2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Multiple priortity violations present during inspection today. It is the responsabiliy of the Person in Charge to keep priority violations in compliance. Priority items are more likely to make people sick. Correct IMMEDIATELY.
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty at all times. At time of inspection, there was no certified food safety manager on duty. Repeat
1.0
8.
2-301.14; Priority; Hand washing is critical to maintaining safe food. Hands must be washed anytime gloves are changed or when tasks are changed or when coming back into kitchen. Do not wear gloves outside of kitchen. After removing gloves, wash hands properly prior to putting on new gloves. CDI Education.
2.0
10.
6-301.12; Priority Foundation; At beginning of inspection there was no paper towels at handsink. Paper towels were on table away from handsink. Always keep soap and paper towels at handsinks so hands can be properly washed and dried. Paper towels placed back at handsink. CDI
1.0
15.
3-302.11; Priority; Raw chicken/bacon was stored above corndogs and chili in the 1 door cooler. Raw chicken was stored above peppers in walk in cooler. Items were rearranged so that foods are now properly stored. CDi
1.5
16.
4-501.114; Priority; At time of inspection, there was no sanitizer mixed and available to be used. Sanitizer was remixed to 100ppm for chlorine. Always mix sanitizer properly and use test strips to check strength on a regular basis. CDI Food contact surfaces must be cleaned and sanitized at a minimum of every 4 hours. CDI
1.5
21.
3-501.16(A)(1) ; Priority; If time is not going to be properly used, all hot products must maintain 135F or above at all times. You must make a decisioin on what will be utilized. Time or temperature! You cannot use both or combine processes. Verification will be conducted on Friday afternoon to follow up! VR
1.5
38.
6-202.13; Core; Lots of flies seen in facility. Make sure fly fan is on when drive through window is opened. Keeping facility better detail cleaned will also help with fly control.
1.0
48.
4-302.14; Priority Foundation; Sanitizer test strips were wet/stained and not able to be used. Must have chlorine test strips so that santizier strength can be checked and mixed. Get new strips and keep them in a location where everyone knows where they are and use them frequently. VR
0.5
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops, friers, hoods, hot hold equipment, coolers, gaskets, cooler handles, chicken breading cart, racks, shelves, etc. Detail clean entire kitchen on a regular basis to prevent food buildup.
1.0
55.
6-501.12; Core; Detail clean floors under 3 compartment sink thoroughly under left drainboard. Detail clean floors in and around grill area where friers/grill tops have allowed food debris to accumulate. Thorough, detail cleaning of entire grill area is needed. Detailing cleaning floors/walls/ceilings on a regular basis will help with pest control as well. Repeat
2-102.12 (A); Core; Core; At all times facility is in operation, there must be a certified food safety manager on duty at all times. At time of inspection, there was not a certified food protection manger on duty.
1.0
8.
2-301.14; Priority; Employee was breading chicken with gloves, rinsed gloves in dishsink. Employee was instructed that rinsing gloves is not allowed. Gloves must be removed and hands washed in the handwash lavatory. CDI Education
2.0
10.
6-301.12; Priority Foundation; At beginning of inspeciton, there was no paper towels at handsink. Keep paper towels at handsink so proper handwashing can occur. Paper towels are placed next to sink. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Hot dogs and chili were at 110 deg F. All hot hold foods must maintain 135F or above at all times. Temperature was turend up on equipment, and foods were reheated to 165F. CDI
1.5
24.
3-501.19; Priority Foundation; Pizza is suppose to be on time. The boxes of pizza should be marked with discard time. Pizza boxes were not marked. CDI Education and pizza boxes were marked with discard times.
1.5
39.
3-307.11; Core; There is no prep sink installed in facility. At beginning of inspection, raw chicken was being prepped in 3 compartment sink at the same time dirty and clean dishes are in sink area. Do no prep food at dishsink when dishes are at sink. Recommend installing prep sink.
1.0
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops. Improvement noted in this area but continue to work on this issue. Detail clean entire kitchen on a regular basis to prevent food buildup
1.0
55.
6-501.12; Core; Detail clean floors under 3 compartment sink thoroughly under left drainboard. Detail clean floors in and around grill area where friers/grill tops have allowed food debris to accumulate. Thorough, detail cleaning of entire grill area is needed.
