5-202.12; Core; ) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. The front handwash sinks by the bread storage area has a broke faucet that is not allowing for hot water to be delivered during handwashing. Repair the faucet to provide water of at least 100f for proper handwashing. All other handsinks (2) are capable of producing 100F water. Use these other sinks for handwashing until the faucet is repaired on the 3rd handsink.
0.0
33.
3-501.15; Priority Foundation; cooked peppers were tightly covered in plastic wrap cooling in the small reach in cooler. Product had been cooling for almost 2 hours and was not quite 70F. Peppers were taken to the walk in freezer to finish cooling to 70F within the first 2 hours of cooling. Plastic wrap was loosened to allow for proper cooling. Do not tightly wrap products when cooling. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI moved to freezer.
0.5
49.
4-602.13; Core; . nonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to work on cleaning of the outsides of all equipment and handles of coolers. clean the bottoms of the reach in prep units.
1.0
55.
6-201.11; Core; replace the missing floor tile under the three compartment sink to prevent pooling water and pest attraction. Cleaning is much improved. Continue to work on cleaning of floors walls and ceilings.
4-602.13; Core; nonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to work on cleaning of the outsides of all equipment and handles of coolers. clean the bottoms of the reach in prep units.
1.0
55.
6-501.12; Core; e; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. General cleaning of floors is needed with attention directed around all the floor drains where there is an accumulation of food debris and grease buildup. Maintain all floor drains free from debris so as not to clog drains and prevent odors. Clean around all equipment to remove any food debris and buildup to prevent pest attraction
3-501.16(A)(1) ; Priority; cooked onions sitting off the heating portion of the flat top and were holding less than 135f. Cooked peppers sitting on the counter at 94f. When cooling tCs foods do not allow items to sit out at room temperature to cool. All tcs hot held foods must be held at 135f or above. peppers placed in the 3 door cooler to continue cooling. Cooked onions moved on the flat top and reheated to 165F at inspection. CDI
1.5
33.
3-501.15; Priority Foundation; use only approved cooling methods to cool TCS foods quickly. Cooked peppers left out on the counter to cool. Once an item is at 135F the foods must be cooled quickly using an approved method and cooled to 70 within 2 the first 2 hours. CDI
0.5
39.
3-307.11; Core; Small plastic cups are holding different salad toppings and the cups are then placed on top of the lettuce in bowls and wrapped in plastic wrap. These cups should not be in contact with the lettuce as they are handled in a manner that could impart contaminates onto the lettuce witch has already been washed prior to the cups sitting on the lettuce. All items placed on salads or in the bowls must be handled with gloved hands or utensils and may not be contacted with bare hands. Discussed alternate methods of separating salad toppings to eliminate use of these cups in contact with the lettuce.
0.0
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to work on cleaning of the outsides of all equipment and handles of coolers. clean the bottoms of the reach in prep units.
0.5
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. General cleaning of floors is needed with attention directed around all the floor drains where there is an accumulation of food debris and grease buildup. Maintain all floor drains free from debris so as not to clog drains and prevent odors. Clean around all equipment to remove any food debris and buildup to prevent pest attraction.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to work on cleaning of the outsides of all equipment and handles of coolers. clean the bottoms of the reach in prep units.
0.5
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. General cleaning of floors is needed with attention directed around all the floor drains where there is an accumulation of food debris and grease buildup. Maintain all floor drains free from debris so as not to clog drains and prevent odors. Clean around all equipment to remove any food debris and buildup to prevent pest attraction.
4-901.11; Core; plastic food pans were stacked wet on the dish drying rack above the 3 compartment sink. cross stack pans to allow for proper air drying. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) 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; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. continue to work on cleaning of the outsides of all equipment and handles of coolers.
0.5
55.
6-501.114; Core; Remove unnecessary equipment and other items to help in maintaining the facility pest free. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and litter shall be removed and maintain the premises clean and in good repair.
0.5
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. General cleaning of floors is needed with attention directed around all the floor drains where there is an accumulation of food debris and grease buildup. Maintain all floor drains free from debris so as not to clog drains and prevent odors.
3-304.12; Core;Knives stored between cracks of the equipment. Do not store knives in between equipment as these areas are not cleaned and sanitized regularly. Store all in use utensils on a clean surface between uses. For products such as flour and breaders only use scoops with handles and when stored in the product the scoop must have the handle extended above the product. ice cream scoopers must be held in running water of sufficient velocity to flush particulates to the drain. ice cream scoops were sitting in stagnant water in the dipper well. turn on water to flush the scoops during storage between uses.
1.0
55.
6-501.114; Core; Remove unnecessary equipment to help in maintaining the facility pest free. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and litter shall be removed and maintain the premises clean and in good repair.
3-304.12; Core;Knives stored between cracks of the equipment. Do not store knives in between equipment as these areas are not cleaned and sanitized regularly. Store all in use utensils on a clean surface between uses. For products such as flour and breaders only use scoops with handles and when stored in the product the scoop must have the handle extended above the product.
