3-501.16 (A)(2) and (B); Priority; Pork is 43-44F and shrimp is 58F in the display refrigeration units. Keep all TCS food at or below 41F when held cold. The above pork and shrimp was iced down.
1.5
28.
7-204.11 ; Priority; Chlorine sanitizer is over 200ppm of chlorine in a spray bottle. Chlorine sanitizer shall be mixed to 50-200ppm. The sanitizer was remixed to the correct concentration.
1.0
28.
7-102.11; Priority Foundation; Unlabeled sanitizer in a spray bottle. Label all working containers or poisonous or toxic materials such as cleaners and sanitizers with the common name of the material. The sanitizer was labeled once REHS spoke to PIC.
0.0
47.
4-501.12; Core; Two cutting boards are heavily worn. 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.
5-205.11; Priority Foundation; Empty meat boxes stored in front of a hand sink. A hand washing sink shall be maintained so that it is accessible at all times for employee use. The meat boxes were moved away from the hand sink.
1.0
16.
4-601.11 (A); Priority Foundation; Slicer blade has meat debris on it. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The slicer blade was cleaned once REHS spoke to PIC.
1.5
36.
4-302.12; Priority Foundation; No refrigeration thermometer in the walk-in cooler. Thermometers shall be readily accessible in refrigeration units. A follow-up will be conducted by REHS by May 4th.
3-501.17; Noted re-wrapped chubs of ready-to-eat turkey were missing date marking labels in the front-end display case at the far right hand side. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled
1.5
39.
3-305.11; Core; Observed a large containers of pig stomachs and marinade stored on the floor in the meat cooler. Keep all food items at least 6 inches off the floor to avoid the risk of contamination.
1.0
47.
4-501.11; Core Many of the white prepping trays and a few of the large white containers were damaged, cracked or chipped along the edges.- Utensils shall be maintained in a good state of repair and condition.- Please replace the trays that are damaged.
1.0
47.
4-501.11; Core; Noted condensation leaking from the glass display case condensor line Discussed having condenser fan repaired. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
47.
4-501.12; Core; Noted multiple cutting boards are deeply scratched and discolored. 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
54.
5-501.16; Core; Grease dumpster covered in thick layer of grease. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency of this unit, and when cleaning ensure any runoff water goes thru a grease trap, not into storm drain.
0.0
54.
5-501.113; Core; The top lid to the outside dumpster is torn off. Also noted the side sliding doors were left opened in between use. Keep dumpster clean in good repair. Keep top lid and side sliding doors closed in between use.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of bodily fluids as required. CDI-Written information given to PIC during inspection
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of raw shrimp were temping between 43-62 F in the front-end display case unit. According to PIC, thawing method used earlier involved placing the frozen seafood in colanders and running water over to thaw, before placing in the front display unit. That was not an approved thawing method. Correct thawing method options explained to PIC. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Shrimp moved back to walk-in cooler for faster active cooling.
1.5
23.
3-501.17; Priority Foundation; Noted re-wrapped chubs of ready-to-eat turkey and cooked chicharrones were missing date marking labels in the front-end display case at the far right hand side. The chicharrones were prepared at the hot bar side of the facility and then transferred to meat market display case for retail sell more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled
1.5
36.
4-204-112; Priority Foundation; Most of the ambient air thermometers are missing inside the front-end display case. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add air temperature thermometers in the front meat display unit.
1.0
39.
3-305.11; Core;Observed a large container of chicken liver stored on the floor in the meat cooler. Keep all food items at least 6 inches off the floor to avoid the risk of contamination.
0.0
47.
4-502.11(A) and (C); Core; Noted several of the white trays were damaged, chipped and missing pieces of their sides.- Utensils shall be maintained in a good state of repair and condition.- Please replace the trays that are damaged.
0.5
47.
4-501.11; Core; Noted condensation leaking near the condensor fan in the walk-in cooler. Discussed having condensor fan repaired. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Observed some accumulation of dust build-up on the fan gaurds above the front end display cases. Increase frequency of cleaning for noted area.
2-103.11 (O); Priority Foundation; PIC unable to locate the Employee Health Policy. FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, 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.
0.0
10.
5-202.12; Core; In the ladies restroom, the left side faucet only stays on for 1-2 seconds. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Repair the faucet so that water stays on for at least 15 seconds. [REPEAT]
0.0
10.
5-205.11; Priority Foundation; Meat hooks observed left in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Meat hooks returned to 3-comp sink for proper wash/rinse/sanitize. [REPEAT]
2.0
16.
4-501.114; Priority; Sanitizer concentration too low at active 3-comp sink, measured at 150ppm quat. Maintain quat sanitizer at 200-400ppm. CDI- Have the sanitizer dispenser adjusted up slightly so sanitizer is at the required level of 200-400ppm quat. Until the dispenser adjustment is complete, manually add a little bit extra of the sanitizer mix, stir, then use test kit to ensure sanitizer concentration is in the correct range before use.
