3-501.16(A)(2); Priority; Maintain TCS foods in cold holding at 41F or less. In the refrigerated drawers of the salad prep cooler; observed TCS foods holding between 47F-50F (see temperature chart). CDI- Foods were voluntarily discarded and PIC agreed to not store TCS foods in refrigerated drawers until unit is holding proper temperature. EHS will return to verify compliance. TCS foods in top portion of both pizza prep coolers found holding between (54F-59F). Employee determined that the top portion was not turned on this morning when it was filled with product. CDI- All TCS foods in top portion of both prep coolers were voluntarily discarded. Bottom reach-ins of both prep units were holding below 41F. Until top portions (cold wells) of prep units reach temperature; facility is approved to use ice baths for TCS foods. EHS will return to verify top portions of both prep coolers are capable of holding food below 41F.
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 food containers on clean dish rack were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying and shall be stored where they are not exposed to splash; dust; or other contamination. Ensure these containers are completely 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.
4-501.11; Core; Floor plate in walk-in freezer is not secure and poses a trip hazard. Equipment shall be maintained in a state of good repair and condition and equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted. Repair floor plate in this unit. *Points not assessed due to improvement from last routine inspection.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee personal items (jackets) found stored on dry storage shelving. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings. CDI- Jackets were relocated to office.
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.
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 is not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
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.
4-501.114; Priority; Sanitizer in the 3-compartment sink is dispensing at 50ppm active quat. when tested- observed several air bubbles in concentrate line. A chemical sanitizer used in a sanitizing solution for manual operation shall have a concentration between 200-400ppm active quat. CDI- In the meantime; the quat sanitizer will be hand-mixed in the 3-compartment sink. Solution was made during visit and test strips were used to verify concentration. Call technician to service the sanitizer dispenser at the 3-compartment sink so that it functions as intended.
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.
3-501.14; Priority; Large bucket of pizza sauce (48F-49F) that was prepped the previous day did not reach 41F or below within 4 hours from being prepped at ambient temperature. TCS food shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature; such as canned foods. See Item #33 for more information regarding cooling methods. CDI- Pizza sauce was 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.
3-501.16(A)(2); Priority; Maintain TCS foods in cold holding at 41F or less. In the refrigerated drawers of the salad prep cooler; observed all TCS foods holding between 47F-48F. Ambient air temperature of refrigerated drawers measured 49F-50F. CDI- Foods were voluntarily discarded and PIC agreed to not store TCS foods in refrigerated drawers until unit is holding proper temperature. Chicken; ham; sausage; beef in top portion of pizza prep cooler holding between 47F-48F. Ambient air of the top portion of the pizza prep cooler was exactly at 41F. It was determined that the top portion of this prep cooler is turned on at the start of the day and restocked before unit reaches proper temperature. CDI- TCS foods higher than 41F were switched out with product that was holding correct temperature in the tall reach-in cooler. TCS foods found stacked too high above the fill line in the gluten prep cooler with top portions above 41F. CDI- Top portions were removed and placed in refrigeration to rapidly cool.
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; Prepared pizza sauce found cooling in large; deep; covered bucket in the walk-in cooler. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. CDI- Cooling methods reviewed with PIC and pizza sauce was 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.
4-903.11(A); (B) and (D); Core; Several food containers on clean dish rack were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying and shall be stored where they are not exposed to splash; dust; or other contamination. Ensure these containers are completely 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.
4-501.11; Core; A few gaskets on prep coolers are torn. Floor plate in walk-in freezer is not secure. Evaporator unit is beginning to leak at the coil in the walk-in freezer. Stop switch at the 3-compartment sink swing spout does not completely turn off water; which is also connected to the sanitizer dispenser. Equipment shall be maintained in a state of good repair and condition and equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted. Repair or replace items mentioned.
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
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation but PIC was unable to locate an irreversible registering temperature indicator. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- Once obtained; send a photo of device to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo. 4-302.14; Priority Foundation; PIC unable to locate test kit for the quat sanitizer that is used at the 3-compartment sink for warewashing. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained; send a photo of test strips to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo.
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.
6-501.11; Core; There is a hole in FRP wall directly above prep sink. Physical facilities shall be maintained in good repair. Repair this hole.
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.
