4-501.11; Core; Two sliding glass doors have broken handles; one door frame is off track and creating an opening where air can escape. Equipment shall be maintained in a state of good repair.
4-501.114; Priority; Quaternary Ammonium sanitizer solution at 3-compartment sink is not reaching the required 200ppm. A chemical sanitizer shall meet the criteria specified on the EPA registered label. CDI: Facility to hand mix sanitizer until dispenser can be adjusted to 200ppm.
1.5
47.
4-501.11; Core; Sliding door handle on display cooler is broken and collecting debris. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Pink and black residue growth observed surrounding 3-compartment sink dish area. Physical facilities shall be cleaned as often as necessary to keep them clean.
7-201.11; Priority; Spray bottle of chemical sanitizer stored on prep table right beside active food prep. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottle removed.
1.0
39.
3-305.11; Core; Observed water from refrigeration unit leaking onto uncovered pork chops inside display cooler. Food shall be protected from contamination by storing the food in a clean, dry location where is it not exposed to splash, dust, or other contamination.
1.0
47.
4-502.11(A) and (C); Core; Observed one cracked handle on sliding glass door of display cooler. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Pink and black residue growth observed surrounding 3-compartment sink dish area. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Foul smell observed from live lobster case and dark/murky water; staff removed two dead lobsters from case. Please ensure staff is monitoring lobster case so that dead lobsters don't linger with live ones.
4-501.114; Priority; Quaternary Ammonium sanitizer in spray bottle reading below 200ppml. Chemical sanitizer shall be at the specified concentration. (Quat: 200-400ppml) CDI: Sanitizer remade at correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Packages of raw bacon holding at 53F in grab & go display case. Ambient air for case reading 49F. Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Food items moved. maintenance arrived and repaired cooler during inspection.
1.5
43.
3-304.12; Core; One knife stored between the crack of display cooler and cutting boards. Utensils shall be stored in a clean, protected location. CDI: Knife moved.
0.0
47.
4-501.11; Core; One cracked sliding door handle on display cooler. Equipment shall be maintained in a state of good repair.
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
5-205.15; Core; There is a leak in the plumbing under the handsink near the entrance to the meat department. Plumbing systems shall be maintained in good repair. Please repair leak.
1.0
General Comments
CFPM Cody Davis (Exp 1/12/26). Department does not cook, reheat, or hot hold any foods. TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com. 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* 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* 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.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Shrimp, lobster tails and legs are being cooked in a microwave in the meat market. Discussed with my supervisor, Thomas Jumalon. This establishment has a meat market permit. No food is permitted to be cooked in a meat market. Remove microwave from meat market area.
Found several plastic food product bags (below meat see-thru display areas) that were wet (possibly from floor cleaning activities). Discard these soiled/wet bags--always be careful not to contaminate bags from floor cleaning activities.
0.5
36.
Remove the electrical tape and/or duct tape from legs on the round metal "catch" basins by labeling/wrapping machines. Repair or replace damaged legs as necessary...Replace the damaged/cracked mobile meat tray holder racks (with plastic "holders") with racks that meet the standards of the National Sanitation Foundation (NSF) or equivalent...In back walk-in freezer where some meat market product is stored, found ice accumulation on pipes under one condenser. Remove ice from pipes and repair any condensation leaks as needed.
0.5
40.
Clean the following soiled surfaces and areas: plastic wrapping and labeling machine areas--interiors of sanitizing sink of 3-compartment sink--some shelving in walk-in cooler--shelving above main meat cutting area--upper interior areas of these see-thru display units--customer food display areas--exteriors of market trash cans--undersides of small white cutting boards by see-thru display unit.
0.5
45.
Continue to clean the soiled flooring in meat market area (some dark patches observed today).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found many bus tubs, trays, etc. being stacked while wet. Completely air dry these items before stacking them.
0.5
36.
Remove the electrical tape and/or duct tape from legs on the round metal "catch" basins by labeling/wrapping machines. Repair or replace damaged legs as necessary...Remove excess stickers and sticky residue from these catch basins and around labeling areas...Replace the cracked upper gray blade cover on band saw.
0.5
40.
Clean the following soiled surfaces and areas: plastic wrapping and labeling machine areas--interiors of rinsing and sanitizing sinks of 3-compartment sink and right drainboard--some shelving in walk-in cooler--shelving above main meat cutting area--sliding door handles on seafood and meat see-thru display units--upper interior areas of these see-thru display units.
0.5
44.
