2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority Foundation; No certified food protection manager available with priority violations noted. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf CDI education.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required during all times of food service and prep. No sanitizer was available. All dishes and utensils must be washed, rinsed, and sanitized properly by immersing them in a properly prepared food contact surface sanitizer. Chlorine based sanitizer spray bottle filled with correct concentration of sanitizer for use on food contact surfaces. CDI The quat metered device at the three compartment sink does not appear to be delivering a measurable concentration of quat sanitizer. Have the metered device serviced and checked for proper function. Use an alternative food contact surface sanitzer such as chlorine until the metered device is repaired. Use test strips to check concentration daily.
3.0
23.
3-501.17; Priority Foundation; open bags of precooked scrambled eggs and sausage must be date labeled once the larger bad is opened and may only be held for 7 days with day 1 as the day of opening the manufacturers bag. Eggs/ and sausage are being used at this morning’s breakfast. Upon completion of service this day the bags may be sealed and stored for 6 more days for subsequent use as they were opened this day. CDI education.
0.0
General Comments
Obtain Food Protection Manager Certification for at least one person in charge during breakfast service.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager available with priority violations noted. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf CDI education.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required during all times of food service and prep. No sanitizer was available and the three compartment sink dispenser was empty. All dishes and utensils must be washed, rinsed, and sanitized properly by immersing them in a properly prepared food contact surface sanitizer. quat sanitizer was replaced at the sink at inspection and spray bottle filled with correct concentration quat sanitizer for use on food contact surfaces. CDI
1.5
28.
7-102.11; Priority Foundation; On all chemical spray bottles the common name of the solution is required to be labeled on the bottles. Spray bottles of floor cleaners and surface cleaners in unmarked spray bottles. All bottles were labeled at inspection. CDI
1.0
39.
3-306.11; Priority; Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P The sneeze guard is not properly protecting the foods in the hot hold unit. The adjusting knobs are no longer holding the shield at the proper angle/height. replace the sneeze guard to allow for foods to be protected from customers at all times. Adjusted at inspection to proper location. replace if the adjusting knobs will not hold the guard at the correct height and location. CDI
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager available with priority violations noted. Failure to demonstration food sanitation practices. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf CDI education.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required during all times of food service and prep. No sanitizer was available and the three compartment sink dispenser was empty. All dishes and utensils must be washed, rinsed, and sanitized properly by immersing them in a properly prepared food contact surface sanitizer. A chlorine based sanitizer was prepared at inspection for use in the spray bottle. For chlorine the concentration must be 50-100ppm. CDI
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge. Sufficient demonstration of knowledge was not achieved by the presence of priority violations and no CFPM on site. CDI education.
1.0
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
16.
4-501.114; Priority; Dishes and utensils are being cleaned in the one basin prep sink and being sprayed with bleach/water solution instead of being immersed in sanitizer. the three compartment sink has a grease trap that smells when the sink is used resulting in staff using the prep sink to wash dishes. All dishes and utensils must be washed, rinsed, and sanitized properly by immersing them in a properly prepared food contact surface sanitizer. Do not rinse after sanitizing and allow to air dry. The spray bottle with bleach water under the sink that is being used to sanitize the utensils was too strong well above 100ppm. A properly prepared chlorine sanitizer must be 50-100ppm. utilize test strips to ensure proper concentration. Sanitizer diluted at inspection. CDI
1.5
28.
7-102.11; Priority Foundation;All spray bottles of chemicals must be labeled with the common name of the contents. spray bottles of water, degreaser and sanitizer were all labeled at inspection. CDI
0.0
39.
3-306.11; Priority; The sneeze guard over the hot hold buffet was moved by customers. continually monitor the sneeze guard to ensure it is properly placed over the food to protect foods at all times. CDI adjusted after customers to the correct position.
0.0
General Comments
Milk in the pitcher in the serve line is considered served and may not be saved to be used on another day after breakfast service has concluded.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Certified food protection manager not available and priority violations present at inspection. CFPM, no priority violations, or PIC being able to answer food handling questions meets this requirement. CDI education.
1.0
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. no certified food protection manager on duty.
1.0
10.
