4-601.11 (A); Priority Foundation; Various plates and bowls stored as clean on the cook line (in refrigeration and on the serving table across from the fryers) soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine shoot soiled with black accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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) and (B); Priority; Two containers of shredded cheese and one container of whipped butter holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Do not over fill food in containers to ensure proper temperatures are maintained. CDI - Foods moved to chill rapidly in the walk-in cooler.
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; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. This list includes; but is not limited to: insides of all cook line coolers (shelving; floors; gaskets; and hinges); microwave interiors; hot holding cabinet interiors and exteriors; computer monitors and cords; exterior surfaces of all cooking equipment on the main line; and walk-in cooler fan guards. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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; Recently prepared house-made ranch dressing cooling in prep coolers (tall reach-in and expo lowboy). Dressing stored in tightly sealed containers. When cooling cover loosely/catty-corner lids to facilitate heat transfer and use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are designed to keep foods cold; not to cool them. CDI - Ranch dressing moved to the walk-in cooler to chill rapidly.
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.
4-101.19; Core; Plastic packaging intact on both sides of the tall reach-in cooler in the back area near the office. Remove packaging for cleanability. 4-501.11; Core; Ice buildup present on the walk-in freezer ceiling and door. PIC is actively working towards repair of the walk-in freezer and is awaiting a second opinion on parts needing repair/replacement. Equipment shall be maintained in good repair.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. This list includes; but is not limited to: insides of all cook line coolers (shelving; floors; gaskets; and hinges); microwave interiors; hot holding cabinet interiors and exteriors; computer monitors and cords; exterior surfaces of all cooking equipment on the main line; fryer interiors; walk-in cooler fan guards; and the grill grates. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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.
6-501.12; Core; Flooring throughout the kitchen is soiled with food and debris; particularly underneath cooking equipment and in the walk-in freezer. Grease and debris buildup present on the stainless steel wall behind the grill and flat top. 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.
2-301.14; Priority; A gloved employee observed handling raw steak; subsequently changed their gloves and began completing other food preparation tasks. No handwashing observed. Additionally; another gloved employee observed handling raw ground hamburger and subsequently touched cooler handles; RTE cheese; RTE fries; clean tongs; and other kitchen surfaces with the soiled gloves intact. No glove change OR handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. Per corporate handwashing policy: the hands shall be washed 'after working with raw foods' AND 'when changing gloves'. CDI - EHS instructed both employees to remove the soiled gloves and wash their hands. Fries voluntarily disposed of. EHS spoke with PIC and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures.
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; Multiple plates; lids; and containers 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. 4-602.11; Core; Minor accumulation present on the ice machine shoot. The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods holding 42-45 F moved to cool in the walk-in cooler. Foods above 45 F voluntarily discarded.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A rack of cleaned potatoes stored directly next to a handwashing sink. Food shall be protected from contamination by storing the food where it's not readily exposed to splash; dust; or other contamination. Either re-locate the rack or use a clear; plastic sheet to protect the potatoes. Rack of potatoes moved.
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.
3-304.14; Core; A couple sanitizer buckets registered less than 200 ppm of Quat when tested. Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. 200-400 ppm is required; unless otherwise specified by manufacturer instructions. Buckets dumped and re-filled. 200-400 ppm obtained.
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.
4-903.11(A); (B) and (D); Core; Crumbs; food; and debris present in large containers holding clean utensils. Light blue racks where clean dishes are stored are soiled with food and debris. The interior of the refrigerator where clean plates are stored is soiled with food and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; a stack of cleaned and sanitized plates stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.
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.
4-101.19; Core; Plastic packaging intact on the side of the flat top on the cook line. Remove packaging for cleanability.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. This list includes; but is not limited to: insides of all cook line coolers (shelving; floors; gaskets; and hinges); microwave interiors; hot holding cabinet interiors and exteriors; computer monitors and cords; exterior surfaces of all cooking equipment on the main line; fryer interiors; walk-in cooler fan guards; and the grill grates. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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.
6-501.12; Core; Flooring throughout the kitchen is soiled with food and debris; particularly underneath cooking equipment and in the walk-in freezer. Grease and debris buildup present on the stainless steel wall behind the grill and flat top. 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.
3-304.15 (A); (P); Observed a food employee wiping dirty single-use gloves with a wiping cloth instead of discarding. If used; single-use gloves shall be used for only one task such as working with ready-to-eat or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Behavior was corrected by PIC and food employee discarded gloves and washed hands before donning new gloves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-403.11 (D); (P); The corn on the cob was not reheating at an adequate rate and would not reach 165F within 2 hours. Reheating for hot holding as specified in the NC Food Code shall be done rapidly and the time the food is between 41F and the temperatures specified in the NC Food Code may not exceed 2 hours. CDI - PIC voluntarily discarded corn.
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 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); (P); A few TCS foods in the expo station and at the toppings cooler were holding above 41F. TCS(time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods were moved into walk-in cooler for cooling. Improvement from previous inspection; only half points taken.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11(A); (c); The racks of potatoes were stored beside a handwashing sink; the splash guard was not high enough to completely protect the potatoes from soap or splash from the handwashing sink. Food shall be protected from contamination by storing the food: Where it is not exposed to splash; dust; or other contamination. Do not store the potatoes next to this handwashing sink; or place some protection between handwashing sink and potatoes to protect them from splash.
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.
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); (c); Observed debris buildup on exteriors and interior of salamander oven; some residue on a couple walk-in cooler shelves; grease buildup on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently.
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.
6-501.12 (A); (c); Observed grease and debris buildup on the stainless steel wall behind the grill and flat top. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean stainless steel wall.
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; Several food containers had food debris and sticker residue on their surfaces and a produce slicer had dried-on food debris on the slicing surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dirty containers and slicer removed and placed at dishwasher 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.
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; A container of TCS dressing and shredded cheddar at the expo cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. Continued improvement from previous inspection; full points not taken.
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.
4-903.11(A); (B) and (D); Core; Several metal and plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers for air drying and draining.
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; Observed debris buildup on exteriors and interior of salamander oven as well as residue buildup on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently.
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.
5-501.115; Core; Observed metal shelves; wooden palette; and a broken piece of furniture stored beside a dumpster in the enclosed garbage area. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove these items from storage area before next inspection.
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.