3-302.11; Priority Foundation; Observed packs of ready-to-eat (RTE) food items (lunch meat, bologna, etc) stored commingled with or under packs of raw chicken and raw ground beef in the walk-in cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged.
1.5
49.
4-602.13; Core; Detail cleaning needed for storage shelves in the walk-in cooler unit. Noted an accumulation of debris along noted storage shelves. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.113; Core; Noted Recyclable dumpster overflowing with cardboard and the top lid left opened on noted unit. Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
0.5
55.
6-501.16; Core; Noted mops leaning against the mop sink wall during inspection. 6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies
Observation: The rear building entrance door near the dumpster corral is not sealed at bottom allowing for entrance of insects and/or rodents.
6-202.15; Core; A) Except as specified in (B), (C), and (E) and under par. (D) of this section, 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.
0.0
47.
The ground meat bin is no longer cleanable due to deep scoring of plastic.
4-502.11(A) and (C); Core; : Observation: 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. ***REPEAT***
1.0
49.
Observation: The no food contact surfaces of the shelving in the walk in refrigerator are accumulated with debris.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
53.
Observation: The hand sink in production area, bathroom are visibly unclean and accumulated with debris.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Observation: The meat grinder interior mechanical parts had small pieces of visible debris still intact form previous use.
4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
47.
Observation: The front section of the walk in door poor repair; The wall section around the door system on the panel wall on the exterior of the walk in is in poor repair (hole/rusted)4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
47.
Observation: The ground meat bin is no longer cleanable due to deep scoring of plastic.
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
55.
Observation: The following areas were observed with debris accumulation: floor sink areas at the utility sink spigot, step up under the walk in freezer door, floor drain interiors.
6-501.12; Core;(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
55.
Observation: The mops are not being hung up to air dry between use. Move the maintenance cart from the walkway area to reach the wall for hanging mops.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
3-302.11; Priority Foundation; Observed tray of raw steaks stored below a packs of ground beef in the walk-in cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
0.0
28.
7-204.11 ; Priority; The Quat sanitizer is dispensing above 200 ppm at the three compartment sink. According to the food employee Quat sanitizer solution should already be calibrated to appropriate concentration, between 200-400ppm, when it is dispensed. Discussed contacting Ecolab to re-calibrate and adjust the concentration. Quaternary Sanitizer solution should be maintained between 2oo-400 ppm.
1.0
39.
3-305.11; Core; Observed boxes of frozen pork loin and scallops beings stored on the floor in the walk-in freezer unit. All food items must be stored in clean, dry location and at least 6 inches off the floor.
1.0
48.
4-302.14; Priority Foundation; Noted Quaternary Ammonium test strips are discolored and expired (2021). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Education provided, sample test strips provided. Instructed PIC to order additional back-up test strips.
0.0
49.
4-602.13; Core; Need to clean the residue/ blood spillage on the display cooler shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-501.11; Core; Need to replace the wrapping station plate covers. Noted covers are torn and damaged. Ensure all equipment and equipment components are kept in good repair.
0.5
49.
4-602.13; Core; Observed an accumulation of dust build up on the fan unit located above the central prep station. Also noted meat residue/ spillage on the display cooler storage shelves and some residue build up in the handwashing sink basin. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.113; Core;The grey outside dumpster unit was left uncovered during time of inspection. Ensure all receptacles are kept covered while not in use.
0.0
54.
5-501.115; Core;Noted excess cardboad boxes, trash and a discarded mattress on the ground near the outside the dumpster unit. Ensure all trash is placed in the outside dumpster unit. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and 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
6-301.12; Priority Foundation; The batteries are dead on the paper towel dispenser near the 3 compartment sink and is no longer working. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- box of paper towels placed next to non-functioning dispenser.
1.0
45.
