4-501.112; Priority Foundation; High temp Dishmachine was not reaching a high enough temp on rinse cycle for sanitizing when checked at the start of inspection. Have qualified technician check rinse cycle and booster heater for proper operation. Sanitize all dishes manually with 100 ppm chlorine until technician can repair machine to proper operation. Hot water was turned down in the facility to 117F. This is likely the issue with the machine not reaching the proper temperature. When using a high temp sanitizing machine the water temp is recommended to be set at 135-140F for booster heater to function. Hot water was turned up during the inspection and then the machine read 161F. CDI
3.0
22.
3-501.16 (A)(2) and (B); Priority; Meats/various in the walk-in cooler were 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps at all times. Staff should monitor all temps frequently to ensure compliance. Have qualified technician check cooler for proper operation.
1.5
39.
3-305.11; Core; Products in reach-in cooler below prep cooler were sitting in standing water. Water in contact with food in the cooler is a potential source for contamination. Always store food in a dry and safe location. Have standing water issue in cooler addressed as soon as possible. Keep foods in another cooler or above the water using a rack until issue can be repaired.
1.0
44.
4-901.11; Core; Metal pans stacked wet. Air dry all food pans after stacking them.
4-501.114; Priority; High temp Dishmachine was not reaching a high enough temp on rinse cycle for sanitizing when checked at the start of inspection. Have qualified technician check rinse cycle and booster heater for proper operation. Sanitize all dishes manually with 100 ppm chlorine until technician can repair machine to proper operation. Manager notified technician that was there working on a cooler during inspection. Will follow up 11/28/23. Technician stated he could repair machine while there but a follow up will be done.
3.0
24.
3-501.19; Priority Foundation; Eggs above grill sitting out at room temp should be on time as a public health control but were not labeled with a time in or time out. Make sure all items kept on time are properly indicated with time the product went into service or discard time. Labeled during inspection. CDI
1.5
44.
4-901.11; Core; Metal pans stacked wet with standing water. Air dry all food pans after stacking them. Invert pans so they drain water.
0.5
47.
4-501.11; Core; Replace torn cooler door gaskets where necessary.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean all gaskets on cooler doors. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean floors better under and behind equipment. Mop up excess water when necessary to maintain floors clean and dry.
6-301.12; Priority Foundation; Rear hand sink that is less used was out of hand towels. Make sure all hand sinks are properly stocked for handwashing. Towels replaced during inspection. CDI
0.0
16.
4-501.114; Priority; High temp Dishmachine was not sanitizing when checked at the start of inspection. Have qualified technician check rinse cycle and booster heater for proper operation. Sanitize all dishes manually with 100 ppm chlorine until technician can arrive to repair machine. Manager notified technician during inspection. Will follow up 2/28/23.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Reach-in cooler containing milk was 55F. Prep/reach-in unit containing ham, cheese, tomato, various was 45-48F. All cold hold potentially hazardous foods must hold at 41F or below. Some items were discarded during inspection and others moved to other working coolers. CDI Have qualified technician check both coolers for proper operation. Staff should monitor food temps frequently to ensure compliance with temperature requirements.
2-401.11; Core; Opened employee drinks stored in one reach-in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Prep/drawer cooler was holding foods as noted at 49-52F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Have qualified technician check cooler for proper operation. Use other working coolers until unit can be evaluated and repaired. Foods above 45F should be discarded! Manager informed of temperature requirements and advised during inspection. CDI
1.5
49.
4-602.13; Core; Clean interiors of coolers and cooler door gaskets of all buildup or food debris. General equipment cleaning.
4-602.11; Core;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:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. A build of visible debris on the corner of the ice shield in the ice machine. clean and sanitize the machine according to the manufacturers instructions to eliminate mold.
0.0
16.
4-703.11; Priority; The high temp dish machine is not reaching a plate temp for sanitizing rinse cycle of 160F. The rinse cycle was only able to achieve a plate temp of 155F. PIC sent color change test strip and a thermometer through the machine and the sticker did not color change. All dishes and utensils must be washed, rinsed, and sanitized in the three compartment sink with a chemical sanitizer until the machine is repaired. Verification to check the machine in 3 days from the date of this inspection.
1.5
24.
3-501.19; Priority; Follow all time control policy procedures. At start of inspection the time control labeling for the shell eggs was not marked. Shell eggs are on a time control policy and held at room temperature for a maximum of 4 hours and is dependent on the marking of the times for disposal. Eggs had just been pulled from cooler and time was added to the label at inspection. CDI
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella non typhoidal. Employee health agreement forms may be downloaded from the Johnston county env health website to meet this requirement. cdi education
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required per the passing of the new 2017 nc food code. a template plan may be downloaded from the Johnston county env health website and may be used to meet this requirement. cdi education.
0.0
10.
