6-501.111; Core; Observed dead roaches on the floor of the prep room.- The premises shall be maintained free of insects, rodents, and other pests.- Please remove dead insects and ensure facility is being treated for them.
1.0
55.
6-501.12; Core; Cleaning is needed underneath of the shelving throughout in the walk in.-PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean floors.
4-601.11 (A); Priority Foundation; There were several knives were stored as clean that had dried meat fat on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The knives were placed at the three compartment sink to be cleaned .
1.5
48.
4-501.14; Core; Clean out the sanitize compartment of the three compartment sink. There was fresh sanitizer in the compartment. Clean out the three compartment sink at a frequency necessary to prevent recontamination of Equipment and Utensils. CDI.. The sink was cleaned out.
0.5
49.
4-602.13; Core; Clean out the display cases to remove the build up. Equipment must be cleaned at a frequency necessary to eliminate the accumulation of debris.
4-903.11(A), (B) and (D); Core - Many clean long trays were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet clean trays and completely air dry before stacking.
0.5
47.
4-501.11; Core - Bottom "foot" on one market table leg was missing, and styrofoam plates were being used to keep table from rocking or being uneven...Food service equipment shall be kept in good repair...Replace the bottom piece on table leg so table does not wobble and is level.
0.5
47.
4-502.11(A) and (C); Core - Some long product trays were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged trays.
0.0
48.
4-501.14; Core - Three-compartment sink rinsing and sanitizing compartments 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 - Observed many soiled market shelves in walk-in cooler, knife holder, speed racks, plastic wrap stations and adjacent areas, and bottoms of open refrigerated display units (below products). Some market table surfaces and exteriors of long meat trays had old stickers and sticky residues...Nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, removing old stickers and sticky residues where needed.
0.5
55.
6-501.12; Core - Observed soiled bathroom floors, ceiling vent grates and light shields. Market office floor was also soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Small holes were in walls, and walk-in cooler condenser had ice build-up (far right)...Physical facilities shall be kept in good repair...Seal wall holes, and repair condenser leaks that cause ice to accumulate.
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
4-903.11(A), (B) and (D); Core - Many clean long trays were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean trays that are wet and completely air dry before stacking.
0.5
47.
4-502.11(A) and (C); Core - Several long product trays were cracked/damaged, and plastic wrap machine heating plate pads were torn...Food service utensils shall be kept in good repair...Discard damaged trays, and replace heating plate pads.
0.5
48.
4-501.14; Core - Three-compartment 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 - Observed some soiled market shelves in walk-in cooler, push carts, plastic wrap stations and adjacent areas, table tops, and bottoms of open refrigerated display units (below products). Many surfaces in market area had old stickers and sticky residues...Nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, removing old stickers and sticky residues where needed.
0.5
53.
6-501.18; Core - Men's bathroom urinal undersides were soiled...Plumbing fixtures such as urinals, toilets, and handsinks shall be kept clean...Increase cleaning frequency of urinal.
0.0
55.
6-501.12; Core - Observed soiled cooler door frames, bathroom ceiling vent grates, floors and walls, and old toilet paper and debris were on ceilings...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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
4-602.11; Priority Foundation - Many long white and red product trays were soiled but being stored as clean (from day before or longer?)...Food contact surfaces shall be clean to sight and touch...CDI by placing trays at 3-comp sink to be cleaned/sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core - Some clean long trays were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean trays that are wet and completely air dry before stacking.
0.0
47.
4-502.11(A) and (C); Core - Several long product trays were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged trays.
0.5
48.
4-501.14; Core - Three-compartment sink sanitizing compartment 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 - Observed soiled market shelves in walk-in cooler, speed racks, push carts, plastic wrap stations and adjacent areas, table tops, and bottoms of open refrigerated display units (below products). Many surfaces in market area had old stickers and sticky residues...Nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, removing old stickers and sticky residues where needed.
1.0
53.
6-501.18; Core - Men's bathroom toilet, urinal undersides, and women's bathroom sink faucet areas were soiled...Plumbing fixtures such as urinals, toilets, and handsinks shall be kept clean...Increase cleaning frequency of fixtures above.
0.5
54.
5-501.113; Core - One dumpster lid was open and material inside was above level of dumpster top...Outdoor dumpsters shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.0
55.
6-501.11; Core - Pipe under large walk-in cooler condenser was not wrapped/insulated. A few market floor tiles were missing...Physical facilities shall be maintained in good repair...Wrap or insulate condenser pipe and replace floor tiles.
0.5
55.
