4-602.13; Core; The shelving in the walk in cooler needs cleaning.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues- Please clean the items listed.
1.0
55.
6-501.12; Core; Black growth is starting to buildup on the tiles throughout and need cleaning. The floors in the walk in need cleaning.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean- Please clean the floors and walls.
1.0
55.
6-501.11; Core; The floors throughout have broken tiles and holes throughout that are holding water.- Physical facilities shall be maintained in good repair.- Please repair floors.
4-601.11 (A); Priority Foundation; The meat grinder that was deemed clean still had food debris inside of it.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI, item marked to be cleaned.
1.5
49.
4-602.13; Core; The shelving in the walk in cooler needs cleaning. The meat wrapping station has buildup of debris in the corners and needs cleaned.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues- Please clean the items listed.
0.5
55.
6-501.12; Core; Black growth is starting to buildup on the tiles throughout and need cleaning. There is dried/old blood splatter on the walls that need cleaning. The floors in the walk in need cleaning.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean- Please clean the floors and walls.
3-305.11; Core; Repair leak on walk in freezer compressor drainpipe. Water from this leak could drip and freeze onto food product beneath. Do not store meats directly below the drainpipe of the compressor until the leaks are fixed. Remove ice buildup from the side of freezer compressor.
1.0
49.
4-602.13; Core; Clean meat storage racks in the walk cooler of residue and buildup.
0.5
55.
6-501.12; Core; Clean floor in walk in freezer of fallen debris and residue.
2-402.11; Core - Observed meat market worker with long beard working with food and clean disposable food containers...Food employees shall wear hair restraints such as hats, hair coverings and beard restraints to effectively keep their hair from contacting exposed food and clean equipment and utensils and single service food containers...Instruct workers to don required hair restraints.
0.0
45.
4-903.11(A) and (C); Core - Several disposable meat trays were stored with food contact sides up and unprotected...Single service disposable food containers shall be protected from contamination...Cover or invert clean meat trays.
0.5
48.
4-501.14; Core - Interiors of 3-comp sink sanitizing compartment were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Many shelves/racks in cooler and above meat cutting area, plastic wrap stations, and bottoms of open refrigerated display units (under food products) were soiled. Old stickers and sticky residues were on speed racks, some market tables, plastic wrap station, and adjacent areas....Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove old stickers/residues.
1.0
53.
6-501.18; Core - Observed soiled undersides of men's bathroom urinal and toilet side ceramic bases...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of urinal and toilet.
0.5
54.
5-501.114; Core - Dumpster drain plug was missing...Trash and recycling dumpster drains shall have plugs in place...Replace the missing plug.
0.5
54.
5-501.16; Core - No trash can was near market handsink...If paper towels are used at handsinks, a trash can shall be located near by...CDI by placing trash can near handsink.
0.0
55.
6-501.11; Core - Condensation line in one walk-in cooler was not insulated/wrapped. Rear store mop sink basin border had damaged tiles, and when water was completely turned off a mop sink faucet, water continued to flow through hose. Ice was accumulated on walk-in freezer condenser. Small holes were in walls, and some market ceiling light shields were cracked. Expandable foam between walls and baseboards in walk-in cooler was hard to clean. Drain pipe under 3-comp sink was leaking...Physical facilities shall be maintained in good repair...Repair or replace the damaged fixtures above, wrap exposed condenser lines, and seal wall holes. Remove expandable foam and grout where needed so surfaces are smooth and easy to clean.
0.5
55.
6-501.12; Core - Market ceiling light shields were soiled, and flooring in market office and walk-in freezer was soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of equipment/fixtures above.
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
4-501.14; Core - Interiors of 3-comp sink sanitizing compartment were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Many shelves/racks (in cooler), plastic wrap stations, gray push carts, and bottoms of open refrigerated display units (under food products) were soiled. Old stickers and sticky residues were on some market tables, plastic wrap station, and adjacent areas....Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove old stickers/residues.
1.0
53.
6-501.18; Core - Observed soiled undersides of men's bathroom urinal and toilet side ceramic bases...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of urinal and toilet.
0.0
54.
5-501.114; Core - Dumpster drain plug was missing...Trash and recycling dumpster drains shall have plugs in place...Replace the missing plug.
