5-205.15; Core; Observed water backing up from the floor drain under the ice machine; drainage issue is allowing for water from ice machine to spread over the floor and needs mopping to prevent large pools of water from accumulating. A plumbing system shall be maintained in good repair. PIC has stated that plumbing maintenance is aware of the issue; repair floor drain to allow for adequate drainage before the next inspection.
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.
5-205.11(A); Priority foundation; Observed a rolling drying rack placed in front of the back handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Rolling rack was moved to allow access.
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); Priority; A couple prepped salads with chicken were holding at 42-43F in the walk-in cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids on containers were opened 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; The concentration of the quaternary ammonium sanitizer solution was tested to be over 500ppm. Poisonous/toxic solutions shall be used according to: Law and this Food Code; Manufacturer's use directions included in labeling; and additional conditions that may be established by the regulatory authority. CDI - Solution was diluted to fall within allowable range: 200ppm not to exceed 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.
5-202.12; Core; The handwashing sink near the 3-compartment sink is unable to consistently provide hot water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - PIC has placed work order for this sink and is currently awaiting repair. Have sink repaired before the next inspection.
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.
3-501.18; Priority; Observed a container of shredded mozzarella with an opening date of 4/25/2025. A refrigerated; ready-to-eat; TCS food shall be discarded if it exceeds the time/temperature combination specified in the NC Food Code (7 days from date of opening/preparation in the establishment with the date of opening/preparation being counted as day 1 held at 41F or less; not counting time food is frozen). CDI - PIC voluntarily discarded out-of-date mozzarella.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Observed quat sanitizer 500PPM at 3 comp dispenser- solution diluted. Quat sanitizer shall register 200-400PPM. Dilute solution to the proper range.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Observed recently prepared chicken salad cooling inside tightly covered clam shell containers above 41F. Priority Foundation; Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed
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.
5-501.111; Core; Dumpster lids on the top of the receptacle are damaged hanging inside. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Call service provider.
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.
3-501.16(A)(1) ; Priority; Observed carrots; cheese pizza; pepperoni pizza; and broccoli holding below 135F on the buffet line. Heating element for pizza is a heat lamp that is several inches away from the product. TCS foods shall be held at 135F or greater. Items discarded or reheated.
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.
5-501.114; Core; Observed drain plug missing on trash receptacle. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Contact service provider to request a drainplug.
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; Observed a buildup of dust inside ceiling vents at back door entrance. Physical facilities shall be cleaned as often as necessary to keep them 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed recently prepared salads and chicken salads cooling inside tightly covered containers while cooling. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. EHS removed covers.
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.
4-501.11; Core;Observed black debris inside spray nozzle at 4 comp sink- item is no longer cleanable. Observed chipping plastic on a spatula. Equipment shall be maintained in a state of repair and condition that meets the requirements. Spatula discarded. Manager placed work order for spray nozzle replacement.
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.