2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Person in charge must have active managerial control over operation by ensuring that all high risk activities are being conducted properly. During this inspection, there were many priority and priority foundation items that were out of compliance! Person in charge MUST ensure operation is operating safely! CDI All items were corrected during inspection.
1.0
8.
2-301.15; Priority Foundation; Employee was observed rinsing their hands in a prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation. Also when changing tasks gloves shall be changed and not reused. CDI Education on hand washing procedures, Employee properly re washed their hands.
2.0
21.
3-501.16(A)(1) ; Priority; Refried beans in the hot hold unit were temping at 130F. Chicken, beans, rice in bottom of ovens was 121F. The rotisserie chcicken was temping at 125F.TCS foods should be held at 135F or above. Employee removed foods and placed them on the stove top to reheat to bring to proper temperature and turned the temprature up in the rotisserie. CDI
1.5
35.
3-501.13 ; Priority Foundation; At the begining of the inspection meat was thawing directly in the sink in stagnent water. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A)Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF);
(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under ¶¶3-401.11(A) or (B) or § 3-401.12, Pf or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; Pf
CDI Education about proper thawing methods.
0.5
36.
4-204-112; Core; In the hot holding unit there was not a thermometer to view the equipments holding temperature. cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
0.0
36.
4-502.11(B); Priority Foundation; The thermometer that was provided was broken at the dial top which could lead to unaquracy. Food temperature measuring divices shall be in good repair. VR
0.5
38.
6-501.111; Core; A few live and dead roaches were seen in the food prep area and dish washing area. Facility has made huge improvements in eliminating pests. Continue to Hire professional extermination service to help eliminate roaches! Detail clean all equipment, floors, walls and ceilings on a regular basis to help eliminate pests.
1.0
44.
4-901.11; Core;Air dry all food pans and utensils after washing them. Do not stack items WET.
0.0
47.
4-501.11; Core; Fix water leak and drip inside walk in freezer. Staff had a bucket catching water but this issue needs to be repaired.
0.0
49.
4-601.11(B) and (C); Core; Some of the utencils in the clean area had dried food debris on them. Be sure to make sure utencils are fully cleaned and detail clean all equipment sides/tops/bottoms/gaskets, hood, door handles on coolers, racks, shelves, etc on a regular basis. This will help eliminate pest activity.
1.0
53.
6-202.14; Core; The womens bathroom door was broken preventing it from being tight fitting and self-closing. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
0.0
55.
6-201.11; Core; General cleaning. Repair loose baseboard around freezer door. Hand washing sink in the dish area had a broken pipe. Employee stated that they were having the base board fixed and he was going to glue the pipe back. There is a operational handsink avalible.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Person in charge must have active managerial control over operation by ensuring that all high risk activities are being conducted properly. During this inspection, there were many priority and priority foundation items that were out of compliance! Person in charge MUST ensure operation is operating safely! CDI All items were corrected during inspection.
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must always be a certified food protection manger on duty. This must be followed at all times. At beginning of inspection, there was not a certified food safety manager on duty. By end of inspection, a certified food protection manager was on duty.
1.0
6.
2-401.11; Core; Employee drink was open and on top of food prep areas. Employee drinks must be stored with lid and straw and not be stored in a location that it can possibly contaminate food, clean utensils or food contact surfaces. Drink was discarded. CDI
0.0
8.
2-301.14; Priority; During inspection, hands were not being washed at proper times. Hands must be washed regularly and any time tasks are changed. Employees were seen going from dishwashing to handling food, and from raw food prep to ready to eat food handling without washing hands. Proper handwashing must occur at when changing tasks and prior to putting on gloves. CDI Education
4.0
8.
2-301.15; Priority Foundation; Hands were observed being rinsed in the prep sink. Hands cannot be rinsed/washed in prep sink. All handwashing must occur in handwash lavatory. CDI education. Employee is now washing hands in the handsink.
0.0
10.
6-301.12; Priority Foundation; Handsink next to grill and in dish area has lots of roach activity in paper towel dispenser, when I pushed the lever to get paper towels lots of roaches came out of paper towel dispenser. You cannot dry your hands with paper towels that have active pest issues. All of these paper towels are to be discarded, treat entire area to eliminate pest activity. CDI
2.0
15.
3-302.11; Priority; Raw chicken and raw eggs were stored above cilantro in walk in cooeler. Always store raw meats and eggs below vegetables or other ready to eat foods. Food must be always arranged so that ready to eat foods are not possibly contaminated. VR
0.0
19.
