2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be at least one certified person on duty at all times of operation.
1.0
19.
3-403.11; Priority; Pasta sauce and meatballs in sauce were in the hot hold unit and were temping at 117F. The water in the steam unit was over 150F. All TCS food shall be reaheated to 165 F before being hot held at 135 F or more. CDI (Education, PIC removed the food out of temp and placed it on the grill to properly reheat, final temp was 165 F.)
1.5
23.
3-501.17; Priority Foundation; Many required foods were not dated as required such as cut tomaos, cooked and raw chicken, cooked lasagna, opend pre packaed cheese, and pizza sauces. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Also make sure to remove old date marks from containers, there were some date marks from several weeks ago. Staff should check to make sure all required foods have a clearly labeled date! Manager education during inspection on date marking requirements. CDI
3.0
47.
4-501.11; Core; The freezer and the 1 door cooler gaskets need replacing. Food was still holding at proper temperature. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
49.
4-602.13; Core; Tops of coolers had major dust build up. Clean tops and sides of all equipment including interiors of coolers.Make sure detail cleaning is done frequently to prevent buildup.
3-501.17; Priority Foundation; Previously cooked chicken and deli meat missing date mark. Make sure ALL required foods have a clearly labeled date! Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. No food requiring date mark shall be held for longer than 7 days! Properly discard all foods after the 7th day! Manager education on date marking during inspection. CDI
3.0
36.
4-204-112; Core; Provide thermometer in pepsi reach-in cooler that is used to hold sour cream and heavy creamer product. CDI
0.5
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.5
47.
4-501.11; Core; Replace or re-finish rusty racks in the rear reach-in cooler.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean stove top of all food debris. Make sure detail cleaning is done daily to prevent buildup.
0.5
55.
6-501.12; Core; Clean floors better under and behind equipment. Clean FRP wall board where food has splashed. Clean dust or grease from ceiling tiles and vents where necessary.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be at least one certified person on duty at all times of operation.
1.0
8.
2-301.12; Core; After washing hands make sure to use the paper towel to turn off the water faucet at hand sink to avoid possible re-contamination of hands. Manager education.
0.0
23.
3-501.17; Priority Foundation; Cooked chicken was not date marked as required. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Manager education. Product dated. CDI
1.5
36.
4-204-112; Core; Provide thermometer in Pepsi cooler for reading air temperature.
0.0
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Clean stove top of all food debris. Make sure detail cleaning is done daily to prevent buildup. Some improvement in this area since last inspection.
0.5
55.
6-501.12; Core; Clean floors better under and behind equipment. Clean FRP wall board where food has splashed.
2-401.11; Core; Employee drink stored on shelf above prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; Sanitizer solution weak or vacant in sanitizer compartment of 3-compartment sink. No sanitizer available for use on food contact surfaces or for storage of wet wiping cloths. Make sure sanitizer is available at 100 ppm chlorine or 150-300 ppm quat. Use sanitizer on all food contact surfaces, equipment or utensils. Use test kits and change solutions regularly to maintain strength. Sanitizer made during inspection. CDI Staff should make sanitizer first thing before any prep or cooking activity occurs.
3.0
23.
3-501.17; Priority Foundation; Date marking was better than last inspection but there were still required previously cooked or prepared foods that were missing dates such as deli meat, lasagna, and chicken. Make sure all required foods have a clearly labeled date. Date mark for up to 7 days at 41f or below hold temp. Manager education during inspection on date marking requirements. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Make sure detail cleaning is done daily to prevent buildup. Some improvement in this area since last inspection.
0.5
55.
6-501.13; Core; Detail clean floors and walls throughout facility. This should occur on a regular basis to prevent build up of food debris. Clean FRP wall board where there is splatter such as pizza sauce. Clean dusty ceiling tiles and vents.
4-501.114; Priority; Approved sanitizer not available at the start of inspection. Make sure sanitizer at 100 ppm chorine bleach or 150-300 ppm quat is available for use on all food contact surfaces, equipment, or utensils. Staff should make sanitizer first thing before any prep or cooking activity occurs. Store all WET or DAMP wiping cloths in sanitizer solution between uses. Sanitizer made during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; One pan of deli meat was stacked too high and read 41-45F. No cold hold food should be above 41F. All cold hold potentially hazardous foods should maintain 41F or below. Do not stack foods too high in prep units so they maintain proper temp. Staff should monitor food temps frequently. Some of the deli meat was moved to lower part of the unit during inspection. CDI All other food temps were excellent.
0.0
23.
3-501.17; Priority Foundation; Lots of required foods were not dated as required. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Staff should check to make sure all required foods have a clearly labeled date! Manager education during inspection on date marking requirements. CDI
1.5
38.
6-501.111; Core; Lots of mice droppings noted in cabinet under front soda fountain machine. Take measures to control all pests and clean up all droppings.
1.0
40.
2-402.11; Core; All employee's handling food must wear effective hair restraints. During inspection, some employees did not have on hats or hair nets.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including interiors of coolers. Make sure detail cleaning is done daily to prevent buildup.
