| # |
Comments |
Points |
| 2. |
2-102.12 (A); Core; Manager does not have an approved certification at this time. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Discussed options for obtaining certification. Points will begin being deducted after 180 days from the date that the permit was issued. CDI
|
0.0 |
| 10. |
5-202.12; Core; Faucet in womens bathroom only running for 4 seconds. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Ensure both handsinks in the bathrooms run for at least 15 seconds. |
0.0 |
| 15. |
3-302.11; Priority; Raw shell eggs stored on shelf above lettuce and peppers in walkin. Food shall be arranged by final cook temperature. Pan of shell eggs moved to be with boxes of eggs. CDI |
1.5 |
| 16. |
4-602.11; Core; Black residue in ice machine in the top of the machine and slight black on the side of the bin. Ice machines shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently. |
0.0 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Temperatures of food in right prep table 42-55F on tomatoes, sliced cheese, turkey, and cream cheese. Top portion of sliced cheese stacked too high and not in the unit. PIC states the food was put in unit around 6:15 AM and the veggies and sliced cheese are the only ones removed from the unit at night. Food in left unit holding 41F and less except slice cheese in unit at 43F at the top of the product. Food in under counter reachin under the bagels 43F. Shell eggs in a pan sitting on top of an ice bath, not it an ice bath at 45F. Ambient air in display case 45F-47F measured in different areas of the unit with inspector thermometer. Cream cheese container at the bottom of the stack in the middle of all of the stacks at 49F and one of the higher containers toward the front of the unit at 48F inside the containers. Pink lemonade made yesterday at 50F (temperature taken to aid in assessing the unit). Small shelf in unit has milk on it, milk in the back 40F and milk in the front at 46F (possibly better temperatures because the milk in the back is under the covered glass area). Milk placed in unit yesterday. Walkin maintaining 42F throughout. Thermometer in unit at the bottom back at 48F. Food shall be 41F or less.
Food removed from right makeline unit and technician contacted. Do not use this unit until repaired. Store lower levels of product in containers in the makelines. Place ice directly on top of eggs or store in refrigerator. All cream cheese removed from the display unit and relocated to cool. Milk not to extend beyond the glass top on the shelf. Adjust unit or cover food in a way to maintain 41F if cream cheese will be placed in this unit. Refrigeration technician to evaluate all units when arrive. |
1.5 |
| 24. |
3-501.19; Priority Foundation; Facility has milk on time control and labeling correctly but is lacking a procedure for it. Food on time control shall be labeled and have a procedure. Form sent to aproctor200742@gmail.com PIC for time control. CDI |
0.0 |
| 33. |
3-501.15; Core; Shredded potatoes cooling in walkin with lid on container at 53F. Food shall be cooled rapidly, in small portions, and uncovered. Lid turned on container. |
0.0 |
| 44. |
4-903.11(A), (B) and (D); Core; Containers stacked together wet. Clean scoops and spoons stored in cardboard box on clean dish rack. Bacon in clean utensil tray. Crumbs in scoop holder by makeline. Flyswatter on clean dish rack. Cut gloves stored in cardboard box. Clean equipment shall be protected from contamination, in a clean, dry location and stored in a self draining position. Store items in clean, washable containers, flyswatter removed, and rack needs to be cleaned. |
0.5 |
| 45. |
4-903.11(A) and (C); Core; Single use wrap paper stored with food contact portion up and not wrapped. Single use items shall be stored in a clean location and protected. Store in a clean container or covered. |
0.0 |
| 48. |
4-302.14; Priority Foundation; Facility lacking test strips that are not water damaged to test quat sanitizer at three compartment sink. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain test strips for quat sanitizer.
|
0.5 |
| 54. |
5-501.115; Core; Pallets and wood on ground in dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Maintain area with other facilities.
|
0.0 |
| General Comments |
Lauren Harden 919-500-0943
Verification required by 5/2/24 for cold holding in under counter reachin, right makeline, display case and walkin. Quat test strips due by 5/8/24 |
