3-501.16 (A)(2) and (B); Priority; Observed packages of brisket and steaks with temperatures above 41F(see temperature chart above) in island cooler. Ambient air temperature was 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Meats were moved to walk-in cooler and store manager placed a work order for cooler during inspection.
1.5
48.
4-501.18; Core; Observed meat residue floating and around drain in sanitizer solution at three compartment sink. The wash, rinse, and sanitize solutions shall be maintained clean. CDI-Sanitizer solution was drained during inspection.
0.0
49.
4-601.11(B) and (C); Core; Improvement seen. Observed soiled open fridge display shelf underneath chicken products. Non food contact surface shall be maintained cleaned. Increase cleaning frequency of shelves.
4-601.11(B) and (C); Core; Observed a few soiled open fridge display shelf under product and shelving in walk-in cooler. Sticker residue on both wrap machine table. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of shelves.
3-305.11; Core; Observed box of floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Box was moved to shelf during inspection.
1.0
48.
4-501.14; Core; Observed rusty residue inside the sanitizer sink of three compartment sink. The compartments of sinks for used for washing and rinsing equipment, utensils or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. CDI-Sink was cleaned during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed a few soiled shelves in walk-in cooler/freezer and sticker residue on wrap stations. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of shelves.
0.5
55.
6-501.12; Core; Observed floor in walk-in freezer needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
3-305.11; Core; Observed boxes of foods stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Boxes were moved.
1.0
45.
4-903.11(A) and (C); Core; Observed a few black sytrofoam trays on shelf with food portion facing up. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
0.0
48.
4-501.14; Core; Observed dried meat residue inside wash sink of three compartment sink. The compartments of sinks for used for washing and rinsing equipment, utensils or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Clean wash sink.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled open fridge display shelf under meat product, walk-in cooler shelves and sticker residue on wrap station. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of display shelves.
0.5
55.
6-501.11; Core; Observed light fixture hanging off ceiling in walk-in cooler. Manager stated work order has been placed. Physical facilities shall be maintained in good repair. Repair light fixture.
3-305.11; Core; Observed some foods on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Foods were moved to shelf during inspection.
0.0
47.
4-501.11; Core; Observed torn heat pad on wrap station. Equipment shall be maintained in a state of good repair. Replace torn pad.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled open fridge display shelf under product. Sticker residue on wrap machine table. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of display shelves.
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 trash on the floor in walk-in freezer and dusty ceiling fan vents in meat market prep area. Physical facilities shall be maintained clean. Increase cleaning 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
47.
4-501.11; Core; Observed ice build-up around condenser in walk-in freezer and torn pad on wrap station. Equipment shall be maintained in a state of good repair. Repair leaking condenser. Replace torn pad.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled open fridge display shelf under product, walk-in cooler shelves and dried food residue on wrap station. Sticker residue on wrap machine table. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of display shelves.
4-903.11(A) and (C); Core; Observed black sytrofoam trays with food portion facing up. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled open display fridge shelf under product, walk-in cooler shelves and dried food residue on wrap station and. Non food contact surface shall be maintained cleaned. Increase cleaning frequency and wrap station of display shelves.
0.5
General Comments
No signature due to COVID-19 precautions. 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
2-102.12 (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 customer self-service display shelf under product near ham section. Sticker residue on wrap machine table and label machine. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of display shelves.
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 dusty ceiling vents in meat market prep area. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
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; Observed soiled customer self-service display shelf under product. Sticker residue on wrap machine table and label machine. Non food contact surface shall be maintained cleaned. Remove sticker residue and increase cleaning frequency of display shelves.
0.5
54.
5-501.115; Core; Observed a lot trash on the ground around dumpster area. Dumpster area shall be maintained clean. CDI-Employee cleaned up trash in dumpster area during inspection.
0.5
General Comments
Inspector:Nikia Lawrence Email:Nikia.Lawrence Phone:984-233-0358
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.
*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 recipient signature due to COVID-19 precautions. 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. 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
*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.
DISCUSSION: Be sure to spot check food temperatures upon delivery. Foods shall be 41F 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 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.
*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.