0.0
16.
4-601.11 (A); Priority Foundation; Some pans stored as clean still had red meat residue remaining. Observed staff not filling first bay of 3-comp sink with hot soapy water, to be able to submerge dishes, instead just applying some soap directly to the outside of pan. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning. Staff reminded that wash bay should be filled with hot soapy water to submerge dishes for washing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Three sections of shrimp in front display unit holding too warm at 43-46F. When asked, PIC explained thawing method used earlier involved placing the frozen seafood in colanders and running hot water over to thaw, before placing in the front display unit. That was not an approved thawing method. Correct thawing method options explained to PIC. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Shrimp moved back to walk-in cooler for faster active cooling.
1.5
28.
7-102.11; Priority Foundation; Spray bottles of bleach and window cleaner in front service area lacking labeling. 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- Labeling added during inspection.
1.0
36.
4-204-112; Core; PIC unable to locate any Air Temperature Thermometers in front display cold-hold unit. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add air temperature thermometers in the front meat display unit.
0.5
37.
3-302.12; Core; One container of spice 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. CDI- Labeling added during inspection.
0.0
39.
3-305.11; Core; Droplets of condensation forming on the bottom side of drip pans located above exposed food in the front display cold-hold unit. 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. Have the trays adjusted so draining properly and not forming condensation droplets. Until repairs complete, recommend covering the food and wiping off any condensation with a dry disposable paper towel.
1.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet. A couple pans not stored inverted. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans inverted and rearranged during inspection to air dry.
0.5
47.
4-501.11; Core; One of the sliding doors on the front display unit very damaged with door rails coming off. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the door.
0.0
49.
4-601.11(B) and (C); Core; Black residue accumulation around the caulk of the front handwashing sinks. Food residue accumulation along the door tracks of the front display unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. The caulk around the front handwashing sinks may need to be replaced if the black residue can not be cleaned out. If caulk replaced, make sure it is smooth and cleanable.
0.0
54.
5-501.16; Core; Front handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. CDI- Trash can added during inspection.
0.0
54.
5-501.116; Core; Grease dumpster covered in thick layer of grease. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency of this unit, and when cleaning ensure any runoff water goes thru a grease trap, not into storm drain.
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.
2-501.11; 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
10.
6-301.14; Core; One handwashing sink lacking handwashing sign. A 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. CDI- Handwashing signs provided to PIC for posting.
0.0
10.
5-205.11; Priority Foundation; Food employee observed rinsing off meat hooks in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Meat hooks returned to 3-comp sink for proper wash/rinse/sanitize.
1.0
10.
5-202.12; Core; The hot water at the staff restrooms is only reaching 89F. In the ladies restroom, the left side faucet does not stay on for at least 15 seconds to facilitate proper handwashing. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Repair the faucet and adjust the water temperatures to provide water at 100-110F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Hard cheese in front service case cold-holding at too warm a temperature, measured at 42.8-43.8F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Temperature reduced to case during inspection.
0.0
28.
7-201.11; Priority; Window cleaner stored hanging on clean dish storage rack on high shelf. Sanitizer stored on food prep table. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved to low shelves during inspection.
1.0
28.
7-202.12; Priority; Sanitizer actively being used at the 3-comp sink with too high a concentration, measured at 600+ppm quat sanitizer. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. CDI- PIC directed to dilute the sanitizer down to correct concentration (200-400ppm quat) during inspection.
0.0
36.
4-302.12; Priority Foundation; PIC unable to locate a food probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. VR-VERIFICATION REQUIRED. Obtain a food probe thermometer within 10 days and text picture of obtained functioning thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
47.
4-501.11; Core; The manual dicer stored as clean in the front service area has a damaged insert plate with pieces of the grid missing. Many of the white prepping trays were damaged and missing pieces of their sides [REPEAT]. The wire rack in the meat prep room is rusting with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the dicer insert plate, wire rack, and damaged trays.
0.5
48.
4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
49.
4-601.11(B) and (C); Core; Pink and black residue accumulation on clean dish storage rack in front service area. Green residue accumulation along some of the sliding doors of the front service case. Residue accumulation on meat prep room wire rack, along front of ice machine, and inside front service case along upper drain pans of unit with water droplets formed above exposed food. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.5
54.
5-501.110; Core; Dumpster side door left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster doors and top lids closed. CDI- Door closed during inspection.
0.0
55.