3-403.11; Priority; Reheating of foods cannot occur in hot hold display unit. Foods that are being reheated must be reheated on stovetop or in oven prior to placing in display serving unit. BBQ on serving line was not up to 165 degrees prior to placing in unit. Display unit is was being used to reheat foods. Various foods in oven were reheating, but oven was not hot enough to reheat foods to 165 F. Foods were placed on stovetop, or in other oven that is working properly. CDI Foods were reheated to 165 degrees F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk in cooler is not holding foods at the proper temperature. Work top refrigerator across from hot hold line is not holding foods at the proper temperature. Walk in freezer is frozen up, and is not holding cold enough. See food temp chart above. All cold hazardous foods must maintain cold temperatures at 41 degrees F or lower at all times. Foods above this temperature are at risk of becoming unsafe. Eggs and sauce were moved from prep cooler to walk in to cool back down. VR to ensure walk in cooler temps go to 37-39 Degrees F and walk in freezer is repaired so it is not frozen up. VR.
1.5
23.
3-501.17; Priority Foundation; Hotdogs and some containers of sauce/salsa were not date marked. Make sure all hazardous foods are properly date marked. CDI Date marks added.
1.5
23.
3-501.18; Priority; Several containers of salsa were dated for Dec. 10th. These products have a shelf life of 7 days max when at refrigerated temperatures. Day 1 is the day the foods are prepared. These foods date lated for Dec 10th should have been discarded on Dec. 16th. CDI Foods discarded.
0.0
38.
6-501.111; Core; Lots of live and dead roaches seen in prep sinks, drains, handsink, back door, hood area, paper towel dispensers, walk in freezer entrance and prep sink next to dishsink. Hire professional extermination service to help eliminate roaches! Detail clean all equipment, floors, walls and ceilings on a regular basis to help eliminate pests.
2.0
44.
4-904.12; Core; DO NOT use prep sink area (that has slicer) for dirty dishes. Dirty dishes cannot be stored or placed on this area. This prep sink area is for prepping food, not dirty dishes. When dirty dishes are placed on a food prep area, there is risk of food contamination. There were also several live roaches in the prep sinks. Eliminate pests.
1.0
48.
4-501.19; Priority Foundation; Hot water at 3 comp sink was 100 degrees F. Hot water for manual dishwashing must be 110 Degrees F. Turn water heater up to higher temp so it meets 110 degrees F. VR
0.0
49.
4-602.13; Core; Detail clean all equipment sides/tops/bottoms/gaskets, hood, door handles on coolers, racks, shelves, etc on a regular basis. This will help eliminate pest activity
1.0
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning needed throughout on walls/floors and ceilings. Repair/seal holes and seal all cracks and crevice's. New screened in cooking area cannot be used until it is finished! Must be painted/sealed so there are no vermin areas and racks are installed so utensils are stored properly. Must also install handwash sink in the new cooking area of the kitchen. This back porch area also has to be approved by building inspections department. Remove all equipment and utensils until approved!
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Person in charge must have active managerial control over operation by ensuring that all high risk activities are being conducted properly. During this inspection, there were many priority and priority foundation items that were out of compliance! Person in charge MUST ensure operation is operating safely! CDI All items were corrected during inspection.
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must always be a certified food protection manger on duty. This must be followed at all times.
1.0
8.
2-301.14; Priority; During inspection, hands were not being washed at proper times. Hands must be washed regularly and any time tasks are changed. Employees were seen going from dishwashing to handling food, and from raw food prep to ready to eat food handling without washing hands. Proper handwashing must occur at when changing tasks and prior to putting on gloves. CDI Education
2.0
10.
6-301.12; Priority Foundation; Handsink next to grill has lots of roach activity in paper towel dispenser, when I pushed the lever to get paper towels lots of roaches came out of paper towel dispenser. All of these paper towels were discarded, treat entire area to eliminate pest activity. CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; Walk in cooler is not holding foods at the proper temperature. Work top refrigerator across from hot hold line is not holding foods at the proper temperature. See food temp chart above. All cold hazardous foods must maintain cold temperatures at 41 degrees F or lower at all times. Foods above this temperature are at risk of becoming unsafe. Eggs and sauce were moved from prep cooler to walk in to cool back down. CDI Education.
1.5
38.
6-501.111; Core; Lots of live and dead roaches seen in prep sink, handsink, back door, hood area, and prep sink next to dishsink. Hire professional extermination service to help eliminate roaches! Detail clean all equipment, floors, walls and ceilings on a regular basis to help eliminate pests.
