4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the speed racks for the pizzas that are on time control with visible debris buildup. The wire shelves next the boxing area also in need of cleaning. continue to work on cleaning of non food contact surfaces.
0.5
55.
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Walls throughout the facility are covered in food debris and splatter. Clean all walls to remove all food debris and visible soil. Floors are are stained and heavily soiled particularly in the walk in. continue working on overall facility cleanliness of floors, walls, and ceilings.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; sufficient demonstration of knowledge was not provided at inspection. Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education
1.0
2.
2-102.12 (A); Core; 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
10.
5-205.11; Priority Foundation; observed a pitcher being placed in the basin of the handsink to obtain water of which this water was then used to make pizza dough. Handwashing sinks are to be used exclusively for handwashing. Water may not be obtained from these sinks to prepare any food items. Employee handsinks must remain accessible, operational, and used for no other purposes aside from handwashing at all times.
1.0
16.
4-501.114; Priority; a properly prepared food contact surface sanitizer is required at all times. There was no food contact surface sanitizer available at time of inspection. Sanitizer bucket was prepared at inspection. Maintain at 200-400 ppm for quat sanitizer. Use test strips to check sanitizers regularly and prepare at least daily and whenever soiled. CDI
1.5
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pizza pans stacked with clean pans were all reported to be clean. Pans were heavily caked with debris and did not appear to have been cleaned after last use. Do not stack dirty pans with clean pans and all pans must be washed, rinsed, and sanitized after use. Pans were taken to the dish sink for washing. CDI
0.0
23.
3-501.17; Priority Foundation; open bags of diced ham and sausage were in the reach in prep unit and in the walk in with no date labels as to when the products were opened. Once here bags are opened (manufacturers seal broken) items must be date labeled and may only be held for 7 days with day 1 as the day of opening. Dates were added by pic at inspection. CDI
1.5
24.
3-501.19; Priority Foundation; written procedure for time control policy was available upon request but the steps outlined in the policy were not being followed. Pizzas left out a room temperature did not have time stamps and were temping at 68F. All items under the time control policy may not raise above 70”F and are required to have time stamps. Timers on the speed racks for the pizza that are intended to be used for this purpose were not being used or were broken. Monitor/adjust/or replace timers to adhere to all time control polices. Timers were added to racks at inspection. Hot n ready items must be time stamped and held for no more than 4 hours. All items in the hot n ready cases at this inspection were above 135F. Follow all policies in regard to time control in place of temperature control. CDI
3.0
29.
8-103.12; Priority foundation, to go pizza sauces under the counter did not have date or time stamps and PIC was unsure as to when the product was removed from temperature control. Time stamps are required as part of the variance approval. All to go sauces were discarded to trash by the PIc at inspection. As part of the variance that allows pizza sauce to be held for an extended period of up to 12 hours at room temperature time stamps are required. If the REGULATORY AUTHORITY grants a VARIANCE as specified in sec. 8 103.10, or a HACCP PLAN is otherwise required as specified under sec. 8 201.13, the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted as specified under sec. 8 201.14 and APPROVED as a basis for the modification or waiver; P and (B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf (2) Monitoring of the CRITICAL CONTROL POINTS, Pf (3) Verification of the effectiveness of the operation or process, Pf and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Pf a copy of the approval letter for the variance is required to be kept onsite and could not be located.
2.0
43.
3-304.12; Core; Dirty pizza cutters are being stored in a plastic box. Pizza cutters are cleaned once a day. This is not suffcient to clean and sanitize these items. Pizza cutters must be cleaned and sanitized at least every 4 hours or stored in accordance with the following requirements. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7). CDI education
0.5
55.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Walls throughout the facility are covered in food debris and splatter. The wall around the back dish sink has a heavy build up of black debris. Clean all walls to remove all food debris and visible soil. Floors are are stained and heavily soiled particularly in the walk in. Clean all floor throughly and shall be cleaned often. Damaged wall tiles on the entry to the kitchen need to be replaced. Maintain all floors, walls, and ceilings in good repair.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; sufficient demonstration of knowledge was not provided at inspection. Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.
1.0
2.
2-102.12 (A); Core; 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
6.
2-401.11; Core; Employees observed eating at the prep table by the dough mixing area. Employees must eat in designated areas where cross contamination is prevented. employees may drink from closed cups with lids and straws if cups are stored below and away from food, clean utensils, and prep surfaces. employee dink cups sitting on the clean dish rack and the drain board of the dish sink.
0.5
24.
3-501.19; Priority Foundation; Pizzas waiting to be cooked did not have timer on. Need to have documentation of time when products are removed from temperature control and discard as needed. properly documented cold items may be held at room temp for 6 hours when removed from a cooler holding at 41F or below, and discarded at the end of the holding period if not consumed. CDI Timer started for pizza. Time controlled pizzas may not rise above 70F. pizzas on the speedrack at this inspection were at 75F. Monitor food temps closely during hot days to ensure Time control products do not rise above 70F. items placed in the oven to cook and had been out of temperature control less than 4hrs. CDI
3.0
28.
