3-305.11; Core; Observed a box of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination; and in a clean, dry location. Move box of food onto shelving.
0.0
49.
4-601.11(B) and (C); Core; Observed pieces of sticker residue on stainless steel table and part of the wrapper station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean off sticker residue from these surfaces.
1.0
51.
5-205.15; Core; The handwashing sinks in the women's restroom is providing hot water that is discolored. A plumbing system shall be maintained in good repair. Turn off spigot of hot water under bathroom sinks to only allow cold water and call a plumber to address source of discolored water.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority;Observed improvements on storage order overall. Observed raw ground Italian sausage stored above RTE ham in self service unit. Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
49.
4-601.11(B) and (C); Core;Observed a buildup of sticker residue on stainless steel table. A buildup of residue inside spray nozzle handing above 3 comp sink. Observed food buildup on equipment above wrapping station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
3-302.11; Priority;Observed burger patties stored above beef sirloin and ground beef above beef eye steak. Observed grassfed &finished ground beef stored directly above grassfed &finished steaks; chicken burgers stored above ground beef burgers; and bacon jalapeno peppers stored above potato bites.eparate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
3.0
49.
4-601.11(B) and (C); Core;Observed a buildup of sticker residue on stainless steel table. Observed dust buildup on equipment above wrapping station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
5-202.12; Core;Observed hot water not available at the handsink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Restore hot water to hand sink.
0.0
15.
3-302.11; Priority Foundation; Observed raw pork lion stored directly above cooked st. louis ribs on self service graba nd go shelving. Observed packages of ground beef stored above packages of packages of whole steak inside small walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
48.
4-501.14; Core; Observed green residue inside spray nozzle at 3 comp sink. Ware-washing 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 or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) 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
(C) If used, at least every 24 hours.
0.0
51.
5-202.14; Priority;cold water running under constant pressure at the handsink. Water runnign under contact pressure can cause the backflow preventer from working properly.Repair handsink.
1.0
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 Follow-Up: 01/16/2023
3-302.11; Priority; Observed boxed ground turkey stored above pork shoulder inside walk in cooler.FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
38.
6-501.111;Core; Observed dead cockroach on the floor under sanitize basin of 3 comp sink.The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean food equipment and utensils stored directly against rusty, soiled paper on the 3 comp sink drain board. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
51.
5-202.14; Priority;;At mop sink/can wash, observed splitter after atmospheric vacuum breaker (AVB) and both hot and cold water were in the "on" position (water was shut off at the splitter). The AVB on this faucet is not approved for constant water pressure and is not approved for a shutoff (splitter) that is downstream from the AVB. Turn on and shut off the water at faucet knobs only--not at the splitter.
1.0
53.
6-501.18; Core; Observed soiled toilets and sinks inside restrooms near backroom area. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
15.
3-302.11; Priority; Observed a tray of steaks stored below the tray of ground beef in the holding walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
0.0
39.
3-305.11; Core; found two TCS foods (prepackaged sausage and prepackaged seafood) on the floor in the walk-in freezer. Food shall be protected from contamination by storing the Food at least 15 cm (6 inches) above the floor. Keep TCS foods off the floor, always check if something did not fall under the shelves.
1.0
55.
6-501.12; Core; Observed that floor in the walk-in cooler needs thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
0.5
General Comments
No PIC 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
*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 PIC signature due 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.
*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.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
No indication that meat market employee / food handler is washing his hands. The handwashing sink is dry (except for the faucet dripping). No paper towels in the trash can and the trash can has an inch of water in the bottom. Emphasize the need to wash hands BEFORE handling food.
Fish is thawed in vacuum packing (ROP) even though there are manufacture instructions on the package NOT to thaw in the package. This may be a botulism risk and if the manufacture instructions are not going to followed, the food safety risk should be assessed.
Dunnage racks in cooler have significant corrosion/mineral buildup on legs that renders them not easily cleanable. Render cleanable or replace. Underside of blower unit peeling in meat cutting room. Remove loose flakes of paint (when there is no exposed food in area) and render cleanable. Door of walk in cooler pulling apart and not cleanable - repair.
0.5
45.
Small area of frp at front wall pulling loose - re-anchor.
0.0
46.
Water drips inside one light shield - clean. Replace seals if necessary to prevent further occurances.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
36.
Dunnage racks in cooler have significant corrosion/mineral buildup on legs that renders them not easily cleanable. Render cleanable or replace. Underside of blower unit peeling in meat cutting room. Remove loose flakes of paint (when there is no exposed food in area) and render cleanable. Door of walk in cooler pulling apart and not cleanable - repair.
0.5
45.
Small area of frp at front wall pulling loose - re-anchor.
0.0
46.
Water drips inside one light shield - clean. Replace seals if necessary to prevent further occurances.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Commercially packaged cheese stored in same retail cooler as ground beef. Best practice is to not share cases between these products or to, at a minimum, provide an adequate space or physical barrier between cheese and packages of ground beef. Per .2633: "When a meat market is located in the same room with a grocery store or other establishment, the area in which the meat, meat food products, poultry, or poultry products are stored, handled, and displayed shall be kept free from other merchandise..." ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
Test strips present in store but not convenient to meat market. Please note that rules require test strips be present and used. Keep convenient to meat market. CDI by relocating to warewashing area.
