6-301.11; Priority Foundation; Provide soap for hand washing in the men's restroom. CDI
0.0
23.
3-501.17; Priority Foundation; Numerous previously cooked or prepared foods not properly dated in the coolers. Make sure all required foods have a clearly labeled date. Date marked foods may be held for up to 7 days at 41F or below hold temp. Manager education. CDI
1.5
39.
3-305.11; Core; Food packages or boxes stored directly on the floor in the walk-in freezer. Store all food packages or boxes at least 6 inches off the floor on approved shelving for protection.
1.0
47.
4-205.10; Core; The reach in freezer at the front is a domestic style freezer. Use only commercial equipment that meets ANSI accredited certification.
3-302.11; Priority; raw chicken was sitting on the counter with ready to eat potstickers that were being portioned. During pauses in preparation keep raw meats stored in the walk in. Do not thaw at room temperature only use approved thawing methods. the chicken was resting on the counter to be placed in the wok when the oil became hot enough. Do not work with ready to eat foods at raw meats at the same time to prevent any cross contamination. chicken was placed in the wok at inspection. Potstickers were still frozen at time of inspection. One pan of breaded raw chicken was sitting on a shelf in the walk in above celery . Continue to work on storage of raw meats and ready to eat foods in the walk in to prevent cross contamination. CDI Chicken was moved to different location in the walk in .
3.0
43.
3-304.12; Core; plastic containers stored in the flour and breading containers at the back of the kitchen. Do not store containers inside the product and use scoops with handles stored with the handles above the non tcs foods.
0.0
47.
4-101.19; Core; Replace/resurface/clean the racks in the walk in that are rusted. The wooden shelf in the back over the breading containers needs to be sealed to make it nonabsorbent. All food and non food contacts surfaces subject to splash must be non absorbent and in good repair.
0.0
47.
4-205.10; Core; the reach in freezer at the front is a domestic style freezer. Use only commercial equipment that meets ANSI accredited certification.
3-302.11; Priority; Raw beef stored over cooked chicken in the walk in. Store all foods in order of final cook temperatures with ready to eat foods on top and raw chicken on the bottom. items rearranged in the walk in at inspection. CDI
3.0
21.
3-501.16(A)(1) ; Priority; Soup in steam table was temping below 135F. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above. CDI Education
1.5
35.
3-501.13 ; Priority Foundation; During inspection raw beef was sitting out for thawing on a soy sauce bucket. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
0.5
47.
4-501.11; Core; Replace all the broken lids on the dry storage plastic bins. maintain all food contact surfaces so that they may be easily cleaned and sanitized and prevent the intrusion of pests.
0.0
55.
6-201.11; Core; Freezer floor had food debris. Remove the debris and maintain by cleaning floors.
3-302.11; Priority; raw chicken stored over cooked shrimp and tofu in the walk in. Store all foods in order of final cook temperatures with ready to eat foods on top and raw chicken on the bottom. items rearranged in the walk in at inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation;White food pans sitting on top of oil boxes in the kitchen appear dirty and have old date labels. Food pans in the walk in have old date labels. All food pans must be properly washed, rinsed, and sanitized before new food items are placed in them. Store dirty food pans in a location that does not contact clean utensils or food items while being staged to wash. Remove all date labels from containers during the washing process so containers can be properly sanitized before use. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI items moved to dish area.
1.5
21.
3-501.16(A)(1) ; Priority; Small plastic containers of cooked broccoli was sitting on the counter top waiting to be used in a subsequent order. once plant foods are heat treated they must be held hot at 135f and above, start the cooling process, or be held at 41F and below. do not leave heat treated plant foods out at room temperature with no controls. Broccoli was placed back in the wok to reheat. All other hot held items were at 135F or above. CDI
1.5
38.
6-501.111; Core; Many drain flies observed in the back of the kitchen by the dish sink and at the front of the cook line at the employee handsink. evaluate pest control practices to eliminate flies. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES
1.0
47.
4-205.10; Core;Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Send documentation of the domestic style freezer at the front counter specifying it is commercial.
