4-903.11(A), (B) and (D); Core; Wrapping equipment that is used throughout the day for food preparation is stored directly under heavily soiled ceiling vents. Equipment and utensils shall be stored in a clean, dry area where they are protected from potential contamination.
0.5
49.
4-601.11(B) and (C); Core; Ventilation covers in the meat area have dust buildup and need to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Minor cleaning is needed on floors below equipment. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
7-204.11 ; Priority; Sanitizer bottle observed with a concentration below 200ppm quat. when tested. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. CDI- Contents of spray bottle were emptied and solution was remade during the inspection.
1.0
45.
4-903.11(A) and (C); Core; Stacks of single-service meat trays found stored with food-contact side exposed to contamination on shelving above the cutting boards. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Meat trays were inverted during the inspection.
4-601.11 (A); Priority Foundation; Three knives and a cutter/scraper found stored as clean with raw meat residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled utensils were sent to the 3-compartment sink to be properly cleaned and sanitized.
1.5
48.
4-501.14; Core; Minor residue forming along the interior of rinse and sanitize sink basins at the 3-compartment sink. The compartments of sinks, basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Employee was directed to clean the sink basins prior to utensil washing.
0.0
55.
6-501.11; Core; One faucet handle on the handwashing sink in the men's restroom is completely missing. There is another handwashing sink that is functional and in good repair in this bathroom. Physical facilities shall be maintained in good repair. PIC already has an active work order for this faucet handle to be replaced. Follow-up with maintenance and ensure missing faucet handle is replaced by the next routine inspection to avoid point deductions.
6-501.11; Core; Handle to the right handwashing sink in the men's bathroom is completely missing. Physical facilities shall be maintained in good repair. Store manager stated that a service request will be submitted today. Ensure handle is repaired.
3-307.11; Core; Ice observed on a few packaged, hermetically sealed boxes in the deli/market freezer located in the produce prep room. Food shall be protected from miscellaneous sources of contamination. EHS did not observe an active leak or ice building up on pipes in this unit and this unit has been repaired since the last routine inspection. Monitor if ice continues to accumulate in this unit and if problem persists, contact maintenance to have this unit repaired.
0.0
44.
4-903.11(A), (B) and (D); Core; Found table-mounted cutting boards being stored while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- Cutting boards were stored in a position that allows air drying during the inspection.
0.5
55.
6-501.11; Core; Lid to paper towel dispenser at handwashing sink was open at the start of inspection. Market manager stated that the dispenser recently broke and is keeping the dispenser open to allow paper towels to still be accessible. Physical facilities shall be maintained in good repair. Manager stated that a replacement dispenser has already been ordered.
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
3-305.12; Core; Ice is beginning to accumulate on a few packaged, hermetically sealed boxes in the deli/market freezer located in the produce prep room. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed or under other sources of contamination. Place a container to intercept the drip until this unit can be repaired or relocate boxes of food onto adjacent shelving.
0.0
47.
4-501.11; Core; Both evaporator units in the deli/market freezer located in the produce prep room have an accumulation of ice where the coils are. Equipment shall be maintained in a state of good repair and condition. Have a refrigeration tech. service the deli/market freezer to stop the ice accumulation on the cooling units.
0.5
54.
5-501.113; Core; One lid is completely missing on the outside dumpster receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact waste management to mediate this issue.
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
6-501.11; Core; Broken plastic fan guards on right evaporator unit in the deli/market freezer located in the produce prep room. Physical facilities shall be maintained in good repair. Replace broken fan guards.
0.5
56.
6-303.11; Core; Lighting in the deli/market freezer located in the produce prep room is dim with two fixtures in need of bulb replacement. At least 10 foot candles are required at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Restore lighting in this unit.
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 *Food Allergen Poster given to facility.
4-501.11; Core; Minor tear beginning to form on one heat pad in department. Equipment shall be maintained in a state of good repair and condition. EHS recommends keeping a supply of heat pads on hand to conveniently switch out pads that are no longer in good condition.
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 *Information sent to s0193cm@retail.foodlion.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
CFPM: Jesse Durst, Exp. 12/2020...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
*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.
I *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.
*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.
*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.
*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.
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...NOTE about posted employee health policy in meat department: According to the new food rules, an employee is EXCLUDED from working with food or handling food equipment if they have vomiting, diarrhea and jaundice (not just RESTRICTED, as mentioned in the posted policy). Adjust the policy to reflect the proper exclusions and restrictions according to rules.
