3-302.11(A)(1); Priority; Cooked ribs below raw salmon in walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Ribs moved above raw salmon. 3-302.11 (A)(2); Raw salmon below raw ground beef in walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- Salmon moved above the ground beef. 3-304.15(A); Priority; Employee did not switch gloves between cracking raw shell eggs and working with ready to eat food on line. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- EHS explained when to change gloves. The employee washed hands and changed gloves immediately.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.112; Priority Foundation; The final rinse water temperature on the high temp dish machine was observed at 112F. Several wash runs were attempted and temperature stayed at 112F without reaching a final rinse temperature of 180F to effectively achieve a final surface sanitization temperature of 160F. Verification for correction 1/15/26. In a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oC (194oF); or less than 82oC (180oF). EHS will verify dish machine is repaired by 1/15/26. 4-703.11; Priority; In the dish machine; the food contact surfaces were not being properly sanitized (hit 151F on temp plate). PIC began manually sanitizing food contact surface equipment and utensils in the 3 compartment sink after washing in dish machine; and shall continue this process until dish machine is repaired fully to provide surface temp of 160F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. EHS will verify dish machine is repaired in 72 hours by 1/8/26. 4-601.11(A); Priority foundation; Food prep sinks and inside of large pot had dead gnats in them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC had staff wash rinse and sanitize the pot and prep sinks.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several live gnats/flies are present in the dry storage area and the prep sink areas. The premises shall be kept free of insects and other pests. Implement pest control to eliminate fly issue in dry storage. Contact pest control for better methods of prevention and clean floor drains frequently. 6-501.112; Dead roach in kitchen and bathroom. Dead gnats and flies throughout kitchen. Remove dead or trapped birds; insects; rodents; and other pests.
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.
4-903.11 (A); Core; Invert both the plates on the line and the ice buckets on a clean sheet pan on top of the ice machine. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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; Repair the low boy freezer and the cold drawers under grill on cook line as soon as possible. Using ice baths to maintain food cold is not a solution for long term cold holding compliance. Walk in freezer floor is damaged and leak in walk in freezer was noted. Nothing stored in the coolers today. Maintain equipment in good repair. Repeat; No points as new equipment issue this inspection and work orders have been placed. If not repaired at the next inspection; EHS will take full points for this violation.
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.
5-205.15; Core; Replace the pre-rinse sprayer nozzle in dish pit and sprayer nozzle at three compartment sink. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
majorCode Observation: The hand sink at the wait station does not have hot water at a minimum of 100F. 5-202.12 Handwashing SinksHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink at the wait station does not have hot water at a minimum of 100F. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at hand sinks.
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.
Observation: A thin probe thermometer is not provided for cooking staff to monitor food temperatures. Provide a food thermometer as outlined - Verification for corrective action by 3/7/25 4-302.12 Food Temperature Measuring Devices (Pf) Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
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.
Observation: The dish racks are deteriorated and falling apart. The door of the 2 door prep freezer does not close; framing is poor repair/no longer cleanable. . **REPEAT** 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Observation: The metal hotel pans; 2 inch and 4 inch have deep indentations where food particle residue is collecting and are no longer cleanable. Replace utensils and equipment with deep indentations that are no longer cleanable and create areas where food debris can collect. (Verification in 10 days; 10/17/24) 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Observation: The cutting boards are heavily scored and no longer can be clean. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The thermometer on the chef drawer is inaccurate and reading 42F and products are 52F - 63F. Ensure thermometers are maintained in good repair and are accurate.4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
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 Observation: An irreversible temperature measuring device is not avialable to monitor the warewash machine. Verification for corrective action by 3/7/25 4-302.13 Temperature Measuring DevicesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: An irreversible temperature measuring device is not avialable to monitor the warewash machine. Verification for corrective action by 3/7/25 4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing. (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.Pf
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 Observation: Mops are not being hung up to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The floor tiles in rear hallway are in poor repairCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not being hung up to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The floor tiles in rear hallway are in poor repair; peeling up. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ensure all floors; walls and ceilings are maintained in good repair. Observation: Ceiling tiles and vent outlets in the kitchen areas are coated with dust/debris from outlets. 6-501.12 Cleaning; Frequency and Restrictions (C) 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.
