2-102.12 (A); Core; Nobody on site has passed a certified food manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
6.
2-401.11; Core; Employee drink on a prep surface. Employee drinks shall be stored in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The drink was voluntarily discarded.
3-302.11; Priority; Raw chicken is above chorizo and raw hamburger is above steak in the walk-in cooler. Store all food according to final cook temperatures in refrigeration and freezer units. The above meat was re-arranged.
2-102.12 (A); Core; The person in charge has not passed a certified food manager course.
The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
10.
6-301.14; Core; No employee shall wash hands after using the restroom in the men's or women's restroom. Sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. REHS emailed PIC hand wash signs.
0.0
16.
4-501.114; Priority; No sanitizer in a spray bottle or wiping cloth bucket. Provide sanitizer mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). Quaternary ammonium sanitizer was mixed to 300ppm in a wiping cloth bucket once REHS spoke to PIC.
1.5
44.
4-901.11; Core; Gray tubs stacked wet. Air dry before stacking or cross stack tubs. The tubs were re-arranged to self drying position.
0.0
49.
4-602.13; Core; Some white plastic trays stored with food debris. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 via email. [REPEAT]
0.5
10.
5-202.12; Core; The hot water at the meat prep room handwashing sink only reaches 62F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Repair the plumbing so that this handwashing sink can provide hot water of at least 100F. [REPEAT]
1.0
28.
7-102.11; Priority Foundation; Multiple dispensers at handwashing sink in meat prep room with one only labeled as -soft & silky- with no indication if this is hand soap or hand sanitizer. 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- PIC directed to add -SOAP- labeling to this dispenser.
0.0
39.
3-305.11; Core; In the walk-in freezer, pig parts and chicken wings stored in shopping carts uncovered and in direct contact (no wrapping or containers) with the carts. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Use food containers or food-grade bags for storage of food.
0.0
47.
4-501.11; Core; Foot pedal operated trash can at the handwashing sink in meat prep room does not operate so no longer touch-less. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/replace the trash can to reduce risk of cross-contamination of hands.
0.0
55.
6-501.11; Core; Floor tile damage in meat walk-in cooler. Flooring pulling up on front service display platform. In staff restrooms, caulking around handwashing sinks is cracked and soiled. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring tiles/grout so smooth and cleanable. Recaulk around the handwashing sinks so smooth and cleanable. [REPEAT]
0.5
55.
6-501.12; Core; Mens restroom and meat prep room walls with residue accumulation. Caulk around handwashing sinks in restrooms is soiled and cracked. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-102.12 (A); Core; No Certified Food Protection Manager present while food prep in progress. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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. [REPEAT]
0.0
10.
5-202.12; Core; The hot water at the meat prep room handwashing sink only reaches 73F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Repair the plumbing so that this handwashing sink can provide hot water o fat least 100F.
0.0
10.
6-301.12; Priority Foundation; Paper towel dispenser at the meat prep room handwashing sink is not dispensing paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. CDI- PIC to repair the paper towel dispenser (try replacing batteries).
1.0
53.
5-501.17; Core; Ladies restroom lacking small covered trash cans for disposal of feminine products. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add small covered trash cans for each stall in the ladies restroom. [REPEAT]
0.5
55.
6-501.11; Core; Coving tile damage in walk-in meat cooler. Floor tile damage and cracks between tiles in meat walk-in cooler and meat prep area. Flooring pulling up on front service display platform. In ladies restroom, caulking around handwashing sinks is cracked and pulling away from wall. In mens restroom, caulking around sinks is not smooth and soiled. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring tiles/grout so smooth and cleanable. Recaulk around the handwashing sinks so smooth and cleanable. [REPEAT]
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.
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
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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
37.
3-302.12; Core; One spray bottle of water in front service area lacking labeling. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to this item.
0.0
39.
3-304.13; Core; Damp cloths siting on counters. PIC stated the cloths are being used to wipe juice off the large cuts of meat before slicing. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Recommend opening the meat packages at the meat prep sink to allow drainage. Single-use disposable paper towels may also be used.