In walk-in freezer, found raw turkey stored above raw pork. In all refrigeration and freezer units, store foods according to final cook temperatures to prevent cross-contamination (in the following manner, bottom to top): On bottom shelves store raw chicken, raw poultry and stuffed meats; on next shelf up store raw ground meats or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, raw seafood and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store fully cooked foods and other ready-to-eat foods.
0.0
11.
Found a small amount of food debris still on cuber blades that had just been cleaned and sanitized. Thoroughly wash, rinse and sanitize these blades.
0.0
25.
Found one metal stemmed food thermometer that was reading 40F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, when calibrated using this method.
0.5
36.
Remove the stickers and sticky residue from food scales above plastic wrap machine and adjacent areas so surfaces are smooth and easily cleanable.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and interiors of 3rd sanitizing sink of this sink--some dunnage racks/shelving in walk-in cooler--plastic wrap machine areas (metal frames)--shelving above main meat cutting area.
0.5
45.
Seal the small holes in wall under market handwashing sink...Replace the missing grout between tiles in mop sink/can wash near meat market area at rear of store.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, observed some boxes of raw meats stored above fully cooked box of food. In all refrigeration and freezer units, store foods according to final cook temperatures to prevent cross-contamination (in the following manner, bottom to top): On bottom shelves store raw chicken, raw poultry and stuffed meats; on next shelf up store raw ground meats or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, raw seafood and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store fully cooked foods and other ready-to-eat foods.
0.0
11.
Found several soiled parts of grinder and tray being stored as "clean" on right side drain board of 3-compartment sink. Thoroughly wash, rinse and sanitize these items before putting them on right side drainboard to air dry.
1.5
36.
Discard the damaged/cracked red meat trays and replace as necessary...Replace the torn heating pads on plastic wrap machine...Repair the damaged plastic door frame to walk-in freezer...Replace the torn gasket on bottom of door to walk-in freezer...Remove the stickers and sticky residue from food scales above plastic wrap machine and adjacent areas so surfaces are smooth and easily cleanable.
1.0
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and interiors of 3rd sanitizing sink of this sink--dunnage racks/shelving in walk-in cooler--plastic wrap machine areas (metal frames)--shelving above main meat cutting area--walk-in cooler door handle (also sanitize after cleaning).
0.5
43.
In women`s bathroom, re-secure the loose toilet seat and replace the toilet seat that is getting worn...In both bathrooms, clean the soiled areas around toilet seat hinges...Clean the soiled nozzle on water fountain located between bathrooms.
1.0
44.
Found a little debris/trash on ground around dumpster. Lid on top of dumpster was also open...Remove this material and properly dispose of it. Keep dumpster lids closed whenever garbage is in it.
0.0
45.
In meat market area, replace grout/caulk between baseboard tiles and walls in market area and in walk-in cooler...Seal the small open holes in walls behind 3-compartment sink areas...Replace/resecure the peeling vinyl coving in meat market office...Replace the missing grout between tiles in mop sink/can wash near meat market area (at rear of store)...Replace the missing/damaged baseboard tiles in men`s bathroom (near door)...Replace (and secure down) the missing drain cover in the other enclosed mop sink area.
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms.
0.0
47.
In one mop sink/can wash in rear of store, found hose wrapped around faucet. Provide a hose holder for hose to keep from wrapping hose around faucet (and to keep hose up and out of mop sink)...In office area off of meat market, found items stored on floor. Elevate items above the floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found many packages/boxes of foods incorrectly stored (raw meats/poultry stored over cooked foods and raw chicken stored over other foods, etc.). Also in walk-in cooler, found raw chicken stored above ground beef and bags of pork rinds stored on floor...In all refrigeration and freezer units, store foods according to final cook temperatures to prevent cross-contamination (in the following manner, bottom to top): On bottom shelves store raw chicken, raw poultry and stuffed meats; on next shelf up store raw ground meats or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, raw seafood and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store vegetables, breads, wraps, fully cooked foods, beverages, condiments and other ready-to-eat foods.
1.5
25.
Metal stemmed food thermometer read 10F too high when compared to calibrated thermometer. When calibrated using ice-water method, it shall read 32F, plus or minus 2 degrees F.
0.5
36.
