3-304.11; Priority; Utensils present at the utensil sink with soup cooling in the middle compartment of the sink. Utensil washing activities cannot be mixed with food prep activities at the same sink. This presents a cross-contamination risk! Sink must be converted to a food prep sink by removing utensils and cleaning/sanitizing the sink. Same process must be done again before converting back to utensil sink. This ensures minimal cross-contamination risk. Recommend not using utensil sink as a food prep sink unless absolutely needed. Manager education. CDI
1.5
33.
3-501.15; Priority Foundation; Soup cooling for around an hour was 120-130F. The product had a lid on it. Use more aggressive cooling method for cooling. Use ice bath, ice wand, and lids off while cooling to meet cooling requirements. Must cool products to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hours for a total cooling time of 6hrs or less. Manager education. CDI
0.0
47.
4-501.11; Core; Replace rusty bolts on shield inside icemachine.
0.0
55.
6-201.11; Core; Repair any holes or damage in dry wall and paint.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Priority date marking/disposition violation noted on inspection involving foods labeled with expired dates. Manager education. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be at least one certified person on duty at all times of operation.
1.0
23.
3-501.18; Priority; Some foods showed expired dates. Items such as pre-cooked wings, deli meats, or pizza toppings should be dated and held for no longer than 7 days at 41F or below hold temp. If items have been frozen be sure to indicate that it was frozen and place new thaw date on the package. Manager education CDI
1.5
55.
6-201.11; Core; Repair any holes or damage in dry wall.
3-501.16 (A)(2) and (B); Priority; Foods in the right side of the open top prep cooler were holding 43F-45F. Foods in the left side of the same cooler were 38F-40F. Foods must be held at or below 41F in cold holding. TCS foods moved to the left side, keep lid closed as much as possible. If unable to keep 41F or below then TCS foods may need to be moved inside the cooler.
1.5
25.
3-603.11; Priority Foundation; If allowing the customer to order foods (eggs and burgers) under the required cook temperature, there must be an advisory and warning on the menu. Place an * by the foods that are allowed to be ordered undercooked. At the bottom of the menu place a * by the statement that is there concerning the risk of ordering undercooked meats and seafoods.
0.0
35.
3-501.13 ; Salmon thawing in the cooler still in ROP. According to the manufacturers instructions on this product, the vac seal must be opened before placing in the cooler to thaw.
0.0
36.
4-302.12; Priority Foundation; Place an air temperature thermometer in the 'grab and go' cooler that is in the front area by bar.
3-501.18; Priority; Deli meat in prep unit had a date of 5/9/23. This is past the max hold period of 7 days at 41F or below hold temp. Properly discard all foods that have expired. Check all dates frequently to ensure nothing has expired and that all required foods are properly and clearly labeled with a date! Manager education on date marking and deposition requirements during inspection. CDI
1.5
55.
6-201.11; Core; Repair damaged drywall on walls and ceilings where necessary and paint.
0.0
56.
6-303.11; Core; Lighting is still very dim in the kitchen prep area. All prep areas must have 50 ft candles of lighting. Upgrade all lighting to LED to improve brightness. Add wall light by corner hand sink and pick up window.
4-901.11; Core; Air dry all food pans or utensils after washing them. Do not stack WET or DAMP.
0.0
56.
6-303.11; Core; Lighting over prep cooler by the hood and hand wash sink is very dim. Recommend adding a light here to improve lighting over food prep area. Need at least 50 ft candles of light. Replace missing light shield on one light fixture.
3-501.16 (A)(2) and (B); Priority; When taking foods out of the cooler to portion or cook...do not leave out of the cooler too long. Consider taking only what is needed for service and leave the bulk pan of food in the cooler. Pan of chicken was 49F. All cold hold potentially hazardous foods must hold at 41F or below. Manager education during inspection. Product discarded. CDI
2-401.11; Core; employee drink cups sitting on top of prep surfaces while foods were being prepared. STore all employee drink cups below and away from prep surfaces, food items, clean utensils, and single use cups etc.
0.5
41.
3-304.14; Core; wet wiping cloths observed sitting on many prep surfaces. Store all wet wiping cloths in sanitizer solution between uses.
Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be:
(1) Maintained dry; and
(2) Used for no other purpose.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
3-501.18; Priority; Two small pans of bbq chicken and grilled chicken in the pizza prep top unit were dates 2/16. This is well past the 7 day hold time. PIC states the chicken was placed in the unit yesterday and the date was not changed. Make sure all food containers and lids are removed form the units at the end of the 7 day hold with food discarded and all containers and lids washed, rinsed and sanitized to removed old date labels before adding new product. Date changed to correct date at inspection. CDi
0.0
47.
4-501.12; Core;Both cutting boards on the prep units have deep cut marks and staining. Resurface or replace to ensure they are smooth and easy to clean and sanitize. All cutting surfaces must be maintained in good repair and easy to clean and sanitize.
1.0
General Comments
All new equipment must be NSF or equivalent commercial grade. Please send all spec sheets to the env health office for any new equipment that is replacing old equipment if not exactly the same.
3-501.17; Priority Foundation; One container of sliced tomato in the pizza prep unit had a lid date labeled 11/4. This date is well passed the 7 day hold period. PIC believes items were placed in the containers without the dates being changed. make sure all food containers and lids are removed and washed, rinsed, and sanitized before new product is added. All other items requiring date labeling had correct dates. Tomatoes discarded by PIC in the trash at inspection and container placed in the wash vat of the sink. Date marking is improved from last inspection. CDI
0.0
47.
4-501.12; Core; Both cutting boards on the prep units have deep cut marks and staining. Resurface or replace to ensure they are smooth and easy to clean and sanitize. All cutting surfaces must be maintained in good repair and easy to clean and sanitize.
Since the last inspection, the front bar has been placed into full use and the access to the back has been sealed. There is currently no hand sink in the bar and to access one, employee must go into the kitchen area. Access to the dirty dish area from bar (multiuse glasses) is also either through the kitchen. There is a back door from lobby to this area that may be required to use. These questions will need to be addressed by John Phillips, Supervisor with Johnston County Environmental Health.
