3-501.16 (A)(2) and (B); Priority; Meats/various in the walk-in cooler were 44-45F. Deli meats/various in the reach-in/prep unit were 45F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check coolers for proper operation. Coolers must maintain proper temps even during busy times and times of frequent opening and closing of doors. Adjust thermostat if necessary. Will follow up 8/12/24.
3.0
23.
3-501.18; Priority; Date marking of foods is not allowed above a hold temp of 41F. All foods requiring date mark must hold at 41F or below. They may be held for up to 7 days at this temp. Manager education. CDI
0.0
47.
4-501.11; Core; Cutting board on the sandwich prep unit has deep cut marks and staining. Sand down or replace the cutting board so that it is easy to clean and sanitize. Maintain all cutting surfaces in good repair
3-501.16 (A)(2) and (B); Priority; TCS foods in the walk in and in the sandwich/salad prep top were holding at 44-45F. All TCS foods must be cold held at 41F or below. A large delivery has been made prior to inspection. Monitor the walk in to ensure it will hold all foods at 41F at all times. Adjust thermostat or have the unit serviced. Do not leave the door propped open for extended periods of time. The prep unit items were the same items from the walk in. Monitor the prep unit and ensure it is holding at 41F at all times. Make any necessary adjustments or repairs. CDI education.
1.5
43.
3-304.12; Core; Knives stored on the shelf above the pizza prep unit under pizza boxes. This area is not cleaned regularly and should not be a location for storing in use utensils. knives must be stored on a clean surface in between uses and must be properly washed, rinsed, and sanitized at least every 4 hours.
0.5
47.
4-501.12; Core; Cutting board on the sandwich prep unit has deep cut marks and staining. Sand down or replace the cutting board so that it is easy to clean and sanitize. Maintain all cutting surfaces in good repair
0.0
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the rollers on the pizza oven to remove heavy buildup of debris.
2-401.11; Core; employee drink bottle with screw cap sitting on the prep table by the steam hot hold unit. employee drinks must be stored below and away from prep surfaces and food items. employees should drink from cups with lids and straw to prevent contamination of hands.
0.0
8.
2-301.14; Priority; observed employee handle a cell phone and then pick up gloves to put back on and engage in food prep. employee was stopped and asked to wash hands before donning gloves and returning to food prep. Employee must was hands after handling objects such as cell phones or handling money before returning to food prep. CDI employee washed hands at inspection when asked. CDI
2.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required at all times. there was no sanitizer available at start of inspection. bottle was prepared at inspection was tested at 50-100ppm for chlorine. Do not reuse spray bottles for different chemicals. CDI
1.5
16.
4-602.11; Priority; The meat slicer has a build up of food debris. Clean the meat slicer after use or every 4 hours at minimum. Slicer was cleaned at inspection. CDI Except as specified in par. (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
0.0
19.
3-403.11; Priority; meatballs in the steam unit were at 87F and where reported to be reheating. Meatballs were placed in the unit at 10:35 and at 12:10 were not at the required temperature of 135F. It is not likely that they would have increased to temp in the time allotted and were taken to the microwave and reheated to 157F. CDI ) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) for hot holding. P
(D) Reheating for hot holding as specified under Paragraphs (A) through (C) of this section shall be completed within 2 hours and the time the FOOD is between 5ºC (41 F) or 7 C (45 F) and the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. P
1.5
22.
3-501.16 (A)(2) and (B); Priority; chicken wings/pepperoni in the pizza prep unit were holding at 45f. Monitor food handling practices making sure to not leave TCS items out of cold holding equipment for extended periods of time. Monitor equipment and keep the lids on the prep unit closed as much as possible to ensure proper holding. All tcs foods must be held at 41F or below. All coolers appear to be holding at 41F or below. CDI education on food handling.
1.5
39.
3-307.11; Core; food items left uncovered in the 3 door freezer. Cover all food items to prevent contamination. All food items should be protected from contamination during storage.
0.0
43.