Discard the damaged/cracked red meat trays and replace as necessary...Replace the torn heating pad on plastic wrap machine...Repair the damaged door frame to walk-in freezer and remove ice accumulated in this area (including on door). Replace the torn gasket on bottom of door to walk-in freezer and walk-in cooler...Remove the stickers and sticky residue from food scales above plastic wrap machine and adjacent areas so surfaces are smooth and easily cleanable...Replace the peeling/damaged caulking on band saw.
1.0
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and interiors of middle rinsing and sanitizing sinks of this sink--shelving in walk-in cooler--plastic wrap machine areas--table undersides of main meat cutting area--bottoms of open refrigerated customer food display areas.
0.5
43.
Clean the soiled nozzle on water fountain between bathrooms.
0.0
45.
In meat market area, replace grout/caulk between baseboard tiles and walls in market area and in walk-in cooler...Seal the small open holes in walls behind 3-compartment sink areas...Clean the soiled floor in office area...Replace the missing grout between tiles in mop sink/can wash near meat market area (at rear of store).
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms.
0.0
47.
In office, observed boxes and other items stored on floor. To facilitate floor cleaning, elevate these items above floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found a little condensation dripping onto boxes below condenser in walk-in cooler. Do not store boxes or packages of food under dripping condensation lines until pipes can be fixed OR place sheet pans under drips to protect food boxes from contamination from condensate.
0.0
36.
Discard the many damaged/cracked red meat trays and replace as necessary...Replace the torn heating pad on plastic wrap machine...Repair the damaged door frame to walk-in freezer and remove ice accumulated in this area (including on door). Replace the torn seal/gasket on bottom of door to this unit...Remove the stickers and sticky residue from food scales above plastic wrap areas...Repair the leaks on condensation lines in walk-in cooler.
0.5
40.
Clean the following soiled surfaces and areas: some undersides of 3-compartment sink drainboards and interiors of middle rinsing and sanitizing sinks of 3-compartment sink--some shelving walk-in cooler--plastic wrap machine areas--table undersides of main meat cutting area--hanging styrofoam tray racks above meat cutting table.
0.5
45.
In meat market area, replace the peeling/damaged vinyl baseboard coving so it is flat against walls...Seal the small open holes in walls behind 3-compartment sink areas.
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms...The lighting over cuber table is somewhat dim (around 35 foot-candles (fc) of light). Provide at least 50 fc of shielded light over all meat cutting/preparation tables.
0.0
47.
In office, observed several chemicals stored directly on floor. Elevate these items above floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving. Also observed large shelving or platform of items with bottom shelf stored next to floor (and shelf is not easily moveable). Elevate bottom shelf above floor using criteria stated above or replace shelving as needed so proper floor cleaning can take place underneath.
0.0
49.
No documentation of approved training - no credit awarded.
No approved sanitizer was available to sanitize food contact surfaces during operation. Provide an approved sanitizer for this purpose (in bucket or spray bottle). Quaternary ammonium sanitizer shall be 200-400 ppm.
1.5
35.
Found styrofoam meat trays on floor. Elevate these trays above the floor 6 to 12 inches using approved shelving.
0.0
36.
Discard the many damaged/cracked red meat trays and replace as necessary.
0.5
40.
Clean the following soiled surfaces and areas: some undersides of 3-compartment sink drainboards and interiors of middle rinsing and sanitizing sinks of 3-compartment sink--some shelving walk-in cooler--some customer meat display areas--plastic wrap machine areas--some table undersides of main meat cutting area--
0.5
44.
In mop sink/can wash areas in rear store area: replace missing floor drain cover over mop sink drain in enclosed mop sink area; replace missing grout between floor tiles in mop sink nearest meat market.
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms...Replace the burned out light fixtures in women`s bathroom...The light over some meat preparation areas was somewhat dim. Ensure there is at least 50 ft-candles of shielded light over all food preparation and utensil/tray washing areas.
0.5
49.
No documentation of approved training - no credit awarded.
Found a few boxes of fully cooked seafood stored under raw meat. In all refrigerator and freezer units, store foods according to final cook temperatures, in this manner: on bottom shelves store raw chicken, turkey and stuffed meats; on next shelf up stored ground meats and tenderized meats; on next shelf up store raw pork; on next shelf store raw fish and seafood and raw eggs; on next shelf up store raw beef roast or beef steak; on top shelves store fully cooked foods and ready-to-eat foods.
