7-204.11 ; Priority; Sanitizer spray bottle observed with a concentration well above 400ppm active quat (turned test strip blue). Another sanitizer spray bottle bleached the quat. test strip. Chemical smelled like bleach when pouring out and EHS suspects that an employee filled bottle with diluted block whitener. Chemical sanitizers and other chemical antimicrobials shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. 7-203.11; Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI- Contents of spray bottles were dumped out during the inspection and EHS requested a voluntary discard of spray bottles due to a different chemical being stored in bottle.
1.0
49.
4-602.13; Core; Minor residue beginning to accumulate on one metal shelf in the walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cleaning was initiated during the inspection.
4-601.11(B) and (C); Core; There is ice building up on the inside of the walk-in freezer door near the gasket and there is a brown stain on the floor, wall, and door...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
7-204.11 ; Priority; Quat sanitizer in the basin of the 3 comp sink (that wasn't in use) measured over 400 ppm...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: New solution prepared using cooler water which lowered the initial concentration to 400 ppm.
0.0
47.
4-501.11; Core; The heat wrapping pad is torn...Equipment and components shall be maintained intact and in good repair/condition. PIC said a work order is in for this piece.
0.0
48.
4-501.14; Core; The comp sink basins are collecting rust & residue...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; There is ice building up on the inside of the walk-in freezer gasket and the floor contains cardboard & debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
4-903.11(A) and (C); Core; Plastic bag containing Styrofoam trays for meats was stored on the floor beneath the handwash sink. Single use articles and utensils must be stored in a clean dry location to prevent possible contamination. Market manager moved trays to a clean and dry storage shelf prior to the end of inspection after notification.
0.5
49.
4-602.13; Core; Residue and build up was present on chicken poultry rack shelves in the walk-in cooler. These racks need a thorough cleaning to remove the surface build up and residue.
0.5
55.
6-501.12; Core; Surface residue and build up is present on the interior walls of the walk-in freezer. The interior freezer walls require a deep cleaning to remove the surface build up and residue.
0.5
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
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean up events procedures. Provide written procedures for vomiting or diarrheal clean up events. REHS emailed written procedures to PIC.
0.0
16.
4-501.114; Priority; Less than 200ppm of quaternary ammonium in a spray bottle. Sanitizer solution shall be mixed to the manufacturer's specifications(200-400ppm for quaternary ammonium) for manual sanitizing of food contact surfaces. Sanitizer was remixed to the proper concentration.
1.5
36.
4-502.11(B); Priority Foundation; Metal stem thermometer is reading 36F in ice water. Metal stem thermometers that read from 0-220F shall be calibrated to 32F in ice water. The thermometer was replaced with a digital thermometer that is reading 32F in ice water.
0.5
45.
4-903.11(A) and (C); Core; Single service meat trays stored on the side of the hand sink. Single service items shall be stored away from splash, dust or other contamination. Single service articles shall be stored in a clean and dry location. The meat trays were moved away from the above areas.
0.5
47.
4-501.11; Core; Meat wrapping heat pad is torn. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; The meat wrapping stations shelving on each side have build up. Some shelving in the walk-in cooler has build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
5-205.15; Leaking pipe beneath the 3 compartment sink. Plumbing shall be maintained in good repair.
0.0
54.
5-501.116; Core; Outdoor enclosure area for dumpster had loose trash/ cardboard, pallets and a mattress accumulated on dumpster pad. A storage area and enclosure for dumpster shall be maintained free of unnecessary items. Clean dumpster area. This is a repeat item.
0.5
54.
5-501.113; Core; Trash dumpster lids are opened. Outdoor receptacles shall be covered with tight-fitting lids or doors. This is a repeat item.
0.0
55.
6-501.12; Core; Floor has build up under shelving in the storage room. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
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
4-601.11(B) and (C); Core; Fan guards in cutting room were dusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean equipment.
0.5
54.
5-501.115; Core; Outdoor enclosure area for dumpster had an excessive amount of trash and trash bags accumulated on dumpster pad. A storage area and enclosure for dumpster shall be maintained free of unnecessary items. Clean dumpster area.
1.0
54.
