2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a person on duty that is certified in food safety. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.afety.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a person on duty that is in charge and certified in food safety. There was not a manager on duty that was certified in food safety.
1.0
10.
5-205.11; Priority Foundation; At the start of the inspection, a knife was laid across the main hand sink in the kitchen, ice bucket with scoop stored in the other hand sink in the kitchen. Available for handwashing and not blocked by anything. Do not place or store anything in a hand sink.
1.0
10.
6-301.12; Priority Foundation; The hand sink by the ice machine does not have soap or paper towels. The hand sink by grill did not have paper towels, manager reported that there were no paper towels and employee went to get some. All hand sinks must be properly stocked for adequate hand washing procedures. Napkins located and used to dry hands with.
0.0
16.
4-501.114; Priority; The dish machine had water in it and food debris as it has been used recently. When the machine ran and checked for sanitizer, none was available. The hoses for chemicals are hooked to a rinse aid, another rinse aid and a detergent solution. None of the hoses are hooked to a sanitizer solution. This machine cannot be used at all until it is properly sanitizing and approved for use by the health department. Knife was used to cut chicken, wiped with a soiled wiping cloth from the prep table and then placed back into use. If a knife is soiled, it must be washed, rinsed and sanitized. Do not wipe with soiled cloths.
1.5
23.
3-501.17; Priority Foundation; Several containers of food had dates on them that were not legible or from February. Many foods (cut deli meats, beans, queso, chicken wings, pizza toppings, cut tomatoes, lettuce) did not have any date label on it. All TCS ready to eat foods must have a date label on them to track how long they are held in the facility after opening or processing. These foods can only be held for a maximum of 7 days with the date of prep as day 1. Manager able to date most items to the date of prep, slicing or opening the package.
1.5
24.
3-501.19; Priority Foundation; One and a half pizzas on the side prep station without any time stamp on them. Pizza is sold by the slice at lunch, whole pizzas are set at room temperature using time control for 4 hours. If not sold or consumed in the 4 hours, then remaining portions must be discarded. The 4 hour time must be documented so it can be tracked. Manager placed a label on the wall for the time the pizza was cooked to track the 4 hour time.
1.5
39.
3-305.11; Core; Almost all of the dry food stored in bins were stored with the cover off of them. Keep covered while in storage to keep them protected.
0.0
41.
3-304.14; Core; Soiled wiping cloths observed being used to wipe prep areas and then left on the prep surfaces, one soiled wiping cloth was used to wipe a knife then placed on the employee's apron. Wiping cloths must be stored in a sanitizer solution between uses. Do not let them sit on prep areas or employees' aprons/belts.
0.5
55.
6-501.114; Core; Most of the items that are unnecessary to the kitchen's operation have been removed. Continue to remove items such as the pressure washer.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a person on duty that is certified in food safety. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.afety.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a person on duty that is in charge and certified in food safety. There was not a manager on duty that was certified in food safety.
1.0
6.
2-401.11; Core; Employees had drinks which were in an open can and a open top cup stored at food prep area. All beverages must have a lid with straw and be stored below and away from all food prep areas and storage areas. CDI Employees moved drinks to shelving under and away from food areas.
0.5
10.
6-301.12; Priority Foundation; At the start of the inspection, paper towels were not available at either of the hand sinks in the kitchen. Always keep hand sinks properly stocked with hand drying provisions (disposable paper towels) for adequate hand washing procedures. Employee was able to locate a roll and place by the hand sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The pizza prep cooler was holding items such as pizza sauce, cheese, pepperoni at 42-45F. Sausage in the pizza prep cooler was holding at 50. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 5 C (41 F) or less. Monitor pizza prep cooler so that it maintains correct temperature. Unit may need to be serviced if unable to hold 41F or below. Employee discarded the sausage. CDI
1.5
33.
3-501.15; Priority Foundation; Two pans of chicken wings were cooling by placing on the speed rack at ambient temperature. When checked at 1 hour and forty minutes, the temperature was 80F-85F. Foods in cooling have 2 hours to cool to 70F, then 4 hours to cool to 41F. This chicken had ~20-25 minutes to drop at 70F which would not be possible at room temperature. Chicken was moved to the cooler to cool and met the correct parameters. Cooling at room temperature is not an approved method. Cool on shallow pans in the walk in cooler, ice baths, etc.
0.5
41.
3-304.14; Core; Wiping cloths were stored in buckets with sanitizer that was reading over 100ppm chlorine. Wiping cloths shall be held in 50-100ppm when using chlorine for sanitizer.
0.0
47.