0.5
47.
4-501.11; Core;Replace all the broken lids on the dry storage plastic bins. maintain all food contact surfaces so that they may be easily cleaned and sanitized and prevent the intrusion of pests.
5-202.12; Core; ) At start of inspection water of at least 100F was not available at the employee handsink. Hot water heater was turned off. Water heater was turned back on and hot water was able to reach above 100F by the end of inspection. Hot water of at least 100F must be available while food handling is occurring. Do not start preparing food until handwashing at 100F of warm water can be conducted. Handwashing must be completed upon arrival at facility and before any food prep occurs. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. CDI hot water restored.
0.0
15.
3-302.11; Priority one small container of raw beef sticks were stored over cooked chicken pieces in the walk in. Store all ready to eat foods above raw meats and store all raw meats in order of final cook temperatures with raw chicken at the bottom. fried chicken pieces are refried to order. containers rearranged in the walk in at inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation; White food pans sitting on top of oil boxes in the kitchen appear dirty and have old date labels. Food pans in the walk in have old date labels. All food pans must be properly washed, rinsed, and sanitized before new food items are placed in them. Store dirty food pans in a location that does not contact clean utensils or food items while being staged to wash. Remove all date labels from containers during the washing process so containers can be properly sanitized before use. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI items moved to dish area.
1.5
21.
3-501.16(A)(1) ; Priority; Small plastic containers of cooked broccoli was sitting on the counter top waiting to be used in a subsequent order. once plant foods are heat treated they must be held hot at 135f and above, start the cooling process, or be held at 41F and below. do not leave heat treated plant foods out at room temperature with no controls. Broccoli was placed back in the wok to reheat. All other hot held items were at 135F or above. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Fried chicken pieces and eggrolls were left on the counter beside the fryer. Egg rolls were at 42F and fried chicken pieces were at 52F. Do not sit these items out at room temperature without a time control policy or other means of maintaining a cold hold temperature of 41f or below. A time control template document was provided to PIC at inspection and may be used for these items for busy lunch period if desired. Items on time control must be discarded at the end of the hold period and may not be placed back in cold holding. Items had been out of temp control for less than 1 hour and were placed back in the reach in. All TCS foods must be held at 41f or below. CDI
1.5
23.
3-501.17; Priority Foundation; Cooked meats, eggrolls, noodles, and fried chicken pieces all must be date labeled with the date of either preparation or discard date and may only be held for 7 days with day 1 as the date of preparation. Items in the reach in and the walk in were all missing date labels. remove all old date labels when washing food pans. Do not place new items in the food pans until they have been washed, rinsed, and sanitized. date labels added at inspection. all items were prepared last night or prior to opening on this date. CDI
1.5
38.
6-501.111; Core; Many drain flies observed in the back of the kitchen by the dish sink and at the front of the cook line at the employee handsink. evaluate pest control practices to eliminate flies. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES
1.0
39.
3-307.11; Core; Raw chicken was being cut on the prep table with equipment stored underneath the table. All equipment was covered in cardboard boxes. remove all items under the prep table when working with raw meats to prevent cross contamination of surfaces and equipment.
1.0
39.
3-305.11; Core; Food items stored on the floor of the walk in freezer. Store all food items at least 6" above the floor.
0.0
43.
3-304.12; Core; Large knife stored in the crack between the prep unit and a prep surface. Do not store knives in between equipment as this area is not cleaned and sanitized regularly.
1.0
47.
4-205.10; Core; Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Send documentation of the domestic style freezer at the front counter specifying it is commercial.
0.5
47.
4-501.11; Core; Replace all the broken lids on the dry storage plastic bins. maintain all food contact surfaces so that they may be easily cleaned and sanitized and prevent the intrusion of pests.
0.0
55.
6-101.11; Core; The wood shelf over the sugar containers in the back of the kitchen must be sealed to make it nonabsorbent and easy to clean. All indoor surfaces in the kitchen should be nonabsorbent.
