notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw ground beef was found being stored above peanuts (outside of their original packaging) in reach in freezer. In order to prevent potential contamination; raw animal food shall be stored above ready to eat food (unless both items are frozen AND inside of their original commercial packaging) CDI- Food was rearranged as needed.
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
7-102.11; Priority Foundation; Spray bottle of cleaner was found with no labeling. 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. CDI- Spray bottle was labeled during the inspection.
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.
notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf); Cooked chicken and slaw were found being cooled in containers with tightly fitted wrapping. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air flow transfer. CDI- Wrapping was partially removed from food for cooling. Full deductions will be taken if this item is repeated again.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; While large improvements have been made based on last inspection; minor amount of fly activity observed in the kitchen. Keep the premises free of insects; rodents; and other pests. Utilize a pest control company; increase cleaning to limit food; water and a place to live to aid in pest control.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet/moist wiping cloths were being stored inside of a red bucket that was not filled with sanitizer (sanitizer may have been at the bottom of the container; but no sanitizer was visible or submerging cloths). Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving in the kitchen area and reach in freezer bottom in the back area have soil residue and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other 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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C); Floors in the kitchen area have some soil buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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 (B) Several spray bottles stored on handsink in kitchen. A handwashing sink may not be used for purposes other than handwashing Pf. Bottles relocated during inspection. CDI
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 3-501.14(A) Large pans of food with lids cooled 8 degrees F in 90 minutes after turning the lids to aid in cooling process. Food should be cooling from 70F to 41F at 0.12 F per minute. The chicken and pork are only cooling 0.08 degrees F per minute. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official Wording
Proper cooling time & temperatures
Inspector’s Notes
3-501.14(A) Large pans of food with lids cooled 8 degrees F in 90 minutes after turning the lids to aid in cooling process. Food should be cooling from 70F to 41F at 0.12 F per minute. The chicken and pork are only cooling 0.08 degrees F per minute. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Food placed on sheet pans and further away from door to increase cooling speed. Food can also be placed in reachin freezer in small portions to aid in cooling faster. CDI
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 7-201.11 Separation - Storage (P) Soap stored over clean dishes on shelf above three compartment sink and windex spray bottle stored in single service cabinet above food items in dining room. Chemicals shall be stored where not a source of contaminationChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11 Separation - Storage (P) Soap stored over clean dishes on shelf above three compartment sink and windex spray bottle stored in single service cabinet above food items in dining room. Chemicals shall be stored where not a source of contamination; separated from food and food items on a bottom shelf or designated area. Items relocated. CDI
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.
notedCode 3-502.11 Variance Requirement (Pf) Facility is continuing to ROP cooked food and mail to customers when orders are placed through Gold Belly. Observed cole slaw today in ROP bags along with cooked porkOther
Official Wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s Notes
3-502.11 Variance Requirement (Pf) Facility is continuing to ROP cooked food and mail to customers when orders are placed through Gold Belly. Observed cole slaw today in ROP bags along with cooked pork; mac n cheese; and beans. It was stated to be for an order that is going out tomorrow. The facility places cooked meats and sides in ROP bags. Food observed in ROP bags today; discarded and requirements that a variance with the state was explained to the PIC as well as the option to seal the bags without removing the oxygen to be able to continue this service to clients or utilizing other food grade packaging like togo containers; or Ziploc bags. CDI 1/20/26 email from Lauren Harden to owner stated that the ROP cannot be preformed without a variance and other food grade packaging option that does not remove the oxygen was suggested. 4/13/26 email from Lauren Harden which included the variance committee to introduce them stated "Debora Wray; please work with the variance committee to work through your process and either obtain written approval from the variance committee to continue this procedure or develop a new approved procedure." Variance committee email: ncvariancecommittee@dhhs.nc.gov State Regional on the variance committee: jennifer.e.moore@dhhs.nc.gov
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 3-501.15 Cooling Methods. Several pans of food cooling in walkin with lids on them and some items stored on top of previously cooled foodFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods. Several pans of food cooling in walkin with lids on them and some items stored on top of previously cooled food; warming that product and creating condensation in that pan. Chicken at 70F and pork at 70F; both said to be cooked this morning covered with wax paper and a metal lid on the metal pan creating a tight seal. Lids turned to allow product to cool better. Items are also stored near the door of exterior walkin. Storing the food further into the walkin will aid in better cooling process. Recommend moving condiments and raw; uncut cabbage to be closer to door.
