4-101.19; Core; Shelf in walk-in cooler holding a few boxes of food product was lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Do not line shelving with cardboard. CDI- EHS discussed approved alternative ways to line shelving and cardboard was removed during the inspection.
0.0
55.
6-501.11; Core; Coil of evaporator unit in the walk-in freezer showing minor signs of dripping and re-freezing. Drain pipe connected to evaporator unit in the walk-in cooler is dripping onto shelving lined with cardboard below- boxes of food were stored away from this contamination. Physical facilities shall be maintained in good repair. Ensure work orders are submitted for the repair of these units. Work orders were submitted in the past but PIC was unable to locate them today. Cardboard in the walk-in cooler was removed and container was placed under drip to catch water until unit can be serviced.
3-302.11; Priority; Raw pork found stored on speed rack in the walk-in cooler above sheet tray of fully cooked ham. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food re-arranged on speed rack during the inspection.
1.5
55.
6-501.11; Core; Coil of evaporator unit in the walk-in freezer showing minor signs of dripping and re-freezing. Since the last inspection, a work order for the evaporator unit was submitted and maintenance closed out this work order on August 16 (#253743518). A new work order was submitted during the inspection (#261926037) to have the walk-in freezer serviced. EHS observed a heavily cracked floor tile near cutting boards. There is currently a work order for this floor tile to be replaced and online system states that maintenance should be visiting by 11/30 to complete this work order (#242037012). Physical facilities shall be maintained in good repair. Follow-up with work orders and ensure issues are resolved before the next routine inspection to avoid possible point deductions.
6-501.12; Core; Fan guards in the cutting room observed with an accumulation of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to the fan guards in this area.
0.5
55.
6-501.11; Core; Coil of evaporator unit in the walk-in freezer is dripping and re-freezing along the wall. Physical facilities shall be maintained in good repair. Repair the walk-in freezer evaporator unit to function as intended and remove ice that has accumulated. EHs recommends installing plastic curtains to decrease the amount of cold air that is lost when opening/propping open unit door. Meat department is doing a good job of storing food food away from this drip contamination.
0.0
General Comments
*Women's restroom is closed for remodeling. Men's restroom is currently labeled as unisex until remodel is completed.
4-501.11; Core; Minor ice is accumulating on door inside of walk-in freezer unit and evaporator still has an accumulation of ice. Equipment shall be maintained in a state of good repair and condition. EHS verified that parts have been delivered to facility and repairs are scheduled for this afternoon (11/22/22) at 5pm - #S1374PR.
0.5
55.
6-501.11; Core; The toilet paper dispenser in the large stall of both the Men's and Women's restroom are broken; one is being held together by duct tape. Physical facilities shall be maintained in good repair. Ensure the broken toilet paper dispenser covers are replaced.
0.5
55.
6-501.12; Core; Fan guards in the cutting room observed with an accumulation of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to the fan guards in this area.
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
4-501.11; Core; Ice is accumulating on door inside of walk-in freezer unit and evaporator still has an accumulation of ice. Equipment shall be maintained in a state of good repair and condition. Facility has active work orders in place to have this walk-in freezer unit repaired. Technicians have already visited this facility several times in an attempt to mediate this issue. Ensure unit is repaired and remove ice that has accumulated on pipe in this unit.
1.0
55.
6-501.11; Core; The toilet paper dispenser in the large stall of both the Men's and Women's restroom are broken and being held together by duct tape. There is one stall in the Women's restroom that is locked and inaccessible- PIC states that this stall is out of order until it can be repaired. Physical facilities shall be maintained in good repair. Ensure the toilet is repaired and the broken toilet paper dispenser covers are replaced.
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
4-501.11; Core; Minor ice is accumulating on door inside of walk-in freezer unit and evaporator still has an accumulation of ice. Equipment shall be maintained in a state of good repair and condition. PIC states that technician is just waiting for parts to repair unit. Repair unit and chip away ice that has built-up.
1.0
49.
4-601.11(B) and (C); Core; Basin of market handwashing sink has unclean residue accumulating. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep this area clean.
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.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
10.
5-202.12; Priority Foundation; In women's restroom, hot water to right handwashing sink is not dispensing at all and the temperature recorded did not go above 80F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. VR- EHS will return by Nov 3, 2021 to verify compliance.
1.0
45.
4-903.11(A) and (C); Core; Meat trays in original packaging were being stored directly on the floor in the cutting room. 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 at least 6 inches above the floor. CDI- Items elevated during inspection.
0.0
47.
