4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack items WET or DAMP. Single stack or cross-stack to allow drying.
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack items WET or DAMP. Single stack or cross-stack to allow drying.
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.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf
1.0
2.
2-102.12 (A); Core; 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; update employee health policy to include the new reportable disease of salmonella nontyphoidal as required by the new 2017 NC food code passage. Employee health agreement can be downloaded 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 Johnston county env health website to meet this new requirement. CDI Education.
0.0
28.
7-203.11 ; Priority; Sanitizer, marked Sani station sanitizer and cleaner, in a spray bottle with a labeling covering over an old written label of "oven cleaner". A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. P SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. Any sanitizers used on food contact surfaces must have test strips available for the chemical sanitizer concentration of the chemical. This sanitizer was removed at inspection. CDI
1.0
48.
4-302.14; Priority Foundation;A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Test strips for the Sodium Dichloro S Triazipetrione dehydrate sanitizer solution is needed if this product will be used for sanitizing of food contact surfaces. CDI product removed at inspection.
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!
Very Good items were corrected from last inspection.
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! Follow-Up: 02/26/2018
