Observation: The exterior door 3 in the rear exit to refuse is gapped. Ensure taht all doors are sealed.
6-202.15; Core; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Observation: The cold smoked salmon, raw fish products offered in ready to eat form do not have a consumer advisory on label or at purchase. 3-603.11; Priority Foundation; if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf Verification: Follow up for corrective action is needed for sign placement and/or label by April 27, 2024
0.5
47.
Observation: Plastic tubs used to hold ground product is pitted/no longer cleanable. 4-502.11(A) and (C); Core; (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
0.5
General Comments
Quat sanitizer: Dish sink - 400 ppm Quat sanitizer: Spray bottle system 300 ppm Verification by April 27, 2024 - Consumer advisory. Follow-Up: 04/27/2024
4-602.13; Core; Stickers still on plastic bins but they are not being stacked on top of each other. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors inside walk in and under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-203.12; Priority Foundation; A few tags not dated with the sold date. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI: PIC dated tags.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked shrimp on display case 63F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Shrimp discarded. Repeat.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
3-501.16 (A)(2) and (B); Priority; TCS foods on display case 44-45F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items moved to walk in.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
4-601.11 (A); Priority Foundation; Metal pans and plastic containers stored clean had food build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
55.
6-501.12; Core; Cleaning needed of floors inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-203.12; Priority Foundation; A few tags not dated with the sold date. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI: PIC dated tags.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
2-102.12 (A); Core; PIC certificate expired. 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.
1.0
16.
4-601.11 (A); Priority Foundation; 3 comp sanitizer 100ppm. Sanitizer shall be maintained at correct concentration. CDI: Corrected to 200ppm. REHS recommends not using hot water in sanitizer at 3 comp.
1.5
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact surfaces exposed to ceilings. Utensils shall be stored cover or inverted.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. This is IN ADDITION To maintaining the 6-foot distancing as much as possible. (Do not purchase surgical/N95 masks now, save for healthcare workers that are working with active patients.) Balaclava is one of the style face coverings available online. Tutorials on how to make your own cloth face mask available online. Note: If facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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* 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.
DISCUSSION: Lighting was somewhat dim on market food preparation surfaces. Ensure there is at least 50 foot-candles of light on these surfaces...Discussed procedures for handling raw meat to minimize cross-contamination of packaged products requested by customers.
In the walk-in freezer, frozen raw chicken was stored over raw ground beef and raw chicken and ground beef were over a ready to eat turkey. Be sure to store raw meats according to final cook temperature and do not store raw meats above ready to eat foods. Food storage order chart provided to meat market manager during inspection.
0.0
20.
Consumer advisory for shellfish could not be located during inspection. A new sign was printed and provided to the seafood manager during inspection.
0.0
34.
Found clean bone scrapers stored on the sprayer hose hook over the wash basin at the 3 compartment sink. Do not store clean utensils in areas where they could become re-contaminated.
0.0
36.
The heated pad cover on the wrapper is worn, replace cover. The risers in the meat case have peeling finish, replace peeling risers(repeat item).
1.0
47.
There are 2 storage cabinets in the meat room that are on floor, these cabinets need to lifted or put on wheels so that the floors under them can be cleaned. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found clean bone scrapers stored on the sprayer hose hook over the wash basin at the 3 compartment sink. Do not store clean utensils in areas where they could become re-contaminated.
0.0
36.
The risers in the meat case have peeling finish, replace peeling risers.
0.5
45.
In the seafood area, the floor is warped, causing some standing liquid issues, especially behind/below the seafood storage shelves, the base of the walls and floors in this area are in poor repair, repair this area. Clean and reseal the area inside at the walk-in cooler door. There is some wear to the floors near the 3 compartment sink, concrete is exposed, repair floor.
0.5
47.
