4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); (c); No certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a certified food protection manager present during all hours of operation.
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.
6-301.12; (Pf); The paper towel dispenser was empty. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a heated-air hand drying device; or other approved hand drying device. CDI - New paper towels added to dispenser. Repeat. 5-202.12; (c); One of the hand washing sinks in the women's restroom is not providing warm enough water; maximum temperature reached was 76F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust sink to provide warmer water.
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.
4-703.11(B); (P); The utensil surfaces after having gone through the high-temp dish machine reached a maximum surface temperature of 150F. In a high-temp dish machine; equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified in the NC Food Code; and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. Repair dish machine; follow-up by 10/14/2024.
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.
3-501.16(A)(2); (P); Container of shredded cheddar was holding above 41F. 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. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.110(A); (Pf); The wash cycle temperature could only reach a maximum temperature of 120F; possibly contributing to the drop in utensil surface temperature. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: For a stationary rack; dual temperature machine; 150F. Repair dish machine to allow for adequate wash cycle temperatures. Follow-up by 10/18/2024.
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.
6-301.12; Priority Foundation; Paper towel dispenser was not functioning; therefore; paper towels were not available at the kitchen handwashing sink. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a heated-air hand drying device; or other approved hand drying device. CDI - New paper towel roll was added to this sink.
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.
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; Containers of shredded cheddar and salsa were holding above 41F. 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.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Boiled eggs under time control had been returned to the refrigerator instead of being discarded. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served; served at any temperature if ready-to-eat; or discarded; within 4 hours from the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded eggs. Ensure kitchen staff are trained on proper time control procedures and no foods under time control are returned to the refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-203.12; Priority Foundation; Water temperature dials on dish machine did not appear to be functioning; did not fluctuate to indicate temperature changes after several cycles. Ambient air/water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3F in the intended range of use. CDI - Maintenance staff repaired temperature dials to allow for accurate temperature readings.
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; A couple boxes of single-use cups and lids were stored on the floor under shelving. Single-service and single-use articles shall be stored: At least 6 inches above the floor; in a clean; dry location; and where they are not exposed to splash; dust; or other contamination. Move boxes off the 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Testing device for the high-temp dish machine could not be located. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and ready accessible for measuring utensil surface temperature. CDI - PIC ordered thermal test strips for 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.