0.0
45.
4-903.11(A) and (C); Core; Stacks of unwrapped single-service food trays stored food-side up and some trays with food residue. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- trays inverted food-side down during inspection and soiled trays discarded.
0.5
47.
4-501.12; Core; Cutting boards in meat prep room with soiled cut lines. 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. Resurface or replace the boards.
0.0
47.
4-501.11; Core; Swing door to walk-in cooler set too low, gets stuck on floor when try to open, and kick plate is falling off. Swing door to meat prep room has torn rubber gasket/flap. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the doors.
0.5
53.
5-501.17; Core; Ladies restroom lacking tiny covered trash cans. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add tiny covered trash cans for each stall in the ladies restroom.
0.5
55.
6-501.11; Core; Coving tile damage in walk-in meat cooler. Floor tile damage and cracks between tiles in meat walk-in cooler and meat prep area [REPEAT]. Flooring pulling up on front service display platform. In ladies restroom, caulking around handwashing sinks is cracked and pulling away from wall. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. Recaulk around the handwashing sinks so smooth and cleanable.
0.5
56.
6-305.11; Core; Employee phone sitting out on small tray on meat prep table. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. CDI- Phone moved to employee storage during inspection.
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 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.
*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.
Remove the protective plastic from the meat and seafood case light fixtures. *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.
store is being renovated now. Renovations are including fixing broken tiles and floors in the meat market areas that were noted on the last inspection.
Facility had one hot water heater down that fed the 3 comp sink in meat cutting room at beginning of inspection. The hot water heater was repaired and hot water was restored during inspection.
During inspection, observed employee cleaning white plastic trays. She was washed them, then rinsed them in water that was still soapy, while she was rinsing the trays she was splashing water into the sanitizer causing the sanitizer to be diluted and soapy, when the trays were put into the sanitizer basin, they were half submerged for about 30 seconds, with the top half getting splashed with sanitizer, then they were removed and placed in a cart to dry. When cleaning food contact surfaces, they should be washed, rinsed in clean water then submerged in properly mixed sanitizer solution for at least 2 minutes. When sanitizer larger items like the meat trays, they will have to be half submerged for 2 minutes then flipped around and the other half submerged for at least 2 minutes. The quaternary ammonia sanitizer must be maintained at 200-400ppm. Be sure to use test strips often to check that the sanitizer to at the proper concentration. There are two 3 compartment sinks in the meat department, one is used for occasional defrosting, permission was given to use the second sink for sanitizing dishes when needed, before using the sink, it should be thoroughly cleaned and sanitized and may not be used to thaw at the same time as dishes are being sanitized.
1.5
34.
After cleaning the cutting tables, be sure to leave the boards up so that the undersides of the board and the racks under them can properly air dry.
0.0
36.
There is missing/broken metal on meat case, repair or replace, also on this case, there are some gaps at seams that are not easily cleanable, these areas need to be sealed/caulked. Bottom metal shelf next to the meat case is held together with raw wood and FRP, need to replace with properly fitting metal shelf or other easily cleanable non-absorbent material. There are a few leaks under the 3 compartment dish sink, repair leaks.
1.0
45.
Replace cracked tiles and regrout low spots in the walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
At the 3 compartment sink, there were dirty meat saw blades on the clean side. The most practical flow at the 3 compartment sink is right to left, starting with dirty dishes on the left and ending with clean on the right; do not place dirty items on the clean side. The saw blades were moved and the clean drainboard was cleaned and sanitized.
1.5
36.
There is missing/broken metal on meat case, repair or replace, also on this case, there are some gaps at seams that are not easily cleanable, these areas need to be sealed/caulked. Bottom metal shelf next to the meat case is held together with raw wood and FRP, need to replace with properly fitting metal shelf or other easily cleanable non-absorbent material.
1.0
45.
