| # |
Comments |
Points |
| 2. |
2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Emailed list of ANSI approved CFPM courses. |
1.0 |
| 15. |
3-302.11; Priority; Raw pork was stacked over ready-to-eat salsa in the prep cooler. Raw meats shall be stored beneath all cooked and ready-to-eat foods. Raw meats shall be stacked according to required final cook temperature. Refer to stacking stickers on reach-in freezer. CDI-Foods were rearranged to hold pork below ready-to-eat items. |
1.5 |
| 16. |
4-501.114; Priority; Quaternary sanitizer being used in the 3 compartment sink was measured below 150ppm. Quaternary sanitizer shall be mixed to a concentration of 200-400ppm (see manufacturer instructions). Keep in mind that the instructions state to mix one ounce of sanitizer per one gallon of water. CDI-More sanitizer was added to reach 200ppm. Ensure the sanitizer is tested each time it is mixed. |
1.5 |
| 24. |
3-501.19; Priority Foundation; Tamales held in the display case are held using time control. 12pm was written on the case but the kitchen employee reported that they were made at 11:30am. Ensure that accurate times are recorded. No written procedures were available for food held using time limits instead of temperature. Written procedures must be available onsite at all times. CDI-Time recorded was corrected and a copy of the written procedure form was emailed to the PIC. |
1.5 |
| 36. |
4-302.12; Priority Foundation; Food temperature measuring device is a dial top style thermometer; these have a dimple on the stem which requires the food to be submerged from tip to the dimple in order to give an accurate temperature. These thermometers are not capable of measuring the temperature of thin portions of food. A food thermometer shall have a thin probe capable of measuring the temperatures of thin foods. Verification Required; Obtain a digital thermometer with a thin probe; send image of new thermometer to meghan.scott@wake.gov. |
0.5 |
| 54. |
5-501.115; Core; 0 points; Continue to remove unnecessary items stored around the exterior of the building. |
0.0 |
| General Comments |
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wake.gov or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
Follow-Up: 02/29/2024 |