1.0
44.
4-904.12; Core; DO NOT use prep sink area (that has slicer) for dirty dishes. Dirty dishes cannot be stored or placed on this area. This prep sink area is for prepping food, not dirty dishes.
0.5
49.
4-602.13; Core; Detail clean all equipment sides/tops/bottoms/gaskets, hood, door handles on coolers, racks, shelves, etc on a regular basis. This will help eliminate pest activity.
0.5
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning needed throughout on walls/floors and ceilings. Repair/seal holes and seal all cracks and crevice's. New screened in cooking area cannot be used until it is finished! Must be painted/sealed so there are no vermin areas and racks are installed so utensils are stored properly. Must also install handwash sink in the new cooking area of the kitchen. This back porch area also has to be approved by building inspections department. Remove all equipment and utensils until approved!
2-103.11 (A) - (P); Priority Foundation; Person in charge must have active managerial control over operation by ensuring that all high risk activities are being conducted properly. During this inspection, there were many priority and priority foundation items that were out of compliance! Person in charge MUST ensure operation is operating safely! CDI All items were corrected during inspection.
1.0
8.
2-301.12; Priority; During inspection, two employees were working in kitchen. Both employees were observed "rinsing" hands in vegetable prep sink instead of using proper handwashing technique and using the handwash lavatory. There are two handsinks in kitchen. Employees hands must be washed in handsinks only. Must follow proper handwashing steps: Wet hands, apply soap and scrub, rinse hands, use paper towel to dry hands, then use paper towel to turn off faucet. Proper handwashing is critical to maintain safe food! CDI Education
2.0
9.
3-301.11; Priority; Employees must not touch ready to eat foods with bare hands. One employee was slicing/dicing vegetables and other employee was preparing food plates with bare hands. Gloves or other barrier must always be utilized when handing ready to eat foods. Hands were washed and gloves put on once educated. CDI Education
2.0
12.
3-202.11; Priority; Delivery of raw food item were stacked on floor from recent delivery. Foods were at 50-55 F degrees. Prior to accepting food, make sure to use thermometer to check temps of food. All food delivered that is cold should be 41 F Degrees or lower. Once food is accepted, immediately move to cooler or to freezer so foods do not go above 41 F degrees. CDI, foods were moved to walk in freezer.
1.0
16.
4-501.114; Priority; Dishes were actively being washed at 3 compartment sink. There was no sanitizer available in sanitizer compartment of 3 compartment sink. All dishes must be washed, rinsed then sanitized. Bleach was added to water and now is at 100ppm. Make sure to also keep sanitizer available in spray bottle or bucket for sanitizing cutting areas and other food contact surfaces in kitchen. DO NOT use old chemical bottles to mix sanitizers in. CDI
1.5
33.
3-501.15; Priority Foundation; Do not allow foods to cool at room temperature in large pots. When cooling, all foods must be placed in smaller portions, placed in cooler, freezer or on ice bath to quickly cool the foods. Foods must cool rapidly from 135 to 70 F in 2 hours and then from 70 degress to 41 degrees F or lower in the next 4 hours. All foods were placed in cooler to quickly cool. CDI
0.5
39.
3-305.11; Core; Containers of food stored on floor. DO NOT put containers of food on the floor. All food must be kept on shelves, racks or tables at least 6" off floor (this includes walk in cooler and freezer). Walk in freezer drain line is leaking. Pan is being used to try and catch drips, but the drips are still getting on food boxes. Repair drip in walk in freezer so food is protected.
1.0
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning. Repair/seal hole in the wall where vent pipe was. New screened in cooking area cannot be used until it is finished! Must be painted/sealed so there are no vermin areas and racks are installed so utensils are stored properly. Must also install handwash sink in the new cooking area of the kitchen. This back porch area also has to be approved by building inspections department. Remove all equipment and utensils until approved!
6-301.12; Priority Foundation; Handsink next to hood needs the paper towel dispenser and the soap moved closer to the handsink so that areas around the handsink are not possibly contaminated from drips or dirty hands. Cold faucet on the same sink is not working and needs to be repaired.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked rice and minced garlic was holding at 45F in front reach-in cooler across from hot bar. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor coolers and temps frequently to ensure compliance. Unit appears to be frozen up. Have qualified technician check cooler for proper operation and use other working coolers until repaired. CDI
1.5
38.