Replace cracked tiles and regrout low spots in the walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Repairs and improvements are being made in the walk-in cooler and mop room/chemical storage area at the back of the facility. In the walk-in cooler, floors are being repaired, the wall where the chicken is stored is being repaired, the low shelf next to the meat case is being repaired, and the face of the meat case with damage metal and raw wood is being repaired. New flooring is being put down, FRP is being replaced, walls are being painted, and lockers for employee personal item storage are being added in the mop/chemical storage area. ***Please call inspector at 919-796-9637 when repairs/renovations are complete and/or if there are any questions or concerns during the renovation process.***
Sanitizer in spray bottles was not strong enough according to test strips, proper concentration for quaternary ammonia sanitizer is 200-400ppm. Spray bottles were changed out during inspection.
1.5
36.
There is missing/broken metal on meat case, repair or replace, also on this case, there are some gaps at seams that are not easily cleanable, these areas need to be sealed/caulked. Bottom metal shelf next to the meat case is held together with raw wood and FRP, need to replace with properly fitting metal shelf or other easily cleanable non-absorbent material.
1.0
45.
There are several broken tiles in the meat walk-in cooler, repair broken tiles. Repair the floor in the mop and chemical storage room, the floor is uneven and not easily cleanable.
0.5
46.
Clean cooler unit fan covers in meat cutting room.
0.0
47.
Remove the storage from the floor in the mop room. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer in spray bottles and at 3 compartment sink was not strong enough according to test strips, proper concentration for quaternary ammonia sanitizer is 200-400ppm. The sanitizer dispenser at the 3 compartment sink was not properly dispensing sanitizer chemical, the hose was not properly attached to the bulk container and was mixing too much air with the chemical and water, during inspection meat market manager was able to properly attach the bulk container to the dispenser and sanitizer concentration was adequate. Make sure that sanitizer is properly dispensing at all times. Spary bottles were changed out. At 3 compartment sink, sink basins were labeled improperly, sink basins should be labeled with wash, rinse, and sanitized, in that order, the sanitize label was in the middle sink during inspection. This was discussed with manager during inspection. If clean to dirty flow goes from left to right, a splash guard will have to be added to the clean end of the sink or the paper towel dispenser will have to be moved.
1.5
17.
In one area of the customer self-serve meat cases, pork was not meeting required temperatures. Manager thought that the case was going through the defrost cycle. Cases were checked again at the end of inspection and foods were back down to temperature, defrost cycle only lasted about 15 minutes. May need to have cases serviced so that they are not going into defrost in the day time when cases are fully stocked.
0.0
19.
There was a bottle of mineral oil, used on the meat saws, stored at the 3 compartment sink, it was not labeled. All bottles must be labeled with their contents.
0.0
36.
There is missing/broken metal on meat case, repair or replace, also on this case, there are some gaps at seams that are not easily cleanable, these areas need to be sealed/caulked. Bottom metal shelf next to the meat case is held together with raw wood and FRP, need to replace with properly fitting metal shelf or other easily cleanable non-absorbent material. The area around the window into the walk-in meat cooler is cracked, replace cracked facing. In the meat grinder, there is a gasket that is damaged, replace damaged gasket. There were a couple of bone scrapers with some peeling plastic, when bone scrapers become worn, trim or replace them. In the front meat case, there is some damage to the doors from the doors hitting screws on the inside tracks, need to change out screws from round head to flat head, if wear on doors worsens, doors will need to be replace.
1.0
40.
Clean the tracks of the front meat case. Clean the swinging door from the meat room to the walk-in cooler. Clean shelves over the cutting tables.
0.5
46.
Clean cooler unit fan covers in meat cutting room. Light bulbs in the meat cases are not shielded, lighting in foods storage areas must be shielded or shatterproof.
0.0
49.
No documentation of approved training - no credit awarded.
Found 2 knives in knife rack that were not clean and had dried on meat debris. Be sure to clean and sanitized all utensils and equipment after use. Knives were cleaned during inspection.
0.0
29.
Observed several meat cutters aprons/smocks that were stained, some had rips, need to provide clean aprons that are in good condition for employees daily and/or as needed throughout the day as they become soiled.
