3-501.16 (A)(2) and (B); Priority; Two packs of cheese in the produce walk-in cooler were 50F. All cold hold potentially hazardous foods must hold at 41f or below. All other food temps were good. Cheese packages were discarded during inspection. CDI
0.0
40.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
0.5
47.
4-501.11; Core; Damaged areas and shelving are being repaired in the rear. Complete repairs.
0.0
55.
6-201.11; Core; Repair flooring in kitchen where necessary. Some wall and ceiling areas in the rear were repaired and painted.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
0.5
47.
4-501.11; Core; Repair damaged shelving where bare wood is exposed. All surfaces in kitchen must be of suitable material and be smooth and easily cleanable. Foam insulation is not a suitable repair.
0.0
55.
6-201.11; Core; Repair flooring in kitchen where necessary. Some painted areas of ceiling are starting to peel or chip.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
0.5
47.
4-501.11; Core; Repair damaged shelving where bare wood is exposed. All surfaces in kitchen must be of suitable material and be smooth and easily cleanable. Foam insulation is not a suitable repair.
0.0
55.
6-201.11; Core; Repair flooring in kitchen where necessary. Some painted areas of ceiling are starting to peel or chip.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
0.5
47.
4-501.11; Core; Repair damaged shelving where bare wood is exposed. All surfaces in kitchen must be of suitable material and be smooth and easily cleanable. Foam insulation is not a suitable repair. Damaged freezer was replaced.
0.0
55.
6-201.11; Core; Repair flooring in kitchen where necessary. Some painted areas of ceiling are starting to peel or chip.
2-201.11 (A), (B), (C), and (E); Priority; Download employee health policy forms. Have each employee review and sign. Keep on premise. Education CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep on premise and accessible for employees to review as necessary. Education. CDI
0.5
40.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
0.5
47.
4-501.11; Core; Repair damaged lid on rear freezer. Repair damaged shelving where bare wood is exposed.
0.0
55.
6-201.11; Core; Repair flooring in kitchen where necessary.
0.5
General Comments
Good Food Temps. Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and updated health policy form. Click on 2017 FDA Food Code link at the top of page to go to download page where documents may be downloaded in PDF format.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.12; Priority; With the adoption of the 2017 food code there are now the "big 6" illnesses instead of the "big 5". Have updated employee health policy. CDI gave copy
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI gave copy
0.0
40.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Had priority items out of compliance and are not certified food protection manager. CDI priority items correct during inspection
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.12; Priority; With the adoption of the 2017 food code there are now the "big 6" illnesses instead of the "big 5". Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
21.
3-501.16(A)(1) ; Priority; Fried chicken on hot hold line at 122F. BBQ, chicken and other items in hot hold cabinet in back area at 118-120F. All hot holding of potentially hazardous foods should be at 135F or above. CDI chicken discarded. Other items reheating and hot box turned up
1.5
40.
2-402.11; Core; Employees must wear effective hair restraints when preparing food or washing utensils.
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!
Use a scoop in the ice bin and drink station, do not dip cups in ice to scoop.
0.0
29.
All employees who handle food must wear a hair restraint while doing so.
1.0
36.
Replace or repair all racks in the walkin cooler that are rusty and not easily cleanable. Repair or replace the lid to the reach in freezer that is damaged and exposing the inside foam. Defrost unit as needed to remove frost/ice buildup.
0.5
39.
All equipment must be NSF or equal. (rear freezer has no NSF or equal labeling)
1.0
45.
Repair flooring in kitchen/cook area that is in bad repair. Clean ceiling tiles by fryers to remove grease and debris. Clean ceiling vents and area around the vents to remove dust build up. Repair the area on the back door where daylight is visible.
1.0
48.
Keep the door to the restroom closed (restroom in kitchen).
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in one spray bottle was much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
29.
All employees must wear hair restraints.
1.0
36.
Lid on rear freezer is cracked and in bad repair.
0.0
39.
All equipment must be NSF or equal. (rear freezer has no NSF or equal labling)
1.0
45.
Repair flooring in kitchen/cook area.
1.0
49.
No documentation of approved training - no credit awarded.
Raw eggs stored over cooked or ready to eat foods in the walk-in cooler. Store all raw foods below cooked or ready to eat foods. Store all foods properly to minimize risk of cross-contamination.
0.0
11.
Sanitizer in one spray bottle was much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Lable all sanitizer bottles.
0.0
16.
BBQ in hot holding cabinet was 125 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Make sure heat setting in the cabinet is set high enough to hold all foods at 135 degrees F or above.
2.0
29.
All employees must wear hair restraints.
1.0
39.
All equipment must be NSF or equal. (rear freezer has no NSF or equal labling)
1.0
45.
