3-501.18; Priority; One container of ham in reachin cooler with discard date of 5/22. PIC stated was wrong date because he knows that pack was opened today. CDI PIC put new date label on container. Make sure to update dates as needed. Follow date labels and discard as needed.
0.0
41.
3-304.14; Core; Wiping cloths in sanitizer buckets to weak at 0ppm. PIC stated that they bag of sanitizer had been empty and he has already changed it but the buckets must have been made before he changed it. CDI PIC remade buckets and they are at 200ppm. Make sure to test sanitizer when making buckets to make sure at correct concentration.
3-501.18; Priority; One container of ranch in walk-in cooler with discard date that had passed. PIC discarded. Make sure to follow date labels and discard as needed.
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
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. (4 pages) Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
44.
4-901.11; Core; Air dry all metal and plastic food pans after washing them and before stacking them. Do not stack pans WET.
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download health policy and 4 page vomit and diarrhea clean up plan.
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!
A water bottle was sitting on a prep cooler upon arrival, all personal drinks must be stored below food and food prep areas.
0.0
11.
Drink nozzles at the drive thru had slime build-up, manager had employees clean during inspection. Drink nozzles and tea nozzles must be cleaned on a more regular basis.
3.0
16.
Fried chicken, pork chops, steaks and hash browns were being held at 125 to 130*F. All hot hold foods must be held at 135*F or higher. Food was thrown away, and manager had employee cook new products.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Water from the ventilation in the walkin freezer is dripping and splashing/freezing on boxes of food below and to the sides of drip. Place a container below drip to catch water, move all foods away from the problem area until drip can be repaired. Dry bags of dough mix on the back rack, some bags torn, shoes and mop heads by the bags on same rack. Keep foods properly protected by keeping possibly sources of contamination stored in a seperate location.
1.5
11.
Only sanitizer bucket in kitchen was weak in strength. When using a Quat Ammonia sanitizer, the concentration must be a minimum of 200ppm. Bucket was remade at the 3-compartment sink to 200ppm Quat Ammonia.
3.0
49.
Documentation of approved training - 2 point credit awarded.
Employee beverage on top of prep cooler. Store employee beverages in a location that is away or below the food prep areas, food storage areas, equipment and clean utensil areas.
1.5
11.
Only sanitizer bucket in kitchen had a vert dirty solution that barely covered the bottom of bucket. Keep a properly mixed sanitizer available to use on food contact and prep areas. This solution should be 200ppm minimum when using a Quat Ammonia based solution. A sanitizer is used to sanitize surfaces, not to clean. Suggest a soapy water solution or just a clean cloth to remove food debris before using sanitizer.
1.5
16.
A steak and chicken filet not holding at the proper temperature (was 130F-133F), must be 135F minimum. Items were discarded.
0.0
26.
Make sure all foods on the dry foods storage rack stay properly protected while in storage, items that can contaminate the dry foods should be kept away. This includes decorations, chemical buckets, cleaning items, etc.
0.5
41.
Drain pipe below the 3-compartment sink has a small leak at the middle sink vat. Repair immediatly. Floor drain near by for water to drain into.
1.5
42.
The hose at the 3-compartment sink must be adjusted to it does not have the ability to hang below the flood rim of sink.
0.0
49.
No documentation of approved training - no credit awarded.
Two employee beverages stored in unapproved areas, on top of prep cooler and in dish area. All employee beverages, when consumed in the kitchen, must have a lid and a straw. Store away from prep stations, food storage and clean utensil areas.
1.5
11.
Facility did not have an approved sanitizer mixed and available to use upon inspection. If going to use Quat Ammonia, must have a solution of atleast 200ppm available and use. Spic Span solution that is currently available is not approved for use on food contact areas.
1.5
34.
Air Dry food containers before stacking, do not stack wet.
0.5
44.
Provide a drainplug for the cardboard dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Various foods in the first reach-in prep cooler (reference chart above) not 45 f or below. All items remove. Cooler must be able to hold all foods 45 f or below. Keep buttermilk in cooler until ready to use.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Do not store utensils in standing water
0.0
40.
REPEAT VIOLATION Remove ice build up from shelving on the walk-in freezer. Clean shelving and repair drip from ventilation. Clean inside reach-in prep coolers and prep sink.
1.0
44.
GENERAL COMMENT Check dumpster for leaks, need a drainplug in dumpster.
0.0
3.
CORRECTED DURING INSPECTION Employee with gloves washed containers at dishsink then handled tray of biscuits & butter. Employee cracked raw shell eggs on grill then handled utensils and equipment. Employees must wash handles and change gloves between handling raw eggs, cleaning, handling dirty food containers and always before handling food or clean food containers.
2.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Several meats, ham, patties sausage and smoked sausage were not being held at 135 f, all hot hold foods must be held at 135 f or higher.
2.0
17.
