4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack pans WET.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers of all food debris. Clean pizza oven racks. General equipment cleaning.
1.0
55.
6-501.12; Core; Clean floors better in the rear kitchen area.
2-401.11; Core; Employee beverage in opened bottle was on the table where pizzas are cut after cooking, beverage in open cup on shelf above clean trays in the side area. Togo box with opened 1/2 empty sauces above the beverage station, used togo box on shelving by warmers. Beverages must have a lid and straw. Keep them stored in a location that is below and away from all food prep areas, food storage areas and clean food contact item storage areas. Do not eat in the food prep or food storage areas. Discard used boxes in the trash, do not place on shelving.
0.5
23.
3-501.17; Priority Foundation; The toppings in the top portion of the open top prep cooler (ham, cheese, chicken, sausage, hamburger, sliced tomatoes, etc.) did not have any tracking system on how many days the product package has been opened. Manager on duty reported that the foods were opened on the previous day and able to date them. There must be a label system/date marking system that indicates when each items was opened as they can only be held for a maximum of 7 days. Use the same date marking stickers as used in the walk in.
1.5
41.
3-304.14; Core; The solution in the sanitizer buckets was vacant for any sanitizer concentration. The dispenser at the dish sink was not operating properly and was not dispensing any sanitizer. When using a quaternary ammonia based sanitizer, the concentration must be 200ppm. This solution will have to be hand made with the concentrated chemical and water in the sanitizer buckets. Use test strips to make sure it is 200ppm Quaternary Ammonia.
0.5
44.
4-903.11(A), (B) and (D); Core; To go cups in the cabinet below the hand sink in the front beverage station. Do not store any food contact or service item below a hand sink or drain line of a hand sink.
0.0
48.
4-501.14; Core; The dish machine has a heavy layer of build up of old food debris on the sides of the unit where the water level sits. Clean this machine to remove all build up.
0.5
49.
4-601.11(B) and (C); Core; The rolling racks and trays on the pizza oven have a heavy food debris build up on them. All levels of the pizza oven need to be cleaned. Clean inside all reach in coolers and freezers to remove food debris and build up. The racks that hold pizza pans in the back area has a heavy build up on them and need to be cleaned. Clean inside the cabinets under the beverage station to remove debris.
0.5
General Comments
Avoid repeat items as points can double with continued repeat violations.
2-401.11; Core; Employee beverage and 2 containers of chicken wings with both eaten from wings and whole wings, all on the prep table where cooked pizza is cut. When beverages are consumed in the kitchen, they must be stored on a shelf that is located below or away from all food prep and food storage areas. It is not approved to consume food in the kitchen. Eat is office area or in dining room area. Food that has been consumed from cannot go back into the kitchen and placed on food prep areas.
0.5
23.
3-501.17; Priority Foundation; Foods in the walk in cooler had the required date labels on them. The toppings in the top portion of the open top prep cooler (ham, cheese, chicken, sausage, hamburger, sliced tomatoes, etc.) did not have any tracking system on how many days the product package has been opened. Manager on duty reported that the foods are used quickly most of the time but are still held from day to day if product is remaining at closing. There must be a label system/date marking system that indicates when each items was opened as they can only be held for a maximum of 7 days. Use the same date marking stickers as used in the walk in. Operator able to indicate when the existing items were opened.
1.5
39.
3-305.11; Core; Boxes of food stored directly on the floor in the walk in freezer. Provide adequate shelving to keep all items stored above the floor.
0.0
48.
4-501.14; Core; The dish machine has a heavy build up old food debris inside the unit below sprayers, walls and outside of the unit. The entire dish machine needs to be cleaned to remove all debris and build up.
0.5
49.
4-601.11(B) and (C); Core; The rolling racks and trays on the pizza oven have a heavy food debris build up on them. All levels needs to be cleaned. Clean inside all reach in coolers and freezers to remove food debris and build up.
3-501.17; Priority Foundation; Foods in the walk in cooler had the required date labels on them. The toppings in the top portion of the open top prep cooler (ham, cheese, chicken, sausage, hamburger, sliced tomatoes, etc.) did not have any tracking system on how many days the product package has been opened. Manager on duty reported that the foods are used quickly most of the time but are still held from day to day if product is remaining at closing. There must be a label system/date marking system that indicates when each items was opened as they can only be held for a maximum of 7 days. Use the same date marking stickers as used in the walk in. Operator able to indicate when the existing items were opened.
1.5
44.
4-901.11; Core; Many metal and plastic pizza pans, food pans and containers stacked wet on top of each other on racks. Arrange all items to allow for air drying before directly stacking on top of each other.
0.5
45.
4-903.11(A) and (C); Core; Beverage lids stored below the hand sink in the beverage station. Move. Do not store any food or food/beverage contact items below a hand sink or drain line of hand sink.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Pizza in hot box holding at 126F. All hot hold potentially hazardous foods must hold at 135F or above. Turn heat setting up on box to support proper hold temps. Check temps frequently! Hot box temp turned up and manager informed of hot hold requirements during inspection. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment of grease or food buildup including FRP wall board. General equipment cleaning.
0.5
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
