2-201.11 (A), (B), (C), and (E); Priority; Modify employee health policy to include the new reportable disease of salmonella nontyphoidal as required by the passing of the 2017 NC Food code. CDI education.
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2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required as a result of the passing of the 2017 NC Food code. A sample plan can be found on the Johnston County Env Health website that may be printed and used to meet this requirement if needed. CDI Education.
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7-203.11 ; Priority;SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. The spray bottle marked as sanitizer had a liquid compound that was not testing as a quat sanitizer and had a fragrant smell. All Food contact surface spray bottles should only ever contain sanitizer. Do not reuse sanitizer bottles for chemicals other than refilling with sanitizer. Bottle was emptied and sanitizer was placed in the bottle and correctly tested at 200-400 ppm of quat at inspection. CDI
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4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. A build of pink mold was observed on the spray nozzle of the spray arm at the 3 compartment sink, under the sprayers over the carrots and lettuce in the customer case, and on the walls of the walk in. clean and sanitize these areas regularly to remove any build up of mold.
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!
