4-501.114(A); Priority; When tested during the inspection; the chlorine sanitizer solution in the 3-compartment sink was less than the minimum required of 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm; not to exceed 200ppm. CDI - Sanitizer solution drained; no dishes were currently being sanitized. 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.
3-501.16 (A)(2); Priority; Observed a couple foods in the pizza prep cooler and a large container of cooked chicken wings on a prep table holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Food employee stated that wings had been recently removed from the walk-in cooler and was immediately returned; lids closed on pizza prep cooler to cool those foods. 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority foundation; Unable to locate the bodily fluid cleanup procedures during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus/fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus/fecal matter. CDI - REHS provided an informational poster going over the instructions on how to clean up vomit/diarrhea. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.14; Core; The handwashing sinks in the kitchen and in the bathrooms are missing handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing signs used by food employees and shall be clearly visible. CDI - PIC stated that the handwashing signs are currently being laminated and awaiting pickup. 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.
4-501.114; Priority; When the concentration of the chlorine sanitizer solution in the 3-compartment sink was tested; it was around 10ppm which is less than the required minimum for this type of sanitizer. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm; not to exceed 200ppm. CDI - Bleach was added to solution and when tested again concentration was within range. No dishes were currently being sanitized in the solution.
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); Priority; Observed one container of chicken wings holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Chicken wings had been recently removed from walk-in cooler to prepare several orders; chicken wings were returned to walk-in and lid lifted to cool. REHS recommends not removing entire container to prevent unused portions of chicken from warming to above 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority foundation; Pizzas under time holding did not have time labels or timers to indicate when they should be discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Food employee recalled when pizzas had been prepared and timer was set for remaining time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
6-404.11; Priority foundation; Observed a few cans of olives with damage to the edge of the cans stored with intact cans. Products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI - Cans separated for return or disposal.
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.
2-103.11(O); Priority foundation; Establishment does not have copies of employee health policy available for review; PIC stated that copies were available at other locations which employees are from and are currently working here. The person in charge shall ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - REHS provided informational posters and digital copies of health policies for employees to sign and have on-site for future review.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority foundation; Establishment does not have instructions on how to clean up vomit or diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus/fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus/fecal matter. CDI - REHS provided informational poster and emailed more detailed instructions on bodily fluid cleanup procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.14; Core; All of the handwashing sinks were missing handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing signs used by food employees and shall be clearly visible. CDI - REHS provided extra signage to post at handwashing sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.14(A); Priority; Cooling cooked chicken wings were not achieving an adequate cooling rate to reach 41F from 70F within 4 hours. Cooked TCS (time/temp control for safety) foods shall be cooled within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Chicken wings removed from wrapped; deep containers and spread onto baking sheets to allow for faster cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Cooling chicken wings were stored in deep containers with plastic wrap tightly sealing the top; which contributed to the slowed cooling rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in the NC Food Code by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller or thinner portions; using containers that facilitate heat transfer; stirring the food in a container placed in an ice water bath; using rapid cooling equipment; adding ice as an ingredient; or other effective methods. CDI - Chicken wings removed from deep containers and separated into thinner portions on baking trays and uncovered to allow for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.12 (B); Core; Observed a plastic cup used as a scoop in a container of powdered sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI - Plastic scoop voluntarily discarded.
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.