3-305.11; Core; Several wrapped packages of meat product observed on the floor of the small walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
1.0
47.
4-501.11; Core; Observed a few tears on heat pad at one of the wrapping stations. Equipment shall be maintained in good repair. Replace heat pad.
0.5
48.
4-501.14; Core; The basins of the 3-compartment sink are soiled ad in need of cleaning. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards, shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and If used, at least every 24 hours. Increase the cleaning frequency.
0.5
56.
6-303.11; Core; A few light bulbs are blown in the walk-in cooler. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning. Replace light bulbs.
6-501.11; Core; Some black trays under meat products in open refrigerated displays had significant peeling paint. Store manager stated meat shelves will be replaced soon as part of their store reset. Food service equipment shall be maintained in good repair...Physical facilities shall be maintained in good repair...Replace or repaint peeling surfaces on trays (with food grade paint).
4-501.11; Core; Observed a few tears on heat pad at one of the wrapping stations. Equipment shall be maintained in good repair. Replace heat pad.
0.0
55.
6-501.11; Core; Some black trays under meat products in open refrigerated displays had significant peeling paint. Store manager stated meat shelves will be replaced soon as part of their store reset. Food service equipment shall be maintained in good repair...Physical facilities shall be maintained in good repair...Replace or repaint peeling surfaces on trays (with food grade paint).
0.5
General Comments
Unable to capture PIC signature. Inspection report emailed to s0247sm@retail.foodlion.com
4-601.11(B) and (C); Core; Observed slightly soiled shelving underneath ham/pork product in open refrigerated unit and food debris at bottom of island meat freezer. Non food contact shall be maintained clean. Increase cleaning in these areas.
0.5
53.
5-501.17; Core; Observed missing covered receptable in small stall and no covered trash can was located in women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Place a covered receptacle in toilet stall or provide a covered trash can in common bathroom area.
0.0
55.
6-501.11; Core; Some black trays under meat products in open refrigerated displays had significant peeling paint. Food service equipment shall be maintained in good repair...Physical facilities shall be maintained in good repair...Replace or repaint peeling surfaces on trays (with food grade paint).
4-501.11; Core; Observed some peeling shelving underneath meat products. Equipment shall be maintained in good repair. Replace shelving.
0.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving underneath ham/pork product in open refrigerated unit. Non food contact shall be maintained clean. Increase cleaning in this area.
3-501.16 (A)(2) and (B); Priority; Observed pork in island open refrigerated display unit with temperature 42-44F. Ambient air temperature of display unit was 38F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained 41F or less. CDI-The racks in display unit was lowered for better air flow to product.
0.0
53.
6-501.18; Core; Observed heavily soiled underside of urinal in men's restroom, exterior of toilet bowel in women's restroom. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in this area.
0.5
55.
6-501.11; Core; Some black trays under products in open refrigerated displays had significant peeling paint. Missing lid on toilet tank in men's restroom. Food service equipment shall be maintained in good repair...Physical facilities shall be maintained in good repair...Replace or repaint peeling surfaces on trays (with food grade paint). Replace toilet lid.
0.5
55.
6-501.12; Core; Observed slightly soiled flooring in small walk-in cooler and freezer. Physical facilities shall be maintained clean. Increase cleaning on these surfaces.
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
6-501.18; Core; Observed soiled underside of urinal in men's restroom. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in this area.
0.0
55.
6-501.12; Core; Store bathrooms had dusty ceiling vent grates. Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core; Some black trays under products in open refrigerated displays had significant peeling paint...Food service equipment shall be maintained in good repair...Physical facilities shall be maintained in good repair...Replace or repaint peeling surfaces on trays (with food grade paint).
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
7-204.11 ; Priority; Observed Quaternary Ammonium sanitizer at three compartment sink concentration above 400ppm. Quaternary Ammonium sanitizer shall have a concentration 200-400ppm. CDI-Sanitizer was adjusted to proper concentration.
1.0
49.
4-601.11(B) and (C); Core; Observed Some walk-in cooler shelving and bottom areas below products in open display were soiled. Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core;Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.12; Core; Store bathrooms had dusty ceiling vent grates. Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core; Some black trays under products had significant peeling paint...Food service equipment shall be maintained in good repair...Physical facilities shall be maintained in good repair...Seal wall holes. Replace or repaint peeling surfaces on trays (with food grade paint).
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
Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature 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...Inspection report sent to PIC via email, 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.
Bruce Holden, CFPM Exp. 6/2023...*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* 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...Verification visit to be made on Friday, December 21, 2018 to evaluate completion of Item #8 on this report. Follow-Up: 12/21/2018
*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.
*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...NOTE: Observed market worker chewing gum. Workers must not chew gum while working with food...Verification visit to be made on January 26, 2018 to evaluate completion of Item #8 on this report.
*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...NOTE: Observed market workers touch face while working. After touching face, mouth, etc., hands must be washed before resuming work.