4-501.11; Core; Warped gasket has been replaced in the walk-in freezer; however, ice is still accumulating on door inside of unit and water is dripping and refreezing on shelving below condenser unit. Equipment shall be maintained in a state of good repair and condition. Have a technician service this unit to function properly.
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 *Information sent to s1374gm@delhaize.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. Follow-Up: 11/03/2021
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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. Inspection led by Patricia Sabby
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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, 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.
Store all raw meats according to final cook temperature. Observed ground beef being stored over beef steak and ready to eat items in the walk in cooler. Manager stated that they cart was loaded that way because they just had a truck.
3.0
36.
Replace damaged walk in cooler gasket.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Bandsaw upper blade guides have meat debris on surfaces, after cleaning/sanitizing. Meat tenderizer blades have meat debris on surfaces, after cleaning/sanitizing. CDI-cleaning began during inspection.
1.5
30.
Soiled wet aprons store on top of and in direct contact with clean supplies, in office space.
0.5
35.
Bags of single service foam trays are stored directly on floor of prep room (single service items must be stored above the floor). Meat and debris build-up present and in contact with the absorbant pads and wrapping string, in plastic bins that are stored on prep table.
0.5
40.
Need to clean the following items: Shelving racks in walk-in refrigerator; foam tray storage rack above prep table; meat wrapper frame surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk in refrigerator, raw veal stored on shelf above ready to eat food. Bottom shelf is food that is to go back to vendor (it is still required to store food in correct order). CDI-food moved.
1.5
11.
Meat saw had raw meat on blade and other food contact surfaces after cleaning the day before. CDI-cleaned/sanitized. Meat cuber has dried food on blades. CDI-cleaned/sanitized.
1.5
35.
Single-service items had raw meat on them on shelf over cutting table.
0.5
36.
Red trays are chipped and damaged at corners, creating areas that are not easily cleanable; remove and/or replace trays (repeat). Torn gasket of walk in refrigerator and torn wrapper cover need to be replaced. Condenser dripping in walk in refrigerator; pipe to condenser over wrappers also dripping (repair these to prevent contamination of meat).
0.5
38.
Test strip chart faded - replace.
0.0
40.
Clean dunnage racks in walk in cooler - remove all labels so surfaces are smooth and easily cleanable. Clean underside of cutting boards (dried blood), knob of saw, all surfaces of wrappers.
0.5
43.
Paper towel dispenser at hand sink in prep area is difficult to use - adjust it so it is simple to use.
0.0
45.
Repair damaged tile/coving next to walk-in freezer door. Clean floors in walk in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Two points of credit are being given for Serv Safe certificate on this inspection. Original Serv Safe certificate for manager was shown, in addition a faxed copy of the Serv Safe Hours of Training form. To receive the two points on the next inspection, an original signed Hours of Training form must be on hand.
In walk-in cooler, on speed rack raw pork stored above seafood. In walk-in freezer, raw chicken stored above ready to eat foods, raw sausages/bratwurst stored above ready to eat sweet potato patties. Foods should be stored according to final cook temperature. Do not store raw meats above ready to eat foods. Foods were moved.
1.5
11.
Sanitizer in 3 compartment sink and in spray bottle were too weak according to test strip. Proper concentration of quaternary ammonia is 200-400ppm. Sanitizer should be checked frequently and refreshed as needed. Bottle was refilled, new sanitizer was mixed in sink.
1.5
36.
Since previous inspection, the freezer door gasket has been replaced. The new gasket is now warped and does not provide tight seal and door will not latch as intended , due to build-up of ice on door edges. Check the door seal defrost elements , to see if they are active (this is a continued violation). Red trays are chipped and damaged at corners, creating areas that are not easily cleanable; remove and/or replace trays. Caulking on walls, particularly in corners and where the walls meet the tile floor coving, is moldy, recaulk these areas. There is a very large ice build-up in the corner (on walls and floor) of the walk-in freezer, remove ice; if needed repair freezer.
1.0
40.
Clean shelves in walk-in cooler/freezer. Clean 3 compartment sink, pay close attention to grease build up ring around sanitizer compartment of sink.
0.5
43.
Roll of paper towels should be in dispenser, not sitting on the side of the sink; towels must be dispensed in a sanitary manner.
0.0
44.
Keep dumpster doors closed.
0.0
45.
Repair damaged tile/coving next to walk-in freezer door. Clean floors in walk-in cooler and freezer. Clean walls in restrooms, particularly below hand dryers.
0.5
46.
Clean fan grates in ceiling units over prep tables. Clean fan covers in walk-in cooler. Replace cracked light shield in walk-in cooler. Clean restroom vents.
0.5
49.
No documentation of approved training - no credit awarded.
