4-501.114; Priority; Sanitizer solutions were weak upon checking them. Maintain all sanitizer buckets at 100 ppm chlorine. Use test kits and change solutions as often as necessary to maintain proper strength. Solutions were changed during inspection and then tested good. CDI
1.5
47.
4-501.11; Core; Replace torn cooler door gaskets where necessary.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all equipment good removing all grease or food buildup. General equipment cleaning.
0.0
55.
6-501.12; Core; Maintain all floor areas clean especially under and behind equipment. General cleaning.
4-501.114; Priority; No approved sanitizer was available at the time of inspection. Use test kits and change solutions regularly to ensure 100 ppm chlorine and that water is not excessively dirty. Sanitizer changed during inspection and then tested good. CDI
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean food buildup from door gaskets and clean interiors of coolers. General equipment cleaning.
2-401.11; Core; Do not store employee drinks in food prep or on hand sinks. Store all employee drinks in approved locations away from food, utensil, or hand wash areas.
0.5
16.
4-501.114; Priority; Hot water dishmachine is not getting hot enough to sanitize dishes. The machine may be used to wash dishes then manually sanitize in the three-compartment sink with 100 ppm chlorine solution. Have qualified technician check dishmachine for proper operation. Wash temp does not appear to be getting high enough. Will follow up 9/2/22.
1.5
49.
4-602.13; Core; Clean interiors of coolers. General equipment cleaning.
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
24.
3-501.19; Priority Foundation; Eggs above the grill out of temperature control are to be labeled with time in and time out. Eggs were not properly labeled at the start of inspection. Education during inspection and eggs were labeled properly during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces WET or DAMP.
0.0
48.
4-204.115; Priority Foundation; Facility must get an irreversible temperature registering device for checking surface temperature of dishes due to having high temp dishmachine. 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!
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!
Do not prepare food at the utensil sink. This is a utensil washing sink ONLY. All food prep should be done at the food prep sink. Store all raw foods below cooked or ready to eat foods; store raw foods according to final cook temp with highest final cook temps on bottom shelves or racks.
1.5
11.
Keep clean end of utensil/dishwasher drainboard cleaned and sanitized at all times. Clean/sanitize soda fountain nozzles.
1.5
17.
Cheese/tomatoes at prep unit were 50 degrees F. Use deeper pans at prep unit. Eggs were 75 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
4.0
34.
Air dry all food pans; Do not stack them WET.
1.0
36.
Replace rusty bolt inside icemachine.
0.0
40.
Clean tops and sides of all equipment. Clean all shelving and interiors of coolers.
1.0
44.
Keep dumpster doors shut. Clean pad and pick up all trash.
0.5
45.
Clean floors and walls under and behind equipment.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Clean and sanitize interior of ice machine of all mold/mildew. Clean interior componets good, then sanitize with appproved sanitizer. Approved sanitizer is 50-100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils. Keep clean end of dishmachine drainboard cleaned and sanitized at all times.
1.5
17.
Half and half at reach-in cooler was 50 degrees F. Cheese and tomatoes at prep unit were 52-55 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Use deeper pans at prep unit so items will hold temperature better.
2.0
34.
Air dry all stainless steel food pans. Allow time to dry; do not stack items together WET.
0.5
40.
Clean tops and sides of all equipment. Clean gaskets on coolers. Clean under grill. General cleaning and general equipment cleaning should be put on a regular schedule.
1.0
44.
Keep dumpster doors and lids closed at all times.
0.0
45.
Clean floors under and behind equipment better.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employees washing hands at the prerinse to the dishmachine. Make sure all employees understand to wash hands at the handwash sink only, not any other sink.
1.5
10.
Raw meats above open containers of gravy and hashbrowns in the reach in cooler, Raw hamburger and eggs above milk in the walkin cooler. Foods uncovered in coolers, gravy mix in the dishwashing sink vat. In all coolers and all freezers, keep the raw meats stored below or away from the ready to eat foods. Keep all foods properly protected in storage by covering and do not prepare foods at the dishsink. In the walkin cooler, water is dripping from both seams of the entire length of the ceiling. In the walkin freezer, water is dripping from copper piping below the ventilation unit and freezing to boxes of food below. Both water leaks are a risk of contaminating foods and must be fixed immediatly. Intent to suspend issued. Place a pan in the freezer to catch water/ice and move foods away from problem area. In the cooler, move foods away from the drips and protect food from splash. Limit storage in cooler.
3.0
18.
Waffle House has an approved TILT procedure concerning the raw shell eggs above the grill. On todays visit, a basket of raw shell eggs were above grill without a time documentation available. A copy of the approved procedures must be available on site and followed.
1.5
40.
