4-901.11; Core; Observed clean inverted metal food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Dishes moved and rearranged during inspection.
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.
5-203.11(A)/5-204.11; Priority Foundation; Handsink near fryer station with raw batter area; has been removed. Paper towel and soap dispenser equipped on wall but sink and faucet are gone. Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. This handsink is required due to the batter area; and raw food handling to wash hands before changing tasks or switching from raw to ready-to-eat. Repair this handsink.
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.
minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Three compartment sink soiled with food debris and residue buildup along sink basins and backsplash. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean the three compartment sink more frequently and before next 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core; Spoons in tub near drive thru window next to handsink without splash guard. Guard is moveable and was stored on the opposite side. 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. Metal splash guard moved to other side of sink during inspection.
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 4-601.11 (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; Core; Walk-in cooler shelves and vents have food residue and dust accumulation. Lids stored in clean dish rack with food date marking stickers on the lids; only one container found with sticker residue not stacked with other containers. Nonfood-contact surfaces shall be kept free of food debris; dust; dirt and other debris buildup. Clean these areas more frequently. Ensure stickers are completely removed before running through dish machine.
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.
3-304.12; Core; Sugar scoop handle in container under counter at front area is laying in sugar. Store in product with handles up and extending out of foods.
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.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Corrected. Hose pushed in bucket too far had curled around and up out of chlorine.
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.
3-304.12; Core; Sugar scoop handle in container under counter at front area is laying in sugar. Store in product with handles up and extending out of foods.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Case custard lids stored on floor. Equipment; utensils; linens and single service items shall be stored at least 6 inches above floor.
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.
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 needed of sugar scoop in sugar bin at front registers under counter; walk in cooler vents on cooling unit; and drawer between steam tables and prep 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.