Gave operator updated Foodborne Illness Sign./Infrared thermometers are not to be used as a replacement for stem or probe thermometers. If you purchase a digital thermometer to replace your functioning metal stem thermometer it MUST be a small diameter probe in order to accurately check internal temperatures. About all you can use the infrared thermometers for is measuring surface and water temperatures accurately.
To help us better serve you please complete an anonymous survey by Friday, October 23rd at this link: https://www.surveymonkey.com/r/BCTKZSB Follow-Up: 10/29/2015
Solution in 3rd basin of sink, being used as sanitizer, tested at 0ppm Quaternary Ammonia. The sanitizer concentrate container was empty. CDI- Sanitizer replenished and properly mixed.
1.5
34.
Clean meat trays and plastic prep bin were stored on utensil wash sink drainboard that had raw meat debris on its surfaces. [The drainboard on right hand side of sink is the 'clean utensil storage/air drying drainboard' and must be maintained in clean/sanitary condition to avoid re-contaminating utensils that have been washed and sanitized.]
0.5
36.
Meat tenderizer was not in good repair ( A wedge made from foam meat trays is used to keep blades tight in machine.).
0.5
45.
Grout is missing from floor tiles in areas of meat prep room. This damage will allow liquids/debris from floor cleaning activities to seep under tiles.
0.0
46.
Walk-in freezer light was not functioning.
0.0
49.
No documentation of approved training - no credit awarded.
1 bag of single service foam trays were stored directly on floor of prep room [Single service/use items must be stored above the floor.].
0.5
36.
Meat tenderizer was not in good repair ( A wedge made from foam meat trays was being used to keep blades tight in machine.). Bandsaw was not in good repair (The metal clasp that secures upper blade guard was missing screws and a cardboard wedge was being used to secure the guard.).
0.5
49.
No documentation of approved training - no credit awarded.
Meat debris was left on bandsaw surfaces (blade guides, blade, blade guards, etc.), after cleaning/sanitizing that was done at end of previous day's operation. CDI-Cleaned/sanitized during inspection.
3.0
35.
2 bags of single service foam trays were stored directly on floor of prep room [Single service/use items must be stored above the floor.].
0.5
36.
Water is leaking from ceiling seam in walk-in refrigerator [Do not store food below the leaks, while waiting for repair of unit.].
0.5
49.
No documentation of approved training - no credit awarded.
Meat debris left on bandsaw blade guides, after saw was cleaned. Employee began filling sink basin with sanitizer, but sink basin had raw meat debris in it [Prior to filling basins with soap water, rinse water, or sanitizer, the sink must be clean.]. CDI-Cleaned during inspection.
1.5
34.
Clean sanitized red plastic trays were stored on a drainboard that had raw meat residue on it's surfaces [Clean utensils must be stored in manner that prevents their recontamination.]
0.5
43.
Hand drying towels need to be provided through a dispenser, so that they are dispensed in a sanitary manner, rather that having roll of towels sitting on surfaces that can lead to their contamination as they were today.
0.0
44.
Trash is scattered on ground , along tree line, behind grocery store.
0.5
49.
No documentation of approved training - no credit awarded.
Raw turkey was stored above raw ground beef in walk-in refrigerator (Foods must be stored on shelving according to required final cook temperature. Turkey must be stored below ground beef. Food storage order handout given to and explained to manager.) CDI- foods rearranged.
0.0
11.
Sanitizer solution in 3rd compartment of utensil wash sink tested at 0ppm, due to dispensor`s bag of concentrated sanitizer being empty when solution was prepared. CDI- Bag of concentrated sanitizer replaced, solution made, utensils sanitized.
1.5
36.
Seam at wall/ceiling, in walk-in refrigerator is open and condensation water is dripping from the openings.
0.0
38.
Sanitizer test kit was not used during preparation of sanitizer solution in utensil wash sink. If kit had been used, it could have been determined that the dispensed solution did not have sanitizer in it. Not using the test kit lead to violation #11 on this inspection.
0.5
43.
Some of the toilet paper dispensors in men`s and women`s restrooms are damaged and unfunctionable.
0.0
45.
Wall caulk seam in prep room have mold growth on surfaces. Some of the FRP wall seam cover strips are damaged and missing. Mop sink basin has missing grout around tiles on sides of basin, allowing water to get behind wall. Some areas of baseboard tiles at entrance to walk-in refrigerator are damaged and tile is missing. Wall behind toilet in women`s restroom has build-up of stains on surfaces.