0.0
45.
Floor not clean along walls in large meat cooler. Walls and basin not clean in shared canwash area. Maintain floors, walls, ceilings clean. Threshold of freezer has numerous holes and is not sealed along exterior edge. Maintain floors in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Servsafe certificate reprints may be obtained from Servsafe website. Contact instructor for reprints of class hours letter. Keep certificates that are no longer valid on file, as expiration dates may revert to 5 years if draft rule revisions pass.
Splash from meat cutting on small number of styrofoam meat trays. Protect from contamination.
0.0
45.
Floor not clean along walls in large meat cooler. Floors not clean in office/storage area. Walls and basin not clean in shared canwash area. Maintain floors, walls, ceilings clean. Threshold of freezer has numerous holes and is not sealed along exterior edge. Maintain floors in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Management states that establishment occasionally carries shellstock but has not in recent past. Ensure that when shellstock is received, shellstock tags are retained on site for at least 90 days.
Keep speration between cooked and non cooked foods on the display case. Observed beef stored directly next to cheese in the display case. Manager put dividers beside meats to seperate beef and cheese.
1.5
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found box of ready-to-eat burgers stored below raw pork sausages. Do not store raw meats above ready-to0eat foods. Refer to food storage chart provided by EHS. Foods were moved.
1.5
36.
Bottom corner of walk-in cooler door is damaged, repair and fill holes. Recaulk splash guard next to 3 compartment sink, caulking is loose and rough. Cutting boards have small knicks and some staining, resurface or replace cutting boards. Head on rinse sprayer is cracked, replace. Replace insulation on pipes in large walk-in cooler, it is peeling and no longer easily cleanable. Under cooling unit in back of large walk-in cooler, there string holding up a pipe, remove string, it is not easily cleanable and provide appropriate support to piping. Replace rusty fan covers in both walk-in coolers. Behind meat grinder, the electrical box for the plug has been sealed, but seal is broken and there is moisture and mold on face of box, remove sealant and clean. Cooling unit above meat saw is peeling, repair or replace outside of unit.
0.5
40.
Clean shelves in large walk-in cooler. Plugs and cord for meat grinder and saw have mold, clean plugs and cords. Clean changing table in men`s restroom.
0.5
44.
Replace broken dumpster plug.
0.0
45.
Threshold and floor of walk-in freezer is not in good repair, it is warped and there is exposed insulation around the bottoms of the walls, repair or replace threshold and floors in walk-in freezer. Recaulk along baseboard throughout market and in walk-in cooler, caulking is moldy, missing, and/or peeling. Clean walls in market, especially on side where grinder is located and behind wall mounted shelf. Clean floors in mop/chemical room. Clean floor and walls of can wash. Clean walls below hand dryers in men`s restroom. Repair or replace rusty stall wall next to urinal in men`s restroom.
0.5
46.
Clean light shields in small walk-in cooler and above cutting tables, some shields have water collecting and mold. Clean fan covers on ceiling cooler units. Replace blown bulb in mop/chemical room. Clean exhaust fan cover in men`s restroom, resecure loose cover in women`s restroom.
0.5
47.
Remove storage from floor in mop/chemical room. All storage must be at least 12" above the floor if stationary or 6" above the floor if easily moveable for cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
In market walk-in freezer, found pork sausages stored above seafood and ready to eat shrimp. In produce walk-in freezer, found ground beef stored above seafood. Raw meats should be stored according to final cook temperature. Do not store raw meats above ready to eat foods. Refer to food storage chart provided by EHS. Foods were moved.
1.5
21.
Hot water at 3 compartment sink only reaching 115F. When chemical sanitizing is used, hot water must reach and be maintained at a minimum of 130F. ***Follow up for hot water at 3 compartment sink on 3/2/10.***
1.5
36.
Bottom corner of walk-in cooler door is damaged, repair and fill holes.
0.0
43.
Repair or replace paper towel dispenser on wall in market.
0.0
45.
Clean floors in walk-in cooler, especially against baseboards beneath racks. Clean walls in restrooms below automatic hand dryers. Caulk at base boards is moldy; remove old caulk, clean wall/base board and recaulk.
0.0
49.
No documentation of approved training - no credit awarded.
Observed red plastic cup sitting on window sill without lid, employee in market stated that it was an employee beverage. All employee beverages must be in a container it a lid and straw. Glass was removed.
0.0
10.
In small cooler, on speed racks, found ground beef stored above whole beef and pork and chicken stored above pork. In walk-in freezer, observed raw meats (turkeys and sausage) and seafood stored above ready to eat and fully cooked foods. In coolers and freezers, raw meats should be stored according to final cook temperature and raw meats and seafoods should not be stored above ready to eat or fully cooked foods. Meats on speed racks in small cooler were re-arranged. CDI. Meats and seafoods in freezer need to be moved, more organization needed in freezer. ***Follow-up for food storage in walk-in freezer on 10/29/09.***
1.5
11.