4-501.11; Core; A few food prep and storage pans were in bad repair (wire pizza rack, plastic containers). All food contact items for prep and storage must be in good repair. Discard all items that are not in good repair.
0.0
55.
6-501.114; Core; Inside the kitchen is a can of gas, pressure washer, Battery chargers. Remove all unnecessary items and clutter from the kitchen.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a person on duty that is certified in food safety. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.afety.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a person on duty that is in charge and certified in food safety. There was not a manager on duty that was certified in food safety.
1.0
3.
2-201.11 Priority All food service establishments should have an employee health policy that list symptoms and illnesses of concerns.
0.0
5.
2-501.11; Priority Foundation; All food service establishments must have a vomit and diarrhea clean up plan.
0.0
6.
2-401.11; Core; Employee beverages on location that are prep stations and food storage areas. All beverages must have a lid and straw. Keep stored below and away from all food prep areas and food storage area.
0.5
8.
2-301.14; Priority; Employee observed entering the back door and then going to the kitchen to place gloves on without washing hands. When instructed to wash hands, employee went to the dish sink and rinsed hands. Hands must be washed upon entry to the kitchen and before doing any other task, especially before placing on gloves to handle food or clean items. CDI with education.
2.0
16.
4-602.11; Priority; The dough mixer was on the floor dirty with food debris from previous days operation. Several food containers on clean dish shelving area with food debris on them. All food contact items should be washed and sanitized after that days use, do not let the dough mixer sit dirty over night. Visually inspect all items for cleanliness before sanitizing and storing. Items moved to clean
1.5
24.
3-501.19; Priority Foundation; Facility is using time control to hold pizza for slices. Pizza is being held appropriately and time was documented. There must be a written policy available to describe how the guidelines for holding food at time control: what foods, how holding, location, how long and what to do with the product at the expiration. A policy sample was given during inspection and completed by operator. CDI
0.0
36.
4-302.12; Priority Foundation; Facility must have a food measuring device to check food and water temperatures with. Provide a metal stem thermometer for a verification visit on September 25th, 2023.
0.5
38.
6-501.111; Core; Several flies seen in the food prep preparation and storage area of the facility. 6-202.13; A bug zapping device was hanging in the door jam above the back door inside the kitchen. Do not use a device that zaps/explodes bugs in the facility. Use a light with a sticky trap to catch pest at the back door.
1.0
44.
4-903.11(A), (B) and (D); Core; Install a splashguard on the side of the dish sink that is the dirty dish landing area. This is to prevent a cross contamination between the dirty area and the clean dish rack.
0.0
54.
5-501.113; Core; The outside dumpster is missing a lid. Contact the company to seek a replacement dumpster or a replacement lid. Outside the back door, there appeared to be a pile of dark liquid and debris on the ground. This is attracting flies and is unapproved disposal of the liquid. Dispose of liquid/oil in the provided cans, not on the ground outside.
0.5
55.
6-501.114; Core; Inside the kitchen is a can of gas, pressure washer, table saw and a ladder. Remove all unnecessary items and clutter from the kitchen.
0.0
General Comments
Visit this website to get an Employee Health Policy and a Vomit and Diarrhea Clean up Policy: www.johnstonnc.com/evhealth Follow-Up: 09/25/2023
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.
1.0
2.
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 drink cups and soda bottle sitting on multiple prep surfaces. Store all employee drinks below and away from prep surfaces and food items. Employees should drink from cups with lids and straws to prevent contamination of hands when drinking.
0.5
9.
3-301.11; Priority; Employee observed handling bread for preparing a sub sandwich with bare hands. Gloves must be worn when handling any ready to eat foods or use alternate means to prevent bare hand contact with ready to eat foods. 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 CDI education.
2.0
10.
6-301.11; Priority Foundation; Back employee handsink in the dish area did not have soap at inspection. All other handinks had soap. All employee handsinks must have soap, paper towels, and hot water of at least 100F at all times. Do not use handsinks for any other purposes and do not wash hands in any other sink including prep sinks. verification to check supplies at all sinks in 10 days from the date of this inspection.
1.0
10.
5-205.11; Priority Foundation; Food debris (whole jalapeno slices) observed in the basin of the employee handsink. Mop and bucket stored in front of the back employee handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
0.0
15.
3-302.11; Priority; TPHC pizza slices stored on the prep table while raw pork/bean/cheese mixture was being placed inside pupusas. Full pizza on TPHC control was stored in a different location. While ready to eat foods are out and exposed, raw meats may not be prepared at the same prep table. Two slices exposed to cross contamination were discarded into the trash at inspection. keep all ready to eat and raw meats separated to prevent cross contamination. CDI
1.5
16.