Repair flooring in kitchen/cook area.
1.0
49.
No documentation of approved training - no credit awarded.
One employee drink was sitting on the table with dishes air drying, another drink was sitting above linens on the shelf. Store all personal drinks below food and food prep areas.
1.5
29.
All employees must wear hair restraints.
0.5
39.
All equipment must be NSF or equal. (rear chest style freezer)
1.0
45.
Repair flooring in kitchen/cook area.
1.0
49.
No documentation of approved training - no credit awarded.
Two employee drinks sitting above single service items. Store employee drinks in approved locations.
1.5
10.
Raw meat stored uncovered in walkin cooler. All foods shall be covered in storage for there protection. Ice scoop handle touching ice in bin. Store scoop in a manner where it will not come in contact with ice.
1.5
26.
Once open, keep all dry foods in a sealed and labled container, or keep a lid on dry foods in the walk-in cooler. Items in dry storage room should also be stored in a sealed container once open.
0.5
36.
Repair damaged area of wall at walkin cooler.
0.0
39.
All equipment must be NSF or equal. (rear chest style freezer)
1.0
40.
Major cleaning over friers and hood vents.
0.5
46.
Repair light shield in the walk-in cooler and over the ice machine.
1.0
47.
Various items stored on floor throughout facility. Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Raw eggs were stored above produce in one walk-in cooler. Store raw eggs on bottom shelves below produce.
0.0
16.
Ribs were holding at 131 degrees F. Fried chicken was holding at 110 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Make sure all foods are hot held at the proper temperature.
2.0
29.
All employees who prepare food should wear effective hair restraints.
1.0
39.
All equipment must be NSF or equal. Rear chest style freezer is not NSF or equal.
1.0
45.
Repair floors where they are damaged in the kitchen area.
1.0
46.
Replace missing light shield by the ice machine; replace broken light shield in the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Chicken was 131-143 degrees F. All hot potentially hazardous foods must hold at 135 degrees F or above.
0.0
17.
Potatoe salad was 58 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Keep ice bath around container especially during hot days.
2.0
29.
All employees preparing food or working in the kitchen must wear effective hair restraints.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair floors where necessary.
1.0
46.
Replace all burned out light tubes; fix cracked light shield in the walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Drain pipe below the ventilation unit in the walk in `cabbage cooler` is completely separated from unit. Water from ventilation unit is dripping from unit directly onto cabbage below. All foods have now been removed. Reconnect pipe and secure before placing any foods below unit.
1.5
16.
Two fried chicken breast 129-133F. Must be 135F or above. All was removed.
0.0
29.
All employees handling food shall wear effective hair restraints.
1.0
41.
Waste water from the drainpipes of the 3-compartment sink has a heavy constant drip onto the floor below. Repair drip, catch water in bucket and dispose of in canwash until repaired. Intent Issued.
1.5
45.
Much floor repair needed throughout facility: under and behind fryers, gaps and cracks in main area. Even floor to prevent standing water in the gaps and dips of concrete.
1.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in the bucket was weak or vacant of chlorine. All chlorine based sanitizers should be 50-100ppm in strength. Use test kits, and change solutions regularly to ensure proper strength. Use sanitizers on all food contact surfaces and equipment.
1.5
29.
All employees preparing food must wear effective hair restraints.
1.0
39.
All equipment must be NSF or equal. (Freezer)
1.0
45.
Repair work needed in some spots on the kitchen floor.
0.5
46.
Replace any missing light sheilds in the kitchen area.
0.5
47.
Make sure all storage items stay off the floor on approved storage.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Very Good Food Temps this Inspection, good overall cleaning
CORRECTED DURING INSPECTION BBQ holding at 125 f. All hot potentially hazardous foods should hold at 135 f or above. Stir foods often to even heat and hold proper temp.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
29.
REPEAT VIOLATION All employees preparing food should wear effective hair restraints.
1.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION All equipment should be nsf or equal (freezer)
1.0
45.
Some spots on kitchen floor need repair
0.5
46.
GENERAL COMMENT Replace blown out light bulbs; replace light shield in front of walk-in cooler
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
REPEAT VIOLATION All employees preparing food must wear hair restraints.
1.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION All equipment must be nsf or equal.
1.0
45.
GENERAL COMMENT Some floor repair repair person (contacted). warrenty repair
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer at the front was weak or vacant of chlorine. All sanitizers should be 50-100 ppm chlorine. Use test kits to check strength.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Reach-in warmer had brunswick stew at 86 f, on stove top green beans at 120 f. All hot hold foods must be held at 135 f or higher. Some food was reheated. Reach-in warmer is for holding foods at 135 f not for reheating.
