2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be at least one certified person on duty at all times of operation.
1.0
24.
3-501.19; Priority Foundation; Provide written procedures for items kept on time as a public health control. Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request
0.0
48.
4-302.14; Priority Foundation; Provide quat (QT-40) test kits for quat based sanitizer or switch back to chlorine based sanitizer. Manager education. CDI
3-501.19; Priority Foundation; cooked eggs are being held in a plastic container on top of the steam unit utilizing time control. Time stamps were present at inspection but a written policy could not be provided. To use time in place of temperature controls a written policy must be provided. A template plane was written and given to PIC at inspection follow all procedures in the policy. A policy written by the establishment is also acceptable and may replace the template plan at any time. Hot TCS foods may only be held for 4 hours and then any remaining product discarded to trash. Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
(a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and
(b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
CDI plan provided
4-501.12; Core; Core; cutting board in the sandwich prep area has deep cut marks and staining. replace or resurface. maintain cutting surfaces so they can be easily cleaned and sanitized.
0.0
General Comments
keep a small diameter probe thermometer that reads 0-220F accessible to employees at all times. infrared and probe thermometer that did not go all the way to 0f was available at inspection. The small diameter probe thermometer was not able to be located by the employees at inspection. Coolers are on continuous monitoring devices. any additions to the menu or renovations to the facility must be approved by the health dept. Please send any new menu's, facility remodels, or menu items to John Phillips.
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
47.
4-501.12; Core; cutting board in the sandwich prep area has deep cut marks and staining. replace or resurface. maintain cutting surfaces so they can be easily cleaned and sanitized.
0.0
General Comments
Keep a small diameter probe thermometer that reads 0-220F accessible to employees at all times. Infrared and a probe thermometer that did not go all the way to 0f was available at inspection. The small diameter probe thermometer was not able to be located by the employees at inspection.
Any additions to the menu must be approved by the health department. Please send any new menu's or menu items to John Phillips.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include new reportable disease of salmonella non typhoidal. employee health agreement forms are available on the Johnston county env health website and may be used to meet this requirement.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. a template form may be downloaded, printed, and kept on site from the Johnston county env health website and may be used to meet this requirement.
0.0
47.
4-501.12; Core; cutting board in the sandwhich prep area has deep cut marks and staining. replace or resurface. maintain cutting surfaces so they can be easily cleaned and sanitized.
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! Follow-Up: 11/29/2019
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!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