0.0
30.
There was a large can of dirty rags, that looked like more than just days use and there were very few clean rags available. Need to make sure that dirty rags are picked up and laundered on a regular basis so that there are clean rags available for use.
0.0
36.
Cutting boards on back meat prep tables have deep cuts and staining, resurface; also suggest using block whitener on cutting boards. There is missing/broken metal on meat case, repair or replace, also on this case, there are some gaps at seams that are not easily cleanable, these areas need to be sealed/caulked. Bottom metal shelf next to the meat case is held together with raw wood and FRP, need to replace with properly fitting metal shelf or other easily cleanable non-absorbent material. Replace the torn gasket on the walk-in freezer door.
0.5
45.
Repair broken tiles in walk-in cooler floor. Repair the bent metal on the doorway of the walk-in freezer. The paint/dry wall behind the mop sink/can wash is damaged, repair wall, suggest covering area around sink with FRP or painting with a high gloss paint so that this area is easily cleanable. Floor in storage room where mop sink/can wash is located is worn and uneven, repair floor.
0.5
46.
Replace burnt out bulbs in walk-in freezer. Replace missing light covers in walk-in freezer.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
At the 3 compartment sink, the water was 178F. This is not a violation but in this area, the water is only required to be 130F. Hot water may be turned down to reduce risk of scalding.
In walk-in freezer, found raw turkey legs stored above raw seafoods and beef. Be sure to store raw meats and seafoods according to final cook temperature in all freezers and coolers. Foods were properly rearranged.
0.0
11.
No sanitizer readily available at time of inspection. Be sure to keep sanitizer readily available during hours of operation. Found part to meat cuber and bone scraper with meat debris still on them, be sure to thoroughly clean and sanitize all food contact utensils and equipment after use.
1.5
35.
Be sure to keep single-use foam meat trays inverted to protect food contact surface.
0.0
36.
Cutting boards on back meat prep tables have deep cuts and staining, resurface; also suggest using block whitener on cutting boards. There is missing/broken metal on meat case, repair or replace, also on this case, there are some gaps that are not easily cleanable, these areas need to be sealed/caulked. Bottom metal shelf next to the meat case is held together with raw wood and FRP, need to replace with properly fitting metal shelf or other easily cleanable non-absorbent material. Metal shelves above meat prep tables along the back walls of the meat prep room are rusty, remove rust or replace shelves. Swinging doors from the meat prep room to the walk-in cooler have some damage, repair or replace doors. Found 2 plastic meat scrapers with frayed plastic, trim frayed plastic or replace meat scrapers. Found one broken metal meat scraper, when utensils or equipment become damaged, remove and/or replace.
0.5
40.
Clean tracks on meat case doors.
0.0
45.
Repair/replace missing tiles in walk-in cooler floor. Regrout ramp from back stock area into walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
There is beef tounge thawing in the sink. The market is 45 degrees and that is good. The cold water at the sink is 80-84. To thaw meat the water should be 70 degrees or colder.
0.5
36.
There is a mixing valve with the hot and the cold mixed together where the hose bibb is located. There is a cross-flow of hot into the cold water. This needs to be changed to a mop sink type faucet. The faucet should come with a vacuum breaker, stops and spring checks to prevent the cross-flow of hot and cold water.
0.5
47.
There are foam trays stored on crates. All storage should be on shelves or racks high enough to sweep and mop under. You could also use pallets if you have a pallet jack or fork lift to move them for cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Keep beef seperated from other meats such as the chicken. Also do not prepare meats in the utensil washing sinks. You need sepearte sinks for beef, chicken, fish and pork. Also in the corner there were mops setting next to the sink. (The fish chicken and beef was moved.)
1.5
43.
The back mens room is dirty, the toilet is stoped up and there is no hot water at the hand sink. Repair the mens room in the back or close it up so it can not be used.
1.0
46.
Clean the market fan covers.
0.5
47.
