4-501.11; Core; Warming pad covers observed with holes and tears. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled open refrigerated display cases (bottoms under meat products). Old stickers/residues were on tables and adjacent areas...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove all old stickers and sticky residues.
4-501.14; Core - Interiors of rinsing and sanitizing basins of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink basins.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled open refrigerated display cases (bottoms under meat products), shelves in walk-in cooler, plastic wrap machine. Old stickers/residues were on plastic wrap station areas, tables and adjacent areas...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove all old stickers and sticky residues.
0.5
55.
6-501.12; Core - Flooring in market walk-in cooler, freezer and office areas was soiled. Bathroom ceiling vent grates/covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.16; Core - A few wet mops were in basin of back store mop sink/can wash...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops so handles are up and mop heads are down above mop sink basin.
0.0
General Comments
CFPM: Deborah Wilson, Exp. 7-18-2028...NOTE: Ensure long product trays are not stored soiled or mixed with clean trays on speed racks.
4-101.19; Core - Cardboard was lining several shelves in walk-in cooler...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves. Consider placing laminate large trays or vinyl liners under boxes to contain juices/liquid that come from products in boxes.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled open refrigerated display cases (bottoms under meat products), shelves in main prep area and walk-in cooler, plastic wrap machine. Some old stickers/residues were on plastic wrap and adjacent areas...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Meat market office area had soiled flooring, and bathroom ceiling vent grates/covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Small holes were in meat market kitchen walls...Physical facilities shall be kept in good repair...Seal wall holes.
4-101.19; Core; Cardboard was found lining the shelves holding boxes of chicken in the walk-in cooler...Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material...The cardboard appears to be changed frequently but use a material that is nonabsorbent under these boxes instead.
0.5
49.
4-601.11(B) and (C); Core; Some of the shelving on the chicken side of the walk-in cooler and a portion of the cooler wall are soiled with a buildup of residue. Parts of the heat wrap machine have a slight buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the areas mentioned.
4-101.19; Core; Cardboard was found lining the shelves holding boxes of chicken in the walk-in cooler. Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Use a material that is nonabsorbent under these boxes.
0.0
48.
4-501.14; Core; The rinse compartment of the 3 comp sink had a slight buildup of residue. The compartments of sinks shall be cleaned at a frequency necessary to prevent the recontamination of equipment and utensils. CDI: Compartment was cleaned.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-501.14; Core; The rinse compartment of the 3 comp sink had a slight buildup of residue. The compartments of sinks shall be cleaned at a frequency necessary to prevent the recontamination of equipment and utensils. CDI: Compartment was cleaned.
0.0
49.
4-601.11(B) and (C); Core; Some of the shelving on the chicken side of the walk-in cooler and a portion of the cooler wall are soiled with a buildup of residue. Parts of the heat wrap machine have a slight buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the areas mentioned.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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. *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. *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.
*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...Verification visit to be made on Friday, July 13, 2018 to evaluate completion of Item #8 on this report. Follow-Up: 07/13/2018
*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 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 in raw chicken display where case was in defrost, no portion of the product should be above 45F even during defrost time...*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.
Serv Safe certificate presented by Rafael Guerra Manzo.
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf.
To take ServSafe proctored exam only: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx
Found tenderized beef stored above whole muscle steaks in the walk-in cooler. Food must be stored according to final cook temperature. There is a proper food storage chart hanging just inside the cooler door for reference. CDI - trays of food were rearranged in there proper order.
1.5
11.
Observed the market worker to be setting up the sink for dishwashing. The sanitizer well was still dirty with grease build-up on the side of the sink well. This does not allow for proper sanitizing. The sink must be washed, rinsed, and sanitized prior to setting up for dishwashing. CDI - asked the market worker to discard the sanitizer and clean the sink well.
0.0
17.
Found a few packs of beef to be out of proper temperature ranges in the front of the self-service meat cases. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - food levels for front rows of food were reduced to a single layer and foods were moved to the back of the cooler where the temperatures are colder.
2.0
38.
Test strips for sanitizer appear to not be working properly and the color chart has faded. Need new strips.
0.0
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.
Found tenderized beef stored above whole muscle steaks in the walk-in cooler. Food must be stored according to final cook temperature. There is a proper food storage chart hanging just inside the cooler door for reference. CDI - trays of food were rearranged in there proper order.
0.0
17.
Found a few packs of beef to be out of proper temperature ranges in the front of the self-service meat cases. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - food levels for front rows of food were reduced to a single layer.
2.0
40.
Need to clean the light shields above the band saw, the vent guards on the cooling units in the meat cutting room, and the electrical cord for the band saw. Non-food contact surfaces must be kept clean.
0.5
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.
Found ground beef stored above whole muscle steaks in the walk-in cooler. Food must be stored according to final cook temperature. There is a proper food storage chart hanging outside the cooler door for reference. CDI - trays of food were rearranged in there proper order.
0.0
17.
Found a few packs of beef and fish to be out of proper temperature ranges in the front of the self-service meat cases. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - food levels for front rows of food were reduced and packs of meat were moved back to the walk-in cooler.
2.0
21.
Found hot water at the 3 compartment sink to be 115 degrees F. Hot water is required to be 130 degrees F or above at all times of operation.
0.0
43.
Found hot water in the men's restroom to be turned off. Be sure hot water is provided at all handsinks. (turned on during inspection).
0.0
44.
Need a dumpster plug for the dumpster.
0.0
45.
Found floor panel to be coming up and 2 floor plugs to be missing in the floor of the walk-in freezer. Found the ceiling to be dirty above the band saw with meat debris. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
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.
