minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid ServSafe or ANSI approved Manager's Certificate on hand at the time of the inspection. The Manager's Certificate expired on 6/29/26.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Fully cooked ham was stored below raw pork loin and hamburger meat. Food must be stored in a manner to prevent contamination. Food items must be stored according to the final cook temperature. CDI... The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the black build-up that has formed on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to prevent the build-up of debris. CDI... The ice machine was cleaned during the inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Food Storage; Prohibited Areas (C) There were several boxes of food stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. Food must be stored in a manner to prevent contamination.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) The test strips to test the dish machine was wet. Provide a dry valid test kit with a color chart. A return visit will be made to see if the item has been corrected.
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) 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) Clean around the vent intakes to remove the dust in the kitchen. Clean all equipment at a frequency necessary to remove the dust.
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.
3-202.15 Package Integrity (Pf) There were several cans that were dented on the can storage rack. Dented cans must be not be discarded and not used in the kitchen. The cans were removed from the rolling rack and placed out of service.
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.
criticalCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The dishmachine was showing no measurable signs of chlorine sanitizer. The dishmachine was taken through four complete cycles with no measurable sanitizer detected. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. Ecolab has been called out to repair the dishmachine. Dishes can be washed in the dishmachine but must be sanitized by using the three compartment sink.
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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf HamFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ham; Turkey; Sausage and other ready-to-eat foods. were not date marked in the walk-in cooler. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. This is a repeat item but not severe enough to take full credit. CDI... The food items were date marked.
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 7-201.11 Cleaning chemicals were stored above the clean aprons and cloths. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Cleaning chemicals were stored above the clean aprons and cloths. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P CDI.. The cleaning cloths and aprons were moved above the cleaning chemicals.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the kitchen. There were blown light bulbs above the stove. There must be 50 foot candles of light 30 inches above the ground where employee safety is a factor.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw pork was stored above ready-to-eat foods. Raw hamburger meat was stored above raw pork. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. This is a repeat item from the last inspection but not severe enough to take full credit. CDI.. The items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the large amount of black build-up. Ice is considered a food and must be stored in a clean area. CDI .. The ice machine was cleaned during the inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Food Storage; Prohibited Areas (C) There were several boxes stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. Food must be stored in a manner to prevent contamination.
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 4-601.11 (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) Clean the gaskets on the cold hold units. Clean the plastic cover on the ice machine to remove the build-up. Clean the storage shelves. Clean the vent intakes to remove the dust. Clean the speed racks. Equipment must be cleaned at a frequency necessary to remove 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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw roast and hamburger meat was stored above fully cooked turkey and imitation crab meat. Foods must be stored in a manner to prevent contamination. Food items must be stored according to the final cook temperature. CDI.. The food itmes were placed in the correct final cook temp.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The dish machine was place through four complete cycles and was showing no concentration of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. A return visit will be made to see if the item has been corrected.
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.
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored in a dirty drawer. Clean dishes must be stored in a clean location.
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.
4-602.13 Nonfood Contact Surfaces (C) Clean the shelves in the walk-in cooler. Clean the dust that has accumulated around the A/C vents. Equipment must be cleaned at a frequency necessary to remove the dust 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.
3-302.11; Priority Foundation; Found a pan of cooked roast beef stored below raw pork loin in the walk-in cooler. Raw foods shall be separated based on species and final cook temperatures. CDI-Noted food rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Noted a small container of cooked sausage was left out at room temperature above the commercial stove. Noted sausage patties reading at 57 F .Maintain TCS foods in cold holding at 41F or less. CDI- Item 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; Noted Quat sanitizer buckets reading at 0ppm during time of inspection. Further investigation determined the bulk Quat santizer dispenser was empty and needed to be replenished/replaced. Ensure Quat sanitizer maintained between 200-400 ppm for effective use. Check sanitizer buckets regulary with test strips to verify sanitizer solution concentration.
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 4-903.11(A)(C)Found a box of single-service coffee lids stored below the wait staff handwashing sink. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C)Found a box of single-service coffee lids stored below the wait staff handwashing sink. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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; Noted faucet handles were removed from dump sink located at the waitstaff station. No TCS currently stored in unit. Also noted caulking behind the dish machine drain board is separating and no longer sealed the back wall. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf)- Chlorine test strips missing for the chlorine chemical dishmachine. Provide a test kit that accurately measures sanitizer concentrations. Please contact EHS; Tracie Davis; at (984) 239-1105 by February 15th with updated 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.
notedCode 5-501.113 Covering Receptacles (C)- Noted sliding doors to the outside dumpster were left opened during time of inspection. Keep dumpsterFacility maintenance
5-501.113 Covering Receptacles (C)- Noted sliding doors to the outside dumpster were left opened during time of inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI- EHS provided list of ANSI approved Food Safety Manager Classes via email.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- Facility does not have a written procedure for the clean-up of bodily fluids as required. CDI-Written information given to PIC
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Priority Foundation; Found a pan of raw pork loin stored above fully-cooked spiraled ham inside the walk-in cooler. Raw foods shall be separated based on species and final cook temperatures. CDI-Noted food rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking - Observed re-wrapped packs of hot dogs; ready to eat polish sausages and gravy missing date marking labels. Noted items were prepared more than 24 hours prior to inspection. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- items properly labeled. For more information; please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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.
4-204.112 Temperature Measuring Devices - Functionality (C)- Noted ambient air thermometer missing for prep cooler unit located across from the cook line. Provide and position correctly an air thermometer in cold/hot holding equipment.
