2-102.12 (A) The person in charge is not a certified food safety manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. This is a repeat item.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-102.12 (A) Certified Food Protection Manager (C)- no CFPM present.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- multiple packages of hot dogs with insufficient ice holding too warm at 48-52F. CDI- off Temperature foods voluntarily discarded during inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Sanitizer concentration too highChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Sanitizer concentration too high; measured at >500ppm chlorine. CDI- Sanitizer diluted and retested during inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Food probe thermometer dead. Obtain new/working thermometer prior to your next inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 7-204.11 Provide sanitizer at correct concentrationsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P The chlorine sanitizer was above 200 parts per million chlorine sanitizer must be between 50 to 200 parts per million at all times. CDI.. The sanitizer was corrected to 100 parts per million.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
2-102.12 (A) Certified Food Protection Manager (C) The person in charge did not have a certified Manager's Food Safety Protection certificate on hand at the time of the inspection. All managers are required to have this certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC is not a CFPM...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. Become certified in food protection management.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The chlorine sanitizer in the spray bottle appeared to measure above 200 ppm (indicated by the testing strips turning purple and then bleaching white)...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Chlorine only to used on non-food contact surfaces. Advised to reduce the amount of bleach used and dilute with water to 200 ppm when necessary.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.