4-601.11 (A); Priority Foundation; Observed a few knives stored as clean with meat residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Knives were moved to three compartment sink.
4-903.11(A) and (C); Core; Observed a few black styrofoam trays stored food portion side up on shelf. Single service and single use articles shall be kept in the original package or stored by using other means that afford protection from contamination until used. CDI-Trays food portion side were turned downward.
0.5
47.
4-501.11; Core; Observed tears in pad of wrap station across from small walk-in coolers. Peeling shelving underneath meat products in open refrigerated display. Equipment shall be maintained in a state of good repair. Replace torn pads and shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed sticker residue on wrap machine. Non food contact surface shall be maintained clean. Remove sticker residue.
4-903.11(A) and (C); Core; Observed a few black styrofoam trays stored food portion side up on shelf. Single service and single use articles shall be kept in the original package or stored by using other means that afford protection from contamination until used. CDI-Trays food portion side were turned downward.
0.0
47.
4-501.11; Core; Observed tears in pad of wrap station across from small walk-in coolers. Peeling shelving underneath meat products in open refrigerated display. Manager stated an order has been placed for new pads and new shelves will be added within the next two week as part of the store's reset. Equipment shall be maintained in a state of good repair. Replace torn pads and shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed a few soiled bottom areas under products in open refrigerated display, dusty metal shelf above wrap station, sticker residue and cleaning needed on wrap machine. Non food contact surface shall be maintained clean. Increase cleaning the surfaces stated above and remove sticker residue.
4-501.11; Core; Observed tears in pad of wrap station across from small walk-in coolers. Peeling shelving underneath meat products in open refrigerated display. Equipment shall be maintained in a state of good repair. Replace torn pads and shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed some soiled bottom area under products in open refrigerated display, and sticker residue on wrap machine. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces and remove sticker residue.
4-903.11(A) and (C); Core; Observed black styrofoam meat trays stored on shelf food portion side facing up. Single service and single use articles shall be stored by using other means that afford protection from contamination until used.
0.5
47.
4-501.11; Core; Observed tears in pads on both wrap stations. Peeling shelving underneath meat products in open refrigerated display. Equipment shall be maintained in a state of good repair. Replace torn pads and shelving.
0.0
49.
4-601.11(B) and (C); Core; Observed some soiled bottom area under products in open refrigerated display, underside of wrap machine and sticker residue on wrap machine. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces and remove sticker residue.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in men and women's restroom. Physical facilities shall be maintained clean. Increase cleaning in these areas.
4-501.114; Priority; Observed quaternary ammonium sanitizer at three compartment sink with a concentration of zero and sanitizer bag was empty. Quaternary ammonium sanitizer shall be 150-400ppm. CDI-New bag of QA sanitizer was added and now dispensing at 400ppm.
1.5
47.
4-501.11; Core; Observed torn pads on both wrap stations. Equipment shall be maintained in a state of good repair. Replace torn pads.
0.0
49.
4-601.11(B) and (C); Core; Observed some soiled bottom area under products in open refrigerated display. Non food contact surface shall be maintained clean. Increase cleaning frequency on these surfaces.
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
4-903.11(A) and (C); Core; Observed black syfrofoam trays for meat stored food portion side up. Single service and single use articles shall be stored by using other means that afford protection from contamination until used. CDI-Trays were turned food portion down.
0.5
49.
4-601.11(B) and (C); Core; Observed dried up food debris on both wrap machines and some soiled bottom area under products in open refrigerated display. Non food contact surface shall be maintained clean. Increase cleaning frequency on these surfaces.
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 some soiled shelving in walk-in cooler, some bottom area under products in open refrigerated display. Non food contact surface shall be maintained clean. Increase cleaning frequency on these surfaces.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents/grates in both men and women restroom. Physical facilities shall be maintained clean. Increase cleaning frequency of ceiling vents.
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
*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...COVID-19 information for food service establishments provided...*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.
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.
*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...DISCUSSION: Remember to spot check temperatures of food upon each delivery to ensure foods arrive at 41F 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 refrigeration 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 refrigeration 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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
A box of paper towels and box of hair restraints were stored directly on floor of meat room office. [Single-service and single-use items must be stored above the floor.].