1.0
49.
No documentation of approved training - no credit awarded.
Replace the damaged/sagging shelving and dunnage racks in walk-in cooler with shelving/racks that meet the standards of the National Sanitation Foundation or equivalent...Re-surface or replace the deeply cut meat cutting boards...Remove the old stickers from customer meat display areas...Replace/repair the meat cutting table legs so that styrofoam trays are not needed to keep table level.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables and non-cutting sides of white cutting boards--interior of 3-compartment sink sanitizing sink--undersides of sink drainboards--dunnage racks in meat market and walk-in cooler--plastic wrap machine areas--some undersides of meat saw--front customer meat display areas.
0.5
44.
Remove the large amount of trash, old couch, mattresses, etc. from ground around dumpsters and properly dispose of these items...Replace the leaking garbage dumpster that has rusted through...Keep garbage dumpster doors closed whenever garbage is in them.
1.0
45.
Replace the missing, damaged or moldy caulking along the wall baseboards in meat market area...Replace the damaged stripping between fiberglass wall panels in meat market...Replace the missing grout between floor/baseboard tiles in meat market and in rear store mop sink/can wash...Thoroughly clean the darkened floor tiles throughout the meat market and office area.
0.5
46.
Replace the cracked light shield in walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found some boxes of food in walk-in freezer that were not stored according to final cooking temperatures. Always store foods according to final cook temperatures (see food temperature chart given to manager). CDI-Food was arranged according to final cook temperatures.
0.0
11.
Found a few soiled red meat trays in storage. Clean and sanitize these trays before storing them.
0.0
36.
Replace the damaged/sagging shelving and dunnage racks in walk-in cooler with shelving/racks that meet the standards of the National Sanitation Foundation or equivalent...Re-surface or replace the deeply cut meat cutting boards.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables and non-cutting sides of white cutting boards--3-compartment sink sanitizing sink sink and right drainboard--undersides of sink drainboards--dunnage racks in meat market and some in walk-in cooler--plastic wrap machine areas--exterior of paper towel dispenser and soap dispenser--shelving above cuber table and meat cutting areas--some undersides of meat saw--sides of walk-in cooler door--knife holder--tray shelving.
0.5
44.
Remove the accumulated furniture and excess debris/leaves from ground around dumpsters and properly dispose of these items.
0.5
45.
Replace the missing, damaged or moldy caulking along the wall baseboards in meat market area...Replace the damaged stripping between fiberglass wall panels in meat market...Thoroughly clean the darkened floor tiles throughout the meat market and office area...Clean the soiled floor and wall areas in the rear store mop sink/can wash...Clean the soiled walls and toilet stall doors in both bathrooms...Sand and re-paint the damaged partition by urinal in men`s bathroom.
0.5
47.
In office room area, elevate all items above the floor 6 to 12 inches to facilitate floor cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found many boxes of meat/fish/poultry stored incorrectly. Store foods according to final cook temperatures (see food storage chart given to manager)...This item was not completed during inspection. Therefore, a follow-up visit will be made on Monday, November 16, 2009 to evaluate completion of this item.
1.5
21.
At beginning of inspection, the hot water at 3-compartment sink did not exceed 100F. At end of inspection the hot water was at 130F. Remember that the hot water at this sink must be a minimum of 130F at all times during meat market operation.
0.0
36.
Replace the badly cracked gray carts in the meat market and replace with carts that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Remove the stickers from tables and mobile racks.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables--3-compartment sink middle sink and right drainboard--undersides of sink drainboards--dunnage racks throughout meat market and walk-in cooler--plastic wrap machine areas (metal support areas)--exterior of paper towel dispenser--shelving above cuber table and meat cutting areas--some undersides of meat saw--sides of walk-in cooler door--handle and adjacent areas on meat grinder.
0.5
43.
Clean the soiled undersides of toilets and urinal in men`s bathroom and the ceramic bases on toilets in both bathrooms...Clean the soiled diaper changing areas.
1.0
44.
Remove the excess trash and old mattresses and household items found on ground around dumpsters and properly dispose of them...Repair the vacuum breaker on the rear store mop sink/can wash so that water does not leak out the sides of it.