There are 2 storage cabinets in the meat room that are on floor, these cabinets need to lifted or put on wheels so that the floors under them can be cleaned. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
On speed racks in walk-in cooler, raw cubed steak was stored above whole beef steaks. Raw meats should be stored according to final cook temperatures. Meats were rearranged. A water spray bottle used for spraying seafood and meats in cases was being stored in the meat case below raw beef and chicken, because bottle is also used for seafood, which has a lower final cook temperature than beef or chicken, the spray bottle should be stored in a manner that would prevent it from coming into contact with beef, chicken, or pork, suggest separate bottles for the seafood and meat cases and storing the bottle outside of the case; bottle was moved during inspection.
1.5
36.
The risers in the meat case have peeling finish, replace peeling risers. There is a gasket in the grinder is that appears to be too large and has excess that could cause a cleaning issue, also the gasket is torn/cut in several places, replace with properly fitting gasket.
0.5
45.
In the walk-in cooler floor, there are some missing screws in the metal floor panels, replace missing screws. In the seafood area, the floor is warped, causing some standing liquid issues, especially behind/below the seafood storage shelves, the base of the walls and floors in this area are in poor repair, repair this area.
0.5
46.
Clean the fan covers in the meat cutting room.
0.0
47.
There are 2 storage cabinets in the meat room that are on floor, these cabinets need to lifted or put on wheels so that the floors under them can be cleaned. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
On speed racks in walk-in cooler, raw ground beef and pork was stored above whole beef steaks. Raw meats should be stored according to final cook temperatures. Meats were rearranged. A water spray bottle used for spraying seafood in case was being stored in the meat case below raw beef and chicken, because bottle is used for seafood, which has a lower final cook temperature than beef or chicken, the spray bottle should be stored in a manner that would prevent it from coming into contact with beef, chicken, or pork; bottle was moved to walk-in cooler seafood area.
1.5
34.
Do not store bone scrapers on faucet or hook at 3 compartment sink, there is potential for contamination of clean scrapers from splash at sink. A used knife was stored in a knife rack with clean knives, do not store used knives with clean knives.
0.5
36.
The bottom of the seafood case was repaired recently but was not properly resecured, properly resecure this area. Recaulk the base of the seafood and meat cases. The kick plate on the meat case is loose and needs to be resecured and caulked, repair this area. The covering on the outside of the wires leading to the scale is not easily cleanable, need to use smooth easily cleanable cover for wires. The risers in the meat case have peeling finish, replace peeling risers. The caulking behind the 3 compartment sink is not smooth, recaulk this area. The wall mounted knife holder next to the 3 compartment sink has been caulked in place and is no longer removeable for cleaning, uncaulk knife holder so that it is removable for cleaning. There is a gasket in the grinder is that appears to be too large and has excess that could cause a cleaning issue, also the gasket is torn/cut in several places, replace with properly fitting gasket. The area where the coving meets the floor in the walk-in cooler needs to be sealed. The walk-in cooler door at the back stock area has a torn gasket, replace gasket, there is also damage to the door at the bottom and there is exposed insulation, repair door. In the staff ladies' restroom, the area where the backsplash meets the counter to needs to be caulked. Clean the diaper changing table in the staff ladies' restroom.
0.5
43.
The cold water handle at the meat room handsink is not properly working, repair. The handsinks in the staff men's restroom are not in good repair, they need to be reglazed or replaced, also the drains are rusty.
1.0
45.
Paint on the floors in the meat room next to the prep sink and below the wrapper is peeling, repair floors.
0.0
47.
There are 2 storage cabinets in the meat room that are on floor, these cabinets need to lifted or put on wheels so that the floors under them can be cleaned. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In walk-in cooler, raw beef steaks were stored above ready to eat smoked pork jowls on speed rack. Do not store raw meats above ready to eat foods. Foods were properly rearranged. A water spray bottle used for spraying seafood in case was being stored in the meat case below raw beef and chicken, because bottle is used for seafood, which has a lower final cook temperature than beef or chicken, the spray bottle should be stored in a manner that would prevent it from coming into contact with beef, chicken, or pork; bottle was moved to walk-in cooler seafood area.
0.0
34.
Do not store bone scrapers on faucet or hook at 3 compartment sink, there is potential for contamination of clean scrapers from splash at sink.
0.0
36.
