4-602.11; Core; Ice machine baffle soiled with 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.
4-903.11(A); (B) and (D); 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.
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; Walk-in cooler fan guards soiled with dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean walk-in cooler fan guards.
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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including; but not limited to the following: yogurt; cream cheese (top layer); cut tomato; pooled eggs; and mac & cheese. TCS foods shall maintain 41 F or below. Do not fill foods above the fill line to maintain proper temperatures. Refer to temperature chart. CDI - Foods moved closer to cooler fans/put on ice 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pumpkin pancake batter and waffle batter cooling in prep coolers. Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer. CDI - Pumpkin pancake batter and waffle batter moved to cool rapidly in the reach-in freezer.
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.
4-903.11(A); (B) and (D); 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.
4-501.114; Priority; The mechanical dish machine is dispensing 10 ppm of chlorine. Chlorine shall register 50-100 ppm to effectively sanitize; per labeling on machine. May wash and rinse using the dish machine; and sanitize in the 3-compartment sink until repair. VR - PIC placed a work order for repair during inspection. Repair dish machine. EHS will return to ensure repairs have been made and machine registers 50-100 ppm of chlorine when tested. 4-601.11 (A); Priority Foundation; Various plates; bowls and utensils stored as clean soiled with food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Ice machine baffle soiled with black and pink accumulation. 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.
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.
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; Multiple TCS foods holding above 41 F. Refer to temperature chart. Walk-in cooler maintaining 42-43 F. According to the PIC; the cooler door had been opened for an extended period and food was re-arranged in the walk-in. PIC also stated the cooler was maintaining 38 F ambient during temperature checks this morning. TCS (Time/Temperature Control for Safety) foods held cold shall maintain 41 F or below. The walk-in cooler cooled to 39 F ambient during inspection. Limit the amount of time cooler doors are left open to maintain temperatures at 41 F or below. Waffle batter and chorizo moved to cool rapidly in the reach-in freezer. VR - PIC called in for evaluation by a technician. EHS will return to ensure the walk-in cooler can maintain proper temperatures.
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.
4-903.11(A); (B) and (D); 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; Condensate is dripping from the walk-in cooler's fan. Water pooled on the floor. Until repair; place bucket(s) underneath the leak to catch excess spillage and to prevent a slip/trip hazard; and remove any food beneath where the condensate is dripping to prevent contamination. Mop/squeegee as necessary. Additionally; excessive ice buildup present in the walk-in freezer. Equipment shall be maintained in good repair. A technician contacted for evaluation of the walk-in cooler and walk-in freezer during inspection.
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; Walk-in cooler fan guards soiled with dust and debris. Vents above the back prep area are soiled with debris and are rusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean/replace rusty vents. Clean walk-in cooler fan guards.
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.
5-202.12; Core; The handwashing sink in the women's bathroom could only reach a maximum temperature of 84F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this handwashing sink temperature before the next 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.
3-501.14; Priority; A tray of cooked onions were unable to reach an adequate cooling rate and would not reach 70F or less within 2 hours. Cooked TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - Less than two hours had passed; tray was moved into walk-in cooler for rapid 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.
3-501.18; Priority; One container of precooked chicken in the walk-in cooler was labeled with a prep date of 10/14; making it over 7 days old. A TCS; refrigerated; ready-to-eat food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; 7 days with day of preparation/opening of package being counted as day 1; except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date food.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Several containers of sanitizer were stored beside trays of clean pans on lower shelving. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; etc. by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer buckets were relocated to another location.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Observed a container of cooked sausage patties cooling in the walk-in cooler while tightly wrapped in plastic. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic covering was lifted to allow for faster 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.
3-304.14; Core; When tested during the inspection; the concentration of the multi-quat sanitizer for the wiping cloth was less than 10ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified in the NC Food Code and manufacturer's label. CDI - Old sanitizer discarded and new sanitizer of adequate concentrations refilled into containers.
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.
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; Several TCS food items in various coolers 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 foods above 45F; other foods that had been recently portioned were moved into the freezer for rapid 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.
5-205.15; Core; One of the handwashing sinks is leaking. A plumbing system shall be maintained in good repair. Repair leak in handwashing sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; The floor of the dry storage closet had buildup of debris under the shelves. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area.
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.