Packaged raw chicken is stored directly above unpackaged raw beef on rolling speed racks, in prep area (always store raw poultry below raw beef/raw pork/raw seafood) Proper storage order handout given to store manager during inspection.
1.5
11.
Blood/meat debris present on surfaces of red plastic meat trays, after wash/santized step. These trays are stored on "clean/sanitized utensil storage side" of utensil wash sink in contact with clean/sanitized utensils; this is a repeated violation. The right side drainboard of the utensil wash sink must be maintained in sanitary condition and have only clean/sanitized utensils on it, when sink is being used for/set-up for utensil washing. CDI-trays placed back into wash basin of sink. This violation will be deducted at full point value on next inspection if present.
1.5
35.
SIngle service foam trays are stored with food contact surfaces exposed/unprotected on overhead racks (these trays must be stored with food contact surfaces face-down when on overhead racks).
0.5
36.
Since previous inspection, the freezer door gasket has been replaced. The new gasket is now warped and does not provide tight seal and door will not latch as intended , due to build-up of ice on door edges. Check the door seal defrost elements , to see if they are active (this is a continued violation). Threaded rods that hold overhead foam tray rack to ceiling are corroded and dropping rust particles onto surfaces below.
0.5
49.
No documentation of approved training - no credit awarded.
Blood/meat debris present on surfaces of stored red plastic multi-use meat trays , after wash/sanitize/air dry steps;Repeated violation. Raw meat debris present on bandsaw frame,blade, blade guides , after wash/sanitize steps from previous day`s use. Undersides of prep table cutting blocks have blood on surfaces, after wash/sanitize steps from previous day`s use. All violations CDI.
3.0
17.
Crab meat held at 45-53F in seafood display refrigerator.CDI moved to colder section of unit.
2.0
34.
Red plastic meats stacked wet and stored in walk-in refrigerator have mold growth present on surfaces.
0.5
36.
Door gasket on walk-in freezer is damaged, allowing ice formation at door seal. First aid kit box (mounted on wall of cut room)is covered in rust and peeling paint.n
0.0
40.
Meat debris/dirt present on walk-in freezer door handle and kick plate. Build-up of old meat debris present on wrapper frame.
0.5
49.
No documentation of approved training - no credit awarded.
Red multi-use meat trays ,stacked and stored,have meat debris and meat juices on their surfaces. Undersides of white cutting table blocks have mildew growth on surfaces.
1.5
36.
Discard the plastic strainer basket (stored on drainboard of utensil sink), due to cracked/broken plastic that is cleaning obstacle and food contamination hazard.
0.0
40.
Shelving units in walk-in refrigerator have black mold growth on surfaces.
0.5
47.
Rolls of adhesive labels and boxes stored on floor of meat room office/storage room.
0.5
General Comments
Supply hand drying towells through the dispensor( to protect towells from contamination ).
Crab and Salmon spreads, whole crab meat held at 50-53F on ends of seafood floor display units (middle sections of this floor refrigerator was holding fish temperatures at 36-40F), (cos-food discarded). Do not use the end sections of this refrigerator unit untill it is repaired and able to maintain food temp.`s at 45F and below.
2.5
General Comments
Do not place foam meat trays, with food debris on surfaces, on same shelves and/or stacks of clean foam trays (these trays must be discarded when contaminated with meat/blood,etc).
Utensil wash sink was not properly cleaned/sanitized prior to use for washing multi-use red trays (old food debris,metal staples,pooled liquids were on "clean side" drainboard). Accumulation of old meat debris build-up present on blade gaurds of bandsaw (not properly cleaned at end of days operation). Meat and blood contamination on surfaces of multi-use red meat trays after wash/sanitize/storage steps.
5.0
17.
Need to clean prep tables and frame of bandsaw to remove build-up of meat and debris from surfaces. Need to clean the metal overhead racks that hold foam trays.
2.0
28.
Need repair broken tile around floor drain in meat prep room.
0.5
32.
Need to clean the floor of office/apron storage room.
Food slicer had not been cleaned/sanitized after use. Red trays, bandsaw, cuber shield, knives, cuber blades had meat debris on surfaces after wash/sanitize steps. Drainboard on 3-comp. sink needed cleaning prior to use.
5.0
16.
Bags of trays stored directly on floor of market. Foam trays with blood and meat debris on surfaces had been placed on upper shelves over cut tables.
2.0
17.
Freezer door needs repair to make a tight fitting closure. Lower display shelves need cleaning.
1.0
21.
Supply hand towells through dispensor.
1.0
General Comments
Employee drinks need straw. Add drainplug to dumpster.
