| # |
Comments |
Points |
| 2. |
2-102.12 (A); Core; No one present during inspection with an approved certification. 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. No points deducted during first 180 days. Discussed options for obtaining certification. CDI
|
0.0 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Food in top of prep table placed in unit this morning 43-44F, and food that was in it over night 46-48F. Food in the cabinet of the unit over night 48F and air temperature 45F. Employee stated the egg salad and chicken salad have not been out of the unit today. Food shall be 41F or less. Chicken salad and egg salad discarded due to high temperature, and unit temperature setting adjusted to a cooler setting. Food relocated to cool in freezer and food relocated to be stored in fridge. Ice bath made with employees for food that is used in high volume to use during peak hours. CDI VR |
1.5 |
| 23. |
3-501.17; Priority Foundation; Ham croissants cooked yesterday lacking date on them. All other foods dated. Food shall be dated when prepared, cooked, or original package opened. PIC dated the food. CDI |
0.0 |
| 33. |
3-501.15; Core; Cheese recently prepped in container with tight lid cooling in reachin and recently cooked small quiches at 53-67F have tight plastic on them and stacked on top of each other placed in display case. Food shall be cooled rapidly, in small portion, uncovered/loosely covered. Cool food to 41F prior to covering. Utilize freezer to cool rapidly. |
0.5 |
| 36. |
4-302.12; Priority Foundation; Facility lacking thin probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. PIC ordered digital thin probe thermometer during inspection and presented order confirmation. CDI |
0.5 |
| 37. |
3-302.12; Core; Bulk storage oatmeal lacking label of food name. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT. Label container. |
0.0 |
| 39. |
3-307.11; Core; Cucumber with original plastic on it from the store in a container in direct contact with unwrapped sliced lettuce, tomato and onion. Food shall be protected from contamination. Store in clean containers, wash produce before cutting and only store washed produce together with other washed produce. |
0.0 |
| 41. |
3-304.14; Core; Wet rag stored outside of sanitizer in the coffee area. Wet rags shall be stored in chemical sanitizer. Store wet rags in chlorine sanitizer 50 to 200 ppm or keep dry. |
0.5 |
| 42. |
3-302.15; Core; Cucumber in original plastic from the store in the top of the prep table and a portion cut from it with the plastic cut through as well. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Wash items before slicing and remove plastic. |
0.5 |
| 44. |
4-903.11(A), (B) and (D); Core; Plastic containers stored stacked together while wet. Clean equipment shall be stored in a clean, dry location and in a self draining position. Allow items to air dry completely prior to stacking. |
0.5 |
| General Comments |
Lauren Harden 919-500-0943
Verification required by 8/29/24 for cold holding
Follow-Up: 08/29/2024 |
