3-403.11; Priority; Batch of chili reheating at 2 hour mark reached a temperature of 144F-146F. It was determined that the unit was reheating at a lower setting and was not being mixed occasionally to distribute heat. TCS food that is reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding shall be done rapidly and may not exceed 2 hours. CDI- Chili was 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee personal item stored on shelving commingling with facility items. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. CDI- Item was relocated.
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.
4-602.11; Core; Unclean residue present on beverage dispensing nozzle at drive thru drink machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this nozzle.
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.
3-403.11; Priority; Batch of chili reheating at 2 hour mark reached a temperature of 121F-137F. TCS food that is reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding shall be done rapidly and may not exceed 2 hours. CDI- Chili was voluntarily discarded. It was determined that the outlet was tripped and after several tries of plugging in and turning on the unit; the unit would automatically shut off. The backup chili reheating unit across from the office was going to be used until it was determined that the outlet was causing the same issue. Facility agreed to not serve chili until the problem is fixed and units are able to function properly. EHS will return by Friday (8/15) to verify that this issue has been resolved.
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)(1); Priority; Cheese sauce in steam well measured 117F-120F. All other foods hot holding were found within required temperature today. Maintain TCS foods in hot holding at 135F or above. CDI- Item was reheated in microwave and measured above 165F prior to placing back in holding unit.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation; Establishment has an approved variance by NCDHHS to hold sliced cheese for up to 8 hours at room temperature; but container was missing time stamp. Establishment must comply with the approved variance and maintain approval/records as required. Sliced cheese shall be time stamped to know amount of time it has been holding at room temperature. CDI- Sliced cheese was labeled with time removed from walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Ice bucket stored inverted on the side of the large ice machine was found directly above an open container of desserts; with water accumulating on the interior of the container. 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- Contaminated food was voluntarily discarded and remainder was individually packaged.
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.
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 backs of the monitors and their supports have a slight buildup of dust; the monitor railing over the push thru has a slight buildup of oil and dust; the fan guards on the evaporator in the walk has a buildup of dust as well as the green rack in the hood area by the fryers . Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.
6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as urinals; toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal each time the inside is 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.
2-402.11; Core; Several food handlers not wearing hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
4-602.13; Core; All of the walk-in cooler storage racks needs cleaning. 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.