2-102.12 (A); Core; While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a person on duty that is certified in food safety during this inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Flat of raw shell eggs stored above the frill at 81F with no time documentation. Eggs are a TCS food that must be held under temperature control at 41F or below. Do not place at room temperature until ready to use. The 2 buckets that hold sauce for chicken to be dipped into must be held under time or temperature control. Between uses, place back into the cooler at 41F or below -OR- use time to document when the sauce was removed from the cooler. Use or discard within 4 hours. Written procedures must be available if using time control. Time control can also be used for the eggs.
1.5
49.
4-601.11(B) and (C); Core; Clean the build up from the shelving that is below the front counter in food prep area. The corner of the wall mounted drying rack above the dishsink has a taped up rag on it to keep from hitting it. This taped up rag needs to be replaced with a device that is water resistent and cleanable. Suggest foam or plastic. Do not use tape.
0.0
51.
5-203.13; Core; The can wash outside is stopped up with garbage and has weeds growing out of it. Clean the canwash and unclog so it can be utilized for the mop bucket.
0.0
54.
5-501.113; Core; The outside dumpster is missing both lids. Contact the company to have lids repalced or unit replaced with one that is covered. Outside waste recepticles must be kept covered and contained.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
49.
4-602.13; Core; Clean interior of reach-in freezer. General equipment cleaning.
0.0
55.
6-201.11; Core; Ceiling tiles over food prep area or kitchen area must be smooth and non-absorbent where they can be cleaned. Do not patch holes with tape. Repair where necessary.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
55.
6-201.11; Core; Ceiling tiles over food prep area or kitchen area must be smooth and non-absorbent where they can be cleaned. Do not patch holes with tape. Repair where necessary.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment removing all grease or food debris. General equipment cleaning.
0.0
54.
5-501.111; Core; Dumpster is missing doors or lids. Have dumpster company replace.
0.0
55.
6-201.11; Core; Ceiling tiles over food prep area or kitchen area must be smooth and non-absorbent where they can be cleaned. Do not patch holes with tape. Repair where necessary.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
54.
5-501.111; Core; Outside dumpster is missing lids. Keep all doors and lids closed. Pick up all trash or debris on the ground outside! Clean up grease spills and keep area neat and clean!
1.0
55.
6-201.11; Core; Ceiling tiles over food prep area or kitchen area must be smooth and non-absorbent where they can be cleaned. Do not patch holes with tape. Repair where necessary.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification from an accredited program. 2) No priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI Priority hot hold violation on this inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
10.
5-202.12; Core; Faucet on hand sink is not working correctly and water will not reach 100F temp. Repair faucet and make sure water reaches 100F or above at hand sink.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken wings/tenders are holding at 120-125F. All hot hold potentially hazardous foods must hold at 135F or above. Turn heat up on hot holding unit and monitor temps frequently to ensure proper hot hold temps. Items reheated to 165F or greater and placed back into hot hold. CDI
1.5
47.
4-501.11; Core; Reach-in freezer is dropping water and causing ice to form inside. Cardboard is placed inside to keep water/ice off food product but issue still needs to be repaired. Repair water/ice drip inside freezer.
0.0
54.
5-501.111; Core; Outside dumpster is missing lids. Keep all doors and lids closed. Pick up all trash or debris on the ground outside! Clean up grease spills and keep area neat and clean!
0.5
55.
6-201.11; Core; Ceiling tiles over food prep area or kitchen area must be smooth and non-absorbent where they can be cleaned. Do not patch holes with tape. Repair where necessary.
0.5
General Comments
Pick up all trash, debris, or unused items on the exterior of the store!!
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification from an accredited program. 2) No priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken gizzards, tenders, fried chicken, hot dogs, and chili were all out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat settings on hot hold units are turned up high enough to maintain proper temp. Employees should monitor food temps to ensure compliance. Items reheated to 165F or greater and heat settings on equipment was turned up during inspection. CDI
1.5
49.
4-602.13; Core; Clean grease or food buildup from all equipment. General equipment cleaning.
0.0
54.
5-501.111; Core; Outside dumpster is missing lids. Keep all doors and lids closed. Pick up all trash or debris on the ground outside! Clean up grease spills and keep area neat and clean!
0.5
55.
6-201.11; Core; Ceiling tiles over food prep area or kitchen area must be smooth and non-absorbent where they can be cleaned. Do not patch holes with tape. Repair where necessary.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
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
0.5
55.
6-102.11; Core; Replace ceiling tiles that have holes or damage. Make sure ceiling tiles are smooth and nonabsorbent material.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download health policy and 4 page vomit and diarrhea clean up plan. Each employee should sign a health policy. Click on 2017 FDA Food Code link at the top of page to go to download page for documents.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification from an accredited program. 2) No priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. There must be at least one certified manager on duty at ALL times from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
55.
6-201.11; Core; All floor repair completed by installing a new floor throughout. Some ceiling tiles need to be replaced. Seal all holes. Paint absorbent ceiling tiles with a paint sealant to make washable.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
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!
The transitional permit expires on December the 2nd. All items listed on this permit to complete/repair must be done so by December the 2nd to stay in operation.
