4-602.13; Core; Speed racks observed with food debris build up. White trays observed with build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
4-601.11(B) and (C); Core; Some stickers on prep table, and cardboard stuck to racks in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.
4-501.11; Core; Badly rusted wire shelf in meat prep area. Equipment shall be kept in good repair. Replace shelf.
1.0
55.
6-501.12; Core; Walk in cooler floor has soil build-up. Physical facilities shall be cleaned as often as necessary to keep to them clean. No points taken.
4-501.11; Core; Badly rusted wire shelf in meat prep area. Equipment shall be kept in good repair. Replace shelf.
0.5
55.
6-501.12; Core; Minor black soil build-up on walk in cooler floor. Physical facilities shall be cleaned as often as necessary to keep to them clean. No points taken.
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 recipient signature required due to covid restrictions.
*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.
Employee observed to leave meat market and go get manager, upon return employee set up three compartment sink, arranged things (papers, equipment, garbage) and then put together grinder without washing hands. Employees must wash hands upon entry into meat market and at task changes, hands should have been washed prior to putting together grinder.
2.0
11.
Cuber needed better cleaning at the time of inspection. Sides of cutting boards and cut table base needed cleaning at the time of inspection.
1.5
38.
Remove rust buildup from the clean side drainboard.
0.5
45.
Repair baseboard tile in walk in cooler near door to back hallway.
0.0
49.
No documentation of approved training - no credit awarded.
Cuber needs detail cleaning to remove buildup. General comment--All equipment must be cleaned at the end of the day or at the end of each use. NC rules do not allow for leaving equipment dirty overnight to clean in the morning (EHS provided copy of 15A NCAC 188A .2618).
1.5
38.
Clean sanitizer bay more frequently to remove buildup.
0.5
40.
Areas that require cleaning include: underside of shelf above the center cut table, shelving in the walk in cooler and walk in freezer, and wrappers.
0.5
49.
No documentation of approved training - no credit awarded.
Beef scraps on the prep table and packaged cubed steak on rolling rack were above 45F. These items need to be moved to refrigeration while no one is working in the facility (on break, moved to another dept temporarily, etc). CDI-moved to refrigeration.
2.0
24.
Do not thaw fish at room temperature. The only approved methods of thawing are under cool, running water, as part of the cooking process or under refrigeration.
0.5
34.
Do not put boxes of thawing fish on clean side drainboard with clean dishes. Remove rust from clean side drainboard.
0.5
40.
Cleaning needed on wrappers and shelving in walk in cooler.
0.5
45.
Remove splatter from the ceiling above the band saw.
0.5
49.
Documentation of approved training - 2 point credit awarded. paf 9/17/08.
Replace the butcher paper roll dispenser with something that is easily cleanable. Currently using a dowel hanging from butcher`s twine. Adjust legs on the wrapper stand and remove the meat tray used to balance it.
0.5
44.
Repair broken and missing tile in the canwash.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 box of raw chicken over precooked in walk in freezer. Arrange coolers and freezers according to final cook temperature.
0.0
11.
Utensil washing looks better today but meat cubber and ban saw still soiled after cleaning night before. Thoroughly wash,rinse and sanitize; No sanitizer mixed at time of inspection. Sanitizer must be mixed and available during hours of operation.
1.5
36.
Torn walk in cooler door gasket. Replace. No longer easily cleanable; Stained cutting boards. Replace or resurface.
0.5
40.
Cleaning needed under cutting boards and under tables-protein buildup. Meat still on exterior of cubber. Cleaning needed. Clean fan covers in cutting room and fan housing in walk in cooler-dusty.
0.5
43.
Strong odor in men`s restroom. Eliminate.
0.0
46.
Lights out in walk in freezer. Repair or replace. 10 foot candles required in storage areas.
0.5
47.
Cleaning needed in can wash area.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Original color copy of Serve Safe hours document needed for 2 point bonus.
Raw ground pork over boxes of ham and ribs. Arrange coolers and freezers according to final cook temperature.
1.5
11.
Red meat trays stored as clean still have food residue present. Thoroughly wash,rinse, and sanitize; Sanitizer dispensing from sanitizer unit 400 ppm. Strip turning very dark green. Have unit adjusted to dispenser sanitizer between 200-300ppm.
3.0
34.
Red trays stored as clean directly beside handsink. Clean utensils stored on soiled drainboard. Protect clean utensils from contamination. Never store directly beside handsinks. Recommend at least 18 inches of separation. Never store clean utensils on soiled surfaces.
0.5
36.
Replace all badly cracked red trays. No longer easily cleanable; Replace torn walk in cooler door gasket.
0.5
40.
Cleaning needed under cutting tables, shelving over cutting tables, walk in door, ventilation housings-dusty and legs of wrapping stations.
0.5
41.
2 inch air gap needed between 3 compartment sink piping and floor drain.
0.0
43.
