notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (Priority); There was no measurable chlorine in the sanitizing solution in the dish machine. Maintain chlorine sanitizing solutions at 50-200ppm. CDI-Chemical bucket was changed; and solution measured 100ppm. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The panel on the ice bin had some discolored residue. Maintain food contact surfaces of equipment clean. CDI-Item was cleaned and sanitized.
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 6-501.114 Maintaining PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Maintaining Premises; Unnecessary Items and Litter (Core); There are some heavily rusted and non functioning cooking equipment stored in the dry storage area. Keeping non functional equipment could provide harborage for insects. Remove unnecessary items from facility.
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 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The can opener had old food residues on it from last use a few days ago. Cooking spoons stored as clean had food residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-All items were cleaned and sanitized.
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 (Core); Pipes behind grill line were soiled. Interior of preparation coolers and gaskets were soiled. Exterior of the stove is peeling and soiled. Shelves under preparation tables were soiled. Non food-contact surfaces of equipment must be maintained clean. Increase cleaning frequency of kitchen surfaces.
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.
3-304.14(D); Core; Dry wiping cloths were soiled with food debris. PIC states cloths are returned for laundering when they become soiled and wet. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI-Cloths were moved to laundry hamper. Clean cloths were brought out.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink was soiled with black residues. The drain board on both the 3-compartment sink; and the dish machine were soiled with food debris. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Ware washing equipment was cleaned.
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 (Core); Shelves under tables were soiled with food debris. The gaskets and interior of the preparation coolers were soiled. The sides and interior of the fryer was soiled. The knobs on the stoves were soiled. Non food contact surfaces of equipment must be maintained clean. Increase frequency of cleaning. Clean these areas.
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); The floors under the fryer and stove has a build up of grease. The floor under the onion table has food and other debris built up. The hood filters above the grill line need cleaning. The doorknob above the table with the can opener and the plastic wrap is soiled. Physical facilities such as floors and walls shall be maintained clean. Increase cleaning frequency. Clean these areas.
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.
5-501.116; Core; Trash Cans are heavily soiled. Clean the trash cans regularly; including handles; to prevent soil build up. discussed today
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 4-501.114 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Mechanical Warewashing Equipment; Chemical Sanitization - Concentration (P) Dish Machine is not sanitizing. Hose to feed the chlorine into the dish machine may be clogged; not clear. Owner is washing the tube to clear it and was able to get the chlorine to flow to the dish machine. He plans to replace it with a longer hose. Use test strips daily to verify presence of chlorine residual from the dish machine 4-601.11(A) Wicker type bread baskets are soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. After serving bread and having the bread basket on the customer table or under customer control; properly clean and sanitize the baskets. All baskets were cleaned today. . . . Prep Table outside the walk in cooler is not clean. The food preparation sink has unclean areas including under the faucet and in corners. Sinks and table were cleaned during today's inspection.
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.
3-304.12; Core; Tongs are stored in a container of water on prep table near microwave used for samosas. Tongs shall be stored in a clean and dry pan. If utensils are stored in water; the water shall be 135F and hotter. Tongs were removed from water today.
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 4-601.11 (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 (C) General cleaning is needed in the kitchen. Clean the pre wash sink faucet and dishmachine. Clean shelves and make line refrigerators.
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 (C) Walls in the kitchen are not clean. Clean walls and signs above the handwashing sink. Move the onion table to clean the floor that is heavily soiled in this area to the right of the dishmachine. Clean the door knob behind the table with the mounted can opener. Maintain floor; walls; signs and door knob free of 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.
notedCode 3-305.11 Food Storage - Inside the walk in cooler is not clean. Speed rack is heavily soiled with black growth visible. Interior wallsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Inside the walk in cooler is not clean. Speed rack is heavily soiled with black growth visible. Interior walls; freezer door and handle are soiled. Detailed cleaning of the inside the walk in cooler is needed. Maintain food storage areas clean. Speed rack cleaning was started during today's inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment: Hoses at the 3 compartment ware washing sink are not clean and not cleanable. Replace hoses that dispense solutions.
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.
6-501.18 Men's toilet room is not clean. Handwashing sink; top to the trash can; light switch area; etc are heavily soiled. Maintain handwashing sinks; toilets and urinals 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.
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) Walls in the kitchen are not clean. Clean walls and floor under equipment.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employees use their bare hands to touch cooked bread; naan; several times. Employee uses bare hand to remove cooked samosa from the walk in cooler. Gloves and utensils are available and may be used to prevent bare hand contact with ready to eat food. Loose gloves may be the easiest for getting on and off for the bread. Consider also Deli Tissue that would be a barrier between employee hands and the naan. Worked with alternatives for handling the food today. When samosas are going to be cooked to at least 145F immediately after handling; minimal bare hand contact is allowed with clean hands.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks; Table with the microwave and blender are not clean. Use detergent to the clean the sinks; faucets and tables after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Cleaning of sinks and table were done during today's inspection. Avoid storing the dehumidifier on the table top. . . Make Line / Prep Refrigerators are not clean. Remove lids and clean upper surfaces frequently to avoid accumulation of build up. Cleaning of the refrigerators was also started during today's inspection by removal of lids to clean at the ware washing sink.
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; Shelf above the refrigerator is heavily soiled. Onion table; legs of equipment; Utilitech dehumidifier; pass through window area; etc are not clean. Maintain equipment 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.
5-501.116; Core; Trash Can is heavily soiled. Clean the trash can regularly to prevent soil build up
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; Floor is not clean under the onion table and under equipment. Move stored items for effective cleaning. ; 6-501.114; Core; Mixer stored on the floor of the kitchen is not clean and has not been used in approximately three years. Unused frier is stored in the kitchen. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Some light fixtures are out; not functioning. Restore non functioning light fixtures and provide at least 50 foot candles of light across surfaces where food is prepared or knives are handled.
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.
4-501.12; Core; Large cutting board stored on the left food preparation sink has several black areas that indicate mold has settle into the cutting board. Discard cutting board that can no longer be effectively cleaned.
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; Table outside walk in cooler is not clean. Rack under the ware washing sink is not clean. Pipe that runs along the left side in the walk in cooler over head is deteriorating and not clean. Interior walls of the walk in cooler; especially in the corner outside the freezer has visible microbial growth. Extensive cleaning is needed inside the walk in cooler. Maintain equipment 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; Food Preparation Sinks are not clean. Use detergent and clean the sinks after each use. After cleaning and rinsing; apply sanitizer and allow to air dry. . Can Opener is not clean. Regular cleaning is needed. Can opener was taken apart today to start the cleaning process.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Clorox Clean Up is used to mix sanitizer. Discontinue use of Clorox Clean Up on food contact surfaces. Use approved chemical to mix sanitizer. Owner purchased Clorox Disinfecting Bleach during today's inspection. It has label instructions for use as a food contact surface sanitizer. Ingredients. EPA registration number.
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.
6-501.12; Core; Walls are not clean. Swinging door to the kitchen is heavily soiled. Vent is soiled. Maintain physical facilities clean.; 6-501.114; Core; Mixer stored on the floor of the kitchen is not clean and has not been used in approximately three years. Two gas grills and panini press stored in first rooms should be removed from the restaurant. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting in the kitchen is low. Provide 50 foot candles of light in all areas food is prepared and knives are handled. Consider the Duke Energy program to convert lights to LED
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Stacks of single-service containers were not inverted. Single-service and single-use articles shall be stored by using means that afford protection from contamination until used. Store containers inverted.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Fume hood has grease and food debris accumulations. Handles of prep coolers were soiled with food debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas listed.
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.