3-501.16(A)(1) ; Priority; A hot dog and tornado on the roller were not being held at 135IF. Employee threw the food away. All hot hold foods must be held at 135*F or higher. Keep the back left corner checked.
1.5
39.
3-306.11; Priority; The hot dog roller has a sneeze guard but it is turned so it is no protection over the hot dogs. Need to position the sneeze guard so that it protects the food on the roller.
0.0
47.
4-205.10; Core; Two counter top toaster ovens sitting on top of 2 door reach-in are not NSF or ANSI approved. All equipment must be NSF or ANSI approved.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
23.
3-501.17; Priority Foundation; Containers of red hot and ham not date labeled. They were still a little frozen and PIC stated took out of freezer this morning and forgot to add label. Open container of bologna with no date label and pic was unsure were it was from and discarded. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, package is opened, or taken out of freezer to thaw. CDI PIC added labels and discarded bologna
0.0
28.
7-102.11; Priority Foundation; Spray bottles not labeled. Any working containers of chemicals/cleaners/sanitizers should be labeled so that it is easy to identify what is in the container and to prevent the mixing of chemicals. CDI PIC labeled.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority; Sanitizer was not available when asked. Employee made sanitizer in the dish sink vat during inspection. Proper strength for chlorine sanitizer (bleach & water) must be at least 50ppm chlorine.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority; Sanitizer was not made when asked. Sanitizer must be made at all times of operating hours. Employee made sanitizer during the inspection with a proper strength for chlorine and water.
1.5
35.
3-501.13 ; Priority Foundation; Employee came walking from walk-in cooler with frozen hamburger meat. The hamburger meat was placed below the pizza oven to thaw. Employee was stopped. When thawing any meats, thaw under cold running water, in refrigeration or in the microwave to start cooking.
0.0
General Comments
Main prep cooler is not longer working, employee is running back and forth from walk-in to the kitchen.
2-102.12 (A); Core; No certified food safety manager on duty. Must have certified food safety manager on duty from an accredited program at ALL times of operation.
1.0
23.
3-501.17; Priority Foundation; Date mark opened packaged ready to eat potentially hazardous foods once they have been opened and moved to a containers. This includes hot dogs and red hots. Date mark for up to 7 days at 41F or below hold temp once they have been opened. Items dated during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave wiping cloths out on surfaces. Use bucket with sanitizer solution at 100 ppm chlorine for storing wiping cloths in.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. Must have certified food safety manager on duty from an accredited program at ALL times 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 on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
28.
7-204.11 ; Priority; Sanitizer mixed much too strong. Use test kits to determine the correct strength when diluting with water! Use 150-300 ppm quat or 100 ppm chlorine solution. Sanitizer that is too strong may be toxic for use in food areas. Solution diluted to correct strength during inspection. CDI
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave wiping cloths out on surfaces.
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!
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! Follow-Up: 04/16/2018
Ice is being retrieved from the bagged ice from outside. Machine is not working in the store at this time. 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: 02/22/2018
