2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". Need to have updated employee health policies. Updated policies located on Johnston County Environmental Health Website.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". Need to have updated employee health policies. CDI education. Items are located on Johnston County Environmental Health Website.
3-501.18; Priority; One container of chicken with discard date for 1/5. Make sure to follow date labels and discard foods as needed. CDI food discarded.
0.0
24.
3-501.19; Priority Foundation; Sauce out at room temperature missing time stamp. If going to use time control then need to have written documentation for when food needs to be discarded. CDI PIC stated made this morning and time stamp was added.
1.5
28.
7-102.11; Priority Foundation; Spray bottle with sanitizer not labeled. All working containers of chemicals and sanitizers should be labeled with common working name to prevent mixing of chemicals and so that it is easy to identify what is in the container. CDI
0.0
29.
3-502.11; Priority Foundation; Have a variance to keep sauce out at room temperature for 8 hours. Need to follow variance time control procedure. CDI time added
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! Follow-Up: 01/25/2019
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!
