notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Chicken legs and wings stored in the hot box were holding 110F. Hold TCS foods hot at 135F or above. CDI-Foods were voluntarily discarded; as they have been in the unit for more than 2 hours. PIC will have unit serviced. EC will return next week to verify repair.
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; Goat and stew prepared 8 days ago was still available for service today. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI-Foods were voluntarily discarded. Educational materials on date marking provided to PIC via email. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Foods such as chicken legs and red beans and rice were prepared yesterday; and did not have date marking on them. Mark refrigerated; ready to eat; TCS foods with the preparation date; or the date opened from commercial packaging. 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.
5-205.11 (A); Priority Foundation; The handwashing sink had a colander stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The colander was removed. Keep hand sinks free of equipment and utensils so they can be used for hand washing.
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); Multiple food items cooked yesterday did not have date markings. Refrigerated; ready to eat; TCS foods must be marked with the date of preparation when held more than 24 hours. 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.
3-304.14(B); Core; Multiple wet wiping cloths were left on the sink and counter in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Chlorine solution was made at 100ppm to store wet wiping cloths.
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.
4-501.12 Cutting Surfaces (Core); The green cutting board and the cutting board on the steam table are both worn; with deep cuts and stains. Cutting surfaces shall be smooth and in good repair. Replace cutting boards that cannot be cleaned or 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.
5-205.15; Core; The hand sink has a drippy faucet. Maintain a plumbing system in good repair. PIC stated there is a repair scheduled.
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.
4-602.11 (A) (5); Priority; The food preparation sink was soiled with food residues while in use to thaw fish. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI-Fish was removed to begin cooking; and sink was 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.
3-501.14(A); Priority; Chicken cooked 3 hours ago was still 88-100F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Chicken was voluntarily discarded. Educational materials on cooling foods quickly; including cooling logs; were sent to PIC email address.
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; Quickly cool foods. Use methods such as open/vented shallow pans (2-4 inches or less) ; large ice baths and active stirring. Cold air must flow around product to remove the heat. Consider using ice wands for cooling foods with a high liquid content. CDI-Chicken was voluntarily discarded. Educational materials on cooling foods quickly sent to PIC email. .
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.
5-205.11 (A) Priority Foundation; The hand sink had a colander stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A hand sink may not be used for any other purpose. CDI-Colander was removed.
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 3-302.11 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 fish and raw shell eggs were stored above vegetables in the first reach in cooler. Raw animal products must be stored so they cannot contaminate ready to eat foods or unwashed vegetables. CDI-Foods were rearranged in the cooler. Storage chart provided.
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 last week and over the weekend such as rice and macaroni and cheese were not marked with the preparation date. Refrigerated; ready to eat; TCS foods must be marked with the preparation date; and be discarded within 7 days of preparation. CDI-Foods were marked with preparation dates. Educational materials on date marking sent 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.
minorCode 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); Counters; shelves; and interior of the hand sink were soiled with food debris. Non food-contact surfaces must be maintained clean. Increase frequency of cleaning.
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) Pans of Chicken in Gravy cooked yesterday have not cooled to 41 degrees F as required. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Pans of Chicken in Gravy cooked yesterday have not cooled to 41 degrees F as required. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pans of Chicken in Gravy were set aside for disposal. For more information please visit: www.mecknc.gov/foodsafety or view training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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 3-501.15 Deep pans of Chicken in Gravy cooked yesterday were not effectively cooled. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Deep pans of Chicken in Gravy cooked yesterday were not effectively cooled. 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. Freezer may need to be used. Use your thermometer to monitor food temperature. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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.
4-501.12 Red Cuttingboard has cuts and textured surface with some black embedded. Resurface or replace cutting surfaces that can no longer be effectively 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.
minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency: 3 compartment ware washing sink is not clean. Use detergent to clean the sink each day. Clean the items stored on the 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.
4-601.11 (B) and (C) Nonfood Contact Surfaces: Top shelf above the steam table is not clean. Clean this unit to remove 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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires monitoring food temperature during cooling: PIC shall ensure "employees are using proper methods to rapidly cool time/temperature control for safety foods that are not held hot or are not for consumption within 4 hours; through daily oversight of the employees' routine monitoring of food temperatures during cooling". Food temperature logs should be implemented to check and record food temperature. Consider recording temperature directly on the pan of food with masking tape ~or~ a clip board ~or~ dry erase board.
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.
6-301.12; Priority Foundation; No Towels available at the handwashing sink. Towels were added to the dispenser during inspection. ; 5-205.11; Priority Foundation; Two empty ketchup bottles & a metal scrub pad are stored inside the handwashing sink. Keep handwashing sink free of storage. A handwashing sink may not be used for purposes other than handwashing. Items were removed from the handwashing sink and moved to the right drainboard of the ware washing 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.
3-501.14; Priority; Goat 57 and 54 degrees F that was cooked yesterday and has been stored in the refrigerator all night. Goat has not cooled within the required time. . . Pans of Beans cooled 20.4 degrees F and 16 degrees in 1 1/2 hours. Beans should have cooled at least 49 degrees in that amount of time. Cool food from 135F to 70F in 2 hours or less ~and~ 70F to 41F in 4 more hours or less. Goat was discarded from previous day. Beans moved to the freezer. Follow up will be conducted to verify cooling meets parameters.
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; Food temperatures in the refrigerator range drastically. The coldest food was 38 degrees F; stored against the back wall so the refrigerator is likely working well; but is overfilled and food is not cooling within one or two days (when food should be cooled within six hours). No point deduction for general cold holding; but several refrigerated prepared foods are above 41 degrees F today. Food storage temperatures must be monitored. 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods are not adequate. Pans used for cooling are too deep and are not being stirred. Ice and frozen chill wands are not available. No walk in cooler is available. Rapid Cooling Methods must be implemented.
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.
4-501.12; Core; Green Cuttingboard has black and textured surface. Yellow cutting board has a lot of black. Cutting boards shall be smooth and cleanable. Discard cutting boards that can no longer be effectively 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.
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; Metro hot holding cabinet has a pan of soiled water used to create steam inside. Pan of water should be emptied and cleaned each night. Odor is present in the Metro cabinet. Maintain Metro unit clean. . Shelving above the steam table needs cleaning also.
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.
6-501.18; Core; Toilet room fixtures are not clean. Effective and regular cleaning of toilet rooms is needed.; 6-302.11; Priority Foundation; Toilet paper is lacking from the toilet room. A supply of toilet tissue shall be available at each toilet.
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.
6-501.114; Core; Ice Machine in the kitchen is not functioning. Ice would be helpful for cooling food. Remove the ice machine if it is no longer used; nonfunctional.
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.
3-501.17; Priority Foundation; A few of the dishes made yesterday were not marked with the preparation date. Refrigerated; ready to eat TCS foods held more than 24 hours shall be marked with the date they were prepared; and be discarded within 7 days of that date. CDI-Foods were allowed to be 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.
4-602.13; Core; The prep sink and bottom shelf of the reach in freezer had some food spillage. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning to avoid this violation.
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.