3-501.14(A); Priority; Wontons cooked at 11 am were 77F at 2:20pm. Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI-Wontons were voluntarily discarded. Cooling log was provided via email to PIC.
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 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation; Wontons to be cooled were stored in a large; deep container; and wrapped tightly in plastic. Use these methods when cooling food: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment; containers in which food is being cooled shall be: 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 where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI-Wontons were voluntarily discarded. Educational materials on cooling foods quickly was provided to PIC via email.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Several wet wiping cloths were left on preparation surfaces after use. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to the sanitizer bucket. Chlorine sanitizer measured 50ppm.
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 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority foundation); Meat breader/tumbler and cutting board stored as clean both had old food residues on them. Food contact surfaces of equipment must be clean to sight and touch. CDI-Items were cleaned and sanitized.
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.
3-304.14(B); Core; Several wet wiping cloths were left on preparation surfaces after use. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to the sanitizer bucket.
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; The floor in hard to reach areas such as corners and under equipment was lightly soiled. The mop sink had debris in it. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean these areas.
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) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Beef and chicken stored above the fill line in the prep cooler were holding 44-55F. TCS foods must be stored at 41F or below. CDI-Meat was divided into smaller portions; and the top portions were moved to the walk in cooler to 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.
notedCode 3-501.13 Thawing (Priority foundation)Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Priority foundation); Foods are thawed under running water that is 80 F. Foods to be thawed must be under running water that is 70F or below; or overnight in a cooler; or using a thaw setting on a microwave; if food is to be immediately cooked. CDI-Discussed cooling methods with PIC; and explained that using the prep sink for thawing is only allowed if water is 70F or lower. Shrimp was moved to walk in cooler to finish thawing.
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.
3-304.14(B); Core; Wet wiping cloths were stored on the prep counters and grill line. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to sanitizer buckets with 50ppm chlorine 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.
majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Pork cooked and frozen yesterday; and thawed for service today; did not have a date mark. TCS foods prepared and frozen must be labeled with the preparation and thaw dates. Preparation day counts as day 1; and thaw date counts as day 2 in the total 7 day hold time. A container of cooked chicken and tofu stored in the glass reach in cooler were marked as prepared 5/18/25; but per manager; they were both prepared yesterday the 28th of May; and the containers were mismarked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Ensure the correct date is listed on the containers of food. CDI-Corrected labels were applied. Review date marking requirements with employees to avoid mistakes.
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.
notedCode 3-304.14(B) (Core)Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) (Core); Wet wiping cloths were stored on the prep counters in between uses with no sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Wet wiping cloths were moved to the sanitizer bucket.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (Core); One handle on one rice cooker is missing. Equipment must be maintained in good repair. Repair or replace missing handle.
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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sinks have an unclean residual coating surfaces. Stored plastic containers are not clean (including build up inside handles). Use detergent to clean the sinks after each use. After cleaning and rinsing apply sanitizer. Sinks were cleaned during today's inspection. . If plastic containers can no longer be effectively cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sinks have an unclean residual coating surfaces. Stored plastic containers are not clean (including build up inside handles). Use detergent to clean the sinks after each use. After cleaning and rinsing apply sanitizer. Sinks were cleaned during today's inspection. . If plastic containers can no longer be effectively cleaned; discard them. Plastic containers were moved to the ware washing sink 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Utensils for rice are stored in a pan of water. Store rice utensils in a clean & dry container; or in water that is maintained at 135F and hotter. Water was emptied.
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.
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) Raw Shrimp 44.6F in the bottom of the make line refrigerator. Chicken bits 50 degrees F with a vacant space to the right. Corn 45F. Use your thermometer to monitor food temperature. Empty space with filled with a deep metal pan. Maintain food at 41F and colder. Food may be rearranged if temperature fluctuates based on location. Refrigerator is being adjusted to a colder setting.
