3-501.16 (A)(2) and (B); Priority; All packaged meats stored in the display cooler (Hill Phoenix) holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Refer to temperature chart. CDI - Foods moved to cool in the walk-in freezer/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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer prepared.
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; Cleanliness of equipment surfaces has improved tremendously overall; however; a couple areas/items need attention. All fan guards (in the prep room and walk-in cooler) soiled with dust and debris. The display cooler (Hill Phoenix) bottom interior soiled with food; debris and raw meat splatter. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; 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.
6-501.11; Core; Flooring has pitted and is in disrepair in the dishwashing area. Physical facilities shall be maintained in good repair. Repair flooring 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test; such as Serv Safe; that is part of an ANSI accredited program. This certified person shall be always on-site during operation. Obtain certification(s).
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.
2-201.11(A-C)&(E); Priority; No formal employee health policy available for review. When EHS asked employees about the health policy; none were able to recall reviewing or signing one. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Health policy provided. Print and have all employees review and sign.
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.
2-401.11; Core; Employee drinks stored on the front prep table. Store employee beverages on the lowest possible non-work surface to prevent contamination. Beverages re-located to an appropriate area where contamination will not occur.
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.
5-202.12; Core; Handwashing sink reached 54 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
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.
3-501.16 (A)(2) and (B); Priority; Numerous containers of chicken thighs; chicken liver; chicken heart; chicken drums; chicken bone; stew chicken; and chicken breast holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Refer to temperature chart. CDI - Foods moved to cool in the walk-in freezer/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.
3-501.13 ; Priority Foundation; Raw pork kidney and pork tendon thawing in stationary water in the 3-compartment sink. Food shall thaw fully submerged under cold running water (70 F and below) or under refrigeration. CDI - Water drained in all sink compartments and re-filled with fresh; running water. If the 3-compartment sink is to be used for food preparation; ensure the sink is: washed; rinsed; and sanitized fully prior to and following ware-washing to prevent cross contamination.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging. 4-502.13; Core; Single-use cardboard boxes are being re-used to store cut raw meats. These may not be re-used. Use plastic or food-grade containers to store raw meats after they are taken out of their original packaging (cardboard boxes) and are prepared.
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
4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer used at the 3-compartment sink. Current Sanitizer used: MC-10 Sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. This is a Quat sanitizer. Acceptable Range: 200-400 ppm. VR - EHS will return to ensure Quat test strips have been obtained. 4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer to be prepared.
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 freezer gasket soiled with pink accumulation. Walk-in cooler fan guards soiled with dust and debris. Display cooler shelving and cooler grates soiled with dust and debris. The tall reach-in cooler interior (shelving; bottom; fans; sides; etc.) soiled with raw meat debris and splatter. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; 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; Raw meat and debris present on walls and floors throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test; such as Serv Safe; that is part of an ANSI accredited program. This certified person shall be always on-site during operation. Obtain 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.
6-301.12; Priority Foundation; Towels are available at the handwashing sink in the prep room; but towels do not dispense. The towel dispenser is inoperable. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - PIC stated he has extra batteries. PIC to repair the towel dispenser.
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; The bandsaw stored as clean (according to an employee) visibly soiled with an excessive amount of meat; debris and food residues. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Employee to fully wash; rinse; and sanitize band saw prior to next use. 4-602.11; Priority; Ambient temperature of the refrigerated room reading 66 F during inspection. According to the PIC; utensils and equipment (such as the bandsaw; slicer; and all utensils) are cleaned less than once every 4 hours. All of these items heavily soiled at time of inspection. 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. EHS showed PIC temperature and cleaning frequency chart. CDI - Education provided. The bandsaw; slicer; and all utensils to be cleaned. Based on current hours; these shall be cleaned and sanitized at least 3 times per day. 4-702.11; Priority; When prompted by EHS; an employee stated they clean food contact surfaces using soap and water. No sanitizing step is conducted during the cleaning process. Soiled utensils and food-contact surfaces shall be cleaned as follows: Wash; Rinse; Sanitize. CDI - Training resources provided by EHS. PIC to fully train all Butcher department staff on proper ware-washing methods.
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; Numerous containers of ground pork belly; whole pork belly; and chicken bone holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to cool 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.
3-501.13 ; Priority Foundation; Raw intestines and stomach thawing in stationary water in the 3-compartment sink. Additionally; raw pork loins thawing in the prep room (maintaining 66 F ambient; as indicated above in violation #16). Food shall thaw fully submerged under cold running water (70 F and below); under refrigeration; or as a part of the cooking process. CDI - Pork moved to the walk-in cooler to thaw. Water drained in all sink compartments and re-filled with fresh; running water. If the 3-compartment sink is to be used for food preparation; ensure the sink is: washed; rinsed; and sanitized fully prior to and following ware-washing to prevent cross contamination.
