notedCode Observation: Staffing in dishwashing were not washing hands between handling unclean dishes/equipment and clean dishware/equipmentHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staffing in dishwashing were not washing hands between handling unclean dishes/equipment and clean dishware/equipment; CDI: Discussed with staff requirements for handwashing between handling soiled/clean dishware and equipment; Staff member returned to handsink during inspection to wash hands when retrieving clean equipment/dishware. 2-301.14 When to Wash (P) Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands.
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.
notedCode Observation: Due to inoperation of the warewash machineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Due to inoperation of the warewash machine; utensil/equipment surfaces could not reach a minimum of 160F during wash cycle; Warewashing was moved to sanitizing manually in dish sink; CDI: Dish machine to be repaired by on site engineer. Equipment/dishware to be cleaned in dish sink manually. 4-702.11 Before Use After Cleaning (P) UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. 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.
notedCode Observation: Scoop being stored in standing water at room temperature on the expo lineEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Scoop being stored in standing water at room temperature on the expo line; CDI: Scoop removed from service and sent to dish; In use utensils must be stored in water maintained at 135F or higher or clean surface. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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: Door sweep on walk in refrigerator (1) is deteriorated with 1inch gap under door; Gasket on the side section of wlak in freezer door has two small tears; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (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.
majorCode Observation: The primary wash temperature does not reach 150F (observed at 142F)Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The primary wash temperature does not reach 150F (observed at 142F); The secondary wash/rinse solution is not maintained at minimum of 160F during the dish washing process on this machine disabling the ability of the surface to reach a minimum of 160F during use. Verification for corrective action by 8/22/26 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- 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.
Observation: The spigot handle on the food prep sink on the line does not shut off water (continuous drip) when handle is turned into the off position. 5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (B) Maintained 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.
notedCode Observation: Tiles in various areas of kitchen have broken/cracked tiles. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Tiles in various areas of kitchen have broken/cracked tiles. 6-501.11; Core; Repeat; Physical facilities 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.
Observation: Observed wait staff; expo food runners not engaging in handwashing prior to production tasks; Staff are unaware of requirements for handwashing prior to engaging in food production tasks; Handsink front service area was being used as a dumpsink; There is not a designated hand sink on the expo line for staffing to wash hands between tasks; upon returning from dining area and prior to engaging in production tasks. CDI: Staff were directed to a rear hand washing sink that is not easily accessible to staffing working in these areas as a corrective action; Discussed designation of a hand sink on the expo line for use of front of house staffing. Educated staff regarding hand wash expectations. Staff were observed utilizing rear sink and maintenance engineer to evaluate deisgnation of additional sink for hand washing. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.
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.
notedCode Observation: The handwash sink in the banquet area was not accessible to staffing during the obsreved banquet functionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The handwash sink in the banquet area was not accessible to staffing during the obsreved banquet function; preparation of fruit bowls was occurring for consumption coveirng the hand sink; The front area handsink was being utilized as a dump sink for drinks; disallowing handwashing. CDI: Prudction tasks in banquest was moved to another area; strainer and other items in handsink front service area removed. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use 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.
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); Reach in cooler (expo line/52F); beverageair display refrigerator (expo line 44F) holding multiple potentially hazardous food items above 41F - yogurt (63F); milk (52F); whipped butter product (62F); Products to be stored in container ice set up to ensure foods are held during service - Refrigeration is not available on the cook line (roll top prep ref) to hold food cold; The 2 door reach in cooler and the display refrigerator cannot be used for TCS (teperature control safety foods unless able to maintain 41F or below; Temperature chart provided during inspection; TCS (temperature control safety) food products dicsarded; Temperature control safety (TCS)being held cold shall remain at 41F or below. CDI- Temperature control safety food products were voluntarily discarded during inspection. Ice containers added to beverage air display refrigerator for storage of TCS products.
