3-501.16(A)(2); Priority; [Repeat] Observed kale crunch salads holding between 43-44F in the drive thru coolers. Maintain TCS foods in cold holding at 41F or less. CDI- salads were moved to the walk-in cooler to rapidly cool.
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.
4-703.11 (B); Priority; After being cleaned; equipment; food contact surfaces; and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. EHS will verify dish machine is sanitizing at proper temperature by 12/11/25.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Lettuce cooling in large container in walk in cooler at 49F at 1:30pm. The lettuce was chopped at 10:30am. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Quickly cool foods. CDI- As there was one hour left to cool to 41F; corrective action was immediately taken. EHS educated PIC on how to cool lettuce more quickly and employee placed the lettuce uncovered in the walk in freezer to reach 41F at end of inspection. Uncover to allow cold air in the center of the product.
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.
4-903.11(A); (B) and (D); Core; Several clean containers nested wet and unable to drain. Equipment and utensils shall be stored in a self-draining position that allows 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Prioirty foundation; Wash solution currently being used was at 84F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- Label for detergent did not indicate a lower water temperature. PIC drained the water and remade to required temperature.
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.
5-205.11 (A); Priority Foundation; Employee observed cleaning fryer equipment and placing frying equipment pieces in front of the main line hand wash sink; blocking it from use. At the same hand sink; the cold water at the motion-activated (hands-free) hand sink could not be adjusted; and there was no accessible control to regulate the water temperature. The water coming from the hand sink was 128F and was extremely uncomfortable to wash hands in. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Employee moved the equipment from the front of the handsink. *Adjust the temperature to make it comfortable for employees to wash hands. EHS will verify compliance by 10/03/2025.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-602.11 (A)(4); Priority; When asked to check the facilities food thermometer; it was opened and food debris was present on the stem. CDI- PIC immediately sanitized/cleaned the probe. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. 4-601.11(A); Priority Foundation; Observed multiple pans with food debris. Observed raw chicken pans with food debris; stored on soiled shelving; further contaminating the pans. Observed a couple pans with labels still on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The PIC moved the dishes to the three compartment sink to be washed and sanitized during the inspection. Repeat violation.
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; Observed lettuce and tomato above 41F on ice bath on make line. Maintain TCS foods in cold holding at 41F or less. CDI- PIC added ice bath underneath the foods and they were both temped at 41F at the end of the inspection. Repeat violation; EHS did not increase points as this is a different item from previous inspection. Next inspection will be 3 full points if cold holding issues arise.
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; Observed stainless steel plate on walk in freezer door in need of re-caulking. Repair the cooler on the make line that is not functioning properly. PIC has placed work order to be repaired. Maintain equipment in good repair.
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; Clean the FRP walls behind the dishwasher and bottom portion of the walls where the three compartment sink is. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: Chicken pansCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Chicken pans; utensils on the clean dish rack observed with debris. **REPEAT** 4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Operator removed dish/utensils placed back into dish washing for wash; rinse and sanitize to eliminate 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 Observation: Whip cream being held at 59F on countertop. **REPEAT** 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Whip cream being held at 59F on countertop. **REPEAT** 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator placed product into time control for discard at 6hours - Today the whip cream was placed into service 8am - 2pm.
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.
majorCode Observation: The wash temperature observed at 147F and 144F respectively during cycling. Verification for repair by 2/17/2025. Final rinse temperature for surface was 160F. 4-501.110 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The wash temperature observed at 147F and 144F respectively during cycling. Verification for repair by 2/17/2025. Final rinse temperature for surface was 160F. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical ware washing equipment used to sanitize in accordance with the NC Food Code.- 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.
Observation: The concrete pad and area around dumpster has heavy accumulation of grease and debris. 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.;
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 Observation: The cooled chicken placed into hot soup broth does not reach 165F and cases soup to decrease in temperature without reach in 165F for final reheat for hot holding. Soup temperatures' taken today during heat process reflected 98F and 109F. Product was observed only to reheat at a 9 degree rise per 30 minutes on the steam table. CDI: Product was transferred to flat top grill to finish off at 172F. 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: The cooled chicken placed into hot soup broth does not reach 165F and cases soup to decrease in temperature without reach in 165F for final reheat for hot holding. Soup temperatures' taken today during heat process reflected 98F and 109F. Product was observed only to reheat at a 9 degree rise per 30 minutes on the steam table. CDI: Product was transferred to flat top grill to finish off at 172F. 3-403.11; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. P
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 Observation: Some prep refrigerators do not have an affixed thermometer to monitor temperatures. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Some prep refrigerators do not have an affixed thermometer to monitor temperatures. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE
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.
Observation: The cutting board at the salad station is heavily scored. Resurface or replace cutting board.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.; Observation: Surface of the dish rack is peeling layers of plastic; The door hinge on the front prep refrigerator adjacent the drive thru door is causing the door not to close easily (*Door was observed partially ajar during inspection.). Ensure all equipment is maintained clean and in good repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (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.
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.
Observation: The receptacles for feminine product disposal are not lined with a liner/cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.
majorCode Observation: Chicken pansCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Chicken pans; utensils on the clean dish rack observed with debris. 4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Operator removed dish/utensils placed back into dish washing for wash; rinse and sanitize to eliminate 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.
criticalCode Observation: Whip cream being held at 65F on countertop. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Whip cream being held at 65F on countertop. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator placed product into time control for discard this was air measurement at 1.5 hours.
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.
Observation: The clean dishware/utensils were stacked wet on dish rack. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD CDI: Operator removed utensils/dish to be air dried.
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.
Observation: The thermometers in prep refrigerators front service area and kitchen were not working properly; out of calibration. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.; Observation: Gasket on the milk dispenser at frozen dessert station is in poor repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (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.
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 Observation: Gaskets on the refrigeration units accumulated with debris. 1 door reach in chicken refrigeratorCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Gaskets on the refrigeration units accumulated with debris. 1 door reach in chicken refrigerator; reach in freezer (fries at cook station) are accumulated with debris. Single service containers at the front counter have visible debris in bottom/sides. Dry sugar bin and exterior of equipment front service area - debris. Increase cleaning in these areas and implement schedule. 4-602.13; Core; Non FOOD-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.
Observation: The concrete pad and area around dumpster has heavy accumulation of grease and debris. 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.; Observation: the large refuse containers and grease disposal unit are heavily accumulated with debris. 5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.; Observation: The door on the refuse dumpster is rusted/holes. 5-501.111; Core; Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Few employee drinks stored on dry storage shelving or on prep surfaces. Lockers or other suitable locations shall be provided for employee storage. CDI: Items moved to drink storage locations.
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.