4-501.11; Core; Need to replace the deteriorated caulking behind the three-compartment sink. The hot plate seal cover is in poor repair; (*REPEAT) 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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
48.
4-501.14; Core. Detail cleaning needed for the 3 compartment sink vats. Violation Codes
A WAREWASHING 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.
0.5
49.
4-601.11(B) and (C); Core; Detail Cleaning needed for the corner prep sink near the rotisserie oven. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Observation: Rotisserie skewers, baskets for chicken cooking visible debris. (Already cleaned equipment)
4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
Heat resistant gloves used to remove whole chickens during cooking not sanitized as a final step before re-use. Ensure that gloves are washed, rinsed and sanitized as a final step before using again for additional production tasks. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
CDI: PIC removed gloves from service and returned to sink for final sanitizing step.
1.5
38.
Observation: The delivery door in rear of facility is not sealed and has visible gap when closed.
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.
Observation: The hot plate seal cover is in poor repair; (*REPEAT)
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.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
49.
The underside of the large production packaging/sealer machine has accumulation of debris on underside of machine, under belt systems and plates.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-102.12 (A); Core; There was no one present with an updated approved food safety managers' certification. A person in charge with an updated ANSI- approved Food Safety Manager's course must be present during all hours of operation.
1.0
10.
5-205.11; Priority Foundation; Upon arrival, noted electric walk-behind floor scrubber blocking the main handwashing sink for the prep room. Ensure all handwashing sinks are accessible and available at all times. CDI- Instructed to remove unit.
1.0
16.
4-601.11 (A); Priority Foundation; Observed multiple soiled stainless steele rotisserie chicken skewers stored as being clean. Also observed dried-on meat residue on a few white multi-use trays near the three-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed to rewash and sanitize.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm in the sanitizing vat of the three compartment sink. Sanitizer shall be mixed to the manufacturer's tolerance range(200-400ppm for quaternary ammonium). CDI- Sanitizer drained. Instructed to remix to 200 ppm.
0.0
28.
7-102.11; Priority Foundation; Found working spray bottle labeled Quat sanitizer actually filled with a form of degreaser. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle discarded.
1.0
45.
4-903.11(A) and (C); Core; Observed soiled styrofoam meat trays stored for use above the three compartment sink. Ensure single service items are kept in a clean, dry location and visually inspected prior to use.
0.5
47.
4-501.11; Core; Need to replace the hot plate cover on the wrapping machine unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning is needed along the handwashing sink basin and weigh scale surface. Also observed pink organic build-up on the underside of the faucet nozzle attached to the 3-compartment sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
56.
6-403.11; Core; Observed personal beverages and a cellphone cord stored on prep tables surfaces. Employee beverages and personal items shall be stored away and below any food and food service preparation equipment, to prevent contamination of food and clean equipment.
6-301.12; Priority Foundation; Noted paper towels missing from the handwashing sink in the prep area. Ensure paper towels and soap available at all handwashing sinks. CDI- paper towels replaced.
1.0
45.
4-903.11(A) and (C); Core; Noted a stack of single service meat trays stored in a upright position on the one of the storage shelves in the prep area. Ensure single service items are stored in a protective manner to avoid the risk of contamination.
0.0
47.
4-501.12; Core; Noted cutting boards are deeply scratched and stained on the central prep station. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
4-501.11; Core; Need to replace the hot plate cover on the wrapping machine unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
48.
4-501.110; Priority Foundation; Observed dishwasher washing utensils at 101-88F degrees F. CDI by instruction to refill sink with hot detergent water at minimum of 110 degrees F. Ensure facility is using 3 compartment sink properly.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the underside of the faucet nozzel attached to the 3 compartment sink and basin of the handsink. Also observed some meat residue build up along the underside of the shelving space above the central prep table. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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
4-903.11(A) and (C); Core; Multiple single service meat trays have blood splatter on them stored above the meat cutting area. Single service articles shall be stored in a clean dry location, where they are not exposed to splash, dust or other contamination.
1.0
47.
4-101.11; Noted one of the white multi-use trays had a deep crack along the edge. Discussed ensuring all multi-use utensil are replaced once the are chipped or cracked. CDI- Instructed Food employee to discarded noted tray.
0.0
48.