2-301.14; Priority; Em0ployees observed handling money and using the cash register and coming back to the kitchen from the restroom without washing hands before resuming food preparation. Employee must was their hands when returning to the kitchen from the restroom even if hands are washed in the restroom. After switching tasks from handling money to food prep employees must wash hands. Handwashing education provided at inspection. CDI
2.0
10.
5-205.11; Priority Foundation; Back employee handsink has laddles, scoops and other utensils in the sink basin at start of inspection. Hand sinks may not be used for any other purposes aside from handwashing. Basin cleared at inspection. CDI(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
1.0
23.
3-501.17; Priority Foundation; Fried chicken pieces in the walk in at 92F were dated for 3/18. Pieces were cooked this same day 3/20. All containers must be properly washed, rinsed, and sanitized before being used to store new food items. Dates must accurately reflect the date the product was cooked so as not to be seen as exceeding the cooling parameters or as being held at the wrong temperature. Dates were hastily added at the start of inspection. Date all items properly with the date of preparation as day 1. Items may not be held for more than 7 days. Dates corrected at inspection. CDI
1.5
33.
3-501.15; Priority Foundation; fried chicken pieces were out on the counter at 92F during the cooling process. Leaving items out at room temperature is not an approved cooling method. cool TCS foods quickly by placing them under refrigeration or using an ice bath. Do not leave food items out at room temperature to cool. Same batch of these chicken pieces was found in the walk in at the same temperature. chicken pieces are often left out on the counter for ease of access during lunch. Place these on a time control policy if they will be left out at room temperature for extended time frames. This is not an effective temperature control measure. CDI items placed in reach in and will be refried to order.
0.5
39.
3-307.11; Core; Recycled grocery bags are being used to store cooked food items such as noodles and ready to eat foods. Only use bags and containers that are designed and manufactured for food contact. Recycled grocery bags may contain toxins that may leach into food items.
0.0
43.
3-304.12; Core; Large knife stored in the crack between the prep unit and a prep surface. Do not store knives in between equipment as this area is not cleaned and sanitized regularly. Store in use utensils on a clean dry surface when not in use. Cups stored inside flour and sugars in the large containers. Use scoops with handles and store with the handles above the product.
0.5
47.
4-205.10; Core; Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Send documentation of the domestic style freezer at the front counter specifying it is commercial.
0.5
55.
6-101.11; Core;The wood shelf over the sugar containers in the back of the kitchen must be sealed to make it nonabsorbent and easy to clean. All indoor surfaces in the kitchen should be nonabsorbent.
4-601.11 (A); Priority Foundation;EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Food containers in the back prep sink that are air drying still have multiple date stickers on the pans. During the washing of food pans remove all old date labels and ensure all food containers are thoroughly washed, rinsed, and sanitized. many in use food pans in the coolers have multiple date labels. CDI stickers removed and items sent to sink to rewash.
1.5
23.
3-501.17; Priority Foundation; All refrigerated ready to eat foods must have date labels and may not be held for more than 7 days. Many food containers in the reach in, prep unit and walk ins have multiple date labels all of which are greater than 7 days from the date of this inspection. containers in the walk in of egg rolls and tofu have no labels. label all these items with correct labels and discard after the 7 days are up and thoroughly wash, rinse and sanitize food containers to remove the old labels before being placed back in use. CDi education and date labels added for new products prepared today.
1.5
43.
3-304.12; Core; Large knife stored in the crack between the prep unit and a prep surface. Do not store knives in between equipment as this area is not cleaned and sanitized regularly. Store in use utensils on a clean dry surface when not in use.
0.0
47.
4-205.10; Core;Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Send documentation of the domestic style freezer at the front counter specifying it is commercial.
0.0
55.
6-101.11; Core; The wood shelf over the sugar containers in the back of the kitchen must be sealed to make it nonabsorbent and easy to clean. All indoor surfaces in the kitchen should be nonabsorbent.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation, Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Repeat priority and priority foundation violations indicate an lack of demonstration for critical control practices as it applies to handwashing and food temperature control. CDI education.
1.0
8.