Clean the soiled exteriors of meat market trash cans...Clean the soiled trash can lid/top in men`s bathroom.
0.5
45.
Clean the soiled walk-in freezer floors. Remove debris and old packaging materials from floor areas...Clean the soiled wall areas under paper towel dispensers in bathrooms. Remove the accumulation of soap on floor under soap dispensers...Clean the soiled floor in meat market area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One scraper observed stored at rinse compartment of three compartment sink. Do not store wares within splash radius of wash or rinse compartments of three compartment sink.
0.0
36.
Bottom shelf of rolling carts observed to have significant rust - replace or repair. Maintain equipment in good repair.
0.5
40.
Cabinets below meat display, rolling carts observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in freezer not clean. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Three bags of fish in cutting room observed at borderline temperatures of 45-46 degrees F while unaccompanied. Reminder: Although cutting room is refrigerated, it is not at walk in cooler temperatures. Do not leave potentially hazardous foods out at ambient temperatures for extended periods of time.
Numerous pans observed to have food debris/residue when stored as clean. Wares shall be fully washed, rinsed, and sanitized prior to storage.
1.5
17.
Small portion of beef trim in cutting room observed at borderline temperatures of 45-47 degrees F. Reminder: Although cutting room is refrigerated, it is not at walk in cooler temperatures. Do not leave potentially hazardous foods out at ambient temperatures for extended periods of time.
0.0
34.
Small number of trays cited on #11 above observed to be stacked for storage while wet. Ensure that wares are fully air dried prior to storage.
0.0
35.
Food debris observed on single use meat trays stored as clean. Protect single use items from contamination. Recommend storing in original sleeve to ensure protection.
0.5
36.
Bottom shelf of rolling cart observed starting to rust. Replace or repair when no longer easily cleanable.
0.0
40.
Cabinets below meat display, rolling carts, interiors of storage cabinets at back wall, undersides of shelves over food prep tables, surfaces in canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cabinets below meat display, rolling carts, supports for dunnage racks in cooler, interiors of storage cabinets at back wall, undersides of shelves over food prep tables, surfaces in canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Clean wall under prep table.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cased products observed stacked on rolling cart after receiving prior to storage in cooler. Please be aware that, while meat cutting room is cooled, it is not at walk in cooler temperatures and should not be counted on for long term storage. Promptly move received items into walk in cooler. No immediate temperature violations observed with these products at time of inspection.
One case retail packed cased chicken observed stored partially above unopened cased retail packed ready to eat meatballs. Store raw meats to not contaminate ready to eat foods.
0.0
27.
Original container for oysters on display not present in establishment. Original container shall be maintained on site until last shellfish have been sold or discarded. Additionally, quantity larger than 36 shellfish have been placed in oyster display. Shellfish shall be displayed per conditions of Shellfish display memo dated May 8, 2008. Provided copy of memo. Recommend that memo be posted within meat market to facilitate staff in meeting conditions of memo.
0.5
40.
Cabinets below meat display, rolling carts observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Certificate provided for bonus points expired more than three years ago. North Carolina recognizes Servsafe and state-issued certificates for three years after test date.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection. Recommend sharing this information with other permitted areas in this facility.
Scraper observed stored between knife rack and table. Plastic scraper observed stored hung over faucet at wash/rinse compartment of three compartment sink. Utensils shall be stored to prevent contamination and on clean, cleanable surfaces. Do not store utensils in gaps between pieces of equipment or immediately above wash/rinse compartments of three compartment sink.
0.5
40.
Cabinets below meat display observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Significant improvement observed in storage and display procedures for shellstock. Thank you for your continuing efforts to address this issue.
Original shellstock container not retained until final shellfish sold or discarded. Copy of shellfish display memo provided to establishment.
0.5
36.
Prewash spray head observed to hang below flood rim of prep sink. No standing water or liquid observed at prep sink at time of inspection. Repair or replace prewash sprayer tension spring to hold sprayer above flood rim. *noted in general comments on last inspection*
0.5
40.
Rolling containers used for moving packaged meats, speed racks, cabinets below meat display observed to be not clean. Maintain non-food contact surfaces clean.
0.5
General Comments
North Carolina recognizes Servsafe courses for three years. Certificate presented has expired. Information on upcoming Servsafe classes can be found at www.wakegov.com and www.servsafe.com .
