3-501.16 (A)(2) and (B); Priority; Milk, ranch dressing in front cooler was 45-46F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation before resuming use. Cooler appears to be freezing up. A block of ice was noted on unit inside. Items were moved to other working coolers during inspection. CDI
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 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for all employees to review as necessary. Education during inspection. CDI
0.5
54.
5-501.115; Core; Keep dumpster pad clean. Keep all dumpster doors and lids closed.
0.0
55.
6-201.11; Core; Minor floor tile repair. Clean floors better. General cleaning.
0.0
General Comments
Good Food Temps! Go to www.johnstonn.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy. Click on 2017 FDA Food Code link at the top of page to go to download page.
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 and accessible for all employees to review as necessary. Education during inspection. CDI
0.0
24.
3-501.19; Priority; Time clocks not started on items held on time as a public health control. Time must be started when items are put out. Education during inspection. CDI
1.5
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Good Food temps!
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!
Good Food Temps; all items on previous inspection were corrected.
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!