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 Observed: ROP packaged salmon not being properly thawed in reach in refrigerator still within intact packaging. CDI: Salmon packages removed from refrigeration for corrective action stepsFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observed: ROP packaged salmon not being properly thawed in reach in refrigerator still within intact packaging. CDI: Salmon packages removed from refrigeration for corrective action steps; removal of plastic packaging. 3-501.13 Thawing (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.
notedCode Observation: The air curtain at the delivery door/dumpster area is not in working condition where in door is standing open for periods of time allowing the entrance of flying insects into faiclity. Blow fly observed in rear space today. RepairPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The air curtain at the delivery door/dumpster area is not in working condition where in door is standing open for periods of time allowing the entrance of flying insects into faiclity. Blow fly observed in rear space today. Repair; replace air curtain on rear door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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.
notedCode Observation: Whole apples being displayed for immediate consumption were not protected from bare hand contact from consumers nor covered during display. CDI: Apples were removed from display to be washedContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Whole apples being displayed for immediate consumption were not protected from bare hand contact from consumers nor covered during display. CDI: Apples were removed from display to be washed; wrapped for dispensing. 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.
notedCode Observation: Cook staff observed wearing wrist jewlery during production. CDI: Staff removed jewelry during insepction. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Cook staff observed wearing wrist jewlery during production. CDI: Staff removed jewelry during insepction. 2-303.11 Prohibition - Jewelry (C) 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.
notedCode Observation: Whole apples with labels still affixed not removed/washed prior to being offered for public consumptionOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Whole apples with labels still affixed not removed/washed prior to being offered for public consumption; All fruits and evegtables offered for consumption shall be washed first. CID: Apples removed from display to be washed. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Tongs are stored on various handles of equipment where cross contamination can occur due to food drippageEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Tongs are stored on various handles of equipment where cross contamination can occur due to food drippage; walking up against when passing. Spatulas stored in standing water. CDI: Tongs were removed from various handles on equipment for cleaning. Store in use utensils on clean part of equipment; or container. Spatulas aremoved to be cleaned; placed on clean surface. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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 Observation: Spoons were being displayed without handles up to prevent hand contact of mouth portion of utensil. CDI: Spoons were rearranged to display handle up. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) KnivesEquipment and utensils
Observation: Spoons were being displayed without handles up to prevent hand contact of mouth portion of utensil. CDI: Spoons were rearranged to display handle up. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) Knives; forks; and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers.
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: Gaskets on prep refrigerator; reach in refrigeration gaskets are torn/poor repair; Blast chiller poor repair; Refrigeration cookline no longer functional; Display refrigerator;2 dr reahc in expo line continually unable to hold 41F or below; Remove; replace or repair equipment to meet infrastructure support for production. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (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.
notedCode Observation: The hand sink in the cafeteria area is leaking around the pipe spigot. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The hand sink in the cafeteria area is leaking around the pipe spigot. 5-205.15; Core; Plumbing systems shall be maintained in a state of 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.
Observation: Refuse container has debris buildup interior walls of dumpster/storage container. 5-501.116 Cleaning Receptacles (C) Ensure receptacles are maintained clean.
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.
notedCode Observation: Areas of the floor on the cook line have damaged tiles. Standing water observed in areas of floorCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Areas of the floor on the cook line have damaged tiles. Standing water observed in areas of floor; Grout missing from various tiles in dish areas. **REPEAT** 6-501.11; Core; Repeat; Physical facilities 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 Observation: The ventilation system in the dish room is insufficient to prevent condensation/microbial growth buildup on ceilingsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The ventilation system in the dish room is insufficient to prevent condensation/microbial growth buildup on ceilings; walls and floors. Steam rolling out of front of the machine (Increase ventilation in this room) 4-301.14 Ventilation Hood Systems; Adequacy (C) Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment; walls; and ceilings.
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.
notedCode Observation: Records are not maintained for the salmon being offered for sale on the menu as undercooked. Provide parasite destruction information for the salmon offered for sale. (Net penFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Records are not maintained for the salmon being offered for sale on the menu as undercooked. Provide parasite destruction information for the salmon offered for sale. (Net pen; pellet raised) Ensure to keep fish labeling and destruction letter from purveyor for this purpose. CDI: This was corrected end of inspection with proper documentation. 3-402.12 Records; Creation; and Retention (Pf) (C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(4); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf
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 Observation: Cooked sausages on the make line were not being held at 135F or higher. Turkey sausage (197F) and pork sausage (112F)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked sausages on the make line were not being held at 135F or higher. Turkey sausage (197F) and pork sausage (112F); CDI: Products were reheated (1/2 hour on line) to 173F; 178F for hot holding placement as corrective action. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -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 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); Reach in cooler (expo line/45F); beverageair display refrigerator (expo line 44F) were holding multiple potentially hazardous food items above 41F - soft cheese (48F); milk (45F); whipped butter product (47F); cream cheese (46F); The pans on ice at the cook/make line cannot maintain food products at 41F or below - Bins are in ice not surrounding food products (deli ham 47F; soft cheese 51F; dice tomatoes 54F) - Products to be stored in container ice set up to ensure foods are held during service - Refrigerator are not available on the cook line (roll top prep ref) to hold food cold; Temperature control safety (TCS)being held cold shall remain at 41F or below. CDI- Temperature control safety food products were voluntarily discarded during inspection. Ice containers added to beverage air display refrigerator for storage of TCS products.