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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Observed a box of food stored on the floor in the walk in freezer unit. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Observed a box of food stored on the floor in the walk in freezer unit. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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; The corner prep cooler is no longer working. No TCS currently stored in unit. Also noted caulking behind the dish machine drain board is separating and no longer sealed the back wall. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-501.12 Cutting Surfaces (C)- The cutting board attached the steam line is significantly scratched and scored. Resurface or replace cutting surfaces that can no longer be effectively 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 5-501.113 Covering Receptacles (C)- Noted sliding doors to the outside dumpster were left opened during time of inspection. Keep dumpsterFacility maintenance
5-501.113 Covering Receptacles (C)- Noted sliding doors to the outside dumpster were left opened during time of inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
3-302.11; Priority Foundation; Found a pan of raw shrimp stored below a pan of raw chicken in the walk-in cooler. Raw foods shall be separated based on species and final cook temperatures. CDI-Noted food rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Facility is out of Quat sanitizer solution at the 3-compartment sink. Facility typically uses both the 3-compartment sink and chlorine chemical dishmachine to wash; rinse and sanitize dishes. Quat sanitizer also used to fill the sanitizer buckets throughout the prep kitchen. Facility must maintain back-up Quat Sanitizer solution (200-400ppm) within the facility at all times. Follow up verification visit shall be completed by Tuesday June 4th. In the meantime; facility will sanitize all dishes at the chemical dishmachine.
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.
3-501.18; Priority; Found a container of hot dogs held past there 7 day limit (5/19). Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded. ; 3-501.17; Priority Foundation; Noted containers sliced tomato; roasted peppers and opened package of sliced turkey were missing date marking labels in the 2-door reach in cooler and walk in cooler. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled.
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.
4-501.11; Core; The corner prep cooler is no longer working. No TCS currently stored in unit. Person in charge stated work order has already been placed to have unit repaired. Also noted ice build-up along the bottom of the walk-in freezer door panel. Discussed having heat strip below door panel assessed and repaired if needed. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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; Noted an accumulation of dust build-up along the ceiling space above the 3-compartment sink. 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of bagged chips were stored on the floor in the dry ingredients room. Keep all food items at least 6 inches off the floor; in a clean; dry location to avoid the risk of contamination.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
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.
4-601.11 (A); Priority Foundation; Noted Quaternary Ammonium Sanitizer container empty at the 3-compartment sink. According to PIC work has been placed for back-up supply. Expected arrival time is Monday March 18th. In the meantime; the facility will run all dishes/ utensils through the chemical dish machine to sanitize. EHS shall follow-up Monday March 18th.
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.
3-501.18; Priority; Two containers of sliced turkey (3/7) and a bowl of tartar sauce (3/7) were held past the maximum 7-day limit. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- ITEMS 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; Found two deep; tightly covered containers of cooked mixed vegetables and spaghetti sauce cooling in the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Lids removed from noted items during cooling process
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; Condensation appears to be leaking from the condenser line in the walk-in freezer. Also noted gaskets are torn/split on the walk-in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. ; 4-501.12; Core; The surfaces of the cutting boards observed heavily scored and are no longer cleanable. Ensure that cutting boards are resurfaced or replaced to prevent buildup. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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; Accumulation of dust coating the A/C vents in the prep kitchen. Also noted some sticky build up along the interior surface of the make line prep cooler unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
5-501.113; Core; Sliding door left opened on outside dumpster. Keep sliding door closed in between use.
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.
majorCode The interior baffle of the ice machine had visible accumulated debris. Ensure that all food contact surfaces are maintained clean. (*Ice used as a food ingredient) 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
The interior baffle of the ice machine had visible accumulated debris. Ensure that all food contact surfaces are maintained clean. (*Ice used as a food ingredient) 4-601.11 (A); Priority Foundation;(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
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; Deli meat; soft cheese(s); cooked eggs observed holding above minimum cold holding temperature of 41F. CDI: Soft cheese and deli meat discarded during inspection. All TCS (temperature control safety) products held cold should be held 41F or below under refrigeration.
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 Staff wearing braceletsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Staff wearing bracelets; watches during production. CDI - Bracelet removed during inspection.2-303.11; Core;Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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.
Single service items in storage building; stored on floor. CDI: Operator placed boxes of single service items on shelving during inspection. 4-903.11(A); (B) and (D); Core;(A) Except as specified in ¶ (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.
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 The surfaces of the cutting boards observed heavily scored and are no longer cleanable. Ensure that cutting boards are resurfaced or replaced to prevent buildup. 4-501.12Cleaning and sanitizing
The surfaces of the cutting boards observed heavily scored and are no longer cleanable. Ensure that cutting boards are resurfaced or replaced to prevent buildup. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; The can opener blade was observed dull and not sharp. Increase frequency of blade change when observed dull. 4-501.11; Core;(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; The following items observed poor repair and may cause physical contamination during use: stir spatulas; lid to mixer (plastic); ice scoop holder on wall. Ensure that all utensils are maintained in good repair. 4-502.11(A) and (C); Core; (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
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 The water lines under the dish area leaking water. Ensure that all plumbing is maintained in good repair. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
The water lines under the dish area leaking water. Ensure that all plumbing is maintained in good repair. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. Core;
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.
The dumpster receptacle does not contain a side door (missing) 5-501.15; Core;A) Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids; doors; or covers.
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.
minorCode The flooring area under the dish machine has accumulation of debris. Increase cleaning frequency of buildup observed in these areas. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
The flooring area under the dish machine has accumulation of debris. Increase cleaning frequency of buildup observed in these areas. 6-501.12; Core;(A) 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.
minorCode The mechanical ventilation hood for the dish machine is no longer in working condition. Ensure that sufficient ventilation is provided. 6-304.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
The mechanical ventilation hood for the dish machine is no longer in working condition. Ensure that sufficient ventilation is provided. 6-304.11; Core; Necessary to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes; mechanical ventilation of sufficient capacity shall be provided.
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.