4-903.11(A) and (C); Core; Noted multiple single service Styrofoam meat trays stored commingled with litter and debris. Also noted a soiled dried on residue on a few of single service trays stored clean on the rack above the central prep table. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.11; Core; Need to replace the wrapping station plate cover. Noted cover is torn and damaged. Ensure all equipment and equipment components are kept in good repair.
0.0
54.
5-501.113; Core; The grey outside dumpster unit was left uncovered during time of inspection. Ensure all receptacles are kept covered while not in use.
0.0
55.
6-501.12; Core; Need to clean the residue build up underneath the storage racks inside the walk in cooler. Also noted some dust build up on the ceiling space in the walk in cooler unit. Observed multiple soiled smocks laying on the floor in the walk in freezer unit as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
No signature of recipient due to COVID-19 pandemic.
4-501.11; Core; Door sweep is torn in the corner of the walk-in cooler. Equipment omponents such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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
No signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
55.
6-501.12; Core; Some black residue inside a few light shields in the prep room. Physical facilities shall be cleaned as often as necessary to keep them clean. Light shields are on order. This is a repeat item.
1.0
General Comments
No signature of recipient due to COVID-19 pandemic.
*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
*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.
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*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 ahead.
The floor cleaning hose is hooked to a hose bibb with an atmospheric vacuum breaker. These vacuum breakers are not designed to be under constant pressure. Make sure to turn off the water and release the pressure from the hose when the hose is not in use. Water turned off and pressure released during inspection, CDI.
Replace torn wrapper heating element cover. The freezer door is rusting, and the outside door panel is warped near the base of the door. Some of the parts inside the large meat grinder are rusty. The black paint inside the display cooler is flaking off.
0.5
40.
The wrappers need minor cleaning ( debris in crevices ). Clean the paper towel holder.
0.5
45.
There is a gap between the wall panels and the base tiles in the walk-in cooler. Caulk or grout this gap to prevent water damage to the walls. Then clean the walk-in cooler floor all the way to the wall.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The cuber blades still have some residue between the blades ( especially near the ends of the roll ). There is a special brush available for cuber blade cleaning.
Note : Sanitizer does not need to be mixed with hot water. Warm water ( 75 F ) is recommended.
1.5
36.
Replace torn wrapper heating element cover. The freezer door is rusting, and the outside door panel is warped near the base of the door. Repair a leak at the foaming station water supply line, and clean the wall around the foaming station.
0.5
40.
The wrappers need minor cleaning ( debris in crevices ).
0.0
44.
The mop sink basin needs to be re-grouted.
0.0
45.
The floor need detail cleaning near the walls ( move shelving for floor cleaning ).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Replace the burnt wrapper heating pad cover. The knife holder is installed backwards. The black plastic element that holds the knives cannot be removed for cleaning.
There is some rust on the freezer door ( due to condensation ). The kick plate on the walk-in cooler door is coming loose. Re-attach and seal the plate. The bottom shelves in the display coolers in the customer area have peeling paint. Repair peeling shelving. Replace torn plastic flaps on the swinging doors.
1.0
45.
In the walk-in cooler, some pieces of grout are missing near the base of the walls. Re-grout to avoid water damage to the walls.
0.0
49.
No documentation of approved training - no credit awarded.
Cases of raw meats and seafood are mixed up in the freezer. Cooked shrimp stored under raw meats.
Keep pre-cooked items on the top shelf, and organize raw meats and fish according to the storage order shown on the poster.
1.5
11.
The cuber still had dried meat bits left between the blades. The sanitizer in the 3 compartment sink tested at 0 ppm. Cuber was cleaned and sanitizer was changed. Use warm water at about 75 F to make sanitizer.
The knife holder had dried food debris on it. Was cleaned.
Used cleaning rags are left on the 3 compartment sink ( possible contamination of sanitizer with blood and meat bits ). Recommend storing used rags in buckets with sanitizer. Change rags frequently.
1.5
36.
Replace the burnt wrapper heating pad cover. Repair a small leak at the 3 compartment sink faucet.
