5-202.12; Core; Hot water knob at the hand sink upon entering prep area does not dispense water. All other handwashing sinks provide hot water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC will be contacting a plumber to ensure hot water is restored.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
3-304.12; Core; In-use utensils were stored in a container of room temperature water near the ice bin. A few scoop handles in dry goods containers found in contact with product. In-use utensils shall be stored with the handle above the food; if stored in water; the water shall be maintained at 135F or above. Keep in-use utensils in hot water above 135F or store on a clean surface and switch out every 4 hours.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Food employee making customer orders while talking on cell phone. Suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service and single-use articles can not occur. Ensure employees are not taking personal calls while preparing food.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; A few bulk jelly containers are being washed and reused to store food and ingredients. Single-service and single-use articles may not be reused. Do not reuse these containers.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Posted procedures for sago boba (tapioca pearls) state that product is allowed to be stored at room temperature for a maximum of 4 hours. Today; EHS did not observe a time stamp on the working container of sago boba that was cooked earlier this morning. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- 4 hr time stamp was allowed to be added to the container during the inspection. PIC stated that she was given new guidance from corporate stating that product is able to be kept out at room temperature all day. Must provide a letter from NCDHHS stating that a challenge study was conducted and granted a variance for product to be left out of time/temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Sanitizing solution was stored in two green buckets labeled detergent- these buckets were only ever used to store sanitizer. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Buckets were relabeled as sanitizer. PIC was informed that once a different chemical is stored in these buckets; they may no longer be used to hold sanitizer.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee personal items (phone; watch; headphones) found stored on prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. CDI- Personal items were relocated during the inspection.
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.
6-301.12; Priority Foundation; Paper towel dispensers were empty and paper towel rolls were not stored at handwashing sinks- microfiber towels were being used to dry hands after handwashing. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels rolls were placed at handwashing sinks. 5-205.11; Priority Foundation; Handwashing sink on the makeline was used to wash a wiping cloth. A handwashing sink may not be used for purposes other than handwashing. CDI- Employees were educated on this requirement.
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.
4-702.11; Priority; Utensils were not being sanitized during the washing process- facility did not have an approved food-contact sanitizing solution on site. Utensils and food-contact surfaces of equipment shall be sanitized before use; after cleaning. VR- EHS will return on Monday (6/2) to verify that a food-contact surface sanitizing solution has been obtained. 4-602.11; Core; Interior of large ice machine has pink and black residue accumulation. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this large ice machine. VR- EHS will return to verify that the interior of the ice machine has been cleaned by Monday (6/2).
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)(1); Priority; Boba (tapioca pearls) found in warming unit at 88F. PIC was unaware that tapioca pearls were a TCS food. Maintain TCS foods in hot holding at 135F or above. CDI- This batch of boba was made at 11a and PIC made a new batch of boba during the inspection and voluntarily discarded the batch that was made at 11a. EHS discussed the possibility of using Time as a Public Health Control for boba left at room temperature but PIC agreed to hold boba under temperature control moving forward.
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; Core; A few in-use utensils were stored in room temperature water on the makeline. During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; or on a clean surface/in a clean container and switch out utensils every 4 hours. Do not store in-use utensils in water at room temperature. *No points deducted today due to this being a different violation under the same code number. PIC agreed to store in-use utensils in an empty container moving forward.
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.
4-101.19; Core; Shelves above 3-compartment sink that are used to store dishes actively drying are lined with absorbent mats. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Provide nonabsorbent; perforated mats for drying dishes that are smooth and easily cleanable.
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.
3-302.11(A)(1); Priority; A shrink wrapped package of raw eggs was stored above a container of thawing dragon fruit. Raw animal foods/by-products shall be stored below ready-to-eat foods and washed/unwashed fruits and vegetables in coolers according to final cook temperature and species. CDI - Eggs were moved to bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core; Containers of brown sugar and white sugar were not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. Label containers.
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.
3-304.12 (A); Core; The white sugar has a bowl stored in it. Utensils being stored in food; must be stored with handles above the food and top of the food container. Replace bowl with utensil with a handle such as a scoop or measuring cup.
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 4-903.11(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 box of papertowels is stored on the floor. Single service/use articles shall be stored at least six inches above the floor. CDI- Box was moved off of 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.
6-501.12; Core; The walls near the fire exstinguisher and handwashing sink have tea splash on them. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean these walls on a more frequent basis.
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; Ice was found int eh handwashing sink in the barista area. Handwashing sinks shall only be used for handwashing. CDI- Education and sink rinsed to remove ice.
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.
3-304.14; Core; Wet wiping cloths were stored in a prep sink and on a food-prep counter. Wet/damp wiping cloths shall be stored in sanitizer when not in use. CDI- Cloths were put in sanitizer.
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 4-903.11(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 box of cups is stored on the floor. Single service/use articles shall be stored at least six inches above the floor. CDI- Boxes were moved off of 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.
4-205.10; Core; The Thomson chest freezer in the kitchen area is for household use. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified by an American National Standards Institute accredited certification program. Ensure chest freezer is for commercial 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.
5-501.111; Core; One of the lids has broken off of the garbage dumpster. All dumpsters shall be maintained in good repair. Inform your landlord that this dumpster needs replacing by email or text.
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.