3-501.18; Priority; A container of cooked sausage had a prep date of 3/15 and a container of precooked meatballs had a prep date of 3/16; making these foods over 7 days old. A refrigerated; ready-to-eat; TCS food either prepared in the establishment or opened from a package/container shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days from the date of opening/prep with the date of prep/opening counted as day 1); Is in a container or package that does not bear a date or day; Is inappropriately marked with a date or day that exceeds a temperature and time combination specified in the NC Food Code. CDI - Out-of-date foods voluntarily discarded by PIC.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.
5-501.114; Core; Observed the drain without a plug in the green cardboard dumpster. Drains in dumpsters and waste containers shall have drain plugs in place. Did not observe pests entering/exiting the dumpster at the time of the inspection. Replace missing drain plug 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.
5-202.12; Core; The handwashing sink in the back area has very low water pressure on the hot water side and cannot provide water up to 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Have plumber address low water pressure to ensure water can get hot enough for adequate handwashing.
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; Observed sticker residue on some of the plastic food containers stored on shelving with clean utensils and other containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed at the 3-compartment sink for removal of sticky residue and 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.
5-501.114; Core; The cardboard dumpster is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug 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.
2-103.11(O); Priority foundation; Current food employee health policy is missing non-typhoidal salmonella as a reportable illness. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - REHS provided informational posters and emailed health policy for employees to sign.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(D); Priority; Observed a food employee using their bare hands to help remove cooked pizza from the oven and place it into boxes for customers. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Stopped employee behavior and PIC directed them to use tongs to help pull pizza from oven.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-501.11; Core; Observed rust on metal shelving in the walk-in cooler and in the dish storage area; also observed a damaged seal in the bottom section of a prep cooler. Equipment shall be maintained in a state of repair and condition. Repair or replace damaged shelving and replace torn cooler seal. 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.
4-601.11(C); Core; Observed food debris buildup on the bottom section of the reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this section of the freezer. 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.
4-601.11 (A); Priority Foundation; Observed a buildup of food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed..
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed pre- written time holding stamps that are continuously reused every day. Observed pizza still holding with a discard time of 2:41pm. Accurate time shall be placed on the pizza when each pie is removed from the oven. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Item discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed link sausage cooling on top of a thin layer of ice. Item is stacked in a deep container. 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. Item placed on sheet pan in 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.
4-501.11; Core; Observed rusty shelving inside walk in cooler. All of the paper towel holders are damaged or in disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
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 soiled rolling cart inside kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Keep these areas 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.
6-501.11; Core; Observed black growth on the floor and floor drain as well as a strong odor behind cabinets under the pepsi dispenser. Observed a build up of debris in two ceiling vents inside kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.12; Core; Observed two toilet seats in women's restroom not properly secured to the base of the toilet. Physical facilities shall be maintained in good repair. Repair or replace items.
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 3-801.11(D)Employee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-801.11(D); Priority; Team member discussing date marking situation accidentally grabbed wilted lettuce with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- - team member discarded lettuce.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-501.17; Priority Foundation; Observed team member placing dates on several items inside walk in cooler during the inspection. Adopt a consistent date marking system. Observed date marking not available for housemade lasanga; pasta; cut lettuce; open packages of ham; and turkey. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Upon entering kitchen; observed no time stamps on pizza holding at room temperature. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.11; Core; Observed toilet seat in women's restroom not properly secured to the base of the toilet. Physical facilities 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.
3-302.11; Priority; Observed uncovered raw steak phillies stored above RTE garlic spread and pasta in reach in cooler. Observed carton of raw shell eggs stored directly above uncovered garlic knots. 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 pans of mozzarella held without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); 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. Item dated.
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
7-204.11 ; Priority; Observed Observed chorine sanitizer residual greater than 200PPM; turning the test paper white. Chlorine sanitizer shall register 50-200PPM. solution diluted.
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 container of cut tomatoes cooling inside tightly covered containers inside walk in cooler. 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 lifted.
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.
5-202.12; Core; Observed hot water 78F after 5 minutes observed hot water 102F at the end of inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. manager agreed to just hot water temperature to meet requirement.
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; Observed pans of food equipment and utensils with a buildup of debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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.
3-304.14; Core;Observed wet and soiled wiping cloths on counter. ; Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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;Observed soiled walls under area above makleline; where pizzas are staged. 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.