4-602.11; Core; Tea nozzles had debris on them. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: At a frequency specified by the manufacturer, or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The reach in cooler in the back was holding TCS foods at 44-45F Prepared pizzas for use the same day held in one reach-in cooler was 44F. All cold hold potentially hazardous foods must hold at 41F or below. Have both coolers checked by a qualified technician for proper operations. Use other working coolers until repaired. CDI Manager education on temperature requirements food was moved to working walk-in and reached a temperature of 40F.
1.5
38.
6-501.111; Core; Some flies were seen throughout the inspection. PIC stated that they had been trying to eliminate the problem. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISE. Continue to use methods to eliminate flies.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors of all buildup, grease, or food debris. General equipment cleaning.
3-501.16 (A)(2) and (B); Priority; Prepared pizzas for use the same day held in one reach-in cooler was 44F. All cold hold potentially hazardous foods must hold at 41F or below. Have cooler checked by a qualified technician for proper operations. Use other working coolers until repaired. CDI Manager education on temperature requirements.
1.5
47.
4-501.11; Core; Repair one reach-in cooler not cooling to 41F or below (prepared pizza cooler); repair freezer dripping water/ice
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean floors better under and behind equipment. Clean FRP wall board where necessary.
0.0
56.
6-303.11; Core; Replace any burned out light tubes to improve lighting in the food prep areas.
3-501.17; Priority Foundation; Packaged deli meat in the reach-in cooler was not dated as required. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Once deli meats are opened the open date must be clearly indicated. Person in charge education. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment. General equipment cleaning.
0.0
55.
6-201.11; Core; Repair missing or out of place ceiling tiles in the rear prep area.
2-401.11; Core; Employee drinks stored in coolers around or next to food. Store all employee drinks in approved locations away from food or utensil areas.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors of all buildup, grease, or food debris. Clean roller and pizza oven. General equipment cleaning.
0.5
56.
6-303.11; Core; Replace burned out or dim lighting in the rear prep area to improve lighting. Areas of the food prep area are very dim.
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 so all employees can review as necessary. Education during inspection. CDI
0.0
47.
4-501.11; Core; Repair lid on pizza prep unit.
0.5
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!
Transitional permit items were discussed with management. Transitional permit expires on 5/6/17. all non compliant items must be completed by that date to receive the full permit.
