4-501.11; Core; The 3-compartment sink has rust stains. Equipment shall be in good repair. Repair or replace rusting sink.
0.0
48.
4-501.14; Core; There was a film of residue on the 3-compartment sink. Ware washing equipment shall be cleaned at least once per day, and as needed to keep it clean to avoid re-contaminating cleaned equipment and utensils. Clean the sink, and increase cleaning frequency.
4-602.13; Core; The meat wrapping station was dusty and soiled. The drip pan under the meat display was soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these items.
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
7-201.11; Priority; There was a bottle of bathroom cleaner stored on the wrapping table. Toxic and poisonous materials shall be stored away from food, equipment, utensils, etc. CDI-Cleaner was stored with chemical storage. Discussed the need to be aware of what chemicals are present in meat processing areas with PIC.
1.0
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
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 signature required due to COVID-19 precautions.
4-501.12; Core; The cutting boards have deep cuts, and are worn and peeling. Cutting surfaces shall be replaced or resurfaced if they can no longer be cleaned or sanitized. Please replace or resurface the cutting boards.
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
Jamie Phelps (919) 210-5228
No signature required due to COVID-19 precautions.
*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.
This inspection was performed by Margaret A. Gunter
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Exterior of meat grinder has a bit of minor rust that appears to come off when thoroughly scrubbed. Nonfood contact surfaces of equipment shall be kept free of debris. Clean the exterior of the meat grinder and ensure it is maintained clean.
*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.
DISCUSSION: At mop sink/can wash at back of store, always turn off water at faucet knobs when faucet is not in use. Do not turn off water at splitter or spray nozzles at end of hose.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Calibrate thermometers. Must be at 32F when in ice and water.
0.5
45.
Replace missing tile in small wa;k-in refrigerator. Clean floor in small walk-in freezer.
1.0
49.
No documentation of approved training - no credit awarded. To earn the 2 bonus points it is required that the meat department manager have taken the Servsafe course and have a valid certificate and a letter from the instructor on original Servsafe letter head stating the name of the student, the hours of instructor contact time and the name and signature of the instructor. This must be an original letter and not a fax or photo copy. This letter and certificate must be in the estblishment during the time of the inspection. Also, to qualify for the 2 bonus points the presented Servsafe certificate must be within 3 years of the date of examination. Store managers with Servsafe certificates do not qualify for the 2 bonus points unless the meat department manager position is vacant and the store manager is directly responsible for the meat department.
Ground beef is in pooled water and ice in the walk-in cooler. Compressor is dripping onto raw meat. Move food away from drip so that it is not contaminated. Repair needed.
2.5
11.
Food prep SINKS are not clean. Thorough cleaning & sanitizing needed. Store equipment clean. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SANITIZER is not dispensing. Repair needed. Sanitizer is needed for equipment, pans, cuttingboards, etc after cleaning. . . . . . . . . . . . . . Red Trays need thorough cleaning & sanitizing.
2.5
13.
Red Trays are damaged on corners.
1.5
17.
Shelving, storage risers in the walk-in cooler are not clean.
HANDSINK IS DRY! EMPLOYEE IS NOT WASHING HIS HANDS. HANDS SHALL BE WASHED BEFORE BEGINNNING WORK AND AS NEEDED. REVIEW HOW-TO AND WHEN TO WASH HANDS WITH EMPLOYEES.
0.0
11.
Mold present on cuttingboard. Clean & sanitize and AIR-DRY. Keep cuttingboards off to air-dry and put back in place in the morning.
2.5
15.
3-compartment sink is not clean. Clean sink daily.
1.5
21.
Handsink is not clean. Clean soap & towel dispensers.
