6-501.11; Core; The metal ceiling plate above fans in the walk-in cooler is corroding and rusting. This prevents proper cleaning and flakes of rust may contaminate food in the future. Physical facilities shall be maintained in good repair. Replace this piece of metal.
1.0
55.
6-501.12; Core; The floor under the warewashing machine has a dark residue that does come off when wiped. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Employee stated they have attempted to clean this area and whatever is on the floor is hard to clean up.
6-501.11; Core; The metal plate above fans in the walk-in cooler is corroding and rusting. This prevents proper cleaning and flakes of rust may contaminate food in the future. Physical facilities shall be maintained in good repair. Replace this strip of metal.
0.0
55.
6-501.12; Core; The floor under the warewashing machine has a dark residue that does come off when wiped. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Full point may be taken for repeat violations. All other areas observed clean.
6-501.12; Core; Floor drains near warewashing area are soiled. The floor under the warewashing machine has a dark residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
4-501.11; Core; The lower shelf of the deli case unit is peeling and chipping. This affects its ability to be cleaned and may contaminate food. Equipment shall be kept in good repair. Repair or replace this unit.
0.5
49.
4-601.11(B) and (C); Core; The fan cover on the inside of the lower portion of the deli case unit is coated in dust and debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this piece of equipment.
Great job today! Store manager mentioned a remodel that will expand their food offerings and change some equipment starting in September. Be sure Food Lion corporate is in contact with Wake County Plan Review before any major changes to equipment/layout are implemented.
6-501.12; Core; Buckets used to store grease from fryers observed leaking onto floor around them near warewashing area. Physical facilities shall be kept clean. Clean floor and replace buckets if necessary.
0.5
General Comments
Wings at hot bar are already fully cooked, no final cook temps observed during inspection.
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(B) and (C); Core; The metal counter under cutting boards had brown liquid residue. The nonfood-contact surfaces of equipment shall be kept free of residues and food debris. Counter cleaned during inspection.
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
3-501.16 (A)(2) and (B); Priority; Several pieces of deli meat in the right side deli case were observed above 41F. TCS foods shall be maintained at 41F or below in cold storage. CDI- warmer deli meats like turkey breast, roast beef and chicken breast were voluntarily discarded. Other meat under 45F was brought to the walk-in cooler to stay cold. A work order has been placed for the right side unit.
4-601.11(B) and (C); Core; Fan covers inside the walk-in deli freezer at the back of the store have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Fan covers were a noted item on last inspection report. Full point levied for repeat violation.
4-601.11(B) and (C); Core; Walk-in cooler fan guards are dusty. Sprayer nozzle at three compartment sink is soiled around the rim. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point taken for repeat violation (fan guards).
1.0
54.
5-501.114; Core; Drain plug is still missing since last visit. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact garbage contractor for a replacement. Full point may be deducted in the future if this item is not corrected.
4-501.11; Core; All deli walk in freezers (one inside the deli and two located in the back area) have an accumulation of ice on the ceiling. Equipment shall be maintained in a state of repair. Remove ice, keep doors closed when not in use and place an order for repair.
0.0
49.
4-601.11(B) and (C); Core; Cooler tracks, walk in cooler fan guards and the walk in cooler wall need cleaning. 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; The drain plug for the garbage dumpster is missing. Drain plugs shall be in place. Contact your trash provider to obtain a drain plug.
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 required due to COVID-19.
*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. Inspection led by Ursula Gadomski.
*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.
