2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. Corrected During Inspection - Inspector provided guidance for written employee health policy to PIC via email.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-501.14(A) 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) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pizza sauce/marinara in cold drawer that was not cooled to 41F within 7 hours.
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) Maintain TCS foods in cold holding at 41F or less. -P - Observed pizza sauce in large tub that was at a temperature of 51F. TCS items need to be held 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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large deep containers of pizza sauce were observed cooling covered in cold drawer and in walk in cooler. Pizza sauce in walk in was at a temperature of 130-145F in deep container. Recommend placing pizza sauce in ice bath inside the preparation sink. Make sure the sauce is spilt into multiple containers so warm air is released constantly. CDI by placing container on ice bath. .
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 2-102.12 (A) Certified Food Protection Manager (C) Upon arrivalPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - CFPM arrived to facility during inspection; though it was their day off . At this time; this is the only CFPM for facility; therefore facility would not have had a CFPM on site had PIC not come in.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P) At the time of inspection; the person in charge was unable to locate the facility's written employee health policy. Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. Corrected During Inspection - Inspector provided guidance for written employee health policy to PIC via email.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) Employees personal drink (cup without a lid) was stored directly on top of the cutting board/prep surface in the back prep area upon arrival for inspection. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Corrected During Inspection - PIC immediately discarded this product upon discovery.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Front handwashing sink was blocked by large ladder upon arrival for inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed ladder to make handwashing sink accessible for use.
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.
majorCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) The hot water dish machine sanitizing cycle is registering between 196-205 F. A mechanical hot water operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. PIC contacted the repair company at the time of inspection to visit the facility to assess the machine. Facility will wash; rinse; and sanitize all dishes in the three compartment sink until the dish machine is operating per data plate instructions. Verification required.
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) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cheese pizza; pepperoni pizza; square pizza; chaos pizza; and white pizza have been cooked prior to inspector's arrival and are currently holding in the display case window that is not temperature controlled. All pizzas were observed between 75-115 F. Temperature control for safety foods shall be maintained at 135 F or higher. The facility claims to be utilizing Time as a Public Health Control for these items; though they do not currently have written procedures on site that explain how long the product will remain off temperature control; how these food items will be properly labeled; and when these items will be discarded. At the time of inspection; all pizzas were time stamped to indicate when they were originally cooked. Per time log; all pizzas were cooked within the last hour. Cheese Pizza (10:40am); Pepperoni (10:43am); Square (10:58am); Chaos (10:46am); White (10:50am). 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). Corrected During Inspection - Inspector provided written procedures to PIC at time of inspection; which must be kept on site and be available at all times.
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) Pizza sauce and cheeses were observed sitting out of the cooler at room temperature. These two product were observed at 45 F upon arrival for inspection; then at 50 F after the duration of the inspection. Pepperoni in the top of the make unit in the back prep area observed at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector suggested utilizing a 4 hour Time as a Public Health Control for the cheeses and pizza sauce; to keep products inside make unit at 41 F during use; or to supply ice bath to ensure 41 F or less if outside of refrigeration while in use in the front prep area. Pepperoni; pizza sauce; and cheese were all 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.
notedCode 7-202.11 Restriction - Presence and Use (P) STEM pesticide observed in back prep area underneath prep sink and beside dish machine. This product does not state anywhere on the label that it can be used in a commercial kitchen. Poisonous or toxic materials shall be used according to manufacturer's labelChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.11 Restriction - Presence and Use (P) STEM pesticide observed in back prep area underneath prep sink and beside dish machine. This product does not state anywhere on the label that it can be used in a commercial kitchen. Poisonous or toxic materials shall be used according to manufacturer's label; which must state that it is approved for commercial food service. Corrected During Inspection - Discussed this with PIC who stated that this product has been used to help with keeping roaches away as their professional pest service is only once per month. Product was immediately discarded and will no longer be used for pest control maintenance. 7-102.11 Common Name - Working Containers (Pf) Two chemical spray bottles in the mop sink area were not properly labeled. Working containers of toxic materials; such as cleaners and sanitizers; shall be properly labeled. Corrected During Inspection - PIC immediately labeled these products.
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 6-501.111 Controlling Pests (C) Fruit flies and roach activity observed in back area of kitchen. The premises shall be maintained free of insectPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Fruit flies and roach activity observed in back area of kitchen. The premises shall be maintained free of insect; 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.
minorCode 3-304.13 Linens and NapkinsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13 Linens and Napkins; Use Limitations (C) Cloth towels observed in directly contact with cheese at both the front and back prep lines. Linens may not be used in direct contact with these food items. 3-307.11 Miscellaneous Sources of Contamination (C) Facility has installed an outside freezer that is specifically intended for the storage of packaged ice; though meats and other food products are being stored inside. This unit is not a commercial piece of equipment; nor has it been approved by the department.
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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Several sealed plastic containers of pizza boxes were stored directly on floor throughout front prep area. Store single-use and single-service articles at least 6 inches above the floor 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.
4-205.10 Food Equipment; Certification and Classification (C) Facility has installed an outside freezer that is specifically intended for the storage of packaged ice; though meats and other food products are being stored inside. This unit is not a commercial piece of equipment; nor has it been approved by the department. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Verification required.
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.
majorCode 4-501.110 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) The wash temperature gauge on the hot water dish machine is only registering at 140 F after running several cycles on the machine. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code and as per the data plate requirements (150 F). PIC contacted the repair company at the time of inspection to visit the facility to assess the machine. Facility will wash; rinse; and sanitize all dishes in the three compartment sink until the dish machine is operating per data plate instructions. Verification required.
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; Priority Foundation; The hand sink near the pizza make unit was blocked with a trash can and dough pans. The hand sink in the rear food prep area had an employee drink stored in it. Hand sinks shall be accessible at all times for employee use; and may not be used for any purpose other than hand washing. CDI-Hand sinks were made accessible. Reviewed need for hand sinks to be available for use with PIC.
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.
3-501.14; Priority; Sausage and meatballs cooked at 8 am today were 80-82F at 11:30 am. TCS (Temperature Control for Safety) foods shall be rapidly chilled from 135F to 70F within 2 hours of cooking; and from 70F to 41F within 4 hours. CDI-Foods were voluntarily discarded. Reviewed cooling requirements with PIC. Provided cooling logs and cooling information to 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Meatballs and sausages were placed into deep containers and stacked on top of each other in the walk in cooler for cooling. Foods shall be rapidly chilled using the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling methods in Spanish and English. Food 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.