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.
Observation: The hand sink in the kitchen prep/dish area is not working due to pipe repair issue. Verification for corrective action and repair in 10 days - 10/17/24. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
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.
majorCode Observation: The rinse water temperature on the high temp dish machine was observed at 118F. Several wash runs were attempted and temperature fluctuated from 112F to 118F without reaching a final rinse temperature of 180F to effectively achieve a final surface sanitization temperature of 160F. Verification for correction 10/17/24. 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The rinse water temperature on the high temp dish machine was observed at 118F. Several wash runs were attempted and temperature fluctuated from 112F to 118F without reaching a final rinse temperature of 180F to effectively achieve a final surface sanitization temperature of 160F. Verification for correction 10/17/24. 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures. (A) Except as specified in (B) of this section; in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF); or less than: Pf (2) For all other machines; 82oC (180oF). Pf Observation: Due to inoperation of the dish machine; food contact surfaces were not being sanitized during wash cycle. CDI: This was corrected by manually sanitizing food contact surface equipment and utensils in the 3 compartment sink. Staff to use the dish machine to wash and 3 compartment sink to manually sanitize until machine can be repaired. 4-703.11 Hot Water and Chemical - Methods (P) After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15; 4-501.112; and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; P
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.
Observation: Raw beef; chicken and fish observed holding at 58F; 52F and 63F in refrigerated chef drawers on the cook line. Gaskets are torn from drawers; digital temperature display is showing 42F and products far exceed reading on temperature display. CDI: Food products were removed from chef drawers and discarded during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) TCS (temperature control safety) foods must be maintained in cold holding at 41F or less. -P
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 Observation: Washed green and red apples being displayed without sneeze guardContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Washed green and red apples being displayed without sneeze guard; wrapped or dispensed in a manner that prevents bare hand contact. This is a ready to eat food and goes directly into a consumers mouth. CDI: Apples were removed from display during inspection. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means. -P
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.
Observation: The dish racks are deteriorated and falling apart. The door of the 2 door prep freezer does not close; framing is poor repair/no longer cleanable. Gasket on the chef drawer refrigerator is tron; unable to hold temperature of 41F or below. 2- door glass refrigerator is no longer operable decreasing refrigeration at kitchen front service production area. **REPEAT** 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Observation: The metal hotel pans; 2 inch and 4 inch have deep indentations where food particle residue is collecting and are no longer cleanable. Replace utensils and equipment with deep indentations that are no longer cleanable and create areas where food debris can collect. (Verification in 10 days; 10/17/24) 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Observation: The cutting boards are heavily scored and no longer can be clean. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The thermometer on the chef drawer is inaccurate and reading 42F and products are 52F - 63F. Ensure thermometers are maintained in good repair and are accurate.4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
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 Observation: The warewashing machine does not have an affixed data plate with operating standards as required. 4-204.113 Warewashing MachineCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The warewashing machine does not have an affixed data plate with operating standards as required. 4-204.113 Warewashing Machine; Data Plate Operation Specifications (C) A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications including the: (A) Temperatures required for washing; rinsing; and SANITIZING; (B) Pressure required for the fresh water SANITIZING rinse unless the machine is designed to use only a pumped SANITIZING rinse; and (C) Conveyor speed for conveyor machines or cycle time for stationary rack machines. Observation: The pressure on the rinse water flow on the line to the high temp dish machine is measuring at 0 psi on the gauge. 4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine; as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).
