4-601.11 (A); Priority Foundation; ice dispenser has a visible build up of pink slimy debris on the ice shield of the dispenser. clean ice machines in accordance to manufacturers instructions at a frequency to preclude build up visible debris. CDI PIC cleaning
1.5
21.
3-501.16(A)(1) ; Priority; Sausage gravy hot holding at 128F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating
0.0
33.
3-501.15; Core; Cooling sausage and eggs in containers tightly covered in plastic wrap. When cooling loosely cover so that can facilitate heat transfer.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required at all times. prepare a wiping cloth bucket or spray bottle with a quat or chlorine based food contact surface sanitizer at the proper concentration daily. sanitizer prepared at inspection. CDI
1.5
16.
4-602.11; Core; ice dispenser has a visible build up of pink slimy debris on the ice shield of the dispenser. clean ice machines in accordance to manufacturers instructions at a frequency to preclude build up visible debris.
3-306.11; Priority; Apples in the buffet area need tongs or to be wrapped to prevent contamination. Adjust sneeze guard over hot hold buffet area to prevent contamination from consumers. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P tongs added to apple area at inspection and sneeze guard adjusted at inspection. CDI
4-501.114; Priority; a properly prepared food contact surface sanitizer is required at all times of food service and preparation. No sanitizer was available at start of inspection. Sanitizer was prepared during inspection. CDI
6-301.12; Priority Foundation; All employee handsinks must have paper towels for proper handwashing. Soap, paper towels, and tempered water of at least 100F is required at all employee handsinks. Napkins placed at the handsink during inspection. CDI
1.0
16.
4-602.11; Core;A pink build up is visible on the ice shield of the ice dispenser. Clean and sanitize the ice machine to remove any build up of mold. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
1.5
39.
3-306.11; Priority; The sneeze guard over the hot held items had been moved. This shield must be at a height and adjusted so that the items are protected from customer contamination. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P Sneezeguard was adjusted at inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; pans that are not in use that are stored on the bottom rack have food debris accumulating on them. These pans should be inverted or covered to prevent contamination and to prevent pest harborage areas.
2-102.12 (A); Core;Violation Codes
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease to the employee health policy- Salmonella nontyphoidal is now a reportable disease. employee health agreement forms can be found on the Johnston county environmental health website and may be 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 from the Johnston county website and used to meet this requirement. CDi education.
0.0
10.
6-301.11; Priority Foundation; Handsoap is required at all employee handsinks. Soap replaced at inspection. CDI
1.0
10.
6-301.12; Priority Foundation; Paper towels are required at all employee hand sinks to allow for proper handwashing and turning off of faucets. towels replaced at inspection. CDi
0.0
10.
5-202.12; Core; Tempered water of at least 100F is required for proper handwashing. The hot water side of the faucet is not operational. Repair the hot water side to provide at least 100F water for handwashing.
0.0
16.
4-602.11; Core; A pink build up is visible on the ice shield of the ice dispenser. Clean and sanitize the ice machine to remove any build up of mold. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; the two door cooler is holding foods at 43F. Have this unit checked to ensure proper operation. Adjust the thermostat or repair. Monitor the temperature by checking food temps regularly. This unit must hold any potentially hazardous food item at 41F or below. CDI increased monitoring and adjustment to thermostat.
The establishment currently is a category 2 restaurant limiting the amount of cooked and cooled foods to 2 items. Cooking and cooling more than 2 items will require a frequency change. If using time in place of temperature control all hot held items must be discarded at the end of the breakfast service not to be held for other days.
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!
