Risk Factors

  • Personal Hygiene
  • Improper Holding
  • Contamination
  • Inadequate Cooking
  • Unsafe Food Source

What do these mean to me? [FDA.gov]


Code 51
6-501.18 Cleaning of Plumbing Fixtures - C Clean toilet fixture in general neutral bathroom. Tighten loose toilet seat.
Code 21
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF When opening a container such (as soy milk, or creamer) it must be date marked with the date it was opened and the date it is to be discarded by . There is a 4 day holding time if refrigeration is between 41-45F and a 7 day use by time if the refrigeration is below 41F.
Code 1
2-102.12 Certified Food Protection Manager - C By January 1, 2014 a ANSI certified food protection manager is required on all shifts . if out of compliance a two point deduction will be taken.
Code 3
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P Discussed employee health policy. provided copy of health agreement form . Food code available on line at http://ehs.ncpublichealthcom/index.htm. Chapter two has exclusions and restrictions in it.
Code 53
6-501.113 Storing Maintenance Tools - C Clean up can wash/ mop sink area. Remove trash, hang up mops and brooms.6-501.12 Cleaning, Frequency and Restrictions - C Clean floors and walls in bathrooms.

Previous Inspections

Inspection Type Score
Status Change Comments
Visit Comments
Routine Inspection 97.5
Routine Inspection 97.5
Routine Inspection 97.5
Routine Inspection 97.0
Visit Comments
Routine Inspection 97.0
Routine Inspection 98.5
Routine Inspection 98.0

11 total inspections