Found ground beef stored above steaks and found pork stored above steaks in the walk-in cooler. Food must be stored according to final cook temperature. There is a proper food storage chart hanging outside the cooler door for reference. CDI - trays of food were rearranged in there proper order.
0.0
11.
Found a small amount of build-up on the meat cuber blades where they are not getting cleaned properly. Food contact surfaces must be clean and be properly sanitized. CDI - meat tenderizer was taken apart for cleaning.
1.5
17.
Found a few packs of beef to be slightly out of proper temperature ranges in the front of the self-service meat cases. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - food levels for front rows of food were reduced and packs of meat were moved back to the walk-in cooler. Recommend having the case looked at for proper air flow.
0.0
36.
Found caulk at the dishsink to be missing or moldy. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
43.
Rear soap dispenser in the men's room is not working properly.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found single-service trays stored on top of the trash can. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Found freezer cooling unit to have a small leak. Walk-in cooler door is damaged(large crack). Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
43.
Found soap out in the men`s and women`s restrooms. Found paper towel dispensers to not be working in the restrooms. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found raw fish stored above steamed crab and cubed beef stored on the same tray and above steak in the walk-in cooler. Found raw chicken stored above bratwarsts in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - foods were rearranged during the inspection.
1.5
36.
Caulk at the handsink is moldy. Strip and recaulk.
0.0
43.
Paper towels need to be in the paper towel dispensers in order to dispense the towels in a sanitary manner.
0.0
45.
Clean the light fixtures/ceiling and the electrical cords above the bandsaw.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found a tray of ground beef stored above trays of steaks in the walk-in cooler. Found turkey above beef in the walk-in freezer. Foods must be stored according to final cook temperature. CDI - foods were rearranged during inspection.
0.0
34.
Found knives stored between the wall and the knife rack. Utensils must be stored in a manner to avoid contamination.
0.0
35.
Found a package of single-service meat pads that were stored on top of the garbage can and below a chicken box. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Found the 3 compartment sink to have an opening where the sanitizing well meets the drainboard. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Clean the bottom sides of the bandsaw. Clean the light fixtures/ceiling and the electrical cords above the bandsaw. Clean the bottom of the 3 compartment sink. Non-food contact surfaces must be kept clean.
0.5
43.
Handsink has low pressure and no warm water making it difficult to properly wash hands. Handsink has plastic wrap wrapped around the faucet making it not easily cleanable. No paper towels were found at the handsink(they were across the room). All the handsinks in the restrooms did not have paper towels in their dispensers. Paper towels were sitting in various places around the restrooms. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
1.0
46.
Need more lighting in the walk-in freezer to allow for proper cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Vent guards for the coolers are peeling rubber. Cutting boards have areas where they have deep grooves and are no longer easily cleanable. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the underside of cutting boards and tables. Meat band saw needs better cleaning on the outside. Clean the bottoms of the display coolers.
0.5
43.
Provide hand towels in the restrooms. Mechanical hand dryer is available.
0.0
49.
No documentation of approved training - no credit awarded.
label vendor return area in meat walkin unit, several items setting in unit bad packaging etc
1.5
11.
Quaternary sanitizer in the three compartment sink measured below 200 ppm during inspection. Sanitizer must measure between 200 and 400 ppm.
1.5
35.
remove soiled single service white styrofoam meat trays from shelf
0.5
40.
Clean three compartment sink, walk in racks, wrapping table & scale, remove and rapply smooth easily cleanable bead of caulk for three comp sink and handsink
0.5
43.
clean toilet seats, handsink faucet bases, and repair papertowel dispenser handicap toilet; clean restroom floor cove base tiles
1.0
45.
Clean floor around storage racks in walk in cooler, clean wall under three comp sink
0.5
47.
Several boxes in the walk in cooler were stored on milk crates. Storage must be elevated off the floor 6 inches for rolling carts or 12 inches for stationary shelving. Milk creates are not approved as storage units.
0.5
49.
No documentation of approved training - no credit awarded.
CLEAN THE INSIDE OF THE KNIFE HOLDER TO REMOVE THE DEBRIS THAT WAS ON THE INSIDE OF THE KNIFE HOLDER, THERE WERE CLEAN DISHES PLACED INSIDE OF THE KNIFE HOLDER.
1.5
General Comments
CLEAN THE FLOORS AND WALLS IN THE WALK IN COOLER. PROVIDE AT LEAST 10FT CANDLES OF LIGHT IN THE WALK IN COOLER. CLEAN OUT THE THREE COMPARTMENT SINK. REMOVE THE MOLD AND RECAULK THE SINK.
CHEESE WAS STORED NEXT TO RAW BEFF WITH NO BARRIER BETWEEN THE TWO. ALL READY TO EAT FOODS MUST BE STORED IN A MANNER TO PREVENT CONTAMINATION. HAMBURGER MEAT WAS BEING GROUNDED UP AND THE PAN THAT WAS CATCHING THE MEAT WAS STORED UNDER THE ELECTRICAL PANAL BOX. THE ELECTRICAL PANAL BOX HAD PEELING PAINT. THE PEELING PAINT NEED TO REMOVE AND THE BOX NEEDS TO BE REPAINTED TO PREVENT ALL CONTAMINATION.
2.5
5.
PROVIDE A METAL STEM THERMOMETER THAT WORKSSO THAT FOOD TEMPERATURES CAN BE PROPERLY CHECKED. THE THERMOMETER DID NOT HAVE A BATTERY IN IT AT THE TIME OF THE INSPECTION.
1.5
15.
CLEAN THE KNIFE HOLDER TO REMOVE ALL THE DEBRIS THAT HAS COLLECTED ON THE KNIFE HOLDER.
1.5
General Comments
GC. CLEAN THE FLOORS AND THE WALLS AT ALL PRPE SINKS.
