3-301.11; Priority; 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.
Employee observed slicing tomatoes and then stacking them in food prep pans with bare hands. These sliced to tomatoes will undergo no further bacterial/viral kill steps and are ready to eat. No bare hand contact with ready to eat foods is allowed. Sliced tomatoes rehashed and gloves were donned to complete the slicing of the washed tomatoes. CDI
2.0
47.
4-501.11; Core; replace the broken gasket on the tall one door freezer. Maintain all equipment in good repair.
0.0
51.
5-202.13; Priority; An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
The spring arm for the spray nozzle at the dish sink is allowing nozzle to rest inside the flood rim of the sink. Repair the spring to allow for the nozzle to have required air gap above the flood rim. Verification to check repair in 3 days from the date of this inspection.
3-501.18; Priority; Cut tomatoes in walkin cooler with use by date of 10/29. PIC stated was wrong date because they were just prepped today. Make sure old date labels are taken off containers when washed and correctly date label items once they have been prepped, cooked, or the package is opened. CDI PIC relabeling
0.0
24.
3-501.19; Priority; Chicken nuggets did not have time started for them. Make sure to follow time control policies and start timers as needed. CDI PIC stated timer.
1.5
35.
3-501.13 ; Priority Foundation; Thawing beans and sauce for chili in prep sink. When passed by PIC turned of running water. When thawing should be under running cold water, under refrigeration, in microwave for immediate use, or as part of the cooking process. CDI Had PIC turn back on running cold water.
3-501.16 (A)(2) and (B); Priority; Shell eggs were holding in the cart cooler that generally holds hamburger patties during lunch service. the air temperature of the cooler was at 50F and the the integrated thermometer on the unit was also reading 50f. Shell eggs had an infrared temperature above 41F. Shell eggs are held by one flat at at time in this unit and were placed on a the existing time control policy during the breakfast timeframe. Do not use this cooler for hamburger patties until it is able to hold all TCS foods at 41F or below. Monitor using temp logs before being placed in use and use time control with existing time control policy to utilize this unit until is repaired and holding at 41F. Time stamp all items placed in the unit until is it repaired. CDI
1.5
47.
4-501.11; Core; Replace the broken gasket on the one door freezer to held maintain all holding temperatures. The gasket on the door is torn. maintain all equipment in good repair.
0.0
55.
6-201.11; Core; One broken floor tile in front of the fryers needs to be replaced so food and water/oil does not pool in the broken area. All floor must be smooth and easily cleanable.
4-501.114; Priority; Sanitizer in sink and in buckets too weak at 0ppm. Chlorine sanitizer should be at 50-100ppm. Having to manually make sanitizer as it is not hooked up to the automatic feeder at this time. Make sure to test sanitizer after making to ensure it is mixed to the correct concentration. Change out sanitizer as often as needed to keep at correct concentration. CDI PIC remade to 100ppm.
2-103.11 (O); Priority Foundation; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". Make sure to have updated employee health policies. Updated polices can be found on our website in the food service section. https://www.johnstonnc.com/envhealth/ CDI education
0.0
9.
3-301.11; Priority; Employee seen making burger with bare hands. 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. CDI