0.5
54.
5-502.11; Core - Trash was heaped up above top of dumpster (lids could not be closed), and PIC stated trash is picked up once a week...Refuse and cardboard shall be removed from premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents...Increase trash/cardboard pickup to prevent trash accumulation.
0.0
55.
6-501.11; Core - Some condensation lines in both walk-in coolers were not insulated/wrapped. Ceiling light shields in market and women's bathroom were cracked. A few market floor tiles were damaged/missing and grout was missing between some of them. Rear store mop sink basin tiles had missing grout between them. Ice was dripping from walk-in freezer condenser...Physical facilities shall be maintained in good repair...Repair or replace the damaged fixtures above. Repair condenser leaks in freezer.
0.5
55.
6-501.12; Core - Market tile flooring was soiled in various areas (including in office), and market and women's bathroom ceiling light shields were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of equipment/fixtures above.
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
3-302.11; Priority - In large walk-in cooler, raw chicken was stored above raw pork...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
45.
4-903.11(A) and (C); Core - A few disposable meat trays were stored with food contact sides up and unprotected...Single service disposable food containers shall be protected from contamination...Cover or invert clean meat trays in storage.
0.0
48.
4-501.14; Core -Interiors of 3-comp sink sanitizing compartment was soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core - Many shelves/racks (in cooler), speed racks, plastic wrap stations and bottoms of open refrigerated display units (under food products) were soiled. Old stickers and sticky residues were on some market tables and plastic wrap station....Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove old stickers/residues.
1.0
51.
5-202.14; Priority - At rear store mop sink/can wash, observed splitter after atmospheric vacuum breaker (AVB) and water was in the "on" position (water was shut off at splitter). The AVB on this faucet is not approved for constant water pressure and is not approved for a shutoff (splitter) downstream from AVB...Backflow/backsiphonage prevention devices installed on water supply system shall meet standards for the specific application and type of device...CDI by turning off hot water faucet knob and opening splitter valve. NOTE: Turn on and shut off the water at faucet knobs only--not at the splitter, unless dispensing chemicals at this faucet.
1.0
51.
5-205.15; Core - Water at rear store mop sink can wash faucet continued to run even when faucet knobs were completely turned off (faucet leaking)...The plumbing system and its components shall be maintained in good repair...Repair leaking mop sink faucet.
0.0
54.
5-501.114; Core - Dumpster drain plug was missing...Dumpster drains shall have plugs in place...Replace the missing plug.
0.5
54.
5-501.113; Core - Both top dumpster lids were open...Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.0
55.
6-501.11; Core - Bottoms of product display cases had peeling/damaged paint and some surfaces were rusty. Some condensation lines in both walk-in coolers were not insulated/wrapped. Ceiling light shields in market and women's bathroom were cracked. A few market floor tiles were damaged/missing and grout was missing between some of them. Yellow foam between walls and baseboards and baseboards was bumpy and difficult to clean. Rear store mop sink basin tiles had missing grout between them...Physical facilities shall be maintained in good repair...Repair or replace the damaged fixtures above.
1.0
55.
6-501.12; Core - Market tile flooring (including walk-in freezer) was soiled in various areas, and market and women's bathroom ceiling light shields were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of equipment/fixtures above.
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
3-302.11; Priority - In open refrigerated display, some packages of raw chicken were stored above raw beef...In refrigerators and freezers, food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
16.
4-601.11 (A); Priority Foundation - Many greasy long red trays on right "clean" side drainboard of 3-comp sink. Also, many soiled red and white trays were on speed racks, some with old stickers on them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled trays at 3-comp sink to be cleaned.
1.5
48.
4-501.14; Core - Interiors of 3-comp sink rinsing and sanitizing compartments and right "clean" side drainboard were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Many shelves, racks (in cooler), speed racks, and plastic wrap stations were soiled. Old stickers and sticky residues were on some surfaces....Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove old stickers/residues.
0.5
51.
5-202.14; Priority - At rear store mop sink/can wash, observed splitter after atmospheric vacuum breaker (AVB) and water was in the "on" position (water was shut off at splitter). The AVB on this faucet is not approved for constant water pressure and is not approved for a shutoff (splitter) downstream from AVB...Backflow/backsiphonage prevention devices installed on water supply system shall meet standards for the specific application and type of device...CDI by turning off hot water faucet knob and opening splitter valve. NOTE: Turn on and shut off the water at faucet knobs only--not at the splitter, unless dispensing chemicals at this faucet.