2-301.14; Priority; Water to the facilty was turned off at start of inspection. Upon arrival food was already being cooked and prepared with no running water to the facility to allow for proper handwashing. Three employees were working with food withouth having the ability to wash their hands before starting food preparation. All employees must wash their hands before engaging in food prep. Employee was observed handling raw chicken and placing it in a wok with bare hands. Employee then left the work station and touched clean bowls and utensils without washing hands before returning to the work station. After handling raw meats employees must wash hands before engaging in other activities. CDI handwashing education.
2.0
10.
5-202.12; Core; A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Water was not available to the handwash sinks at start of inspection. All employee handsinks must have running water of at least 100F. CDI water turned on at inspection.
1.0
10.
5-205.11; Priority Foundation; Cut off milk jug used as a scoop was sitting in the basin of the handsink. Do not store any utensils in the basin of the handsink. This sink is to only be used for handwashing and no other purpose. Item removed at inspection. CDI
0.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer must be prepared prior to beginning any food prep. NO sanitizer was available and was prepared during inspection. A proper chlorine sanitizer must be 50-100ppm. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep unit was holding TCS foods at 43f. The unit had just been restocked from opening. Monitor this unit closely and make any necessary repairs or adjustments to ensure that the unit will be able to hold all foods at 41F. CDI monitoring plan.
1.5
33.
3-501.15; Priority Foundation; noodles and large boxes/bowls of roasted meat were sitting on counters to cool. Leaving foods at room temperature is not an approved cooling method. Approved cooling methods include: Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Items placed in refrigeration at inspection. CDI
0.5
41.
3-304.14; Core; Wet wiping cloths must be stored in a properly prepared food contact surface sanitizer when not in use. multiple wet wiping cloths observed on prep surfaces. Sanitizer was made at inspection and cloths placed in the sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; clean pans and food bins, scoops were stored in the basin and drainboard of a prep sink at the back door. Cooked meat was store in a cardboard box to cool on the drainboard of the sink with all the clean dishes and pans. Do not store clean utensils, pans, in areas where they can be contaminated.
0.5
47.
4-205.10; Core;Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Send documentation of the domestic style freezer at the front counter specifying it is commercial.
0.0
55.
6-101.11; Core; The wood shelf over the sugar containers in the back of the kitchen must be sealed to make it nonabsorbent and easy to clean.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
15.
3-302.11; Priority; Raw chicken stored adjacent to ready to eat food. Store all raw animal products separate or below cooked or ready to eat foods to minimize cross-contamination risk. Food storage was re-arranged during the inspection. Raw chicken was placed on the bottom storage rack in the walk-in cooler. CDI
1.5
16.
4-501.114; Priority; Sanitizer was made up but tested very weak in bucket with wiping cloths. Use test kits and change solutions regularly to ensure proper strength of 100 ppm chlorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer solution was changed during inspection and then tested good. CDI
1.5
38.
6-202.15; Core; Do not prop front door open. This will allow flies and pests into the facility. Keep all doors closed that are not protected with a screen.
1.0
49.
4-602.13; Core; Clean hood vent system. General equipment cleaning.
0.0
General Comments
Good Food Temps! Vomit and diarrhea clean up plan was on the premises. Need signed employee health policies on premise. Improvement noted this inspection.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Repeat violations on priority violations does not demonstrate sufficient knowledge of food safety or the food code. Demonstration of knowledge may be accomplished one of three ways: 1) certified food safety manager 2) no priority violations 3) answer questions related to public health practices and principles for operation. Education during inspection. CDI
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. 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 template. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
15.
3-302.11; Core; Raw chicken being prepared on the drainboard and in the vats of the 3 compartment sink while dishes were on the drainboard. This is a potential cross-contamination risk. Wash, rinse, and sanitize all dishes/utensils and the sink vats before use with any food preparation. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Education and corrected during inspection. CDI This facility has a dedicated food prep sink but continues to use the utensil sink for preparation of food. Use dedicated prep sink to avoid mixing uses of food prep and utensil washing at the same sink!!