2.0
28.
Several flies seen in kitchen, back door was open upon arrival.
1.0
29.
REPEAT VIOLATION All employees preparing food must wear hair restraints.
1.0
31.
NOT OBSERVED
0.0
39.
Deep freezer in kitchen is not nsf approved. All equipment must be nsf or of equal standard.
0.5
42.
Spray nozzle at dish sink is below overflow rim. Nozzle needs to be tired so that it is above rim.
1.5
45.
Repair floors as needed.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
1.0
17.
REPAIR COUNTER TOPS AT DRINK FOUNTAIN
1.0
2.
CHICKEN WAS 125-130 F. BBQ WAS 110 F AT THE TOP. CHICKEN MUST BE HELD AT 140 F OR ABOVE BBQ AT 135 F. BBQ WAS STIRRED AT WAS AT TEMP. CHICKEN CAN BE KEPT ON A TIME SYSTEM FOR 2 HRS AS LONG AS TIME AND INITIAL TEMP IS DOCUMENTED.
SOME CHICKEN WAS 125-134 F. ALL POTENTIALLY HAZARDOUS FOODS MUST HOLD AT 140 F OR ABOVE; OR BE KEPT ON A 2 HR HOLD TIME; TIMES AND TEMPS MUST BE DOCUMENTED IF USING TIME INSTEAD OF TEMP
ALL EMPLOYEES WHO PREPARE FOOD SHOULD WEAR HAIR RESTRAINTS.
1.0
17.
REPAIR COUNTER TOPS BY DRINK FOUNTAIN; FIX SMALL WALK-IN COOLER NOT COOLING PROPERLY
1.0
2.
CHICKEN WAS 118 - 125 F. SMALL WALK-IN WAS HOLDING AT 51 F.PORK INSIDEWAS OUT OF TEMP: ONLY ONE SMALL BOX OF PORK IN THAT COOLER; RECOMMEND DISCARDING THAT BOX. ALL HOT FOODS SHOULD BE 140 F AND ABOVE; COLD FOODS 45 F OR BELOW.
ONE WALK-IN COOLER, PRODUCTS READ 48-49 F. COOLER SHOULD MAINTAIN PRODUCT TEMPS OF 45 F OR BELOW AT ALL TIMES. SLAW ON SERVING LINE WAS 50-51 F. MAKE SURE ICE BATH IS ADEQUATE TO MAINTAIN 45 F OR BELOW.
2.5
28.
REPAIR ALL BROKEN FLOOR TILES. FIX CEILING IN THE WALK-IN COOLER.
HOT WATER MUST MAINTAIN 130 F AT ALL UTENSIL WASH SINKS. WAS ONLY 118 F IN PIT ROOM. REPAIRED TO 128 F AT END OF INSPECTION (RECOVERED)
2.5
20.
HANDSINK IN PIT ROOM NOT WORKING. WATER LINE MUST BE REPAIRED SO HANDSINK WORKS. USE HANDSINK IN BACK OF HOUSE OF STEAKS TEMPORARILY UNTIL THIS SINK IS FIXED.
2.0
28.
CLEAN FLOORS UNDER AND BEHIND FRIERS AND SHELVES. REPLACE BROKEN FLOORTILES.
0.5
3.
STORE RAW PORK SKINS BELOW OTHER COOKED FOODS. THESE WERE COOKED NOT RAW. USE SCOOP WITH HANDLE TO DISPENSE ICE. DO NOT DRAG UP THROUGH ICEDO NOT SOAK OR PUT DIRTY DISHES AT PREP SINK. THIS SINK IS FOR FOOD PREP ONLY. CLEAN AND SANITIZE THIS SINK THOROUGHTLY BEFORE USE.
NO SANITIZER AVAILABLE IN A SPRAY BOTTLE OR BUCKET IN THE BBQ ROOM. USE 50-100 PPM OR BLEACH.
2.5
28.
REPAIR THE FLOOR TILES NEXT TO AND UNDER THE FRYERS. SEAL CONCRETE FLOOR IN THE DRY STORAGE ROOM.
0.5
3.
BBQ PORK IS BEING REHEATED IN THE HOT HOLDING UNIT. IT IS 109F IN ONE CANISTER AND 126F IN ANOTHER CANISTER. REHEAT RAPIDLY TO 165F IN MICROWAVE OR STOVE OR IF THE PH IS LEES THAN 4.6 AND A COMMITTEE APPROVES THE PH IS LOW THAN AN EXEMPTION COULD BE GRANTED.
AIR DRY ALL DISHES BEFORE STACKING. CLEAN ICE SCOOP STORED IN AN UNCLEAN CONTAINER
1.5
2.