6-501.12; Core - Observed soiled market ceiling light shields, sink floor drain and adjacent area, bathroom sides/edges of toilet stall doors, ceiling vent grates and diaper changing tables (in cracks at hinges). Old toilet paper was on women's bathroom ceiling...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above, and remove toilet paper from ceiling.
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
4-601.11 (A); Priority Foundation - Many long white and red product trays were soiled but being stored as clean (from day before or longer?)...Food contact surfaces shall be clean to sight and touch...CDI by placing trays at 3-comp sink to be cleaned.
1.5
47.
4-502.11(A) and (C); Core - Many long meat trays were cracked and chipped...Food service utensils shall be kept in good repair...Discard damaged trays.
0.5
48.
4-501.14; Core - Observed soiled 3-comp sink sanitizing compartment and right "clean" side drainboard...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 - Observed soiled market shelves, plastic wrap stations and adjacent areas, table tops (many surfaces with old stickers and sticky residues), and bottoms of open refrigerated display units (below products)...Nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, removing old stickers and sticky residues where needed.
0.5
53.
6-501.18; Core - Undersides of men's bathroom urinal, side ceramic bases of toilets and bathroom handsink faucets were soiled...Plumbing fixtures such as urinals, toilets, and handsinks shall be kept clean...Increase cleaning frequency of fixtures above.
0.5
55.
6-501.11; Core - Pipe under large walk-in cooler condenser was not wrapped/insulated. One market ceiling light shield was cracked...Physical facilities shall be maintained in good repair...Wrap or insulate condenser pipe and replace light shield.
0.5
55.
6-501.12; Core - Observed soiled market ceiling light shields and soiled women's bathroom floor...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.16; Core - Mops in rear store mop sink had wood handles down inside mop sink basin and mop heads leaning against wall...After use, mops shall be positioned so they air dry without soiling walls and supplies...Store wet mops up and out of sink basin with handles up and mop heads down.
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* 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.
A grade card violation was issued due to the grade card being missing upon inspection. The Grade Card is to be posted in conspicuous places for the public to see at all times. Failure to follow these steps can lead to criminal charges in the future. Keep grade card posted.
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.
Followed up on and closed out a complaint. Spoke with the customer about the complaint. To view all new rules go the following website: www.wakegov.com/food
Cases of seafood were stored on the drainboard of the utensil washing sinks. Do not store meat on the drainboards of the utensil washing sinks. Use carts of move food into the walk-in cooler.
0.0
17.
There were some packages of cubed stew and thin sirloins that were holding above 45F at the customer display meat case. Potentially hazardous foods are to be cold held at or below 45F. Meats were taken off of the meat case line. May need to lower the amount of steak stacked vertically. This is the same area from the last inspection.
4.0
35.
There were a few single service food trays that were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. There were some single service food trays with old meat residue on it. Must be properly stored and protected.
0.5
36.
Replace the torn gasket on the walk-in cooler door. Replace some of the cracked food trays and metal holders in the facility. Check meat case that is not holding temperatures properly. Must maintain at or below 45F, even when going through defrost cycle.
0.5
40.
Clean the shelving inside of the walk-in cooler. Clean the metal flooring inside of the walk-in freezer. Routinely clean the bottom trays of the customer meat case area.
0.5
44.
The sliding door and top lid, for the outside dumpster, was left open while not in use. Keep covered to help prevent pest from getting inside or waste from leaking out.
0.5
45.
Clean the flooring underneath the shelving located outside of the walk-in cooler.
0.0
46.
Clean the dust build-up on the fan guards of the condenser, over the meat prep station.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were some packages of beef stew and top sirloins (4 in all) that were holding above 45F at the customer display meat case. Potentially hazardous foods are to be cold held at or below 45F. Meats were taken off of the meat case line.
2.0
35.
There were a few single service food trays that were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. There were some single service food trays with old meat residue on it. Must be properly stored and protected.
0.5
40.
Clean the shelving racks inside of the walk-in cooler. There was a lot of old cardboard stuck to those racks. Clean the build-up on the outside of the walk-in freezer door.
0.5
45.
Gaps in the flooring found in the meat market area. Water is holding in those areas. Flooring will need to be re-grouted.
0.0
46.
Clean the dust build-up on the fan guards of the condenser, over the meat prep station. Clean the dust build-up on the vents in the men's restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dirty knives were stored on the clean side of the drainboards for the utensil washing sinks. Make sure that dirty utensils and containers are stored on the dirty side, of the drainboards, for utensil washing.
1.5
35.
There were a few single service food trays that were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. There were some single service food trays with old meat residue on it. Must be properly stored and protected.
0.5
36.