0.0
11.
No approved sanitizer was available to sanitize food contact surfaces during operation. Provide an approved sanitizer for this purpose (in bucket or spray bottle). Quaternary ammonium sanitizer shall be 200-400 ppm.
1.5
35.
Found some styrofoam trays stored with food contact sides up. To prevent contamination, store them inverted or in their original plastic bags.
0.0
36.
Discard the damaged/cracked red meat trays and replace as necessary...Remove the stickers from undersides of plastic wrapping machine areas...Replace the torn gasket on walk-in cooler door.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and interiors of sanitizing sink--shelving above main meat cutting area and in walk-in cooler--some customer meat display areas--plastic wrap machine areas--some undersides of band saw.
0.5
43.
Clean the following areas in both bathrooms: diaper changing areas, side bases of toilets, toilet stall door edges, walls under warm air dryers, flooring under soap dispensers...Clean the soiled underside of men`s bathroom urinal...Clean the soiled water nozzle and drain on water fountain located between bathrooms.
1.0
45.
Clean the soiled flooring in mop sink/can wash near meat market. Replace the damaged floor tiles around drain and on ledge around this mop sink/can wash...Re-caulk the cracks between baseboard tiles and walls in walk-in cooler...Seal/fill in the small open holes on wall directly behind 3-compartment sink (including under sink).
0.5
46.
Clean the dusty ceiling vent grates in both bathrooms...The lighting over some food preparation areas in meat market area was 32-48 ft-candles. Provide at least 50 ft-candles of shielded light in these areas.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, box of chicken was on shelf above raw seafood and ready to eat cra meat. Be sure to store raw meats and seafoods according to final cook temperature and do not store ready to eat foods below raw meats. Foods were moved.
0.0
11.
On drain board of 3 compartment sink, cubers had dried on debris and were greasy. Also, knives in clean knife rack were still dirty, need to clean knives more thoroughly. All items were re-cleaned during inspection.
1.5
34.
Red trays were stacked wet on drainboard of 3 compartment sink, be sure to store clean items so that they can air dry. Knives stored in knife rack hanging on 3 compartment sink by rinse basin, suggest keeping knife rack by cutting table, but if knife rack is at the 3 compartment sink it needs to be kept on the clean side so that it doesn`t get contaminated from splash.
0.5
36.
One cutting board on cutting table is worn very thin and has deep cuts around the edges, replace board. There is a missing support bracket behind the 3 compartment sink, need to replace bracket or if it is not needed, both brackets can be removed, but be sure to fill holes in wall if brackets are removed. Noticed meat build up in mesh of cut glove worn by employee, suggest wearing glove over metal mesh to prevent meat build up and cleaning issues. Replace torn gaskets on walk-in cooler door. Red trays have cracked corners and exposed metal/fiber glass, replace damaged trays. Inside of walk-in cooler door has warped metal panel, repair.
0.5
40.
Overhangs on prep tables and wrapper need additional cleaning. Clean drain boards of 3 compartment sink.
0.5
44.
Keep dumpster lid closed.
0.5
45.
Clean walls and floors in restrooms, especially below the automatic hand dryers and behind the urinal in the men`s room. In walk-in cooler, there is some water dripping from the ceiling, have this area looked at to make sure that there is not a leak.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
At 3 compartment sink, sanitizer dispenser is only plumbed with hot water, need to have dispenser plumbed with mixed water so that temperature of water can be adjusted. Ideal temperature for sanitizer is 70-110F.
In walk-in freezer, box of raw chicken stored above raw pork. Make sure that raw meats are stored according to final cook temperature. Foods were moved.
0.0
34.
Red trays were stacked wet on drainboard of 3 compartment sink, be sure to store clean items so that they can air dry.
0.0
36.
Insulation on pipe behind walk-in cooler condenser is torn, repair insulation. Pipe under 3 compartment sink appears to be leaking, repair.
0.0
38.
Test strips at 3 compartment sink are discolored, indicating lack of use. Test strips should be used regularly to check sanitizer concentrations even when an auto-mix dispenser is used.
0.5
40.
Undersides of cutting boards have staining, appears that boards were left on racks during flood cleaning of floors, be sure to keep cleaned boards off racks until after floors are cleaned. Clean underside edges of prep tables and wrapper. Clean wrapper. Clean 3 compartment, there is residue around the tops of the sink basins and edges around top of compartments.
