3-501.17; Priority Foundation; Continue to work on date marking of all items that are potentially hazardous once the manufacturers seal is opened including egg patties, sausage, and deli meats, milk in cream dispenser. PIC stated that the label maker was broken.All items were dated at inspection. CDI READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in par. (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf
1.5
40.
2-402.11; Core; Employees were not wearing hair restraints. Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-501.17; Priority Foundation; The milk and cream in the dispenser did not have a date label on them or other indicator of when the product was opened or when the 7 day hold time is. All TCS foods that are ready to eat must have a tracking system on it to indicate the 7 day max hold time. Operator able to date label.
1.5
47.
4-501.12; Core; The cutting board on the main food prep cooler has many dark cut marks in it. If the board cannot be visibly cleaned before sanitizing, then it needs to be resurfaced or replaced.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person in charge and on duty that was certified in food safety.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cream/milk dispenser was holding product at 49-50F. All cold hold potentially hazardous foods must hold at 41F or below. Product discarded during inspection. Use reach-in cooler across from dispenser for milk/cream until dispenser can be repaired. CDI
1.5
47.
4-501.11; Core; The cutting board on the main food prep cooler has many dark cut marks in it. If the board cannot be visibly cleaned before sanitizing, then it needs to be resurfaced or replaced.
0.5
General Comments
Self closer on drive thru window was repaired. Was operational during inspection.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person in charge and on duty that was certified in food safety.
1.0
38.
6-202.15; Core; The drive thru window is not self closing and there is not air curtain/fly fan that is operational. The drive thru window needs to be repaired so that it is self closing between uses OR install a fly fan/curtain to keep flies out of the establishment. This needs to be done before warmer weather arrives.
0.0
41.
3-304.14; Core; Bucket for the storage of wiping cloths between uses was vacant in sanitizer concentration. When using a quaternary ammonia sanitizer, the concentration must be 200ppm. Keep wiping cloths stored in the sanitizer solution between uses.
0.5
47.
4-501.12; Core; The cutting board on the main food prep cooler has many dark cut marks in it. If the board cannot be visibly cleaned before sanitizing, then it needs to be resurfaced or replaced.
2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
47.
4-501.12; Core; The cutting board was replaced 3 months ago at the recommendation from the last inspection. The board is starting to show dark cut marks again. Monitor and have resurfaced or replaced when there are dark cut marks that are uncleanable.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed to remove debris: shelving throughout storage areas. Remove all cloths from shelving. Clean the shield on the ice machine where there is a black growth forming. Clean under all equipment.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified food safety manager from an accredited program must be present at all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) have each employee read sand sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drink stored on shelving by single use items. Store all employee drinks in approved locations away from food, utensils, or single use items.
0.5
47.
4-501.11; Core; Replace all torn gaskets on the back coolers and repair handles on the cooler doors to allow for proper cleaning. Replace or resurface the cutting board on the prep unit that has deep cut marks and staining. All equipment must be in good repair and easy to clean and sanitize.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy. Click on 2017 FDA Food Code link at the top of page to go to download page.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella nontyhphoidal to list of reportable diseases as required by the passing of the 2017 NC Food code. Employee health agreement form may be downloaded form 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 event clean up plan is required per the passage of the 2017 NC food code. A template plan can be downloaded from the Johnston county env health website to meet this requirement. CDI education.
0.0
6.
2-401.11; Core; Employee drinks sitting on top of the ice machine and the prep table. Locate an area that is away from food, utensils, and single use items where employee drinks may be stored. Do not store any employee drinks on prep surfaces or above food.
0.0
23.
3-501.17; Priority Foundation; Continue to work on date marking of all items that are potentially hazardous once the manufacturers seal is opened including egg patties, sausage, and deli meats. All items were dated at inspection. CDI READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in par. (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and
(2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf
1.5
47.
4-501.11; Core; Replace all torn gaskets on the back coolers and repair handles on the cooler doors to allow for proper cleaning. Replace or resurface the cutting board on the prep unit that has deep cut marks and staining. All equipment must be in good repair and easy to clean and sanitize.
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!