3-304.12; Core; Knives stored on the shelf above the pizza prep unit under pizza boxes. This area is not cleaned regularly and should not be a location for storing in use utensils. knives must be stored on a clean surface in between uses and must be properly washed, rinsed, and sanitized at least every 4 hours.
3-501.16 (A)(2) and (B); Priority; All TCS foods must be held at 41F or below. the walk in and the two prep top units are holding TCS foods between 43-45F. Have all refrigerator units serviced and adjusted to ensure all TCS foods are held at 41f or below. CDI education. All coolers have work orders placed and are awaiting technicians.
1.5
23.
3-501.17; Priority Foundation; All ready to eat TCS foods that are cooked/cooled/ opened or held for more than 24 hours must be date labeled and held for a maximum of 7 days with day one as the date of preparation or opening. cooked noodles and lasagna slices that are ready to eat must have date labels. A holding temperature of 41f is required for any date labeling and holding of foods to be allowed. Only hold ready to eat tCS foods with date labels in coolers holding 41F or below. If this temperature cannot be maintained holding ready to eat TCS foods for more than 24 hours is not allowed. CDI education and noodles labeled at inspection.
1.5
39.
3-307.11; Core; food items left uncovered in the 3 door freezer. Cover all food items to prevent contamination. All food items should be protected from contamination during storage.
0.0
47.
4-501.11; Core; The sandwich prep top unit has pooling water in the bottom reach in area. Have all coolers serviced and repaired and do not store any food items in pooling water.
0.5
55.
6-501.12; Core; cleaning of the floors under and behind equipment is needed. Repair any missing floor tiles by the two door freezer and under the 3 compartment sink. Pooling water under the sink in the area of missing tiles. Clean all shelving units attached to the walls over the hot hold unit. Maintain all floors, walls, and ceilings in a clean condition.
3-501.16 (A)(2) and (B); Priority; All tcs foods must be held at 41F during cold holding. The pizza prep unit was holding pizza toppings and chicken wings at 44-45F. the unit thermostat setting was at 41F. Lowered set point during inspection to 38F. Adjust thermostat to allow for opening and closing of unit during busy times. CDI thermostate adjustment and education.
1.5
23.
3-501.17; Priority Foundation; All ready to eat TCS foods that are cooked and cooled and held for more than 24 hours must be date labeled and held for no more than 7 days with day 1 as the date of preparation. Lasagna slices are prepared and then frozen and thawed in the walk in at a later date. Date labels are needed for all lasagna slices that are thawed and used on a later date with day 1 as date of preparation and day 2 as the date of thawing. Lasagna in both the freezer and thawed lasagna in the walk in did not have date labels. labled at inspection. CDI
1.5
38.
6-501.111; Core; A few flies were observed in the kitchen at the pizza prep unit. Monitor all pest control practices to eliminate flying insects. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
0.0
43.
3-304.12; Core; Scrapers and knives stored in cracks between the wall and prep tables and under pizza boxes on a shelf that is not regularly cleaned and sanitized. Store in use utensils on clean and sanitized areas. Utensils must be washed rinsed and sanitized at least every 4 hours. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7).
0.5
44.
4-901.11; Core; Metal and plastic food pans were stacked wet on the dish drying rack. Cross stack all pans to allow for proper air drying. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
Predefined Comment
0.5
49.
4-601.11(B) and (C); Core; Pizza oven is in need of cleaning of the non food contact portions under the tracks. Remove all laser tape from the outsides of the prep units so they can be easily cleaned and sanitized. Clean nonfood contact surfaces areas to remove buildup of debris and flour. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; cleaning of the floors under and behind equipment is needed. Repair any missing floor tiles by the two door freezer and under the 3 compartment sink. Pooling water under the sink in the area of missing tiles. Clean all shelving units attached to the walls over the hot hold unit. Maintain all floors, walls, and ceilings in a clean condition.
2-401.11; Core; Employee drink cups sitting on the prep table beside the deli slicer. store all employee drinks below and away from prep tables, slicers, food and single use articles. employees should drink from cups with lids and straws to prevent contaminating hands.
