3-501.16 (A)(2) and (B); Priority; Corn dogs, tomato, lettuce, and cheese at reach-in/prep unit was 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have qualified technician check cooler for proper operation. Use other working coolers until unit can maintain proper temp on cold hold foods. Manager education. CDI
1.5
38.
6-202.15; Core; Drive thru window self closer is not working properly. Switch was turned off. Drive thru window must self close for flying insect and pest control measures.
1.0
47.
4-501.11; Core; Re-finish or replace rusting or chipping racks inside coolers. Rusting or chipping racks can potentially flake or fall off into food especially if foods are left uncovered. Repair reach-in freezer with damaged lid that is frozen or frosted up. Repair mixing faucet at 3-compartment utensil sink so hot water can be properly regulated.
1.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn badly and holding water. Repair any cracked or damaged floor tiles.
6-301.12; Priority Foundation; Make sure ALL hand sinks have soap and towels for handwashing. ALL sinks must be properly stocked! Rear sink was out of soap and towels. Replaced during inspection. CDI
1.0
47.
4-501.11; Core; Re-finish or replace rusting or chipping racks inside coolers. Rusting or chipping racks can potentially flake or fall off into food especially if foods are left uncovered. Repair reach-in freezer that is frozen or frosted up.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean cooler interiors of all food debris. General equipment cleaning.
0.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn badly and holding water. Repair any cracked or damaged floor tiles.
1.0
56.
6-303.11; Core; Replace any lights that are not working in the rear food prep area.
3-501.16 (A)(2) and (B); Priority; Cheese/tomato at large prep unit was 42-43F. All cold hold potentially hazardous foods must hold at 41F or below. Have unit checked by qualified technician for proper operation. All units must be able to hold food temps at 41F or below regardless of opening and closing and how busy facility is. Use other working coolers until unit can be repaired. CDI
1.5
38.
6-202.15; Core; Drive thru window self closer is not working properly. Switch was turned off. Drive thru window must self close for flying insect and pest control measures.
1.0
47.
4-501.11; Core; Re-finish or replace rusting or chipping racks inside coolers. Rusting or chipping racks can potentially flake or fall off into food especially if foods are left uncovered. Repair water leak inside rear prep cooler. Water is dripping onto the floor.
1.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn badly and holding water. Repair any cracked or damaged floor tiles.
2-401.11; Core; Employee drink stored in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.0
15.
3-302.11; Core; Keep all foods covered in the coolers for protection. Do not leave any food uncovered or without a lid unless it is cooling. Hot dogs in reach-in cooler were not properly covered. Items covered during inspection. CDI
1.5
47.
4-501.11; Core; Re-finish or replace rusting or chipping racks inside coolers. Rusting or chipping racks can potentially flake or fall off into food especially if foods are left uncovered.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors of any food debris or splashed food. General equipment cleaning. Clean grease around fryers and clean FRP board behind dishwashing sink.
0.5
55.
6-201.11; Core; Clean floors under and behind equipment. Re-grout floor tiles where grout is worn badly and holding water. Repair any cracked or damaged floor tiles. General cleaning.
3-501.16 (A)(2) and (B); Priority; Cheese stacked much too high at prep unit above load limits. Temperature was 52F. All cold hold potentially hazardous foods must hold at 41F or below. Do not stack foods too high in prep units so they hold proper temp. Staff should monitor temps frequently to ensure compliance. Temp of cooler was 37F. Out of temp food was discarded during inspection. CDI
1.5
38.
6-202.15; Core; Drive thru window self closer is not working properly. Switch was turned off. Drive thru window must self close for flying insect and pest control measures.
1.0
47.
4-501.11; Core; Re-finish or replace rusting or chipping racks inside coolers.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors of any food debris or splashed food. General equipment cleaning.
0.5
55.
6-201.11; Core; Clean floors under and behind equipment. Re-grout floor tiles where grout is worn badly and holding water. Repair any cracked or damaged floor tiles. General cleaning.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premises. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where all employees can access and review as necessary. Education during inspection. CDI
0.0
38.
6-202.15; Core; Drive thru window self closer is not working properly. Switch was turned off. Drive thru window must self close for flying insect and pest control measures.
1.0
47.
4-501.11; Core; Re-finish or replace rusting or chipping racks inside coolers.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment of any food debris or splashed food. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors under and behind equipment. Clean floors inside walk-in cooler. Re-grout floor tiles where grout is worn badly and holding water. Repair any cracked or damaged floor tiles. General cleaning.
0.5
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!
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! Follow-Up: 10/19/2018
