minorCode 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); The sides and table under the fryers and grill were moderately soiled with grease and food residues. Maintain non-food contact surfaces clean. Increase cleaning frequency.
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) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Chicken was holding 45F in the prep cooler. TCS foods must be cold held at 41F or below. CDI-Chicken was voluntarily 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) ; Priority Foundation; Facility is using TPHC (Time as a Public Health Control) for French fries. Fries were not marked with the discard time. 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-Fries were made an hour ago; and were allowed to be marked with discard time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-301.14 Handwashing Signage (C) post a handwashing sign at the handwashing sink. Indication there was a sign previouslyHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14 Handwashing Signage (C) post a handwashing sign at the handwashing sink. Indication there was a sign previously; but it is illegible.
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.
notedCode 3-501.17 Date marking is lacking from the cooked and cooled chicken wingsFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date marking is lacking from the cooked and cooled chicken wings; and BBQ. Date mark/label all TCS foods that are ready-to-eat once cooked or prepared and held more than 24hrs. -Pf discussed today; including option to use painters tape or masking tape. 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.
notedCode 3-501.19 (A) (1) Chicken tenders 99 degrees F. No written procedures present for Time Holding. Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Chicken tenders 99 degrees F. No written procedures present for Time Holding. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Discussed during today’s inspection; including the recommendation to laminate and post them. Owner indicates there is book that is not available today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-101.11 Identifying Information; Prominence - Original Containers (Pf) spray bottle of bleach water is not labeled. Label spray bottles; sanitizer; cleaners with the common name. Owner labeled the bottle upon request.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) handwashing sink faucet handles are deteriorated; textured; rough. Provide smooth; cleanable sink faucet. . . . . . . Nonstick coating in the pan used to reheat BBQ has deteriorated. Replace pan. Use non-scoring cleaning tools on nonstick finish.
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.