2-102.12 (A); Core; ServSafe manager is not present today. Expand ServSafe manager training to other responsible persons.
0.0
15.
3-304.11; Priority; Kale inside the walk-in cooler is stored in a large black trash bag. Trash bags are not appropriate for food contact. They may leach chemicals, etc. Use food-grade bags. Food shall only contact food-safe materials. Discussed appropriate foodgrade bags with the owner today.
0.0
16.
4-501.114; Priority; Sanitizer is too weak. Use test strips to determine sanitizer concentration. Pump is being used in a bottle of Clorox performance bleach which should work well. Increased amount is needed. Bleach concentration was increased upon request.
1.5
48.
4-501.18; Core; Sanitizer in the ware washing sink has food floating in it. Center compartment of the ware washing sink is empty. Be sure to rinse wares and utensils in clear water before adding to sanitizer. Sanitizer is for use on clean and rinsed utensils. Replace the sanitizer when it becomes soiled.
7-209.11 ; Core; Closed bottle of Advil is stored on a shelf in the kitchen with packaging used for the food service. Store personal items such as Advil in separate area. Advil was moved to the office today.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents or have company procedures available
0.0
6.
2-401.11; Core; Water Bottle beverage is stored on the preparation table. Store personal beverage in a separate location from where food is prepared to customers. Water bottle was moved to the shelving apart from the prep table.
0.0
54.
5-501.15; Core; Dumpster has broken lids and the doors are open. Have Dumpster replaced with a dumpster that has tight fitting lids. Keep the doors on the dumpster closed.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Handwashing Sink shall provide water at 100 degrees F or hotter. Verification in one week. Follow-Up: 12/13/2018