4-501.114; Priority; The dish machine was not able to deliver a concentration of chlorine at 50 -100ppm. Sanitizer was not reading any concentration of chlorine. The concentration of undiluted chlorine sanitizer was weak causing the sanitizer in the machine to be week. Concentrated liquid chlorine was added to the larger bucket at inspection to boost the concentration of the supply to the machine. Check the sanitizer regularly with test strips to ensure it is delivering a concentration of at least 50ppm. Verification to check the dish machine for proper function in 3 days from the date of this inspection.
3.0
16.
4-601.11 (A); Priority Foundation; Many plastic food pans on the clean dish rack had food debris on the them. Do not store any food pans that are are not properly cleaned and sanitized. Food contact surfaces must be clean to site and touch. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
0.0
28.
7-202.12; Priority; lock tight greasing chemical to loosen bolts was sitting on the meat slicer and was being used to grease the portions of the machine. Only use chemicals that are labeled by the manufacturer to be used in a restaurant and only food grade machine oils may be used on food contact machinery. Product was removed at inspection and machine was dismantled to be cleaned and sanitized at inspection. CDI
1.0
38.
6-501.111; Core; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Many flies observed throughout the kitchen. evaluate pest control practices to eliminate flies.
1.0
44.
4-901.11; Core; plastic food pans stacked wet on the dish drying rack. All utensils, food pans, and dishes must be properly air dried after washing, rinsing, and sanitizing.
0.5
General Comments
verification to check the dish machine, supply of gloves, and handsinks on 6/6/23. Call this office to request a reinspection after all violations have been corrected. Follow-Up: 06/06/2023
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; ;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.
1.0
2.
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
16.
4-501.114; Priority; The dish machine was not able to deliver a concentration of chlorine at 50 -100ppm. Sanitizer was reading at 25ppm. The concentration of undiluted chlorine sanitizer was weak causing the sanitizer in the machine to be week. Concentrated liquid chlorine was added to the larger bucket at inspection to boost the concentration of the supply to the machine. Check the sanitizer regularly with test strips to ensure it is delivering a concentration of at least 50ppm. CDI
1.5
35.
3-501.13 ; Priority Foundation; Raw chicken was sitting on the drain board of the prep sink to thaw. Do not thaw foods at room temperature. Thaw under refrigeration, under running water of 70f or less, in a microwave, or as part of the cooking process. Use only approved thawing methods. Chicken was at 35F and was placed under running water to continue the thawing process. CDI
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.
1.0
2.
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
9.
3-301.11; Priority; Bare hand contact with ready to eat foods is prohibited. employee was dicing tomatoes for pico de gallo with bare hands. This item is not heat treated after handling therefor all ingredients that are handled in the preparation of pico de gallo must be handled with clean gloved hands. Product discarded at inspection. CDI
2.0
10.
5-205.11; Priority Foundation; Hand washing sinks must be maintained to allow access to them for proper handwashing. Do not store items in front of handsinks. the employee handsink in the dish area was blocked by co2 containers. Containers moved at inspection. maintain all employee handsinks free of obstructions.CDI
2.0
10.
6-301.11; Priority Foundation; Both employee handsinks did not have soap. The sink at the grill line had a product labeled as hand cleanser that did not lather as soap and appeared to be more of hand sanitizer than a soap. hand soap was placed at the sink at inspection. The back handsink did not have paper towels or soap. All temployee hand sinks must have soap, paper towels, and hot water of at least 100f. Hand sanitizer is not to be used in place of proper handwashing. CDI
0.0
16.
4-501.114; Priority; The dish machine was not able to deliver a measurable concentration of chlorine. After inspecting the machine it was observed that the sanitizer line was connected to a bucket of rinse aid. Two buckers of rinse aid and one bucket of detergent were connected to the machine. chlorine sanitizer in a yellow bucket that is yellow in color must be connected to the sanitizer line for proper sanitizing of dishes/utensils. The rinse aid is a blue bucket and detergent is a red bucket. Ensure that all lines are connected correctly to the correct chemical. Sanitizer line was connected to chlorine bleach and primed to the machine and was able to deliver 50ppm during the sanitize cycle. CDI
1.5
16.
4-602.11; Core;In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. A buildup of visible pink debris on the ice shield of the ice machine. clean and sanitize the machine according to the manufactuerers instructions. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; the pizza prep unit is holding at 47F. The PIC has placed a small batches of pizza ingredients on ice in the unit to be used during lunch service. All TCS foods were holding at 41F or below. Utilize this method temporarily and have the unit checked and repaired if needed. the tall two door cooler is not in use as it is not working. Store all cold held TCS foods at 41f or below. CDI
0.0
33.