Women`s and men`s restroom toilet seats very loose. Tighten. Cleaning needed of both restroom`s ceiling vents-dusty. Handsoap missing at front handsink in women`s restroom and handtowels missing at men`s front restroom handsink.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Red meat trays and white marinading tray stored as clean still have food residue present. Ban saw not used since previous day still soiled on blade. Thoroughly wash,rinse, and sanitize.
3.0
35.
2 rolls single service paper towels stored under chemicals in can wash area. Store single service items in a manner to prevent cross contamination. Don`t store under chemicals.
0.0
36.
Replace all badly cracked red trays. No longer easily cleanable; Replace wrapping station heating element cover. Badly torn.
0.5
40.
Cleaning needed of ban saw housing, wrapping station, and under cutting tables.
0.5
43.
Cleaning needed of both men`s and women`s restroom ceiling vents. Handtowels needed at men`s handsink. Clean water fountain . Lots of buildup on jet.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Raw sausage over shrimp and raw chicken over fish in walk in freezer. Remember to arrange freezers according to final cook temperature just as refrigerators. ( CDI )
1.5
11.
Red meat trays stored as clean and drying still soiled with food residue. Thoroughly wash, rinse, and sanitize. ( CDI )
1.5
19.
Freezer cleaner stored beside single service items on dunage rack near back door. Cutting board cleaner stored beside papertowels in chemical storage area. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
1.5
36.
Replace all badly cracked red trays. No longer easily cleanable.
0.0
39.
Non-nsf shelving in linen storage room. Equipment must be NSF approved.
0.0
40.
Clean under ban saw. Old meat debris and black buildup. Clean exterior of red meat trays-old meat debris and under table holding meat cubber.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Quat sanitizer less than 200ppm in 3 compartment sink. Quat sanitizer must be at 200ppm; Utensils stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
19.
1 bottle of cleaner with bleach stored over single use articles in can wash. Store chemicals in a manner to prevent cross contamination.
0.0
36.
Shelving lines with paper. Don`t line shelving with absorbent materials.
0.0
39.
Non-nsf shelving in linen storage room. Equipment must be NSF approved.
0.0
40.
Ban saw housing from last night`s use still soiled at morning inspection. Thoroughly clean nightly. Clean underneath all tables, underneath and around can opener holder, wrap station, and shelving over cutting tables.
0.5
43.
Recaulk behind men`s handsink, clean urinal bases, ceiling vents, and repair ceiling-ceiling drywall is bubbling in disabled stall; Clean ceiling vents in women`s restroom and resecure door handle.
1.0
45.
Reattach molding at window.
0.0
49.
No documentation of approved training - no credit awarded.
Raw chicken over flounder in walk in freezer and ground meat stored over solid steak in walk in cooler. Be sure to arrange coolers and freezers according to cook temperatures. Ground or tenderized meat should always be stored below solid muscle and raw chicken should always be stored below seafood.
1.5
11.
Sanitizer in spray bottle less than 200ppm Quat. Quat sanitizer shall be kept at 200ppm; Utensils stored as clean still have food debris. Thoroughly wash, rinse, and sanitize utensils.
1.5
40.
Clean ban saw housing-food debris from yesterday`s service; Clean under 3 compartment sink dirty side drainboard and the top of clean side of 3 compartment sink; Clean knife holder.
0.5
43.
Recaulk behind women`s restroom handsink and fix piping-leaky; Resecure paper towel holder to wall and repair toilet paper holder-broken. Clean men`s restroom toilet base and fix ceiling. Clean ceiling vents in both restrooms.
1.0
44.
Keep dumster doors close.
0.0
49.
No documentation of approved training - no credit awarded.
Do not store strainer used for shrimp with dust pans and cleaning items, store with clean utensils.
1.5
17.
Clean underneath side of cutting boards (repeat from 2 previous inspection). Allow cutting boards to air-dry after washing, board still must be cleaned and sanitized even if not using them to cut foods. Recaulk at 3-compartment sink, clean underneath side of 3-compartment sink.
2.0
General Comments
Clean water fountain at restrooms and diaper changing table in womens restroom. Grade Card was behind a price sign today, do not move or obstruct grade card.
Clean rolling racks, underneath side of cutting boards (repeat from 11/06 inspection). Slicer in walk-in freezer (not in use), visibly soiled. All utensils/equipment even while in storage must be kept clean. Replace cotton cover to wrapper, torn, no longer easily cleanable. Replace walk-in freezer gaskets. 3-compartment sink is leaking, making it difficult to wash dishes, have sink repaired immediately.
2.0
28.
Clean walk-in cooler floor.
0.5
General Comments
11. Clean water fountain. 21. paper towels not dispensing in womens restroom. Call when sinks are repaired. Laura Cole 919-398-3669.
grease build up in rinse and sanitize sinks, Clean 3-compartment sink so other food contact surfaces can be properly cleaned and sanitized. (violation from previous inspection.
5.0
17.
Clean rolling racks, underneath side of cutting boards.
