3-501.16 (A)(2) and (B); Priority; Cheese, and milk in the 3 door reach in cooler was at 42*F. All cold hold must be held at 41*F or below. Turn the thermostat down or may needs repairs made to reach-in cooler.
6-201.11; Core; There is some debris behind the shelving in the storage room on the back left corner. Remove the dirt and watch for more debris falling. If more debris keeps falling then there may be something up in the ceiling.
6-501.114; Core; Storage in the dinning area is too much. Need to remove all cardboard boxes due to roach harborage, seem more items keep being added to dinning area and no items are being taken out.
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 employees can review as necessary. Education during inspection. CDI
0.0
56.
6-202.11; Core; Replace all missing light shields on lights in the kitchen prep area. Repair light that is falling down from the ceiling.
0.0
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!
If there is any question about serving family style to the tables please feel free to call during our office hours 8:00am to 10:00am at 9199895184.
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!
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!
Prep sink that is used to wash produce should be indirectly drained in case of a backup of wastewater. Recommend 3-compartment utensil sink be indirectly drained as well. Raw beef above hot dogs in cooler. Keep raw meats stored below the ready to eat foods or foods with a lower final cook temperature.
1.5
49.
No documentation of approved training - no credit awarded.
Large bag of flour in a container had many beetles inside the food and inside the container. Foods should be rotated and checked often for safety of the food. Entire contianer was removed from building to remove product and clean container in the inside sinks.
1.5
10.
Prep sink that is used to wash produce should be indirectly drained in case of a backup of wastewater. Recommend 3-compartment utensil sink be indirectly drained as well.
1.5
19.
Label the sanitizer bottle
0.0
43.
Handsink has a very slow drain that needs to be repaired so wastewater can drain at a reasonable speed.
0.0
49.
No documentation of approved training - no credit awarded.
Serv Safe 989-5380
Employees washing dirty pans, handling cleaners and chemicals, moping floor and then putting gloves on to handle food. Hands must be washed before putting on gloves and between glove changes. Wash hands after handling dirty items, washing dishes, handling chemicals, moping or sweeping floors, etc. and always before handling foods.
2.0
10.
Prep sink should be indirectly drained in case of a backup of wastewater. Recommend 3-compartment utensil sink be indirectly drained as well.
1.5
43.
Make sure paper towels stay at the front handsink for adequate handwashing.
0.0
49.
No documentation of approved training - no credit awarded.
Prep sink should be indirectly drained in case of a backup of wastewater. Recommend 3-compartment utensil sink be indirectly drained as well.
1.5
36.
Hood is on but there is smoke in dining room. Have maintence verify hood is working properly. Food was fried today so there may have been more smoke than usual.
0.0
49.
No documentation of approved training - no credit awarded.
Employees must wash their hands when returning from outside, after answering the phone, bathroom use, and after removing gloves. Gloves are not a substitution for hand washing. Gloves should be removed, wash hands and replace with new gloves.
2.0
10.
Prep sink should be indirectly drained in case of a backup of wastewater. Recommend 3-compartment utensil sink be indirectly drained as well.
1.5
49.
No documentation of approved training - no credit awarded.
Prep sink should be indirectly drained in case of a backup of wastewater. Recommend 3-compartment utensil sink be indirectly drained as well.
1.5
21.
Hot water was 124*F, should be 130*F. Keep check on hot water even after running the water for awhile it should maintain 130*F during hours of operation.
0.0
28.
Flies seen today, improve pest management. Use sticky strips in areas where food is not being prepared or stored.
1.0
49.
No documentation of approved training - no credit awarded.
Make sure to store food in coolers and freezers according to final cook temp with highest final cook temps on the bottom. For example, raw chicken should be below raw ground beef. Store all produce or ready to consume foods above raw foods. For example, store ground beef below packages of vegetables. Prep sink and utensil washing sink should be indirectly drained in case of a backup.
1.5
48.
Fix rear door so that it closes tightly on its own.
0.5
49.
No documentation of approved training - no credit awarded.
CORRECTED DURING INSPECTION Chilkdren are returning to service line with plates that meals were originally served on for refills. Must use a clean plate/bowl (new, never used) for each serving. Do not refill due to a cross contamination risk.
1.0
15.
NOT OBSERVED
0.0
17.
GENERAL COMMENT Keep milk cartons in cooler at 45 f or below. Do not sit out at room temp. (soy milk)
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED; GENERAL COMMENT Prep sink must be indirectly drained if going to use for food prep.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Always use proper thawing procedures on frozen meats. Meat thawing in the food prep sink in standing water; thaw in the cooler, or under cool running water in the prep sink.
0.5
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION Employee drinks should be stored in a pan on the bottom shelf in coolers, or in approved designated areas away from food prep or utensil areas.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Put lables on all dry food bins or containers.
