3-501.16 (A)(2) and (B); Priority; the prep top unit is holding foods at 45F. All TCS foods must be held at 41F or below. Repair/replace this unit so that is able to hold foods at 41F or below at all times. Closely monitor all food temperatures. If Temperatures rise above 45F all food inside must be moved to another unit or discarded. Do not use the unit if it is holding foods above 45F. CDI education. A new prep unit was reported to be on the way and scheduled to be received within the next few weeks per the pIc.
1.5
47.
4-501.12; Core; Replace or resurface the cutting board on the prep unit that has deep dark cut marks. All cutting surfaces should be smooth and easy to clean.
0.5
55.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Maintain all floors, walls, and ceilings in food repair. Water damage on the ceiling tiles in the dining area. Investigate for any roof leaks and repair. Water leaks from the ceiling dripping into the kitchen can result in permit action. The door to the walk in freezer is not sealing and causing a heavy build up of ice around the door and on food boxes in the freezer. A new door is already at the location and is awaiting install.
3-501.16 (A)(2) and (B); Priority; Open top prep unit was holding tcs foods at 43F. The lower portion of this unit was holding at 38F. Keep lids closed as much as possible and ensure all seals are in good condition to assist in maintaining a 41f holding temperature for all cold held tcs foods. Monitor food temps throughout the day. make any necessary adjustments or repairs. CDI education.
0.0
47.
4-501.12; Core; Replace or resurface the cutting board on the prep unit that has deep dark cut marks. All cutting surfaces should be smooth and easy to clean.
0.5
47.
4-501.11; Core; Replace the broken gasket on the small reach in behind the counter. maintain all equipment in good repair.
3-501.16 (A)(2) and (B); Priority; In the prep cooler top right side it is not holding foods at 41*F or below. All cold hold foods must be held at 41*F or below. Cream cheese was thrown away during inspection.
3-501.16 (A)(2) and (B); Priority; The prep cooler top portion was holding eggs, cheese and sausage at 45*F. All cold hold foods must be held at 41*F or below.
1.5
47.
4-402.12; Core; Reach-in cooler up front needs to have gasket replaced due to damage, along with the walk-in freezer gasket is allowing warm air into freezer causing condensation.
2-201.11 (A), (B), (C), and (E); Priority; Facility must have an updated Employee Health Policy that includes all pathogens of concern. This updated document can be found on our website at www.johnstonnc.com/envhealth/
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. A copy of a plan can be found on our website at www.johnstonnc.com/envhealth/
0.0
6.
2-401.11; Core; Employee opened and consumed from beverage bottle sitting directly on the cutting board of the open top prep cooler, opened and consumed from water bottle on the dry food storage rack above bags of food. When beverages are consumed in the kitchen they must be in a cup with a lid/cover and kept at a location that is below and away from all food prep areas and food storage areas.
0.5
10.
5-202.12; Core; The hand sink in the restroom was just below the required minimum hot water temperature of 100F. Adjust so the hand sinks can provide a minimum of 100F at all times.
0.0
23.
3-501.17; Priority Foundation; Many foods in the reach in cooler and the walk-in cooler without a date label on them, milks in the dispensers on beverage make line without the required date label on them. All TCS foods that are held over 24 hours must have a date label on them. This label must be the prep date or the use by date. Labels should indicate which is being used so they can be disposed of within 7 days including the date of prep as day 1. Labels created.
1.5
35.
3-501.13 ; Speed rack with many trays of egg patties and sausage thawing by sitting at room temperature. Thaw in the cooler or as part of the cooking process. Do not thaw by placing at room temperature. Priority Foundation;
0.5
43.
3-304.12; Core; Used Scoops for ice cream were stored in the dipper well with standing water in it, water was not on or flowing. When storing scoops in this dipper well after using, the water must be flowing to remove particles.
0.5
47.
4-501.12; Core; The cutting board on the sandwich prep station has many dark cut marks in it. If the board cannot be cleaned to remove then it should be resurfaced or replaced.
4-501.11; Core; In the walkin freezer, ice is formed below the ventilation unit piping and on boxes of food below. Water/ice should not be dripping from the pipes. Reapir the source of the water/ice. Keep foods protected by moving away from the problem area and place a pan to capture the water/ice.
0.5
49.
4-601.11(B) and (C); Core; General cleaning needed to remove old food debris and spills: coolers, cooler gaskets and sliders, around prep areas and beverage stations.
0.5
55.
6-201.11; Core; In the back prep room, the ceiling is leaking in the middle of the room. The water is dripping directly onto the floor below. Repair the source of the water leak. Keep items that may be moved through the leak area protected and away from the problem area.
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! Follow-Up: 06/11/2018
