5-202.12; Core - Hot water at all handsinks in both men's and women's bathrooms did not exceed 72F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
1.0
10.
6-301.14; Core - One handsink in fish market area did not have a handwashing sign posted...A handwashing sign notifying food employees to wash their hands shall be posted at each handsink used by employees...Post required handwashing sign.
0.0
23.
3-501.17; Priority Foundation - Ready-to-eat (RTE) crab cakes in see-through refrigerated display had no dates (put out yesterday or before?)...RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on crab cakes.
1.5
35.
3-501.13; Core - Observed packages of vacuum sealed tuna steaks and other fish fillets thawing inside walk in cooler. Vacuum seal was not broken before items were transported from the freezer to the fridge...Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration to introduce air so anaerobic bacteria does not grow...CDI by cutting slits in vacuum packaged fish packages.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean, wet containers and completely air dry before stacking.
0.5
48.
4-501.14; Core - Interiors of 3-comp sink rinsing and sanitizing sinks and back splash were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled door tracks on seafood see-through refrigerated display case, shelves/racks in walk-in cooler and plastic wrap station...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Walls under market 3-comp sink and in back store mop sink/can wash areas were soiled...Physical facilities shall be kept clean...Increase wall cleaning frequency.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
2-501.11; Priority Foundation;Policy not available for review. 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. EHS sent policy and poster to PIC via email.
0.5
10.
5-205.11; Priority Foundation; Observed cart blocking hand sink, observed bottles of soap refills and tools stored on hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.Items removed.
1.0
15.
3-302.11; Priority; Observed raw salmon filets stored directly above RTE crab dip containers inside self service grab and go unit. 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
35.
3-501.13 ; Core; Observed packages of vacuum sealed tuna steaks thawed inside walk in cooler. Vacuum seal was not broken before items were transported from the freezer to the fridge.
Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. pen vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow.
0.5
35.
3-501.13 ; Priority Foundation; Observed frozen fish thawing inside bus tub of standing water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below. Item placed under running water.
0.0
38.
6-501.111; Observed gnats active inside mop sink drain. 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. Manager called in pest control service.
1.0
49.
4-602.13; Core; Observed food residue inside cabinets under seafood case and a buildup of debris on rolling cart and deli paper. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
6-301.11; Priority Foundation; The handwashing sink near the three compartment sink did not have any handwashing cleanser at the handwashing sink. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI. Handwashing soap was placed at the sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that had food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
28.
7-201.11; Priority; There were some chemicals stored above spices and single service items in the seafood dry storage area. Toxic materials must be stored so they can not contaminate Food, Equipment, Linens, and Single-Service items. CDI.. The items were moved away from the spices and single service items.
5-205.11; Priority Foundation; There was a handwashing sink that Halloween decorations in the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The items were moved out of the handwashing sink.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
1.0
49.
4-601.11(B) and (C); Core; Clean the vents to remove the dust. Clean the storage shelves. Equipment shall be kept free of an accumulation of dust of dirt, Food residue, and other debris.
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
4-901.11; Core; There were several dishes that were stacked wet. Cross stack the dishes to allow the air drying process to take place.
0.0
44.
4-903.11(A), (B) and (D); Core; There were several clean dishes that were stored on dirty shelves and drain boards. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. Clean dishes must be stored in a clean, dry location.
1.0
49.
4-601.11(B) and (C); Core; Clean the vents to remove the dust build up. Clean the storage and display shelves. Clean the rinse compartment of the three compartment sink to remove the build up. Clean the drain boards on the three compartment and prep sink. Equipment must be kept free of an accumulation of dust, dirt, Food reside, and other debris.
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
5-202.12; Core; There were two handwashing sinks that only got up to 67F. A handwashing sink must be equipped to provide water at a temperature of at least(100F) Through a mixing valve or combination faucet.
1.0
49.
4-601.11(B) and (C); Core; Clean the display cases. Clean the shelves in the seafood walk-in cooler
0.5
55.
6-501.12; Core; Clean the floors around the sinks and food prep areas. Physical facilities must 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
3-307.11; Core; There was lots of frost in the reach-in freezer unit. Food must be stored in a clean and dry location.
0.0
43.
3-304.12; Core; The knives were stored between the cutting boards. All in-use equipment must be stored on a clean surface.
0.5
47.
4-501.11; Core; Repair the reach-in freezer unit to remove the frost build up. Repair the door on the seafood display the handle was missing. All equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean out the reach-in freezer unit to remove the frost on the shelves. All equipment must be clean. Clean the vents to remove the dust and grease build up.
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
*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.
Inspector Contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a
Found many dirty containers in the clean storage area of the seafood market. A lot of containers were found with old labels/stickers still on the outside. Food contact surfaces must be cleaned and sanitized. Quat sanitizer was not available at the 3rd compartment sink. Make sure sanitizer is available by means of a bucket, spray bottle, or 3rd compartment sink.