0.0
36.
A foam wedge made from single service tray was being used in meat tenderizer to secure the blades [Repair or replace the tenderizer. Foam wedge is a food contamination hazard.].
0.5
40.
A build-up of meat juices and pieces of cardboard from boxes were stuck to metal racks, in chicken storage section of walk-in refrigerator. Build-up of meat juices and debris were on surfaces of shelves, in ground beef area of display case.
0.5
49.
No documentation of approved training - no credit awarded.
Spray bottle was labeled with `OIL` and `SANITIZER`. The inside of the spray bottle contained a blue chemical residue. [The spray bottle should have one label that accurately denotes the contents.].
1.5
25.
Facility had 3 metal stem food insertion thermometers. One of the thermometers was accurate, one of the thermometers was 10 degrees above accurate, one of the thermometers was 10 degrees below accurate. [Thermometers must be accurate.].
0.5
36.
A foam wedge made from single service tray, was being used in meat tenderizer to secure the blades [Repair or replace the tenderizer. Foam wedge is a food contamination hazard.]. The right side faucet on utensil wash sink was allowing cold and hot to mix in hot water line, preventing the hot faucet from providing the required min. of 130F water. There was a large, difficult-to-clean gap between baseboard tiles and metal wall panel, in walk-in refrigerator [The open gap must be sealed.].
0.5
40.
Build-up of spilled meat juices were on floor , under metal racks, in poultry section of walk-in refrigerator. Build-up of sticky residue and pieces of cardboard boxes were on metal racks, in walk-in refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
Meat debris was on surfaces of red plastic trays that were stacked and stored on racks in walk-in refrigerator [Needed to properly clean and sanitize these trays prior to storage.]. CDI-Moved to utensil wash sink.
1.5
36.
A foam wedge made from single service tray, is being used in meat tenderizer to secure the blades [Repair or replace the tenderizer. Foam wedge is a food contamination hazard.]
0.5
44.
Dumpster used by meat market has a missing plug [Replace drain plug in bottom of dumpster].
0.5
49.
No documentation of approved training - no credit awarded.
Spray bottle labeled 'Sanitizer', contained food-grade machine oil. Sanitizer at 3 compartment sink was not being prepared correctly, as the switch for concentrate mixing was not turned on while filling the basin. CDI- Approved sanitizers prepared during inspection.
1.5
36.
The rubber seal behind auger gasket is deteriorated and crumbling , in meat grinder bin. A foam wedge made from single service tray, is being used in meat tenderizer to secure the blades [Repair or replace the tenderizer. Foam wedge is a food contamination hazard.]
0.5
44.
Dumpster used by meat market has a missing plug and food is scattered on ground around it.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
ServSafe certificate in window of meat market has expired for 2 point credit. 2 point credit is applied for up to 3 years after completing the course.
Meat tenderizer has a wedge made from a styrofoam meat tray wedged beside blades to keep blades in correct position (This equipment must be repaired so that unapproved alterations are not needed for it to function). Food cleats are missing from some of the prep tables in the cutting room, and wedges of styrofoam trays are being used to under legs of tables to prevent wobbling [Replace the missing foot cleats so that prep tables can be properly balanced, and have easily cleanable surfaces.]. Remove the adhesive shipping film from swinging doors of meat cutting room, so that door surfaces are smooth and cleanable.
1.0
40.
Debris build-up is present on foam meat tray shelving, above prep tables. Interior of motor housing, on meat tenderizer , needs cleaning to remove debris build-up. Dust build-up present on refrigerant line covers and on ceiling of walk-in refrigerator.
1.0
49.
Documentation of approved training - 2 point credit awarded.
3rd compartment of utensil wash sink containing sanitizer solution had meat trimmings in bottom of basin (Utensil wash sink must be cleaned and sanitized after using it to prepare meat, prior to set-up for utensil washing. When using the sink for utensil washing, the sanitizing solution must be changed when food debris/oils get into to the solution.).
1.5
35.
Bag of single-use foam trays were stored directly on floor of meat market, beside utensil wash sink.
0.5
36.