5-205.11; Priority Foundation;(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
waffle batter was sitting in the basin of the front hand sink at start of inspection . Do not use employee handsinks for any other purposes and maintain them so they are easily accessible with no items blocking access. all items moved at inspection. CDI
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!
Sanitizer was mixed much too strong. Minor mold/mildew buildup inside the icemachine. Dilute all sanitizers to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Make sure all food contact surfaces, equipment, and utensils are cleaned and sanitized properly.
1.5
17.
Tomatoes, cheese, and ham was out of temperature at the prep unit as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures.
4.0
34.
Let all dishes air dry completely before stacking or cross stack dishes. Invert all pans to allow draining of water.
0.5
40.
Equipment cleaning seems to have improved; however still improvement needed on general equipment cleaning. Clean under grill better, including drawers.
0.5
44.
Make sure all dumpster doors and lids are closed outside.
0.0
45.
Clean floors better under and behind equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee wearing gloves washed an ice pick in the hand sink then started preparing food. All employees must remove gloves wash their hands and then place new clean goves onto hands.
2.0
10.
Onions were being stored on the floor of the walk-in cooler, keep all food stored off the floor.
1.5
11.
Dish machine is working properly!! The interior ceiling of the ice machine had a slime build-up, clean ice machine on a more frequent basis.
1.5
17.
Sliced tomatoes, cubed ham and slice cheese is being held in the top protion of the prep cooler at 48 to 50*F, all cold hold food must be held at 45*F or below. Food was thrown away during inspection.
4.0
34.
Let all dishes air dry completely before stacking or cross stack dishes.
0.5
40.
General cleaning is needed through out the whole facility, drawers below the grill, cooler racks, bottom of reach-in cooler, gaskets, and shelving under counters.
1.0
44.
Can wash area outside is not for washing equipment.
0.0
45.
Clean floors below hand sink and dish machine area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dish machine is not sanitizing dishes at this time. Can not use dish machine until it has been OK`ed by the health department. Must manually wash, rinse and sanitizer all dishes.
3.0
17.
Sliced tomatoes and cubed ham in the top portion of the prep cooler was holding from 49-50*F. All cold hold foods must be held at 45*F or below. Food was thrown away during inspection.
2.0
21.
Hot water is 135*F, because the dish machine uses hot water to sanitize the dishes the hot water from the tap should be 140*F or higher.
1.5
25.
Thermometer that was available read 50-550*F, a theremometer that reads 0* to 220*F is needed. Calibrate thermometer in an ice bath so it reads 32*F.
0.5
36.
Reach-in cooler racks have chipped paint, replace or repaint chipped cooler racks.
0.5
38.
Test strips availabe had not been opened. This tells me that the test strips are not being used.
0.5
40.
General cleaning of the racks in the reach-in cooler are needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dish machine is not sanitizing dishes at this time. Water is 155*F, rinse cycle does not seem to activate when machine is being used. Can not use dish machine until it has been OK`ed by the health department. Must manually wash, rinse and sanitizer all dishes.
1.5
12.
Food made wrong way was sitting on a plate in draw cooler. If plate was served to customer and sent back it should have been thrown away. Do not keep food once it has been given to the customer. Did not see any action but food was thrown away.
0.0
36.
Reach-in cooler racks have chipped paint, replace or repaint chipped cooler racks.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Lever in hand sink at dish machine is not allowing employees to effectively wash their hands. The lever needs to be removed.
0.0
5.
Dirty dishes were being stored in hand sink at dish machine area. Do not store any dishes or towels in hand sinks. Hand sinks are for hand washing only not for dishes or towels.
1.5
17.
Raw eggs in basket above the grill were at 68*F, pancake batter was at 58*F, all cold hold foods should be held at 45*F or below.
2.0
29.
All employees preparing food must wear hair restraints.
0.5
36.
Reach-in cooler racks have chipped paint, replace or repaint chipped cooler racks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store all raw meats in reach-in cooler to the right of the grill according to final cook temperature with highest final cook temperatures on the bottoms shelves. For example, chicken would be on the bottom, then ground beef, pork, and finally beef steak. Use proper food storage to minimize risk of food cross-contamination.
1.5
11.
Sanitizer was mixed much too strong. Make sure all solutions are diluted to 50-100 ppm chlorine. Use test kits to check strength. Do not place dirty equipment on the clean side of the 3 compartment sink. This side of the sink and drainboard should stay cleaned and sanitized at all times.
1.5
16.
Grits on the back warmer were 130-135 degrees F. All hot hold potentially hazardous foods should hold at 135 degrees F or above. All other food holding temps were good.
0.0
21.
Hot water was 136 degrees F at the tap; maintain 140 degrees F at the tap at all times due to hot water dishmachine.
1.5
33.
Store ice scoops handle up to prevent hand or fingernail contact with food or ice.
0.0
45.