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; Raw meats stored on the floor in the walk-in cooler; walk-in freezer; and in the prep room. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.
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.
4-501.12; Core; The large white cutting board is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer used at the 3-compartment sink. Current Sanitizer used: MC-10 Sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. This is a Quat sanitizer. Acceptable Range: 200-400 ppm. VR - EHS will return to ensure Quat test strips have been obtained. 4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer to be prepared.
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; Prep room fan guards soiled with dust and debris. The walk-in freezer gasket soiled with pink accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; 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; Raw meat and debris present on walls and floors throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee phones stored on the shrink wrap pad where various meats are packaged. Additionally; a coffee maker for employees stored directly next to and alongside single-use trays and the shrink wrap pad. Employee items shall be stored in a designated area to prevent contamination.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Establishment did not have a certified food protection manager during the inspection. The person in charge shall be a 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; REHS strongly recommends having several food employees certified to ensure coverage.
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.
3-304.11 (A); Priority; Observed raw pork stored in direct contact with a cardboard box. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils; single-service and single-use articles. CDI - Raw pork removed from boxes for adequate storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); All of the packaged; raw meats in the various grab-and-go coolers were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Raw meats that were prepared over four hours ago were voluntarily discarded; other meats were moved into walk-in freezer for rapid 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority foundation; The grab-and-go coolers; in the customer-facing area; are unable to maintain raw meats at safe temperatures. The air thermometers were reading at 57F and did not decrease after waiting an hour. Equipment for cooling/holding cold food shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Address issue with these coolers; whether repairs or adjustment are required. Possibly issue with defrosting cycle. Follow-up by 2/21/2025. 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed containers of raw meat for grinding stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move foods 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.
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; Most of the meats in the walk-in cooler and several packages of cut meats were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature meats; other meats moved to walk-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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; The walk-in cooler does not appear to be functioning properly and therefore the cold-holding capacity is heavily reduced. Equipment for cooling/holding cold food shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Repair walk-in cooler; follow-up by 8/30/2024.
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
3-305.12; Core; Observed packages of raw beef stored in the 3-compartment sink; under the dispensing lines of detergent and sanitizer. Food may not be stored under other sources of contamination. CDI - Meat was moved to the prep sink.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Several boxes of single-use meat trays were stored on the floor. Single-service and single-use articles shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move boxes off the floor and onto shelving.
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 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; Observed debris buildup inside the refrigerator. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean interior of refrigerator.
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.
5-501.115; Core; Observed a couple garbage bags outside the garbage compactor and a large buildup of wood and plastic pallets around the delivery area. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove wood pallets and clean garbage bags.
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.
3-302.11; Priority; Observed open boxes of raw chicken stored above open boxes of raw pork in the walk-in cooler. Food shall be protected from cross contamination by: separating types of raw animal foods from each other such as beef; lamb; pork; and poultry during storage; preparation; holding; and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Raw foods rearranged to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed several boxes of meat stored on the floor of 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; dust; or other contamination; and at least 6 inches above the floor. Store boxes of food 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Observed some boxes of single-use gloves and plastic meat trays stored on the floor underneath the front prep tables. Single-service and single-use articles shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move boxes off the floor and onto shelving.
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.
6-301.14; Core; Handwashing sink was missing signage. 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. CDI - REHS provided extra signs for sinks.
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; Priority; Observed raw chicken stored above raw pork in the walk-in cooler; creating a cross-contamination risk. Food shall be protected from cross contamination by: separating types of raw animal foods from each other such as beef; lamb; pork; and poultry during storage; preparation; holding; and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Raw foods rearranged to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-302.12; Priority Foundation; Establishment did not have a food thermometer available during the inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Acquire food thermometer for this establishment. Follow-up by 11/13/2023.
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.
4-101.11; Core; Observed frozen meat and beef feet stored in direct contact with cardboard in the walk-in freezer. Materials used in the construction of utensils and food-contact surfaces of equipment shall be: durable; corrosion resistant; and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; and finished to have a smooth; easily cleanable surface; etc. CDI - Plastic liner was added to containers to prevent contact with cardboard.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Establishment did not have test papers for chemical sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire test papers for this sanitizing solution. Follow up by 11/13/2023.
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.