2-102.12 (A); Core; PIC serve safe has expired. There should be a certified food protection manager on duty during all hours of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Meatballs hot holding at 109-118F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating.
0.0
41.
3-304.14; Core; Wiping cloth bucket with sanitizer too strong. Wiping cloths should be stored in sanitizer at correct concentration between uses. Chlorine sanitizer should be at 50-100ppm. CDI PIC remade bucket to 100ppm
2-301.12; Core; Employee seen using bare hand to turn off faucet when washing hands. When washing hands should wash, dry and then use paper towel to turn of faucet to prevent recontamination of hands. CDI education
0.0
10.
6-301.11; Priority Foundation; Hand sink did not have hand soap at start of inspection. All hand sinks should be equipped with hand soap. CDI PIC restocked.
1.0
23.
3-501.18; Priority; Wings with a date of 3/13 can only hold foods for 7 days and then should be discarded. PIC stated this is the wrong date as they were just prepped yesterday. Employee must have forgotten to update the white board. CDI PIC updated the date.
3-501.16(A)(1) ; Priority; Meatballs and sauce hot holding at 124F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating
0.0
41.
3-304.14; Core; One wiping cloth bucket too strong at over 200ppm chlorine. Wiping cloths should be stored in sanitizer at correct concentration between use. CDI PIC diluted sanitizer to 100pp.
3-304.14; Core; One wiping cloth bucket too strong at over 200ppm chlorine. Wiping cloths should be stored in sanitizer at correct concentration between use. CDI PIC diluted sanitizer to 100pp.
3-501.17; Priority Foundation; All potentially hazardous foods held for more than 24 hours must be date labeled with the date of preparation as day 1 or the day of breaking the manufacturers seal as day one and held for no more than 7 days. facility uses a white board system where all TCS foods requiring date labels are written on the board with the corresponding date. The board for the pizza prep unit was dated 05/22. This date has yet to occur and no one was able to determine if this was incorrectly labeled. All products were restocked yesterday according to employees. The dates were corrected at inspection. Continue to work on date labeling practices and training. Dates must be changed when new product is added. CDI
1.5
24.
3-501.19; Priority Foundation; portioned pizza sauce cups must be either held at least at 135F or must be placed on a time control policy and held for no more than 4 hours at room temperature. Pizza sauce may not be held at room temperature without a variance. Portioned cups were placed on time control and also placed in the food warmer to hold them at 135F. Draft a written time control policy to include discarding of the product at the end of the 4 hour hold time if any product remains. CDI
4-501.114; Priority; A properly prepared food contact surface sanitizer must be available at all times of food service. spray bottles or sanitizer buckets must be available. NO spray bottles or sanitizer bucket for the kitchen area was available at the time of inspection. The sanitizer bucket was prepared during inspection. CDI
1.5
55.
6-501.12; Core; General cleaning is needed of the floors in the dry storage area to remove food debris and floors around the dish sink area. Walls behind the pizza prep unit that have splash debris need to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-201.11 (A), (B), (C), and (E); Priority; Update employee health policy to include the new reportable disease of salmonella non typhoidal. Employee health agreement form is available on the Johnston county website and may be printed and used to meet this requirement. CDi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrheal clean up plan is required. a template plan is available for download and use from the Johnston county website to meet this requirement. CDI education.
0.0
22.
3-501.16 (A)(2) and (B); Priority; the sandwich prep unit is holding foods above 41F. The unit is pooling water underneath the unit. the thermostat was also checked at inspection and placed on max temperature. The unit had been opened frequently during the lunch period and was left closed with thermometer to check ambient air temperature. foods were placed in the unit in the morning following prep and were not in the unit longer than 4 hours. All items were moved to coolers that were holding at 41f or below. Verification to check the unit in 72 hours of this inspection.
1.5
24.
3-501.19; Priority Foundation; For to go portioned containers of marinara sauce a time control policy must be used if these items will not be held under temperature control. 6 small to go containers of sauce were placed on time control with a 4 hour maximum hold. develop a written plan for time control for these items. A template was given to PiC at inspection. CDI
0.0
41.
3-304.14; Core; A properly prepared food contact sanitizer is required at all times. the sanitizer bucket was prepared during inspection. A sanitizer bucker with a properly prepared sanitizer for wet wiping cloths is needed or a spray bottle with sanitizer for single use towels or dry clean wiping cloths.
0.5
44.
4-901.11; Core; All pans, containers, and utensils must be air dried. Plastic food containers were stacked wet on the drying rack. Cross stack pans to allow for proper air drying.
Until the cooler is repaired use time control on all the product in the front prep cooler. Will be back in 10 days to verify that front prep cooler has been repaired. Follow-Up: 02/11/2021
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!
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!
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!
When reheating food from the night before it must be reheated to 165*F. When heating food that has been purchased pre-cooked heat to 140*F. Make all the meat balls are all the same temperature before placing into the steam unit.
0.0
49.
No documentation of approved training - no credit awarded.
Raw shell eggs above cheeses and other ready to eat foods in the cooler. Keep raw eggs below the foods with lower cook temperatures or no cook temperatures. Keep all vegetables protected while in storage on shelving to prevent a contamination risk.
1.5
45.
Clean walls and floors around the dough maker.
0.0
49.
No documentation of approved training - no credit awarded.
Dough mixer dirty from previous day use, table top slicer dirty, pizza service pans stored dirty. Clean all dough mixers and slicers after/between uses, do not sit or store dirty. Pizza pans should be stored clean, wash at close of business when visibly dirty. (If pans are used for service, then they must be cleaned b/t each table)
1.5
26.
Once opened, store all dry foods in a covered container (rice, flours, etc). Suggest not using coffee mugs to scoop dry foods. Use a plastic or metal container with a handle.
0.0
49.
No documentation of approved training - no credit awarded.
Meat balls and meat sauce was at 120 to 130*F, all hot hold foods should be held at 135*F or above. make sure food is heated to preper temperatures before placing into warmer.
2.0
44.
Keep dumpster doors and lids closed.
0.0
47.
Milk/drink crates are not approved storage. Use shelving 12" off floor or rollers 6" off floor.
0.0
49.
No documentation of approved training - no credit awarded.
