4-601.11 (A); Priority Foundation; Ice machine shield with black on the edge. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize regularly to prevent buildup. CDI
1.5
23.
3-501.18; Priority; Open container of deli meat with no date label. All potentially hazardous foods should be date labeled once they item has been prepped, cooked, or the package is opened. Items can be held for 7 days then should be discarded. CDI
0.0
51.
5-205.15; Core; The 3 comp sink had a container setting underneath with water in it. Asked employee about it and stated that the plumbing is leaking and so that is there to catch the drip unit repaired. Continue to catch drip until repaired.
0.0
General Comments
Dish machine not working. Employee stated did not work this morning when tried and so using 3 comp sink until repaired. Employee had 3 comp sink already setup.
4-601.11 (A); Priority Foundation; Ice machine shield with black on the edge. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize regularly to prevent buildup. CDI
0.0
23.
3-501.18; Priority; Open containers of deli meat and open bags of hotdogs missing date labels. All potentially hazardous foods should be date labeled once they item has been prepped, cooked, or the package is opened. Items can be held for 7 days then should be discarded. CDI
4-601.11 (A); Priority Foundation; Ice machine shield with black on the edge. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize regularly to prevent buildup. CDI
0.0
23.
3-501.18; Priority; One pan of soup with no date label. Two small containers of BBQ with dates that have passed 7 days. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Follow date labels and discard as needed. CDI PIC discarded items
1.5
36.
4-302.12; Priority Foundation; PIC was unable to locate thermometer during inspection. Should have a metal steam thermometer available at all times. CDI PIC went to Walmart and got a thermometer.
4-501.114; Priority; No sanitizer made at start of inspection. There should be sanitizer made at all hours during operation. CDI
1.5
16.
4-501.114; Priority; Dish machine in kitchen area showing 0ppm chlorine. PIC tried to prime machine but no sanitizer would go through the line. Until machine is repaired can be used to wash dishes but then they need to be manually sanitized in 3 comp sink. Put dish in sanitizer and then let air dry.
0.0
23.
3-501.18; Priority; Items in walk-in cooler (bbq, dip, Chicken salad)and taco meat in prep cooler all with date labels that had passed 7 day time period with date from 9/18-10/23. Open packages of hotdogs did not have date labels. All potentally hazardous foods should be date labeled once they item has been prepped, cooked, or the package is opened. Items can be held for 7 days then should be discarded. Follow date labels and discard food as needed. CDI PIC discarded food as needed and adding date on hotdogs
4-501.114; Priority; No sanitizer made at start of inspection. There should be sanitizer made at all hours during operation. CDI PIC made sanitizer bucket.
1.5
16.
4-501.114; Priority; Dish machine in kitchen area showing 0ppm chlorine. PIC changed out chemical bucket and now at 100ppm. Test dish machine regularly to ensue it is sanitizing correctly. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; The bottom of the prep cooler was holding the food at 42-43F. Employee stated had been in and out a lot today which could have caused the rise in temperature in the foods. Monitor to make sure comes back down to 41F.
0.0
43.
3-304.12; Core; In taco meat in prep cooler spoon with handle in the meat. Keep utensil handles above the top of the food.
2-401.11; Core; employee drink cup was sitting on the cutting board area of the pizza prep top unit. Store all employee drinks below and away from prep surfaces.
0.0
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.The ice shield of the ice machine has a small buildup of debris. clean and sanitize the ice machine according to the manufacturers instuctions.
0.0
23.
3-501.18; Priority; One container of pizza sausage was dated 3/25. All deli meats/ready to eat meats including sausage pizza toppings, deli meats, and hot dogs must be date labeled once the outer manufacturers seal is opened. These items may be held for a maximum of 7 days with day 1 as the date the package is opened. All containers must be washed rinsed, and sanitized to remove all old date labels before new product may be added to the container. Dated at inspection with correct date. CDI
3-501.18; Priority; Continue to improve date marking and disposition of food items after 7 days. Buffalo dip in the walk in was dated 1/17 well past the 7 day hold time. Deli meats and hot dogs must be date labeled once the manufacturers seal is broken and held for no more than 7 days with day 1 as the day the product is opened. Items dated at inspection buffalo dip was discarded by PiC at inspection. CDI
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include new reportable disease of salmonella nontyphoidal. Employee health agreement form may be downloaded and used to meet this requirement from the Johnston county env health website. CDI education.
0.0
5.
2-501.11; Priority Foundation; written vomit and diarrhea clean up plan is required. a template plan is located on the Johnston county env health website and may be downloaded and used to meet this requirement. CDI education.
0.0
21.
3-501.16(A)(1) ; Priority; Canned/jarred marinara sauce was sitting on the counter at 108F. this product once heated is potentially hazardous and must be held at 135f or 41F or below or placed on a time control policy and held for no more than 4 hours out of temperature control. Jar of sauce was placed on 4 hour time control at inspection. CDI
1.5
23.
3-501.18; Priority; 5 small containers of salsa dated 10/22 have exceeded the maximum hold of 7 days. All other items were dated correctly. Date marking is much improved continue to work on date marking and disposition of items after the 7 day hold period. CDI product discarded at inspection.
0.0
28.
7-203.11 ; Priority; do not other chemicals with food contact surface sanitizers in the spray bottles labeled as sanitizers. Food contact surface sanitizers should be used in accordance with the manufactures instructions, not mixed with other chemicals or used in bottles that contained other chemicals, and should be tested regularly with test strips to ensure proper concentration. All the spray bottles labeled as sanitizer had a fragrant smell and did not change the test strips when tested. All bottles were remade at inspection and tested at the proper concentration. CDI
The employees stated that bar dish machine is not working at this time. Stated should be repaired soon. Did not test machine today. Follow-Up: 07/16/2020
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!
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!
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!
