3-501.16 (A)(2) and (B); Priority; Milk and dressings in the glass reach in cooler were holding at 44 F. Except during preparation, cooking, or cooling, TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 41F or less.
1.5
23.
3-501.17; Priority Foundation; Pork that was in a hot hold cabinet was missing a date label. All TCS foods shall have a labeled date of when it was prepared and discarded after 7 days. CDI PIC labeled the correct prep time and date on the pork.
3-501.16 (A)(2) and (B); Priority; Grab n Go cooler, glass reach in cooler were not holding food at 41*F or below. All cold hold foods must be held at 41*F or below. Food was thrown away.
2-401.11; Core; An employee water bottle was sitting on top shelf of make line in the kitchen. Employees can have water bottles and drink must sit on bottom shelf so it does not fall in the food.
0.0
21.
3-501.16(A)(1) ; Priority; Mac & cheese in the warmer was not at 135*F, all hot hold food must be held at 135*F or higher.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler on the make to order line, was using ice on top portion and the bottom portion of prep cooler was holding cheese and deli meats at 44*F. All cold hold foods must be held at 41*F or below. Top portion was on TILT instead of temp control. Must get the prep cooler repaired so time nor ice should be used.
1.5
24.
3-501.19; Priority Foundation; Salad bar items were documented with temperatures not time on chart, and were missing 3 days of documentation. Must write times for foods, taken out of refrigeration hold for 6 hours if hold at 70*F or below, 4 hours above 70*F.
2-301.14; Priority; An employee was seen touching their mask a lot. If employee touch their face, hair, or mask they must remove their gloves and wash their hands. Manager spoke with employee.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler in the grill area was not holding food at 41*F. All cold hold foods must be held at 41*F or below. Food was disposed of during inspection. Will be back in 10 day to verify prep cooler or call when prep cooler has been repaired.
3-302.11; Priority Foundation; In the walk-in freezer the freezer unit is depositing ice onto boxes of food. Remove ice from the shelves and the boxes of food. Place a tray below the drip and replace tray daily. Have unit repaired so that it does not leak.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salad bar is holding potentially hazards foods at 44*F. All cold hold foods must be held at 41*F or below.
3-501.16(A)(1) ; Priority; Chili and cheese on a gas burner was not being held at 135*F, all hot hold foods must be held at 135*F or higher. Food was reheated during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some items in the fast food area were not being at 41*F. Food was taken out and thrown away. All cold hold foods must beheld at 41*F or below.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Management should demonstrate sufficient knowledge of the food code by taking corrective action on repeat priority violations and not allowing them to occur. Education during inspection. CDI
0.0
20.
3-501.14; Priority; Chicken noodle soup in the walk-in cooler cooling for greater than 2hrs was 92F. All cooling foods must cool to 70F or below in 2hrs and from 70F to 41F or below in 4 additional hrs. Total cooling time must not exceed 6hrs. Take necessary steps to cool foods more aggressively. Use loose lids, freezer, or ice bath. Manager informed of proper cooling procedures during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Deli meats/various, in reach-in prep unit on serving line was 49F. Sandwiches, salads at open air display cooler were 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Staff should monitor temps for compliance frequently and take corrective action. Serving line prep unit has been an issue for the last several inspections. Replace unit if it cannot be repaired sufficiently. Items above 45F were discarded. Other items were moved to other working coolers. CDI
3.0
44.
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack pans WET.
0.5
47.
4-501.11; Core; Repair broken door hinges on hot box that services the serving line.
3-501.16 (A)(2) and (B); Priority; Meat sauce, cheese/various items in one reach-in cooler were 45-51F. All cold hold potentially hazardous foods must hold at 41F or below. Items in cooler were discarded and another spare cooler was brought into replace cooler that was not working. CDI Items in prep unit like deli meat and cheese were stacked too high and read 48F. Keep items stacked low to maintain temperature in these prep units. Staff should monitor temps frequently to ensure compliance with temp requirements. Items out of temp were discarded during inspection. CDI
1.5
41.
3-304.14; Core; Wet wiping cloths observed left out on prep table. Store WET or DAMP wiping cloths in sanitizer buckets when not being used.
0.0
44.
4-901.11; Core; Minor air drying on food pans needed. Air dry all food pans before stacking them. Do not stack items WET.
0.0
49.
4-602.13; Core; Clean around fryers and grill at serving line. General equipment cleaning.
