2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. Obtain Serv Safe (Food Protection Manager) certification.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. Obtain Serv Safe (Food Protection Manager) certification.
1.0
28.
7-204.11; Priority; Bleach on site is not approved to be used for sanitizing food-contact surfaces. Chemical sanitizers applied to food contact surfaces shall be approved for this use. CDI - Bleach (Clorox brand) approved for sanitizing food-contact surfaces obtained.
0.0
49.
4-602.13; Core; Insides of reach-in coolers soiled with food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.16 (A)(2) and (B); Priority; Salad and pimento cheese holding above 41F in grab and go cooler. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - foods moved to back reach-in cooler to properly cool. Grab and go cooler is set to 32F, however warm air may be causing the cooler and foods to be warmer. Ensure the curtain is always closed on this cooler and consider placing all TCS foods closest to the blower.
1.5
48.
4-302.14; Priority Foundation; No test strips available for chlorine-based sanitizer. Test strips shall be provided for sanitizing solutions. Verification required: EHS will follow up within 10 days (4/24/2023) to verify that test strips have been obtained. Texting a picture of the test strips to 919-422-3747 is acceptable.
