4-601.11(B) and (C); Core; Observed slightly soiled shelving in walk-in cooler, metal shelving holding onions and open fridge shelving behind grapes in produce area. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
4-601.11(B) and (C); Core; Observed soiled metal shelving in walk-in cooler and storage areas in produce area. Slightly soiled shelving and fan vents in produce open fridge display. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled a few walls in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
4-501.11; Core; Observed tears on heat pad at wrap station. Manager placed work order for new heat pads. Equipment shall be maintained in a state of good repair. Replace heat pad.
0.5
54.
5-501.115; Core; Observed pallets, broken carts, trash and other items stored around outside dumpster area. Store manager provided work orders placed for an second outside dumpster and cleaning around dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. Remove unnecessary items/clean dumpster area.
0.5
55.
6-501.12; Core; Observed dusty ceiling fan vents in produce prep area and flooring underneath metal shelving and storage. Floor drain underneath vegetable wash sink. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
0.5
55.
6-501.11; Core; Observed one broken handwashing sink in men's restroom. Store manager provided work order to replace handwashing sink. Physical facilities shall be maintained in good repair. Replace handwashing sink.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. 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 ANSI accredited program. Obtain Certified Food Protection Manager certificate.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled metal shelving in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning on this surface.
0.5
54.
5-501.115; Core; Observed pallets, broken carts, filled buckets and other items stored around outside grease dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. Remove unnecessary items.
0.0
55.
6-501.12; Core;Observed soiled light shields, dusty fan vents and walls in walk-in cooler. Floor drain underneath vegetable wash sink. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. 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 ANSI accredited program. Obtain Certified Food Protection Manager certificate.
1.0
28.
7-204.11 ; Priority; Observed Quaternary Ammonium (QA) sanitizer at three compartment sink with concentration above 400ppm. Quaternary Ammonium sanitizer shall have concentration 150-400ppm. CDI-Water added to dilute concentration to appropriate strength.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled metal shelving in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning on this surface.
0.5
54.
5-501.110; Core; Large amount of bagged trash was flowing above top of trash dumpster, and many bags were on ground around dumpster. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Remove trash and cardboard around dumpster area.
0.5
54.
5-501.113; Core;Top dumpster lids were open. Outside trash, recycling and grease receptacles shall have tight-fitting lids...Keep dumpster lids closed when not in use.
0.0
55.
6-501.12; Core; Observed soiled vents in produce prep area and floor drain underneath vegetable wash sink. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
0.0
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
CFPM: Bill Pritsky, Exp. 8/25/2021...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment (no signature by recipient due to COVID-19 precautions).
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Remember - after melons are cut, they MUST be cooled to 41F or less in walk-in cooler BEFORE placing in open refrigerated display units on store floor...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Inspector will return to check for correction of the VR item. *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 04/21/2017
For Managers to credit for being a Certified Food Protection Manager they must provide proof of a Certified Food Protection Manager Course Certificate with an ANSI seal on the front./Make sure produce permit is posted at all times./Make sure grade card is posted at all times./Grade card from November of 2015 had never been posted. This is a misdemeanor crime. A grade card violation was issued. The store needs to purchase a frame and post grade card immediately.
