4-601.11 (A); Priority Foundation; Soda nozzles with buildup on them. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize as often as needed to keep buildup from happening. CDI PIC cleaning and sanitizing.
1.5
23.
3-501.18; Priority; One pan of pot pies in walkin cooler with two different date tags with one use by 3/31 and the other use by 4/4. PIC was unsure which was right and so discarded. Make sure to properly date label. CDI
4-601.11 (A); Priority Foundation; Soda nozzles with buildup on them. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize as often as needed to keep buildup from happening. CDI PIC cleaning and sanitizing.
1.5
21.
3-501.16(A)(1) ; Priority; Macncheese and corn in hot hold cabinet not holding at 135F or above. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating
4-601.11 (A); Priority Foundation; Soda nozzles with buildup on them. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize as often as needed to keep buildup from happening. CDI PIC cleaning and sanitizing.
1.5
38.
6-501.111; Core; Two dead roaches seen on floor in back area. Continue pest control and remove dead pest as needed.
4-601.11 (A); Priority Foundation; Pans in clean area with build up on them. All food contact surfaces and equipment should be clean to the sight and touch. CDI PIC put back to be rewashed.
0.0
38.
6-501.111; Core; Live roach seen crawling up wall during inspection. Facility should be free of all pests. PIC stated that they have already called someone to come out in spray but they have not came yet.
3-501.18; Priority; Some pulled chicken in chicken walkin cooler that did not have a date label on it. PIC stated was pulled today to make pot pies today but should have a date label. CDI PIC adding label.
4-501.114; Priority; Sanitizer buckets too strong over 500ppm turning test strips a bright blue. Quat. sanitizer should be at 200ppm. PIC stated automatic mixer not working correctly so having to hand mix sanitizer until it is repaired. Make sure to test sanitizer when mixing to ensure at correct concentration. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Pepsi soda nozzle with black buildup in it. All food contact surfaces should be clean to the sight and touch. CDI PIC cleaned and sanitized.
0.0
38.
6-501.112; Core; Dead bug in storage area. Continue pest control and remove dead pest as needed.
0.0
47.
4-501.11; Core; Water on floor near drive thru line prep cooler. PIC stated there is a leak in the unit and have a work order in for it. Repair unit so not leaking.
3-501.13 ; Priority Foundation; Raw chicken was being thawed in the prep sink under running water. The coldest water temperature that was able to be achieved from the faucet was 82F. This may be due to ground water temperatures. If the cold water temperature can not be lowered to under 70f this method of thawing may not be utilized. Use an alternative method. Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF); CDI education.
3-501.16 (A)(2) and (B); Priority; One pan of slaw was in the cold hold are of the prep line. the slaw was holding at 52F. This slaw was also cooling from prep 2 hours prior from a batch in the walk in that was at 43F. The unit had been accidently turned off. Water and shelf stable juices were the only other products in this area. Cooler was turned back on at inspection and was cooling down during inspection. Only a small amount of slaw remained and was placed on time control. Check all coolers regularly to ensure all are turned on and working properly. CDI
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file Education during inspection.
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Closely monitor employee handwashing and glove use in regards to face mask use. All employees with painted or artificial nails must wear gloves when handling food. Gloves must be changed and hands thoroughly washed after touching face masks. Follow-Up: 08/20/2020
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!
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!
