5-202.12; Core - Hot water at all handsinks in both men's and women's bathrooms did not exceed 72F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
1.0
10.
6-301.14; Core - One handsink in meat market did not have a handwashing sign posted...A handwashing sign notifying food employees to wash their hands shall be posted at each handsink used by employees...Post required handwashing sign.
0.0
15.
3-302.11; Priority - Containers of baked potatoes were stored near raw meats (no divider in between) in see-thru refrigerated case...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by removing baked potatoes from case.
1.5
15.
3-304.15 (A); Priority - Observed worker handle raw hamburger patties with gloved hands, then handle container of salt/spice with contaminated gloves and then wipe contaminated gloves on clean apron...If use, single use gloves shall be used for only one task such as working with raw animal foods or ready-to-eat foods, used for no other purpose, and discarded when soiled or damaged...CDI by having worker discard soiled gloves, remove soiled apron and wash hands.
0.0
22.
3-501.16 (A)(2) and (B); Priority - A few packages of ready-to-eat foods prepared in meat market were above 41F in open refrigerated display unit (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by pulling foods at incorrect temperatures and refrigerating or discarding.
0.0
23.
3-501.17; Priority Foundation - Many cooked/smoked meats in see-thru refrigerated case were not date marked (cooked from day before?)). Baked potatoes in see-thru case were dated with 4-28 pull date (?)...Refrigerated ready-to-eat TCS* foods kept more than 24 hours shall have dates...CDI by providing dates for foods and voluntarily discarding baked potatoes.
1.5
23.
3-501.18; Priority - Container of feta cheese had date of opening 4-10--more than 2 weeks ago...Ready-to-eat TCS* foods kept at 41F or less shall not be kept more than 7 days after preparation or package opening....CDI by voluntarily discarding feta cheese. NOTE: Feta cheese is not exempt from date marking.
0.0
28.
7-201.11; Priority - Bottles of chemicals were stored next to container of cooking oil. In storage area, many bottles of cleaners were stored above/near clean rolls of butcher paper (used for wrapping foods)...Chemicals, cleaners and sanitizers shall be stored to prevent contamination of food, clean equipment, utensils and disposable food/beverage containers/items...CDI by properly storing chemicals.
1.0
37.
3-302.12; Core - Bottles of water and cooking oil were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - By grill area, some disposable food containers, portion cups had food contact sides up. In storage area, bags of disposable food containers were stored on floor...Single service disposable food containers shall be protected from contamination and stored at least 6 inches above floor...CDI by inverting containers and elevating above floor.
0.5
47.
4-502.11(A) and (C); Core - Metal butcher paper roll holders were rusty and peeling. Several laminate sheet pans were cracked or chipped...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
0.5
48.
4-501.14; Core - Three compartment sink rinsing and sanitizing sinks and back splash were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, storage shelves, plastic wrap station, sliding door tracks of see-through display units, knife holders. Exterior bottoms of several metal sheet pans had grease build-up. Some speed racks had old stickers and sticky residues...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above, remove old stickers where needed.
0.5
56.
6-202.11; Core - Some light fixtures in meat market island hot holding station were peeling...Where food and clean equipment/utensils are exposed, light bulbs shall be shielded, coated or shatter-resistant...Replace peeling bulbs with similar coated/shatter-resistant ones.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMINDER: All food products prepared and processed in meat market MUST be at 41F or less BEFORE placing in customer refrigerated display cases.
7-204.11 ; Priority; A spray bottle was observed mislabeled with an unknown chemical in bottle. The bottle was labeled as a sanitizer but the ingredients did not match the bottle. The chemical appeared to be a mixture of chemical. Smelled like window cleaner - blue color. This is not approved to be used as a surface sanitizer on food contact surfaces.
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P
CDI: Operator removed bottle from use and poured out chemical into utility sink.
1.0
37.
3-302.12; Core; Working bottles and containers of water, oils not labeled with contents. Ensure that all working containers are labeled with the contents therein.
Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
44.
4-901.11; Core; The plastic food containers were stacked wet on the storage rack. Increase drying areas to provide space for air drying of equipment and utensils.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
0.0
49.
4-602.13; Core; The nonfood contact areas of the tracks on the displays, knife holder, under cutting boards are accumulated with debris. Ensure that all non food contact areas are maintained clean.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
General Comments
Plan for replacement/repair of butcher paper dispensers where rusting is starting to appear.
