5-203.12; Core; At least 1 toilet and not fewer than the toilets required by LAW shall be provided. If authorized by LAW and urinals are substituted for toilets, the substitution shall be done as specified in LAW. All restaurants shall maintain at least one bathroom accessible for customers.
0.5
55.
6-201.11; Core; Repair water damage on wall where roof was leaking. Roof leak has been repaired. Paint/seal ceiling tiles that were replaced with absorbent ones. Repair loose FRP wall board.
6-201.11; Core; Repair water damage on wall where roof was leaking. Roof leak has been repaired. Paint/seal ceiling tiles that were replaced with absorbent ones. Repair loose FRP wall board.
6-201.11; Core; Repair water damage on wall where roof was leaking. Roof leak has been repaired. Paint/seal ceiling tiles that were replaced with absorbent ones.
3-501.16(A)(1) ; Priority; Chicken filet was 128F. Hot dogs were 130F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is high enough on equipment to maintain proper temps. Staff should monitor temps frequently to ensure compliance. Items reheated during inspection, heat settings adjusted. CDI
1.5
55.
6-201.11; Core; Repair grout on loose floor tiles by front soda fountain. Seal holes in the ceiling in rear. Repair water leak around rear entry door.
6-301.12; Priority Foundation; Provide hand drying towels in the men's restroom. Make sure ALL hand sinks are properly stocked for handwashing. Corrected CDI
0.0
55.
6-201.11; Core; Repair grout on loose floor tiles by front soda fountain. Seal holes in the ceiling in rear. Repair water leak around rear entry door.
3-501.16(A)(1) ; Priority; Chicken filet in drawer hot hold unit was holding at 112-116F. All hot hold potentially hazardous foods must hold at 135F or above. Check food temps frequently and make sure hot hold unit is turned up high enough to support 135F or above. Items reheated to 165F or greater during inspection and heat turned up on hot hold unit. CDI
1.5
55.
6-201.11; Core; Repair areas of ceiling that are in poor repair. Replace any water damaged ceiling tiles.
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 template for vomit and diarrhea clean up plan. Keep in file accessible so all employees can review as necessary. Education during inspection. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Fried eggs were hot holding at 125F. All hot hold potentially hazardous foods must hold at 135F or above. Monitor temps frequently to ensure proper hot hold temps. Eggs discarded during inspection. CDI
1.5
General Comments
Go to 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!
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!
