4-601.11 (A); Priority Foundation; Pans and utensils stored as clean had food residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI Equipment was cleaned and sanitized.
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) Food such as eggs; cheese; and tomatoes stored in the preparation cooler were holding 45-60F. Hold TCS foods cold at 41F. CDI Foods were voluntarily discarded. Unit will be serviced.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core) Wet and soiled wiping cloths were left on the preparation tables. Store wet wiping cloths in sanitizer between uses. CDI Cloths were moved to sanitizer buckets with 400 ppm quaternary ammonium.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Container of skim milk opened 12/21/25 was still available for service 12/30/25. Ensure all ready to eat; TCS; refrigerated foods are discarded within 7 days of being prepared; or opened from commercial packaging. CDI-Milk 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; Facility is using TPHC for waffle/pancake batter; but is not marking batter with the discard time. 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-Batter was voluntarily discarded. EC reviewed TPHC procedures with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Core; A wet wiping cloth was left on the preparation table in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloth was put in sanitizer bucket.
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(Core) The fan above the dish pit is heavily soiled. The rear of the beverage dispensing station is dusty. The sides of grill equipment and preparation coolers on the grill line were soiled. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(Core) The fan above the dish pit is heavily soiled. The rear of the beverage dispensing station is dusty. The sides of grill equipment and preparation coolers on the grill line were soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these items.
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 chlorine solution at the dish machine was only measuring 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizing solutions must measure 50-200ppm. CDI-Ecolab was called to adjust the dish machine; and arrived during inspection. 4-601.11(A); Priority Foundation; There were a few frying pans stored clean with significant food debris on them. Equipment food contact surfaces and utensils 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 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); Many foods stored in the make line were holding above 41F. TCS foods must be held cold at 41F or below. CDI-Ice was placed into food safe bags; and stored in the make line coolers. Units were adjusted down. EC discussed the possibility of using Time as a Public Health Control (TPHC) with these units with the 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; PF; The color chart for the test strips available for measuring chlorine concentration is very worn; and can't be read to determine concentration of the chlorine. Provide a test kit that accurately measures sanitizer concentrations. Please obtain new test strips by 7/17/25; and send a photo to (919) 210-5228. 4-501.14 Warewashing Equipment; Cleaning Frequency (C); The drainboard on the dish machine is soiled with food residues. Maintain the drain board clean to avoid recontaminating cleaned equipment and utensils with food 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
7-207.11 (A) Pink medication Pepto Bismol is stored in the kitchen. Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf. Pepto Bismol was discarded during inspection
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.
3-403.11 (A);(D) Sausage Links 46 degrees F; cooked and cooled on a previous day. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Sausage Links were added to the fryer but only reached 160F; including "post oven rise." Sausage links contain turkey; so the initial cooking is required to reach 165F ~and~ the required reheat for hot holding is 165F. discussed temperature requirements today
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.
3-501.16(A)(1) Sausage Patties 105F in steam table. Maintain TCS foods in hot holding at 135F or above. -P temperature requirements and solutions discussed today
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) Make Line Refrigerator: Corned Beef/Reuben 48FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Make Line Refrigerator: Corned Beef/Reuben 48F; Portioned Brie Cheese Strips 49F; Cantaloupe 43.5F. Maintain TCS foods in cold holding at 41F or less. -P Time Holding of 4 or 6 hours is an option for the cantaloupe with written procedures and labeling. Recommend storing corned beef in the bottom of the unit and keeping a lid on the Brie. Use your thermometer to monitor food temperatures. Discussed solutions today.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Can Opener and mount are not clean. Refrigerator to the right of the handwashing sink; Walk in cooler sliding doors & surrounding areas; some shelves inside the walk in cooler; are not clean. Increased cleaning of these listed areas 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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires employees are using proper methods to rapidly cool food; through daily oversight of the employees' routine monitoring of food temperatures during cooling. PIC Duties requires employees are properly maintaining the temperatures of refrigerated food during cold holding through daily oversight of the employees' routine monitoring of food temperatures.
