6-501.111; Core; Mice droppings noted in dry food storage room and in some drawers in the kitchen area. Take measures to control and eliminate all pests in the facility. Clean up all droppings and sanitize.
2.0
47.
4-501.11; Core; Walk-in freezer door is not sealing properly. Repair door seal.
6-501.111; Core; Mice droppings noted in dry food storage room and in some drawers in the kitchen area. Take measures to control and eliminate all pests in the facility. Clean up all droppings and sanitize.
1.0
39.
3-305.11; Core; Some ice/frost buildup on food boxes in the walk-in freezer. Ice/frost on food packages is a potential source for contamination of food. All foods shall be stored in a clean and dry location free of heavy frost or ice buildup.
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave wiping cloths out on surfaces.
0.0
47.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler. Walk-in freezer door seal is causing ice buildup in walk-in freezer. Repair door seal.
7-204.11 ; Priority; Sanitizer mixed much too strong. Use test kits and dilute chlorine based sanitizers to 100 ppm. Sanitizer that is too strong may be toxic for use in food areas. Sanitizer diluted; manager education. CDI
0.0
47.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler. Walk-in freezer door seal is causing ice buildup in walk-in freezer. Repair door seal.
1.0
55.
6-201.11; Core; Repair chipping paint on walls and ceilings where necessary. Seal all gaps or cracks in wall board by prep sink.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler. Small chest freezer is not NSF or otherwise approved for commercial use. It may be used to store bread, ice cream, pastry like items or desserts.
1.0
55.
6-201.11; Core; Repair chipping paint on walls and ceilings where necessary.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler. Small chest freezer is not NSF or otherwise approved for commercial use. It may be used to store bread, ice cream, pastry like items or desserts. Walk-in freezer door is not sealing properly.
3-501.17; Priority Foundation; Required foods in the reach-in cooler missing date marks. 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! Employee discarded previously cooked foods that were missing date marks. Education on date marking during inspection. CDI
1.5
47.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler. Small chest freezer is not NSF or otherwise approved for commercial use. It may be used to store bread, ice cream, pastry like items or desserts. Walk-in freezer door is not sealing properly.
2-102.12 (A); Core; Food safety manager not present during inspection. Staff has taken class and will be certified pending test results.
1.0
39.
3-305.11; Core; Do not store food boxes or packages directly on the floor in the walk-in freezer. Gallons of milk were stored on the floor. Store all food on approved storage at least 6 inches off the floor for protection
1.0
47.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler. Small chest freezer is not NSF or otherwise approved for commercial use. It may be used to store bread, ice cream, pastry like items or desserts.
2-102.12 (A); Core; Food safety manager not present during inspection.
0.0
23.
3-501.18; Priority; Spaghetti sauce in the reach-in cooler was dated 8/13 which is past the max 7 day hold period for foods requiring date mark. Properly discard all foods that have expired. Date marked foods may only be held for up to 7 days at 41F or below hold temp. Education during inspection and out of date product was discarded. CDI
1.5
35.
3-501.13 ; Priority Foundation; Meats thawing improperly in prep sink. Thaw all meats in the cooler as the preferred method or thaw submerged under cool running water. Education during inspection. CDI
0.5
39.
3-305.11; Core; Do not store food boxes or packages directly on the floor in the walk-in freezer. Store all food on approved storage at least 6 inches off the floor for protection.
0.0
47.
4-501.11; Core; Repair broken door gasket on 2 door reach-in cooler.
4-501.114; Priority; No sanitizer solution made up at the time of inspection. Make sure sanitizer solution is available at 100 ppm chlorine for use on all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in a sanitizer solution bucket between uses. Sanitizer made during inspection and then tested good. CDI
1.5
47.
4-501.11; Core; Repair gasket seal around freezer door so door does not freeze shut.
6-303.11; Core; Lighting in kitchen area is very dim. Replace bulbs with brighter bulbs or recommend upgrading lights to brighter and more efficient LED lighting, or add more lights
3-501.17; Priority Foundation; Some required foods in the reach-in cooler did not have a date mark. Make sure all required foods have a clearly labeled date. Date mark for up to 7 days at 41F or below hold temp. Products missing dates were dated during inspection. CDI
1.5
39.
3-305.11; Core; Bags of ice stored directly on the floor in the walk-in freezer. Store all food items on approved storage at least 6 inches off the floor to minimize contamination risk.
6-303.11; Core; Lighting in kitchen area is very dim. Replace bulbs with brighter bulbs or recommend upgrading lights to brighter and more efficient LED lighting.
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 for all employees to review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection for use on food contact surfaces and equipment. Make sure sanitizer at 100 ppm chlorine is made up at ALL times of operation. Store WET or DAMP multiuse wiping cloths in sanitizer solution when not being used. Use test kits and change solutions regularly. Solution made during inspection. CDI
1.5
56.
6-303.11; Core; Lighting in kitchen area is very dim. Replace bulbs with brighter bulbs or recommend upgrading lights to brighter and more efficient LED lighting.
0.0
General Comments
Good Food Temps! 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!
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!
Food was in the oven cooking during the inspection.
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!
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!
Keep hot foods 135 degrees or above and cold foods 45 degree min. Beginning Jan. 2019, cold hold temps will become 41 degrees or lower. Wash hands frequently, no bare hand contact is allowed with ready to eat foods. This inspection was conducted with no residence in facility, this is a new owner that has remodeled entire facility.
