3-302.11; Priority; Observed packages grass fed and finished ground beef stored above whole steaks inside self service case. Food shall be protected from cross contamination: 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, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed bulk packages of single use meat trays stored on the floor of the closet/office. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Elevate meat trays.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris on long plastic trays used to transport meat trays. NonFood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean plastic trays.
7-204.11 ; Priority;Observed bottle of hand sanitizer stored above single use meat tray on food prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
55.
6-501.12; Core; Observed mop sink basin filled with damaged food product.Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area.
3-302.11; Priority Foundation; Observed raw ground beef stored directly above raw steak inside self service case. Observed box of raw country sausage stored above hot dogs inside walk in cooler. -to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. ManagerTeam member rearranged storage hierarchy.
1.5
49.
4-601.11(B) and (C); Core;Observed a buildup on long white ad red trays that are used to hold packages of meat. Observed a buildup wrapping station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.11; Core; Observed water leaking from ceiling inside walk in cooler and meat cutting room. Physical facilities shall be maintained in good repair.
3-302.11; Priority; Observed packages of raw ground sausage stored directly above pork chops inside self service unit.Food shall be protected from cross contamination: 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, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed single use tray stored with food contact exposed above cutting board station. cleaned food , equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
49.
4-602.13; Core; Observed a buildup on long white ad red trays that are used to hold packages of meat. Observed soiled shelving near walk in cooler door. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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(B) and (C); Core; Observed a buildup on long trays that are used to hold packages of meat. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
51.
5-205.15; Priority Foundation; Observed heavy water leak at pipes under 3 comp sink. A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. Repair plumbing system.
1.0
55.
6-501.12; Core; Observed thick dust inside ceiling vent above mop sink. Mop sink basin is soiled. Restooms need cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 Follow-Up: 08/12/2022
4-501.11; Core; Observed that both pads on wrapping machines are torn. Equipment shall be maintained in a state of good repair. Replace the pads.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due COVID-19 precautions.
*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* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*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.
Empty bottle of block whitener on shelf with single use meat trays. While no significant risk is posed by this bottle today, ensure that staff are trained to not store any chemical containers on shelves with foods, utensils, single use items.
0.0
40.
Shelving in walk in cooler and at meat tray storage area not clean (areas of cardboard adhering, residue in spaces between slats). Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
Unopened cased fish to be handled by establishment observed below unopened cased raw turkey in walk in cooler. Please be aware that raw meat foods to be handled by establishment must be protected from contamination by raw meats with higher cooking temperatures, including from raw meats that are retail packaged. Store foods with higher cooking temperatures on bottom shelves and not above lower cooking temperature foods. No immediate risk of contamination and violation corrected during inspection.
0.0
17.
Pork chops, boston butt, and other foods in large display meat cooler found at 48-50 degrees F. Potentially hazardous foods such as these shall be held at 45 degrees F or below. CDI by removing to re-cool. Re-cool to 45 degrees F or below.
2.0
36.
Meat display cooler not in good repair - fails to hold foods at 45 degrees F or below. Repair - to be verified by follow up visit in 7 days.
0.5
40.
Shelving in walk in cooler not clean (areas of cardboard adhering, residue in spaces between slats), surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels at meat department handwash sink. Maintain handwash sinks stocked with soap and paper towels.
1.0
45.
Broken corner piece at entry way into walk in cooler - repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
One tray frozen catfish (handled by establishment) found to have been punctured by a consumer at retail freezer. Remove and discard.
Shrimp in three compartment sink that has not been fully cleaned. If three compartment sink must be used for food prep, thoroughly wash, rinse, and sanitize entire sink prior to use for food prep and do not use for cleaning tasks while food is located at sink.
1.5
19.
"Greased lightning" cleaner stored in plastic bin with clean utensils and above meat trays. Store chemicals in designated area. Working stocks may be stored in the kitchen if stored to not contaminate foods or food contact surfaces.
1.5
35.
Sleeve of single use meat trays on floor. Store single use items in a clean location. Do not store on the floor.
0.5
43.
Cold water pedal not attached on handwash sink. Sink must have hot and cold water provided to allow for tempered water for handwashing (hot water at this sink observed at 130 degrees F). Repair foot pedals to operate correctly. Replace missing front cover on towel dispenser.
1.0
45.
Floor in walk in cooler not clean. Maintain clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk in cooler, raw chicken observed stored above raw fish. Separate raw meats by cooking temperature as demonstrated by guidance poster posted near cooler. CDI.
