4-501.114; Priority; When tested at the 3-compartment sink; the sanitizer test strip turned bright blue; indicating the level of sanitizer is too strong (solution well above 400 ppm when tested). Current sanitizer used: Keystone Multi-Quat. Per labeling; 150-400 ppm is required to effectively sanitize. CDI - Solution diluted with water by PIC; and 150-400 ppm obtained.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods moved to the walk-in cooler/freezer to cool rapidly. The prep cooler on the cook line is maintaining 47 F ambient. VR - Contact a technician for repair of the prep cooler. EHS will return to ensure the prep cooler can maintain 41 F or below ambient.
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; Cooked chicken and shrimp observed cooling in the prep cooler. Additionally; recently cooked chicken cooling on a prep table at room temperature. Refer to temperature chart. Following cooking; hot foods shall not be left on prep surfaces for extended periods of time. EIther move to cool or re-heat for immediate service. Refer to temperature chart. TCS foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. CDI - Chicken and shrimp moved to cool in the walk-in cooler. Chicken (stored on prep table) re-heated for immediate service (165 F+ reached).
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; Containers of food stored on the floor in the walk-in freezer and the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move containers off the floor and onto 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.
5-205.15; Core; The cook line handwashing sink is slow to drain. A plumbing system shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; Flooring in the kitchen and in the restrooms are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of flooring.
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; The sanitizer dispenser at the 3-compartment sink is not functioning properly. When tested; little to no color change present on test strip (test results were below 200 ppm). Chemical sanitizers shall be used in accordance with EPA registered label use instructions. A quaternary ammonium compound shall have a concentration of at least 200 ppm not to exceed 400 ppm. VR - EHS will return to verify repair of the sanitizer dispenser. Until repair; establishment shall manually mix sanitizer and it shall be tested to ensure it falls within the proper sanitization range (200-400 ppm).
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Cooked rice and cooked noodles stored at room temperature on the cook line. According to the PIC; these foods are held during opening hours only (Lunch: 11:30 AM -2:00 PM). The foods are discarded within 4 hours or less. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Education provided and PIC emailed TPHC procedures for use; if foods are to be held on time control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked chicken observed cooling in a prep cooler. Refer to temperature chart. TCS foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. CDI - Chicken moved to cool in the 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.
4-903.11 (B); Core; Metal and plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The Quat test strips (used for testing the sanitizer at the 3-compartment sink dispenser) are water damaged/discolored; rendering them inadequate for use. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained.
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; Ceiling tiles and ceiling vents in the dishwashing area are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods holding 42-45 F moved to cool in the walk-in cooler. Foods above 45 F voluntarily discarded. The prep cooler on the cook line is maintaining 60 F ambient. All potentially hazardous foods stored in the prep cooler voluntarily disposed of. VR - Contact a technician for repair of the prep cooler. EHS will return to ensure the prep cooler can maintain 41 F or below ambient.
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; No date marking observed on any potentially hazardous foods. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. VR - Improve date marking practices. EHS will return to verify date marking is being conducted.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Multiple spray bottles of cleaner/chemicals unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled. CDI - Spray bottles labeled. 7-207.11; Priority; Alka-Seltzer stored in a container with lids stored as clean in the dish area. Employee medications shall be located to prevent the contamination of food; clean equipment; linens; single-service and single-use articles. CDI - Medication moved to a designated employee area. Container of lids moved for cleaning.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked cauliflower and cooked chicken cooling on prep tables at room temperature. Refer to temperature chart. Following cooking; hot foods shall not be left on prep surfaces for extended periods of time. Once 135 F or less is reached active cooling shall begin. TCS foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. CDI - Foods placed in small portions and moved to the walk-in cooler to cool rapidly. EHS also provided cooling guidance materials.
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.
3-302.12; Core; Various spices and dry foods unlabeled. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label all spice/dry food containers.
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; As mentioned below; single-use plastic bowls are used for portioning various dry foods and spices. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination. Store with the handles up. Additionally; utensils stored in water on the stovetop holding between 80-100 F. If stored in water between uses; the water must maintain 135 F or above.
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.
6-301.11; Priority foundation; The women's bathroom has hand sanitizer in the soap dispenser instead of hand soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - Replaced hand sanitizer with hand soap.
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; When calculating the cooling rate for the fried chicken in a container on the counter; the rate would not allow the chicken to reach 70F within two hours. Cooked TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F. CDI - Two hours had not yet passed; container of chicken was moved into the walk-in cooler for faster cooling.
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)(2); A couple containers of TCS foods in the lowboy cooler and in the walk-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F and other foods moved 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.
3-501.18; Priority; Several containers of cooked foods that had not been prepared today were missing date labels. A food shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC was able to accurately recall the date in which these foods were prepared; correct dates were added to containers.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 (A); When tested during the inspection; the concentration of the multi-quat sanitizing liquid was over 500ppm which was outside of the allowable range as listed on the label. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling. CDI - Sanitizing liquid was diluted with water until it was within range. REHS strongly recommends calling technician to adjust chemical dispenser. 7-102.11; Priority foundation; A few spray bottles of chemicals did not have labels. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels added to spray bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Cooked chicken was left out on countertop for extended period of time with a lid as the food cooled and upon speaking with PIC about cooling methods; hot foods were placed in walk-in cooler in deep containers with lids tightly fitted. These methods do not contribute to the quick cooling of cooked foods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. CDI - Spoke to PIC about better cooling methods for future cooling of foods.
