4-601.11 (A); Priority Foundation; Meat grinder in walk-in cooler had a few small areas where raw meat was present from the previous day. One knife found stored as clean with visible food residue still remaining. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Meat grinder was cleaned and knife was sent to the warewashing area during the inspection.
1.5
47.
4-501.12; Core; One square cutting board has deep, dark knife cuts and is no longer able to be effectively cleaned. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively cleaned and sanitized, or discarded is they are not capable of being resurfaced. PIC stated that this cutting board will be replaced.
0.0
56.
6-303.11; Core; Room used for the storage of unopened bulk packages of meat trays does not provide light. The only light available is coming from the adjacent room if door is left open. At least 10 foot candles are required at a distance of 30 inches above the floor, in walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Submit a work order to have the lighting in this room restored.
4-501.14; Core; Washing and sanitizing solutions in the basins at the 3-compartment sink had accumulated food debris and were observed with a scum ring forming around sink basins. 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. CDI-Solutions were drained and employee was directed to clean the basins at the time of the inspection.
0.5
54.
5-502.11; Core; Outside garbage receptacle was supposed to be emptied yesterday and waste management neglected to visit store so there is an accumulation of garbage near back door. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Store manager contacted waste management this morning and waste management confirmed that a pickup will be conducted by the end of day today to empty the garbage receptacle.
7-201.11; Priority; Chemicals stored on bottom shelving located in cutting room with open box of pads that are used in meat trays. Store cleaners/chemicals in a designated area that prevents possible contamination of clean utensils, food, equipment, linens, and single-use or single-service items. CDI- Chemicals were relocated during the inspection.
1.0
45.
4-903.11(A) and (C); Core; Small stack of meat trays found in the storage room with food-contact side exposed to potential contamination. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. CDI- Small stack of trays were inverted during the inspection.
6-301.12; Priority Foundation; At the start of inspection, paper towel dispenser was not functioning. Employee stated that the batteries needed to be replaced. Each handwashing sink shall be provided with individual, disposable towels. CDI- Batteries were replaced during the inspection and dispenser was operating correctly.
1.0
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
4-501.11; Core; Ice has accumulated on the condenser pipe in the walk-in freezer. Black insulation on condenser pipe in this unit appears to be torn. Equipment shall be maintained in a state of good repair and condition. PIC agrees to submit a work order to have this unit repaired by a technician.
0.5
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
4-601.11 (A); Priority Foundation; Meat grinder being stored as clean with leftover meat residue present. Grinder has not yet been used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Equipment cleaned and sanitized during inspection. Ensure meat grinder is properly cleaned and sanitized at the end of the night.
1.5
47.
4-501.11; Core; Minor tear on heat pad in department. Equipment shall be maintained in a state of good repair and condition. Replace heat pads once visibly torn.
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 due to COVID-19 precautions. *Food allergen poster given to facility.
5-202.12; Core; Hot water at handwashing sinks in both men/women restrooms reached as high as 62F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC found hot water breaker box and noticed the switches were turned off; he turned them back on and agrees to monitor water temperatures throughout the day. If handwashing sinks do not dispense hot water, PIC agrees to place a work order to have hot water restored.
1.0
15.
3-302.11; Priority; One sheet pan containing a few hermetically sealed packages of raw pork being stored above ready-to-eat food products. Foods shall be stored to prevent cross contamination. CDI- Foods re-arranged during inspection.
0.0
38.
6-202.15; Core; In back stock area, door leading to outside receptacles is equipped with an air curtain but was observed not working today. If the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or other effective means. PIC agreed to place a work order to have this unit repaired.
1.0
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 s1481sm@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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...CFPM: Laurent Poirier, Exp. 11/2021...Inspection report sent via email to PIC, and EHS verified he received it 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* 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
NOTE: Remember that upon entering the meat market to work with food and/or clean food equipment/utensils, hands must be first be washed...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.
Found many soiled styrofoam meat trays (being stored as clean) stored on shelving above main meat cutting area. Discard these soiled trays and protect trays from becoming contaminated while in storage.
0.5
36.
