5-205.11; Priority Foundation; Do not store any item on or around the handwashing sink. This sink is for handwashing only! Manager education. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese/various foods in the walk-in cooler were 44-45F. Raw chicken in drawer cooler was 45F. All cold hold potentially hazardous foods must hold at 41F or below! Coolers must maintain proper food temps at all times. Manger called a technician and was in route to facility during the inspection. Make sure all coolers can maintain products at 41F or below! Manager education. CDI
1.5
39.
3-305.11; Core; Food product stored in standing water in one cooler on the cook line. Store all food in a safe and dry location for protection. Food in contact with water or dripping water in a cooler is a potential source for contamination.
3-501.16 (A)(2) and (B); Priority; Pan of sliced cheese on ice in front of the grill at 56F. If foods cannot hold 41F or below, then time control must be used. Add this to the time control SOP and place a time stamp on it just like the other foods. Hold for 6 hours then discard if not sold. Operator able to time stamp according to the other foods in time control.
1.5
39.
3-307.11; Core; Employee coats, jackets and purses were stored on shelving directly by the food for the facility. Provide an area to keep employees personal items that is away and below all of the facility storage areas.
3-501.16 (A)(2) and (B); Priority; Container of raw bacon sitting on flat top grill at 56F. Keep the bacon in the cooler under temperature control at 41F or below.
0.0
24.
3-501.19; Priority Foundation; TCS foods in the open top prep cooler are under time control (tomatoes, lettuce, cheese, slaw). Foods were in the cooler and being used but there was not time documentation on them. Operator was able to accurately time stamp. Once foods are placed in this unit and under time control, the time must be documented so the 6 hour (under 70F) time period can be monitored. At the end of the 6 hours, the foods must be discarded.
1.5
39.
3-305.12; Core; Boxes of soda syrup were stored in the employee restroom. Foods cannot be stored in the restroom or other locations that could cause a contamination risk. Boxes were removed.
1.0
54.
5-501.113; Core; The dumpster is missing one of the lids. Contact company for replacement or repair. Trash receptacles should have a tight fitting lid.
2-401.11; Core; Employee beverage on the top of sandwich prep cooler and on the prep area where cheese was being portioned. Keep all beverages stored in a location that is below and away from all food prep areas, food storage areas and food service items.
0.5
10.
6-301.11; Priority Foundation; The hand sink in the front area by beverage/shake station did not have hand soap. Female restroom did not have soap or paper towels. Make sure all hand sinks are properly stocked for adequate hand washing techniques and procedures. All were restocked.
1.0
15.
3-302.11; Priority; Raw chicken was thawing in the food prep sink by sandwich prep station. On the same prep table/area there was storage of tomatoes in a colander, sauces in containers and onions in bags. If This area is being used to prepare/handle a raw meat, it cannot be used to store or prepare any other item then the raw meat. Clean and sanitize the area after the raw meat and before preparing anything else. Cheese is being portioned at the prep table by dish sink and container on the dirty drainboard of dish sink. Foods cannot be prepared or placed at the dirty drain board of the dish sink if the sink or drainboard is being used to hold dirty dishes. All items removed.
1.5
54.
5-502.11; Core; The cardboard dumpster is filled to the point of overflow, box of boxes on dumpster pad and the inside can wash is completely full of broken down boxes preventing access. The cardboard dumpster may need to be emptied at a greater frequency to prevent the overflow of broken down boxes. The main outside trash dumpster is actively leaking liquid onto the pavement from the front right corner of unit. Replace this dumpster with one that is in good repair.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority items out and no one that was a certified food protection manager on shift. PIC unable to answer 17 questions. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
6.
2-401.11; Core; Employee drinks throughout kitchen. Keep all employee drinks below and separate from food for facility and prep areas to prevent contamination.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding the foods at 45-50F. All potentially hazardous foods should be at 41F. They were putting burger and chicken from grill right into prep cooler. This could be causing the rise in temperature. Recommend putting in walk-in cooler to cool instead of prep cooler. PIC stated checked this morning was at 40F. Monitor to make sure it goes back down in temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Upfront milkshake cooler holding at 50F. Unit would not shut completely and this could be causing the rise in temperature. Only had one gallon and milk in the cooler and it was discarded. Do not use unit to hold potentially hazardous foods until it is holding at correct temperature. CDI
2-102.12 (A); Core;Violation Codes
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. CDi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. a template plan can be downloaded from the Johnston county env health website to meet this requirement. cdi education.
