4-501.12; Core; The cutting board on the prep cooler on make line has dark cut marks in it. If unable to clean then it needs to be resurfaced to remove dark lines OR replaced.
2-201.11 (A), (B), (C), and (E); Priority; Update written employee health policy to add new reportable disease of salmonella nontyphoidal. Employee health form can be downloaded and printed from Johnston Co. Env health website and kept on location to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea plan is required per the new 2017 food code requirements. A template plan can be downloaded and printed from the Johnston Co env health website to meet this requirement. CDI education.
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41.
3-304.14; Core; One wet wiping cloth was sitting on the prep table at the microwave. Store all wet wiping cloths in a properly prepared food contact surface sanitizer. all other wiping cloths were clean and dry that were on prep surface. Clean dry cloths may be stored on prep surfaces. All food contact surfaces utilizing chlorine should test at 50-100ppm. Levels greater than 100ppm may be toxic to customers when ingested.
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!
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!
