Observation: The surfaces of the grinder parts are beginning to oxidize. Coating is chipped in some areas. All equipment should be maintained 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.
0.5
55.
Observation: The floor tiles are becoming pitted where accumulation of debris can occur. Develop a corrective action plan for redoing floor covering.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Observation: Drinks stored on preparation table at entrance door where contamination can occur.
2-401.11; Core; (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
Observation: The heat seal covers are torn/poor repair.
4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
0.0
54.
Observation: Outside refuse containers are not closed (overhead lids)5-501.15; Core; A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
5-205.11; Priority Foundation; Container of chemical cleaner and two chemical spray bottles hanging off of the hand sink basin. Handwashing sink may not be used for purposes other than handwashing. CDI: Items removed.
3-302.11; Priority; Raw beef stored over cooked turkey breast strips inside walk-in cooler. Raw animal foods shall be stored below cooked foods. CDI: Turkey moved.
3-305.11; Core; One box of frozen shrimp stored on the floor inside meat market freezer, several boxes on the floor inside back facility shared freezer. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor.
0.0
49.
4-601.11(B) and (C); Core; Gasket on walk-in cooler door in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free pf an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.
0.5
55.
6-501.12; Core; Walls and floor drain under 3-compartment sink in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
3-304.11; Priority; Exposed ground beef in direct contact with portion of single-use trays unprotected from contamination. Food shall only contact surfaces of equipment, utensils, single-use articles that are cleaned. CDI: Product was subsequently wrapped and EHS advised best practice.
0.0
16.
4-501.114; Priority; Sanitizer at 3-comp sink reading below 200ppml. Quaternary ammonium sanitizer used for manual ware washing shall have the specified concentration of 200-400ppml. CDI: Sanitizer was hand mixed within the recommended range. PIC to have dispenser services and hand mix sanitizer solution until repaired.
1.5
28.
7-201.11; Priority; Two spray bottles of equipment oil stored over food prep station. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottles removed to safe location.
1.0
40.
2-303.11; Core; Food employee wearing a large watch during food prep. Except for a plain ring, while preparing food, food employees may not wear jewelry on their arms and hands.
0.5
45.
4-903.11(A) and (C); Core; Few single-use trays for packaging meat stored with the food contact portion facing upwards. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination.
0.5
49.
4-601.11(B) and (C); Core; Lots of debris on floor inside walk-in cooler and walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free pf an accumulation of dust, dirt, food residue, and other debris.
0.5
53.
6-501.18; Core; Thorough cleaning needed around basins of toilets in men & women's restrooms, urinals in men's room. Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
54.
5-501.114; Core; Drain plug missing from recycling receptacle. Drains in receptacles and waste handling units shall be drain plugs in place.
0.0
55.
6-501.12; Core; Yellowing debris stains on wall behind 3-compartment sink. Floors inside men & women's restrooms need thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-302.11; Priority; Observed cubed steak above beef round. Observed ground lamb and ground beef meat loaf mix above lamp chops and plant burgers. Separate raw animal FOODS during storage, preparation, holding, and display from: Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
36.
4-302.12; Priority Foundation; Observed food thermometer missing in meat dept. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified- manager obtained a thermometer during inspection.
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
The temperature of quat sanitizer is only connected to the hot water valve; observed at 115F today. Directions on quat test papers require testing solution to be 65-75F. To ensure accurate test kit readings, re-connect quat solution dispenser so that solution temperature can be adjusted.
Food was not prepared during today's inspection.*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 contact info: Maria Powell 919-675-5603. 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. Follow-Up: 03/02/2018
*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.
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 raw chicken packaged stored directly on top of package of pork...In walk-in freezer, found a few boxes of raw meats stored above boxes of cooked foods...In all refrigerator and freezer units, store foods according to final cook temperatures (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 and raw seafood; on next shelf up store raw beef steak or roast beef; on top shelves store vegetables, breads, fully cooked foods and ready-to-eat foods.
0.0
11.
Found significant meat debris on meat cuber which had not been used yet today. Thoroughly wash, rinse and sanitize this equipment after use and at the end of each day...No approved sanitizer was available for sanitizing food contact surfaces (such as tables, large cutting boards, etc.) after they are cleaned and rinsed. Provide an approved sanitizer (such as quaternary ammonium (QA) at 200-400 ppm) for this purpose. (Sanitizer in bucket or spray bottle should be set up right away before doing any food preparation in morning)...NOTE: QA sanitizer in 3rd compartment of 3-compartment sink was around 500 ppm. It should not exceed 400 ppm.
