2-102.12 (A); Core; Person in charge does not have food protection manager certification. The PIC 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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
21.
3-501.16(A)(1); Priority; Several TCS foods at the front of the rolling grill (located near chili dispenser) were below 135F, see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 135F or above. CDI - discarded; grill temperature was adjusted by PIC. Next time full credit will be taken.
1.5
49.
4-601.11(B) and (C); Core; Observed that inside of the cabinets, under soda dispensers, have spills of sticky liquids. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the areas more frequently.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Facility did not have employee health policy. Person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention by explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. CDI- emailed employee health policy (1b form) and employee illness action chart to the owner.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - gave a poster to the owner.
0.0
10.
6-301.12; Priority Foundation; There was no paper towels at the handwashing sink in the back room. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
0.0
21.
3-501.16(A)(1); Priority; TCS foods (hot dogs, taquitos) on rolling grill 1 were below 135F, see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 135F or above. CDI - discarded; grill temperature was adjusted by PIC.
1.5
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
