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
22.
3-501.16 (A)(2) and (B); Priority; Kitchen cooler holding foods at 43F. All potentially hazardous foods being cold held should be at 41F or below. Monitor and make adjustments so foods are at 41F or below. CDI education
0.0
51.
5-205.15; Core; Hand sink leaking in kitchen area. Should be maintained in good repair. Repair so does not leak.
1.0
General Comments
Domestic freezers only holding bread/baked goods during inspection. This is allowed. Should not hold potentially hazardous foods unless commercial grade.
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
10.
6-301.12; Priority Foundation; The towel dispenser is working intermittingly not allowing paper towels to be dispensed. Repair the dispenser and provide paper towels by an alternate method while dispenser is not working. CDI towels provided.
0.0
47.
4-205.10; Core; domestic chest freezer and 2 domestic refrigerators are being used in the back office area to store food items for the breakfast area. All equipment must be commercials and have ANSI certifcation or equivalent.
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
47.
4-205.10; Core; domestic chest freezer and 2 domestic refrigerators are being used in the back office area to store food items for the breakfast area. All equipment must be commercials and have ANSI certifcation or equivalent.
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
39.
3-306.13(B) and (C); Priority Foundation;The sneeze guard of the hot holding unit was elevated to a height that was no longer effective in protecting the food from sneezes. The sneeze guard should be at height to prevent sneezing onto the food. Sneeze guard adjusted at inspection to correct height. CDI
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
39.
3-306.13(B) and (C); Priority Foundation;The sneeze guard of the hot holding unit was elevated to a height that was no longer effective in protecting the food from sneezes. The sneeze guard should be at height to prevent sneezing onto the food. Sneeze guard adjusted at inspection to correct height. CDI
2-102.12 (A); Core;Violation Codes
(A) 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
3.
2-201.11 (A), (B), (C), and (E); Priority; Add the new reportable disease of salmonella nontyphoidal to the employee health policy. employee health agreement forms are available on the Johnston co env health website to be used to meet this requirement if needed. 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 and used to meet this requirement from the Johnston county env health website. CDi education.
0.0
10.
6-301.12; Priority Foundation; paper towels are required at the employee handsink to allow for proper handwashing. paper towel dispenser battery needs to be replaced. paper towels provided at inspection. CDI
1.0
39.
3-306.13(B) and (C); Priority Foundation; The sneeze guard of the hot holding unit was elevated to a height that was no longer effective in protecting the food from sneezes. The sneeze guard should be at height to prevent sneezing onto the food. Sneeze guard adjusted at inspection to correct height. CDI
Time control template document given to PIC at inspection for consideration of using time control on the hot breakfast items.
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!
