Location: 1130 W Main St. Suite 130 Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 01/30/2024
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; insufficient demonstration of food safety knowledge by having priority violations present and no certified food protection manager on duty. CDI education.
1.0
2.
2-102.12 (A); Core; (A) 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.
1.0
6.
2-401.11; Core; employee drink bottle stored on top shelf above the dough making prep surface with open dough beneath. Store all employee drinks below and away from prep surfaces. Employees should drink from cups with lids and straws to prevent contamination of hands when opening screw type bottles.
0.0
21.
3-501.16(A)(1) ; Priority; portioned pizza sauce cups must be placed under a time control plan or held at required temperatures of 135 and above or 41 and below. In order for time control to be utilized a written time control plan is required and a method of labeling the cups for the time of disposal or the time the sauce was removed from temperature control is required. A template time control plan was provided to the PiC at inspection. Call this office for any assistance with time control policies or implementation. A variance for pizza sauce may also be obtained from the state to be exempt from temperature requirements and extend time allowed to be held out of temp control. tomato sauces are a heat treated plant food and must be held at 135F and above or 41F or kept on a time control system. Discussed time control with the manager on duty. Portioned cups were at 104f stored on the top of the pizza oven and were placed on time at inspection.CDI
1.5
35.
3-501.13 ; Priority Foundation; Thawing must be accomplished through an approved thawing method. Sausage was being thawed on top of the pizza oven. This is not an approved thawing method. Thaw under running water of less than 70F, in a refrigerator of 41F or below, in a mircowave, or as part of the cooking process. Sausage was taken to the walk in to complete thawing. CDI
Location: 1130 W Main St. Suite 130 Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 07/24/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; 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
1.0
47.
4-501.12; Core; Monitor the cutting board on the prep top table for deep/ dark cut marks. Sand down or replace the boards when they are not able to be easily cleaned and sanitized.
0.0
General Comments
portioned pizza sauce cups must be placed under a time control plan or held at required temperatures of 135 and above or 41 and below. In order for time control to be utilized a written time control plan is required and a method of labeling the cups for the time of disposal or the time the sauce was removed from temperature control is required. A template time control plan was provided to the PiC at inspection. Call this office for any assistance with time control policies or implementation. A variance for pizza sauce may also be obtained from the state to be exempt from temperature requirements and extend time allowed to be held out of temp control.
Location: 1130 W Main St. Suite 130 Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 01/24/2023
Score: 100
#
Comments
Points
47.
4-501.12; Core; Monitor the cutting board on the prep top table for deep/ dark cut marks. Sand down or replace the boards when they are not able to be easily cleaned and sanitized.
