2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager on duty 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. PIC education. CDI
0.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty. At time of inspection, there was not a certified food safety manager on duty.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Some items in bar reach-in cooler where homemade cocktail sauce is held was 42-43F. Make sure this cooler can hold 41F or below if hazardous products are held in this cooler. PIC education.
0.0
23.
3-501.18; Priority; Opened bag of grilled chicken was dated 12/8/23. This is 10 days. All foods requiring date mark may be held for up to 7 days max at 41F or below hold temp. Opened bag of pre-cooked chicken wings was not dated. Tarter sauce must be dated due to being made in house or homemade. Make sure all previously cooked, prepared, or opened packaged foods have a clearly labeled date! Date must not exceed 7 days! Person in charge education during inspection. CDI
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty. At time of inspection, there was not a certified food safety manager on duty.
1.0
21.
3-501.16(A)(1) ; Priority; All hot foods must be kept at a minimum temperature of 135 degrees F. Fried chicken, fried okra and fried squash were not holding at 135 degrees F or above. The process is to cook these, then drop back into frier once ordered so product is crispy. If you prefer, you can use "Time as a Public Health Control". This will require a written policy of what foods will be kept on time and the process and disposal methods that will be used. Once foods come up from fryer the first time, they must be labeled with a time. These foods can be kept for up to 4 hours. If not used with in 4 hours, any remaining product must be disposed of in trash. CDI Foods reheated and education for the use of Time.
1.5
23.
3-501.18; Priority; Two containers of potato salad were marked with 9/19/23. Hazardous foods can only be kept for a max of 7 days with day 1 being the day it is prepared. These containers of potato salad were discarded in trash. Freezing stops the clock, if you realize the product will not be used with in 7 days, the food can be frozen. Once removed from freezer, the clock resumes. Example: Slaw put in freezer on day 5, when product is removed from the freezer the clock starts back with day 6. CDI disposal and education.
0.0
35.
3-501.13 ; Priority Foundation; At beginning of inspection, hot dogs were thawing on counter. All frozen products must be thawed in cooler or part of the cooking process. Product was moved back into the cooler to finish thawing. CDI
5-205.11; Priority Foundation; Sanitizer bucket stored in front hand sink. Make sure no items are stored in hand sinks and that they remain free/clear and accessible for use. Item moved from hand sink during inspection. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Fried chicken/hamburgers not holding at the proper temperature on the stove top. Items read 115F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance. As an alternative items may be kept on a 4 hr hold time in which written procedures should be in place describing products to be kept on time and the procedure for these products. Items reheated to 165F or above during inspection. CDI
3-501.16(A)(1) ; Priority; Hamburgers/okra/mashed potatoes were not holding at proper temperature. All hot foods must be hot held at 135F or above at all times. Make sure mashed potatoes are properly reheated on stove top prior to placing in hot hold steamer table. Foods were reheated to above 165. CDI
1.5
41.
3-304.14; Core; Make sure to test strength of sanitizer buckets that are used to store wet cloths/towels that are used for sanitizing food contact surfaces. Concentration changes over time and use. One bucket was weak, the other was too strong. Solutions were remixed to proper levels.
0.5
54.
5-502.11; Core; Keep outside dumpster doors closed when trash is not actively being disposed of. There is "a lot" of trash in the dumpster area. All of this trash needs to be placed in the dumpster and hauled off! Dumpster area must be maintained so that there is no potential vermin harborage areas.
0.5
General Comments
Get quaternary ammonia test strips for quat sanitizer.
3-501.16(A)(1) ; Priority; Hamburgers and chili were not holding at proper temperature. All hot foods must be hot held at 135F or above at all times. Make sure chili is properly reheated on stove top prior to placing in hot hold steamer table. Hamburgers and chili were reheated to above 165 on stove top. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic oil mixture must stay refrigerated at all times or be placed on time control. If wanting to use time control, you must have a written plan and product must be marked with times. Can keep out for up to 4 hours. Any remaining product left after 4 hours must be discarded. CDI education
0.0
44.
4-901.11; Core; Do not line air dry table with cloths or other absorbent materials.
0.0
48.
4-302.14; Priority Foundation; Dish sink is utilizing quaternary ammonia for sanitizing material. Must have test strips to check this concentration. Correct by 12/30/22. Verification is required.
0.5
54.
5-502.11; Core; Keep outside dumpster doors closed when trash is not actively being disposed of. There is "a lot" of trash in the dumpster area. All of this trash needs to be placed in the dumpster and hauled off! Dumpster area must be maintained so that there is no potential vermin harborage areas.
4-501.114; Priority; During the inspection when checking on the dish machine it was set up with no rinse water (plain water). When setting up the 3 compartment dish sink vat on the far right is soapy water, middle vat is plain water for rinsing only, the far left vat is for sanitizer water. Today it was set up with the middle vat with sanitizer and no plain water.
0.0
21.
3-501.16(A)(1) ; Priority; Burgers stored on the flat top was holding below 135*F. All hot holding foods must maintain 135*F or higher. Food was reheated during inspection.
1.5
24.
3-501.19; Priority Foundation; Cocktail sauce is homemade, it must stay refrigerated or it can be placed on time control. Document the date and time cocktail sauce is taken out of refrigeration hold out for 4 hours at then end of 4 hour throw away what is left of the cocktail sauce.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement form. (health policy). Have each employee review and sign. Keep on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean-up plan. Keep on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; One employee drink sitting on prep table. Keep all employee drinks stored in approved locations away from food or utensil areas.
0.5
16.
4-501.114; Priority; No approved sanitizer at the time of inspection. Make sure sanitizer is made up at 100 ppm chlorine or 150-300 ppm quat for use on all food contact surfaces, equipment, and utensils. Store wiping cloths in a sanitizer solution bucket between uses. Use test kits and change solutions regularly to maintain strength. Sanitizer made during inspection and then tested good. CDI
1.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and updated health policy forms that each employee needs to sign. Click on 2017 FDA Food Code link at the top of page to go to download page where documents can be downloaded in PDF format.
2-201.12; Priority; Each employee must have a signed copy of the new employee health form. See attached information.
0.0
5.
2-501.11; Priority Foundation; A written clean up plan must be available. See attached information.
0.0
6.
2-401.11; Core; Three drinks were seen above food upon arrival. One at the seafood station, one in the back above the main prep table and one sitting on top of cooler top being used as prep area. All personal drink must be stored below food or food prep areas.
0.5
16.
4-501.114; Priority; The only sanitizer available was a bucket for table tops that was weak. Proper strength for using bleach / chlorine sanitizer is at least 50ppm chlorine. Quat. Ammonia is being used in the dish sink was not made. Employee made when asked. Sanitizer must be made at all times of operating hours.
1.5
21.
3-501.16(A)(1) ; Priority; Burgers that are being precooked were at 128-130*F, these burgers must be held at 135*F or use time control.
3-301.11; Priority; Upon arrival an employee preparing slaw was cutting cabbage without wearing gloves. When preparing any food that is not going to be cooked gloves must be worn. Employee washed their hands and placed gloves on their hands.
2.0
21.
3-501.16(A)(1) ; Priority; Hamburger in a pan on the grill top was at 120*F, chili in the steam unit was at 108*F, all hot hold foods must be held at 135*F or higher. Food was reheated during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tarter sauce is small cups is being stored in tray under counter, because it is homemade it must be refrigerated or placed on time control. When using time control, write the date and time food was taken out of refrigeration or oven. Hold out for 4 hours then throw away what food is left OR if food runs out replace with new food and new time.
