3-203.12; Priority Foundation; A couple shellstock tags did not have date of last shellstock sold and tags were not arranged in chronological order. The date of the last shellstock from the container is sold/served shall be recorded on the tag or label. Shellstock tags shall use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI - Tags were arranged in chronological order, correct date was added to tag.
1.0
16.
4-501.114; Priority; The sanitizer dispenser at the 3-compartment sink is not functioning properly, no concentration of sanitizer is being dispensed. A chemical sanitizer used in a sanitizing solution shall be used in accordance with its EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound shall have a concentration of at least 200ppm not to exceed 400ppm. Establishment shall manually mix sanitizer to create a sanitizing solution, testing concentration to ensure it falls within range on label use instructions. Follow-up by 8/15/2024.
1.5
47.
4-501.12; Core; The cutting surface for the seafood case cooler is heavily scratched. Surfaces such as cutting boards that are subject to scratching/scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or resurface cutting surface.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 08/15/2024
2-401.11; Core; Observed personal coffee cups stored above uncovered single use meat tray absorbent sponges. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
14.
3-202.18; Priority Foundation;Observed no tag available for raw oysters stored in meat case. Observed a few dates missing on oyster tags that were previously sold. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. Pf
(B) The date when the last Shellstock from the container is sold or served shall be recorded on the tag or label. Pf
Manager provided training to employees for shellstock holding. Tray of oysters discarded.
1.0
28.
7-201.11; Priority; Observed multisurface spray stored next to single use gloves. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
49.
4-601.11(B) and (C); Core; Observed dried food debris around equipment soiled wrap station. Observed soiled case doors and food debris inside tracks in the cabinets under meat case. Observed encrusted debris on spray nozzle hanging above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11 (A); Priority Foundation; Observed dried residue inside seafood prep sink basin . Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
16.
4-501.114; Priority; Observed quat sanitizer bag empty at 3 comp sink. Observed quat residual less than 100PPM at 3 comp sink after solution was replaced. Observed quat sanitizer less than 200PPM. Quat sanitizer shall register 200-400PPM. Manager will call for service on dispenser.
1.5
23.
3-501.17; Priority Foundation; No date marking available for crab cakes and crab legs inside case. 1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated.
0.0
39.
3-305.11; Core;Observed cases of food stored on the floor of the large walk in freezer.food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Items elevated.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled doors tracks on meat case and cabinets under case a buildup of debris around wrapping station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B) and (C); Core; Observed heavily soiled cabinets under large display case. Observed a soiled door tracks on large display case. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
1.0
54.
5-501.110; Core; Observed trash stored inside mop sink basin from the floor cleaning machine. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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;Observed dried food residue on the base on knives stored inside knife holder and dried filmy residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink- all items washed.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled cabinets under large display cases. Observed a few soiled handles on large display case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Observed soil and trash inside mop sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.Manager discarded trash.
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
6-301.11; Priority Foundation; There was no soap available at the handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid. CDI - PIC refilled the soap dispenser.
0.0
45.
4-904.11; Core; Observed several Styrofoam trays that were contaminated with residue from meat/seafood products from touching with dirty gloves. Single-service/use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. CDI - trays were voluntarily discarded by PIC.
0.5
47.
4-501.11; Core; Observed that both warming pads were torn. Equipment shall be maintained in a state of good repair. Replace the pads.
0.0
47.
4-501.12; Core; Observed that cutting boards have deep cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface/replace the cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Glass display case has residue buildup inside. The food-contact surfaces and equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean the area more frequently.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due 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.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
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.
Food wrapper is stored too close too handsink and soap dispenser, wrapper is used to wrapped raw meats and is within 18 inches of the handsink/soap dispenser. There is potentially for contamination of the surface. Need to move wrapper so that it is at least 18 inches from all parts of the lavatory area.
0.0
36.
One cutting board on seafood side had small holes through the board and deep cuts, this creates an area that is not easily cleanable, fill holes and resurface or replace board. There is some algae and condensation build up between the glass panels on doors of the meat and seafood cases, repair or replace doors. Caulking along the inside of the seafood case has some mold, remove old caulk and recaulk this area. Around glass ends of both cases, caulking is missing and/or mildewed, replace caulking. On seafood case, ends of doors are damaged from hitting screws in the case frames, need to remove round head screws and replace with flat head screws, damaged doors also need to be replaced. Caulking behind part 3 compartment sink is very heavy and could become a cleaning issue, if caulking does become a cleaning issue, it can be removed; caulking is not needed if area behind sink is accessible for cleaning. Wall mounted shelves above 3 compartment sink and over prep table are not fully flush to the wall and should either be sealed to the wall or lift off the wall so that area behind shelves is easily cleanable. Paddle at meat saw is damaged, repair or replace. Under handsink, there appears to be a leak around the drain pipe of the basin, repair.
0.5
40.
