3-501.16(A)(1) ; Priority; Fried chicken in front display case was 124-130F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure hot hold equipment can hold proper temps. Doors may need to be placed back on hot hold unit in order for some products that are dry to hold at the proper temp. Reheat fried chicken to 165F or above then place back into hot hold. CDI
1.5
23.
3-501.18; Priority; Some dates on foods in the walk-in cooler showed expired dates. Manager stated that foods were previously frozen. If foods are frozen indicate frozen on date and place new date on the product. Deduct any time product was in service prior to freezing. Date marked products unless frozen may be held for up to 7 days at 41F or below hold temp. Manager education.
1.5
24.
3-501.19; Priority Foundation; Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify procedures and list of items that are to be kept on time. Manager education. CDI
0.0
35.
3-501.13 ; Priority Foundation; Meat thawing at room temp. This is not an approved method of thawing. Thaw submerged under cool running water or thaw in the cooler as the preferred method of thawing. Manager education. CDI
0.0
39.
3-305.11; Core; Food boxes stored directly on the floor in the walk-in freezer. Store all food boxes or packages at least 6 inches off the floor on approved shelving for protection.
1.0
47.
4-501.11; Core; Walk-in freezer is dripping water/ice. Staff is catching ice on pans to keep it from collecting on food. Have dripping issue repaired. Repair torn cooler door gasket on front cook line reach-in cooler.
0.0
56.
6-202.11; Core; Replace missing light shields on some lights in the rear kitchen area.
2-401.11; Core; Employee drinks stored on prep surfaces and dishmachine drainboard. Store all employee drinks in approved locations away from food or utensil areas.
0.5
21.
3-501.16(A)(1) ; Priority; Chicken in hot box and front hot hold unit was 125F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor food temps frequently to ensure compliance. Chicken reheated to 165F or greater and placed back into hot hold. CDI
1.5
47.
4-501.11; Core; Walk-in freezer is dripping water/ice. Staff is catching ice on pans to keep it from collecting on food. Have dripping issue repaired. Repair torn cooler door gasket on front cook line reach-in cooler.
4-501.114; Priority; Sanitizer in one bucket was weak or vacant of sanitizer solution and didn't test good on strip. Use test kits and keep sanitizer solutions changed as often as necessary to maintain proper strength. Keep wiping cloths in sanitizer solution. Use sanitizer on all food contact surfaces, equipment, or utensils. Sanitizer changed during inspection and then tested good. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw eggs left out at room temp were 69F. All cold hold potentially hazardous foods must hold at 41F or below. Keep temperature critical items in the cooler to maintain temp. Eggs discarded during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Some previously cooked foods were missing date marks as required. Date mark all previously cooked, prepared, or opened packaged foods for up to 7 days at 41F or below hold temp. No food requiring date mark shall be held past 7 days. Properly discard all foods that have expired date marks. A few foods had a date mark past 7 days and were discarded during inspection. CDI manager education on date marking. CDI
1.5
33.
3-501.15; Priority Foundation; Sausage gravy cooling at room temp was 125F. Once product cools to 135F at room temp it should be moved to cooler or freezer to cool faster and more effectively. Product should cool from 135F to 70F or below in 2hrs, then from 70F to 41F or below in 4 additional hours. Manger education. CDI Sausage gravy moved to cooler.
0.5
39.
3-305.11; Core; Food pans stored in standing water in front cook line reach-in cooler. Keep all foods stored in a clean and DRY location for protection. Have unit check by qualified technician for water issue.
0.0
49.
4-602.13; Core; Clean hood vents. General equipment cleaning.
4-501.114; Priority; Dishmachine final rinse was vacant of chlorine residual. Need 50-100 ppm chlorine to properly sanitize dishes with machine. Have qualified technician check machine for proper operation. Manually sanitize all dishes in the large 3-compartment sink until machine can be repaired. Will follow up 5/8/23.
1.5
21.