3.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. Use test kits and mix solutions in buckets at 100 ppm chlorine. Straight bleach is not an approved food safe sanitizer! Use approved sanitizer on all food contact surfaces, equipment, or utensils. PIC instructed to mix approved sanitizer in buckets during inspection and store wiping cloths in them. CDI DO NOT keep clean utensils next to raw chicken that is being prepared in the utensil sink. This is a cross contamination risk. Store clean/sanitized utensils in a safe location that is cleaned and sanitized. Education during inspection.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken/shrimp/various at prep unit was reading 51F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must be able to hold proper temp! Have qualified technician check unit for proper operation. Use other working coolers until unit can be repaired. Discard all out of temp foods at prep unit. Will follow up on prep unit on 2/22/22.
1.5
41.
3-304.14; Core; Store WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces WET. Use buckets for sanitizer solutions so wiping cloths can be kept in them.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code. Download food employee health policy form..one for each employee. Download vomit and diarrhea clean up plan (4 pages) Avoid repeat violations on inspections to improve score!
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Repeat violations on priority violations does not demonstrate sufficient knowledge. Demonstration of knowledge may be accomplished one of three ways: 1) certified food safety manager 2) no priority violations 3) answer questions related to public health practices and principles for operation. Education during inspection. CDI
0.0
3.
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 template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
15.
3-302.11; Food being prepared on the drainboard of the 3 compartment sink while dirty dishes were in the basin of the second vat. This is a potential cross-contamination risk. Wash, rinse, and sanitize all dishes/utensils and the sink vats before use with any food preparation. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Education and corrected during inspection. CDI
3.0
16.
4-501.114; Priority; Sanitizer weak in utensil sink. Use test kits and change solutions regularly to maintain 100 ppm chlorine. Solution changed during inspection. CDI Do not Keep clean utensils next to raw chicken. This is a cross contamination risk. Store clean/sanitized utensils in a safe location that is cleaned and sanitized. Education during inspection.
3.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code.
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!
Cold hold is not 41F or below!!! Facility was given checklist for assessing cold hold problems. Go thru this checklist to help bring all food temps down to 41F or below in prep cooler.
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!
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!
Do not block or remove the grade card. Work on repairing all violations. If you would like to request a reinspection, please contact me at 919-989-5186
Cardboard box tops used to cool cooked chicken on, many foods uncovered in coolers, raw meat above garlic in walkin cooler, raw eggs in container with vegetables, grocery bags used to hold dough in cooler. Do not use cardboard for direct food storage, use metal sheet pans to cool foods and store foods on. Keep all foods protected in storage by keeping covered, raw meats and raw eggs below ready to eat foods and use food grade containers only. Do not use grocery bags to store foods in direct contact with.
3.0
11.
Sanitizer solution in spray bottle was very strong (bleached test strip). Provide a properly mixed sanitizer solution of 50ppm-100ppm chlorine. Use on all food prep areas before and between uses. Label the sanitizer spray bottle with contents.
1.5
16.
Three soups, reference food temp chart, in steam table not at proper hot holding temperature. All foods in hot holding must stay 135F or above. Soups were reheated.
2.0
34.
Food containers still found stacked wet. All items must be allowed to air dry before directly stacking on top of each other.
1.0
43.
Hot water line to the back handwash station was turned off due to a small leak at the prep sink. Repair the nozzle at the prep sink immediatly so hot water is available at all times to the handsink. Must provide hot and cold running water at all handsinks.
1.0
47.
Crates are used for storage. Provide adequate storage racks that keep containers above the floor to permit cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Frozen raw chicken sitting at prep sink with raw beef both in the sink and directly on top of the chicken, bicket of raw chicken sitting on dishsink with dirty dishes, many foods uncovered in all coolers and freezer. Open container of sauce sitting on floor by cooler. Foods need to be handled, prepared and stored in a manner that will protect them and prevent a cross contamination risk. Keep covered and arranged so that the raw meats are below the ready to eat foods. Use the meat prep sink and prep tables for one species of meat at a time, clean and sanitize between uses. Do not place any foods at the dishsink, use the appropiate prep sink only. Do not store or place containers of food on the floor.
