6-301.11; Priority Foundation; Front hand sink no soap at it and dispenser had been removed from wall because added shelfing above. Must have hand soap available at all hand sinks.
1.0
10.
6-301.12; Priority Foundation; Front hand sink with no paper towels and dispenser had been removed from wall because added shelfing above. Must have paper towels available at at hand sinks at all times.
0.0
21.
3-501.16(A)(1) ; Priority; Hot holding corn at 122F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating.
0.0
36.
4-302.12; Priority Foundation; No metal stem thermometer available. There should be a small probe metal stem thermometer available at all times so can check temperatures as needed.
0.5
48.
4-302.14; Priority Foundation; No test strips available for sanitizer. There should be test kit available at all times to make sure sanitizer is mixed to proper concentration.
0.5
General Comments
Facility has completely changed menu and now only doing ice cream, corn, and cut fruit. Do have have a updated menu to add to file but PIC stated will give once have been printed. Can be changed to a category 2. Follow-Up: 07/05/2024
5-205.11; Priority Foundation; Employee used hand sink to wash cucumbers. Hand washing sinks can only be used for hand washing. Wash all foods in food prep sink to prevent contamination. CDI PIC rewashing in prep sink.
1.0
15.
3-302.11; Priority; Raw eggs stored on shelf above ready to eat shrimp. All raw meats/eggs should be stored below ready to eat foods to prevent contamination. CDI PIC moving eggs
0.0
22.
3-501.16 (A)(2) and (B); Priority; Top of prep cooler holding cut melon and other cut fruit at 44-45F. Milk in bottom of prep cooler at 43F. All potentially hazardous foods being cold held should be at 41F or below. Monitor to make sure comes back down to 41F or below. CDI education
3-501.16 (A)(2) and (B); Priority; Top prep cooler holding the cut melon and other cut fruits at 45-46F. All potentially hazardous foods being cold held should be at 41F or below. Monitor and make adjustments as need to keep at 41F or below.
1.5
23.
3-501.18; Priority; One container of cooked chicken missing date label. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC added date. Said it was cooked yesterday.
0.0
47.
4-501.11; Core; In walk-in freezer box of food underneath unit with ice buildup and can see ice dripping down from unit. Repair unit so not leaking/having ice buildup. Move foods away from leak until it has been repaired to prevent contamination of food.
5-205.11; Priority Foundation; Back hand sink had bulk soap bottles being stored in it. Hand sinks should be only used for hand washing and should be kept maintained so that that they are available for hand washing at all times. CDI PIC moved bottles from hand sink
0.0
20.
3-501.14; Priority; Cooling 2 large thick pans of meat and one big pot of meat in walkin cooler. When asked PIC when it was done cooking and put into the cooler stated around 2 hours ago. The meats were still at 90-102F and so have not met the time and temperature requirements for cooling down foods. When cooling foods you have 2 hours to get from 135F -70F and then 4 hours to get from 70F-41F or below. CDI
1.5
23.
3-501.18; Priority; One container of sauce in prep cooler with use by date of 3/1. Pans of meat cooked today had old date labels on them at start of inspection. Make sure to follow date labels and discard foods as needed. Make sure to take off old date labels from pans when washing. CDI PIC discarded container of food and employee put correct dates on pans of meat.
0.0
33.
3-501.15; Priority Foundation; Cooling meat in walkin cooler in large thick pans and pot. When cooling foods should be in smaller shallow containers to allow foods to cool faster. CDI
5-205.11; Priority Foundation; Hand sink in front area used to drain potatoes. Hand sinks may only be used for hand washing. CDI Education.
1.0
15.
3-302.11; Priority; Raw fish stored on shelf above cooked seafood and hotdogs. Keep all raw meats stored below ready to eat or cooked foods. CDI Moved to bottom shelf.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler used for the fruit was holding the foods at 43-45F. All potentially hazardous foods should be at 41F or below. The air coming out of the unit was at 36F but the top of the unit had holes that were not filled in by pans allowing the cold area to go out of unit and room temperature air to go into unit. Keep pans in the top of the unit to help keep at 41F or below. CDI
1.5
47.