1.5
17.
Tuna, in the customer display area, was holding in between 45-49F. Tuna was recently prepped. Made suggestion of storing prepped seafoods in the walk-in cooler to drop the temperature down to 45F before storing in the customer display area. Potentially hazardous foods must be cold held at or below 45F.
0.0
34.
There were a lot of clean containers that were stacked on top of each other before air-drying was complete. Containers must air-dry by either cross stacking or separation.
1.0
36.
Replace or re-surface the cutting boards in the seafood area. Must be in good repair. Replace the plastic flaps, in the walk-in cooler, that are no longer in good repair.
0.5
40.
Clean the old sticker film on the shelving above the cutting boards in the prep room.
0.5
43.
Clean the build-up at the bottom of the hand sinks located in the ladies restroom.
0.0
44.
Clean the trash build-up accumulating on the outside of the dumpster area.
0.5
45.
Clean the build-up on the flooring behind the ice machine.
0.5
49.
No documentation of approved training - no credit awarded.
There was a colander stored in the basin of the only handwashing sink area. Handwashing sinks must be accessible and not have anything stored in its basin.
1.5
34.
Clean containers were stacked on top of each other before air-drying was complete. Containers must air-dry by either cross stacking or separation.
0.5
40.
Clean the sprayer for the utensil washing sink. Clean the sticker build-up off of the shelving in the room with the steamer.
0.5
45.
Clean the wall below the double sink in the room with the steam table.
0.5
46.
Clean the dust build-up on the fan guards above the prep areas. (work order to repair cracked wall tile at the bottom of the utensil washing sink.
0.5
49.
No documentation of approved training - no credit awarded.
Replace the containers that look foggy and not easily cleanable.
0.0
40.
Clean the tape off of the seafood case. Clean the build-up on the prep table holding the steamer. Clean the debris off of the sprayer for the utensil washing sink.
0.5
43.
The handwashing sink did not have paper towels at the station. Make sure that handwashing stations have paper towels and soap accessible for usage.
1.0
45.
Repair the hole underneath the right drainboard of the utensil washing sinks. Clean the flooring where the lobster tank is located.
0.5
49.
No documentation of approved training - no credit awarded.
Frozen shrimp was being thawed in standing water located in the prpe sink. Foods can be thawed either with continuous flowing cold water, inside of a cold holding unit or in the microwave as part of the cooking process.
0.5
33.
Do not store utensils on the hook that normally holds the sprayer in the utensil washing area. Store utensils on a clean surface.
0.5
34.
Clean containers were stacked on top of each other before air-drying was complete. Containers must be air-dried by either cross stacking or separation.
1.0
40.
Clean the shelving inside of the walk-in cooler. Clean the bottom part of the gasket located on the walk-in cooler door.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted... 11. Make sure warm water is being used when making sanitizer.
multiple containers had residue on them and were in the clean area of the triple sinks. make sure to thoroughly clean the containers before finishing the process.
1.5
40.
clean underneath the steamer in the food prep room. clean shelves in the walk-in cooler.
0.5
46.
ventilation build-up under the cooling unit fans. shall be cleaned
0.5
49.
No documentation of approved training - no credit awarded.
GC - Always keep the clear plastic divider separating the raw shrimp from the cooked shrimp. (Corrected on site)
0.0
17.
Clean the following soiled surfaces and areas: interiors of rinsing and sanitizing sinks, knife holder, and a few areas under food preparation table.
1.0
29.
The light fixture in steamer room was not working at time of inspection. Provide at least 50 ft-candles of shielded light in this room.
0.5
General Comments
No points taken for the following: (28) Remove the toilet paper stuck to ceiling in men's bathroom...........Be sure to keep a separate accurate metal stemmed food thermometer available in the seafood market area and a separate approved sanitizer bottle in this same area (you shouldn't be sharing with the meat market, although you are close in proximity)..........2 pts for ServSafe.
THE METAL ICE SCOOP ON TOP OF ICE MACHINE IS NOT AN APPROVED SCOOP SINCE IT IS NOT EASILY CLEANABLE. PROVIDE AN ICE SCOOP THAT IS SMOOTH, EASILY CLEANABLE AND APPROVED FOR ICE CONTACT.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: EXTERIORS OF FISH SEE-THROUGH DISPLAY CABINET--BY PAPER WRAPPING ROLL--UNDERSIDES AND EDGES OF PREPARATION TABLES--INSIDE OF 3RD SANITIZING SINK OF 3-COMPARTMENT SINK--SHELVING IN WALK-IN COOLER--AROUND SPRAY RINSE NOZZLE AND 3-COMPARTMENT SINK FAUCET
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (28) CLEAN THE SOILED FLOOR IN CORNER BEHIND ICE MACHINE.........(30) CLEAN THE DUSTY CEILING VENT GRATE IN MEN'S BATHROOM.........2 PTS FOR SERVSAFE.