0.5
General Comments
New addition needs approval and finishing prior to use: 1) Paint/seal all walls and sealings so that they can easily be cleaned. 2) Install NSF Prep sink indirectly drained. 3) Needs baseboard molding installed where floor meets wall. 4) Restroom needs self closure 5) Seal handsink to wall 6) Move water line off floor at handsink. 7) Mount paper towel dispenser at handsink. 8) Need more lights in new room, must have 50ft candles of light.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty at all times. At time of inspection, there was not a certified food protection manger on duty.
1.0
10.
6-301.12; Priority Foundation; Keep paper towels at handsinks so hands can be dried quickly and paper towel can be used to turn off water faucet. Paper towels are required at handsinks. Paper towels were placed at handsink.
1.0
15.
3-302.11; Priority; Raw eggs were stored above onions in walk in cooler. Always store raw meats and raw eggs so they are not above ready to eat foods (cooked or vegetables). Eggs were moved to proper location. CDI
1.5
16.
4-501.114; Priority; Chlorine sanitizer was weak in spray bottles. Always keep chlorine sanitizer mixed at 50-100ppm. Use test strips to check strength on a regular basis. Sanitizer was remixed. CDI
1.5
19.
3-403.11; Priority; Do not use hot hold unit for reheating. This equipment is to be used for hot holding. Always reheat foods on the grill, prior to placing foods in hot hold equipment. CDI Chili and hotdogs moved to grill to reheat. CDI
0.0
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops. Improvement noted in this area but continue to work on this issue. Detail clean entire kitchen on a regular basis to prevent food buildup.
0.5
55.
6-501.12; Core; Detail clean floors under 3 compartment sink thoroughly under left drainboard. Move standup equipment that is to right side of 3 compartment sink and remove all trash/debris/food items and detail clean floors. Detail clean floors in and around grill area where friers/grill tops have allowed food debris to accumulate. Thorough, detail cleaning of entire grill area is needed.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be accomplished one of 3 ways. 1)Have a certified food safety manager from an accredited program. 2) No priority violations on inspections. 3) Answer questions related to public health practices and principles applicable to the operation. Education during inspection. CDI Education Priority violations noted on inspection.
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty at all times. At time of inspection, there was not a certified food protection manger on duty.
1.0
21.
3-501.16(A)(1) ; Priority; Mac & cheese and potatoes in one hot hold unit was good. Hot dogs/chili in the other was 128F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor food temps frequently to ensure compliance. Make sure heat setting on all hot hold equipment is set high enough to maintain temps. Items reheated during inspection CDI
3.0
22.
3-501.16 (A)(2) and (B); Priority; Pizza toppings/various in prep/reach-in cooler were 69-70F. Raw chicken in the walk-in cooler was 45F..All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor all food temps frequently to ensure compliance. All items in pizza prep unit were discarded during inspection. CDI A technician was called during inspection to check prep unit and walk-in cooler for proper operation and repair if necessary. A follow up will need to be done on this issue.
1.5
23.
3-501.17; Priority Foundation; Pizza toppings in reach-in/prep unit were missing date marks. All previously cooked, prepared, or opened packaged foods must be dated for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Staff should check that all required foods are dated and that none have dates past 7 days. Education on date marking during inspection. CDI
1.5
28.
7-204.11 ; Priority; Sanitizer in bucket was good. Sanitizer in spray bottle was much too strong. Sanitizer that is too strong may be toxic for use in food areas. Dilute all sanitizers to a food safe level of 100 ppm chlorine or 150-300 ppm quat. Use test kits. Solution diluted during inspection. CDI
0.0
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops. Improvement noted in this area but continue to work on this issue. Detail clean entire kitchen on a regular basis to prevent food buildup.
0.5
General Comments
Improvements made in some areas of general cleaning and pest control. Time was also being labeled for items on time as a public health control. Continue to work on general cleaning and holding all foods hot and cold at the proper temperatures. Follow-Up: 04/12/2023
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be accomplished one of 3 ways. 1)Have a certified food safety manager from an accredited program. 2) No priority violations on inspections. 3) Answer questions related to public health practices and principles applicable to the operation. Education during inspection. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty at all times. At time of inspection, there was not a certified food protection manger on duty.
1.0
21.
3-501.16(A)(1) ; Priority; Various hot foods are not being stored at proper temperature. Make sure all foods are held at 135 F or above at all times. All hazardous foods maintain 135F or above at all times if not on time control for safety with a written policy. Hot foods must be checked for proper temp on a regular basis with metal stem thermometer to verify temps are being maintained. Keep enough water in hot hold equipment so it keeps foods hot. Metal pans will transfer heat better than plastic. CDI foods were reheated.