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! Follow-Up: 04/20/2019
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!
Use time control on items being placed into the main prep cooler. Time control is when the time is documented for slaw, lettuce, cheese, and tomatoes when taken out walk-in cooler, hold the food out of temperature for 4 hours and at the end of the 4 hours throw away what food is left. If a new pan of food is brought out of refrigeration then a new time must be documented. Follow-Up: 07/10/2017
Employees must change gloves and wash hands between cleaning (wiping counters) and before handling foods again.
0.0
10.
Roller Rack with trays of buns directly next to the dirty side of dishsink and chemicals. This is a cross contamination risk for the buns. If food is going to be kept here, a splashguard must be installed the entire height and width of dishsink (bottom of storage rack to 24" above drainboard at dishsink) to prevent a cross contamination risk.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Open container of chopped onions below dirty side of dishsink by chemicals, rolling racks of buns next to the dirty drainboard of dishsink. All foods must stay away from the dirty dishsink area and chemical storage areas. Onions were discarded and bread rack was moved.
1.5
44.
Doors and lids on both the dumpster and the grease container must stay closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Great handwashing, food temperatures and documentation of TILT on tomatoes.
Make sure knives at tomatoe prep station are washed and sanitized between uses.
0.0
17.
Prep cooler by fryers holding foods too warm, reference food temperature chart. Unit must be able to hold foods at 45F or below. All foods were removed.
2.0
44.
Cardboard dumpster has a broken lid, replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cheese in the walk-in cooler, and tomatoes and chicken at the prep unit were out of temp as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
21.
Hot water was 128 degrees F at tap. Must be 130 degrees F or above at the tap.
0.0
49.
Documentation of approved training - 2 point credit awarded.
GENERAL COMMENT; CORRECTED DURING INSPECTION Sliced tomatoes must be 45 f or lower or on approved TILT process. Raw bacon must stay 45 f until cooked or be on approved TILT process. These processes may need to be approved by state if implimenting in all stores.
0.0
18.
NOT APPLICABLE
0.0
28.
Flies present, take effective measures to eliminate pests.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Small prep cooler for ice cream toppings has standing water in bottom. Do not store foods in standing water. Repair unit! Ice/water is dripping and forming in walk in freezer. Do not allow this unpotable water to get on food containers. If unpotable water has contaminated foods, discard them. Correct by 07/24/09!
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Cheese, raw burger meat out of temp as noted above. All cold potentially hazardous foods should hold at 45 f or below. Do not stack items too high so they maintain temp.
2.0
18.
NOT APPLICABLE
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
Water temp was 125 f. Min temp should be 130 f or above.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
REPEAT VIOLATION Fly contril still needs improvement. Take measures to control flies; example, air curtains.
2.0
36.
GENERAL COMMENT Cutting boards may need re-surfacing soon, if deep cuts are present.
0.0
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Store all employee drinks in approved locations drink can was stored on a food prep table. Do not consume drinks and food while preparing items.
3.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
SANITIZER BOTTLES WEAK; NEED 50-100 PPM; SANITIZER RE-MIXED; CORRECTED
2.5
24.
FLY CONTROL NEEDS MUCH IMPROVEMENT LOTS OF FLIES INSIDE KITCHEN AREA. THIS IS A MAJOR ISSUE.
4.0
5.
PROVIDE AN ACCURATE THERMOMETER FOR ALL COOLERS.
1.5
9.
EMPLOYEE ITEMS SHOULD BE STORED IN APPROVED LOCATIONS AWAY FROM FOOD STORAGE, HANDWASHING LAVATORIES, PREP AREAS OR SINGLE SERVICE AREAS. DRINKS AND OTHER ITEMS WERE MOVED CORRECTED.
