3-501.16 (A)(2) and (B); Priority; Pre-made sandwiches on display cooler were being held at 50*F. All cold hold foods must be held at 41*F.
1.5
23.
3-501.17; Core; Date is being placed on products but it is over 7 days. Corporate is not counting the day the product is open as day 1. The day the product is opened it is day 1.
2-102.12 (A); Core; A person in charge must be certified in managers food safety and present during the hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Deli display cooler (end cap) is hold food from 45*F to 50*F. All cold hold foods must be held at 41*F or below. Food that was above 45*F was thrown away.
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 present that is certified by 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; Certified food safety manager not present at the time of inspection. There must be one certified manager from an accredited program at all times of operation.
1.0
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 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
28.
7-201.11; Priority; Glass cleaner and straight Clorox was stored on the 3-compartment sink drainboard. Store all heavy cleaners and chemicals in a separate area away from food or utensil areas to minimize contamination risk. Chemicals moved during inspection. CDI
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download health policy for employees to sign, and download 4 page vomit and diarrhea clean up plan.
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!
The grade card was posted behind the cash register beside a racks of cigarettes. Because there is two registers and the sign can not be seen at both register the sign must be placed at the hot dog area.
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!
