7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm of quaternary ammonium in the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range(200-400ppm for quaternary ammonium). Water was added to the sanitizer to make the correct concentration. Calibrate the sanitizer dispenser and the REHS will due
a critical violation follow-up by April 11th.
1.0
54.
5-501.114; Core; The cardboard dumpster is missing a drain plug.
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
3-305.11; Core; Case of turkey drumsticks stored on the floor of the walk-in freezer. Store all food at least 6 inches off the floor on shelving. Store all food where it is not exposed to splash, dust or other contamination. Store food in a clean and dry location. The turkey drumsticks were moved onto shelving.
5-501.114; Core; Drain plug is missing from the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
4-903.11(A) and (C); Core; Some single service meat trays are not inverted or in plastic sleeves. Store single service meat trays where they are not exposed to splash, dust or other contamination. Store single service meat trays in a clean and dry location. Invert single service meat trays or place in plastic sleeves.
3-305.11; Core; Smoked turkey stored on the floor of the walk-in freezer. Store all food at least 6 inches off the floor on shelving. Store all food where it is not exposed to splash, dust or other contamination. Store food in a clean and dry location. The smoked turkey was moved onto shelving.
1.0
45.
4-903.11(A) and (C); Core; Some single service meat trays stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service articles in a clean and dry location. Single service meat trays were inverted once REHS spoke with PIC.
0.0
47.
4-501.11; Core; Missing a ceiling vent cover in the men's restroom. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; Sticker residue on meat trays. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
6-501.14; Core; Ceiling vent in the men's restroom has a large amount of dust build up.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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
3-305.11; Cor: Several boxes of meat and an meatless burgers observed on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches off the floor. Store food where it is not exposed to splash, dust, or other contamination. The above food was placed on shelving once REHS spoke with PIC. This is a repeat item.
1.0
47.
4-501.11; Core; Rusty/worn meat grinder stem and drill. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; Several white plastic meat trays have food debris and stickers on them that have not been washed from the night before. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
53.
6-501.18; Core; The men's restroom hand sinks have a lot of build up on them. Hand sinks shall be cleaned as often as necessary to keep them clean.
0.5
54.
5-501.114; Core; Drain plug is missing on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.12; Core; Floors have build up in the walk-in cooler, around the floor drains in the meat room, in the walk-in cooler and restrooms. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Floor is worn by the door in the men's restroom. Physical facilities shall be maintained in good repair.
0.0
56.
6-501.14; Core; Vent in the women's restroom has dust build up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
39.
3-305.11; Core; Several food boxes observed on the floor in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor.
0.0
45.
4-903.11(A) and (C); Core; Stacks of unwrapped single-service food trays stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection.
0.5
47.
4-501.11; Core; Foot pedal for hot water at handwashing sink is missing. Two plastic roll carts are damaged with large cracks across the top section. EQUIPMENT shall be maintained in a state of good repair and condition. Foot pedal is on order. Repair or replace the carts.
0.5
49.
4-601.11(B) and (C); Core; Fan covers over central food-prep area have dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*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.
Your REHS is Joanne Rutkofske, 919-623-0459. REHS will return by 11/24/2018 to verify correction on the handwash sink temperature. Follow-Up: 11/24/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*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.
The sanitizer in the sink is too weak. Have the dispenser calibrated.
There is a green residue in the bottom of the meat grinder. Clean the meat grinder thoroughly.
1.5
21.
The hot water at the dish sink only reaches 117 F. Increase hte temperature to 130 F.
1.5
25.
The digital thermometer needs a new battery.
0.5
36.
Replace the torn wrapper heating element covers. The black paint in the customer area display cases is starting to flake off.
0.5
45.
Replace the missing drain cover for the drain under the cutting table.
0.0
49.
No documentation of approved training - no credit awarded.
The cuber blade has green build-up between the blades. The bottom saw blade cover has build-up in the corners. Clean the cuber and the saw blade cover ( if the saw blade cover cannot be cleaned, it will need to be replaced ).
1.5
36.
Replace the torn wrapper heating element covers. The black paint in the customer area display cases is starting to flake off.
0.5
49.
No documentation of approved training - no credit awarded. The servsafe certificate is valid until 2013, but the 2 point credit is only awarded for 3 years after completion of the class.
The sanitizer in the sink was below 150 ppm. The concentrate bag was empty. Bag was changed. Sanitizer in spray botle was at 0 ppm. Bottle was changed.
1.5
36.
Replace the torn wrapper heating element covers.
0.5
40.
Clean the harder-to-reach areas of saw and wrappers ( like under the metal beams and in between parts ).
0.5
45.
The caulking between floor tile and wall under the sink and against the walk-in cooler wall needs to be replaced. The caulking inside the walk-in cooler needs to be replaced.
0.0
47.
Replace the milk crates in the freezer with dunnage racks at least 12 inches of the ground.
0.5
49.
No documentation of approved training - no credit awarded.
Replace the torn freezer gasket. Replace the torn heating element covers. The base of the door between walk-in cooler and hallway is damaged. The black paint in the bottom of the display cases is starting to flake.
0.5
45.
The caulking between floor tile and wall under the sink and against the walk-in cooler wall needs to be replaced.
0.0
49.
No documentation of approved training - no credit awarded.
The hot water temperature topped out at 125 F and then started to fall again. Raise the temperature to 130 F. This was mentioned on the previous inspection.