7-201.11; Priority; toxic chemicals must be stored separated from food products. Oven cleaner and stain lifter chemical in a spray bottle was sitting on the prep surface where ready to eat pizzas are removed from the oven and boxed. Store all toxic chemicals to prevent contamination of food items. Product moved to under the prep table at inspection. CDI
1.0
41.
3-304.14; Core; All wet wiping cloths must be stored in a properly prepared food contact surface sanitizer between uses. the sanitizer bucket by the dough machine was weak and reading less than 200ppm for quat sanitizer. wet wiping cloths were stored on the prep top table. A properly prepared quat sanitizer is 200-400ppm.
0.5
44.
4-901.11; Core; plastic food pans were stacked wet on the clean dish rack. Cross stack all pans to allow for proper air drying. all pans and utensils must be properly air dried after washing, rinsing, and sanitizing.
2-102.11 (A), (B) and (C) (1), (4) - (16); sufficient demonstration of knowledge was not provided at inspection. Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. CDI education.
1.0
2.
2-102.12 (A); Core; 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
8.
2-301.12; Core; observed employees washing hands and then turning off the faucet with clean hands, recontaminating their hands. turn off the faucets with paper towels to avoid recontamination. Provide thorough hand washing education to all employees.
2.0
10.
5-205.11; Priority Foundation; water pitcher sitting in the basin of the employee handsink. employee handsinks may not be used for any other purposes aside from handwashing and all handsinks must be left clear and accessible at all times for employees. CDi item removed from handsink at inspection.
1.0
16.
4-501.114; Priority; Food contact surface sanitizers were not available at start of inspection. A food contact surface sanitizer is required at all times of food service. Sanitizer buckets with 200-400 ppm of quat sanitizer was made at inspection
3.0
16.
4-602.11; Priority; Dirty pizza cutters sitting in plastic container. All pizza cutters and the opening of the container has food debris visible. PIC stated pizza cutters are cleaned once a day at the end of the night. If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. CDI PIC cleaned and sanitized.
0.0
23.
3-501.17; Priority Foundation; bags and containers of pepperoni, sausage, and ham that are used in the pizza prep unit must have date labels. Date labels must either indicate the date the bags are opened or the date of expiration not to exceed 7 days. Pizza sauce must also have date labels once it is prepared. Sausage, pepperoni, ham and pizza sauce all require date labeling with day 1 as the day of opening the manufacturers packaging or date of preparation for pizza sauce. These items may only be helf for a maximum of 7 days. Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: Pf Pizza sauce had just been made and date label will be added before saving any sauce for a later date. CDI
1.5
24.
3-501.19; Priority Foundation; Pizzas waiting to be cooked did not have timer on. Cups of pizza sauce out at room temperature were not time stamped. Need to have documentation of time items are removed from temperature control so can discard as needed. Can be out at room temp. for 6 hours when removed from a cooler holding at 41F or below, and then need to be discarded. Time stamping sauce out at room temperature is part of the variance approval for the sauce. CDI Timer started for pizza and PIC added date stamp for pizza sauce.
3.0
29.
8-103.12; Priority Foundation; As part of the variance that allows pizza sauce to be held for an extended period of up to 12 hours at room temperature time stamps are required. If the REGULATORY AUTHORITY grants a VARIANCE as specified in sec. 8 103.10, or a HACCP PLAN is otherwise required as specified under sec. 8 201.13, the PERMIT HOLDER shall:
(A) Comply with the HACCP PLANs and procedures that are submitted as specified under sec. 8 201.14 and APPROVED as a basis for the modification or waiver; P and
(B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed;
(1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf
(2) Monitoring of the CRITICAL CONTROL POINTS, Pf
(3) Verification of the effectiveness of the operation or process, Pf and
(4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Pf
1.0
43.
3-304.12; Core; Dirty pizza cutters are being stored in a plastic box. Pizza cutters are cleaned once a day. This is not suffcient to clean and sanitize these items. Pizza cutters must be cleaned and sanitized at least every 4 hours or stored in accordance with the following requirements. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7). CDI education.
0.5
55.
6-501.12; Core; General cleaning is needed of all the floors in the kitchen, the dish area, and the floors of the walk in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean all the walls in splash zone areas that have heavy build up of grease and debris. clean under all prep tables to remove all food debris to prevent pests.
2-401.11; Core;Employee beverage can sitting on the half wall between pizza on the speed rack and the pizza pans on the prep table waiting to be filled. Store all employee drinks below and away from food items and clean utenils/pans.
0.0
10.
6-301.11; Priority Foundation; Front employee handsink did not have soap at start of inspection. All employee handsinks must have soap, paper towels and tempered water of at least 100F. soap replaced at inspection. CDI
1.0
10.