1.5
35.
Found many soiled styrofoam meat trays being stored as clean on shelving above main meat cutting area. Discard these trays and protect the other trays so they do not become contaminated while in storage.
0.5
36.
Discard the cracked red meat trays in meat market and replace as needed...Remove the stickers and sticky residue from plastic wrap machine areas (around legs, etc.)...Replace the torn gaskets on both walk-in cooler and freezer doors...Remove the accumulation of ice from interior door frame of walk-in freezer. Ensure the heated metal frame around door is functioning properly to keep ice from accumulating.
0.5
40.
Clean the following surfaces and areas: plastic wrap machine areas (including legs and frames)--interiors of right sanitizing compartment of 3-compartment sink)--shelving above main meat cutting table--bottoms of some open meat display areas--some shelves/dunnage racks in walk-in cooler--interior side of walk-in freezer door (also sanitize this surface).
0.5
43.
Clean the soiled undersides of ceramic urinal fixture (in men`s bathroom) and sides of toilet ceramic toilet bases in both bathrooms...Clean the soiled wall surfaces under warm hand air dryers in men`s bathroom...Clean the soiled edge of door leading into men`s bathroom.
1.0
44.
Remove the tall stack of old plastic pallets and leaves underneath from corner near outside dumpsters and properly dispose of these items...Keep doors on dumpsters closed whenever garbage is in them.
0.0
45.
In mop sink/can wash near bathrooms, secure down the loose drain cover over the floor drain in basin. Remove the peeling paint by this sink and repaint as needed. You may also consider using fiberglass reinforced paneling (FRP) on wall surfaces in this area...Seal the small holes in wall near sinks in meat market...Clean the soiled flooring under shelving in walk-in cooler.
0.5
48.
Self-closing device on rear store door (near outside dumpsters) was detached at time of inspection. Reattach this self-closing device so door closes by itself when it is not purposely being kept open for deliveries, taking out trash, etc.
Found significant meat debris on band saw and meat cuber which had not been used yet today. Thoroughly wash, rinse and sanitize this equipment after use and at the end of each day...No approved sanitizer was available for sanitizing food contact surfaces (such as tables, large cutting boards, etc.) after they are cleaned and rinsed. Provide an approved sanitizer (such as quaternary ammonium at 200-400 ppm) for this purpose. (Sanitizer in bucket or spray bottle should be set up right away before doing any food preparation in morning)
1.5
25.
No metal stemmed probe food thermometer was available during inspection. Provide a food thermometer accurate to plus or minus 2 degrees F to check food temperatures as often as needed (should be range of 0F to 220F).
0.5
35.
Found several soiled styrofoam meat trays being stored as clean on shelving above main meat cutting area. Discard these trays and protect the other trays so they do not become contaminated while in storage.
0.5
36.
Discard the cracked red meat trays and replace as needed...Replace the cracked/damaged tub (used for grinder parts?) since it is no longer easily cleanable...Repair the leaking pipes under 3-compartment sink.
0.5
40.
Clean the following surfaces and areas: some undersides of band saw, prep tables, sink drainboards--plastic wrap machine areas (including legs and frames)--interiors of right sanitizing compartment and back splash areas of 3-compartment sink)--bottom of shelving above meat cutting tables--bottoms of open customer meat display areas.
0.5
43.
Clean (and sanitize) the soiled drinking nozzle on water fountain near bathrooms...In bathrooms, clean the soiled sides of toilet ceramic bases, floor areas directly behind toilets, and diaper changing tables...In meat market, keep paper towel roll in towel dispenser.
1.0
44.
In mop sink/can wash near bathrooms, secure down the loose drain cover over floor drain in basin...Replace the damaged lids on tops of outside garbage dumpsters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Replace the torn heating pads at plastic wrap areas...Discard the cracked red meat trays and replace as needed...Resecure the loose large metal panel on inside bottom of walk-in cooler door. Caulk cracks and crevices around this panel as needed.
0.5
40.
Clean the following surfaces and areas: walk-in cooler shelving--some undersides of band saw, prep tables, sink drainboards--plastic wrap machine areas (including legs and frames)--interiors of middle and right compartments of 3-compartment sink...Remove dead flies from bottoms of open customer meat display areas.
0.5
43.
