notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Multiple wet wiping cloths were left on the counter in between uses. Store wet wiping cloths in sanitizing solution in between uses. CDI-Cloths were moved to sani bucket.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (Core); The 3-compartment sink had black residue in the sanitizing compartment. Ensure ware washing equipment is cleaned at least once per day; and as needed throughout the day to avoid recontamination of cleaned equipment and utensils. Clean the 3-compartment sink. Increase cleaning frequency of the 3-compartment 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Ham; roast beef and tomatoes in the reach in cooler were holding 48-50F. Cheese also stored in unit was holding 40F. TCS foods must be held cold at 41F or lower. Some items were removed for cleaning; then placed back into unit. Foods were checked again after 20 minutes; and temperature did not go down. CDI-Foods were moved into another unit to facilitate faster cooling. This unit was adjusted down; and will be serviced if needed.
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; Tomatoes to be cooled were left in deep pans with tight lids. 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. CDI-Tomatoes were moved to the freezer for a few minutes to cool. When returned to reach in cooler; lids were left off to continue cooling process. .
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.
4-501.12; Core; The cutting board on the preparation cooler is worn and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.16 Nonfood-Contact Surfaces (Core); The interior shelf inside the flip top of the preparation cooler is textured; and not smooth. Equipment must be maintained smooth and easily cleanable. PIC agreed to look into replacing or sanding this surface down to be 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.
4-601.11(Core); The interior of the preparation cooler lid has a build up of crumbs and other food debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-This area was cleaned today. Increase cleaning frequency to avoid build up.
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 (A) (Priority Foundation); The hand sink in the rear dish/prep area had utensils stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Do not store utensils in hand sinks. CDI-Utensils were removed. 6-301.11 Handwashing Cleanser; Availability (Priority Foundation); Soap was missing at two of the hand sinks. Soap must be available at all times. CDI-Soap was refilled. 6-301.12 (Priority Foundation) Paper towels were missing at the hand sink in the rear prep/wash area. Provide paper towels or approved alternative for hand drying at each hand sink. CDI-Paper towels were replaced.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods were overfilled in the containers in the sandwich prep cooler. Foods should not be filled over the interior indent in the pans; and food should not be stacked on other food to be over the fill line in the cooler. CDI- Top portion of foods were 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.
2-102.12 (A) Certified Food Protection Manager (C) Present employees are not ANSI certified food protection managers. Expand manager training
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.
2-301.12 (A);(B) Handwashing needs to be taught to employees. Employee did not have access to soap because the dispenser was empty. Employee washed hands too quickly. After washing hands; cloth towel was used to dry hands that is stored on the table to the right of the handwashing sink. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method using paper towel. -P Procedure was discussed and proper handwashing conducted. For more information on handwashing; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link; https://youtu.be/BH6CLGrH10M .
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap dispenser is empty. Towel dispenser in the back in not dispensing towels. Provide soap and paper towels at each handwashing sink. Soap was replaced upon request. Towel roll was properly positioned to dispense.
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.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food preparation sink is not clean. Soapy water (and a little handsoap) was obtained from the ware washing sink to clean the food preparation sink. Clean the sink after useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food preparation sink is not clean. Soapy water (and a little handsoap) was obtained from the ware washing sink to clean the food preparation sink. Clean the sink after use; rinse and apply sanitizer. no point deduction
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)(2) Sandwich preparation refrigerator appears to be functioning well but some foods are not 41F as required: Chicken pieces 56FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Sandwich preparation refrigerator appears to be functioning well but some foods are not 41F as required: Chicken pieces 56F; Pepper Jack Cheese 56F; Cheddar Cheese 49F. Chicken and Pepper Jack Cheese are stacked on top of other pans of food; effectively out of the refrigerator. Cheddar Cheese is dark; discolored and stacked too high within the pan. Store pans properly in the refrigerator and follow fill lines. Maintain TCS foods in cold holding at 41F or less. -P Top layers of cheddar cheese were discarded. Chicken and PepperJack were removed. For more information; please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
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 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 (C) Glove box holders are not clean. Regular cleaning of metal baskets is needed. discussed today
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; No towels available at the back handwashing sink. Dispenser is not functioning properly. Replacement towel dispenser is available if this continues to malfunction. Provide towels at each handwashing sink. Owner worked with the towel dispenser today.
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; Sandwich Preparation Refrigerator: Sauteed Onions 48F; Tomato Slices 48F; Roast Beef 46.8F; Steak 47.7F; Cheese 45.8F. . . Upright Glass Front Refrigerator: Tuna Salad 46.4F; Swiss Cheese 58F; Provolone Cheese 45F (from 2 days ago). Refrigerators shall maintain food at 41F and colder. Adjustment was made to the temperature settings; dial was found in the incorrect position. Quantities should be lower. We discussed implementing a four hour time holding for food that cannot be maintained at 41F and colder (similar to the system used for pickles) but must include time labeling.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; One spray bottle of cleaner was stored next to uncovered single use cups stored at the register. One spray bottle of cleaner/disinfectant was stored on the 3-compartment sink above utensils. Chemicals shall be stored away from utensils and food to prevent contamination. CDI-All chemicals were moved to a separate storage shelf.
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.