BBQ PORK 51 F AND 109 F KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45 F WHEN KEPT COLD OR 140 F OR GREATER WHEN KEPT HOT. REHEAT TO165 F.
2.5
24.
RODENT DROPPINGS IN THE DRY STORAGE ROOM. USE PEST MANAGEMENT.
2.0
28.
REPAIR WORN TILE UNDER THE FRYERS AND NEXT TO THE HANDSINK. SEAL THE CONCRETE IN THE DRY STORAGE ROOM. FILL IN THE HOLE WHERE THE FLOOR JOINS THE WELL IN THE DRY STORAGE ROOM. REPAIR WALKIN CEILING.
0.5
3.
HUSH PUPPY MIX STORED ON THE FLOOR. HUSHPUPPY MIX WAS BEING PREPARED IN THE 3 COMPARTMENT SINK. USE THE PREP SINK ONLY. USE A SCOOP WITH A HANDLE IN DRY FOODS. USE A SCOOP WITH A HANDLE WHEN SCOOPING ICE.
ICE SCOOP IS STORED ON AN UNCLEAN SURFACE. STORING CLEAN CONTAINERS ONPAPER THAT IS WET.
1.5
2.
CREAMERS 53 F, GREEN BEANS COOKED 126 F KEEP ALL POTENTIALLY HAZARDOUSFOODS AT OR BELOW 45 F OR AT OR ABOVE 140 F.
2.5
27.
MANY CRACKS & CREVICES IN THE WALLS IN THE KITCHEN & WALK IN COOLERS
2.0
28.
REPAIR THE WALLS THROUGHOUT THE FACILITY TO MAKE IT SMOOTH & EASILY CLEANABLE. CLEAN THE FLOORS UNDER AND BEHIND THE FRYERS. REPAIR THE FLOOR IN THE KITCHEN AND SEAL THE CONCRETE FLOORS IN THE WALKINS.
1.0
9.
AN EMPLOYEE IS HANDLING FOOD WITH A WOUND (ON THE FINGER). ALWAYS WEARGLOVES WHEN HANDLING FOOD WITH A WOUND ON THE HANDS
ALL EMPLOYEES THAT HANDLE FOOD MUST WEAR HAIR RESTRAINTS (VISOR, CAP OR NET) REPEAT
1.0
11.
NO SANITIZER AVAILABLE IN A SPRAY BOTTLE IN THE BBQ ROOM - USE 50-100 PPM OF BLEACH. BLEACH WATER WAS TOO STRONG OVER 200 PPM IN THE KITCHENSPRAY BOTTLE.
2.5
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL (FREEZER)
1.0
17.
PAINT ALL BAREWOOD SHELVING AND SHELVING THAT IS WORN. REPAIR GASKETS OR REPLACE ON WALK-IN COOLER DOORS. PAINT DOOR ON PRODUCE COOLER.
1.0
27.
STRUCTURE IS NOT CONSTRUCTED PROPERLY (FILL IN ALL CRACKS CREVICES IN THE FLOOR, WALLS & CEILING)
1.0
28.
REPAIR FLOOR TILES RESEAL FLOOR IN WALKINS IN THE DRY STORAGE ROOM. BBQ ROOM ALL CONCRETE FLOORS
0.5
29.
NEED A MINIMUM OF 50 FT CANDLES OR LIGHT OVER THE PREP SINK & OVER PREP TABLES IN THE KITCHEN.
FOOD HANDLERS MUST WEAR SOME TYPE OF HAIR RESTRAINT
1.0
11.
MUST WASH, RINSE, THEN SANITIZE ALL CONTAINERS, UTENSILS, ETC; SANITIZER MIXED TOO STRONG (CAN BE TOXIC/CORROSIVE); SHOULD BE 50-100 PPM; TEA URN NOZZLES SHOULD BE BROKEN DOWN DAILY (MOLDY); MINOR BUILDUP ON INSIDE ICE MACHINE
2.5
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL (I.E. SINK, FREEZER)
1.0
17.
CLEAN AIR UNIT GRATE; CORROSION TO SHELVES, TABLE, LEGS, RACKS, ETC; CLEAN FRIERS; DAMAGE TO COUNTERS; (REMOVE FOIL)
1.0
27.
STRUCTURE NOT CONSTRUCTED PROPERLY (EASY CLEANABLE, FREE OF CRACKS, ETC)
1.0
28.
CLEAN FLOORS AT GRILL LINE; DAMAGE TO FLOORS
0.5
7.
MUST SEAL DRY FOODS ONCE OPENED (I.E. SUGAR HUSPUPPY MIX); COVER BIN OF HUS PUPPY MIX (NEAR WINDOW)
