notedCode 4-602.11 (A) (5) Cutting Boards on the Sandwich Refrigerator have a strong odor. Remove the cutting boards for cleaning and sanitizing at least every 4 hours. Clean and sanitize the surfaces the cutting boards are stored on. Allow surfaces to air-dry overnight. . . Food Preparation Sink has an unclean film inside sink basin. Use detergent to clean all food contact surfacesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (5) Cutting Boards on the Sandwich Refrigerator have a strong odor. Remove the cutting boards for cleaning and sanitizing at least every 4 hours. Clean and sanitize the surfaces the cutting boards are stored on. Allow surfaces to air-dry overnight. . . Food Preparation Sink has an unclean film inside sink basin. Use detergent to clean all food contact surfaces; rinse; then apply sanitizer. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. P. Cleaning was started during today's 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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Refrigerator handles on the sandwich refrigerator are heavily soiled. Remove build-up from handles and assure they are being effectively cleaned. . . DoorwayCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Refrigerator handles on the sandwich refrigerator are heavily soiled. Remove build-up from handles and assure they are being effectively cleaned. . . Doorway; overhead; caulking components inside the walk-in cooler that leads to the smaller walk-in cooler is not clean. Resealing may be needed. Provide clean and cleanable surfaces inside the walk-in cooler. . . Corner make-line refrigerator is not clean on shelves and storage spaces with bags; plates; bread; etc. Clean the area above the refrigerator that is in the corner; behind the door.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Refrigerator lids above the smoked Chicken have unclean build-up. Other make line refrigerators have unclean areas on surfaces above stored uncovered pans of food. Remove upper portions of flip top coolers as needed to effectively clean them. Use brushes to remove build-up from crevices. Remove lids to clean the green build-up offContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Refrigerator lids above the smoked Chicken have unclean build-up. Other make line refrigerators have unclean areas on surfaces above stored uncovered pans of food. Remove upper portions of flip top coolers as needed to effectively clean them. Use brushes to remove build-up from crevices. Remove lids to clean the green build-up off; etc. Maintain the refrigerators clean.
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.
notedCode 4-204.120 Drainboard to the left of the dish machine pools water. Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Adjustment is needed. . . 4-501.12 Cutting Surfaces (C) Cutting Boards on the refrigerator has darkCleaning and sanitizing
4-204.120 Drainboard to the left of the dish machine pools water. Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Adjustment is needed. . . 4-501.12 Cutting Surfaces (C) Cutting Boards on the refrigerator has dark; unclean leading edges. Restore to cleanable condition. . Cutting Board hanging in the back has a lot of green remaining on it. Effective cleaning of the cutting board includes removal of the green residual. . . Cutting board that is rough; fuzzy needs to be restored to a hard cleanable surface. Maintain cutting boards in clean and cleanable condition. 4-501.11 Interior plastic portions of the ice machine; including right side and deflector panel; have black microbial growth. Maintain equipment in good repair. Microbial growth shall not be allowed to accumulate on scratched; damaged areas of the ice machine.
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 (C) Several areas of the walls need cleaning. Wood Door; hinges; brass bag holders; tile wall with handwashing sink; etc are not clean. Thorough cleaning of walls; door; physical facilities is needed. Replace missing wall tiles.
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.
5-205.11 (A); Priority Foundation; Back handsink between the ice machine and food prep sink; has the egg steamer cart stored in front of it and later the cart with avocados in front. This was observed on the last inspection also. Keep handwashing sink accessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Carts were moved during inspection.
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.
4-602.11; Core; Ice Machine has black microbial growth and moldy odor inside; visible when front panel is removed. Regular cleaning of the ice machine is needed to prevent accumulation of black material on interior surfaces. . . Food Preparation Sink is not clean. Use soap/detergent to clean the sink after each use. After cleaning and rinsing the sink; apply sanitizer and allow it to air-dry. . . Spiral Slicer-mount screwed onto the table is not clean with deteriorating base. Mount should be removed for cleaning and replacement of the gasket-type base. . . Consider moving the glove-holding clip unit higher on the wall above the prep sink if it is a cleaning obstacle. . Cleaning was started during today's 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.
notedCode 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 (C) Fronts of refrigerators are not clean with unclean build up that is visible when drawers are open. Walk in cooler door handle is not clean. Remove laser film from make line refrigerator and hood to provide cleanable finish. Maintain equipment 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.
