2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
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2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. Keep a copy at the push cart.
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5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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 procedures and educational material provided to PIC.
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21.
3-501.16(A)(1) ; Priority; Hot dogs/sausage uncovered, stacked high and not covered in water hot-holding at 111-112F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- PIC to reheat the off-temperature dogs to at least 165F corrective.
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22.
3-501.16 (A)(2) and (B); Priority; Coleslaw in plastic bag inside thick plastic container on low amount of ice cold-holding at 57F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off temperature product voluntarily discarded during inspection by PIC.
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28.
7-202.12; Priority; PIC was not sure what type of Sanitizer in use and does not have test kit. When tested for chlorine, no purple, no indication that chlorine type in use. When tested as quat sanitizer, well above the required range at 600+ppm. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW Food Code, and Manufacturer's use directions included in labeling. CDI- PIC to verify the type of sanitizer and dilute down to required range (200-400ppm for quat sanitizer, 50-200ppm for chlorine sanitizer).
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36.
4-203.11; Priority Foundation; Dial-top thermometer off calibration by 10 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometer calibrated during inspection. Recommend using digital thermometers instead for fewer calibration issues and ease of use.
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37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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48.
4-302.14; Priority Foundation; Test kit not available for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain test kit for the sanitizer used within 10 days, and text picture of obtained kit to your REHS Joanne Rutkofske at 919-623-0459 for verification.
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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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. Obtain test kit for the sanitizer used within 10 days, and text picture of obtained kit to your REHS Joanne Rutkofske at 919-623-0459 for verification. Wash and cut any produce needed at your Commissary, then cool and maintain cold at 41F and less. Food Allergens Awareness educational reference provided to PIC. Follow-Up: 08/26/2022
2-102.12 (A); Core; No one at time of inspection was 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.- CDI, PIC provided documentation showing that they are registered in the class and will take the test next week.
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5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file. Was not on last report that they received the new forms.
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28.
7-102.11; Priority Foundation; The bottle of spray sanitizer did not have a label stating what is inside.- Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.- CDI, the label was added to the sanitizer.
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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 ------PIC cannot sign due to COVID-19 concerns
