3-501.16(A)(1) ; Priority; TCS foods in the hot holding cabinet were holding less than 135F. Most items are reheated to order while mashed potatoes are not reheated and were holding less than 135F. Ensure the cabinet is holding all TCS foods at 135f or above. Mashed potatoes are ultimately held on time control and time stamp was adjusted back to the time the item was removed from cooking and will be held less than 4 hours. All other items are reheated to 165F at time of order. CDI
1.5
General Comments
Submit all remodel plans for prior approval before construction to John Phillips at Johnston County Environmental Health.
3-501.17; Priority Foundation; yogurt cups, cut melon fruit cups, and cheese pepperoni cups in the retail cooler missing date labels. all ready to eat tcs foods that are prepared and held at the facility for more than 24 hours must have date labels. One salad in the retail cooler had a date of 9/11. items may only be held for 7 days. salad discarded at inspection dates added to products. CDI
continue working on a consistent time control marking system so all employees are using the same method for keeping times for the salad bar and the hot held items at the grill line. Mark times on a unified system for either time the items were removed from temp control or for when they are to be discarded.
3-501.16(A)(1) ; Priority; Pans of grilled onions, grilled peppers and cooked mushrooms on a rack on the flat top grill, container of fried chicken breast for sandwiches on serving line hot hold unit, pans of cooked chicken in sauce in the hot holding cabinet all below 135F (reference the food temp chart). Foods in hot holding must be held at or above 135F. Manager knew when items were cooked and will use time control on the items through lunch today. If time control is going to be used ling term for hot holding and/or cold holding then procedures must be written and available for review (optional SOP form emailed). The time that foods were removed from temperature control must be documented or the disposal time must be documented. Foods have a maximum of 4 hours under time control and must be disposed of after the end of the 4 hours.
2-401.11; Core; Employee beverage cup sitting on shelf above food prep table in back area. All beverages must be kept below and away from all food prep areas, food storage areas and food contact/service items.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced ham, turkey, salami and cheese in the cold hold unit on sandwich prep line at 56F-58F. Lettuce, sliced tomato, cheese in ice bath cold holding across from grill at 53F. All foods in cold holding must be held 41F or below. Since the time is known that the foods were placed on serving/make line, time control will be used for the remaining of the shift. If going to use time control as a long term solution, written procedures must be developed on how this will be done and how the time will be documented. The time the foods were placed on the serving line must be documented. Foods can hold for 4 hours maximum at any temp, 6 hours maximum at 70F or below. Foods must be discarded at the end of the time control period.
1.5
41.
3-304.14; Core; Wiping cloths on cutting boards and stored in a solution that was not a food grade sanitizer solution. All wiping cloths must be stored in a sanitizer solution between uses. Make sure the solution in the sanitizer buckets are a properly mixed sanitizer solution. Use test strips to check the concentration.
3-306.11; Priority; In the customer self service area, there are 2 containers of soup hot holding. Even though these containers have lids, when the lid is opened the soup is exposed to the customer. The lids are not adequate sneeze guards and do not provide adequate protection from contamination from the customer. Provide sneeze guards to provide a barrier between the customer and the food. The sneeze guards that were made were not the correct size to allow entry into the food.
0.0
48.
4-204.115; Priority Foundation;Facility must provide a testing method for the high-temp sanitizing ware washing machine. Provide an irreversible registering thermometer in order to be able to check the sanitizing cycle of the dish machine. Manager stated it has been purchased.
2-501.11; Priority Foundation; Facility must provide a written vomit and diarrhea clean up plan. Information left with manager on where to locate a plan.
0.0
39.
3-306.11; Priority; In the customer self service area, there are 2 containers of soup hot holding. Even though these containers have lids, when the lid is opened the soup is exposed to the customer. The lids are not adequate sneeze guards and do not provide adequate protection from contamination from the customer. Provide sneeze guards to provide a barrier between the customer and the food.
0.0
48.
4-204.115; Priority Foundation; Facility must provide a testing method for the high-temp sanitizing warewashing machine. Provide an irreversible registering thermometer in order to be able to check the sanitizing cycle of the dish machine.
0.0
48.
4-302.14; Priority Foundation; If switching to the new chemical sanitizer then provide test strips to be able to check the concentration.
