3-501.16(A)(2); Priority; Numerous foods on the cook line filled to the brim in prep coolers. Foods out of temperature include: chicken wings; pimento cheese; sliced cheddar cheese; sliced Swiss cheese; shredded cheese; steak; spring mix; cut romaine; and dumplings. Do not over-fill containers as it is hard to maintain proper temperatures when done so. Additionally; ice cream mixture holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Majority of foods moved to cool in the walk-in cooler; and bags of ice placed on spring mix & cut romaine. Ice cream mixture 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Condensate is dripping above the line bread cooler. The leak appears to be coming from the light fixture. Various breads stored on top of this cooler and exposed to the splash. Food shall be protected from contamination by storing the food: in a clean; dry location; not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Breads removed from this area. Identify source of leak and repair.
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.
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 walk-in cooler gasket is soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).
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.
4-501.114; Priority; The mechanical dish machine is dispensing 0 ppm of chlorine. Contractor is through EcoLab. Chemical sanitizer; chlorine; shall register 50-200 ppm to effectively sanitize. VR - EHS will return to verify repair of the dish machine. Until repair; facility may wash and rinse using the dish machine and sanitize using the 3-compartment sink. Ensure Sink & Surface Cleaner & Sanitizer (sanitizer hook up at 3-compartment sink) is prepared within the correct range (272-700 ppm required per labeling). 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.
3-501.16(A)(2); Priority; Containers of cut tomato and cut romaine filled to the brim in prep coolers. The top portion of the foods maintaining 44-45 F. Do not over-fill containers as it is hard to maintain proper temperatures when done so. Additionally; ice cream mixture holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Top portion of foods and ice cream mixture 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.
3-304.14; Core; A wiping cloth bucket stored on the floor on the front line. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor.
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.
4-602.13; Core; Walk-in cooler fan guards soiled with dust and debris. Non-food contact surfaces of equipment shall be kept free of dust; dirt and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Multiple light bulbs under the hood are burnt out and the light bulb in the tall reach in freezer has burnt out. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs. 6-501.110; Core; Employee coats and purses stored on shelving above facility items. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. EHS recommends using a container or bin to keep employee items separate; and storing below facility items.
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.
3-501.16(A)(2); Priority; A container of sausage filled to the brim in a prep cooler. The top portion of the sausage maintaining 43-45 F. Top portion moved to the walk-in cooler to chill rapidly. Do not over-fill containers as it is hard to maintain proper temperatures when done so. Additionally; various house-made dressings stored in the expo cooler holding above 41 F. Expo cooler maintaining 49 F ambient. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. PIC called in for evaluation/repair of the expo cooler; and all house-made dressings moved to the walk-in cooler. VR - PIC to contact EHS regarding expo cooler's repair.
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; Chicken wings (prep: 7/2); corned beef (prep: 7/3); bacon (prep: 7/3); and short ribs (prep: 7/3) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Foods 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared salad cooling in the expo cooler. TCS foods shall be cooled using rapid cooling equipment (walk-in cooler/freezer) prior to placing in cold holding equipment. CDI - Salad moved to the walk-in cooler to chill rapidly.
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.
4-501.11; Core; As mentioned in violation #22 above; the expo cooler used for the storage of various dressings is unable to maintain 41 F or below. The cooler door observed propped open and the door does not remain shut unless pushed with force. The gasket appears to not be fully sealed to the cooler. Equipment shall be in a state of repair. Consider gasket replacement (if needed following evaluation) and ensure the door can close fully.
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 walk-in cooler gasket is soiled with black accumulation. The tall reach-in freezer gasket is soiled with accumulation and the interior flooring of the tall reach-in freezer is soiled with food and debris. Outsides of the tall reach-in freezer are soiled with dirt; debris; and rust residues. Remove as able. Interior of the expo cooler soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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.
3-302.11; Priority; Observed a tray of raw steaks above precooked foods in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Tray of raw beef was moved to a lower shelf. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority; All the TCS foods in the top right drawer cooler and the pimento cheese in the salad prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; pimento cheese was moved to walk-in cooler for rapid cooling.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority foundation; Drawers of cooked potatoes under time holding did not have time labels indicating the time when the foods were moved from the walk-in cooler to the drawers; or when the potatoes should be discarded. 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 - Time labels added to drawers. Repeat. PIC stated that they will no longer continue to use time control for these potatoes and will switch to temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-209.11; Core; Observed a small bottle of employee hand moisturizer stored next to the prep area. Employees shall store their personal care items in lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - Bottle of moisturizer moved to a different 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Observed dressing bottles stored in a lowboy cooler with standing water. Food shall be protected from contamination by storing the food: in a clean; dry location; not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Bottles removed and standing water cleaned from lowboy cooler.
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.
4-501.11; Core; Observed ripped gaskets on the drawer coolers and on the salad prep cooler doors. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.
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; The provided chlorine test strips expired in March 2024 and are no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC placed order for new chlorine test strips; scheduled to arrive tomorrow Feb 18; 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.
6-301.11; Priority Foundation; Hand soap was missing from the handwashing sink beside the soda machine. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - New soap was added to this 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; Priority; Observed raw; unpasteurized eggs stored above containers of fully cooked chili and meatballs in the walk-in cooler. Also observed raw fish stored on top of cartons of children's apple juice in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - PIC voluntarily discarded apple juice and other foods were rearranged in the walk-in cooler to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed dried-on food debris on the back of the deli slicer blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed for cleaning.
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; Cooked potatoes under time holding did not have labels indicating when they were moved from the walk-in cooler. 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 - Correct time label added to container. Spoke with PIC about no longer using time control as potatoes appear to now be holding proper temperatures with the new drawer cooler unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13; Core; Raw salmon in vacuum-sealed packages were thawed in the walk-in cooler while still fully sealed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to; or immediately upon its completion of its thawing using procedures specified in the NC Food Code. Open packages of raw salmon before it starts thawing.
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.