Observation: TCS (temperature control safety) foods (crab cake, raw beef) were holding above 41F due to refrigerated case unable to maintain 41F or below. CDI: TCS Foods were moved to other refrigeration during inspection.3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
47.
Observation: The temperature measuring devices on the refrigerated display cases (seafood/meat) are not operational. Ensure all temperature measuring devices are accurate and can be utilized to achieve active managerial control through monitoring of equipment.
4-502.11(A) and (C); Core; (C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
47.
Observation: The gaskets on the meat grinder are in poor repair. Ensure all equipment is maintained clean and in good repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
49.
Observation: Area under platform (meat cutter), area behind heat sealer. Ensure all equipment is maintained clean and in good repair.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-102.12 (A); Core; At the beginning of the inspection, the store manager or meat market manager did not have valid food protection manager certification (manger's expired in January). One employee with managerial duties shall have food protection manager certification at all times. CDI- Manager with CFPM certification arrived during the inspection. Deductions will be taken if this item is repeated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Crab cakes on the display cooler near the sliding door were at 43-44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to be rapidly cooled.
4-903.11(A), (B) and (D); Core; Knife was found being stored between two equipment exteriors with soil residue. Equipment shall be stored in a clean dry environment where they are protected from potential contamination.
0.5
45.
4-903.11(A) and (C); Core; Single service food tray as found with splatter residue. Single service items shall be stored in packaging or otherwise protected from potential contamination.
0.0
47.
4-501.11; Core; While improvements have been made there is a small tear/hole in the warming pad cover at the wrapping station. All equipment shall be maintained in good repair.
3-501.16 (A)(2) and (B); Priority; Pork was found holding at 44F in the display cooler and ground beef was at 42F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Items were taken to the walk-in cooler to cool down before a 4 hour period elapsed. PIC is contacting maintenance to have the cooler serviced.
1.5
35.
3-501.13 ; Repeat; Tuna sealed in a reduced oxygen state was found thawed under refrigeration but not removed from its packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.
0.5
47.
4-501.11; Core; There is a large tear/hole in the warming pad cover at the wrapping station. All equipment shall be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; While improvements have been made since last inspection, ceiling fans have minor dust/soil buildup. Non food contact surfaces shall be kept free of soil residue and other debris.
3-501.13 ; Core; Tuna sealed in a reduced oxygen state was found thawed under refrigeration but not removed from its packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.
0.0
47.
4-501.11; Core; There is a large tear/hole in the warming pad cover at the wrapping station. All equipment shall be maintained in good repair. CDI-Warming pad cover replaced during inspection.
0.0
49.
4-602.13; Core; The ceiling fans above the prep area as well as in the walk-in cooler has some dust accumulation present. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
4-501.11; Core; There is a large tear/hole in the warming pad cover at the wrapping station. All equipment shall be maintained in good repair. Replace warming pad cover.
0.5
49.
4-602.13; Core; The cabinets under the butcher and seafood display cases need cleaning due to food debris and other splash and the fan guards on the condensers in the prep room/serving room have a build up of dust and debris. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
53.
6-501.18; Core; The underside of the urinal in the men's room is soiled. Plumbing fixtures such as toilets, urinals and handwashing sinks shall be cleaned frequently enough to be kept clean. Clean the underside of the urinal every time the urinal is cleaned.
0.0
55.
6-501.114; Core; The ceiling vent in the women's bathroom has a build up of dust. The physical facilities shall be kept clean. Clean the floors, walls and ceilings on a frequent basis.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 02/14/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *INSPECTOR INFORMATION: Patricia Sabby// Patricia.Sabby@wakegov.com// 919-796-8053*
*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. INSPECTOR INFORMATION: Jennifer Brown//Jennifer.Brown@wakegov.com// 919-868-9249// "Molluscan shellfish" means any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle. Only shucked adductor for scallops on display today. Maintain records for shucked shellfish on display according to 3-202.17 (C). Contact REHS with any questions.
*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.
During this inspection, yellowfin tuna was being sold but was not marked as ready to eat, sashimi grade, or sushi grade and did not require a consumer advisory. If seafoods or meats are labeled as sashimi grade, sushi grade, or ready to eat, a consumer advisory must be displayed. Consumer advisory information is availabe on the Wake County FLIS section website under the New Rules section. If you have any questions about consumer advisory, please contact your inspector.
During inspection, the hot water at the 3 compartment sink was only reaching 119F. When chemical sanitizing is used, the hot water must be supplied to the sink at 130F. Have hot water heater checked. Ff the hot water heater is functioning properly, the issue may be that the hot water heater is not sized to meet the demand of multiple departments, may need to have a larger heater or additional heaters installed. ***Follow up for hot water on 7/26/12.***
1.5
36.
