2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can occur one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI No certification and priority violation on no proper sanitizer available noted on inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
10.
5-205.11; Priority Foundation; Do not store items in the hand sink. This sink is for handwashing only, and must stay accessible at ALL times. Items moved from sink. CDI
1.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. Sanitizer must be available for use on all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Use test kits and mix sanitizer to 100 ppm chlorine and water solution. Sanitizer mixed during inspection and then tested good. CDI
1.5
40.
2-402.11; Core; All employees who wash dishes or prepare food must wear effective hair restraints.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can occur one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI No certification and priority hot hold violation noted on inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken wings/corn dogs were 125F in hot hold unit. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is set high enough to maintain proper temps. Staff should monitor temps frequently to ensure compliance. Hot unit turned up during inspection. Items reheated to 165F or greater and placed back into hot hold. CDI Have hot hold unit checked by qualified technician for proper operation!
3.0
General Comments
Improve hot holding of potentially hazardous foods to improve score.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can occur one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI Priority violation marked on hot holding this inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation. Facility has 210 days from permit date to get certified person or persons.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken wings/tenders were 121F in hot hold unit. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is set high enough to maintain proper temps. Staff should monitor temps frequently to ensure compliance. Hot unit turned up during inspection. Items reheated to 165F or greater and placed back into hot hold. CDI
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can occur one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. A certified person must be present at all times of operation. Facility has 210 days from permit date to get certified person or persons.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth to download health policy. Click on food service section on webpage. Keep on premise. Education. CDI
0.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service section. Download vomit and diarrhea clean up plan. Keep on premise. Education CDI
0.0
21.
3-501.16(A)(1) ; Priority; Chicken wings/tenders were 125-130 in hot hold unit. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is set high enough to maintain proper temps. Staff should monitor temps frequently to ensure compliance. Hot unit turned up during inspection. Items reheated to 165F or greater and placed back into hot hold. CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods (bulk containers in bottom of reach-in pizza prep unit)were not properly date marked. 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 are clearly labeled with a date! Manager educated on date marking requirements during inspection.
1.5
24.
3-501.19; Priority; Make sure hunt brothers pizza are time labeled by procedure if time is be used instead of hot holding at 135F or above. Time labeled products may be kept for 4 hrs or less before discarding. Manager educated on time (tilt) requirements. CDI
