2-401.11; Core; Employee drink stored on shelf above prep surface. Make sure all employee drinks are stored in approved locations away from food or utensil areas.
0.0
10.
5-205.11; Priority Foundation; Hand sink in side kitchen area blocked by equipment. All hand sinks should be maintained so that they are accessible at all times for hand washing. CDI PIC moving equipment.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese, pico, tomato at prep unit was holding at 45F. Salsa in the small black glass door reach-in cooler was holding at 43F. Shrimp, beef in one drawer unit was holding at 51-53F. Items in drawer unit shall be discarded. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check drawer unit and prep unit for proper operation. Adjust thermostats if necessary. Use other working coolers until the units in question can maintain food temps at 41F or below!! CDI Manager education.
1.5
23.
3-501.18; Priority; Some foods such as ceviche in the reach-in cooler were dated 9/8. This is well past the max hold period of 7 days for foods requiring date mark. All foods requiring date mark may be held for up to 7 days max at 41F or below hold temp. Properly discard all foods that have expired by date. Foods discarded during inspection. CDI
1.5
38.
6-202.15; Core; Fix drive thru window so that it will self-close as required or install fly fan. Do not prop doors open to the outside to avoid letting flies or other pests into the facility.
1.0
55.
6-201.11; Core; Repair any worn or damaged grout on floor tiles in the rear kitchen.
2-201.11 (D )and (F); Priority; An employee health policy was not avalible at time of inspection. The PERSON IN CHARGE shall ensure that a FOOD EMPLOYEE who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under Subparagraphs (A)(1) - (5) of this section. CDI (Printed Employee Health Policy was given.
1.5
6.
2-401.11; Core;Employee drink stored on prep table. Store all employee drinks in approved locations away from food or utensil areas. All employee drinks must have lids and straws.
0.0
8.
2-301.12; Priority; Employee was observed washing hands with one glove on. Gloves can not be washed and the following shall be used when washing hands. FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. CDI (Education, Empolyee rewashed hands correctly)
2.0
10.
5-205.11; Priority Foundation; Hand sink in side kitchen area blocked by equipment. All hand sinks should be maintained so that they are accessible at all times for hand washing. CDI PIC moving equipment.
1.0
38.
6-202.15; Core; Fix drive thru window so that it will self-close as required or install fly fan.
0.0
43.
3-304.12; Core; A knife was stored in-between food prep tables. Food utensils shall be stored in a clean, protected location. CDI (education, PIC removed knife)
0.0
55.
6-201.11; Core; Areas of the floor in the dish washing area had broken floor tiles and signs of where the grout was wearing. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. It is recommended that the tiles be fixed and that areas be regrouted.
2-301.14; Priority; Employee working the grill line did not wash hands and change gloves as required when switching from handling raw foods to different tasks like plating ready to eat foods. Handwashing and changing gloves is required when:
F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
Manager education CDIU
2.0
10.
5-205.11; Priority Foundation; Hand sink in side kitchen area blocked by equipment. All hand sinks should be maintained so that they are accessible at all times for hand washing. CDI PIC moving equipment.
0.0
20.
3-501.14; Priority; Some foods were not cooled properly partially due to walk-in cooler not cooling properly. Also, some containers were too thick to cool effectively. All foods must cool to 70F or below in 2hrs, and from 70 to 41F or below in 4 additional hours. Total cooling time to 41F or below must occur within 6 hours or less. Some foods from the previous night were still 48F. These foods were not cooled properly and in the temperature danger zone too long and were discarded during the inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in the walk-in cooler were holding at 45-46F. All cold hold potentially hazardous foods must hold at 41F or below. Have walk-in cooler checked by qualified technician for proper operation. Recommend air temp to be 37F in order to adequately cool foods and for cold holding. Will follow up on walk-in cooler temp and repair on 12/8/23.
1.5
23.
3-501.17; Priority Foundation; A few previously cooked or prepared foods in the walk-in cooler were missing dates! Make sure all required foods have a clearly labeled date. Date mark for up to 7 days at 41F or below hold temp. Properly discard all foods after the 7th day if they are not used. Date marking is not allowed above 41F hold temp. All foods requiring date mark MUST hold at 41F or below!! Manager education. CDI
1.5
33.
3-501.15; Priority Foundation; Use shallow pans with loose or cracked lids and break products down into smaller batches when cooling. Do not use thick large containers when cooling. Manager education. CDI
0.0
38.
6-202.15; Core; Fix drive thru window so that it will self-close as required.
5-205.11; Priority Foundation; Hand sink in side kitchen area blocked by equipment. All hand sinks should be maintained so that they are accessible at all times for hand washing. CDI PIC moving equipment.
0.0
15.
3-302.11; Priority; Raw chicken stored above raw beef and raw seafood stored below both raw chicken and beef in walkin cooler. When storing items should be with the highest final cook temperature on the bottom. So from top of cooler to bottom should be ready to eat foods, seafood, beef, ground meats, chicken. CDI PIC moved to correct places.
1.5
16.
4-501.114; Priority; Dish machine showing 0ppm the first few times tested. Should be at 50-100ppm for chlorine. PIC made adjustments and now is sanitizing correctly. Monitor to make sure stays at correct concentration.
1.5
16.
4-501.114; Priority; Sanitizer bucket too weak at 0ppm. Chlorine sanitizer should be at 50-100ppm. CDI pic remade to 50ppm
0.0
23.
3-501.18; Priority; One container of ceviche with date of 9/14. PIC stated was wrong date should be at 9/24. Make sure to date label correctly and discard as needed. Can only keep for 7 days then should be discarded. CDI
0.0
38.
6-501.111; Core; Flies seen mostly in side room area. Facility should be free of all pests. Continue pest control.