Clean grate on the rear door leading to the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Foods shall be covered during storage and stored according to final cook temp. Food uncovered in reach-in. Food (meat species) not stored according to final cook temp.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
Lysol stored beside dry foods. Store chemicals in approved locations
1.5
20.
NOT APPLICABLE
0.0
22.
NOT OBSERVED
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Label dry food containers.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Cheese and deli meats stored in sandwich prep cooler were 53-55 f. All cold foods must hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
GENERAL COMMENT Replace cutting board in rear; fix torn gaskets.
0.0
40.
REPEAT VIOLATION Clean bottoms of coolers; clean fan covers in the walk-in cooler.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Do not prep food of any kind in the 3 compartment utensil sink. Use food prep sink only. Store pies and raw eggs 18 inches apart or store on separate shelves.
1.5
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
21.
GENERAL COMMENT Hot water should be 140 f was 131-132 f; however dish machine temped ok.
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CLEAN AND SANITIZE INTERIOR OF ICE MACHINE (MOLDY) ALL FOOD CONTACT UTENSILS OR EQUIPMENT MUST BE CLEANED AND SANITIZED. ITEM CORRECTED DURING INSPECTION.
2.5
15.
AIR DRY ALL FOOD PANS BEFORE STACKING DO NOT STACK ITEMS WET
1.5
17.
CLEAN FAN COVERS IN WALK-IN COOLER; CLEAN UNDER GRILL AREAS, INCLUDINGSLIDE OUT DRAWERS. RE-CAULK IN THE REAR WHERE NEEDED
1.0
25.
GET SELF CLOSER FOR BACK DOOR DOOR MUST SELF-CLOSE.
NO SANITIZER AVAILABE AT TIME OF INSPECTION SANITIZER AT 50-100 PPM MUST BE AVAILABLE. SANITIZER WAS MADE.
2.5
15.
AIR-DRY ALL FOOD PANS BEFORE STACKING DO NOT STACK WET.
1.5
17.
WIPE DOWN ALL EQUIPMENT SURFACES INCLUDING INTERIORS OF COOLERS AND SLIDE OUT DRAWERS.
1.0
28.
CLEAN FLOORS BETTER UNDER EQUIPMENT.
0.5
3.
DO NOT PREP ANY KIND OF FOOD IN THE 3-COMPARTMENT SINK; ALL FOOD PREP SHOULD OCCUR AT THE SINGLE COMPARTMENT FOOD PREP SINK. FOOD WAS ALREADY MOVED TO COOLERS NO PREP OCCURING AT THE TIME OF INSPECTION. COVER WAFFLE BATTER IN THE COOLERS.
DISH MACHINE WAS NOT SANITIZING AT FIRST, BUT AFTER 5 RUNS IT STARTED SANITIZING. CLEANING CLOTHS CANNOT BE STORED IN HAND SINKS. DISH MACHINE MUST SANITIZE AT ALL TIMES AND CLOTHS SHOULD BE STORED IN BLEACH WATER. ICE MACHINE NEEDS SOME GENERAL CLEANING.
5.0
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING.
1.5
17.
CLEANING ON TOP PORTION OF FOOD PREP COOLER IS NEEDED. SOME SHELVING IN CABNET NEED WIPING OUT.
1.0
2.
EGGS IN ONE BASKET WERE AT 60 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. WHEN USING TIME IN LEU OF TEMPERATURE MUST DOCUMENT THEFOOD ITEM AND TIME FOOD IS TAKEN OUT OF COOLER/WARMER HOLD FOR TWO HOURS THEN THROW WHAT FOOD IS LEFT AT THE END OF TWO HOURS.
2.5
3.
EMPLOYEE SPRAYED KITCHEN CLEANER ON CLOTH AND STARTED CLEANING LID ANDAROUND THE TOP PORTION OF FOOD PREP COOLER. WHEN CLEANING AROUND FOOD MUST CLEAN WITH SANITIZER.
2.5
5.
THERMOMETERS WERE NOT IN RESTAURANT. MANAGER WENT TO PERSONAL VECHILE TO GET TWO THERMOMETERS.
FRYING PANS WERE PLACED IN STORING DRAWER DIRTY. ALL EQUIPMENT MUST BEWASHED, RINSED AND SANITIZED PRIOR TO PLACING INTO STORAGE. JUICE NOZZLE NEEDS CLEANING.
2.5
12.
TEST STRIPS COULD NOT BE FOUND, EMPLOYEES SHOULD HAVE ACCESS TO TEST STRIPS.
1.5
17.
DRAWERS HOLDING CLEAN EQUIPMENT AND FOOD NEED BETTER GENERAL CLEANING.
1.0
3.
EGGS WERE BEING TRANSFERRED FROM CARTON TO BASKETS AT 3 COMPARTMENT DISH SINK. ALL FOOD MUST BE PREP AT FOOD PREP SINK.
