Twiggs Academy

Observed facility with no certified food safety manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have CFSM certification completed by a supervisory lead that is in charge of food safety.

Observed facility with no certified food safety manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have CFSM certification completed by a supervisory lead that is in charge of food safety.

Observed facility with no certified food safety manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have CFSM certification completed by a supervisory lead that is in charge of food safety.

Observed older inspection report posted. Previous inspection report from January 11, 2024 was not posted for public view. The most current inspection report shall be prominently displayed in public view at all times. Have this inspection report posted until the next inspection.

Observed cobwebs and dust along walls in the dry storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean walls.

Observed pizza pockets holding under heat lamp at 100°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC stated that pizza pockets were placed under heat lamp while frozen approximately an hour before inspection. Pizza pockets reheated upon serving.

The person in charge was not able answer food safety questions correctly about hot holding temperatures. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention. The person in charge shall demonstrate this knowledge in one of the following ways: a) Complying with this Chapter by having no violations of Priority Items during the current inspection; (b)Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c)Responding correctly to the inspector's questions as they relate to the specific food operation. PIC educated that hot holding items must be at 135°F or above.

Observed facility with no certified food safety manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have CFSM certification completed by a supervisory lead that is in charge of food safety.

Observed pizza pockets had been placed under heat lamp while frozen to thaw. Time/temperature control for safety food shall be thawed: under refrigeration at 41°F or below or as part of the cooking process. Pizza pockets reheated.

Observed cobwebs and dust along walls in the dry storage area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean walls.

Observed facility with no certified food safety manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Have CFSM certification completed by a supervisory lead.