1.0
51.
5-205.15; Core - Water at rear store mop sink can wash faucet continued to run even when faucet knobs were completely turned off (faucet leaking)...The plumbing system and its components shall be maintained in good repair...Repair leaking mop sink faucet.
0.0
54.
5-501.113; Core - Trash and cardboard were overflowing on top so top lids could not be shut...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.5
54.
5-501.114; Core - Dumpster drain plug was missing...Dumpster drains shall have plugs in place...Replace the missing plug.
0.0
54.
5-501.115; Core - Significant trash, an old couch/sofa and other debris were on ground around/near dumpster...Refuse areas shall be maintained clean...Remove trash, furniture and debris from ground and properly dispose of this material.
0.0
54.
5-502.11; Core - Trash was overflowing from top of dumpster (and scattered on ground), and PIC stated that trash is picked up once a week...Refuse and cardboard shall be removed from premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents...Increase trash/cardboard pickup to prevent trash overflowing onto ground.
0.0
55.
6-202.19; Core - Market handsink unit was loose and caulk behind it was damaged/cracked. Bottoms of product display cases had peeling/damaged paint and some surfaces were rusty. Exposed walk-in cooler condensation lines were not insulated/wrapped. A few market floor tiles were damaged, and rear store mop sink basin tiles had missing grout between them...Physical facilities shall be maintained in good repair...Repair or replace the damaged fixtures above.
0.5
55.
6-501.12; Core - Bottoms of open refrigerated displays (under meat products) were soiled. Market tile flooring (including walk-in freezer) was soiled in various areas, and market ceiling light shields were soiled. Bathroom ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of equipment/fixtures above.
and bathroom ceiling vent grates and light shields were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
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
*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.
Towards in sanitizer moved closer to the 400 ppm. Refer to the chemical provider for more consistency and safer measures in this regard. Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Metal glove was stored on one of the faucets located at the utensil wahsing sink. The metal glove had soap build-up on it. Utensils need to be stored on/in a clean surface. Clean utensils do not need to be stored in an area where they can be soiled.
1.0
36.
Torn gaskets on the walk-in cooler and freezer doors. Must be in good repair. Addressed the dented aluminum walls.
0.5
46.
Clean the dust build-up on the ventilation units, in the restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Metal glove was stored on one of the faucets located at the utensil wahsing sink. The metal glove had soap build-up on it. Utensils need to be stored on/in a clean surface. Clean utensils do not need to be stored in an area where they can be soiled.
0.5
35.
Old meat/blood debris was found on some of the single service meat trays in the storage area. The trays had not been used today. Discard single service trays that have debris on them. There were a stack of single service food trays stored on their side. Store invertedly to help prevent outside contamination.
1.0
36.
Torn gasket on the walk-in cooler door. The inner part of the doorway is damaged/dented. Must be in good repair.
0.5
40.
Clean the black build-up off of the aluminum walls in the meat market.
0.0
46.
Clean the ventilation build-up in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Frozen bottle of water was found inside of the walk-in freezer. Personal drinks are to be stored either away from food/food contact surfaces or stored on the bottom shelf.
0.0
10.
Raw seafood fillets were stored below raw pork products in the prepped meat walk-in cooler. Foods are to be stored according to the final cook temperature. Raw pork products are more potentially hazardous than seafood fillets. Foods must be protected during storage. Raw pork loin was found on the floor in the walk-in prepped meat cooler.
1.5
34.
Meat scrapper and metal gloves were stored one of the faucets located at the utensil washing sinks. Utensils need to be stored on/in a clean surface. Multi-use items are being cleaned and sanitized. Therefore, clean utensils do not need to be stored in an area where the can be soiled.
0.5
35.
Old meat debris was found on some of the single service meat trays while in storage. Discard single service trays that have any build-up on it.
1.0
36.
Peeling aluminum paneling located at the wall, beside of the walk-in cooler door. Torn gasket on the walk-in cooler door. Cracked piece found at top of the triple sink basins. Must be in good repair.
0.5
40.