0.5
43.
No paper towels in paper towel dispenser in market at start of inspection. Soap dispenser in men`s restroom is out of soap.
0.0
44.
Keep dumpster lid closed.
0.0
45.
Lower portions of outside walls of walk-in cooler have some damaged to the skin, may need to be repaired or replaced. Replace rusty floor grate next to slicer. Clean walls and floors in restrooms, especially below the automatic hand dryers and behind the urinal in the men`s room. Recaulk around bottoms of toilets in both restrooms.
0.5
46.
Clean vent covers in restrooms. Clean fan covers in walk-in cooler and in cooling units above cutting table.
0.5
47.
Remove box from floor in chemical storage room. 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.
No documentation of approved training - no credit awarded.
0.0
General Comments
At 3 compartment sink, sanitizer dispenser is hard piped with only hot water. Hot water at 3 compartment sink is above 150F. Ideal temperature for sanitizer is 70-110F. Dispenser needs to be plumbed so that temperature is adjustable. This is a recommendation, not a requirement.
At start of inspection, a large box was blocking the hand sink. Do not block hand sinks. Box was moved.
0.0
34.
Red trays and utensils were stored on drain board of sink, there was mold on drainboard from where wet trays and utensils had been sitting wet for several days. All equipment and utensils must be thoroughly air dried prior to storage, also equipment and utensils must be stored on clean dry surfaces.
0.5
36.
Remove stickers and sticker residue from shelving and walls in walk-in cooler and in main prep area, mold is forming here and residue is not easily cleanable. Fill or cover holes left after removing soap dispenser from hand sink, the holes left create areas that are not easily cleanable. Wooden cabinet being used for chemical storage has moisture damage, the wood has become absorbent and not easily cleanable, repair or replace with easily cleanable unit. Pipes from walk-in cooler that are mounted to the wall have rusty and broken support brackets, replace; also, pipes may need to moved away from the wall for cleaning purposes, pipes are currently against the walls and there is mold built up under and around the pipes because is it difficult to properly clean in this area.
0.5
38.
Test strips at 3 compartment sink are discolored, indicating lack of use. Test strips should be used regularly to check sanitizer concentrations even when an auto-mix dispenser is used.
0.0
40.
Clean shelves in walk-in cooler, freezer, and cutting room. Clean all compartments and drainboards of 3 compartment sink, there is meat and greasy residue in all 3 compartments and surface rust on the drainboards. Clean outside of fan cooling unit in walk-in cooler, it is moldy.
0.5
43.
Clean faucet fixtures in both restrooms, they have pink mold under handles. Clean sinks and toilets in restrooms. Clean handsink in market.
1.0
45.
Clean walls in walk-in cooler. Clean walls in cutting room, especially behind pipes on walls. Area where walls meet coving has heavy mold build up under and around caulking; remove caulking and clean this area, especially behind the meat grinder. Replace the rusty floor drain cover at the end of the meat cutting table. Ceiling in walk-in walk-in cooler is sagging some and areas of sealant appear to be loose, repair. Clean walls and floors in restrooms, especially below the automatic hand dryers and behind the urinal in the men`s room. Clean ceiling in men`s restroom. Clean walls and floor of mop sink area.
0.5
46.
Clean vent covers in both restrooms. Clean light fixture cover in men`s restroom. Clean fan covers in walk-in cooler. One of the fans in the cooling unit in the walk-in cooler was not running, may need repair or service.
0.5
47.
Need to remove storage from wooden pallets in chemical storage room. Need to remove food storage from milk crates in walk-in freezer.
0.0
48.
Repair closure on men`s restroom door.
0.0
49.
No documentation of approved training - no credit awarded.
Observed employee using chemical to clean cutting boards and then went to handle meats to wrap them. Employee was stopped and told to wash his hands by manager. Be sure that employees properly wash their hands after cleaning, prior to handling foods. CDI
0.0
10.
In walk-in freezer, raw ground beef patties stored above pork loin, also raw sausages stored above ready to eat foods. Be sure to store foods according to final cook temperatures in the walk-in cooler and freezer. Do not store raw meats/seafood above ready to eat foods. Foods were moved. One side of prep table cutting boards was being cleaned with strong bleach based cutting board cleaner, while meats were on the other side uncovered in the process of being prepped, possibility of chemical contamination here. Be sure that meats are protected when using cleaning products, suggest waiting until closing time to use toxic cleaning products. Cleaning was stopped and meats were wrapped.
