2-102.12 (A); Core; The person in charge is not 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.
2-102.12 (A); Core; No one at time of inspection was 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 ensure employee is a certified food protection manager.
1.0
22.
3-501.16 (A)(2) and (B); Priority; observed multiple items (see chart above) that were above 41 degrees f.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, some items were discarded voluntarily. Even if it's cold outside, please make sure you are still using something to keep cold items cold.
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
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
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
55.
6-501.11; Core; Some of the handles on the cart are missing and the cart has heavy denting.- Physical facilities shall be maintained in a good state of repair.- Please repair the cart.
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 ----------PIC cannot sign due to COVID-19 concerns.
Extra meats and chili in Igloo coolers 50-58F. Maintain all cold foods 45F or below at all times.
0.0
8.
Scoop used for ice cream is being stored in dirty standing water with floating debris.
0.0
11.
You can not prepare anything but hot dogs on a permitted push cart. You are preparing the ice cream when you dip it out and put it in the cone.
0.0
12.
6 months from June 25, 2010 inspection there shall be an additional, box-shaped cover over steam wells which is closed on all sides except open on side facing worker so as to allow hands access to prepare hot dogs.
Hats hair nets or wrap around visors required. If your head has no hair you do not need a hat. You have a little hair.
0.0
10.
A drink box with ice and ice cream is on the cart today. The ice cream scoops are in a pan of water. Push carts do not have adequate water supply to supply a dipper well and you can not just store the scoop in water. It would be best to sell pre packaged ice cream or not sell it at all. It could be put into cups at an approved facility.
0.0
11.
You can not prepare anything but hot dogs on a permitted push cart. You are preparing the ice cream when you dip it out and put it in the cone.
0.0
12.
The laws for push carts now require that the pans for chili, hot dogs etc. are protected from the customers when the lids are open. You will need to add sides and a top over the steam table. You have 6 months from today to get this done before permit action will be taken.
All hotdogs in the cooler are cold but it is early and you just got here. There is no ice or cold packs in the cooler, it may not stay that way. You need ice or cold packs to help keep things cold on warm nights like tonight.
1.0
8.
Provide and use an approved sanitizer such as 50-100 parts per million bleach water. Also there are approved pre-mixed sanitizers such as Chlorox Anywhere that would be approved for a pushcart.
COLE SLAW 60 DEGREES...SAUSAGE DOG IN COOLER 55 DEGREES
0.0
General Comments
MUST KEEP ICE OR SUFFICIENT AMOUNT OF ICE BLOCKS TO KEEP FOOD COLD. PERMIT WILL BE IMMEDIATELY SUSPENDED IF FOUND AGAIN WITHOT MEANS TO KEEP COLD FOOD 45 OR BELOW. STICKER 126