MUSSELS OBSERVED STORED IN DISPLAY CASE WITH NO TAGS PRESENT. TAGS OBSERVED STORED AT CASE IN COOLER. SHELLFISH MUST REMAIN IN ORIGINAL CONTAINER WITH TAGS ATTACHED/PRESENT UNTIL SOLD AND TAGS KEPT ON FILE FOR 90 DAYS AFTER SALE. SHELLFISH MAY BE DISPLAYED OUTSIDE OF ORIGINAL CONTAINER IF DUPLICATE TAGS ARE PROVIDED BY SHIPPER AND IF OTHER CONDITIONS OF 2007 SHELLFISH MEMO ARE MET. KEEP ALL MUSSELS FROM CURRENT BATCH IN ONE LOCATION. (COS)
2.5
11.
FOOD DEBRIS OBSERVED IN MEAT GRINDER STORED AS CLEAN. FOOD DEBRIS OBSERVED ON TRAYS STORED AS CLEAN. WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES AND PROTECT FROM CONTAMINATION. (COS)
2.5
13.
RUST OBSERVED ON TOP TRAY OF MEAT GRINDER. REPLACE MEAT TRAY OR REPAIR TO ELIMINATE RUST AND RENDER EASILY CLEANABLE.
1.5
General Comments
RELOCATE TRAYS CITED IN #11 TO LOCATION AT LEAST 18 INCHES AWAY FROM HANDSINK TO PREVENT CONTAMINATION - CORRECTED ON SITE. SMALL AREA (APPROX 3 INCHES) OF DISPLAYED OYSTERS AND DISPLAYED CRAB CAKES NOT SEPARATED BY PHYSICAL BARRIER, BUT NOT IN CONTACT - CORRECTED ON SITE BY INSTALLING LONGER SEPARATION GUARD. PREWASH SPRAY HEAD OBSERVED TO HANG BELOW FLOOD RIM OF PREP SINK - NO PREP OR STANDING WATER OBSERVED IN SINK - REPLACE OR REPAIR PREWASH SPRAYER SPRING TO HOLD SPRAYER ABOVE SINK FLOOD RIM.
FOOD RESIDUE ON AND INSIDE OF KNIFE HOLDER. MAINTAIN KNIFE HOLDER CLEAN TO PREVENT CROSS CONTAMINATION. DO NOT PLACE DIRTY KNIVES ON KNIFE HOLDER UNLESS REQUIRED FOR SAFETY - IF SO, CLEAN AND SANITIZE BETWEEN SPECIES AND WHEN VISIBLY SOILED.
1.5
17.
FOOD RESIDUE OBSERVED ON ROLLING RACKS AND LABELER/SCALE. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR.
1.0
General Comments
USE LUKEWARM WATER FOR MIXING SANITIZER. DO NOT STORE SINGLE SERVICE TRAYS ON POROUS SURFACE. REMOVE BLACK PANEL AND MANTAIN SHELVES CLEAN. KEEP FOODS TO BE RETURNED SEPARATE AND LABELED AS RETURNABLES. ENSURE THAT SPICES AND PRODUCE USED FOR RAW MEAT GARNISHING ARE RELOCATED TO SHELF WITH READY TO EAT FOODS.
Fish observed at 60 degrees during thawing process. Ensure that product being thawed is moved promptly to mechanical refrigeration once thawed. Proper temperature of less than 45 degrees should be maintained during thawing process.
2.5
13.
Plastic meat trays chipped and sawed, rendering them no longer easily cleanable. Replace meat trays when damaged.
1.5
General Comments
#17. Shelving for single service foam trays is dirty. Clean regularly.
Clean transfer cart and speed racks. Replace cover to heat pad. Wipe/clean shelving throughout. Repair interior of walk-in cooler over back door to NSF standard. Repair exterior of walk-in cooler near back door to NSF standard. Replace missing riser on prep tables which are missing riser. Replace shelving in display case which is flaking paint and showing rust. Remove any and all rust from display case or replace display case.
1.0
28.
Clean floors, walls and ceiling throughout. Seal any and all cracks in meat market floor. Paint or apply wood sealant to bare wood near can wash area. Provide ledge around can wash.
Wipe/clean shelving throughout meat market and walk-in cooler. Replace wrapping station heat pad cover and detail clean wrapping station/weigh stations.(Wrapping and weigh station being replaced 11/01/05). Replace broken/split gasket on walk-in cooler door leading into back hallway. Clean/dust top of stall fixtures. Clean/replace rusted/pitting shelving in display case. Replace components to cuber (metal to/on some components of cuber starting to pit.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. PAtch hole in wall at can wash area. Clean floors at entrance to restrooms.
