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
General Comments
Good Meat 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!
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!
Walk-in freezer is depositing ice onto boxes of food, move boxes and repair freezer unit. Also, when storing food raw shrimp must be below cooked shrimp.
1.5
49.
No documentation of approved training - no credit awarded.
Walk-in freezer was depositing ice onto boxes of food, move boxes of food so that ice is not dripping on the boxes of food.
1.5
17.
The seafood display cooler was holding some of the seafood at 49*F. All cold hold foods must be held at 45*F or lower. Food was thrown away during inspection.
2.0
49.
No documentation of approved training - no credit awarded.
One package of cooked ribs were stored below raw pork in the walk-in cooler. Make sure all cooked foods are stored above raw foods. Store meats according to final cook temperature with highest final cook temps on the bottom shelves or racks.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Quat sanitizer is being mixed too strong. Dilute to 200-300 ppm. Use test kits. Sanitizer that is too strong may be unsafe for use in food contact areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION All equipment (cutters,slicers & grinders) dirty and no employee in store on duty in meat market. Clean and sanitize before taking breaks, leaving the facilty and at least every 4 hours when in continous use.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION All equipment (cutters,slicers & grinders) dirty and no employee in store on duty in meat market. Clean and sanitize before taking breaks, leaving the facilty and at least every 4 hours when in continous use.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT; CORRECTED DURING INSPECTION Raw meats stored above ready to eat foods. Raw meats not stored according to final cook temp. Store raw meats according to final cook temps & below ready to eat foods. Clean mouth piece on water fountain.
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT; CORRECTED DURING INSPECTION Raw meats stored above ready to eat foods. Raw meats not stored according to final cook temp. Store raw meats according to final cook temps & below ready to eat foods. Clean mouth piece on water fountain.
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT clean floors in bathroom move throughly & regularly.
0.0
46.
Ventalation in both bathrooms had dirty vents. Clean vent grates more frequently.
0.5
7.
NOT OBSERVED
0.0
10.
CORRECTED DURING INSPECTION; GENERAL COMMENT Store raw meat according to final cook temps.
0.0
11.
CORRECTED DURING INSPECTION; GENERAL COMMENT Mouth piece on water foundtains had mold. Clean /sanitize mouth pience of fountain more throughly & regularly.
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT clean floors in bathroom move throughly & regularly.
0.0
46.
Ventalation in both bathrooms had dirty vents. Clean vent grates more frequently.
0.5
7.
NOT OBSERVED
0.0
10.
CORRECTED DURING INSPECTION; GENERAL COMMENT Store raw meat according to final cook temps.
0.0
11.
CORRECTED DURING INSPECTION; GENERAL COMMENT Mouth piece on water foundtains had mold. Clean /sanitize mouth pience of fountain more throughly & regularly.
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
SANITIZER STRENGTH IN SPRAY BOTTLE IS WEAK OR VACANT. KEEP A SOLUTION OF 200 PPM-300 PPM QUAT AMMONIA AVAILALBE IN BOTTLE OR BUCKET TO USE OF ALL WORK SURFACES. AT THE TIME OF INSPECTION, ALL EQUIPMENT INCLUDING PREP TABLE WAS DIRTY & ALL EMPLOYEES & WORK SURFACES NEED TOBE CLEANED & SANITIZED BETWEEN USES (2 HOURS) BETWEEN PRODUCT TYPES AND BEFORE LONG BREAKS.
HOT WATER 116-125 DEGREES. MUST MAINTAIN 130 DEGREES AT ALL TIMES. RECOVERED TO 130 BY END OF INSPECTION. MONITOR TEMPS REGULARLY. HOT WATER HEATER MAY NOT HAVE ENOUGH RECOVERY CAPACITY.
2.5
28.
RESEAL FLOOR MOLDING TO WALLS IN WALK IN COOLER SO NO CRACKS EXIST.
