Johnboy's Home Cooking

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the WIC with an ambient temperature of 44*F Certain foods that were prepped yesterday were holding at 45*F and above C/A Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS: Manager stated that the repair man would be coming today 1/08/2026 to repair the unit

Food separated and protected — Inspector Note: Observed employee at the one of the handsinks in the main kitchen washing his hands with gloves on. Manager directed him to remove gloved=s and wash hands. Employee walks out my filed of view and comes back with wet gloves and drying them with paper towel again. C/A ves, Use Limitation. 1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS: Manager had the employee remove those gloves and re-wash his hands

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin with heavy black substance build-up near the chute area. O C/A ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS Ice bin will need to be clean in 72 hours and e-mail pictures to EHS

Proper cold holding temperatures — Inspector Note: Observed macaroni salad cornbread mix and macaroni and cheese that was prepped on 1/7/2026 with a temperature above 41*F. Observed tuna salad, potato salad stored in the WIC holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food was discarded

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a large bucket of chicken stock (113*F), a large bucket of buttermilk batter that was in the cooling process stored in the RIC completely covered. C/A ) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS Food was uncovered to allow for faster cooling

Wiping cloths: properly used and stored — Inspector Note: Observed ALL sanitizing buckets in the main kitchen and at the serving area with a sanitizer below 50ppm. A couple of them had NO sanitizer inside of them. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (50ppmto 100ppm); and (ii) Laundered daily. COS: Sanitizer was changed

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed small and large trays being stacked wet on the shelf across from the three compartment sink in the main kitchen. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food COS: Trays were unstacked and allowed to airdry

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed one of the hot holding unit in the main kitchen with an ambient temperature of 105*F (taken by EHS) the automatic gauge of the unit stated 130*F C/A Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COS EHS told PIC the unit needs to be repaired/calibrated because it is not holding the proper temperature in the unit

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an employee walking out of the kitchen with a plate of food that he was consuming. He also had a open container with ice and lemonade on the stainless steel countertop next to the handwashing sink. Observed another employee drinking from an open container next to the fryer in the main kitchen When asked, where is the designated area for employees to eat and drink the PIC did not respond. C/A . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food and drink was removed from the kitchen area

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the can opener at the table with food derbies on the blade. PIC could not say when the opener was used or how often it is cleaned. C/A Equipment that comes in contact with food should be clean often to prevent cross contamination or food build-up. COS Can opener removed and placed in the sink to be cleaned

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with heavy black substance build-up near the chute area. Observed a large fan with dust build-up on top of the bar blowing air toward the open food trays. C/A ensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: COS Fan removed and the ice bin will need to be clean in 72 hours and e-mail pictures to EHS Update: On 12/22/2025 the owner sent email with pictures showing the ice bin cleaned. Violation Corrected

Proper hot holding temperatures — Inspector Note: Observed three large trays with BBQ pork ribs that were in the hot holding cabinet that were holding below 135*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS PIC stated that the ribs were placed there about one hour ago so they were allowed to re-heat back up

Proper cooling time and temperature — Inspector Note: Observed boiled chicken, cut lettuce, shredded cheddar and pork ribs that were cooling in the RIC and the temperature went up an hour latter rather than go down. C/A Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Chicken, shredded cheddar were disposed of. The lettuce, buttermilk batter and pork ribs were placed in the WIC for rapid cooling