3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. - Walk-in cooler: observed raw pork stored on a shelf above produce. Corrected during inspection (CDI) - the pork was restored below the produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf). TCS food commercially prepared; unpacked; and stored in the facility for longer than 24 hours shall be date-marked. Production date counts as day 1; and consume within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - The commercial soft cheese and ham; unpacked and repacked for retail sale since yesterday; is missing the repacking date mark. The operation found that the date machine doesn't print the date. CDI - machine readjusted and date label provided.
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.
notedCode 2-402.11 Effectiveness-Hair Restraints Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness-Hair Restraints Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. - Observed 1 food handler without an adequate hair restraint (tie hair up to the back in a bun is not an adequate hair restraint). Educational provided.
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.
5-501.113 Covering Receptacles (C) - The share dumpsters' door opened. CDI - door closed. Repeat.
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 3-201.11(A) Use food from approved sources only.-P 3-201.11 Compliance with Food Law. (A) Food shall be obtained from sources that comply with law.P Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food establishments are under jurisdiction of the local or state enforcement body in that originating state and approved by the regulatory authority in North Carolina in accordance with G.S. 130A-248(b). To determine the extent of compliance with this CodeFood source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
3-201.11(A) Use food from approved sources only.-P 3-201.11 Compliance with Food Law. (A) Food shall be obtained from sources that comply with law.P Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food establishments are under jurisdiction of the local or state enforcement body in that originating state and approved by the regulatory authority in North Carolina in accordance with G.S. 130A-248(b). To determine the extent of compliance with this Code; the regulatory authority shall obtain reports regarding compliance and compliance history from responsible authorities in other jurisdictions where the food establishments are located. P - Salsa and onion pickle made in-house for retail sale. Discussed with the person in charge (PIC) that food for retail sale must come from an approved source. Corrected during inspection (CDI) - The salsa-and-onion pickle involved was removed from retail sale. 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - The sour cream (within manufacturing expiration) repacked for retail sale is missing the date mark of the repacked date. CDI - date label provided.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C) A food establishment shall be protected against the entry of insects and rodents by:(1) Filling or closing holes and other gaps along floors; walls; and ceilings;(2) Closed; tight-fitting windows; and(3) Solid; self-closing; tight-fitting doors. - The back exit door has no self-closing or air curtain to prevent pests from entering the building.
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.
5-501.113 Covering Receptacles (C) - Dumpster door opened. CDI - door closed.
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 - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI- list of available resources provided.
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.
3-201.11; Priority; [Repeat] Salsa verde and salsa roja was observed in the establishment for sale; but does not come from an approved source after further discussion. An employee; Felipe stated that he makes the salsas at his home and brings them back to the facility for sale. Food shall be obtained from sources that comply with the law; Packaged food shall be labeled as specified in law; including 21 CFR 101 Food Labeling; 9 CFR 317 Labeling; Marking Devices; and Containers; and 9 CFR 381 Subpart N Labeling and Containers; and as specified under sec.sec. 3-202.17 and 3-202.18. CDI- education given and food was voluntarily removed from the premises by PIC. **These food items along with any other food items prepared at home are NOT allowed to be sold in the establishment.**
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.
3-304.15 (A); Priority; [Repeat] Observed worker with gloved hands handle raw meat; clean and complete other tasks with the same gloves...If used; single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods; used for no other purpose; and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands. 3-302.11(A)(1); Priority; Raw pork was observed above onions in the walk-in cooler. Fully cooked sausages in the display case were also observed beneath raw meat products in the display case. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- food items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; The small meat grinder had dried on food debris present inside of the grinder plate. The meat slicer was also observed with some dried on food debris along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- both pieces of equipment were cleaned by an employee.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; Open packages of Foca laundry detergent was observed at the 3-compartment sink and near the handwashing sink in the back. The employee stated that sometimes they use it as soap and/or to wash dishes with. Evidence of use was not observed at the time.Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- education given and product was removed.
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.
4-205.10; Outdoor gas burners connected to propane tanks were observed in the kitchen. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Remove unapproved equipment.
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.
2-201.11 (A); (B); (C); and (E); Priority; An employee health policy was unable to be provided. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- guidance documentation provided.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. CDI- guidance documentation provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-201.11; Priority; Fried chicharrons observed on the countertop were unable to be successfully identified as coming from an approved source (no labels; invoice from wholesale distributor; etc.). Food shall be obtained from sources that comply with the law; Packaged food shall be labeled as specified in law; including 21 CFR 101 Food Labeling; 9 CFR 317 Labeling; Marking Devices; and Containers; and 9 CFR 381 Subpart N Labeling and Containers; and as specified under sec.sec. 3-202.17 and 3-202.18. CDI- education given and food was voluntarily discarded by PIC. **This food item is not allowed to be sold in the establishment until an approved source has been identified.**
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.
3-304.15 (A); Priority; [Repeat] Observed worker with gloved hands handle raw meat; clean and complete other tasks with the same gloves...If used; single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods; used for no other purpose; and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Fried chicharrons observed on the counter top were holding at 67F. TCS foods shall be held at 41F or less. CDI- PIC voluntarily discarded food items.