Clean the blood residue located at the customer meat display area.
0.0
43.
Tighten the loose hand sink located in the men's restroom.
0.0
44.
The top lid, to the outside dumpster was left open when there was no waste being dumped. Keep the outside dumpster doors closed when not in use to help prevent waste from leaking out or pest/animals from getting inside.
0.5
45.
Flooring needs to be re-grouted in parts of the meat market. There is a gap between the wall and ceiling above the back door and prepped meats cooler door. Must be in good repair.
0.5
46.
Clean the ventilation build-up in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Soiled knives and other utensils were on the clean drainboard side of the utensil washing sinks. Make sure that all multi-use items go through the wash, rinse, and sanitize process before being stored on the clean drainboard. Items were moved to be re-washed.
1.5
34.
Do not store the meat scrapper around the faucet of the utensil washing sinks. Store in/on a clean surface.
0.0
35.
Old blood stains were on some of the single service meat trays while in storage. Discard single service trays that have blood build-up on it.
0.5
36.
The bottom-side of the walk-in cooler door was in bad repair. Rust stains on the drainboard of the utensil washing sink. Some outside aluminum paneling was in bad repair; deteriorating or bent.
0.5
40.
Clean the racks in the walk-in cooler.
0.5
43.
Rust build-up at the bottom basin of the hand sink. Replace the faucet, in the men's restroom, that is deteriorating. Replace the rusted screws holding the hand sink, in the meat market.
1.0
45.
Cracked or holes found in the flooring of the meat market. Clean or replace the wall paneling with rust build-up on it. Replace the cracked brackets for the wall paneling, that is caulked, below the window.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Single service trays of raw meat were stored on top of each other without having a protective barrier in between them during storage. Either store the trays one layer high or use food grade paper to be a barrier in between them. Food must be protected during storage.
1.5
35.
Single service trays were stored with the food contact portion being exposed. Keep the single service trays stored invertedly when they are not being used to help prevent outside contamination.
0.5
36.
The bottom-side of the walk-in freezer door was in bad repair; exposing the wood from the inside. Rust stains on the drainboard of the utensil washing sink and the middle part of the meat grinder. Torn gasket at the bottom on the walk-in freezer door. Bottom part of the cold holding area, for customer access, is peeling in different spots. Needs to be re-coated.
1.0
44.
Keep the outside dumpster lid closed when not in use to help keep pest from getting inside.
0.0
45.
Repair the cracked flooring in the food prep area. Clean the flooring around the handwashing sink and re-caulk.
0.5
46.
Clean the build-up around the condensing fans located in the prep area and walk-in cooler. Clean the ventilation build-up in the restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was raw veal, in the walk-in cooler, stored above smoked sausage. Make sure that raw meats are not stored above fully cooked meats.
0.0
35.
Single service trays were stored with the food contact portion being exposed. Keep the single service trays stored invertedly when they are not being used to help prevent outside contamination.
0.5
36.
The bottom-side of the walk-in freezer door was in bad repair; exposing the wood from the inside. Repair the cracked barrier between the middle and third basin of the triple sinks. Make sure that the finish is smooth and easily cleanable.
0.5
40.
Clean the ice build-up along the door for the walk-in freezer. Clean around the door handle and hinges of the walk-in freezer door.
1.0
45.
The sealant to the walls, in the prep area, was peeling off. Take off the old caulk, clean it really good, and seal it again. Seal the outside wall of the walk-in cooler where there are openings. (Continue to improve on the small cracks in the flooring of the prep area.
0.5
46.
Clean the build-up around the condensing fans located in the prep area and walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Food trays holding meat were stacked on top of each other without having a barrier or wrapped in plastic. Food must be protected during storage.
1.5
39.
Milk crates were being used for storage in the walk-in cooler. Milk crates are not to be used for commercial setting. They are not easily cleanable and there is the inability to clean underneath.
0.5
40.
Clean the ice build-up along the door for the walk-in freezer.
0.5
45.
Cracked flooring in different areas of the meat market. (work order in place to repair.) Panel is cracked for the wall below the glass window. The wall is coming out on the left corner, below the glass window. Clean the flooring where the milk crates were stored in the walk-in cooler. Clean the wall above the utensil washing sinks.
1.0
46.
