3-302.11; Priority; In the 2nd walk-in cooler raw hamburger meat was stored above cooked meatloaf. FOOD shall be protected from cross contamination by Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,Cooked READY-TO-EAT FOOD. CDI (PIC re-arranged the storage where the raw product was stored below cooked product.)
3-501.16 (A)(2) and (B); Priority; Raw meats in cook line reach-in cooler were 43-44F. Milk/sour cream in one wait station reach-in was 49-50F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have qualified technician check these two coolers for proper operation. Use other working coolers until units can be repaired or serviced. CDI Thermostat was adjusted on the wait station reach-in and it appeared to be dropping in temp. CDI
4-501.114; Priority; Dishmachine was not sanitizing at the start of inspection. Sanitizer pump was able to be primed and then sanitizer concentration checked out good. Staff should check machine daily to ensure chlorine residual is between 50-100 ppm CDI
3-501.16 (A)(2) and (B); Priority; Prep unit slightly elevated in temperature at 41-42F. Raw chicken in reach-in cooler was 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. When working with foods only take out what is needed. Do not take the whole pan of product out of the cooler so remaining product stays 41F or below! Keep doors and lids closed on coolers as much as possible especially during hot periods to help maintain temp on coolers. Manager education. CDI
1.5
28.
7-204.11 ; Priority; Sanitizer mixing system is mixing quat sanitizer much too strong. Sanitizer that is too strong may be toxic for use in food areas. Use test kits and dilute quat sanitizer manually with water to 150-300 ppm until mixing system is repaired. Manager education. CDI
3-501.16 (A)(2) and (B); Priority; Egg/cheese/various in one reach-in/prep unit up front was 42F. All cold hold potentially hazardous foods must hold at 41F or below. Have unit checked by a qualified technician. Move to other working coolers until checked. CDI Staff should monitor food temps frequently to ensure compliance. All other food temps were good.
3-501.16(A)(1) ; Priority; Beef goulash/mac & cheese out of temp in hot hold cabinet as noted. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps and water level in holding cabinets frequently to ensure proper temperature compliance. Items reheated and water level adjusted in cabinet during inspection. CDI
3-403.11; Priority; Items in the hot holding cabinet are not being reheated properly prior to placing into the cabinet. Rapidly reheat all canned foods or foods out of a bag to 165F or greater prior to placing into the cabinet to hold at 135F or above. Certain products that come from a inspected food processing plant may be reheated to 135F. Remember hot hold equipment is designed to maintain hot hold not bring temperature up. Manager educated on reheat procedures during inspection. CDI Foods reheated during inspection. CDI
1.5
20.
3-501.14; Priority; Items in cooler were only cooling 15-30 min but were not being cooled with effective methods. Items must cool to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hrs. Total cooling time cannot exceed 6hrs to 41F or below. Manager took corrective action with ice wands to meet cooling requirements. CDI
0.0
33.
3-501.15; Priority Foundation; Soup was placed in the walk-in cooler after being prepared/cooked. The soup was in dense/thick containers and covered. This will not cool properly. Use shallow pans or use the ice wands that are on the premises to rapidly cool items. Leave products uncovered to vent and cool more effectively while cooling. Manager informed of proper cooling practices during inspection. CDI
6-501.111; Core; Mice droppings noted in one area in the back storage room. Take measures to control and eliminate all pests from the facility. This issue hasn't been observed before.
4-501.114; Priority; Dishmachine did not read any chlorine residual on final rinse cycle at the start of inspection. Chlorine residual must be 50-100 ppm to properly sanitize dishes and cookware. Staff should be checking machine regularly with test kits to ensure machine is working correctly before use. Maintenance staff was called and machine was repaired and then tested good. CDI
1.5
19.
3-403.11; Priority; Potatoes and meat sauce that had been reheated prior to placing in the hot hold cabinet were reading 121F. Items must be properly reheated before placing in a holding cabinet to hold at 135F or above. Holding cabinets are not designed to reheat items. Reheat guidelines are as follows:
(A) Except as specified under (B) and (C) and (E) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds. P
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) for hot holding. P Items reheated during inspection and education CDI
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 employees to review as necessary. Education during inspection. CDI
0.0
34.
3-401.13; Priority Foundation; Plant based foods such as mashed potatoes should be cooked to 135F or above prior to placing in hot hold cabinet for hot holding. Do not use hot hold cabinet to bring temperature up.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean any grease or food buildup from equipment. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment especially around fryers. General cleaning.
0.5
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!
Excellent Food Temps; great improvement since last inspection. Follow-Up: 07/03/2019
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!
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!
Employee handled a pan of raw pork chops and then a pan of cooked chicken. When switching task, employees should dispose of gloves, wash hands, and then put on new gloves to avoid risk of cross contamination.
2.0
11.
Deli slicer and vegitable slicer were not cleaned after use. All utensils shall be properly cleaned after each use.
1.5
26.
Various open bags of dry food products. Once open all dry food shall be stored in a sealed container.
0.5
33.
REPEAT. Do not store tenderizer in water. Either store in hot water 135 F or cold water/ice 45 F or below.
Store employee drinks and personal effects (phone, keys, pocket books) in approved locations only.
0.0
10.
Ground beef stored with pork lions. Store all raw meats according to there final cook temperature.
1.5
14.
Sausages or any other food shall be cooled to 70 F within first two hours (the beginning cool time shall be recorded). Food then shall be cooled to 45 F or below in the next four hours.
2.0
23.
Large volumes of sausages stacked on top of each other. Use approved rapid cooling to cool foods.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Raw meat being prepared beside of fully cooked pork lion. Do not prepared raw meat alongside of precooked meat, regardless of any further reheating of fully cooked food. Also, do not have foods "lying in wait" to be prepared at sum point in the future.
1.5
11.
When test strips were used in dish machine, there was no measureable amount of chlorine. Please note, heat indicator strips were used in machine and turned black. Machine can continued to be used because water is hot enough to effectively kill microbes.
0.0
17.
Fried chicken sitting on table was out of temperature. All cold foods shall be 45 F or below.
2.0
19.
Degreaser was marked "sanitizer". All chemicals shall be accurately marked as to there contents.
1.5
36.
Chlorine dish machine needs to be operating properly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee rinsed food off knives and then placed them on magnets for storage. Dirty tea nozzles, dip well, and ice machine interior. All utensils once used, shall be properly washed, rinsed, and sanitized.
1.5
17.
Slice cheese was out of temperature. Cheese was thrown away. Do not store food higher than maximum fill indicator on inside of food bins.
0.0
26.
All dry food shall be covered during storage for its protection.
0.5
30.
Do not store clean boxes of aprons/linens floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sneezequards shall not exceed 14" in height. Recommend using longer tongs and spoons on backside food pans.
1.5
11.
Upon inspection, chlorine dish machine had no chlorine residual when tested. Manager was able to fix machine, and 50 ppm residual was acheived. Ecolab will be here today to test machine. Recommend testing chlorine concentration daily. If 50 ppm cannot be maintained, facility must immediately switch to single service for customers and use 3 compartment sink for utensil washing.
0.0
16.
Couple of buffet items were out of temp. All hot foods shall be 135 or higher. Peas were reheated and fish was thrown away.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Will return within seven days to check dishmachine and sneezequard height. Follow-Up: 05/08/2010