Thoroughly clean insides of seafood and meat cases, be sure to lift bottom panels and clean underneath, there is some food build up in small crevices in these areas. Clean shelves in walk-in cooler, especially on seafood side. Clean ends of cases, there is food debris.
0.5
45.
In walk-in cooler, against wall by doorway, the floors are not sloped to drain and there is standing water. Need to be sure to thoroughly squeegee this area or repair the floor so that it will drain to the floor drain at the door way. Floor around drain by walk-in cooler doorway is damaged, repair. Clean floor in corner next to 3 compartment sink. Clean wall below 3 compartment sink.
0.5
47.
Storage cabinet that was document as being on the floor during the last inspection has been lifted, but the rack under it does not meet the height requirements for storage. All storage should be 6 inches off the floor if easily moveable/on wheels or 12 inches off the floor if stationary, for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, found chicken stored above pork, pork stored above whole beef, and ground beef stored above pork. Raw meats should be stored according to final cook temperature in coolers and freezers. Refer to food storage chart provided by EHS. Foods were moved.
1.5
35.
Found icing and food buckets on shelf above 3 compartment sink that had been cleaned for re-use. Market employee stated that the buckets are only used for cleaning chemicals or tags and that no foods are stored in them. When buckets become dirty to the point that they would need to be cleaned, they should be discarded.
0.0
36.
One cutting board on seafood side had small holes through the board, this creates an area that is not easily cleanable, fill holes or replace board. There is some algae and condensation build up between the glass panels on one door of the meat case, repair or replace the door. Caulking along the inside of the meat case has some mold, remove old caulk and recaulk this area.
0.5
40.
Clean out cabinets under meat and seafood cases. Clean under rollers on meat packaging station. Clean area at left end of seafood case where shellstock tags are stored. There is some standing water and evidence of water leaking into the cabinets below the cooler cases, need to clean water out of this area; be careful when cleaning the floors that water does not get sprayed into the cabinets.
0.5
45.
In walk-in cooler, against wall by doorway, the floors are not sloped to drain and there is standing water. Need to be sure to thoroughly squeegee this area. Clean wall below 3 compartment sink.
0.0
47.
Storage cabinet that was document as being on the floor during the last inspection has been lifted, but the rack under it does not meet the height requirements for storage. All storage should be 6 inches off the floor if easily moveable/on wheels or 12 inches off the floor if stationary, for cleaning purposes.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found 1 tray of ground beef on box of whole beef in walk-in cooler. Store meats according to final cook temperature. Ground beef was moved. Stuffing for raw meats being stored in walk-in cooler under raw meats, stuffings are only used for raw meats but could be ready to eat foods. Stuffing mixes should be stored above raw meats. Stuffings were moved.
1.5
25.
Replace missing thermometer in seafood case.
0.0
36.
Cutting board in seafood prep area has deep cuts and is difficult to clean, resurface or replace. Repair leak on back of seafood case. Remove and/or replace damaged plastic bins used to store meat tray pads.
0.5
40.
Inside of meat case along the door and track needs to be cleaned. Clean out cabinets under meat and seafood cases. Clean outsides of cases below doors. Clean under rollers on meat packaging station. Clean inside bottom of plastic storage cabinet, cabinet needs some organization.
0.5
44.
Some additional cleaning needed on ground next to dumpster.
0.0
47.
Storage cabinet should be off the floor for cleaning purposes, cabinet can be 6 inches off the ground if easily moveable, or 12 inches if stationary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Bottle of soda on prep table behind microwave. Make sure to keep employee beverages below prep surfaces. Employee beverages should be in cups with lids or straws to minimize hand to mouth contact. Drink was discarded.
0.0
10.
Found ground beef above whole ribeyes and chicken stored above pork loin in walk-in cooler. Pork stored above seafood in walk-in freezer. Be sure to stored all foods according to final cook temperatures in walk-in coolers and freezers. Foods were moved.
1.5
34.
Containers stored above dish sink were wet and tightly stacked. Be sure to thoroughly air dry all containers prior to stacking. Cutting board in seafood area was wet on underside and along holding rack. Be sure to thoroughly air dry cutting board and rack after cleaning.
0.5
36.
Cutting board in seafood prep area has deep cuts and is difficult to clean. Cutting board needs to be resurfaced or replace.
0.5
40.
Inside of meat case along the door and track needs to be cleaned.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Allow multi-use food containers to air dry prior to stacking within each other (gray plastic bins, stored above utensil wash sink were stacked within each other wet).
Raw beef on prep table at 50F, waiting for prep. Packaged sandwich meats held in display refrigerator at 50F. Potentially hazardous cold foods must be held at
2.5
15.
Multi-use plastic food containers and trays were stacked within each other prior to air-drying. Bandsaw blade with meat debris on surfaces was stored on "clean" side of sink drainboard.
1.5
16.
Box of absorbant meat pads was stored directly on floor of meat prep room.