6-301.12; Priority Foundation; front employee handsink did not have paper towels at start of inspection. Paper towels replaced at inspection. CDI
0.0
16.
4-501.114; Priority; Food contact surface sanitizers were not available at start of inspection. A food contact surface sanitizer is required at all times of food service. Sanitizer buckets with 200-400 ppm of quat sanitizer was made at inspection. CDI
3.0
23.
3-501.17; Priority foundation; Sausage, pepperoni, ham and pizza sauce all require date labeling with day 1 as the day of opening the manufacturers packaging or date of preparation for pizza sauce. These items may only be helf for a maximum of 7 days. Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: Pf Pizza sauce had just been made and date label will be added before saving any sauce for a later date. CDI
0.0
24.
3-501.19; Priority Foundation;Pizzas waiting to be cooked did not have timer on. Cups of pizza sauce out at room temperature were not time stamped. Need to have documentation of time items are removed from temperature control so can discard as needed. Can be out at room temp. for 6 hours when removed from a cooler holding at 41F or below, and then need to be discarded. Time stamping sauce out at room temperature is part of the variance approval for the sauce. CDI Timer started for pizza and PIC added date stamp for pizza sauce
3.0
29.
8-103.12; Priority Foundation; Variance for allowing extended time for pizza sauce to be left out at room temperature requires time stamps on all pizza sauce that is left out. Cups of to go pizza sauce did not have time stamps. Time stamps added at inspection. These pizza sauce cups must be discarded at the end of the approved extended time period. CDi
1.0
43.
3-304.12; Core; Dirty pizza cutters are being stored in a plastic box. Pizza cutters are cleaned once a day. This is not suffcient to clean and sanitize these items. Pizza cutters must be cleaned and sanitized at least every 4 hours or stored in accordance with the following requirements. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7). CDI education.
0.5
55.
6-501.12; Core; General cleaning is needed of all the floors in the kitchen, the dish area, and the floors of the walk in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty during time of inspection. Not demonstrating the knowledge of serve safe. There should be a certified food protection manager on duty during all hours of operation. CDI
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.12; Priority; With the adoption of the 2017 food code there are now the "big 6" instead of the "big 5" illnesses. Have updated employee health policies. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the clean up of vomiting and diarrhea events. CDI education.
0.0
16.
4-501.114; Priority; Sanitizer bucket to weak at 0ppm. PIC stated had not changed bucket yet today. Sanitizer should be changed as often as needed to keep at correct concentration. CDI PIC changed bucket and now at 200ppm.
1.5
16.
4-602.11; Priority; Dirty pizza cutters just sitting in container. PIC stated pizza cutters are cleaned once a day at the end of the night. If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. CDI PIC cleaned and sanitized
0.0
24.
3-501.19; Priority Foundation; Pizzas waiting to be cooked did not have timer on. Cups of pizza sauce out at room temperature were not time stamped. Need to have documentation of time items are removed from temperature control so can discard as needed. Can be out at room temp. for 4 hours and then need to be discarded. Time stamping sauce out at room temperature is part of the variance approval for the sauce. CDI Timer started for pizza and PIC added date stamp for pizza sauce
1.5
55.
6-501.12; Core; General cleaning needed throughout facility.
0.0
General Comments
Forms and information for the adoption of the 2017 food code can be found on our website in the food service section at https://www.johnstonnc.com/envhealth Follow-Up: 04/14/2022
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;
No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation. Have 180 days from permit date to get certified. Edit Delete 0
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0.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation. Have 180 days from permit date to get certified.
0.0
4.
2-201.12; Priority; With the adoption of the 2017 food code there are now the "big 6" instead of the "big 5" illnesses. Have updated employee health policies. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the clean up of vomiting and diarrhea events. CDI education.
0.0
16.
4-501.114; Priority; At start of the inspection no sanitizer made. Employee stated in the bucket was just water and wipe down prep area with that and then spray stainless steal cleaner. This is not approved for food prep areas. During hours of operation need to have sanitizer available and use that on prep areas. CDI Sanitizer made
1.5
23.
3-501.18; Priority; One plastic container of wings with no date. Trays of wings had Monday or Tuesday written on them but no actually date. Once open any packages of potentially hazardous foods need to date label so can accurately keep track of the time that is being held and can discard as needed. Potentally hazardous foods can be held for 7 days then should be discarded. CDI Dates added
1.5
24.
3-501.19; Priority Foundation; Pizzas waiting to be cooked did not have timer on. Cups of pizza sauce out at room temperature were not time stamped. Need to have documentation of time items are removed from temperature control so can discard as needed. Can be out at room temp. for 4 hours and then need to be discarded. Time stamping sauce out at room temperature is part of the variance approval for the sauce. CDI Timer started for pizza and PIC stated sauce cups were put out at 3pm
1.5
41.
3-304.14; Core; Wiping cloths stored in water between uses. Store wiping clothes in sanitizer solution between uses.
