2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; A reach-in cooler was not working when employees arrived today. The food inside the reach-in cooler was placed into other refrigeration. Food should have been thrown away. Person in charge should have told employees of proper procedure.
1.0
21.
3-501.16(A)(1) ; Priority; Two large pots sitting on crates in cook room were at 180*F. Once the pots have cooled to 135*F, they must maintain 135*F or higher or placed into refrigeration for cooling process.
0.0
22.
3-501.16 (A)(2) and (B); Priority; From a reach-in cooler in the prep room to the walk-in cooler several leftovers that were taken out of the 4 door reach-in cooler in the cook room was at 60*F. Once the employees found the reach in cooler not working the food should have been thrown away. Instead it was placed into the walk-in cooler and the glass cooler in prep room. Owner is now getting food out of both cooler to take to trash dumpster.
1.5
39.
3-305.11; Core; Carrots and another pot of food was cooling out in the store area on the shelves. Can not leave food sitting out uncovered in the public areas of the store, must placed into kitchen areas or walk-in cooler.
3-501.15; Priority Foundation; Soups observed in the walk-in cooler were fully cooled and registered 40F, however, the soups were in very thick or tall pots. Cooling may not be quick or effective in these pots. It is recommended to split product into smaller batches to cool, OR purchase ice wands to place into the product to assist faster cooling. Staff must ensure product is cooling from 135F to 70F or below in 2hrs, and from 70F to 41F or below in 4 additional hours. Total cooling time to 41F or below must not exceed 6hrs. Manager education. CDI
0.0
General Comments
Good Food Temps! Recommend staff monitor the numerous products that are cooling on certain preparation days to ensure products are cooling fast enough.
3-501.16 (A)(2) and (B); Priority; Meats/various in walk-in cooler were 43F. All cold hold potentially hazardous foods must hold at 41F or below! Coolers must maintain proper food temps. Have cooler checked by qualified technician for proper operation. Do not take bulk containers out of the cooler when filling smaller containers up front. Refill smaller containers inside the cooler and get items back into temperature control quickly. Will follow up on walk-in cooler temp issue on 10/12/23. Staff should monitor temps frequently to ensure compliance with 41F or below.
1.5
23.
3-501.18; Priority; Date marking is not allowed above 41F hold temp. Numerous date marked items in the walk-in cooler were 43F. Items must hold at 41F or below to date mark for up to 7 days before items must be discarded. Manager education. Will follow up on walk-in cooler temp on 10/12/23.
1.5
47.
4-501.11; Core; Replace damaged door gasket on rear reach-in cooler.
0.0
55.
6-201.11; Core; Repair damaged flooring under utensil sink.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. Certified person must be present or multiple staff should be certified.
3-305.11; Core; Bags of onions stored directly on the floor. Pot of hot soup cooling was directly on the floor. Store all food products on approved shelving at least 6 inches off the floor for protection.
1.0
47.
4-101.11; Core; Paint all bare wood on shelving in the rear prep area to seal and make smooth, nonabsorbent, and easily cleanable.
0.0
56.
6-202.11; Core; Replace missing plastic light shields on light tubes.
4-901.11; Core; Bowls were not inverted during air drying and water was pooled inside bowls. Invert bowls so they are allowed to drain excess water and fully dry.
0.5
47.
4-101.11; Core; Paint all bare wood on shelving in the rear prep area to seal and make smooth, nonabsorbent, and easily cleanable.
0.5
56.
6-202.11; Core; Replace missing light bulb in prep area. Replace missing plastic light shields on light tubes.
3-305.11; Core; Bag of onions and several pots of food were stored directly on the floor. Foods or beverages were also being left uncovered. Store all foods covered and at least 6 inches off the floor on approved storage for protection and to minimize contamination risk.
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
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible so employees can review as necessary. Education during inspection. CDI
0.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Use 100 ppm chlorine in a bucket with water. Do not leave wiping cloths out on surfaces WET or DAMP.
0.0
General Comments
Good Food Temps! Serv Safe food safety manager certificate renewed.
2-102.12 (A); Core; Certified food safety manager certification expired. Renew certification from an accredited program as soon as possible.
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 so employees can review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drinks stored on food prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms or 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!
Make sure that the mobile food units sign the check-in paper when they visit the restaurant.
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!
No demerits today!! Items marked from the previous inspection has been corrected and has not been practiced. Congratulations!!
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!
