6-501.111; Core; A few flies were noted in the facility today; take measures to control and eliminate flies from inside the facility.
0.0
49.
4-602.13; Core; Continue to work on cleaning tops and sides of equipment. Clean door handles on coolers as well as gaskets on doors that are black and moldy. Clean between equipment good, move items if necessary to clean better. General equipment cleaning.
1.0
General Comments
Good Food Temps; good improvement with cooling methods and moving items to walk-in cooler to cool quicker.
6-301.12; Priority Foundation; Rear hand sink did not have paper towels for drying hands. Make sure ALL hand sinks are properly stocked for handwashing. Towels replaced CDI
0.0
21.
3-501.16(A)(1) ; Priority; Do not leave foods out of temperature control at room temp during lunch service! Foods must maintain 135F or above or 41F or below unless they are placed on time as a public health control where foods are kept on timed control for up to 4hrs before they must be discarded. Chicken by front fryers were at room temp at 71F. Reheat chicken that is out for immediate service or discard. Manager education. CDI
1.5
33.
3-501.15; Priority Foundation; Once hot foods cool to below 135F place them into the cooler for faster cooling. Foods must cool to 70F or below in 2hrs or less and from 70 to 41F or below in 6 hrs or less. Manager education. CDI Always utilize cooling equipment such as coolers and freezers to cool foods fast.
0.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave wiping cloths out on surfaces.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Hood vents are starting to get heavy grease buildup. Clean hood system frequently. General equipment cleaning.
3-501.15; Priority Foundation; Once hot foods cool to below 135F place them into the cooler for faster cooling. Foods must cool to 70F or below in 2hrs or less and from 70 to 41F or below in 6 hrs or less. Manager education. CDI
0.0
38.
6-501.111; Core; Small drain flies noted in the rear part of kitchen today. Take measures to control and eliminate all pests from the facility.
1.0
39.
3-307.11; Core; Some foods in freezer were stored in "thank you" bags. These bags are designed to carry food from a retail facility to destination. They are not designed to hold foods in storage or in the freezer.
1.0
55.
6-501.12; Core; Ceiling tiles are starting to get stains and buildup on them. Clean ceiling tiles in the kitchen prep areas. Floor cleaning has improved.
3-403.11; Priority; Previously cooked rice was brought out of the cooler and wasn't reheated properly to 165F or greater prior to placing in the warmer. Temp read 120F in the warmer when checked. Make sure to rapidly reheat all products using cooking equipment to 165F or greater prior to placing in warmer to hold at 135F or above. Manager education. Product reheated to 165 F or above. CDI
1.5
33.
3-501.15; Priority Foundation; General Tao chicken was cooling at room temp in the back. When asked how long product was cooling it was less than 2hrs. Product temp read 83F. Once product falls below 135F at room temp, place in the cooler to cool faster. Product must cool from 135 to 70F or below in 2hrs; and from 70 to 41F or below in 4 additional hrs. Total cooling time must not exceed 6hrs. Always cool products as fast as possible while meeting the cooling requirements and time frames using cooling equipment. Never leave product out at room temp to cool once it falls below 135F. Manager education. CDI
0.5
49.
4-602.13; Core; Continue to work on cleaning tops and sides of all equipment and general equipment cleaning removing all food debris or grease buildup on equipment. Clean all cooler door gaskets.
0.5
55.
6-501.13; Core; Clean floors better especially under and behind equipment.
3-501.16 (A)(2) and (B); Priority; Meats in the prep unit were 53F. All cold hold potentially hazardous foods must hold at 41F or below. A qualified technician was called during the inspection and he was going to arrive today. Out of temp product was discarded and staff was instructed to work out of other working coolers with new product until malfunctioning unit can be repaired. Staff should monitor all food temps frequently to ensure compliance. Will follow up on this issue 3/13/23.
1.5
24.