6-501.111; Core; Live roaches noted in the towel dispenser by the three compartment sink. Take measures to control and eliminate all pests including roaches.
1.0
44.
4-901.11; Core; Air dry all food pans and utensils after washing them. Do not stack items WET.
0.0
47.
4-501.11; Core; Fix water leak and drip inside one reach-in cooler across from hot bar. Staff had a pan catching water but this issue needs to be repaired.
0.0
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning. Repair/seal hole in the wall where vent pipe was. New screened in cooking area cannot be used until it is finished! Must be painted/sealed so there are no vermin areas and racks are installed so utensils are stored properly. Must also install handwash sink in the new cooking area of the kitchen.
6-301.12; Priority Foundation; Handsink next too hood needs the paper towel dispenser and the soap moved closer to the handsink so that areas around the handsink are not possibly contaminated from drips or dirty hands. VR
1.0
21.
3-501.16(A)(1) ; Priority; Several large containers of food were on stove but with no fire under. Monitor food temps regularly with calibrated thermometer and adjust temperature of equipment so that all parts of the foods maintain 135F or above at all times. Once foods are done cooking, the equipment cannot be cut completely off while the food is still there. Cut stovetop and gas burners to low setting so foods maintain 135F or above. CDI, units cut up and foods reheated
1.5
23.
3-501.17; Priority Foundation; All ready to eat foods that are in walk in cooler, or in prep coolers must be properly date marked with day the food was prepared. This includes any cooked products or any fresh salsas that are prepared. Foods can be kept up to 7 days, with day 1 being the day it was prepared on. CDI Food containers are marked.
1.5
39.
3-305.11; Core; Foods in walk in cooler must be covered unless the foods are being cooled. Foods that are uncovered are at risk of being contaminated.
1.0
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning. Repair/seal hole in the wall where vent pipe was. New screened in cooking area cannot be used until it is finished! Must be painted/sealed so there are no vermin areas and racks are installed so utensils are stored properly. Must also install handwash sink in the new cooking area of the kitchen.
2-401.11; Core; Employee drink stored above prep area with no lid or straw. All employee drinks must have lids and straws and be stored in a location so they do not possibly contaminate food, utensils or food contact areas. CDI Drink thrown away.
1.0
8.
2-301.14; Priority; Employees must change gloves when changing tasks. Hands must be washed prior to putting on new gloves and prior to do any type of ready to eat food handling. When taking out trash, make sure gloves are removed prior to taking trash out. Handwashing is critical to maintaining safe food. Gloves are not a substitute for handwashing. Remove gloves before handling dirty dishes. Handwash frequently. CDI Education
2.0
10.
6-301.12; Priority Foundation; Paper towel dispenser at 3 compartment sink is not working properly. Repair or replace. Handsink next too hood needs the paper towel dispenser and the soap moved closer to the handsink so that areas around the handsink are not possibly contaminated from drips or dirty hands. CDI Eductation
0.0
21.
3-501.16(A)(1) ; Priority; Some foods in glass hot hold cabinet were below 135F. Monitor food temps regularly with calibrated thermometer and adjust temperature of equipment so that all parts of the foods maintain 135F or above at all times. Once foods are done cooking, the equipment cannot be cut completely off while the food is still there. Cut stovetop and gas burners to low setting so foods maintain 135F or above. CDI, units cut up and foods reheated.
1.5
35.
3-501.13 ; Priority Foundation; Boxes of raw meat were thawing at room temperature at prep sink. Foods cannot thaw at room temperature. Foods must thaw in the cooler, under cold running water at prep sink, or part of the cooking process. CDI foods moved to cooler.
0.5
44.
4-904.11; Core; Dirty dishes from customers were being temporarily stored in areas that would possibly contaminate clean food contact surfaces, cutting boards, prep tables and bulk food items. Dirty dishes cannot be stored in areas that may contaminate food, utensils or food prep areas. Dirty dishes can only be stored on dirty drainboard. Recommend getting a roll cart or rolling table where dirty dishes can be stored until they can be washed, rinsed and sanitized. The kitchen is very small and not much room is available.
0.5
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning. Repair loose baseboard around freezer door. Replace missing ceiling tile to the left of hood vent. Repair/seal hole in the wall where vent pipe was. New screened in cooking area cannot be used until it is finished! Must be painted/sealed so there are no vermin areas and racks are installed so utensils are stored properly. Must also install handwash sink in the new cooking area of the kitchen.
