harborage conditions. Eliminate harborage conditions.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple containers of sauces were stored on the floor at unapproved offsite cooking location. Food shall be protected from contamination by storing the food in a clean; dry location and at least 6 inches above the floor. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St).; 3-305.14; Core; Food was being prepared at unpermitted; unapproved offsite cooking location. During preparation; unpackaged food shall be protected from environmental sources of contamination. Food preparation areas shall be evaluated and approved by Wake County Environmental Services prior to use.
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.
2-402.11; Core; Employee at unapproved offsite location did not have a beard net. Food employees shall wear hair restraints such as beard restrainers to effectively keep their hair from contacting exposed food. Ensure employees wear beard nets.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Quaternary ammonia concentration in sanitizer bucket was below 200PPM. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution specified under sec. 4 501.114. CDI: Sanitizer was replaced and tested to be 200 PPM.
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; Multiple utensils were stored in containers of food in dry storage with handles touching the food. During pauses in food preparation; utensils shall be stored in a clean location or with their handles above the top of the food. Store utensils with handles above food.
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.
4-903.11(A); (B) and (D); Core; Multiple dishes were stacked while wet in the dish storage area. Cleaned equipment shall be stored in a self-draining position that allows air drying. Store equipment in a manner that allows air 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.
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; Make line fume hood had accumulations of food and grease debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Half points deducted due to noted improvements in cleaning.; 4-601.11(B) and (C); Core; Exterior of smokers on unapproved offsite cooking location were covered in grease accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St).
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.
5-103.11; Priority Foundation; Unapproved offsite cooking location did not have running water. The water system and hot water generation shall be of sufficient capacity to meet the peaking water demands of the food establishment. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). CDI: Operation at unapproved offsite cooking location has ceased.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.15; Core; Handwashing sink at unapproved offsite cooking location did not have running water. Plumbing system shall be maintained in good repair. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St). Handwashing sink and plumbing system at unapproved offsite cooking location is nonfunctional.
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.
6-402.11; Core; Unapproved offsite cooking location does not have a toilet room located for employee use. Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St).; 5-501.17; Core; Toilet room nearest to the main kitchen did not have a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a hooded trash can to toilet room nearest to main 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.
6-501.12; Core; Flooring and ceiling at unapproved offsite cooking location were soiled with grease accumulations. Physical facilities shall be cleaned as often as necessary to keep them clean. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St).; 6-501.11; Core; Ceiling tiles were missing or broken near dry storage of main kitchen and in back kitchen. Physical facilities shall be maintained in a state of good repair. Repair ceiling tiles.; 6-501.12; Core; Vent above prep sinks soiled with dust accumulations. Wall along 3-compartment sink was soiled with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Half points deducted due to noted improvements in cleaning.; 6-201.11; Core; Flooring in unapproved offsite cooking location was in disrepair and was not easily cleanable. Floors shall be designed; constructed; and installed so they are smooth and easily cleanable. Food was being prepared at unpermitted; unapproved offsite cooking/prep location (located at intersection of Old Apex Rd and Chatham St).
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
6-303.11; Core; Lighting in back kitchen dish area was 4.33 foot candles. Lighting intensity in warewashing areas shall be at least 20 foot candles. Replace or repair lighting in back kitchen warewashing area.; 6-501.110; Core; Employee phone was stored on cutting board. Lockers and other suitable facilities shall be used for the storage of employee possessions. CDI: Phone was moved.
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.