0.5
45.
Replace the missing, damaged or moldy caulking along the wall baseboards in meat market area...Replace the missing grout around sink drain under 3-compartment sink...Replace the damaged stripping between fiberglass wall panels in meat market...Thoroughly clean the darkened floor tiles throughout the meat market and office area...Clean the soiled floor and wall areas in the rear mop sink/can wash.
0.5
47.
In office room area, elevate all items above the floor 6 to 12 inches to facilitate floor cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: To right of handwashing sink, move the shelving with boxes of seasonings to avoid splash contamination from handwashing activities (move away about 18 inches)...A follow-up visit will be made on 11/16/09 to evaluate completion of item #10 on this report. Follow-Up: 11/10/2009
To right of handwashing sink, move the shelving with boxes of seasonings to avoid splash contamination from handwashing activities (move away about 18 inches).
0.0
36.
Replace the damaged heating pads at plastic wrap areas.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables--3-compartment sink middle rinse sink--undersides of sink drainboards--dunnage racks throughout meat market--some tall mobile tray racks--plastic wrap machine areas (support areas)--knife holder--exterior of paper towel dispenser--shelving above cuber table--some undersides of meat saw.
0.5
44.
Remove the large amoung of trash found on ground around dumpsters and properly dispose of it.
0.5
45.
Clean the soiled walls and toilet stall doors in both men`s and women`s bathrooms...Replace the missing, damaged or moldy caulking along the wall baseboards in meat market area...Replace the damaged stripping between fiberglass wall panels in meat market...Thoroughly clean the darkened floor tiles throughout the meat market.
0.5
47.
In office room area, elevate all items above the floor 6 to 12 inches to facilitate floor cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, found raw meats stored above fully-cooked hams...In walk-in freezer, found raw chicken stored above raw pork...Store all foods in refrigeration and freezer units according to final cook temperatures (see food storage chart given to manager).
1.5
36.
Resurface or replace the stained meat cutting boards...Replace the damaged heating pad at plastic wrap areas.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables--3-compartment sink sanitizing compartment--undersides of sink drainboards--dunnage racks and shelving throughout the meat market (where trays and other items are stored and in walk-in cooler)--tall mobile tray racks--plastic wrap machine areas (support areas)--knife holders--exterior of paper towel holder.
0.5
44.
Remove the small amount of accumulated trash behind dumpsters...Properly dispose of the three bed mattresses near dumpster area.
0.0
45.
Clean the soiled floor in different areas throughout the meat market (observed many darkened tiles in market)...Replace the missing grout or stripping between walls and baseboard tiles in walk-in freezer...Re-grout the holes and damaged areas around floor drain below 3-compartment sink...Replace the damaged stripping between fiberglass reinforced panels in meat market...Remove the moldly and damaged caulking between walls and baseboard tiles in market area and replace.
0.5
47.
In office room area, elevate all items above the floor 6 to 12 inches to facilitate floor cleaning (found several boxes on floor).
0.0
49.
No documentation of approved training - no credit awarded.
Remember that hands must be washed upon entering the meat market after coming from other parts of the store.
0.0
10.
In walk-in freezer (as well as in cooler), store all raw meats and raw fish below and away from ready-to-eat foods or fully cooked foods. (See chart that shows the arrangement of food according to final cook temperatures)...In freezer, found some raw seafood stored above cooked seafood boxes.
0.0
11.
No approved sanitizer was available to sanitize food contact surfaces during operation. Provide at least a spray bottle with your quaternary ammonium sanitizer for this purpose--with concentration of at least 200 ppm but not to exceed 400 ppm.
1.5
35.
Found many soiled styrofoam trays on shelving--discard them....Found many soiled food bags and other styrofoam trays in bags in water on the floor in meat market. Store all styrofoam trays and other food-contact bags, etc. above the floor 6 to 12 inches using approved shelving...Do not store boxes of food bags beside the meat grinder since meat residue was observed on and inside boxes on top of bags.
0.5
36.
