notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).
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.
4-501.114; Priority; Chlorine (bleach) registered less than 50 ppm at the 3-compartment sink; which is too low. According to manufacturer instructions; the solution shall measure 50-200 ppm for effectivness. Maintain sanitizer at correct concentrations when being used to sanitize. CDI - Solution re-made. 50-200 ppm of solution reached.
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.
3-304.14; Core; Sanitizer buckets tested below 50 ppm of chlorine (bleach); which is too low. Wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Chlorine shall register 50-200 ppm for effectiveness.
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; The ceiling vent in the middle of the MFU (mobile food unit) is soiled with dead bugs and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent.
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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; A spray bottle of chlorine (bleach) sanitizer registered 0 ppm when tested. Chlorine (bleach) shall measure 50-200 ppm to effectively sanitize. Provide sanitizer at correct concentrations; diluting as required. CDI - PIC to re-make sanitizer.
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.
3-304.14; Core; A wet wiping cloth stored on a prep table. Store wet wiping cloths in sanitizer after use. "In hand or in bucket".
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.
4-904.11; Core; Spoons for consumers stored with the food-contact surface exposed. Store with the handles up (food-contact surface facing down) to prevent contamination of lip-contact surfaces.
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.
6-501.12; Core; The ceiling vent in the middle of the MFU (mobile food unit) is soiled with dead bugs and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent.
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
6-501.110; Core; An employee cell phone stored on a prep table. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Cell phone moved to an area where contamination will not occur.
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.
2-102.11; Priority foundation; There were a couple Priority violations in this inspection and there was no certified food protection manager present; the PIC did not demonstrate regulation of foodborne illness risks in staying open while generator issues persist. 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 HACCP principles; and the requirements of this Code. This shall be accomplished by: Complying with this Code by having no violations of priority violations 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 were corrected during the inspection and PIC voluntarily is closing mobile food unit to fix generator problems. Repeat.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; None of the employees have 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. Acquire food protection manager certification. Repeat.
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.
2-301.14; Priority; Due to issues with generator repeatedly going out; water flow has been restricted and food employees are not washing their hands when necessary. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service and single-use articles and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; after using the toilet room; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; after handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready-to-eat food; before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. CDI - PIC has stated they will voluntarily close the mobile food unit until generator issues are fixed.
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.
3-501.16 (A)(1); Priority; All of the foods stored in the hot-holding unit were less than 135F see temperature table. TCS (time/temperature control for safety) food in hot-holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temp foods. 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.
5-103.11 (B); Priority foundation; Due to generator going out when water is used for any extended period of time; the establishment is unable to provide enough water while at peak service. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. CDI - PIC is voluntarily closing to fix generator problem. Follow-up on 2/26/2025 to assess generator performance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-304.13; Core; Observed water outlet without cover. If not in use; a water tank and hose inlet and outlet fitting shall be protected using a cover or device. Replace cover for wastewater outlet. 5-205.15; Core; The water outlet has a minor leak. Maintain a plumbing system in good repair. Repair water outlet according to law to prevent leak.
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.
2-102.11; Priority foundation; There were several Priority violations throughout the inspection and the person in charge did not have a food protection manager certification. 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 HACCP principles; and the requirements of this Code. This shall be accomplished by: Complying with this Code by having no violations of priority violations 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 were corrected and REHS provided educational materials and strongly recommends acquiring 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager was present during the inspection. 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. Acquire food protection manager certification. Repeat.
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.
2-103.11 (O); Priority foundation; No food employee health policy was available. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. CDI - REHS provided informational handout to PIC. Repeat.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority foundation; No bodily fluid cleanup procedures were 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 - REHS provided educational handout to PIC for future reference. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.15; Priority foundation; Observed a food employee cleaning their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Corrected employee behavior and had them wash their hands at the handwashing sink.
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.
3-304.15 (A); Priority; Observed a food employee cleaning dirty single-use gloves instead of discarding. If used; single-use gloves shall be discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Corrected employee behavior; gloves were discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A) (1); Priority; A container of cooked beef in an insulated food transport box was holding below 135F. TCS (time/temperature control for safety) food in hot-holding shall be maintained at 135F or above. CDI - Food was moved to griddle for reheating. 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.
3-501.18; Priority; Observed several bags of TCS foods that were marked with a prep date that was over 7 days old and observed a couple containers of queso fresco without a prep date label; when asked the PIC stated that the cheese was prepared the previous day. A ready-to-eat; refrigerated; TCS food that is prepared in a food establishment or opened from a package from a food processing plant shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; except time that the product is frozen; or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded out-of-date food; other foods were marked with correct prep date.
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.
5-303.12; Core; The water inlet is missing a protective cap. A cap and keeper chain; closed cabinet; closed storage tube; or other approved protective cover or device shall be provided for a water inlet; outlet; and hose. Add protective cap to water inlet.
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.
6-201.14; Core; Observed carpeting throughout the mobile food unit; covering the nonabsorbent floor. A floor covering such as carpeting or similar material may not be installed as a floor covering in food preparation areas; walk-in refrigerators; and warewashing areas. Remove carpeting; if extra cushioning is needed replace it with a nonabsorbent mat/floor covering.
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; No vomiting or diarrheal event procedures available on site. A food establishment shall have written procedures for employees to follow for responding to vomiting or diarrheal clean up events. REHS emailed PIC a copy of vomiting and diarrheal clean up event procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Onions and peppers are 130F on the hot holding unit. Keep all TCS food at or above 135F when held hot. The above food was reheated to 192F.
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.
2-103.11 (O); Priority Foundation; The person in charge doesn't have an employee health policy. food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. REHS emailed PIC a copy of the employee health policy. This is a repeat item.
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; No certified food protection manager on site. 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.
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.