Meat tenderizer has a wedge made from a styrofoam meat tray wedged beside blades to keep blades in correct position (This equipment must be repaired so that unapproved alterations are not needed for it to function). Threaded metal rods being used to hang foam tray shelving from ceiling are heavily corroded and dropping rust particles onto surfaces below it (Replace the rods or alter them so that they are easily cleanable and not a food contamination hazard.). Floor and baseboard of walk-in refrigerator have areas of broken/missing tile.
0.5
40.
Rust particles, from threaded shelf support rods, are present on foam meat tray shelving. Pieces of cardboard boxes are adhered to metal shelving racks in walk-in refrigerator.
0.5
43.
Prep room hand wash sink did not have soap available. (Hand wash sinks must be stocked with soap. Hand sanitizer was supplied at sink, but it is not a substitute for soap).
1.0
49.
Documentation of approved training - 2 point credit awarded.
The sanitizer in 3rd compartment of 3-compartment sink was greater than 400 ppm (test strip started to turn blue). The concentration shall be at least 200 ppm but should not exceed 400 ppm.
1.5
21.
Hot water at 3-compartment sink did not exceed 122F. It shall be at least 130F at all times during operation.
1.5
36.
Discard the damaged/cracked red meat trays and replace as necessary...Remove the tape from the plastic panels attached to shelving on meat saw side...Remove stickers from surfaces on tables and adjacent areas...Remove the styrofoam "stuffed" in the cuber to prevent the cubing blade device from sliding. Repair this cuber or provide the approved piece for this machine so cubing device does not move...Repair the legs on meat market tables and saw so they do not need pieces of wood and styrofoam to keep them level.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards--interiors of middle and right compartments of 3-compartment sinks--undersides of cuber table and large meat saw--some customer refrigerated displays--door frames on walk-in units.
0.5
43.
Clean the soiled toilet stall doors and edges in bathrooms...Replace the damaged toilet paper dispenser in handicapped stall in men`s bathroom...Clean the soiled water fountain drain and drinking nozzle (located between bathrooms).
1.0
44.
Remove the small accumulation of debris from back outside stairs leading down to garbage dumpster and keep this area clean and sanitary at all times...Clean the soiled exterior of garbage dumpster (around sliding doors) (NOTE: Maintaining this garbage area extremely clean and sanitary will help prevent flies from entering the store).
0.0
45.
Clean the soiled corners under shelving/dunnage racks in large walk-in cooler...Clean the soiled floor bottoms in mop sink/can washes located in rear store...Remove the wood and styrofoam padding from floor under the meat market tables and meat saw...Seal the small holes in wall near the handwashing sink and 3-compartment sink.
0.5
46.
The lighting in large walk-in cooler was somewhat dim. Provide at least 10 ft-candles of shielded light in this unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found a few boxes of raw hamburger stored above raw pork. Always store foods in walk-in coolers and freezer according to final cooking temperatures. (Store raw poultry on bottom shelves, then raw ground beef or tenderized beef on next shelf above, then raw pork on next shelf above, then raw fish/seafood on next shelf above, then raw beef steak or roast beef on next shelf above and then all fully cooked or ready-to-eat foods on top shelves.)
0.0
36.
Discard the damaged/cracked red meat trays and replace as necessary...Remove the tape from the plastic panels attached to shelving on meat saw side and use only easily cleanable plastic ties or to attach panels to shelving...Replace the torn heating pad on plastic wrap machine...Remove stickers from surfaces on tables, counters, shelving and outside wall near walk-in coolers...Properly repair or replace the cracked lid (near hinge) on grinder.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and top surface of right "clean" side drainboard--interiors of middle and right compartments of 3-compartment sinks--plastic wrap areas--shelving above meat cuber and center meat cutting area--some dunnage racks and shelving in walk-in cooler--outside surfaces and handles of walk-in cooler/freezer doors--undersides of cuber table and large meat saw.
0.5
43.
Clean the diaper change tables, toilet stall doors and edges and walls (especially under dryers areas)...Replace the missing baseboard tiles in men`s bathroom...In women`s bathroom, sand the damaged/rusty areas of toilet stall partitions and repaint to provide a smooth and easily cleanable surface OR replace these partitions if necessary.