6-301.11; Priority Foundation; The handwashing sink near the three compartment sink did not have any handwashing cleanser provided at the sink. Each handwashing sink must be provided with a supply of hand cleaning liquid or powder. CDI.. Liquid soap was placed at the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that food debris on the surface of the dishes. There were two cutting boards stored as clean but had debris on the surface of the cutting board. Equipment Food-Contact Surfaces and Utensils stored clean must be clean to sight and touch. CDI.. The items were placed at the three compartment sink to be washed again.
0.0
21.
3-501.16(A)(1) ; Priority; In a hot hold cabinet grilled chicken breast and peppers were being held hot at 125F. This potentially hazardous food must be held hot at 135F or above. CDI.. The food items were reheated to 165F.
1.5
45.
4-903.11(A) and (C); Core; There was two sleeves of single service trays stored on the floor in the dry storage room. Single service items must be stored above the floor. Single service items must be where they are not exposed to splash, dust or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the vents in the walk-in cooler to remove the dust.. Clean the storage shelves. Clean the cold hold drawers at the grill area to remove the food debris. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in cooler to remove the blood. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
4-204.11; Core; Clean the filters above the smokers to remove the grease build up.
3-501.16(A)(1) ; Priority; There were two trays of cooked wings that were being held hot at 110F. This potentially hazardous food must be held hot at 135F. CDI.. The manager placed the wings in the trash can.
0.0
23.
3-501.17; Priority Foundation; There were several food items cooked yesterday that were not date marked. Food kept in the walk-in cooler for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food will have a 7 day shelf life since the walk-in cooler must be maintained at 41F or below. CDI... The food items were date marked.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet. This is a repeat item from the last inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean the vents in the walk-in cooler to remove the dust. Equipment must be kept free of an accumulation of dust, dirt, Food, 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
6-301.14; Core; The handwashing sink beside the three compartment sink did not have a hand washing sing posted. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees.
0.0
36.
4-203.12; Priority Foundation; In a cold hold that holds potentially hazardous foods there was no metal thermometer in the unit. All units that hold potentially hazardous foods must have an easily readable and accurate thermometer in the unit. CDI.. A thermometer was placed in the unit.
0.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; There were several clean dishes that were stored on dirty surfaces. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
1.0
49.
4-601.11(B) and (C); Core; Clean the vents to remove the dust. Clean the drain boards on the three compartment and food prep sinks. Clean the storage shelves. Clean around the grill and cooking equipment. Clean the storage shelves. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
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-resourcesk
5-202.12; Core; There were two handwashing sinks that only got up to 72F. A handwashing sink must be equipped to provide water at a temperature of at least (100Fo through a mixing valve or combination faucet.
1.0
49.
4-601.11(B) and (C); Core; Clean the display cases and storage drawers. Clean the storage shelves.
0.5
55.
6-501.12; Core; Clean the floor around the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
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
4-601.11 (A); Priority Foundation; Dirty knives were placed in the knife holder. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The knives were placed at the three compartment sink to be washed again.
1.5
49.
4-601.11(B) and (C); Core; Clean the display cases and tracks. Clean the vents to remove the dust and grease build up
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.
*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.
Inspector contact info : Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a
Some single service food trays were stored with the old meat residue on the or stored with the food contact portion exposed. Make sure that the single service trays are free from build-up and stored invertdly to help prevent outside contamination.
0.5
36.
Replace the torn and worn plastic flaps for the walk-in meat cooler and freezer.
0.5
40.
Clean the old labels/stickers on the plastic flaps for the walk-in meat cooler.
0.5
43.
Paper towels were not available at the handwashing sink in the meat market.
1.0
46.
Clean fan guard on the condensers in the meat market. Replace the blown light bulb in the meat market.
0.5
49.
No documentation of approved training - no credit awarded.
Ready to eat foods and raw meats were stored on the same tray, inside of the walk-in cooler. Foods must be stored according to the final cook temperature. Even if the ready to eat foods may be combined with some raw meats, they still need to be separated with the possibility of going to a raw meat with a lower final cook temperature. Foods must be protected during storage.
1.5
34.
Clean spoons were stored on a hook located just above the utensil washing sink faucet. That is not a clean area for storage of clean multi-use items. Keep clean utensils stored in clean areas during storage.
0.5
35.
Some single service food trays were stored with the old meat residue on them and/or stored with the food contact portion exposed. Make sure that the single service trays are free from build-up and stored invertedly to help prevent outside contamination.
0.5
36.
Replace the torn and worn plastic flaps for the walk-in meat cooler and freezer. Repair/replace the cracked metal hinge on the bottom of the walk-in freezer meat door.
0.5
40.
