Observation: Raw ground pork stored over ready to eat cooked foods in meat walk in refrigerator. Packages of raw chicken store don boxes of ready to eat foods. Raw3-302.11; 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: Corrected by moving food products during inspection - It is suggested to label shelving to ensure staffing are aware of separation of specific products during storage to prevent cross contamination. Priority;
1.5
38.
Observation: The entrance door in the rear receiving area is gapped which can allow the entrance of insects and/or vermin.
6-202.15; Core; (A) Except as specified in par.par. (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
41.
Observation: Wiping clothes used to wipe up animal fluids were not stored in a sanitizer between use at the cutting station. Ensure that wiping clothes used for wiping up surfaces during production are stored in sanitizer solution between use.
3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
0.0
47.
Observation: The wrapping on the condensate line from the compressor over the production area poor repair. The cover for the heat block was torn/poor repair. Meat service trays poor repair (plastic is chipped); Gaskets on walk in doors 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.
0.5
47.
Observation: The cutting boards are heavily scored and in need of resurfacing or replacement. 4-501.12; Core; 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
49.
Observation: the non food contact surfaces of the following areas were accumulated with visible debris: Carts used for transport, trash cans (exterior/interior), racks, storage shelving in walk in and production area, cover of meat saw, stand of meat saw, tack system on the wrap machine.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
53.
Observation: Hand sinks are not being maintained clean and free of heavy accumulation of debris.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
54.
Observation: Refuse container dumpsters missing drain plug; Containers are unclean and should be cleaned - Exchanged for clean container from service company.
5-501.114; Core; Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.5
56.
Observation: The lights in the meat cutting area are unshielded and bulbs are not shatter proof.
6-202.11; Core; A) Except as specified in par. (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
4-601.11 (A); Priority Foundation; Multiple soiled white trays were stored as being clean at the three compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize noted trays.
1.5
39.
3-305.11; Core; Found a builk container of pork belly stored in the floor in the walk-in freezer unit. Keep all food at least 6 inches off the floor.
1.0
45.
4-903.11(A) and (C); Core; Dried-on blood splatter noted on unpackaged stacks of styrofoam meat trays.
0.0
45.
4-903.11(A) and (C); Core; Noted a pack of white styrofoam trays stored on the floor near the three compartment sink. Keep all single-use items at least 6 inches above the floor.
0.5
47.
4-101.11; Core; Noted multi-use white trays were cracked, chipped and damaged along the edges. Evaluate and phase out chipped, pitted of damaged utensils and multi-use item . Cracked and damaged utensils are not easily cleanable. CDI- REHS instructed PIC to replace white trays.
0.5
47.
4-501.11; Core; Noted ice build-up on the condensor line in the walk-in freezer unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair
0.0
49.
4-601.11(B) and (C); Core; Encrusted meat build-up noted on the interior surface of the bandsaw cover. NonFOOD-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; Drain plug missing on outside recyclable dumpster. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact vendor at 919-582-7777 to have drain plug replaced.
0.0
55.
6-501.12; Core; Observed an accumulation meat splatter and black organic build-up on the walls above the bandsaws. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-903.11(A) and (C); Core; Noted a pack of styrofoam meat trays were stored on the floor in the dry storage area. Ensure all single-service items are kept in clean, dry location and stored at least 6 inches off the floor.
0.0
47.
Noted a few of the long white multi-use trays were damaged and were deeply chipped/cracked along the edges/sides. Ensure all multi-use trays and utensils are maintained in good repaired and all damaged utensils are phased out. CDI- EHS instructed PIC to discard.
0.5
49.
4-602.13; Core; Observed an accumulation of dust build-up on the fan gaurds in the central prep area. Also noted some aged meat residue on the non-food contact surfaces of the bandsaw unit. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.12; Core; The floors in the walk in cooler, underneath of the shelving, has debris buildup and needs cleaning.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
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
4-903.11(A) and (C); Core; The white trays that are stored above the prep table has food splash on them from bloody meat.- Single service items shall be stored where they are not exposed to splash, dust, or other contamination.- Please do not have trays where splash occurs to prevent cross contamination from the raw meats.
0.5
51.
5-203.14; Core; There is no backflow preventer on the mop sink area where the hoses are attached.- A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW.- CDI, a backflow preventer was ordered from maintenance.
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
4-502.11(A) and (C); Core; The ambient air thermometer in the case out front was not on or working.- Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.- Please have the thermometer replaced or repaired.
0.5
49.
4-601.11(B) and (C); Core; The wrapping block at the wrapping station was heavily soiled and needs to be replaced. The fans in the walk in cooler had heavy dust buildup on them.- Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.- Please clean the items listed.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw ground beef and steaks in front middle grab-go unit cold-holding at 43-45F. Observed freshly wrapped meats on cart in process of being added to front grab-go unit also at 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. After handling/wrapping meats, place in walk-in cooler to cool back down to 41F and less before placing in front grab-go units. CDI- Temperature reduced to this section of cold-hold units, food employee educated on cooling/cold-holding methods, and meats above 41F returned to walk-in cooler for active cooling.
1.5
47.
4-501.11; Core; Self-seal mechanism above walk-in cooler door is very rusted and not functioning. Mens restroom toilet paper dispenser broken, half missing. EQUIPMENT shall be maintained in a state of good 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. Replace or remove the door device per manufacturer equipment requirement specs. Replace the toilet paper dispenser.
0.0
49.
4-602.13; Core; Fan covers observed with dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this area.
0.0
53.
5-501.17; Core; Ladies restroom used by staff is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle in common area or in each stall of ladies restroom.
0.5
54.
5-501.16; Core; Handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add trash can at the handwashing sink.
0.0
54.
5-501.114; Core; Dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact your trash service provider to have the drain plug replaced.
0.0
55.
6-501.11; Core; Wall pulling apart at entrance to walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair the wall.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
*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.
in the middle stall in the ladies restroom the flush handle is missing.
*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: 10/27/2018
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 06/15/2018
Beginning January 1, 2019 all cold holding units must maintain foods at 41F or below. Inspection was an authorization visit conducted by Melissa Hamm, Regional REHS and Melodee Johnson. **Melodee Johnson, Melodee.johnson@wakegov.com, 919-609-1783 - Verification visit will be made no later than January 20, 2018. Follow-Up: 01/20/2018
In the restrooms used by customers, the hot water is reaching 126-142F. This is not a violation fo NC Food Code but could result in scalding injury. Recommend adjusting water temperature.
Provide a food thermometer for the meat department.
0.0
36.
Replace a torn freezer door gasket. The movable cart used for storage of white plastic trays is very rusty. Clean or replace the cart. Repair the broken entrance door window.
0.5
46.
One light fixture needs two of the black end caps that seal the light shield.
0.0
49.
No documentation of approved training - no credit awarded.
