Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 09/18/2024
Score: 98.5
#
Comments
Points
20.
3-501.14; Priority; Pan of baked bbq beans cooling from previous day in the walk in cooler was 53F. Foods must cool from 135F to 70F in 2 hours, then to 41F in an additional 4 hours. The beans were over the 6 hour time requirement for cooling and was disposed of. The pan was cooling on the speed rack by the entrance door. Cool closer to the back where the ventilation units are to see if that assist in cooling. Monitor to make sure the parameters are being met.
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 06/20/2024
Score: 95
#
Comments
Points
16.
4-501.114; Priority; The dish machine was not able to deliver the proper concentration of 50-100ppm at inspection. The large bucket of chlorine appears to have lost concentration over time. Replaced the bucket with a fresh chlorine sanitizer at inspection. CDI . All food contact surface sanitizers must be 50 -100ppm for chlorine. Quat sanitizers must be 200-400ppm.
1.5
20.
3-501.14; Priority; pans of Mac n cheese and beans in the walk in cooked on 6/19 and placed in the walk in overnight to cool were still at 72F at inspection. All TCS foods must cool properly from 135 to 41 in a total of 6 hours (135F to 70F within the first 2 hours) . All items dated 6/19 were discarded by PIC at inspection. Do not tightly wrap items when cooling and do not stack hot items closely packed on the speed racks to previously cooled foods to prevent heating of the previously cooled items. CDI
1.5
21.
3-501.16(A)(1) ; Priority; pork butts in the hot hold cabinet were at 112F. The thermostat reading on the hot box was 141F Have this unit checked for proper calibration. All TCS foods must be held at 135F or above during hot holding. Pork butts were placed back in the oven to reheat to 165F at inspection. CDI
1.5
33.
3-501.15; Priority Foundation; cool TCS foods rapidly. Loosely cover items in the walk in during cooling to allow for proper air flow for cooling. Do not stack pans tightly on the speed rack to allow for proper air flow. CDI all tcs foods that had not cooled properly were discarded. Pans that were tightly wrapped had wrappings removed to aid in cooling of all items cooked today. CDI
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 01/25/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; In the Walk in cooler raw brisket, Cooked Brisket, and mac n cheese were temping between 42F-44F. Brisket by the hot hold cabinets was at room temp. All foods that are in cold hold should have a temp of 41F or below. Do not leave foods at room temp unless they are under immediate process. Pic stated that they would monitor walk in cooler and have it serviced. The brisket by the hot hold cabinet was immediately processed for reheating.
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 09/18/2023
Score: 100
#
Comments
Points
55.
6-101.11; Core; The tiles on the can wash floor are cracked or missing. This is causing water to pool and food debris to build up. Repair so water properly drains and the area can be easily cleaned.
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 05/10/2023
Score: 98
#
Comments
Points
29.
3-502.11; Priority Foundation;A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in sec. 8 103.10 and under sec. 8 103.11 before: Pf
Packaging FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under sec. 3 502.12; Pf Items that were vacuum sealed prior to the inspection were removed from packaging at inspection. Obtain a Variance to utilize reduced oxygen packaging methods. CDI
1.0
32.
8-103.11; Priority Foundation; Vacuum packing is only allowable through approval of a variance. Smoked bacon and beef were vacuum sealed in air tight containers in the freezer being cooled. Items were packaged approx 20 mins prior to arrival at inspection. All vacuumed sealed items were removed from the anaerobic condition at inspection. Follow up with JCEH for further guidance on obtaining a variance. Before a VARIANCE from a requirement of this Code is APPROVED, the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes:
(A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers;Pf
(B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and
(C) A HACCP PLAN if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the VARIANCE requested. Pf
1.0
General Comments
contact Ashley Blake at Johnston County Environmental health for assistance with obtaining a variance for reduced oxygen packaging at 919-989-5180.
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 02/16/2023
Score: 100
#
Comments
Points
General Comments
Facility is using buckets that were previously used to store Glutamic Acid in, management stated that Glutamic Acid is not used in the facility. Operator must disclose where the buckets came from. The continued use of these buckets is under review by staff with NCDHHS. If NCDHHS rules that the buckets cannot be used anymore then they must be discarded and product that contacted them must be discarded. If they rule that they are safe then they can be continued to be used. Product in them needs to be held and not served until the ruling is made.
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 07/15/2022
Score: 100
#
Comments
Points
6.
2-401.11; Core; Employee beverage on food prep counter. Keep all beverages stored in a location that is away or below all food prep areas and food storage areas.
Location: 447 Cleveland Crossing Suite 106 Garner, NC 27529 Facility Type: Food Stand Inspection Date: 11/04/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella non typhoidal as required by the passing of the 2017 NC food code. employee health agreement forms can be downloaded and used to meet this new requirement. CdI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea plan is required per the new 2017 food code. a template plan is available on the Johnston county website to meet this requirement. CDI education.
0.0
19.
3-403.11; Core; Remaining unsliced portions of MEAT roasts that are cooked as specified under par. 3 401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under par. 3 401.11(B). Reheat all cooked and cooled meats to 165F or use the chart found in 3.401.11 B. Pork was placed back in the walk in from the hot hold cabinet at inspection. checking on manufacturers specs to see if food may be reheated in this unit.
