2-102.12 (A); Core; No person in facility was a certified food protection manager. 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. Obtain required credential to avoid future demerits.
1.0
10.
5-205.11; Priority Foundation; The handwashing sink was used to store a fork and a coffee cup. Handwashing sinks shall not be used for purposes other than handwashing. CDI: Fork and coffee cup removed. This same violation was noted on the previous inspection. Full points may be taken for repeat violations.
1.0
28.
7-202.12; Priority; Observed a can of Raid household insecticide on top of the towel dispenser near handwashing sink. Poisonous materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Raid removed from its location in the meat market. PIC to discontinue use and bring this can home.
1.0
47.
4-501.11; Core; Green coated metal shelving in the walk-in cooler is peeling and rusting. Paint chips may contaminate food. White coated metal shelving under the display case is also rusting and chipping. Equipment shall be kept in good repair so it is easily cleanable. Replace corroded shelving soon. No point taken.
0.0
55.
6-501.11; Core; Wall near and around handwashing sink is torn and sink is coming apart from the wall. Physical facilities shall be maintained in good repair. Repair wall and sink mount. Full point may be taken for repeat violations.
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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 someone who is a certified food protection manager at all times present while food preparation is occurring. ANSI-approved course list: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
8.
2-301.14; Priority; Employee handling raw food did not remove gloves and wash hands after changing tasks to sanitizing equipment. Employees shall wash their hands to prevent cross contamination when changing tasks. CDI: Gloves were removed and hands were washed.
2.0
10.
5-205.11; Priority Foundation; Handwashing sink was used to store fork and coffee cup. Handwashing sinks shall not be used for purposes other than handwashing. CDI: Fork and coffee cup removed.
1.0
22.
3-501.16 (A)(2) and (B); Priority; All food in display case was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food moved to walk in cooler to cool to 41F.
1.5
33.
4-301.11; Priority Foundation; Display case was unable to maintain temperatures of 41F or below. Equipment for cooling and holding cold food shall be sufficient in number and capacity to maintain food at 41F or below. Food was placed into display case within 4 hours of inspection and moved to walk in cooler to rapidly cool to 41F. EHS will verify repair of equipment by 02/05/24.
0.5
55.
6-501.11; Core; Wall near hand sink is torn with holes. Physical facilities shall be maintained in good repair. Repair wall.
0.0
General Comments
IF you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 02/12/2024
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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 someone who is a certified food protection manager at all times present while food preparation is occurring.
1.0
8.
2-301.15; Priority Foundation; Observed food employee preceding with handwashing in a prep sink. Food employee shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - EC stopped the food employee and she washed her hands in a handwashing sink.
2.0
10.
5-202.12; Core; Hot water in a handwashing sink was turned off. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - food employee turned on the hot water after EC asked why it is not working.
0.0
28.
7-202.11; Priority Foundation; Found Raid (insect repellant) stored on the shelf with spices. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils shall be allowed in a food establishment. CDI - PIC removed raid from the department.
1.0
40.
2-402.11; Core; One of the food employees did not wear any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - he put on a hat during inspection.
0.0
47.
4-501.11; Core; One of the glass sliding doors were broken and temporarily taped by PIC. Equipment shall be maintained in a state of good repair. CDI - PIC showed to EC email with a pending order to replace broken door. No points taken.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There is no CFPM in the food establishment and there was priority violation during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; Or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Priority violation corrected during the inspection.
1.0
2.
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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 and accredited program. Have someone who is a certified food protection manager at all times present while food preparation is occurring.
1.0
5.
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
15.
3-302.11; Priority; Found raw chicken stored above goat in display cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
47.
4-501.11; Core; Glass on sliding door is damaged in display case. Gasket on walk-in cooler door is torn. Equipment shall be maintained in a state of good repair. Replace the glass and gasket.
0.0
55.
6-501.11; Core; Wall near hand sink is torn. Physical facilities shall be maintained in good repair. Repair wall. Repeat.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There was no certified food protection manager present. Employee could not identify correct concentration of bleach. Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW. Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection. EHS educated PIC and employee about having a certified food protection manager on staff and concentration of bleach. CDI.
1.0
2.
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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 and accredited program. Have someone who is a certified food protection manager at all times present while food preparation is occurring.
1.0
10.
5-205.11; Priority Foundation; Only hand sink in facility had no hot water/water turned off. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Keep hand sink on at all times to effectively wash hands. Hand sink was turned on. CDI.
2.0
16.
4-601.11 (A); Priority Foundation; Knives and other utensils that were stored clean had food residue present. Meat grinder and meat saw had built up, dry meat present. Equipment food contact surfaces and utensils shall be clean to sight and touch. Utensils were sent to be clean. CDI.
1.5
28.
7-202.12; Priority; Employee dumped bleach straight from container to use as sanitizer. Toxic materials shall be used according to manufacturers directions. Combine bleach with water and test so that concentration is between 50-200ppm. Employee dumped bleach and water was added. CDI.
2.0
47.
4-501.11; Core; Multiple Knives were rusty that were stored clean. Sliding door was broken/taped in display case. Equipment shall be maintained in a state of good repair. Repair door, replace knives.
0.5
47.
4-501.12; Core; Cutting boards are heavily scratched. Cutting 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 cutting boards.
0.0
49.
4-602.13; Core; The weight scale had heavy residue built up along buttons and sides. In display case area there is built up residue along crevices. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more often.
0.5
55.
6-501.11; Core; Wall near hand sink is torn. Physical facilities shall be maintained in good repair. Repair wall. 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
*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.
*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. Inspection completed by Naterra McQueen and John Wulffert 2701
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.
Educational note: Crock pot and glassfront cooler with numerous open foods present in storage area for retail portion of store. Ensure that none of these foods or unapproved equipment are brought into the permitted area (meat market) and that no food prep for sale takes place outside of approved area. No evidence of violations associated with these items. Thank you. Follow-Up: 02/23/2015
Educational note: The cutting room of this meat market is not refrigerated. All in use equipment must be broken down and washed/rinsed/sanitized at least every 4 hours. Follow-Up: 04/18/2014
