4-302.14; Priority Foundation; No test strips were available during inspection. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
3-501.16 (A)(2) and (B); Priority; Deviled eggs/sandwiches holding at 48F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must be able to maintain proper temperature at all times. Deviled eggs discarded, other products prepared that day were moved to walk-in cooler. CDI Adjust thermostat on display cooler and have qualified technician check for proper operation before resuming use.
1.5
23.
3-501.18; Priority; Date marking is not allowed on products holding above 41F. Deviled eggs, sandwiches in display cooler were holding at 48F. Date marked products must hold at 41F or below for a period of up to 7 days. Manager education. CDI
0.0
35.
3-501.13 ; Priority Foundation; Frozen soup package thawing at room temp. This is not an approved thawing method. Thaw in the cooler as the preferred method for thawing foods. Manager education. CDI
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Need at least one verified food safety manager on duty at all times of operation.
7-204.11 ; Priority; Sanitizers in spray bottles were mixed much too strong. Dilute all sanitizer solutions to 100 ppm chlorine. Use test kits! Sanitizer that is too strong may be toxic for use in food areas. Manager education; sanitizer diluted during inspection and tested good. CDI
4-501.114; Priority; Sanitizer was weak or vacant in sanitizer bucket. Use test kits and change solutions frequently to maintain proper strength. Approved sanitizer is 100 ppm chlorine or 150-300 ppm quat. Use sanitizer on all food contact surfaces, equipment, or utensils. Sanitizer changed during inspection and then tested good. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Hot dogs were holding at 120F. Heat was turned all the way down on hot dog roller. Make sure heat setting is high enough to maintain 135F or above hold temp. Heat was turned up on roller during inspection. CDI
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. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Hot dogs hot holding at 117-119F. All hot hold potentially hazardous foods must hold at 135F or above. Heat setting on hot dog roller was adjusted 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.
0.0
General Comments
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!
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 much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
16.
Hot dogs were 125 degrees F. All hot hold potentially hazardous foods should hold at 135 degrees F or above. Use proper heat setting on hot dog roller to hold proper temperature.
4.0
40.
Clean gasket and interior of reach-in cooler at the front prep area.
0.0
41.
Plumbing at the 3-compartment sink was leaking. Repair person was there to repair this issue during the inspection.
0.0
45.
Clean floors under and behind equipment in the back prep area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer weak or vacant at bucket in the prep area. All solutions should be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure strength. Do not mix with hot water. Use 75 degree water. Use proper wash, rinse, sanitize procedure on all utensils. Do not rinse utensils at hand-sink in the prep area.
1.5
16.
Hot dogs were 128-131 degrees F. All hot hold potentially hazardous foods should hold at 135 degrees F or above. Use proper heat setting on hot dog roller to hold proper temperature.
2.0
36.
Replace chipping racks in reach-in cooler.
0.0
40.
Clean interior of microwave oven.
0.5
46.
Replace burned out light over cooler in the rear.
0.5
49.
No documentation of approved training - no credit awarded.
Hot dogs were hot holding at 130 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Make sure hot dog roller is set at the proper setting in order to hold proper temperature.
2.0
28.
A few flies were noted inside the facility; take measures to control and eliminate all flies in the facility.
0.0
40.
Clean interior of microwave oven. Clean gasket and interior of small reach-in cooler.
0.5
46.
Replace blown out light in the kitchen area over cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Several hot dogs and sausage dogs on the hot hold unit not at the proper holding temperature of 135F or above. Make sure the settings are properly set and unit can maintain the proper temperature. Items were removed.
2.0
40.
Clean gasket on the small reachin cooler.
0.0
49.
No documentation of approved training - no credit awarded.
SANITIZER WAS WEAK OR VACANT OF CHLORINE. NEEDS TO BE MIN 50-100 PPM. CHANGE OUT AS OFTEN AS NEEDED.
2.5
2.
MAKE SURE TO TIME LABLE ALL ITEMS IN THE DISPLAY HOT CASE HOT DOGS NEED TO STAY AT 140 F OR ABOVE. SOME ITEMS WERE 121 F AND NOT LABLED WITH TIME; HOT DOGS WERE 103-108 F.
EMPLOYEE PREPARING FOOD WAS NOT WEARING A HAIR RESTRAINT, ALL EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
11.
THERE WAS NO SANITIZER AVAILABLE UPON ARRIVIAL, WHEN USING CHLORINE ITSHOULD BE 50 TO 100 PPM. DO NOT STORE ANY SPOONS USED FOR FOOD USE IN THE HAND WASHING SINK. THERE SHOULD BE NO STORAGE OF ANY KIND IN THE HAND WASHING SINK.
2.5
3.
DOOR WITH A LOCK IS NEEDED TO THE DRY STORAGE AREA AND TO WALK IN FREEZER, A LOCK IS NEEDED ON THE FREEZER WITH ALL FOOD PRODUCTS INSIDEFREEZER OR COOLER.
2.5
32.
REPEAT: CRATES ARE NOT APPROVED STORAGE, USE SHELVES THAT ARE 12 INCHES ABOVE THE FLOOR OR SEALED SHELVING.
