3-304.11; Priority; In the walk-in freezer: 1. containers of food was stored on the floor. Can not store containers with food inside on the floor must be kept on the shelves. 2. The freezer unit has deposited ice onto boxes of food and floor. Remove the ice off the floor. Place a tray under the unit to catch the ice droppings and replace tray on a daily basis. Owner stated that someone has been working on the freezer unit.
1.5
16.
4-501.114; Priority; Dish machine is sanitizer at 25ppm, needs to be 50ppm or higher. Call repairman to come service the dish machine so it is sanitizing at 50ppm.
5-202.12; Core; Mixing faucet should work at all hand sinks and have hot water at 100F or above.
0.0
23.
3-501.17; Priority Foundation; Some required foods in the walk-in cooler were missing date marks. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods have a clearly labeled date! Date marked items are good for up to 7 days at 41F or below hold temp. Manager education CDI
1.5
35.
3-501.13 ; Priority Foundation; Do not thaw items in standing water or at room temp. Store all items under cool running water or thaw in the cooler as the preferred method of thawing all frozen foods. Manager education. CDI
0.5
55.
6-201.11; Core; Repair cracked or damaged floor tiles in the rear kitchen prep area.
3-501.16 (A)(2) and (B); Priority; Salsa in reach-in cooler was 45F. Meats/various in the walk-in cooler was 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps! Have coolers checked by a qualified technician for proper operation. Will follow up on repair 8/11/23.
1.5
23.
3-501.18; Priority; Date marked foods were holding at 44-45F. Date marking is not allowed above 41F. Date marked foods may be held for up to 7 days at 41F or below hold temp. Manager education on date marking requirements during inspection. Will follow up on cooler repairs.
1.5
35.
3-501.13 ; Priority Foundation; Do not thaw meats at room temp. Thaw all meats under cool running water or thaw in the cooler as the preferred method of thawing. Manager education. CDI
7-201.11; Priority; Container of bleach store on the food prep sink drainboard. Store all chemicals or cleaners in a separate area away from food or utensil areas.
3-305.11; Core; Food containers stored in standing water in reach-in prep cooler. All food must be stored in a dry location for protection. Have unit checked by qualified technician to repair water leak if necessary. Water should not pool in bottom of unit.
1.0
56.
6-202.11; Core; Replace missing light shield in rear prep area.
3-305.11; Core; Food containers stored directly on the floor in the walk-in cooler. Keep all food or food containers stored at least 6 inches off the floor for protection.
1.0
General Comments
Good Food Temps! Improvement with cold hold temperatures this inspection.
3-501.16 (A)(2) and (B); Priority; Meats/various in walk-in cooler were holding at 43-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps! Have unit checked by qualified technician for proper operation. When working with foods outside of temperature control, work with them quickly with priority to get them back into a temperature controlled environment as quickly as possible. Will follow up on cooler issue 8/1/22.
1.5
23.
3-501.18; Priority; Date marking is not allowed above 41F hold temp. Date marking requires all foods that require date mark to be dated for up to 7 days at 41F or below! If 7 day period expires or if product exceeds 41F then it must be properly discarded. Store all date marked foods in a cooler that can MAINTAIN 41F OR BELOW!! Manager informed of date marking and disposition requirements during inspection. Will follow up 8/1/22.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible so all employees can review as necessary. Education during inspection.
0.5
16.
4-501.114; Priority; Dishmachine did not register any chlorine residual at the start of inspection. Need 50-100 ppm chlorine residual to properly sanitize dishes and cookware. Check machine frequently with test kits to ensure it is operating properly. Chlorine pump was primed and machine was re-checked and tested good. CDI
1.5
General Comments
Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan. Go to 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 on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. (all 4 pages) Keep in file on premise and accessible so all employees can review as necessary. Education during inspection. CDI
0.5
47.
4-501.11; Core; Reach-in cooler door is not closing and sealing good without placing an object in front of the door. Minor water leakage inside unit. Repair unit to proper working order or replace unit.
0.5
55.
6-201.11; Core; Minor repair to floor tiles in the rear kitchen area. Some previous areas of repair were repaired since last inspection.
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 and accessible so all employees can review as necessary. Education during inspection. CDI
0.0
39.
3-305.11; Core; Keep all food stored in a clean and dry location. Reach-in cooler on the prep line is leaking water into the interior of unit. Some food pans were sitting in water. This is a possible contamination risk. Have unit repaired or replace unit.
1.0
47.
4-501.11; Core; Reach-in cooler door is not closing and sealing good without placing an object in front of the door. Minor water leakage inside unit. Repair unit to proper working order or replace unit.
0.5
55.
6-201.11; Core; Minor repair to floor tiles in the rear kitchen area.
0.5
General Comments
Good Food Temps! 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!
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! Follow-Up: 09/14/2018
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!