3-501.19; Priority Foundation; Wings/chicken setting on on prep table for use during busy times should be labeled for a 4hr hold time. Time product went into service must be clearly indicated. Use product for 4hrs and then discard any remaining product. Manager education during inspection. CDI
1.5
49.
4-602.13; Core; Continue to work on cleaning tops and sides of all equipment and general equipment cleaning removing all food debris or grease buildup on equipment.
0.5
56.
6-303.11; Core; Get brighter LED bulb for walk-in cooler to improve lighting inside cooler.
3-304.11; Priority; Chicken being prepared at 3 compartment utensil sink with dirty dishes. This can potentially contaminate food or contaminate cleaned/sanitized dishes. This sink should not be used when other food prep sinks are available for use!! If this sink is to be used there must not be any utensils or cookware present and it must be effectively cleaned and sanitized prior to being used for food prep. After food prep is done it must be cleaned and sanitized again before any utensil or cookware washing can commence. Manager education during inspection. CDI
1.5
38.
6-501.111; Core; Flies noted in the kitchen prep area. Take measures to control all pests in the facility. Always keep receipts if a pest control specialist visits the facility for control measures.
1.0
49.
4-602.13; Core; Continue to work on cleaning tops and sides of all equipment and general equipment cleaning removing all food debris or grease buildup on equipment.
0.5
56.
6-303.11; Core; Get brighter LED bulb for walk-in cooler to improve lighting inside cooler.
3-501.16 (A)(2) and (B); Priority; Cooked pasta and cut cabbage on the prep table next to the open top prep cooler at 62F-63F. Both items are TCS and must be held under temperature control. Do not sit out at room temperature. Items had only been there for 30 minutes due to just opening and were placed back into the cooler.
1.5
38.
6-501.111; Core; Many small roaches seen in the back dish area and food storage area. Immediate measures must be taken to remove and prevent pest from the facility. Keep all clean food contact items protected and foods protected in storage.
1.0
39.
3-305.11; Core; Large container of rice stored below the dirty dish drainboard at the dish sink where dirty dishes and chemicals are placed. Food cannot be stored below any area where it could be contaminated. Do not store below the dirty side of dish sink.
0.0
43.
3-304.12; Core; Rice scoop is being stored in a container of standing water at room temperature between uses. Scoop should be stored in the food product with the handle extended out, in a clean dry container that is changed every 4 hours, or in water that is 41F or below OR 135F or above.
0.0
49.
4-601.11(B) and (C); Core; Much cleaning is needed to remove food debris, build up and grease: coolers, cooler gaskets, handles on reach in coolers, handles on walkin coolers, shelving, around the cooking equipment, tops and sides of rice cookers, outside of the dry food storage containers, etc. Clean all shelving and remove unnecessary items from the kitchen and storage areas. Remove unnecessary items from tables as this could be preventing adequate cleaning and providing pest harborage areas.
3-302.11; Priority; Raw chicken stored above ready to consume soy sauce in the walk-in cooler. Store all raw foods separate or below all ready to consume foods to minimize cross-contamination risk. Storage in cooler was re-arranged during inspection as well as education during inspection on proper food storage. CDI
1.5
55.
6-501.13; Core; Clean floors better under and behind equipment and around equipment legs. General cleaning.
4-602.13; Core; Clean tops and sides of equipment including cooler interiors and around hinges and hard to reach or clean areas. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment and around equipment legs. General cleaning.
0.5
56.
6-303.11; Core; Many light tubes in facility are burned out. Replace all light tubes that are burned out to improve lighting.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premises. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where employees can access and review as necessary. Education during inspection. CDI
0.0
15.
3-302.11; Core; Some foods in coolers and or freezers were left uncovered. Store all foods covered or in containers in coolers or freezers for protection and to minimize contamination risk.
1.5
55.
6-501.13; Core; Clean floors better under and behind equipment and around equipment legs. General cleaning.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Good Food Temps!
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!
