5-202.12; Core; Front hand sink hot water would only go up to 78F. Hot water at hand sinks should be at 100F or above.
0.0
15.
3-302.11; Priority; A container of raw chicken stored on shelf above fish. Items should be stored with highest final cook temperature on the bottom. So from top to bottom would be ready to eat foods, seafood, beef,pork, ground meats, poultry. CDI PIC moved chicken to the bottom.
0.0
23.
3-501.18; Priority; Open bags of hotdogs and ham missing date label. Meat with date label of 8/25 this has passed 7 days. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC adding dates and discarded meat
1.5
43.
3-304.12; Core; Ice scoop held with handle in ice. When storing should be kept with the handle above the ice to prevent contamination. CDI PIC fixed scoop so handle was out of ice.
0.5
48.
4-302.14; Priority Foundation; Did not have test strips for the dish machine available. Should have test strips so can make sure dish machine is sanitizing properly.
6-301.11; Priority Foundation; At start of inspection front hand sink by dish washer and sink by prep cooler did not have any soap available. All hand sinks should be equipped with soup at all times for proper hand washing. CDI PIC restocked soap.
1.0
16.
4-601.11 (A); Priority Foundation; A knife hanging on magnetic strip with food debris on it. All food contact surfaces, equipment, and utensils should be clean to the sight and touch. CDI PIC moved to sink to be rewashed.
0.0
16.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer made at all times. CDI PIC made sanitizer bucket.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Plate of cooked meat from yesterday sitting on top of containers in top area of prep cooler holding at 54F. Do not keep items on top of the containers in the top area of the prep cooler as it is not fully in the cooler and will not hold at 41F or below. CDI PIC discarded
0.0
23.
3-501.18; Priority; Open packages of ham, hotdogs, cooked and cooled meats, beans, and sauce missing date labels. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC adding dates
1.5
39.
3-307.11; Core; Employee food throughout coolers. All employee food should be kept separate from food for the facility. Make sure it is kept on bottom shelf away from the other food.
0.0
43.
3-304.12; Core; Ice scoop held with handle in ice. When storing should be kept with the handle above the ice to prevent contamination. CDI PIC fixed scoop so handle was out of ice.
6-301.11; Priority Foundation; At start of inspection front hand sink by dish washer did not have any soap available. All hand sinks should be equipped with soup at all times for proper hand washing. CDI PIC restocked soap.
0.0
23.
3-501.18; Priority; In coolers cooked and cooled meats and open containers of hotdogs/ham with date labels missing or dates that have passed 7 days. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC discarded items passed 7 days. Stated items missing date labels were cooked yesterday and added dates. There was one pan of meat that had a date of 10/16 but PIC stated that was when it was cooked and frozen and she pulled out of the freezer 2 days ago. If going to cook and then freeze foods then must add date that the food is pulled from the freezer so can accurately keep track of time again. When foods cooked and frozen that is day 1. Day 2 is the date the food is pulled from the freezer to thaw/use. Can still be only used for a total of 7 days. CDI
1.5
36.
4-302.12; Priority Foundation; PIC was only able to find large meat thermometer during inspection. Should have a small thin probe thermometer that can start at 0F to check all food temperatures.
0.0
43.
3-304.12; Core; Ice scoop held with handle in ice. When storing should be kept with the handle above the ice to prevent contamination. CDI PIC fixed scoop so handle was out of ice.
3-302.11; Priority; Raw chicken stored on top shelf above raw seafood and beef. Items should be stored with highest final cook temperature on the bottom. So from top to bottom would be ready to eat foods, seafood, beef,pork, ground meats, poultry. CDI PIC moved chicken to the bottom.
0.0
23.
3-501.18; Priority; Open bag of hotdog and ham with no date label. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC stated opened yesterday and adding date.
1.5
23.
3-501.18; Priority; Container of meat in reachin cooler with date of 7/25. PIC stated that was the date it was cooked then frozen and she pulled out two days ago. When cook then freezing that is day one. The day the food is taken out of freezer to thaw is day 2. Can only be held for 7 days. Add date that the food is taken from the freezer so can accurately track days. CDI PIC added pull date.
2-201.11 (A), (B), (C), and (E); Priority; Did not have employee health polices. Must have employee health policies that show the 6 illnesses that have to be reported to health department if diagnosed. Can write own or can be found on Johnston county environmental health website under the food service section.
0.0
9.
3-301.11; Priority Foundation; Employee seen using bare hands to touch chips. Can not touch ready to eat foods with bare hands. Must use utensils or gloves to prevent contamination.
2.0
10.
5-205.11; Priority Foundation; When first started inspection hand sink when first walk in was blocked by racks for dish washer. Hand sinks must be accessible at all times. Do not put items in front or on hand sinks.
0.0
16.
4-501.114; Priority; No sanitizer made at start of inspection. Must have sanitizer made at all times of operation. CDI PIC made sanitizer bottle.
1.5
21.
3-501.16(A)(1) ; Priority; Rice hot holding at 129F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating
0.0
23.
3-501.18; Priority; Wings, multiple cooked meats, cheese sauce, open package of ham missing date labels. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC adding dates
1.5
25.
3-603.11; Priority Foundation; Have burgers, steak items, and ceviche on menu that can be ordered undercooked but do not have disclosure or reminder. If item can be ordered undercooked needs to have asterisk beside item name on menu and at bottom menu should have reminder :" Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness"
0.0
39.
3-307.11; Core; Employee food throughout coolers and on prep area. All employee food should be kept separate from food for the facility. Make sure it is kept on bottom shelf away from the other food.