2.5
5.
METAL STEM THERMOMETER COULD NOT FOUND, EMPLOYEES MUST HAVE ACCESS TO METAL STEM THERMOMETER.
DRINK & ORANGE JUICE NOZZLES SHOULD BE WASHED, RINSED AND SANITIZED ONA REGULAR BASIS. DISH WASHING MACHINE WAS NOT SANITIZING DURING INSPECTION. MANUAL DISH WASHING MUST BE PERFORMED UNTIL ENV. HEALTH SAYS TO USE DISH MACHINE.
5.0
15.
REPEAT: LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING.
3.0
17.
REPEAT: A LOT OF GENERAL CLEANING IS NEEDED THROUGHOUT STORE IN DRAWERS, SHELVING, UNDER EQUIPMENT ON COUNTERS AND CONTAINER HOLDING UTENSILS AND BOTTOMS OF ALL REACH-IN COOLERS.
2.0
2.
RAW EGGS IN REACH-IN COOLER WERE 55-59 F, RAW EGGS IN WALK-IN COOLER WERE AT 55 F ALL COLD HOLD FOODS MUST BE 45 F AND BELOW.
2.5
21.
PAPER TOWELS ARE NEEDED AT ALL HAND WASHING SINKS.
1.0
28.
GENERAL CLEANING OF FLOORS BELOW EQUIPMENT AND UNDER DISH MACHINE.
0.5
9.
EMPLOYEE WASHED HER HANDS DID NOT DRY HER HANDS AND PLACED FOOD ON GRILL WITH WET HANDS. ALL EMPLOYEES MUST WASH, RINSE AND TOWEL DRY HANDS BEFORE PREPARING FOOD.
BE SURE TO AIR DRY ALL UTENSILS COMPLETELY BEFORE STACKING OR STORING.
1.5
21.
KEEP PAPER TOWELS AT ALL HANDWASH LAVATORIES.
1.0
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT AND RACKS
0.5
3.
RE ARRANGE FOODS IN WALK-IN COOLER SO RAW EGGS AND RAW MEATS ARE STORED BELOW OTHER FOODS IN ORDER FROM MOST HAZARDOUS ON BOTTOM. GET SPLASHGUARD BESIDE EGGS IF OTHERS READY TO EAT FOODS ARE STORED DIRECTLY BESIDE THE EGGS.
THOROUGHLY CLEAN TEA NOZZLES REGULARLY TO PREVENT BUILD UP.
2.5
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED COMPLETELY BEFORE STACKING. DO NOT TOWEL DRY. CONTINUE CLEANING DRAWERS THAT CLEAN UTENSILS ARE STORED IN.
3.0
17.
CLEAN DRAWERS, SHELVES AND IN BOTTOMS OF COOLERS. REPAIR LEAK UNDER SODA MACHINE. REPAIR COOLER DOOR SO DUCT TAPE IS NOT USED TO HOLD IT SHUT.
1.0
2.
EGGS 74 F. GRITS 130 F. ALL FOODS MUST MAINTAIN PROPER TEMPS. HOT BEING 140 F OR ABOVE AND COLD BEING 45 F OR BELOW. THE TEMPS MUST BE MAINTAINED AT ALL TIMES. (REPEAT)
5.0
3.
DO NOT STORE EGGS OR OTHER RAW MEATS ABOVE VEGETABLES OR READY TO EAT FOODS IN COOLERS. MOVE VEGETABLES AWAY FROM EGGS IN WALKIN COOLER. STORE HANDLES FOR ICE SCOOP OUT OF ICE. PREP WORK CANNOT OCCUR AT 3- COMP SINK.
2.5
9.
ALL EMPLOYEES MUST WASH HANDS WHEN COMING OFF BREAD AND BEFORE HANDLING DISHES OR FOOD. STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD & PREP SURFACES WITH LIDE & STRAW.
MUST HAVE SANITIZER PROPERLY MIXED AND AVAILABLE AT ALL TIMES. MIX CHLORINE 50-100 PPM AND QUAT SANITIZER 200-300 PPM. CLEAN TEA NOZZLES REGULARLY TO PREVENT BUILD UP. (REPEAT)
2.5
12.
MUST HAVE SANITIZER TEST KIT TO CHECK STRENGTH. MAKE SURE ALL COOLERS HAVE WORKING THERMOMETERS IN THEM.
1.5
21.
KEEP PAPER TOWELS AT ALL HANDWASH LAVATORIES (REPEAT)
1.0
3.
KEEP RAW MEATS AND EGGS STORED BELOW AND AWAY FROM VEGETABLES AND OTHER READY TO EAT FOODS. WHEN RE HYDRATING HASH ROUNDS, THIS MUST BE DONE IN COOLER AND NOT AT ROOM TEMP. (REPEAT)
