2-102.12 (A); Core; Nobody on site is food safety manager certified. The person in charge shall be a certified food protection manager who had passed an accredited food safety manager program.
5-205.11; Priority Foundation; Handwashing Sink is used to store spray bottles, cleaners and scrub pad. A handwashing sink may not be used for purposes other than handwashing. Chemicals were moved to the shelving unit to the left of the handwashing sink (scrub pad and one spray bottle were taken to the left drainboard of the ware washing sink).
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19.
3-403.11; Priority; Hot Dogs in the warming drawer range from 122F to 130F, with the timer off. Heating of the hot dogs shall be completed within 2 hours. Timer was reactivated to continue the reheating of the hot dogs.
3-501.18; Priority; Hamburger Rolls are date marked to have expired yesterday. This is not a typical product for this location. Only one of four packages is open, the other three are in sealed bags in the refrigerator. Discard food appropriately. Hamburger rolls were discarded today.
6-301.12; Priority Foundation; No Paper Towels are available at the handwashing sink. Towels are not dispensing. Manager replaced the paper towel roll upon request
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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.
