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; PIC's certification expired last month.- 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 enroll in another class to redo your certificate.
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@wake.gov
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 COVID0-19 concerns
*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.
This cart was selling chicken kabobs and cart is permitted as a pushcart, not a mobile food unit. Operator disposed of chicken kabobs during inspection. Spoke with manager on the phone and he stated employee was new and did not know to get kabobs.
Hot dogs in ice at 48-52F. They shall be kept 45F or less. Keep hot dogs down in ice to keep them at proper temperatures.
0.0
General Comments
Elevate container of water and container of potato chip bags above the ground. Food temperatures: Hot dogs: 170F, Kielbasa sausage: 173F, Chili: 202F, Kielbasa sausage: 42F, Hot dogs: 48-52F, Chili: 41F...Push cart guidelines letter given to vendor.
All employees shall wear effective hair restraints (such as a cap) when working with food.
0.0
General Comments
NOTE: When using hand sanitizer, ensure it is completely dry on hands before handling food. Remember to always minimize hand-food contact with tongs, foil or napkins...Hot dog: 40F, Mixed cheese: 45F, Chili: 123-159F (warming up), Hot dogs (steam table): 111-153F.
NOTE: Ensure toppings on the end of pushcart (onions, relish, peppers) are handled only by the push cart operator--not customers...Mixed cheese: 39F (OK), Chili: 143F (OK), Hot dog: 184F (OK)...Reminder: When chili is cooled down and reused the next day, it shall be reheated to 165F and then maintained at 135F or above.