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: Avocados observed with labeles still affixed and used for production.Ensure that all fruits and vegetables are washedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Avocados observed with labeles still affixed and used for production.Ensure that all fruits and vegetables are washed; labels have been removed prior to washing. CDI: Avocado removed from make line for washing. **REPEAT** 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Gaskets on prep refrigerator; reach in refrigeration gaskets are torn/poor repair; Blade on can opener dull; Blast chiller poor repair; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (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.
notedCode Observation: Dry ingredient containersCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Dry ingredient containers; floor drains; floors in walk in freezer have accumulation of debris; The gaskets on all refrigeration units; spray wand(s) have debris. Develop cleaning schedule for these components; increase cleaning frequency. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 waste line under the food prep sink (rear)Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The waste line under the food prep sink (rear); food prep sink (front service line) are leaking onto the floor and not directly into floor drain creating areas of standing wastewater. 5-205.15; Core; Plumbing systems shall be maintained in a state of 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.
notedCode Observation: Areas of the floor on the cook line have damaged tiles.**REPEAT** 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Areas of the floor on the cook line have damaged tiles.**REPEAT** 6-501.11; Core; Repeat; Physical facilities 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 Observation: The ventilation system in the dish room is insufficient to prevent condensation buildup on cielingsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The ventilation system in the dish room is insufficient to prevent condensation buildup on cielings; walls and floors. Steam rolling out of front of the machine (Increase ventilation int his room) 4-301.14 Ventilation Hood Systems; Adequacy (C) Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment; walls; and ceilings.
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.
notedCode Observation: Employee was observed preparing food with no hair restraint. CDI: Staff member add hair net during inspection. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Employee was observed preparing food with no hair restraint. CDI: Staff member add hair net during inspection. 2-402.11; Core; Employees shall wear a hair restraint such as a hat or hair net while preparing food items.
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.
notedCode Observation: Avacados observed with labeles still affixed and used for production. Ensure that all fruits and vegetables are washedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Avacados observed with labeles still affixed and used for production. Ensure that all fruits and vegetables are washed; labels have been removed prior to washing. CDI: Avacado removed from make line for washing. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Tongs are stored on various handles of equipment where cross contamination can occur due to food drippageEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Tongs are stored on various handles of equipment where cross contamination can occur due to food drippage; walking up against when passing. CDI: Tongs were removed from vairous handles on equipment for clenaing. Store in use utensils on clean part of equipment; or container. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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: Gaskets on 2 door prep refrigerators; reach in refrigeration gaskets are torn/poor repair; Blade on can opener dull; Hot holding cabinet poor repair; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (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.
majorCode Observation: The secondary wash/rinse solution is not maintained at minimum of 160F during the dish washing process on this machine disabling the ability of the surface to reach a minimum of 160F during use. No dishware or euqpiment observed cleaned during inspection. Machine was being repaired during beginning of inspection for dischargeCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The secondary wash/rinse solution is not maintained at minimum of 160F during the dish washing process on this machine disabling the ability of the surface to reach a minimum of 160F during use. No dishware or euqpiment observed cleaned during inspection. Machine was being repaired during beginning of inspection for discharge; machine placed for work order to correct temperature. Staff to use dish machine for washing; manual sanitize in dish sink. Verification for corrective action by 6/21/25. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- 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: The shelving brackets in the refrigeration unitsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The shelving brackets in the refrigeration units; floor drains have accumulation of debris; The gaskets on all refrigeration units; spray wand(s) have debris. Develop cleaning schedule for these components; increase cleaning frequency. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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: One of two handwashing sinks in the men's restroomWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: One of two handwashing sinks in the men's restroom; women's restroom is not functional; The waste pipe under the fodo prep sink on the make line is leaking; **REPEAT** 5-205.15; Core; Plumbing systems shall be maintained in a state of good repair. Have handwashing sink repaired so that both handwashing sinks can be used by employees.
