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; [Repeat] Several TCS foods observed holding above 41F (see temperature chart). The walk-in cooler has an ambient air temperature that fluctuates between 46-50F. The A/C unit is down and is also affecting the food and cooler temperatures. TCS foods shall maintain a cold hold temp of 41F or less. Verification Required- EC will return on Thursday; 6/11/26 to verify that TCS foods can be maintained at 41F. Have someone come out to fix the A/C and look at 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) ; Priority; Cut lettuce and tomatoes sitting out on the line to be used with TPHC was not labeled and also did not start at 41F (see temperature chart). Time as a public health control; If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be =41F when removed from cold holding; or =135F when removed from hot holding; (2) The FOOD may have an initial temperature of =70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI- lettuce and tomatoes were switched out with colder product and moved to the walk-in to rapidly cool. Lettuce and tomatoes were also placed on ice to help maintain temperature. **Due to the A/C unit being out of service and TCS food items are not able to be maintained; TPHC must come to a pause until the main issue has been corrected. ALL TCS foods shall be maintained at 41F.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; The gaskets on the walk-in cooler are causing the walk-in cooler not to seal properly and are in need of replacement. The A/ C unit is causing issues with equipment maintaining TCS foods at 41F. 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.
6-501.16; Core; [Repeat] Mop at service sink not hung to dry and walls are soiled. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.
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; Several clear containers observed with dried on food debris and residue accumulation present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes sent back to be washed.
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.
3-501.16 (A)(2) and (B); Priority; Deli meats in reach in deli cooler 43-45F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: REHS discussed with PIC about keeping foods inside walk in longer to cool down and possibly turning down refrigerator units. TPHC procedures also discussed for the open packages of deli meats in this case. Repeat.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A bottle of Windex cleaner was observed being stored on top of the deli case and with single-service gloves. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- windex removed. 7-204.11; Priority; Quaternary ammonium solution at the 3-compartment sink was way too strong (500ppm +). Provide sanitizer at correct concentrations; diluting as required. CDI- sanitizer diluted to appropriate concentration of 200-400ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A few small drain flies observed in the kitchen area. Keep the premises free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
5-501.17; One of the stalls is missing a covered waste bin in the women's restroom. Provide a covered waste bin in female restrooms.
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.
6-501.16; Core; Mop at service sink not hung to dry. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.
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.
6-301.14; Core; Rear handwashing sink is lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing signs provided for posting. Repeat.
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.
3-501.16 (A)(2) and (B); Priority; TCS foods shall maintain a cold hold temp of 41F or less. Lettuce and tomatoes on from make line; and deli meats in reach in deli cooler 43-45F. CDI: REHS discussed with PIC about keeping foods inside walk in longer to cool down and possibly turning down refrigerator units. Repeat.
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 4-501.18 Maintain washCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18 Maintain wash; rinse; and sanitize solutions clean. Food floating in sanitizer water.
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.
6-501.16; Core; Mop at service sink not hung to dry and no adequate mop rack available to hang it on. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.; 6-501.11; Core; Coving damage by rear entrance and wallboard pulling apart in this area also. PHYSICAL FACILITIES shall be maintained in good repair. Repair the walls/coving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-401.11; Core; In walk-in cooler; employee beverage on upper shelf above flour tortillas. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. Recommend labeling bin for -Employee Use Only- stored on low shelf in walk-in to provide a separate and designated cold storage space for employee food/beverages. CDI- Employee beverage moved during inspection.
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.
6-301.14; Core; Rear handwashing sink is lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing signs provided for posting.
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.
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; Cold-Holding: All the TCS foods at the grill prep unit cold-holding above 41F as shown in above grid. In the front service area; lettuce overstacked in pan and not yet cooled to 41F recently placed in open counter unit. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Lettuce moved to walk-in and replaced by lettuce prepared and already cooled to 41F. At grill prep; TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Do not place TCS foods in the grill prep unit until repairs complete and unit able to maintain foods at 41F and less. PIC did great job setting up -cold products in ice- method during inspection to provide temporary cold-holding for this prep space. [REPEAT]
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; Datemarking missing on one container of mushrooms. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the mushrooms package opened). Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep date added during inspection.
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.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-402.11; Core; Food handler with fluffy beard lacking beard guard. 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. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets; measured at 0ppm quat. Too many wiping cloths in buckets; cloths piled up out of the sanitizer and some hanging off of the sides of the bucket. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400ppm quat). Sanitizer remade and verified with test kit during 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.
4-501.11; Core; Dish area dry storage rack and walk-in cooler rack is rusting. Large plastic bin heavily damaged/cracked in use to store bagged chips. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the damaged bin and rusting racks.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Dry goods storage rack with residue and dust accumulation. Some debris accumulation in bottom of back freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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.
5-202.13; Priority; The spray hose at the 3-comp sink hangs down too low into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-2 inches higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete.
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.
5-501.115; Core; A couple discarded wooden pallets siting out on ground by the dumpster. Additional pallets and large metal appliance also observed sitting out in the parking lot nearby. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used Litter. Contact facilities manager to have the miscellaneous discard items removed.
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.