0.5
8.
2-301.14; Priority; when wearing single use glove, gloves must be removed, hands washed, and new gloves used when switching from task to task. If gloves are worn to answer the phone or handle money those gloves must be removed, employees hands washed properly, and new gloves must be worn before handling any ready to eat foods. employee observed answering the phone with gloves but did not contact any food items following this task during the inspection. CDI glove use education.
0.0
10.
5-205.11; Priority Foundation; The back employee handsink was blocked. maintain all employee hand sinks so they are accessible to encourage frequent and required handwashing.
0.0
21.
3-501.16(A)(1) ; Priority; TCS foods must be held at 135f or above. Meatballs had been placed in the unit after a brief time in the microwave to finish reheating to 135F. These meatballs must reheat to 135 in 2 hours or less. The unit was turned up and was able to reach 135F during inspection. Reheat meatballs properly before placing in the hot hold unit. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; All cold held TCS foods must be held at 41F or below. Both prep units and reach in portions of the units were holding foods slightly above 41F at 43-45F. Keep the lids closed as much as possible and check temperatures regularly to ensure all equipment is holding at 41f or below. CDI education.
1.5
55.
6-501.12; Core; cleaning of the floors under and behind equipment is needed. Repair any missing floor tiles by the two door freezer and under the 3 compartment sink. Pooling water under the sink in the area of missing tiles. Clean all shelving units attached to the walls over the hot hold unit. Maintain all floors, walls, and ceilings in a clean condition.
2-401.11; Core; employee coffee cups sitting on the dry storage rack with food items. Store all employee drinks below and away from food, clean utensils, and service articles. Employees should drink from cups with lids and straw to prevent contaminating hands when drinking.
0.0
8.
2-301.14; Priority; Employee observed eating in the dining room and then taking money at the register before placing on gloves without washing hands. Hands must be properly washed after eating or handling money and always before donning single use gloves. Employee was stopped and redirected to wash hands before placing on gloves and preparing food. CDI education.
2.0
23.
3-501.17; Priority Foundation; all cooked ready to eat foods that are held for more than 24 hours must have a date label and held for no more than 7 day with day 1 as the date of preparation of opening of the manufacturers packing (deli meat) or cans(pizza sauce). Noodles, sliced tomato, and portioned sauce cups all must have date labels. items were labeled at inspection. cDI
1.5
39.
3-307.11; Core; Trays of cooked turkey bacon was stored on the floor under a prep table. Do not store any food items on the floor and protect foods from contamination at all times.
1.0
55.
6-501.12; Core; Cleaning of the floors under and behind equipment is needed. Repair any missing floor tiles by the two door freezer. Maintain all floors, walls, and ceilings in clean condition. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation;FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf template plan was printed and given to PIC at inspection. CDI
0.5
8.
2-301.14; Priority;used single use gloves were observed sitting on the shelving unit at the employee handsink . These gloves are for single use only and may not be reused after removal from hands after the handwashing process. dispose of gloves in a trash can do not leave used gloves sitting on surfaces in the kitchen. Gloves thrown in trash at inspection. Reusing of gloves was not observed during the inspection. CDI glove use education. employee observed not changing single use gloves between tasks and therefore not washing hands. When moving from task to task gloves must be removed and hands washed prior to resuming food prep.
2.0
10.
6-301.12; Priority Foundation; The back employee handsink did not have paper towels at start of inspection. All employee sinks must have soap, paper towels, and hot water available during all times of operation. CDI paper towels replaced at inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Both prep units were holding TCS foods above 41F. Both units had lids open for extended period of time during lunch. Modify procedures to prevent foods from rising above 41F. Both integrated thermostats were reading 38F or below. Lids were closed and left to sit throughout inspection and temperature was lowered to 41F during inspection. CDI
0.0
38.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Flies observed in the kitchen. Take measures to eliminate flies.
1.0
49.
