2-401.11; Core; Two drinks above the prep cooler and one on the clean dish storage racks. When in the kitchen, beverages must be in a cup with a lid and straw. Keep them stored in a location that is below and away from all food storage areas.
0.0
15.
3-302.11; Core; In coolers and freezers that have layered shelving: all containers except the very top must be stored covered.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The open top prep cooler on the grill line (closest to dish area) was holding foods in the top portion at 43F-46F. Unit has pooled water in the bottom. Foods in the bottom inside of unit were 41F-42F. This unit must be able to hold foods at or below 41F. Unit has recently been serviced (invoice provided was from 7/23/24). Unit still needs a repair so it can hold foods 41F or below. Recommend not using until it is repaired and doing so.
1.5
38.
6-501.111; Core; Flies seen in the food prep and storage areas. Fly sticky strips are handing from the ceiling in appropriate areas and collecting flies. Increase pest management to prevent access such as fly fans or air currents.
0.0
54.
5-501.15; Core; Outside dumpster is missing one of its lids. Contact the company to have them replace it or provide another dumpster.
4-501.114; Priority; The dish machine at the bar was not testing at 50 ppm of chlorine at the start of the inspection. It appears the large container of sanitizer is not being used quickly enough to maintain concentration level at the required amount. Use smaller sanitizer containers for the machine or chlorine will have to be added to the container as the concentration dissipates over time. Chlorine was added to the bulk container and cycle run resulting in over 50ppm of chlorine present in the sanitize cycle during inspection. Use test strips to check regularly especially around the half way mark of the bulk container to ensure concentration has not been lost over time. No deductions taken at this time as bar area was just added back to inspection jurisdiction following new legislation. CDI
2-401.11; Core; employee drink bottle sitting on the red cutting board with cut vegetables. All employee drinks must be stored below and away from food items. employees should drink from cups with lids and straws to prevent contamination of hands from contact with lids of bottles.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese quesadillas in the walk in were holding at 52f. these are left on the counter during lunch service and generally placed on a time control policy. no time stamp was available at this inspection. Follow all portions of the time control policy and discard any remaining product at the end of the 6 hour hold time. time stamp added at inspection. Portioned salsa cups were being held in an ice bath at 44f as most of the ice had melted and was below the product level. ice was added at inspection. All TCS foods must be held at 41f or below. CDI
3-302.11; Priority; lettuce was sitting on top of the prep sink draining while raw shrimp was being washed in the same food prep sink. Keep all ready to eats foods such as lettuce away from raw foods. Work with ready to eat foods separately from raw foods at all times. Utilize all the prep sinks that are designated for this purpose instead of using the same sink for raw and ready to eat foods. Shrimp removed during inspection. lettuce was contained in a container with a lid while draining. CDI
3-302.11; Priority; All ready to eat foods must be stored separated from raw meats. raw hamburger patties were stored inside the food pan with cooked shrimp in the reach in unit. wrapped cheese quesadillas stored under the prep table while raw beef was being thawed and cut. Store all ready to eat foods above/away from raw meats. Shrimp was placed back on grill to cook to 165F. Quesadillas were moved at inspection. Store all raw meats in the walk in according to final cook temperatures. Beef and pork were over raw fish and shrimp in the walk in. Education materials on storing meats given to pic at inspection. CDI
1.5
35.
3-501.13 ; Priority Foundation; raw beef was being thawed in stagnant water in the meat prep sink. Thaw foods using an approved thawing method. Foods may be thawed under refrigeration, in a microwave, as part of the cooking process, or under running water of no more than 70F. Water was turned on over the product at inspection. CDI
4-302.13; Priority Foundation;
In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf
obtain a registering thermometer or color changing test strips from the company that services the machine in order to meet this new requirement from the passing for the 2017 NC food code. machine is professionally serviced every week. CDI education.
0.0
General Comments
The bar dish machine was being repaired during inspection and was not inspected at this visit. All glasses must be sanitized in the high temp dish machine or three compartment sink until the bar dish machine is repaired and operating correctly.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. updated employee health agreement forms maybe downloaded and printed to meet this requirement. Forms can be found on the Johnston county env health website. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. a template plan can be printed and kept onsite from the Johnston county env health website to meet this requirement. CDi education.
0.0
9.
3-301.11; Priority; Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P Employee that was working the grill line turned and prepared tacos with bare hands, handling the tortilla shells and cheese without gloves on. Employees may not touch ready to eat foods with bare hands and hands must be washed between handling raw meats and ready to eat foods before donning gloves. Gloves were placed on during inspection and a second employee was brought over to work grill line to help separate raw and ready to eat prep. CDI
2.0
35.
3-501.13 ; Core; as required by the passing of the 2017 NC food code. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. Fish in sealed packages was thawing in the walk in. open these packages before thawing.
0.0
47.
4-501.11; Core; Replace the missing gasket on the door of the reach in prep cooler to help the unit maintain temperature and to allow the doors to close tightly to form a seal.
0.0
48.
4-302.13; Priority Foundation; In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf This is a new rule as a result of the 2017 NC food code. 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!
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!