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 for employees to review as necessary. Education during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese/various in front serving line prep unit was 44F. Cheesecake/various in reach-in cooler was 49F. These items were discarded during inspection. CDI Some deli meats in one walk-in cooler were 44F. Walk-in cooler temp was good, but product was likely left out of temperature control too long. Work with items quickly when taking them out, or only remove from walk-in cooler what is needed so as not to leave entire container out. All cold hold potentially hazardous foods must hold at 41F or below.
1.5
47.
4-501.11; Core; Repair hot box doors that are not sealing properly. Repair walk-in freezer door that is not sealing properly. Walk-in freezer door is causing heavy frost/ice buildup inside freezer. Repair ASAP
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Continue to stress good hand hygiene practices while wearing face masks in the kitchen. Gloves must be changed and hands properly washed before donning new gloves and preparing foods every time the face mask is adjusted. when working with dirty dishes gloves must be changed and hands properly washed before touching clean dishes with newly gloved hands.
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!
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!
Pan of sliced tomatoes left on prep table from making sandwiches ~59F. Keep in an ice bath or in mechanical refrigeration at 45F or below. Tomatoes were discarded.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Stuffing in the cooling process, over 2 hours and still >70F. All foods have 2 hours to cool from 135F to 70F in 2 hours and an additional 4 hours to cool to 45F. Monitor the temperatures. Adjust cooling methods if the current methods are not adequate. Suggest a blast chiller since different foods are in the cooling process throughout the day. Stuffing was discarded.
2.0
16.
One pan of cooked meat patties in the hot hold unit not at proper holding temperature. Foods must be able to hold 135F or above, item was removed and reheated.
0.0
26.
Bins of dry foods cannot be stored under the handsink or the dirty side of the 3-compartment dish sink. Dry foods are being wrapped in plastic wrap. Need to keep all opened packages of food in a covered container (zip type bags or containers with lids).
0.5
49.
Documentation of approved training - 2 point credit awarded.
In the walkin freezer that is located in the drink room, water is dripping from the ventilation unit pipes and freezing a solid sheet of ice between unit and boxes of food below. All boxes of food should be removed from the problem area, place a pan below drip to contain and repair source of water/ice. Do not overload the walkin units to the point that boxes are collapsing or falling onto the floor. Provide adequate storage to keep all items porperly stored above the floor.
1.5
14.
Two pans and two bags of cooked beef patties, 1 pan of mac&cheese and 1 pan of cooked stuffing in the walkin cooler at a time over 2 hours past start of cooling process and still >70F. (Beef ~76-79, Mac&Cheese~74, stuffing ~ 79-83) Foods in the cooling process have 2 hours to cool to 70F from 135F, then an additional 4 hours to cool to 45F. Monitor all foods in the cooling process to make sure they meet the required temps in the required time period. Items removed, beef was reheated.
2.0
16.
Grilled chicken and cheese on the grill not at the proper hot holding temp of 135F or above. When changing pans or changing water bath, make sure the foods do not cool down. Reheat to 165F before hot holding at or above 135F.
0.0
26.
A few pans found stacked wet, allow all items to air dry before stacking.
0.0
49.
Documentation of approved training - 2 point credit awarded.
It is recommended that once food has been prepared to place in walk-in cooler and let it cool back down to 45*F first then place onto display coolers in the retail area.
0.0
28.
Flies seen in retail store, improve pest management in retail area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Chicken salad in one reach-in cooler was 48-50 degrees F. All cold hold potentially hazardous foods must be held at 45 degrees F or below. Do not leave products out too long when preparing or portioning them. Have cooler unit checked for proper operation.
2.0
21.
Hot water was 131-135 degrees F. Need min of 140 degrees F at the tap.
0.0
34.
Minor air-drying on plastic food containers. Do not stack WET.
0.0
36.
Make sure all plastic utensils or plastic handles are in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw pork stored over raw beef in the walk-in cooler; liquid eggs stored below shell eggs, frozen hot dogs stored below frozen raw beef. Store all cooked and pre-cooked foods above raw foods. Store raw foods according to final cook temperature with highest final cook temps on the bottom shelves. For example raw chicken would always be below pork or beef.
1.5
11.
Make sure all areas of the kitchen have sanitizer stations; Grill area did not have sanitizer in the area at the time of inspection. All quat sanitizers should be 200-300 ppm. Make sure to keep the clean drainboard side of the dishmachine cleaned and sanitized at all times. Do not allow clean dishes to come out onto a dirty drainboard.
0.0
34.
Air dry all plastic and stainless steel food pans before stacking them. Do not stack items WET.
0.5
49.
Documentation of approved training - 2 point credit awarded.
