4-903.11(A); (B) and (D); Core; Blue shelving racks where clean dishes are stored (by the cook line handwashing sink) are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Clean shelving.
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.
4-501.11; Core; The gasket on the steamer is torn; water is pooled underneath the steamer. Additionally; the tall reach-in prep cooler and the tall 2-door reach-in cooler have condensate dripping from the interior ceiling. Equipment shall be maintained in good repair. Work orders placed prior to inspection. Replace the steamer's gasket (seal) and repair the tall reach-in prep cooler and the tall 2-door reach-in cooler.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with black accumulation. Flip top cooler interiors on the cook line soiled with accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris.
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; Ceiling tiles; vent fixtures; and walls throughout the kitchen soiled with dust and debris. Flooring in the walk-in freezer soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them 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.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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
7-102.11; Priority Foundation; A few spray bottles of cleaner/chemicals observed labeled; but the labeling had faded or the labeling was inaccurate based on the contents inside of the bottles. Working containers used for storing poisonous or toxic materials shall be labeled. The labels shall be accurate and labeling shall be legible. CDI - Spray bottles re-labeled.
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.
4-501.12; Core; The cutting board in front of the sauté flip top cooler is scored and stained. Additionally; various colored cutting boards are scored and stained. Resurface or replace cutting surfaces 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.
notedCode 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; The lowboy freezer (on the cook line) gasket soiled with accumulation and debris. Walk-in cooler fan guards soiled with black accumulation. Flip top cooler interiors on the cook line soiled with accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris.
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; Priority; A food employee changed their gloves after handling raw salmon; but did not wash their hands prior to donning a new pair of gloves for completing other tasks. Food employees shall wash their hands 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 for working with food; and after engaging in other activities that contaminate the hands. CDI - Following discussion with PIC; employee washed their hands. PIC to review proper handwashing procedures with all food employees.
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; Numerous scoops and a juicer stored as clean soiled with dried food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Utensils moved for thorough cleaning. 4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Tomato jam; pulled pork; collard greens; and mac & cheese holding less than 135 F in the steam well. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Foods voluntarily 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.
3-501.16 (A)(2) and (B); Priority; Liquid eggs; bacon; boiled eggs; and rice holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods voluntarily discarded or moved to the walk-in cooler to chill rapidly based on temperatures observed and times prepared.
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.
3-501.17; Priority Foundation; Mashed potatoes observed with no date mark or label to indicate when prepared. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. Mashed potatoes prepared on Saturday (8/30) according to PIC. CDI - Date mark 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.
notedCode 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; The lowboy freezer (on the cook line) gasket soiled with accumulation and debris. The walk-in cooler gasket and door soiled with accumulation and debris. Sides of cooking equipment soiled with grease deposits and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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; Ceiling tiles; vent fixtures; and walls throughout the kitchen soiled with dust and debris. Flooring behind and underneath cooking equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them 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.
2-103.11 (A) - (P); Priority foundation; Flour for frying is being used for both raw chicken and raw shrimp; allowing for cross-contamination between a major food allergen and other foods. The person in charge shall ensure that employees are properly trained in food safety; including food allergy awareness; as it relates to their assigned duties. CDI - Spoke to PIC and gave guidance on preventing future allergen cross-contamination; separate container for breading shrimp should be used.
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.
4-601.11 (A); Priority foundation; Observed residue buildup on the can opener and dried food debris on a couple of metal food containers on storage shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and can opener were set aside 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); Priority; A container of liquid eggs beside the fryers and a couple containers of cut tomatoes in one of the prep coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded liquid eggs and cut tomatoes that were not prepared recently.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14; Core; Observed dust buildup on and around the ceiling vents throughout the kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean ceiling vents.
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.
3-304.11; Priority; Observed food employee placing ready-to-eat food in direct contact with oven racks to be baked. These oven racks are not considered equipment food-contact surfaces. Food shall only contact surfaces of: equipment and utensils that are cleaned as specified under the NC Food Code (Part 4-6) and single-service and single-use articles. CDI - Spoke to PIC to have employee behavior corrected; use baking trays or pans for oven use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-703.11; Priority; When tested during the inspection; the dishwasher could not provide a utensil surface temperature of at least 160F. After being cleaned; equipment food-contact surfaces and utensils shall be sanitized: If in a hot water mechanical operation; by being cycled through equipment that is set up as specified in the NC Food Code and achieving a utensil surface temperature of at least 160F as measured by an irreversible registering temp indicator. CDI - After the inspection; it was found that the heater had not been engaged; after turning the water heater on for the dish machine the utensil surface temperatures reached 160F.; 4-501.112; Priority Foundation; The rinse cycle on the hot-water dish machine was only reaching around 115F. In a mechanical operation; the temperature of a hot water sanitizing rinse as it enters the manifold may not be more than 194F; or less than 180F. CDI - After the inspection; it was found that the heater had not been engaged; after the water heater for the dish machine was turned on the rinse cycle reached at least 180F.
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; Observed some grease residue buildup on the fire suppression system above the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean fire suppression system.
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.