notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
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.- Please have more than one person certified so when one person isn't here; the other can be.
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 3-502.11 Obtain a variance for specialized processes.-PfOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.11 Obtain a variance for specialized processes.-Pf; Establishment has a 2 comp sink but does not have the approved variance onsite. CDI: EHS reached emailed facility variance application to ncvariancecommittee@dhhs.nc.gov and Heather.Watson@dhhs.nc.gov
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
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.- Please have more than one person certified so when one person isn't here; the other can be.
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 3-502.11 Obtain a variance for specialized processes.-PfOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.11 Obtain a variance for specialized processes.-Pf; Establishment has a 2 comp sink but does not have the approved variance onsite. CDI: Lisa McCoy is emailing variance committee and will keep REHS updated with what needs to be done. Email obtained from manager to keep manager updated as well.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-402.11; Core; No one at time of inspection had a 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; clean EQUIPMENT; UTENSILS; and LINENS.- Please ensure employees have some type of hair restraint. Repeat.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths sitting on prep tables.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-402.11; Core; No one at time of inspection had a hair restraint besides a ponytail.- 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; clean EQUIPMENT; UTENSILS; and LINENS.- Please ensure employees have some type of hair restraint.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-301.12; Core; Establishment only has a 2-compartment sink for washing; rinsing and sanitizing utensils/equipment; and no approval (variance) has been granted from the State to use this 2-comp sink for above stated purpose- Before a 2-compartment sink is used; the permit holder shall have its use approved- Please try again for a response. Contact Lisa McCoy to assist with further instructions... 919-868-9250
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-301.12; Core; Establishment only has a 2-compartment sink for washing; rinsing and sanitizing utensils/equipment; and no approval (variance) has been granted from the State to use this 2-comp sink for above stated purpose- Before a 2-compartment sink is used; the permit holder shall have its use approved- CDI; paperwork has been submitted for approval; they are just awaiting the response.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.