The knife holder is installed backwards. The black plastic element that holds the knives cannot be removed for cleaning.
There is some rust on the freezer door ( due to condensation ).
0.5
40.
Clean the meat display cases. Dried blood in the bottom of the cases. Clean the styrofoam plate storage rack above the meat cutting table. Clean around door handles on the walk-ins.
0.5
43.
One of the hand sinks in the ladies room is leaking badly. Repair the pipe.
0.0
45.
The floors may need to be re-grouted soon. The grout around the floor drains is missing.
0.0
49.
No documentation of approved training - no credit awarded.
No sanitizer bottles wre available. Bottles can be filled at the sink once the foam on the sanitizer has settled.
The meat cuber blades have some residue left on them. Clean the blades thoroughly.
1.5
36.
Replace the burnt wrapper heating pad cover.
0.5
40.
Clean the meat display cse that is used for the storage of large roasts. Some dried blood at the bottom of the case.
0.0
45.
The floors may need to be re-grouted soon. The grout around the floor drains is missing.
0.0
49.
No documentation of approved training - no credit awarded.
The hand dryer mens rest room does not work properly. It needs to be repaired or replaced. In the mean time, a sign is needed that says to "hold your hands very close to the sensor" would be helpfully.
0.0
49.
No documentation of approved training - no credit awarded.
The cuber is worn and has cardboard inside because gears are worn out.
0.5
40.
The foam insulation covering the market copper pipes has molded. Remove and replace the insulation or clean the mold off. Clean the shelf where the foam trays are stored over the prep table.
0.5
45.
Repair the base where damaged near the door. Grout the hole and smooth it out.
0.5
49.
No documentation of approved training - no credit awarded.
Remove the paddle in the grinder and thoroughly clean it. (It was removed and cleaned.)
1.5
43.
You need soap at the womens handicap hand sink and paper towels at the mens handicap hand sink.
1.0
45.
No Points Today....Repair the base where damaged near the door. Grout the hole and smooth it out.
0.0
47.
You need a mop holder that will hold a wet mop with the handle up so it can drip dry without mop water running down the handle. Keep that area neat and clean. Put items such as new mop heads on a shelf.
0.5
49.
No documentation of approved training - no credit awarded.
The grinder needed to be cleaned better along the weld in the corner and near where the worm connects to the motor.
1.5
20.
The shellfish advisory is posted but there was another sign leaning against it and partly blocking it. Be careful not to block view of the advisory.
0.0
40.
Clean the red trays that are used to set wrapped meat on etc.
0.5
47.
You need a mop holder that will hold a wet mop with the handle up so it can drip dry without mop water running down the handle. Also there are some loose tiles in the mop sink. Keep that area neat and clean. Put items such as new mop heads on a shelf.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Thoroughly clean the grinder. There is build-up in the bottom of the hopper near where the worm conects to the motor. You need a long handled brush to get in there. I`ll be back to follow-up on cleaning of the grinder on Tuesday August 5th.
1.5
36.
The peg board in the market office needs to be removed and some type of approved peg system installed. Also the knife rack may need to be relocated.
0.5
45.
The FRP wall board is loose from the wall near the freezer.
0.5
General Comments
Relocate the towel dispenser so it is not over the new fish preping sink.
Red Meat Trays are not clean. Pieces of raw meat remain on them. Thoroughly clean & sanitize after use. Do not store trays unclean. (COS) . . . . . . . . . Pieces of the tenderizer that are stored at the utensil are not being effectively cleaned. Brush, etc may be needed to reach between the "teeth". Clean after each use.
2.5
14.
SLICER has exposed sealant and uncleanable areas near the blade that contact the food. There is also pitting on the slicer. Slicer shall be replaced with a new, cleanable slicer or professionally brought back to meet NSF specs (if possible).
1.0
15.
