notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Chicken overfilled in the preparation cooler was holding 55F on top layer; and 41F on bottom layer. TCS foods must be held cold at 41F or below. CDI-Chicken was reduced to half portion; and top portion was placed into the reach in cooler to cool.
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.
3-304.14(B); Core; Wet wiping cloths were stored on preparation surfaces in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to 200ppm quaternary ammonium sanitizer.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together tightly while still wet. Utensils and equipment must be arranged to allow air drying after cleaning and sanitizing. Ensure pans are fully dried before stacking. CDI-Pans were rearranged to allow air drying. Repeat violation.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority) Two containers of tikka masala chicken made 12/5/25 were still available for service today; 12/18/25. Refrigerated; ready to eat TCS foods must be discarded within 7 days of bein prepared or opened from commercial packaging. CDI-Chicken tikka was voluntarily discarded. Remind employees to check dates on food periodically; and discard as necessary.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together tightly while still wet. Utensils and equipment must be arranged to allow air drying after cleaning and sanitizing. Ensure pans are fully dried before stacking. CDI-Pans were rearranged to allow air drying.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (Priority); The final rinse on the dish machine was 110F. Machine is not designed to have chemical sanitization. The final rinse for a high-temperature machine must be 160F at the utensil level. CDI-facility has a 3-compartment sink with 100ppm chlorine solution available; and will be used to sanitize utensils and equipment. Manufacturer of dish machine and a plumber were contacted to determine options for ensuring that hot water sanitation can be achieved.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); The lexan and metal pans were stacked together while still wet after cleaning and sanitizing. Utensils must be stored to allow air drying after cleaning. CDI-Pans were rearranged.
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.
5-205.11 (A) Handwashing Sink is partially obstructed by the ice machine. Ice machine is wider than the previous ice maker and stored in this location for access to the drain and water line. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Long term solution is needed so that the handwashing sink is easily accessible to employees. Discussed alternatives for ice maker location.
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.
notedCode 7-207.11 Restriction and Storage - Medicines (P) (Pf) Two employee prescription pill bottles are stored on the shelf above the preparation table. Only medications necessary for employees are allowed in the kitchen. Store medication in separate storage areaChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (P) (Pf) Two employee prescription pill bottles are stored on the shelf above the preparation table. Only medications necessary for employees are allowed in the kitchen. Store medication in separate storage area; away from food preparation area used for customer food.
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.
notedCode 3-501.15 Rice 58F and 66F in covered and stacked pans. Spaghetti 57F stacked on peas 52F. Quickly cool foods. Use methods such as open/vented shallow metal pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Rice 58F and 66F in covered and stacked pans. Spaghetti 57F stacked on peas 52F. Quickly cool foods. Use methods such as open/vented shallow metal pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Do not stack pans of cooling food until they have reached 41 degrees F. Pans were separated and vented today. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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.
4-501.12 Cutting Surfaces (C) Cutting Board stored on the refrigerator has black cuts and yellowed; softened areas. Resurface cutting board to be hard; clean and easy to clean. Replacement may be needed. 4-501.11 Handwashing sink faucet is deteriorating. Maintain equipment in good repair.
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
6-303.11; Core; Lighting over make line refrigerator is inadequate. Lens covers are darkened and dusty in areas. Increase lighting to 50 foot candles where food is prepared and knives are handled. Consider the Duke Energy program to convert lights to LED.
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.
6-301.12; Priority Foundation; Towel Dispenser is not functioning properly. Towels shall be available at the handwashing sink. New towel dispenser is needed. Employees are able to dial the side (which is difficult to access) and dispense towels with effort; but then they jam up 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.
3-501.14; Priority; Potato/samosa filling 48F has not adequately cooled since yesterday. Potato is stored in a deep plastic container. Shallow metal hotel pans are recommended for thick foods and use the freezer. Use your thermometer to verify food has cooled. Cool from 135F to 70F in two hours or less ~and~ from 70F to 41F in 4 more hours or less. Potato from yesterday was discarded.
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; Potato/samosa filling 48F from yesterday; stored in a deep plastic container. Owner says the freezer is used initially for the whole; cooked potato but not after mixing. Additional shallow metal pans should be available for cooling and storage. Potato was discarded and methods discussed.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting is inadequate. Lens covers are darkened and dusty in areas. Several lights are out; not functioning. Increase lighting to 50 foot candles where food is prepared and knives are handled. Consider the Duke Energy program to convert lights to LED.
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.
2-301.14; Priority; Gloves were put on for food handling without washing hands. Hands must be washed: after touching bare body parts other than clean hands and arms; after using the toilet room; after handling animals; after coughing; sneezing; using handkerchief or tissue; using tobacco; eating; or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove contamination; and when changing tasks to prevent cross-contamination; when switching between working with raw food and ready to eat food; before donning gloves for working with food; and after engaging in any activity that contaminates the hands. CDI-Hands were washed. Reviewed hand washing with PIC. ; 2-301.12; Priority; Observed employee rinse hands in 3-compartment sink. Employees shall wash hands in designated; equipped hand sink. Hands shall be washed with soap for 20 seconds; rinsed; and be dried with a paper towel or hand dryer. CDI-Reviewed hand washing procedures. Facility has two hand washing sinks that were equipped with soap and towels. Hands were washed correctly.
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.
3-501.14; Priority; Cooked potato filling for samosas did not cool after cooking last night. This item was 45-47F more than 6 hours after being cooked. TCS (Temperature/Time Control for Safety) foods shall be cooled from 135-70F within 2 hours of preparation; and from 70-41F within 4 hours for a total cooling time of 6 hours. CDI-This item was voluntarily discarded. Reviewed cooling requirements with PIC.
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; Potato filling was placed into large; deep containers with tight plastic wrap and lids after cooking. TCS foods shall be cooled rapidly using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Foods were voluntarily discarded.
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.
6-501.12; Core; The hood filters above the grill line were dusty. Physical facilities shall be maintained clean. PIC has scheduled cleaning of the hood filters.
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.