| # |
Comments |
Points |
| 2. |
2-102.12 (A); Core; Both managers present had their certification expire in 2023. 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 renewing ServSafe certifications. No points deducted for the first 180 days of the permit. CDI |
0.0 |
| 16. |
4-501.114; Priority; Quat sanitizer in basin 0 ppm. Newly dispensed sanitizer also 0 ppm. Quat sanitizer shall be 200 to 400 ppm. Concentrate was low and a new bottle placed on it as well as the metering tip cleaned. Dispenser then providing 200 ppm quat. CDI |
1.5 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Some food in the top of the makeline 42-43F and was recently placed in the unit. The pepperoni was previously in the cabinet of the unit prior to being recently placed in the top of the unit and at 48F. PIC states it was not out on the counter for transfer. It was stated that the makeline unit is on for an hour and a half prior to food being placed in the top in the mornings. Store opens at 10AM. Chicken wings and boneless wings in the cabinet of the unit which have been in the unit over night are 44-47F. Ice visible on the side of the unit in the cabinet.
Food shall be 41F or less.
The 47F chicken wings discarded. Pepperoni temperature in the top of the unit decreased to 45F in 30 mins. Food in the cabinets of the unit removed and placed in the walkin. Owner contacted a technician to service the unit. CDI |
1.5 |
| 44. |
4-903.11(A), (B) and (D); Core; Clean containers that are going to be used for the food in the makeline today are on the front counter by the computer screens with customer access and food contact portion facing up. Clean equipment shall be stored in a clean, dry location and protected from contamination. Store inverted and not where customers can access them. |
0.0 |
| 45. |
4-903.11(A) and (C); Core; Employee jacket stored hanging on dry storage shelf directly next to food side boxes with the food contact portion facing up and uncovered. Observed employee place their elbows and hands on the food contact portion of the inside of a pizza box on the cut table. Single service articles shall be stored in a clean, dry location and protected from contamination. Store with food contact portion inverted or plastic covering it, and keep employee items separate. |
0.5 |
| 49. |
4-601.11(B) and (C); Core; Grease accumulation in hood and on outside of oven. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean more frequently. |
0.0 |
| 53. |
6-501.18; Core; Toilets and bathroom hand sinks are dirty. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean more frequently.
|
0.5 |
| 53. |
5-501.17; Core; Womens bathroom lacking a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Put a lid with a trash can in the bathroom.
|
0.0 |
| 56. |
6-403.11; Core; Employee drink in walkin above food for the facility. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee items on a bottom shelf and separate from food items.
|
0.0 |
| General Comments |
Lauren Harden 919-500-0943
August 23 2024 cold hold verification due
Follow-Up: 08/23/2024 |
