|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. The person -in-charge did not have a ServSafe or ANSI approved certificate on hand at the time of the inspection. It has been less than 210 days since the permit was issued. A manager's ServSafe certificate must be obtained before the next inspection to avoid a point violation being taken . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) The chlorine sanitizer was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 100 parts per million. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean the floors near the sinks and food prep areas. Clean physical facilities at a frequency necessary to eliminate debris build-up. |