5-205.11 (A); Priority Foundation; Back handsink near ice machine and prep sink; behind three compartment sink blocked by two rolling carts. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Carts moved during inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food Storage - Preventing Contamination from the Premises; Bread bowls stored on bottom shelf of prep area in large container without lid or other form of protection from contamination. Food shall be protected from contamination by storing in a clean; dry location where it is not exposed to splash; dust; or other contamination. Keep bread in container with lid or other covering in this area.
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.
6-501.11; Core; Wall tiles are missing. Wall in back of facility on bottom near floor is missing. Replace tiles; and drywall to provide a continuous wall. Physical facilities shall be in good repair. Repair 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.
notedCode 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smokingFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking; Core; Bottle of aspirin medicine in drawer with other food utensils at prep table. Employee items shall be located in a designated area to protect food and utensils from contamination. Medicine removed from drawer by manager during 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.
4-602.11; Priority; Stored Blender with flexible lid on upper shelf is moist with black growth inside. Blenders and lids used continuously shall be effectively cleaned and sanitized at least every 4 hours. After cleaning and sanitizing; store utensils; lids; etc so that they air dry. Microbial growth should not occur. Blenders and flexible lids were cleaned in the dishmachine but particles remain on lids. Continued cleaning is needed and replacement of any blender components that cannot be effectively cleaned and sanitized. . . Salad Refrigerator with two drawers is not clean on the surface above the lower drawer that leafy greens rub on as the drawer is opened and closed. Maintain interior of the refrigerator clean and free of buildup. Surfaces that the salad touch shall be cleaned and sanitized. Follow fill line on salad pan to avoid overfilling pans. Discussed cleaning requirement for the refrigerator.
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.
4-501.12; Core; Smaller cutting boards are rough; deteriorating. Replace or resurface to provide a smooth cleanable surface.
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; Speed Rack inside the walk in cooler is heavily soiled. Some upper areas on the make line refrigerator have black build up along crevices and where upper component is attached. Maintain equipment 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.
6-501.11; Core; Wall tiles are missing. Replace tiles to provide a continuous 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Several lights are out. Restore lighting to provide 50 foot candles across all surfaces where food is prepared or knives are handled. Consider the Duke Energy program to converts lights 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.
5-205.11; Priority Foundation; Towel Bucket is stored inside a handwashing sink. The handwashing sink in the front area has food scraps that are clogging the drain. Keep handwashing sinks free of storage and only used for handwashing. Bucket was removed from the 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.
4-602.11; Core; Ice Machine has black microbial growth and moldy odor inside; visible when front panel is removed. Regular cleaning of the ice machine is needed to prevent accumulation of black material on interior surfaces. Second ice machine is in the dining room above the soda dispenser so manager agrees to fill the barista ice chest and turn off the ice machine for thorough 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Portioned Dark Meat Chicken 56F in the top of the make-line Refrigerator. Chicken is in Wednesday bags which indicates it was portioned today. Chicken should have been cooled to 41F in the walk-in cooler before storing in the top of the prep refrigerator. The alternative is to label the dark meat chicken for a maximum of four hours and discard any chicken that remains past 4 hours. Discussed with manager that added labeling upon request.
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.
4-502.11(A) and (C); Core; Salad Scoop has several cracks and is broken. Replace the salad scoop.
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
4-204.115; Priority Foundation; Dish Machine wash temperature gauge is not functioning; wash temperature is not displayed. Replacement of the rinse gauge is needed. discussed today
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 box on the wall above the soup thermalizer is not clean; remove knife box for cleaning. Dish Machine needs 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.
6-501.12; Core; Walls need cleaning. Replace missing tiles throughout.
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.