Torn gasket found on the walk-in cooler door. Repair the loose piece that latches on to the walk-in cooler door, when closed. Must be in good repair.
0.5
40.
Clean the shelving inside of the walk-in cooler.
0.0
44.
Dumpster sliding doors were open with no one using it. A lot of food waste on the outside of the dumpster. Make sure that the doors are closed when not in used to help prevent anything from getting in or waste from leaking out. Keep outside area clean.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Spray bottles of glass clean and sanitizer were stored, on a rack, above the exposed meat that had been prepped. Foods must be protected during storage. Do not store chemicals above food.
1.5
17.
Sirloins and round steak were holding between 51-53F, on the front line, of the customer display meat storage area. Potentially hazardous foods must be cold held at or below 45F. Meats were taken off of the line.
2.0
33.
Meat gloves and scrappers were stored on top of the faucets for the utensil washing area. Items handling food must be stored on/in a clean surface. Do not store on the faucets.
0.5
36.
The leg of a prep table is being propped up with a stack of single service food trays. Install the correct piece to go on the bottom of the prep table, to make leveled.
0.0
44.
Dumpster doors and lids were open with no one using it. Make sure that the lids and doors are closed when not in used to help prevent anything from getting in or waste from leaking out.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Trays of meats were stacked on top of each with out being wrapped or using food grade paper in between the stacks. Food must be protected during storage.
1.5
35.
Some single service meat trays were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination. Single service food liners were stored inside of a sanitizer bucket. Made suggestion of storing liners on a clean surface and not chemical bucket.
1.0
36.
Repair the loose paneling on outside of the walk-in cooler door.
0.5
40.
Clean the water build-up found at the bottom of the meat storage area for customers.
0.0
44.
Dumpster doors and lids were open with no one using it. Make sure that the lids and doors are closed when not in used to help prevent anything from getting in or waste from leaking out. Clean the trash that is around the dumpster.
1.0
46.
Clean the ventilation found in both restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was a chemical bottle and miscellaneous items in the basin of the handwashing sink, in the meat prep area. Handwashing sinks must be accessible for washing hands. Items were taken out of of the sink.
1.5
10.
Raw beef strips were stored above cooked hams in the storage area. Store fully cooked foods above any raw meats in the storage area.
1.5
11.
There was no sanitizer available in buckets, spray bottle, or 3rd compartment sink. Sanitizer must be available at all times for sanitizing food contact surfaces and/or multi-use items. Sanitizer was prepared in 3rd compartment sink.
0.0
35.
Some single service meat trays were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Replace the torn gasket on the walk-in cooler door.
0.5
40.
Clean the racks in the walk-in cooler.
0.5
44.
Dumpster doors and lids were open with no one using it. Make sure that the lids and doors are closed when not in used to help prevent anything from getting in or waste from leaking out.
1.0
45.
Clean the flooring in the walk-in freezer.
0.5
46.
Clean the fan guards of the condensers in the prep area. Clean the ventilation build-up in both restrooms. Replace the blown light bulb in the walk-in cooler for prepped foods
1.0
49.
Documentation of approved training - 2 point credit awarded.
Replace the torn gasket on the walk-in cooler door.
0.5
39.
Milk crates are not to be used for commercial shelving. They do not facilitate cleaning. (Violation on previous 2 inspections)
1.0
40.
Clean the racks in the walk-in cooler.
0.0
44.
Dumpster doors and lids were open with no one using it. Make sure that the lids and doors are closed when not in used to help prevent anything from getting in or waste from leaking out.
0.5
46.
Replace the light bulbs in the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Found two pieces of meat that had a green color on the side. Make sure food is in good condition while on the display line to be sold.
0.0
10.
Found trays holding food stacked on top of each other without having a barrier or plastic wrap in between. Stack on single layers and maybe use butcher paper if attempting to stack on top of each other. Food must be protected during storage.
1.5
35.
Found some single service trays with food contact portion being exposed. Shall store invertedly in order to protect from outside contamination.
1.0
36.
Check on the peeling paint at the bottom portion of the holding shelves in the display areas.
0.0
39.
Milk crates are not to be used for commercial shelving. They do not facilitate cleaning. (General comment on the previous inspection.)
0.5
46.
Clean the ventilation pipes in the walk-in cooler and in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
worker dipped his hands in the wash basin of the utensil washing sink and wiped it into his apron before taking care of customer. hands are to be washed at the handwashing sink with the use of soap and water and dried off with a paper towel or hand drying device.
2.0
10.
raw chicken was stored above crab meat on trays in the holding cooler. food shall be stored according to the final cooking temperature. raw chicken is your most potentially hazardous food; therefore, shall be stored below any foods in the cold holding unit.