Clean the old labels off of the storage racks/shelves in the meat prep area and walk-in cooler. Clean the old labels/stickers on the plastic flaps for the walk-in meat cooler. Clean the build-up on the sprayer of the utensil washing sinks.
0.5
43.
Clean the bottom of the hand sink located in the ladies restroom.
0.0
44.
Clean the outside dumpster area. Trash surrounding the dumpster.
0.5
45.
Clean the dust build-up on the floor located in the walk-in freezer.
0.5
46.
Clean the ventilation build-up on the pipe of the condenser located in the meat prep area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Suggestion was made to have one knife rack for soiled knives and the other knife rack, for clean knife storage only. This will hopefully help in using clean knives during the prep process and not affect store procedures of soiled knives being on the cutting board.
Raw sliced cuts of beef were stored, on trays, on top of each other without being wrapped or the use of food grade paper as a barrier between them. Either store in single layers or use food grade paper if stacking on top of each other. Bags of ice were stored underneath food in the walk-in freezer. Store ice above any raw food in the freezer. Food must be protected during storage.
1.5
40.
Clean the tape off of the flaps for the walk-in cooler and on some of the prep tables and shelves.
0.5
43.
Repair or replace the damaged countertops, for the handwashing sinks, in both restrooms.
0.0
44.
The outside dumpster was leaking. Must be properly maintained. (Someone coming to repair the leak.)
0.5
45.
Clean the flooring in the walk-in freezer.
0.5
46.
Clean the dust accumulation in both of the restrooms. Clean the dust accumulation on the pipes connected to the condenser.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were dirty knives in the knife rack holding area. Knives were taken to the utensil washing area. Food contact surfaces are to be cleaned and sanitized before being stored in a cleaned area. (Make sure to have sanitizer available for use throughout the shift.)
1.5
35.
Found a few single service trays with some blood stains on them from previous prep work yesterday. Dispose of any single service trays that are no longer clean.
0.5
36.
Found a few cutting boards, on the prep line, that need to be resurfaced or replaced.
0.0
40.
Clean the food debris on the inside crevices of the sliding doors for the meat cooler. Clean the tape off of the flaps for the walk-in cooler and on some of the prep tables and shelves.
0.5
45.
The flooring in the prep room was worn and had cracks/holes in certain areas. Must be in good repair. Clean the flooring in the walk-in freezer.
0.5
46.
Build-up found on the fan guards of the condensers in the prep area and walk-in meat cooler. Replace the blown light bulbs above the utensil washing sinks.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken stored in trays were stacked on top of each other without have a barrier in between them during storage. Use food grade paper as barrier or stack the meats on one level and not to stack on top of each other until wrapped.
1.5
40.
Clean the debris off of the shelves in the walk-in meat cooler.
0.5
45.
Wall damage in the back of the facility. Work order was put in to repair.
0.0
46.
Build-up found on the outside guard for the fans above the prep area and inside of the walk-in meat cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
made suggestion to not store any fully cooked foods beside of raw meats to help prevent possibility of cross contamination. fully cooked chicken tenders were stored beside of raw chicken breast. fully cooked chicken were taken off of the shelf until better/safe location is found.
0.0
11.
sanitizer was not available in the utensil washing sink. spray bottle labeled sanitizer did not show anything as far as strength on the test strips for quaternary ammonia.
1.5
40.
clean the build-up off of the sprayer for the triple sinks. residue on the some of the shelves for the walk-in meat cooler. shall be cleaned.
0.5
43.
make sure water pipes for handwashing sinks are on to help facilitate handwashing. even if there is a leak from the pipes, the area still must be accessible for handwashing.
0.0
46.
slight ventilation build-up in the fans above the food prep area. ventilation build-up inside of the men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
build-up on the knives stored in the knife rack. when cutting meat, put used/soiled knives to the side or in the utensil washing area to prevent storage back into the knife rack.
1.5
40.
food residue underneath meat saw equipment. shall be cleaned.
0.5
43.
re-caulk handsink by the swinging door.
0.0
45.
cracked flooring underneath doorway for walk-in freezer. shall be in good repair.
0.5
46.
ventilation build-up in food prep area. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
no sanitizer found in the sink, spray bottle, or container. chemical labeled as (sanitizer only) was not supposed to be used for sanitizing food contact surfaces. label had the chemical not to be used as a sanitizer. clean utensils were stored in the area where the sprayer for utensil washing was located and storage for cleaning brushes.
3.0
40.
dried stains under raw pork in the shelving area. shall be cleaned.
0.5
43.
hand soap was not available in the meat department for handwashing.