6-501.12; Core; Ceiling vents and piping throughout with duct/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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. Food Allergens Awareness educational reference provided to PIC. VR-VERIFICATION REQUIRED. Obtain a food probe thermometer within 10 days and text picture of obtained functioning thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. The white meat prep trays do not fit fully submerged in the 3-comp sink for sanitizing. Make sure to rotate the trays when sanitizing to ensure all parts get sanitized. Follow-Up: 09/22/2022
4-903.11(A), (B) and (D); Core; Observed the white prepping trays being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack dishes when wet, they must air dry.
0.5
47.
4-501.11; Core; The glass case where raw meats are stored is chipping paint and getting rusted in some areas. The walk in freezer has an accumulation of frost.- Equipment shall be maintained in a good state of repair and condition.- Please repaint/replace items.
1.0
47.
4-502.11(A) and (C); Core; Many of the white prepping trays were damaged and missing pieces of their sides.- Utensils shall be maintained in a good state of repair and condition.- Please replace the trays that are damaged.
0.0
55.
6-501.11; Core; The wall in the side hallway where entrance is has a hole that needs to be fixed. The walk in freezer has a large hole in the floor that also needs to be repaired.- Physical facilities shall be maintained in good repair.
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 ------PIC cannot sign due to COVID-19 concerns.
2-501.11; Priority Foundation; Facility does not have written clean up procedures for a diarrheal/vomiting event.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter- EHS provided documents to the establishment to keep on file.
0.0
35.
3-501.13 ; Core; Facility has fish in a vacuum seal package and has not taken it from ROP.- Reduced oxygen packaged (ROP) fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the ROP environment prior to its thawing under refrigeration.- CDI, EHS informed establishment of new rule and the cut the packaging therefore removing ROP environment.
0.0
47.
4-501.11; Core; The glass case where raw meats are stored is chipping paint and getting rusted in some areas. The walk in freezer has an accumulation of frost.- Equipment shall be maintained in a good state of repair and condition.- Please repaint/replace items.
1.0
55.
6-501.12; Core; The walls have some food splash on them throughout, mainly in the back prepping area.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the walls.
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---------------- PIC cannot sign due to COVID-19 concerns.
*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.
Overall date marking on potentially hazardous foods in the facility is very good but in the walk-in cooler, chorizo is made and hung to dry for about 3 days before it goes out into the case for sale. During inspection, the chorizo was not labeled with the preparation or discard date. Because the chorizo is potentially hazardous and kept for more than 24 hours after preparation, it needs to be date marked. A tag or label could be used on the rack where the chorizo is dried, since it is not put into a container.
In the restrooms, the water is reaching above 100F but only when both sinks are turned on. The in-line heater is not being triggered to turn on with only one sink running. Hot water at handsinks must always be supplied at 100F or greater. Have the heaters checked. If needed, add a heater at each sink and/or increase the flow to the sinks to increase demand on heaters because the heaters are only triggered by demand from the sinks.
During inspection, temperatures were taken on the chicken and carnitas being hot held and cooled near the tortillaria. During initial permitting, this area was permitted in conjunction with the meat market, however, meat preparation and dish washing are now being done through the restaurant next door which is operated by the same owners are the meat market. Spoke with manager, Osvaldo Flores during inspection and confirmed that they would prefer to handle and prepare the chicken and carnitas and wash utensils and equipment through the restaurant. In the future, this area will be inspected as part of the restaurant inspection. Food may be supplied to this area and the restaurant from the meat market but future handling and preparation of any and all food products should be done through the restaurant, Taqueria El Toro. A service request for Plan Review modification of the permit needs to be filled out and submitted in order to officially change the permit.
Replace the cracked plastic wrap dispenser. The large ice cart has holes on the top where hinges used to be. Repace the cart. Remove the piece of cardboard on the inside of the ice machine.
0.5
43.
The faucets of the hand sink closest to the ice machine need to be adjustede ( they turn more than 360 degrees ). Caulk the hand sinks as needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Several of the long white trays used to hold the meat items in the display case are breaking up along the edges. Replace broken trays. Replace the large plastic cart used to hold marinated meat. The top edges are partially melted and there are openings where hinges used to be. The cart is no longer easily cleanable.
Metal racks in the cooler are starting to rust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The inside of the ice machine needs to be cleaned. Mold is building up.
Note :
The sanitizer was reading at over 500 ppm on the paper test strips, but only 200 ppm on the dip stick type test strips the facility uses. Sanitizer was diluted. Recommended the use of the paper quat test strips for greater accuracy of test results.
Keep quat sanitizer at 200-300 ppm.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Raw fish stored above cooked mussles in the freezer. Raw fish stored above cooked crab legs in freezer. Cooked seafood items must be stored above raw fish and raw meats.
1.5
11.
The sanitizer had meat bits in it. Was changed.
1.5
34.
Some blood on the air drying surface.
0.0
49.
Documentation of approved training - 2 point credit awarded.
