notedCode 3-501.15 Cooling Methods (Priority Foundation)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Priority Foundation); Foods to be cooled were stacked on top of each other; and wrapped tightly in plastic wrap. Cool foods quickly by using shallow pans; dividing food into smaller portions; separating foods to be cooled to allow air flow around it; and by removing plastic wrap. CDI-Removed plastic wrap and moved food to allow cooling. Discussed and reviewed cooling methods with PIC.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (Core); The 3-compartment sink had a build up of black residue in the corners of the sanitizing compartment. Clean ware washing equipment at least once per day; and maintain it clean to avoid re-contaminating cleaned dishware. Clean the 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.
2-301.14 (F); Employee did not wash hands before beginning to prepare food after coming back into kitchen. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI-Employee was redirected to change gloves; and wash hands when changing tasks; and before preparing food.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.14(A); Priority; Turkey roast cooked this morning at 8:20 am was 95F at 10:40 am. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Roasts were voluntarily discarded. Reviewed cooling time requirements with PIC. Recommend slicing thick roasts before cooling. Facility has a cooling log; but foods are being checked every two hours. Roasts were not checked today at the 2 hour mark. Recommend checking cooling foods at least once per hour.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods to be cooled were not sliced or divided into smaller portions. Foods cooling in the walk in cooler such as melons and cooked vegetables were covered in plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Cooling foods may be left uncovered; if foods are protected from splash. CDI-Removed plastic wrap on covered foods. Discussed slicing roasts after cooking to allow faster cooling. Cooling methods and time poster was given to PIC. Reviewed cooling methods with PIC. .
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 4-703.11(B) Dish Machine is not sanitizing. The final rinse temperature registers under 180 degrees F. Thermolabels do not indicate surface temperature reaches 160F. After being cleaned in a mechanical dish machineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11(B) Dish Machine is not sanitizing. The final rinse temperature registers under 180 degrees F. Thermolabels do not indicate surface temperature reaches 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.-P Service request was placed during today's inspection. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11 Dish Machine is pooling water on the drainboard where utensils and wares exit. Curtains are attached incorrectly with the large flap on the inside. Dish racks are pushed through inches of rinse water upon exiting the dish machine. Maintain equipment in good repair. Curtains were flipped and replaced with large flap on the outside. Service request was placed for the dish machine. Consider also if the drainboard rack should be sloped to drain into the machine or other modification is needed to improve drainage.
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.
5-501.16 (C ) Provide waste bins/trash cans at handwashing sinks in the serving areas. Handwashing sinks should have a trash can to dispose paper towels. discussed today
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; Crab salad stored under raw tuna and salmon inside sushi reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display. CDI: Crab salad moved above raw food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; House made kimchi resting on prep counter at 70F. PIC stated that kimchi is fermented at room temperature for 24 hours. TCS food shall be maintained cold at 41F or below. CDI: EHS explained that kimchi needs to be kept cold due to it being cut cabbage which is a TCS food product and held for 7 days. If held for more than 7 days; a variance is required. Kimchi moved to 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.
3-501.13; Core; Thawed tuna baring label stating: "remove from packaging prior to thawing" left inside the packaging with no holes or tears to introduce oxygen. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration and/or prior to; or immediately upon completion of; its thawing using procedures. CDI: Education provided during inspection on ROP fish.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few flies observed in kitchen. The premises shall be maintained free of pests. Repeat Violation.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Two employee water bottles stored in reach-in freezer above raw facility food; employee drinks stored over cleaned dishes on drying rack. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service items cannot occur. CDI: Drinks removed or 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.