0.5
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. continue to work on cleaning of the outsides, sides, and tops/doors of equipment. visible debris around handles and on door fronts of the equipment.
3-501.16 (A)(2) and (B); Priority; All TCS foods must be held at 41f or below at all times. The two prep units had foods holding 45-48F. These units had been left with tops open during a heavy lunch with high ambient air temperatures in the facility. Lids were closed and left during inspection where temperatures dropped to 43-45 during inspection. The back 3 door cooler was holding foods at 48-50F and appeared to be in a defrost mode. The unit had the temperature adjusted and was cooling down rapidly during inspection with a an internal thermometer reading temperature of 41F by the end of the inspection. Closely monitor all cold holding equipment. Keep doors/lids securely closed as much as possible and have equipment serviced to ensure it will hold all TCS foods at 41 or below at all times. Verification to check the three door cooler and the larger prep unit in 3 days from the date of this inspection.
1.5
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Deep cleaning is needed on the nonfood contact surfaces of all equipment. Clean the outsides of the equipment and in between units. Heavy buildup of debris on front and sides of equipment and around all the handles of the coolers.
1.0
55.
6-501.114; Core;Remove any Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter.
1.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Cleaning is needed of the floor throughout the facility to remove food debris and grease buildup.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods must be held at 41F or below during cold holding. Hot cooked peppers were placed in the prep top and seemingly raised the temperature of the unit and the items next to the pepper pan. Adding hot foods to the prep unit will cause the temperature to raise modify cooling methods to cool food quickly without raising the temperature of the cooler. Foods in the unit were at 42-43F. Monitor this cooler closely and make thermostat adjustments as needed. CDI peppers moved to the freezer to cool rapidly at inspection.
0.0
35.
3-501.13 ;Priority Foundation; All TCS foods must be thawed by an approved method. Hot dogs were thawing in a metal bucket with stagnant water in the prep sink. CDI Water was turned on during inspection to run over the product. To thaw under water: Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf. Priority Foundation;
0.5
43.
3-304.12; Core; Do not store knives between prep tables or surfaces in cracks. These areas are not cleaned and sanitized regularly. All in use utensils must be stored on clean/sanitized surfaces between uses.
0.5
47.
4-501.11; Core; The reach in portion of the prep unit that stores ice cream toppings had pooling water in the bottom. Have this unit checked and serviced to repair any leaks. Do not store any food products in the pooling water.
0.0
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to work on cleaning of the nonfood contact surfaces of equipment such as the sides of the fryer and flat top.
1.0
55.
6-501.114; Core;Remove any Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Remove any old equipment, furniture, or pans that are no longer being used. Heavy cleaning of the floors are needed and resurfacing of the floor in the front counter area to ensure it can be easily cleaned. Food debris and clutter in the back storage area on the floor needs to be removed to eliminate any pest harborage areas.
4-501.114; Priority; A properly prepared food contact surface sanitizer must be available at all times of food service. the sanitizer bucket had not been prepared at the start of the inspection. A properly prepared quat sanitizer must be 200-400ppm when tested with test strips for quat sanitizer. Bucket was prepared at inspection. CDI
1.5
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to work on cleaning of the nonfood contact surfaces of equipment such as the sides of the fryer and shelving at the grill line.
1.0
55.
6-501.114; Core;Remove any Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
Litter.
Debris on the outside of the facility at the canwash needs to be removed as well as any old equipment that is no longer being used should be removed from the can wash area. Heavy cleaning of the floors are needed and resurfacing of the floor in the front counter area to ensure it can be easily cleaned. Food debris in the back storage area on the floor needs to be removed to eliminate any pest harborage areas.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella nontyphoidal to policy as required by the passing of the new 2017 NC food code. 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 may be downloaded from the Johnston county env health website and used to meet this requirement. CDI education.
0.0
36.
4-302.12; Priority Foundation;Food thermometer could not be located during inspection. Verification in 10 days from the date of this inspection to check for an food thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
0.5
43.
3-304.12; Core; Cup without a handle was stored in the batter container. only use scoops with handles. The dipper well did not have running water at inspection. To store scoops in the dipper well make sure the water is flowing to flush away materials on the scoopers. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
0.5
44.
4-901.11; Core; All pans, containers, and utensils must be air dried. food pans were stacked wet on the drying shelf above the 3 compartment sink. cross stack the pans to allow for air drying.
0.5
47.
4-501.11; Core; The reach in cooler at the prep line has pooling water in the bottom of the unit. Do not store any food items in the pooling water. have the unit checked for the source of the water and repair.
1.0
48.
4-302.14; Priority Foundation; All the quat test strips at the sink had gotten wet and cannot be used to test for sanitizers. If using chlorine as a sanitizer, provide chlorine test strips as well. obtain quat and chlorine test strips within 10 days of this inspection. Verification is required. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf
0.5
49.
4-602.13; Core; Cleaning is needed on the outsides of equipment and non food contact surfaces. Deep cleaning is needed inside the ice cream freezer to remove old ice cream buildup and black deposits. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
