majorCode Observation: The hand sink at the front service area/drive through service is not in working condition. Employees do not have convenient accessibility to wash hands. Staff manager is utilizing 30 minute hand wash reminders for staffingHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink at the front service area/drive through service is not in working condition. Employees do not have convenient accessibility to wash hands. Staff manager is utilizing 30 minute hand wash reminders for staffing; ensuring that staff are using glove properly during food production tasks. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Verification for corrective action of hand sink by 4/24/2025.
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 Observation: The temperature controlled whip cream in a can was observed at 48F. Although the can is being stored in the top section of the prep refrigeratorFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The temperature controlled whip cream in a can was observed at 48F. Although the can is being stored in the top section of the prep refrigerator; the whip cream is unable to maintain temperature of 41F or below during storage/use in this equipment. CDI: Operator discarded can during inspection and placed new can of temperature controlled whip cream into a differing prep refrigerator for storage/use. Discussed using ice in food containers during increased use time when whip cream cannot be stored under temperature in the prep refrigerator. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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 Observation: Room temperature prepared foods (cut leafy greens) were observed at (48F- 50F) in the prep refrigerator. Production time on the product was 7:41am and air temperature in the prep refrigerator was observed at 37F. Sauce observed in prep refrigerator was measured at 38F. The cut leafy greens are stored in plastic containers with tight fitting lids disallowing the room temperature prepared product to cool down to 41F within 4 hours. CDI: The lids on the containers were removed so that proper cooling could occur for these products. Temp check at 1130AM reflected product tempearture at 41F. Time control for cut leafy greens does not begin until removed from the prep refrigerator and placed on the service line for use. Ensure that cut leafy greens and sliced tomatoesFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Room temperature prepared foods (cut leafy greens) were observed at (48F- 50F) in the prep refrigerator. Production time on the product was 7:41am and air temperature in the prep refrigerator was observed at 37F. Sauce observed in prep refrigerator was measured at 38F. The cut leafy greens are stored in plastic containers with tight fitting lids disallowing the room temperature prepared product to cool down to 41F within 4 hours. CDI: The lids on the containers were removed so that proper cooling could occur for these products. Temp check at 1130AM reflected product tempearture at 41F. Time control for cut leafy greens does not begin until removed from the prep refrigerator and placed on the service line for use. Ensure that cut leafy greens and sliced tomatoes; once prepped into prep containers are cooled by keeping lid removed; may place into walk in refrigerator to increase rapid cooling to 41F. 3-501.15 Cooling Methods (Pf) Quickly cool foods within required time fram. Room temperature prepared TCS (temperature control safety) food products must reach 41F within 4 hours after production. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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 Observation: The fly light is installed over the single service storage area where contamination can occur front produciton area. Move fly light away and/or over single servicePests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The fly light is installed over the single service storage area where contamination can occur front produciton area. Move fly light away and/or over single service; equipment; production and food. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate mechanical insect control devices.
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.
notedCode Observation: Two staff members performing food production: cooking/packaging friesEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Two staff members performing food production: cooking/packaging fries; production tasks were not wearing hair restraints. 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC corrected during inspection by ensuring staff were given hair net or ball cap.
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.
Observation: The door slide lock on the walk in freezer is in poor repair. The warewash machine is not operating. Repair or repalce euqipment and/or remove if not continued use for facility. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must be maintained clean and 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 Observation: The rear utility sink area in the kitchen is being used to dry mopsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The rear utility sink area in the kitchen is being used to dry mops; however there is not a device to hang the mop by handle to ensure the mophead dries between use. 6-501.16 Drying Mops (C) Store mops for air drying after use.
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.
2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC corrected during inspection by ensuring staff were given hair net or ball cap.
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.
Observation: The compressor line on the walk in freezer is leaking. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: The warewash machine is not operating according to the manufacturer requirements on specification label. The chlorine minimal requirement is 25ppm to reach proper sanitization which is what was observed during testingCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The warewash machine is not operating according to the manufacturer requirements on specification label. The chlorine minimal requirement is 25ppm to reach proper sanitization which is what was observed during testing; however the specification label requires the chlorine to be at a minimum of 50ppm. Have machine adjusted to operate in accordance with specification label. 4-501.15; Core; A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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.