Chemical sanitizer solution in utensil wash sink and in spray bottle was at concentration of 0ppm. [This facility uses quaternary ammonia sanitizer which must be used at concentration of 200-300ppm, or as directed on approved product container.]. CDI- Manager hand mixed sanitizer to correct level. Have dispenser calibrated.
1.5
17.
4 packages of cubed chuck and 2 packages of pork stomach stored on table beside wrapper were 53-55F. [Meat market was not staffed during inspection , until store manager called employee to the market. The prepped/packaged meat should have been placed into refrigerator when employee went on break. CDI-Meat was out of temperature control less than 4 hours, so it was moved into refrigerator.
2.0
38.
Test kit was not used by staff to verify approved concentration of sanitizer. Sanitizer being used in utensil wash sink and spray bottle were at concentration of 0ppm. [Use the test kits.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
Meat debris and meat juice spill build-up were on metal speed racks , inside 2 door refrigerator. [The food debris that was on these racks had turned black and had been on them for more than one day's operation.].
0.5
49.
Documentation of approved training - 2 point credit awarded.
Open display shelves have build-up of meat juices on surfaces.
0.5
45.
Debris/ mold growth present on wall behind meat grinder, behind electrical switch box, and on door panels of 2 door step-in refrigerator. FRP wall panel has open holes on surfaces, below chemical dispensor/hose connection in prep room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Some of the red fiberglass multi-use meat trays have damaged corners with fiberglass particles exposed (Discard the damaged trays). Threaded metal rods that support foam tray storage shelf, above prep table, have corrosion and rust on surfaces (Either remove corrosion or replace the rods).
0.5
40.
Build-up of pooled meat juices and dead insects present in catch pans below meat, in open front display refrigerators. Rust particles ,from metal support rods, present on surfaces of rack above meat prep table.
0.5
43.
One light is not working in men`s restroom, causing light intensity to be below required min. of 10fc.
0.0
45.
Ceiling panel and interior light fixture above prep table have black mold growth on surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found an employee beverage (soda can) sitting open on the clean drainboard side of the dishsink. Found employee`s lunch bag sitting on the top shelf of the walk-in cooler. Employee beverages must have a lid and must be stored in a manner to avoid contaminating food or food contact surfaces. CDI - drink was discarded and the lunch bag was moved to the bottom shelf.
0.0
10.
Found ground beef and cubed beef stored above steaks in the reach in cooler on the rolling racks. Foods must be stored according to final cook temperature. There was a proper storage chart posted in the cooler. Found bacon stored uncovered in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - food was rearranged and covered during the inspection.
1.5
11.
Found dirty utensils stored on the clean drainboard side of the 3 compartment sink. Talked to the employee and he stated that he had partially washed, rinsed, and sanitized them but they were not cleaned for the night in case customers wanted a special order. Must fully wash, rinse, and sanitize food contact surfaces. Also talked to the employee that they were not sanitizing utensils for two minutes. Facility uses a quatinary ammonia sanitizer that must have a strength of 150-400ppm and utensils must be immersed for at least two minutes. CDI - talked with employee about changing procedures.
1.5
36.
Found large amounts of red trays to no longer be in good repair. Found plug to be missing in the walk-in cooler ceiling and a seal line in the walk-in cooler ceiling that is not easily cleanable. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
43.
Found the soap to be empty in one of the dispensers in the women`s bathroom. Bathrooms must be properly supplied at all times.
0.0
45.
Clean the floors in the walk-in freezer. Fix damaged walls near the office, walk-in freezer(gap in wall), and the meat slicing/cubing table. Clean the walls where mold is starting to grow(including cooler doors). Broken walk-in freezer not being used needs to be cleaned out(floors, walls, and ceiling). Clean the ceiling in the walk-in cooler. Floor drain needs to be cleaned. Floors, walls, and the ceiling must be clean and in good repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Observed employee wash hands with soap and water and did not use paper towels. Be sure paper towels are used in handwashing. CDI - talked to the employee and made him use paper towels.
0.0
8.
Found a whole cured ham with a green residue of some kind inside the packaging. Be sure all food is safe and unadulterated. CDI - food was removed from the display case.
0.0
10.
Found ground beef stored above cases of sealed whole muscle beef in the walk-in cooler. Found burgers over seafood and raw chicken over raw pork in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - foods were rearranged during the inspection.
1.5
11.
Observed an employee put a box of crab legs out on the clean drainboard side of the dishsink for preparation(putting in bags for customer). This sink is set up for dishwashing and the food(raw) can contaminate the clean dish surface. CDI - talked to the employee about conducting food prep at another area.
0.0
25.
Found 3 thermometers and they were all reading between 2-4 degrees F too low. Be sure thermometers are accurate to within 2 degrees F.
0.0
30.
Found clean linens stored touching chemical bottles. Linens must be stored in a manner to avoid contamination.
0.0
35.
Be sure single-service trays are not contaminated in storage. Found a few trays with meat splatter on them.
0.5
36.
