3-501.13; Priority Foundation; Container of short ribs found stored thawing at ambient temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Container was placed in walk-in cooler to continue the thawing process.
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.
4-903.11(A); (B) and (D); Core; Metal bowls and both metal and plastic food containers stored as clean were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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.
3-501.16(A)(2); Priority; 3-501.16 (A)(2) and (B); Priority; All TCS foods in the prep cooler on the makeline were holding above 41F (see the temperature chart). Ambient air of this prep cooler measured 44F-45F. Maintain TCS foods in cold holding at 41F or less. CDI- Ready-to-eat; TCS foods holding above 45F were voluntarily discarded; TCS foods holding 44F and below were allowed to cool down. Unit was adjusted to a lower setting and ambient air measured 38F-39F prior to leaving establishment. Knob to adjust temperature is easily accessed in the prep cooler and may have been bumped at some point. Use thermometer to check internal food temperatures throughout the day. Monitor ambient temperatures of refrigeration units regularly.
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.
3-501.18; Priority; In walk-in cooler; mashed potatoes (2/17) and shredded chicken (2/16) found holding longer than 7 days. In tall reach-in cooler near expo; cut melon (2/17) should have been discarded yesterday. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- These foods were voluntarily discarded.
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.
3-501.13 ; Core; Observed already thawed fish in original ROP packaging in the walk-in cooler; chef base; and prep cooler on the makeline. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely. CDI- All packages were opened during the inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer that is dispensed from the mechanical dish machine. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained; send a photo of test strips to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo.
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.
3-501.16(A)(2); Priority; A few TCS foods in the tall reach-in cooler in the server area were holding above 41F- milk gallon (44F) and individual cups of pico de gallo (44F). Other TCS foods in this prep cooler measured 41F. Ambient air of this unit measured 45F when verified. Maintain TCS foods in cold holding at 41F or less. CDI- All TCS foods were either relocated to alternate refrigeration or stored directly in an ice bath to maintain temperature. Do not store TCS foods in this unit until it is serviced and capable of holding at 41F or below or until unit is replaced.
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.
3-501.18; Priority; In walk-in cooler; container of blue cheese was found with prep date of (10/19). In prep cooler; one-third pan of cooked gnocchi with prep date of (10/8); one-third pan of cooked bowtie pasta with prep date of (10/19); and two-sixth pans of gumbo with prep date of (10/19). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- These foods were voluntarily discarded.
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.
3-304.12; Core; Two ice buckets were stored inverted directly on top of ice machine. In use utensils shall be stored in a clean; dry location and protected. CDI- Sheet tray was placed under ice buckets on top of the ice machine.
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; Microwave on makeline is missing handle and a string is being used as handle to open door. Prep sink closest to makeline does not provide cold water. Equipment shall be maintained in a state of good repair and condition. Repair handle to microwave and restore cold water at the prep sink.
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; The green wire racks at the front of the kitchen have a slight build up of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- PIC informed staff to add to clean-up list tonight.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114; Core; The recycling dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. No points taken due to PIC having text messages dated from 9/14 and 9/20.
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.
3-302.12; Core; A large container of mustard seeds was not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food. CDI- Container was labeled.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Coffee filters stored in a container were uncovered and not wrapped. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- A lid was put on the container.
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; The fan guards in the front of the walk-in cooler have a buildup of dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the fan guards more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114; Core; The recycling dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. No points taken due to PIC having text messages dated from 6/20 and earlier with landlord regarding dumpster area. ; 5-501.111; Core; A lid has broken off of the garbage dumpster. Dumpsters shall be maintained in good repair. No points taken due to PIC having text messages dated from 6/20 and earlier regarding dumpster area.
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.
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; The black and grey floor fans have a buildup of dust and debris on them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. The floor fans were taken outside and will be cleaned when time permits.
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.
6-201.11; Core; Tiles are missing/cracked along the flood rim of the mop sink. Floors shall be installed so that they are smooth and easily cleanable. PIC contacted contractor to have area repaired.
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
6-403.11; Core; An employee beverage container was stored in the prep sink in the bakery area. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food; equipment; utensils and supplies. CDI - Beverage was discarded.
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.