notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw meats were stored above ready to eat foods in the walk in cooler and reach in freezer. Store raw meats so they can't contaminate cooked foods and vegetables. CDI-Foods were rearranged. Food storage chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Foods prepared yesterday were not marked with the preparation date. Make sure all refrigerated; ready to eat; TCS foods prepared and held more than 24 hours are labeled with the preparation date. CDI-Foods were allowed to be date marked.
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; The cutting boards had some food/seasoning residues and black marks. The food preparation sinks had food and other residues. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-These items were cleaned and sanitized.
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(C); Core; The cardboard lining the food storage shelf was soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-Cardboard was replaced; and shelves were cleaned.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Foods cooked yesterday were not date marked. All refrigerated; ready to eat; TCS foods held more than 24 hours must be marked with the preparation date. CDI-Foods were date marked. Educational materials on date marking sent to PIC email.
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.
6-301.11; Priority Foundation; There was no soap at the hand sink next to the stove. Provide soap for handwashing at each handsink. CDI-Soap dispenser was refilled.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Foods prepared yesterday (steam veggies and lamb mix) were not labeled with the preparation date. All refrigerated; ready to eat; TCS foods held overnight must be marked with the preparation date. CDI-Foods were allowed to be marked. Date marking educational materials provided to PIC via email.
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; Borsht was cooling in a large; deep pan with a lid in the walk in cooler. 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. Use ice wand available in the walk in freezer. CDI-Borsht was divided into shalow pans; and moved to the freezer to cool more quickly. .
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.
3-304.14(D); Core; Dried wiping cloths used yesterday were left on a shelf. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI-Cloths were moved to be cleaned.
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 2-102.12 (A) Certified Food Protection Manager (C) ANSI certified food protection manager training is neededPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) ANSI certified food protection manager training is needed; such as ServSafe class. discussed today
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-302.11 (A)(2) -P Inside the walk in coolerOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) -P Inside the walk in cooler; sheet pans of uncovered potato wedges and vegetable kabobs are stored under sheet pans of raw chicken. Store raw chicken and raw meat under vegetables and ready to eat food. Today; potatoes and vegetable kabobs were moved to the other speed rack with the rice. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Samosa's (puff pastries stuffed with meat) are held with no temperature control. Samosa's shall be maintained above 135F ~or~ rapidly cooled to 41F. Temperature control is not desirable so use the rule: Time as Public Health Control. Written procedures are required (and started during today's inspection). Specify that samosa's will start at 135F and hotter. Write how they will be labeled (sticker with the start time and time four hours later). State that samosa's that remain at 4 hours will be discarded. Today the pan of samosa's was labeled with the time.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; ServSafe certification is needed. Owner is scheduled to take the ServSafe class again.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods need to improve. Pans of vegetables five inches deep are cooling at room temperature. Rapid cooling is needed. Use shallow layers and move food to the walk in cooler or the walk in freezer to quickly decrease the temperature. Mashed Potatoes are also stored in deep pans. Two inch deep and four inch deep metal hotel pans are needed for rapid cooling. Two were available today. Mashed potato can also be spread onto a clean baking pan or metal sheet pan to cool. Vegetables were spread out into shallow layers; initially moved to the walk in cooler; then moved to the freezer. Stirring is also needed to release heat during cooling. . Soup has a frozen chill wand; ice paddle inserted inside. Soup should also be stored inside an ice bath. Additional chill wand may be needed to replace the first when it warms/thaws. We worked on effective cooling today. Handouts were provided and reviewed.
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
3-307.11; Core; Employee put glove to his mouth and blew into it before putting the glove on. Keep gloves clean. After washing hands; allow hands to dry before putting on gloves. More than one type of glove may be needed. Teach employees to properly wash hands in the handwashing sink before donning gloves and before working with food or clean utensils. Teach employees to keep gloves clean and not put gloves to their mouth. Discussed glove use today.
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.
4-501.12; Core; Cutting Board is gummy; rough; with unclean film coating it. Black on the underside. Restore cutting board to a clean and cleanable finish. Spatula was used today to scrape surface. Black Scotch Brite pad was used to scrub surfaces at the sink with Dawn Dish Detergent today.
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; Make Line Refrigerator is not clean on surfaces visible when the doors are open. Thorough cleaning of the refrigerator is needed. . . Clean between equipment where the knife is stored.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Owner has no proof of ServSafe certification but is knowledgeable and says he completed ServSafe within 5 years. Log into the ServSafe website to obtain the certificate or take the exam to recertify as a food protection manager.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-602.11; Core; Refrigerator lids in the cooking area are not clean. Remove and take to the ware washing sink for cleaning. Increase the effective cleaning of the refrigerators to prevent accumulation of tacky build up.
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.
3-501.14; Priority; Soup 44 degrees F stored in a cooking pot inside the walk in cooler from yesterday has not cooled to 41F as required. Improved cooling methods are needed such as storing inside the freezer; shallow metal pans (not leaving soup in the cooking pot); insertion of frozen chill wand; and monitoring of the temperature of food that is cooling. We looked at frozen chill wands to purchase today. Soup was discarded
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; Cooling method that supports rapid cooling of soup is needed. discussed today
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; Four small raw cornish hens have thawed submerged in a pan of standing water in the prep sink. Hens should have cool water also running over them. Maximum of four hours prep time for raw poultry. Since the hens are soft and thawed; they were moved to the walk in cooler today until they will be cooked.
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.
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; Cleaning needed on the shelf above the make line refrigerator where the pen is taped. Maintain this area 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.
3-501.13 ; Priority Foundation; Beef was thawing in the prep sink without running water. Food shall be thawed submerged under 70F running water. CDI: Water was turned on and meat was placed into a pan to be fully submerged.
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; Sheet pan of vegetables was cooling (104F) outside of refrigeration. Food shall be cooled using rapid cooling equipment. CDI: Vegetables moved to walk in cooler. Ensure that food is placed into walk in cooler after cooling to 135F. Half points deducted due to improvements in overall cooling methods.
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.
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; Interior of microwave and gaskets of prep cooler were soiled with food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean items listed.
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; Employee food and drinks were stored with facility food. Areas designated for employees to eat and drink shall be located so that food; equipment; and single-use articles are protected from contamination. Store employee items separate from facility items.
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.