4-501.11; Core; Ice buildup present surrounding the walk-in freezer door and on the evaporator. Equipment shall be maintained in a state of repair. Remove ice and if buildup of ice persists; contact a technician for evaluation of the walk-in freezer.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The bakery walk-in cooler gaskets and interior parts of the bakery walk-in cooler door soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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.
4-501.11; Core; The rail for sandwich cooler 2 is unable to hold foods at 41 F or below. It is inoperable. No foods stored inside of rail at time of inspection. Facility placed a work order prior to inspection and is awaiting part(s). Equipment shall be maintained in a state of repair. Continue to work with technician(s) regarding repair of the rail for sandwich cooler 2.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The interiors and exteriors of cooler drawers soiled with food and debris. The bakery walk-in cooler fan guards soiled with dust and debris. Lower shelving on the main prep line (to the right of the soup area) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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.
6-301.14; Core; The handwashing sink next to the bakery prep table is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Obtain handwashing sign.
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.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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.
4-501.12; Core; Wooden cutting boards are scored and are worn on the edges. The white cutting board is heavily scored and soiled. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Replace/resurface in-use cutting surfaces.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk-in cooler shelving soiled with debris. Insides of cooler drawers (in between the drawers) soiled with food and debris. Both walk-in cooler fan guards soiled with dust and debris. Black fans on the prep line soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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.
6-501.12; Core; Walk-in freezer floor soiled with debris. Physical facilities shall be cleaned as often as 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.
6-301.14; Core; The handwashing sink next to the bakery prep table is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage for establishment.
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.
3-501.16(A)(2); Priority; Several TCS foods in the top sections of the prep coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Foods were prepared less than an hour ago; lids were closed on prep units to allow foods to cool. REHS strongly advised PIC to add bags of ice to assist with cooling. Repeat.
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.
3-501.17; Priority foundation; Observed containers of prepared hummus with a date marking range of 2/23 to 3/01; and caramelized onions with a date marking range of 2/23 to 3/05; both of these ranges are over 7 days. Refrigerated; ready-to-eat; TCS food prepared and held at the food establishment; or opened from a container/package from a food processing plant; shall be clearly marked to indicate the date/day the food by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. CDI - Due to the foods not being over 7 days old; the discard dates were corrected and REHS provided education on date marking guidelines in the NC Food Code.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Observed recently-prepared foods cooling in containers that were tightly wrapped in plastic and recently prepared foods had been placed in the top section of the prep cooler without being allowed to cool to 41F or less; possibly contributing to out-of-temperature foods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; 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; Other effective methods. CDI - Plastic lifted to allow for better cooling; see #22 for other correction. Do not place recently prepared foods directly into prep cooler top without allowing for cooling.
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.
5-202.12; Core; One of the handwashing sinks in the women's restroom could not reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this sink to provide warmer water of at least 100F before the next 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.
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; Most of the cartons of milk and yogurt stored in the low cooler at the coffee station were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC moved TCS foods into the walk-in cooler and placed work order to have this cooler adjusted. Problem may be due to this cooler being over-filled and not allowing for proper air circulation.
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.
5-202.12; Core; One handwashing sink in the women's restroom was providing water at a maximum of 73F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this sink to provide warmer water.
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.
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; A couple containers of milk and a container of yogurt in the front section of the reach-in barista cooler were holding at 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC moved containers to the walk-in cooler; do not over-fill reach-in cooler. No points taken due to massive improvements to cold-holding.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Time label for pitchers of milks and half-and-half under time control were marked for 6 hours instead of 4 as indicated in TPHC procedures. If time without temperature control is used as the public health control for a maximum of 4 hours: The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. CDI - Corrected time label was added to pitcher log. Due to auto-printed time label; ensure that staff are adding correct times to tracking log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; A large amount of metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. CDI - Containers were separated for air drying and draining.
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.