3.0
24.
3-501.19; Priority Foundation; Time instead of temperature control is being used for all hot foods in chicken display case but no times were marked on the sheet. If using time, time must be documented on sheet each time new food is added. Cannot add foods to existing batches of food. Food can be kept for a maximum of 4 hours and then must be discarded. Time is also being used for pizza slices and biscuits, but no time was documented on product or on sheet. CDI, foods were marked with times.
1.5
38.
6-501.111; Core; There appears to be a large volume of live and dead roaches in facility. Be sure to clean up dead bugs and discard sticky traps on a regular basis. Seal all cracks and crevices to eliminate pest harborage areas. Detail clean entire kitchen so food and water are not available. Continue to use professional pest control companies to help control pests.
1.0
44.
4-903.11(A), (B) and (D); Core; Make sure clean dishes are always stored in a clean area. There are dead/live roaches in the cabinet above the 3 compartment sink. There were also roaches seen in the dish sink vats as well. All clean dishes must always be stored in a clean location.
0.5
47.
4-101.19; Core; Paint all bare wood in kitchen area and in drive through area. All areas must be smooth and washable to help with cleaning. Make sure all gaps and cracks are cleaned then sealed so pest harborage areas are not available.
1.0
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops. There are lots of food particles and food debris on sides of fryers, hoods, tables, counters, drain lines, behind counters, etc. This is contributing to excessive amount of pests. Detail clean entire kitchen on a regular basis to prevent food buildup.
1.0
51.
5-205.15; Core; Remove tape from drain line on right vat of 3 compartment sink. Tape is not a suitable repair. Pipes must be permanently sealed/secured. Empty and remove bucket that was catching the water from sink.
1.0
55.
6-501.12; Core; Detail clean floors under 3 compartment sink thoroughly under left drainboard. Move standup equipment that is to right side of 3 compartment sink and remove all trash/debris/food items and detail clean floors. Detail clean floors in and around grill area where friers/grill tops have allowed food debris to accumulate. Thorough, detail cleaning of entire grill area is needed.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Must not have any priority items in violation or have a certified food safety manger on duty. CDI education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manger on duty. During inspection, there was not a certified food safety manger on duty.
1.0
9.
3-301.11; Priority; At beginning of inspection, sandwich was being prepared with no gloves on. Bare hand contact is not allowed with ready to eat foods. Foods must be handled with gloves, tongs, or deli paper as a barrier between hands and food. CDI education
2.0
10.
6-301.11; Priority Foundation; At beginning of inspection, there was no hand soap available at kitchen handwash lavatory. Soap was got off the shelf in the convivence store to supply the handwash lavatory with soap. Keep handwash lavatories properly supplied. CDI
2.0
10.
6-301.12; Priority Foundation; Customer restroom did not have paper towels. Always keep hand sinks properly supplied. Paper towels replaced. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Various hot foods are not being stored at proper temperature. Make sure all foods are held at 135 F or above. All hazardous foods maintain 135F or above at all times or be kept on a written time policy. CDI, chicken tenders were put on time hold of 4 hours. If going to use time, the food must be properly time marked with each batch that goes to the display case. Foods cannot be combined with older food. Cannot cool or reuse any foods on time.
1.5
47.
4-101.19; Core; Paint all bare wood in kitchen area and in drive through area. All areas must be smooth and washable to help with cleaning.
0.5
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops. There are lots of food particles and food debris. This is contributing to excessive amount of flies. Detail clean entire kitchen on a regular basis!
1.0
55.
6-501.12; Core; Detail clean floors, walls and ceilings. This needs to occur frequently to avoid build up and could be contributing to fly problem.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Must not have any priority items in violation or have a certified food safety manger on duty. CDI education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manger on duty. During inspection, there was not a certified food safety manger on duty.
1.0
8.
2-301.15; Priority Foundation; Handsink in restroom cannot be used to wash hands prior to food handling. At beginning of inspection, the handsink in the grill area was not being used because there was no handsoap available. Handsink in the restroom is for restroom use only. Hands must be rewashed in kitchen handsink. CDI Education
2.0
10.
