4-501.114; Priority; Chemical dish machine dispensing 0 ppm of chlorine. Per labeling; a minimum of 50 ppm is required to effectively sanitize. Facility is currently using another location's dish machine for ware washing until repair (Crawford's Genuine); and work order for repair placed prior to inspection. VR - EHS will verify dish machine is repaired.
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; Chemical dish machine dispensing 0 ppm of chlorine. Per labeling; a minimum of 50 ppm is required to effectively sanitize. CDI - PIC repaired chemical dish machine during inspection. 50-200 ppm of chlorine obtained.
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.
3-304.14; Core; A sanitizer bucket stored on the floor. Containers of chemical sanitizing solutions shall be stored up off the floor. Additionally; sanitizer buckets registered low when tested. No color change observed on test strips. Wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. Buckets emptied and re-filled with appropriate concentration (200-400 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.
4-601.11 (A); Priority foundation; A couple metal food containers had dried food debris and sticker residue on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were removed from storage; cleaned; and ran through dishwasher to remove residues. 4-602.11 (E); Core; Observed black and pink residue buildup inside the sphere ice maker. Surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at a frequency necessary to preclude accumulation of soil or mold in equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers. Clean interior of ice machine before the next 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.
3-304.14(B); A damp wiping cloth was stored on the counter. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Wiping cloth was moved to 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 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; A container of cream cheese cups stored on top of prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature food. Ensure TCS foods are properly stored inside cooler.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 (A); Priority; When tested during the inspection; a container of multi-quat sanitizing liquid for wiping cloths was at a concentration above 400ppm. Poisonous/toxic materials shall be used according to: Law and the NC Food Code; and manufacturer's use directions included in labeling. Manufacturer's label indicates that this sanitizer should be within a concentration of 150ppm not to exceed 400ppm. CDI - Some of the liquid was dumped and replaced with water; concentration was reduced to be within allowable limits. 7-201.11; Priority; Observed sanitizer bucket stored above a container of clean utensils. Store poisonous/toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items through separation and ensuring toxic/poisonous materials are not stored above the mentioned items. CDI - Sanitizer bucket was moved.
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.