4-501.11; Core; The unit in the walk-in freezer has large chunk of ice coming off of unit down onto rack underneath. Keep all foods away from area with ice until repaired to prevent contamination. PIC stated has called someone and should be here soon to look at unit.
3-302.11; Priority; Raw seafood stored on shelf above vegetables/fruits in walkin cooler. Keep all raw meats below ready to eat foods. Foods should be stored from lowest cook temperature on top to highest final cook temperature on bottom. CDI PIC moved items.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooler by grill holding at 48F. All potentially hazardous foods being cold held should be at 41F or below. The unit only has tortillas and cheese in it. Cheese was removed. Can use unit to hold non-potentially hazardous foods (breads, tortillas, uncut fruit and veg) until it is repaired and holding at 41F or below. CDI
3-603.11; Priority Foundation; Consumer advisory needs to be placed on the menu due to serving raw oysters or any other uncooked or undercooked product. Consumer advisory may state as follows: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Manager informed during inspection to place this advisory on the printed menu and on the menu board.
1.0
44.
4-901.11; Core; Air dry all food pans and utensils after washing them. Do not stack items WET. Cross stack or single stack to allow drying.
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 Go to www.jonstonnc.com/envhealth to download. Click on lick at top of page 2017 FDA Food Code.
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where all employees can access and review as necessary. Education during inspection. CDI Go to www.jonstonnc.com/envhealth to download. Click on lick at top of page 2017 FDA Food Code.
0.5
25.
3-603.11; Priority Foundation; Consumer advisory needs to be placed on the menu due to serving raw oysters or any other uncooked or undercooked product. Consumer advisory may state as follows: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Manager informed during inspection to place this advisory on the printed menu and on the menu board.
0.0
39.
3-305.11; Core; Keep all food boxes stored at least 6 inches off the floor on approved storage in walk-in coolers or freezers.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download required forms for 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 all employees can access and review as necessary. Education during inspection. CDI
0.0
10.
5-202.12; Core; Hot water at hand sink was 76F. Gas hot water heater was lit and then read 110F+ CDI All hand sinks must maintain 100F or above.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese in one reach-in cooler was 45F. All cold hold potentially hazardous foods must hold at 41F or below. Fan in cooler is not working. Have qualified technician service unit before resuming use of this cooler. Cooler must be able to hold ALL foods at 41F or below. Cheese moved to other working coolers during inspection. CDI
1.5
47.
4-501.11; Core; Fan not running in one reach-in cooler affecting temperature. Have this issue repaired so cooler is holding proper temperature before resuming use of this cooler.
0.0
50.
5-103.11; Priority Foundation; Hot water was 76F at the start of inspection. Pilot had blown out on gas water heater. Heater was relit and then read 110F or above. CDI Hot water should maintain 100F or above at hand sinks and 110F or above at utensil washing sinks.
0.5
General Comments
Go to johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
The facility is no longer a restaurant as the dining room has been converted into a meat processing area and grocery store. The addition to the food service has not been approved by the Health Department. Manager/Owner has 30 days to submit plans of the addition to the Health Department and have space approved for use. Notice of Intent to Suspend issued to do so. Town of Clayton Building Inspections must also inspect and approve.
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!
Facility is in the process of changing out equipment, adding equipment (sinks, steam table and cooler) and changing the use of the front storage room into a take out station. Construction on this facility must STOP until proper permits can be obtained from building inspections and approval is given by the Health Department. Submit a drawing of the facility changes to John Phillips. (919)989-5194
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!
Continue to work on transitional items such as splash guards for the sinks and resealing hand sink to the wall in the bar area. Do not move or obstruct the grade card. Follow-Up: 10/14/2017
