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 inspection 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
16.
4-501.114; Priority; No sanitizer available for use in food prep areas. Sanitizer must be available at 150-300 ppm quat or 100 ppm chlorine for use on all food contact surfaces, equipment, and utensils. Staff should ensure that sanitizer is available for use at all times of operation. Use spray bottle of sanitizer or bucket with wiping cloths. Sanitizer mixed during inspection and tested good. CDI
3-501.16 (A)(2) and (B); Priority; Small reach-in cooler under pizza oven was holding cheese/various at 47-52F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. Items out of temp were discarded. CDI Use other working coolers until unit can be repaired.
3.0
33.
3-501.11; Core; One reach-in freezer in the back had partially defrosted food. Some items were moved to another freezer but other items that were more thawed were moved to coolers for service. Have reach-in freezer checked by qualified technician.
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.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
22.
3-501.16 (A)(2) and (B); Priority; the small reach in under the pizza oven was holding foods at 45F. Cheese slices were at 45F. All potentially hazardous foods must be held at 41F or below. Closely monitor this unit and have the unit serviced or repaired to ensure it will hold foods at 41f or below at all times. If temperature rises above 45F remove all TCS foods and relocate them to coolers that are holding at 41F. Date marking of TCS foods is not allowed in this unit. Date labeling is dependent on a 41F holding temperature. CDI education and relocation of hazardous items.
1.5
23.
3-501.17; Priority Foundation; Date labeling for sliced cheese and any other potentially hazardous food is dependent on the 41f or below cold holding temperature. date labeling and holding of TCS foods in the small reach in that is holding at 45F is not allowed. relocate any items that are needing to be held for more than 24 hours to the back cooler that is holding at 41F or below. CDI education.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella non typhoidal to the employee health policy. employee health agreement forms are available on the Johnston county env health website and can be downloaded and used to meet this requirement. CDI
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required per the passage of the new 2017 NC food code. A template plan can be located on the Johnston county env health website and may be used to meet this requirement. CDI education
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!
