2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority items out with no certified food protection manager on duty. CDI educaiton
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
10.
5-205.11; Priority Foundation; Hand sink had pans in it at start of inspection. Hand sinks can only be used for hand washing and should be kept so accessible to wash hands at all times. CDI PIC moved pans to dish sink.
1.0
15.
3-302.11; Priority; Raw beef stored on shelf above hot dogs. Have raw meat stored below ready to eat foods. When storing items should be from lowest final cook temperature on top to highest on bottom. Example top to bottom :veg and cooked items (deli meats, hotdogs, etc), seafood, pork and beef, ground meats, and chicken. CDI items moved
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese out on counter at 66F. In between use cheese should be put back into cooler so stays at 41F or below. Or can use time control and keep out for 4 hours and then be discarded. If time control is used then must have written documentation of time and a time control policy. CDI PIC discarded.
1.5
23.
3-501.18; Priority; Bag of red hots in fridge with date of 8/20. Were frozen and when asked PIC stated that was the date they were frozen and they were pulled this morning to thaw. Make sure to add thaw date to foods so can accurately keep track of dates. CDI PIC added thaw date
0.0
55.
6-501.11; Core; A slow dripping coming down from ceiling onto floor. Not over any food areas or sinks. Repair so not dripping. Continue to keep food and equipment away from area where the drip is to prevent contamination until repaired.
2-102.12 (A); Core; No certified food protection manager on duty during inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
23.
3-501.18; Priority; One ziplock of bologna with date of 2/28. All potentially hazardous foods can be held for 7 days and then should be discarded. CDI PIC discarded.
0.0
55.
6-101.11; Core; Small hole in wall by fryer area. Floor starting to become in bad repair in a few areas. Floors, walls, and ceilings should be smooth, in good repair, and easily cleanable.
4-501.114; Priority; No sanitizer made at start of inspection. Employee stated had discarded because water was dirty and forgot to remake. Should be sanitizer made at all times during operation. CDI employee made sanitizer at correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of eggs out on counter. Employee stated pulled them out during rush and forgot to put them back in cooler. Do not leave potentially hazardous foods out at room temperature as it will rise in temp. unless you use time control. CDI
3-501.16 (A)(2) and (B); Priority; Double door cooler holding with air temp at 50F. Foods in unit water at 46F. PIC stated they were just pulled out of the walkin cooler earlier. The other items in the cooler were still frozen where were pulled to thaw. All potentially hazardous foods being cold held should be at 41F or below. Do not use unit to hold potentially hazardous foods until it has been repaired and it is holding at 41F or below. All items were moved to walk in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler holding at 43-44F. All potentially hazardous foods being cold held should be at 41F or below. Monitor to make sure goes back down to 41F or below. CDI education
4-501.114; Priority; No sanitizer made during inspection. Must have sanitizer made at all times during operation. CDI PIC making sanitizer
0.0
23.
3-501.18; Priority; Multiple items had date labels that had passed 7 days. Follow date labels and discard foods as needed. Items pulled from freezer missing pulled date. Make sure to add thaw date so can accurately keep track of date label. CDI PIC Discarded foods passed 7 days and adding pull dates were needed.
1.5
47.
4-101.19; Core; The counter has a chunk missing and has the wood underneath exposed. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
4-101.19; Core; The counter has a chunk missing and has the wood underneath exposed. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
0.5
51.
5-202.13; Priority; PIC working on putting in air gap for sink. At this time the pipe is still running into the lower one not really allowing a air gap. 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).
0.0
51.
5-205.15; Core; At this time a brick is being used to keep the pipe up at correct place. PIC stated working on repairing.
3-501.16(A)(1) ; Priority; Hot dogs hot holding at 118-130F. Hot holding should be at 135F or above. The container was not all the way into the unit were the water was. CDI reheating
0.0
33.
3-501.15; Core; Multiple foods cooling with plastic tightly wrapped in plastic wrap. When cooling foods keep items loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI Put holes in plastic wrap
3-501.16 (A)(2) and (B); Priority; Cheese out on prep area at 47F. All potentially hazardous foods should be at 41F or below. Employee stated got out to make a taco and was about to put it back into cooler. Return foods to cooler asap to prevent rise in temperature. CDI Put back into cooler.
0.0
33.
3-501.15; Core; Multiple foods cooling with plastic tightly wrapped in plastic wrap. When cooling foods keep items loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI Put holes in plastic wrap
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code there is the new employee health policy which has 6 illnesses instead of 5. Have copy of new employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facilities are now required to have a WRITTEN clean up plan for vomiting and diarrheal events.
0.0
15.
3-302.11; Priority; Raw bacon and sausage stored above hotdogs and red hots in reachin cooler. Have raw meat stored below ready to eat foods. When storing items should be from lowest final cook temperature on top to highest on bottom. Example top to bottom :veg and cooked items, seafood, pork and beef, ground meats, and chicken. CDI items moved
1.5
General Comments
Forms/info. for the adoption of the 2017 food code can be found on our website underneath the food service section. The website is: https://www.johnstonnc.com/envhealth/ Follow-Up: 04/21/2022
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
15.
3-302.11; Priority; One box of raw chicken stored on shelf above raw hamburger meat. When storing raw meats should be stored by final cook temperature to prevent contamination. Raw chicken should always stored on the bottom as it has the highest final cook temperature. CDI box moved
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Priority violation noted during inspection. PIC not answer demonstration of knowledge question correctly.
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 operation.
1.0
4.
2-201.11 (D )and (F); Priority; New employee health policy has 6 illnesses instead of 5. Have copy of new employee health policy. CDI education
0.0
5.
2-501.11; Facilities are now required to have a WRITTEN clean up plan for vomiting and diarrheal events.
0.0
16.
4-501.114; Priority; Sanitizer to weak at 0ppm. Chlorine sanitizer should be at 60-100ppm. CDI PIC added bleach and now at 50ppm.
1.5
39.
3-305.11; Core; Food stored on floor in walkin cooler. Make sure to store food off the floor so easily cleanable and to prevent contamination.
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!