0.0
49.
No Documentation of Approved Training - No Credit Awarded
AT THE TIME OF THE INSPECTION, THE SANITIZER SOLUTION IN THE SPRAY BOTTLE WAS WEAK OR VACANT. KEEP A CHLORINE SOLUTION AT 50 PPM - 100 PPM AVAILABLE AT ALL TIMES TO CLEAN ALL WORK SURFACES BEFORE, DURING AND AFTER EACH USE.
2.5
2.
HAMBURGERS BEING SERVED WERE 106 F. HAMBURGERS IN THE WARMING CABINET WERE 110 F - 117 F. HAMBURGER PATTIES IN ALUMINUM FOIL WAS 122 F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT 140 F OR ABOVE. UNLESS THERE IS DOCUMENTATION OF THE TIME AND TEMPERATURE THE HAMBURGERS/ FOODS WERE COOKED.
2.5
29.
LIGHTS OVER THE PREP AREA NEED TO BE SHIELDED OR SHATTERPROOF.
AT TIME OF INSPECTION, SANITIZER SOLUTION IN KITCHEN BOTTLE WAS WEAK OR VACANT. KEEP A SOLUTION AVAILABLE OF 50 PPM - 100 PPM CHLORINE. USETO CLEAN ALL WORK SURFACES BEFORE STARTING WORK/FOOD PREP FOR THE DAY,BETWEEN ALL DUTIES AND USES, AND AT END OF DAY.
2.5
29.
LIGHTS OVER PREP TABLE NEED TO BE SHIELDED OR SHATTERPROOF
MICE DROPPINGS WERE SEEN UNDER COUNTER AT DISH MACHINE. THERE IS A LOTOF STORAGE ABOVE THE COUNTER. IMPLEMENT PEST MANAGEMENT PROGRAM AND SWEEP UNDER COUNTER AT DISH MACHINE ON A REGULAR BASIS.
2.0
29.
REPEAT: LIGHT ABOVE STOVE STILL DO NOT HAVE END CAPS. ALL LIGHT SHOULDBE SHIELDED WITH END CAPS.
1.0
32.
IN DRY STORAGE AREA CRATES ARE NOT APPROVED STORAGE. USE APPROVED SHELVING WHEN STORING.
0.5
5.
THE ONE THERMOMETER AVAILABLE WAS NOT CORRECT RANGE. THE RANGE SHOULD BE 0 TO 220 F.
REPLACE DUMPSTER THE LIDS HAVE CAVED IN AND WILL ALLOW RAIN WATER TO GET INSIDE. KEEP DUMPSTER DOORS CLOSED.
1.0
24.
MICE DROPPINGS SEEN IN OLD DISH MACHINE AREA. ACQUIRE A PEST MANAGE- MENT PLAN.
2.0
29.
LIGHTS ABOVE STOVES ARE MISSING END CAPS, REPLACE MISSING END CAPS ON ALL LIGHTS. SHIELD ALL LIGHTS IN KITCHEN.
0.5
3.
RAW MEATS (FOODS) STORED ABOVED READY TO EAT FOODS AND COOKED FOODS - WHEN STORING FOOD HAVE ALL READY TO EAT AND COOKED FOOD ON TOP WITH OYSTERS THEN BELOW HAVE SEAFOOD; THEN PORK, BEEF, GROUND BEEF AND THENPOULTRY ON BOTTOM
2.5
5.
THERMOMETERS WERE NOT CORRECT RANGE AND NOT CALIBRATED 10 OFF. THERMOMETERS SHOULD RANGE FROM 0-220 F AND ABLE TO BE CALIBRATED.
SANITIZER STRENGTH IN BOTTLE WEAK OR VACANT, KEEP 50 PPM-100 PPM BLEACH AND WATER ONLY IN BOTTLE. MAKE SURE ALL DISHES ARE WASHED, RINSED AND SANITIZED (50 PPM - 100 PPM FOR 2 MINUTES).
2.5
3.
DO NOT PREPARE ANY FOODS ON DIRTY DRAINBOARD OF 3-COMPARTMENT SINK (ESPECIALLY NEXT TO CHEMICALS).
SLAW AT 62 F; (SAUSAGE PATTIES AT 80 F); (REFRIGERATOR THERMOMETER READING 50 F; FOOD (EGGS) BORDERLINE); ALL POTENTIALLY HAZARDOUS MUST BE < 45 F OR > 140 F OR USE TIME IN PLACE OF TEMP. (< 2HRS KEEP A WRITTEN LOG)
2.5
28.
NEED TO REPAIR HOLES IN WALLS IN STORAGE ROOMS
0.5
29.
ALL LIGHTS SHIELDED
0.5
31.
CHEMICALS MUST BE STORED PROPERLY; (HIGHLY RECOMMOND FOOD GRADE OIL FOR SLICER)