Clean (and sanitize) the soiled drinking nozzle on water fountain near bathrooms...Clean the soiled ceramic bases of toilets in bathrooms.
0.0
44.
In mop sink/can wash near bathrooms, remove peeling paint on wall and repaint as needed OR consider installing fiberglass reinforced paneling on wall in this area...Replace (and secure down) the drain cover over floor drain in this area...Replace the missing plugs on outside garbage dumpsters.
0.0
46.
Clean the dusty ceiling vent grates in both bathrooms.
0.0
48.
Self-closing device to back storage door near dumpsters was disconnected from door frame so that door is no longer self-closing. Reconnect this device to door frame to make door self-closing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Always remember that once meat market workers enter meat market area after lunch/break or after coming from the store floor, hands must be washed upon entering the meat cutting area.
Found many red trays being stored on right "clean" side drainboard that were soiled. Thoroughly clean and sanitize these trays before air drying them on righ drainboard.
1.5
36.
Remove the accumulation of ice build-up from pipe under condenser in walk-in freezer. Repair condensation as needed...Repair the torn black insulation on this condensation pipe...Replace the torn heating pads at plastic wrap areas...Discard the cracked meat trays and replace as needed.
0.5
40.
Clean the following surfaces and areas: some shelving in walk-in cooler--some undersides of band saw, prep tables, sink drainboards--plastic wrap machine areas (including legs and frames)--interiors of middle and right compartments of 3-compartment sink.
0.5
43.
Clean the soiled nozzle on water fountain near bathrooms...In both bathrooms, clean the soiled side bases of toilets.
0.0
44.
Observed leachate on ground coming from left dumpster. If this dumpster is rusted through and leaking, it shall be replaced with a new dumpster.
0.0
45.
Clean the soiled flooring at floor/baseboard junctions in walk-in cooler...Remove the peeling paint from walls by the mop sink/can wash and repaint as needed. Replace the loose cover on drain in this sink...Replace the damaged caulk behind meat market handwashing sink and sinks in bathrooms.
0.5
46.
Lighting over 3-compartment sink surfaces was 31-43 ft-candles. Provide at least 50 ft-candles of shielded light over all food preparation and tray/utensil washing areas.
0.0
47.
In mop sink/can wash, hang up mops when not in use so they can air dry properly.
0.0
49.
No documentation of approved training - no credit awarded.
Found some foods stored improperly in walk-in cooler and freezer (not according to final cook temperatures). In these units, always store foods according to final cook temperatures with raw poultry (chicken and turkey) on bottom shelves, then raw ground or tenderized meat on next shelf up, then raw pork on next shelf up, then raw fish/seafood on next shelf up, then raw roast beef, beef steak and lamb on next shelf up and then fully cooked foods on top shelves.
0.0
36.
Remove the large ice build-up from around inside of door and door frame on inside of walk-in freezer. If needed, repair door frame heated metal strip so ice does not build-up. Replace the torn door gasket on walk-in freezer door...Replace the torn heating pads at plastic wrap areas...Discard the cracked meat trays and replace as necessary.
0.5
40.
Clean the following surfaces and areas: some shelving above meat prep tables (where styrofoam trays are stored) and in walk-in cooler--some undersides of band saw, prep tables, sink drainboards--plastic wrap machine areas (including legs and frames)--knife holder--interiors of middle and right sink of 3-compartment sink.
0.5
43.
Sand and repaint the rusty toilet stall/urinal partitions in both bathrooms OR replace these partitions (or line with non-rusting metal as necessary)...In both bathrooms, clean the soiled side bases of toilets and soiled flooring directly behind toilets...In women`s bathroom, clean the soiled baby changing table. Repair the leaking toilet in handicap accessible toilet stall.
1.0
44.
Remove the excess trash, debris and leaves from ground around dumpsters and properly dispose of this material. Clean up the white liquid spill on ground behind one dumpster.
0.5
46.
Clean the dusty condenser fan covers/grates in meat market area.
0.0
49.
No documentation of approved training - no credit awarded.
Found some foods stored improperly in walk-in cooler and freezer (not according to final cook temperatures). In these units, always store foods according to final cook temperatures with raw poultry on bottom shelves, then raw ground or tenderized meat on next shelf up, then raw pork on next shelf up, then raw fish/seafood on next shelf up, then raw roast beef, beef steak on next shelf up and then fully cooked foods on top shelves (see food storage chart given to manager).
0.0
11.