1.0
55.
6-501.13; Core; Detail clean floors and walls throughout facility. This should occur on a regular basis to prevent build up of food debris. Clean FRP wall board where there is splatter such as pizza sauce.
7-201.11; Priority; Cleaner and caulk were stored on rack where clean dishes are kept. Always store chemicals in areas so that they may not possibly contaminate food, utensils or single service items. These items were moved to another location. CDI
1.0
40.
2-402.11; Core; All employee's handling food must wear effective hair restraints. During inspection, some employees did not have on hats or hair nets.
0.5
49.
4-602.13; Core; Lots of detail cleaning needed on equipment tops/sides/bottoms, gaskets on coolers, racks, dough mixer, under counters, behind handles on cooler doors and sinks/handles. Detail clean equipment on a regular basis to prevent build up of food debris. Make sure cutting board on pizza prep cooler is removed and detail cleaned on regular basis.
1.0
55.
6-501.12; Core; Detail clean floors and walls throughout facility. This should occur on a regular basis to prevent build up of food debris.
6-301.12; Priority Foundation; Handsink on right side of hood did not have paper towels. Make sure handwash lavatories are properly stocked at all times, with soap and paper towels. CDI Paper towels replaced.
1.0
16.
4-602.11; Priority; Bucket that is used to toss garlic knots must be cleaned and sanitized at a minimum frequency of every 4 hours. CDI Education.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Do not allow chicken or other hazardous foods to sit out at room temp. Once chicken is washed, it must be quickly placed back in refrigeration. Cold foods cannot be out for extended periods of time. All cold foods must maintain 41F or lower. CDI, Chicken was moved back to cooler.
1.5
36.
4-204-112; Core; Two metal stem thermometers were available for use. There was a lot of food particles (pizza dough/corn starch on faces making it difficult to read. Once faces were cleaned with alcohol swab, we put the thermomters in icewater bath. Both read 32 Degrees F. Make sure thermometers are used frequently, kept clean and stored in a clean location. CDI
0.5
41.
3-304.14; Core; Make sure containers of sanitizing water used for wiping cloths is changed on a frequent basis. Wiping cloths must be stored in a container of properly mixed sanitizer. As the water becomes soiled, dump and remake. This will occur multiple times per day.
0.5
44.
4-903.11(A), (B) and (D); Core; Make sure all containers that are used to store clean utensils/table ware are cleaned regular so there are no food debris. Clean these containers frequently to ensure the clean dishes are not possibly recontaminated. Do not put dirty dishes on prep table across from dish sink. Remove wood that dough press is on on prep table. Remove tie down strap from prep table.
0.5
49.
4-602.13; Core; Lots of detail cleaning needed on equipment tops/sides/bottoms, gaskets on coolers, racks, dough mixer, under counters, behind handles on cooler doors and sinks/handles. Detail clean equipment on a regular basis to prevent build up of food debris. Make sure cutting board on pizza prep cooler is removed and detail cleaned on regular basis.
0.5
55.
6-501.12; Core; Detail clean floors and walls throughout facility. This should occur on a regular basis to prevent build up of food debris.
4-501.114; Priority; Sanitizer weak or vacant in sanitizer bucket. Use test kits and change solutions regularly to ensure proper strength. Need 100 ppm chlorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer changed during inspection and then tested good. CDI
1.5
23.
3-501.17; Priority Foundation; One opened pack of pre-cooked meatballs was not properly dated! Make sure ALL required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. All other required foods were dated as required. Missing product dated during inspection. CDI
0.0
41.
3-304.14; Core; Store ALL WET or DAMP wiping cloths in a sanitizer solution when not being used. Change cloths frequently and do not leave out on surfaces.
3-501.17; Priority Foundation; Some required foods such as opened packaged deli meats were missing dates. Make sure all required foods have a clearly labeled date! Date mark packaged foods once they have been opened. Date mark all previously cooked, prepared, or opened packaged foods for up to 7 days at 41F or below hold temp. Manager educated on date marking requirements 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
22.
3-501.16 (A)(2) and (B); Priority; Pizza prep unit was holding pizza toppings/various foods at 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Employees should monitor temps closely. Have qualified technician check cooler for proper operation and use other working coolers until unit can hold 41F or below. Manager instructed to move items during inspection. Will follow up 12/6/21.
3.0
23.
3-501.17; Priority Foundation; Some required foods missing date mark. Some only had day dot which is not sufficient information for date marking purposes. Put numerical prep or expiration date on product such as 12/2 Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Manager informed of dating requirements during inspection. CDI
1.5
47.
4-501.11; Core; Complete all transitional permit list items before it expires. This is all equipment issues listed such as counter tops, gaskets etc. Refer to transitional list.
0.0
49.
4-602.13; Core; Clean tops and sides of equipment including cooler interiors. Clean all grease or food buildup. General equipment cleaning.
0.5
55.
6-201.11; Core; Complete all transitional permit list items concerning floors, walls, and ceilings/vents before permit expires.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Follow-Up: 12/06/2021
