2-102.12 (A); Core; Present staff is not ANSI certified as food protection managers. Food is not being actively being prepared
0.0
28.
7-201.11; Priority; Chemicals are stored on three different shelves of the shelving unit to the left of the ware washing sink. Chemicals should be stored on the lowest shelf to maintain separation from items like cups. discussed for relocation today.
0.0
44.
4-903.11(A), (B) and (D); Core; Bottom shelf of the centrally located shelving unit is very close to the floor with a cutting board stored on it. Elevate the bottom shelf. Keep utensils stored far enough above the floor to prevent contamination by rotating to an upper shelf or by elevating the shelf itself. discussed today
0.5
49.
4-601.11(B) and (C); Core; Microwave, handle to drawer under the hot dog roller unit and plexi glass top on the hot dog unit are not clean. Maintain this food area clean.
2-103.11 (A) - (P); Priority Foundation; Food is actively being prepared but no one is in charge. There shall be a person designated as the person in charge and present at the food service during all hours of operation.
1.0
2.
2-102.12 (A); Core; Present staff is not ANSI certified as food protection managers.
0.0
23.
3-501.17; Priority Foundation; Hot Dogs in a pan in the refrigerator are not date marked. Date marking is required on hot dogs when they are opened or removed from the original packaging. discussed today
1.5
48.
4-501.14; Core; 3-compartment ware washing sink has build-up in the left compartment used for clean wares. Daily cleaning of the sink with detergent is needed.
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 Nicole Millard/ 919-500-6205/ Rena.Millard@wakegov.com
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has been proficiency of required information through passing a test that is part of an accredited program.
1.0
36.
4-302.12; Priority Foundation; No metal stem thermometer provided to check temperatures of food. Provide a metal stem thermometer that reads from 0-220F to check food temperatures. A follow-up will be conducted by REHS by April 8th.
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
No signature of recipient due to COVID-19 pandemic.
2-102.11 (A), (B) Core; Nobody on site has completed the ANSI accredited food safety manager course. At least one person in charge shall be a certified food safety manager who has passed an ANSI accredited food safety manager program. PIC has until November 8, 2021, to complete this certification due to new permit was issued in February.
0.0
5.
2-501.11; Priority Foundation; No written procedures for clean-up of vomiting or diarrheal event. Written procedures shall be provided for clean-up of vomiting or diarrheal event. REHS emailed PIC written procedures to follow.
0.0
23.
3-501.17;Priority Foundation; Opened hotdogs are not date marked that are held for more than 24 hours. Date mark time/temperature control for safety food when held cold for up to 7 days when refrigeration units are 41F and below. The hotdogs were date marked once REHS spoke with PIC.
1.5
General Comments
No signature of recipient due to COVID-19 pandemic.
