3-302.11; Priority Foundation; Observed a tray of ground meat stored above a tray of steak and chuck roast in the walk-in cooler. 3-302.11; A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and (b) Cooked READY-TO-EAT FOOD; P CDI- Items re-arranged.
1.5
39.
3-305.11; Core; Found a case of Salmon filets being stored on the floor in the walk-in freezer unit. Keep all food items at least 6 inches off the floor in a clean, dry location. CDI- Noted case relocated to storage rack.
0.0
44.
4-901.11; Core; Noted long red and white holding trays are being stacked while still wet.(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
47.
4-501.11; Core; Need to replace the torn/damaged hot plate covers on the wrapping machines. EQUIPMENT shall be maintained in a state of repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replaced plate covers
0.0
47.
4-501.11; Core; Noted significant condensation build up along the condenser line in the walk-in freezer unit. Person-in-charge stated a work order was placed for the condenser unit a week prior. 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
54.
5-501.113; Core; The dumpster in rear of store has open lids. 5-501.15; Core; (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
1.0
55.
6-201.11; Core; The corner base coving near the walk-in cooler door frame is damaged and needs repair. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Observation: Raw pork, ground meats and cooked foods were not stored according to cook temperature and separated by species/food types creating a situation of potential cross contamination.
3-302.11; A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
1.5
38.
Observation: Insect device installed over food storage area in rear of store is not installed where can contaminate food, single service items.
6-202.13; Core; (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
(B) Insect control devices shall be installed so that:
(1) The devices are not located over a FOOD preparation area; and
(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
Observation: Trays are being stacked wet without air drying. Increase shelving and ensure utensils are situate to properly air dry after snaitization.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
47.
Observation: The gasket on the walk in refrigerator is torn/poor repair; The surface shelving in the display refrigerator peeling paint/poor repair.
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.
0.0
54.
Observation: The dumpster in rear of store has open lids.
5-501.15; Core; (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
0.5
55.
Observation: The floor tile on the corner of the walk in freezer entrance poor repair.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair
4-903.11(A) and (C); Core; Styrofoam trays are stored on the meat room's dusty/ soiled swinging shelf. Also found a few soiled loose single-service trays stored commingled with clean single-service trays on the same swinging shelf. Ensure exposed single-service items are stored in a clean, dry location to avoid the risk of contamination. Clean swinging shelves.
0.5
48.
4-501.14; Core; Noted an accumulation of residue build-up on the interior basins of the three compartment sink. 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: before use; 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 if used, at least every 24 hours.
0.5
49.
4-602.13; Core; Sticker residue on red and white meat trays. Nonfood-contact surfaces of equipment shall be clean to sight and touch.
0.5
49.
4-601.11(B) and (C); Core; Observed an accumulation of dried blood splatter at various spots on the cold holding display shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
51.
5-205.15; Core; The twist handle below the wash vat of three compartment sink is damaged and does not hold in place when used. A PLUMBING SYSTEM shall be repaired according to LAW and maintained in good repair. Have handle repaired.
1.0
54.
5-501.115; Core; The dumpsters are overflowing. Several bags of trash in shopping carts 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.
4-601.11 (A); Priority Foundation; Observed residue build-up on a long white trays that were stored as being clean near the 3 compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize during todays visit.
1.5
47.
4-501.11; Core;Need to replace the torn/damaged hot plate covers on the wrapping machines. EQUIPMENT shall be maintained in a state of repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replaced plate covers
0.5
49.
4-601.11(B) and (C); Core; Noted an accumulation of dust/ residue build-up on the compressor fan covers located in the central prep area. Also observed some residue build-up on the storage racks above the central prep area. Non-food-contact surfaces of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
54.
5-501.114; Core; Noted the top lid for the outdoor recyclable unit was left opened during time of inspection. Ensure outside dumpster lids covers are kept closed when not in use.
0.0
55.
6-501.114; Core; Observed excess paper work, clutter and several pallets stored through out the prep area. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and litter. Dsicussed removing excess clutter.
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
4-601.11 (A); Priority Foundation; Observed residue build-up on a long white trays that were stored as being clean near the 3 compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize during todays visit.
1.5
28.
7-201.11; Priority; Observed a container of Block Whitener solution stored with cases of dry/ cured food items on a cart near the front entrance. Chemicals shall be stored away from food, single service articles, equipment, linens and utensils. CDI- noted chemical relocated to designated area.
1.0
47.
4-501.11; Core; The side door that leads into the prep area is damaged needs repair. Noted the top clear panel has been removed. Also need to replace the torn/damaged hot plate cover on the wrapping machine. PIC stated a work order has been placed for both items. EQUIPMENT shall be maintained in a state of repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications
0.5
48.