1.5
35.
found some single service trays with the food contact portion being exposed. shall store invertedly in order to protect from outside contamination.
1.0
39.
milk crates are not to be used for commercial shelving. they do not facilitate cleaning.
0.0
43.
paper towels were not available at the handwashing sink in the meat market area.
1.0
45.
clean the wall behind the utensil washing sink. wall needs to be cleaned or repainted where the single service tray storage is located.
0.0
46.
blown light bulb found in the cooler where meats are held before transporting to the display line. ventilation build-up in the men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
two raw whole chickens were stored over meats of a different kind. food shall be stored according to the final cooking temperature. raw chicken is your most potentially hazardous, therefore, shall be stored at the bottom shelf of cold holding units
1.5
35.
storage of single service trays for meats was very bad on one side.
0.5
46.
blown light bulb in the prep area and inside of the reach-in cooler. slight ventilation build-up in the men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
torn gasket on the cooler door. panel on the inside door of walk-in cooler was in bad repair. peeling paint on the inside of the display areas. shall be in good repair.
0.5
40.
build-up inside of the meat display area. build-up on the shelves in the walk-in cooler. (to be cleaned the next day)
0.5
44.
trash on the ground around the dumpster area. shall be cleaned.
0.5
45.
dirty walls by the utensil washing area and dirty flooring inside of the walk-in cooler. shall be cleaned.
0.5
46.
ventilation build-up in the men`s restroom. blown light bulb in the walk-in cooler for foods to be put out for display.
0.5
49.
No documentation of approved training - no credit awarded.
seafood was being stored/prepped on trays located on top of the trash can. shall use either tray racks or prep table for the storage and preparation of foods.
1.5
35.
dispose of any single service trays that contain food residue or look dirty.
0.0
40.
build-up inside of the meat display areas and on the racks in the walk-in cooler. shall be cleaned.
0.5
44.
trash on the ground around the dumpster area. shall be cleaned.
0.5
46.
a few blown light bulbs in the coolers in the back. ventilation build-up above prep area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Pork stored over whole beef roasts. Be sure to store all PHFs according to final cook temp.
0.0
36.
Meat grinder is rusting and is not easily cleanable. Middle sink of 3 comp sink leaks and can not hold water. Employee states work order has been put in.
1.0
43.
Be sure to have paper towels available at all handwash sinks for drying.
1.0
44.
Trash on the ground beside dumpster. Must keep all trashed cleaned up and in dumpster.
0.5
General Comments
No points deducted for the following: Hot water = 194. Recommend turning hot water heater down to prevent any scalding accidents.
PROVIDE AN APPROVED SANITIZER (AT LEAST IN A SPRAY BOTTLE OR IN A BUCKET) TO SANITIZE SURFACES DURING OPERATION--FOR QUATERNARY AMMONIUM SANITIZER (QUATS), IT SHALL BE AT LEAST 200 PPM BUT MUST NOT EXCEED 400 PPM. (NOTE REGARDING SANITIZER IN 3RD COMPARTMENT OF 3-COMP. SINK: DURING INSPECTION, THE SANITIZER WATER TEMPERATURE WAS 160F. IT MUST BE AT LEAST 75F BUT RECOMMEND THAT IT IS NOT TOO HOT (SUGGEST NO MORE THAN 120F TO PREVENT BURNS)).
2.5
13.
FOUND MANY RED MEAT TRAYS WITH CRACKS ON THE EDGES. REPLACE THESE DAMAGED TRAYS.
1.5
16.
FOUND MANY SOILED STYROFOAM MEAT TRAYS. ALSO FOUND MANY TRAYS WITH THEIR FOOD CONTACT SIDES UP. DISCARD THESE SOILED TRAYS. KEEP TRAYS INVERTED OR IN THEIR ORIGINAL PLASTIC BAGS TO PREVENT CONTAMINATION.
1.0
17.
CLEAN THE FOLLOWING SOILED AREAS AND SURFACES: INSIDES OF RINSING AND SANITIZING SINKS OF 3-COMPARTMENT SINK--A FEW SHELVES IN WALK-IN COOLER--SHELVING FOR STYROFOAM TRAYS--AREAS AROUND TRAY WRAPPING STATIONS--UNDERSIDES OF SINK DRAINBOARDS, PREPARATION TABLES AND MEAT SAW
1.0
21.
REMOVE THE URINE DRIPPAGE UNDER URINAL IN MEN`S BATHROOM..........CLEAN THE SOILED SIDES AND UNDERSIDES OF HANDSINK PAPER TOWEL AND SOAP DISPENSER IN MEAT MARKET.
