4-501.11; Core; Small icicle formation on the elbow of the piping in the walk in freezer. have this unit checked for leaks and repaired as needed. do not store any food items under leaks or drips to prevent contamination. Maintain all equipment in good repair and properly adjusted.
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. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Meat Temps! 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!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Raw chicken stored above pork and ground beef. Use dividers between ready to eat foods and raw meats. Store all raw meats according to final cook temperature.
1.5
49.
Documentation of approved training - 2 point credit awarded.
In the display coolers, the black paint on shelves and bottom is chipping/flaking and holding moisture & food debis. The dishsink has rust spots in the vats that are noncleanable. Repair both items to allow safe and easy cleaning.
0.5
41.
Wastewater pipe below the handsink in meat market is leaking water onto the floor. Repair drip.
1.5
44.
Provide a drainplug for the dumpster.
0.0
49.
No documentation of approved training - no credit awarded.
Repair or replace the red trays with cracked and damaged edges. Repair display case where black covering is worn, clean. Replace the moldy caulk around the dishsink.
0.5
44.
GENERAL COMMENT Keep dumpster door closed.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Repair or replace the red trays with cracked and damaged edges. Repair display case where black covering is worn, clean. Replace the moldy caulk around the dishsink.
0.5
44.
GENERAL COMMENT Keep dumpster door closed.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
SANITIZING SHOULD BE DONE IN THE 3RD COMPARTMENT OF 3-COMPARTMENT SINKDO NOT CLEAN AND SANITIZE IN THE SAME COMPARTMENT. ALWAYS FOLLOW PROPER PROCEDURE WHEN CLEANING/SANITIZING UTENSILS WASH RINSE SANITIZE
MAKE SURE QUAT SANITIZER IS IN 3RD COMPARTMENT OF UTENSIL SINK, NOT RINSE COMPARTMENT. SHOULD BE WASH RINSE SANITIZE IN THAT ORDER. NEED BUCKET OR SPRAY BOTTLE AT 200-300 PPM QUAT MAKE SURE ALL KNIVES ARE CLEANED AND SANITIZED GOOD.
