4-302.12; Priority Foundation; No food temperature measuring device available. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - Thermometer ordered by PIC. Ensure each department has their own thermometer.
1.0
47.
4-501.11; Core; The main shrink wrap pad on the meat wrapper is torn and needs replacement. The spindle on the bottom of the meat wrapper is broken, and the spindle on the other side is missing and needs replacement. Work order placed on 3/17/2024. Additionally, an excessive amount of ice present on the walk-in freezer floor. No work order placed for the walk-in freezer as of today's inspection. Equipment shall be maintained in good repair and proper adjustment. Repair/replace equipment as necessary.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of soil.
4-302.12; Priority Foundation; No food temperature measuring device available. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - Thermometer ordered.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Prep room fan guards soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of soil and dust.
4-501.11; Core; Condensation formed on the refrigerated prep room ceiling. Worked order placed by PIC; Refrigeration/HVAC technician conducted an evaluation today prior to EHS's visit. According to the technician, condensation will subside within the week. Continue to monitor and place an additional work order if condensation remains or becomes worse. Equipment shall be maintained in good repair and proper adjustment. PIC to remove ice buildup from ceiling.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler and walk-in freezer gaskets soiled with accumulation and food debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of soil.
0.5
General Comments
Standing water present in the walk-in cooler. According to PIC, water originated from cleaning of the grinder. Facility is now storing the grinder in the walk-in cooler. This is a new procedure. Remove standing water for cleaning purposes and to prevent trips, slips or falls.
3-302.11; Priority; Two trays of ground beef stored above beef ribeye steak. Ground meats shall be stored below whole muscle meats as they require a higher final cook temperature. Store food according to final cook temperature. Refer to food storage chart posted. CDI - Ribeye steak moved to an empty rack.
1.5
16.
4-601.11 (A); Priority Foundation; Meat grinder stored as clean soiled with dried meat debris. Food contact surfaces shall be clean to sight and touch. CDI - Grinder to be re-cleaned.
1.5
36.
4-203.11; Priority Foundation; Bi-stem thermometer provided, but when tested in ice water measured 20 F. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2 F in the intended range of use. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32°F. CDI - Thermometer to be calibrated.
0.0
39.
3-305.11; Core; Multiple boxes of food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
7-201.11; Priority; Cleaners and chemicals stored mixed in with loose paper towel rolls in the QA closet. Poisonous or toxic materials shall be stored so that they do not contaminate single-use articles. Store chemicals and cleaners below single-use items. CDI - Items to be re-arranged.
0.0
35.
3-501.13 ; Priority Foundation; Pork loins thawing in standing water. This is not an approved method. Thaw foods: under refrigeration or completely submerged under running water at 70 F or below with sufficient water velocity to agitate and float off loose particles in an overflow. CDI - Pork loins placed in a metal bowl, faucet turned on and water allowed to drain.
0.5
38.
6-501.111; Core; A dead roach observed in the mop sink in the QA closet. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures and eliminate harborage areas for pests.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler and quick cooler gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of soil. Increase cleaning frequency.
1.0
General Comments
*Interior of handwashing sink needs more frequent cleaning. Pink and black microbial growth present.* No signature required due to COVID-19.
3-302.11; Priority; Raw chicken stored above raw pork in the walk in cooler. Food shall be stored according to final cook temperature. CDI - Food to be re-arranged.
1.5
49.
4-601.11(B) and (C); Core; Walk in cooler and quick cooler gaskets soiled with black accumulation. Prep room fan guards soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust and debris. Clean gaskets and fan guards.
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. No signature required due to COVID-19. Shrink wrap pads ordered for replacement (only one is in use; little to no tears present on in-use pad).
3-302.11; Priority; In the walk in cooler raw chicken observed stored above pork and raw ground beef and turkey stored above whole beef. Food shall be stored according to final cook temperature. CDI - Food re-arranged.
1.5
45.
4-903.11(A) and (C); Core; Meat bags stored on the floor in the meat office. Towels stored on the floor in the shared chemical and dry storage room. Single-use articles shall be stored at least 6 inches above the floor.
0.0
49.
4-601.11(B) and (C); Core; Black accumulation present on gaskets in the quick coolers. Shrink wrap pad area needs more frequent cleaning; buildup of debris present. Shrink wrap pad is also torn and needs replacement. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, residue and other debris.
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. No signature required due to COVID-19.
*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.
No violations observed. *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.
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.
Never block handsinks. 1 container in basin today.
0.0
24.
Cooked shrimp that had been thawed today at approximately 9am 63-74F. Cold water coming from spout 84F. During summer months recommend thawing in walk in cooler instead of using cold water.
0.0
35.
Absorbent pads and plastic bottles on floor of storage area. Keep all single service on approved shelving 6-12 inches to protect from contamination.
0.5
36.
Walk in cooler door damaged on door interior. Repairs should be to ANSI standards; Walk in cooler door gasket torn. Replacement needed; Replace torn wrapping pad at wrapping station.
0.5
38.
Cleaning needed of dishsink interiors and drainboards.
0.5
40.
