3-501.17; Priority Foundation; Observed cooked philly eggrolls thawing in bottom cooler of prep unit without thaw date. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by adding known thaw date during inspection.
1.5
40.
2-402.11; Core; Observed employee in kitchen handling foods without hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food. Provide hair restraint.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation; New establishment did not have vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan was emailed to manager at the end of inspection.
0.0
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
