3-501.16(A)(2) and (B); Priority; Cold-Holding: Most TCS foods in the prep unit cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend using more metal pans in this space; and individual plastic pan lids with handles for the TCS items. Have unit serviced; air intakes professionally cleaned; and temperature reduced to ensure foods maintained at 41F and less. [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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies observed in the prep/cook area. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Try to keep window screen closed as much as possible. An oscillating fan pointing out towards the service window may also reduce flies getting in.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
5-205.11; Priority Foundation; Damp wiping cloths hanging off of splash guard of handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Cloths moved during inspection.
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)(2) and (B); Priority; Cold-Holding: Several TCS foods at the prep line cold-holding above 41F as shown in above grid. All foods observed in thick plastic pans and no lids. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend using more metal pans in this space; and individual pan lids for TCS items that are harder to keep cool.
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; Crate of whole onions and box of cooking oil observed stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor.
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.
3-302.11; Priority: Raw shell eggs stored above salsa in tall cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Eggs moved during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Sanitizer concentration too high; tested at 800ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.
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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. Maintain a copy on the MFU.
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; PIC does not currently have written procedures available 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 and educational material provided to PIC. Maintain a copy on the MFU.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Hot-Holding: Several cooked TCS foods in the hot wells not holding at a hot enough temperature; as shown in above chart. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. When preparing TCS (Temperature Control for Safety) foods at the Commissary; use your food probe thermometer to verify correct final cook or final reheat (165F) temperatures are reached. Maintain these foods hot during transport; 135F and greater. When arrive at site; ensure hot wells have a chance to heat up before moving the hot held foods into them. CDI- Products reheated to at least 165F corrective.
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; Labeling missing on a couple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13; Core; Cloth towels being used to wrap tortillas. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Cloth towels may not be used for this purpose. Recommend using aluminum foil; food container; or food paper instead. Return the towels to laundry.
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.
Core; Observed containers of whole avocados with stickers still in place; whole tomatoes and whole onion. Mobile Food Unit (MFU) permit requires produce to be washed and prepared at the commissary. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Follow your Permit requirements. CDI- PIC to return these items to the Commissary for proper preparation; before returning them to the MFU.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Sanitizer bucket stored on the floor. Store sanitizer up off floor. CDI- Bucket moved to low shelf.
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; Test kit not available for the quat sanitizer in use (quat). VR-VERIFICATION REQUIRED. Obtain quat test kit within 10 days and text picture to your REHS; Joanne Rutkofske 919-623-0459; for verification.
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 beverage stored above and comingled with restaurant foods. Keep employee food/beverages in separate/designated space. Recommend label bin -Employee Use Only- to use for employee foods/beverages.
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.