4-602.11; Core; The far-left corner of the ice machine (interior) soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No chlorine test strips available to measure the concentration of sanitizer stored in sanitizer buckets/for use in case of emergencies. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered chlorine test strips.
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 cooler gaskets and the part of the cooler where the gaskets touch soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dust; 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies observed in the kitchen and dining area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No chlorine test strips available to measure the concentration of sanitizer stored in sanitizer buckets. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered chlorine test strips.
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 trays of mac & cheese holding above 41 F in the lowboy cooler. According to the PIC; these were left sitting out for preparation earlier. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Unless actively preparing for cooking; do not store mac & cheese outside of the cooler for an extended period of time; and only store what is needed at room temperature on the prep table (for active prep). CDI - Trays of mac & cheese moved to the walk-in cooler to chill rapidly.
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.
3-403.11; Priority; Two containers of prepared mac & cheese stored in a hot holding cabinet (noted as hot box 1 in temperature chart). Mac & cheese maintaining 26-28 F; food still in a frozen state. Potentially hazardous food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74 C (165 F) for 15 seconds. Mac & cheese shall be reheated in the oven to at least 165 F prior to placing in hot holding equipment. CDI - Mac & cheese moved to the oven and re-heated 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)(1); Priority; Chicken wings holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Chicken prepared within the past hour. CDI - Chicken reheated 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.
3-304.12; Core; Utensils stored in water maintaining 115-120 F on the stovetop. If stored in water; the water shall maintain 135 F or above. Stovetop adjusted to a hotter setting.
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 slight dust buildup. Surfaces of equipment shall be kept free of an accumulation of dust; 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.
2-301.12 (B); Priority; Observed a food employee drying their hands on a wiping cloth after washing their hands. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms: Rinse under clean; running warm water; Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; Rub together vigorously for at least 10 to 15 seconds; Thoroughly rinse under clean; running warm water; and Immediately follow the cleaning procedure with thorough drying using a method as specified in the NC Food Code (Individual; disposable towels; A heated-air hand drying device; A continuous towel system that supplies the user with a clean towel). CDI - Wiping cloth was discarded and PIC directed food employee to wash hands again.
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)(1); A container of plantains were holding below 135F in the warming cabinet. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Plantains had been prepared less than 2 hours ago; container was removed and plantains were refried to increase temperature.
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); Several containers of cooked oxtail and brown chicken stew were holding above 41F in the walk-in cooler; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods 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.
3-501.18; Priority; A couple containers of prepared mac and cheese did not have date marking on the lowboy cooler and were not prepared the same day. A refrigerated; ready-to-eat; TCS food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; Is in a container or package that does not bear a date or day; or Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - Food Employee was able to recall the date in which this food was prepped; correct dates were added to the 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Upon discussion of cooling methods with PIC; the way in which the cooked foods are cooled were not efficient enough to reach an adequate cooling rate; due to cooling foods left out on shelving in the kitchen for an extended period of time; and most likely led to the out-of-temperature foods in the walk-in cooler. 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 or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. REHS recommends using any of the other listed methods to achieve better cooling; REHS also emailed PIC a cooling log to track temperatures. Follow-up for cooling logs by 3/10/2025.
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; Observed thawing spinach in containers of standing water. TCS food shall be thawed: Under refrigeration that maintains the food temperature at 41F or less; or Completely submerged under running water: At a water temperature of 70F or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F. CDI - Thawing spinach was moved to produce sink and put under running water.
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.
5-501.114; Core; Observed damaged drain plug in the brown dumpster; creating a hole. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Contact waste control company to have drain plug replaced or repaired.
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.