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); Grits and boiled eggs held 24 hours did not have date marking. Ensure all ready to eat; refrigerated; TCS foods are marked with the preparation date; or date it was opened from commercial packaging. CDI-Items 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.
4-601.11(C); Core; The lid on the preparation cooler had build up of black residue. Handles on the hand washing sinks were soiled. 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. CDI-Items were 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.
3-501.17; Priority Foundation; Foods are not being marked with the date they were removed from freezer. These foods only had preparation dates. Ribs were not marked with preparation date; or date removed from freezer. Boiled eggs were not marked with date removed from commercial packaging. Ensure foods are marked with both preparation and removal from freezer dates; and ensure foods are discarded within 6 days of thawing from freezer. Date mark/label all refrigerated TCS (Time/Temperature Control for Safety) foods that are ready-to-eat once opened or prepared and held more than 24hrs. 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.
3-304.12 (F); Core; Utensils stored in water that measured 130F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI-More water was added to steam table to help it maintain correct temperature for storing utensils.
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.
4-501.114; Priority; Sanitizer dispenser at the 3-compartment sink did not have any measurable quaternary ammonium sanitizer. None of the sanitizer buckets or spray bottles had measurable sanitizer. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-A bleach solution of 200ppm was made for use as sanitizer on counter tops. Ecolab was contacted to adjust dispenser.
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 4-501.114 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Mechanical Warewashing Equipment; Chemical Sanitization - Concentration (P) Dish Machine is not sanitizing. It was not able to be corrected during inspection; but the owner contacted the Ecolab technician and scheduled for later today or tomorrow. Use test strips daily to verify presence of sanitizer. . . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tape remains on several pans. Assure masking tape is removed during the cleaning process. New procedure and recommendation for a different type of tape was discussed. Painter's tape also works well. . . Corner food preparation area is not clean. Some items on the prep surface are not clean. Increased cleaning of the corner food preparation sink is needed. . . 4 602.11 Frequency: Ice Buckets and Ice Machine are not clean. Black growth accumulated inside the ice machine. Increased effective cleaning is needed. Clean the ice maker and ice buckets often enough to prevent accumulation of build up. Cleaning started today. Ice machine is under a contract with the sales rep.
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 7-102.11 Common Name - Working Containers (Pf) Spray bottles of cleaners are not labeled. Maintain the common name on cleanersChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Spray bottles of cleaners are not labeled. Maintain the common name on cleaners; bleach; etc. Spray bottles were labeled during today's inspection.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Lighting is low in areas of the kitchen. Provide required lighting intensity. Replace burnt out light bulbs. Provide 50 foot candles of light across food preparation surfaces and where knives are handled. Consider the Duke Energy program to convert lights to LED. discussed today
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.
5-205.11; Priority Foundation; Both handwashing sinks in the cooking area are used for storage. Wire frier basket is stored inside one handwashing sink; plastic 4L container in the other. Keep handwashing sinks free of storage and available for use. Items were 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.
4-501.11; Core; Make Line Refrigerator lid is secured with two types of tape and plastic wrap. Refrigerator lid is not clean. Remove for regular cleaning. Restore refrigerator lid to clean and cleanable condition.
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; General cleaning needed in the kitchen. Clean around soda machine; etc. Ice Machine door is not clean. Maintain equipment & surfaces 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting is low above the food preparation sink where raw chicken is thawing. Restore light to 50 foot candles across all food preparation surfaces and where knives are handled. Consider conversion to LED lights using the Duke Energy program
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; ANSI certified food protection manager training is needed. One option for ServSafe was provided today
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.
4-602.11; Core; Preparation refrigerator opposite the grill has some build up in crevices along upper surfaces and the lids. Use brushes; etc as needed to regularly clean the refrigerator. . . Can Opener is not clean with metal shavings accumulated. The metal fragments indicate the blade is not sharp. Hand held can opener is an option and would only be required to meet standards set for utensils (mounted can opener is held to standards for equipment). Can opener shall be cleaned regularly. Can opener was taken to the ware washing area today.; 4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean. There is a thick oily residue on the prep sink actively in use including on the faucet and backsplash. Corner preparation table with slicer has several items stored on it; preventing effective cleaning. Minimize storage on food preparation surfaces. Use detergent to clean surfaces after each use; rinse and apply sanitizer. Allow sanitizer to air dry. Sinks and table were cleaned during today's inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottle of window cleaner is stored on the splash guard of the handwashing sink at the steam table. Handwashing sink shall be used only for handwashing (this includes the splash guard and no bucket of water for filling equipment inside the handsink). Store cleaners in designated location. Window cleaner was moved.
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.
3-501.13 ; Core; Tuna and fish remain in vacuum sealed bags inside the walk in cooler; thawed. Fish that is not frozen requires oxygen. see labeling printed on each bag advising removal of seafood from vacuum package. rule specifies: "REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration; or (2) Prior to; or Immediately upon completion of; its thawing. Sealed bags of seafood were opened during today's inspection.
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; Walk in Cooler is heavily soiled. Shelves have a lot of unclean build up and interior walls are not clean. Extensive cleaning of the walk in cooler is needed. Maintain food storage areas clean.
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; Food Preparation Sink has pinholes that spray water from the faucet. Replacement of the faucet is needed. Maintain equipment in good repair. . . Discard knife with tape on the handle (or remove tape for effective 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.
6-501.12; Core; Electrical outlets above the preparation sink are heavily soiled. Walls and floors need cleaning in areas. Maintain physical facilities 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.
3-501.16(A)(1) ; Priority; Grits in the steam table had a few cold spots holding at 110F. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or above. CDI-Grits were stirred and reheated through 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.
4-501.12; Core; The green cutting board is deeply scored and scratched. Cutting surfaces shall be smooth and easily cleanable. Replace or resurface the cutting board.; 4-501.11; Core; The gasket on the cold drawer is torn. Equipment shall be in good repair. Repair or replace the gasket.
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; The interior of all prep coolers and drawers had food residues. Dish and dry storage shelves had crumbs and dust. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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 floor and wall behind and under the grill line was soiled. Floors and walls shall be maintained clean. Increase cleaning frequency of floors and walls.
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.