1.0
45.
Clean the soiled corners under shelving/dunnage racks in large walk-in cooler. Ensure the caulk along baseboard-wall junctures throughout the meat market and cooler areas is smooth and easily cleanable (many areas have very bumpy and difficult to clean caulking).
0.0
46.
Replace the cracked light shield in main meat market area. Clean the soiled shields in this same areas...Replace the burned out interior light bulb above left door of smaller walk-in cooler...The lighting was 6 to 8 ft-candles in smaller walk-in cooler and 8 ft-candles in some dimmer parts of large walk-in cooler. Provide at least 10 ft-candles of shielded light in these units...Clean the dusty ceiling vent grates in both bathrooms.
0.5
47.
In the small "office" and apron storage area off of meat market, elevate all items (boxes, etc.) above the floor 6 to 12 inches using approved shelving...Remove all items from this area that are not used in the operation of the meat market.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed many food particles in the third sanitizing sink of 3-compartment sink. Always maintain clean quaternary ammonium sanitizer solution in third sink by changing periodically (thoroughly cleaning and rinsing the sink before filling sink up with fresh sanitizer). (corrected during inspection)
0.0
36.
Discard the damaged/cracked red meat trays and replace as necessary...Remove the plastic sheeting attached to the shelving on the meat saw side.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards and top surface of right "clean" side drainboard--interior of middle and right compartments of 3-compartment sinks--some areas under plastic wrapping areas--shelving above meat cuber and center meat cutting area--some dunnage racks in walk-in cooler.
0.5
43.
In both men`s and women`s bathrooms, clean the soiled diaper changing tables...In the men`s bathroom, replace the main handsink which is corroding. Also replace the damaged toilet paper holder in the handicapped toilet stall.
1.0
46.
Replace the damaged light shields in main meat market area...Replace the burned out light bulb above the left door of smaller walk-in cooler so there is at least 10 ft-candles of shielded light in this unit...Clean the dusty ceiling vent grates in both bathrooms...Replace the burned out light bulb in women`s bathroom.
0.5
47.
In the small "office" and apron storage area off of meat market, elevate items above the floor 6 to 12 inches using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remember--in walk-in freezer (as well as in walk-in coolers), store all fully cooked or ready-to-eat foods above and away from raw poultry, raw meats and raw seafood (this was mentioned last few inspections). Found a few boxes of food out of place today. (corrected during inspection)
0.0
36.
Remove old stickers from tables and sides of labeling machines...Discard the damaged/cracked red meat trays and replace as necessary...Repair the right faucet on 3-compartment so that water does not drip.
0.5
40.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink drainboards--plastic wrapping areas--shelving above meat cuber and center meat cutting area--dunnage racks in walk-in cooler--some tall tray racks--cooler door gaskets.
0.5
46.
Replace the burned out light bulb above the right door of smaller walk-in cooler so there is at least 10 ft-candles of shielded light in this unit...Clean the dusty ceiling vent grates in both bathrooms.
0.5
47.
In the small "office" and apron storage area off of meat market, elevate items above the floor 6 to 12 inches using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remember--in walk-in freezer (as well as in walk-in cooler), store all fully cooked or ready-to-eat foods above and away from raw poultry, raw meats and raw seafood (this was mentioned last few inspections). Found a few boxes of food out of place.
0.0
25.
When the two metal stemmed thermometers were compared to a calibrated thermometer, one thermometer was reading 8 degrees F too low and the other one was ready 10 degrees F too high. When calibrating using ice-water, they shall read 32F, plus or minus 2 degrees F (remember to use more ice than water).
0.5
35.
Found many soiled styrofoam plates on shelving above meat cutting area. Discard these plates. Consider keep plates in their original plastic bags until ready to use so they aren`t splashed while in storage...On other shelving by large walk-in cooler, be careful when spraying floors to prevent contamination of tray pads from spray water.
0.5
36.
Remove old stickers from tables and sides of labeling machines...Replace the cracked dark cover on cuber machine. Do not insert styrofoam into side of this cuber...Replace the torn heating pad at one plastic wrapping machine...Wrap the exposed copper piping in walk-in cooler (below condenser) using insulation or other suitable piping.
