3-501.18; Priority; One open container of hot dogs in walk-in cooler did not have an open date. Food employee stated that this package was opened last Friday. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. 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.
4-602.13; Core; Floor fan; stand for the hushpuppy dispenser next to fryer; and exterior of equipment needs cleaning to remove the accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas more frequently.
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; 3-501.16 (A)(2) and (B); Priority; A few sour cream packets (63F) on ice at the makeline found holding higher than 41F. Maintain TCS foods in cold holding at 41F or less. CDI- Packets were relocated to 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.
3-501.17; Priority Foundation; Most TCS foods observed today with datemarking that reflects an 8 day shelf life instead of 7. Refrigerated; ready-to-eat; TCS food shall be dated when prepared; cooked; or original package opened and held for a maximum of 7 days. Remember that prep date is Day 1. CDI- Datemarking system was corrected. 3-501.18; Priority; Container of housemade buttermilk ranch (2/19) in walk-in cooler found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. 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.
3-501.13; Priority Foundation; Hermetically sealed containers of sausage were in a container of standing water (94F) at prep sink. PIC stated that the sausages were purchased this morning and placed in water about 45 minutes prior. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Sausage was processed and cooked upon request.
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; Box of canned goods that were delivered yesterday found stored on the floor in the dry storage area. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Keep food off of 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation but PIC was unable to locate an irreversible registering temperature indicator. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- Once obtained; send a photo of device to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo. 4-302.14; Priority Foundation; PIC unable to locate chlorine test kit for the sanitizer that is used at the 3-compartment sink and sanitizer buckets. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained; send a photo of test strips to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo.
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.