minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passes. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passes. Each time food is handled; prepared; displayed; or served; the person-in-charge must have a valid Manager's ServSafe or ANSI approved food certificate on hand at the time of the inspection.
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.
5-205.11 Using a handwashing sink Operation and maintenance (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf There was a black water hose stored in the handwashing sink. There was a box of pork stored in front of the sink. Hand washing sink must never be used for any other purpose other than handwashing. CDI... The items were corrected.
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 3-501.17 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) The ham and turkey that were cut were not labeled with the date the product was first opened. These item must be properly date marked. The food items will have a 7 day shelf life. CDI... The food items were properly date marked.
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
7-102.11 Common Name - Working Containers (Pf) The sanitizer bucket was not labeled. All working containers must be labeled with the common name of the item in container. CDI.. The sanitizer bucket was labeled.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. There were flies observed in the meat market. Steps must be taken to eliminate the pest problem.
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
3-305.12 Food Storage; Prohibited Areas (C) There were several boxes of meat stored on the floor in front of the display and walk-in freezer unit. This is a repat item but not severe enough to take full credit.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on dirty lower shelves. Clean dishes must be stored in a clean location. CDI.. The dishes were washed again and placed on a clean shelf.
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 (C) Clean the three compartment sink. Clean storage shelves. Clean items at a frequency necessary to eliminate 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.
minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's or ANSI food certificate on hand at the time of the inspection.
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.
2-301.15 Where to Wash (Pf) The employees were washing their hands at the three compartment sink. All handwashing must be done at the handwashing sink only. CDI.. The employees were instructed on where proper handwashing is to take place. CDI... The employees were properly washing their hands at the handwashing sink before the end of the inspection.
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 6-301.11 Provide soap for handwashing at each handsink. -Pf There was no hand soap provided at the handwashing sink. All handwashing sinks must be provided with liquidHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Provide soap for handwashing at each handsink. -Pf There was no hand soap provided at the handwashing sink. All handwashing sinks must be provided with liquid; bar; or powder soap. CDI... Liquid soap was placed at the handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. There were hand towels stored in the handwashing sink. A handwashing must not have any items in the sink. CDI... The towels were moved out of the sink.
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 3-305.11 Upon arrival there were several boxes of meat stroed on the floor in front of the display cases. There were several buckets of meat stored on the floor in the walk-in cooler. There was a container of meat stored on the floor under the handwashing sink. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Upon arrival there were several boxes of meat stroed on the floor in front of the display cases. There were several buckets of meat stored on the floor in the walk-in cooler. There was a container of meat stored on the floor under the handwashing sink. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. This is a repeat item from the last three inspections.
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.
3-304.14(B) Wet cloths were stored in the handwashing sink. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI. The sanitizer cloths were removed from the handwashing sink and placed in the dirty linen container.
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 4-903.11(A)(C) There were several single-service trays that were stored on the floor. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) There were several single-service trays that were stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the meat cutting equipment. Clean the floor around the sinks and food prep areas. Clean the floors at a frequency necessary to eliminate the build-up of 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 Controlling Pests (Pf) There were numerous flies observed in the meat market. Take steps to eliminate the pest problem.
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection.
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.
2-301.12 (A);(B) An employee washed his hands with his gloves on. Gloves must be removed to perfom proper handwashing. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P CDI... The employee removed his gloves and proper handwashing was taking place before the end of the inspection.
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.
5-205.11 (B A handwashing sink may not be used for purposes other than handwashing Pf. There was utensils stored in the handwashing sink. There must be no storage in the handwashing sink. CDI.. The storage was moved out of the handwashing sink.
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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken was stored raw beef. Food must be stored in a manner to prevent contamination. CDI.. The food was placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The hotdogs and sausage was held in a cold hold unit at 57F. Ham was held in the same unit at 50F. These potentially hazardous foods must be held cold at 41F or below. The package food was stacked to high in the cold hold unit. CDI... Some of the items were removed from the cold hold unit.
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.
4-502.11(B) Provide accurately calibrated thermometers. Pf. There was some display cases that had no thermometers . All cold hold units that hold potentially hazardous foods must have a thermometer in the unit. CDI.. A thermometer was placed in the units.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) There were several cases of meat stored on the floor near the display case area. There were cases of raw meat stored on the floor in the walk-in freezer. Keep food at least 6 inches off the floor in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) There were several cases of meat stored on the floor near the display case area. There were cases of raw meat stored on the floor in the walk-in freezer. Keep food at least 6 inches off the floor in a clean; dry; protected location to avoid the risk of contamination.
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 4-903.11(A)(C) There was blood splatter on the exposed meat trays. The meat trays were stored on blood stained shelves.Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) There was blood splatter on the exposed meat trays. The meat trays were stored on blood stained shelves.Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The white cutting boards had deep scratches and discoloration on the large white cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The white cutting boards had deep scratches and discoloration on the large white cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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) 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 (C) Clean the shelves in the walk-in cooler. Clean the shelves that hold the meat trays of the single-service item. Clean the storage shelves. Clean the gaskets on the cold hold unit. Clean the sliding door on the cold hold units. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; 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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The wall in the restroom needs to be repaired. All Physical Facilities must be 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.
