2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Emailed list of ANSI-approved CFPM courses.
1.0
16.
4-601.11 (A); Priority Foundation; Slicer observed with accumulation of dried food residue on and around blade. Food-contact equipment shall be maintained clean. CDI-Manager cleaned slicer thoroughly during inspection.
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General Comments
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wake.gov
