2-102.12 (A); Core; PIC available during inspection had an expired Food Protection Manager certificate. The person in charge (PIC) shall be a certified food protection manager who has shown proficiency by passing a test as part of an accredited program. CDI: Manager with an in-date certificate arrived during report process. Please have certification updated so that there is a certified food protection manager present at all times of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Fish on right side of display case is holding above 41F. Air coming from unit appears warmer on this side of the cooler. TCS foods shall be maintained cold at 41F. CDI: Fish taken to walk-in and repair service called.
1.5
47.
4-501.11; Core; Cabinets under the display refrigerator are worn/damaged with age. Rust observed on grates inside display case. Maintain equipment clean and cleanable.
6-301.12; Priority Foundation; Paper Towels are in the dispenser in the meat room, but dissolve or tear to pieces when wet hands are used to obtain a towel. Therefore towels are not available for drying hands, only torn fragments of towels. Assess the availability of paper towels for employees. discussed today
0.0
47.
4-501.11; Core; Cabinets under the display refrigerator are rusty, damaged. Doors on the refrigerator are in bad repair. Maintain equipment clean and cleanable.
0.5
48.
4-501.14; Core; Ware Washing Sink is not clean. There is a red residual coating the sink interior. Clean the sink daily with detergent.
1.0
49.
4-601.11(B) and (C); Core; Stickers and sticker residue present inside the display refrigerator above the uncovered, displayed chicken. Tracks of the sliding doors have a lot of accumulated food and moist debris. Thorough cleaning needed to restore the inside of the refrigerator to a clean and cleanable condition.
0.5
54.
5-501.16; Core; No trash can is available for disposal of paper towels at the handwashing sink. A waste receptacle shall be located at each lavatory.
6-301.12; Priority Foundation; No Paper Towels available at the handwashing sink. Towel dispenser may need to be replaced. Towels were brought to the sink today upon request.
1.0
47.
4-501.11; Core; Display Refrigerators are worn and in poor condition. Cabinets under the refrigerator are not cleanable. Equipment should be clean and cleanable.
0.5
48.
4-501.14; Core; Ware Washing Sink is not clean. Use detergent to clean the sink daily.
0.5
49.
4-601.11(B) and (C); Core; Seafood and Meat Display Refrigerators are not clean. Clean between display refrigerators and remove green build-up.
0.5
General Comments
New Cleaning Brushes are needed. Cleaning brush is heavily worn.
7-204.11 ; Priority; Strong Bleach Solution is present in the ware washing sink for sanitizer, versus the quat sanitizer that is expected. Maintain sanitizer within range. Sink was emptied and cleaned. Filled with sanitizer from the dispenser.
1.0
39.
3-307.11; Core; Intense chemical odor present inside the meat seafood display refrigerator. Manager suspects the chlorine used in the refrigerator last night remains pooled in low areas. Effectively rinse chemicals during the cleaning process.
1.0
47.
4-501.11; Core; Cabinets under the display refrigerator are damaged. Maintain equipment clean and cleanable.
0.5
48.
4-501.14; Core; Ware Washing Sink is not clean. Use detergent to clean the sink daily. Fill sink into clean compartment.
2-303.11; Core; Meat Cutter is wearing a wrist watch while working with ground beef and his watch is in contact with the meat. This same meat cutter portions ready-to-eat food such as shrimp. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.5
48.
4-501.14; Core; Ware Washing Sink is not clean. Use detergent to clean the sink daily. Fill sink into clean compartment.
3-501.16 (A)(2) and (B); Priority; Seafood Display Refrigerator is not holding food at 41F as required: White Fish 46.7F, Tuna 48F, Skin-on Tuna 44F, Scallops 43.3F. Refrigerator appears to be blowing cold on the left side of refrigerator, but not effectively cooling on the right. Food shall be maintained at 41F and colder. Follow-up needed after repair is made to assure food temperatures are 41F and colder.
1.5
49.
4-601.11(B) and (C); Core; Meat Display Refrigerator sliding doors are soiled. Food Preparation Sink has a film inside. Cleaning is needed.
3-501.16 (A)(2) and (B); Priority; Customer self-service portion of the refrigerator where pork is stored is not holding food at 41F as required: Chicken Drumsticks 45F, Boneless Pork Loin 45.6F, Loin Rib 47F, Pork Shoulder 47F. The refrigerator was cleaned yesterday and meat manager will check the fans to inspect whether something is out-of-whack and call for servicing if they are unable to determine why food temperatures are above 41F in this area.
