2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
1.0
23.
3-501.17; Priority Foundation; A few products in the rear such as cooked rice were not properly dated. 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 CDI
0.0
39.
3-305.11; Core; Food containers stored in standing water in the bottom of prep/reach-in cooler. Keep all food stored in a dry location for protection. Have cooler checked by qualified technician for proper operation and to repair water leak.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment. General equipment cleaning.
0.0
51.
5-205.15; Core; A water line coming into the building is leaking water and pooling on the floor on the back wall under some equipment. This appears to be a fresh water line. No wastewater leakage is evident. Have this issue repaired ASAP!
1.0
55.
6-201.11; Core; Repaint floor in the prep area that is starting to peel or wear off. Some floor tiles are chipping or damaged. Replace damaged tiles. Clean floors better under and behind equipment.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) Have food safety manager certification from an accredited program. 2) no priority violations on inspections 3) Answer questions related to public health principles and practices for operation. Education during inspection CDI Priority violation was noted on the inspection regarding mixing sanitizer properly.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
1.0
23.
3-501.17; Priority Foundation; Some required foods missing date marks. Date mark all previously cooked, prepared, or opened packaged foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods such as cooked pork, slaw, or potato salad have a clearly labeled date! Manager education. CDI
1.5
28.
7-204.11 ; Priority; Sanitizer mixed much too strong. Use test kits and dilute all chlorine sanitizers to 100 ppm. Sanitizer that is too strong may be toxic for use in food areas. Manager education. CDI
0.0
39.
3-305.11; Core; Food containers stored in standing water in the bottom of prep/reach-in cooler. Keep all food stored in a dry location for protection. Have cooler checked by qualified technician for proper operation.
1.0
47.
4-501.11; Core; Repair leaking faucet at utensil sink.
0.0
55.
6-201.11; Core; Repaint floor in the prep area that is starting to peel or wear off. Some floor tiles are chipping or damaged. Replace damaged tiles. Clean floors better under and behind equipment.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
1.0
6.
2-401.11; Core; Employee drink stored on prep surface. Keep all employee drinks stored in approved locations away from food or utensil areas.
0.5
39.
3-305.11; Core; Food containers stored in standing water in the bottom of prep/reach-in cooler. Keep all food stored in a dry location for protection. Have cooler checked by qualified technician for proper operation.
1.0
54.
5-501.113; Core; Keep trash dumpster doors and lids outside closed.
0.0
55.
6-201.11; Core; Repaint floor in the prep area that is starting to peel or wear off.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
1.0
23.
3-501.17; Priority Foundation; Opened packaged deli meats in the rear walk-in cooler were 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 on date marking during inspection. CDI
1.5
54.
5-501.113; Core; Keep trash dumpster doors and lids outside closed.
0.0
55.
6-201.11; Core; Repaint floor in the prep area that is starting to peel or wear off.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) Have food safety manager certification from an accredited program. 2) no priority violations on inspections 3) Answer questions related to public health principles and practices for operation. Education during inspection CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Hamburger on stove top was holding at 112F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance. Items reheated to 165F or above then resumed hot holding at 135F or above. CDI
1.5
23.
3-501.17; Priority Foundation; Deli meat and cooked meatballs were missing date labels as required. All previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods should be dated for up to 7 days at 41F or below hold temp. Staff should ensure ALL required foods have a clearly labeled date! Manager education on date marking during inspection. CDI
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) Have food safety manager certification from an accredited program. 2) no priority violations on inspections 3) Answer questions related to public health principles and practices for operation. Education during inspection CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
0.0
16.
4-501.114; Priority; Sanitizer weak or vacant in bucket with wiping cloths. Use test kits and change solutions regularly to ensure 100 ppm chorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer changed during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad in prep area left out of temperature control too long and read 45F. All cold hold potentially hazardous foods must maintain 41F or below. Work with temperature critical items quickly and put back into cooler so temperatures do not rise above requirements. Cooler is holding proper temps. Manager informed of temperature requirements during inspection. CDI
1.5
38.
6-202.15; Core; Seal crack on front door so light cannot be seen thru it. Large openings with allow pests such as flies to enter the facility.
0.0
47.
4-205.10; Core; Rear reach-in coolers may only be used to store packaged products. Do not store opened packages of deli meats in these coolers.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) Have food safety manager certification from an accredited program. 2) no priority violations on inspections 3) Answer questions related to public health principles and practices for operation.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. Must have at least one certified manager from an accredited program at all hours of operation.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. Keep in file on premise for employees to review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; Chlorine/water sanitizer solution in spray bottles was mixed too strong. Approved sanitizer should be mixed at 100 ppm chlorine and water. Use sanitizer on all food contact surfaces, equipment, or utensils. Use test kits to check sanitizer strength and change out solutions regularly. Recommend using buckets for sanitizer solution so wiping cloths may be stored in sanitizer solution when not being used. Approved sanitizer in a bucket was mixed during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, tomato, cheese in prep unit was 63F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temps. Use other working coolers until qualified technician can repair prep unit to working operation. Items out of temp were discarded during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Date mark opened packaged meats once they are opened. Date mark all previously cooked, prepared, or opened packaged foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Products missing dates were dated during inspection. CDI
1.5
28.
7-204.11 ; Priority; Sanitizer in spray bottles was mixed strong with too much bleach. Sanitizer that is too strong may be toxic for use in food areas. Use chlorine test kit to properly mix sanitizer at 100 ppm chlorine. Solutions diluted during inspection. CDI
1.0
39.
3-305.11; Core; Bag of onions stored directly on the floor in the rear storage area. Keep all food items on approved storage at least 6 inches off the floor to minimize contamination risk.
0.0
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