Clean the dry storage room, gaskets on all coolers, drawers to the cooler by cook line.
0.5
43.
At the time of inspection, the drain pipe from the front handsink was not over floor drain and draining water onto floor, drainpipe below the 3-compartment sink was loose and leaking water on to the floor, drainpipe from the ice machine is pouring water onto the floor. Leak at dishsink and handwash sink were repaired during inspection due to a maintenance man being onsite. Repair leak at the ice machine and make sure the other pipes are maintained.
1.0
44.
Do not place bags of trash on the ground by the back door. Take to the dumpster or provide a trash can in back to hold multiple bags while waiting to go to dumpster.
0.0
45.
Replace the missing ceiling tile by grill. Clean floor drains to remove odor and build up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store all raw foods according to final cook temp with highest final cook temps on bottom shelves in the cooler. Store ready to eat items above raw foods.
0.0
11.
Clean and sanitize interior of ice machine of all mold/mildew. Clean soda fountain nozzles of all soil/or mold and then sanitize. Clean and sanitize clean end of drainboard. Will follow up on 8/9/10.
3.0
15.
Do not use hot well to reheat foods. Always use grill or stove to rapidly reheat foods to 165 degrees F or above. Then, place at hot well to hold at 135 degrees F or above.
1.5
17.
Cold foods noted above were out of temp. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
4.0
34.
Air dry all food pans; Do not stack dishes or pans WET after washing.
1.0
36.
Replace torn gasket at walk-in cooler door.
0.5
43.
Make sure all hand sinks have hand towels. All sinks should be properly stocked.
1.0
45.
Fix missing ceiling tile and ceiling leak. Clean under equipment up front.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Hashbrowns being prepared at the 3-compartment utensil sink. All food prep should be done at the single compartment food prep sink. Do not prep food of any kind at the dishwashing sink. The 3 compartment sink should ONLY be used for washing dishes.
1.5
11.
Keep clean side of dishwashing drainboard cleaned and sanitized. Remove all grime and food deposits and then sanitize. Do this procedure as often as needed. One sanitizer bucket was weak or vacant of chlorine. All buckets must be 50-100 ppm chlorine. Change out solutions regularly, and use test kits to check strength. Clean interior of ice machine of all visible soil or mold, and then sanitize.
3.0
17.
Eggs were sitting out at room temperature and were 73 degrees F. Cheese in the prep unit was 53 degrees F. All cold potentially hazardous foods must hold at 45 degrees F or below. DO NOT leave foods out of temperature control at room temp for any reason!
4.0
34.
Air dry all stainless steel food pans after washing them. Do not stack or store utensils or equipment WET.
1.0
35.
Keep all single use items such as coffee/tea filters wrapped up and protected at all times.
0.0
36.
Replace all broken gaskets on cooler doors; replace rusty racks in reach-in cooler to the right of the grill.
1.0
40.
Clean interiors of all coolers; clean and degrease under grill area. Wipe down all equipment and shelving.
0.0
43.
No towels provided at the rear handwashing sink. Make sure all sinks for handwashing are properly stocked.
1.0
44.
Keep dumpster doors and lids closed at all times; pick up trash and debris around dumpster.
0.0
45.
Clean floors better under and behind equipment, especially under the dishwasher.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Air dry all metal food pans before stacking; do not stack wet.
0.5
36.
"REPEAT VIOLATION Replace rusty racks in coler, fix all torn cooler door gaskets."
1.0
40.
GENERAL COMMENT Minor cleaning on interiors of coolers.
0.0
45.
"Fix broken floor tile at dish-machine, replace missing ceiling tiles. Some floor cleaning."
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Do not place raw eggs over potatoes or ready to consume containers of juice or other beverages. All raw foods should be below ready to consume items. Store raw foods according to final cook temp with highest final cook temps on the bottom.
3.0
11.
CORRECTED DURING INSPECTION Keep drainboard on clean side of dish-machine cleaned and sanitized. Remove all grime or food debris and then sanitize with chlorine solution.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
22.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Cheese at prep unit was 53 f. Adjust unit so all cold potentially hazardous foods hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
Air-dry all pans before stacking; do not stack and store wet.
0.5
36.
Cutting board needs re-surfacing; replace rusty racks in coolers.
0.5
40.
GENERAL COMMENT Clean bottoms of coolers out.
0.0
45.
Clean floors and corners and under equipment.
0.5
48.
GENERAL COMMENT Rear door should self-close.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Make sure all raw foods stay below cooked or ready to eat foods in the coolers. Observe proper food storage. Store all raw foods according to final cook temp with higher final cook temps on the bottom. Raw beef with finall cook temp of 155 f should be below pork sausage with a final cook temp of 150 f.
1.5
11.
