3-501.16 (A)(2) and (B); Priority; House made ranch dressing that contains buttermilk was holding at 64F in one reach-in cooler. All cold hold potentially hazardous foods must hold at 41F or below. Store house made ranch dressing in other working coolers that can maintain 41F or below. Out of temp product was discarded during inspection. CDI
1.5
General Comments
Good Improvement noted with general cleaning this inspection.
2-401.11; Core; Employee drink stored on prep surface or table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
10.
6-301.11; Priority Foundation; Rear hand sink by utensil sink did not have soap or towels. ALL hand sinks should be stocked for handwashing. CDI
1.0
39.
3-305.11; Core; Some food items stored in the bottom of front prep cooler with pooling water. Cooler should not have pooling water in the bottom of it. Food should be stored in a clean and dry location for protection.
1.0
44.
4-901.11; Core; Some food pans stacked WET. Air dry all food pans after washing them and before stacking them.
0.0
49.
4-602.13; Core; Continue to work on cleaning tops, sides, interiors of equipment. General equipment cleaning.
1.0
55.
6-501.12; Core; Detail clean floors, walls, and ceilings where necessary. Clean all dusty ceiling vents, tiles, or light shields. General cleaning. Limit storage on the floor to facilitate easier floor cleaning.
3-501.16 (A)(2) and (B); Priority; Cold hold temps today ranged from 40-42F. This is much improved over previous inspections especially in the main prep unit. All foods should maintain 41F or below. Some food items are borderline or slightly over the required 41F, however the temperature outside today is extreme. Monitor temps closely during hot periods, keep cooler doors and lids closed as much as possible. Keep temperature in the building 78F or less ideally to help coolers keep up. Manager education. CDI
0.0
28.
7-204.11 ; Priority; Sanitizer mixed much too strong in bucket with wiping cloth. Use test kits and keep quat solutions diluted to 150-300 ppm. Sanitizer that is too strong may be toxic for use in food areas. Sanitizer diluted during inspection. CDI
1.0
39.
3-305.11; Core; Some food items stored in bottom of cooler with pooling water. Cooler should not have pooling water in the bottom of it. Food should be stored in a clean and dry location for protection.
1.0
49.
4-602.13; Core; Continue to work on cleaning tops, sides, interiors of equipment. General equipment cleaning.
1.0
55.
6-501.12; Core; Detail clean floors, walls, and ceilings where necessary. Clean all dusty ceiling vents, tiles, or light shields. General cleaning.
2-401.11; Core; Numerous employee drinks stored in coolers above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The main open top prep cooler was holding foods in the range of 43-44F. Foods should not increase in temperature and exceed 41F while in storage, even during the busy times. The temperature inside the unit was 42F. Keep lid closed as much as possible and monitor the temperature. Have qualified technician check cooler for proper operation. Will follow up 4/20/23.
3.0
23.
3-501.18; Priority; Date marking is not allowed above 41F hold temp. Foods that require date mark may be date marked for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Manager education on date marking requirements during inspection.
1.5
49.
4-602.13; Core; Continue to work on cleaning tops, sides, interiors of equipment.
0.5
General Comments
General cleaning to equipment and flooring has improved. Continue to detail and deep clean these areas. Work on equipment repair and condition to hold proper food temps!
3-501.16 (A)(2) and (B); Priority; The main open top prep cooler was holding foods in the range of 44-45F. Foods should not increase in temperature and exceed 41F while in storage, even during the busy times. The temperature inside the unit was 45F. Keep lid closed as much as possible and monitor the temperature. Have qualified technician check cooler for proper operation. Will follow up 2/10/23.
3.0
23.
3-501.17; Priority Foundation; Date marks missing on a few required foods. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods are properly dated. Date mark for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date. Products dated during inspection. CDI
0.0
49.
4-602.13; Core; Continue to work on cleaning tops, sides, interiors of equipment.
0.5
55.
6-501.13; Core; Clean floors under and behind equipment. Clean dusty ceiling vents and tiles. Repaint one vent that is chipping paint. Repair all damaged floor tiles. General cleaning.
2-401.11; Core; Employee drink sitting on prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Main prep unit was holding foods at 43F as noted. Manager stated lid was opened a lot today. Temperature was improved over previous inspections but still not meeting the 41F or below requirement for cold hold. Have technician check unit for proper operation; clean and adjust thermostat if necessary. Staff should monitor all temps frequently to ensure compliance. Keep lids closed as much as possible. Manager informed of recommendations and temp requirements during inspection. CDI
1.5
49.
