| # |
Comments |
Points |
| 5. |
2-501.11; Priority Foundation; Provide written vomit and diarrhea clean up plan on premise. If facility doesn't have one one can be gotten at www.johnstonnc.com/envhealth click on food service tab and download 4 page vomit and diarrhea clean up plan. Manager education. CDI |
0.0 |
| 10. |
5-202.12; Core; None of the hand sinks are reaching 100F or above due to an issue with the water heaters. Repair water heaters and ensure water temp at all hand sinks are 100F or above. |
1.0 |
| 19. |
3-403.11; Priority; Mac and cheese product in bag was not prepared or reheated properly and was in the hot hold cabinet at 108F. Follow the procedure for reheating foods to 165F or greater before placing items in the hot hold cabinet to hold at 135F or above. Product not prepared properly in cabinet was discarded by manager on duty. CDI |
1.5 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Slaw in reach-in cooler was 47-50F. All cold hold potentially hazardous foods must maintain 41F or below. One small reach-in cooler seems to be malfunctioning. Slaw in the other cooler was at good temp. Out of temp product was discarded. CDI Have reach-in cooler in question checked by a qualified technician before resuming use. |
1.5 |
| 35. |
3-501.13 ; Priority Foundation; Chicken thawing on the prep table adjacent to prep sink. Thawing at room temp is not an approved method of thawing. Thaw items submerged under cooling running water or thaw in the cooler as the preferred method of thawing all frozen foods that are not cooked from frozen. Manager education. CDI |
0.0 |
| 44. |
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack items WET. |
0.0 |
| 50. |
5-103.11; Priority Foundation; Water heaters are having an error code flashing and are not working correctly. Need sufficient hot water to maintain 110F or above for utensil washing and 100F or above at the hand sinks. |
0.5 |
| General Comments |
| Follow-Up: 06/24/2024 |
