3-302.11; Priority; Observed several packages of raw ground sausage stored above whole pork chops in self service unit. Observed raw beef burgers stored above steaks inside walk in cooler. observed repackaged raw chicken, beef ect.. stored on top shelf inside walk in freezer above repackaged
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
23.
3-501.18; Priority; Observed crab cakes, seasoned shrimp, and lobster tail held without date marking. ...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.Item discarded.
0.0
44.
4-901.11; Core; Observed metal bowls "wet nesting" above 3 comp sink. Not stored in a way to dry effectively. After cleaning and Sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining.
0.5
49.
4-602.13; Core; Observed light debris on case doors. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-501.12; Core; Observed mop sink with trash debris in the basin. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-103.11 (A) - (P); Priority Foundation; Observed unlocked dry aged meat case. Case lock is broken. The unit is easily accessible to customers. Ensure that consumer goods cannot be accessed or tampered with by customers. EHS will follow up.
1.0
14.
3-203.12; Priority Foundation;Observed oyster two shellfish tags where the batch has been sold without the date written on the tags. The date when the last Shellstock from the container is sold or served shall be recorded on the tag or label. Pf.Meat market manager will train employees in date marking procedures for the shell stock.
1.0
16.
4-601.11 (A); Priority Foundation; Observed white debris inside spray nozzle above seafood sink. Observed a few white containers stored clean on drying rack with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
44.
4-901.11; Core; Observed white containers "wet nesting" above 3 comp sink. Not stored in a way to dry effectively. After cleaning and Sanitizing, equipment and utensils:
(A) Shall be air-dried or used after adequate draining.
3-203.12; Priority Foundation;Observed oyster tags three oyster tags without the date, in which the last of the batch was sold. Tags were stored in container, not organized by date. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. Pf
(B) The date when the last Shellstock from the container is sold or served shall be recorded on the tag or label. Pf
(C) The identity of the source of Shellstock that are sold or served shall be maintained by retaining Shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label- manager will ensure that dates are written on tags.
Using an aproved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under par. B of this section; Pf and
(2) If shellstock are removed from its tagged or labeled container:
(a) Preserving source identification by using a record keeping system as specified under
Subparagraph (C)(1) of this section, Pf and
(b) Ensuring that shellstock from one tagged or labeled container are not COMMINGLED with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer.
1.0
36.
4-203.12; Priority Foundation;Built in thermometers for self service case do not display the temperature. Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±3oF in the intended range of use. Repair or replace thermometers.
0.5
49.
4-601.11(B) and (C); Core; Observed meat debris inside spray nozzle hanging above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
51.
5-205.15; At the beginning of inspection, observed handsink clogged. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
Manager unclogged sink.
3-302.11; Priority Foundation;Observed cooked crab legs on the same tray with raw chicken stored under raw beef on rolling cart. 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
39.
3-305.12; Core; Observed packages of sausages and mussels stored on top of trash can lid.Food may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
Items removed.
0.0
48.
4-501.14; Core;Observed dried food debris inside 3 comp sink basins and spay nozzle hanging over 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
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
3-302.11; Priority; Observed lamb steaks stored below ground lamb inside 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.
0.0
55.
6-501.12; Core; Observed mop sink soiled with trash present. Observed sticky soiled floor near door in mens restroom. PHYSICAL FACILITIES 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
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. No PIC signature due COVID-19 precautions. Follow-Up: 05/14/2020
*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: 12/16/2018 Intern ride along:Jackson Hooten
*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.
There is some loose/missing caulking inside cases, recaulk. There is a small opening beneath the meat and seafood case door tracks that is not accessible for cleaning, need to provide some kind of cover for this area so that debris does not get into opening. Replace missing screws and re-secure access panels below meat and seafood cases. Caulk around paper roll holder/shelves on cases. Recaulk track on meat saw platform. Need to cap rack holders on meat cutting table in middle of room. Sprayer arms at prep sink and 3 compartment sink have rust, repair or replace. There is a leak at the base of the sprayer arm at the 3 compartment sink, repair.