4-501.14; Core; Observed some residue build up along the drain board surface attached to the "clean side" of the 3 compartment sink. Noted clean trays stored on the soiled drain board surface. Discussed increasing frequency of cleaning the drainboards and 3 compartment sink basin to avoid the risk of cross contamination.
0.0
54.
5-501.115; Core; Observed some loose cardboard around the outside perimeter of the trash compactor. 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.
0.5
56.
6-501.14; Core; Observed an accumulation of dust build up on the fans on the condensers in the meat room. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 150ppm at the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's instructions. Calibrate the sanitizer dispenser to the proper concentration. Bleach water was mixed to 100ppm of chlorine in the sanitizing vat at the 3 compartment sink. A follow-up visit will be conducted by REHS by April 10th.
1.5
33.
3-501.15; Priority Foundation; Hamburger that been freshly ground stacked two high is between 42-44F in the customer refrigeration case that has been cooling for two hours. Cool TCS food in rapid cooling equipment(walk-in cooler or walk-in freezer). The 2nd row of hamburger was placed in the walk-in cooler to further cool.
0.5
45.
4-903.11(A) and (C); Core; Some single service meat trays have blood splatter on them stored above the meat cutting area. Single service articles shall be stored in a clean dry location, where they are not exposed to splash, dust or other contamination.
0.5
54.
5-501.115; Core; Lots of loose trash and cardboard around the trash container. 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.
0.5
55.
6-501.12; Core; The men's restroom floor is dirty. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-501.14; Core; Dusty fans on the condensers in the meat room. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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. Follow-Up: 04/10/2022
5-501.115; Core; Construction dumpster is overflowing with bags of trash. 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
55.
6-501.11-Core:The floor in the meat market is pitted in several different places. Physical facilities shall be maintained in good repair. This repeat item from the last 7 inspections.
1.0
56.
6-501.14; Core; Dusty vent in the women's restroom. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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; A written procedure along with a clean up kit for episodes of vomiting and diarrhea were not readily available. A written procedure along with a clean up shall be maintained on site for cleaning up vomiting and diarrhea events. CDI - A clean up plan listing equipment was emailed to PIC.
0.0
54.
5-501.115; Core; Lots of loose trash and cardboard on the dumpster pad. 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.
1.0
54.
5-501.111; Core; Dumpster container is rusted out in several places and is leaking. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
0.0
55.
6-501.11; Core: The floor in the meat market is pitted in several different places. Physical facilities shall be maintained in good repair. This repeat item from the last 6 inspections.
1.0
56.
6-501.14; Core; Dusty ceiling vent in the women's restroom. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
0.0
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 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* 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 accordingly.
The employee health acknowledgment form included in the employee training packet meets employee health policy requirements but the supplemental signs posted in the department is missing a few items. The poster does not include an infected wound on the hands or arms and the illnesses listed are not specific enough, the illness are listed as E.coli, Salmonella, Shigella, Hepatitis, and Norovirus. The following illnesses need to specifically listed: E.coli 0157:H7, Enterotoxigenic (ETEC) and Shiga toxin-producing (STEC) and Salmonella typhi; additionally, the FDA has added nontyphoidal Salmonella to illness that must be reported to management for exclusion or restriction from food handling/prep.
Dry bits of meat are in the harder-to-reach spots of the wrapper machine. Clean the machine.
0.0
47.
Move the pallets in the meat department walk-in cooler frequently for floor cleaning, and eventually replace the pallets with shelving. All storage should be at least 12 inches above the floor on dunnage racks or shelving, not pallets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Note : The meat cases in the customer self-service area were replaced, and the grade card was moved to the inside of the meat market. The grade card MUST be displayed in an area that the customer can see. Attach the grade card to the top of the meat cases.
Move the pallets in the meat department walk-in cooler frequently for floor cleaning, and eventually replace the pallets with shelving. All storage should be at least 12 inches above the floor on dunnage racks or shelving, not pallets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The gasket on the door to the large freezer is torn. Replace the gasket.
0.5
40.
The machine that wraps all food packages is hard to clean and has some dry food bits and other debris on the inside ( meats never get in contact with any part of the machine ). Clean the walk-in cooler door.
0.5
47.
Move the pallets in the meat department walk-in cooler frequently for floor cleaning, and eventually replace the pallets with shelving. All storage should be at least 12 inches above the floor on dunnage racks or shelving, not pallets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The air drying side of the sink has rust spots, and some of the knives have rust spots.
0.5
40.
