4-601.11 (A); Priority Foundation; Ice machine had a little build up starting on the inside. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Be sure to keep the ice machine clean and free of build up. (CDI) Education on keeping the ice machine clean.
0.0
23.
3-501.17; Priority Foundation; Sausage Dogs in the walk-in cooler did not have a date on them. PIC Was able to recall the date that they had been placed in the bag. Beef Dogs in the walk-in cooler had a date of 4-10-24 on them. PIC stated that the beef dogs had been taken out of the freezer and the 4-10-24 date was the date that the beef dogs went into the freezer. A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. When freezing if a food is prepared that day counts as day 1, if it then immediately goes into the freezer the day that it is pulled out starts the day 2. (CDI) PIC Was able to recall all dates for foods and properly mark them.
1.5
36.
4-302.12; Priority Foundation; A thermometer was not available at the time of inspection. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
3-501.19; Priority Foundation; Items in the display warmer were not marked for time control. Any food going into the display warmer must be marked with time coming out of oven, fryer. Then hold food for 4 hours at the end of 4 hours must throw away.
3-501.19; Priority Foundation; There were some individual boxes of pizza & chicken that were marked and some not marked with time. All individual grab and go boxes must be marked with a time. Employees went back and marked boxes during the inspection.
2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. There was not a manager on duty during the inspection that held a certificate in food safety.
1.0
23.
3-501.17; Priority Foundation; Most of the foods that required a date label had them but there were some items in the prep coolers that did not have a date on them. All TCS foods that are held over that days operation must have a date label on it. All of the pizza toppings, cut tomatoes, cut lettuce, deli meat, cut watermelon and honey dew, etc. must have a date label on it.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella non typhoidal to the employee health policy. Updated employee health agreement forms may be downloaded and printed from the Johnston county env health website to meet this requirement. cdi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. A template plan may be downloaded from the env health website and printed and kept onsite to meet this requirement. CDI education.
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!
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!