Ventilation build-up above the food prep area and the restrooms. Clean the build-up around the condenser in the prep areas.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Hot water for the utensil washing sinks was holding at 125F. Hot water is required at 130F or above for utensil washing.
1.5
36.
Torn gaskets on the walk-in freezer door. Leaky pipe under the utensil washing sinks.
0.5
39.
Milk crate was being used for storage in the walk-in freezer. Milk crates are not to be used for commercial setting. They are not easily cleanable and inability to clean underneath.
0.5
40.
Clean the ice build-up along the door for the walk-in freezer.
0.5
45.
Cracked flooring in different areas of the meat market. (To be repaired at a later date.) Panel is cracked for the wall below the glass window.
0.5
46.
Ventilation build-up above the food prep area and the restrooms. Replace the blown light bulb in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
single service trays on the cutting boards were stored with the food contact portion facing up. when not in use, store single service trays invertedly in order to help prevent any outside contamination.
0.5
36.
stainless steel panel on the walk-in cooler door was in bad repair on the bottom and opposite side of previous repair work. front door of for walk-in cooler had holes in it. shall be in good repair.
0.5
40.
ice build-up along the door for the walk-in freezer. clean ice build-up off of the pipes in the walk-in freezer.
0.5
44.
lid for the dumpster was open during the inspection. shall keep dumpster closed when not in used.
0.5
45.
cracked flooring in different areas of the meat market area. strip caulking along parts of the wall, clean and re-caulk. panel is cracked for the wall below the glass window. shall be clean and in good repair.
1.0
46.
ventilation build-up in the restrooms. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
ensure water in the utensil washing area holds consistently at 130F
0.0
36.
stainless steel panel on the walk-in cooler door was in bad repair on the bottom and opposite side of previous repair work. front door of for walk-in cooler had holes in it. shall be in good repair.
0.5
40.
clean the underneath shelving that holds single service meat trays. build-up on the shelves in the walk-in cooler. shall be cleaned. (clean ice build-up forming on the pipe in the walk-in freezer.)
0.5
43.
no paper towels in the dispenser during time of inspection.
1.0
45.
cracked flooring in different areas of the food prep area. shall be in good repair. fill in any holes on the walls behind the utensil washing sinks.
0.5
46.
ventilation build-up in the food prep area and walk-in cooler. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
torn gasket at the bottom of the walk-in cooler door. stainless steel panel to the back of the walk-in cooler door was in bad repair. check unit in the walk-in freezer to make sure that its not leaking.
0.5
45.
cracked flooring in different areas of the food prep area. shall be in good repair
0.5
46.
ventilation build-up in the food prep area and both restrooms. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Be sure all foods stored in freezer and coolers are according to final cook temp. Provided food order chart for reference. Recommend not using grocery carts for moving meat around or storage. Use food grade carts. Shrimp out less than 30 minutes; immediately put in cooler to get back to proper temperature.
1.5
11.
Be sure to have a bottle of sanitizer available at all times. Recommend mixing up at the beginning of the day. Make bottle from sink sanitizer.
0.0
24.
Be sure to thaw any product using one of the four approved methods stated in 2600 rules. Thawing precooked shrimp in bucket of water.
0.5
36.
Shelving in walk in cooler bowing and starting to break and need replacing. Meat saw has some build up on parts underneath that need cleaning. Large walk in cooler door not latching properly.
0.5
43.
Men`s restroom has broken soap dispenser that needs replacing; urinal needs cleaning at the base.
NO APPROVED SANITIZER WAS AVAILABLE TO SANITIZE FOOD PREPARATION SURFACES DURING OPERATION. PROVIDE AT LEAST A SPRAY BOTTLE OF YOUR QUATERNARY AMMONIUM SANITIZER (AT LEAST 200 PPM CONCENTRATION) TO SPRAY DOWN FOOD CONTACT SURFACES. ALLOW TO AIR DRY.
2.5
13.
REPLACE THE BADLY CRACKED RED MEAT TRAYS SINCE THEY ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDER SINK DRAINBOARDS--INSIDE RINSING AND SANITIZING SINKS OF 3-COMPARTMENT SINK--AROUND SCALES AND MEAT WRAPPING STATIONS (AND AROUND THE LABELING MACHINE--REMOVE OLD, STICKY LABELS FROM SURFACES)--UNDER SOME MEAT PREPARATION TABLES--SOME SHELVING AND DUNNAGE RACKS IN LARGE WALK-IN COOLER.