3-501.16(A)(1) ; Priority; Fried chicken in the rear prep area was 116F. Sausage hot holding was 123F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor food temps frequently to ensure compliance. Fried chicken was reheated to 165F or above and placed into hot hold. Sausage was discarded during inspection. CDI
1.5
49.
4-602.13; Core; Clean coolers or freezers of all food debris. General equipment cleaning.
0.0
General Comments
Improvements made with date marking and disposition of foods. Follow-Up: 05/08/2023
2-401.11; Core; Employee drinks stored on drain board and prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
23.
3-501.18; Priority; Chicken salad in reach-in cooler was dated 2/5/23. This is past the max hold period of 7 days at 41F or below. Properly discard all foods that have either exceeded 41F or are past days. Staff should check dates daily on date marked foods to ensure nothing is expired. Manager educated on date marking and disposition requirements. Product discarded. CDI
1.5
35.
3-501.13 ; Priority Foundation; Raw meat thawing at room temp. Thaw all foods submerged under running water or thaw in the cooler as the preferred method. Manager education during inspection. CDI
4-501.114; Priority; Mixing station for mixing sanitizer solution and buckets is not mixing properly and tested weak in buckets. Have mixing system for sink and surface sanitizer serviced and mix chlorine sanitizer at 100 ppm manually until mixing system can be repaired. Use test kits and check sanitizer strength frequently to ensure proper sanitizer concentration. Chlorine sanitizer mixed during inspection. Education CDI
1.5
21.
3-501.16(A)(1) ; Priority; Hot hold cabinet was holding hot foods at 133-134F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance. Hot hold unit temp was turned up during inspection. Education. CDI
0.0
39.
3-305.11; Core; Food boxes/packages being stored directly on the floor in the walk-in freezer. Store all food packages at least 6 inches off the floor on approved shelving for protection.
4-501.114; Priority; Dishmachine chlorine residual not registering on test kit. Dishmachine should have a chlorine residual of 100 ppm on the final rinse cycle. Call qualified technician to repair machine. Use 3-compartment sink to manually sanitize until machine can be repaired. Will follow up 9/12/22. Make sure prep areas have approved sanitizer available at all times of operation for use on food contact surfaces, equipment, and utensils. Sanitizer mixed during inspection. CDI
1.5
39.
3-305.11; Core; Ice being deposited on food packages in the walk-in freezer. Food should be stored off the floor and in a dry location. Water/ice drip may be a potential source for contamination. Have drip repaired as soon as possible.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise where it is accessible and can be reviewed as necessary by staff. Education during inspection.
0.5
23.
3-501.17; Priority Foundation; Required foods missing dates in the walk-in cooler. Make sure ALL required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. Products dated during inspection. CDI BBQ in reach-in cooler was dated 3/29/22 which is past the max 7 day hold period. Properly discard all foods that have expired or have exceeded 41F. Product discarded during inspection. CDI
2-102.12 (A); Core; No certified food safety manager on duty. One person stated they had it but no certificate to verify. Need at least one person on duty at ALL times certified by 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 where it is accessible and can be reviewed as necessary by staff. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drinks stored in coolers above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in sanitizer solution when not being used.
0.0
General Comments
Good Food Temps and date marking this inspection! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
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 where it is accessible and can be reviewed as necessary by staff. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese/eggs/various in reach-in/prep cooler was 50F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have qualified technician check cooler for proper operation and use other working coolers until unit is fixed. Foods out of temp were discarded. CDI
1.5
General Comments
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! Follow-Up: 11/01/2019
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! Follow-Up: 08/22/2019
41F or below hold temp is now in effect. Monitor temps frequently to make sure ALL temps are in compliance with this new standard! Follow-Up: 05/09/2019
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!
Tobacco lighter and drink stored on prep table. Do not store personal items on/over prep areas or storage areas. Only store personal items in approved locations.
1.5
19.
Various chemicals stored above aprons, bowls, and other food service items. Store chemicals in approved locations only.
1.5
26.
Once open dry food shall be stored in a sealed container.
0.5
36.