6-301.11; Priority Foundation; At beginning of inspection, there was no hand soap available at kitchen handwash lavatory. Soap was got off the shelf in the convivence store to supply the handwash lavatory with soap. Keep handwash lavatories properly supplied. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Chicken tenders were not being held at 110 F. Make sure all foods are held at 135 F or above. All hazardous foods maintain 135F or above at all times or be kept on a written time policy. CDI, chicken tenders were put on time hold of 4 hours. Much improvement over previous inspections with hot hold temps.
0.0
36.
4-302.12; Priority Foundation; During inspection, metal stem thermometer could not be found. Always keep metal stem thermometer available so that food temperatures can be checked frequently. CDI, thermometer found
0.5
38.
6-202.13; Core; Lots of flies present in kitchen area. Take effective measures to eliminate flies! Make sure pest control is approved for food areas. Can use sticky traps, but the traps cannot be used above food, utensils or food contact areas.
2.0
47.
4-101.19; Core; Paint all bare wood in kitchen area and in drive through area. All areas must be smooth and washable to help with cleaning.
0.0
49.
4-602.13; Core; Detail clean all equipment tops, sides and tops. There are lots of food particles and food debris. This is contributing to excessive amount of flies. Detail clean entire kitchen on a regular basis!
1.0
53.
6-501.19; Core; Restroom doors must be self closing. Repair.
1.0
55.
6-501.12; Core; Detail clean floors, walls and ceilings. This needs to occur frequently to avoid build up and could be contributing to fly problem.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be accomplished one of 3 ways. 1)Have a certified food safety manager from an accredited program. 2) No priority violations on inspections. 3) Answer questions related to public health practices and principles applicable to the operation. Education during inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all hours of operation
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) 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 and accessible so all employees can review as necessary. Education during inspection.
0.5
21.
3-501.16(A)(1) ; Priority; Fried chicken, livers out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Employees should monitor temps frequently. Reheat items to 165F or greater and place back into hot hold. Hot hold unit temps were turned up. Education during inspection on proper hot hold temps. CDI This is a repeat violation. All equipment must be able to properly hold hot foods at the required temp.
3.0
38.
6-202.15; Core; Put fly fan on new drive thru window or it MUST self close! Employees stated that it is not being used yet.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean up all buildup on equipment and shelving. General equipment cleaning.
1.0
53.
6-501.19; Core; Toilet room door does not self close. All bathroom doors must self-close.
1.0
55.
6-501.13; Core; Clean floors under and behind equipment. General cleaning necessary.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy. Click on 2017 FDA Food Code link at the top of page to go to download page.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be accomplished one of 3 ways. 1)Have a certified food safety manager from an accredited program. 2) No priority violations on inspections. 3) Answer questions related to public health practices and principles applicable to the operation. Education during inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all hours of operation
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
1.0
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
0.5
21.
3-501.16(A)(1) ; Priority; Pizza, livers, fried chicken, were out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Employees should monitor temps frequently. Reheat items to 165F or greater and place back into hot hold. Hot hold unit temps were turned up. Education during inspection on proper hot hold temps. CDI This is a repeat violation. All equipment must be able to properly hold hot foods at the required temp.
3.0
38.
6-202.15; Core; Put fly fan on new drive thru window or it MUST self close!
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean up all buildup on equipment. General equipment cleaning.
0.5
53.
6-501.19; Core; Toilet room door does not self close. All bathroom doors must self-close.
0.5
55.
6-201.11; Core; Repair floor tiles where necessary.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Label all sanitizer buckets or bottles.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be accomplished one of 3 ways. 1)Have a certified food safety manager from an accredited program. 2) No priority violations on inspections. 3) Answer questions related to public health practices and principles applicable to the operation. Education during inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all hours of operation.
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 and accessible so all employees can review as necessary. Education during inspection. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Pizza, hot dogs, and chili were out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Employees should monitor temps frequently. Reheat items to 165F or greater and place back into hot hold. Hot hold unit temps were turned up. Education during inspection on proper hot hold temps. CDI
1.5
23.
3-501.17; Priority Foundation; Date mark sausage or other previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Products missing dates were dated. Education during inspection. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean up all buildup on equipment. General equipment cleaning.
0.5
53.
6-501.19; Core; Toilet room door does not self close. All bathroom doors must self-close.
0.5
54.
5-501.115; Core; Keep all trash picked up outside. Keep all dumpster doors and lids closed.
0.0
55.
6-501.13; Core; Clean floors under and behind equipment. General cleaning necessary.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Contact Robbie Carver at JCC for serv-safe certification information
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! Follow-Up: 12/27/2018
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!