CORRECTED DURING INSPECTION Ham in small reach-in cooler was at 50 f, all cold held foods must be held at 45 f or below. All foods were trashed.
2.0
36.
Repaint racks in small reach-in freezer on cook side. Chipped paint is on end of racks.
0.5
40.
GENERAL COMMENT Remove ice off racks in walk-in freezer
0.0
44.
Dumpster lid is buckeled leting water into dumpster, get lids replaced.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION A couple of drink nozzles and tea nozzles had slime build-up better cleaning is needed on all nozzles. Manager had nozzles cleaned.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
DRINK NOZZLES AND ICE MACHINE NEEDS BETTER CLEANING.
2.5
17.
OVEN RACKS NEED TO BE CLEANED, SHELVES IN WALK-IN FREEZER HAD ICE BUILD-UP THAT NEEDS CLEANING.
1.0
2.
COUNTRY HAM, COOKED HAM IN REACH-IN COOLER WERE AT 49 F, EGG IN ANOTHER REACH-IN COOLER WERE AT 51 F. ALL COLD HOLD FOODS MUST BE HELDAT 45 F OR BELOW. WHEN WALKING BACK ON SEVERAL TRIPS NOTICE THAT EGGS WERE LEFT OUT. TIME IN LEU OF TEMPERATURE CAN BE USED. YOU WILL DOCUMENT THE FOOD ITEM AND THE TIME THE FOOD IS TAKEN OUT OF COOLER ORCOOKER HOLD OUT OF TEMP. FOR TWO HOURS THEN TOSS WHAT FOOD IS LEFT.
DRINK NOZZLES, ICE MACHINE & TOMATOE SLICERS NEED BETTER CLEANING BEFORE PLACING WITH CLEAN DISHES OR ON DRINK MACHINE. DRINK NOZZLES, ICE MACHINE AND TOMATOE SLICER WERE CLEANED UPON REQUEST.
2.5
17.
GENERAL CLEANING OF GASKETS, BOTTOM OF COOLERS AND SHELVING UNDER DOUGH COUNTER.
1.0
24.
LIVE ANTS WERE AT 2ND DRIVE THRU WINDOW AT DRINK MACHINE. IMPROVE PESTMANAGEMENT.
THOROUGHLY CLEAN POTS AND PANS SO NO FOOD REMAINS. SOME PANS WERE STILL GREASY FEELING. CLEAN INSIDE ICE MACHINE AND BARRIER.
2.5
17.
CLEAN HOOD, GASKETS ON COOLERS, FRIERS, GRILLS AND IN BOTTOMS OF COOLERS. REPLACE RUSTY RACKS.
1.0
21.
KEEP PAPER TOWELS AT ALL HANDSINKS. DO NOT PUT TOWELS IN SINKS.
1.0
5.
METAL STEM THERMOMETER READ 10 F IN ICE WATER BATH. CALIBRATE REGULARLY SO IT READS 32 F IN ICE WATER BATH.
1.5
9.
EMPLOYEE DRINKS MUST HAVE LIDS & STRAWS AND BE STORED BELOW AND AWAY FROM FOOD, UTENSILS AND FOOD PREP SURFACES. EMPLOYEES MUST HAND WASH EVERYTIME THEY COME INTO THE KITCHEN FROM OUTSIDE AREAS.
KEEP SANITIZER PROPERLY MIXED IN BUCKETS. MUST BE 200-300 PPM FOR QUATSANITIZERS. CLEAN SLICER AND INSIDE OF ICE MACHINE.
2.5
17.
CLEAN GASKETS ON COOLERS, FRIERS, IN BETWEEN GRILLS ON COOK LINE, IN BOTTOMS OF COOLER & FREEZERS, ICE SHOOT ON DRINK MACHINES, CONDIMENT CONTAINERS. REPAIR FREEZER SO ICE DOES NOT - FORM OR DRIP AND FORM AROUND FREEZER DOOR.
KEEP SANITIZER PROPERLY MIXED IN ALL BUCKETS. MIX 200-300 PPM FOR QUATSANITIZER.
2.5
17.
CLEAN HOOD, FRIERS IN BETWEEN GRILLS AND GASKETS ON COOLERS. REPAIR FREEZER SO IT DOES NOT FORM ICE OR DRIP. MAKE SURE FOODS ARE NOT GETTING ICE BUILD UP.
AIR DRYING NEEDS IMPROVEMENT; CROSS STACK SO ITEMS WILL DRY.
1.5
2.
CHICKEN WAS BEING HELD AT 131F. ALL HOT FOODS SHOULD BE HELD AT 140F OR ABOVE. AS AN ALTERNATIVE A TIME SYSTEM MAY BE USED IN WHICH ITEMS MUST BE LABLED WITH A 2 HR HOLD WITH TIME IN AND TIME OUT. CHEESE WAS 52F SHOULD BE 45F OR BELOW.