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.
4-101.19; Core; Shelving in the walk-in cooler is lined with cardboard boxes. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. A plastic or vinyl shelf liner is an acceptable alternative that can be cleaned easily. ; 4-501.11; Core; [Repeat] Some interior wire shelves inside refrigerators/freezers were rusting; peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
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 - Observed three covered employees' beverages (one water bottle; one Pepsi bottle; and one mug) located on shelf above food prep table and on top of food preparation surfaces...Employees shall eat and drink only in designated areas where contamination of food and clean equipment/utensils cannot result...CDI by properly relocating 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.
3-302.11; Priority - In upright freezers; observed repackaged raw turkey and chicken intermingled with repackaged raw beef; pork; etc...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.; 3-304.15 (A); Priority - Observed worker with gloved hands handle raw meat and then continued to handle equipment; etc. with contaminated gloves...If used; single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods; used for no other purpose; and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority - Several packages of in-house cut Fud Queso Panela (soft cheese) had date of 3-7-2024--more than 7 days ago. PIC stated the label maker was not printing package labels with correct dates...Ready-to-eat (RTE) TCS* foods kept at 41 or less cannot be kept more than 7 days...CDI by correcting date labels on cheese packages.
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
7-203.11; Priority - Two spray bottles labeled as "sanitizer" contained a Chlorox product that contained cleaner + bleach...Sanitizing solutions shall not be stored in or dispensed from containers previously containing other cleaners/chemicals...CDI by discarding Chlorox product inside bottles and thoroughly rinsing bottles and spray triggers/straws and refilling with properly mixed sanitizer (bleach + water).
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - The two exterior doors to kitchen had no self-closing devices...Outer openings shall be protected against the entry of insects and rodents by having solid self-closing and tight-fitting doors...Provide self-closing devices on exterior doors.
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.
3-304.14; Core - A moist wiping cloth was on top of food prep surfaces...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR keep them in soiled laundry 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.
4-501.12; Core - Cutting board at meat cutting area had deep knife gouges and cuts that were stained...Cutting boards with deep scratches and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting board.; 4-501.11; Core - Some interior wire shelves inside refrigerators/freezers were rusting; peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
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.
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 soiled freezer/refrigerator interiors; some shelves/racks; edges of sliding glass doors on see-through refrigerators; walk-in cooler door handle; sides and edges...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
6-501.114; Core - Observed several pieces of domestic cooking equipment and three-burner gas grill inside facility...Items unnecessary to the operation or maintenance of the establishment shall be removed from facility...Remove unnecessary equipment from establishment. ; 6-501.12; Core - Market ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of vent grates.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Three spray bottles with clear liquid were not labeled (PIC stated they were bleach sanitizer)...Working containers of chemicals/sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling bottles.
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.
3-501.13; Core - Bag of raw beef was thawing at bottom of food prep sink with very small stream of cool water flowing over it...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged under cool (70F or less) running water with sufficient velocity to float off loose particles into an overflow...CDI by placing raw beef in walk-in cooler to container thawing.
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.
3-602.11; Core - Individually packaged salsa; mole sauce (from bulk containers/packages) were not labeled with name of packer and list of ingredients. No bulk container was available to know what ingredients were in these foods...Food packaged in a food establishment shall be labeled with the following: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients in descending order of predominance by weight; including a declaration of artificial color or flavor and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient...Provide properly labeling for foods as stated above.; 3-302.12; Core - Containers of salt and bread crumbs were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
minorCode 6-501.111 - Observed one live roach crawling on sliding door handle of see-thru refrigerator...The premises shall be maintained free of insects...CDI by removing roach from handle. Rid premises of roaches using methods approved for food service establishments. Contact pest control company for regular treatment of facility for pests/insects.Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 - Observed one live roach crawling on sliding door handle of see-thru refrigerator...The premises shall be maintained free of insects...CDI by removing roach from handle. Rid premises of roaches using methods approved for food service establishments. Contact pest control company for regular treatment of facility for pests/insects.; 6-202.15; Core - Exterior door to kitchen had no self-closing device...Outer openings shall be protected against the entry of insects and rodents by having solid self-closing and tight-fitting doors...Provide self-closing device on exterior door.
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.
2-402.11; Core - One food worker was not wearing a hair restraint to cover hair...Food employees shall wear hair restraints such as hats; hair coverings or nets to keep their hair from contacting exposed food; clean equipment/utensils...Have food workers don required hair restraints.
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.
3-304.14; Core - Several moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
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.
4-501.12; Core -Cutting boards at meat cutting area had deep knife gouges and cuts that were stained...Cutting boards with deep scratches and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards.; 4-501.11; Core - Some interior wire shelves inside refrigerators/freezers were rusting; peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
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.
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 soiled freezer/refrigerator interiors; some shelves/racks; plastic wrap station; refrigerator door gaskets...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
6-501.114; Core - Observed several pieces of domestic cooking equipment and three-burner gas grill in facility...Items unnecessary to the operation or maintenance of the establishment shall be removed from facility...Remove unnecessary equipment from establishment.
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.