3-501.16 (A)(2) and (B); Priority; Prep cooler in back kitchen area holding the foods at 44-45F. All potentially hazardous foods being cold held should be at 41F or below. Monitor to make sure does not rise in temperature any more. If foods get over 45F then should be discarded. Make adjustments/repairs so unit holds at 41F or below even during busy times. CDI education
4-601.11 (A); Priority Foundation; Ice shield with pink buildup on it. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize as often as needed to prevent buildup. CDI PIC cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Garlic and oil out at room temperature. Garlic and oil is potentially hazardous and should be kept at 41F or below or can use time control. CDI PIC stated just made and moved to cooler.
1.5
23.
3-501.18; Priority; One container of wings with date of 11/1 on them which would have been passed 7 days. PIC stated was wrong date and showed were wings came out of big container in walkin with the correct date. Make sure to take off old date labels so can accurately keep track of time. CDI PIC updated label
3-501.16 (A)(2) and (B); Priority; Garlic and oil out at room temperature. Garlic and oil is potentially hazardous and should be kept at 41F or below or can use time control. PIC stated would switch to time control. If start at 41F or below and kept under 70F can be held for 6 hours then must be discarded. Must have written documentation of time control. CDI
0.0
23.
3-501.18; Priority; Container of cooked sausage missing date label. Employee stated was cooked yesterday. A container of ham in pizza prep cooler did not have date label and employee stated just prepped and had a busy time so did not have time to label. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI adding dates
0.0
38.
6-501.111; Core; Flies seen throughout facility. Facility should be free of all pests. Continue pest control.
1.0
43.
3-304.12; Core; Ice scoop stored with handle in ice. All utensils should be stored with handle out of product to prevent contamination. CDI moved scoop to scoop holder in machine.
4-601.11 (A); Priority Foundation; Ice machine had small pink buildup on ice shield. All food contact surfaces and equipment should be kept clean to the sight and touch. CDI PIC cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Smaller pizza prep cooler holding the foods at 44-46F. With air temp at 50F. All potentially hazardous foods should be at 41F or below. PIC moved all the foods to other prep cooler upfront that was holding at 41F or below.
1.5
General Comments
Freezer in kitchen not hard freezing foods holding more as a cooler at 35F. PIC moved foods to back freezer yesterday.
3-501.16 (A)(2) and (B); Priority; Container of pizza sauce and a container of garlic and oil out on prep area at room temperature. All potentially hazardous foods have to be kept at 41F or below for cold holding. If going to leave out at room temperature then need to use time control and discard every four hours. CDI
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
23.
3-501.18; Priority; One thing of deli meat taken out of original packing with no date label. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package opened. CDI Dates added
0.0
56.
6-303.11; Core; No lighting is working at this time in walk-in cooler. Repair lighting in the walk in cooler to increase to 10 foot candles of lighting
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority items out during inspection and PIC unable to answer demonstration of knowledge questions. CDI education.
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operations.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The pizza prep cooler was holding the foods at 55F. All potentally hazardous foods should be at 41F or below. PIC stated unit was not working correctly so called someone and moved items out of the bottom of the unit. The top was not holding correctly either and therefore should be not used to hold foods. Talked with PIC items put on time and will be discarded after 6 hours of holding at below 70F. PIC stated unit should be repaired today. If not then will either need to not use unit, use ice baths, or time control until it is repaired.
1.5
56.
6-303.11; Core; Repair lighting in the walk in cooler to increase to 10 foot candles of lighting to allow from proper cleaning of the unit.
2-102.12 (A); Core; An employee with food safety certification must be present during all hours of operation.
1.0
16.
4-501.115; Core; Sanitizer in the back and front were too weak to change the color of the test strips. Proper strength sanitizer must be made at all times of operation. Proper strength for chlorine (bleach) sanitizer is 50 to 200 ppm chlorine. Employee remade during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken in a pan sitting on a shelf above the stove was at 98*F. When asked why is the chicken sitting out I did not receive a complete answer. Employees threw the chicken away when asked. CDI
1.5
56.
6-303.11; Core; Inside the walk-in cooler the light fixture shield needs to be replaced because it is broken, and need more lighting inside the walk-in cooler.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include 6 reportable diseases as required by the passing of the 2017 food code. verification in 3 days from the date of this inspection to check employee health policy has been updated.
1.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. a template plan can be printed from the Johnston county env health website and may be printed and used to meet this requirement. this plan must remain onsite at the restaurant at all times.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The pizza prep unit is holding potentially hazardous foods above 41F. the internal thermometer reading was indicating the unit was holding at 55F. Food temperatures were observed at 47F. All items were in the unit less than 4 hours and were moved to the walk in while ice bath and time control were put in place for the top portion holding pizza toppings. Work order for the unit was placed at inspection. Closely monitor all cold holding temperatures and maintain all potentially hazardous foods at 41f or below. Verification to check this unit in 3 days from the date of this inspection.
1.5
47.
4-501.11; Core; The three door freezer has a heavy buildup of ice on the bottom and down the back wall of the unit. Do not store any food items in pooled water of ice or under drips in the freezer. Have the unit serviced to eliminate any leaks and defrost this unit to ensure proper function. All equipment must be in good repair.
0.5
55.
6-501.12; Core;) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Cleaning needed on the wall by the front employee handsink. Cleaning of the hood and filters in the hood over the pizza oven.
0.0
56.
6-303.11; Core; Repair lighting in the walk in cooler to increase to 10 foot candles of lighting to allow from proper cleaning of the unit.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" illnesses. Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a written plan for the clean up of vomiting and diarrheal events. CDI education
0.0
16.
4-501.114; Priority; All the sanitizer bottles to weak at 0-10ppm. Chlorine sanitizer should be at least 50ppm. CDI Bottles remade
1.5
21.
3-501.16(A)(1) ; Priority; Meatballs being hot held at 107-120F. All hot holding of potentially hazardous food should be at 135F or above. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 43-44F. All cold holding of potentially hazardous foods should be at 41F or below. Make adjustments so at 41F or below even during rush times. CDI education
0.0
23.
3-501.18; Priority; Broccoli in prep cooler and large container of sauce in walk-in cooler had date labels passed 7 days. A few containers of foods in prep cooler missing date labels in prep cooler. Make sure to date label all potentially hazardous foods and discard as needed. PIC stated they were all prepped/made yesterday and forgot to date label. CDI Dates added and foods passed 7 days discarded.
1.5
23.
3-501.18; Priority; Foods at 42-45F are not meeting the time and temperature requirements to hold foods. To hold foods should be at 41F or below and then can hold for 7 days. CDI education
0.0
56.
6-303.11; Core; Repair lighting and walkin cooler so can see clearly for times of cleaning.
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!