1.0
20.
NO HOT WATER WAS AVAILABLE AT HANDSINKS IN THE WOMEN`S AND MEN`S BATHROOMS AND AT HANDSINK IN MEAT MARKET AREA (HOT WATER DID NOT EXCEED 60F). PROVIDE HOT RUNNING WATER UNDER PRESSURE AT THESE SINKS.
2.0
21.
CLEAN THE SOILED SOAP FIXTURE IN MEN`S BATHROOM....CLEAN THE SOILED BABY CHANGING TABLE IN WOMEN`S BATHROOM......IN HANDICAP TOILET STALL IN WOMEN`S BATHROOM, HAND DRYER WAS NOT WORKING AND NO PAPER TOWELS WERE PRESENT. THE DRYER SHALL OPERATE PROPERLY OR PAPER TOWELS SHALL BE PROVIDED (AT LEAST ONE OF THE TWO SHALL BE PROVIDED TO DRY HANDS).........AT MEAT MARKET HANDSINK, ENSURE PAPER TOWELS CAN BE EASILY DISPENSED FROM DISPENSER.
1.0
28.
CLEAN THE SOILED WALLS SURFACES IN BOTH MEN`S AND WOMEN`S BATHROOMS, ESPECIALLY UNDER HAND DRYERS AND SOAP DISPENSERS.........REPAIR THE DAMAGED INSIDE OF DOOR TO LARGE WALK-IN COOLER............REPAIR CRACKED FLOOR TILES THROUGHOUT THE MEAT MARKET AREA.
0.5
29.
THE LIGHTING IN LARGE WALK-IN COOLER IS VERY DIM. PROVIDE AT LEAST 10 FT-CANDLES OF SHIELDED LIGHT THROUGHOUT THIS COOLER.
0.5
30.
CLEAN THE DUSTY CEILING VENT GRATES IN BOTH MEN`S AND WOMEN`S BATHROOMS.
FOUND MANY BADLY DAMAGED RED MEAT TRAYS THAT ARE NO LONGER SMOOTH AND EASILY CLEANABLE--REPLACE THESE TRAYS.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDER SINK DRAINBOARDS, INSIDE 3RD COMPARTMENT OF 3-COMPARTMENT SINK, SHELVING ABOVE MEAT CUTTING AREA (WHERE STYROFOAM TRAYS ARE STORED), AROUND DOOR HANDLES TO WALK-IN COOLER/FREEZER, AROUND SCALES AND MEAT WRAPPING STATIONS (IN CRACKS, CREVICES, CORNERS, ETC.).
1.0
21.
CLEAN THE SOILED HANDWASHING SINK.........PAPER TOWEL ROLLS WERE STORED ON TOP OF DISPENSER. KEEP PAPER TOWELS IN DISPENSER.......A WASTE WATER PIPE BROKE LOOSE BEHIND HANDSINK DURING INSPECTION. REPAIR THIS PIPE SO THAT IT IS FIRMLY IN PLACE AND CANNOT COME LOOSE.
1.0
General Comments
(28) CLEAN SOILED FLOOR AREAS UNDER SHELVES IN WALK-IN UNITS--ESPECIALLY IN CORNERS AND AROUND SHELVING LEGS.....2 PTS FOR NCDENR STATE CERTIFICATE
READY TO EAT BAGS OF SHRIMP STORED ON CUTTING BOARDS WITH RAW MEATS AND BAGS OF RAW SHRIMP. THIS IS A CROSS-CONTAMINATION RISK.
2.5
17.
REPAIR LEAKING FAUCETS ON 3 COMP SINK. REPLACE RUSTY BOLTS ON WALL MOUNTED SHELVES. CLEAN WALL MOUNTED SHELVES.
1.0
28.
CLEAN WALLS BEHIND SINKS. REPAIR GAP BETWEEN WALL AND SHOEMOLDING IN WALK-IN COOLER TO BE SMOOTH AND CLEANABLE WHERE EXPANDABLE FOAM CURRENTLY IS. CLEAN FREEZER FLOOR.
