2-102.12 (A); Core; The manager does not have ServSafe 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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General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; No one at time of inspection is a certified food protection manager.- 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.- Please obtain certification.
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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 due to COVID-19 concerns.
2-102.12 (A); Core; Pushcart operator lacked certified food protection manager training and authorization.
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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. PLEASE PLAN ACCORDINGLY.
*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. Please plan accordingly. Email- moorechoicerty@aol.com
When you purchase your next stem thermometer, please buy the digital type. *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. Please plan accordingly.
Go to www.wakegov.com/food for updates and information.
All NC Environmental Health rules can be accessed at http://ehs.ncpublichealth.com/rules.htm Go to this site for specific requirements for pushcarts found within the .2600 rules.
DOES NOT APPEAR TO HAVE REPORTED BACK TO COMMISSARY FOR A WHILE WITH THE CONDITION UNIT APPEARED
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BAGS OF HOT DOGS SETTING IN THE BACK OF TRUCK BED USED TO PULL CART TO LOCATION OFF REFRIGERATION, ATOP BAGS OF PROCESS MANURE, APPEARED TO BE FROZEN
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CART DROP IN PANS EXTREMELY DIRTY...TOO MUCH BUILD UP ON EXTERIORS, DIRTY, USED HOTDOG WATER STILL PRESENT IN UNIT PRIOR TO BEING SET UP
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CART DROP IN WELLS, AND SURFACES EXTREMELY DIRTY...TOO MUCH BUILD UP ON INTERIOR WALLS, EXTREME BUILD UP IN WELLS....ADVISED TO NOT USE THE UNIT, THOROUGHLY CLEAN UNIT PRIOR TO USING AGAIN
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General Comments
ADVISED MR. MOORE TO NOT USE CART THIS EVENING, MEET ME AT HIS COMMISSARY MONDAY PM TO EVALUATE CART CLEANING AND FOOD STORAGE.
Replace the peeling and damaged caulking on the inside of the pushcart. Replace the damaged sliding Plexiglas doors on the unit.
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The push carts needs a detail cleaning performed on the push cart (dust and dirt and grease on the inside of the push cart.
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Provide single service towels on the unit.
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General Comments
The Wake County sticker is 106. The pushcart has permission to set up and pays a fee to use the space per the customer service desk. Follow up on a complaint. Only hot dogs, sausage dogs and chips and drinks and condiments were sold on the unit. The unit did not have any orange strips on it today.
Found onions stored by stainless steel cleaner. Keep all food above and away from cleaners/chemicals.
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Food service workers shall wear effective hair restraints.
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8.
Thoroughly clean shelves, corners and areas where condiments are stored (dust/dirt build up noted).
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General Comments
Food temperatures: Chili: 182F, Hot dogs: 142-155F...Sanitizer chlorine bottle was greater than 200 ppm (bleached out strip). It shall be at least 50 ppm but should not exceed 200 ppm...NOTE: Look at re-caulking corners and cracks. Remove old caulk and put in new.
