3-501.16(A)(2); Priority; Some of the precooked chicken filets and raw burgers in the front of the refrigerator and the sliced cheese on the counter on ice were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; unless time is used as the public health control. CDI - PIC voluntarily discarded sliced cheese; other foods were warmer due to lunch rush. Keep door closed to allow foods to cool. Repeat. Large improvement from previous inspection.
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; The most recent containers of sliced tomatoes and chopped lettuce did not have their time labels written on the white board; per TPHC procedures. Last recorded time label was at 10am. 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 - PIC stated that most recent containers were removed from the refrigerator 20 minutes prior; correct time recorded on white board. REHS recommended digital timers to act as time labels to indicate 4 hours past time of removal from refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(B); Core; Observed several plastic food containers stacked together while wet and unable to air dry. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.
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.
2-103.11(I); Priority foundation; When speaking to the PIC; the last time the temperatures were checked of the food was yesterday; 7/23 and regular monitoring of temperatures appears to be inconsistent. The person in charge shall ensure that: Employees are properly maintaining the temperatures of TCS foods during hot and cold holding through daily oversight of the employees’ routine monitoring of food temperatures. REHS discussed Risk Control Plan with PIC; provided digital copy of a ambient cold holding log to be maintained at the establishment. Follow-up by 8/01/2025 to ensure proper monitoring of 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.
4-501.114; Priority; When tested during the inspection; the concentration of the multi-quat sanitizer in the 3-compartment sink was less than 150ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: a quaternary ammonium compound shall have a minimum concentration of 150ppm not to exceed 400ppm. CDI - Sanitizer solution was drained and refilled; when tested the concentration was at 150ppm.
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; All of the TCS foods stored in the walk-in 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; unless time is used as the pubic health control. One of the managers adjusted air temperature to be lower; follow-up on 7/25/2025.
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
4-301.11; Priority foundation; None of the TCS foods stored in the walk-in cooler are holding at 41F or less; when monitoring the air thermometer in the walk-in cooler the air temperature was maintaining around 43-45F; due to the increased air temperature the cold holding capacity of the establishment is greatly reduced. Equipment for cooling and holding cold food; shall be sufficient in number and capacity to provide food temperatures specified in the NC Food Code. Have walk-in cooler serviced by technician; TCS foods may not be stored for more than 3 days and shall be discarded on the third day. Follow-up by 8/01/2025. 3-501.15; Priority foundation; Observed containers of recently cut lettuce and tomatoes cooling while tightly wrapped in plastic as well as a container of prepared coleslaw cooling in a deep container with a tightly-fitted lid. Cooling shall be accomplished based on the type of food being cooled by: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. CDI - Spoke to PIC about better cooling methods and removed lid from coleslaw. Repeat.
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; Observed ice drip buildup on boxes of French fries in the walk-in freezer. 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 store at least 6 inches above the floor. Move boxes of food away from ice drip and address source of leak before the next inspection. Repeat.
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.
2-201.11 (A); (B); (C); and (E); Priority; The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager.
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.
4-602.11; Core; Observed black debris inside ice bin at coke machine. Observed light debris on white panel in large ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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
7-102.11; Priority Foundation; Observed green solution in two unlabeled chemical spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled. ; 7-206.11; Priority; Observed Wasp and hornet "Raid" and "round up" grass and weed killer stored inside facility. RESTRICTED USE PESTICIDES specified under par. 7 202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides. These items are intended for household use only. items removed.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed pans of recently cut lettuce cooling in tightly wrapped saran wrap. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. covers removed.
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; Observed bags of ice stored directly on the floor of the walk in freezer. food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and Elevate At least 15 cm (6 inches) above the floor or Remove bags from facility if they are not used.
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
4-302.14; Priority Foundation; Observed quat test strips do not provide an accurate reading of the solution concentration. . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
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.
5-205.15; Core; Observed water leaking on the floor from a pipe next to the ice machine. Observed water flowing directly onto the floor through the discharge pipe between the walk in cooler and walk in freezer . A plumbing system shall be maintained in good repair.
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.
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; Chocolate and vanilla base mix in the milkshake machine was holding between 45F-54F at the time of inspection. TCS food shall be maintained at 41F or less. CDI- Base mix was emptied and voluntarily discarded during the inspection and PIC immediately called CSR refrigeration company. A technician will visit facility to repair machine by the end of day today. PIC agreed to not sell milkshakes until machine is repaired and holding base mix at 41F or below.
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.
5-205.15; Core; Minor leak under prep sink when water flows through the discharge pipe. A plumbing system shall be maintained in good repair. Repair leak at this prep sink.
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.
6-501.12; Core; Ice is beginning to accumulate on the floor under the evaporator unit in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Water is dripping and re-freezing directly onto the floor and no food product is stored under this unit. Continue to remove the ice as it accumulates.
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.