1.5
19.
Cutting board whitener and chlorinated cleaner stored on shelves shared with single use meat trays. Store cleaning chemicals and other toxic materials in designated area, such that they cannot contaminate foods, utensils, or single use items.
1.5
43.
Replace missing front cover to towel dispenser, to render easily cleanable.
0.0
47.
Bottom shelf of shelf unit in storage/office area also used for storage of foods less than 12 inches above the floor. Raise to at least 12 inches above the floor.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe certificate provided lacks documentation of number of class hours. 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/food or www.servsafe.com .
In walk in cooler, raw chicken and raw turkey observed stored above raw fish. Separate raw meats by cooking temperature. Guidance poster provided. CDI.
1.5
35.
Sleeves of single use trays stored on the floor. Protect single use items from contamination - do not store on the floor.
0.5
43.
No paper towels available at meat cutting room handwash sink. Keep all handwash sinks stocked with soap and paper towels.
1.0
45.
Clean walls/floor at canwash area. Reminder: canwash area is a required part of each permitted area in the store and each area may be held responsible for cleaning violations in the area.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe certificate provided lacks documentation of number of class hours. 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/food or www.servsafe.com .
In walk-in cooler, found 3 trays of raw ground beef stored above whole muscle beef. Raw meats should be stored according final cook in coolers and freezers. Meats were re-arranged properly.
1.5
11.
In sanitizer basin, found part to meat cuber that still had meat debris on it after cleaning. Need to be more thorough in cleaning. All equipment and utensils that come into contact with potentially hazardous foods must be throughly washed, rinsed, and sanitized after use. Items was re-cleaned during inspection.
0.0
34.
Found clean scraper stored on wash faucet at 3 compartment sink, do not store clean items in locations in which they could become contaminated by splash from washing or rinsing at 3 compartment sink. Pan used to hold tray pads is dirty, utensils must be stored in clean containers, be sure to clean pan regularly, especially if it gets splashed with meat debris or blood.
0.5
36.
Door to walk-in freezer does not properly self-close, repair door handle. Cuffs around sprinkler heads are rusty, replace. Blades for meat cuber have build up that is not easy to remove, need to find method of removing build up or replace cuber blades. Some red trays have worn edges and/or corners, replace as needed. White plastic scraper has fraying plastic on edges that have some staining, trim or replace scraper. Plastic pan holding tray pads is cracked, remove and/or replace pan. Remove rusty chemical bottle rack. Fill holes on inside of walk-in freezer door. Walk-in cooler gaskets will need to be replaced soon. Recaulk inside of walk-in cooler door. Replace cracked plastic around walk-in cooler door handle.
0.5
40.
Clean drainboards of 3 compartment sink. Clean shelves in walk-in cooler. Clean cords from ceilings to equipment, some cords have dusty and/or mold on them. Clean underside of prep table by window.
0.5
44.
Keep dumpster doors closed.
0.0
45.
Recaulk in ceiling of walk-in cooler. Resecure threshold and floor of walk-in freezer. Repair damaged wall between walk-in cooler and freezer. Repair cracked tile below shelf in walk-in cooler.
0.5
46.
Clean fan covers in walk-in freezer. Clean exhaust fan covers in ladies` restroom.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found ground beef patties stored above beef livers and pork sausages. In walk-in cooler, found hotdogs stored below raw pork. In freezers and coolers, meats should be stored according to final cook temperature; beef and pork organ meats should be have final cook temperature of 145F, chicken organ meats have cook temperature of 165F. Do not store raw meats above ready to eat foods.
1.5
17.
In one coffin case, multiple packages of beef were holding at 48-51F. All cold potentially hazardous foods must be maintained at 45F. Meat had been out of temperature for 1-2 hours and was pulled out and re-cooled quickly. Do not use this coffin case until it is capable of maintaining foods at 45F or below. Lamb on corner of coffin case was holding at 45-48F, found packages of lamb blocking air flow, once packages were moved, foods re-cooled quickly. In other coffin case, packages were stacked 2 packages high, upper packs were 45-48F, lower packs were 38-42F, do not overfill coffin cases.
2.0
36.
Fan covers on cooling units above prep tables have rust, refinish or replace covers. Door to walk-in freezer does not properly close, repair door handle. There is a leak under the wash compartment of the 3 compartment sink, repair leak. Floor cleaning hose has a leak, replace hose. Cuff around sprinkler head is rusty, replace. Some wire shelves in 3 tier cases are rusty, replace rusty shelves.