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 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 present at the time of inspection. A certified food safety manager from an accredited program must be present at ALL times of operation.
1.0
6.
2-401.11; Core; Employee drink stored on prep table. Keep all employee drinks stored in approved locations away from food or utensil areas.
1.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. Need 100 ppm chlorine and water solution for sanitizer. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET or DAMP wiping cloths in a sanitizer solution bucket between uses. Clean/sanitize all surfaces after each use and between switching between different tasks. Sanitizer solution made up during inspection and tested good. Manager education. CDI
1.5
23.
3-501.17; Priority Foundation; Date marks missing on required foods stored in the walk-in cooler. 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 clearly labeled dates! Products missing dates were dated during inspection. Manager education. CDI
1.5
49.
4-602.13; Core; Clean hood vents. General equipment cleaning.
0.0
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning. Repair loose baseboard around freezer door. Replace missing ceiling tile to the left of hood vent. Repair/seal hole in the wall where vent pipe was.
2-401.11; Core; Employee drink stored on prep table. Keep all employee drinks stored in approved locations away from food or utensil areas.
1.0
44.
4-901.11; Core; Air dry all food pans or utensils after washing them. Do not stack items WET.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean grease buildup around hood vent system. General equipment cleaning.
0.5
53.
6-501.19; Core; Repair self closer on one toilet room door. All bathroom doors must self-close.
0.5
55.
6-201.11; Core; Some areas of flooring are starting to get rough and need re-finishing. Clean better behind equipment. General cleaning. Repair loose baseboard around freezer door. Replace missing ceiling tile to the left of hood vent.
0.5
General Comments
Good Improvement the last two inspections on date marking. Good Food Temps!
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 each employee can review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drink stored on prep table. Keep all employee drinks stored in approved locations away from food or utensil areas.
0.5
10.
5-205.11; Priority Foundation; Do not store items in hand wash sink. One sink of the two in the kitchen had storage in it. All hand sinks must stay accessible for the purpose of handwashing! Items moved from sink during inspection. CDI
1.0
23.
3-501.17; Priority Foundation; Date mark cut lettuce or prepared items like pico del gallo. 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. Items missing date were dated during inspection. CDI
1.5
53.
6-501.19; Core; Repair self closer on one toilet room door. All bathroom doors must self-close.
0.0
General Comments
Good Food Temps this inspection. Good improvement this inspection. 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! Your existing servsafe will expire in 2020, make sure to get training BEFORE it expires.
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! Follow-Up: 04/06/2019
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: 09/07/2018
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!
Employee beverage stored over with food on prep table. Only store employee beverages in approved locations.
1.5
3.
When switching task, employees shall wash their hands. Hand washing is an essential part food proctection and should be done often.
2.0
10.
Multiple pans of food in walkin cooler were stored uncovered. All food in storage shall be covered to be protected from potential contamination. Do not prepare foods at 3 compartment dish sink. Only use prep sink located at the back of the facility.
1.5
16.
Chicken and bbq pork out of temperature. All hot food shall be held to a temperature of 135 F or higher. Food was reheated to 165F.
2.0
25.
Thermometers shall be available and accurate at all times. Replace any missing or broken thermometers from equipment.
0.5
28.
Roaches observed on the floor of facility, take more effective measures to eliminate insects.
1.0
40.
Detailed equipment cleaning needed throughout.
0.5
43.
Soap missing from employee handwash sink. Paper towels and toilet paper missing from the bathrooms. Bathrooms shall be properly supplied at all times. Do not block access to hand sinks. Do not use hand sink for storage of utensils and other items.
2.0
44.
Paper towels on the floor of bathroom. Waste baskets were overflowing.
0.5
46.
Replace blown light in hood vent.
0.0
49.
No documentation of approved training - no credit awarded.
No chlorine was observed in 3 compartment sink. Chlorine sanitizer of 50 ppm shall be available at all times.
1.5
16.
Pablanos and beans out of temperature. All hot food shall be held to a temperature of 135 F or higher.
2.0
36.
Replace missing glass door on hot hold machine.
0.5
43.
Soap missing from employee handwash sink. Bathrooms shall be properly supplied at all times. Do not block access to hand sinks. Do not use hand sink for storage of utensils and other items.
1.0
46.
Replace blown light in hood vent.
0.0
49.
No documentation of approved training - no credit awarded.
Employees shall wash hands after switching task. Wash hands often.
2.0
10.