4-501.14; Core; Observed rust-like build up and dried-on raw meat residue in the vats of the 3 compartment sink. Ensure 3 compartment sink clean 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 If used, at least every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; Accumulation of dust build-up noted on the compressor fan covers located in the central prep area. Non-food-contact surfaces of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
53.
6-501.18; Core; Cleaning needed in the Men's bathroom. Observed build up on the handwashing basins. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them 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
4-903.11(A) and (C); Core; styrofoam trays are stored on the swinging shelf in the meat room. These shelves have a build up of dust and debris on them. A) Except as specified in par. (D) of this section, 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.
Clean these swinging shelves.
3-302.11; Priority; Hamburger stored above bacon and hamburger stored next to beef roast in the walk-in cooler. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. The hamburger, beef roast and bacon were rearranged.
1.5
49.
4-602.13; Core; Sticker residue on red and white meat trays. Nonfood-contact surfaces of equipment shall be clean to sight and touch.
0.0
54.
5-501.115; Core; The dumpsters are overflowing. Several bags of trash in shopping carts 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
55.
6-501.12; Core; The men and women's restroom floors have build up. Physical facilities shall be cleaned as often as necessary to keep them 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
No signtature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; No vomiting or diarrheal event procedures provided for employees to follow. Provide written procedures for vomiting or diarrheal event. Written procedures were emailed to manager.
0.0
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's specified concentration. Sanitizer was re-mixed to the proper concentration. Supplier will need to adjust the calibration on the dispenser.
1.0
36.
4-502.11(B); Priority Foundation; Metal stem thermometer is reading 22F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. The thermometer was calibrated during the inspection.
0.5
38.
6-501.111; Core; Several buzzards are eating the food residue in the recycling dumpster that is opened. Premises shall be maintained free of insects, rodents and other pests. Premises shall be free of pests by routinely inspecting the premises for evidence of pests and eliminating harborage conditions.
1.0
45.
4-903.11(A) and (C); Core; Several single service meat trays are not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust or other contamination. The meat trays were inverted during the inspection.
0.5
54.
5-501.115; Core; The recycling dumpster is over flowing. 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
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.
educated the staff today that quat sanitizer water needs to be held at around 75 degrees so that the quat strips will not display a reading of >500 ppm.
*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. Follow-Up: 12/29/2018
*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 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*
The quat sanitizer solution in the 3 compartment sink was only 69F during inspection, it did not appear to be in active use but quat sanitizer solution is to be maintained at 75F or greater. The solution was dumped during inspection. It is recommended to wait to make sanitizer until the solution is needed for use and it should be discarded once dishes are finished; it is not necessary to have dish washing solutions in the sink ready for use at all times.
*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 policy posted in the meat department is missing information. There is nothing about reporting an infected cut or wound with pustule boils or legions, also the illnesses that are required to be reported are not specific enough. Shigella, Norovirus, Salmonella typhi, Hepatitis A, and Shiga-toxin producing E. coli must be specifically referred to as reportable illnesses. 2013 Food Code has added Non-typhoidal Salmonella as a reportable illness which may be added to your policy but is not currently required by NC Food Code.
The paint on the inside of the cold cases in the customer self service area is flaking. Replace the broken linen storage barrel.
0.5
45.
Replace missing caulking at the base of the freezer entrance. There are a couple of places where the grout between the floor tiles is starting to break loose. Grout the floor as needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The cuber blade has green build-up. Clean the blade. This was also mentioned on the previous inspection.
Note : It is not nessecary to use hot water for sanitizer. Sanitizer was at 110 F. Sanitizer works better at room temperature ( about 70 F ).
1.5
36.
The walk-in cooler door gasket is torn and needs to be replaced. The black plastic flaps at the bottom of the door are also torn.
0.5
40.
Clean the harder-to-reach surfaces of the wrapper machine and the walk-in cooler racks.
0.0
49.
Documentation of approved training - 2 point credit awarded.
No sanitizer prepared in sink vat or spray bottle during the inspection; mixed proper concentration of sanitize durin gthe inspection (CDI). Cuber had meat residue on slicer blades; unit was disassembled and cleaned/sanitized (CDI). Observed edges on 6-8 trays that were splashed with meat residue in the overhead storage racks; soiled items were discarded (CDI).
1.5
38.
Use test strips to verify sanitizer is mixed to proper strength.
0.0
44.
Dumpster lid damaged; contact contracter to replace. Plug hole in dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Gloves do not replace hand washing. After opening doors and moving carts, change gloves and wash hands before working in contact with the meat.