1.5
36.
Replace the torn freezer gasket. The black paint in the bottom of the display cases is starting to flake.
0.5
47.
Milk crates are being used as shelving in the freezer. Replace the milk crates with NSF approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
The Servsafe certificate expired in March of 2011.
The hot water at the 3 compartment sink was at 123 F and fell to 115 F. Keep the hot water at 130 F or above.
1.5
35.
Clean the tray storage racks above the meat cutting tables ( small bits of meat are stuck to the rack ).
0.5
40.
The inside of the bottom saw cover has dark , hard stains. Rempove the stains or replace the cover.
0.5
43.
The hand sink faucets in the ladies room are corroding, and one of the toilets seats is loose.
0.0
45.
The caulking at the base of the wall and on the outside of the walk-in units is shrinking and separating form the walls, and a few tiles are damaged. Re-caulk as needed, and repair damaged tiles.
0.5
49.
No documentation of approved training - no credit awarded.
Clean the tray storage racks above the meat cutting tables ( small bits of meat are stuck to the rack ).
0.5
40.
One corner of the bottom saw cover needs to be cleaned again.
0.0
45.
The caulking at the base of the wall and on the outside of the walk-in units is shrinking and separating form the walls, and a few tiles are damaged. Re-caulk as needed, and repair damaged tiles.
0.5
49.
No documentation of approved training - no credit awarded.
When I arrived in the market the hot water was only 110 degrees. There seems to be a cross-flow of cold into the hot water at the wash down faucet in the produce room. There needs to be integral spring checks valves to prevent the cross-flow of hot and cold water. These valves may be worn out or may not be there at all. Repair or replace this faucet to prevent the cross-flow of hot and cold water. (The meat manager turned off this faucet and the hot water did get hot in the market.)
1.5
43.
You need soap at the womens hand sink. Also one of the stalls is wired shut.
1.0
49.
No documentation of approved training - no credit awarded.
The grinder had a build up on the paddle shaft where it attaches to the motor. (It was thoroughly cleaned with a brush tonight.) The wheels were very difficult to remove from the saw. The saw had been cleaned when we removed the wheels and there was some meat particles behind the wheel. Be sure to fully break down the equipment and thoroughly clean it. (The saw was disassembled and thoroughly cleaned.)
1.5
36.
Fix the legs on the wrapper stand and remove the sections of foam trays used to level the table..... Provide a wrench so that the paddle can be removed from the grinder.... The can opener is installed up-side down. Remove it or properly install it.
0.5
40.
Replace the pipe insulation near the hand sink or remove it on the vertical section attached to the wall.
0.5
43.
There is a sewer odor in the womens rest room. Re-set toilets if needed.
1.0
49.
No documentation of approved training - no credit awarded.
The peg board in the office is not allowed. There is a (NSF) strip that pegs go into that is approved. The existing peg board is not easily cleanable.... The can opener is installed upside down.... Do not line shelves or ledges with card board.... There were sections of foam trays under legs to the wrapper. Also the prep table has a wooden block under one leg. Properly adjust the table legs and do not use blocks etc to level tables or equipment.... One of the center supports on a rack in the walk-in refrigerator has been damaged.... The condensation drain pans on the cooling unit in the market and in the walk-in refrigerator are corroded. The condensation pan in the market prep room is leaking and dripping on the floor.
1.0
44.
Empty the small trash containers in the womens rest room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not set meat on the utensil sink if it is set up to wash utensils. There was a country ham on the drainboard and there was sanitizer and soap in the sink.
1.5
36.
The peg board in the office is not allowed. There is a strip that pegs go into that is allowed. The peg board is not easily cleanable. The can opener is installed upside down. Also do not line shelves with card board.
0.5
General Comments
You are not required to set up the sink if you are not washing utensils. But you do need to have access to properly mixed sanitizer when the market is open.
Red meat trays are not clean. Thoroughly clean and sanitize after use. Several pieces of raw meat remain on trays. (COS)
2.5
17.
Empty meat boxes need to be thrown away. Use cleanable containers for storage of papers, etc. . . . . . . . . . . . . . . . . . . . . . . . . 3-compartment utensil-washing sink is not clean. Clean sink daily WITH SOAP before filling with sanitizer.
1.0
20.
Handsink is somewhat difficult to use. If knee pedals cannot be effectively used (the deli is a concern) then replace faucets. (no points)
0.0
28.
Walls and floor drain under sink need cleaning.
0.5
29.
Lighting is low. Additional light fixtures may be needed to acheive at least 50 foot-candles of light in all food preparation (over work tables & equipment) and utensil washing areas.
RAW TURKEY STORED ABOVE READY TO EAT BOLOGNA. STORE ALL READY TO EAT FOOD ABOVE THE RAW MEATS.
2.5
30.
FAN COVERS ARE DIRTY AND RUSTY IN THE MEAT ROOM. CLEAN THEM MORE FREQUENTLY AND REPLACE OR REPAIR RUSTY COVERS. MEN`S RESTROOM FAN IS DIRTY.
0.5
General Comments
28. CAULK OR REPAIR SMALL HOLES IN THE WALL IN THE MEAT ROOM. CLEAN CORNERS OF MEAT DRY STORAGE ROOM FLOOR. 13. REPLACE MEAT GRINDER HEAD. IT IS RUSTY AND WORN.