Replace the few damaged/cracked meat trays...Replace the torn heating pads on plastic wrap machines...Remove the stickers from shelving above the main meat cutting tables so shelving surfaces are smooth and easily cleanable...Replace the cracked removeable gray cover for band saw...Replace the badly cut gray piece that guides meat into saw or slicer.
0.5
39.
In walk-in freezer, found black crates being used as "shelving". These crates are not approved as shelving and shall be replaced with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: entire 3-compartment sink (compartment interiors, sink back splash, drainboard top sides and undersides, etc.)--plastic wrap areas--open refrigerated meat display areas--shelving above main meat cutting area--undersides/edges of some food prep tables.
0.5
43.
In bathrooms, clean the soiled edges of toilet partition doors and sides of doors leading into bathrooms (should also disinfect these areas).
0.0
44.
Replace the damaged top lid on one outside garbage dumpster...Replace the missing drain plugs for outside dumpsters...Replace (and secure down) the missing cover for drain in bottom of rear store mop sink/can wash basin...Clean the soiled bottom of mop sink/can wash basin by bathrooms.
0.5
45.
Clean the soiled (darkened) areas of floor in meat market area...Clean the soiled flooring in walk-in freezer.
0.0
46.
Replace the missing end caps on fluorescent light fixtures in see-thru meat display cases (to completely encase glass light fixtures)...Clean the dusty ceiling vents in bathrooms.
0.5
47.
In office/storage room off of meat market, found boxes, hose, and other miscellaneous items stored directly on floor. Elevate these items above floor 6 inches if easily moveable shelving is used or 12 inches if stationary shelving is used.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found significant amount of dried meat debris on band saw, bandsaw parts and cuber blades which had not been used yet today. Thoroughly wash, rinse and sanitize this equipment and respective eqiupment parts throughout the day between different species of meats and always at the end of the day.
1.5
25.
Metal stemmed food thermometer read 26F while being calibrated using ice-water method. Calibrate this thermometer so that it reads 32F, plus or minus 2 degrees F, when using this calibration method.
0.5
30.
Found some personal coats/clothing near aprons, wiping cloths and other linen used in the meat market...Keep personal clothing stored below and away from clean linen used in establishment.
0.0
36.
Properly wrap or insulate the unprotected (unwrapped) copper pipes coming from condenser units in meat market area...Replace damaged/cracked meat trays and gray plastic cover used for band saw...Replace the torn heating pads on plastic wrap machines...Remove the stickers from shelving above the main meat cutting tables so shelving surfaces are smooth and easily cleanable.
0.5
40.
Clean the following soiled surfaces and areas: entire 3-compartment sink (compartment interiors, sink back splash, drainboard undersides, etc.)--plastic wrap areas--handles on see-thru display case sliding doors.
0.5
44.
Replace the damaged top lid on one outside garbage dumpster...No plugs were provide for drain holes on dumpsters. Replace these plugs...Replace the missing cover for drain in bottom of rear store mop sink/can wash basin.
0.5
46.
Replace the missing end caps on fluorescent light fixtures in see-thru meat display cases (to completely encase glass light fixtures).
0.0
47.
In office/storage room off of meat market, found boxes, hose, and wet linen (meat market coats) directly on floor. Elevate these items above floor 6 inches for easily moveable shelving or 12 inches for stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found a few of raw poultry stored above raw pork and raw pork stored over raw seafood. In walk-in freezer (and in cooler), always store foods according to final cook temperatures: store raw poultry on bottom shelves; on next shelf above store raw ground or tenderized meat; on next shelf above store raw pork; on next shelf above store raw seafood and fish and eggs; on next shelf above store raw whole muscle beef and beef steak; on top shelves store fully cooked foods or ready-to-eat foods.
0.0
35.
Found many clean styrofoam food trays with condensation on them (from drips above). Discard these contaminated trays. To prevent contamination from dripping condensation above, do not store trays below drips (until leaks are fixed, place container or tub underneath leaks to catch drips)...In office/supply room off of meat market, found many food trays stored on floor. Elevate these trays above the floor using approved shelving.
0.5
36.
Observed two condensation leaks--one from ceiling above styrofoam tray shelving and one on piping leading to condenser in meat market area. Repair these leaks so condensation does not drip onto floor or items below...Properly wrap or insulate the unprotected (unwrapped) copper pipes coming from condenser units in meat market area...Discard damaged food trays/containers and replace as needed...Replace the torn heating pads on the plastic wrap machines.
