3-501.16(A)(1) ; Priority; Hot dogs and chili were hot holding in the steam table on the low setting and were 119F-126F. Foods in hot holding must be held at a minimum of 135F. Keep the unit set on a temperature setting that will accomplish this. Items reheated to 167F.
1.5
23.
3-501.17; Priority Foundation; Pizza toppings (bacon, sausage, etc.) in the pizza prep cooler; cheese, thawed breakfast meats, chili in the tall reach in cooler all without date labels on them. All foods that are TCS and held over that days operation, must have a date label on them to indicate the 7 day hold time. Items were dated to when they were opened or pulled to thaw.
1.5
41.
3-304.14; Core; Keep all wiping cloths stored in a properly mixed sanitizer solution. When using a quaternary ammonia solution, it should be 200ppm in concentration. Use test strips to check the strength.
0.0
43.
3-304.12; Core; Ice cream scoop stored in clean standing water in the dipper well. If storing utensils between uses in standing water, the water must be running at a velocity to agitate and removed food debris in the well.
0.0
47.
4-205.10; Core; The griddle and the below counter reach in freezer are for domestic use only and not for use in a commercial food service establishment. Provide commercial equipment that is NSF certified or equal.
1.0
51.
5-203.13; Core; There shall be at least 1 service sink or 1 curbed cleaning facility equipped with a floor drain for the cleaning of mops. Service sink was removed from the back room due to remodel. Reinstall a service sink in or can wash that is solely used for the purpose of cleaning the mop bucket and mop.
3-501.17; Priority Foundation; Date mark pizza toppings and opened boxes of hot dogs once opened. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Education. CDI
1.5
47.
4-205.10; Core; The griddle and the below counter reach in freezer are for domestic use only and not for use in a commercial food service establishment. Provide commercial equipment that is NSF certified or equal.
3-501.16 (A)(2) and (B); Priority; The open top pizza prep cooler is holding foods at 45F. Foods in cold holding must be held at 41F or below. Unit must be adjusted or serviced so it can hold foods 41F or below.
1.5
45.
4-903.11(A) and (C); Core; Boxes of service items on the floor in the back storage room. Provide additional shelving so all items can be stored at a minimum of 6 inches above the floor.
0.0
47.
4-205.10; Core; The griddle and the below counter reach in freezer are for domestic use only and not for use in a commercial food service establishment. Provide commercial equipment that is NSF certified or equal.
3-501.16 (A)(2) and (B); Priority; Cheese and meats in the open top prep cooler for pizza toppings were holding a temperature in the range of 44F-46F. Foods in cold holding must be held at 41F or below. Unit thermostat should be adjusted or serviced so that it can hold foods 41F or below at all times.
1.5
39.
3-306.11; Priority; The ice machine that is in the customer area must have a lock on it and be kept locked when not in use by an employee of the facility. There are items stored directly on top of the tall reach in unit in kitchen that could contaminate the foods if they fell on/in them. All items were moved. Do not stored any item above the food storage areas that is at a risk of contaminating the foods if they contact it.
1.0
41.
3-304.14; Core; A sanitizer solution for the storage of wiping cloths was not available at start of inspection. Always mix a sanitizer solution in the bucket mixed and available to hold the wiping cloths in between uses. Employee mixed a solution. Monitor the test strips as they are running very low and need to be replaced soon.
0.5
47.
4-205.10; Core; The griddle and the below counter reach in freezer are for domestic use only and not for use in a commercial food service establishment. Provide commercial equipment that is NSF certified or equal.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of 3 ways. 1) attain food safety manager certification from an accredited program. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; Facility must have at least one certified food safety manager on duty at ALL times of operation from an accredited program. Facility has 180 days from transitional permit date to get required certifications.
0.0
3.
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
21.
3-501.16(A)(1) ; Priority; Pizza hot holding at 130F. All hot hold potentially hazardous foods must hold at 135F or above. Employees should check temperatures frequently with a working thermometer to ensure proper hold temps. Items out of temp were discarded during inspection. CDI
1.5
23.
3-501.18; Priority; Some date marked pizza toppings were dated 12/27/21. This is past the max hold period of 7 days. Properly discard all foods that have expired due to temperature or shelf life. All foods requiring date mark may be held for up to 7 days at 41F or below hold temp. Education during inspection. CDI
1.5
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