Observed market worker wash and rinse knives at 3-compartment sink but only dipped knives in approved sanitizer for a few seconds. All multi-use utensils, trays, etc. shall be washed, rinsed, sanitized in an approved sanitizer for at least 2 minutes and then allowed to air dry...No approved sanitizer was available to sanitize food contact surfaces during operation (such as food prep tables, etc.). Always have an approved sanitizer (quaternary ammonium sanitizer at 200-400 ppm) available in bucket or spray bottle for this purpose.
1.5
36.
Remove the large ice build-up from around inside of door and door frame on inside of walk-in freezer. Repair door/door frame so that any air leaks do not cause ice build-up...Replace the torn heating pads at plastic wrap areas...Replace the cracked gray top cover on band saw...Discard the cracked meat trays and replace as necessary.
0.5
40.
Clean the following surfaces and areas: some shelving above meat prep tables--some undersides of band saw, prep tables, sink drainboards--plastic wrap machine areas (including legs and frames)--knife holder.
0.5
43.
Sand and repaint the rusty toilet stall partitions in both bathrooms OR replace these partitions...Clean the soiled interior of handsink in meat market (especially corners)...Replace the cracked paper towel dispenser cover by handsink in market.
1.0
48.
Repair/replace the damaged door self-closer to outside door at rear of store (near garbage dumpster area).
0.0
49.
No documentation of approved training - no credit awarded.
Clean utensils including plastic food display domes, plastic shelf markers, etc. are stored on multi-use meat trays that have meat debris on surfaces (Clean utensils must be stored on clean surfaces).
0.5
36.
Ice build-up present at bottom of walk-in freezer door. Door appears to seal tightly. Have unit repaired so that ice build-up does not cause air leak.
0.0
40.
Foam tray storage racks, above meat prep table, have debris build-up on surfaces.
0.5
43.
Build-up of spilled soap present on floor and handrails in men`s restroom.
0.0
45.
Meat debris build-up present on ceiling above bandsaw.
0.5
49.
No documentation of approved training - no credit awarded.
Not clean knives observed stored on knife rack used for storage of clean utensils. Wash, rinse, sanitize wares prior to storage. Sanitizer concentration in spray bottle observed to be insufficient. Provide properly mixed sanitizer (150 ppm - 400 ppm quat for product in use). Sanitizer in towel bucket observed to be at minimum approved concentration, but observed to be not clean, with floating food debris. Change out towel buckets when water is visibly soiled.
1.5
35.
Meat/food splash observed on numerous foam meat trays stored above prep table. Dried meat juice observed on paper towels at handwash sink. Protect single service items from contamination. Relocate meat trays if subject to splash at current location. Store paper towels in dispenser to eliminate risk of contamination.
0.5
40.
Dunnage racks, condensation plumbing at walk in cooler blower not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in walk in cooler and under prep table. Thoroughly clean floors regularly. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Information on certificate reprints for those who have already taken class can be found at www.servsafe.com .
0.0
General Comments
Cased retail foods not associated with meat department observed on floor in freezer also used for storage of meat department frozen product. Foods shall not be stored on the floor.
Fish prep observed at rinse compartment of three compartment sink while wash compartment set up for warewashing. CDI. Protect foods from contamination - store/prepare foods outside of splash radius of warewashing activities, handwashing, etc. (typically 18 inches) If three compartment sink must be used for food prep, ensure that sink is washed, rinsed, and sanitized before and after food prep and is not used for any warewashing activities during food prep. Raw fish observed stored above cooked crab in walk in freezer. Rules for storage of raw meats to not contaminate ready to eat foods apply in freezers as well as coolers. Reorganize freezer to prevent contamination - to be verified by followup visit on 5/7/09.
1.5
40.
Dunnage racks, surfaces in canwash area, rolling carts observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Light buildup starting to form on floor in walk in cooler. Thoroughly clean floors regularly. Dried food splash observed on front wall. Food splash/buildup observed on ceilings. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Information on certificate reprints for those who have already taken class can be found at www.servsafe.com .
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. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). 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 that this information be shared with other permitted areas within this facility. Follow-Up: 05/07/2009
Raw meat observed stored above ready to eat foods in walk in cooler. Raw poultry observed stored above raw beef in walk in cooler. Store foods to prevent contamination. Store raw animal products to prevent contamination of ready to eat foods. Store raw animal products with higher cooking temperatures (such as poultry - 165 degrees F) to not contaminate raw animal products with lower cooking temperatures (whole muscle beef - 130 degrees F).
