5-205.11 (A) handwashing sink to the left of cooking equipment is blocked by a fan / air-cooling-unit. The handwashing sink in the cooking area has a box across it and a large trash can in front. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items were moved away from the front & top of the handwashing sinks upon request.
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 4-601.11(A) Utensils shall be clean to sight and touch. -Pf. Large bowls stored on shelving are not cleanCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Utensils shall be clean to sight and touch. -Pf. Large bowls stored on shelving are not clean; primarily noticable on the outside. Effectively clean the bowls and pans with detergent. Consider using Dawn Dish Detergent for a more effective cleaning of surfaces and grease removal. Clean with detergent. After cleaning and rinsing; apply sanitizer. Items were added to the ware washing sink with soapy water today for cleaning.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 4-compartment ware washing sink needs cleaning with dish detergent. Use soap / detergent to clean the sink everyday and remove the unclean film. Remove the oily film from the interior of the sink. If the ware washing sink will be used for cooked egg rolls; effectively clean it first.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Wall above the soup well and rice warmer needs cleaning. . . Inside of the 2nd walk-in cooler the wall & door on the right side is not clean. Remove the build-up. Clean the door handle and surrounding surfaces. Wall shall be cleanable and kept clean. Interior of the walk-in cooler shall be 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.
notedCode 4-202.11 Plastic Scoop in the dry ingredient (corn starch) outside the walk-in cooler is broken and the handle is missing. Multiuse food contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Plastic Scoop in the dry ingredient (corn starch) outside the walk-in cooler is broken and the handle is missing. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Repace the broken scoop. . Cutting Board needs better cleaning or to be in better condition to prevent accumulation of material in the cuts. Assure smaller cutting board can be effectively cleaned or replace it. 4-101.11 Plastic containers previously used for Baking Powder with stickers on them are not clean and appear difficult to clean. Food contact surfaces shall be sufficient in weight and thickness to withstand repeated washing -and- Smooth and easily cleanable. Discard plastic containers that are not substantial and easy to 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.
notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 4-compartment ware washing sink needs cleaning with dish detergent. Use soap / detergent to clean the sink everyday and remove the unclean film. Detergent was applied to the right side of the sink today to start the cleaning.
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.
4-602.13 Nonfood Contact Surfaces (C) Rack with wheels under the right drainboard of the 4-compartment ware washing sink needs cleaning. Clean the items stored on the cart.
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.
5-501.16 (C) No Trash Can is available at the handwashing sink in the front for disposal of paper towels. Provide waste bins at each handwash sink.
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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large bowls and various food containers stored on shelving is not clean. Effectively clean the bowls and pans with detergent. Consider using Dawn Dish Detergent for a more effective cleaning of surfaces and grease removal. Clean also food preparation sinksCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large bowls and various food containers stored on shelving is not clean. Effectively clean the bowls and pans with detergent. Consider using Dawn Dish Detergent for a more effective cleaning of surfaces and grease removal. Clean also food preparation sinks; drainboards and faucets with detergent. After cleaning and rinsing; apply sanitizer. Items were added to the ware washing sink with soapy water today for cleaning.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Noodles 57F are held at room temperature with the broccoli. If you do not hold the noodles inside the refrigerator; the alternative is to follow the rule: Time as a Public Health Control. Noodles will be labeled with the time they are removed from the refrigerator and the time four hours later. Any remaining noodles must be discarded. Noodles that are cooked fresh are labeled with the time they finish cooking and the time fours later. Today we labeled the noodles 11:30 - 3:30 and wrote leftover noodles at 3:30 go into the trash can. Written procedures are also required that explain how you will label the noodles. Time holding form was emailed to you.
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 3-501.15 Cooling Methods (Pf) Battered Fried Chicken cooling on a sheet pan near the back door has reached 62 to 67 degrees F on an early November day. Food may partially cool at room temperatureFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Battered Fried Chicken cooling on a sheet pan near the back door has reached 62 to 67 degrees F on an early November day. Food may partially cool at room temperature; but must still meet the cooling parameters. Cool from 135F to 70F in two hours or less -and- from 70F to 41F in four more hours or less. Chicken must cool from 135F to 41F in no more than six hours. Move food into the walk-in cooler sooner. Use your thermometer to check food temperature. Sheet pan of fried chicken was moved to the walk-in cooler today.
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 Food Storage - Preventing Contamination from the Premises (C) Speed Rack with uncovered chicken near the back door is not clean. Speed Rack has material built-up on the pan supports. Thorough cleaning of the speed rack is needed. Keep the speed rack clean so that material / debris does not fall onto the cooked food that is not covered while cooling.
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 4-501.12 Cutting Surfaces (C) One Green and White Cutting Board is black on one side. Discard cutting boards that can no longer be effectively cleaned. After cleaning and sanitizingCleaning and sanitizing
4-501.12 Cutting Surfaces (C) One Green and White Cutting Board is black on one side. Discard cutting boards that can no longer be effectively cleaned. After cleaning and sanitizing; store cutting boards so that air flows around them to prevent them from turning black.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces Core; Shelving in the kitchen is not clean. Ticket holder needs cleaning that is attached to the shelf. Shelving inside the walk-in cooler are not clean. Walk-in cooler door is soiled on the inside. Surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Toilet Room Doors; sink faucets; light switches; kitchen walls need cleaning. Maintain physical facilities free of unclean build-up.
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 Intensity - Lighting (C) Several light bulbs are out in the kitchen. Consider conversion to LED lights with the program offered by Duke Energy. Restore lighting to 50 foot candles across food preparation surfaces.
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.
