3-501.16 (A)(2) and (B); Priority; Hot dogs/various in the rear reach-in cooler was 43F. All cold hold potentially hazardous foods must hold at 41F or below. Have cooler checked by qualified technician for proper operation. Will follow up. 8/26/24
4-501.114; Priority; Make sure approved sanitizer is mixed in buckets at all times of operation. Need 150-300 ppm quat or 100 ppm chlorine. Store all wiping cloths in a sanitizer solution buckets between uses. Use test kits to check sanitizer solutions. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer mixed during inspection and tested good. CDI
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. PIC had food handler certification which is not approved. Must have at least one certified food safety manager on duty at ALL times from an accredited program.
1.0
45.
4-903.11(A) and (C); Core; Store all boxes of single use items on approved storage off the floor for protection.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. PIC had food handler certification which is not approved. Must have at least one certified food safety manager on duty at ALL times from an accredited program.
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. 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 employees to review as necessary. Education during inspection. CDI
0.0
39.
3-305.11; Core; Food boxes stored directly on the floor in walk-in freezer. Store all food boxes at least 6inches off the floor to minimize contamination risk.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
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!