Provide a place to hang up the mops. Hang them up so they can drip dry with out mop water running down the handles or dripping onto other things. You may have to drill holesw in the end of the handles and hang on a nail etc.
0.5
49.
No documentation of approved training - no credit awarded.
There are a lot of flies around the market today. Also there are a lot of flies at the trash room.
1.0
35.
The foam trays need to be on shelves and not stored on the floor.
1.0
36.
The slicer is damaged. Remove it from the market or you will have to keep it clean. The grinder needs repair.
0.5
42.
No Points.....Install anti-syphon vacuum breakers on all hose bibbs that do not have them. You need one in the mens rest room and at the mop sink in the back. You can get a vacuum breaker at lowes or home depot for about $5.00. It is brass and screws onto the hose bibb and then the hose screws onto it.
1.5
43.
The employee rest room needs repair and cleaning. Replace the damaged towel dispenser. In the market do not block access to the hand sink. There were several carts and trash cans infront of the sink.
1.0
49.
No documentation of approved training - no credit awarded.
The bleach water sanitizer was very strong. It caused the strip to turn back white. The strip should be light blue to dark blue so that the sanitizer is 50 to 100 parts per million. (We dumped it out and re-mixed it.)
1.5
35.
The foam trays need to be on shelves and not stored on the prep tables. They get splattered with meat juice etc.
0.5
36.
The cutting board at the chicken cutting table is rough and stained. Resurface or replace the cutting board.
0.5
40.
Clean the rolling carts and the white trays that meat trays are set on to be rolled out. Clean the base of the meat grinder.
0.5
42.
No Points.....Install anti-syphon vacuum breakers on all hose bibbs that do not have them. You need one in the mens rest room and at the mop sink in the back. You can get a vacuum breaker at lowes or home depot for about $5.00. It is brass and screws onto the hose bibb and then the hose screws onto it.
0.0
49.
No documentation of approved training - no credit awarded.
There is no hot water at the mop sink and at the hand sink in the rest room. You need to run a line from the hotwater heater and connected to where the hot has been disconnected and a cap was put on the pipe.
1.5
36.
The slicer is rough on the guard over the blade. It is not easily cleanable. Replace the damaged cover on the wraper.
0.5
49.
No documentation of approved training - no credit awarded.
The sausage was hanging over the cart and two sections were touching the floor. (the part that was touching the floor was cut off and disposed of in the trash.)
1.5
11.
THe slicer needed cleaning. Thoroughly clean the slicer throughout the work day. Use sanitizer after cleaning utensils.(It was cleaned.)
1.5
31.
Prepare the peppers at the food prep sink and not in the utensil washing sink. Also provide a proper container to put the peppers into and do not use the Valley Protine bone can.
0.5
34.
After washing the trays store them on the utensil sink or on the rack and not on the food prep sink. There is stomach and beef tounge in the sink and the trays are in one basin.
0.5
40.
Clean the spice cart.
0.5
42.
Install a proper back-flow preventer on the hose bibb in the mens rest room just like is in the womens rest room.
0.0
43.
Clean the employee rest room or you will need to remove the fixtures.
1.0
49.
No documentation of approved training - no credit awarded.
Numerous meats in display cases above 45F. All potentially hazardous foods shall be kept at 45F or below or 135F or above. (CDI) Meats moved to walk in until display cases repaired.
2.5
17.
Clean slicer, bone saw housing and under cutting tables-old meat residue; Clean speed racks; repair malfunctioning cold hold display units.
1.0
18.
Water 78F at time of inspection. (CDI) Hot water heater now working and water over 130F.
2.5
21.
Handwashing signs needed in employee bathrooms; clean floors and toilets and recaulk behind sinks.
1.0
General Comments
Don't store food items on plastic bins in walk in coolers. All items should be be at least 6 inches off of floor to permit for easy cleaning; replace sanitizer bottle that has broken handle and label accordingly; Recommend keeping hourly logs in the meat department where each display case's thermometer temperature is checked and recorded. Also recommend getting 1 thermometer for each display case in addition to the one on the case itself.
