6-501.111; Core; Flies present inside facility today. Take measures to control and eliminate all flies from the facility.
0.0
39.
3-305.11; Core; Reach-in freezer is dripping water/ice onto food boxes or packages. Condensate water/ice drip is a potential source for contamination. Store all food in a clean and dry location for protection.
2-401.11; Core; Employee drink stored on rack with single use items. Store all employee drinks in approved locations away from food, single use items, or utensils.
0.5
38.
6-501.111; Core; Numerous flies present in prep area. Take measures to control and eliminate all flies from the facility.
1.0
55.
6-201.11; Core; Floor grout between floor tiles is worn or missing in areas. Repair or re-grout floors where necessary.
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
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
10.
6-301.11; Priority Foundation; One hand sink of two was out of soap. Make sure ALL hand sinks are properly stocked for handwashing! CDI
0.0
23.
3-501.18; Priority; Opened hot dogs in the walk-in cooler missing date mark. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Product missing dates dated during inspection. CDI
1.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download health policy and 4 page vomit and diarrhea clean up plan. Click on 2017 FDA Food Code link at the top of page to go to download page.
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!
