Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; A few foods held on time control were not marked with the time to 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-Foods were voluntarily discarded. Reviewed requirements with PIC to ensure that all foods held on time rather than temperature control are marked with the time to be discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Core; Wet wiping cloths were left on preparation surfaces in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer bucket was filled with 300ppm quaternary ammonium solution and cloths were stored in it.
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
4-302.14; Priority Foundation; Facility has no test strips for measuring quaternary ammonium compound. Provide a test kit that accurately measures sanitizer concentrations. Purchase new test strips by 4/16/26.
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 4-702.11 Before Use After Cleaning (Priority)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Before Use After Cleaning (Priority); Pan holding bean sprouts was rinsed; but not washed or sanitized before being used for something else. Equipment and utensils must be sanitized before use; and after cleaning. CDI-Pan was returned to dish pit for sanitizing.
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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); The interior of the freezer has food spillage in it. Maintain non food contact surfaces of equipment clean. Clean the freezer.
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 (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Boiled eggs were double stacked inside the sprouts container in the top portion of the prep cooler; and were holding 50F. PIC stated that these eggs are sometimes held on the counter during busy times. TCS foods must be cold held at 41F or below. CDI-Eggs were voluntarily discarded. We discussed use of TPHC (Time as a Public Health Control) for this item; and any other items that employees need quick access to during busy service times. A form was sent via email to the PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.15 Cooling Methods (Priority Foundation) Chicken breasts and ground pork were stored in containers with tight plastic wrap for cooling after cooking. Chicken breasts were stored in Ziploc bags and tightly closedFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Priority Foundation) Chicken breasts and ground pork were stored in containers with tight plastic wrap for cooling after cooking. Chicken breasts were stored in Ziploc bags and tightly closed; as well as stacked several of these containers into one container for cooling. Foods must be spread out in a shallow layer; with no tight lids or wrappers; if they can be protected from food splash while cooling. Air must be allowed to flow around cooling food. Ice wands and ice baths could help when appropriate. Use the walk in cooler rather than the prep cooler to cool foods. CDI-Foods were rearranged; and moved into shallow containers to promote fast cooling. Educational materials were provided to PIC via email.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(Core ); There were a few single use clamshell food containers stored on the shelf near the prep cooler that were soiled with food debris. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI-Containers were 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.
majorCode 4-204.115 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115 Warewashing Machines; Temperature Measuring Devices (Priority Foundation): Facility does not have a maximum register; non reversing thermometer for the high-temperature sanitizing dish machine on site. Please purchase thermo labels; or a waterproof thermometer within 10 days. EC will return to verify. A link to a Google search for what is required was sent to PIC.
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) Floor to the left of the make line refrigerator under the black cart is soiled. Move items stored on the floor for cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has an empty jugHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has an empty jug; napkins and gloves stored in it. Handwashing sink is dry indicating lack of use. Keep the handwashing sink free of storage and available for use. Items were removed from 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.
4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Inside the ice machine there is a thin coating of pink microbial growth. Cleaning is needed. Keep the ice machine free of slime
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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Two stock pots of chicken broth are stored inside the walk in cooler 50F and 48 degrees F. There are frozen chill wands in the freezer; but not in use. Rapid cooling is needed. New cooling sticker was added to the outside of the walk in cooler and discussion about the need to use a frozen chill wand; possibly in an ice bath. Use your thermometer to verify food is cooling within six hours. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.15 Two Stock of pots of chicken broth inside the walk in cooler with broth 8 inches deep. Quickly cool foods. Use methods such as open/vented shallow metal pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Two Stock of pots of chicken broth inside the walk in cooler with broth 8 inches deep. Quickly cool foods. Use methods such as open/vented shallow metal pans; large ice baths; Frozen Chill Wands and active stirring. Cold air must flow around product to remove the heat. -Pf Recommend using the frozen wands each time broth is cooled. Use your thermometer to check food temperature. Cooling methods were discussed today. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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.
5-205.11; Priority Foundation; The handwashing sink is blocked with a table again today. Handwashing sink must be available for employee use at all times. Clear access must be available. Table was moved away from the sink today.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. Use detergent and clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. . . Can Opener; sink mount are not clean. Cleaning started during today's inspection. . Stored measuring cup and black cutting board are not clean. Items taken to the ware washing sink 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.
Proper disposition of returned; previously served; reconditioned & unsafe food
Inspector’s notes
3-306.14; Priority; Ceramic Bowls with lids remain on tables and bars with Chili Oil and Chili Pepper with little serving spoons. These food items; condiments; cannot be served in these containers to multiple consumers. Chili Oil and Chili Pepper must be dispensed so that it is protected from contamination. discussed today
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; There is an inadequate consumer advisory on the bottom of the menu that is faded; very light print that is difficult to read. There is no indication what the consumer advisory applies to. Speaking to the manager; it sounds like the boiled eggs are fully cooked (to 145 degrees F). Manager will contact me to tell me the final cook temperature of the boiled eggs in two days when they are boiled again for 7 minutes. After final cook temperature is obtained; consumer advisory will either be corrected or removed from the menu.
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; Core; Rice Paddles are stored in a container with room temperature water. Rice paddles shall be stored clean and dry; or in water maintained at 135F and hotter. Consider wrapping rice paddles in plastic wrap and spraying with a release/oil.
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.
6-501.113; Core; Cleaning brush with red bristles and scraper tool/Stiff scraper are hanging above the food preparation sink. Store cleaning tools where they will not contaminate food preparation areas; such as the shelf under the sink. Cleaning tools were moved today
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.
5-205.11; Priority Foundation; The hand sink was blocked with a prep table with various open sauces in front of it. The hand sink shall be available for employee use at all times. CDI-Sauces were moved; and sink was accessible for use.
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.
3-501.17; Priority Foundation; Chicken and chicken feet cooked two days ago were marked with today's date. Eggs cooked two days ago did not have a date marking. Refrigerated; ready to eat; TCS (Temperature/Time Control for Safety) foods shall be marked with the date of preparation; and be discarded within 7 days of that date. CDI-Foods were correctly marked. Information on date marking in Mandarin was provided to PIC via email.
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.
3-304.14; Core; Wet wiping cloths were stored on the prep counters in between uses. Wet wiping cloths shall be stored in sanitizing solution in between uses. CDI-Sanitizer bucket was filled; and cloths were put into it.
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.