3-501.16(A)(2); Priority; Containers of shredded lettuce; chopped romaine lettuce; and sliced tomatoes the finisher prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Temperature logs indicated that these foods were holding at 40F about an hour ago; ice bags were added and lids were closed to cool foods rapidly. Repeat.
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.
6-302.11; Priority foundation; The women's handicap toilet was missing toilet paper. A supply of toilet tissue shall be available at each toilet. CDI - New toilet rolls were added to dispenser.
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.
6-501.12; Core; Observed food debris on the floor throughout the front food prep area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Repeat.
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.
4-501.114; Priority; When tested during the inspection; the chlorine sanitizer solution in the dishwasher was less than 50ppm even after replacing empty sanitizer container; priming sanitizing cycle; and running the dishwasher several times. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: a chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Dishwasher shall not be used until it is repaired; PIC has placed work order for repairs. Follow-up by 7/28/2025.
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; Several sliced cheeses and the sliced tomatoes in the finisher prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids were closed to allow foods to cool; PIC stated that prep cooler was recently restocked.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5); Priority; Hotdogs on roller under time holding had been held for over 4 hours and had not been discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI - PIC voluntarily discarded hotdogs. 3-501.19(A)(1); Priority foundation; PIC stated that hotdogs and foods in how drawers were under time holding but no written procedures were available during the inspection. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with the NC Food Code. CDI - REHS emailed time holding procedures outline to PIC to fill out and have available for future inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.17; Priority foundation; Observed the dishwasher missing dish detergent. When used for warewashing; the wash compartment of a sink; mechanical warewasher; or wash receptacle of alternative manual warewashing equipment shall contain a wash solution of soap; detergent; or other approved cleaning agent. CDI - New container of dish detergent was replaced.
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.
6-501.12; Core; Observed some tape and paper debris under the shelves in the walk-in cooler and freezer floor. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas 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.
3-501.18; Priority; Observed no date marking on TCS items pico; cut tomato; held inside one cold top station. Items shall be dated when the item is opened or prepared.
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.
4-903.11(A); (B) and (D); Core; Observed thick debris inside metal ice scoop holder and ice scoop. Observed soiled ice scoop holder on the line. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (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.
6-501.114; Core; Observed cluttered areas in the back room. Observed several boxes and bags stored inside walk in cooler beverage grab and go unit. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations. ; 6-501.11; Core; Observed syrup spills on the floor under coke bibs. Observed dust inside ceiling vents on the line. Syrup splash inside cabinet under FREEZ (slushie machines). Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
4-602.11; Observed encrusted debris on cream cheese scoop and ice scoop. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed. Observed soiled nozzles at soft serve and and and half dispensers. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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;Observed provolone; cheddar; pepper jack; and swiss holding above 41F. TCS foods shall be held at 41F or below.
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 meatballs holding in reach in with discard date 2/16/24. Observed no date marking for items prepared on days prior...Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); 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. Item 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.
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; Observed food splash or a buildup of food debris/ dust on reach in cabinets; doors; drawers and shelving. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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.