2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
39.
3-307.11; Core; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306
2.0
47.
4-501.11; Core; replace broken gasket on the 2 door freezer. Maintain all equipment in good repair.
0.0
General Comments
Ceiling has been repaired over the 3 compartment sink. Written time control policy is located on the back wall above prep counter. Time control log is located on the side of the hot hold display case.
2-102.12 (A); Core; NO certified food protection manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
24.
3-501.19; Priority Foundation; Time in place of temperature utilized on the hot hold case. Written policy requires that the times of the food is placed in the display unit to be marked. Times were not recorded at start of the inspection. Follow all procedures in the written time control policy. Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and
(b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
Time recorded during inspection. All items were placed in the unit at 9 am. CDI
0.0
39.
3-307.11; Core; ; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306
2.0
55.
6-501.11; Core;Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean. PHYSICAL FACILITIES shall be maintained in good repair. The area around the vent appears to be getting worse with an ongoing leak. At this inspection there is no leaking water but heavy water damage around the vent. Do not store any food items or utensils under this area. Repair as soon as possible.
2-102.12 (A); Core; NO certified food protection manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
36.
4-302.12; Priority Foundation; ) 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. Pf
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf
0.5
39.
3-307.11; Core; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306
2.0
49.
4-601.11(B) and (C); Core; Non food contact surfaces show signs of improved cleaning. Continue to work on the Heavy build up of grease on the outsides of the equipment around the fryers. maintain all non food contact surfaces clean and free of accumulation of grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.11; Core; Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean. PHYSICAL FACILITIES shall be maintained in good repair. The area around the vent appears to be getting worse with an ongoing leak. At this inspection there is no leaking water but heavy water damage around the vent. Do not store any food items or utensils under this area. Repair as soon as possible.
2-102.12 (A); Core; NO certified food protection manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
6.
2-401.11; Core; observed employee take country ham from the hot holding unit and eat while grilling orders at the flat top grill with bare hands. Employees may not eat while preparing food. All employees must eat in designated areas where cross contamination is prevent and no mouth to hand contact is made. Do not handle any ready to eat foods with bare hands.
0.5
8.
2-301.15; Priority Foundation; Employee observed rinsing hands in the dish sink without soap and paper towels. Employees must wash hands in designated employee handsinks and must use soap and paper towels to dry hands. Do not use cloths at the grill to dry hands after handwashing. CDI education on where and how to properly wash hands.
2.0
39.
3-307.11; Core; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306
2.0
49.
4-601.11(B) and (C); Core; Non food contact surfaces show signs of improved cleaning. Continue to work on the Heavy build up of grease on the outsides of the equipment around the fryers. maintain all non food contact surfaces clean and free of accumulation of grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
55.
6-501.11; Core; Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean. PHYSICAL FACILITIES shall be maintained in good repair.
2-102.12 (A); Core; ) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
39.
3-307.11; Core; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306
2.0
49.
4-601.11(B) and (C); Core; Heavy build up of grease on the outsides of the equipment around the fryers, oven, and the side of the prep table. Clean the hood and hood vent filters that have heavy grease buildup. Clean outsides of the two freezers around the handles and inside the freezers where there is buildup of fluids/food residue. maintain all non food contact surfaces clean and free of accumulation of grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.11; Core; Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean. PHYSICAL FACILITIES shall be maintained in good repair.
0.5
General Comments
all hot held items are under a written time control policy. Ensure all times for food expiration are written down or being tracked via a unified system.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
39.
3-307.11; Core; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306
2.0
47.
4-501.11; Core; Replace the broken gasket on the two door cooler to help maintain 41F temperature requirement. all equipment must be maintained in good repair.
0.5
55.
6-501.11; Core;Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean. PHYSICAL FACILITIES shall be maintained in good repair.
0.0
General Comments
All hot held items are under a written time control policy. Ensure all times for food expiration are written down or being tracked via a unified system.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
39.
3-307.11; Core;Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee.FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
2.0
47.
4-501.11; Core;Replace the broken gasket on the two door cooler to help maintain 41F temperature requirement. all equipment must be maintained in good repair.
0.5
55.
6-501.11; Core;Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean. PHYSICAL FACILITIES shall be maintained in good repair.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
39.
3-307.11; Core;Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee.FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
2.0
47.
4-501.11; Core;Replace the broken gasket on the two door cooler to help maintain 41F temperature requirement. all equipment must be maintained in good repair.
0.5
55.
6-501.11; Core; Area of the ceiling over the three compartment sink around an ac vent has damage from a leak where the ceiling coating material has pulled back exposing the inner portions of the ceiling. Repair the ceiling and any leaks. Do not store any food or prep surfaces under leaks. Ceilings must be in good repair and easy to clean.
PHYSICAL FACILITIES shall be maintained in good repair.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
6.
2-401.11; Core; employee drinks sitting on top of the prep table and over the dish sink. store all employee drinks below and away from food items, clean dishes and utensils and below prep surfaces. smoked cigarette was sitting on the bread cart with personal phones. Store all these items away from food do not store personal items on the bread cart.
0.5
39.
3-307.11; Core;Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee.FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
2.0
47.
4-501.11; Core; Replace the broken gasket on the two door cooler to help maintain 41F temperature requirement. all equipment must be maintained in good repair.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
39.
3-307.11; Core;Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee.FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
2.0
47.
4-501.11; Core; Replace the broken gasket on the two door cooler to help maintain 41F temperature requirement. all equipment must be maintained in good repair.
2-102.12 (A); Core;Violation Codes
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella non typhoidal to the employee health policy. Updated employee agreement forms may be downloaded from the Johnston Co 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 and printed from the Johnston County Env health website and may be kept on site to meet this requirement. CDI education.
0.0
39.
3-307.11; Core; Two reach in freezers and the ice machine are located in the customer walk way to the restrooms. Both freezer units were unlocked and unprotected from possible customer contamination. Both the freezers and the ice machine must be kept protected by keeping them locked when not in direct use by employee.
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!
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!