5-205.11; Priority Foundation; Two hand wash sinks are located in the kitchen. Designate one of these sinks as the handwashing sink and that sink may not be used for any other purpose. PiC indicated that one sink is being used and that dishwashing is also being done in this sink. Handwashing sinks may not be used for any other purpose. CDI education.
1.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer must be provided during all times of operation. There was no sanitizer provided at start of inspection. A spray bottle was filled and chlorine added to the proper concentration of 50-100ppm during inspection. spray bottle of fabuloso cleaner was being used on the tables. Do not use floor cleaners on food contact surfaces. CDI
1.5
35.
3-501.13 ; Priority Foundation; scrambled eggs were thawing on the drainboard of the handsink. Thawing foods at room temperature is not an approved thawing method. thaw foods under refrigeration, under running water of no more than70F, in a microwave, or as part of the cooking process. eggs moved to the refrigerator at inspection. cdi
0.5
36.
4-302.12; Priority Foundation;FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf A food thermomemter was not available at inspection. A thermometer capable of reading 0-220F is required for properly taking food temperatures. Verification is required 10 days from the date of this inspection.
0.5
39.
3-306.11; Priority;Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P The sneeze guard is not properly protecting the foods in the hot hold unit. The adjusting knobs are no longer holding the shield at the proper angle/height. replace the sneeze guard to allow for foods to be protected from customers at all times. Verfication to check the sneeze guard in 3 days from the date of this inspection. Apples that are left out on the buffet must have tongs for consumer use to prevent hand contamination. it is recommended that apples be indivually wrapped to prevent contamination. Tongs placed at the apples at inspection.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyhoidal to the employee health policy. updated employee health agreement forms are available on the Johnston county env health website and may be used to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. a template plan can be downloaded, printed, and kept onsite from the Johnston county env health website and may be used to meet this requirement. CDI education.
0.0
General Comments
Establishment is serving ready to eat foods that are heated by the customer in a microwave. There are currently no TCS foods being cooked, cooled, or hot/cold held at this time. Before placing TCS foods in the one door cooler have this unit serviced/repaired or replaced to ensure any TCS that are placed in this unit are holding at 41F or below. The new NC food code was passed on 10/1/21 and summary of changes page was given to the PIC at inspection.
A certified food protection manager is needed during all times of food service.
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!
Noticeable odor from grease trap when three compartment sink is used. No evidence of backing up of water in the kitchen or sinks. Investigate source of odor from grease trap.
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!
Do not store employee drinks in refrigerators above foods. Employee drinks must be stored in areas so they do not possibly contaminate food, equipment or food contact surfaces. Drinks must also have lid and straw.
1.5
10.
Boiled eggs in refrigerator must be individually wrapped or be behind effective sneeze guard.
0.0
11.
Sanitizer was weak/vacant in spray bottle. Mix 200-300ppm for quat sanitizers. Mix regularly and check to be sure it is always at proper temp.
1.5
49.
No documentation of approved training - no credit awarded.
Modify side of roll top hot hold unit when the lid opens it does not rub the sneeze guard.
0.0
11.
No sanitizer solution available. Must keep a properly mixed sanitizer solution available during operation and use on all work/prep and storage areas. Quat Ammonia should be between 200ppm-300ppm in strength. Make sure the bottle is labeled properly
3.0
43.
Keep paper towels at handwash lavatory so hands can be properly washed and dried.
1.0
49.
No documentation of approved training - no credit awarded.
Sneeze guard on the hot hold unit at customer self service area not covering foods (unit was turned on back side). Sneeze guard must provide a barrier between customers mouth/nose and foods. Guard was turned the correct way and now protecting foods.
1.5
11.
No sanitizer solution available. Must keep a properly mixed sanitizer solution available during operation and use on all work/prep and storage areas. Quat Ammonia should be between 200ppm-300ppm in strength. All food contact items must soak in sanitizer solution for 2 minutes minimum-not dumped and removed.
1.5
17.
Milk 92 serving containers) at customer service bar 48-53F. Must be able to hold 45F or below. Both units were disposed of. If containers cannot keep product 45F or below, then another method will have to be used.
4.0
26.
Place all dry foods in a covered container once package is open.
0.0
43.
Handisnk is sink by 3-compartment sink (the small domestic 1 vat sink) employees unaware of sink purpose. Keep soap and paper towels here-no storage of anything else.
1.0
49.
No documentation of approved training - no credit awarded.