Approved sanitizer was not available at start of inspection. A bottle labeled sanitizer was hanging on a shelf, but it was too weak according to test strip. Facility uses quaternary ammonia sanitizer that is approved for sanitizing at 150ppm. Check sanitizer regularly to insure that it is at the proper concentration. Proper concetration for quat sanitizer is 150-400ppm. New sanitizer was mixed.
1.5
21.
Water temperature only reached 128F at 3 compartment sink. For chemical sanitizing, a minimum water temperature of 130F is required.
0.0
30.
Multiple wet cotton rags were stored hanging on divider of 3 compartment sink, they were dirty and had a strong smell of mildew. Rags should not be stored wet and should be changed out frequently for clean rags. Suggest using disposable clothes or paper towels in meat market, there is a potential for cross contamination with the repeated use of cotton rags.
0.0
34.
Utensils stored in a dirty grey bin on the drain board of the 3 compartment sink. Utensils should be stored in a clean container.
0.5
36.
Some of the cutting boards have deep cuts and staining, resurface or replace cutting boards. Remove and/or replace damaged red meat trays on racks in cooler, the corners are worn and metal is exposed, trays are not easily cleanable. Recaulking is needed between the drainboard and splashguard on the 3 compartment sink. In walk-in freezer, there is a large build-up if ice on the pipe from the freezer fan, on the racks, and floor; remove ice and have unit serviced/repaired if necessary.
0.5
38.
Test strips were discolored and moldy, indicating that they were not being used. Test strips should be used regularly to insure that sanitizer is properly mixed and do not allow test strips to be exposed to water until use.
0.5
40.
Additional cleaning is needed on the 3 compartment sink. Undersides of cutting boards and racks holding cutting boards have residue and meat debris, clean boards and racks.
0.5
45.
Additional cleaning is needed on the floors in the large walk-in cooler. Cleaning is needed on wall behind 3 compartment sink.
0.5
46.
Clean fan covers above prep tables. Clean vent covers in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, pork was stored above seafood. All raw foods should be stored according to final cook temperature. Need more separation between boxes of raw meats and ready to eat foods in the walk-in freezer in produce area.
1.5
36.
Fan unit above prep table has chipping, peeling paint and needs to be repaired/repainted. Fan covers are peeling on back fan unit above prep table.
0.0
44.
Keep dumpster lid and doors closed.
0.5
46.
Clean fan covers above prep tables.
0.0
49.
No documentation of approved training - no credit awarded.
Raw poultry stored above raw pork, Raw pork stored above cheeses, in walk-in refrigerator(cos). Raw pork stored above raw seafoods in walk in freezer(cos).
2.5
11.
Meat debris and blood left on surfaces of red plastic multi-use food contact trays , after wash/sanitize steps. Meat debris left on the bandsaw blade guides, grinder auger gasket, and tenderizer blade guides, after wash/sanitize steps. Utensil wash sink was not maintained in sanitary condition during utensil washing , meat debris was on "clean side drainbaord" during process.
5.0
13.
Need to replace the red plastic food contact trays that ahve frayed/damaged corner, creating a cleaning obstacle.
1.5
16.
Single use foam trays with meat debris/blood on surfaces were stored on shelves (over prep jtable)in contact with clean foam trays.
1.0
17.
Need to clean the frame, blade guards, and other non-food contact surfaces of the meat slicer. Need to clean the shelves in walk-in refirgerator to remove build-up of paper labels, debris, spills, etc. Need to replace the insulation cover on refrigerant line that runs through storage closet.
1.0
32.
Need to oraganize storage closet so that all items are abovce the floor and all wet cardboard is discarded.
0.5
34.
Clean aprons are stored below a pipe that has leaking condensation water on it, in storage closet.
0.5
General Comments
Need to add drainplugs to 2 outside dumpsters. Do not use absorbant shelf liners in meat dept.
Red plastic meat trays with blood/meat debris on surfaces were: Stacked on "clean side" of 3 comp. sink drain board; Stored on roller racks; Being used to store packaged meats and wrapped meats. These trays must be properly wash/rinsed/sanitized after use (contact with meat blood, juices, debris, other contamination) . **Repeated violation from previous inspection.
5.0
16.
Foam meat trays with blood/meat debris were stored in contact with non-contaminated foam meat trays.
1.0
17.
Metal shelf holding foam meat trays has build-up of meat particles on the surfaces.
1.0
General Comments
Replace burned out light bulb in step-in refrigerator.
Insertion thermometer not available in meat department.
1.5
11.
Multi-use meat trays had meat juices/debris on surfaces after washing and storage. Must completely remove blood, juices, debris from trays during washing, then rinse, then submerge all surfaces of tray in sanitizer for at least 2 minutes. This violation will be deducted at 5 points on next inspection if not corrected.
2.5
17.
Condensation drain pan in walk-in refrigerator has a hole in it and is leaking onto shelving.