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 (B); Core; Observed some metal and plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying. Repeat.
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.
3-304.15 (A); Priority; Observed a food employee rinsing dirty single-use gloves instead of discarding. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Food employee discarded gloves. ; 3-302.11; Priority; Observed containers of raw chicken and raw shrimp stored above containers of ready-to-eat sauces in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables; and cooked ready-to-eat foods. CDI - Containers of raw meats moved away from sauce containers. Ensure meats in walk-in cooler are correctly stored.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a couple boxes of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move containers off the floor onto 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.
4-903.11(A); (B) and (D); Core; Observed several metal and plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.
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.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Establishment does not have a certified food protection manager present and has several priority violations during the inspection. Based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard Analysis and critical control point principles; and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of Priority items during the current inspection; or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Priority violations corrected during the inspection; REHS strongly encouraged PIC to acquire food protection manager certification and to do more training for food employees.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of the inspection none of the present employees had food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure an employee with food protection manager certification is present during all hours of operation.
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.
6-301.14; Core; Kitchen handwashing sink did not have a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage. Ensure sign is posted in a visible location.
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.
3-302.11; Priority; Observed a container of raw shrimp and raw fish stored above containers of cooked chicken in the lowboy cooler. Also observed containers of raw chicken stored above a container of rice and raw shell eggs in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables; and cooked ready-to-eat foods. Raw animal foods shall be separated from one another based on type of raw animal food during storage; holding; preparation; and display. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented; sorted by final cook temperature. CDI - Raw animal foods were rearranged to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-702.11; Priority; Observed a food employee rinsing a dirty knife without cleaning or sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Knife was removed and placed at the dishwasher 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.
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; A container of raw shell eggs as well as all of the TCS foods stored in the prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. Do not store raw eggs outside of 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.
3-501.18; Priority; Several containers of cooked chicken and noodles that were not prepared today did not have date marking. A food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Foods were prepared less than 24 hours ago; date marking was added to containers.
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
4-301.11; Priority Foundation; The prep cooler is unable to hold TCS foods at required temperatures; air temperature was measured to be around 47F; leading to a greatly decreased cold holding capacity. Equipment or cooling and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Have prep cooler repaired; store TCS foods on ice or store in walk-in until equipment is repaired. Follow up by 8/23/2024.
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.
3-302.12; Core; Several containers of spices; flour; salt; and sugar did not have identifying labels on working containers. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; salt; spices; and sugar shall be identified with the common name of the food. Add food labels to containers.
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.
2-402.11; Core; At the start of the inspection; none of the food employees were wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. that are designed and worn to effectively keep hair from contacting exposed food; clean equipment; utensils; and linens. CDI - Food employees donned hair nets.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-501.11; Core; The 3-compartment sink has been damaged and was repaired using duct tape. Equipment shall be maintained in a state of repair and condition. Repair 3-compartment 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Currently available test strips are not the appropriate type for the Sink and Surface cleaner-sanitizer; therefore there is no way to test the sanitizing liquid concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips; follow-up by 8/23/2024.
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; Significant grease buildup on the stainless-steel wall; hood; and white wall around the wok station. 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of the inspection none of the present employees were a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Manager arrived after inspection who had food protection manager certification.
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.
3-302.11; Priority; Two containers of raw chicken were stored above ready-to-eat cooked rice; raw vegetables; and ready-to-eat sauce in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables; and cooked ready-to-eat foods. CDI - Containers were rearranged in walk-in cooler to prevent cross-contamination.
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; A container of raw shell eggs and a container of cooked chicken were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Recently prepared cooked chicken was placed in freezer for rapid cooling and raw eggs were voluntarily discarded by food employee.
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 in standing water. TCS (time/temp control for safety) food shall be thawed: If using; completely submerged under running water: at a water temperature of 70F or below; with sufficient velocity or agitate and float off loose particles in an overflow; and for a period of time that does not allow portions of raw animal food requiring cooking to be above 41F for more than 4 hours; including time for prep and cooking. CDI - Cool water turned on to allow for proper thawing; no portions of raw chicken were measured to be over 41F.
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.
3-302.12; Core; Several containers of spices; salt; and sugar did not have identifying labels on working containers. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; salt; spices; and sugar shall be identified with the common name of the food. Add food labels to containers before the next inspection.
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.
2-402.11; Core; None of the food employees present were wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. that are designed and worn to effectively keep hair from contacting exposed food; clean equipment; utensils; and linens. Have food employees wear appropriate hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
6-501.12; Core; Observed a dark grease stain on the wall beside the hood vent as well as food debris on the walls around the prep table. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas; ensure that hood vents are adequately venting the fumes from the stove to prevent buildup on the walls.
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.