The machine that wraps all food packages is hard to clean and has some dry food bits and other debris on the inside ( meats never get in contact with any part of the machine ).
0.5
43.
Dust the exhaust fans in the employee restrooms.
0.0
47.
Move the pallets in the meat department walk-in cooler frequently for floor cleaning. All storage should be at least 12 inches above the floor on dunnage racks, not pallets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The floor has pitted spots where the floor covering has worn off.
0.5
47.
Move the pallets in the meat department walk-in cooler frequently for floor cleaning. All storage should be at least 12 inches above the floor on dunnage racks, not pallets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Send at least one additional person to Servsafe to be covered when the department manager takes a day off. If the person on the certificate is not there, the 2 point credit cannot be given.
There was raw meat stored over fully cooked ham at the self service display case. Arrange the meats so raw meats are not over fully cooked meat or any thing that can be eaten with out cooking. (The raw sausage was moved from directly over the ham.)
1.5
11.
The worm/auger from the grinder was setting in the sanitizer. There was meat and fat on the end where the knife attachs. Be sure to fully clean the items in the wash sink first. Then rinse to remove any soap. Next place the utensil etc into the sanitizer to kill any bacteria that that could be on the item. There should not be unclean items in the sanitizer. (The employee put the worm/auger back into the wash sink and thoroughly cleaned it. We discussed the proper procedure.)
0.0
43.
The sink drain is leaking at the mens employee rest room behind the market.
1.0
49.
No documentation of approved training - no credit awarded.
All the hose bibbs in the market have swing-checks installed before the bibb. The hose bibb to the pressure washer does not have any back flow. Install a proper back-flow preventer or vacuum breaker at the pressure washer, such as a Watts #7 or some type of double spring check or a hose bibb vacuum breaker. There is a new hose attachment adapter on the sink spigott this needs a vacuum breaker also.
3.0
49.
No documentation of approved training - no credit awarded.
All the hose bibbs in the market have swing-checks installed before the bibb. The hose bibb to the pressure washer does not have any back flow. Install a proper back-flow preventer or vacuum breaker at the pressure washer....There is a new hose attachment adapter on the sink spigott this needs a vacuum breaker also.
1.5
49.
Documentation of approved training - 2 point credit awarded.
The mixer in the meat grinder is not clean on the back side. (IT was removed and taken to the sink.) The guards on the meat wraper needed cleaning. (The top guard was removed for cleaning.)
1.5
42.
All the hose bibbs in the market have swing-checks installed before the bibb. The hose bibb to the pressure washer does not have any back flow. Install a proper back-flow preventer or vacuum breaker at the pressure washer....There is a new hose attachment adapter on the sink spigott this needs a vacuum breaker also.
3.0
47.
You need a mop hanger that will hold a wet mop with the handle up so mop water does not run down the handle and so the mop can drip dry.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All the hose bibbs in the market have swing-checks installed before the bibb. The hose bibb to the pressure washer does not have any back flow. Install a proper back-flow preventer or vacuum breaker at the pressure washer....There is a new hose attachment adapter on the sink spigott this needs a vacuum breaker also.
1.5
47.
You need a mop hanger that will hold a wet mop with the handle up so mop water does not run down the handle and so the mop can drip dry.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The top guard at front opening on the meat wraper needed cleaning. This was also a problem on the last inspection.
3.0
21.
The hot water is required to be maintained hot at 130 degrees or hotter. It was turned up a little. Check the hot water with a thermometer and make sure it is 130 or hotter.
1.5
42.
All the hose bibbs in the market have swing-checks installed before the bibb. The hose bibb to the pressure washer does not have any back flow. Install a proper back-flow preventer or vacuum breaker at the pressure washer.
0.0
47.
You need a mop hanger that will hold a wet mop with the handle up so mop water does not run down the handle and so the mop can drip dry.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The inside top opening on the wrapper needed cleaning. Learn how to properly clean this wrapper. (I took off the part and the meat man cleaned it. (COS)
1.5
47.
Shelving must be high enough to sweep and mop under. The shelving in the back area is only about 2 inches high. It must be at least 6" for portable shelving and 12 inches high for non-movable shelving.