On the face of the meat case, there is some mold under the caulking, remove the old caulking, clean thoroughly, and recaulk. Replace the wrapper pad cover. There is some standing water under the vent covers in the meat case, if case is not draining properly, have it serviced or repaired.
0.5
40.
Clean between the meat and seafood cases, there is some standing condensation and mold growth in this area. Clean behind the wrapper pad.
0.5
44.
There is quite a bit of debris around/behind the trash compactor, clean this area.
0.0
45.
There is a drip from the ceiling over the grinder, appears to be condensation, may need to have this area repaired.
0.0
46.
There is some condensation inside of the long light fixtures in the walk-in cooler; have the seals on these fixtures checked to insure that they are not leaking, or make sure that the fixtures are designed to be in cold areas. The fan covers in the walk-in cooler have peeling finish, repair or replace covers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The underside of the seafood cutting board was wet and had some rust staining, be sure to prop cutting board so that it can air dry after cleaning.
0.0
36.
On the face of the meat case, there is some mold under the caulking, remove the old caulking, clean thoroughly, and recaulk. The risers in the seafood and meat cases are starting to rust, repair or replace risers. Replace the missing metal strip used to cover the crevice between the 3 compartment sink basins. The cutting board on the seafood cut table is worn, resurface or replace board.
0.5
40.
Clean the twine holder hanging above the meat cutting table.
0.0
43.
The handsink in the meat cutting room is draining slowly, have sink drain cleaned so that it drains properly.
0.0
46.
Clean the fan covers in the meat walk-in cooler. Cleaning is needed at the mop sink/can wash in the back stock area. Be sure not to leave wet mop heads sitting in the sink, leave them so that they can air dry or discard them.
0.0
49.
Documentation of approved training - 2 point credit awarded.
At the 3 compartment sink, bone scrapers were stored on the faucet. Do not store utensils on faucets to prevent recontamination of clean utensils. The underside of the seafood cutting board was wet and had some rust staining, be sure to prop cutting board so that it can air dry after cleaning.
0.5
36.
On the face of the meat case, there is some mold under the caulking, remove the old caulking, clean thoroughly, and recaulk. On the face of the seafood case, there is an old metal conduit that is against the case and creating an area that is not easily cleanable, if possible, remove old conduit so that case is easily cleanable. The metal kickplate on the seafood case is corroded, replace corroded metal. The fan covers in the cutting room and walk-in cooler are worn, repaint or replace fan covers. The cooler unit in the cutting room has some frost and ice build up, may need to have unit serviced or repaired. There is a drip from the hose attachment at the chemical dispenser for the hose, repair leak. The risers in the seafood and meat cases are worn, replace worn risers.
0.5
40.
Clean between the meat and seafood cases.
0.5
47.
The new Alsco linen cabinet is directly down on the floor, this does not meet storage requirements. 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.
Documentation of approved training - 2 point credit awarded.
In the walk-in cooler, cubed/tenderized beef was stored above whole beef steaks. Raw meats should be stored according to final cook temperature. Ground or mechanically tenderized meats should be cooked to 155F, whole beef steaks should be cooked to 140F. Foods were rearranged.
0.0
34.
At the 3 compartment sink, bone scrapers were stored on the faucet. At the seafood sink, a cutting board and collander were stored on the faucet. Do not store utensils on faucets at sinks to prevent cross contamination.
0.5
36.
Caulking between the meat and seafoods cases is needed. On the face of the meat case, there is some mold under the caulking, remove the old caulking, clean thoroughly, and recaulk. On the face of the seafood case, there is an old metal conduit that is against the case and creating an area that is not easily cleanable, if possible, remove old conduit so that case is easily cleanable. There is some condensation between glass panels on the meat case door, doors need to be repaired or replaced. There is a drip from the area between the meat and seafoods case, repair. The metal kickplate on the seafood case is corroded, replace corroded metal. There is a leak from the cooler units in both the walk-in cooler and the meat cutting room, repair leaks. Replace the cracked cover on the meat saw. The paint is peeling on the fan covers in the meat room, repair or replace covers. In the walk-in cooler, there is peeling caulking on one end of the cooler unit, remove the caulking, if not needed, caulk does not have to be replaced.
0.5
40.
Clean between the meat and seafood case. Clean under/behind the wrapper pad.
0.0
43.
The right handsink in the ladies restroom is draining very slowly, have this sink checked. Clean the restroom handsinks more throughly.
0.0
44.
There is some leaf litter and other garbage behind the compactor, remove litter and trash from this area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