4-602.13; Core;
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Clean tops and sides of all equipment. Clean all food and grease buildup on equipment. Clean racks on pizza oven. General equipment cleaning. Clean the racks in the walkin to remove all old food debris.
1.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors under and behind equipment. Clean food that has splashed on all FRP wall board. Repair drywall in the corner by back door.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Regular repeat priority violations may result in marking this item due to manager not taking sufficient corrective action on cold hold temps in particular at one prep unit at the front. Management must demonstrate knowledge of the food code and take sufficient corrective action on violations that exist. Education during inspection. CDI
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
22.
3-501.16 (A)(2) and (B); Priority; Prep unit containing deli meats/various is holding items at 42-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temp! Have unit serviced by qualified technician if necessary. This unit has been a regular issue at times. If unit cannot be repaired to where it is reliable, it may need to be replaced. Call qualified technician to service unit and advise on replacement if necessary. Will follow up on 5/3/22.
3.0
23.
3-501.17; Priority Foundation; Lasagna missing date mark as required. Make sure ALL required foods have a date mark. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. All other required foods were properly dated. Missing dates were labeled during inspection CDI
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all food and grease buildup on equipment. Clean racks on pizza oven. General equipment cleaning.
1.0
55.
6-501.13; Core; Clean floors under and behind equipment. Clean food that has splashed on all FRP wall board. Repair drywall in the corner by back door.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep unit containing deli meats/various is holding items at 42-43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temp! Have unit serviced by qualified technician if necessary. This unit has been a regular issue at times. If unit cannot be repaired to where it is reliable, it may need to be replaced. Unit thermostat was adjusted down during inspection to a colder setting. Manager stated unit was turned up slightly due to freezing and may have been adjusted too much. The last follow-up that was done after an inspection the unit was holding at 41F or below. Monitor closely to evaluate unit performance as this is a full deduction violation.
3.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all food and grease buildup on equipment. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors under and behind equipment. Clean dusty ceiling tiles. Work harder on general cleaning of the facility.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep unit containing deli meats is holding items at 43-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temp! Have unit serviced by qualified technician. This unit has been a regular issue at times. If unit cannot be repaired to where it is reliable, it may need to be replaced. Will follow up on this issue by 12/20/21.
3.0
47.
4-501.11; Core; One prep unit is not cooling properly. Have unit checked by qualified technician for service. Will follow up.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all food and grease buildup on equipment. General equipment cleaning.
1.0
55.
6-501.13; Core; Clean floors under and behind equipment. Clean dusty ceiling tiles. Work harder on general cleaning of the facility.
0.5
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Follow-Up: 12/20/2021
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Work diligently on getting front prep area coolers down to 41F or below on all foods! Follow-Up: 06/20/2019
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Sauce was out of temperature. When reheating foods, always rapidly reheat to 165 degrees F or above. Then hot hold at 135 degrees F or above. Do not use hot hold equipment to reheat foods.
1.5
16.
Cheese pizza out of temperature. All hot food shall be 135 F or above. Pizza was thrown in trash.
2.0
21.
Hot water was working at begining of inspection, and not at the end of the inspection. Replace the pilot light cover that is missing from the hot water heater, so it doesnt go out when the back door is open and closed. Hot water 130 F or above shall be available at all times.
0.0
29.
All employees working in kitchen shall wear effective hair restraints.
0.0
40.
Clean equipment handles and storage racks throughtout kitchen. Also, clean out side of food bins (especially the lids).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw eggs above ready to eat foods. Store all raw foods below cooked or ready to eat foods to minimize cross-contamination risk.
0.0
11.
Clean/sanitize prep tables, or sinks after each use. Clean all surfaces good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine. Use on all food contact surfaces, equipment, and utensils. Recommend sanitizer solution for front and rear of store.
1.5
15.
When reheating foods, always rapidly reheat to 165 degrees F or above. Then hot hold at 135 degrees F or above. Do not use hot hold equipment to reheat foods.
1.5
34.
Air dry utensils after washing. Do not stack WET.