3.0
11.
Green wire baskets stored above sink dirty. All items must be visibly clean before sanitizing and storing. Prep tables that were used to prepare raw meats were cleaned with a towel and water, employee never properly sanitized. The sanitizer solution in the spray bottle is OK in strength but the solution was never used. Always sanitize prep surfaces/food contact surfaces between uses and especially after preparing raw meats.
3.0
24.
Frozen pork, eggrolls and chicken thawing at different stations by sittin out at room temperature. Thaw all foods one of four ways: in the cooler, in the appropiate prep sink under cold running water, in the microwave if going to immediatly cook or as part of the cooking process. Do not thaw by sitting out at room temperature.
0.5
29.
All employees who prepare food must wear a hair restraint while doing so.
0.0
34.
Many plastic food containers stacked wet. Allow all items to air dry before stacking, do not stack directly on top of each other when wet.
1.0
35.
Forks placed in box in the customer area, forks and handles were facing all different directions. Single service utensils need to be held in a manner that will protect them from contamination in the customer self service area. Place in a container that holds the mouth contact part down leaving the handle only exposed.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Employees entering facility thru the back door then handling foods, cleaning prep tables then handling foods, handling raw meats then handling other food containers without washing hands between the task. Hands must be washed upon entering the facility, between handling raw meats and anyother items, after cleaning or handling chemicals, and always before handling foods or clean utensils/equipment.
2.0
10.
Raw chicken sitting at prep table by raw beef mixture for wontons, trays of wontons sitting on top of trashcan, raw chicken sitting at prep sink by clean dishes that were drying, raw beef and chicken at the same prep sink. 'Thank you' grocery bags were being used to hold meats in. Raw meat above dough in walkin cooler, many foods uncovered in all coolers and freezer. OPen container of sauce sitting on floor by cooler. Foods need to be handled, prepared and stored in a manner that will protect them and prevent a cross contamination risk. Store all foods in approved food grade containers, do not use grocey bags. Keep covered and arranged so that the raw meats are below the ready to eat foods. Do not sit trays of food on top of the trash can. Use the meat prep sink and prep tables for one species of meat at a time, clean and sanitize between uses. Do not place raw meats by clean dishes. Do not store or place containers of food on the floor.
1.5
11.
Green wire baskets stored above sink dirty. All items must be visibly clean before sanitizing and storing. Prep tables that were used to prepare raw meats were cleaned with a towel and water, employee never properly sanitized. The sanitizer solution in the spray bottle is OK in strength but the solution was never used. Always sanitize prep surfaces/food contact surfaces between uses and especially after preparing raw meats.
1.5
17.
Garlic in Oil mixture by wok station ~81F, was placed into the cooler upon my arrival. Employee was notified by a general comment on last inspection that this mixture must be kept 45F or below. Keep in cooler to properly cold hold, do not keep by wok station. Food was disposed of.
2.0
34.
Many plastic food containers stacked wet. Allow all items to air dry before stacking, do not stack wet.
0.5
35.
orks placed in basket in the customer area, forks and handles were facing all different directions. Single service utensils need to be held in a manner that will protect them from contamination in the customer self service area. Place in a container that holds the mouth contact part down leaving the handle only exposed. A single service paper container that is used to serve foods to customers in was stored in the other containers above the cooler dirty with old food debris. Once these containers have been used, they must be discarded.
0.5
43.
Upon entry to the facility both handsinks were being used to hold dirty food containers/utensils. Do not block or place any item into the handsinks. They are to be used for handwashing only!
1.0
48.
Back screen door needs a self closure on it since other door is left open during day. Repair the door so it adequatly self closes when opened.
0.5
49.
No documentation of approved training - no credit awarded.
Wonton wrappers on prep table by raw chicken, vegetables on prep table by dirty dishsink drainboard, onions in container by canwash, bowls used as scoops, many foods uncovered in all coolers, raw meat above vegetables/sauces. All of these are violations that can lead to a cross contamination of foods and immediate measures need to be taken to protect foods. Install a splashguard between the dirty dishsink drainboard and the prep table/sink for vegetables. Prepare meat at a seperate location from other foods such as pasta and vegetables. Keep all foods stored so raw meats are below vegetables/sauces, keep covered and use only scoops with handles.
