2-401.11; Core; An employee drink was stored with facility food in a cooler drawer on the cook line. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. Drink disposed of.
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.
4-602.11; Core; Ice machine top interior 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.
3-501.16 (A)(2) and (B); Priority; Portioned house-made ranch dressing holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Ranch dressing moved to cool rapidly in the walk-in cooler.
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 bulk container of house-made ranch held past the 7-day hold (prepared on 1/2/2026) and cooked onions (prepared on 1/6/2026). TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Foods voluntarily discarded.
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.
4-602.13; Core; The bottom interior of the pizza prep cooler soiled with dust and debris. The interior of the lowboy freezer on the cook line soiled with food and debris. Non-food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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; Priority; A food employee changed gloves after handling raw hamburgers but did not wash hands after donning new gloves and handling burger buns. Food employees shall wash their hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready-to-eat food; before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI - Following discussion with PIC; burger buns were placed on the flat top and employee washed their hands. PIC to review proper handwashing procedures with food employees.
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.
4-601.11 (A); Priority Foundation; A large container holding clear; plastic trays stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Container moved for thorough cleaning. 4-602.11; Core; Ice machine shoot soiled with black accumulation. 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.
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; Portioned house-made ranch dressing; hot dogs; and pattied impossible burgers holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to cool rapidly in the walk-in cooler.
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.
4-901.11; 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.
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 beer walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.
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.
3-501.18; Priority; A container of cooked chicken wings were marked with a prep date of 12/10/2024; making them over 7 days old. A food shall be discarded if it: Exceeds the temp/time combination specified in the NC Food Code; except time that the product is frozen; is in a container of package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temp/time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date chicken wings. Repeat.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority foundation; Time control procedures were missing for pizzas; establishment is correctly practicing time control. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance. CDI - Procedures were printed and placed at the whiteboard used for time labels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core; Plastic containers of flour; sugar; and corn meal were missing labels. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI - Labels were added to plastic 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.
6-301.14; Core; Handwashing sign is missing from the staff bathroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add signage to this sink.
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; All of the TCS foods in the drawer coolers were holding above 41F; see table above. TCS (time/temp control for safety) foods shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC moved foods into 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.
3-501.18; Priority; A container of prepped chili and cooked farro were date marked with dates that were over 7 days old. A food shall be discarded if it: Exceeds the temp/time combination specified in the NC Food Code; except time that the product is frozen; is in a container of package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temp/time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods.
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; Observed chicken wings cooling in deep; tightly sealed plastic containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; using containers that facilitate heat transfer; or other effective methods. CDI - Chicken wings were placed on baking trays to assist in 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Current person in charge has an expired ServSafe certification; no other employees have food protection manager certification. The person in charge shall be certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.
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.
3-302.11; Priority; Several cartons of unpasteurized; raw shell eggs stored above a container of chopped romaine. Food shall be protected from cross contamination by: separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits and vegetables; and cooked ready-to-eat foods. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type of food with another is prevented. CDI - Foods were rearranged in walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; An open package of hotdogs did not have a label indicating the opening date; manager stated that the package had not been opened today. A food shall be discarded if it is in a container that does not bear a date or day. CDI - Correct date was added to the package.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; An employee sweater was stored on a shelf on top of pizza utensils. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - Employee sweater removed.
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.