4-602.13; Core; General cleaning of equipment has improved. Continue to work on cleaning tops, sides, interiors of equipment.
0.5
55.
6-201.11; Core; Clean floors under and behind equipment. Clean dusty ceiling vents and tiles. Repaint one vent that is chipping paint. Repair all damaged floor tiles. General cleaning.
1.0
General Comments
Overall organization and cleaning has improved since last inspection. Work on getting prep unit in compliance with 41F or below hold temp.
4-601.11 (A); Priority Foundation; Clean side of utensil sink drainboard was dirty with food particles and debris. Instruct staff on proper wash, rinse, and sanitize procedure. Clean side of sink should remain cleaned/sanitized at ALL times. Clean food prep surfaces good, then sanitize with approved sanitizer after each use. Education during inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; The main open top prep cooler was holding foods in the range of 45F-46F. Foods should not increase in temperature and exceed 41F while in storage, even during the busy times. The temperature inside the unit was 45F. Keep lid closed as much as possible and monitor the temperature. Have qualified technician check cooler for proper operation. Will follow up 8/19/22.
3.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces WET or DAMP.
0.0
49.
4-602.13; Core; Cleaning needed to remove grease build up and food debris accumulation: inside the reach in coolers, front and sides of cooking equipment. General equipment cleaning. Water is pooling in the small reach in cooler, clean and repair.
1.0
55.
6-501.13; Core; Clean floors under and behind equipment. Clean dusty ceiling vents and tiles. General cleaning.
3-301.11; Priority; Employees observed assembling sandwiches with barehands. There cannot be any barehand contact with a ready to eat food. Use a gloved hand, deli paper or serving utensil. Make sure employees wash their hands before placing gloves on to handle food.
2.0
22.
3-501.16 (A)(2) and (B); Priority; The main open top prep cooler was holding foods in the range of 45F-46F. Facility was extremely busy today and the lid was open most of the lunch shift. Foods should not increase in temperature and exceed 41F while in storage, even during the busy times. The temperature in side the unit was 45F. Keep lid closed as much as possible and monitor the temperature. Suggest the unit be checked for correct operation. CDI with education.
1.5
49.
4-602.13; Core; Cleaning needed to remove grease build up and food debris accumulation: inside the reach in coolers, front and sides of cooking equipment. Water is pooling in the small reach in cooler, clean and repair.
1.0
54.
5-501.115; Core; The dumpster pad has trash on the ground and cardboard boxes. This is a shared dumpster with the rest of the strip mall. It still must be kept clean and all unnecessary items removed.
0.0
55.
6-501.13; Core; The floor drains throughout are in bad repair. All cracked or damaged pieces need to be repaired and then clean. Clean floors under and behind equipment.
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 from an accredited program 2)no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No food safety manager present. There must be a certified manager from an accredited program present at all times of operation.
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 plan template. Keep in file on premise and accessible for all employees to review as necessary. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Small prep unit holding shrimp and hot dogs and rear reach-in cooler were not holding foods at the proper temp as noted. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temp! Have qualified technician check coolers for proper operation. Will follow up 1/31/22. Move temperature critical items to other working coolers until units can be repaired.
1.5
45.
4-903.11(A) and (C); Core; Store single use items on approved storage at least 6 inches off the floor.
0.0
47.
4-501.11; Core; Repair small prep unit and reach in cooler fans that are not holding temp. Have qualified technician check units for proper operation.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean interiors of all coolers or freezers. Lots of general equipment cleaning.
1.0
55.
6-501.13; Core; Clean floors better including under and behind equipment. General cleaning. Limit storage on the floor in the rear to improve floor cleaning accessibility.
1.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Follow-Up: 01/31/2022
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
6.
2-401.11; Core; Employee drinks stored in coolers above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Slaw, cheese, raw hamburger, various in large prep/reach-in unit was 45F. All cold hold potentially hazardous foods must hold at 41F or below. All coolers must hold proper temp. Staff should monitor temperatures frequently. Have qualified technician check unit for proper operation. Use other working units for temperature critical items until unit is repaired. Will follow up 12/1/21
1.5
47.
4-501.11; Core; Repair prep unit that is not holding temp. Have qualified technician check unit for proper operation.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean interiors of all coolers or freezers. Lots of general equipment cleaning.
1.0
55.
6-501.13; Core; Clean floors better including under and behind equipment. General cleaning.
1.0
General Comments
go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Follow-Up: 12/01/2021
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!