1.5
11.
Green wire baskets stored above sink dirty, knives stored dirty. All items must be visibly clean before sanitizing and storing. When asked the employee to clean knife, they wet at sink and cleaned with hand then wiped dry with a cloth that was used at the raw chicken prep table (visibly soiled with raw chicken), then hung on knife rack. Make sure all employees understand the risk if items are not properly cleaned and sanitized between uses. Wash with soap and water, rinse with water then soak in sanitizer for 2 minutes minimum. Then allow to air dry.
1.5
16.
Chicken in bowls, egg rolls by fryer, wok of chicken and broth not at the proper hot holding temp of 135F or above. Do not allow foods to sit at room temperature for any extended period of time. If unable to hot hold then cool down properly and place in cooler to cold hold. Chicken was disposed of and other items were reheated.
2.0
17.
Garlic in oil mixture must be cold held at 45F or below. Mixture was disposed of.
0.0
23.
Containers of food cooling at room temperature. Use a method to rapidly cool foods such as ice baths, baking sheets, freezers, etc. Leaving at room temeprature in deep pans is not approved, be able to verify the time foods are cooled in to make sure that they are meeting the cooling times and temperatures as required.
1.0
26.
Use a scoop with a handle in all dry foods.
0.0
28.
Flies in back of facility by food prep, many open containers of food that can be contaminated by the flies. Take stronger measures to remove and prevent flies in facility. Protect foods and food contact areas from contamination.
1.0
34.
Air dry all pans; Do not stack WET.
1.0
35.
Single service utensils need to be held in a manner that will protect them from contamination in the customer self service area. Place in a container that holds the mouth contact part down leaving the handle only exposed.
0.0
48.
Back screen door needs a self closure on it since other door is left open during day.
0.5
49.
No documentation of approved training - no credit awarded.
Store all foods including dry foods covered and protected or in a sealed and labled container. Never leave foods uncovered or out in the open. Use handled scoops in all dry foods to avoid hand or fingernail contact with food. Do not store foods of any kind on the floor. Use approved shelving.
1.5
11.
Clean all prep tables and sinks good then sanitize. Clean knives or other food contact utensils good then sanitize with chlorine at 50-100 ppm. Dilute all sanitizers to 50-100 ppm chlorine. Sanitizer that is too strong may be unsafe for use in food areas. Use test kits.
1.5
14.
Do not cool foods at room temp. Always place in the cooler for cooling. Must cool foods to 70 degrees F or less in 2hrs and from 70 to 45 degrees F or less in 4 additional hrs. Total cooling time must not exceed 6hrs.
2.0
16.
Rice was hot holding at 96-108 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
23.
Use shallow pans, loose lids, coolers, and freezers if necessary to cool foods properly as stated on item #14.
0.0
34.
Air dry all pans; Do not stack WET.
0.0
40.
Clean and wipe down shelving hood vents.
0.0
48.
Back door needs a closer so it self-closes.
1.0
49.
No documentation of approved training - no credit awarded.
Do not store food boxes, pans, or buckets on the floor. Always store food items on approved shelving. Keep all foods wrapped up and protected. Store foods properly to minimize risk of cross-contamination. For example, store meats in order of final cook temps with highest final cook temps on bottom shelf. Store raw items below cooked items.
1.5
11.
Sanitizer was too strong in spray bottle. Dilute sanitizers to 50-100 ppm chlorine. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
17.
Garlic/oil mixture has to be temperature controlled. Must remain in the cooler at 45 degrees F or below.
2.0
33.
Keep handled scoops stored handle up in dry food bins.
0.0
34.
Do not store utensils between tables. This is not a sanitary practice.
0.0
48.
Back door should have a closer so it self-closes.
0.5
49.
No documentation of approved training - no credit awarded.