Found the pipe insulation to be not in good repair and hard to clean. Found the broken handle on the walk-in freezer door. Found both walk-in freezer doors to have ice accumulation. Found large amounts of red trays to no longer be in good repair. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
43.
Re-caulk base of toilets that are not in good repair. Clean base of men`s toilet. Toilet and lavatory facilities must be clean and in good repair.
0.0
45.
Clean the floors in the walk-in freezer. Fix damaged walls near the office, walk-in freezer, and the meat slicing/cubing table. Clean the walls where mold is starting to grow(including cooler doors).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found raw turkey and pork above ready to eat foods on the sales shelf in the walk-in cooler. Found raw pork above spiral ham in the walk-in cooler. Found ground beef above steaks in the reach-in cooler. Found several foods stored improperly in the display reach-in freezers. Found food improperly stored in the walk-in freezer. Foods must be stored in a manner to avoid contamination. One copy of proper food storage was already provided and hanging in the walk-in cooler. Providing two more copies today. Making a critical violation follow-up visit on Thursday, November 19, 2009 to make sure this violation has been corrected.
3.0
35.
Be sure single-service trays are not contaminated in storage.
0.0
36.
Large amounts of red trays that meat is being stored on are no longer in good repair. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Display case shelves need to be cleaned. Clean the underside of hanging shelf above meat cutting area. Clean the cooler gaskets. Found the water fountains to have some mold build-up on them. Clean the wall by the hose. Non-food contact surfaces must be kept clean.
0.5
43.
Re-caulk base of toilets that are not in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
May want to invest in some new sanitizer test strips. Current ones appear to have gotten wet at some point. Follow-Up: 11/19/2009
Found pork and steak above ready to eat foods in the reach-in cooler. Found turkey above beef in freezer. Found ground turkey above ground beef in the display case. Found pork above crab meat in the freezer. Food must be stored according to final cook temperature. Follow storage chart that was left at last inspection. CDI- moved items to proper storage storage order.
1.5
11.
Single sanitizer bottle was not strong enough. Quat sanitizer should be between 200-400ppm. CDI-mixed new bottle of sanitizer from sink sanitizer.
0.0
36.
Freezer walk-in has ice build-up caused from an air-leak. Service walk-in to repair. Slicer blade has some rust. Blade needs to be in good repair.
0.5
40.
Display case shelves need to be cleaned.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Inspection conducted with Melissa Ham as part of authorization.
In walk-in freezer; raw ground beef is stored above raw shrimp. In walk-in refrigerator; raw turkey is stored above raw grnd.beef, and raw ground beef is stored above raw beef steaks. (Store foods ,in refrigerator/freezer,in order of final cook temperatures. Food Storage educational handout explained and given to manager Jose, during inspection).CDI-these items were re-arranged during inspection
1.5
11.
Food slicer blade and bandsaw blade guides/blade wheels have meat debris on surfaces , after wash/sanitize steps. Sanitizer pump at utensil wash sink is connected to an empty jug, employee washed/rinsed utensils and slicer blade parts skipping sanitize step. CDI-Equipment/utensils cleaned and sanitized during inspection.Sanitizer replinished.
1.5
36.
Door gasket on walk-in refrigerator is broken (replace it). Numerous muli-use red fiberglass food trays have damaged surfaces that are difficult to clean and present food contamination hazard (replace the damaged trays).
0.5
38.
Sanitizer test kit is wet and unuseable (replacement found in deli).
0.5
40.
Meat debris build-up present on bottom of foam tray shelf, above prep table.
0.5
43.
Handwash has low pressure due to leak at faucet (manager stated that repair order has been placed).
0.0
44.
Build-up of food debris/food containers on ground between dumpster and wall.
0.5
45.
Tile around prep room floor drain is damaged, leaving recess that traps water/debris.
0.0
46.
Light intensity is 35-40fc over food prep and utensil washing surfaces (must be at least 50fc, use higher wattage bulbs in overhead fixtures).
0.5
49.
No documentation of approved training - no credit awarded.
CLEAN CUBER. OBSERVED PROTEIN BUILDUP ON CUBER BLADES.
2.5
17.
CLEAN KNIFE HOLDER. CLEAN UNDER RIM OF UTENSIL SINK. REMOVE WOODEN BLOCK UNDER LEG OF MEAT CUTTING TABLE. ADJUST FOOT OF LEG IF NECESSARY.
1.0
21.
CLEAN LAVATORY. CLEAN SOAP AND TOWEL DISPENSERS. CLEAN FLOORS AT DOORWAY OF WOMEN`S TOILET FACILITY AND BEHIND TOILETS. CLEAN TOILETS AND URINALS IN MEN`S TOILET FACILITY. CLEAN DIAPER CHANGEING STATION IN WOMEN`S TOILET FACILITY.
1.0
General Comments
SERVSAFE SHALL HAVE SIDE TAB ATTACHED OR AVAILABLE TO VERIFY NUMBER OF INSTRUCTION HOURS TO RECIEVE THE 2 POINTS.
