4-601.11 (A); Priority Foundation; [ Repeat] A few metal containers; utensils and plates stored as clean observed with food debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items returned to dish area for 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.
3-501.16 (A)(2) and (B); Priority; TCS foods in the lowboy prep cooler was observed with an ambient air temperature around 50F. TCS foods in that cooler were holding between 43-47F (See list above) and had been there overnight. RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: All TCS foods items 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.
4-501.11; Ice accumulation from a leak is present along the piping of the walk-in freezer. An invoice was provided showing that repairman found the leak and will return to finish repairs. The lowboy cooler in the prep area was observed with an ambient air temperature above 50F. Maintain equipment in good repair. Have the cooler repaired.
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(C ); Dust accumulation is present along some of the decorative items hanging above plates; and along the some of the equipment along the service line wall. A few gaskets were observed with food debris and/or black residue accumulation present. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
6-301.11; Priority Foundation; Soap was missing at the handwash sink in the main cooking area. Provide soap for handwashing at each handsink. CDI- soap was provided. 6-301.12; Priority Foundation; Paper towels were not available in the utility room handwash sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels were 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.
4-601.11 (A); Priority Foundation; [ Repeat] A few metal containers and/or utensils stored as clean observed with food debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to dish area for 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.
3-501.18; Priority; [Repeat] Gemista (1/16); zucchini cakes (1/21); pickled onions (1/18) and chickpeas (1/18) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. 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.
4-501.11; Ice accumulation from a leak is present along the piping of the walk-in freezer. Maintain equipment in 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.
4-601.11(C ); Food debris present in the bottom of storage containers holding clean dishes. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
2-301.14 (F); Employee observed handling raw chicken and then proceeded to clean the without handwashing. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employees 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.
4-601.11 (A); Priority Foundation; Several metal containers stored as clean with food debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for re-cleaning. 4-703.11(B); Priority; The hot water sanitizing dish machine has a utensil final rinse surface temperature of 142F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI- technician was on site to replace the pressure regulator during my inspection. Dishes can be washed in the dish machine but must be sanitized in the 3-compartment sink until the machine has been fixed.
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; Priority; A large container of cream sauce made yesterday was holding at 55F in the walk-in cooler. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY 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- cream sauce 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.
3-501.16 (A)(2) and (B); Priority; TCS foods in several different coolers throughout the kitchen was over 41F (See list above). RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded.
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; Orzo (6/30); Linguine (7/1) and spicy red sauce (7/1) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC. 3-501.17; Priority Foundation; Roasted eggplants and stuffed eggplants were all found without labels. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates were added.
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
3-501.15; Priority Foundation; A large container of cream sauce made yesterday did not cool properly and was holding at 55F ( see item #20). 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. CDI- cream sauce 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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat weak in buckets. CDI: Corrected to 200ppm.
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; Several coolers in the kitchen were observed holding TCS foods between 44-47F. Maintain equipment in 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Plastic container stored inside handwashing sink basin. CDI: Container 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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat weak in buckets. CDI: Corrected to 200ppm.
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 (C); Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Heavily scored cutting boards.
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; TCS foods on make line/reach in and drawers over 41F (See list above). RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded. 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of food sitting in standing water inside reach ins and dusty fan circulating directly on foods. Food shall protected from contamination by storing the foods in a clean dry location and where it is not exposed to splash; dust or other contaminations.
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.
4-501.11; Core; Make Line/Reach in units leaking. Equipment shall be maintained in 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.
4-602.13; Core; Cleaning needed of shelving units and outsides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Several TCS foods at main service line in top sections of prep units; with unit lids kept from sealing/propped open by long utensil handles; holding above 41F as shown in above grid. Maintain cold Temperature Control foods at 41F and less. Improvements observed today include better kitchen ambient air temperature; no temperature violations in the drawer units; no temperature violations in back room low unit; and no temperature violations in walk-in cooler. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend reducing temperature of walk-in cooler; and prep units in main service area. Recommend holding scoops/ladles where they will not prop open the prep unit covers. Ensure TCS foods in top section of prep units are not overfilled in pans; keep below fill line. Recommend adding individual lids to TCS foods kept in top sections of prep units to help further buffer from warm kitchen air.[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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Sanitizer concentration too high in sanitizer buckets; measured at 500+ppm quat with strip turning blue. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturers use directions included in labeling. Have sanitizer concentration at dispenser adjusted down so is dispensing at 200-400ppm quat. CDI- Sanitizers remade during inspection.; 7-102.11; Priority Foundation; Labeling missing on several green and red buckets of sanitizer. Working containers used for storing POISONOUS OR 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- Labeling added during inspection. [REPEAT]
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.
3-302.12; Core; Labeling missing on spices and 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. [REPEAT]
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; Scoop In flour bin with handle down in product. Bowl left as scoop in container of cooked rice at service line. Scoop in container of salt with handle down in the product. Several ice cream scoops used at the prep line with the thumb paddle down in the food. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Scoops and bowl moved during inspection.
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.
4-903.11(A); (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged 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
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC has obtained a temperature simulating disk testing device to verify required temperature of hot water sanitizing rise; but the device does not turn on; likely dead battery. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. Repair/replace the temperature disk within 10 days and text picture of functioning temperature disk to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [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.
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; Black char accumulation along fryer splash guard. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Improvement seen in dusty kitchen fan has been removed; and handwashing sinks are cleaner today. Increase cleaning frequency to the splash guard. [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.
5-501.110; Core; Dumpster side door left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top lids closed. Improvement in that top lid closed today. CDI- PIC closed side door during inspection. [REPEAT]
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.