2-102.12 (A) Certified Food Protection Manager (C)-There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI- REHS provided resources for ANSI approved courses available online.
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.
notedCode 4-602.11 (C ) - Noted aged meat in the bottom interior portion of the bandsaw. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (C ) - Noted aged meat in the bottom interior portion of the bandsaw. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. CDI- PIC reclean and sanitized noted bandsaw.
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 3-501.13 Thawing (Pf)-Found tilapia being thawed in vacuum sealed package in the display case cooler. Cut vacuum package open during the thawing process to prevent botulism growth. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf)-Found tilapia being thawed in vacuum sealed package in the display case cooler. Cut vacuum package open during the thawing process to prevent botulism growth. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- Education provided; fish removed from vacuum seal.
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)-Upon arrivalContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C)-Upon arrival; noted several cases of raw meat stored on the floor near the display case area. Also noted cases raw meat stored on the floor in the walk-in freezer. In the walk-in cooler noted water leaking from the evaporator unit onto cases of raw meat. In the meat display case cooler; noted water leaking from the evaporator unit onto wrapped containers of raw meat. Keep food at least 6 inches off the floor in a clean; dry; protected location to avoid the risk of contamination.
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)- Noted deep scratches and discoloration on the large white cutting boards throughout the prep area. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing
4-501.12 Cutting Surfaces (C)- Noted deep scratches and discoloration on the large white cutting boards throughout the prep area. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted sliding door handles are broken off or damaged at various areas on the display case coolers. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2
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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)- Observed an accumulation of food residue along the interior bottom surface of the display case coolers. Also noted residue build-up along the tracks of the display case cooler sliding doors. Non-FOOD-CONTACT 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.
5-501.115 Maintaining Refuse Areas and Enclosures (C)- Observed broken down cardboard boxes; litter; cookware and multiple tubs of lard stored on the ground near the outside recyclable dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. 5-501.113 Covering Receptacles (C)- Noted outside dumpster unit and recyclable left uncovered. Keep dumpster lid closed in between use to avoid attracting and harboring pest.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) - Need to regrout in various areas within the prep room. Also noted discussed installing a basecoving along the bottom portion of the wall spaces next to the exterior surface of the walk in cooler and display case. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and easily cleanable.
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.
2-102.12 (A) Certified Food Protection Manager (C)-There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI- REHS provided resources for ANSI approved courses available online.
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.
notedCode 6-301.12 Hand Drying Provision (Pf)- Paper towels missing for the handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) IndividualHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf)- Paper towels missing for the handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying. CDI- Paper towels replaced. 5-202.12; Core; Hot water only reaches up to 75 F in the Unisex bathroom. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust hot water temperature.
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) - Observed soiled knives (with bloody residue) stored commingled with dry ingredients and spices below the side prep table. Noted a few metal traysCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) - Observed soiled knives (with bloody residue) stored commingled with dry ingredients and spices below the side prep table. Noted a few metal trays; with dried meat residue stored as being clean above the 3-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted utensils taken to dish pit for recleaning. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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) -Noted over stacked containers of ribeye and queso temping between 44-45 F in the display case coolers. Discussed not over stacking food to allow for cold air to properly flow around product. Time/Temperature Control for Safety (TCS) food items must be held at 41 F or below for cold holding. CDI- Noted food items broken down to just a few layers. Remaining portions of food relocated to 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.
notedCode 7-208.11 Storage - First Aid Supplies (P) (Pf)- Noted anti-itch cream and first aid supplies stored above the Queso display case cooler. First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (A) Labeled as specified under sec. 7-101.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-208.11 Storage - First Aid Supplies (P) (Pf)- Noted anti-itch cream and first aid supplies stored above the Queso display case cooler. First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (A) Labeled as specified under sec. 7-101.11; and (B) Stored in a kit or a container that is located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; and LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Noted items relocated.
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 3-501.13 Thawing (Pf)-Found tilapia being thawed in vacuum sealed package in the display case cooler. Cut vacuum package open during the thawing process to prevent botulism growth. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf)-Found tilapia being thawed in vacuum sealed package in the display case cooler. Cut vacuum package open during the thawing process to prevent botulism growth. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- Education provided; fish removed from vacuum seal.
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 6-501.112 Removing Dead or Trapped BirdsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C)- Observed several dead cockroaches behind the walk-in cooler and freezer unit. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests. 6-501.111; Core. Noted several gnats/flies hovering above the meat display cooler. 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 or other means of pest control as specified under sec.sec. 7 202.12; 7 20
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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)-Upon arrivalContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C)-Upon arrival; noted several cases of raw meat stored on the floor near the display case area. Also noted cases raw meat stored on the floor in the walk-in freezer. In the walk-in cooler noted water leaking from the evaporator unit onto cases of raw meat. In the meat display case cooler; noted water leaking from the evaporator unit onto wrapped containers of raw meat. Keep food at least 6 inches off the floor in a clean; dry; protected location to avoid the risk of contamination.