0.0
40.
Clean hood vents, minor cleaning to pizza oven.
0.5
46.
Replace all burned out light tubes.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not prepare or thaw food at the utensil sink. This sink is for utensil washing ONLY. All food prep must be done at a food prep sink. Do not place bucket of tea on the floor in the walk-in. ALL food items must be stored on approved shelving. Keep lid or cover on ice-machine at all times, to protect ice/water.
1.5
11.
Clean/sanitize all food contact surfaces, equipment, and utensils after each use. This applies to all prep tables, and equipment such as dough mixer. Sanitizer was much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength.
1.5
17.
Wings at prep unit were 61 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack foods too high at prep unit, and keep lids closed.
4.0
21.
Hot water was 122 degrees F. Hot water must be 130 degrees F or above at the tap. DO NOT turn hot water heater down, under any circumstances.
3.0
24.
Do not thaw foods at room temp. Thaw meats in the cooler or under cool running water at a prep sink.
0.5
40.
Clean pizza oven.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not place food or tea containers on the floor in the walk-in cooler. This is a food protection issue. Store all food and drink on approved shelving. Never place food or drink on the floor for ANY reason. Do not use food prep sink for washing hands. This may contaminate food prep surfaces. Take soap and towel dispencer down from the wall over food prep sink.
0.0
11.
Make sure sanitizer is available at all times at 50-100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils. Clean/sanitize in use utensils every 4hrs. Clean and sanitize all other equipment such as dough mixer after each use. Clean/sanitize interior of icemachine of all mold or buildup.
1.5
17.
Chicken wings and pizza toppings were out of temp as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper temperatures. Keep lids closed as much as possible so cooler can hold proper temperatures.
2.0
21.
Hot water was 117-122 at the beginning of inspection. Hot water heater was turned up and read 132 degrees F.
1.5
28.
Live roaches noted during the inspection. Take measures to control and eliminate all pests.
1.0
38.
Provide test kits for testing sanitizer.
0.0
40.
Clean pizza oven. Wipe down tops and sides of all equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not store or sit employee drinks or food on prep tables in kitchen. All employee beverages must have lids and straws and be stored in an area that will not contaminate food, utensils or food contact surfaces. Do not eat at prep tables.
1.5
10.
Do not store raw beef above fully cooked chicken in walk in cooler.
0.0
34.
Do not put dirty dishes in middle compartment of 3 comp sink. The middle compartment is designed to rinse dishes prior to sanitizing. Wash, rinse, sanitize from left to right.
0.5
48.
Keep all doors closed or provide effective screens or air curtains.
0.5
49.
Documentation of approved training - 2 point credit awarded. Serve safe expires June 2011!
Debbie Stroud 989-5380
Pizza by the slice sitting on top of pizza oven at room temp. All hot foods must be kept 135 degrees or higher at all times or be kept on approved Time in Lieu of Temperature. Pizza keep out of temp control can only be out for 2 hours max. The time food is out of temp control must be documented and foods discarded at end of 2 hours. This pizza could also be put in cooler to cool down and be held at 45 degrees or lower.
2.0
29.
Employees in kitchen must wear hats or hair nets.
0.0
40.
Clean in bottom of 2 door freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Make sure employee drinks have lids and straws and are stored on bottom of racks so they do not conaminate food, utensils or food contact surfaces.
1.5
17.
Make sure pizza wings are not stacked too high in cooler. When stacked too high the cooler will not maintain proper temp. When sall prep cooler is unplugged to defrost, remove all foods so they don`t come out of temperature. All foods were moved to walk in cooler.
2.0
40.
Clean sides of fryers, stove, bottom of 2 door freezer, hood, and pizza oven. Detail clean regularly so food particles do not accumulate. Make sure all stickers are peeled off bottoms of pans when washing. Do not use tape on ice machine.
0.5
44.
One of the dumpsters was leaking from bottom. Contact dumpster company to have them replace or repair the dumpster so it does not leak on ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