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: Areas of the floor on the cook line have damaged tiles.**REPEAT** 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Areas of the floor on the cook line have damaged tiles.**REPEAT** 6-501.11; Core; Repeat; Physical facilities 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 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); Reach in cooler was holding multiple potentially hazardous food items above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- All potentially hazardous food in the reach-in cooler was voluntarily discarded by employees.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Deli meat; sausage; and cooked rib were found without proper date marking in various coolers. After being cooked; prepared; or opened; ready-to-eat potentially hazardous food shall be dated to keep track of when the food must be discarded within a 7 day period. This food must be dated when it enters/exits a freezer to keep track of when the 7 day period is "frozen". CDI- Food was dated as needed.
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 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); One spray bottle of chemical cleaner in dishwashing room was found with no labeling. Poisonous or toxic materials shall be dated with their common name. CDI- Chemical spray bottle was dated as needed.
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) 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); Some containers were found with sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be maintained 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.
5-205.15; Core; One of two handwashing sinks in the men's restroom is not functional. Plumbing systems shall be maintained in a state of good repair. Have handwashing sink repaired so that both handwashing sinks can be used by employees.
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.
6-501.11; Core; Repeat; Areas of the floor on the cook line have damaged tiles. Physical facilities 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.
4-601.11 (A); Priority Foundation; Slicer being stored as clean was found with food residue on its back side. Food contact surfaces shall be kept clean to sight and touch. CDI- Slicer was cleaned during the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple boxes of food were found being stored on the floor of the walk-in freezer. Food container in the reach in freezer was stored with no protective covering. All food shall be stored at least 6 inches above the floor and protected from contamination from the premises.
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.
2-402.11; Core; Employee was observed preparing food with no hair restraint. Employees shall wear a hair restraint such as a hat or hair net while preparing food items.
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.
4-501.12; Core; Cutting board on prep line has deep cuts/discoloration and needs to be resurfaced or replaced. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; 4-501.11; Core; Quat sanitizer dispenser (not currently being used during inspection) was producing quat sanitizer at a concentration lower concentration than 200ppm. Equipment shall be in good repair and properly adjusted. Adjust sanitizer dispenser before using.
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; Faucet is leaking/spraying into sanitizer basin of the 3 compartment sink. Plumbing systems shall be maintained in a state of good repair. Repair this leak to prevent dilution of sanitizer in the 3 compartment sink.
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.
6-501.11; Core; Areas of the floor on the cook line have damaged tiles. Physical facilities 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.
6-301.12; Priority Foundation; Paper towels were not provided at the banquet handwashing sink in the back. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. CDI- Paper towels provided. ; 6-301.11; Priority Foundation; Soap was not provided at the banquet handwashing sink. At other banquet handwashing sink; soap dispenser was clogged and unable to be dispensed. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap provided in these areas. ; 5-205.11; Priority Foundation; Banquet handwashing sink in the back was blocked with storage and unable to be accessed. A handwashing sink shall be maintained so that it is accessible at all timed for employee use. CDI- Storage was removed.
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; At least three tea urn nozzles were disassembled and were observed with thick; black residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean these nozzles more frequently. CDI- Tea nozzles and urns were taken to the warewashing area to be properly cleaned and sanitized.; 4-703.11; Priority; High temp dish machine only reaching 151F for the final rinse; wash was reaching as high as 173F. Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize dishes until unit can be repaired. Service technician was called during the 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.
3-501.17; Priority Foundation; Observed mashed potatoes; cooked beef; buffalo chicken dip; and cooked rice in the main walk-in cooler missing date marks. PIC stated that some foods were prepped yesterday and some two days ago. Blast chiller contained frozen; cooked shredded chicken in ziploc bags- these items were cooked in the facility and were missing a datemark. All ready to eat; TCS food must be date marked if held for more than 24 hours. CDI- Date of prep was known for products and facility was allowed to place labels during the inspection.
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.
4-602.13; Core; Cleaning is needed on shelving in one area of the main walk-in cooler to remove the accumulated residue. Cleaning needed in hot box near the secondary walk-in cooler to remove old food residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to 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.
6-501.11; Core; Light fixture in kitchen is leaking water. PIC stated that maintenance is in the process of repairing this leak. One floor tile observed chipped in front of the mop sink. Physical facilities shall be maintained in good repair. Follow-up with maintenance to ensure this leak is repaired and repair chipped floor tile. ; 6-501.12; Core; Effective cleaning is needed on the walls in the warewashing area to remove the accumulated residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to walls in this room.
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.