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 2-402.11 Effectiveness - Hair Restraints (C) Observed employee prepping and cutting meat without donning a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Observed employee prepping and cutting meat without donning a hair restraint. 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
4-901.11(A)-Noted metal long trays stacked while wet above the 3-compartment sink. Cross stack the dishes to allow the air drying process to take place. Air dry equipment and utensils after cleaning and sanitizing.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C)-Observed some blood splatter on exposed Styrofoam meat trays above the central prep table. (A) Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
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 4-501.12 Cutting Surfaces (C)- Noted deep scratches and discoloration on the large white cutting boards throughout the prep area. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing
4-501.12 Cutting Surfaces (C)- Noted deep scratches and discoloration on the large white cutting boards throughout the prep area. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)-The evaporator unit in the walk-in cooler is leaking. Also noted steady leaks in the pork and queso display case cooler units. Further investigation noted accumulation of ice build-up forming around the evaporator coils in the pork display case cooler unit. At the queso display case cooler; noted drain line underneath unit leaking onto the floor under equipment. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted sliding door handles are broken off or damaged at various areas on the display case coolers. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2
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.
majorCode 4-302.14-Chlorine test strips are discoloredCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14-Chlorine test strips are discolored; stained and no longer adequate for use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Verification required by Sept 27th to verify new chlorine test strips available. Provide a test kit that accurately measures sanitizer 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.
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 (C)- Observed an accumulation of food residue along the interior bottom surface of the display case coolers. Also noted residue build-up along the tracks of the display case cooler sliding doors. Non-FOOD-CONTACT 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.
5-501.115 Maintaining Refuse Areas and Enclosures (C)- Observed broken down cardboard boxes; litter; cookware and multiple tubs of lard stored on the ground near the outside recyclable dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. 5-501.113 Covering Receptacles (C)- Noted outside dumpster unit and recyclable left uncovered. Keep dumpster lid closed in between use to avoid attracting and harboring pest.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)-Observed an significant accumulation of water build-up underneath the storage racks in the walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.12 Cleaning; Frequency and Restrictions (C)-In the walk-in freezer; noted an accumulation of trash and litter on the floors underneath the storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)-Noted ceiling tiles missing between the walk-in freezer and mop sink area. Also noted floor tiles underneath the bandsaw area need re-grouting. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE
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
6-202.11 Light Bulbs; Protective Shielding (C)-Light shield missing for the light panels in the meat display case cooler unit. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI- REHS provided resources for ANSI approved courses available online.
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.
3-501.13 ;Found salmon being thawed in vaccuum sealed package with warning on packaging stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI- Education provided.
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; In the walk in freezer; noted several bags of frozen meat stored on the floor underneath the storage racks. Store all food items at least 6 inches off floor and in clean; dry location.
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.
4-501.11; Core; Noted ice buildup beneath the condenser in the meat display case cooler located on the far right-hand side. In the deli display case; noted condenser unit is leaking into a large drip pan. At the meat display case cooler; noted side frame missing on at least three sliding door panels. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.; 4-501.12; Core; Noted deep scratches and discoloration on the large white cutting board near the deli display cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
5-205.15; Core; Noted drain line below the deli display cooler is leaking and causing standing water to pool underneath noted equipment. All plumbing shall be maintained in good repair. Contact technician to have drain line repaired.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.111; Core; The top lid to the outside dumpster unit has been torn off. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Contact Patriot Sanitation Management at (919) 773-8008 request replacement lid.
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.
6-501.12; Core; In the walk in cooler; observed an accumulation of sludge build-up on the floors underneath the storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; 6-501.114; Core; Observed excess storage and clutter being stored in the far right hand corner near the meat display cooler. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used shall be removed from the premise. Remove excess clutter and unnecessary storage.
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
6-202.11; Core; In the walk-in cooler; noted light panel missing protective cover. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI- REHS provided resources for ANSI approved courses available online.
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.
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; Noted rewrapped chubs of turkey and ham temping between 44-45 F. Further investigation determined that the display case had went into defrost mode prior to inspection. Ensure all TCS items are held at 41 F or below for cold storage. CDI- PIC adjusted temperature for unit. Items cooled down during inspection.
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; Found tiliapia being thawed in vaccuum package with warning on packaging stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI: Manager discarded tuna./ Cases of meat observed thawing at room temperature in basin of prep sink. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI- Education provided.
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 multiple cases of beef and pork belly stored on the floor in the walk-in freezer. Keep all food items at least 6 inches off the floor and in a clean dry location.
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.
5-501.113; Core; Noted top lid of recyclable and garbage dumpster were both left opened during time of inspection. Keep top lid and sliding doors for both the outside dumpster and recylable unit closed when not in use.; 5-501.114; Core;Noted drain plug missing from outside garbage dumpster. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.; 5-501.111; Core; The top lid to the outside dumpster unit has been torn off. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Contact Patriot Sanitation Management at (919) 773-8008 request replacement lid.
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.