3-501.14(A); Priority; Upon calculating the cooling rate of a container of cooked bamboo shoots it would not reach 70F within 2 hours. Cooked TCS (time/temperature control for safety) food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI - Containers were moved to walk-in cooler for faster cooling. REHS recommends always storing cooling foods in the walk-in for more efficient cooling. 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.
3-501.16 (A)(2); Priority; A container of cooked potatoes and carrots was holding around 45F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Top layers of food was moved to walk-in cooler. Do not overfill containers. 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.
4-501.11; Core; The lower door seals/gaskets on one of the prep coolers all have rips and need to be replaced. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets/door seals before the next 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.
4-601.11(A); Priority foundation; Observed some tape debris on a few plastic food containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage shelving and placed at 3-compartment sink 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.
3-501.14(A); Priority; When calculating the cooling rate of cooked noodles; it was found that they would not reach 41F from 70F within 4 hours. Quickly cool cooked TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Container had been tightly sealed in the walk-in cooler; lid was lifted to allow for better air flow and cooling.
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); Priority; A gallon of whole milk stored in the reach-in drinks cooler was holding at 45F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved milk into walk-in cooler to cool down to 41F. 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.
3-501.18; Priority; Observed a couple containers of cooked pork belly without date labels. Food shall be discarded if it: Exceeds the temperature/time combination specified in the NC Food Code; is in a container or package that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - PIC recalled correct date and labels were added to containers.
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(B); Core; Observed a container of cooked noodles tightly sealed in a deep container; and observed several containers of food tightly wrapped in plastic while placed in the walk-in cooler. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lid was removed and plastic lifted from containers to assist with cooling.
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.
5-501.114; Core; Observed two dumpsters missing their drain plugs in the shared dumpster area. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plugs before the next 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.
3-501.16(A)(2); Priority; A gallon of milk was holding above 41F in the drinks cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Gallon of milk was moved to walk-in cooler.
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; Observed a container of cooked noodles placed in the drawer cooler under the griddle to cool. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; or other effective methods. CDI - Container of noodles placed in walk-in cooler for rapid cooling; by placing the container in the walk-in it was able to achieve an adequate cooling rate.
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; Core; All of the gaskets on the prep coolers were torn and damaged. Equipment shall be maintained in a state of good repair and condition. Replace gaskets before the next 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.
5-501.114; Core; One of the black garbage dumpsters and one of the yellow recycling dumpsters in the shared dumpster area were missing their drain plugs. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plugs before the next inspection.
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.
6-501.11; Core; Observed damage to the floor at the entrance to the walk-in cooler. Physical facilities shall be maintained in good repair. Repair damaged floor. 6-501.12; Core; Observed reside buildup on the walls of the walk-in cooler; around the shelves dedicated to raw meat storage. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the walls more frequently.
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.
3-302.11; Priority Foundation; Observed bulk repackaged raw beef stored above raw potatoes inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Observed no date marking for house-made beef stock; shrimp cakes; and tofu. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11; Priority; Observed iodine used to treat burns stored on a shelf with food thermometers above a food prep sink. Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food ; equipment; utensils; linens; and single service articles or single use articles. Item placed in first aid kit.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed pork belly cooling inside tightly covered plastic containers. Observed corn and egg noodles sitting at room temp. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed in reach in cooler.
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.
4-204-112; Priority Foundation; Thin probe thermometer not available. Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Thin probe thermometer ordered 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Upon entering kitchen; observed tofu being prepped on the drainboard of the mechanical dishwasher. 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. CDI- Tofu prep was relocated to prep table.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Shrimp tempura sauce found stored in plastic container that previously contained juice. Single-service and single-use articles may not be reused. EHS discussed alternative multi-use containers that may be used moving forward.
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.
4-101.11; Core; Found prepped; raw green beans directly in contact with box that it was delivered in. Materials that are used in the construction of food contact surfaces shall be durable; easily cleanable; and able to withstand repeated warewashing. Once washed and processed; place green beans in a food-grade container.
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.
6-501.11; Core; Small area on floor in front of walk-in cooler is chipping; exposing the concrete. Physical facilities shall be maintained in good repair. PIC stated that he will have this area sealed prior to the next routine 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.
3-302.15; Core; Observed employee remove green beans from box and immediately cut off the ends prior to washing. Onions were prepped from bag with no wash step in between- bag did not state that contents were pre-washed. 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. Ensure raw vegetables are washed prior to being prepped.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; Food containers found stored on clean side of warewashing machine drainboard. Cart holding soiled dishes and discarded broth stored directly near clean drainboard and food containers where splash contamination may occur. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Soiled cart was relocated near prewash drainboard during the 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.
5-501.113; Core; Small shared outdoor recycling receptacle has a missing lid. Larger yellow shared outdoor recycling receptacle has a damaged lid and is not completely enclosed. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. PIC stated that he contacted property management and has notified them of the damaged outdoor receptacles.
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.