0.0
10.
Uncovered trays of ground beef on a storage rack did not have an empty tray covering the entire rack. Keep an empty tray above open meats on the storage racks.
1.5
36.
There is a leak under the hand sink. Repair the leak. The door between walk-in cooler and hallway is damaged at the base ( sharp metal edge is exposed ). Repair the damage.
0.5
40.
Clean the display case bottoms in the customer self-service area ( dried blood and dead flies in the cases ).
0.5
45.
Re-caulk the border between tile and wall, especially on the outside of the freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not overfill the display coolers. Turkeys and hams were filled above the fill line for the cooler.
0.0
34.
The 3 compartment sink was set up for dishes with all compartments filled, but the air drying surface had not been cleaned. Clean the sink prior to use.
0.5
36.
The black paint in the bottom of the display cases in the customer area is flaking and peeling.
0.5
45.
Some minor mildew growth on the wall under the 3 compartment sink.
0.0
46.
Dust off the fan covers in the meat cutting room.
0.0
49.
No documentation of approved training - no credit awarded.
The augar in the meat grinder was not clean. It was taken to the sink and cleaned.
1.5
36.
Replace the torn and worn-out clean up aprons.
0.5
40.
Clean the bottom shelf of the stainless steel cabinet.
0.5
42.
You need a anti-siphon back-flow preventer on the hose bibb below the three compartment sink.
0.0
45.
The window opening has metal edging that is rough and does not fit together smoothly. Also there is a gap at where the metal meets. The rough and sharp edges need to be smoothed. Repair the outside corner near the freezer that is loose.
0.5
49.
No documentation of approved training - no credit awarded.
There was an area on the paddle in the meat grinder that needed cleaning. (We took it apart and I cleaned it and put it back together.)
1.5
30.
No Points.......You need a container for the dirty coats and aprons that has a tight fitting lid.
0.0
40.
Replace the torn and worn-out clean up aprons
0.5
45.
The new opening has stainless steel edging that is rough and does not fit together smoothly. Also there is a gap at where the metal meets the wall. The gaps need to be tightened up or caulked. The rough and sharp edges need to be smoothed....The door drags the threshold and needs to be adjusted so it works properly.....Some of the ceiling tiles are not seated in there slots properly. A section of ceiling grid is hanging down.....the diamond plate aluminum on the walk-in freezer door is loose and needs to be reattached.
1.0
47.
You need a mop holder that will hold a wet mop with the handles up so mop water does not run down the handles. Three mops hanging upside down at the mop sink.
0.5
49.
No documentation of approved training - no credit awarded.
Replace the water proof clean-up aprons that are torn, worn-out or patched with duct tape. The hose dispenser valve system leaks and water constantly drips.
0.5
40.
Clean the red trays. And clean the racks they slide into.
0.5
45.
The new opening has stainless steel edging that is rough and does not fit together smoothly.
0.5
47.
You need a mop holder that will hold a wet mop with the handles up so mop water does not run down the handles. Three mops hanging upside down at the mop sink.
0.5
49.
No documentation of approved training - no credit awarded.
Replace the water proof clean-up aprons that are torn, worn-out or patched with duct tape Replace the damaged knob on the grinder used to remove the paddle.
0.5
40.
Clean the red trays.
0.5
45.
Repair the wall corner behind the grinder.
0.5
49.
No documentation of approved training - no credit awarded.
The drip pan on the cooling unit in the walk-in refrigerator has started to corrode on the bottom....In the market office there is a peg board. The peg board is not easily cleanable. It needs to be removed and instal some type of approved easily cleanable label storage system.
0.5
43.
No points for this. Caulk the crack behind the resr room hand sinks where needed. It should be smooth and easily cleanable.
0.0
47.
You need a new mop holder that will hold a wet mop with the handle up so the mop can drip dry without mop water running down the handle.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The bottom area where the worm is located in the grinder needs to be cleaned better. Be sure to use your brush. You may need a larger brush or a new brush.****I will be back for a follow-up visit on Thursday Sept. 4th. Be sure to clean the grinder thoroughly
1.5
36.
The copper pipes are required to be clean and no green corrosion or covered. The condensation pan on the bottom of both of the moters in the walk-in refrigerator are corroding also. The peg board in the office is not easily cleanable and it can be a roach harborage. You could get NSF peg holders or install shelving or some other approved hanging system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Rolling and stationary storage shelves and prep table under knife sharpener needs cleaning.
1.0
General Comments
Raw meats stacked in walk-in refrigerator and freezer to be stacked according to final cook temperature. (Ready to eat foods on top and poultry on bottom.) Visual handout left showing proper stacking orders.