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
7-102.11 Common Name - Working Containers (Pf) Spray Bottles of chemical such as degreaser are not labeled. Label spray bottles with the common name of the contents. directed labeling today
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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Power Strip and electrical cords are not clean. . . Sinks need cleaning with soap / detergentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Power Strip and electrical cords are not clean. . . Sinks need cleaning with soap / detergent; not just bleach water. Soap was applied to the sink during 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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires employees use a thermometer to check the temperature of chicken as it cools. PIC Duties requires food contact surfaces are effectively cleaned and sanitized by removing soil build up and applying approved sanitizer.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks; Tables and splash guard are not clean. Use detergent and scrub pad to effectively clean food preparation surfaces after each use. Remove films coating surfaces. After cleaning and rinsing; apply sanitizer and allow to air dry.
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; Cooked chicken is stored six inches deep in plastic bus tubs near the back door to cool. Rapid Cooling is needed. Cool food from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Use your thermometer to check food temperature. Today; cooked chicken was transferred to metal sheet pans or quantity was reduced in plastic bus tubs and food was moved to 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizer is being mixed with unapproved bleach. Approved bleach should have instructions for use as a sanitizer or on food contact surfaces. There should be an EPA registration number on the bleach. There should be no additives that require rinsing from food contact surfaces.
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; Priority Foundation; Cooling Method for fried chicken is not adequate. Plastic Bus Tubs are filled with cooked chicken and left near the back door to cool. Chicken is six inches deep. Shallow layers and air flow is needed for effective cooling. I provided cooling logs today to practice and establish cooling procedure that meets time requirements. Today we spread some chicken out onto metal sheet pans inside the walk in cooler and that chicken cooled quickly to 43 degrees F. Other chicken was left inside the plastic bus tubs and moved to the top shelves of the walk in cooler. Chicken in plastic bus tubs was moved to the walk in cooler and cooled to 70F (half full) and 75F from 90 degrees F in 50 minutes. Cooling shall be monitored; by use of a thermometer in the food. Cooked chicken was labeled with masking tape today to record the temperature. . . Plastic Bus tub of chicken stored on the solid bottom shelf of the glass front refrigerator cooled only 5 degrees F in 55 minutes. Rapid cooling methods such as metal hotel pan; storage on open shelving that allows air flow (not bottom shelf). Consider also that chicken served within 4 hours may be held according to the rule Time as a Public Health Control; but must be discarded if any remains at 4 hours. Time would start at cooking completion.
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; Glass Front refrigerator in the kitchen is likely not intended for prepared food. Food temperature appears to be less than 41 degrees. Handle is missing; broken. Maintain equipment in good repair.; 4-501.12; Core; White Cutting board is rough; textured. Red cutting board has nicks taken from the surface. Cutting boards shall be smooth and cleanable. Replacement of cutting boards may be needed.
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; Knife magnet is heavily soiled. Shelves under equipment are not clean. Maintain equipment clean and free of build up.
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.
5-501.16; Core; Trash Can is not available at the handwashing sink. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. There is a box of oil on the left and dirty fire extinguisher on the right. Provide a trash can for disposal of paper towels (and monitor to see that employees are washing hands and turning the water off with a paper towel.)
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting is low above food preparation sinks. Increase lighting to at least 50 foot candles in all food preparation areas and where knives are handled. Consider the Duke Energy program that converts lighting to LED
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Large; deep container of fried chicken wings were cooling on prep surface without at 87F. Food shall be cooled shall be placed on shallow pans and placed in rapid cooling equipment. CDI: Chicken was placed onto sheet pans and placed into walk in cooler to rapidly cool to 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.
4-501.11; Core; Ice forming around condenser and door in walk in freezer. Strip along door in walk in freezer is bent and preventing it from fully closing. Equipment shall be maintained in a state of good repair. Repair walk in freezer. Half points deducted due to correspondence with service representative.
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; Floor tiles around grease interceptor and backdoor were broken and cracked. Physical facilities shall be maintained in a state of good repair. Facility used concrete to fill gaps after previous inspection. Concrete is not smooth and easily cleanable. Repair flooring. Half points deducted due to attempted 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.