0.5
39.
In walk-in freezer, found unapproved black milk crates being used as "shelving". Do not use these crates as shelving. Only use shelves or dunnage racks that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: interiors of middle and right sanitizing compartments of 3-compartment sink, undersides of sink drainboards, food prep tables, plastic wrap areas, open meat display areas.
0.5
44.
Replace the damaged lid on one outside garbage dumpster. Remove the accumulation of trash from ground between wall and dumpster and properly dispose of trash...No plugs were provide on dumpsters. Replace these plugs...Found large amount of soiled standing water in mop sink/can wash basin located near bathrooms. Unplug sink drain so water drains properly. Clean the soiled wall areas around this mop sink...Replace the missing sink drain cover in bottom of other rear store mop sink/can wash basin.
0.5
47.
In office/storage room off of meat market, found boxes and hose stored directly on floor. Elevate these items above floor 6 inches for easily moveable shelving or 12 inches for stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found several boxes of raw seafood stored above cooked seafood. In walk-in freezer (and in cooler), always store foods according to final cook temperatures: store raw poultry on bottom shelves; on next shelf above store raw ground or tenderized meat; on next shelf above store raw pork; on next shelf above store raw seafood and fish and eggs; on next shelf above store raw whole muscle beef and beef steak; on top shelves store fully cooked foods or ready-to-eat foods.
1.5
11.
Observed some food debris on interior bottom parts (by blade) of band saw, which had not been used yet today. Thoroughly clean and sanitize these areas.
0.0
39.
In walk-in freezer, found unapproved black milk crates being used as "shelving". Do not use these crates as shelving. Only use shelves or dunnage racks that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: entire middle and right sanitizingin compartments of 3-compartment sink, including right drainboards and drainboard undersides--some plastic wrap areas.
0.5
43.
Clean the soiled toilet bases in bathrooms.
0.0
45.
Replace the missing drain cover in rear store mop sink/can wash...Replace the missing and/or moldy caulking around this mop sink ledge.
0.0
46.
Replace the cracked and damaged light shields in the see-thru meat display units. Clean the soiled light shields in this unit.
0.5
47.
Found bottles of chemicals stored on floor to left of 3-compartment sink. Elevate these chemicals above floor 6 to 12 inches using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed some water drip accumulation on box of meat below condenser area in walk-in cooler. Do not store food boxes under condensation leak until it has been repaired. In the meantime, place pan under leaking pipe to catch drips...In walk-in freezer, found turkey stored above raw ground beef. In walk-in freezer (and in cooler), always store foods according to final cook temperatures: store raw poultry on bottom shelves; on next shelf above store raw ground or tenderized meat; on next shelf above store raw pork; on next shelf above store raw seafood and fish and eggs; on next shelf above store raw whole muscle beef and beef steak; on top shelves store fully cooked foods.
0.0
11.
Observed food debris on interior bottom parts (by blade) of band saw, which had not been used yet today. Thoroughly clean and sanitize these areas...Observed worker briefly rinse knives under running quaternary ammonium sanitizer (QA), which was not at proper strength (less than 200 ppm). After washing and rinsing utensils, trays and other food containers, these items must be immersed in an approved sanitizer for at least 2 minutes and then allowed to air dry....QA sanitizer in 3rd sink of 3-compartment sink was less than 200 ppm. This chemical sanitizer shall be at least 200 ppm but should not exceed 400 ppm.
1.5
25.
Metal stemmed dial-top food thermometer was reading 46F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees.
0.5
30.
In meat market office area, found "clean" aprons stored intermingled with other items. Store clean aprons in area with other clean linen to prevent them from becoming soiled or contaminated.
0.0
35.
Found styrofoam trays on floor in meat market office area. Also found loose styrofoam trays intermingled with other items in this same area. In walk-in cooler, found styrofoam trays stored on top of meat boxes and meat "logs". To protect trays from contamination, elevate them above the floor 6 to 12 inches using approved shelving. Keep them in their original plastic sleeves or store in a sanitary manner (inverted and on a clean surface) and not exposed to soiled items. Do not store them on top of raw meat boxes or packages.