3-501.15; Priority Foundation; Sausage was sitting on a speed rack in the kitchen at room temperature to cool. The temperature was at 98F 1 hour after the cooling process began according to PIC. PIC states sausage is allowed to cool for period of time and then sliced thin and placed in the two door freezer to complete the process and is reheated upon order. Leaving items out at room temperature is not an approved cooling method. Quickly cool foods, TCS foods are required to cool from 135 to 70F in 2 hours. Sausage was sliced and moved to freezer during inspection. CDI
0.5
39.
3-305.11; Core; Large pot of pizza sauce sitting on the floor of the walk in. Many items left uncovered in the walk in. Do not store foods items on the flor and keep foods in the walk in to prevent contamination. All foods shall be protected from contamination.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.ion;
1.0
2.
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
10.
5-205.11; Priority Foundation; Hand washing sinks must be maintained to allow access to them for proper handwashing. Do not store items in front of hand sinks. the employee hand sink in the dish area was blocked by a full mop bucket and containers. Containers moved at inspection. maintain all employee hand sinks free of obstructions. Hand sink by grill line did not have any paper towels. Employee was able to provide a roll of paper towels. The hand sinks must be stocked with soap and paper towels for adequate hand washing technique.
2.0
15.
3-302.11; Priority Foundation; Flats of raw shell eggs stored directly above a container of onions in the walk in cooler. Many foods stored uncovered throughout. Store all foods in a manner to keep them protected. Keep the raw eggs stored below foods that are ready to eat. Keep covered to protect from a cross contamination.
1.5
16.
4-501.114; Priority; When the dishwasher first ran, there was not a measurable amount of sanitizer available for the food contact surfaces. After running again, it was noticed that the sanitizer was blue and thick. It was discovered that the line for the sanitizing cycle was in the rinse dry solution and the line for the rinse dry solution was in the sanitizer bucket. Due to the differences in cycle length, the machine was not able to add enough chlorine for there to be a measurable amount of sanitizer. Lines switched and cleared. Once ran correctly there was a 50ppm sanitizer available in the dish machine.
1.5
23.
3-501.17; The foods in the walk in cooler and in the bottom portion of the open top prep coolers had the required date label on them. The foods in the top portion of the open top coolers did not have the date label on them. Employees stated that they write the date label on the plastic wrap which gets thrown away once placed in the cooler. If keeping these foods for more then a day of operation then the date label must stay on the food.
0.0
47.
4-501.11; Core; Repair all gaskets on cooler doors that are loose, torn or damaged.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.
1.0
2.
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;Open top employee beverage cup sitting on the prep table. Store all employee drinks below and away from prep surfaces and A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands;(2) The container; and(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
1.0
10.
5-205.11; Priority Foundation;Priority Foundation; Hand washing sinks must be maintained to allow access to them for proper handwashing. Do not store items in front of handsinks. the employee handsink in the dish area was blocked by co2 containers. Containers moved at inspection. maintain all employee handsinks free of obstructions.
2.0
20.
3-501.14; Priority;Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P The walk in cooler is holding foods above 41F. Chicken wings had been placed in the unit in the morning to cool. These wings were placed on ice in the unit and had been cooling for 3 hours and were at 48f. Cooked wings must cool to 41 within 6 hours and the unit is not able to cool these items to 41 while not operating correctly. Wings on ice moved to the two door cooler to compete cooling before they will be re fried to order. No other foods may be cooked or cooled until verfication of the repaired walk in is complete. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods must be held at 41f or below. The walk in unit was holding foods at 50F and was not operating correctly. Chicken wings, milk, eggs, cheese, sausage, and cabbage mixtures were in the unit and holding above 41f. Most of the TCS foods had been removed from the walk in by the PIC before inspection. PIC was actively working on the issue and had called multiple repair persons to fix the unit. Cabbage mixture and sausage were discarded to trash by the PIC at inspection and all other TCS foods that had been in the unit less than 6 hours were moved to other coolers that were operating correctly. Verfication to check this unit in 3 days from the date of this inspection. Do not place any TCS foods in the walk in until it is repaired.
1.5
33.
3-501.15; Priority Foundation;Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf Three large pots of cooked meats and meat sauce were sitting on the prep tables to cool. Cool foods rapidly. Do not leave items out at room temperature to cool. The walk in cooler is not holding at 41F and should not be used to cool foods until it is repaired. Foods moved to the two door cooler to complete cooling process. Do not cook and cool any other TCS foods until walk in is repaired. CDI
0.5
38.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions. Many flies seen throughout the kitchen. Monitor pest control practices to eliminate flies in the kitchen.