0.5
40.
Clean fan covers in walk-in cooler and freezer.
0.0
45.
Caulking around windows, on walls, along floors/base boards, and behind 3 compartment sink is peeling and/or has mold, recaulk where needed.
0.5
47.
Remove storage from floor in office area and in walk-in freezer (COOL program document boxes). All storage must be 12 inches off floor if stationary or 6 inches of easily moveable/on wheels for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
At 3 compartment sink, sanitizer dispenser water temperature cannot be adjusted and sanitizer is being dispensed at 140F+. Ideal temperature for sanitizer is 75-110F. Hot water causes chemical to break down and can cause sanitizer to weaken quickly and can lead to a false high concentration reading. There was no violation during inspection, but could be in the future.
At start of inspection, styrofoam trays in plastic sleeve were stored in hand sink. Do not block hand sinks. Trays were moved, CDI.
0.0
10.
In walk-in cooler and freezer, multiple meats stored out of cook temperature order and raw meats stored over ready to eat foods. Foods should be stored according to final cook temperatures in coolers and freezers; do not store raw meats over ready to eat foods. ***Follow up for food storage on 11/10/09.***
1.5
11.
No sanitizer available at start of inspection. Sanitizer must be available at all times during hours of operation. Sanitizer was mixed. Do not use very hot water for mixing sanitizer, ideal temperature is 70-110F.
1.5
28.
Observed ants on floor by 3 compartment sink and door leading to back stock area.
0.0
36.
Dunnage racks and shelving in walk-in cooler are rusty, replace racks. Castors on speed racks are rusty, replace castors. Fan covers on units above prep tables have rust, refinish or replace covers. Caulking around windows, on walls, along floors, and behind 3 compartment sink is peeling and/or has mold, recaulk where needed. Door to walk-in freezer does not properly close, repair door handle.
0.5
40.
Clean rack above cutting boards, there is mold forming. Clean gaskets on walk-in cooler and flap along bottom edge of door to cooler. Sanitizer compartment of 3 compartment sink is dirty and has grease residue, clean sink. Clean shelves under wire racks in meat cases. Clean plexiglass dividers in meat cases. Clean fan covers in walk-in cooler and on units above prep tables.
0.5
43.
No paper towels available at hand sink at start of inspection. Provide paper towels or equal sanitary method of hand drying at hand sinks.
0.0
44.
Keep dumpster doors closed. Dumpster is not in good repair, it is very rusty and the lids are damaged, replace dumpster.
0.0
45.
Clean floors in walk-in cooler. Clean walls in restrooms. Clean walls in market.
0.5
47.
Remove storage from floor in office area. Do not store foods on milk crates in walk-in cooler or freezer, storage must be 12 inches off floor for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Do not use very hot water for mixing sanitizer, ideal temperature is 70-110F.
Sanitizer is not coming out of the wall unit at a correct strength. Sanitizer must be at least 200ppm(quat). Sanitizer was less than 200ppm during inspection.
1.5
35.
Do not store single service trays on the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Quat. Ammonia Sanitizing solution in spray bottle and 3rd compartment of utensil wash sink was at concentration below 100ppm; COncentration must be at least 200ppm. Red plastic meat tray stored on shelves with clean meat trays had blood and meat debris on surfaces (cos).
2.5
General Comments
Need to repair or replace the stall and urinal divider panels in men''s restroom (current panels are rusted and damaged at bottom edges, causing a cleaning obstacle). Hot water at utensil wash sink that mixes sanitizer solution is 165-170F, this Department''s rules and regulations require a minimum hot water temperature of 130F. Recommendation is to decrease hot water temperature: The 165F water mixing with the concentrated Quat. Ammonia sanitizer appears to be decreasing the time span that the sanitizer is effective in the utensil wash sink basin.
Food prep table boards are not being properly cleaned/sanitized on both sides. Undersides of boards have stains and mold growth on surfaces. When cleaning/sanitizing, remove boards from frames so that both sides are accessible.
Multi-use red plastic meat trays have damaged surfaces (fiberglass fibers exposed), making proper cleaning difficult. Need to replace these trays. *Repeated violation
3.0
23.
Dumpster lid was open (not in immediate use) and trash was scattered on ground around it.
1.0
General Comments
Need to clean inside motor housing on tenderizer. 2 point credit for food safety course.
