2-102.12 (A); Core; Store Manager certification expired last month. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- Store manger is already scheduled to retake manager certification test. Points will be deducted on future inspections if violation still occurs.
0.0
48.
4-501.14; Core; Sanitizing drainboard is not clean on the 3-compartment sink. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Increase the cleaning frequency to the 3-compartment sink. CDI- Sink was cleaned and sanitized during the inspection.
1.0
General Comments
The outdoor trash & recycling bins are missing drain plugs. Facility still waiting on work order to be resolved. PIC submitted another work order today for missing drain plugs.
4-501.11; Core; The heat shrink wrap machine has a worn/torn pad the metal bar is warped & rusted...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace this worn equipment.
0.5
48.
4-501.14; Core; The warewashing sink basins have a light buildup of gray residue (possibly from the machine parts) that wipes off with an alcohol pad...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Improvement seen.
0.5
51.
5-205.15; Core; The pipe under the handwashing sink is displaced and spilling water onto the floor into the 3 comp drain...The plumbing system and its fixtures shall be maintained in good repair. SM has a work order in.
0.0
54.
5-501.114; Core; The outdoor trash & recycling bins are missing drain plugs...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.
4-203.11; Priority Foundation; Both dial-top probe thermometers were out of calibration by 15-25 degrees Fahrenheit...Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI: Thermometers were calibrated.
0.5
47.
4-501.11; Core; The heat shrink wrap machine has a worn/torn pad the metal bar is warped & rusted...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace this worn equipment.
0.5
48.
4-501.14; Core; The 3 comp sink basins are stained with residue and machine oil...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; The floors of the walk-in cooler and freezer have debris/residue buildup underneath the racks. The shrink wrap machine has light residue building up at the top of the pad...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.11; Core; The 3 comp sink has a metal band on the outside that has become separated from the basins...Physical facilities shall be maintained in good repair.
4-203.11; Priority Foundation; Two out of three of the dial-top probe thermometers were out of calibration by up to 20 degrees...Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI: Thermometers were calibrated.
0.5
47.
4-501.11; Core; The heat shrink wrap machine has a worn/torn pad the metal bar is warped & rusted...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace this worn equipment.
0.0
48.
4-501.14; Core; The 3 comp sink is stained with residue and machine oil...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; The floors of the walk-in cooler and freezer have debris/residue buildup underneath the racks...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
54.
5-501.114; Core; The outdoor trash & recycling bins are missing drain plugs...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.
0.0
55.
6-501.12; Core; The floor & drain underneath the 3 comp sink have a buildup of residue...Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; The 3 comp sink has a metal band on the outside that has become separated from the basins...Physical facilities shall be maintained in good repair. SM already has a work order in to repair this piece.
4-601.11(B) and (C); Core; Clean the display cases to remove the dried blood and food debris. Equipment must be kept free of an accumulation of Food, residue and other debris.
0.5
55.
6-501.12; Core; Clean the walls to remove the black spots. Clean the floor under the three compartment sink. Physical facilities must be cleaned as often as necessary to keep them clean.
7-204.11 ; Priority; Quaternary sanitizing solution at the 3-comp sink measured above 400ppm (strip turned blue). Quat sanitizer shall be set to a concentration of 200-400ppm. CDI- Sanitizer was diluted. New mixture measured around 300ppm.
1.0
49.
4-601.11(B) and (C); Core; Fan guards in cutting room had a fair amount of dust accumulated on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CDI- Fan guards were cleaned during the inspection.
0.5
54.
5-501.113; Core; Dumpster had side lids and side doors opened. Dumpster shall have tight-fitting lids or doors to prevent pest attraction. Keep lids and side doors closed.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
4-302.14; Priority Foundation; At the beginning of this inspection, test strips were not available. A test kit to accurately measure the concentration of the sanitizer solution shall be provided. CDI- Test strips were brought in from the office to that department.
0.0
49.
4-601.11(B) and (C); Core; Fan guards in cutting room had dust accumulated on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
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
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Peg board mounted to wall in office is not an approved wall surfaces for storage areas since it cannot be easily removed and cleaned...*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...CFPM: Jessica Baugh, Exp. 3/2025...Inspection report sent to PIC, and EHS verified it was received before leaving establishment.
*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.
****The meat market was missing the employee health policy in their department, but the policy is present in the store*****
CFPM Angela Johnson Lic Exp 11/3/22
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
*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.
Starting 1/1/2019 THE NC FOOD CODE WILL REQUIRE ALL COLD FOODS BE HELD AT 41 degrees F or below. Please update or repair all equipment to maintain the 41 degrees F temperature.
Meat Market Grade Card was not displayed when inspector arrived. Grade Card must be posted, displayed, not obstructed from view, where inspector posts it. Do not remove grade cards.
Store all raw meats and foods according to final cook temperature. Observed fish being stored over tarter sauce and cocktail sauce on storage rack and raw hamburger being stored over beef steaks.
1.5
36.
Repair back side of walk in cooler door.
0.5
49.
No documentation of approved training - no credit awarded.
In the walk-in freezer Rock Cornish Hens were stored above pork sausage. In the walk-in cooler ground chicken was stored above ground beef and beef steaks. In a reach in cold hold unit raw hamburger was stored above ready to eat ham. In the same reach in unit steaks were stored above ready to eat foods. Foods must be stored according to the final cook temperature of the food product. Ready to eat foods must be stored above raw foods. This is a repeat item.
3.0
40.
Repair the leak under the three compartment sink. Re caulk the three compartment sink. Clean the shelves in the walk-in cooler.
0.5
45.
Replace the missing floor plugs in the walk-in freezer.
0.0
49.
No documentation of approved training - no credit awarded.
In the cold hold unit inside the meat market tartar sauce was stored below raw beef. In the same unit raw chicken was stored above ready to eat ham and other ready to eat foods. In a freezer unit beef and calf livers were stored below raw chicken. Beef steaks and hamburger patties were stored beside each other with no barrier between the two products. In the cooling and freezer units ready to eat foods must be stored above raw food. Food must be stored according to the final cook temperature of the food product. The items were arranged in the proper order.
1.5
19.
Label the water bottle. All spray bottles must be labeled. The violation was corrected.
0.0
40.
Clean the gaskets in the walk in cooler units. Clean the shelves in the walk in cooler units. Clean out the three compartment sink. Clean the drain board on the rinse side of the three compartment sink. Repair the leaks under the three compartment sink.
1.0
43.
Hand signs must be in the restrooms. Hand sinks were left with the manager.
0.0
49.
No documentation of approved training - no credit awarded.