1.0
28.
CLEAN THE SOILED FLOORING IN WALK-IN COOLER (ESPECIALLY UNDER SHELVING AND IN CORNERS AND CRACKS).............CLEAN THE SOILED WALL AND CEILING SURFACES IN MEN`S AND WOMEN`S BATHROOMS, INCLUDING DOORS (CLEAN DUSTY CEILING VENT GRATE IN WOMEN`S BATHROOM).
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (23) REMOVE THE ACCUMULATION OF LEAVES AND SOME TRASH AROUND DUMPSTERS...........NOTE: ALTHOUGH THE MEAT MARKET MANAGER HAS A SERVSAFE CERTIFICATE THAT SHOWS HE HAD TAKEN THE TRAINING WITHIN THE LAST 3 YEARS, DOCUMENTATION MUST BE PROVIDED TO SHOW THAT HE TOOK AT LEAST A 12-HOUR CLASSROOM COURSE.
FOUND STYROFOAM TRAYS BEING STORED IN A MEAT BOX. KEEP THESE TRAYS IN THEIR ORIGINAL PLASTIC CONTAINERS, INVERTED ON CLEAN SHELVING, OR IN A CONTAINER THAT IS NON-ABSORBENT AND EASILY CLEANABLE.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES: HANDWASH SINK IN MEAT PREP AREA, SHELVING IN WALK-IN COOLER, TALL METAL CART TO THE LEFT OF 3-COMPARTMENT SINK, UNDERSIDES AND TOP SIDES OF TABLES AROUND SCALES AND WRAPPING AREAS, SHELVING ABOVE MEAT CUTTING AREA WHERE STYROFOAM TRAYS ARE STORED, UNDERSIDES OF 3-COMPARTMENT SINK DRAINBOARDS, INSIDE OF 3RD COMPARTMENT SINK AND SURFACE OF THE CLEAN UTENSIL DRAINBOARD........RECAULK THE HANDSINK IN MEAT PREP AREA. ENSURE THE CAULKING IS SMOOTH AND EASILY CLEANABLE.
1.0
28.
CLEAN THE SOILED WALLS IN MEN`S AND WOMEN`S BATHROOMS AND INSIDE SURFACES OF DOORS TO THESE ROOMS. REMOVE SOAP BUILD-UP FROM THE FLOORS UNDERNEATH THE SOAP DISPENSERS IN THESE BATHROOMS.
0.5
29.
LIGHT BULB ABOVE THE MAIN WALK-IN DOOR WAS NOT PROPERLY SHIELDED--ADEQUATELY SHIELD THIS BULB.
0.5
31.
FOUND A BOTTLE OF CLEANER STORED BY STYROFOAM TRAYS AS WELL AS SANITIZER CONCENTRATE STORED ABOVE PLASTIC BAGS USED FOR FOOD. STORE ALL CLEANERS BELOW AND AWAY FROM FOOD, FOOD SURFACES AND FOOD CONTACT ITEMS.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (21) THE DIAPER CHANGING TABLES IN THE MEN''S AND WOMEN''S BATHROOMS WERE SOILED. CLEAN AND SANITIZE THESE TABLES ON A REGULAR BASIS.......(23) FOUND GARBAGE DEBRIS ON GROUND AROUND DUMPSTER. REMOVE GARBAGE FROM THIS AREA......... (32) IN SMALL LINEN AND EQUIPMENT STORAGE ROOM OFF OF MEAT CUTTING AREA, FOUND LINENS AND OTHER EQUIPMENT STORED ON MILK CRATES. MILK CRATES ARE NOT APPROVED SHELVING SINCE THEY ARE HARD TO CLEAN AND IT IS DIFFICULT TO CLEAN UNDERNEATH THEM. THEY ALSO DO NOT ELEVATE ITEMS AT LEAST 12 INCHES ABOVE THE FLOOR.
SANITIZER DISPENSER IS PRODUCING ABOVE 400PPM QUAT. AMMONIA SOLUTION. HAVE THIS REDUCED TO 200-400PPM WHICH IS THE ACCEPTABLE RANGE.
2.5
17.
3 COMP SINK IS TO BE CLEANED PRIOR TO SETTING UP SINK FOR WASHING UTENSILS AND EQUIPMENT. REPAIR COVER ON SAW TO FIT PROPERLY WITHOUT THE AID OF A STRING. INSTALL PROPER METAL COVER ON RIGHT END OF COMPRESSOR IN LARGE WALK-IN REFRIGERATOR WHERE CARDBOARD IS CURRENTLY INSTALLED.