1.5
34.
Change plastic bag used for covering disused meat slicer - not clean.
0.0
36.
Replace rusting handsoap wall mount.
0.0
40.
Dunnage racks, surfaces in canwash area, rolling carts, towel dispenser observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Light buildup starting to form on floor in walk in cooler. Thoroughly clean floors regularly. Dried food splash observed on front wall. Debris on floor of shared canwash area. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded.
Meat debris observed on several styrofoam trays stored as clean. Sleeve of styrofoam trays observed stored on floor. Protect single service items from contamination.
1.0
17.
Food storage racks in walk in, dunnage racks in cutting room, exterior of knife rack observed not clean - maintain non-food contact surfaces clean. Exterior of bag used to cover meat slicer observed not clean - if covering equipment to help keep clean, change or clean cover regularly. Knife sharpener and padded surface of scale/labeler observed not in good repair - maintain non-food contact surfaces in good repair.
1.0
General Comments
Post required handwash signage in restrooms used by employees. Signage provided at time of inspection. Small number of flies observed in employee break room - none observed in meat market area - recommend that pest control measures be taken to prevent spread of pest problem to food preparation or sales areas. Servsafe points can only be awarded if original certificate indicating total number of hours (at least 12 classroom hours) is on site for review. Servsafe certificate reprints can be ordered at www.servsafe.com .
WRAPPED CHEESE OBSERVED STORED IMMEDIATELY ADJACENT TO AND IN CONTACT WITH GROUND BEEF PACKAGES IN MEAT MERCHANDISING CASE. READY TO EAT FOODS SHALL BE STORED SEPARATE FROM RAW MEATS. RELOCATE CHEESE TO SEPARATE REFRIGERATION UNIT OR PROVIDE DIVIDERS BETWEEN CHEESE AND RAW MEATS.
2.5
30.
POOLED WATER AND MOLD OBSERVED IN LIGHT SHIELD IN WALK IN COOLER - REMOVE UNDERLYING CAUSE OF EXCESSIVE MOISTURE BUILDUP AND MAINTAIN SHIELD CLEAN. REPLACE BURNED OUT BULB(S) IN WALK IN COOLER.
0.5
32.
STORAGE ON FLOOR OBSERVED IN MEAT CUTTING AREA AND IN WALK IN COOLER. ALL STORAGE SHALL BE AT LEAST 12 INCHES ABOVE THE FLOOR.
0.5
General Comments
REPLACE 2 CRACKED BASE TILES IN WALK IN COOLER. SIDE RAILS (NON-STORAGE, NON-FOOD CONTACT SURFACES) OF SHELF USED FOR STORAGE OF STYROFOAM TRAYS OBSERVED NOT CLEAN - MAINTAIN CLEAN.
CLEAN INSULATED LINES BEHIND WALK-IN REFRIGERATOR COMPRESSER. LEVEL 3 COMP SINK SO WATER DRAINS PROPERLY OFF LEFT SIDE DRAINBOARD. REPAIR WALK-IN FREEZER DOOR NEAR BOTTOM WHERE DOOR IS NOT SEALING CLOSED AND ICE/FROST IS BUILDING UP INSIDE COOLER. CLEAN SHELF ABOVE CUTTING TABLE.
Clean cracks and crevices on wrapping station. Wipe/clean shelving throughout meat market and walk-in cooler. Replace missing riser/leg extender on prep tables. Clean doors to walk-in cooler. Replace broken/split gaskets on walk-in cooler and freezer. Replace missing wall plugs in walk-in cooler. Clean around door threshold/framing at entrance to walk-in cooler.
1.0
21.
Provide soap and paper towels at all hand sinks at all times! No soap in men restroom. Clean and repair or replace rusted stall fixtures!
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Clean ceiling above band saw. Clean floors in walk-in cooler/freezer.
Wipe/clean shelving throughout establishment. Clean cracks and crevices to slicer and wrapping station. Clean transfer cart. Replace damaged transfer cart. Replace broken/split gasket on walk-in cooler door. Clean base of display case. Wipe/clean radio. Clean handle to walk-in cooler.
1.0
23.
Dispose of trash in dumpster. Clean grounds around dumpster area. Keep door closed to dumpster at all times.
1.0
28.
Clean floors, walls and ceiling throughout. Clean floors throughout meat market. Clean ceiling above ban saw. Clean walls in restroom under hand drying device.