Replace tore gaskets.
0.0
40.
Also, clean dry food spills and out side of food bins.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Several employee beverages stored on prep areas and over food. Store employee beverages in approved locations only.
1.5
10.
1.Boxes of food stored on the floor in both the walkin cooler and freezer. Store food off the floor. 2.Pies cooling on prep sink. Use prep tables to pies. 3. New (dessert) sneeze guard doesnt met height requirements. Adjust sneeze guards to approved heights.
1.5
29.
All employees that prepare food shall wear effective hair restraints.
0.5
36.
Clean interiors of equipment.
0.0
40.
Clean all drawers and utensil bins. Also, clean dry food spills and out side of food bins.
1.0
43.
Employee hand wash on kitchen line had no paper towels. Hand sinks shall be properly supplied at all times.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Stuffed peppers stored over ready to eat/pre cooked foods.
1.5
11.
Sanitizers shall be available upon request during inspection.
0.0
14.
Hot food shall be cooled to 70 F or below in first two hours of cooling, and 45 F next 4 hours. Time removed from heat shall be recorded for each food cooling. Beef and noodles were thrown away because it was not 70 F in first two hours.
2.0
17.
Cheese out of temperature. All cold foods shall be held 45 F or below at all times. Do not overstack food in bins.
2.0
23.
Use approved methods to properly cool foods rapidly. Example: shallow pans, ice baths, ice wands, blast chilling, etc.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Display "plate" sign at buffet and salad bar in a viewable location by all customers. Cover all foods in storage. Food stored on floor in cooler and uncovered. Store foods on approved shelving.
1.5
33.
Store all food scoops handle up to prevent hand or fingernail contact with food or ice.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drink sitting on prep surface. Store all drinks in approved locations away from food and utensil areas.
1.5
10.
Make sure sneeze guard at soup station adequately protects food.
0.0
16.
Ribs on the buffet were 125 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
17.
Chicken breader cannot stay out at room temp once its been used to bread raw chicken. Discard or place in temperature control at 45 degrees F or below.
0.0
33.
Store all food or ice scoops handle up to prevent hand or fingernail contact with food or ice.
0.5
36.
Re-surface or replace cutting board at prep unit. Replace broken gasket at prep unit door.
0.5
45.
Replace ceiling tiles at rear storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store raw foods according to final cook temp, with highest final cook temps on the bottom shelves. For example, store raw beef steak above raw pork. Store potatoes above raw pork.
1.5
11.
Sanitizers too strong; Use test kits to check strength. All sanitizers should be 50-100ppm. Sanitizer that is too strong can be toxic and unsafe for use in food areas.
1.5
16.
Various buffet items were 126 degrees F. All hot potentially hazardous foods must hold at 135 degrees F or above.
2.0
33.
Store ice scoops handle up to avoid hand and fingernail contact.
0.0
44.
Y-hose needed at can wash.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Two sinks within kitchen had no soap at handwash. Provide toilet paper holders in bathrooms. Toilet paper was stored on the floor. Womens bathroom was closed. Must provide women a bathroom, or make men's room unisex.
CORRECTED DURING INSPECTION Chicken, chicken livers on the buffet 126 f. Potatoes in holding cabinet 128 f. All potentially hazardous hot foods must hold at 135 f or above.
2.0
17.
CORRECTED DURING INSPECTION Cheese, egg on salad bar out of temp as noted; used breader left out at room temp. All used breader shoul be discarded or kept under temperature control. All cold hold potentially hazardous foods should hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
33.
GENERAL COMMENT Keep handles up on ice scoops. Keep dipper well water re-circulating.
0.0
36.
Repair equipment issues as needed per transitional.
0.5
45.
Repair floor tiles that are cracked; some painting and sealing/caulking per transitional.
0.5
46.
Repair cracked light shields/resolve any lighting issues on transitional.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION All foods in coolers/freezers should be kept covered and protected; numerous foods left uncovered.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Keep all dry foods stored with tight lid.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