1.5
11.
Found one knife with small amount of meat dried on near where the handle meets the blade, be sure to thoroughly clean and sanitize all equipment after use. Knife was cleaned. CDI
0.0
19.
Empty unlabeled bottle hanging above prep table. Employee stated that the bottle was used to hold lubricating oil for slicer and grinder. Be sure to label all spray bottles.
0.0
36.
Piping insulation throughout meat market has peeling duct tape at joints. Duct tape is not easily cleanable, remove duct tape. Suggest removing old soap dispenser holder. Remove sticker residue from shelving and walls in walk-in cooler, mold is forming here and residue is not easily cleanable.
0.5
40.
Additional cleaning is needed on shelves in walk-in cooler and freezer.
0.5
44.
Keep dumpster lid closed. Side of dumpster is buckled, consider replacing dumpster.
0.0
45.
Area next to floor below walk-in freezer door needs to be recaulked.
0.0
46.
Clean vent covers in restrooms. Clean fans and fan sheilds in market.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, raw steaks stored above ready to eat foods. Need more seperation on shelves between raw chicken and raw pork. Consider designating sets of shelves for different species. In walk-in freezer, raw ground beef patties stored above pork loin. Be sure to store foods according to final cook temperatures in the walk-in cooler and freezer.
1.5
19.
Found unlabeled bottle of cleaner next to 3 compartment sink. All chemicals must be labeled with their contents. Bottle was emptied and taken out of market.
0.0
34.
Clean dishes stored in grey plastic container to air dry. Container had grease residue and dirty water in the bottom. Air dry dishes on sink drainboard.
0.5
36.
Red trays are becoming cracked and difficult to clean. Replace cracked trays as needed. Suggest getting plastic trays. Found knife in knife rack that was badly scratched and had some rust and had tape on handle. Do not tape knife handles. Replace knife.
0.5
38.
3 compartment sink needs cleaning. Sanitizer compartment is rusty and has dents and grooves that are becoming difficult to clean. Noticed build up of grease in sanitizer side of sink, may need to wash and rinse dishes more throroughly prior to sanitizing and clean the sink well after each use. Clean both sink drain boards.
0.5
43.
No paper towels at handsink at start of inspection. Must provide paper towels at all handsinks.
0.0
44.
One side of dumpster lid missing, other side was open. Keep dumpster lid and doors closed at all times.
0.5
45.
Clean wall around walk-in freezer. Clean walls below the hand dryers in women`s and men`s restrooms.
0.5
46.
Clean vent cover in men`s restroom. Clean fans and fan sheilds in market.
0.5
49.
No documentation of approved training - no credit awarded.
Red fiberglass meat trays had meat debris/juices on surfaces, after wash-rinse-sanitize steps(cos).
2.5
17.
Repair loose door gasket on walk-in freezer (gasket is detached, preventing door from tightly closing, causing build-up of ice on interior and surrounding door edges). Mount HandSanitizer Dispensor to wall.
1.0
General Comments
Rubber water hose extension leaks. Utensil wash sink sanitize compartment drain plug leaks. Swinging door (at entrance to meat dept.) frame is loose/damaged.
Red plastic meat trays had meat debris/juices on surfaces, after wash/sanitize steps. "Clean side" drainboard of utensil wash sink (where red trays were stored) had meat debris/juices on its surfaces (This drainboard must be maintained in sanitary condition when cleaned/sanitized trays and utensils are stored on its surfaces).
2.5
13.
Need to replace the broken plastic shield on meat tenderizer.
1.5
16.
2 bags of single service foam trays were stored directly on floor of meat prep room (store all single service items above the floor).
1.0
17.
Non-food contact surfaces (frame,under carriage) of bandsaw had meat debris build-up on surfaces, after wash/sanitize steps. Need to repair leaking door seal on walk-in freezer (causing build-up of ice on door edges,creating air gaps).
1.0
General Comments
Mount hand sanitizer dispensor to wall in meat prep room (adhesive backing on dispensor is weak and no longer effective).
Digital metal stem thermometer would not operate properly.
1.5
16.
Foam single use trays with blood and meat debris on surfaces had been placed back on racks in contact with clean trays.Bag of foam single use trays weere stored directly on floor of meat prep room.
