3-501.18; Priority; Observed cooked peppers; edamame; salsa holding with prep dates 5-26; 5/29; and 6/1. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; observed cut lettuce and slaw cooling inside tightly covered plastic. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13; Core; Observed spinach stored directly on wiping cloth. Observed green onions and lettuce stored in contact with paper towel. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Refrain from using paper towels; food grade deli paper may be used. Items removed.
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.
3-501.18; Priority; Observed cooked nacho chicken; cooked lamb; fry cheese and pickled onions holding with preparation dates 12/13/25 through 2/19126. Observed no date marking on pan of lettuce wedges.Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items 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.
4-204-112; Priority Foundation; Thermometer is missing inside reach in cooler on the line. A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Obtain ambient air thermometer.
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.
3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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 ramekins with pimento cheese; stored above the fill line of the container; were holding above 41F in a prep cooler; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Off-temperature pimento cheese ramekins were removed and placed in walk-in for cooling. Do not store foods above fill line in containers.
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; Observed a container of TCS marinated tomatoes with a discard date of 4/30 and some wrapped; sliced cheeses without any date marking. A refrigerated; ready-to-eat; TCS food; either prepared in the food establishment or opened from a container from a food processing plant; shall be discarded if it: exceeds the time/temperature combination specified in the NC Food Code; or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded out-of-date foods; packages of cheese without dates were prepared today and were adequately date marked. Repeat. 3-501.17; Priority foundation; Observed a container of black bean dip with the date marking of a prep date on 5/04 and a discard date of 5/11; making the date range over the allowable amount due to the prep date not being counted as day 1. A refrigerated; ready-to-eat; TCS food either prepared in the food establishment or packaged by a food processing plant shall be clearly marked with the at the time the original container is opened in a food establishment and if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at 41F or less for a maximum of 7 days. The day of preparation/opening of package shall be counted as day 1. CDI - Educated PIC on proper date marking guidelines; foods were not over 7 day maximum and discard dates were corrected.
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.
4-601.11 (A); Priority Foundation; Observed dried-on food debris on the back of the deli slicer. Equipment food-contact surfaces and utensil shall be clean to sight and touch. CDI - Slicer was moved to 3-compartment sink for cleaning and sanitizing.
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)(1) ; Priority; Observed containers of marinara; backup black beans and queso cheese sauce holding below 135F. TCS(time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - After stirring the black beans and queso rose to over 135F; marinara was moved to stovetop and reheated to 150F before being returned to hot-hold unit.
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; A container of cooked sausage crumbles was marked with a date of 6/26 and a TCS sauce marked with a date of 5/21. A food shall be discarded if it: exceeds the temperature and time combination specified in the NC Food Code; with the date of opening a package from a food processing plant or the date the food is prepared in-house being counted as day 1 not to exceed 7 days. CDI - PIC voluntarily discarded out-of-date foods.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Menu contains a dish with raw tuna but is not marked with a consumer advisory indicating that the food is uncooked or a reminder of increased risk of foodborne illness when consuming raw or undercooked animal foods. If an animal food such as beef; eggs; fish; lamb; shellfish; etc. is served or sold raw; undercooked; or otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder. A disclosure shall include a description of the animal-derived foods; such as "oysters on a half shell (raw oysters)"; "hamburgers (cooked to order)"; or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked. A reminder shall include asterisking the animal-derived foods requiring a disclosure to a footnote that states: consuming raw or undercooked meats; seafood; shellfish; or eggs may increase your risk or foodborne illness. Add disclosure to ahi tuna dish and reminder to menu. Follow-up by 7/19/2024.
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.
3-501.13; Priority Foundation; Observed raw chicken thawing under running water; where the water in the container was holding at 73-75F. TCS food shall be thawed: Under refrigeration that maintains the food at a temperature of 41F or less; or completely submerged under running water: at a water temperature of 70F or below; within the container holding thawing the food; with sufficient velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of raw animal food requiring cooking to be above 41F for more than 4 hours. CDI - Ice was added to basins to maintain water for thawing at 70F due to current heat advisory; the water from faucet cannot reach 70F or below. REHS recommends moving thawed chicken wings into walk-in cooler.
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.
3-501.16(A)(1) ; Priority; Observed that one of the queso (cheese sauce) containers was below 135F; see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 135F or above. CDI - cheese sauce was reheated on the stove to 165F.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed boxes of food on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Move the food on the shelving.
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.
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; To-go containers had food contact sides upwards in kitchen area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. CDI - Inverted by PIC.
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.