4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed onion slicer with onion skin inbetween blades. CDI by placing in three compartment sink.
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) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slawFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw; pimento cheese; raw burgers; and hot dgos in bacon abouve 41 degree F. raw burgers (bean and veggies burgers imcluded were in the lowboy unit near fryers; cole slaw and pimento cheese were in the lowboy underneath the milkshake machine.
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.
criticalCode 7-206.11 Restricted Use PesticidesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-206.11 Restricted Use Pesticides; Criteria (P) bottle of hot shot was observed on storage shelf. Hots shot is not permitted in food establishments. Pest control does make visits bi weekly.
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; Core; Observed damaged door seals on a couple lowboy coolers. Equipment shall be maintained in a state of good repair and condition. Replace or repair damaged door seals before the next inspection. Service request needed on back lowboy unit to maintain unit at 41F.
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.
4-602.13; Core; Observed grease buildup on the exteriors of several coolers; hood vents; griddles; and on the table underneath the clamshell griddle. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. Repeat.
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; Observed grease and debris buildup on the stainless steel wall behind fryer and griddle units; underneath clamshell griddle; various shelving units; and observed debris buildup on the walls throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. REHS can tell that a cleaning was recently done and more frequent cleaning has been implemented.
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.
3-403.11 (C); (D); Priority; Observed premade chili reheating in a steam unit; nearing the 2 hour time limit where parts of the food was frozen and other parts were at 83F; therefore all parts of the chili would not reach adequate temperatures by the time 2 hours had passed. Reheat commercially processed; TCS (time/temp control for safety) ready-to-eat foods to 135F within 2 hours if food is to be hot held until service. CDI - Chili removed and placed on the flat top and reached over 135F before 2 hours passed. REHS discussed better methods for reheating chili and does not recommend reheating chili from frozen in the steamer hot-hold unit. 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.
3-501.16(A)(2); Priority; All of the TCS foods stored in the back 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 foods. This cooler does not appear to be functioning normally; air temp display at bottom reads 50F. Risk control plan is as follows: PIC will temporarily use time holding for these foods to ensure food safety until this unit has been repaired or replaced. 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority foundation; Due to the back prep cooler not functioning; therefore the establishment does not have the capacity to hold all TCS foods at required temperatures. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Establishment must use time holding until unit is replaced or repaired; risk control plan is as follows: cold holding log shall be maintained to monitor the temperatures of the foods once this unit has been repaired or replaced. Follow-up by 1/06/2026.
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.
3-501.13; Priority foundation; Observed packages of frozen hotdogs and a box of frozen; precooked chicken thawing on the counter space at ambient temperatures. TCS food shall be thawed: Under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F. CDI - Packages of frozen foods moved to coolers to thaw.
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.
4-302.12; Priority foundation; No food thermometer could be located during the inspection. A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Acquire thin-probe food thermometer; an infra-red or air thermometer is not sufficient. Follow-up by 2/06/2026.
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.
4-501.11; Core; Observed damaged door seals on a couple lowboy coolers. Equipment shall be maintained in a state of good repair and condition. Replace or repair damaged door seals 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority foundation; No test strips for sink-and-surface cleaner-sanitizer solution were available during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire test strips for this sanitizer; follow-up by 2/06/2026.
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.
4-602.13; Core; Observed grease buildup on the exteriors of several coolers; hood vents; griddles; and on the table underneath the clamshell griddle. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. Repeat.
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.
5-501.111; Core; The recycling dumpster is completely missing its lids; they appear to have either been ripped off or fell off the unit. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Contact recycling company to repair or replace dumpster.
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.
6-501.12; Core; Observed grease and debris buildup on the stainless steel wall behind fryer and griddle units; underneath clamshell griddle; various shelving units; and observed debris buildup on the walls throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently; REHS strongly recommends a deep cleaning. Repeat.