Foods stored uncovered and on floor in walkin cooler. Prepared food stored in "thank you" bags. Store foods in food grade containers only. Cover all food in storage and place on approved shelving. Raw meats stored above vegetables. Do not store raw meats above ready to eat foods and/or vegitables. Store all raw meats according to final cook temperature.
3.0
11.
No sanitzer was available upon inspection. Food pans and utensils were not being sanitzed at three compartment sink. Submerge all pans and utensils for at least 2 minutes in sanitzer. Cleaning rags shall be drawn from sanitzer solution, not tap water. Chlorine sanitizer shall be available at all times and shall be a minimum of 50 ppm chlorine.
3.0
14.
BBQ (prep area) was cooling at room temperature with no documentation. Foods cooling shall have documentation with dates and times cooling process began. BBQ was thrown away.
0.0
16.
BBQ pork on stove top was out of temperature. Gas cooking element on stove was to low to keep food at 135 F or above. BBQ was reheated to 165 F.
2.0
17.
Raw chicken in freezer was out of temperature. Chicken was thrown in trash. All cold food shall be held at 45 F or below.
2.0
19.
Bug spray and chemical cleaner stored in dry food area and utensil storage area. Store all chemicals in approved areas.
3.0
23.
BBQ cooling at room temperature. Use rapid cooling methods to cool foods. Try directly putting food into shallow pans placing into walkin cooler.
2.0
25.
No stem type (food) thermometers were available. Thermometer shall be available for testing food temperatures.
0.0
28.
Two live roaches observed during inspection. Use better pest maganagment to eliminate insects.
1.0
40.
Detail clean all dirty equipment. Throughly clean interior of walking freezer.
0.5
45.
Floors and walls need detailed cleaning. Food debris found on floor throughout kitchen, and food splatters on walls observed.
0.5
46.
Replace all missing or blown lighting under hood area.
0.5
49.
No documentation of approved training - no credit awarded.
Employee drink on cutting board and a drink over food bowls. Do not store employee drinks in areas of prep or storage of food.
3.0
10.
Do not store food in "thank you" bags. Cover all food in storage. Do not store raw meats above ready to eat foods and/or vegitables. Raw chicken bowl stored in raw beef. Store all raw meats according to final cook temperature.
3.0
11.
No sanitzer was available upon inspection.
1.5
19.
"Raid" bug spray stored in dry food area. Store all chemicals in approved areas.
1.5
23.
Black beans cooling at room temperature. Use rapid cooling methods to cool foods.
1.0
30.
Do not store dirty approns under food bins.
0.0
46.
Replace all missing or blown lighting.
0.0
49.
No documentation of approved training - no credit awarded.
Food containers were sitting directly on the floor in the walk-in freezer. All food should be stored on approved shelving. Food should be protected and stored in a safe location at all times. Open bins of food stored uncovered. Food in storage shall be covered if not in use. Open bin of raw chicken sitting directly on top of cooked food. All raw foods shall be stored below ready to eat or precooked foods.
3.0
14.
Beans in cooler were unlabeled as to there final cook temp and time. Recording of cooling information is required.
2.0
16.
Food items in hot holding were out of temp as noted above. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
23.
Beans cooling in very large cook pot. Use an approved method(s) to rapidly cool foods.
1.0
28.
A couple of flys observed.
0.0
29.
All employees handling food shall wear effective hair restraints.
0.5
33.
Do not use condiment cups as scoops. Only use scoops with handles, tongs, or long handled utensils to dispense food.
0.5
43.
Hand sink was blocked by utensil rack. The other hand sink had a food utensil stored in it and had no paper towels. Do not block handsinks. Handsinks must be fully supplied with papertowels, soap, hot and cold running water.
1.0
45.
Concrete floor needs to be repainted. Third time.
0.5
48.
Back door is damaged and will not close all the way. Door shall be completely self closing.
0.5
49.
No documentation of approved training - no credit awarded.
Food containers were sitting directly on the floor in the walk-in freezer. All food should be stored on approved shelving. Food should be protected and stored in a safe location at all times. Use handled scoops to dispence all dry foods such as sugar to prevent hand or fingernail contact with food.
1.5
11.
No sanitizer was made up or available at the time of inspection. Sanitizer at 50-100 ppm chlorine must be available at all times of operation. Use sanitizer on all food contact surfaces and equipment.
3.0
16.
Pork and chicken hot holding were out of temp as noted. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
17.
