4-501.114; Priority; Sanitizer was at the coffee station, must have some sanitizer made at all times behind the counter of the make line. Employee was made some for the make line and left the other at coffee station.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyhphoidal to the employee health policy. updated employee health agreement forms can be downloaded and printed from 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 may be downloaded, printed, and kept onsite from the Johnston county env health website to meet this requirement. CDI education.
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!
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!
Diced tomatoes and slaw were placed on time control and documented.
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!
Facility is only permitted for 40 seats max. Remove extra seats! If additional seats are needed, a septic "upgrade" may need to be done. Come to office to talk to Gregg Bennett about septic system.
When foods are being kept cold in ice baths, make sure the food containers are completely submerged so all of the food in the containers stay 45 degrees or lower.
0.0
36.
Replace rusty screw in ice machine with a stainless steel screw/bolt.
0.0
49.
No documentation of approved training - no credit awarded.
Repair handwashing sink faucet behind the counter in the prep area. This is being done ASAP, as this is the only handwashing sink in this area.
0.0
17.
Some raw hamburger was 49-50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack meat too high in the pan, so ice bath will hold food at the proper temperature.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Facility; hot water heater was repaired and temperature was good as noted.
Store all grill food in walk-in cooler in back storage room. When cooling food you have 2 hours to drop food from 135*F to 70*F. 4Hours to drop from 70*F to 45*F, it is recommended to write a date and time down on all foods cooked then cooled. Cool in shallow pans with lids or wraps with holes.
0.0
17.
Cheese in bowl sitting in ice bath was 50*F, all cold hold food must be held at 45*F or below. Cheese was thrown away.
2.0
21.
Hot water is 112*F, should be 130*F or above.
1.5
49.
Documentation of approved training - 2 point credit awarded.
TRAYS AND BREAD ROLLS NEED TO BE MOVED FROM UNDER THE DIRTY SIDE OF TWO COMP. SINK DRAINBOARD OR A SPLASH GUARD CAN BE PLACED IN BETWEEN HANDWASHING SINK AND TWO COMPARTMENT SINK DRAINBOARD, THE WASHING PROCEDURE WOULD THEN NEED TO BE REVERSED. WASH FROM LEFT TO RIGHT. SOAP DISPENSER WOULD NEED TO BE MOVED.
CHILI 125-130F, SLAW 50F, RAW HAMBURGER PATTIES 49F. BE SURE ALL POTENTIALLY HAZARDOUS FOODS MAINTAIN PROPER TEMP. HOT 140F OR ABOVE AND COLD 45F OR BELOW. DO NOT USE STEAM HOT HOLD UNIT TO REHEAT CHILIREHEAT IN MICROWAVE THEN PLACE IN HOT HOLD UNIT.
CLEAN GASKETS ON COOLERS. SEAL CONTAINER THAT IS USED TO CATCH DRAIN FORM DRINK MACHINE, SO NO GAP IS AROUND DRAIN PIPE. CLEAN FAN COVER INWALK IN COOLER.
1.0
27.
CEILING OVER GRILL AREA MUST BE SMOOTH & EASILY MUST BE SMOOTH & EASILY CLEANABLE.
SLAW 65 F, TOP HAMBURGER BALLS 50-52 F. ALL COLD FOODS MUST MAINTAIN TEMP 45 F OR BELOW AT ALL TIMES.
2.5
22.
CAN WASH/MOP SINK MUST BE PLUMBED TO SEWER SYSTEM. THIS WATER CANNOT BE DISCHARGED TO THE GROUND. RESOLVE ASAP. NEXT INSPECTION, IF NOT CORRECTED FULL CREDIT WILL BE TAKEN AND INTENT TO SUSPEND PERMIT WILL BE ISSUED.
2.5
27.
CEILING OVER GRILL AREA NOT SMOOTH & EASILY CLEANABLE.
A TWO COMPARTMENT NSF APPROVED SINK WITH DRAIN BOARDS 24
0.0
13.
ICE MACHINE NEEDS CLEANED.
1.5
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL (CROCK POTS) FREEZER NO LONGER USED. (REPEAT)
1.0
2.
HAMBURGER 48 - 51 F. MUST MAINTAIN < 45 F COLD HOLD. NEED TO PLACE ICEAROUND ENTIRE CONTAINER. SLAW OK PUT ICE ENTIRELY AROUND CONTAINER ALSO. CHEESE ALSO
A TWO COMPARTMENT, NSF APPROVED SINK WITH DOUBLE DRAINBOARDS 2 FEET WIDE IS REQUIRED FOR UTENSIL WASHING. (REPEAT)
1.5
14.
FREEZER AND SOME CROCK POTS ARE NOT NSF APPROVED. (REPEAT)
1.0
23.
PROVIDE HOT WATER AT A MINIMUM OF 130F TO THE CAN WASH AREA WITH A Y- HOSE AND A BACK FLOW PREVENTOR. (REPEAT)
1.0
3.
THE SLAW IS 60F, THE MAXIMUM COLD HOLD TEMPERATURE IS 45F. THE PROPER COLD HOLD TEMPERATURE CANNOT BE KEPT BY PLACING CONTAINERS ON TOP OF ICE, THEY MUST ALSO BE SURROUNDED BY ICE. RAW WOODEN SHELVES THAT HAVE FOOD STAINS NEED PAINTING WITH A GLOSSY, NON ABSORBANT, LIGHT COLORED PAINT IN BOTH GRILL AND DRINK FOUNTAIN AREAS.
NEED 2 PART SINK WITH DRAIN BOARDS ON BOTH SIDES. REPEAT.
1.5
14.
FREEZER, CROCK POTS NOT NSF APPROVED. REPEAT.
1.0
17.
REPLASE TORN GASKETS ON COOLER UNDER SINK. REPEAT.
1.0
23.
NEED HOT AND COLD WATER AT CAN WASH. REPEAT.
1.0
3.
NEED AIR GAP BETWEEN DRAINAGE LINES AND FLOOR DRAIN AT ICE BIN OUT FRONT. REPEAT. ICE MAKER DRAIN WAS EXTENDED DOWN INTO DRAINAGE BIN. DRAIN LINES SHOULD NOT COME IN CONTACT WITH WASTE WATER. ICE IS CONSIDERED FOOD. NOT AN APPROVED DRAINAGE SET UP FOR ICE MAKER AND CANWASH. MAY DRAIN ICE MAKER TO OUTSIDE. REPEAT.
REPLACE TORN GASKETS ON COOLER, REMOVE SHELF PAPER, SEAL ANY RAW WOOD.
1.0
23.
NEED HOT AND COLD WATER AT CAN WASH.
1.0
3.
NEED TO HAVE AIR GAP BETWEEN DRAIN LINES AND FLOOR DRAIN AT ICE MAKER.PIPE CONNECT EXTEND DOWN INTO DRAIN LINE. NOT AN APPROVED DRAINAGE SET UP AT ICE MAKER AND CAN WASH. MAY DRAIN ICE MAKER TO OUTSIDE.
