3-302.11; Priority; Raw meat stored on rack above cooked ribs. Keep raw meats stored below ready to eat foods. CDI PIC moved to raw meat area.
0.0
21.
3-501.16(A)(1) ; Priority; Front hot hold holding the foods at 98-114F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tall reachin cooler holding the foods (chicken wings, potatoes, eggroll, cut lettuce,) at 52-56F. All potentially hazardous foods being cold held should be at 41F or below. CDI PIC discarded foods. Do not use cooler until repaired.
1.5
23.
3-501.18; Priority; One thing of bbq with date of 5/8. This has passed its 7 days. CDI PIC discarded.
4-302.14; Priority Foundation; At the time of inspection there were no proper test strips available, had lactic acid and chlorine strips but uses quat. Owner is bringing correct test strips. (CDI)
2-301.12; Core; Two employees seen using barehands to turn off faucet at hand sink after washing hands. When washing hands to avoid recontamination make sure to wash and then dry hands then using used paper towel to turn off facuet. CDI education.
2.0
8.
2-301.14; Priority; Employee seen using gloved hands to use phone and then did not change gloves. After using phone or other items that can contaminate hands should take gloves off and wash hands and put on new gloves. CDI Employee put on new gloves.
0.0
21.
3-501.16(A)(1) ; Priority; One pan of chili that was hot holding on the grill was at 129-130F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tall reacihin cooler and top prep cooler at 43-44F. All potentially hazardous foods should be kept at 41F or below. Monitor to make sure to keep at 41F or below. Try to keep units closed as often as can to prevent rise in temperature. Make adjustments so can keep up with rush times. CDI education
0.0
23.
3-501.18; Priority; One container of bacon jam and one container of sauce with date labels passed 7 days. Make sure to follow date labels and discard as needed. CDI PIC discarded.
0.0
38.
6-501.111; Core; Flies seen in kitchen area. Facility should be free of all pests. Continue pest control.
4-601.11 (A); Priority Foundation; Shield on ice machine had some black buildup on it. Food contact surfaces and equipment should be clean to the sight and touch. CDI PIC cleaned and sanitized during inspection
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top prep cooler by fryer at 44-45F. PIC stated was open a lot during lunch rush and is a new unit so still making adjustments. CDI PIC turned down unit some so can keep up with lunch rush.
0.0
38.
6-501.111; Core; A few flies seen in kitchen area. Facility should be free of all pests. Take measures to control pests.
0.0
48.
4-302.13; Priority Foundation; PIC was not able to find high temperature testing strips or thermometer for dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI PIC ordered new thermometer during inspection and found a meat thermometer that thinks will work until new one arrives.
4-302.13; Priority Foundation; PIC was not able to find high temperature testing strips for dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.
With the adoption of the 2017 food code now there is the big 6 reportable illnesses instead of the big 5. Add Salmonella nontyphoid to employee health policies. CDI PIC added now
0.0
16.
4-601.11 (A); Priority Foundation; The ice machine shield had one small area with buildup. All food contact surfaces should be clean to the sight and touch. Clean as often as needed to prevent buildup. CDI PIC Cleaned and sanitized shield.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler near the fryers was holding the foods at 45-50F. All potentially hazardous foods should be at 41F or below. PIC put items that could be on ice in ice baths to cool down. Monitor to make sure foods stay at 45F or below if higher then should be discarded. PIC working on adjusting unit. Has a system that is supposed to be monitoring it and so is trying to figure out what is happening.
2-201.11 (A), (B), (C), and (E); Priority; add new reportable disease of salmonella nontyphoidal to the employee health policy. updated employee health agreement forms are available on the Johnston county env health website and may be printed and used 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, printed, and kept onsite from the Johnston county env health website 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!
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!
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!