FOUND MANY MEAT TRAYS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE TRAYS BEFORE STACKING THEM.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: RINSING (MIDDLE) AND SANITIZING SINKS OF 3-COMPARTMENT SINK, INCLUDING THE "CLEAN" UTENSIL DRAINBOARD--SPRAY RINSE ARM NOZZLES ON THIS SINK--UNDERSIDES OF WHITE BOARDS AND METAL TABLE FRAMES BY CUBER AREA AND WRAP AREAS--TRAY, WHITE BOARD AND METAL CONVEYOR RODS ON LARGE WRAP MACHINE ("FILM MISER")--ALL SHELVING WHERE STYROFOAM PLATES ARE BEING STORED--MEAT DUNNAGE RACKS.
1.0
28.
CLEAN THE SOILED FLOOR AND WALLS AROUND THE MOP SINK/CAN WASH IN THE BACK STORAGE AREA.....CLEAN THE SOILED DOORS TO THE WALK-IN COOLER (LARGE BUILD-UP OF MOLD AND MILDEW FOUND ON THE BOTTOMS OF DOORS).
NO METAL STEMMED FOOD THERMOMETER WAS AVAILABLE. PROVIDE AND USE A METAL STEMMED FOOD THERMOMETER ACCURATE TO PLUS OR MINUS 2 DEGREES F TO MONITOR FOOD TEMPERATURES--MEATS, POULTRY, ETC. SHALL BE 45 DEGREES F OR LESS.
1.5
17.
THOROUGHLY CLEAN THE FOLLOWING SURFACES: THE 3-COMPARTMENT SINK (INCLUDING DRAINBOARDS) --- UNDERNEATH WHITE BOARDS BY CUBER AREA, WRAP AND BALANCE AREAS, AND LARGE WRAP MACHINE --- ALL SHELVING WHERE STYROFOAM PLATES ARE BEING STORED --- ALL METAL RACKS USED TO STORE TRAYS OF MEAT.........REPAIR THE LEAK IN PIPE BEHIND HAND WASHER.
1.0
21.
WHEN WASHING HANDS, WATER LEAKS OUT OF THE HAND WASHER. REPAIR THIS LEAK.......CLEAN THE OUTSIDE TOP AND SIDES OF THIS HAND WASHER.
1.0
28.
CLEAN THE SOILED WALL SURFACES AROUND DOORS LEADING TO WALK-IN COOLER AND DOORS TO WALK-IN COOLER (INCLUDING BEHIND THE BLACK RUBBER GUARDS).......CLEAN THE WALL IN MEN`S CUSTOMER BATHROOM BY THE HAND DRYER AND WALL UNDER SOAP DISPENSER IN WOMEN`S EMPLOYEE BATHROOM. CLEAN FLOOR UNDERNEATH THIS SOAP DISPENSER.......CLEAN BOTTOM OF MOP SINK IN BACK OF THE FACILITY.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (14) FOUND MANY WOODEN PALLETS BEING USED IN THE WALK-IN COOLER. THESE PALLETS ARE NOT EASY TO CLEAN UNDER AND ARE NOT APPROVED FOR FOOD STORAGE. REPLACE WITH NSF (NATIONAL SANITATION FOUNDATION) APPROVED OR EQUIVALENT DUNNAGE RACKS OR MOBILE CARTS.....2 PTS FOR SERVSAFE
ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE. OBSERVED THAT CHEESE DISPLAY COOLER AND LARGE PACKAGED BACON ARE BEING OVERSTOCKED, THUS PREVENTING ADEQUATE AIR CIRCULATION AND COOLING OF THE PRODUCTS. CHEESE TEMPS AT 60*F AND BACON 55*F WHERE OVERSTOCKED. TEMPERATURES 51*F BETWEEN FOOD CONTAINERS IN OPEN-AIR ISLAND DISPLAY COOLER CLOSEST TO DELI, STOCKED WITH PRE-PACKAGED ENTREES AND SIDES. THERMOMETERS IN THESE DISPLAY COOLERS ARE CURRENTLY PLACED IN AREAS WHERE DIRECT FLOW OF COLD AIR IS READ. RE-LOCATE THERMOMETERS TO GIVE A TRUE REPRESENTATION OF FOOD TEMPS IN COOLERS.
2.5
17.
STORAGE RACKS IN CUTTING ROOM NEED BRUSH CLEANING ON SIDES WHERE MOLDY.
1.0
28.
WALLS NEED CLEANING AROUND RACKS AND WALL MOUNTED PIPES AND OUTLETS WHERE MOLDY.
