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); All TCS (Time/Temp. Control for Safety) foods stored in the salad cooler maintaining well above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. According to PIC; this cooler is inoperable; a work order for parts placed prior to inspection. Foods stored on ice. EHS instructed PIC to place all TCS foods in this cooler (proteins; dairy products requiring refrigeration e.g.; cheese; milk; yogurt; cut tomato; cut lettuce/mixed greens; roasted or cooked vegetables; and all opened/prepared canned foods) on temporary TPHC (Time as a Public Health Control). Additionally; the server cooler (where juices and dairy products are stored) is maintaining 55 F ambient. PIC voluntarily disposed of all milks requiring refrigeration that were out of temp. (above 41 F). VR - EHS will verify the salad cooler can maintain 41 F or less.
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.
4-501.11; Core; As mentioned in violation #22 above; the salad cooler and the server cooler are inoperable and are unable to hold foods at 41 F or below. Equipment shall be maintained in a state of repair. Repair coolers.
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 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; The egg cooler hinges are soiled with food and debris. Walk-in cooler fan guards are soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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.
2-301.14 (E); Priority; The dishwashing employee handled soiled equipment and utensils and subsequently handled clean equipment and utensils. Gloves intact; no handwashing or glove change observed. The hands shall be washed after handling soiled equipment or utensils to prevent contamination. CDI - Employee and PIC (Person In Charge) educated. Employee washed their hands.
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.
5-205.11; Priority Foundation; An employee observed washing a knife in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Additionally; a handwashing sink blocked by a trash can on the cook line. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Knife moved to be cleaned in the 3-compartment sink. Trash can moved to allow accessibility.
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.
3-302.11(A)(1); Priority; Lemons and raw bacon observed being prepared in the same area by an employee. Food shall be protected from cross contamination by: separating raw animal foods during storage; preparation; holding; and display from raw RTE (Ready-To-Eat) food such as fruits and vegetables. CDI - Employee educated and lemons removed from preparation area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core & Priority; Core:The ice machine interior and the underside of the ice machine lid soiled with black accumulation; and the lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Priority: Additionally; according to the PIC; utensils stored on the cook line are placed on the line for use at 6 am; and are cleaned at 11 am. If used with potentially hazardous food (Time/Temperature Control for Safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. Based on current hours; these shall be cleaned and sanitized at least 2 times per day (10 am & 2 pm if placed on the line at 6 am). CDI - Education provided. Utensils moved for thorough cleaning. 4-601.11 (A); Priority Foundation; A few containers stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding less than 135 F. Refer to temperature chart. If held hot; TCS foods shall maintain 135 F or above. Foods prepared within less than two hours. CDI - Foods re-heated on the stovetop to 165 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.
3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods voluntarily disposed of by PIC or moved to cool in the walk-in cooler. Bacon moved to the oven for cooking. Do not fill foods above the fill line to maintain proper temperatures and do not leave foods out for extended periods of time unless active preparation is occurring.
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.
3-501.17; Priority Foundation; One container of sausage (prepared yesterday according to PIC) observed with no date mark. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. CDI - Date mark added to sausage.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Numerous recently prepared foods cooling in prep coolers on the cook line. Refer to temperature chart. Additionally; recently prepared pancake batter cooling in large containers and stacked on top of one another. When cooling use smaller/thinner portions; arrange in single layers; cover loosely/catty-corner lids to facilitate heat transfer; use ice baths; and use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are designed to keep foods cold; not to cool them. CDI - Foods cooling on the cook line moved to cool rapidly in the walk-in cooler. Pancake batter to be arranged in single layers and lids catty-cornered.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the floor. PIC moved food up off the floor.
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.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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.
4-501.11; Core; One oven on the cook line is inoperable. Equipment shall be maintained in good repair. Repair oven.
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 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; Lowboy prep cooler hinges and gaskets on the cook line soiled with accumulation and debris. Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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.
6-501.12; Core; Ceiling tiles and vents in the back prep/dishwashing area are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Roasted onions cooling in a deep container in the bottom of a prep cooler on the cook line with the lid shut tightly. Additionally; gravy cooling in large portions with the lid shut tightly in the walk-in cooler. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; use ice baths; and use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are designed to keep foods cold; not to cool them. Ensure cooked TCS foods are cooled from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. CDI - Roasted onions moved to the walk-in cooler and lid removed to facilitate rapid cooling. Gravy placed in a shallow container; on ice; and lid removed to facilitate cooling.
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.
4-602.11; Core; The lid covering ice at the soda machine in the expo area and the area surrounding the lid soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers 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.
3-501.16 (A)(2) and (B); Priority; Sliced cheese and turkey holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Refer to temperature chart. CDI - Turkey voluntarily discarded and sliced cheese moved to cool rapidly in the walk-in cooler. Ensure foods in prep coolers on the cook line are not filled high above the fill line.
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; Roasted onions cooling in a deep container in walk-in cooler. Cooling shall be accomplished by placing food in shallow pans and using thinner portions. CDI - Onions spread out on a sheet tray to facilitate rapid cooling. Ensure TCS foods are cooled from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. Onions within cooling parameters.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; The cut honeydew melons in one of the line coolers and a container of half-and-half in a lowboy cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Melons were moved into an enclosed cooler and half-and-half was moved into cooler to allow for better cooling. 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.
3-501.18; Priority; A container of milk had an expiration date of 11/25/2024 in the lowboy cooler. Food specified in the NC Food Code shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date milk. Do not exceed marked date placed on container by manufacturer.
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.
4-903.11 (B); Core; A couple metal food containers and a couple plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.
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.
3-501.14; Priority; Sausage gravy holding at 103F after 2.5 hours of cooling. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F in 2 hours and 70F to 41F in 4 hours; for a 6 hour total cooling window. CDI - sausage gravy voluntarily discarded by 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.
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; Various Time/Temperature Control for Safety (TCS) foods holding above 41F for cold holding. TCS foods shall be 41F or below for cold holding. CDI - portions lowered to below fill lines and lids placed on prep coolers. Ensure portions are not above fill line. EHS recommends using lids to maintain cold holding temperatures in prep-top units and that containers are sitting correctly in the prep-top unit.
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; Sausage gravy cooling in a deep container in walk-in cooler. Cooling shall be accomplished by placing food in shallow pans and using thinner portions. CDI - sausage gravy voluntarily discarded by 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.
3-304.12; Core; Ladle stored in water when not in use. When not in use; utensils shall be stored on a clean; dry portion of the food prep surface; in water of at least 135F; or water that is flowing to drain with adequate velocity to flush particulates. Ladle moved to a clean container for storage when not in use.
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; Slow cooker labeled for household use only being used to store utensils in water at 135F and above. Food equipment shall be used in accordance with the manufacturer's intended use. Remove this domestic slow cooker from the facility and ensure all equipment is used in accordance with manufacturer's specifications.
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.