Eggs were out at room temperature and read 59 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave foods out too long when preparing them, so that they hold temperature. When busy with customers, place all potentially hazardous foods in the cooler until ready to work with them again.
2.0
26.
Lable all dry food containers as to their contents.
0.0
34.
Do not store clean utensils in a dirty location. Clean all containers used to store utensils. Do not line utensil holders or silverware trays with paper towels. All utensil storage should be smooth, clean, and non-absorbant.
0.0
40.
Clean interior of the microwave oven.
0.0
45.
Concrete floor needs to be repainted.
0.5
46.
All light bulbs in the kitchen area should be shielded or coated. Light hanging by the roasted chicken oven was not shielded or coated.
0.5
48.
Back door is damaged and will not close all the way. Door shall be completely self closing.
0.5
49.
No documentation of approved training - no credit awarded.
Employee drink stored over food in walkin. Employee personal items stored on dry food shelf in kitchen. Store employee beverages and personal items in an approved location.
1.5
3.
Employee entered kitchen and gathered vegitables without washing hands. Employee shall was hands before handling food.
2.0
8.
Corn on the cob hand pizza boxes sitting on them. Pizza boxes are not food grade.
1.5
10.
Food in walkin cooler and freezer stored uncovered. Various raw meats store above ready to eat foods. Meat species not stored according to final cook temperature. Place sugar in dispenser, not open bowl for customer use.
1.5
11.
No sanitizer was available upon inspection. Dirty slicer on prep table. Chlorine saniti,zer 50 ppm or higher shall be available at all times. All food utensils shall be properly washed, rinsed, and sanitized after each use.
1.5
26.
Open bags of spices and other dry foods. Once open, all dry foods shall be kept in a sealed container. Recommend ziploc type bags for storage.
0.5
28.
Flies, gnats, and roaches seen. Take more effective measures to eliminate pest.
1.0
30.
Do not store dirty aprons on dry food bins. Dirty aprons shall be stored in a sealed container.
0.5
31.
Wash vegitables prior to preparing/cutting.
0.0
33.
Dont use cups to dispense sauces. Use only scoops with handles
0.5
34.
Dont store clean cook pots on floor beside hand sink.
0.5
38.
Test strips shall be available at all times
0.0
40.
Clean paper towel dispener,shelving, and equipment exteriors.
1.0
43.
Hand sink had dirty rag and dishes in it upon inspection. Hand sink shall be accessible to employees at all times. Hand sinks shall only be used for hand washing. No paper towels were available at hand sinks.
1.0
47.
No items shall be stored on the floor. Crates are not approved for storage.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow up visit for #10 and #11 on Friday 11-6-2009 Follow-Up: 11/06/2009
CORRECTED DURING INSPECTION Food in prep unit out of temp. Food was thrown in trash. All cold food shall be held at 45 f or below.
2.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Fix prep unit. Replace/resurface worn cutting boards. Replace torn gasket.
0.5
40.
REPEAT VIOLATION Wipe down equipment & shelving.
0.5
46.
GENERAL COMMENT Replace blown lights under hood.
0.0
47.
REPEAT VIOLATION No items shall be stored directly on the floor.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Cut fruit & vegetables stored uncovered. Once cut fruits & vegetables shall be covered during storage.
1.5
11.
CORRECTED DURING INSPECTION Slicer stored dirty. Cooking pot stored beside handwash. Sanitizer was > 400 ppm chlorine bleach. Chlorine sanitizer bleached out test strip. Sanitizer at this level is toxic. Best range is 50 to 100 ppm. Use test strips when making sanitizer. Label
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
Water temperature shall be 130 f or more.
1.5
23.
Use proper cooling method to rapidly coo hot foods. Cooling foods at room temperature is not approved.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Roasted chicken at 107 f. All hot potentially hazardous foods must hold at 135 f or above.
2.0
17.
CORRECTED DURING INSPECTION Raw beef in the rear left out at rm temp was 58 f. All cold potentially hazardous foods must hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Better fly control needed. No glue fly traps allowed hanging above food prep areas.
1.0
29.
Employee not wearing hair restraint at time of inspection.
0.5
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Replace torn gasket on cooler
1.0
40.
Clean, wipe down all equipment.
0.5
43.
Provide towels at all handwash sinks.
1.0
44.
REPEAT VIOLATION Get y-hose for can wash facility out back. Grease must be stored in a covered container outside.
1.0
45.
GENERAL COMMENT Clean floors, walls better.
0.0
46.
Lights under hood missing shields. Fix cracked light shield by 3-compartment sink.