1.5
36.
4-302.12; Priority Foundation; Thermometer is not functioning properly. Manager cannot get the thermometer to register in Fahrenheit and is unable to understand degrees C. Properly functioning thermometer is needed. Manager is ordering another thermometer today.
0.5
49.
4-601.11(B) and (C); Core; Sticker residue present inside the display refrigerator above the uncovered, displayed chicken. Thorough cleaning needed to restore the inside of the refrigerator to a clean and cleanable condition.
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; Seafood on the right side is not holding at 41F as required: Cod 45F, Tilapia 43F, Salmon 44.8F. Maintain seafood at 41 degrees F and colder. Manager is putting in a service request for the refrigerator.
*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. Follow-Up: 03/23/2019
*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.
DATE-MARKING DISCUSSION: Ensure the sell-by days for steamed or fully cooked foods (shrimp, lobster, etc.) are correct and visible once a food is put out on display in refrigerated case.
NOTE: Remember to always keep sanitizer bottles filled for use as needed during operation...STORAGE OF FOODS IN OPEN CASES: Observed that packaged foods in open cold holding cases were stacks very high, which could possibly prevent cold air from circulating completely around all products. Do not overfill these cases - always keep food packages below the fill lines indicated on the units.
If live oysters, mussels or clams are sold in the future, a consumer advisory must be posted near the sale of this shellfish (during inspection, no live shellfish was being sold or kept in establishment). The advisory must have a disclosure statement and a reminder statement. An example of these statements would be: "Live oysters, mussels or clams may be served raw or undercooked. Consumer raw or undercooked shellfish or seafood may increase your risk of foodborne illness."
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
In walk-in cooler, observed small piece of raw meat on package of sealed deli meat. To prevent contamination of ready-to-eat foods (including their packages), store raw meats below and away from fully cooked meats, including packaged deli meats and all other ready-to-eat foods.
Sanitizer too strong (500ppm )in 3 comp sink; made 30 min. prior; have chemical company adjust dispensing unit. Added water to make solution 200-400ppm.
1.5
36.
Wrapper machine cover is torn and needs replacing.
0.5
40.
Clean display case door jams of debris.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Shelving in walkin cooler need cleaning from meat drippings.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Found clam dressing in scallop shell; EHS unable to determine if shell is real or fake. Will do research on company and if product is allowed and will report back to facility's management.
Found clams in facility; asked for shellstocks tags from previous orders; could not produce tags; Must keep shellstock tags on file for 90 days after the last mollusk has been sold.
1.0
10.
Walk in cooler: pork beside ground turkey; recommend storing pork away from turkey on another rack.
1.5
11.
No sanitizer bottle available in meat department; Be sure to have a bottle of sanitizer available in meat dept. at all times.
1.5
41.
Be sure to clean out drain of mop sink when it gets clogged with materials.
0.0
43.
Urinal in men`s restroom needs cleaning.
1.0
44.
Trash around trash compactor. Be sure to pick up any trash around trash compactor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
- 2.5 POINTS - PROTECT FOOD FROM CROSS CONTAMINATION - NEED A DIVIDER BETWEEN COOKED MEAT BALLS & RAW MEAT & SAUSAGE .. DO NOT STORE RAW CHICKEN OVER & WITH RAW HAMBURGER MEAT (FOUND RAW CHICKEN WITH RAW HAMBUGER
2.5
17.
- 1 POINT - THOROUGHLY CLEAN THE BACK OF THE MEAT DISPLAY CASE: INSIDE CABINETS, TRACKS, CORNERS & CREVICES - DO USE FOOD CARTS FOR FLOOR MAT STORAGE.
1.0
23.
- 1 POINT - CLEAN THE OUTSIDE OF THE TRASH CANS & THE TRASH CAN LIDS.
1.0
28.
NO POINTS - RECAULK BEHIND 3 COMP SINK. CLEAN THE WALLS UNDER & BEHIND SINK.
0.0
32.
- O.5 POINTS - ORGANIZE MISCELLANEOUS STORAGE. MANY ITEMS SCATTERED ON WHITE RACK & ROLLING CART (GLOVES, TRAYS, TAPE, ETC.) NEED PROPER SHELVES FOR STORAGE. WHITE CART IS NOT NSF APPROVED.
