3-501.15; Priority Foundation; Hamburger and pork were cooling placed in a prep top cooler for cooling. Prep coolers are not designed to cool foods. When cooling foods place them in shallow pans and place them in the walk-in cooler or freezer so that they cool at an efficient rate. CDI (PIC moved foods that were cooling to the walk-in.)
0.5
44.
4-901.11; Core; Wet containers were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. CDI (PIC properly stacked containers to efficiently air dry.)
3-501.19; Core; Documentation for time control TILT was not available. Employee did not keep it up during their busy lunch. If printing labels is too time consuming make a chart with with dry erase board write products in permenant marker and dry erase pen in times.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge of rules and taking corrective action is not being exhibited. A certified food safety manager is not present and repeat priority violations on cold hold is occurring. Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification thru an accredited program. 2) no priority violations on inspections, or 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; Certified food safety manger not present during inspection. A certified person must be present during all hours of operation.
1.0
6.
2-401.11; Core; Employee drink stored on prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Reach-in cooler below the main prep cooler was holding products including BBQ at 45F. Walk-in cooler is holding meats/cheese/various at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Qualified technician was notified and was on the way to facility. Staff should monitor temps frequently to ensure compliance and report immediately if there are any issues with coolers and equipment. Will follow up 6/8/23.
3.0
23.
3-501.18; Priority; Date marking is not allowed above 41F hold temp. Foods requiring date mark may be held for up to 7 days at 41F or below hold temp. Manager education. Will follow up on main walk-in cooler where date marked product is held.
1.5
44.
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack pans WET or DAMP.
3-501.16 (A)(2) and (B); Priority; The prep cooler holding raw meats, is holding foods above 41*F, all cold hold foods must be held at 41*F or below. The right side of the ice cream maker is not holding at 41*F, it was around 43*F.
3.0
49.
4-602.13; Core; General cleaning is needed on the sides of equipment and cooler racks.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge of rules and taking corrective actions is not being exhibited. A certified food safety manager is not present and repeat priority violations on cold hold is occurring. Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification thru an accredited program. 2) no priority violations on inspections, or 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan (4 pages) Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
22.
3-501.16 (A)(2) and (B); Priority; Various foods in the walk-in cooler were 44F. Raw hamburger in prep unit was 43-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps! Freezer door inside walk-in cooler was opened temporarily until unit can be serviced by a qualified technician. Have technician check prep cooler for proper operation as well. Will follow up on this issue by 3/3/22. This is a repeat violation at prep unit were temps are exceeding 41F on product temps.
3.0
55.
6-501.13; Core; Clean floors of grease buildup. General cleaning
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download health policy form and vomit and diarrhea clean up plan (4 pages) Work on repeat violations especially in regards to cold hold temps to improve score. Follow-Up: 03/03/2022
2-102.12 (A); Core;Violation Codes
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority;add new reportable disease of salmonella nontyphoidal to the employee health policy. updated employee health agreement forms may be downloaded from the Johnston county env health website if needed to meet this requirement. CDI
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea plan is required. a template plan can be downloaded from the Johnston county env health website and may be printed and kept on site to meet this requirement. cdi education.
0.0
22.
3-501.16 (A)(2) and (B); Priority; raw hamburger patties and hotdogs in the prep unit at the grill were holding at 45F. the unit had been unplugged overnight and was plugged back in at the start of shift. by end of the inspection the unit had cooled back down to 40F. Closely monitor all food temps and coolers to ensure they are holding all potentially hazardous foods at 41f or below. Monitor ice level in the ice bath for the cheese at the grill line to ensure proper holding temps. CDI
1.5
55.
6-501.12; Core; Heavy buildup of grease on the floors of the kitchen causing the floors to be slippery. a few cracked and broken floor tiles. replace any broken floor tiles to allow for proper cleaning and sanitizing.
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!
Can not smoke in the restroom, all employees must smoke outside of the facility.
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!
Shredded cheese at prep area was 55 degrees. Sliced cheese in the prep cooler was 46-48 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps. Do not stack foods too high in pans so they hold proper temp.
2.0
28.
A few flies were noted inside today; take measures to control and eliminate all flies inside the facility.
0.0
36.
Repair or replace all broken or torn cooler door gaskets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Walk-in cooler was running borderline on temperature. Cheese was 50 degrees F, and raw hamburger meat was 45-46 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper temperature. Technician was called, and was on the way during the inspection. Will follow up on this issue on 7/22/11.
2.0
36.
Paint or replace rusty racks in walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Item noted above @ prep cooler next to grill were out of temp. All cold potentially hazardous foods should hld at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Take measures for effective fly control. Flies present inside kitchen.
1.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Cross-stack, spread out dishes @ 3-compartment sink to allow air-drying.
0.0
36.
REPEAT VIOLATION Repair gaskets on coolers; repair door @ prep cooler.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer was weak or vacant in the 3-compartment sink. Make sure solution is 50-100 ppm. Use test kits to check strength and change out regularly.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Thermometers should be calibrated to +/-2 f of 32 f. Thermometer read 25 f.
0.5
29.
All employees who prepare food should wear effective hair restraints.
0.5
33.
GENERAL COMMENT Store ice scoops handle up.
0.0
34.
Do not store dirty slicer in the can wash facility. Store utensils in designated utensil wash areas.
0.5
36.
REPEAT VIOLATION Replace torn gaskets and worn cutting boards. Fix ice leak in walk-in freezer.
1.0
2.
CORRECTED DURING INSPECTION Employees drinks should be stored in approved locations. Keep away from food, prep areas and dishwashing. Drinks should also have a lid and straw.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizers should be approved. Dilute to food safe level of 50-100 ppm. Use proper wash, rinse, sanitize procedure on food contact equipment; do not pre-wash at can wash ever.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Repair ice leak in the freezer; repair gaskets on coolers where needed; replace one cutting board.
0.5
45.
Clean floors behind equipment. Seal hole at handwash sink.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw chicken boxes stored above onions or produce. Make sure all raw product is stored below cooked or ready to eat foods. Always observe proper food storage to avoid potential cross-contamination.
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Dilute all sanitizers to 50-100 ppm. Clean sanitize all slicers for produce right after each use.
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
MAKE SURE TO HAVE SANITIZER BOTTLES AVAILABLE AT 50-100 PPM CHLORINE. USE TEST KITS WHEN MIXING SANITIZER TO DETERMINE PROPER STRENGTH. ITEMCORRECTED DURING INSPECTION.
2.5
9.
EMPLOYEE DRINK STORED IN WALK-IN COOLER ABOVE FOOD ITEMS ALL EMPLOYEE DRINKS SHOULD BE STORED IN APPROVED LOCATIONS AWAY FROM FOOD AND FOOD PREP AREAS. STORE AWAY FROM UTENSIL AREAS AS WELL. DRINK DISCARDED; ITEM CORRECTED.