0.5
47.
REPEAT VIOLATION Use approved storage to keep items off the floor. No storage on the floor.
1.0
2.
CORRECTED DURING INSPECTION Open beer bottles stored on prep tables and in the walk-in cooler.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Lots of foods stored un-covered in the cooler. Store all foods covered and protected. Do not store foods on the floor in the walk-in.
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Clean sanitize portable slicer after each use.
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
Do not store chemicals like WD-40 above prep surfaces on towel dispencer.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Rice, chicken at hot hold was out of temp as noted above; all hot potentially hazardous foods must hold at 135 f or above.
2.0
18.
NOT APPLICABLE
0.0
24.
Donot thaw meats in standing water; thaw in the cooler or under cool running water.
0.5
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION
1.0
36.
GENERAL COMMENT Replace torn gaskets on coolers
0.0
44.
REPEAT VIOLATION Put y-hose on can wash facility.
1.0
47.
REPEAT VIOLATION Use approved storage to keep items off the floor; no crates.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Make sure sanitizer is mixed up at all times of operation; have at least a spray bottle at 50-100 ppm sprayer was weak or vacant of sanitizer.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Air dry all plates, utensils and food pans good. Do not stack items wet.
0.5
36.
GENERAL COMMENT Cutting board at prep unit getting worn. May need re-surfacing soon.
0.0
44.
Put y-hose on outside can wash facility.
0.5
47.
REPEAT VIOLATION Keep all storage off the floor on approved storage. No crates
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Make sure all food products are covered good inside coolers; do not sit pans of food on top of each other so that bottom of pan touches food on another pan. Use handled scoops for dispencing all dry foods.
1.5
11.
CORRECTED DURING INSPECTION Make sure all prep surfaces under and over cutting boards are cleaned and sanitized good. This should be done after each use or every 4 hrs. under constant use for the same practice.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Chicken at 121-125 f. All hot foods must hold at 135 f or above.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Few flies seen today
0.0
29.
REPEAT VIOLATION Must have hair restraints in the kitchen.
1.0
31.
NOT OBSERVED
0.0
40.
Clean all equipment surfaces good. Coolers, gaskets tables shelving etc.
0.5
43.
REPEAT VIOLATION Provide sopa and towels at all handwashing stations
2.0
45.
GENERAL COMMENT Fix holes in rear door.
0.0
47.
REPEAT VIOLATION Keep all storage off the floor on approved storage; no crates.
1.0
3.
CORRECTED DURING INSPECTION Employee handwashing needs improvement. Hands should be washed when leaving the kitchen and returning and switching between different tasks. Handwashing should be done often and with good procedure.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
REPEAT VIOLATION Do not store food boxes and containers on the floor. Store all raw items below cooked or ready eat foods. Keep 18 inches separation from eggs and cooked or ready to eat foods in the front reach-in cooler. Need handled scoop for ice machine.
3.0
11.
Nee sanitizer mixed up at all times at 50-100 ppm for use. Use sanitizer on all food contact surfaces and equipment. Lots of dirty equipment left not cleaned and sanitized. This should be done after each use or every 4 hrs under constant use for the same food prep practice.
1.5
14.
NOT OBSERVED
0.0
19.
REPEAT VIOLATION Do not store chemicals above clean utensils or on utensils or food prep aareas.
3.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
walk-in cooler not cooling properly; items inside were 50-55 f. items out of temp were discarded will follow up on cooler repair in 1 day. do not use for potentially hazardous food storage until fixed and approved.
2.0
18.
NOT APPLICABLE
0.0
29.
wear hair restraints when preparing food
0.5
34.
air dry all utensils before stacking do not stack dishes wet. store clean utensils in a clean place.
0.5
43.
keep towels at all handwash sinks
1.0
47.
all storage should be off the floor on approved storage
0.5
48.
fix back door so that is closes properly
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION get handled scoop for ice machine; keep all food products covered in the coolers/freezers; keep all food products stored off the floor.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
do not stored chemicals on food prep surfaces or sink drainboards.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Various hot foods in hot hold unit were 118 f - 124 f. All hot food must stay 135 f or above. Foods were reheated to 165 f. CDI
2.5
24.
Seal back door area so ants cannot come in. Ants are present around tortillia machine.
2.0
3.
Do not store bottles in ice machine. Use scoops with handle in ice. Do not store tomatoes on floor. Keep all foods off floor in freezer. Do not store food boxes under drip in freezer. CDI
