5-205.11; Priority Foundation; A container stored inside of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing; this is not a storage area. CDI - Container 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles of cleaners/chemicals un-labeled. Spray bottles shall be labeled with the common name. CDI - Spray bottles 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 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; Cleanliness of equipment surfaces overall has improved; however; walk-in cooler fan guards soiled with dust and debris; and walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of 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.
2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI - Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
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.
4-601.11 (A); Priority Foundation; Multiple plates stored as clean under the steam table area and a couple metal containers in the dish area stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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.
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; All foods stored in the tall reach-in cooler on the cook line holding above 41 F. Refer to temperature chart. Cooler maintaining 58 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. All foods moved to cool rapidly in the walk-in cooler and some foods placed in the freezer. VR - EHS will return to ensure the reach-in cooler can maintain 41 F or below.
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; Two containers of beans cooling on ice on a prep table. Beans stored in large portions; covered with a lid; and ice not filled to the food line. When cooling using ice; foods will cool faster when the ice is filled to the food line. Hot TCS foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; and by loose covering or completely uncovering if there's no overhead contamination. CDI - Lid removed. Beans placed in separate containers; beans stirred; and ice filled to the food line.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Walk-in freezer gasket soiled with black accumulation. Microwave interiors soiled with food and debris. The floor fan and the mounted fan on the cook line soiled with dust and debris. The reach-in cooler fan is soiled with dust. Ceiling vents and tile fixtures throughout the kitchen are soiled with dust and debris. If unable to thoroughly clean; replace fixtures. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge present during the inspection did not have food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Another PIC arrived after the inspection who had food protection manager certification. REHS strongly recommends having more employees acquire food protection manager certification for more coverage.
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; Priority foundation; Observed a couple plastic food containers stored on and in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Containers were removed from 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.
3-302.11; Priority; Observed raw fish ceviche stored above containers of raw and cooked vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food; such as fruits and vegetables; and cooked ready-to-eat foods. CDI - Foods were rearranged in walk-in cooler and educated food employee that fish marinated in lime juice is not considered a cooked animal food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2); Priority; Observed a few foods in various coolers holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Lids on prep cooler closed; lid lifted on food in walk-in cooler; and beef moved into freezer 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.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. (Pf); The current health policy did not include the reportable diagnosis of Non-typhoidal Salmonella. Food employees/conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as specified in the NC Food Code. CDI - REHS provided updated signage and food employee reporting agreement for employees to sign.
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.
6-301.14 Handwashing Signage (C); A few handwashing sinks are missing signs. 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. CDI - REHS provided replacement signs 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.
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 (P); When tested during the inspection; the chlorine sanitizing liquid was at a concentration of 10ppm in the 3-compartment sink. 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 - More chlorine sanitizer was added and increased concentration to allowable range.
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 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. (C); Observed fruit flies on packages of onions. The premises shall remain free of insects; rodents; and other pests. Address source of insects; whether by inspection of incoming shipments or other methods of pest control allowable in a food establishment.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Observed a couple metal food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Ensure all containers air dry before stacking together.
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.
3-302.11; Priority Foundation; Observed uncovered repacked raw burgers stored above clean food equipment and food inside walk in freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
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; Observed asterisk missing for side dish item Tosada de cheviche. Items is served raw in lime juice. DISCLOSURE shall include: Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Add asterisk to this item located on the menu under side orders.
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; Observed windex bottles stored on racks above coffee filters and bags of tea. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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.
4-204-112; Priority Foundation; No thin probe thermometer available during inspection.A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
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.
4-904.11; Core; Observed clean forks stored with food contact surface exposed to dust and contamination. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
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.