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 3-403.11 Reheating for Hot Holding (P) Chili observed at 88 F in steam unit upon arrival for inspection. TCS foodsFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Chili observed at 88 F in steam unit upon arrival for inspection. TCS foods; cooked and cooled on site; shall be reheated to 165F within 2 hours. Corrected During Inspection - Per PIC; this item has already been inside steam unit for two hours and did not properly reach 165 F. PIC stated that this product was frozen initially; which is likely why it did not reheat as fast as it normally does if product has been thawed prior. Advised PIC to discard product and reheat new product up to 165 F within two hours in order to hold hot at 135 F or higher.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Sliced tomatoes and spring mix observed in make unit in back prep area at 45 F. Pimento cheese; milk; buttermilk; and coleslaw observed at 45 F inside make unit below milkshake prep table. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC was able to relocate these products to other coolers that are maintaining 41 F or less. Both coolers were set between 34-36 F; therefore higher temperature could be due to lack of air flow or defrost mode. Discussed the need to have these coolers assessed and not to store TCS items inside until it is registering at 41 F.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Precooked chicken observed inside reach in cooler at cook line without a date marking indication. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to properl label this product to reflect when the item was opened. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Coleslaw observed inside reach in cooler with a prep date of 7/3/25; which is past the 7 day shelf life; but has not yet been discarded. Discard TCS/RTE foods once 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded this product.
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 6-501.111 Controlling Pests (C) Roach activity and fruit flies noted at the time of inspection. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Roach activity and fruit flies noted at the time of inspection. The premises shall be maintained free of insects; rodents; and other pests.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean cutting board is exposed to splash as it is currently being stored behind the faucet handles of the prep sink in back prep area. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location where they are not exposed to splash; dust; or other contamination
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 4-602.13 Nonfood Contact Surfaces (C) Shelving throughoutCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Shelving throughout; including inside make units; have debris build up. Insides of make units have food debris build up. Cooking and hot holding equipment underneath hood have grease and debris build up on outsides. Ceiling leaking onto top of reach in cooler near pass through window. Hood filters have excessive grease build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-203.14 Backflow Prevention Device; When Required (P) Sprayer hose at three compartment sink is hanging below the flood rim due to the spring being too weak to support the hose. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. Corrected During Inspection - PIC was able to adjust the sprayer to be above the flood rim. Discussed the need to possibly install a new spring on the mechanism.
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.
5-501.113 Covering Receptacles (C) Cardboard dumpster is missing both lids. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls; floors; and ceilings throughout have dust; dirt; and grease build up. Physical facilities shall be maintained and kept clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) At the time of inspection the ceiling was leaking due to excessive rain fall. Cove base falling off of walls; especially around three compartment sink. Floors; walls; and ceilings including the attachments shall be maintained 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.
minorCode 6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal items such as backpack and clothing items were stored on top of prep tables and on shelving along with items for restaurant use. Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks observed being stored on top of prep tables and on storage shelving along with items for restaurant use. Designated areas for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal items such as backpack and clothing items were stored on top of prep tables and on shelving along with items for restaurant use. Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks observed being stored on top of prep tables and on storage shelving along with items for restaurant use. Designated areas for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination.
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 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 (Priority); Repackaged raw turkey was stored above ready to eat chili and next to impossible burgers. Raw foods shall be stored so they cannot contaminate ready to eat foods. CDI-Turkey was moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; French fries and chili was stored directly on the floor in the walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI-food was rearranged.
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.
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; Burger delivered this morning was holding 47F in the reach in cooler. Ambient air was 41F. Burger was temped 41F or below at delivery. Burger seemed to be overfilling unit. CDI-Some product was moved to grill cooler to allow air flow. Remaining burger cooled to 42F within 20 minutes.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Sides of grill top and table below grill top were heavily soiled. There was some food spillage in the walk in freezer. Shelving above the 3-compartment sink has rust/dust/grease build up. Equipment shall be maintained clean. Increase frequency of cleaning of these areas. Discussed repainting metal shelves with PIC to allow for easier cleaning.
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.
4-602.11; Core; Ice chute on soda machine beginning to show pink residue accumulation. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residue. Clean the ice chute more frequently. ; 4-601.11 (A); Priority Foundation; A couple of clean dishes stacked on shelf over three compartment sink with greasy residue and food debris on the pans. Equipment food contact-surfaces shall be cleaned to sight and touch. Items moved to wash sink at three compartment sink to be cleaned.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning improved on insides of equipment; some cleaning needed on sides of equipment; shelving and equipment near make line and shelving over three compartment sink heavily soiled with dust and greasy buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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; Floor cleaning has improved since previous inspection; walls near hood and grill area soiled with splatter and grease residue. Floors; drain and wall under three compartment sink; has some residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently.
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
4-301.14; Core; Hood over grill area heavily soiled with grease buildup. Equipment in this area covered with greasy residue. Smoke accumulating in facility when multiple burgers being cooked. Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment; walls and ceilings. Have hood system checked and serviced to ensure it is working properly.
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.