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.
3-501.14; Priority; Sausage Links 51 degrees F; from yesterday have not cooled. The walk in cooler is too warm to be used to cool food to 41F as required. Cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Use your thermometer to verify food is cooling within these parameters.
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; Walk in cooler is not holding food at 41F as required: Diced Turkey 50F; Sausage Links 51F; portioned Beef 50F; Shrimp 50F; Tomato 51F; Watermelon 49.8F; Pimento Cheese 48.3F; Cream Cheese 49.5F; diced sausage 48.8F. Repair is required. . . Refrigerators at the grill have several foods above 41F: HAM 46.5F; Feta Cheese 50F; Raw Hamburgers 45F; Liquid Egg 44F; tomatoes 45F. . . . Beverage Air Refrigerator: Boiled Egg 47.4F; shredded Cheese 49F; Diced Tomato 51F. . . Monitor food temperature and hold food at 41F and colder. If some food cannot be maintained at 41F (such as deli meats in the top of refrigerator; store them in the bottom of the unit. Food may be held according to time as a public health control but requires written procedures; labeling and disposal within 4 or 6 hours. Urgency is needed in attaining safe food holding temperatures. Contact refrigerator repair technician; implement temperature logs to self monitor food temperature; and provide me documentation refrigerated food is held at 41F.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Walk in cooler is too warm to cool food to 41 degrees. Potatoes; tomato; several pans of sausage links; fruit; etc are not cooling. Walk in cooler requires correction/repair and monitoring.
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 were stored in a prep cooler with stickers remaining on the surfaces. Fruits and vegetables shall be washed to remove soil; contamination; and residue before being cut. Ensure stickers are removed during washing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Spatulas are stored in a pan of sanitizer at the grills. Spatulas are removed wet from the sanitizer and used for stirring egg; food contact. Sanitizer shall not be added to food. After storing utensils in sanitizer; they shall air dry. Alternatively: Store utensils on a clean; dry surface ~or~ rinse in fresh water ~or~ in running water (like an ice cream dipper well) ~or~ in water maintained at 135F and hotter. Assure spatulas are not wet with sanitizer when added to 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.
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; Sliding Doors of the walk in cooler; including tracks; are not clean. Remove green shelves inside the walk in cooler for regular cleaning. Refrigerators and low shelves are not clean. Can Opener and table mount are heavily soiled. Maintain equipment clean and free of build up.
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; Corn beef was being reheated in steam table and was 80-102F after 95 minutes from preparation. Ready-to-eat food taken from a commercially processed container shall be heated to at least 135F in two hours for hot holding. CDI: Food was moved to steamer to reheat to 135F. Avoid reheating food in steam table; use steamer or flat top.
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; Cut avocados were stored in a prep cooler with stickers remaining on the surfaces. Fruits and vegetables shall be washed to remove soil; contamination; and residue before being cut. Ensure stickers are removed during washing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee phone was stored in dry storage area. Lockers or other suitable facilities shall be used for the storage of employee possessions. Store phones in designated areas.
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.
4-601.11 (A); Priority Foundation; Containers; plates; and bowls stored as clean were soiled with food residues. Food-contact surfaces shall be maintained clean. CDI: Items were sent to dish machine for further 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.
3-501.16(A)(1) ; Priority; One container of hollandaise in steam well was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Hollandaise sent to flat top to be reheated to 165F.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Containers of cooked vegetables were cooling in walk-in cooler in deep; plastic containers and tight fitting lids. Food shall be cooled by placing the food in shallow pans; separating the food into smaller portions; using containers that facilitate heat; and loosely covered. CDI: Lids were removed and shallow metal containers used.
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; Gaskets and interior shelving of prep coolers were soiled with food residues. Interior of microwave was soiled with food residues. Exhaust vent had grease accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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; Vents and ceiling tiles above make-line had dust accumulations. Walls around make line and 2-compartment sink were soiled with food residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
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.