0.0
51.
5-205.15; Core; Front hand sink leaking onto floor from drain. Repair so not leaking.
3-501.17; Priority Foundation; Pico de gallo, tomato, and guacamole in the reach in cooler were not dated. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods have a clearly labeled date! Date mark all required foods for up to 7 days at 41F or below hold temp. Education. CDI
1.5
38.
6-501.111; Core; Flies noted inside the facility today. Take measures to control and eliminate all pests in the facility. Do not leave exterior doors propped open. This will help with fly control!!
2-401.11; Core; Employee drink stored on prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
15.
3-302.11; Core; Some foods in the walk-in cooler were left uncovered. All foods in cooler storage should remain covered at all times except when in the cooling phase for protection. Staff should ensure that all food is covered and properly protected at all times!
3-501.16 (A)(2) and (B); Priority; Meats/various in the walk-in cooler were 43-44F. All cold hold potentially hazardous foods must hold at 41F or below hold temp. Coolers must maintain proper temp and staff should monitor temps frequently to ensure compliance. Call qualified technician to check cooler for proper operation. Will follow up 1/4/23.
1.5
23.
3-501.18; Priority; Date marked foods in the walk-in cooler above 41F. All foods requiring date mark must hold at 41F or below. Date marking allows up to 7 days shelf life at 41F or below hold temp. Date marking is not allowed above 41F. Manager educated on date marking/disposition requirements. Will follow up 1/4/23.
1.5
55.
6-501.11; Core; Repair roof leak in the dry storage room.
5-205.11; Priority Foundation; The hand sink in back prep area being blocked with saw machine. Hand sinks should be maintained so they are accessible at all times. CDI Move machine so hand sink is accessible
0.0
15.
3-302.11; Priority; In walkin cooler raw shrimp and fish being stored on bottom shelf below raw chicken and beef. When storing items should be with highest final cook temperature on the bottom. So storage from top of cooler to bottom would be: ready to eat foods, seafood, beef/pork, ground meats, chicken. CDI PIC moved items to correct locations
0.0
21.
3-501.16(A)(1) ; Priority; Cheese dip being held at 125F. Cooked peppers and onion out at 84F. All potentally hazardous foods should be at 135F or above. Once peppers and onions have been cooked they need to be kept either hot at 135F or above or cold at 41F or below. CDI PIC reheating
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few bottles of salsa in bar cooler which had a air temperature at 50F. Do not keep salsa in unit until it is holding at 41F or below. It showed it was supposed to be at 34F but was frozen up inside. PIC stated salsa bottles were put in unit after being out for lunch. CDI Bottles removed
0.0
23.
3-501.18; Priority; Cooked chicken and black beans missing date label in walkin cooler. One sauce had date of 9/18 so has passed its 7 days. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI Sauce discarded. Dates added to chicken and beans.
4-501.114; Priority; No sanitizer buckets made up at the time of inspection. Need sanitizer buckets for use on all food contact surfaces and for storage of WET wiping cloths between uses. Maintain 100 ppm chlorine residual in sanitizer buckets. Solutions made during inspection and tested good. CDI. Dishmachine was not reading chlorine residual at the start of inspection. Machine should have a residual of 50-100 ppm on the final rinse cycle. Sanitizer pump was checked and primed and then tested good. CDI Check machine frequently throughout the business day for proper operation.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler door was left open too long, also appears to be going into defrost. Have qualified technician check proper defrost cycling. Air is blowing 37F when out of defrost but temps inside cooler are still 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps at ALL times. Will follow up on this issue by 4/29/22.
1.5
41.
3-304.14; Core; Place ALL WET or DAMP wiping cloths in a sanitizer solution bucket when not being used. Do not leave out on surfaces.
0.0
56.
6-202.11; Core; Replace missing light shields in the kitchen food prep area.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file on premise where all employees can access and review when necessary. Education during inspection. CDI
0.5
6.
2-401.11; Core; Employee drink stored improperly in food prep area. Store al employee drinks in approved locations away from food or utensil areas.
0.0
56.
6-202.11; Core; Replace missing light shields in the kitchen food prep area.
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where all employees can access and review when necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; Dishmachine was low or vacant of chlorine residual when first tested. Dishmachine should have a chlorine residual of 50-100 ppm chlorine to properly sanitize. Chlorine in bulk container had gotten low. Bottle was refilled and machine was primed. The machine then tested good. CDI Make sure employees test machine frequently to ensure machine is properly sanitizing. This includes checking chemical levels.
1.5
General Comments
Excellent food temps this inspection. Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
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!
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!
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!
Will be back this afternoon to verify that the walk-in cooler has been repaired or is holding an air temperature of 35*F to 40*F.
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! Follow-Up: 03/22/2018
All food must be covered when placed in reach-in or walk-in coolers and freezers. Do not store containers in direct contact with food use lids or wraps to protect the food. Do not use grocery/thank you bags to store food inside, use food containers or baggies. Label the prep sinks so that employees know where to prepare the raw meats and the vegetables.
1.5
11.
The drink nozzles at the drive thru and the dinning room both had black slime, better cleaning is needed.
1.5
17.
Cooked peppers were at 54*F, all cold hold foods must be held at 45*F or below, food was thrown away. Ice needs to be placed higher in the storage bin or use a second containers with ice to place the cooled vegetables into.
2.0
36.
Replace all broken or melted food containers.
0.5
44.
Keep dumpster doors and lids closed at all times. May need to replace the dumpster lid.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cooked carrots, peppers, onions and sliced tomatoes were all being held at or above 50*F. All cold hold foods must be held at 45*F or below. Manager had food thrown away during inspection.
2.0
36.
Replace worn gasket on small prep cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