CORRECTED DURING INSPECTION Sanitizer in buckets were weak or vacant of sanitizer. All solutions should be 50-100 ppm. Use test kits and change solutions regularly.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
Hot water was 131 f. Must maintain 140 f b/c of hot water dish machine.
1.5
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION do not allow eggs to sit out at room temperature unless approved 2 hr hold method is being used. eggs were discarded.
2.0
24.
NOT OBSERVED
0.0
25.
all coolers must have thermometers.
0.5
28.
flies present, take measures to eliminate pests.
1.0
31.
NOT OBSERVED
0.0
34.
air dry all dishes prior to stacking
0.5
35.
do not store single service items on floors
0.5
36.
repair shelves and cabinets that are in poor repair, some shelves in coolers are rusty.
0.5
40.
clean grill area, gaskets,bottom of coolers, sides of equipment.
0.5
41.
front handsink drain is clogged at floor and will over run if used. Use back sink until front sink is repaired. hands must be washed at proper times. Repair person was called and drain was unclogged and working properly by end of inspection.
1.5
43.
repair leak at mens toiled, front handsink and 3-comp sink drain lines
1.0
44.
GENERAL COMMENT
0.0
45.
clean floors under and behind equipment.
0.5
46.
GENERAL COMMENT
0.0
47.
keep all storage off floor on approved racks or shelves. crates are not approved.
0.5
2.
CORRECTED DURING INSPECTION do not store or sit employee drinks on or above food, prep areas or food contact surfaces. They must be stored below these areas and have lid & straw.*
1.5
3.
CORRECTED DURING INSPECTION employees are not washing hands frequently enough. must wash hands after touching face, hair, wiping sweat or coming into grill area. a/c is not working and employees are sweatubg a lot.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION do not store eggs above hasrounds or other ready to eat foods. do not store hashrounds or waffle mix on floor in stock room. keep all foods covered when in coolers. do not store hose or use prep sink for hook up for floor cleaning hose. do not use 3-comp sink to do food prep.
3.0
11.
CORRECTED DURING INSPECTION keep sanitizer properly mixed at all times. must be 50-100 ppm for chlorine. clean tea nozzles regularly. clean inside of ice machine. be sure all plates are thoroughly cleaned with no grease or residue left on utensils.
1.5
19.
do not store or hang chemicals over food.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
KEEP RAW EGGS BELOW HASH BROWNS AND ORANGE JUICE CONTAINERS. KEEP ALL RAW PRODUCTS STORED UNDER COOKED OR READY TO EAT ITEMS. RAW CHICKEN PRODUCTS SHOULD STAY BELOW RAW BEEF PRODUCTS AND RAW HASHBROWN THAT ARE GRILLED. ITEMS RE-ARRANGED, CORRECTED DURING INSPECTION. ONE REACH-IN COOLER DRIPPING WATER. MAKE SURE ALL PACKAGES STAY AWAY FROM WATER DRIP AND HAVE COOLER REPAIRED WILL FOLLOW UP IN 3 DAYS.
KEEP SANITIZER PROPERLY MIXED IN ALL BUCKETS. MUST MIX 50-100 PPM FOR CHLORINE.
2.5
17.
CLEAN HOOD, GRILL AREA, WAFFLE MAKERS AND SIDES OF EQUIPMENT.
1.0
2.
CHILI 125 F, HASHROUNDS IN PREP COOLERS 48 F. ALL HOT FOODS MUST STAY 140 F OR ABOVE & COLD FOODS MUST STAY 45 F OR LOWER. CHILI WAS REHEATED. KEEP LID DOWN ON PREP COOLER WHEN NOT IN USE.
AT THE TIME OF INSPECTION THE SANITIZER SOLUTION IN THE BUKET VERY WEAK OR VACANT. KEEP THE SANITIZER SOLUTION AT 50 PPM - 100 PPM CHLORINE. USE ON ALL WORK SURFACES.
2.5
12.
NO EMPLOYEES HAD ANY IDEA OR COULD PROVIDE ME WITH A METAL-STEM THER- MOMETER OR CHLORINE TEST STRIPS.
1.5
23.
3-4 TRASH BAGS ON THE GROUND BY THE BACK DOOR. ONCE A TRASH BAG IS REMOVED FROM THE CAN, THEY MUST BE TAKEN TO THE TRASH DUMPSTER.
1.0
9.
EMPLOYEE PLACED RAW HAMBURGER PATTIES ON THE GRILL THEN SPOONED HASH- BROWNS ON THE GRILL AND HANDLED BREAD, ALL WITHOUT WASHING THEIR HANDSALWAYS WASH HANDS AFTER HANDLING RAW MEATS AND/OR SHELL EGGS.
