notedCode Observation: Fruit flies and drain flies observed in floor drains. 6-501.111 Controlling Pests (C) The PREMISES shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Fruit flies and drain flies observed in floor drains. 6-501.111 Controlling Pests (C) The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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.
Observation: The prep refrigerator doors on the wait station have torn gaskets. The door sweep on the walk in door is gone and a gap of 1/2 inch is present allowing for warm air to come into walk in refrigerator. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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 Observation: Coffee cups are not inverted when preset on table. Preset tableware should be inverted to prevent contamination during staging. 4-904.13 Preset Tableware (C) (A) Preset tableware shall be protected by being wrappedEquipment and utensils
Observation: Coffee cups are not inverted when preset on table. Preset tableware should be inverted to prevent contamination during staging. 4-904.13 Preset Tableware (C) (A) Preset tableware shall be protected by being wrapped; covered; or inverted. Observation: Staff in dish area observed drying equipment and dishware with towels. Ensure that all equipment/dishware are air dried after sanitizing step is complete. 4-901.11 Equipment and Utensils; Air-Drying Required (C) Air dry equipment and utensils after cleaning and sanitizing.
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 Observation: The door on the prep refrigerator (cook line) is slightly warped disallowing for the door to seal when closed allowing for cold air leakage/hot air intrusion into refrigeratorCleaning and sanitizing
Observation: The door on the prep refrigerator (cook line) is slightly warped disallowing for the door to seal when closed allowing for cold air leakage/hot air intrusion into refrigerator; The door sweep on the walk in door is gone and a gap of 1/2 inch is present allowing for warm air to come into walk in refrigerator. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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 Observation: The refuse dumpster is accumulated with debris and in need of cleaning. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance
Observation: The refuse dumpster is accumulated with debris and in need of cleaning. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
notedCode Observation: Paper towel dispenser(s) at the front service area and the wait station are no longer present to dispense towels following handwashingCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Paper towel dispenser(s) at the front service area and the wait station are no longer present to dispense towels following handwashing; Cove base/wall tiles in the womens restroom are cracked/poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 Observation: Staff that are performing production tasks at the expo line are not washing hadns prior to engaging in food production. There is not an accessible hand sink on the expo line for staff to perform this activity. CDI: PIC ensured that staff were leaving the expo line to go back to the cook line to access the hand sink that is set up. Discussed with manager and included in inspection report that one of the waste sinks at the expo/wait service line is a handsink. One of these sinks must be designated for an accessible handwahsing sink. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staff that are performing production tasks at the expo line are not washing hadns prior to engaging in food production. There is not an accessible hand sink on the expo line for staff to perform this activity. CDI: PIC ensured that staff were leaving the expo line to go back to the cook line to access the hand sink that is set up. Discussed with manager and included in inspection report that one of the waste sinks at the expo/wait service line is a handsink. One of these sinks must be designated for an accessible handwahsing sink. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P
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 Observation: The twon sinks on the food expo line are being used as a dump sink/waste sink. Food production activities are occuring on the expo line including drink makingHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The twon sinks on the food expo line are being used as a dump sink/waste sink. Food production activities are occuring on the expo line including drink making; toast and other tasks which require handwashing prior to start. One of these sinks is needed and must be designated as a handwash sink for accessibility. A follow up for verification of sink designation will occur by 10/3/25. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf.
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 Observation: Food service pans observed stored clean had visible residues on the exterior of the equipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Food service pans observed stored clean had visible residues on the exterior of the equipment; Discussed ensuring that food equipment be washed in dish sink prior to sending through the dish machine due to usage and surface adherence of food residues. Additional cleaning is needed beyond dish wand use to ensure all residues are removed from these equipment bins. CDI: Bins were sent back to dish and education regarding washing was discussed with PIC and staff. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) (A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 Observation: Deli turkeyFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Deli turkey; ham observed holding at (52F; 48F) at top of the prep bin on the roll top refrigerator. Additional items observed were sliced cheese(s) (46F); Items were prepped above the fill lines on the containers allowing for top products to exceed over 41F. Discussed not overfilling on prep bins; discontinue practice of adding new to old product on the service bins. Empty food service bin and place fresh bin/fresh product each time; CDI: Food products were moved to lower refrigeration. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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 Observation: Cooked onions observed being cooled in small plastic container with lid affixed. Product was time labeled at 910AMFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked onions observed being cooled in small plastic container with lid affixed. Product was time labeled at 910AM; product was temp-checked at 1005am (78F) and than temp-checked 30 minutes later 1035AM (76F) - Cooling method was insufficient to properly cool in two (2) stage cooling method in which foods are cooled to 70F wihtin 2 hours and than to 41 in 4 hours; CDI: Onions were removed from plastic container/lid and placed in metal third pan. No lid to allow heat exchange. Cooked onions were temp checked again 11:10am (56F) 3-501.15 Cooling Methods (Pf) 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 .
