3-501.16 (A)(2) and (B); Priority; Prep coolers containing TCS foods such as tomatoes, lettuce, and cheese were not working. PIC stated that the coolers had not been working for a while and they had been using ice baths. Food in prep cooler was holding 45-43 F, ice was not effective in keeping food at the proper temp. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained At 41 F or less. CDI ( There were labels on the food of their prep time, all TCS foods in the prep cooler were moved to a hold time of 4 hours and are then to be discarded after the 4 hour hold. This time is to be recorded and documented until the cooler is fixed.
1.5
40.
2-402.11; Core; One of the employees on the prep line did not have a hair restraint. Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
4-901.11; Core; Many pans were stacked wet on the drying rack. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
5-202.12; Core; ALL hand sinks must maintain 100F or above. Two sinks in the facility were between 87-97F.
1.0
21.
3-501.16(A)(1) ; Priority; Warmer was turned off and chili meat inside read 85F. All hot hold potentially hazardous foods must hold at 135F or above. Staff did not realize warmer was out of service. Management discarded product during inspection. All other food temps were good. CDI
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella non tyhoidal. employee health agreement forms are available on the Johnston county env health website and may be printed and used to meet this requirement if corporate policy has not yet been updated. cdi education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required per the passing of the 2017 NC food code. A template plan is available on the Johnston county env health website and may be used to meet this requirement. CDI education.