0.5
36.
Replace the torn heat pads on plastic wrap machines...Discard the cracked and damaged trays and replace as needed...Properly insulate the exposed copper pipes in walk-in cooler...Repair the leaking pipes under condenser in walk-in cooler so that ice does not drip on meat boxes below.
0.5
40.
Clean the following soiled surfaces and areas: entire 3-compartment sink, including drainboards and their undersides--plastic wrap areas (remove excess stickers from these areas)...Remove the water from the storage shelf below table (to left of 3-compartment sink). Be careful not to spray shelving and items on shelves when doing daily cleaning with hose.
0.5
43.
Repair the broken toilet paper roll holder in women`s handicapped toilet stall.
0.0
44.
Remove and properly dispose of the small accumulation of trash and debris from the ground behind outside dumpster (near building).
0.0
45.
Clean the soiled floor and adjacent wall areas in the rear store mop sink/can wash and in tiled area around this sink. Remove the debris from the drain and bottom of this sink so that the water drains properly...Remove the duct tape from wall baseboard area in walk-in cooler...Clean the soiled sides and edges of toilet stall doors in both bathrooms (should also disinfect these areas).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Do not use shopping carts to store raw meat packages.
Some utensils stored in covered containers had water at bottom of containers. Completely air dry these items before putting them into covered containers...Discard the bus tub with holes in the bottom of it since it is no longer easy to clean.
0.5
36.
Replace the torn heat pads on plastic wrap machines...Replace the cut/damaged band saw plastic "hand guard"...Discard the cracked and damaged trays and measuring cup and replace as needed...The "hot" water at 2-compartment sink did not warm up very much. Provide hot running water at this sink...Repair the leak in pipe under this sink...Properly insulate the exposed copper pipes in walk-in cooler.
0.5
40.
Clean the following soiled surfaces and areas: entire 3-compartment sink, including drainboards and their undersides--some underside areas of band saw--undersides of a few prep tables--meat displays in customer areas (cracks, crevices, etc.)--plastic wrap areas (remove excess stickers from these areas)...Remove the water from the storage shelf below table (to left of 3-compartment sink). Be careful not to spray shelving and items on shelves when doing daily cleaning with hose.
0.5
44.
Clean the soiled trash can in men`s bathroom...Remove the accumulation of trash behind outside dumpster (hard to reach places). Thoroughly clean (and disinfect) the ground surface by these dumpsters as there is a large amount of leachate and spillage around dumpsters. A very strong foul odor was also noted coming from this area...If dumpsters have rusted through, causing liquid to leak out onto ground, they shall be replaced. (NOTE: When cleaning this dumpster area, contain waste water and dispose of it in mop sink/can wash drain inside store--not in outside storm drains).
0.5
45.
Clean the soiled floor in the rear store mop sink/can wash. Secure the cover over drain in this sink.
0.0
46.
The lighting was 48 ft-candles over a small area by meat grinder and 7.5 ft-candles in a few corners of walk-in cooler. Provide at least 50 ft-candles of shielded light over all food preparation and dishwashing areas. Provide at least 10 ft-candles of shielded light in walk-in units and other storage areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In walk-in cooler, raw case-ready pork stored above ready to eat country ham. In walk-in freezer, 2 boxes of seafoods stored below several boxes of bratwursts. Do not store raw meats above ready to eat foods and foods should be stored according to final cook temperature in coolers and freezers. Foods were moved.
3.0
36.
Shelve below prep table behind grinder has rust on shelves, if rust cannot be removed with cleaning, replace shelf or prep table. There is mold between the glass panels on the swinging walk-in cooler doors, repair or replace. Pipe under sanitizer basin is leaking, repair. Bottom of grinder has some rust, clean or repair/replace. Walk-in freezer door is not latching properly, door has to be pushed hard to get door to latch, repair latch so that it closes easily. There are exposed wires on the cord from the ceiling for the meat saw, repair or replace cord.
0.0
38.
Test strips were discolored, indicating lack of use; test strips should be used frequently even when pre-mixed chemical dispensers are used.
0.5
40.