5-205.11 (A) handwashing sink to the left of cooking equipment is blocked by a fan / air-cooling-unit. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items were moved away from the front of the handwashing sink upon request.
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 3-501.16(A)(2) Avantco Make-Line Refrigerator is not holding food at 41 degrees F as required: Shrimp 54FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Avantco Make-Line Refrigerator is not holding food at 41 degrees F as required: Shrimp 54F; Pork 56F; Raw Shrimp 54F; Beef 52F; Sauce 57F. Maintain TCS foods in cold holding at 41F or less. -P Repairman named BO a/c Guy was called and will arrive tonight to repair the refrigerator. Operator agreed to send me a video showing food 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.
notedCode 3-501.15 Cooling Methods (Pf) The speed racks with food spread out on shallow metal pans to cool is excellent. Food must be moved sooner into the walk-in cooler. Chicken Wings 89FFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) The speed racks with food spread out on shallow metal pans to cool is excellent. Food must be moved sooner into the walk-in cooler. Chicken Wings 89F; Noodles 84F. Food shall cool from 135F to 70F in two hours or less -and- from 70F to 41F in four more hours or less. Avoid leaving food at room temperature for more than an hour after cooking. Move it into the walk in cooler and use your thermometer to check food temperatures. Cooling food was moved to the walk in cooler today.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior walls and electrical components of both walk-in coolers are not clean. DetailedContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior walls and electrical components of both walk-in coolers are not clean. Detailed; extensive cleaning of walls and surfaces inside the walk in coolers are needed. Maintain food storage areas clean.
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 4-501.12 Cutting Surfaces (C) One Cutting Board is black on one side (white on the other). Discard cutting boards that can no longer be effectively cleaned. After cleaning and sanitizingCleaning and sanitizing
4-501.12 Cutting Surfaces (C) One Cutting Board is black on one side (white on the other). Discard cutting boards that can no longer be effectively cleaned. After cleaning and sanitizing; store cutting boards so that air flows around them to prevent them from turning black.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 4-compartment ware washing sink needs cleaning with dish detergent. Use soap / detergent to clean the sink everyday and remove the unclean film. Use detergent to wash bowls and colanders also. Water should not bead up on clean metal surfaces - that indicates oil remains.
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.
3-302.11 (A)(2); Priority; Large bowl of ground pork on prep table with bowl of raw shrimp and another bowl of raw chicken on same prep table. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Items were in the process of being cooked and prepared for lunch service. Recommend to keep items in walk-in cooler or separate working stations to prevent contamination. Chicken cooked during inspection; pork seasoned to be added to dumplings and shrimp moved to cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 (A); (B); (C ); Priority Foundation; Shrimp thawing in bowl of water in seafood prep sink without running water. Shrimp at 32F in middle but outside and floating shrimp at 41-43F. Use approved thawing methods; such as in refrigeration overnight; or in submerged water with cold water running at 70F or below to not allow raw foods over 41F; including the time for preparation and cooking. Cold water turned on during inspection and floating shrimp removed from bowl.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Shelving along make line; shelving in walk-in cooler; and walk-in cooler vents soiled with food debris and residue and greasy buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Full points taken for repeat violation.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions ; Core; Walls throughout facility; near flip top cooler and front handsink soiled with food splatter. Physical facilites shall be cleaned as often as necessary to maintain 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.
4-601.11(A); Priority Foundation; Large bus tub stacked as clean with food residue on the bin; and metal bowls with some greasy residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection. 4-501.114; Priority; No sanitizer available at four compartment sink and manager stated dishes are washed in sink basin and rinsed but no sanitizer step stated. Dishes shall be washed; rinsed and sanitized. Employees educated on an approved setup for the four compartment sink. Sticker for manual Warewashing provided. Educated about the use of the same solution for the sanitizer bucket storing wiping cloths to make the same way in four compartment sink. Bleach sanitizer solution bucket at 50ppm today. Bleach sanitizer shall be 50-200ppm; using test strips to verify concentration.
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); Core; Sheet trays stacked while wet after cleaning; several metal bowls and large bus tubs stacked with water in-between containers. Clean equipment shall be stored in a self-draining position that allows air drying. Items removed from the shelf and placed on the dirty side of the drainboard to be cleaned again.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Shelving along make line; shelving in walk-in cooler; and walk-in cooler vents soiled with food debris and residue and greasy buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions ; Core; Walls in back area and floor corners and under equipment has minor food debris. Physical facilites shall be cleaned as often as necessary to maintain 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.
3-302.11; Priority; Raw meats stored above ready-to-eat (RTE) foods in walk-in cooler. Opened packages of raw chicken stored above raw pork and RTE foods in walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
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; One container of pork wontons holding above 41F in prep bottom cooler. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - wontons moved to shall portions in walk-in cooler to properly cool back to 41F.
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; Core; Cooked dumplings cooling in tightly sealed containers in walk-in cooler. Cooling shall be accomplished by arranging foods in loosely covered or uncovered containers if protected from overhead contamination. Containers opened and placed on speed rack to properly 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; One sheet tray of dumplings placed on top of trash can for prep. Food shall be protected from contamination by storing the food in a clean location where it is not exposed to contamination. Tray of dumplings moved to an appropriate food prep area.
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.
4-903.11(A); (B) and (D); Core; Sheet trays stacked while wet after cleaning. Clean equipment shall be stored in a self-draining position that allows air drying. Sheet trays properly arranged during inspection.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use 5-gallon buckets; originally used for soy sauce storage; being reused for food (shrimp) storage. Single-service items shall not be reused. Provide appropriate; reusable containers for food storage.
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.