6-501.111; Core; Drain flies in the rear by the utensil sink was minimal. A few were noted today. Continue to treat and take measures to control and eliminate all pests from the facility.
0.0
51.
5-202.13; Priority; The spray fixture of the 3-comp sink was hanging below the flood level rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Replace the spring to bring the fixture above the flood rim.
6-501.111; Core; Drain flies in the rear by the utensil sink is improved. A few were noted today. Continue to treat and take measures to control and eliminate all pests from the facility.
0.0
47.
4-501.11; Core; Some racks in coolers are starting to chip or rust. Replace or re-finish racks as necessary to maintain in good repair.
6-501.111; Core; Flies/gnats in the rear prep area by the can wash. Take measures to control and eliminate all pests from the facility. Deep clean any adjacent areas and treat drains if necessary.
1.0
47.
4-501.11; Core; Some racks in coolers are starting to chip or rust. Replace or re-finish racks as necessary to maintain in good repair.
0.0
49.
4-602.13; Core; Deep clean wheeled cart used to transport food pans from prep units. Built up food debris can draw pests. General equipment cleaning.
6-501.111; Core; Flies and small gnats noted in the rear prep area. Take measures to control and eliminate all pests or flying insects from the facility.
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 so all employees can review as necessary. Education during inspection. CDI
0.0
10.
6-301.12; Priority Foundation; One hand sink out of three...the towel dispenser wasn't working. Provide hand drying towels at ALL sinks. Use roll of towels if auto dispenser isn't working. 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!
Chicken trays were 48-50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack foods too high at prep unit so they hold temperature.
2.0
34.
Air dry all food pans before stacking. Do not stack items WET. Cross-stack or single stack to allow drying.
0.0
47.
Use approved storage to keep all items off the floor in the rear.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer at dish sink and bucket were much too strong. Dilute all solutions to 200-300 ppm quat max. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
17.
Cheese and chicken trays were reading between 49-53 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack products too high in the prep unit so they hold proper temperature.
2.0
28.
A few flies were present inside the facility; take measures to control and eliminate all flies from the facility.
0.0
46.
Fix lights in the rear that are not working to improve lighting in the dishwashing area.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer is being mixed much too strong. Dilute quat sanitizers to 200-300 ppm. Use test kits to check strength. Sanitizer that is too strong is unsafe for use in food areas. Have mixing system adjusted for proper dilution.
0.0
17.
Cheese and chicken trays were out of temp as noted. Some deli meats were borderline on temp. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack items too high in the prep unit so they will hold temperature. Chicken trays should not be stacked more than 3 deep at a time due to the cardboard insulating against cooling.
2.0
34.
Air dry all pans and utensils after washing them and before stacking. Do not stack items WET! Single stack or cross-stack to allow drying time.
1.0
49.
Documentation of approved training - 2 point credit awarded.