5-501.113; Core; Dumpster side doors and lids were opened. Outdoor receptacles shall be covered with tight-fitting lids or doors. CDI- Doors were closed. Keep dumpster lids and side doors closed.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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 by email to PIC, and EHS verified it was received before leaving establishment.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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* 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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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 EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Starting on 1/1/2019 THE NC FOOD CODE REQUIRES ALL COLD FOODS BE HELD AT 41 degrees F. Please upgrade or update all equipment to maintain the 41 degrees F.
Meat debris was on bandsaw blade and behind blade wheels, after cleaning procedure. CDI-Cleaned
1.5
40.
Pieces of meat and debris were on frames of 2 meat wrapper machines. Meat and blood build-up were on and in container that stores absorbent meat napkins, while is was stored on shelves above prep table.
0.5
49.
No documentation of approved training - no credit awarded.
Red plastic prep trays had meat debris/blood on their surfaces, while stacked and stored in walk-in refrigerator. [These items were not properly cleaned/sanitized after previous day's operation.]. CDI-Moved to utensil wash sink.
1.5
34.
Pieces of meat debris were on utensil wash sink drainboard, where clean utensils were stored. [The drainboard beside sanitize basin of sink must be maintained in sanitary condition to prevent re-contamination of utensils after wash/sanitize steps.].
0.5
40.
Meat/debris build-up was on undersides of plastic prep table cut board tops (These surfaces were not properly cleaned after previous day's operation.). Build-up of meat juices/debris was on surfaces under wire shelves, in display refrigerators.
0.5
49.
No documentation of approved training - no credit awarded.
Meat debris was on bandsaw deck and blade guides , after previous day's closing and cleaning of saw. CDI-Cleaned/sanitized
1.5
36.
Red fiberglass trays had damaged surfaces that expose fiberglass strands and create surfaces that are difficult to clean. Walk-in refrigerator condensation catch pan had a small hole rusted through it.
1.0
49.
No documentation of approved training - no credit awarded.
Multi-use red fiberglass trays and gray plastic food bin had meat debris on surfaces, after wash/sanitizing/storage on `clean side drainboard`. CDI- Utensils placed in wash basin of sink.
3.0
19.
Spray bottle containing sanitizer was not labelled [Label sanitizer containers.].
0.0
36.
Ice build-up present on interior and exterior door seals, and on switch cover, of walk-in freezer. Ice formation behind exterior wall panels of walk-in freezer is causing panel to bow out and seperate from wall. Ice formation around door seals of the walk-in freezer is causing door not to seal tightly. Red fiberglass trays have damaged surfaces that expose fiberglass strands and create surfaces that are difficult to clean.
1.0
44.
2 dumpsters have open side doors and no drain plugs [Doors and lids must be closed when dumpsters are not in immediate use. Dumpsters used for food wastes must have drainplugs in place.].
0.5
49.
No documentation of approved training - no credit awarded.
Multi-use red fiberglass trays had meat debris on surfaces, after wash/sanitizing/storage on `clean side drainboard`. CDI- Utensils placed in wash basin of sink.
3.0
35.
3 bags of single service foam trays were stored directly on floor of prep room [Single service items must be stored above the floor.].
0.5
36.
Ice build-up present on interior and exterior door seals, and on switch cover, of walk-in freezer. Ice formation behind exterior wall panels of walk-in freezer is causing panel to bow out and seperate from wall. Ice formation around door seals of the walk-in freezer is causing door not to seal tightly. Condensation drain pan, on overhead cooling unit, in prep room has a hole rusted through it.
0.5
39.
Absorbant, difficult to clean, wood spice rack is stored in meat prep room. (Move this rack outside meat prep room or replace the rack with an NSF/= rack).
0.5
40.
Dead flies and meat juice spill build-up present in catch pans under shelves in floor display refrigerators. Meat and debris build-up present on frames of 2 food wrapper machines.
1.0
46.
Light intensity in meat prep room is below the required minimum of 50 foot candles, over meat prep and utensil wash work surfaces. (This room appears to have enough fixtures, but existing bulbs are not strong enough to provide 50fc).
0.5
49.
No documentation of approved training - no credit awarded.
Multi-use red fiberglass trays had blood and meat debris on surfaces, after wash/sanitizing/storage on `clean side drainboard`. Knife stored in holder attached to utensil wash sink had blood and meat debris on surfaces, while stored with other clean knives. CDI- Utensils placed in wash basin of sink.
