3-302.11; Priority Foundation; Inside the walk-in freezer there is ice being deposited on to boxes of food. Need to move the boxes of food to prevent the ice from dripping. Clean the ice build-up from the shelves and place a tray below the drip so the tray can be replaced daily until the freezer unit has been repaired.
1.5
47.
4-501.12; Core; Cutting boards at the prep cooler on cook line need to be resurfaced or replaced.
2-401.11; Core; Employee open beverage on prep area next to food and clean service items. When consuming a beverage in the kitchen, it must have a lid and straw. Keep it stored below and away from all food and food contact items.
0.0
43.
3-304.12; Core; Scoop for butter in standing water at front counter, scoop for food in standing water on back prep line. Between uses scoops for food should be stored in a dipper well with water constantly running, in the food with handle extended out or in a clean dry container.
0.5
44.
4-903.11(A), (B) and (D); Core; On the grill line, there is a hand sink next to the tall reach in cooler. Items such as clean pans, food bags, gloves, etc. are being stored directly next to it. To avoid a cross contamination from the splash from hand washing, there should be a clear space between the sink and storage -OR- install a splashguard.
3-603.11; Priority Foundation; The menu contains a disclosure at the bottom of it concerning eggs and hamburgers that can be ordered undercooked. A hamburger was served with a final cook temp between 144F-160F. The items that can be ordered undercooked must have an * on them to identify them.
0.5
44.
4-903.11(A), (B) and (D); Core; On the grill line, there is a hand sink next to the tall reach in cooler. Items such as clean pans, food bags, gloves, etc. are being stored directly next to it. To avoid a cross contamination from the splash from hand washing, there should be a clear space between the sink and storage -OR- install a splashguard.
0.0
47.
4-501.11; Core; The small prep cooler on grill line has pooled water in the bottom of it. Repair the source of the water as it should not be draining and pooling inside the unit. Do not store bags of food in the bottom of this unit. Cutting boards are showing dark cut marks and the one by the grill is melted. Operator stated they have new cutting boards but they are waiting to have holes in them to install.
0.5
54.
5-501.111; Core; The outside grease container has grease and food debris on the outside of it and pavement. Clean to remove and educate employees on proper disposal.
4-101.19; Core; The small prep cooler on grill line has pooled water in the bottom of it. Repair the source of the water as it should not be draining and pooling inside the unit. Do not store bags of food in the bottom of this unit. In the walk in freezer, there is a mound of ice on shelving below ceiling mount around ventilation unit. The mount has an icicle on it. Repair the source of the water/ice. DO not place foods below where dripping. Cutting boards are showing dark cup marks. If unable to clean then the boards needs to be sanded down or replaced.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed to remove food crumbs and debris. Clean the bread rack on make line, remove the cardboard from shelving and clean. Clean shelving below prep areas/tables. Clean sides of cooking equipment.
0.5
55.
6-201.11; Core; Replace all broken floor tiles. Re-grout where grout in worn down or missing, this is allowing moisture and food debris to build up.
5-205.11; Priority Foundation; The hand sink on the grill line had containers all around it and in front it, hand sink in beverage station had containers of juice concentrate in it. Do not place any food item or food contact item in or around the hand sinks. They must be open and available for hand washing at all times. Keep items 18" away from the hand sink in the grill area-suggest installing a guard on the left side of it to prevent items from being placed too close to the sink and potentially cross contaminated. All items were moved.
1.0
23.
3-501.17; Priority Foundation; Two items missing date labels in the walk in cooler. Manager stated they were prepared on the previous day and was able to accurately label. Make sure all foods that are ready to eat and held over 24 hours have an accurate date label on them to track the 7 day maximum hold time.
2-401.11; Core; Employee beverage on prep table. All employee beverages must be stored in a location that is below and away from all food prep areas and food storage areas.
0.0
47.
4-501.12; Core; Cutting boards on prep coolers are showing many dark cuts in them. If unable to visibly clean then they need to be resurfaced to remove cut marks, or replaced.
0.5
49.
4-601.11(B) and (C); Core; General cleaning needed to remove food debris and buildup: rack that holds bread by grill, shelving below the make line/ steam tables, shelving below prep sinks and prep areas. The wire racks in the walk in cooler appear to have a growth on them that needs to be cleaned.
3-501.16 (A)(2) and (B); Priority; Foods in the open top prep coolers were between 42F-45F (reference the food temp chart). When in cold holding, foods must be held at 41F or below. The units must be able to hold them at or below 41F at all times, even during rushes and busy times. CDI with education.
3-501.16 (A)(2) and (B); Priority; Cheesecake, dressings, cheese/various in reach-in prep salad unit was 44-47F. All cold hold potentially hazardous foods must hold at 41F or below. Have unit checked by a qualified technician and use other working units until unit can be repaired. Items out of temp were discarded during inspection. Unit was taken out of service. CDI
1.5
55.
6-201.11; Core; Repair damaged dry wall on the ceiling over wait station/dining area.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
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!
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!
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!
