3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or less unless actively cooling. Ensure foods are filled below the fill line to maintain proper temperatures. CDI - Bags of ice added to foods (on the line) as a cooling mechanism. Upper portion of cooked carrots moved to cool rapidly in the walk-in cooler.
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.
3-304.12 (F); Core; Observed a scoop stored in a container of water at room temperature. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ensure water is kept hot or is continuously running if used for storing utensils; may also store scoop in a separate empty container and dip in water (at any temperature) in between uses; so long as the container(s) and the scoop are cleaned at least once every 4 hours.
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.
4-601.11 (A); Priority Foundation; Multiple metal pans and a yellow juicer stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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.
3-501.14; Priority; Brunswick stew prepared yesterday holding between 44-46 F in the walk in cooler. Stew observed stored in a deep container with the lid shut tightly and condensation present on the container. TCS (Time/Temperature Control for Safety) foods shall be cooled from 135 to 70 F within 2 hours; and from 70 to 41 F within 4 hours; for a total of 6 hours. Soup did not meet the cooling rate within 6 hours. CDI - PIC voluntarily discarded the Brunswick stew.
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) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or less unless actively cooling. CDI - Foods voluntarily discarded by PIC.
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.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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; Ice buildup is present on the walk-in freezer condenser and surrounding area. Additionally; the cooler unit underneath the flat top used for raw hamburger patty storage is inoperable. Equipment shall be maintained in a state of repair. Work orders placed prior to inspection and PIC is actively in communication with technicians regarding repair/evaluation of both items mentioned above.
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.
4-601.11(A); Priority foundation; Observed some residue on the back of the deli slicer on one of the prep tables. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - PIC stated that this deli slicer is no longer in use; remove deli slicer if not in regular use.
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.
3-501.17; Priority foundation; Several containers of cooked foods in the walk-in cooler had date marking of 3/30-4/06 and 3/29-4/05; making them over 7 days old because the prep date is not being counted as day 1. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment; or opened from a package from a food processing plant; for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. CDI - Foods were not yet out-of-date and the expiration dates were corrected. Repeat.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Observed cooling trout dip and sliced tomatoes stored in containers with tightly-fitted lids while stored in prep coolers. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids lifted on containers to allow for more efficient cooling.
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.
3-304.12 (F); Core; Observed a scoop stored in a container of water at room temperature. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ensure water is kept hot or is continuously running if used for storing utensils.
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.
3-302.11; Priority; Observed raw tuna stored next to packages of cooked salmon. Food shall be protected from cross-contamination by: separating raw animal foods from ready-to-eat foods during storage; preparation; holding; and display. CDI - Cooked salmon relocated to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 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; A few containers of cut lettuce wedges in the line cooler and all the TCS foods 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. CDI - Lettuce moved into walk-in cooler and door to walk-in freezer was propped open to lower the air temperature inside the walk-in cooler.
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.
3-501.18; Priority; A couple packages of prepared; cooked mushrooms were out-of-date and several cartons of liquid egg yolks were past their use by date as labeled by manufacturer. A food specified in the NC Food Code shall be discarded if it: Exceeds the temperature and time combination; 7 days with the date of preparation being counted as day 1; except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date foods. 3-501.17; Priority foundation; Several containers of prepped; TCS foods had date marking that did not count their prep dates as day 1. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment; or opened from a package from a food processing plant; for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Educated PIC on date marking requirements and date marking was corrected.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C)(2); Priority foundation; Establishment menu includes foods that include raw tuna and undercooked; unpasteurized eggs but the menu does not include a Consumer Advisory Reminder. If an animal food such as beef; lamb; eggs; fish; shellfish; etc. is served or sold raw; undercooked; or otherwise without being processed without eliminating pathogens; either in ready-to-eat form or as an ingredient; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of disclosure and reminder using effective written means. A Consumer Advisory Reminder shall include asterisking (*) the food item to a footnote that states: Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; or consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Add asterisk to foods that are raw or undercooked (tuna tartare and sunny-side up eggs) and footnote to menus. Follow-up by 12/20/2024.
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; The establishment's walk-in cooler is unable to maintain TCS foods at 41F or below; greatly reducing the capacity to hold all TCS foods at safe cold holding 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 (41F or below). PIC called refrigeration technician to address issue with walk-in cooler; door to freezer has been propped open to temporarily reduce food temperatures. Follow-up by 12/20/2024.
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 (B); Core; Observed some clear; plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers were separated to allow 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.