Slicer used for ready-to-eat hams has raw steaks on and beside it. If a slicer is stored in the meat department, dedicate the table to ready-to-eat, cooked foods. The potential for cross-contamination is high. Recommend removing the slicer from the raw meat department and sending customers to the deli for slicing cooked meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . NO FOOD PREARATION SINK is available. Clean and dirty utensils share the sink with meat and seafood. If the same sink is used, the sink requires cleaning and sanitizing between uses. Dirty utensils and food should not be in the same area. This sink needs to be organized. Left drainboard should be used for dirty and progress to clean & sanitized on the right. Food preparation sink should be added. Utensil washing sink was not cleaned before filling sink for utensil washing. Raw meat piece remains in sanitizing compartment.
1.5
17.
Walk-in freezer door needs cleaning. Lower portions of equipment need cleaning.
1.0
28.
Walls need cleaning. Fill holes in wall and provide a smooth & washable finish.
0.5
General Comments
Meat cutting room should be 45F or colder. If it cannot maintain that, all equipment shall be broken-down, cleaned & sanitized at least every 4 hours, if used continuously.
RAW MEATS WERE STORED ABOVE READY TO EAT MEATS AND CHEESE ON ROLLING RACK IN WALK-IN REFRIGERATOR. STORE ALL MEATS, EVEN IN DISPLAY REFRIGERATORS, SO RAW MEATS WILL NOT POTENTIALLY CONTAMINATE READY TO EAT FOODS. MEATS WERE RE-ARRANGED DURING INSPECTION.
2.5
17.
REMOVE WHITE PROTECTIVE PLASTIC FROM KNIFE HOLDER ON CLEAN END OF 3 COMPARTMENT AND REPLACE RUSTY SCREWS ON HOLDER WITH STAINLESS STEEL SCREWS.
1.0
21.
RESTROOMS NEED CLEANING. ONE LIGHT BLOWN IN MEN`S RESTROOM.
1.0
General Comments
MEAT CUTTING ROOM TEMPERATURE IS RANGING BETWEEN 44-48F. HAVE REFRIGERATION FOR ROOM SERVICED TO MAINTAIN 45F OR BELOW AT ALL TIMES. ALL EQUIPMENT TO BE CLEANED AT LEAST EVERY 4 HOURS UNTIL TEMPERATURE STAYS 45F OR BELOW.
RAW PORK LOIN STORED NEXT TO TURKEY LEGS AND SMOKED PORK AND COOKED PORK NECKBONES. PLACE A DIVIDER IN BETWEEN THE RAW AND READY TO EAT MEAT PRODUCTS. CORRECTED.
2.5
16.
SHELVING USED TO STORE SINGLE SERVICE MEAT TRAYS IS DIRTY. CLEAN THE SHELVING.
1.0
General Comments
2PTS SERVE SAFE. 13. BOTTOM WHEEL ON THE MEAT SAW IS RUSTY. REPLACE. 28. REPAIR WORN WALL NEXT TO THE MEAT GRINDER.
RAW BEEF TENDERLOIN ABOVE READY TO COOKED MEAT. STORE ALL RAW MEAT BELOW READY TO EAT FOOD.RAW CHICKEN STORED ABOVE BEEF. STORE RAW CHICKEN BELOW BEEF.
2.5
17.
MEAT SAW WHEEL IS RUSTY-REPLACE.MEAT GRINDER DEFLECTER AND INSIDE OF GRINDER HEAD IS RUSTY. REPLACE.
Knives stored dirty. Sanitizer over 400ppm in a spray bottle. Use 200-400ppm.
2.5
17.
Shelving is dirty in the walkin cooler and some shelving is dirty that is used to store single service items. Saw wheel is rusty-Replace. Rusty parts inside the meat grinder, gaskets are worn-replace.
1.0
23.
Dumpster plastic lids are broken. Dumpster doors and lids were open. Replace missing dumpster plug.
1.0
General Comments
13. Spinal cord removal tool is rusty and worn. 34. Dirty meat jacket touching clean meat jackets.
