4-601.11 (A); Priority Foundation; Food contact surfaces shall be clean to sight and touch. Metal containers stored clean had some food debris on them. The slicer last used a few days ago had residue accumulation present along the blade. CDI: Placed in dish washing area for rewashing and slicer cleaned. 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.
notedCode 3-501.14(A) Cooling Hot Foods PFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Cooling Hot Foods P; Queso made yesterday was cooling in thick portions in the walk-in cooler and holding around 47-48F. Cooked TCS FOOD shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- queso was voluntarily discarded by 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 3-501.16 (A)(2) TCS food Cold holding PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) TCS food Cold holding P; A few TCS foods were observed holding above 41F (see temperature chart). Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- items below 45F were cooled and anything above 45F were voluntarily discarded by 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 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf; Queso previously dated from 7/12/26 was observed holding around 47-48F in the walk-in cooler. After discussion with the PIC and staff it was determined that the queso was actually made on yesterday; 7/15/26. Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI- queso was voluntarily discarded by PIC due to cooling issues. **Remember to accurately date TCS foods from the date they were 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.
6-501.11; [Repeat] Flooring throughout the facility is uneven and have areas unable to be easily cleaned. PIC stated that they are obtaining quotes and will schedule a time to repair soon. The wall in the dish area has a hole where the sprayer faucet was repositioned. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-101.11 (3); The walls in the ladies restroom is covered in a carpet material. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods. These wall surfaces shall also be easily cleanable. **Removal of this surface will be required if at anytime we notice collection of moisture or if the surfaces are not being maintained 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Food employee handling ready-to-eat lettuce with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- lettuce was voluntarily discarded by PIC.
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.
6-301.13; Hand soap was observed at the prep sink along the hot line. Soap and paper towels shall not be provided at preparation or utility sinks. CDI- soap was removed and education given.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottles of bleach and degreaser were not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI- labels were added.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12; Single-service portion cups; quart containers and lemon covers were observed being stored in the employee restroom. Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. CDI- items were removed from the restroom.
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.
6-501.11; Flooring throughout the facility is uneven and have areas unable to be easily cleaned. PIC stated that repairs are scheduled for December 2025. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-101.11 (3); The walls in the ladies restroom is covered in a carpet material. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods. These wall surfaces shall also be easily cleanable. Remove this material from the wall.
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.
6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or a method of hand drying. No paper towels available at the handwashing sink at cook line. CDI - paper towels added. Repeat.
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.
4-601.11 (A); Priority Foundation; Food contact surfaces shall be clean to sight and touch. Metal containers stored clean had some food debris on them. CDI: Placed in dish washing area for rewashing. 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.
3-302.11; Priority; Raw tuna was observed above cooked chicken wings. Food shall be protected from cross contamination by separating raw animal foods from cooked ready-to eat foods. CDI- food items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Plastic containers stored clean have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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; Eggs; black beans and chicken prepped previous day 43-48F. TCS foods shall maintain a cold holding temp of 41F or less. CDI: Items over 45F discarded and REHS discussed 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Eggs; black beans and chicken cooling from previous day are being stored in deep containers and tightly wrapped/tight lids. Cooling shall be accomplished by following one or more cooling methods: shallow pans; using rapid cooling equipment and loosely covered or uncovered if protected from overhead contamination. CDI: Items over 45F discarded and Cooling info provided by REHS.
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.
6-501.12; Core; Cleaning needed of floors. 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Procedures for the clean up of vomit and diarrheal events is not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- written procedures given to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.14; Priority; Employee who washes dishes was observed handling dirty dishes and proceeded to handle clean dishes without handwashing. Hands shall be washed after handling soiled equipment and utensils. CDI- education given and hands were washed.
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.
5-205.11; Priority Foundation; A wet cloth and food debris was found in the handwashing sink in the cooking area. A handwashing sink may not be used for purposes other than handwashing. CDI- wet cloth removed and education given.; 6-301.12; Priority Foundation; The handwashing sinks in the cooking area; and prep areas did not have paper towels provided. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels. CDI- paper towels provided.
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; Raw tuna was observed above cooked chicken wings. Food shall be protected from cross contamination by separating raw animal foods from cooked ready-to eat foods. CDI- food items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Cooked onions in the steam well for service was holding between 98- 100F. Melted unsalted butter on top of the flat top grill was holding between 83-100F. TCS foods being held hot shall be maintained at 135F or above. Onions & butter reheated 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.
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; Chicken wings overstocked in the flip top cooler was holding between 45-48F. Roasted red beets were between 42-52F. TCS foods being held cold shall be maintained at 41 for less. CDI- food items were rapidly cooled down and education given on closing the lid during slow times.
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; House made pickles (10/6 & 10/9) made with a hot brine were found being held past 7 days. Roasted pork dated from (10/12) and chipotle avocado sauce was all found being held past 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
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; The peppered crusted tuna listed as an ingredient in the NC Tuna Taco is served under cooked and not asterisked on the menu. The disclosure is also missing from the consumer advisory statement. If an animal food is served raw or undercooked the permit holder shall inform consumers of the increased risk of consuming such foods. The disclosure statement shall identify the animal derived foods by asterisking them to a foot note that states the food items are served raw or undercooked. Verification Required- EHS will return on Oct. 30; 2023 to verify that these corrections have been made to the menu.
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Several packages of vacuum sealed and sous vide chicken breast were found in the walk-in cooler. A large vacuum seal machine is in the prep area on the other side of the walk-in cooler door. The PIC stated that the chicken is first vacuum sealed raw and then cooked by sous vide. Before engaging in an activity that requires a HACCP PLAN; a PERMIT applicant or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN as specified under 8-201.14 and the relevant provisions of this Code. ROP of raw food and sous vide cooking of items must immediately stop and all equipment associated with it must be removed from the premises. Verification Required: EHS will return on Tuesday; October 24; to verify that all equipment has been removed. Packages of chicken currently vacuum sealed cut open by PIC.
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; A bin of cheeses; sour cream; sauces and other garnishments was observed next to the hand washing sink in the expo area without an appropriate guard to separate. Food shall be protected by storing food where it is not exposed to splash; dust or other contamination.
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.
3-304.14; Core; Wet cloth stored in the hand sink. Cloths in use for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution 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.
4-501.11; Core; Ice build up is present in the walk-in freezer. Equipment shall be maintained in a state of good repair.
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
4-302.13; Priority Foundation; Facility does not currently have a way to measure the temperature of the high temp dish machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required- EHS will return on October 30; 2023 to verify that a temperature measuring device is provided.
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; Shelving in the prep coolers and shelving holding clean dishes have residue accumulation and are in need of cleaning. Food debris is present inside of the bins storing clean lids. Pan holding clean knives also has food debris present as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee clothing observed hanging on the shelf with food items in the dry storage area. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.