One door on the seafood case was being held up by a piece of foam tray wrapped in plastic, this is not easily cleanable(R); according to manager the meat department is scheduled for remodel soon and cases are being replaced, for temporary fix, suggest using screw in place of current peg that is not in good repair. The faucet on the wash basin side of the 3 compartment sink is loose and leaking, repair. There appears to be a leak from the wall mounted hose box, repair leak.
0.5
45.
There is some standing water in the floor of the walk-in cooler in the seafood area, if this is an on-going issue, the floors need to be repaired, otherwise, but sure to squeegee floors thoroughly so that water does not stand in the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in 3 compartment sink was too weak according to test strips. Proper concentration for quaternary ammonia sanitizer is 200-400ppm. Sanitizer chemical concentrate had run out, bag was changed and sanitizer was dispensed at proper concentration.
0.0
36.
Lid, insert, and container for steaming in microwave were cracked/broken/melted; when utensils, containers, or equipment become damaged, remove and/or replace. Seafood case doors are loose, they are being held in place by pieces of cardboard, cardboard is not easily cleanable and should not be used, suggest rubber, plastic or other easily cleanable material, or case doors may need to be replaced. On meat saw, there is a gap between the saw guard and the handle, there is debris in the gap, saw guard needs to be repaired or replaced. On meat grinder in walk-in cooler, gasket around armiture is loose and is not easily cleanable, repair or replace. Caulk gap between sink and counter top in ladies`(employee) restroom.
0.5
44.
Observed quite a bit of dried liquid around trash compactor, other than in areas where trash is put into compactor, compactor may be leaking. Clean area around compactor, if liquid continues to be around outside of compactor, compactor may need to be changed out for new.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Tag for oysters on display observed to be under oysters and not readily visible. Reminder: Per conditions noted on Shellstock Storage Guidance Memo of 5/8/2007, "the tag held with the shellstock on display must be readily visible." Shellstock on display observed to otherwise meet requirements of Guidance Memo.
0.0
35.
Blood observed on one foam meat tray stored above meat cutting area. Protect trays from contamination. Recommend leaving bottom trays sleeved or using tray or other barrier to prevent contamination by splash.
0.0
40.
Shelves and dunnage racks in walk in cooler, rolling racks, disused heat sealer frame, undersides of shelves used for storage of foam meat trays, surfaces in shared canwash area not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in cooler, in shared freezer, between seafood and meat cases, and in shared canwash/chemical storage room observed to be not clean. Maintain floors, walls, ceilings clean and in good repair. Establishment may want to consider sealing gap between meat and seafood cases to render more easily cleanable.
0.5
47.
Clean dried dumpster liquid from floors of dumpster area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Small pile of trash in bags observed in back hall awaiting placing in dumpster chute. Move trash promptly to chute and avoid allowing trash bags to build up in hallway. Wrapped meats on speed rack in meat cutting area observed at borderline temperature of 46 degrees F. Reminder: meat cutting room is lightly refrigerated, but is not held at a temperature that can guarantee holding of potentially hazardous foods at 45 degrees F or lower. Move product from cutting room into walk in cooler promptly upon completion of cutting/wrapping. Educational note: This and prior inspections, including extended inspection form, can be found at wake.digitalhealthdepartment.com .
Clams observed stored on display outside of original container in numbers in excess of 36. Oysters observed stored on display outside of original container with tag not present at display. Tag present at original container in walk in cooler and historical tags present. All shellstock shall be stored in original container unless displayed under conditions of Shellstock Storage Guidance Memo of 5/8/2007. Copy of memo provided to establishment. Recommend that shellfish memo be posted within meat market to remind staff of rules regarding shellfish display. To summarize memo: Establishment may display up to 36 shellfish outside of original container only if duplicate tag provided by shipper is kept with shellfish on display. See memo for details and other requirements. This is a repeat violation. Repeat violations may be subject to full credit taken on inspections. Reminder: Failure to maintain shellfish tags with each batch of shellfish received can result in violation on #9 and embargo of shellfish. This situation was not observed during this inspection.
0.5
34.
Top of ice machine used for storage of ice scoop not clean and not cleanable due to fraying packing film. Remove packing film and maintain clean.