0.5
46.
Clean fan covers on cooler units in ceiling.
0.0
47.
Remove milk crate from below shelf in walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Hot water at 3 comparment sink only reaching 113F. Hot water at 3 compartment sink must be at least 130F when chemical sanitizing is used. Hot water must be consistently maintained at 130F. Facility has one hot water heater that all departments share. During inspection, maintanence arrived and found that 2 fuses were blown in hot water heater, fuses will be replaced by 3/9/10. ***Follow-up on hot water temperature by 3/9/10.***
1.5
36.
Sprayer rinse arms at 3 compartment sink and at prep sink are leaking and have some surface rust around spring, repair or replace. Remove tape from leg of wrapper and from side of wrapper, tape is not easily cleanable. Strips used to hold plastic doors on cabinets below cooler cases are missing or damaged/have peeling caulk, repair and/or replace. Replace foam roller on wrapper.
0.5
40.
Clean cabinets below meat/seafood cases. Clean shelves in walk-in cooler.
0.5
43.
Urinal in employee restrooms appears to be discolored or damaged, clean or replace urinal.
0.0
44.
There are old carts being stored next to the trash compactor, there is leaf litter and other trash built up in this area, need to have carts removed and clean this area.
0.0
45.
Area of floor below seafood shelf in walk-in cooler is not well sloped to drain, be sure to thoroughly squeegee this area. Clean walls in restrooms below soap and paper towel dispensers. Floors in men`s room needs additional cleaning around toilet.
0.0
46.
Clean light shields in cases. Some of the light shields are starting to crack at the ends, replace as needed. Clean exhaust fan covers in restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found stuffings for raw meats under raw sausages. Stuffings are ready to eat foods, do not store ready to eat foods below raw meats or seafoods. Foods were moved.
1.5
36.
Remove duct tape from prep table legs behind seafood case, duct tape is not easily cleanable.
0.0
40.
Clean cabinets below meat and seafoods cases. Clean plastic on light shields. Clean under rollers on meat wrapping area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in cooler, found raw beef over fully cooked hams. In walk-in freezer, raw turkey and pork over ready to eat items and raw turkeys stored on top of raw pork. Be sure to store raw meats according to final cook temperatures in walk-in cooler and freezer. Do not store raw meats above ready to eat products. All items were moved during inspection.
1.5
34.
After cleaning cutting board and rack under it, be sure to allow cutting board and rack to throroughly air dry prior to use.
0.0
40.
Clean under underside of cutting board, rack under cutting board, and inside drawer under cutting board. Clean fronts of cabinets below the meat and seafood coolers. Doors of meat coolers need more cleaning, pay close attention to handles. Clean wrapper and track.
0.5
43.
Additional cleaning needed in men`s restroom urinal.
0.0
46.
Clean fan covers above wrapper.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found more than 3 dozen (36) shellstock out for display in seafood section display. All shellstock that is on display must follow the 15ANCAC 18A .0100 through .0900.
1.0
11.
Knives in knife holder stored dirty. Do not store clean knives in dirty knife holders to eliminate cross contamination of species of meat.
1.5
20.
Place consumer advisory sign up in seafood area.
0.0
21.
Water out of faucet is not at required temperature. Water out of faucet must be 130F when using chemical to sanitize. Adjust hot water heater thermostat to create 130F water. ( Plumber arrived during inspection to adjust the water temperature.)
1.5
25.
Place thermometer inside display case for seafood and meats. (Thermometers placed inside up part of unit during inspection.)
0.0
40.
Additional cleaning is need under the table of the saw.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sausages on display shelf in clear front display refrigerator were held at 50F (cos).
2.5
11.
Meat debris left on surfaces of tenderizer blades and blade gaurd, after wash/rinse/sanitize steps (cos).
2.5
31.
Bottles of chemical floor cleaner and Spitfire cleaner stored on prep tenderizer prep table (cos).
2.5
General Comments
Allow multi-use food containers to air dry prior to stacking within each other (3 gray bins were stacked within each other wet on storage racks above utensil wash sink).