1.0
45.
cracked wall near the bottom in the meat prep area and cracked tiles on the wall behind storage racks. shall be in good repair. food residue on the wall in the utensil washing area. shall be cleaned.
1.0
46.
ventilation build-up in food prep area. blown light bulb in the meat market area.
0.5
49.
No documentation of approved training - no credit awarded.
dirty knives stored in the knife rack. build-up inside the knife rack. shall be cleaned and sanitized.
1.5
40.
build-up around the meat display area. build-up around the sliding doors leading to display area. dried stains under raw meats in the shelving area. shall be cleaned.
0.5
43.
both restrooms have torn caulking at the bottom of the toilets and urinals. shall be in good repair.
1.0
45.
cracked wall near the bottom in the meat prep area. shall be in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
Meat saw had food debris and build up and had been there for some time. Must clean saw between uses and species. No sanitizer bottle mixed or sanitizer in 3 comp sink.
3.0
19.
Mineral Oil in bottle labeled sanitizer. Be sure all chemicals are properly labeled.
1.5
21.
Water fountains outside bathrooms need cleaning and water pressure needs to be adjusted on the right one to produce more of an angle jet.
0.0
35.
Leave single service in original plastic sleeves until needed or for that day`s use to protect from contamination.
0.5
36.
Trays used for meat storage cracked and metal exposed. Recommend discarding and getting new ones for they are no longer easily cleanable.
0.5
40.
Hand sink and soap dispenser need cleaning from pink slim and build up.
1.0
43.
Men`s & Women`s restrooms lights need shields; urinal in men`s restroom need cleaning on bottom of bowl.
1.0
49.
No documentation of approved training - no credit awarded.
Replace the badly damaged meat trays in the market.
1.5
15.
All knife holders were soiled. Clean and sanitize these holders.
1.5
17.
Clean the following soiled surfaces and areas: shelving and dunnage racks in walk-in cooler--some undersides, corners and legs of tables in meat cutting area--interiors of rinsing and sanitizing sinks of 3-compartment sink--conveyor line metal rods and surrounding areas--plastic wrapping areas (undersides, cracks and crevices)....Replace torn heating pad covers.
1.0
General Comments
No points for the following: (11) Found a little food debris inside the meat grinder in walk-in cooler (and it had not been used today). This grinder shall be taken apart and thoroughly cleaned and sanitized after each day''''s use..........(28) Remove the toilet paper stuck to ceiling in men''''s bathroom............Be sure to keep a separate accurate metal stemmed thermometer available in the meat market area..........2 pts for ServSafe.
FOUND A CONTAINER OF HOOP CHEESE STORED DIRECTLY ON TOP OF A CONTAINER OF RAW MEAT. STORE ALL READY-TO-EAT FOODS ABOVE AND AWAY FROM RAW MEATS. (CORRECTED ON SITE).........AS MENTIONED BEFORE IN LAST INSPECTION, IT IS RECOMMENDED THAT HOOP CHEESE BE CUT IN DELI DEPARTMENT INSTEAD OF THE MEAT DEPARTMENT TO PREVENT CROSS-CONTAMINATION.
2.5
5.
NO METAL STEMMED FOOD THERMOMETER WAS AVAILABLE AT TIME OF INSPECTION. THERMOMETER WAS BORROWED FROM SEAFOOD MARKET. PROVIDE A METAL STEMMED THERMOMETER SPECIFICALLY FOR USE IN THE MEAT MARKET THAT IS ACCURATE TO PLUS OR MINUS 2 DEGREES F. (SHOULD HAVE A RANGE OF 0 F TO 220 F)..........NO ACCURATE THERMOMETER WAS AVAILABLE IN SEE-THROUGH MEAT DISPLAY CASE. PROVIDE AN AIR THERMOMETER ACCURATE TO PLUS OR MINUS 3 DEGREES F.
1.5
11.
FOUND LARGE BUILD-UP OF MEAT DEBRIS ON BLADE ON ONE MEAT SAW--SAW HAD NOT BEEN USED YET TODAY. THOROUGHLY CLEAN AND SANITIZE THIS SAW AFTER USE. (CORRECTED ON SITE)
2.5
17.
THOROUGHLY CLEAN THE FOLLOWING SURFACES: SHELVING AND DUNNAGE RACKS IN WALK-IN COOLER-- UNDERSIDES, EDGES AND SIDES OF HEAT PLATES AND SCALE AREAS--AREAS AROUND MEAT WRAPPING PAPER ROLL--STYRFOAM TRAY SHELVING--ALL KNIFE HOLDERS--EDGES, ENDS AND LEGS OF SOME FOOD PREPARATION TABLES--AREA AROUND SPRAY RINSE NOZZEL--SANITIZING SINK OF 3-COMPARTMENT SINK.............REPLACE THE CRACKED AND DAMAGED WHITE MEAT PANS.