NO METAL STEMMED FOOD THERMOMETER WAS AVAILABLE DURING INSPECTION. PROVIDE AND USE A FOOD THERMOMETER ACCURATE TO PLUS OR MINUS 2 DEGREES F (SHOULD BE 0 TO 220 F RANGE). KEEP FISH AND SEAFOOD PRODUCTS 45F OR LESS OR 140F OR ABOVE.
1.5
11.
FOUND SEVERAL SOILED UTENSILS IN THE STEAM ROOM WHICH HADN`T BEEN USED FOR A FEW DAYS, ACCORDING TO THE MANAGER. ALWAYS PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS BEFORE STORING THEM........OBSERVED A PAN ONLY BEING IMMERSED MOMENTARILY IN SANITIZING SINK BEFORE BEING ALLOWED TO AIR DRY. AFTER PANS AND UTENSILS HAVE BEEN WASHED AND RINSED PROPERLY, IMMERSE THEM IN YOUR QUATS SANITIZER FOR AT LEAST 2 MINUTES BEFORE ALLOWING TO AIR DRY.......SANITIZER WATER DOES NOT HAVE TO BE TOO HOT (MINIMUM TEMPERATURE IS 75 DEGREES F)......CLEAN INSIDE ICE MACHINE (REMOVE THE GRAY GUARD TO CLEAN EASILY UNDERNEATH)
2.5
14.
IN STEAM ROOM, FOUND GRAY CRATES WHERE SPICES AND UTENSILS ARE BEING STORED. THESE CRATES ARE NOT APPROVED CONTAINERS FOR FOOD AND UTENSIL STORAGE SINCE THEY ARE VERY DIFFICULT TO CLEAN. USE ONLY CONTAINERS THAT ARE SMOOTH AND EASILY CLEANABLE.......THE METAL ICE SCOOP ON TOP OF ICE MACHINE IS NOT AN APPROVED SCOOP SINCE IT IS NOT EASILY CLEANABLE. PROVIDE AN ICE SCOOP THAT IS SMOOTH, EASILY CLEANABLE AND APPROVED FOR ICE CONTACT.
1.0
16.
FOUND MANY SINGLE SERVICE STYROFOAM TRAYS THAT WERE BEING STORED OUTSIDE OF THEIR PLASTIC CONTAINERS AND WITH THE FOOD CONTACT SIDE UP. ALSO OBSERVED SEVERAL STYROFOAM AND PLASTIC CONTAINERS THAT WERE WET FROM SPRAYING DOWN THE FLOORS AND EQUIPMENT IN THE SEAFOOD PREP AREA. KEEP THESE TRAYS AND CONTAINERS IN THEIR ORIGINAL PLASTIC SLEEVES OR INVERTED AND ABOVE AND AWAY FROM AREAS THAT COULD BE CONTAMINATED FROM SPLASH PRODUCED BY SPRAYING DOWN AREAS WITH THE HOSE.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES: AROUND THE BAG SEALER PLATFORM (INCLUDING TABLE TOP AND SHELF UNDERNEATH), AREA AROUND SCALE AND UNDER METAL PLATES, INSIDE TOP AREAS OF SEAFOOD DISPLAY UNIT (MOLD AND FOOD DEBRIS BUILD-UP IN SEVERAL AREAS), INSIDE 3RD COMPARTMENT (SANITIZING) SINK, OUTSIDE OF PAPER TOWEL DISPENSER BY LEVER, TOP OUTSIDE AREA OF ICE MACHINE, 2-COMPARMENT SINK LEFT DRAINBOARD AND LEFT SINK IN STEAM ROOM, STORAGE CONTAINERS IN STEAM ROOM, INSIDE STEAMER, SHELVING UNDERNEATH STEAMER, AND SHELVING IN WALK-IN COOLER.
1.0
28.
CLEAN THE SOILED FLOORING IN WALK-IN COOLER AND UNDER ICE MACHINE.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (21) CLEAN UNDERNEATH THE SOILED URINAL (DRIPPAGE SEEN) IN MEN''''S BATHROOM. REPLACE MISSING CAULKING AT BASE OF TOILETS IN MEN''S AND WOMEN''S TOILET ROOMS.......(23) REMOVE THE PAPER, DEBRIS, WOOD SCRAPS AND OTHER EXCESS ITEMS FROM AROUND AND NEAR THE OUTSIDE GARBAGE COMPACTOR........(29) REPAIR BULBS THAT ARE NOT ILLUMINATING PROPERLY IN WALKIN COOLER.