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 Observation: the spray wand on the dish sink is too long and is below the flood rim level of the sink creating a backflow potential between wastewater in the sink and the potable water in the dish wand. 5-202.13 Backflow PreventionWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: the spray wand on the dish sink is too long and is below the flood rim level of the sink creating a backflow potential between wastewater in the sink and the potable water in the dish wand. 5-202.13 Backflow Prevention; Air Gap (P) (Verification for corrective action by 10/10/24) An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: Mops are not being hung up to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The floor tiles in rear hallway are in poor repairCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not being hung up to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The floor tiles in rear hallway are in poor repair; peeling up. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ensure all floors; walls and ceilings are maintained in good repair. Observation: Ceiling tiles and vent outlets in the kitchen areas are coated with dust/debris from outlets. 6-501.12 Cleaning; Frequency and Restrictions (C) 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.
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 Observation: The lighting in the food prep/production areasFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting in the food prep/production areas; dish washing area are burned out/partial lighting creating unlit areas that cannot meet minimum lighting requirements as noted below. 6-303.11 Intensity - Lighting (C) (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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.
criticalCode Observation: Sausage gravyFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Sausage gravy; grits and oatmeal did not meet cooling temperature final of 41F after 6 hours. product had been placed in walk in hot covered in plastic at 11am. CDI: Operator voluntarily discarded food products during inspection. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
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 Observation: The cooling methods for sausage gravyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The cooling methods for sausage gravy; grits and oatmeal were insufficient reach proper cooling measures. Covered in plastic; deep 4 inch pans. CDI: Product discarded reference Item#20. Sausage and other products that had been cooled observed between 37F-40F in walk in refrigerator. Cooled shallow containers and loosely covered. Discussed and educated for proper coolng methods and monitoring to achieve active managerial control. 3-501.15; 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; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
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.
minorCode Observation: Staff performed productions tasksEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performed productions tasks; expo; cook line are not wearing hair restraints or beard guards during tasks. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
minorCode Observation: The dish racks are deteriorated and falling apart. The floor of the walk in is buckled and no longer cleanable. The dor of the 2 door prep freezer does not closedCleaning and sanitizing
Observation: The dish racks are deteriorated and falling apart. The floor of the walk in is buckled and no longer cleanable. The dor of the 2 door prep freezer does not closed; framing is poor repair/no longer cleanable. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: The rinse gauge is not working properlyCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The rinse gauge is not working properly; cycle time is long for wash cycle. Rinse cycle does not turn on when there ar not more than one dish rack in machine. Repair machine to work properly. 4-501.15; Core; (A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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 Observation: The lighting over the hood line is insufficient due to burned out bulbs AND some that have been installed are not sufficient lumens. The bulbs over the dish area are insufficient. 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting over the hood line is insufficient due to burned out bulbs AND some that have been installed are not sufficient lumens. The bulbs over the dish area are insufficient. 6-303.11; Core; A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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.
3-302.11; Priority; Container of raw beef was found resting directly on top of containers of potatoes. In order to prevent cross contamination; raw animal food shall be stored below ready to eat items. CDI- Food was rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Two food containers being stored as clean had minor food debris inside of them. Food contact surfaces shall be kept clean to sight and touch. CDI- Food containers were taken back to the dishwashing area to be washed.
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; Cream cheese labeled "keep refrigerated" were being stored out at room temperature on the buffet line. Potentially hazardous foods shall be kept out of the temperature danger zone ( temperatures between 41F-135F). CDI- Cream cheese was voluntarily discarded. Moving forward; keep cream cheese at 41F or label with times for "time as a public health control" method. Deductions will be taken if this item is repeated.
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.
4-302.12; Priority Foundation; Only functional food thermometer that PIC was able to prevent was not a thin-probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. VR- EHS returning in 10 days to ensure thin probe thermometer has been provided.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Several live flies are present in the dry storage area. The premises shall be kept free of insects and other pests. Implement pest control to eliminate fly issue in dry storage.
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.
4-501.11; Core; Water is dripping from the condenser of the reach-in cooler and establishment has container catching the water. Low boy freezer doors are not sealing / completely shutting. 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.