Cleaning needed under cutting tables,shelving, ban saw etc...Remove stickers from wrapping station. Impediment to cleaning.
0.5
43.
Increase water pressure at water fountain-low; Replace broken toilet paper holder in men's restroom.
0.0
44.
Cleaning needed around dumpster. Very strong trash odor. Eliminate.
0.5
46.
Blown lighting in small walk in cooler. Replace or repair to meet 10 foot candle requirement.
0.5
49.
No documentation of approved training - no credit awarded.
Raw veal over pepperoni in walk in cooler. Raw sausage over cooked chicken and raw pork in same container as salmon in walk in freezer. Arrange refrigeration and freezers according to final cook temperature. Never store foods of different final cook temperatures in the same container.
1.5
11.
Prep sink interiors and strainers soiled. Ban saw housing soiled. Thoroughly wash,rinse and sanitize.
1.5
25.
Metal stem thermometer tested and out of calibration by over 2 degrees. Check regularly using ice water.
0.5
36.
Walk in cooler door damaged on door interior. Repairs should be to ANSI standards; Walk in cooler door gasket torn. Replacement needed.
0.5
38.
Cleaning needed of dishsink interiors and drainboards.
0.5
40.
Cleaning needed underneath cutting tables and cutting boards and shelving over cutting table. Remove all labels and label adhesive from scales. Thorough cleaning needed of red trays.
0.5
43.
Replace toilet paper in men`s restroom handicapped accessible stall. Increase water pressure at water fountain.
0.0
44.
Pile of trash behind dumpster. Trash littering dumpster pad around dumpster. Thorough cleaning needed.
0.5
49.
No documentation of approved training - no credit awarded.
Utensil washing sink needs daily cleaning. Film/build-up coats the sink.
Sanitizer shall be stored in a clean sink. The drainboard that is used for clean utensils has raw meat particles toward the back.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Some rearrangement needed in walk in freezer and cooler-manager corrected in walk in cooler; be sure to store foods according to final cook temp. Rearrangement better than last inspection.
1.5
44.
Lots of garbage around the dumpster area; have area cleaned up.
0.5
49.
No documentation of approved training - no credit awarded.
- 2.5 POINTS - FOUND EMPLOYEE DRINK ON SHELF ABOVE PREP TABLE. COS MANAGER DISCARDED
2.5
17.
*** NO POINTS TAKEN *** ICE BUILD UP AT WALK IN FREEZER DOOR. MAKE SURE DOOR PROPERLY SHUTS. CLEAN THE SCALE & AREA AROUND THE SCALE.
0.0
28.
- 0.5 POINTS - FLOOR AREAS THAT NEED REGULAR CLEANING... OFFICE, WALK FREEZER COOLER DOOR ...REPLACED CAULKING BEHIND HANDSINK & DISH SINK IS NOT SMOOTH CAULKING.
KEEP THE MEAT TRAY RACKS CLEAN (ABOVE THE PREP TALBE AND GRINDER)
1.0
17.
KEEP WALKIN RACKS RACKS CLEAN...REPLACE OR REPAIR BENT SHELF ON WALK IN RACK...REMOVE SURFACE RUST FROM UNDERNEATH DRAINBOARDS & COUNTER TOPS...SOME SURFACES IN DISPLAY CASE HAVE CHIPPING PAINT
1.0
28.
FLOOR AREAS THAT NEED REGULAR CLEANING...OFFICE, AT DOOR FRAMES, WALK IN COOLER FLOORS & DOORS, NEAR BASEBOARDS UNDER EQUIPMENT...REPLACE CAULKING BEHIND HANDSINK & DISH SINK WITH SMOOTH CAULKING.
1.0
31.
DO NOT STORE CLEANER IN RACK ABOVE PREP TABLE.
2.5
General Comments
NO POINTS TAKEN...MAKE SURE SINGLE BULB LAMPS IN WALKIN ARE WORKING---PROPER HOT WATER & MEAT TEMPS...SANITIZER, STRIPS & THERMOMETER AVAILABLE
KEEP THE MEAT TRAY RACKS CLEAN (ABOVE THE PREP TALBE AND GRINDER)
1.0
17.
AREAS THAT NEED DETAIL CLEANING...UNDERNEATH DISH SINK DRAINBOARDS, WALKIN AND MARKET FLOOR RACKS, CORNERS AND CREVICES OF EQUIPMENT, AREAS OF MEAT DISPLAY CASE...REMOVE SURFACE RUST FROM UNDERNEATH DRAINBOARDS...SOME SURFACES IN DISPLAY CASE HAVE CHIPPING PAINT.
1.0
21.
KEEP THE MARKET HANDSINK CLEAN.
1.0
28.
FLOOR AREAS THAT NEED REGULAR CLEANING...OFFICE, FLOOR SINK DRAINS AND GRATES----REMOVE THE EXCESS CAULKING FROM ABOVE THE HANDSINK.
0.5
34.
STORE CLEAN APRONS OFF OF THE FLOOR IN A CLEANABLE CONTAINER...OBSERVED APRONS IN A CARDBOARD BOX ON THE OFFICE FLOOR.
