4-603.16; Core; 3-compartment ware washing sink is not set-up correctly. Sanitizer follows the soapy water with the clear water rinse last. Follow wash-rinse-sanitize procedure. Thoroughly clean and rinse before sanitizing. Do not rinse off sanitizer. Use test strips to verify presence of sanitizer in the 3rd compartment. Longer hose for filling sanitizer -or- securing the hose to the faucet on the far right may help keep the sanitizer flowing into the proper sink compartment. Third compartment of the sink was emptied and refilled with sanitizer.
0.5
55.
6-501.114; Core; Remove items stored in the meat cutting room that are unnecessary to the operation or maintenance of the establishment such as equipment, shelving, pepperoni merchandising stand, etc that are nonfunctional or no longer used.
4-501.19; Priority Foundation; Soapy water in the ware washing sink is 75 degrees F. Maintain the wash solution at a minimum of 110F. Soapy solution was replaced today that meets the temperature requirement.
0.5
55.
6-501.114; Core; Miscellaneous items are stored inside the meat market. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the meat cutting room.
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.
Remove the paper from the speaker near the walk-in freezer. *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 quat sanitizer solution in the 3 compartment sink was not in active use during inspection but was found to be too cold when checked. Quat sanitizer, in-use, is to be maintained at a minimum of 75F. It is recommended to wait to make solution until it is needed for active sanitizing of cleaned dishes; this recommendation also applies to the wash and rinse solutions. Sanitizer solution dumped during inspection. One of the wrapper pads is getting worn, it will need to be replaced soon.
Thermometer off by 5 degrees; calibrate regularly to ensure accuracy.
0.5
40.
Clean cutting board of small dark area; if dark area does not come off, flip cutting board.
0.0
43.
Faucet in women's restroom is loose; tighten faucet.
1.0
44.
Dumpster needs a plug.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure cuber blades get throughly cleaned in between of build up; blades were in wash water at time of inspection; discussed with store manager about getting a brush to get in between blades.
Ground beef stored above lamb and steaks on rolling cart; store according to final cook temp.
1.5
36.
Cutting boards have dark marks on them; recommend flipping (if other side has not been used) or replacing-R. Gasket on walkin cooler door is torn and needs replacing. Top cover for saw is cracked and broken; have cover replaced.
1.0
40.
Clean build up inside meat grinder.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cuber blades and guards not properly cleaned from previous day`s operations; throughly clean food contact surfaces after use. Blades taken back to dishwash sink to be cleaned again. Grey container used to catch ground beef not cleaned; container taken to dishsink to be washed again; maintain containers.
1.5
36.
Cutting boards have dark marks on them; recommend flipping (if other side has not been used) or replacing-R. Gasket on walkin cooler door is torn and needs replacing. Grey containers to catch ground beef have cracks in them; no longer easily cleanable; replace containers.
0.5
43.
Provide handwash signs for restrooms.
0.0
44.
Replace broken/missing tiles at mop sink; clean mop sink area. Trash around dumpster area; clean and maintain.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Encourage employees to not touch food with bare hands to prevent spreading food borne illnesses.
Food storage order needed in walkin cooler and freezer; store to final cook temp.
1.5
20.
Post a consumer advisory for consumption of raw oysters. Consumer advisory provided.
0.0
25.
Provide a 0-220F stem thermometer in order to take temperatures.
0.0
36.
Repair or replace the bottom cover of band saw. Cutting boards have dark marks on them; recommend flipping (if other side has not been used) or replacing.
0.5
44.
Trash in the dumpster area; clean and maintain dumpster area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not put dirty utensils on the clean side drainboard with clean utensils.
0.5
36.
Repair or replace cutting boards and bottom cover of band saw, they are no longer easily cleanable. Replace damaged cuber.
0.5
40.
Table frames and non-food contact areas of the band saw need cleaning.
0.5
43.
Handwash station did not have paper towels easily accessible at the time of inspection. Keep handwash stations stocked with soap and towels at all times.
1.0
45.
Repair any cracked floor tiles. Regrout any areas where grout has come out and as needed around baseboards. Repair hole in wall below window.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The paddle in the grinder needs to be thoroughly cleaned. Also thoroughly clean the cubber. Be sure to remove each part of the saw and thoroughly clean it.
2.5
13.
The cutting boards are terribly cut up and stained. They need to be replaced or resurfaced.
3.0
17.
Some of the corners on the red trays are cracked. Clean the door to the walkin. Clean the display cases more often. The fan covers are rusty on the overhead blowers.
1.0
General Comments
Be careful not to store raw meat next to or over something that can be eatten without cooking. Be sure to use the dividers if cheese is between the raw meat.
Sink interiors and drainboard have residue; base of grinder has rust residur; cutting boards have stain/mold on underside. Clean all sinks and equipment throughly regularly.
5.0
17.
Undersides of equipment-bandsaw, door of walk-in, etc. not all clean. Clean all equipment thoroughly.
1.0
General Comments
Improvement noted in overall cleanliness since previous inspection-continue with cleaning progress.
