notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese was being stored too highly above its fill line in a prep top cooler and was up to 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in deep cooler to cool down before a 4 hour period elapsed.
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 Good Repair and Proper Adjustment - Equipment (C); While low boy cooler gaskets appear to have been repaired; one reach in cooler has minor ripping on its gasket. Equipment shall be maintained in a state of good repair. Deductions reduced due to improvements made.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Reach in cooler interior has food buildup and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling near grill area has buildup and should be cleaned. Walk behind baking equipment has dust buildup as well. Physical facilities shall be cleaned at a frequency 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.
notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Cut tomatoes were found cooking with tightly fitted wrapping. Potentially hazardous food shall be cooled with loose or no covering to facilitate cool air flow transfer. CDI- Covering was partially 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.
2-303.11; Employee observed handling food while wearing a watch on wrist. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Low boy cooler gaskets are ripped/torn and need to be replaced. Equipment shall be maintained in a state of 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 6-501.110 Using Dressing Rooms and Lockers (C)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C); Employee cellphone was being stored on racks/shelving with bread. Employees shall use lockers or designated spaces to store personal items such as cellphones.
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.
4-501.114; Priority; The spray bottle used on prep surfaces had a quat solution that measured almost 0ppm. CDI: Bottle was refilled with the over 200 ppm quat solution in the sink basin...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; The sanitizer spray bottle was not labeled. CDI: Marker had worn off. Bottle was relabeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical.
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.
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; Gaskets of the lowboy and flip-top coolers have light food collecting inside...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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 - Hot water at front handsink did not exceed 80F...Hot water of at least 100F shall be provided at handsinks...increase hot water to 100F at this sink.; 6-301.11; Priority Foundation - No handsoap was available at front kitchen handsink...Handsoap shall be provided at each handsink...CDI by replacing soap at handsink.
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.
3-304.15 (A); Priority - Worker cracked raw shell eggs with gloved hands and then proceeded to handle clean spatula and pan handles with contaminated gloves...If used; single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods; used for no other purpose; and discarded when damaged or soiled...CDI by having worker discard contaminated gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 - Many raw shell eggs were at 64-66F on table top and were not actively being prepared or used...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR time as a public health control shall be used...CDI by using eggs by end of inspection. Also; TPHC form was explained and completed by PIC during inspection.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - Fried eggs can be requested raw or undercooked by customer; but consumer advisory does not have disclosure statement; which should say: MAY BE SERVED RAW OR UNDERCOOKED OR COOKED TO ORDER...Animal foods served raw or undercooked shall have an approved consumer advisory; identifying them with an asterisk (*) and foot noted to disclosure and reminder statements...Provide required disclosure statement on all menus that have animal foods served raw or undercooked...Not corrected during inspection.
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation - Observed many jars of various fruit jams (not refrigerated) on rack in kitchen and for sale in front entrance/customer area. PIC stated these jams are prepared and processed at this restaurant but no variance for specialized food processing (reduced oxygen packaging) has been obtained by the State (and no specific information was provided regarding NC Department of Agriculture's requirements)...An approved NC State variance is required for specialized processing such as heat processing of fruit jams kept at room temperature (shelf stable)...CDI by removing all jams from sale until proper approval is obtained from NCDHHS or NCDA.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-204-112; Core - No thermometer was available in bottom of one refrigerated make line unit...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior readout...Place thermometer inside this unit that is accurate to plus or minus 3 degrees F (air temperature must be 41F or less).
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.
4-903.11(A); (B) and (D); Core - Several clean food pans and other containers were stored with food contact sides up. Clean cutting board and other utensils were stored directly under sink waste water pipe...Clean equipment and utensils shall be stored where they are not exposed to splash and contamination and covered or inverted...Store pans covered or inverted; and do not store cutting board and other utensils under waste lines.
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 - Some wire racks were rusty...Food service equipment shall be maintained in good repair...Replace racks with similar approve shelving.
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 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 - Interior bottoms of fryers were soiled (grease build-up) and wire shelves were soiled. Front interior handsink basin was soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces above.
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 - Ventilation hood filters and several ceiling tiles were soiled. Bathroom ceiling vent grate was dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above OR replace ceiling tiles.; 6-501.11; Core - Faucet at front handsink had only small stream of hot and cold water coming out (but sufficient to wash hands)--water pressure was not adequate. Back area handsink had corroded faucet. Three-compartment sink drain pipe was leaking...Physical facilities shall be kept in good repair...Provide adequate hot and cold running water under pressure at handsink; replace corroded sink faucet; and repair leaking drain line.
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.