2-102.12 (A); Core; Person in charge does not have food protection manager certification. 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. Acquire food protection manager certification.
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5.
2-501.11; Priority Foundation; Bodily fluid clean-up procedures were missing during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - REHS provided procedures for manager to follow.
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16.
4-703.11; Priority; When speaking with PIC about procedures, stated that utensils were washed but no sanitizing step was indicated. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: in a chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, etc. using a solution as specified with those on EPA-registered label use instructions and the NC Food Code. CDI - Educated PIC on proper sanitizing procedures using a chlorine-based sanitizing liquid.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