1.0
21.
CLEAN THE SOILED HANDSINK BOWL AND PAPER TOWEL DISPENSER ABOVE THIS SINK............CLEAN THE DRIPPAGE UNDER URINAL IN MEN`S BATHROOM.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (30) CLEAN THE DUSTY CEILING VENT GRATE IN MEN''''S BATHROOM. ALSO REMOVE THE DRIED PAPER FROM CEILING IN THIS BATHROOM............2 POINTS FOR SERVSAFE
IN WALK-IN COOLER, FOUND PACKAGES OF RAW BEEF STORED ABOVE BOXES OF DRY SAUSAGE, PEPPERONI AND SALAMI. STORE ALL RAW MEATS BELOW AND AWAY FROM READY-TO-EAT MEATS......IN GLASS DISPLAY CASE, FOUND WRAPPED TWICE BAKED POTATOES STORED NEAR RAW UNCOVERED THAI BONELESS BREAST CHICKEN. STORE THESE COOKED POTATOES ABOVE AND AWAY FROM RAW MEATS.
2.5
5.
NO METAL STEMMED FOOD THERMOMETER WAS AVAILABLE AT TIME OF INSPECTION. PROVIDE A THERMOMETER ACCURATE TO / - 2 DEGREES F TO CHECK FOOD TEMPERATURES (RECOMMEND RANGE OF 0 F TO 220 F).
1.5
13.
FOUND MANY DAMAGED WHITE MEAT PANS. REPLACE THESE DAMAGED PANS...THEY SHALL NOT BE USED FOR FOOD STORAGE OR PREPARATION SINCE THEY ARE NO LONGER EASILY CLEANABLE.
1.5
16.
FOUND MANY SOILED SINGLE SERVICE STYROFOAM TRAYS--DO NOT USE THEM FOR FOOD STORAGE......FOUND MANY TRAYS STORED OUT OF THEIR ORIGINAL PLASTIC CONTAINERS WITH THE FOOD CONTACT SIDE UP. STORE TRAYS INVERTED IF THEY ARE NOT KEPT IN THEIR PLASTIC CONTAINERS.
1.0
17.
THOROUGHLY CLEAN THE FOLLOWING SURFACES: ALL SHELVING IN THE WALK-IN COOLER, THE UNDERSIDES OF ALL HEAT PLATES AND SCALE AREAS, PROCESS LINE ROLLING BELT SIDE RAILS AND UNDERSIDES, BEHIND WHITE CUTTING BOARD ATTACHED TO GLASS DISPLAY CASE, BACK SIDE OF NOSE PIECE ON GRINDER, AND SIDES OF METAL FLAP LOCATED ABOVE PROCESS LINE ROLLING BELT (BETWEEN WALK-IN COOLER AND MEAT PREPARATION AREA).....REPLACE DAMAGED COVER ON ONE HEAT PLATE.
1.0
28.
CLEAN THE SOILED CAN WASH AREA AND THE SOILED WALL SURFACES AROUND THE CAN WASH.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (21) CLEAN THE SOILED HANDSINK IN MEAT PREPARATION AREA.....(30) CLEAN THE DUSTY CEILING VENT GRATES IN BOTH MEN''''''''S AND WOMEN''''''''S BATHROOMS......RECOMMEND CUTTING AND WRAPPING HOOP CHEESE IN THE DELI DEPARTMENT AND NOT IN MEAT DEPARTMENT......KEEP CHEESE SLICES ON CLEAN AND SANITIZED TOP SHELVES IN RAW MEAT DISPLAY WITH DIVIDERS ON BOTH SIDES......KEEP CLEAN LINENS STORED ABOVE CLEANERS AND OTHER CHEMICALS.
PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED FOOD DEBRIS IN RINSE WATER AND IN STANDING WATER ON DRYING DRAINBOARD WITH CLEANED EQUIPMENT STORED THERE JUST AFTER SINK WAS SET-UP. DISHES CAN NOT BE PROPERLY CLEANED IN A DIRTY SINK.
2.5
General Comments
HAVE A METAL-STEM THERMOMETER AVAILABLE AT ALL TIMES MEAT MKT IS OPERATING. ADJUST 3 COMP SINK SO THAT WATER DRAINS OFF DRAINBOARDS BACK INTO SINKS.