0.5
45.
Floors in walk in cooler, in shared freezer, and in shared canwash/chemical storage room observed to be not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. North Carolina recognizes certificates for manager food safety training for three years. Certificate presented for credit during this inspection will expire before next inspection.
0.0
General Comments
Educational note: In response to question by management, Rule .2612 regarding shellfish adopted in last amended in 2006, shellfish guidance memo released 2007.
Shellstock observed stored on display, outside of original container, without tags present. Tag present at original container in walk in cooler and historical tags present. All shellstock shall be stored in original container unless displayed under conditions of Shellstock Storage Guidance Memo of 5/8/2007. Copy of memo provided to establishment. To summarize: Establishment may display up to 36 shellfish outside of original container only if duplicate tag provided by shipper is kept with shellfish on display. See memo for details and other requirements. This is a repeat violation. Repeat violations may be subject to full credit taken on inspections. Reminder: Failure to maintain shellfish tags with each batch of shellfish received can result in violation on #9 and embargo of shellfish. This situation was not observed during this inspection.
0.5
38.
Hot water faucet at sanitizing compartment of warewashing sink not in good repair - does not turn off hot water. Hot and cold water shall be provided at all areas where warewashing takes place. Maintain warewashing sink in good repair.
0.5
40.
Shelving and dunnage racks in walk in cooler, surfaces in canwash area observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in cooler, in shared freezer, and under ice machine observed to be not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. North Carolina recognizes certificates for manager food safety training for three years. Certificate presented for credit during this inspection will expire before the end of 2009.
Shellstock observed stored on display, outside of original container, without tags present. Tag present at original container in walk in cooler and historical tags present. All shellstock shall be stored in original container unless displayed under conditions of Shellstock Storage Guidance Memo of 5/8/2007. Copy of memo provided to establishment. To summarize: Establishment may display up to 36 shellfish outside of original container only if duplicate tag provided by shipper is kept with shellfish on display. See memo for details and other requirements.
0.5
36.
Some ice buildup observed below condensation lines in shared freezer. Freezer is otherwise functioning correctly, and ice buildup does not affect product under this permit. Have freezer serviced to eliminate ice buildup.
0.0
40.
Rolling racks, shelving in walk in cooler, exterior of ice machine observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in cooler and shared freezer observed to be not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
GC - Salmon is touching the inside of the display refrigerator. Food shall only touch clean and sanitized surfaces. Pans should be high enough on the sides to contain the product. Clean, sanitize and air-dry the interior of these units daily. no points.
0.0
11.
Pans used in the display refrigerators are not clean. Thoroughly clean & sanitize with each use. Food debris can be scratched off, Stickers remain, etc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Display refrigerators need cleaning. Clean the light covers, interior of units, etc. Meat and seafood are uncovered inside of these refrigerators and must be clean to prevent contamination of food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sanitizer in spray bottles is full-strength concentrate. Properly dilute the sanitizer for use on clean surfaces. Sanitizer can be filled from the 3rd compartment of the sink after testing. Use the test strips to verify sanitizer is between 200 and 300 ppm (not over 400 ppm quat).
2.5
15.
Utensil-washing sink is not clean. Thoroughly clean & sanitize daily. Store clean utensils in clean areas only.
1.5
General Comments
2 pt . . . . . . . . Cross-connection of water present. Hot and cold water are mixing.
no points **tray of packaged pork/meat is stored across the top of a garbage can, on top of a sheet pan. Keep pans and food off of trash cans; provide a cart, table, etc.
0.0
13.
"Worm" inside of hamburger grinder has mineral build-up, textured surface. If this cannot be removed and restored to a smooth & cleanable surface, replace this piece. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Knives need cleaning before being stored and may need replacement or sharpening to be easily-cleanable.
Avoid storing seafood in contact with interior side of refrigeration. Build-up is present from ridges, seams in unit. Recommend pans with higher edges that contain the product.
2.5
17.
Replace broken plexi-glass door on display refrigerator.
0.0
General Comments
Provide hours and approved state certificate for bonus points.
