3-501.16 (A)(2) and (B); Priority; The prep cooler serving line was holding foods at 50*F. When manager looked at thermostat the prep cooler was turned off. Prep cooler was then turned on, with a thermometer placed inside with a reading of 40*F. If food is left in prep cooler over night prep cooler must stay on at all times.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority; Sanitizer was not made when asked, manager on duty did make the sanitizer to proper strength during the inspection. This facility uses quat. ammonia sanitizer that must be at least 200 ppm quat. ammonia.
4-501.114; Priority; Sanitizer was not made at start of inspection. An employee made sanitizer when asked. Sanitizer must be made at all times of operation.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler was holding foods at 45*F. All cold hold foods must be held at 41*F or below. Some items in the walk-in cooler were at 38*F. The prep cooler is emptied at closing and restocked during opening. Temperatures in prep cooler were above 41*F. When an air temperature was taken in the prep cooler it was reading 38*F.
2-201.11 (A), (B), (C), and (E); Priority; Facility must have an employee health policy that address all of the pathogens of concern in food handlers. A copy of the policy can be found at www.johnstonnc.com/envhealth/
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. A copy of a plan can be found at www.johnstonnc.com/envhealth/
0.0
24.
3-501.19; Priority Foundation; Two pizza sauces out at room temperature without a time stamp on it. Dominos has a Variance based on a challenge study that allows this sauce to be held at room temperature for a certain amount of time if used or disposed at the end of that time. It requires the pizza sauce to be labeled with the time it was removed from temperature control or the time when it expires. Operator time stamped for the time it was removed today from the cooler.
1.5
29.
8-103.12; Priority; Facility has a variance to hold the pizza sauce at room temperature for a certain amount of time. The product must have a time stamp as per the variance. No time was documented on the product. Operator was able to time stamp during the inspection.
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: 03/11/2018