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 3-401.13 Observed fries sitting on table at 118F and pic states they are parcooked. Observed employee finish parcooking fried okra and placing on table in a bowl at 87F. Cook plant food to a minimum of 135F when the food will be moved to hot holding. If the process for parcooking wants to continue an approved procedure would need to be established with time requirements and labelling the foodFood temperature
Official Wording
Plant food properly cooked for hot holding
Inspector’s Notes
3-401.13 Observed fries sitting on table at 118F and pic states they are parcooked. Observed employee finish parcooking fried okra and placing on table in a bowl at 87F. Cook plant food to a minimum of 135F when the food will be moved to hot holding. If the process for parcooking wants to continue an approved procedure would need to be established with time requirements and labelling the food; or the food fully cooked the first time placed in fryer. Items returned to fryer to be fully cooked. CDI
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 6-501.111 Large fly presence throughout facility in the kitchen and dining room. Keep the premises free of insectsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Large fly presence throughout facility in the kitchen and dining room. Keep the premises free of insects; rodents; and other pests. Utilize a pest control company; increase cleaning to limit food; water and a place to live to aid in pest control.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-307.11 Miscellaneous Sources of Contamination (C) Walkin is utilized for storage of prepped foodContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Miscellaneous Sources of Contamination (C) Walkin is utilized for storage of prepped food; cooling; and food storage not in original package. Upon arrival and throughout the duration of the inspection the fence/gate was propped open with cones and not preventing the public from accessing the unlocked walkin. There was no attempt to lock or protect the food. Food shall be protected from sources of contamination. Facility must do one of the following: 1. work with fire to ensure egress requirements are met to either have the gate lock on the outside and still allow free flowing passage out of the gate. 2. Restrict the walkin to storage of food only in original unopened packages 3. Lock the walkin when someone is not actively in it 4. Have a person stay outside to monitor the walkin at all times This issue and options were discussed at permitting.
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.
4-903.11 (A) On the clean drainboard for the dish machine; visibly dirty dishes that were confirmed by employee to not have been washed yet were stored on clean drain board directly next to clean dish shelf. Bug light installed on wall in dish area is in direct contact with the shelving that the clean dishes are stored on. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Dirty dishes on clean drain board is contaminating the drain board and not the proper flow of dirty to clean in the dish area. Dirty dishes should stay on the pre rinse sink side of the dish machine and the other drain board is reserved for clean dishes only. Remove or relocate bug light.
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.
notedCode 4-903.11(A)(C) Unwrapped single service utensils and cup lids stored in contact with the inside of a galvanized bucket not designed for food or food items. Store single-use and single-service articles in a cleanEquipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A)(C) Unwrapped single service utensils and cup lids stored in contact with the inside of a galvanized bucket not designed for food or food items. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store singel service items in a clean container designed for food that can be washed or an effective barrier is needed for the galvanized bucket to ensure they do not come in contact with the metal and maintained clean. This was discussed during permitting visit.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) Kitchen addition has been made since permitting and Christina Sancha with Plan Review states there have not been approved plans for this addition to the main kitchen area where the steam tables are; the wall added and the counter tops in the front area. The ceiling is bare ceiling rafters and brackets. None of the ceiling is smooth and easily cleanable and is directly above the steam table where food is being plated.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Employee jacket hanging on dry storage rack. Designate and use an area for the orderly storage of employees' clothing and possessions. Employee items shall be stored to not be a source of contamination in a separate area utilizing lockers provided or a bottom shelf where not with food or food items.
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.