There is meat debris in the meat case door tracks, clean. There is mold around the walk-in freezer door latch, clean. Clean between panels in the meat cases, there is build-up and debris here. Clean bottom of pre-packaged meats case. Clean wrappers.
0.5
44.
Some trash and debris on ground around dumpster, clean this area.
0.5
45.
Clean wall below hand dryer by door in men`s restroom. Clean ceiling around cooler unit in market above meat saw. Caulking were walls meet baseboard is peeling, missing, or moldy, recaulk. Replace missing molding on bottom of panel below hose/chemical dispenser.
0.5
46.
Replace blown bulbs in walk-in cooler. Clean fan covers in market over cut tables.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water in meat department is 156F, hot water is only required to be 130F when chemical sanitizing is used. Hot water temperature can be turned down to reduce scalding risk. When using sanitizer dispenser, make sure that water is warm (idea temperature is 70-110F), not hot. Hot water will cause sanitizer to break down.
In walk-in cooler, walk-in freezer, and speed racks in meat cutting room, meats and seafoods were stored out of final cook temperature order, also found raw meats above ready-to-eat foods. All raw meats and seafoods should be stored according to final cook temperature (see chart provided by EHS). Ready-to-eat foods should be stored above raw meats and seafoods. All foods were moved.
1.5
36.
3 compartment sink is pulling away from the wall, resecure to wall and recaulk. Found knives with rubber bands around handles, rubber bands are not easily cleanable, remove from knife handles. Splash guard on right side of hand sink by doorway to walk-in cooler has mold and needs to be recaulked, there is no storage next to this sink, the splash guard could be removed. Caulking around mop sink is heavily moldy, remove old caulk, clean and recaulk.
0.5
38.
Test strips were discolored, indicating lack of use; test strips should be used frequently even when pre-mixed chemical dispensers are used.
0.0
40.
Additional cleaning needed on case doors, especially around handles, and door tracks. Inside bottom of meat case needs cleaning. Clean tray shelves in meat cases. Clean wrappers. Clean windows on doors leading into walk-in cooler, they are moldy. 3 compartment sink has greasy build up on inside of sink, clean sink.
0.5
43.
Repair broken hand dryer in ladies` restroom or provide other sanitary method of hand drying. Men`s restroom needs thorough cleaning.
1.0
44.
Some trash and debris on ground around dumpster, clean this area.
0.0
45.
Clean lower portions of walls in restrooms below hand dryers. Clean upper part of walls and ceilings in restrooms around vents. Clean walls and floors in mop room.
0.5
47.
Remove storage from floor in mop room.
0.0
49.
No documentation of approved training - no credit awarded.
Recaulk splash guard on handsink. Recaulk meat cases, some peeling caulk.
0.5
40.
Additional cleaning needed on case doors, especially around handles, and door tracks. Inside tops of coolers need cleaning. Small amount of meat debris on racks above meat prep tables, clean racks.
0.5
43.
Repair broken hand dryer in ladies` restroom.
0.0
44.
Dumpster appears to have some damage to the bottom, build up of debris and liquid on ground around and below dumpster. Replace dumpster if broken.
0.0
45.
Clean lower portions of walls in restrooms below hand dryers. Clean upper part of walls and ceilings in restrooms around vents.
0.5
46.
Clean the vents in both restrooms. Clean toilet and around bottom of toilet in the handicapped stall in the men`s restroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw potentially hazardous foods over ready to eat items. Store all meats by cook temperature on speed racks. Observed raw beef over sandwich meats and pork over beef on speed racks.
1.5
40.
Clean all display cases including doors and door grooves. Clean 3 compartment sink including drainboards and vats. Observed greasy film around the top of the 3rd vat of the 3 compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Need to clean the interior of sanitize basin on utensil wash sink to remove food oil build-up. Fill in screw and plug holes, inside walk-in refrigerator (repairs must be smooth,easily cleanable).
1.0
23.
Dumpster needs a drain plug (general commented this violation on previous inspection). Need to clean the ground around dumpsters to remove food debris.
1.0
General Comments
Fill in/repair wall and ceilings damage in meat prep room and office/storage room(screw holes in walls, dents with missing paint on walls behind meat grinder, etc. Repairs must be smooth and easily cleanable). 2 point addition for ServSafe.
