3-302.11; Priority; Raw eggs stored on top of box of tomatoes. Keep all raw meats/raw eggs stored below ready to eat foods. CDI PIC moved eggs.
1.5
16.
4-501.114; Priority; Sanitizer in vat in 3 comp sink too weak at 25ppm. Chlorine sanitizer should be at 50-100ppm. The buckets of sanitizer were at correct concentration at 100ppm. CDI PIC remade to 50ppm.
3-302.11; Priority; Raw meats chicken being stored on shelf above sauces in walkin cooler. All raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved sauces from under meats.
1.5
16.
4-501.114; Priority; Sanitizer in vat at 3 comp sink too weak at 0ppm. Sanitizer buckets were at correct concentration at 100ppm. Make sure sanitizer at correct concentration (50-100ppm chlorine). CDI PIC added more bleach and now at 50ppm.
0.0
23.
3-501.18; Priority; One container of pork with two different dates on it. Make sure to take off old date labels when washing dishes. CDI PIC took of old label.
6-301.12; Priority Foundation; Back hand sink did not have paper towels available at start of inspection. All hand sinks should have paper towels available for proper hand washing procedure. CDI PIC restocked hand sink
0.0
23.
3-501.18; Priority; Cooked chicken, shrimp, egg rolls, crab ragon mix missing date labels in walk-in cooler. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC stated were made last night and added dates.
4-601.11 (A); Priority Foundation; One knife on magnetic strip with food debris on it. All food contact surfaces and equipment should be clean to the sight and touch. CDI PIC taking to be cleaned and sanitized.
0.0
16.
4-501.114; Priority; Bucket sanitizer too strong at over 200ppm. Chlorine sanitizer should be at 50-100ppm. CDI PIC diluting to 100ppm.
1.5
23.
3-501.18; Priority; In walkin cooler one pot of soup with no date label and a container of crab ragon mix with two date labels. Make sure to date label all potentially hazardous foods once they have been prepped, cooked or the package is opened. Can be held for 7 days then should be discarded. Make sure old date labels are taken of the containers when they are washed. CDI PIC added date label to soup and took old date label of crab ragon mix.
3-302.11; Priority; Raw meats (chicken,beef,shrimp) being stored on shelf above sauces in walkin cooler. All raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved sauces from under meats.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw beef out on prep area at 47F. PIC stated they were going to prep it after they finish cutting up the vegetables they were working on at this time. Leave meats in cooler until ready to actually prep to prevent the rise in temperature.
3-501.16 (A)(2) and (B); Priority; Cooked noodles, cooked eggrolls, cooked chicken bites (reference food temp chart) all sitting out on counter or above cooking equipment until ordered. Operator stated they do this to serve food quicker during busier hours. TCS Foods cannot be left out until ordered. There must be a temperature control in cooler or time control of these items. If foods are going to be held under time control then written procedures must be available for review (form given). The time the foods were removed from temperature control must be documented. All items were reheated to a temperature over 165F. Facility has garlic in water on table by wok station. Check the container that the garlic is delivered in. If it states "refrigerate after opening" then the garlic must be held in the refrigerator. The original container was not available.
1.5
47.
4-202.11; Priority Foundation; Employees are taking a food jug and cutting 1/2 of it off. The remaining portion that has handle and lid is used to scoop food. These have cracks and seams which makes them unapproved to use once the original product is out of it. Jug tops were discarded.
0.0
49.
4-601.11(B) and (C); Core; Clean the space between the fryer and the cooler to remove grease buildup.
5-205.11; Priority Foundation; In back area hand sinks blocked by containers of raw meats. Hand sink should be accessible at all times so can use to wash hands. CDI PIC moved the items so could get to hand sink.
0.0
15.
3-302.11; One pan of raw pork and a small bowl of chicken. stored on shelf above sauces. Keep all raw meats below ready to eat foods. PIC moved raw meats to correct place.
1.5
15.
3-302.11; Priority; In back prep area pork and chicken were being prepped. Do not prep different kinds of meats in the same area at the same time. Foods should be kept separately to prevent cross contamination. CDI PIC moved chicken.
3-302.11; Priority; Sauce stored on shelf below raw meats. Keep all raw meats below ready to eat foods. CDI PIC Moved sauces over
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of cut cabbage cut this morning at 48F. It was being stored in top area of prep cooler but on top of other items so that it is not actually inside the unit getting air flow. Make sure to put items in unit so can get proper air flow and stay at 41F or below. CDI employee moved cabbage to smaller container that fit into unit. CDI
3-302.11; Priority;) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P Raw chicken was stored on top of cut onions and over other cut vegetables in the walk in. chicken was moved to lower shelf during inspection. Do not store any raw meats over vegetables or other ready to eat foods. CDI
2-401.11; Core; employee drinks sitting on the shelf over a prep sink were noodles were being plated in to go containers. Store all employee drinks below and away from food items. employees should drink from cups with lids and straws to protect hands from contamination when drinking.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The prep top unit was holding potentially hazardous foods above 41F. the unit had been left open during a busy lunch allowing the temperature to rise. The units lids were closed and allowed to sit during inspection. At the second check the food temperature has lowered to 43F. continue to monitor the unit and make any necessary repairs or adjustments to the settings to allow for the unit to keep food at 41F at all times especially during busy times. large pan of raw chicken in the walk in at 45f. All other items in the unit were at 41F. the date of the chicken was 2/22 but PIC stated that the chicken had just been prepped. Make sure all dates are accurate to prevent violations. CDI Education and continued monitoring of the prep unit temperature. Second check of the reach in portion of the prep unit has temperature down to 43R continue to monitor closely.
1.5
General Comments
If diners are allowed to remain and eat at the establishment bathrooms need to be available for use for customers. Do not store any single use utensils, food, or containers in the bathrooms.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontypoidal to the employee health policy. Employee health agreement forms can be downloaded from the Johnston county env health website and may be used to meet this requirement. CDi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. A template plan can be downloaded and printed from the Johnston county env health website to meet this requirement. CDi education.
0.0
49.
4-601.11(B) and (C); Core; Large white food pans have multiple date label stickers on the outside of the pans. metal food pans on the drying rack has old date labels and debris on the outside of the pans. before adding new product to the food pans make sure all pans are properly washed, rinsed, and sanitized on both the inside food contact areas and the outside non food contact surfaces. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
physical facilities and non food contact surfaces have been thoroughly cleaned since last inspection. Much improvement has been made in cleanliness of the facility and the outsides of containers and equipment.
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!