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 Observation: A kiwi observed being prepped with label affixed. Ensure that labels are eremovedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: A kiwi observed being prepped with label affixed. Ensure that labels are eremoved; and fruits/vegetables washed prior to prepping. CDI: Kiwi was removed from service; label removed and washed prior to prep. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: In use tongs observed store don oven handles exposed to possible contamination from staff brushing up against utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use tongs observed store don oven handles exposed to possible contamination from staff brushing up against utensils; dripping food products when placing food onto flat top/oven. CDI: Tongs were moved to clean surface of the prep tables on the cook line. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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.
Observation: The ventilation hood over the dish machine is not working properly to evacuate steam from machine. Repair ventilation to ensure proper capacity of air flow is available. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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 Observation: The refuse dumpster is accumulated with debris and in need of cleaning. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance
Observation: The refuse dumpster is accumulated with debris and in need of cleaning. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
notedCode Observation: The wall/underside of the dish rack on the wall adjacent the dish wand has accumulation of debris. Increase cleaning frequency and ensure tools are available to clean. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The wall/underside of the dish rack on the wall adjacent the dish wand has accumulation of debris. Increase cleaning frequency and ensure tools are available to clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: Whipped butter is part of written time control policy (server lineOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Whipped butter is part of written time control policy (server line; cook line) - No method for written identification is available when "to go" containers versus working container on the server line are not interpreted to be on time control. Although it is implied that "whipped butter" itself is inclusive; identification with times are needed for the to go containers AND the working container. The software system utilized for time control does not identify these items seperately. To go containers of pico and sour cream were also being left out on the counter during production tasks.CDI: Discussed with manager that to go containers would be placed in time control system. Pico and sour cream discarded. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Observed customer at table with dog inside sitting on mat on the floor under tablePests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Observed customer at table with dog inside sitting on mat on the floor under table; dog was hand fed by customer at table. The dog did not appear to be a service animal. CDI: This was discussed with operator that service animals (ADA) are approved for interior of facility; however non-service dogs are allowed to use outside dining facility which the resturant location does have on site. Suggested use of signage at entrance door to help educate public regarding differentiation/allowances. 6-501.115 Prohibiting Animals (Pf) Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ).
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.
notedCode Observation: Coffee cups are not inverted when preset on table. Preset tableware should be inverted to prevent contamination during staging. 4-904.13 Preset Tableware (C) (A) Preset tableware shall be protected by being wrappedEquipment and utensils
Observation: Coffee cups are not inverted when preset on table. Preset tableware should be inverted to prevent contamination during staging. 4-904.13 Preset Tableware (C) (A) Preset tableware shall be protected by being wrapped; covered; or inverted.
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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Employee was observed rinsing/ringing wiping cloth insto a handwashing sink. Handwashing sinks shall be used for no purposes other than handwashing. CDI- PIC was educated during the inspection.
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) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); Dishes were found being stored as clean had food residue remaining on them. Food contact surfaces shall be cleaned to sight and touch. CDI- Dishes were taken back to be re-washed. Ensure dishes are checked for cleanliness before they are stored as clean.
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 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); Sliced cheese and turkey were found holding too highly in their containers and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled down before a 4 hour period elapsed.
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; Repeat; Utensils were stored in standing water in heating equipment; water was measured at roughly 66F. Utensils that are stored in water between uses shall be stored in water that is at least 135F.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); A few dishes were found closely stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation covers above the slicer area have dust buildup and need to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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.
2-401.11; Core; Two coffee cups were stored on a dry storage rack beside the cook line; over single-use packaging items. Employees may keep beverages as long as they are closed and stored to prevent contamination of any food or equipment. If this area is convenient for beverage storage; recommend placing a bus tub on the bottom shelf for employee use. CDI-Manager discarded beverages.
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.
3-501.18; Priority; One container of roasted carrots in the walk-in cooler was marked with a prep date of 7/26; exceeding the 7 day hold limit. TCS foods shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI-Manager discarded the carrots.
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; Roasted red peppers were placed from a can into the top of the prep cooler this morning. After 20 minutes; no change in temperature was measured. TCS foods shall be cooled in equipment designed for rapid cooling; in thin layers; in shallow pans; use ice or ice wands; frequently stirred; or using other effective methods. Verification Required; Highly recommend placing a can of peppers in the walk-in cooler for use in the mornings if more peppers are needed. EHS will return on 8/15 to ensure proper cooling methods.
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.
3-302.15; Core; 0 points; Cut avocados on the cook line observed with stickers remaining on surface. Upon discussion with the manager; avocados are not washed during prep. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before eating; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for consumption. Ensure avocados are washed and all stickers removed during the wash process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; 0 points; Utensils were stored in standing water in heating equipment; water was measured at 120F. Utensils that are stored in water between uses shall be stored in water that is at least 135F. CDI-Manager increased temperature of heating equipment.
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; Irreversible registering plate thermometer in facility does not work; possibly needs new batteries. For hot water sanitizing dish machines; an irreversible registering temperature indicator shall be provided and readily accessible. Verification Required; EHS will return on 8/15 to ensure that there is a working temperature device in the kitchen for use in the 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.