Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared fried chicken and prepared cheese trays cooling in display coolers. When cooling use rapid cooling equipment (walk-in cooler/freezer) to cool foods to 41 F prior to placing in display units. Display coolers are designed to keep foods cold; not to cool them. CDI - Foods placed in 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.
4-501.11; Core; Ice buildup is present on the walk-in freezer evaporator; piping; and around the door frame. Additionally; the shrink wrapping pad (pizza stand) is worn and torn. Equipment shall be maintained in a state of repair. Place a work order regarding ice buildup inside of the walk-in freezer to determine cause and address the issue. Replace shrink wrap pad.
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.
4-601.11(C); Core; Food and debris; and green; pink and black accumulation present in sliding cooler door crevices (deli coolers and sushi cooler). Walk-in cooler fan guards soiled with dust and 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.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods holding 42-45 F moved to cool in the walk-in cooler/placed closer to cooler fans. Foods above 45 F voluntarily discarded. The sushi cooler maintaining 43 F ambient. VR - Work order placed for sushi cooler. EHS will return to verify it can maintain 41 F or below ambient.
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; Recently prepared pulled rotisserie chicken and various salads stacked in large portions in the walk-in cooler. Foods stored in the cheese display cooler also stacked in large portions. When cooling use smaller/thinner portions and use rapid cooling equipment (walk-in cooler/freezer) to cool foods to 41 F prior to placing in display units. Display coolers are designed to keep foods cold; not to cool them. CDI - Rotisserie chicken and salads placed on sheet trays in single layers. Foods in the cheese cooler re-arranged in single layers to facilitate air flow/moved to 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.
4-501.11; Core; Ice buildup is present on the walk-in freezer condenser and piping. Equipment shall be maintained in a state of repair. Place a work order regarding ice buildup inside of the walk-in freezer to determine cause and address the issue.
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.
4-601.11(C); Core; Walk-in cooler gasket soiled with accumulation. Display cheese cooler vent openings soiled with dust and 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Numerous TCS (Time/Temperature Control for Safety) foods prepared recently cooling improperly. These foods include: turkey & provolone footlong subs; spinach wraps; rotisserie chicken wraps; and mozzarella & cut tomato platters. Foods stored in display coolers and stacked in large portions. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer) to cool foods to 41 F prior to placing in display units. Display coolers are designed to keep foods cold; not to cool them. CDI - Foods moved to the walk-in cooler to cool 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.
4-501.11; Core; The floor in the walk-in freezer is buckling and needs repair. Additionally; ice buildup is present on the walk-in freezer ceiling and on the walk-in cooler's condenser. Equipment shall be maintained in a state of repair. Repair the freezer floor and place work orders regarding ice buildup inside of the walk-in cooler and freezer to determine cause and address the issue.
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.
4-601.11(C); Core; Food; debris; and green accumulation present in sliding cooler door crevices (deli coolers and sushi cooler). Interiors of storage areas in the pizza station soiled with food and 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.
6-501.12; Core; The walk-in freezer floor is soiled with dirt and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
3-501.14 (A); Priority; When the rate of cooling was calculated for cooling brown rice; the cooked brown rice would reach 70F within two hours at the current rate. Cooked TCS (time/temp control for safety) foods shall be cooled: Within 2 hours from 135F to 70F. CDI - Rice was moved to freezer to speed the cooling process.
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.
3-501.17; Priority foundation; Containers of packaged; precooked philly cheese steak meat marked with a prep date; the date in which the package was opened; and discard date that lasted 14 days; exceeding the allowable date marking range as outlined in the NC Food Code. Refrigerated; ready-to-eat; TCS foods prepared in the establishment or prepared and packaged in a food processing plant shall be clearly marked; at the time the original container is opened/at the time the food is prepared to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - The precooked meat was less than 7 days old; discard date was corrected and educated PIC on date marking requirements.
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.
3-501.13; Priority foundation; Observed a package of food thawing in 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; For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F. CDI - Foods were moved to cooler to complete the thawing process.
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.
4-501.11; Observed damaged heating pads on wrapping machines. Equipment shall be maintained in a state of good repair and condition. Replace heating pad coverings before the next inspection. Repeat.
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
4-501.16 (B); Core; Observed bowl of food thawing in the 3-compartment sink without the sink compartment being cleaned and sanitized before thawing. If a warewashing sink is used to wash produce or thaw food shall be cleaned and sanitized before and after each use. CDI - Container of thawing food moved to a different location.
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.
4-601.11(C); Core; Observed food debris buildup inside the storage cabinets under the deli case coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this area more frequently.
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.
4-501.11; Core; A couple heating pads on the wrapping machines had torn coverings. Equipment shall be maintained in a state of good repair and condition. Replace heating pad coverings.
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.
4-501.114; Priority; When tested; the concentration of the quat sanitizing liquid at the 3-compartment sink was less than 200ppm. A chemical sanitizer used in a sanitizing solution shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium compound solution shall have a concentration of at least 200ppm not to exceed 400ppm. CDI - Sanitizing solution drained and refilled at proper concentrations.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Observed a container of cooked brown rice cooling in a tightly sealed container inside the walk-in cooler. When placed in cooling/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. CDI - Container lid lifted to assist with 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a rack of bread uncovered; allowing for top levels to be exposed to environmental contamination. Food shall be protected from contamination by storing the food: where it is not exposed to splash; dust; or other contamination. CDI - Plastic covering was added to rack of bread.
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.
4-601.11 (A); Priority Foundation; Observed improvements in cleaning. Observed a buildup of black residue inside sushi prep sink and soiled cutting board in pizza bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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; Observed rice; shrimp; tempura shrimp; gouda; fromager; pepper jack ect... holding above 41F.Observed ambient air 52F inside sushi reach in. TCS foods shall be held at 41F or below. All TCS foods moved to a different cooler. EHS will return to verify unit 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.
3-501.18; Priority; Observed open container of tuna salad held overnight without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated.
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
6-501.111; Priority Foundation; Observed ants surrounding 3 comp sink hose. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed roller rack of bread uncovered in bakery area. food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above 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.