5-202.12; Core; The handwashing sink by the Merry Chef does not temp above 82F. Handwashing sinks shall provide tempered water at 100F and above. Adjust thermostat at this 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; A spray bottle of sanitizer in the to-go ordering area was not labeled. Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with the name of the material. CDI - Spray bottle was 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.11; Core; A few gnats were on the wall in between shelving above the salad cooler; PIC states floor drains were cleaned last night. The premises shall be maintained free of insects; rodents; and other pests. CDI - The wall was cleaned.
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.
3-304.12 (A); Core; The handle of the pizza sauce spreader was stored in the pizza sauce. Utensils being stored in food; must be stored with handles above the food and top of the food container. CDI- The spreader was removed.
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.
6-501.12; A few of the ceiling vents and surrounding tiles have a build up of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings on a frequent basis.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee's drink was stored next to containers of banana peppers and pepperoncini. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Cup was moved.
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.
2-401.11; Core; An employee drink was stored on the shelf above clean dishes and salad cooler. Employees may drink from closed beverage containers if handled to prevent contamination of the employee's hands; exposed food; clean equipment and others. CDI- Drink was voluntarily discarded.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Two spray cans of stainless steel polish were stored next to the cutting boards on the shelf below the veggie prep sink. Poisonous/toxic materials shall be stored in a manner in which they cannot contaminate food; equipment; utensils; linens or single service/use articles. CDI- The spray cans of polish were moved to the chemical storage 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottles of cleaners were stored above the rinse basin of the 3 compartment sink. Poisonous/toxic materials shall be stored in a manner in which htey cannot contaminate food; equipment; utensils; linens or single service/use articles. CDI - The spray bottles were moved to the hanging section over the drainboard side of the wash section of the 3 compartment sink.
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.
6-501.12; Core; The floor drain under the 3 compartment sink needs cleaning due to black/brown residue. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drinks were stored on a shelf above containers of ketchup and mustard and by the tea urns in the wait staff section. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Items were moved to bottom shelves.
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.
2-401.11; Core; Employee cup of soda without a lid was stored on a bottom shelf at the prep table near the salad cooler. Employees may drink from closed beverage containers if handled to prevent contamination of the employee's hands; exposed food; clean equipment and other supplies. CDI - Drink was voluntarily discarded.
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.
5-202.12; Core; The handwashing sink on the right side of the vanity in the men's bathroom does not temp above 85F. Handwashing sinks shall provide tempered water at 100F and above. Plumber was called to schedule service for both sinks. ; 5-205.11; Priority Foundation; The automatic handwashing sink by the ice machine does not work unless the red button on the panel next to it is pushed. Handwashing sinks shall be maintained so that they are accessible at all times for employee use. A verification visit will be made no later than Friday; October 20; 2023 to ensure this handwashing sink has been repaired.
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.
4-501.114; Priority; The chlorine concentration of the sanitizing solution at the dish machine tests between 10 to 25ppm. Chlorine based sanitizer shall maintain a chlorine concentration between 50 to 200 pmm. *Sanitizing will take place at the compartment sink until the Eco-Lab service person arrives. A verification visit will be made on tomorrow; October 13; 2023 to ensure chlorine concentration is between 50-200ppm.
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; Bleu cheese crumbles and bruschetta temped at 57 and 52F respectively; butter; ch.romaine; sl.tomatoes temped at 44F- the ambient air of the cooler was 48F. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods 44F and below were moved to the walk-in cooler; other foods were voluntarily discarded. A service call was placed and PIC was given instructions on how to adjust the thermostat; within 30 minutes the ambient air dropped to 39F.
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; Almost empty cans of stainless steel cleaner were stored on top of the ice machine and spray bottles of Goof Off and degreaser were stored over the rinse section of the 3 compartment sink that was not in use. Poisonous or toxic materials shall be stored in a manner in which they cannot contaminate food; equipment; utensils; linens or single service/use articles. CDI - Stainless steel cleaners were discarded; Goof Off and degreaser were moved to the chemical storage 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.
4-903.11(A); (B) and (D); Core; A small stack of plates were stored on the top shelf above the salad cooler with their food contact surfaces exposed. Utensils shall be stored covered or inverted. CDI - Stack of plates relocated to clean dish area - improvement noted.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee water bottle as well as open bag of potato chips was stored with the spices; an employee's clean shaker cup was stored on the top shelf of the clean dish rack above clean dishes; and jacket stored above and an employee's jacket was hanging off of the canned goods rack. CDI - All items were relocated to bottom shelves.
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.