0.5
40.
Clean the following soiled surfaces and areas: undersides of sink drainboards and a few meat preparation table frames--plastic wrapping areas--shelving above meat cuber and center meat cutting area--dunnage racks in walk-in cooler--some tall tray racks--bottom areas of some meat display cases in customer area--cooler door gaskets.
0.5
43.
Clean the soiled walls under hand dryers in both bathrooms...Clean and disinfect both sides of soiled toilet stall doors in these rooms...Remove the peeling paint from ceiling in men`s bathroom and repaint as necessary...Replace the cracked/damaged toilet paper dispenser in men`s bathrooom...Replace the damaged floor/baseboard tiles in women`s bathroom.
1.0
45.
Replace the missing or damaged grout between floor tiles throughout the meat market area...Replace/repair the tiles in the floor of the can wash/mop sink near the meat market.
0.5
46.
Replace the burned out light in the large walk-in cooler so that there is at least 10 ft-candles of shielded light in this unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remember--in walk-in freezer (as well as in walk-in cooler), store all fully cooked or ready-to-eat foods above and away from raw poultry, meats and seafood (this was mentioned last inspection).
0.0
21.
The hot water at 3-compartment sink reached 112F at beginning of inspection. About 45 minutes later, the hot water had gone down to 108F. The hot water at this sink must be at least 130F at all times during operation.
1.5
25.
The metal stemmed food thermometer in meat market read 106F when warm water was checked at 3-compartment sink with a calibrated thermometer which read 120F. Calibrate this thermometer daily to ensure accuracy. (when the ice-water calibration method is used, the temperature must read 32F, plus or minus 2 degrees F).
0.5
35.
Found several soiled styrofoam plates on shelving above meat cutting area. Discard these plates.
0.5
36.
Remove old stickers from tables and sides of labeling machines...Replace the dark cover on cuber machine.
0.5
40.
Clean the following soiled surfaces and areas: interiors of right sanitizing sink and right drainboard of 3-compartment sink--undersides of sink drainboards and a few meat preparation table frames--plastic wrapping areas--shelving above meat cuber and dunnage racks in walk-in cooler--a few tall tray racks.
0.5
43.
Clean the soiled walls and sides of toilet stall doors (also disinfect these doors)...In women`s handicapped stall, the warm air dryer did not work. This shall work properly.
0.0
46.
Clean the soiled ceiling vent grates in bathrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found frozen raw shrimp box stored on top of box of cooked shrimp. In walk-in coolers and freezers, store raw poultry, raw meat and raw fish below and away from ready-to-eat foods or cooked foods.
0.0
28.
Observed a large roach (half dead) and large spider on floor of one walk-in meat cooler. Rid the premises of these insects using methods approved for food service establishments.
0.0
34.
Do not store clean knives on the "dirty" left drainboard of 3-compartment sink. Store clean knives on the "clean" right drainboard.
0.0
36.
Remove old stickers from tables and sides of labeling machines...Remove the cracked and damaged meat trays from facility and replace as necessary...Remove the cardboard from the shelves in small room where aprons, stickers, and office paperwork are stored. Use only hard, non-absorbent and easily cleanable surfaces in this area such as hard plastic or plexiglass...Replace damaged
0.5
39.
Do not use black plastic crates for "shelving". Use only shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: undersides of some meat preparation tables--plastic wrapping areas--shelving above meat cutting tables--door surfaces of walk-in coolers/freezer--tall metal meat tray racks--dunnage racks in walk-in cooler.
0.5
44.
Provide a top or lid for the dumpster that is missing its lid.
0.5
46.
Clean the dusty ceiling vent grates in bathrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CLEAN OUT THE THREE COMPARTMENT SINK. CLEAN THE STROAGE SHELVES OVER THE MEAT PREP AREA. CLEAN THE SHELVES IN THE WALK IN COOLER. CLEAN THE DISPLAY CASES TO REMOVE THE DUST.
1.0
General Comments
CLEAN THE WALLS AND THE FLOOR NEAR THE SINKS AND THE FOOD PREP AREAS. CLEAN THE FLOORS IN THE WALK IN COOLER.