1.0
41.
3-304.14; Core; All wet wiping cloths must be stored in a properly prepared food contact sanitizer when not in use. Wet wiping cloths observed on multiple prep surfaces.
0.5
55.
6-101.11; Core; Wood has been added under the service and handwash sinks at the bar. Seal the wood to prevent it from absorbing water. All surfaces should be non absorbent when subject to splash.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; A certified food protection manager is needed on site at all times during food service, or demonstration of food knowledge by the PIC by having not priority violations or answering questions during inspection to demonstrate food protection knowledge. No CFPM on site. CDI education.
1.0
2.
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; Open top employee beverage cup sitting on the prep table. Store all employee drinks below and away from prep surfaces and A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
10.
5-205.11; Priority Foundation; Hand washing sinks must be maintained to allow access to them for proper handwashing. Do not store items in front of handsinks. the employee handsink in the dish area was blocked by co2 containers. Containers moved at inspection. maintain all employee handsinks free of obstructions.
1.0
10.
6-301.11; Priority Foundation; The hand sink in the dish area did not have soap at inspection. All employee handsinks must have soap, paper towels, and hot water of at least 100F. Soap replaced at inspection CDI.
0.0
15.
3-302.11; Priority, Raw ground beef was being prepped on the prep table where ready to eat pizza, covered by a plastic bag, was being stored on a time control policy. All ready to eat foods must always be separated from raw meats that may cause cross contamination. Raw meat was removed from this prep surface at inspection. Pizza is reheated at customer order and must be reheated to at least 165F. CDI
1.5
16.
4-601.11 (A); Priority Foundation;EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The meat slicer had a build up of dried food debris on the blade and in the small openings of the casing. Clean and sanitize this equipment after each use. Do not leave food debris on the slicer. Slicer was cleaned at inspection CDI
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. updated employee agreement forms are available on the Johnston county env health website and may be downloaded and 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, printed, and kept onsite from the Johnston county env health website and used to meet this requirement. CDI education.
0.0
6.
2-401.11; Core; Employee drink cups and foods sitting on various prep surfaces. employees must eat in a designated area that is away from any prep surfaces or food. Drinks must be stored below and away from prep surfaces and foods. Employees should drink from a cup with lid and straw or equivalent to prevent contamination of the employees hands or the cup.
0.5
10.
6-301.12; Priority Foundation; the employee handsink in the dish area did not have paper towels. The front employee handsink ran out of paper towels during inspection and was replaced. CDI
1.0
10.
5-205.11; Priority Foundation; the employee handsink in the dish area was blocked by co2 containers. Containers moved at inspection. maintain all employee handsinks free of obstructions. CDI
0.0
16.
4-501.114; Priority; The dish machine was not delivering a measurable concentration of chlorine sanitizer at start of inspection. This machine uses a large chlorine bucket to feed the system. This bucket will lose concentration over time depending on frequency of use. Bucket was changed to a fresh Chlorine source and machine was able to deliver chlorine at the proper strength of 50-100ppm. check this machine regularly and consider using smaller chlorine buckets to help with concentration loss. Machine must be able to deliver chlorine at 50-100ppm at all times. cdi
1.5
24.
3-501.19; Priority Foundation; Pizza sold by the slice is supposed to be on a time control policy. No timestamps were being used at the time of inspection. Times must be recorded for pizza that is left at room temperature. slices are reheated to order. Time stamp added during inspection. cdi
1.5
33.
3-501.15; Priority Foundation; Wings and sausage cooling on speedracks in the kitchen at room temperature. Cooling foods at room temperature is not an approved cooling method. Use one of the following approved cooling methods: 1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
Foods must cool quickly from 135F to 70f in 2 hours and from 135F to 41F in a total of 6 hours. Sausage was just at 132F at time of inspection and time was started. Wings had been cooling for 20-30 mins and were almost at 70F. Move items to walk in once they reach 135F. cdi
0.5
35.
3-501.13 ; Priority Foundation; Calamari thawing on the drainboard of the prep sink in a pan at room temperature. This is not an approved thawing method. Approved thawing methods include thawing under refrigeration, under running water of less than 70F, in a microwave, or as part of the cooking process. Do not that at room temperature. Calamari moved to walk in at inspection. CDI
0.5
44.
4-901.11; Core; All food pans and containers must be air dried after washing and sanitizing. Pans were stacked wet on the drying rack.
0.5
55.
6-501.12; Core; Food debris in the back of the kitchen under the dry storage racks need to be cleaned to avoid pest attraction. Clean behind the pallets of flour to remove any food debris.