Found many badly damaged red meat trays. Discard these trays and replace as necessary...The hard plastic cart used to transport meat from place to place is badly cracked on bottom. It shall be replaced with carts that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Remove the excess stickers and sticky residue from plastic wrapping area and adjacent tables and shelving...Replace the torn gasket on walk-in freezer door.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables and white cutting boards (especially around corners and edges)--3-compartment sink rinsing and sanitizing compartments, right "clean" drainboard and undersides of drainboards--dunnage racks and shelving throughout the meat market (where trays and other items are stored and in walk-in cooler)--tall mobile tray racks--plastic wrap machine areas, legs and supports--exteriors of walk-in freezer and cooler doors--knife holders.
0.5
43.
Soap was not coming out of dispenser at handsink. Ensure soap provided at handsink at all times...Found paper towel roll on top of dispenser. Keep towels in the dispenser to keep them from being contaminated.
1.0
45.
Clean the soiled floor in different areas throughout the meat market (including the "office room")...Replace the missing grout between walls and baseboard tiles in walk-in cooler...Replace the broken floor tiles in market area...Replace the damaged or loose stripping between FRP panels...Re-secure the FRP that has separated from walls.
0.5
47.
In office room area, elevate all items above the floor 6 to 12 inches to facilitate floor cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in cooler and freezer, store all raw meats and raw fish below and away from ready-to-eat foods or fully cooked foods. (See chart that shows the arrangement of food according to final cook temperatures).
0.0
36.
Do not use the large hard plastic carts used to transport meat from place to place since they are badly cracked. They shall be replaced with carts that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of meat cutting tables and white cutting boards (especially around corners and edges)--3-compartment sink rinsing and sanitizing compartments, right "clean" drainboard and undersides of drainboards--dunnage racks and shelving throughout the meat market (where trays and other items are stored and in walk-in cooler)--plastic wrap machine areas, legs and supports (remove old stickers from adjacent areas)--areas under large meat saw where old meat debris has accumulated--paper towel dispenser by handsink.
0.5
44.
Found a large amount of brush (leaves, branches, etc.) and a mattress and large boards on ground near dumpsters. Remove these items and dispose of properly.
0.5
45.
Clean the soiled floor in a few different areas of meat market (including in the "office room")...Replace the missing grout between walls and baseboard tiles in walk-in cooler.
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms.
0.0
47.
In small "office room" off of meat market, found many items being stored directly on floor. To facilitate floor cleaning, elevate these items above the floor 6 to 12 inches using approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
In the display case raw hamburger meat was stored next to packaged chesse with no barrier between the products. Food must be stored in a manner to prevent contamiantion and adultertion. There was a barrier placed between the two products corrected on site.
2.5
General Comments
Clean all the storage shelves. Replace the worn read meat trays.
BEFORE FRESH SANITIZER IS RAN INTO A SINK THE SINK MUST BE CLEANED. THE SANITIZER SINK HAD MEAT AND GREASE BUILD UP. THE DISHES MUST BE WASHED, RINSED AND SANITIZED IN A CLEAN SINK.
2.5
16.
SEVERAL SINGLE SERIVCE ITEMS HAD DRIED BLOOD ON THEM. KEEP THE SINGLE SERVICE ITEMS STORED IN A MANNER TO PREVENT ANY TYPE OF CONTAMINATION.
1.0
17.
CLEAN THE SHELVES THAT THE SINGLE SERVICE ITMES WERE STORED ON. THERE WAS BLOOD AND MEAT ON THE SHELVES.
1.0
General Comments
GC. CLEAN THE VENTS IN THE RESTROOM. GC. TIGHTEN THE TOLIET SEATS IN THE LADIES RESTROOM.
AMERICAN CHEESE AND RAW HAMBURGER MEAT WERE SEATING BESIDE EACH OTHER WITH NO PROTECTIVE BARRIER BETWEEN THE TWO. THERE MUST BE A PROTECTIVE BARRIER BETWEEN READY TO EAT FOODS AND RAW MAET PRODUCTS.
2.5
28.
CLEAN THE WALL NEAR THE THREE COMPARTMENT SINK. REPLACE ALL CHIPPD AND CRACKED FLOOR TILE IN THE MEAT DEPARTMENT.
0.5
General Comments
GC. CLEAN THE VENTS TO REMOVE THE DUST. GC. KEEP THE FOOD TRAYS INVERTED DOWN.