1.5
36.
Ice build-up present on interior and exterior door seals, and on switch cover, of walk-in freezer. Condensation drain pan, on overhead cooling unit, in prep room has a hole rusted through it.
0.0
39.
Absorbant, difficult to clean, wood spice rack is stored in meat prep room. (Move this rack outside meat prep room or replace the rack with an NSF/= rack).
0.0
40.
Dead flies and meat juice spill build-up present in catch pans under shelves in floor display refrigerators.
0.5
46.
Light intensity in meat prep room is below the required minimum of 50 foot candles, over meat prep and utensil wash work surfaces. (This room appears to have enough fixtures, but existing bulbs are not strong enough to provide 50fc).
0.5
49.
No documentation of approved training - no credit awarded.
Meat debris present on blades of tenderizer , after it had been washed/sanitized. CDI- Item placed back into wash basin of sink.
1.5
40.
Need to clean surfaces of metal overhead rack, that holds foam trays above prep table.
0.5
44.
One dumpster has a leak at corner seam (Replace this dumpster). Dumpster door was open and food scattered on ground around it (Food on ground appeared to have been spilled by public, not Food Lion employees. Must maintain clean area around dumpster and keep doors closed when not in immediate use.)
0.0
45.
2 corner tiles on baseboards of walk-in refrigerator are missing, creating a difficult to clean surface (Replace these missing tiles).
0.0
49.
No documentation of approved training - no credit awarded.
In walk in cooler, raw beef stored over cooked ham, raw turkey stored over ground beef, raw ground beef stored over solid beef and fish. In walk in freezer, raw chicken stored over pork and ground beef. Store foods by final cook temperatures, with cooked/ready-to-eat food above raw beef, then raw seafood, then raw pork, then raw ground beef, then raw poultry. Storage chart given to meat market manager.
1.5
25.
Thermometer reads 36F in ice water - calibrate so it reads 32F in ice water.
0.5
36.
Several red trays are in bad repair and no longer easily cleanabe (repeat). Replace torn wrapper cover.
0.5
43.
Repair rusted stall wall as needed in men`s room.
0.0
45.
Fix FRP panels on the wall that are loose (repeat). Clean buildup of material on floor.
0.5
49.
No documentation of approved training - no credit awarded.
Observed an employee wash hands at the dishwashing sink. Be sure handwashing is only conducted at an approved handsink. CDI - talked to employee about only washing hands at the approved handsink.
0.0
10.
Found cooked ham sealed in plastic stored below raw steak, veal, and lamb in the walk-in cooler. Found raw turkeys stored above raw shrimp in the walk-in freezer. Be sure foods are stored in a manner to avoid contamination. CDI - foods were moved and leaving a proper food storage chart with the employee.
0.0
36.
Repair damaged gasket at bottom of walk-in freezer door; allowing air to enter and form ice at door seal (repeated violation). Caulk at the dishsink and the prep sink in no longer easily cleanable and needs to be replaced. Several red trays are in bad repair and no longer easily cleanabe.
0.5
40.
Found shelves above the cutting tables, underside of prep tables, cooler vent guards, knife rack, walk-in cooler gasket
0.5
43.
Handsink did not have paper towels to properly dry hands. Must have sanitary towel or an approved hand drying device. Restrooms are not clean and must be kept clean. Toilet in the men`s room has a handle that does not work properly causing the toilet to run. Another toilet in the men`s room appears to be leaking. Be sure toilets are clean and in good repair.
1.0
45.
Fix FRP panels on the wall that are loose.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure dumpster doors remain closed. Serv-safe bonus has expired. Must be completed every 3 years to get the 2 point bonus on the health inspection.
Meat debris present in blade and blade guides of bandsaw, after wash/sanitize steps,(CDI-cleaned/sanitized).
1.5
36.
Repair damaged gasket at bottom of walk-in freezer door; allowing air to enter and form ice at door seal (repeated violation). Threaded rods that hold single service tray rack to ceiling are rusted and dropping rust particles on surfaces below rack. Wall bracket, over prep sink, is heavily corroded with rust and needs to be removed.
1.0
43.
Handwash sink has come loose from wall mounts (tightly secure this sink to wall and caulk the sink/wall joint).
0.0
45.
Tile is broken around floor drains in prep room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
